Quick Transmigration: Saving That Cannon Fodder

It wasn't just that person who was curious; everyone else was very curious too.

A competition is only interesting when it's about competition, and when faced with the same ingredients, it's easy to determine a winner.

Besides fish, Akahoshi also took some cucumbers, carrots, broccoli, and so on.

Without looking at anyone else, Akahoshi picked up a carrot and started peeling it with a knife.

Everyone who saw it was completely confused.

The live stream screen displayed a barrage of comments:

—Isn't Akahoshi supposed to be making fish? Why bother with a carrot?

—My God, his knife skills are so fast, what is he going to do?

—I've seen this in a food appreciation class; it looks like carved ingredients.

The judges were also confused by his actions, but out of trust, Yu Mingyuan assumed he was just bored while cooking.

Chi Yu, who was standing nearby, couldn't help but lean over and talk to him:

"Let me make this clear first: if they bring up a peeled carrot later, I'm not eating it."

Yu Mingyuan rolled his eyes: "Aren't you going to try and steal Chi Xing from me? You don't even eat the food he makes, how are you going to steal it?"

Chi Yu: ...

Carrots are so unpalatable, he can't swallow them.

But we can't just stand by and watch that scoundrel Yu Mingyuan steal someone else's boyfriend.

After returning home that day, he racked his brains and came up with a solution: if he could just snatch Chixing back and return her to her boyfriend, wouldn't that prevent Yu Mingyuan from becoming a mistress?

Anyway, he can guarantee he won't touch Akahoshi, since he doesn't like that type.

Yu Mingyuan is different. He's such a scoundrel, he definitely wants to lock Chixing up and cook for him every day, making Chixing his free chef.

That's so despicable.

But carrots are really hard to eat, especially raw ones. I can't take it, I can't even eat them just by looking at them.

His face was full of disgust, unaware that the person next to him was looking at him with a smirk.

The peeled carrots were arranged on a white porcelain plate, and Akahoshi blanched the broccoli and set it aside.

Once you get the fish, start removing the scales and gutting it.

After quickly rinsing it clean, the fish in your hand will still be jumping around, which shows how fresh it is.

His knife skills were so fast that you could almost see the afterimage of the cleaver; no one could even see clearly how he cut the fish.

He cut off the fish's spine and breastbone, then used a decorative knife to cut diamond-shaped patterns on the fish's body, while the skin remained attached, demonstrating his exquisite knife skills.

This time, Chi Xing and Ruan Nuo'er were both in the front row, and as the camera zoomed in, everyone could see them clearly.

"It seems that Ruan Nuo'er over there cut the fish into thin slices. It feels like Ruan Nuo'er's fish dish is more like pickled cabbage fish."

As soon as that person spoke, someone else said, "But I think the fish cut by Akahoshi is more delicate and beautiful. Maybe it's a new way of cooking it."

"I'm more looking forward to what Akahoshi makes; the red sauce he mixes looks delicious."

Chi Yu, sitting on the judges' panel, breathed a sigh of relief. He would eat fish later, but not carrots.

Salt, cooking wine, and ginger and scallion water are rubbed all over the fish to remove the fishy smell, and then Akahoshi begins to prepare the sweet and sour sauce.

Yes, what he's making today is squirrel-shaped mandarin fish.

I made three of these last night, and the three kittens ate them happily. I never expected that I would be able to cook fish today.

I just did it last night, so it's easy for me to do now.

Combine tomato sauce, sugar, white vinegar, and a bowl of water, simmer until thickened, then thicken with cornstarch.

For decoration, I also added some green peas and pine nuts.

After that, Akahoshi washed the marinated fish again and dried it off.

Coat the fish meat and fish head evenly with dry starch, and also coat the cuts on the fish meat with starch.

Akahoshi picked up the fish coated in starch and shook off the excess starch.

Heat oil in a wok to 60% of its maximum temperature. Hold the fish by the tail and curl it into a squirrel shape. Use a spoon to scoop hot oil and pour it over the fish to set its shape.

Only when it's almost done do you loosen the tail end and continue pouring hot oil on top.

Once the fish is golden brown, remove it from the oil. Then, raise the oil temperature to 80% and put the fish back in for a second fry. After a dozen seconds, the entire fish will be crispy.

The aroma of fish wafted into his nostrils, and Chi Yu couldn't help but take a deep breath.

"It smells so good, this kind of fish must taste delicious too."

What if I asked you to pair it with carrots?

Yu Mingyuan's voice came through.

Chi Yu's face stiffened. He reached under the table, placed his hand on Yu Mingyuan's thigh, and pinched it hard, causing Yu Mingyuan to hiss in pain.

Chi Yu snorted coldly: "Say it again, and I'll strangle you."

At this moment, Akahoshi placed the fried mandarin fish on the large white porcelain plate where the carrots had been placed earlier, with the fish head facing upwards and a bright red cherry tomato on its mouth.

Carrots were carved into the shape of pine tree trunks, and broccoli was also processed with a knife and fixed onto carrots to serve as leaves. Cucumbers were cut into long, thin slices, rolled into flower shapes, and placed around the fish.

Seeing that the time was almost up, Akahoshi picked up the freshly made sweet and sour sauce and poured it over the whole thing, the sweet and sour aroma was irresistible.

The orange-red color, paired with the carved side dishes, is even more eye-catching.

This dish instantly became the focus of the entire audience, and even Li Feng, who was in the very center of the judges' panel, couldn't resist wanting to try it.

At that moment, the aroma of spicy oil wafted from the other oil pan, instantly drawing everyone's attention.

When Ruan Nuo'er saw the camera pointing at her, she smiled confidently as she stirred the scallions, ginger, garlic, and chili peppers in the pan. This time, she added plenty of chili peppers and Sichuan peppercorns.

The aroma was strong, but also a bit pungent. As the chili peppers were stir-fried, Ruan Nuo'er herself was so overwhelmed by the smell that her eyes turned red.

There were suppressed coughs and sneezes all around.

"This, cough cough cough, this is too pungent."

"Am I the only one who thinks this smells delicious? Cough cough, although it's a bit pungent, but, cough cough..."

"Achoo, you'd better not say anything, you fan of Ruan Nuo'er."

Si Hui, who was closest to Ruan Nuoer in the audience, was also overwhelmed by the smell. Fortunately, Ruan Nuoer quickly added water to the pot.

Once the water boils, Ruan Nuo'er adds green vegetables, bean sprouts, and cucumber slices, blanchs them, removes them, and then adds fish slices.

Akahoshi could tell at a glance that he had made boiled fish. He had wanted to make this dish from the beginning, but it was too spicy, and if it wasn't spicy, it would lack a certain soul. After thinking it over, he decided not to make it.

Judging from Ruan Nuoer's technique, she must have practiced many times.

Also in the front row, Akahoshi saw someone in the middle lift the pot lid, and the rich aroma of shiitake mushrooms mixed with the fresh smell of chicken wafted out. He heard someone express surprise.

"This smells so good."

"Isn't this the most famous dish in the capital of Blue Star, braised chicken with mushrooms?"

"Are you talking about the dish that won the finals last year? I've heard my dad mention it, and he said it was delicious."

"Yes, yes, this is the taste of braised chicken with mushrooms. Could this person be a member of the Yun family?"

"The Yun family of the Blue Star capital truly lives up to their reputation as a family of gourmets; this dish is incredibly fragrant."

Chi Xing glanced at the young man; this was probably Yun Tu, who had fought Ruan Nuo'er to a standstill in the original story.

The braised chicken with shiitake mushrooms had a very rich flavor, which was quite impressive compared to other chefs.

250 Reminder: [Your Highness, in the original storyline, the Immortal Lord really loved the dishes made by Yun Tu.]