I'm in Food Wars: Starting a Food World

Because the temperature of this raging flame is higher than that of flames or coals, the herring can be cooked quickly. Li Xuan first put the cooked herring in his hand on the plate.

Then he picked up the other half of the herring that needed to be grilled, and the familiar clink of the iron chain rang out again.

"alright!"

Hearing what Li Xuan said in the circle of fire, Elma and Lukoya picked up the shovel that had been prepared and made a hole for Li Xuan and Thor to come out.

Tadokoro Megumi and the others also started to help, these burning coals were not in a hurry to be extinguished, they were piled directly in the middle, wouldn't the second fire be made?!

"Come here and try this dish I made while it's hot, Tianxiong Herring!"

"Tianxiong grilled herring?!"

This name sounds like a perfect fit for Li Xuan's majestic and heroic cooking method just now. The aroma of the herring is also very strong, so strong that it seems to melt people.

There were enough herrings, so there was no need to subdivide them. Everyone picked up their chopsticks and inserted them into the fish body. Yoshino Yuuki and the others discovered that the fish body bloomed petal by petal like a flower!

"This herring is so powerful, it has turned from a fish into a vile flower!"

Connor over there smiled happily, and even brought it down for Leni to see, it looks like petals blooming in a porcelain plate, which is really very pleasing.

It is obviously a very bold cooking method but it produces such a delicate and beautiful result. The girls are once again shocked by Li Xuan's cooking skills!

The color, aroma, and type have reached the extreme, so the most important taste is the most important. It can be said that in cooking, the color, aroma, and shape are nourished, and the other five things can be absent, or even fail to meet the standard, but the taste is the most important. important!

Just look at the pitch-black laksa curry that Nao Sadazuka brought out in the autumn selection contest before. The pot is pitch-black, and there is still purple gas floating, as if the stench of the sewer has been condensed.

The ink of squid, the strong smell of dried salted fish, the bitter sour and fishy smell are simply daunting!

But it is such a dark laksa curry that looks like a biochemical weapon, but it is extremely delicious in the mouth, and people can't help but take one bite after another!

On the contrary, the more you chew, the more attractive the smell becomes, and the more irresistible it becomes!

So even if it is not good in other aspects, but it tastes delicious, there will definitely be fans!

Li Xuan's Tianxiong Herring has reached a very high level in terms of color and aroma, so the next step is to look at its taste.

Nakiri Erina holds a piece of fish with chopsticks, and even when the chopsticks are caught on the fish, she can feel the slender and smooth touch of the fish.

When you eat it in your mouth, the tenderness and elasticity of the fish will bloom in your mouth, as well as the slightly burnt aroma of the skin of the fish, it is really burnt on the outside and tender on the inside!

There is no other matching sauce for this Tianxiong grilled herring, because it is not needed at all. The umami taste of the fish is stimulated to the greatest extent during the cooking process, and the most basic sauce is fully infiltrated into the fish by centrifugal force. Don't let go of a tiny bit.

Therefore, this piece of fish, whether it is the burnt skin or the tender and delicious fish, all has a strong sauce flavor, and it will not look bland!

It is unbelievable that this is a mouth-watering dish made within a few minutes. This wide-open and close-rotating method seems to shake off the mud and earthy smell of the herring without any fishy smell.

This is not something that shocked Nakiri Erina and the others. Needless to say, the taste of the broiled herring this day, and it can be said that it also fully demonstrated Li Xuan's fire seasoning skills!

Generally speaking, in Chinese cuisine, or in most cuisines, it is very rare to simply cook grilled fish, because this is the most primitive cooking method, unless you have absolute confidence in your own cooking skills, otherwise it is a not coming.

Simply grilled fish, without various side dishes to add flavor, just to taste the taste of the fish itself, the quality of the fish must be good.

Needless to say, the herring that Li Xuan chooses is of the same quality, and the most delicious part of the herring is the strong jaw and the often moving tail. The meat is firm and chewy.

Nakiri Erina seemed to have discovered something, so she looked at the whole fish for a while, and finally said with a look of shock.

"Brother Li Xuan, your fire kung fu is really nothing to say, I originally thought that the color, fragrance and type were the most amazing, but it turned out not, the most shocking thing is your fire kung fu!

According to the flame temperature just now, even if the herring will not completely turn into black charcoal, it will still be partly charred.

Ms. Erina is right, no matter in terms of color or texture, it is all the same when you put chopsticks on any part of the fish body. The fish is soft and boneless, achieving the effect of uniformity.

It completely violates the characteristics of grilled fish, that is, it will definitely be scorched and blackened, not to mention that in the scattered and hot flame just now, there will be more scorched and blackened.

Under such a high fire, the grilling is so delicate, even and uniform without any burnt smell. It is really unbelievable. If we grill fish, we don’t need an oven or wrap it in tin foil, just put it on the charcoal fire, more or less. There will be scorched black, even if you play carefully and seriously. "

Arato Hisako also said in agreement, saying (Zhao Nuohao) to be honest, it is really hard to believe that this is a herring grilled in a fierce fire, look at the golden and neat skin, you said it was fried in a frying pan No one will doubt it.

"Hahaha, I will not be humble at all if you are like me!"

Hearing the words of Nakiri Erina and Arato Hisako, Li Xuan laughed a few times. He is not a young man who would feel embarrassed, and he did a good job indeed.

To be honest, among the few recipes won in the lucky draw last time, the most difficult one to control was this day's broiled herring. For this reason, Li Xuan stayed in the chef's space for several days.

The sauce is not the point, the point is the heat that Nakiri Erina and the others just mentioned.

Reaching this level is really due to sweat and bit by bit accumulation, countless attempts, the real ten minutes on stage and ten years off stage!.