Food Wars: The Invincible Cook

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""Huh." Fang Lin exhaled softly, looking at the mousse cake in the mold. Fang Lin had just devoted himself to the making of the cake, just to avoid any mistakes. This time Fang Lin wanted to complete an unprecedented dish. It was also the peak level that he had played with the temporary skills.

With the help of top-level ingredients and the heart of the chef, Fang Lin completed this perfect mousse cake. If Mu Jiuzhi Yuanguo was here at this moment, he would probably know that this was the cake making method she developed. More importantly, this method has been adjusted to become more perfect.

"Then we will freeze it quickly. Fang Lin put the mold directly into the freezer.

"Now we are going to start cooking the dishes." Fang Lin smiled softly,"It's time to use my treasure."

Fang Lin opened his box directly. There were three knives in it, the sharp blade, the ice blade, and the flame blade.

The sharp blade flashed with silver light, as if one could feel the sharpness of this kitchen knife. The most important thing about this kitchen knife is that when cutting ingredients, it does not damage any damaged parts of the ingredients, just like the ingredients will not feel that they are being cut.

The ice blade, with a trace of strange white lines, looks like a normal kitchen knife, but when you stare at this knife, you seem to feel a trace of cold air overflowing.

This kitchen knife can firmly lock the deliciousness of any ingredient and give the ingredients a stronger taste.

The flame blade, with a trace of blood-red lines, looks like a ball of flame burning when you look closely.

This kitchen knife can bake the ingredients in advance and lock the deliciousness with the power of flame.

The three kitchen knives complement each other at this moment, as if you can hear the cheers of the three kitchen knives.

The kitchen knives are alive at this moment.

"What kind of kitchen knives are these?"Dojima Gin wiped his eyes. He seemed to have seen such an illusion. The kitchen knives seemed to have life. But when he looked closely, they were still ordinary kitchen knives. It was just that these three kitchen knives looked very delicate and special.

"Is it a knife made of special material?"Dojima Gin guessed. After all, there are many types of kitchen knives, and each kitchen knife has its own use, not to mention that kitchen knives are made of a certain material, just like some people use bamboo kitchen knives to keep the food from being affected by iron knives.

Maybe the three kitchen knives in Fang Lin's hands also have such a purpose.

"First."Fang Lin picked up a snow pear, then took the sharp blade and gently turned it towards the snow pear. The skin of the snow pear fell to the side easily.

The speed was so fast that it seemed as if the skin of the snow pear fell off automatically.

In this way, after processing a few snow pears, he picked up the ice blade and quickly sliced the snow pears. The snow pear slices of uniform thickness were cut on the chopping board. When the ice blade cut, the slightest chill would cause the snow pear slices to undergo some strong changes.

Light the stove, put the frying pan on the stove, add butter, and after the butter softens, put in the snow pear and fry it gently, waiting for the color of the snow pear to change to a certain degree.

""Okay." Fang Lin watched the color of the pear change, and immediately added red wine and sugar, and simmered it slowly over low heat, in order to continuously blend the delicious taste of the pear.

After the pear was simmered, Fang Lin added a little mulberry, so that the mulberry also blended into the pear. Now Fang Lin is preparing the sauce for French pan-fried foie gras. French pan-fried foie gras is easy, so the processing of each ingredient is particularly important.

Because this is the difference between you and others, of course Fang Lin is not just that, his top ability is enough to bring out the most perfect state of the ingredients, not to mention the legendary kitchen utensils to help.

"Add a little salt."Fang Lin grabbed a small amount of salt and put it in, stirred it gently, then put the pan aside and covered it with a lid.

This is to allow the sauce to ferment more perfectly.

Fang Lin did not stop, turning the stove flame to medium heat, putting another pan on, adding a small amount of olive oil, and then adding fresh scallops to fry. Dried scallops are the dried product of scallops, but their umami taste is even better than scallops. This is the power of dried goods.

Like some dried seafood, after being baptized by time, their taste will become more special. That is time giving the ingredients the top quality. delicious.

Watching the fresh scallops being fried to a certain degree, Fang Lin poured in a little brandy.

Brandy is a strong foreign liquor, and its taste is elegant and noble, so it goes well with French dishes. The use of brandy is also very special in Western cuisine, and its use cannot be used casually. It depends on which ingredients it goes well with.

After all, no matter what, brandy is a strong liquor, and it is somewhat different from red wine.

There are also many famous brands of brandy, such as Martell, Hennessy, Remy Martin, etc. All kinds of foreign liquors have their own special flavors.

That kind of noble and elegant aroma

""Okay." With the tip of his nose gently smelling the perfect fusion of the mellow flavor of brandy and the freshness of scallops, Fang Lin poured the contents into a small bowl, which would be used to season the fried goose liver later.

Fang Lin was going to season the fried goose liver twice this time.

One was the aroma on the surface, which was the sauce of brandy and scallops, and the other was the delicious sauce that Fang Lin had just made with various ingredients such as snow pears, mulberries, and red wine.

He continued to heat the pan, and Fang Lin looked at the goose liver soaked in milk.

After being soaked in milk for a long time, the goose liver had softened, and it had a hint of milk.

The milky aroma of milk, and more importantly, the fishy smell of goose liver.

After taking out the goose liver, Fang Lin took out the Flame Blade, as if red light appeared on the goose liver, and then disappeared. After a while, several pieces of goose liver of the same size appeared on the chopping board. If you smell it carefully with your nose, it seems that you can smell the meaty aroma of goose liver, which is extremely tempting.

This is the special function of the Flame Blade, which uses temperature to first enhance the deliciousness of the ingredients.

Suck the milk off the goose liver, then sprinkle a little salt and pepper, and Fang Lin put it directly into the frying pan.

Now it is time to fry both sides of the goose liver until golden brown.

"My dish is almost done."

_Feilu reminds you: Three things to do when reading - collect, recommend