Gourmets in the Heavens

"Those guys can really follow..."

Showing a rare look of distress, Isayama Yuu's tone was still frivolous.

Even if he used running water to avoid a powerful figure like Zhao Youqian who was not good at following him, it was not so easy to dodge the follower belonging to Asama Shrine and Yu Laogong's subordinates.

Even in the running water, I still found traces of Yuu Isayama, and came all the way to find a gap.

He almost chased Isayama Yuu into the stinky ditch for real, but luckily he used a way to get away in a second thought, and even created several traces after he got rid of it.

It created a sign that he wanted to sneak into the Kyoto Imperial Palace, but in fact he had already gone further to Hokkaido.

Then he shot his carbine back again, and really entered the Imperial Palace of Kyoto, where there is also a safe house that he has been preparing for a long time.

He can start his next plan, even...a 'surprise' that many people didn't expect.

"My dear daughter... soon you will be born..."

After a chuckle, Yuu Isayama ignored the power of the surrounding spells, and his whole body penetrated into the wall like black mud, and then disappeared completely.

It was as if no existence had ever come here.

The gloomy atmosphere permeated, and the sunlight fell through the already deserted courtyard on the door sign at the door of this house. The characters of "Isayama" were still clearly visible in the mottled font!

...

The official cooking showdown, including the food halberd, was not as exciting as imagined.

There are even no video sites at all, or the clips played by the news media are attractive.

Because once all the pre-processing is completed, the long waiting time for the ingredients to reach the heat is enough for many people to turn their heads and leave.

You must know that Zhao Youqian's previous food halberd competitions, especially those that were broadcast live, were actually dishes that did not take long to make.

And the longest time, there was a fierce flame burning show stimulating the audience.

The real food halberd was also broadcast live in Dongying. If you don’t watch the edited clips later, you will find that because the stakes of the duel are too high, the cooks who participated in the food halberd took every step very seriously.

They didn't want to miss even a minute of the fire. In the long hours of live broadcast, [-]% of the time they spent was waiting.

So after the pre-work of Zhao Youqian's cooking is completed, he only needs to knead the noodles once in a while, and there is basically nothing to do, leaving endless waiting.

The same is true for Nakiri Erina. After processing the sheep blood, she began to prepare the last layer of jelly soup extract. It has ended.

Then she also waited for the consomme jelly to finish before starting the next step.

The two of them could only sit in front of the stove, quietly smelling the smell of broth, and rest their eyes with their eyes closed.

As for leaving or doing other things, as long as the manager is in the middle of the duel, he will not do these things.

Because they know that once they miss a minute, there may be countless changes and mistakes in their cooking.

Fortunately, Nakiri Senzaemon, Niito Hisako, Yuki and the others who were watching the battle were already used to this kind of thing, they were not ordinary people, and standing for a while would not make them uncomfortable.

What's more, there is a special broth stewing device, and the average broth cooking time of two hours has been condensed to about one hour, which is not bad.

Zhao Youqian also started to process crucian carp half an hour after the soup started to boil, changing the practice of frying directly in a wok and then stewing. This time the crucian carp was neatly put into the casserole. After oiling the pan, fry it for a while, then add a tablespoon of minced ginger, half a tablespoon of cooking wine, and a tablespoon of white pepper.

Finally, there is a full pot of hot water, start to boil for ten minutes on high heat, and simmer for thirty minutes on low heat.

The crucian carp soup, which is colloidal and crucian carp umami, is about to be released.

Why use a casserole instead of a wok is actually for the constant temperature of the casserole and the preservation of the taste and nutrition of the dishes.

Also just for the last step!

mashed!

If you want to smash crucian carp thoroughly in the frying pan, it will inevitably leave scratches on the iron pan, and the taste of metal will affect the soup. Even these small details must not be let go.

Continuously mash the crucian carp that has been boiled to the fire repeatedly. The fish meat, fish bones, and fish skin are mixed with the fish soup to release a stronger taste. At this time, a certain amount of pepper powder is added to increase freshness and remove fishy smell. Those who are familiar with the cuisine of Hubei Province (Hubei) will know that what Zhao Youqian is using now is the way of making their famous morning snack 'paste soup powder'.

It’s just that no powder is added to thicken it. After continuous cooking, filter it with gauze, because crucian carp bones are small, and it’s impossible to slip through the net.

The gauze also needs to be filtered three times, and then squeezed several times to let the crucian carp meat also melt into the soup.

Then this special fish soup jelly that will be combined with roasted chili preserved egg porcini mushrooms has been completed. It is full of summer flavor. sweating...

Chapter 47 Four Seasons Soup Dumplings vs. Carnival Sonata ([-])

The most troublesome fish soup is finished, and the rest is just a follow-up, and I don't know how many times I have repeated it.

The trotter soup is finished first. In the thick white soup, there are wax gourd, celery and green onions. There are not many vegetables in this soup, because there is no need for that.

Winter melon and celery have been able to release the fragrance and remove the greasy effect very well, and their taste can also relieve the overly sticky taste of ordinary trotter jelly.

After packing the box little by little, Zhao Youqian started to process the other kinds. Bone soup and chicken soup are the easiest, remove the foam, soup residue and grease layer, filter and pour into the refrigerator.

Lamb broth is a little more complicated.

Because of the cooking, the already tender lamb meat was completely soft and rotten, mixed with various vegetables, fruits, and spices, and it was almost impossible to tell what was in the soup.

When a bad filter breaks the soft spices that have been stewed, it will change the taste of the soup.

So Zhao Youqian's method is also very simple, slowly scoop out some of the mutton soup needed with a spoon, and put the rest away first.

Perhaps these remaining ingredients can be used to make other mutton dishes, and there will always be someone who can eat them in Nakiri's house, so it won't be wasted.

The four boxes were packaged and placed in the freezer, waiting for all the broth jellies to be completed.