I became stronger in the halberd world

More than half an hour later, Cainami and Kohei finished the cooking at hand almost at the same time.

Smelling the amazing aroma emitted by Sojin’s cuisine, Seiichiro Caibo actually lost his mind for a short time.

What an amazing aroma, this is really a dish made by Chuangzhen?

Caibo looked at the dishes made by Chuangzhen, and suddenly, he was startled.

The brilliant color of rose gold, and the amazing fragrance that catches the face…

This dish is amazing!!

While Caibo was looking at the Chuangzhen cuisine, Kohei was also looking at the old man’s cuisine.

“Rum goulash

“Scent: S+

“Taste: S+

“Appearance: S+

“Overall Cuisine Grade: S+

It’s really worthy of being an old man, this level, really strong!

If you give the old man enough time, he will break through to become an SS-level cook, and he must also have great hopes!!

It’s just a pity, today, you are going to lose!!

Kohei smiled and brought the dish to the table.

The friends have long been eager to surround them.

“Wow, what an amazing fragrance, just smell it, saliva can’t help but flow out!”

“Is this roast pork belly?? How can it be so good-looking!! This bright and attractive soup seems to look better than dye… Is this made of honey? ”

“Senior Caibo’s cooking is also so good, is this beef stew with red wine?? As soon as I smell this fragrance, I have a feeling of appetite! ”

“Senior Chuangzhen and Caibo are so strong!!!!”

Hearing everyone’s continuous approval, Mrs. Wen Xu said with a smile:

“Hurry up and try it all!!”

“Thanks for the hospitality, I’m going to start!!”

Yoshino said excitedly, and then she couldn’t wait to pick up the chopsticks, and she picked up the rum beef stew made by Caibo and put it in her mouth.

Suddenly, the little girl’s eyes lit up.

“It’s delicious!!”

“Hmm…. It’s really worthy of Kohei’s father.”

“It’s obviously frozen beef, but it doesn’t handle a trace of it, and the taste is also one-to-one!!”

“With every bite, the rich soup full of rum flavor will flow out of the beef, and people feel like their tongues are paralyzed!!!

Not only Yoshino, but everyone else was also impressed by this rum goulash made by Caibo.

Daigo Aoki: “Even if the beef contains a thick soup, compared to this, what makes my heart more exciting is the strange aroma that is faint……. Not… It’s kind of like a first love!! ”

“This tastes amazing!!”

Isshiki also ate a piece of beef, and then sincerely praised:

“It’s really worthy of being a senior of Caibo, and this ability to grasp the freedom of ingredients at will is really incomparable to us now!”

There is an essential difference between frozen beef and fresh beef.

The frozen and stored beef will contain a lot of excess water in the meat, no matter how it is cooked, the taste will decrease, and this showdown can not give Caibo enough time to naturally thaw the beef, so everyone will be shocked,

With such an amazing taste and taste, how did Senior Caibo achieve it in a short period of time?

Seiichiro Tseiba smiled, and then said:

“In the past, when I ran my home restaurant, most of the beef was bought and refrigerated in advance, so that diners could taste more fresh, before stewing the beef, I would mark the whole beef with a tic-tac-toe knife, which was actually to fry the beef.”

“Beef for stew can also be fried?”

“Well, but pay great attention to the heat, once fried, the most surface of the beef meat quality will become very charred and crispy, which will affect the taste of the stewed beef, so the frying must ensure that the surface of the beef changes, is controlled to the minimum, therefore, it is best not to use oil for frying!”

“No oil for frying? Is this okay too? ”

Hearing Caibo’s words, everyone was shocked.

Seeing everyone’s surprised expressions, Caibo explained with a smile:

“Yes, dry frying, or frying with a small amount of red wine, you can, this dish, in order to release the excess moisture in the frozen beef, I adopted the dry frying method, tic-tac-toe stroke, just so that the moisture of the beef can evaporate faster due to high temperature… If you want to make a similar dish in the future, be sure to pay attention to the heat, if the temperature is too low or too high, then the dish will not be better!! ”

Hearing Senior Caibo’s words, everyone fell into deep thought.

The more I thought about it, the more shocked everyone felt.

Sometimes a dish is not only about seasoning, but also about the way the ingredients are handled.

And this rum goulash let everyone see what is amazing treatment,

Dry frying beef, not only to release excess moisture in the meat quality, but also to ensure that the taste of the beef is reduced to a minimum……….

Is this the strength of the second seat of the former ten masters?

That’s awesome!!!

Ryoko Sakaki spoke:

“Then, Senior Caibo, in addition to the aroma of rum, I also feel another delicacy… As Daigo Aoki just described, this scent mixed with it really gives people a wonderful feeling of heartbeat!!! What is this! ”

“Oh, you said that!! That’s the smell of pirate grass!! ”

“Pirate grass?? What is that?? ”

Yoshino Yuhime looked at everyone with a confused expression,

But I found that everyone also had a confused expression.

And Zenji Marui, who really deserves to be the little prince of the encyclopedia of the culinary world, held up his glasses and explained:

“It’s daylilies!!”

“The flowers of daylilies resemble the hats of pirates walking on the sea in the seventeenth and eighteenth centuries, so many places in Europe will call daylilies pirate grass!”

“But as far as I know, daylilies are not an ingredient, but its buds are edible, which is what we know as yellow cauliflower!! But in this dish, there is a sudden heartwarming taste… It doesn’t feel like the taste of yellow cauliflower……..! “_

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