One Person, Overturn The World Of Food Wars!

Chapter 291 Crayfish Showdown

All materials in this world are not as simple as they seem.

The handling of flavors, the change in knife work, the timing of cooking, everything requires careful attention.

All the seafood that Caibo Chaoyang cooks here is full of flavor, attracting a lot of guests in a short period of time, and the continuous esophagus cooking has resonated with everyone.

And he is still in the process, the opponents opposite him have already changed one after another.

This is very powerful. Knowing that he was replaced by a special guy who held the tool in his hand, he was already eager to try it.

In some previous duels in Tōtsuki, he did not find a chance to really compete with Caibo Chaoyang, and today he finally can.

“Caibo Chaoyang, your opponent is here, Eishi Tsukasa is fully prepared, since he lost to you last time, he wants to really challenge himself.”

Standing opposite was Eishi Tsukasa, a very powerful young man.

He is a lonely and arrogant prince, but has his own unusual skills. On the road of cooking, he also has an unimaginable talent and can make amazing things.

This special knight is constantly cooking, and for him he is bound to make something amazing.

As Lin Xiaofan, I prefer to just watch one after another of the real top duels, for what these young people have made.

He had a strong feeling of affection.

He hopes that they can constantly surpass themselves and challenge their limits. If they can really reach that level, their efforts are worth it.

“Caibo Chaoyang, I haven’t had a chance to fight with you for a long time. Today is the best time. The referee will let Mr. Lin Xiaofan do it.”

Lin Xiaofan agreed with all this.

“Then let me be the judge. The two of you can choose the same ingredient. If I want to, then crayfish. In this country, crayfish is a very popular food, and everyone likes it~ ~.”

The two laughed one after another. Crayfish is indeed a very popular food. When summer nights come, in many barbecue stalls or seafood restaurants, the sales of crayfish are often among the best.

Crayfish is not a real lobster, it is a freshwater prawn.

The temperament of this kind of shrimp is still quite irritable, and it will even frantically kill each other when there is a shortage of food, but the requirements for the water body are not very high.

They can live in a lot of dirty places, and even eat some rotten meat to survive, so the cost of breeding is not very high.

However, in Lin Xiaofan’s eyes, he rarely encounters such ingredients. After all, he has always felt that these things that eat rotten meat or rotten things are not very fond of him. In fact, the real clean crayfish tastes the same. very good.

Among the crayfish made in this country, the most common way is actually spicy.

This is a very homely cooking method. It uses some hot pot bases and various special seasonings for crayfish to make a spicy taste. There are no other unusual changes. The spicy taste alone makes people obsessed.

This kind of spicy crayfish originated in a province in the south and spread widely, and finally spread, people from north and south all like this kind of spicy crayfish, and finally extended to many other flavors.

For example, hot, stir-fried, garlic, curry, braised and so on.

In this country, the same ingredient may have dozens of special cooking methods.

Spicy crayfish is the most popular among them, but what they do is somewhat different. What Caibo Chaoyang has to do is to compare the traditional spicy crayfish.

Eishi Tsukasa is all you need but garlic crayfish.

The former highlights the spicy taste, and the latter highlights the aroma of garlic. The pursuit of the two flavors is different, but the dishes they make are equally eye-catching and intriguing.

At this time, the two are preparing that the crayfish has been cleaned. First, they need to take a toothbrush, like all parts of the crayfish are clean.

After brushing these areas clean, then start cleaning other areas.

Because the crayfish eats a lot of things, there may be parasites in the body even when they are cultivated in the university, so they must be cleaned very carefully and carefully.

There should be a considerable amount of hot pot base and bean paste in the bottom of the pot, then add crayfish and stir-fry, and add some lantern peppers to provide more deliciousness.

The aroma is striking and the taste is outstanding. Finally, adding beer for simple cooking, Caibo Chaoyang has made his own meticulous, and the shell of each crayfish has been cleaned the most carefully.

These shells have been cleaned, and the crayfish have already been soaked in wine, which is a high degree of white wine.

It is used to remove bacterial impurities and parasites in the body of the crayfish, and by the way, the meat of the crayfish has a faint aroma of wine.

When the crayfish is not in the pot, the aroma is overflowing, which makes people infinitely happy. If you smell it carefully, the smell in the air is already very extraordinary.

And in this taste, Caibo Chaoyang added some southern seasonings.

For example, the very common steamed fish with soy sauce.

This kind of steamed fish soy sauce is very common when steaming fish. It mainly provides a fresh and fragrant taste. This time, it was added to the crayfish. Although it is not the way of steaming fish, it does enhance a little freshness.

Immediately afterwards, he took out some simple green vegetables, among which celery not only provided the taste, but also gave it a slight fragrance.

Even more amazingly, he added some pineapples, but obviously these pineapples were not for eating, they just exuded a burst of sweetness and sourness, which enhanced the taste of the spicy crayfish from the side.

(Channon’s)

As soon as these things are ready, the common, but somewhat changed Malong crayfish has been served, and the taste is moving in a better direction. Of course, the taste is more moving.

On the opposite side, Eishi Tsukasa continues with his garlic lobster.

His garlic-flavored crayfish is a little different from the usual crayfish.

Thinking about the basic production method, it should be similar to the crayfish after drinking it, except that more minced garlic will be added for seasoning.

As the so-called raw onion and cooked garlic, after the garlic is stir-fried, the aroma is completely released, even if you smell it, it makes your mouth water, and this time Eishi Tsukasa even put all these crayfish in the minced garlic for soaking.

He used too many lures. Even if he smelled the song from a distance, even if it had not been fried in hot oil, the garlic had already exuded a pungent and pungent taste, and he was adding more.