Chapter 882 Copying Dishes

Seeing the students who were one in a million, trembling under the taste of the tongue of God, with complex expressions of unwillingness, grievance, and annoyance, Yang Ming really wanted to laugh in his heart.

Then, Yang Ming's eyes narrowed and he turned to look at the real highlight here, the competition between the two Yuanyue Ten Elites.

One of them is a little girl with glasses. She looks elegant and academic. Her name is Ji Zhiguo Ning Ning. She is a mustard wheat noodle expert and is the sixth-ranked chef among the Totsuki Ten Elites.

Opposite her was a young man with a cold and unruly appearance, Etsuya Mizuyama, ranked ninth among the Ten Elites of Totsuki. He was known as the "Alchemist" and controlled many restaurants.

This time, it was also because he saw a piece of land belonging to Ning Ning's family in the Kingdom of Era, a prime location near the commercial center, that was very conducive to opening a store, so he proposed this halberd eating competition.

This competition is to make an orange peel dish. This kind of cooking ingredient with no highlights is the core of this competition.

Because of this, it is difficult for the two of them to cook what they are best at.

Of course, there are no restrictions on other supplementary ingredients. The cooking techniques used, the dishes to be made, etc. are all free to use.

Zuoshan Ezu has decided to mix orange peel with meat to create a dish that combines the delicate texture of the meat with the aroma of the fruit.

Ji Zhiguo Ningning found the baking mold and placed the eggs, honey and other ingredients in the kitchen on the cooking table. She would use orange peels to make some desserts.

The competition is about to begin.

Ji Zhiguo Ning Ning carefully scrubbed the wax off the surface of the orange peel with warm water. After scrubbing, he put the orange peel into a steamer and steamed it, and then started making desserts.

Honey Orange Peel Muffin Cake, this time she will make a muffin cake with the flavor of orange peel.

Ji Zhiguo Ningning skillfully put the eggs and honey into the egg beater and stirred them evenly. Then he added salad oil, fresh milk, and orange juice, and stirred the ingredients in the egg beater until they were very even and delicate. Among these ingredients, eggs, honey, and orange juice are all the same bright golden color, and the fresh milk combines this golden color into a somewhat soft color.

This color is consistent with the color of orange peel, and when the orange peel of the same color is mixed with the golden muffin cake, which is difficult to detect at first sight, the taste becomes very surprising.

What Ningning of Ji Zhiguo wanted was the surprise brought by this ordinary-looking muffin cake. Continue to sift the low-flour fish baking powder together, add it to the fine mixed ingredients, stir, and the golden fineness and milky white powder merge together to form a batter.

During the stirring process, the initially steamed orange peel is almost ready. Ji Zhiguo Ningning took the orange peel out of the pot, pinched the orange peel, took out a delicate knife and gently scraped off the white tendons in the orange peel, leaving only the outermost golden skin.

The orange peel and white tendons are relatively bitter and will affect the sweetness of the muffin cake, so it was abandoned by Ji Zhiguo Ningning. Cut the processed orange peel into fine dices, add water and sugar to the pot and start making syrup.

Looking at Ji Zhiguo Ning Ning's cooking, Yang Ming said "Hey" in his mouth, and his eyes showed a scarlet light.

The Sharingan opened unknowingly and copied all these actions.

"It just so happens that I'm not very good at making cakes. This is really an unexpected gain. This trip is not in vain." Yang Ming thought to himself.

On the other side, Zuoshan Zhijin.

Zuoshan Ezu also focused on Japanese cuisine this time, orange peel chicken.

In Japanese cuisine, orange peel is dried and turned into tangerine peel, which is used for medicinal purposes. The dishes produced are both delicious and healthy.

Although tangerine peel and orange peel are not the same, the medicinal effect of tangerine peel is beyond that of fresh orange peel, and tangerine peel is used in cooking instead of orange peel. However, the preparation of dishes is all based on analogy, and it is also possible to make orange peels as a common ingredient.

Therefore, Zuoshan Ezu is also very confident that he will use his extensive and profound Japanese cuisine to gain an advantage in this competition. The orange peel chicken is both delicious and nutritious, and this dish will definitely be outstanding.

However, things did not go according to Zuoshan Ezuya's planned plan.

There was a problem with the first step of preparing the ingredients.

Ruishan Zhijin also frowned and held up the chicken to inspect it. He used a knife to carve a hole in the chicken body. The chicken was no longer fresh! Stale ingredients are not suitable for cooking, and there is no extra chicken stock in the kitchen.

Ruishan Ezu also began to fall into trouble. The previously prepared dishes must be overturned and reimagined, and time must be seized. However, there are no more ingredients in the kitchen suitable for making Japanese tangerine peel. In other words, the recipes related to tangerine peel are all difficult to make without rice.

Now, we can only look for other dishes.

When Ning Ning of the Kingdom of Ninth had already begun to look at most of the dishes, Edazu Zuoshan also rummaged through the kitchen for a long time before re-determining the dishes.

The most common salmon, combined with orange peel to make an orange salmon.

Zuoshan Ezu was also lagging behind for a long time. He could only seize the time to marinate the salmon and quickly use this time to squeeze the juice from the whole orange. Yes, orange peels and oranges are mixed together to squeeze the juice, and the orange juice and fructose are mixed together.

The marinated salmon is coated with cornstarch and fried piece by piece in a pan. The heat was slightly overheated. In order to pursue a crispier texture, Zuoshan Ezu also used a hotter temperature than normal when frying the salmon. However, in order to make the meat inside more tender, the frying time was shorter. .

In this way, the fried salmon becomes crispy on the outside and tender on the inside, adding some conflicting texture to the taste.

Put the salmon on the plate, take out the small pieces of tofu and stack them on top of the salmon. The arrangement is square and layered. A small piece of coriander is placed on the tofu, which adds some vibrant color to the dish and makes it more visually vivid.

The layers are stacked on top of each other, like a small pyramid. From bottom to top are fried and crispy salmon, original tofu, and lush green coriander.

Zuoshan Ezu also took a few spoonfuls of orange juice mixed with fructose and poured it on the dish from top to bottom. The orange juice flowed down along the tofu, slid onto the salmon, and finally fell on the plate to form a circle around the salmon.

Sprinkle some spiced basil on top. The dish is finally finished.

Ji Zhiguo Ningning had already poured the orange peel dices with syrup, mixed the orange peels into the batter, and put them one by one into muffin cupcakes to complete the final baking.

At this time, Ji Zhiguo Ningning also finished her cooking.

The next step is to taste it.