Bring some Bankai ingredients to Shokugeki

Xu Kangping walked into the food room and quickly found the salmon he needed.

The salmon were neatly arranged on the ice, their silver scales gleaming.

Xu Kangping carefully selected and finally chose a fat salmon.

This fish has a plump body, a healthy luster, and very good elasticity.

After selecting the salmon, Xu Kangping began to prepare it.

Grab a kitchen knife and prepare to remove the scales from the salmon first.

The blade cut across the fish's body, and the scales fell off with a slight sound.

Next, Xu Kangping cut open the salmon's belly.

Remove the internal organs and roe.

Carefully pick out the fish bladder and roe.

The fish roe is round and plump, sparkling with an attractive luster.

Place the fish roe in a bowl, add the carefully prepared seasoning and mix gently.

Let each fish roe fully absorb the aroma of the seasoning, then set it aside to marinate.

After cleaning the fish maw, put it into the pot, add water and seasonings, and start stewing.

Next, Xu Kangping began to process the fish body.

Cut the entire fish skin two millimeters below the skin in one smooth motion, ensuring the integrity of the fish skin.

Remove any remaining fish and set aside on a clean plate.

The fish flesh is a fresh pink with clear texture and exudes a light ocean scent.

Put the fish bones into the pot where the fish bladder is and simmer over low heat.

As time went by, fine foam gradually appeared in the pot.

The nutrients from the fish bones and maw slowly blend into the soup, giving off a rich aroma.

Skim off the foam and continue to simmer.

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Xu Kangping turned his attention back to the fish skin.

With 'Chi' wrapped around his hands, he began to beat the fish skin rhythmically.

Every slap was just right.

The fish skin gradually became flexible under Xu Kangping's patting, as if another kind of vitality was awakened.

After beating, Xu Kangping pressed the fish skin underneath with a flat wooden board and applied a certain amount of pressure.

Under the action of pressure, the fat under the fish skin is slowly squeezed out, emitting an attractive aroma.

Finally, Xu Kangping used a kitchen knife to cut the fish skin into long trapezoidal strips about one finger wide.

Pick out the part where the fish skin is wide and the fish meat is narrow and put it in a bowl for later use.

Those fish with narrow skin and wide meat are chopped into fine minced meat together with the fish meat shaved off earlier.

Add various seasonings and flour to the minced fish.

Stir it in clockwise direction until evenly combined.

Then roll the minced fish into balls of uniform size.

The oil pan on the stove was 80% hot, and Xu Kangping put the fish balls into the pan one by one.

With a sizzling sound, golden bubbles appeared in the hot oil.

The first frying is to give the fish balls their shape.

So after a while, Xu Kangping quickly took out the fish balls and let them cool down slightly in the air.

Soon, when the oil temperature reaches 100% hot, start frying for the second time.

As the oil temperature continues to rise, the fish balls slowly float up in the pan.

This means the fish balls are cooked, so take them out immediately.

After cooling down a bit, start frying for the third time, which is a key step in determining the final taste of the meatballs.

As the hot oil rolls around, the meatballs gradually turn golden in color, emitting an attractive luster.

Take out the fish balls again and set them aside.

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Take a spoonful of the boiling oil used to fry the fish balls and pour it over the remaining fish skin.

In an instant, the fish skin expanded and curled up rapidly under the stimulation of the hot oil.

After a moment, Xu Kangping poured out the excess hot oil in the bowl cleanly and neatly.

Next, slowly pour the soup carefully cooked with fish bones and fish maw into the bowl.

The rich soup exudes the fresh aroma of the sea.

Add five fried fish balls and spread the marinated fish roe evenly on top.

"Salmon noodles, done."

Xu Kangping said softly.

Then a golden light flashed, which made Xu Kangping smile.

It seems that his salmon noodles were a great success!

Then Xu Kangping placed the salmon noodles in front of the examiner, Lecturer Qiuchuan.

In the milky white and translucent soup, the black and white fish skin noodles fill the entire bowl.

The noodles have a slight sheen and look smooth and elastic.

The orange-red fish roe on top is like a dazzling gem, contrasting with the golden fish balls.

It adds rich colors and layers to the whole dish, creating a gorgeous and colorful picture.

The tempting color and rich aroma, as if by an invisible force, instantly aroused Lecturer Akikawa's appetite.

Instructor Akikawa's eyes were fixed on the bowl of noodles, full of curiosity and anticipation.

“Salmon skin is used as noodles, and the roe and fish meat are used as side dishes.”

"Noodles made entirely of salmon!"

“I don’t know what it tastes like.”

As he spoke, Instructor Akikawa secretly swallowed his saliva.

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I couldn't wait to pick up a piece of fish skin noodles and put it into my mouth.

Then, Instructor Akikawa's eyes widened instantly, and the rich and wonderful taste instantly blossomed on his taste buds.

The fish skin poured with hot oil is both tough and soft.

It has just the right amount of springiness and tenderness, with a little crispiness on the edges.

The fish meat wrapped in the curled fish skin has a delicate and soft texture.

It was as if a beautiful melody was played in his mouth.

Chewing gently, the fish skin noodles have an indescribable chewiness.

This chewy texture is very unique.

It's not as thick and solid as meat.

It's not as light and ethereal as vegetables.

It doesn’t have the softness of ordinary noodles.

Instead, it is located right between the three, bringing a new and unique taste experience.

The few fish eggs mixed in the fish skin also brought an unexpected surprise.

As you chew, the elastic fish roe bursts in your mouth, and you can seem to hear a crisp sound in your ears.

At the same time, the moment the fish roe bursts, the rich and fresh fragrance instantly fills the entire mouth.

The delicious taste is like a surging tide, hitting the taste buds wave after wave and making people intoxicated.

It feels like being in the vast ocean, and the sense of happiness is doubled.

Next, Instructor Akikawa turned his attention to the fish balls.

Pick up one and put it in your mouth. Take a bite and you will hear a crunch.

It is crispy on the outside, tender and juicy on the inside, without any fishy smell, only a rich and fresh fragrance spreading in your mouth.

Finally, Instructor Akikawa picked up the bowl and took a sip of the soup.

The delicious taste instantly spreads on the tip of the tongue, flows slowly down the throat, nourishing the body and mind.

Lecturer Akikawa felt as if his consciousness was about to be washed away.

The broth is rich and mellow, yet refreshing, and every bite is full of the essence of salmon.

It seems as if the deliciousness of the entire ocean is concentrated in this small bowl of soup.

Every sip is filled with the depth and agility of the ocean.

The delicious taste seemed to take him to the depths of the vast ocean.