I'm in Food Wars: Starting a Food World

"Brother Li Xuan!"

In the morning, when Li Xuan and Thor were busy in the dining room after having breakfast, Tadokoro Megumi came suddenly, and there were big and small bags. The celebration banquet was already the night before.

At the end of that night, their gang finished all the wine that Li Xuan brought, and Shen Liangzi brought out the rice juice brewed by himself.

As for the reason, it was that Ryo Kurokiba, Yukihira Sōma, and Ryo Hayama, who didn't see each other right, refused to admit defeat and went all out to drink together. As a result, one or two of them were both rookies, and they all got drunk in the end.

It can only be said that after Yukihira Sōma sobered up, what greeted him was not sober soup, but Fumio Daimidō's mother-in-law's anger.

Ye Shanliang and Xi Jianrun came later. Originally, Ye Shanliang didn't plan to come, but was pulled over by Xi Jianrun [Xi Jianrun still hopes that he can spend more time with his "970" peers on Zhou.

And Jun Xijian himself went out from Polar Star Dorm, so he also took this opportunity to come back to see Fumio Daimidō's mother-in-law and chat with her.

Seeing Fumio Daimidō of Jun Xijian is naturally happy. After all, compared to the wild wolf Yukihira Jōichirō, the well-behaved and cute Jun Daimidō is naturally more loved by the elderly.

It was precisely because of the arrival of Jun Xijian that Yukihira Sōma and the others escaped temporarily. However, it can only be said that they may be late, but they will not arrive.

"Morning, Xiao Hui, have you had breakfast yet?"

Li Xuan washed his hands, walked out and said, and helped Tadokoro Megumi move things in, so many sacks of things, it was hard work for her.

"I have eaten. These are some specialties from my hometown sent by my mother. Especially after she knew about your help to me, she asked me to bring these ingredients to you."

Li Xuan didn't gossip about it, and accepted it generously, and it was indeed a heartfelt favor from Tadokoro Megumi's family.

"Then I won't be polite, thank your mother for me."

Seeing that Li Xuan accepted Li Xuan generously and didn't look outside at all, Tadokoro Megumi nodded happily. It's good that Li Xuan didn't treat her as an outsider.

Li Xuan took a look at the contents of the bag. They were all home-grown vegetables, some fresh, some dried, and some cured fish.

"Huh? There are even walnuts. These walnuts taste very good. The thin-skinned walnut kernels are big and very fragrant. The more you chew, the more delicious they are!"

Li Xuan also found two cans of sun-dried walnuts in the package. He opened it, crushed one, put it in his mouth and chewed it a few times. It tasted really good.

"Xiaohui, let's eat here at noon. You just brought walnuts. I'll make you a new dish!"

Tadokoro Megumi nodded happily, went to her room to change into a chef uniform, and then ran to help in the kitchen, Li Xuan ignored her and let her go, anyway, she was familiar with how to do it

Don't worry too much about yourself.

Now that his hands have been washed, Li Xuan simply doesn't go into the kitchen anymore, anyway, there is another Tadokoro Megumi, and the efficiency is about the same. "He started to pry open all the walnuts to take out the walnut kernels.

In this way, not only can it be used when cooking at noon, but Thor and the others can also eat it directly when they are done with work, which is very convenient.

We were busy together, then sat down to chat, the time passed just like that, Li Xuan looked at it and it was almost time to cook lunch, got up and went into the kitchen.

Because they knew that Li Xuan was going to make a new dish at noon today, Thor and the others didn't follow in, just wait outside.

To make stewed duck with walnut sauce, the first step is to make walnut sauce. This Chinese-style walnut sauce is different from ordinary walnut sauce.

Li Xuan made walnut kernel into powder, Xiaodangjia cut it into shreds, but Li Xuan tried it [and found that grinding it into walnut powder can fully stimulate its aroma.

Heat the pan with cold oil, fry the spicy green vegetables like garlic sprouts in the pan first, and fully stimulate their aroma and taste, and blend them into the oil.

Use a sieve to filter out the fried garlic shreds, and then pour the hot oil in the pan on the walnuts. The hot oil fully stimulates the aroma of the walnut kernels, then add sugar, soy sauce, vinegar and pepper and stir well .

It is said to be walnut sauce, in Li Xuan's opinion, in his own words, it is more like dipping sauce or oily water.

Then the duck meat is cut into thin slices that are easy to eat. Here Li Xuan naturally uses flying duck meat. After all, he currently only has this kind of duck meat in his super backpack.

The processing of duck meat is also very simple. Just stir-fry the duck meat with high heat, and then set up a stall and pour the secret walnut sauce just now. This stewed duck meat with walnut sauce will be ready. It can be said to be a quick dish

If the walnut powder is prepared in the early stage....

This stewed duck with walnut sauce is just a dish similar to an appetizer. Naturally, it is impossible to have only such a dish at noon today. Li Xuan is also planning to make another dish, sweet and sour pork!

This is a classic traditional dish in Cantonese cuisine. As for why sweet and sour pork has such a name, there are two legends about the name of sweet and sour pork.

The first legend refers to the fact that the dish is cooked with sweet and sour sauce, and the aroma is overflowing when served, and the soup is still making a sound of gurgling, hence the name.

The second legend refers to the long history of this dish, so it is called "ancient meat", and the homonym is transformed into "Gulurou".

But no matter if it is sweet and sour pork or ancient meat, today Li Xuan will make it and eat it!

Sweet and sour meat uses a lot of ingredients, lemon, sugar, ginger, fruit juice, tomato, black and white vinegar, egg liquid, cornstarch, and tenderloin cut into bite-sized pieces, onion, green pepper, carrot and pineapple, and The secret weapon hawthorn.

By the way, this time Li Xuan used the pineapple on the back of the pineapple hyena that he had won in a lottery instead of the pineapple.

In fact, a pineapple is a pineapple, and a pineapple is also a pineapple. The two are the same thing biologically. As for the others, there is no need to get too entangled.

Well, the first step is to process the tenderloin first, marinate the beaten egg liquid and a bite-sized tenderloin, then dip it in cornstarch powder, and put it into the oil pan that has been heated to bubbling Proceed to fry.

When the fried surface is golden and almost mature, take it out and drain to control the oil for later use.

At this time, start another pot, put the seasoning sauce mentioned above in the pot and boil it until it bubbles and turn to low heat. This seasoning juice contains lemon juice, sugar, ginger juice, apple juice, black and white vinegar, peeled diced tomato And salt for added saltiness.

Put the scallions, green and red peppers, carrot slices, and pineapple pieces into the pot for a while, then add a little water starch to the sauce to make the sweet and sour sauce thicken

Finally, pour the fried meat into the pan and stir fry quickly. Let the meat evenly hang the sticky juice and then it's out of the pan!.