Food Wars, my food not only glows!

　The time spent frying is used to prepare other ingredients.

　Cut the shallots in half, slice the ginger, and peel a few cloves of garlic. When the duck skin is fried until golden brown, use chopsticks to remove it and place it on a plate. Then pour in the prepared ginger, shallots, and garlic and sauté until fragrant.

　Once the aroma is released, put the duck meat back into the pot, but this time, with the skin on top, to ensure that both sides are heated evenly.

　Pour in the prepared plum sauce, then add two large spoonfuls of hot water to ensure the water covers the duck meat. Cover the pot, add rock sugar, and simmer over low heat.

　At this point, Soma Yukihira's cooking was more than half done; the rest was left to time, allowing the continuous high temperature to slowly thicken the broth.

　During this process, the aroma of duck meat and plum blending together slowly wafts from the enamel pot, making one's mouth water and unable to stop imagining what it tastes like.

　the other side.

　Yoshino Yuuki had just finished killing the wild duck and was using beeswax to remove the remaining feathers from its skin—this was the most important step.

　As for why it's important, it's mainly because if hair roots remain in the pores of the ingredients, it will have a huge impact on the taste of the dish.

　And it looks ugly.

　Therefore, the duck must be thoroughly prepared before it is officially cooked.

　Blanch the prepared duck meat in boiling water, then add onions, carrots, celery, scallions, and ginger, and turn up the heat.

　Take another lotus leaf, cut it in half lengthwise, and place it over the ingredients.

　Angelica dahurica, cinnamon, star anise, cardamom, galangal and bay leaves, a few white peppercorns and Sichuan peppercorns.

　Put all of them into a spice bag, and add it to the boiling water in the pot to remove the fishy smell from the duck.

　"When the temperature rises, the proteins and muscles contract, and all the odors in the intracellular fluid come out, while the external odors enter through thermal expansion and contraction, thus achieving the purpose of removing fishy smells and enhancing fragrance."

　Watching Yoshino Yuuki's actions not far away, Bai Yuan explained to the people present that this was the principle behind adding spices when blanching ingredients.

　Many people know what to do, but don't know why they should do it.

　Such chefs, though steady and reliable, lack the ability to apply their knowledge to new situations, and even with great effort, their future achievements will be very limited.

　"I see. There are so many intricacies involved. Teacher Bai Yuan is truly a learned scholar."

　Upon hearing Bai Yuan's explanation, Tadokoro Megumi and Sakaki Ryoko nodded in unison.

　At that moment, Yoshino Yuuki placed the boiled lotus leaves at the bottom of the pressure cooker.

　After blanching the wild duck to remove its fishy smell, place it on boiled lotus leaves, add scallions, ginger, red wine, and hot water to cover the duck, then cover it with two more lotus leaves.

　Then sprinkle pepper, plenty of salt, and Shaoxing wine on the lotus leaves, and finally add the pre-soaked lotus seeds.

　Cover the pot and cook in a pressure cooker on high heat for 50 minutes.

　Looking at the dish that was just one step away from completion, Yoshino Yuuki let out a long sigh of relief, her tense heart calmed down a bit, and her attention was able to shift.

　Because Bai Yuan was watching from the side, she wanted to show off her skills, so she kept her mental energy highly focused and couldn't notice anything outside the food in front of her. Fortunately, everything went smoothly.

　"I will win!"

　Looking at the food in the pressure cooker in front of her, Yoshino Yuuki clenched her little fists, her face full of confidence.

　"Replacing half of the hot water with chicken broth will make it more flavorful. There's time to prepare before killing the duck, so you two should keep that in mind next time."

　"Okay, got it."

　"Chicken soup for the soul? Oh, I see."

　Watching Yoshino Yuuki put the lid back on, Shirabuchi spoke to Tadokoro Megumi and Sakaki Ryoko.

　Although it's just a small detail, it can significantly enhance the flavor of a dish. Chicken soup can be considered the key to improving the flavor of many dishes.

　"Let's wait patiently."

　At this moment, both sides' dishes entered the final waiting stage. Looking at Tadokoro Megumi and Sakaki Ryoko with expectant faces, Shirabuchi murmured.

　Soon, time passed.

　Yukihira Soma's sour plum duck was finished first, and the moment the lid was opened, a rich aroma burst out of the pot.

　Bai Yuan closed his eyes and savored the moment.

　"The freshness and fruity aroma of the plum intertwine with the richness of the soy sauce, creating a multi-layered flavor that is both sweet and sour with a hint of saltiness."

　With his super sense of smell activated, he captured all the subtle changes in the aroma of the sour plum duck.

　In an instant, all the cooking methods for this ingredient took shape in his mind, forming a clear and well-defined framework.

　"As expected, the last thing you put in was probably a piece of old candy, right?"

　Opening his eyes, Bai Yuan looked at Yukihira Soma and pointed out what he felt was out of place: the last ingredient added to the dish.

　In a more traditional version of sour plum duck, a piece of yellow rock sugar is usually added at the end to enhance the color and sweetness of the dish.

　But now, the yellow rock sugar has been replaced with aged sugar. This simple substitution makes the dish seem ancient and mysterious, giving people a sense of having been refined over many years.

　"Did you see it?"

　Bai Yuan's sudden words surprised Yukihira Soma. If he remembered correctly, he had his back to this guy at the time...

　Could it be that he can see through things?!

　"No, it's just that the taste of old sugar and yellow rock sugar is different, and it becomes more obvious after heating, so I know that you added old sugar in the end."

　Bai Yuan shook his head and explained.

　"They could tell just by smelling it..."

　Soma Yukihira's expression changed slightly, but he accepted it nonetheless. After all, Hakugen was a powerful figure who had defeated his father, so this was probably just basic stuff for him.

　"Please enjoy, sour plum duck."

　Remove the duck meat from the pot, then reduce the plum sauce at the bottom until thickened, and pour it over the dish. In this way, a world-class delicacy is complete!

　"It looks pretty good, but the color is a bit off. You should add some dark soy sauce."

　Looking at the golden-yellow plum duck in front of him, Bai Yuan nodded, then looked up at Yukihira Soma and pointed out his shortcomings.

　Of course, it looks pretty good.

　As for the specific taste...

　Since Soma Yukihira replaced rock sugar with old sugar, it proves that there must be some innovation involved. However, we still have to wait until we taste it to know for sure.

　Thinking of this, Bai Yuan picked up his chopsticks.

　Chapter 162 The Victor? Li Wanwan Arrives at the Door

　"The aroma of sour plum blends with the tender duck meat, creating a timeless and refreshing flavor."

　Looking at the perfectly presented dish in front of him, Bai Yuan couldn't help but recite a poem. Then he put the duck meat on his chopsticks into his mouth and began to chew it heartily.

　The skin of the plum duck is pan-fried until it turns golden and crispy. When you bite into it, you can hear a slight "crunch" sound, followed by the tender and juicy meat inside.

　The duck meat becomes exceptionally tender due to long-term slow stewing, and the sourness of the plum and the sweetness of the sugar intertwine in the mouth, creating a balanced sweet and sour taste experience with a rich texture.

　"Although it uses discounted duck meat, the sourness of the plum helps to enhance the freshness of the duck meat, making the flavor of the dish more complex and allowing the inexpensive duck meat to bring out the flavor of high-end duck meat."

　Savoring the delicious flavors on his tongue, Bai Yuan smiled and commented that the plum sauce greatly enhanced the taste of the duck.

　Using this method to improve the quality of discounted duck meat is a good idea.

　Bai Yuan nodded slightly in his heart.

　Although Soma Yukihira could only use discounted duck meat due to funding issues, he managed to create top-quality duck meat by relying on his understanding of cooking.

　It must be said that this is very rare.

　The addition of aged sugar at the end makes the duck meat taste exceptionally rich and mellow. It doesn't taste like a fast-grown duck that has only lived for twenty-odd days; it tastes more like an old duck that has been raised for several years.

　"Indeed, both the use of sour plums and the addition of old sugar at the end have the effect of enhancing the flavor of duck meat."

　Using only two ingredients, you've managed to bring out the exquisite flavor of premium duck meat at a discounted price; you've truly mastered the art.

　The praise was unabashed, and the eyes were full of admiration for the younger generation. Although they were still rough and immature in many ways, they were on the right track.

　This is the advantage of having someone leading the way.

　Thinking of Yukihira Joichiro, Bai Yuan couldn't help but sigh. He had once gone astray, but fortunately he eventually realized his mistake and returned to the right path.

　"I was still taken aback that he could offer such a low price for duck meat. Even though I was prepared, I was still surprised. This new guy is really something else."

　Fumio Oomido also picked up a piece of plum duck, savoring the rich and full-bodied flavor in his mouth, and praised it in his heart.

　The rich flavor of the duck lingered on her tongue. If she hadn't seen Soma Yukihira cooking it with her own eyes, she would never have believed that this was a special-priced duck dish.

　"Let me try some too."

　Upon hearing Bai Yuan's praise, Yoshino Yuuki also ran up, her face showing a hint of seriousness.

　What she thought was a sure-fire victory turned out to be an unexpected turn of events; the transfer student's abilities seemed to be much stronger than she had anticipated.

　At least, her cooking was rarely praised by Bai Yuan.

　"promise."

　Seeing Yoshino Yuuki leaning her face closer, Bai Yuan naturally picked up a piece of pickled plum duck and brought it to her mouth. The girl opened her mouth and took a bite at the opportune moment.

　His movements were incredibly natural.

　The flavor spread through her mouth, sending a tingling sensation through Yoshino Yuuki's body.

　Opening her eyes, she turned her gaze to Yukihira Soma and said, "It's a pity. If the duck meat you used was of slightly better quality, you would most likely have been able to beat me. But right now, you are not as good as me."

　As she spoke, Yoshino Yuuki strode towards her cooking station, her movements captivating those around her.

　Especially Soma Yukihira.

　Soon, she arrived at the kitchen counter.

　The pressure cooker has been closed, and all the steam has escaped; it can be opened directly.

　Yoshino Yuuki did not hesitate.

　As the pot lid was opened, a rich aroma of lotus leaves wafted out, followed by the incredibly mellow fragrance of duck.

　"Please enjoy, lotus leaf duck."

　The girl's voice was clear and crisp. She then laid lotus leaves at the bottom, poured the duck from the pressure cooker into a basin, and presented it to Bai Yuan.

　"This looks really good, and it's fresh enough. It's no wonder it was killed on the spot."

　Looking at the plump and round lotus leaf duck in the basin, Bai Yuan didn't hold back his praise. As he spoke, he reached out and pulled off the lotus leaf duck's right leg.

　The deep reddish-brown meat looked exceptionally appetizing, and when you picked it up, the broth dripped down the skin, making it even more tempting.

　"The lotus leaves at the bottom exude fragrance, and the wild duck's rich flavor complements the red wine. Grandma Wenxu, please."

　Without hesitation, Bai Yuan handed the duck leg to Granny Wenxu, letting her taste it first.

　"Since you are so kind, then I will gladly accept your offer."

　Although she could take it herself, she couldn't refuse someone else's kindness. Ōmiya Fumio took the duck leg that Hakugen handed her, opened her mouth, and took a bite.

　"It smells so good! Because of the addition of spices such as angelica, cinnamon, and star anise, it not only effectively removes the fishy smell of wild duck, but also enhances its flavor."

　Savoring the rich flavor of the duck leg meat, Fumio Oomido closed his eyes.

　The moment her taste buds touched her, she felt as if she had stepped into a remote and mysterious lakeside place.

　As dawn breaks, the lake ripples with light, and a flock of wild ducks frolic in the thin mist. Their feathers shimmer with a faint metallic sheen in the sunlight, a testament to the purity and freedom bestowed upon them by nature.

　With the first bite of food, the lake scene gradually transforms into a grand feast.

　The lotus leaves sway gently, transforming into exquisite tableware, covered with colorful vegetables and spices. They intertwine to create a rich aroma, like a secret garden deep in the forest, both refreshing and enticing.

　"Before cooking, we added a variety of vegetables such as onions, carrots, and celery. The addition of these vegetables not only enhances the sweetness and flavor of the duck soup, but also balances the greasiness of the wild duck to some extent."

　Bai Yuan didn't rush to eat the meat. Instead, he first tasted the soup, savoring the wonderful flavor on his tongue, and began to analyze the underlying principles.

　"Lotus leaf duck can be found in many regions, but the preparation methods vary slightly from place to place. Some add glutinous rice, while others make it with rice flour. The common feature is that they all have conditioning and nourishing effects."

　Bai Yuan put down the spoon, looked at Yoshino Yuuki, and explained the historical background of the lotus leaf duck to everyone.

　"Your lotus leaf duck is quite good. The wild duck adds a touch of wildness to the dish, which contrasts sharply with the docile and refreshing lotus leaf."

　However, there is a significant problem: not enough white pepper was used.

　Although it is springtime now, winter has only just ended and the weather is still very cold; it is still considered winter.

　White pepper has warming and nourishing properties; add more in winter and less in summer. Duck, especially wild duck, is considered cooling in nature.

　After thinking for a moment, Bai Yuan pointed out the shortcomings of the dish in front of him.