I'm in Food Wars: Starting a Food World

"Brother Li Xuan, what are we having for lunch today?"

While preparing the ingredients, Tadokoro Megumi asked. It has been two days since the announcement of the meal ordering system. In the past two days, 80% of regular customers are aware of this matter, and the remaining two days should be about the same. .

They are naturally very happy about the online ordering system. With this reservation system, they will also be much more convenient.

"We eat mackerel for lunch today!"

Li Xuan took out a few pieces of mackerel from the ingredients on the side, which was specially ordered when he placed the order last night. For Li Xuan's appetite, one mackerel was not enough.

In the past two days, Li Xuan took the time to enter the kitchen to learn the four dishes that he obtained last time.

"Is it mackerel? It seems Li Xuan brother, you have learned a new dish, but I don't know if it will be added to the menu this time."

Li Xuan shook his head while dealing with the mackerel. Regarding the two dishes of mackerel, whether it is grilled mackerel with peppercorns with vegetable puree or mackerel tea with rice balls, it is not suitable to be added to the menu in the store, and it is only eaten on a daily basis. Just eat.

The processed mackerel pieces Li Xuan are divided into two parts, one part is used for roasting, the other part is put into a frying pan, poured in olive oil and frying.

Tadokoro Megumi watched Li Xuan keep pouring oil on the mackerel, and suddenly remembered the information he had read in a cooking book.

"Brother Li Xuan, you are using the method of frying," she continued before Li Xuan replied, "The method of frying is suitable for ingredients with a certain thickness of skin, and mackerel is very suitable."

"Yes, it's fried. In addition to mackerel, salmon is also suitable for frying, so that the skin of the fish will be fried to a crisp and crisp."

Li Xuan poured olive oil from the pot over the mackerel pieces and taught Tadokoro Megumi some knowledge.

Then make a puree of spring cabbage as the main ingredient, and run a large pot of salt kelp tea with a teapot, a large bowl of rice for myself, and a normal portion of rice from Tadokoro Megumi.

Finally, put a pot of assorted sushi that has been continuously tumbling, and start the meal! ! !

"Try it, these are two dishes with spring in mind, grilled mackerel with pepper and vegetable puree and mackerel tea with rice balls."

Tadokoro Megumi first tasted the grilled mackerel with sansho peppers with vegetable puree. This is a Japanese dish, that is, a regular Japanese dish. This is also the first time that Li Xuan has cooked Japanese food for Tadokoro Megumi.

The delicately grilled pieces of mackerel, the purée with spring cabbage as the main ingredient, and the sweetness and tenderness that melts in the mouth are a perfect match for mackerel.

Spring season mackerel and cabbage, the perfect combination of the two can enhance each other's taste, as gorgeous as the revival of all things in spring, as if people feel the refreshing and refreshing spring breeze gently blowing past.

Tadokoro Megumi didn't expect Li Xuan to be able to make Japanese food, and his knowledge is not shallow. Although this grilled mackerel with pepper and vegetable puree is not a must-kill dish, it is also a good dish. Tadokoro Megumi is looking forward to another together.

Li Xuan poured the salt kelp tea into a small bowl from top to bottom, then passed the tea to Tadokoro Megumi, and poured the rest into his own sea bowl.

The salty and mellow salt seaweed tea, the mackerel is plump and juicy, the fish skin is fried to a crisp, every time you chew it, the deliciousness will spew out, the pure white rice is like snow, and it looks like a pair of spring The picture is normal.

Such a match is undoubtedly a perfect match, and it is the best embodiment of the vitality of spring, giving people a feeling of revival of all things after the snow melts.

I have to say that Li Xuan's dishes are always so memorable. These two dishes are very close to the theme of "spring". The ingredients used and the taste of the dishes are completely spring.

What surprised Tadokoro Megumi even more was that Li Xuan's eclectic cooking was not limited to his current vision because of the origin of a certain dish.

The last beef stew in Burgundy and red wine explained that Li Xuan is learning about French cuisine, and this time he directly added French techniques to Japanese cuisine.

This ability to be imaginative and free to play is something that many chefs can only dream of.

Li Xuan is more than Tadokoro Megumi praising himself so much in his heart. He has not yet reached this level, and he will definitely be in the future.

Holding his big name, Li Xuan ate grilled mackerel and chapao rice. I have to say that chapao rice is quite different.

As for the grilled mackerel with sansho and vegetable puree, Li Xuan did not have a small piece of fish on a large plate like Isshiki Satoshi, but filled the plate.

Paired with the delicious assorted sushi over there, it is simply too comfortable! Li Xuan ate three bowls with tears in his eyes!

He even took out the deboned meat of the barbecue tree from the super backpack and ate a few pieces. The reason why Li Xuan's appetite increased greatly was naturally that his food cell awakening level has increased.

In the past few days, it has reached 50% of level 8 quietly, and it is getting closer and closer to the awakening of gourmet cells.

What is your own food demon? Really very curious! ! ! *