I'm in Food Wars: Starting a Food World

"Okay, don't hide in your arms, why don't you open the bento I prepared for you?"

Li Xuan rubbed Kang Na's small head and said to her.

Kang Na rubbed against Li Xuan's arms, and then reluctantly let go of her hands, but she didn't leave Li Xuan's arms, but turned around and sat in Li Xuan's arms.

Looking at the two bentos in front of her, Kang Na decided to open the one covered in white mist first, the white mist made it impossible to see through the situation inside, because this one looks more mysterious!

Take the outermost glass cover away, and the moment the cover is lifted, the white mist dissipates, revealing the exquisite Temari sushi inside, which looks like an exquisite painting, and people simply don't have the heart to destroy it.

"Wow~~~~"

The white mist dissipated, and the exquisite Temari sushi inside showed its true colors. Not only Kang Na, but also the other children also looked at it, and couldn't help shouting out in surprise for a while.

Although the parents and teachers did not express their emotions directly like the children, the expressions on their faces and the surprise in their eyes were no less.

Several of them are regular customers of Li Xuan Restaurant, after all, they are in the same class as Kang Na, so they have heard of the reputation of Li Xuan Restaurant no matter what.

In addition, in the last semester, Kang Na invited every student in the class to be a guest at home, so everyone knows that Li Xuan is the boss of the meal order.

However, in their eyes, Li Xuan is a chef of Chinese cuisine. After all, the dishes in the restaurant are Donghuang cuisine, but they did not expect Li Xuan to have such in-depth research on sushi.

Although it is far away, you can't smell the taste of sushi, but in terms of color, fragrance, color and appearance, you can definitely give full marks.

As for Li Xuan, the basic dishes will definitely not be unpalatable, which is the trust given to everyone in his restaurant.

And Kang Na, who was close, naturally felt the coolness when the white mist dissipated just now, so the white mist just now was the liquid nitrogen that Master Li Xuan had told her before, it was icy cold.

"Let's taste it together!"

Li Xuan took ten boxes of temari sushi, and distributed six boxes, leaving one for Kanna and Thor, and one for Xiao Miao and Saichuan Lizi. After all, for this friend of Kanna, Li Xuan still There are preferential treatment.

Seeing this, the teachers simply organized everyone to share the dishes they brought. Anyway, everyone thought of sharing when they were preparing, so this is naturally not a problem.

Of the six boxes distributed, there are twelve in a box, and each of the six boxes is just about one for each person. After eating it, there is no particular way to eat it.

Others won't say too much, after all, the sushi doesn't look cheap, Li Xuan is very generous to share so much with everyone, and it's not like he didn't bring food with him.

But Li Xuan and the others are naturally okay, and I hope that this temari sushi will be more delicious if you taste it in order.

"Kangna, there is a tasting order for this temari sushi. If you eat it from top to bottom and from left to right, it will become more delicious!"

Such an interesting dish is very suitable for Kang Na's temperament, so according to what Li Xuan said, I started to taste this dish from the upper left.

Li Xuan and Thor also started to eat, there are three floors, the top one is undoubtedly seafood, the middle is vegetables, and the last is the main course.

Kang Na picked up the abalone sushi and looked at it. There was a thick piece of abalone meat on the rice. On the top of the abalone meat was a molecular mousse made with kelp broth, but she didn't recognize it, so she stuffed it into her mouth and chewed it. stand up.

“What a delicious taste!”

The abalone sushi that I ate was completely different from the abalone sushi I ate before. Usually, Tadokoro Megumi and Shen Liangzi would bring some small gifts to Kanna when they came.

Sushi is not uncommon, because Li Xuan seldom makes it here, so I bring it to Kang Na to eat when it is rare. After getting along for a long time, everyone knows that Kang Na likes to try new things.

But it was the first time for Kang Na to eat such delicious abalone sushi, which was completely different from what she had eaten before.

Seeing Kang Na like this, Li Xuan couldn't help laughing. Of course, this is different from the usual abalone sushi. After all, all kinds of weird instruments are used, and the ingredients are also marinated with kelp.

The kelp pickling method can properly remove water and is more resistant to storage. It is a cooking method suitable for convenience.

The bonito sushi is a super-delicious bonito that has been matured at low temperature for two days, and the umami taste is unbelievable.

...asking for flowers...

Of course, Li Xuan wouldn't spend two days cooking bonito at low temperature. It's not necessary. It's enough to buy some directly from the system. After all, he doesn't use much, so why spend that time and energy.

And this invincible umami taste is actually the fusion of two umami ingredients, inosinic acid in bonito and glutamic acid in kelp just now, to produce a synergistic effect.

In layman's terms, it is that the combination of these two ingredients will produce a wonderful chemical reaction.

It's like a certain dish in Donghuang called "Yu Yang Xian". Fish bites sheep, and it is served with fresh food. Just look at the composition of the word "xian" and you will understand.

Of course, Donghuang still has many dishes that are good at combining several ingredients to create different tastes. After all, there was no chicken essence and monosodium glutamate in ancient times.

0...

Like Li Xuan, I highly recommend that you try eating bananas with winter dates. I believe you will come to thank me overnight for that taste!

So this temari sushi is a dish that will be gradually completed in the mouth when tasted in order.

The second row is the theme of vegetables. The dish called cake sushi made of vegetables does not use seaweed at all, but is wrapped with thinly sliced ​​vegetables as the outer skin.

And the third layer is all kinds of meat sushi, the first is low-temperature-aged meat sushi made of beef tenderloin.

Because the tomato was separated into pigment, fiber and juice by a centrifuge, and then it was filtered through multiple times to make the juice more pure, and then a few drops were dropped on the cake sushi, and glutamic acid remained in the mouth when tasting it.

Therefore, when eating meat sushi, the two umami ingredients gradually spread in the mouth, and they also echo back and forth.

And the last sea bream sushi is different from other sushi. It is served with a spoon. There is a sphere beside the sea bream sushi, which is actually made of solidified broth. This is the sea bream ochazuke that is finished on the tip of the tongue.

Using polymer instruments to make the original form of the ingredients disappear without a trace, at the same time, this dish constantly arouses the interest of the diners, and at the same time gives a sense of satisfaction that is not inferior to the sense of expectation.

No, it should be said that it is far beyond, such a sense of satisfaction is like a feast of gorgeous Japanese dishes, and Master Kanna said that she likes this dish very much, it is very interesting. .