I'm in Food Wars: Starting a Food World

"How come, why didn't the soup spill out?"

Sai Chuan Lizi looked at the cantaloupe container that fell down in front of her in surprise. If there was really soup in it, it shouldn’t have spilled at all. You must know that the cantaloupe has been dumped at 90 degrees and even turned a circle lock up.

"Haha, my bouncing turtle soup is different from ordinary soup. You can find out by opening the top."

Li Xuan said with a smile, as to why the dumped cantaloupe remained intact, it was because during the steaming process, some soft-shelled turtle soup would stick to the cracks of the cantaloupe, and when it cooled and solidified, it stuck like glue and was cut open part.

Everyone couldn't wait to uncover the top, and saw that the inside was not a normal liquid soup, but a solid soup that was full of elasticity like jelly.

"This is jelly?!"

Elma looked at the soup in the cantaloupe and said, but this time is not the time to ask questions, but the time for 23 to start tasting directly.

Everyone picked up a spoon and dug a piece of 'jelly' into their mouths. The first bite seemed ordinary, but every bite, the slightly salty taste, elegant and perfect soft-shelled turtle taste, will slowly spread in the mouth Come.

The original jelly-like soup will fill the mouth between chewing, and the sour taste of plums can arouse people's appetite, open up people's appetite, and get ready to eat the next dish.

"Master Li Xuan, why is this soup in the shape of jelly?! And why is this soup sweet and sour?"

Kang Na asked curiously while eating, under the influence of Li Xuan, not only Thor Elma and the others are interested in cooking [Kang Na is also very interested in Li Xuan.

"Because soft-shelled turtles contain more gelatin than other meats, this turtle soup has been boiled for a long time before, and the gelatin in the meat has been completely boiled out.

So after cooling, it will solidify into a jelly. The faint sourness inside comes from salted plums, and the slight sourness can have an appetizing effect, making people look forward to the next dish. "

Seeing that Kang Na was interested, Li Xuan also took out a jar of salted plums for Kang Na and Caichuan Lizi. The two girls even took one out of curiosity and ate it, but they were so sour.

Seeing the faces of the two of them wrinkled together, Li Xuan and the others all laughed.

After drinking the bouncing turtle soup, everyone felt more hungry, and they were more interested in the steaming hamburger in front of them.

"Eat it!"

Li Xuan knew that they wouldn't move if he didn't eat, so he picked up the turtle burger in front of him and took a bite.

Sai Chuan Lizi also took a big turtle burger and took a bite. Of course, eating a burger must be bitten from top to bottom to be considered perfect.

The unique sweetness of steamed bread, combined with the full elasticity of bouncing back and forth, the feeling of bouncing back and forth makes the hairs of the whole body stand on end.

Thick meat steak that melts in the mouth, the deliciousness of the soft-shelled turtle is constantly emerging, and the sauce tightly wraps the meat steak, creating a mellow taste.

The soft-shelled turtle blood added to the steak can nourish the body from the inside out, and the soft-shelled turtle powder makes the body feel like it is burning.

This is a turtle burger. There is nothing wrong with it. In fact, the essence of a whole turtle is concentrated into such a small burger.

Blood, flesh, and armor, except for the internal organs excluded by Li Xuan, but the addition of turtle shell powder is enough to make up for this deficiency.

The burning of the body is not the most annoying thing, the most annoying thing is the process of chewing the burger in the mouth, or the essence of this turtle burger can only be understood by those who really taste it in their mouths.

As I said before, soft-shelled turtles also have unmatched gelatin, and this gelatin and the unique stickiness brought by this gelatin are infinitely magnified in Shenyu burgers.

The most sensitive part of the human body to physical stimuli is the soft palate on the inner side of the palate, and the sticky meat steak and Gorgon sauce will bring extremely enchanting stimulation to this part.

Therefore, the soft-shelled turtle burger will not only bring an impact on the taste, but also a dish that strongly stimulates the sense of touch, which is why Li Xuan said that this dish irritates people.

This irresistible texture and taste makes people intoxicated in it without knowing it, and soon the whole burger is eaten.

The hunger brought by the bouncing turtle meat in the front completely disappeared without a trace after eating a turtle burger.

But then Li Xuan went to the kitchen again and cut the rotary grilled meat into a few plates, overwhelmingly filled the whole space. Originally, the aroma of the rotary grilled meat was enough, plus Li Xuan used precious stone meat, it was really a treat. The effect of adding one is greater than three.

This time, Li Xuan didn't need to say much, everyone picked up the grilled meat burgers, the incomparably rich aroma of fat, who can resist this kind of test!

Even if there is steaming hot rotary barbecue on the thick steak, it will look extremely greasy, but under the temptation of this aroma and confidence in Li Xuan's craftsmanship, everyone grabbed the barbecue burger and ate it.

As soon as the mouth is delicious, it rushes straight to the nostrils. In addition to the deliciousness of meatloaf and barbecue, there is also a surprise inside, Indian pickles!

It is precisely because of the pungent aroma and sour taste of pickles that the deliciousness of the meat can be highlighted. It can be said that pickles are the hidden protagonists of burgers.

The 583 used for the barbecue burger is an Indian pickle (a kind of food with a strong sour taste that is preserved by soaking vegetables or fruits in mustard oil), and it is also an Indian pickle made of onions.

This grilled meat burger has a consistent characteristic of Ryo Hayama, that is, the taste of various spices is bombarded in turn, spicy, sour, and stimulating. . .

See what ingredients were used to create this aroma bomb.

The spicy aroma of mustard oil, the protagonist of the sour taste, is the raw mango powder, which is made of dried unripe mangoes, and the lemon juice that further enhances the sour taste, and the garlic, pepper, cloves, cumin grains, and dried black pepper that stimulate the nasal cavity Chili powder, honey and a little ginger are added to add sweetness.

Of course, this not only highlights the deliciousness of the meat, but also builds up the delicate aroma of pickled vegetables.

But from Li Xuan's current perspective, Ye Shanliang's cooking skills are still too strong, or he still relies heavily on the accumulation of spices to achieve his own effect.

In fact, if you observe carefully, you will find that every time Ye Shanliang's dishes are aroma bombs, there will be more than a dozen or even dozens of spices in a dish.

It can only be said that Ye Shanliang is still doing addition in cooking, but when he starts to do subtraction, it means that his cooking path has really started. .