Who gave this heretical practitioner permission to cook?

Chapter 29 "What's going on? Is this an earthquake?"

Unlike Chen Xiaodong's team, which had already quickly started their broadcast, Xia Ming and his team members were quietly talking to each other on the sidelines, which caught the attention of the viewers in the live stream.

What are they doing there? Are they trying to avoid any appearance of impropriety?

I think they started arguing, but the Sichuan-Chongqing Ice and Fire Chefs were too embarrassed to argue in front of the camera, so they squatted down to the side.

[Could the person upstairs have gone any further? I don't know about others, but do you think someone who says Chef Chen's team is bound to lose has any shame?]

This isn't a matter of shamelessness, it seems like they're just afraid of tarnishing their captain's reputation.

[Haha, he's got a title as captain? How novel!]

Wait, why is he carrying so much pork? And what's in that big barrel?

In front of the camera, Xia Ming placed five whole pieces of pork tenderloin on the cutting board.

That's right, there are actually different sizes of tenderloin on a pig. The larger part is located on the outside of the pig's spine, connected to the ribs, and covered with fascia, making the meat more chewy.

The tenderloin is located inside the spine, and is the innermost delicate muscle of the spine, without fascia covering it. Only a few kilograms can be obtained from a single pig.

If the former is used as an ingredient for fried pork cutlets, the final texture will be dry, while the latter has no such concern.

You can't buy "tenderloin" in regular farmers' markets or small supermarkets because there's only so much meat per pig. Butchers usually keep it for themselves or have a fixed supply channel.

The five small pieces of pork tenderloin in Xia Ming's hand had basically emptied the pig from the container, while the large bucket next to him contained offal.

Wiping the sweat from his forehead, Xia Ming looked at the several small buckets that had been brought over, each containing "beef offal," "mutton offal," "rabbit offal," and "chicken offal."

On the other side, Xia Ming also brought out an extremely thick piece of pigskin. When he turned it inside out, he could clearly see that the part of the pigskin that was attached to the meat had been preserved.

Taking a deep breath, Xia Ming stood by the pool. He needed to clean out these "odds and ends" as quickly as possible while the other two prepared the materials.

Briefly blanch the pig intestines in water, then throw them into a large basin, add a lot of salt, quickly rub them, rinse them in warm water, and then rub them with flour.

Xia Ming washed it quickly because ordinary people pay attention to cleanliness when eating pork intestines, but the pork intestines he was using to make soup could not be washed completely clean, because if the oil on the outer wall of the pork intestines was removed, the unique flavor of the pork intestines would be reduced.

Of course, not washing it completely clean is completely different from deliberately leaving a part of the "Nine-Turned Intestines" in the dish; the goal is more to bring out the unique flavor of the organ.

After quickly cleaning the large intestine, Xia Ming began to process the offal. The offal was much easier to clean than the large intestine. First, he removed the white fat from the sheep's heart, and then bled it along with other parts.

For Xia Ming, who possessed the "Blood Fusion Demon Cultivation Method," the bloodletting step was a piece of cake. He could directly absorb parts that usually required soaking or repeated rinsing.

Watching him rapidly wash his internal organs at the stove, the contestants on the second floor almost burst out laughing.

"Has this guy gone mad? In such a tight time, he still wants to deal with internal organs. Isn't he just asking for trouble?"

"I see. This time it's offal soup. No wonder you're not in a hurry. With a bigger pot, making a hundred or so servings shouldn't be a problem."

"Hilarious! In such a short time, there's barely enough time to make a chop soup. Even if there were enough time, the judges' scores would be astronomical if there was even the slightest hint of unclean offal."

“I have a feeling that something is wrong. Offal soup would definitely not use rabbit offal. To be precise, there are very few dishes with rabbit offal in China nowadays.”

"You can still find it in smaller cities, but it's difficult to buy this in larger cities. You can only order it in advance and have it killed on the spot."

Xia Ming could hear the contestants' discussions, but he didn't care.

Because "Five-Ingredient Offal Soup" is essentially a dish made from the offal of five different animals, prepared in a special way.

When they were on the Nine Provinces Continent, the disciples of the Blood Blade Sect brought back countless spirit beasts and demons. In addition to their meat, they also brought back many strange and unusual internal organs.

The internal organs themselves contain spiritual energy, but this part is not counted when calculating the disciples' contributions. It's as if this offal is left for the kitchen staff.

According to the head chef, at first, everyone would carefully process these ingredients, preparing them in various ways to improve the skills of the cooks. However, these ingredients are troublesome to process, require digestion after consumption, and are not easily absorbed directly.

Ultimately, the master chef achieved a win-win situation by blending five different types of mixed soup, preserving the essence of the soup without worrying about its transformation.

As for what the five ingredients of the "Five-Ingredient Mixed Soup" are, there is no definitive answer. With so many demons and spirit beasts on the Nine Provinces Continent, you can't be sure what your disciple will bring back today. Therefore, the essence of the "Five-Ingredient Mixed Soup" lies in the proportions of the ingredients.

Three large pots and two small pots were filled with boiling water. Offal was added one by one, and medicinal herbs and spices were added according to the characteristics of different offal. Then the pots were covered and simmered.

Twenty minutes had passed since the start of the match. The graduate student at the banquet had already prepared the fried pork cutlet. Seeing Xia Ming still cleaning up the internal organs, she was getting a little anxious.

"You're really not leaving me any room for error! The meat isn't even marinated or cut yet. Fine, I'll do it!"

When Xia Ming saw the graduate student at the banquet about to touch the pork tenderloin, he stopped her.

"Stop messing around, I've timed it. If you touch us, we'll really lose!"

Even the graduate students were numb from the banquet.

“It’s not that I don’t trust you, but marinating itself takes time. Even if you use the fastest marinating method, it will still take more than 15 minutes. You can’t handle this.”

This time, Xia Ming grabbed her shoulder and shook his head at her.

"If I say there's enough time, then there's definitely enough time. In 10 minutes, just wait for your fried pork chop, by the way."

As he spoke, he reached into his pocket and pulled out several wads of napkins.

"Put these things in your ears, both ears. These two are yours, and these two are the cook's. Understand?"

The graduate student at the banquet looked at the napkin in Xia Ming's hand with a puzzled expression, but seeing his unquestionable gaze, he finally agreed.

"I hope you're not kidding me, otherwise I'll really have nowhere to cry!"

"It's alright, don't worry."

Holding the crumpled napkin in his hand, the graduate student turned around to find the bald cook who was mixing sauces.

Seeing this, Xia Ming also took out two kitchen knives from the kitchen utensils.

Next, he spent a minute preparing a marinade, then poured it into a shallow square stainless steel dish, and finally placed five whole pork tenderloins into it.

Then, he took the pigskin he had prepared earlier and smeared it over the entire plate.

After doing all this, he turned around and asked the graduate student who was hosting the banquet and the bald cook.

"Is everything packed properly?"

Seeing that the two did not react, he held a kitchen knife in each hand, then looked at the pigskin in front of him and smiled.

"It's been a long time since I've used this trick."

As he spoke, he took a deep breath, then picked up a knife and used the back of the blade to chop down hard on the pigskin in front of him.

"boom"

A loud crashing sound echoed through the arena, startling Jin Hongnan, who was slicing beef on the opposite side. He nearly dropped his knife.

"What's going on? Is there an earthquake?"

(End of this chapter)