Bring some Bankai ingredients to Shokugeki

After Kondo Satoru left the kitchen reluctantly.

Xu Kangping began to concentrate on his cooking.

The first thing Xu Kangping processed was the pork belly with alternating fat and lean parts.

Pick up the pork belly and place it on the chopping board.

Use the blade of the knife to rhythmically beat the pork belly.

After the pork belly becomes much softer, cut it into evenly diced pieces the size of rice grains.

Xu Kangping put the diced meat into the pot and started stir-frying.

As the temperature at the bottom of the pot rises, the fat in the diced meat gradually overflows, making a sizzling sound.

The rich aroma instantly filled the entire kitchen, making people salivate.

After frying enough oil, Xu Kangping quickly added chopped green onions.

The chopped green onion emits a more charming aroma when it collides with the hot oil and diced meat.

Then, Xu Kangping added various carefully prepared seasonings in an orderly manner.

Then pour in an appropriate amount of water until the water covers the diced meat.

Bring the water to a boil over high heat, then reduce to low heat and simmer.

Let the diced meat fully absorb the essence of the seasoning until it is soft and tasty.

Finally, Xu Kangping poured in an appropriate amount of cornstarch water to thicken the soup, making it thicker and more attractive in color.

After completing this series of operations, put it in the refrigerator to refrigerate.

Immediately afterwards, Xu Kangping began to process the tenderloin without stopping.

The tenderloin had a tender texture.

Xu Kangping first cut the pork tenderloin into slices as thin as cicada wings, then cut it into long thin strips, and finally chopped it into fine minced meat.

Afterwards, Xu Kangping added the onion and ginger water to the minced meat three times, and always kept stirring in a clockwise direction.

Once mixed well, set aside.

Take out a piece of fat and put it into the pan to fry out the fat.

Add onions, carrots and mushrooms while hot and stir-fry quickly.

When the ingredients are covered with grease, remove them from the heat and set them aside to cool.

After cooling, Xu Kangping added it all to the minced pork tenderloin and stirred it thoroughly again.

After being mixed evenly, the filling emits bursts of tempting aroma.

Xu Kangping put it aside with satisfaction.

The tenderloin is finished.

Xu Kangping brought over the pork front leg.

The pork front leg meat is delicate and elastic, with a perfect ratio of fat and lean meat, which are distributed alternately, and the fat part is fat but not greasy.

Xu Kangping first put the pork front leg meat into the pot with cold water, and then boiled it over high heat.

As the water temperature rises, hot bubbles gradually roll up in the pot.

Reduce the heat to low and continue cooking for 20 minutes.

Skim off the foam during the process.

When the time was up, Xu Kangping quickly took out the cooked pork front leg and rinsed it carefully with warm water.

Next, remove the skin and cut the meat into even cubes the size of soybeans.

Return the pan to the stove and pour in cooking oil.

When the oil temperature reaches 50% hot, Xu Kangping pours the diced meat into the pot and stir-fryes quickly for two minutes.

After that, add a little cooking wine and continue stir-frying for two minutes.

Then, add onion, ginger, dark soy sauce, and sweet noodle sauce...

Stir-fry briefly, pour in boiling water, and simmer over low heat until the meat becomes soft and rotten.

Finally, turn on high heat to reduce the sauce. The rich soup tightly wraps the diced meat and emits a mouth-watering aroma.

Once done, serve and refrigerate.

Xu Kangping then processed the shoulder blade meat.

The shoulder meat is tender, smooth and fragrant, with alternating fat and lean meat.

The cross section has plum blossom-like patterns, which is particularly attractive.

For this reason, shoulder blade meat is also called plum blossom meat.

Xu Kangping cut the shoulder blade into one-centimeter-thick slices, placed them neatly on a special grill, and began to grill them.

During the baking process, Xu Kangping continued to brush on the carefully prepared sauce.

Under the dual effects of high temperature and sauce, the meat slices gradually emit an attractive aroma.

When the meat slices turn golden brown, remove them from the grill and place them on a chopping board, then gently break them up with the back of a knife.

Finally, add chopped green onion and ginger, stir well and set aside.

After that, Xu Kangping began to process the pork hind legs...

When all the meat is processed.

Xu Kangping brought out a huge steamer with a diameter of over two meters from the corner...

............................................................

Time passed quietly.

Xu Kangping worked in the kitchen with full concentration for two hours and finally completed his dish.

Then, Xu Kangping walked out of the kitchen pushing a cart with the huge steamer on it.

Because the steamer was so huge, it attracted everyone's attention as soon as it came out.

"Is this the dish you made?"

Kondo Satoru widened his eyes and looked at the huge steamer that Xu Kangping pushed out in confusion.

At this time, Kondo Satoru's heart was full of doubts.

I really can't understand what kind of food requires such a huge steamer.

Not only Kondo Satoru, but everyone around was also curious about what kind of food was inside this huge steamer.

"This is my special cosmic shaomai."

Xu Kangping said with a smile.

While speaking, Xu Kangping reached out and directly opened the lid of the steamer.

In an instant, a golden light flashed...

Because it flashed by so quickly, everyone thought they were just seeing things.

Of course, if they checked with others, they would understand that it was not their eyes that were blurring the lines.

But at this time, everyone's attention was focused on the inside of the steamer.

I saw a huge steamed bun inside.

.........................................................

“Is this Shaomai?”

Kondo Satoru couldn't help but exclaim in surprise, his face full of disbelief.

The steamed bun in front of him looked exactly like the steamed bun he was familiar with.

But isn’t this extraordinary size a bit too big?

and……

"Can something this big really be steamed in such a short time?"

Kondo Satoru frowned and couldn't help muttering.

After all, Xu Kangping only spent two hours from the beginning to now.

This made him suspect that the steamed bun was just for show and might not be cooked through at all inside.

The onlookers also began to whisper to each other.

"It's not easy to steam such a big steamed bun, I hope it won't be cooked on the outside but raw on the inside."

“It looks spectacular, but I’m afraid it won’t taste good.”

"..."

Without waiting for Xu Kangping to say anything.

Many students from Totsuki Academy nearby could no longer hold back and began to help Xu Kangping explain.

"This siu mai is definitely cooked through!"

"You know, when it comes to mastering the heat, let alone the students, even the instructors at Totsuki can't compare to Xu Kangping-kun!"

One student was so excited that he danced and spoke.

"That's right!"

"Sometimes I even feel like the flames can understand what Xu Kangping says, burning obediently according to his instructions."

Another student, with admiration on his face and a glint in his eyes, accidentally guessed the truth.

"Yes, yes! As long as it's a work brought out by Xu Kangping, it must be mature, there's no doubt about that!"

Another student nodded repeatedly with a firm tone.

"..."