I'm in Food Wars: Starting a Food World

Li Xuan intends to deal with the starfish abalone first. After all, the abalone will take some time to deal with.

Wash the sea star abalone and change it into a flower knife. Li Xuan plans to make two dishes with the sea star abalone. The same is like grilled oysters, but it is turned into grilled abalone. Among the cookware found, there is a large barbecue stove and iron. network.

The fiery red charcoal was placed in the ground, and the sea star abalone, which was neatly changed into a flower knife, was placed on the top through the iron net.

A boxing panda, wearing an orange-yellow training suit, wearing a boxing belt around the waist, and a panda holding a tensioner in his hand.

The roasted whole pig, which has not been seen for a long time, helped Li Xuan awaken his gastronomic cells, and also became the main ingredient provider of the pork chop rice bowl, the best-selling champion in Li's restaurants. The roasted whole pig can be said to have contributed.

・・・・・Seeking flowers・・

Fortunately, these starfish abalones are thick enough and do not need additional oiling. They will start to sizzle after baking for a while. No seasoning is added, but the taste has come out.

High-end ingredients often only need to use the most simple cooking methods, Chef Li has been busy all day. . .

Not being stingy, but waiting for everyone to come and eat together. As Alu said, the only way to feel happy and satisfied is to eat together!

It's been a long time since I had this grilled pork chop, Li Xuan couldn't help but cut a piece for himself.

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

In addition, several roasted whole pigs brought out by Li Xuan have also been liked by many Jiugong Kung Fu birds. This is the first time they have eaten the meat of pigs.

After waiting for a while, Li Xuan shouted to Lai Ni over there when he saw that the other Jiugong Kung Fu Birds over there had also prepared the dishes.

Especially after Li Xuan made a finished product, there are Jiugong Kung Fu Birds who copied it. After all, Li Xuan can't be busy alone with Jiugong Kung Fu Birds.

However, they are still very welcome to join the banquet. After all, this is a national treasure. Although it is not as cute as the previous national treasure, it is a muscle brother, but it is also a national treasure. To see this black and white iron-eating beast, Li Xuan is also very happy Inch.

It is said that its sweat is like a thick Chinese sauce, but I don't think anyone wants to taste the sweat of a giant panda who loves ironing?

The smell made the little Kung Fu bird who followed Li Xuan's buttocks like a worm, couldn't help drooling and looked over there, but the chef Kung Fu Bird who was listening to Li Xuan's teaching was also very greedy, but he still tried his best to follow the instructions. Li Xuan's approach.

After all, with these few seasonings on hand, they can only be recycled indefinitely.

The next step is to make the second dish, which is - starfish abalone and pheasant soup!

For this kind of great hero, you must always remind yourself that you can't finish the book, so this time, let's use them to entertain Jiugong Kung Fu Birds.

Cut into small pieces, fry slightly with the oil from the fat of the lychee shark, then add ginger, garlic, pepper, star anise, add water, simmer for ten minutes, and add the chopped ones when ready to serve. Scallions, simmer for a while and you're ready to go!

An interesting thing happened in the middle, that is, because Li Xuan and their dishes tasted so delicious, they also attracted customers.

Seeing the greedy look of the little kung fu birds lining up behind him, Li Xuan also gave each of them a piece, and stopped giving them after eating.

Everyone shared the garlic-roasted abalone taught by Li Xuan, abalone pheasant soup, charcoal-grilled lychee shark, and garlic-roasted lychee shark. I have to say that the cooked ingredients are better than the raw ones!

There is also the green brick seashell, which was also cooked with garlic by Li Xuan.

The appearance of many Jiugong Kung Fu birds surrounded by them is even more spectacular than before, but although there are many, they are all in an orderly manner, which is what Li Xuan is very happy to see.

Seeing the joyful look of Jiugong Kungfu birds in front of him, Li Xuan felt that his efforts this time were very meaningful.

Next is the lychee shark. Li Xuan, the lychee shark, is also planning to have two dishes!

There are a few chefs over there watching Kung Fu Birds, but Li Xuan doesn't care. There are also Kung Fu Birds working together in the salt making department, so there is no need for Li Xuan to watch.

Cut the starfish abalone into small pieces, the pheasant that has just been caught and killed, and cut into small pieces, put them in a casserole, and add ginger slices.

Emma, ​​how delicious!

It didn't take Li Xuan an hour to complete these dishes, after all, many of the intermediate processes were handed over to the Jiugong Kung Fu Birds.

While practicing with these chef kung fu birds, Li Xuan took out several roasted whole pigs from his super backpack.

However, salt is still available, and the simple method of making salt is not difficult. The river next to it is not fresh water but sea water. Jiugong Kung Fu Birds drink water from wells dug by humans before.

With such a huge body, a few are enough, and even these roasted whole pigs are cooked by themselves, so there is no need for Li Xuan to cook too much. Such dedication, such a good comrade, is worth a lot. Praise, a lot to promote its noble character.

"Lennie, brought the Jiugong Kung Fu Birds here to eat!!!

It is also the unique flavor of the roasted whole pig that makes it the top seller in Li Xuan's restaurant.

The methods of firing, dissolving, filtering, firing, and salt making Li Xuan also simply handed over the Jiugong Kung Fu Birds, and the simple filtering device was also handed over. It is not a difficult thing. With the cleverness of the Jiugong Kung Fu Birds, they are very Soon to learn.

But just like Li Xuan in his previous life, he loves food and food. Even if he was so hot that he gasped for breath, he still couldn't stop his mouth.

Next is the preparation of garlic chili sauce, in fact, it should be said that it is minced garlic chili. After all, there is no soy sauce to consume oil, and Li Xuan simply did not take it out. After all, Jiugong Kung Fu Birds can't make this thing.

Sprinkle enough garlic peppers on each starfish abalone. This time, the taste is more fragrant. The garlic fragrance can also be said to be the taste engraved in the DNA of Donghuang people. Although some people don't like it, they want to Thinking of garlic oysters, garlic-flavored ribs, and eating noodles without garlic, do you still reject it?

Hearing Li Xuan's words, Leni, who didn't know whether she was teaching or playing, shouted happily to the Jiugong Kung Fu Birds, and then brought them over.

Well, the back can be cut off, go ahead, so you have two dishes.

The roasted whole pig that grew up eating herbs has a unique vanilla flavor in the meat. At the same time, it has a combination of fragrant high-grade fat and appetizing vanilla flavor, which is even more irresistible.

It's just that these Jiugong Kung Fu Birds have eaten chili for the first time, and they all end up being too spicy.

One is directly smeared with garlic and ginger salt sauce, and it is broken from the middle and grilled directly, just like grilled fish.