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

……

"I am back."

Lin Youshu pushed open the door and suddenly smelled a dish of food, with a slightly burnt smell.

Suddenly stunned.

After changing my shoes and going to the kitchen, I saw Touma bustling around in a flurry of activity.

what's going on?

Seeing Hayashi Yuuki appear, Touma looked quite surprised and embarrassed: "I... I just wanted to try, but it seems I messed it up..."

Lin Youshu found it both funny and touching.

You should know that the original Touma Kazusa couldn't cook at all, but now she's actually taking the initiative to learn how to cook.

The rule that "I won't speak of a place without wine" is a huge step forward!

"I'll do it."

Lin Youshu took the apron, put it on, and pushed her out of the kitchen.

Looking at the pot again, the vegetables were a bit burnt, but it seemed like it could still be salvaged; at most, the burnt parts could be picked out.

After a flurry of activity, it's finally time to eat.

During the meal, Lin Youshu thought for a moment and said, "Actually, there's no need. I've always felt that everyone has their own area of ​​expertise, and it's enough to do what you can. Of course, I'm glad you're willing to share the burden with me."

Touma replied irritably, "Who helped you? I just wanted to try cooking for myself!"

Lin Youshu chuckled: "Alright, alright, whatever you say. I'm just afraid you'll blow up my kitchen. If you really want to learn, I can teach you."

"I'm not learning anymore!"

Touma was furious.

She realized that she really didn't have any talent for cooking.

……

The next day, Lin Youshu arrived at the competition venue.

The number of participants today was half that of yesterday, and the games were also held in the morning and afternoon, so the venue felt much more spacious.

The second round of the competition was a set topic essay.

The topic is chicken!

Chicken is a very common meat on the tables of people in East Asian countries.

So, how can we make chicken dishes in a fresh and delicious way?

The countdown to the competition ends in two and a half hours!

Chapter Fifty-Two: The Myth of Sichuan Cuisine - Chicken Tofu!

"This question is a bit tricky, but luckily I have a lot of experience with cooking chicken."

Lin Youshu shook his head.

His preference for chicken surpasses that for beef, placing it on par with pork.

In my hometown, there used to be a saying that "no feast is complete without chicken" and "no chicken can leave XX alive."

The most famous dish is poached chicken.

but!

This is a competition!

If the dishes are too simple and lack originality, and the taste alone is not enough to overwhelm the other competitors, then things will be a bit difficult.

Therefore, it certainly cannot be done in the conventional way.

Cooking methods such as poaching, salt-baking, braising, stewing, stir-frying, stewing in yellow sauce, and deep-frying are not very suitable.

"Then let's make chicken tofu pudding!"

Lin Youshu thought about it and made a decision.

……

Chicken tofu is a Sichuan dish.

Moreover, it's a legendary Sichuan dish, a regular at state banquets.

Many people think that Sichuan cuisine must be spicy.

At this point, many experienced Sichuan chefs will step in to object: "No, we also have chicken tofu and boiled cabbage in clear broth!"

That's right, boiled cabbage in clear broth is also a Sichuan dish.

However, today Lin Youshu is making chicken tofu pudding, so that's what we'll be focusing on introducing.

Chicken tofu is one of the ten classic Sichuan dishes.

The concept is "eating chicken without seeing chicken, not resembling chicken meat, yet resembling chicken meat, and even surpassing chicken meat." This involves transforming meat into vegetarian form, which is what people call "using meat to represent vegetarian food."

Chicken tofu pudding, chicken tofu pudding

It looks like tofu pudding, and it tastes like tofu pudding, but it's not pure tofu pudding.

They take ordinary ingredients and use top-notch culinary techniques to make it look like the ordinary tofu pudding that costs three to five yuan on the street, but in reality, it's priced beyond your reach.

This is the legend of Sichuan cuisine!

The specific method for making chicken tofu involves using chicken breast as the main ingredient, preferably from an old hen. After removing the tendons, the meat is pounded into a red paste. Then, water, egg white, starch, pepper, and other ingredients are added and stirred into a paste.

Pour it back into the pot, add clear broth, and simmer over low heat until it boils.

Once the chicken paste has solidified into a snowflake-like consistency, scoop it out and place it into a bowl containing the prepared bok choy. That completes the process.

The resulting chicken bean curd is snow-white in color, clumps together without falling apart, and resembles bean curd in shape, hence the name chicken bean curd.

The moment it enters your mouth, you'll feel its texture is as tender as tofu!

Only upon careful tasting can one appreciate its superior flavor compared to tofu pudding.

The soup used to make "douhua" is a specially made premium clear broth, which is also made primarily with chicken. This broth is extremely delicious and crystal clear.

Chicken tofu with premium clear chicken broth – this dish is suitable for all ages and is highly nutritious!

Doesn't it sound easy?

In fact, the preparation process of this dish is quite complicated, and it requires extremely high levels of skill from the chef.

There are three key points.

Firstly, the preparation of the chicken into a paste is crucial to the overall texture of the dish.

Secondly, the proportion of ingredients is crucial to whether the dough can form a ball and whether it can hold its shape without falling apart.

Thirdly, it's about controlling the heat. Too little heat won't cook it properly, while too much heat will scatter the flowers.

Don't you realize that it's called a legend of Sichuan cuisine? How could it be so easy to make?

This is the dish that Lin Youshu is going to make today!

Not only should we do it, but we should make it the best, a true legend of Sichuan cuisine!

Let the world know that Sichuan cuisine is not only about shredded pork with fish-fragrant sauce, Kung Pao chicken, and boiled sliced ​​pork, but also about chicken tofu, which can be called a national banquet delicacy!

……

Choose good quality chicken breast.

Considering the large number of judges, Lin Youshu specially prepared extra raw materials.

Because one pound of chicken breast can only make a maximum of three servings of chicken tofu.

Twelve judges, at least four pounds of chicken breast!

Lin Youshu first removed the tendons from the chicken.

Then slice the meat, shred the slices, dice the shreds, and finally mince it with the back of a knife.

The advantage of chopping with the back of a knife is that it can extract the juice from the chicken, resulting in a sticky chicken paste with excellent coagulation properties.

Everyone should know what tofu pudding looks like.

Tender, smooth, and melts in your mouth!

Since the goal is to make chicken tofu, the process must be delicate, the finer the better.

How delicate is it?

After mincing the chicken, you need to carefully remove any remaining blood vessels with a toothpick, as this will affect the texture. This is a fine processing of the raw materials, and you also need to ensure that the texture is even enough; unevenness is unacceptable.

Therefore, the first key point alone is enough to stump a large number of chefs whose basic skills are not solid enough!

Fortunately, it wasn't too much of a problem for Lin Youshu.

Tap tap tap tap tap tap—

Holding the knife with both hands, the back of the blade strikes the cutting board continuously in a consistent rhythm, with the same force and angle. This ensures that the minced chicken is chopped with the same fineness.

……

The chefs around him were all focused on their work, and few people paid attention to Lin Youshu's actions. Only a handful of people would occasionally cast wary glances at him, curious about what dish he would choose to cook this time.

However, as the only perfect scorer in the previous round, Lin Youshu was quite popular with the live broadcast cameras. While everyone else slid past him slowly, the cameras lingered on him for more than five seconds.

And more than once.

Well, I can only say that being handsome has its advantages.

On the judges' bench.

"Sato-san, what do you think?"

Today, the middle-aged man, dressed smartly and still impeccably in his makeup, smiled and asked the white-bearded old man next to him.

Sato watched Lin Youshu's movements on the big screen and nodded slightly: "His basic skills are very strong. He doesn't seem like a rookie chef. You can only say that his talent is truly terrifying!"

Looking at those steady hands, one would think that it would take more than twenty years of professional experience to do that.

Even the head chefs at his restaurant wouldn't dare say they have that kind of knife skill foundation.