I, who traveled through the food halberd, can go to the prisoner of delicious food

Chapter 202: Lion Awakening Cake and Yokan
Dessert.

This type of dishes is actually more appropriately called desserts (that is, sweet dishes), and Western puddings or pastries such as cream and eggs can be classified among them.

Speaking of desserts.

So Chinese cuisine is naturally something that cannot be avoided.

As one of the three major cuisine systems in the world, Chinese cuisine has so many varieties of desserts and its exquisite eating methods can almost be said to be superior to other cuisine systems.

in China.

Each place has developed its own unique desserts and pastries.

In addition to Chinese snacks such as candies and cakes, Chinese cuisine also has a variety of Chinese desserts, such as sweet soup, taro balls, milk tea...

among them.

It is most famous for its various Cantonese dishes.

……

soon.

Isekhui and the two returned to the cooking table with the ingredients they selected, and then began to quickly process the ingredients they had brought.

"Flour? Eggs?"

"Megijima-senpai, are you planning to make noodles?" After seeing the main ingredients brought back by Megijima Tousuke, many Totsuki students couldn't help but start talking.

Pasta snacks.

This is indeed a reasonable choice!

As a ramen master, Tosuke Megijima naturally has profound experience in all kinds of noodles and snacks in addition to ramen.

Cooking begins.

Mr. Toisuke Megijima took out a small portion of harvest rice flour, then added lard in a ratio of 1:1, and began to knead it vigorously with both hands to make the pastry.

Pastry!

It is a dish made of flour and edible oil.

but.

This pastry is just one of the steps Megijima Tosuke prepares for cooking.

Also.

The lard Megijima Tosuke eats is not ordinary lard, but comes from the fine fat and fat flowing from the roasted whole pig!
Roast whole pig.

A special gourmet creature that inhabits the forest and catches level 1.

Different from ordinary gourmet creatures.

The whole body of the roasted pig is already roasted to perfection.

in other words.

Roasted whole pig is a roasted pig with life.

In this situation.

The roasted whole pig does not require any cooking by gourmet cooks at all. As long as gourmet hunters can capture it, it is already a perfect dish.

The only thing the cook needs to do is probably make the sauce for dipping the barbecue!

but.

The fat flowing from the roasted whole pig is originally the finest lard (sauce).

Very sweet.

Even the fat of the roasted whole pig has an appetizing aroma of grass. Just using the fat of the roasted whole pig with rice will make you want to stop eating!
An average gourmet cook.

The sauce they make doesn't compare to the dripping fat from a roasted whole pig.

Because of the special nature of roasted whole pig.

Not to mention the whole roasted pig alive, even the pork from the roasted whole pig, Kanda Souji did not bring him back to the world of the Shokuki Spirit.

As the whole pig roasts, the lard is rubbed into the flour.

soon.

The chestnut-sized pastry was kneaded by Megijima Tosuke, and then neatly arranged on the chopping board on the cooking table.

"Eh eh?"

"Senior Megijima is going to cook pastries in Chinese cuisine, right?" After seeing Tosuke Megijima's actions, Totsuki's students had already guessed Tosuke Megijima's dishes.

Puff pastry.

It refers to a special pastry that is crispy on the outside and fresh on the inside...

This kind of dish.

It is also a common dessert in Chinese cuisine. Common types include sweet potato cake, peach cake, egg yolk cake, lotus cake...

It depends on the ingredients and even the season.

Ghee snacks also vary.

"Puff pastry?"

"Is this kind of dish too ordinary?" Some Totsuki students couldn't help but worry because Megijima Fuyusuke chose puff pastry as the topic of this competition.

"ordinary?"

"You guys don't have the current technique of Megijima-senpai. How could the dishes prepared by Megijima-senpai be ordinary pastries!"

"and."

"How do you know how difficult it is to cook Chinese cuisine?"

After hearing this.

The person who had just spoken closed his mouth for an instant, and then turned his attention back to Mekijima Tousuke.

I see.

Megijima Fuyu assists in making the pastry.

With quick movements in his hands, he put the ingredients such as black grass, golden carrots, and almond cabbage into different crushing machines and ground them into vegetable juice.

When grinding and squeezing vegetable juice.

Megijima Fuyusuke was not idle either. He directly added roasted whole pig lard and water to the remaining harvest rice flour and started kneading to make a new dough.

"I see."

"Megijima-senpai is going to prepare some pastry and dessert, probably the lion cake from Chinese cuisine!" While handling his own ingredients, he observed Megijima Tousuke's Isshiki Kei.

Now I can guess the dishes prepared by Megijima Fuyusuke.

"Wake up the lion cake!"

"It seems that this duel is much more difficult than I imagined." Yi Sehui chuckled, then buried her head and continued to deal with the bullet chestnut.

Bullet chestnuts.

The capture level of this ingredient is as high as level 23, and it is also one of the highest-level ingredients that Souji Kanda brought to the world of Shokugeki Spirit.

Up to 23 capture levels.

This goes to show how difficult it is to capture bullet chestnuts.

When the bullet chestnut tree feels a vibration, even a slight vibration, it will launch its steel-like fruit at the same speed as the bullet.

Once dropped to the ground.

The bullet chestnuts will immediately take root and sprout, and the sprouts that grow will absorb all the nutrients of the bullet chestnuts and even carry toxins.

therefore.

If you want to capture bullet chestnuts.

Then the food hunter must catch it before it falls to the ground. (Catch bullets with bare hands!)

Every year when the bullet chestnuts are in season, a large number of people are injured due to bullet chestnut attacks.

to this end.

When the bullet chestnut tree is mature, the area around the bullet chestnut tree will be marked off to prevent ordinary people from entering.

By the way.

Due to the shell of bullet chestnuts, which is as hard as steel, the bullet chestnuts that Souji Kanda brought back to the world of Shokuriji Spirits are all fruits that have completed shelling.

otherwise.

If the cooks in the world of Shokugeki no Soul want to cook bullet chestnuts, they may have to bring out laser weapons to cook this kind of food.

Due to the influence of gourmet cells.

Even if the cooks in the world of Shokugeki no Soul can remain calm under the temptation of fantasy ingredients, the special preparation of fantasy ingredients is still a huge problem for them.

Lots of ingredients.

There are simply no ingredients that can be cooked by cooks in the world of Shokugeki no Soul, and bullet chestnuts are just a small one among them.

……

the other side.

Megijima Tosuke added the vegetable juice she ground into the kneaded dough, coloring the dough with various colors of green and yellow.

then.

Mekijima Tosuke continued to knead the dough until the dough reached the state of being like a thin film but not broken, before stopping his movements.

this method.

It is also called kneaded water skin in Chinese cuisine.

After making the water skin.

After Megijima Tousuke took a deep breath, he adjusted himself to the best state. The next cooking step is the most critical step of the lion awakening cake!
Open the cake!
The quality of the puff pastry determines the success of the finished lion puff pastry. Only fine and compact dough can form a crispy effect during frying that separates the layers and breaks into pieces when touched.

This step.

It extremely tests the overall coordination and basic skills of the cook. The cook needs to fold the dough to a thickness of 72 layers in one go, so that the water-oil dough can wrap the pastry layer by layer.

There can be no gaps.Flowing clouds and flowing water.

Megijima Tousuke's movements did not pause for a moment. After successfully completing the puff pastry, he sent the dough to the freezer nearby for freezing.

This step takes two to 10 minutes.

Freezing is over.

After taking out the dough, Megijima Tousuke began to use the dough to make the eye sockets, eye bags, mouth, nose bones, eyes, ears...

This step.

What is tested is the chef's knife skills and techniques.

After each part is made.

The next step is the most time-consuming gluing, and it is also the most detailed step.

The cook needs to brush a thin layer of egg white on the bonding area first, and the egg white acts as a glue-like bonding effect...

This step.

The cook must accurately control the amount of egg white applied. If there is too much egg white, the fried lion cake will lose its gorgeous and delicate appearance.

If there is too little egg white, it will be difficult to bond.

Also.

Every part of the lion is very small and fragile, especially the hair and eyes of the lion, so you must be careful.

The egg white used for bonding and brushing is naturally different from ordinary egg white.

In the captive world of gourmet food there exists a white fruit.

When ripe, sticky yellow juice will overflow from the inside of the fruit. This fruit is very similar to a ripe mango. It is called half-boiled egg mango!
After the fruit is ripe.

Although the pulp has the taste of mango, it has the same texture and characteristics as runny egg yolk.

and.

The half-boiled egg mango is not completely mature yet, and the pulp of the half-boiled egg mango in the semi-ripe state is like egg white!
Eggs with mango aroma!
At the same time, it also has two different postures: egg white and egg yolk!
Soft boiled eggs and mango.

Although it is only a level 1 ingredient in the captive world of gourmet food, it is an ingredient that is loved by children.

Half-boiled egg mango smoothie, half-boiled egg mango pudding...

These dishes, made with soft-boiled eggs and mango, are ridiculously popular among children, no less popular than chocolate-covered bananas and cucumbers!
……

Because making lion cakes is extremely time-consuming.

finally.

It was Isshiki Hui who took the lead in this meal and sent his dish to the three judges of Kanda Souji. Isshiki Hui also gave Kobayashi Ringtong a portion!
"Mr. Xiaolin!"

"If you don't mind, how about you try my cooking?" Isekhui said to Kobayashi Ryodan with a smile.

"Enenn!"

"Then I'm welcome!" After seeing Isekhui taking the initiative to leave a portion for himself, how could Kobayashi Ryoden refuse Isekhui's kindness?

even.

Yise Hui because of his actions.

In the heart of Ringtong Kobayashi.

Isekhui's status is comparable to that of Ning Ning of the Kingdom of Ji, and is only inferior to Si Yingshi. She is even more distant than a certain yellow-haired dwarf by eighteen blocks.

Although Kuga Teruki's status in Kobayashi Ringtong's heart was not that high.

on the jury.

"Azuki bean chestnut yokan? It's really a traditional snack!" Nakiri Senzaemon said slowly after looking at the dishes presented by Isshiki Kei.

Yokan.

Neon is a kind of traditional snack and fruit.

but.

In fact, yokan is the same as sashimi and ramen, and its original source is Chinese cuisine!

In ancient China.

Yokan originally refers to a soup that is actually stewed with mutton.

After yokan was brought back to Nihong by Neon monks from China, since the monks did not eat meat, they used red beans, arrowroot powder and flour to make the shape of sheep liver instead of the sheep liver. (The pronunciations of "Neon Zhonggan" and "Gan" are similar.)
When neon tea ceremonies were popular.

The evolved yokan gradually became one of Neon's most famous tea snacks. Especially in the era of Toyotomi Hideyoshi, yokan with red bean paste as the filling was the most popular.

Over time.

Neon yokan was originally made from red beans, and gradually developed into yokan with different flavors such as chestnut, sweet potato, pumpkin, and even matcha.

Types of yokan.

This evolution evolved from nian yokan to water yokan and steamed yokan.

The yokan made by Isshiki Hui is exactly the chestnut and red bean yokan of Neon Traditional Yokan!
Chestnut and red bean yokan.

The ingredients required for this dish are actually simpler than the lion cake cooked by Megijima Tousuke. There are only three kinds of red beans, chestnuts, agar-agar...

In modern yokan.

Gefen, an ingredient used for thickening, has long been replaced by agar, a vegetable gum.

but.

Compared to agar, this vegetable glue.

Yisekhui discovered a thickener in the dream ingredients that was more suitable than agar, which was the binding juice in the body of leeks...

As for.

Yokan must be made with sugar added.

The red beans that Yishihui uses are not ordinary beans, but sweet beans that also come from the captive world of gourmet food, which contain a lot of sugar.

Cut off a piece of yokan.

"The aroma is extremely pure and the taste is extremely delicate!" After Nakiri Senzaemon put the yokan into his mouth, a hint of intoxication appeared on his face.

"Bullet chestnuts, sweet beans!"

"The flavors of the two are perfectly blended and intertwined, and the aroma of the leeks is the highlight of this yokan!"

For Yishihui's dishes.

Nakiri Senzaemon couldn't stop praising him!

This dessert is Yokan.

It really left a deep impression on Nakiri Senzaemon, and it was not inferior to the triple curry ramen that Megijima Tousuke brought out in the last game.

the other side.

Souji Kanda was also slightly surprised by Isshiki Hui's idea of ​​using the juice of binding leeks instead of agar and arrowroot powder as a thickener for cooking.

really.

He brought the ingredients from the prisoner world of gourmet food back to the world of the Shouting Halberd Spirit.

is the right choice!

The cooks in the world of Shokugeki no Soul can't make more delicious dishes than the cooks in the captive world of gourmet food. That's just because they are limited by the gap between the worlds!
After being exposed to dream ingredients.

Chefs like Yukihira Joichiro and Isshiki Kei sometimes have different sparks of thinking when they cook dreamy ingredients!

And this spark of thinking.

sometimes.

Even world cooks, who are captives of gourmet food, do not care about the point of discovery.

but.

The reason why chefs don't care about food captives is not necessarily because they can't think of it, but because they have better choices.

Like this idea of ​​binding the juice of leeks as a thickening agent.

In the captive world of gastronomy.

Gourmet cooks can easily find better thickeners and use them in their own dishes.

Of course.

This does not mean that the discovery is useless.

Know the ingredients.

Only in this way can you cook your own dishes better.

Also.

This discovery may come in handy at some point. It is this accumulation of special methods and know-how for ingredients that has become the foundation of a gourmet cook.

　I feel a little unwell today.

　　So be it.

　　I want to go to bed early today.

　　Although the monthly pass has not arrived, it will still be added, and then it will owe five thousand.

　　I was originally.

　　It should be considered sincere only if you just throw out [-] words, and what's the point of making an IOU?

　　but.

　　I'm really not feeling well today.

　　and.

　　Although I don't have much integrity as a person, I still have a little bit of it, except for one time when I was pulled back by my boss to work overtime.

　　Basically do what you say.

　　
　
(End of this chapter)