Crossover Anime: Starting with a Fusion of Master Chef, a Top-Tier Master Chef

"That does make sense."

Lin Youshu nodded.

He is not short of money, but his fame is nowhere near that of those so-called culinary masters.

Originally, I planned to open my own shop after graduation, when I was an adult, to promote Chinese cuisine and make a name for myself.

However, judging from what Yoshino said, this TEBLE cooking competition seems like a good choice.

At least it provided a platform for fame.

Seeing that he was interested, Yoshino continued, "The invitation I have can help you directly enter the elimination rounds, saving you the trouble of the preliminary rounds and the semi-finals."

Lin Youshu thought for a moment: "With my strength, even if I participate in the preliminary rounds and the semi-finals, advancing will be a piece of cake. Your invitation is not very useful to me. It's not enough to tempt me to accept your food battle challenge."

Yoshino chuckled: "But the registration period for the preliminary auditions ended yesterday."

Lin Youshu: "..."

Depend on!

No wonder he's so confident.

After thinking it over, Lin Youshu let out a breath: "Alright, a food battle, right? I agree! How do you want to compete?"

Yoshino rarely showed a smile: "I've decided on the location, it'll be right here in the cafeteria. You decide on the theme."

Do you have any fish?

Yes! We have both saltwater and freshwater fish!

"Then fish will do!"

Lin Youshu glanced at his phone: "I need to rush back to cook, so let's set the time within an hour, is that okay?"

"no problem!"

Yoshino nodded.

Oh wow—

The most excited were the canteen staff who were watching from the sidelines.

A rare food battle between chefs!

It hasn't even started yet, and it's already generating so much anticipation!

Chapter Thirty-Four: Braised Carp VS Braised Sea Bream! (Please collect, give flowers, comment, and rate!)

Fish is a common ingredient in recipes throughout history and across the world.

There are many ways to cook fish.

Steaming, frying, roasting, braising, stewing... and so on.

After inspecting the ingredients in the cafeteria kitchen, Lin Youshu prepared to make a braised carp dish.

Don't be fooled by the fact that braised carp seems like a common dish; in the original timeline, it was a main dish at the first banquet held after the founding of the People's Republic of China!

The sauce is rich and flavorful, and the fish is tender with a mushroom aroma.

Even today, it remains a classic dish that is widely popular!

Moreover, making this dish well is not as simple as you might imagine!

After decades of refinement and innovation, the way to make braised carp is different from the traditional Huaiyang cuisine.

There are several types of knife skills and ingredients to choose from, not to mention the specific cooking process.

Lin Youshu has his own unique approach.

We'll find out how it tastes soon!

……

What sets Chinese cuisine apart from other cuisines is that it allows you to see the spirit of the Five Sacred Mountains and Four Great Rivers, smell the elegance of plum blossoms, orchids, bamboo, and chrysanthemums, taste the bittersweetness of life, and savor the warmth of parents, wife, and children!

Every dish has a symbolic meaning!

For example, braised carp.

Originally, Yellow River carp were used, and there is a folk legend about Yellow River carp leaping over the Dragon Gate.

Therefore, this dish was very popular among scholars taking the imperial examinations in ancient times.

The fact that Chinese cuisine has been able to be passed down to this day, and has not been eliminated by history, but has instead been carried forward and developed, is due, on a smaller scale, to the stubbornness and dedication of the older generation of chefs; on a larger scale, it is due to that invaluable cultural confidence!

We have eight major cuisines, but we have more than eight!

Today, Lin Youshu is going to show everyone what real Chinese cuisine is like by making braised carp!

Leave you!

……

"It's fairly sharp."

Lin Youshu inspected the kitchen knives.

While it's not powerful enough to break hair with a single blow, it's clear that it's well-maintained, so I'll make do with it.

Pick a big, lively carp.

call out!

With a flash of the knife, the fish was gutted before it could react.

Remove scales, fins, gills, and internal organs.

Use a single-line cut to cut the fish body, and a cross-shaped cut to cut the fish tail.

After all that was done, the carp was still breathing with its mouth open, not even realizing what was happening.

The canteen staff watching nearby were stunned.

"What operation is this?"

"Am I dazzled?"

"Did you see an afterimage just now?"

"Is this done?"

"..."

UI!

Lin Youshu simply took the speed technique to its extreme; he wasn't particularly skilled.

The onlookers only saw how fast he was, but they didn't see that when he changed the knife, the distance and depth of each cut were exactly the same, without the slightest difference!

And by changing the direction of the knife, it cuts off the small bones on the carp.

That's the difficult part!

Knife skills are more than just showing off your technique!

Marinate the cleaned fish with salt, scallions, ginger, garlic, and cooking wine for ten minutes to help it absorb the flavors.

Add more salt because we're in a hurry.

When marinating, massage the fish vigorously a few times to ensure even coating, otherwise it will affect the details and taste.

Then start preparing the ingredients and seasonings.

Remove the stems from the mushrooms and dice them to enhance their flavor.

Shred the tender bamboo shoots to enhance the flavor.

Dice the pork belly to enhance the flavor.

what?

Braised carp with pork belly?!

Yes, without pork belly, the flavor will be less intense.

Of course, if you really don't have any, you can use something else as a substitute, such as lard. Lard has a much higher fat content than vegetable oil, so it's naturally more fragrant.

……

Once you have all these ready, you can start firing.

Heat the pan, then add cold oil!

During this process, Lin Youshu also gave the marinated carp a cold water bath to remove the fishy smell, then wiped off the surface moisture before putting the fish into the pot.

The fish browns rapidly at a speed visible to the naked eye when heated to 60% of its maximum temperature.

"All right!"

Feeling that the cooking time was just right, Lin Youshu quickly scooped the fish out.

It only took a few breaths.

The people around them stared in disbelief.

What kind of operation is this? Are they giving the fish a bath here?

In fact, Lin Youshu only needs to make sure the fish skin turns golden brown, sets its shape, and removes the fishy smell. This way, when cooking it later, the fish meat can be kept as tender as possible!

Leave some oil in the pan!

Then add the prepared ingredients such as mushrooms, bamboo shoots, and pork belly, stir-fry quickly until fragrant, then add water, vinegar, and cooking wine to start simmering the broth.

After boiling, add salt, sugar, and dark soy sauce, then add the carp that you just took out. Make sure the water just covers the fish.

Cover the pot, turn the heat to low, and simmer for 10 minutes!

Taking this opportunity, Lin Youshu glanced at Yoshino on the other side.

"Huh? Sea bream? Is it also braised?"

Yoshino chose the Japanese red snapper, which was much slower than Hayashi Yuki's. He had just finished cleaning the fish and was starting to prepare the ingredients.

Judging from his knife skills and proficiency, although he may not be a top chef, he is at least above average in the culinary world.

Not bad.