Food: I Am A Cartoonist In Totsuki

Chapter 257: Set of Three Treasures?

Liu Angxing couldn’t calm down yet, because the chef at Danfengmen cared too much for him.

What he cared about was not his cooking skills, but the familiar eyes, as if he had seen them somewhere, and he couldn’t move them just by looking at them, so much so that he still cared about them even now.

Tong Yu didn’t care so much, and now all his heart was on the suckling pig that was roasting in front of him.

By the time the roast suckling pig had “orange spots” everywhere, Tong Yu knew it was almost done.

Grab the end of the fork and remove the suckling pig from the grill without any heat insulation.

Tong Yu took the steaming roast suckling pig with one hand and came to the whole ox that had been disemboweled by the “Fighting Bull Qinglong Slash”.

God Two Seven Seven” Ryoko and Erina saw this and immediately came to the front.

“Need help?” Erina asked.

“unnecessary.”

Tong Yu squatted down, looked at the condition of the buffalo, and said, “It’s really inconvenient to have no kitchen paper or something… Forget it, put more effort into it.”

Saying that, Tong Yu stretched out his free left hand to the cut beef.

A burst of heat emanated from the palm of the hand, “The ability to explode flames is used at this moment.

Zizzi!

The sound of water being evaporated by heat kept coming.

At this moment, Tong Yu’s palm is like a fight, clearing the excess water around the cow’s body–cleaning it up.

Then use the same method to clean up the moisture from the visceral mutton.

After using “explosive flame” to remove the excess water from the whole cow and whole sheep, Tong Yu removed the suckling pig fixed on the grill with his bare hands, and then stuffed it into the belly of the whole sheep that had been emptied.

The lamb used was an underage, half-sized lamb, which was a little bigger than the roast suckling pig. The internal organs were removed and the abdomen was freed, which was just enough to accommodate this suckling pig.

After stuffing the suckling pig into the sheep’s belly, Tong Yu shouted to the god Ryoko beside him: “Bring that thing here…

Although she didn’t say what she was going to take, Kazuka Ryoko understood, and immediately brought a clay pot from the cooking table.

“Give you a brush.” ​​Erina also tacitly handed a brush to Tong Yu’s hand.

Tong Yu took the pot and the brush from the two women, hugged the pot in his right hand, and reached into the pot with the brush in his left.

After “blocking” a circle in it, take out the brush, and you can see that the brush is covered with viscous liquid.

This is.. the sauce!

And it’s not just any sauce, it’s Tong Yu’s masterpiece using Zhuanlong Hu’s talents like “Spice Inequality”.

At the same time, it is also specially configured to make this dish today.

Soon, Tong Yu used a brush to spread the brown sauce all around the sheep.

After doing all this, he sewed the prepared needle and thread, sewed the lamb belly, and completely sealed the suckling pig inside.

Then, in the same way, the sheep stuffed with the pork belly is put into the whole cow, and finally the belly of the whole cow is sewed together.

When seeing this, a group of chefs under the beacon tower have different doubts, and also feel very strange…

“The new leader of the dark cooking world, his cooking is a bit of a famous dish in Henan.”

“Well, it’s a set of four treasures, one of the specialties of Kaifeng.”

Set of Four Treasures, this is a traditional special dish in Kaifeng City, Henan Province, which belongs to Henan cuisine.

This dish is original, mellow, rich, tender and not greasy, with a variety of flavors.

It was created by a famous country in this period. Chen Yongxiang, a super chef in Henan Province.

After this dish was made, it was highly praised by Admiral Li.

It is said that this dish was finally introduced into the imperial kitchen, and even the current emperor is full of praise for eating it.

As the name suggests, “Set of Four Treasures” is to cook together four kinds of high-quality ingredients. The four ingredients are different in size: chicken, duck, duck, and goose cut.

Put small ingredients into the stomach of big ingredients, and then “cover” one by one, it is very delicious..

However, this dish is a type of steamed dish. Although Dong Yu used a set of four treasures, he used the “roasting” method.

“Even if you want to borrow the cooking method of ‘set of four treasures’, you don’t need to choose mutton as an ingredient, won’t it affect the overall taste of the dish?”

As we all know, lamb has a special odor, called belly.

The smell of mutton is caused by the special digestive system of sheep. Sheep is a black animal, and there are a lot of microorganisms in its stomach. During the process of digesting lipids, some volatile fatty acids will be produced and incorporated into the fat of sheep. , the formation of sheep mutton flavor.

It is difficult to remove or cover up this taste with general processing methods, and a little cooking error will leave behind this strange taste that is hard to swallow.

However, Tong Yu stuffed the roasted suckling pig into the lamb belly, and just smeared it with the strange-looking spice, can this really remove the smell of mutton?

“No matter how you look at it, the mutton smell of this mutton has not been cleaned up, which will greatly affect the taste of the next dishes.”

“And he seems to have made a fatal mistake, mixing raw and cooked meat, which is a no-no!”

“Hmph, it seems that the leader of the dark cooking world is not as powerful as the 4.4 he imagined, and he has a false name!”

Several unknown chefs said this about Tong Yu.

Let’s set the name of Tong Yu’s dish as “Set of Three Treasures” for the time being.

For this set of three packs made by Tong Yu, the superficial chef has only seen the superficial phenomenon

Tong Yu immediately tied the whole cow with four thick iron chains.

While Tong Yu was tying up the whole cow, Erina and Kami Ryoko stacked a large amount of charcoal and wood in a sequence of one layer of charcoal and one layer of wood.

Finally, put all the unburned charcoal in the charcoal stove on the ground, and poured combustible grease on the top of the wood fire before stopping.