I'm in Food Wars: Starting a Food World

Completely different from Kokushi Wudu, this bone noodle soup is more suitable for the next Tadokoro Megumi's cooking-themed ramen, because its essence lies in the rich soup, not the noodles.

Noodles are just relatively ordinary noodles, bone soup noodles can be seen from its name, the soul lies in using various kinds of bones to make soup.

The soup at the end of this dish is mellow, fragrant and rich in flavor.

It is the precipitation of time and the concentration of countless bone essences that can finally get such a taste.

Beef bones, pork bones, whole chickens, etc., after a long time of cooking, the deliciousness in the bones is plundered bit by bit, and the chicken that was originally put down is also cooked until the meat is extremely soft and rotten. The taste of the meat was so bad that it was like chewing hay in the mouth.

Such a rich and extremely rich soup, one sip can make people refreshed, and the body can replenish countless energy all at once.

But it doesn't mean that you can simply throw the bones such as beef bones and pork bones into the pot and boil it. Of course, you can, but you can only get a normal soup, which is also very good in a normal noodle restaurant.

But for professional chefs like Li Xuan, that's not enough!

Master the ratio between several kinds of bones, as well as the combination of various spices, etc., and whether you can add some other bones, such as duck bones and lamb bones, etc.

Although Xiao Han from Dongjiang Pavilion is not very good, he is still good at cooking, otherwise he will not be able to make it to the final of the super chef.

Especially after receiving the support of the food world, Li Xuan also made some improvements to this dish, such as adding the bones of flying duck.

After all, the bones of the flying duck contain a lot of thick gravy like stewed broth, but when the bones of the flying duck are added, it will be a bit overwhelming.

It will also make it impossible to completely integrate the flavors of other bones, making this dish taste very fragmented, and there is no sense of harmony that integrates.

Therefore, it is necessary to try to solve such problems, such as reducing the weight of flying duck bones, correspondingly increasing the proportion of other bones, and so on.

Of course, this is Li Xuan's improvement method, not Tadokoro Megumi's improvement method. If Tadokoro Megumi does it completely according to Li Xuan's method, it would really be a waste of time and give up his greatest advantage.

What is the biggest advantage of Tadokoro Megumi?

Isn't that the prototype of her warm cooking heart? It is really talented to realize the cooking heart at this time, and Tadokoro Megumi should follow this path in the future.

What Tadokoro Megumi has to do, is to make this dish his own, just like the curry dishes before.

Li Xuan is not stingy. He told Tadokoro Megumi the key points of cooking soup. Similarly, he also told her to transform this dish into her own thing, not just learn it. Her path is ultimately To hatch the heart of the chef and board the path of the super chef.

Because it takes time to make soup, Li Xuan will teach it here today and it will be over. The rest of the time will be Tadokoro Megumi's own experiment time.

No need to go back to Polar Star Dorm, just stay at Li Xuan.

During business hours, many regular customers saw Tadokoro Megumi in the kitchen shouting "Ye Qing, come back"!

When Li Xuan's restaurant first opened, it was just Li Xuan and Tadokoro Megumi.

Later, Tadokoro Megumi went back to school, and Thor took over. Although it is not bad, people still feel the first time.

Like the number 8 you can't forget?

Ahem, Li Xuan said that he is very pure, what is the number 8, the 9th, and the 16th, completely unfamiliar, completely different, wouldn't it be delicious to be a dragon knight first?

Over the next few days, Li Xuan continued to teach Tadokoro Megumi his own noodle dishes.

Stretch twenty buttons to reach millions of dragon beard noodles that are like fine silk threads, and the ultra-thin noodles beyond the miraculous, Tadokoro Megumi can't be reproduced at once.

But this Dragon Beard Noodles also has something worth learning from Tadokoro Megumi, that is, in terms of side dishes and seasoning.

Don't forget, although this Longxu Noodles is the protagonist, the delicate and elegant aroma is unforgettable, but there are many side dishes.

Cuttlefish, eggs, grass shrimp, clams, shiitake mushrooms, fish fillets, peas, etc., there are some tips on how to handle, match, and cook.

The whole fish noodles and egg drop beef noodles in the back, as well as potato cold noodles, are the themes of noodles not noodles.

The potato cold noodles lie in the noodles themselves and the refreshing cold soup, not much to draw on.

Egg-flavored beef noodles are similar. The noodles are made by cutting beef along the tendons instead of flour. The noodles are added with scrambled eggs as a side dish. The soup is made from the bones of a whole cow, which is similar to the bone soup in front .

So it can be seen that Xiao Han's cooking is a bit similar to Mito Ikumi, and he spends his time on animals.

It's just that Mito Ikumi is just a pure meat dish, and I don't want Xiao Han, but I can use all the animals in it.

This is indeed a good path. In the future, Mito Ikumi can go in this direction, not only her, but also Yoshino Yuuki, who has a very similar style to her. For the two of them, it has completely broadened the path of their own chefs. doubled.

After all, in Chef Donghuang's hands, an animal goes from top to bottom, from the inside to the outside, except for those pickled and praised things, the rest can be arranged for you clearly, so that you can't stop eating.

For example, a pig's blood can be used to make blood, or a pig's blood soup with leek, and the skin can be boiled to make skin jelly.

Pig's head, pig's tongue, pig's brain, pig's tongue, etc. Needless to say, the stir-fried stir-fry, garlic minced garlic, marinated marinade, hot pot hot pot, roasted pig's eye roasted ladder is also one of the famous dishes .

Needless to say, the rest of the pork trotters, pork ribs, etc., everyone will.

However, the internal organs such as the heart, liver, stomach, large intestine and small intestine were also spared, cleaned, and stir-fried with chili pickled peppers, it was sour and refreshing, I couldn't believe it.

Soothing Pig Heart Soup, Sugar Pig Liver, Pig Belly Chicken, Jiuzhuan Large Intestine, Braised Pig Powder Intestine. . .

No way, the more I think about it, the more my saliva is drooling. This is the delicacy of delicious food. That is, Chef Donghuang can cook these internal organs so deliciously.

When I see Mito Ikumi and Yoshino Yuuki next time, Li Xuan intends to tell them about this matter. As for the practice of these dishes, they will not know Li Xuan!

At Li Xuan, Chinese cuisine will definitely shine!

(This chapter contains pictures, click the "Illustration" button in the lower right corner of the screen to view the pictures.)