Food: I was a cartoonist in Totsuki

Turning his right hand, he held the big brush again and turned it several times in the jar filled with peanut oil. The brush was lifted out with bright oil.

Immediately, apply oil and fat evenly on both sides of the roasted suckling pig.

After applying peanut oil, the whole suckling pig becomes brighter, especially the color of the skin - more beautiful!

At the same time, the smearing of grease intensified the fire.

Whoohoo!

Grease makes this sound when it comes into contact with fire.

At the same time, a plume of smoke also came out.

If any outsiders saw this, they would definitely scream in surprise, because it seems that the suckling pig is about to be roasted.

However, this is not the case...

Tong Yu possesses super sense of touch and has mastered the "essence of fire", and can control temperature better than anyone else.

"Master Yakan, Master Tong Yu has the same ability as you, right?"

Everyone in the dark cooking world stood under the beacon tower with four die-hard fans including Teruki Kuga and Soma Yukihira. From this position, they could see a series of processes of Tong Yu's cooking.

"God's Tongue" Li Ke couldn't help but say this when he saw Tong Yu standing unmoved in front of the burning fire.

Yakan also set his sights on Tong Yu and said: "Not only my abilities, Mira and Zhu Qi's abilities, he must have mastered them as well."

Mira nodded.

Zhu Qiye said: "Before I met Mr. Tong Yu, I thought Kaiyu was a genius in the Chinese cooking world. Not only did he have all the abilities of our Five Tigers, but he was also well-read and proficient in medicine and poisonous cuisine... But in Only after meeting Mr. Tong Yu did I know what a true genius is."

Hearing this, even Mila, who had always been quiet, spoke up: "In less than half a year, he has mastered all our abilities. It took Kaiyu decades to fully master them."

"Not only that, the use of abilities is far superior to ours." Asia Magazine added.

This is another reason why Tong Yu was able to completely rule the dark cooking world in a short period of time. In addition to being powerful, organized, and capable of leadership, this ability that can be called the "Kaleidoscope Blood Wheel Eye" can be understood at a glance. Everyone was impressed.

Tong Yu didn't know that everyone in the dark cooking world was secretly admiring him. At this time, he was concentrating on the roasted suckling pig on the charcoal stove.

In front of Tong Yu, who has special abilities, there are countless fire spots on the roast suckling pig at this moment, and these fire spots are a signal that the roast suckling pig is at the best temperature.

When each "flame point" reaches orange, it is the time when the roasted suckling pig is at its best!

Roasted suckling pig has a long history and is very particular in its preparation. It is the most famous specialty dish in Guangzhou and one of the main dishes in the "Manchu-Han Banquet".As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Delicacies" and was called "Cannon Pork" at that time.

Generally speaking, there are two methods of roasting suckling pig.

The first, which is also very common, is roasted in an open oven. An iron rectangular oven is used to burn the hearth red, put in the forked suckling pig, and roast it on the fire.

Grill the breasts and abdomen first, about 20 minutes.Then roast the pork belly in sequence, with acupuncture needed to drain the water from the entire body of the pig, especially the neck and waist.

At the same time, brush with oil to wipe off or smooth out the oil that leaks out from the inside and outside of the roast to prevent it from flowing on the skin or meat and affecting the appearance.

The second is to bake it in a dark oven, using an ordinary roast duck oven.First, heat the furnace to high temperature, put the suckling pig carcass into the furnace, and bake for about 30 minutes.When the pig skin begins to change color, take it out and prick it with a needle, brush out the oozing fat, and bake for another 20 to 30 minutes before it is done.

1440485057 (Remarks into the group)

No matter which method you use, you must turn frequently when baking to achieve uniform color.

What Tong Yu uses here is the first type of open oven baking, which is also called open fire roasting.

Open flame roasting is more difficult than dark oven roasting, which requires very high technical skills from the chef.

0 .......

Naturally, Tong Yu couldn't help himself with this, as he knew the best temperature for roasting suckling pig.

About 10 minutes later, the roasted suckling pig on the stove rack had already acquired a preliminary golden color, and the ribs on the belly had also become incomparable.

The smell of meat fillings and condiments mixed together and wafted out, making the people watching below the beacon tower salivate.

"It's so... it smells so good. I really want to eat this roasted suckling pig!" Liu Pleiaxing's unlucky apprentice Shiro said as he sniffed the aroma in the air.

"Hey, Shiro, which side are you on? That's our opponent's food." Meili scolded Shiro.

Shiro touched his head and said awkwardly: "But...but it looks really delicious, and the people in the dark cooking world are not our opponents this round. We have to wait for the next round. The master should be able to defeat those strange people." The chef."

As he spoke, Shiro and the others turned their attention to the cooking table where Danfengmen was located.

At this moment, the two chefs from Danfengmen said nothing, lowering their heads as they cooked without any need to communicate.

Liu Pleiaxing was also carrying out his cooking steps in an orderly and orderly manner, but his heart still couldn't calm down.

He was still trying to remember why the look in the Danfengmen's head chef's eyes... felt so familiar to his bones.

Who is this chef?

……

under

Chapter 258 Huang Yehong completed the final cooking first

Liu Pleiades couldn't calm down yet because the chef from Danfeng Sect worried him too much.

What I cared about was not his cooking skills, but that familiar look in his eyes... It was as if he had seen this look somewhere before, and just by looking at it, he couldn't move away, so that he still cared about it to this day.

Tong Yu didn't care so much. Now his heart was focused on the suckling pig being roasted in front of him.

When every part of the roasted suckling pig showed "orange light spots", Tong Yu knew it was almost done.

Without using any heat insulation props, grab the end of the fork and take the suckling pig off the grill.

Tong Yu held the steaming roasted suckling pig in one hand and came to the whole cow that had been disemboweled by the "Fierce Cow Blue Dragon Slash".

When Ryoko Sakaki and Erina saw this, they immediately came to them.

"Need help?" Erina asked.

"unnecessary."

Tong Yu knelt down, looked at the condition of the buffalo, and said, "It's really inconvenient to have no kitchen paper or something...Forget it, just put in more effort."

As she spoke, Tong Yu stretched out her free left hand to the cut beef.

A burst of heat came from the palm of the hand, and the ability of "explosion" was used at this moment.

zzz zzz!

The sound of water being evaporated by the heat kept coming.

At this moment, Tong Yu's palm was like an iron, removing the excess moisture from all parts of the cow's body one by one.

Then use the same technique to remove the water from the mutton viscera.

After using "explosion" to remove excess water from the whole cow and sheep, Tong Yu removed the suckling pig fixed on the grill with his bare hands, and then stuffed it into the empty belly of the whole sheep.

This sheep was an underage, half-grown lamb, a little bigger than a roasted suckling pig. The empty belly after removing the internal organs could just accommodate the suckling pig.

After stuffing the suckling pig into the sheep's belly, Tong Yu shouted to Ryoko Sakaki beside him: "Bring that thing over here..."

Although Tong Yu didn't explain what he wanted to take, Ryoko Sakaki already understood and immediately took a clay pot from the cooking table.

"Here you go with a brush." ​​Erina handed a brush to Tong Yu's hand in a tacit understanding.

Tong Yutou took the jar and brush from the two women's hands, hugged the pot with his right hand, and reached into the pot with the brush in his left hand.

After "stroking" it inside for a while, take out the brush. At this time, you can see that the brush is covered with viscous liquid.

This is...sauce!

And it’s not an ordinary sauce, it’s the culmination of Tong Yu’s talents such as “Spice Inequality” and the use of the Dragon Pot.

At the same time, it was specially configured for making today’s dish.

Soon, Tong Yu used a brush to smear the brown sauce around the sheep.

After doing all this, he used the prepared needle and thread to sew up the sheep's belly, completely sealing the suckling pig inside.

Then the sheep stuffed with pork belly was put into the whole cow, and finally the whole cow's belly was sewn up.

When seeing this, a group of chefs below the beacon tower all had different doubts, and they also felt very strange...

"The new leader of the dark cuisine world, the cuisine he makes is a bit like a famous dish in Henan."

"Well, it's one of Kaifeng's specialties, the set of four treasures."

Tao Sibao, this is a traditional famous dish in Kaifeng City, Henan Province and belongs to Henan cuisine.

This dish is authentic, mellow, rich, tender but not greasy, and has a variety of flavors.

It was created by a famous chef from this period... Chen Yongxiang, a top chef from Henan Province.

After this dish was made, it was highly praised by Admiral Li.

It is said that this dish was finally introduced into the imperial dining room, and even the current emperor was full of praise after eating it.

As the name suggests, "Four Treasures" is to cook four kinds of good ingredients together. The four ingredients are chicken, duck, pigeon, and quail of different sizes.

Put the small ingredients into the belly of the big ingredients, and then "put" them one by one. It will be very delicious...

However, this dish is a steamed dish. Although Tong Yu used the Four Treasures method, he used the "roasted" method.

"Even if you want to borrow the 'Four Treasures' cooking method, you don't have to choose mutton as an ingredient. Wouldn't this affect the overall taste of the food?"

As we all know, mutton has a special smell called mutton.

The mutton smell is caused by the special digestive system of sheep. Sheep are ruminants, and their stomachs contain a large number of microorganisms. During the process of digesting lipids, some volatile fatty acids are produced and integrated into the sheep's fat. Formation of mutton smell.

It is difficult to remove or cover up this taste with ordinary processing methods. A slight cooking mistake will leave this strange taste that is difficult to swallow.

However, Tong Yu stuffed the roasted suckling pig into the lamb's belly and just smeared it with strange-looking spices. Can this really remove the odor?

"No matter how you look at it, the mutton smell has not been completely processed, which will greatly affect the taste of the subsequent dishes."

"And he seems to have made a fatal mistake. Raw meat and cooked meat are mixed together, which is a taboo!"

"Hmph, it seems that the leader of the dark cooking world is not as powerful as imagined 3.2, he is just in vain!"

Several unknown chefs commented on Tong Yu like this.

For the time being, let’s name Tong Yu’s dish “Tao San Bao”.

Regarding the three-pack recipe made by Tong Yu, the superficial chef only saw the superficial appearance...

Tong Yu immediately tied up the whole cow with four thick iron chains.