Shokugeki no Sora: Obtain Lan Feihong's inheritance at the beginning!

【41】Extremely delicate! West Lake beef soup! (Please add it to your collection and give it flowers!)

"Of course."

Lin Han nodded.

Given the profoundness of Chinese cuisine, even if Erina Nakiri wanted to go to great lengths to make things difficult for Lin Han with the ingredients.

That's just in vain.

Lin Han has this confidence.

Erina Nakiri seemed to be aware of this as well. She walked into the kitchen and took a look.

"The ingredients here seem to be just cheap stuff."

Lin Han replied calmly.

“If you want to make a delicious dish, the most important thing is not expensive ingredients.”

Erina Nakiri glanced at him and laughed.

She raised her hand and brushed her long golden hair in front of her.

"Since you can teach Soma Yukihira, you can use cheap beef to beat Mito's A5 steak."

"Then make me a Chinese dish involving meat today."

"But I hope you know that satisfying my tongue is more difficult than defeating Mito with cheap steak."

There was a vague threat in Erina Nakiri's seemingly calm voice.

"Meat dishes, huh? I see."

However, Lin Han just rolled up his sleeves calmly.

"Please wait outside, my lady. The delicious food will be served soon."

Hearing the intention to expel her from Lin Han's words, Erina Nakiri snorted, turned around and walked out of the kitchen.

However, she immediately found a table near the kitchen window and sat down.

The seemingly arrogant and disdainful eldest lady was secretly watching Lin Han's actions through a window that was only a foot wide.

She wanted to see how this guy could use low-quality ingredients to create high-quality and delicious dishes.

Lin Han naturally noticed the gazes behind him, but at this moment, his entire mind was immersed in cooking.

"It's a good time to try out the new dishes in the upgraded Lan Feihong card."

Erina Nakiri had been staring at Lin Han, thinking she was being watched unnoticed.

Lin Han raised his hand and started cooking.

He also chose beef, but the tenderloin part.

"This is the tender meat near the sides of the spine. It tastes a little more tender than meat from other parts of the meat."

"Do you want to achieve tenderness from the texture of the meat itself?"

Erina Nakiri guessed secretly in her heart.

Lin Han picked up the cooking knife at hand and spun it beautifully in his hand like a sword flower.

Obviously, many skilled chefs can do this move, but when Lin Han does it, it feels more stylish and handsome.

The sharp blade cuts open the tenderloin along the grain, slicing the palm-sized piece of meat into even slices thin enough to let light pass through.

If you put the meat under the light, you can clearly see the texture of the meat slices with the naked eye.

Lin Han's movements were also very quick. After the entire piece of beef was cut, not a single piece of meat was stuck to the blade.

You know, the cooking knife used by Lin Han is closer in shape to the Chinese sword than the chef's knife commonly used in Japan.

Such a knife not only has a wide blade, but also easily causes the meat to stick to the blade when cutting meat.

But when Lin Han was cutting the meat, no such accident occurred.

Because his movements were so fast and efficient, the ingredients in his hands were like docile sheep, ready to be manipulated by him.

I originally thought that the meat cutting step ended here, but I didn’t expect that after the whole piece of beef was cut into thin slices.

However, Erina Nakiri saw Lin Han pick up the knife again.

"Do you want to cut it further? If you cut it further, it will just become shredded meat, which is then ready for stir-frying..."

"Wait, what is he doing, is he chopping stuffing?"

With her eyes wide open, Erina Nakiri looked at the scene in disbelief.

Lin Han's calm and quick knife skills quickly cut the meat slices into uniform shreds of length, size and thickness.

Then, Lin Han chopped it into minced meat!

The bright red beef kept turning under the knife, like chewy dough dyed with color.

Lin Han's blade was constantly poking at the flesh, and Erina Nakiri, who had excellent eyesight, could see it clearly quickly.

Lin Han accurately picked out some white fascia from the flesh.

“The texture of the fascia is too tough, although it would be a bit of a pleasure to chew if put in a normal situation.”

"But if you want a delicate and soft taste, these fascia will become an obstacle to the taste."

"But it's amazing that you can pick out these fascia so accurately..."

Although Lin Han's knife skills do not look very fancy, they contain a dexterity and exquisiteness that hides skill in clumsiness.

Erina Nakiri has fully felt it.

Soon, the beef was chopped into delicate, bright red meat puree.

Lin Han began to prepare other ingredients.

"Tofu, ginger slices, green onions... Is this... bamboo ginseng?"

Looking at the snow-white thing like a retina in Lin Han's hand, Erina Nakiri showed a somewhat surprised expression.

This ingredient can be said to be an iconic Chinese ingredient. It is not only fragrant and delicious, but also has an extremely crispy and tender taste.

Even Erina Nakiri, who possesses the divine tongue, tasted bamboo ginseng for the first time.

I can't forget the taste of this ingredient.

The snow-white bamboo ginseng, along with tofu and other ingredients, were cut into small pieces of even size by Lin Han.

The fresh and delicate minced meat is stirred with additional egg white, making the minced meat, which looks as dense as quicksand, even smoother.

The minced meat with egg white is added directly into cold water. As the water temperature gradually rises, the minced meat that is constantly stirred seems to have merged with the water.

“There is no graininess at all. How can the minced beef be so delicate?”

Erina Nakiri was extremely surprised to see the meat paste spread out more smoothly than she had imagined.

Then, the tofu, bamboo ginseng and other ingredients, which were also cut into small pieces, were put into the pot one by one.

Lin Han stirred the ingredients in the pot with a large spoon, his eyes particularly focused, as if he was wiping a precious national treasure.

After the water boiled, Lin Han added salt and pepper seasonings to the pot.

The wet cornstarch is used to thicken the dish to increase the thickness of the dish.

Afterwards, the minced meat and other ingredients were poured into a bowl containing egg whites and stirred quickly but not chaotically by Lin Han.

The clarified egg white is stirred by the heat and becomes like flying catkins.

"Sorry for the long wait. Please enjoy the West Lake beef soup!"

After sprinkling some chopped coriander as a final decoration, Lin Han brought the dish to Erina Nakiri.

【42】The charm of cooking! The beauty sheds tears! (2nd update, please bookmark!))

"soup?"

Erina Nakiri has some understanding of this dish that is neither soup nor porridge.

She originally thought that Lin Han would definitely use similar methods as Soma Yukihira and Mito Izumi.

A meat dish prepared by frying or grilling.

However, she didn’t expect that the dish Lin Han presented to her was actually a... soup?

but……

"smell good……"

Niida Hisako couldn't help but admire.

She is good at medicinal cuisine and has a special liking for light-flavored dishes.

Although she had no idea what Lin Han was cooking, the rich but not greasy aroma still intoxicated Nido Hisako.

"cough……"

Erina Nakiri's cough brought her back to her senses.

“Is this what you cooked?”

Erina Nakiri asked Lin Han, and the latter nodded.

Because of its texture, the taste of beef is not as delicate as other types of meat, but there are ways to change it.

"If you want to make it tender, besides relying on its own quality, frying it with onions or making it into meat soup are both good choices."

Lin Han said.

West Lake Beef Soup is a representative dish of Hangzhou cuisine in China.

The method is simple, but the taste is rich and smooth. It is usually served as a throat-soothing appetizer.

The original side dishes used for this dish were mushrooms and tofu, but for consideration of the overall taste.

Lin Han replaced the shiitake mushrooms with bamboo ginseng, which not only made the soup taste more delicious but also made it smoother.

"Miss, please use it."

Lin Han asked the members to bring a bowl and spoon to Erina Nakiri and made a gesture of invitation.

Erina Nakiri, who had long been attracted by the aroma, also recalled the explosive feeling of surprise she felt the last time she ate Lin Han's cooking.

Although she couldn't wait any longer, the proud young lady still acted reserved.

"Then I'll give it a try and see what's so special about your beef soup."

Pick up the bowl and the steam hits you in the face.

Japan has always liked food that is cooked to just the right temperature, and Chinese food, even something like this beef soup that looks very light in taste, is especially popular.

The heat can also make people feel the unique warmth of Chinese cuisine.

Erina Nakiri didn't hate this feeling.

The bright red beef becomes slightly lighter in color as it is cooked at high temperature.

But when covered with crystal gravy, the beef looks like it has a crystal clear and smooth luster.

The snow-white tofu trembled slightly with the spoon, which made Erina Nakiri think of the food battle between Lin Han and Kuga Teruki.

The dish was a perfect combination of ice and fire, with the tender feeling described by the judges as "melting in the mouth".

The flying egg white looks like snowflakes, and because of the stirring, it reveals a natural sense of fluidity.

The green chopped green onions and coriander make the seemingly light soup look a lot brighter.

Erina Nakiri slowly blew on the beef soup in the spoon until it was cool enough to eat, and then put it into her mouth.

"This feeling……"

Erina Nakiri, who originally wanted to close her eyes and savor the first bite, suddenly opened her eyes wide in surprise.

"What's wrong, Erina-sama?"

Niida Hisako asked hurriedly.

"It slid down."