Food Wars, my food not only glows!

　Despite the limited resources, Liu Yu's cooking was just like what they cooked at home, which brought smiles to the faces of the viewers.

　"The soul of the dish is the inverted wrapping, which involves wrapping the marinated lychee flesh upside down to make it look more like a lychee. Although this step doesn't have much impact on the taste of the dish, it greatly affects its appearance and can make people more appetized."

　An excited audience member shouted out. At that moment, Liu Yu, after marinating the meat, suddenly reached out and picked up a piece, turned it upside down with the side cut with crosshatch patterns inside out, forming a small ball with the cut patterns facing outwards. From the outside, it looked about 90% like the lychees sold in the market.

　"You're wrong. This step is also one of the secrets to delicious lychee meat, and it's definitely not a step that can be skipped to save time. Wrapping the lychee meat into small balls reduces the surface area exposed to heat and the area in contact with oil, achieving a crispy outside and tender inside effect."

　"That's right. Because the meat slices are cut very thinly, if they are not rolled into small balls and fried on both sides, the final texture will be crispy on the outside and dry on the inside, making it chewy and tasteless. That wouldn't be lychee meat."

　Upon hearing someone nearby say that the "inverted bun" step was merely for aesthetics and served no significant purpose, an experienced chef couldn't help but refute this. At the same time, many others echoed this sentiment.

　The "inverted wrapping" technique is arguably the core of lychee pulp preparation; losing this step would be a fatal blow to the texture and final taste!

　After wrapping all the triangular slices of meat upside down, Liu Yu arranged them neatly on a plate.

　Heat oil in a wok until it reaches 60-70% of its maximum temperature. Then, carefully and quickly add the wrapped lychee pieces into the wok to ensure that the pieces are cooked evenly.

　"Hmm, that's about it..."

　Looking at the sizzling oil in the pot and smelling the aroma wafting in the air, Liu Yu thought to herself, then reached out with her chopsticks and gently stirred it. At this moment, the lychee flesh in the pot was already half-cooked, so it didn't matter if she stirred it casually.

　Before the outer shell of the lychee flesh becomes brittle, even a slight touch will cause them to stick together like glue, making them difficult to separate, and thus ruining the whole thing.

　Looking at the distinct pieces of pork belly, whose surface had hardened, Liu Yu silently lowered the temperature, preparing to slowly fry it at a low temperature so that the outside would be crispy enough.

　After frying the lychee flesh for two minutes, add the water chestnuts, fry briefly, then remove from the pan and serve.

　Instead of immediately placing the lychee flesh on the strainer onto the plate, Liu Yu, remembering Teacher Bai Yuan's instructions from the previous night, took the strainer-loaded lychee flesh to a bowl of cold oil that had been prepared beforehand. She then used a spoon to scoop a spoonful of cold oil and poured it over the lychee flesh to cool it down quickly, thus prolonging its crispness.

　Once this step is complete, the remaining steps are both the simplest and the most difficult.

　Lychee pork, as a stir-fried dish, requires precise control of the cooking time and temperature.

　Take out the sauce that was previously made with minced garlic, sugar, vinegar, and cornstarch.

　Although a few key ingredients are missing, the basic sugar and vinegar are all there. This fulfills the three essential elements for making lychee pulp.

　Sugar, vinegar, and lychee pulp.

　Wash the pot thoroughly, turn on the heat to high, add the prepared sweet and sour sauce, and stir quickly with a spoon to make a paste.

　The broth cooked at such a high temperature will become thick, bubbly, and brighter. As a stir-fry dish, it needs to be completed as quickly as possible. When the broth in the pot becomes bright, Liu Yu quickly pours in the lychee flesh that has been cooled with cold oil, stirs it quickly three or five times, thickens it with cornstarch, and then takes it out.

　As you can see, although red yeast rice wasn't used, the sauce developed an amber color after caramelizing, which is still very tempting.

　"My cooking is done!"

　After placing the lychee flesh into a plate, Liu Yu's voice rang out. Then, a drone quickly hovered in front of her, and a plate of lychee-shaped flesh with a reddish color appeared on the big screen, attracting the audience's attention.

　"It looks pretty good."

　"The color is amazing! It's clearly missing a lot of ingredients, yet it looks even more delicious than what you'd find in a fancy restaurant. How is that possible?!"

　Seeing that rosy complexion, the audience in the front row couldn't help but swallow hard, while Liu Yu walked towards the judges' table under the spotlight and placed the dishes in front of the judges.

　"Haicheng Lychee Meat, please try it."

　As they spoke, Liu Yu handed over chopsticks and gestured for them to eat.

　"It's quite impressive. Even though it doesn't use red yeast rice or even have scallions in the sauce, it still has a bright red color and a sweet and sour, mellow taste, which shows the mastery of the cooking time."

　Jinshan nodded as he looked at the dish in front of him. The original Lychee Pork didn't actually have red yeast rice added. The chefs at that time were very skilled and had a good grasp of the cooking time. Even without red yeast rice, the Lychee Pork could still have a bright red color and a delicious taste.

　"In fact, the earliest lychee meat was made this way, without the need to add red yeast rice during cooking."

　Why did things change later? Because at that time, there was a restaurant in Fuzhou where the master chef taught his apprentices how to cook. The youngest apprentice just couldn't learn how to make lychee pork. The lychee pork he made was grayish-brown in color and only looked like cooked meat. It was clear that he would never pass the test.

　To avoid his master's punishment, he took it upon himself to go to the market and buy various natural red dyes, intending to use pigments to color the lychee. After many experiments, he finally discovered that red yeast rice was the best, and it did not affect the flavor of the lychee flesh itself.

　In addition, the unique fermented aroma of red yeast rice adds a complex flavor to the lychee meat. Its sweet and sour taste helps to enhance the complexity of the dish.

　The master was astonished after tasting it, finding it even more delicious than his own cooking, and with a perfect color. He eagerly asked his apprentice what he had added, and upon learning it was red yeast rice, he experimented many times, adjusting the proportions. Subsequently, it became a sensation throughout Fuzhou.

　It was also because of the addition of red yeast rice that lychee pork transformed from an obscure dish into a local specialty of Fuzhou. After further development, it eventually became the traditional lychee pork we know today.

　Looking at the lychee pork that Liu Yu served, Chu Qiuqing couldn't help but reveal a secret. Only chefs of their lineage knew about this, because the originator was their lineage of chefs. It was his grandmaster who had the inspiration to perfect this lychee pork.

　"I never knew there was such a story behind it. So, isn't this lychee pork dish the one before it was perfected?"

　Let's savor the taste of tradition together, or rather, the taste of time!

　Zhang Zhong looked at the dishes in front of him, a sharp glint in his cloudy eyes.

　He had heard such rumors before, but he had always treated them as stories and never paid them any attention.

　Hearing Chu Qiu's detailed account now, I couldn't help but feel a little moved, as if I had become that person who had gone through thousands of years to admire the wisdom of the ancients.

　Meanwhile, the audience was engrossed in Chu Qiu's story, their eyes fixed on the lychee meat in front of the judges, eagerly awaiting the judges' evaluation.

　"The lychee flesh is slowly fried at a low temperature, resulting in a crispy outer layer that makes a slight 'crunch' sound when you bite into it, while the inside remains juicy and tender, with a soft yet elastic texture."

　With his eyes closed, Jinshan slowly opened his mouth to comment on the amazing taste of his teeth colliding with the lychee flesh.

　"After being coated in flour and deep-fried, the water chestnuts are slightly crispy on the outside while retaining their crisp fruity aroma on the inside. This contrasts sharply with the tender lychee flesh, adding layers of texture and creating a very pleasant experience."

　Chu Qiu nodded in agreement. Many chefs struggle to handle the relationship between water chestnuts and lychee meat properly; to do it well requires an extreme control over the heat.

　"The sweet and sour sauce is perfectly balanced, with a perfect ratio of sweet to sour. It's neither too sweet nor too sour. The sweetness of the sugar and the acidity of the vinegar blend together perfectly, creating a complex and appetizing flavor."

　Road.

　Meanwhile, the addition of minced garlic adds a touch of spiciness to the sweet and sour sauce, enhancing the flavor without overpowering it, perfectly complementing the freshness of the lychee flesh.

　Zhang Zhong was equally captivated, mesmerized by the rich flavors.

　It's truly remarkable that she can create such a rich flavor with just a few ingredients. And judging from her appearance, she probably hasn't been in Fuzhou for very long, yet her cooking has reached such a high level of perfection.

　"It's like eating a sweet lychee on a hot summer day, only to find that it has a slight tartness. Surprisingly, it's not bad at all, a novel and unique experience."

　With his eyes closed, this image appeared before him, and Jinshan couldn't help but hum.

　"It's really good, very authentic lychee flesh."

　All three judges gave positive reviews. Although there were many shortcomings, Liu Yu's superb skills gave the dish a new look, and cheers erupted from the audience.

　After all, this is a local delicacy from Fuzhou. If they can win, they will definitely feel more proud and have a greater sense of accomplishment.

　Therefore, after seeing the judges' high praise for Liu Yu, many people showed expectant expressions, hoping that the lychee pulp could win.

　"Now it's time to see what the other contestant's dish is like. This lychee pork dish, despite the various limitations, has reached the top grade level. Although it's at the very bottom of the top grade, a top grade dish is still a top grade dish."

　"Indeed, the difference between premium cuisine and first-class cuisine is self-evident."

　Upon hearing Chu Qiu's words, Jin Shan and Zhang Zhong, who were standing nearby, nodded in agreement.

　"Sorry for the long wait, my dish is ready."

　With a slightly flippant tone, Soma Yukihira spoke as he carried his dish forward, quickly arriving in front of the judges and stopping next to Liu Yu.

　"Welcome to try our Yukihira-ryu Century Egg Meatballs!"

　The steaming hot preserved egg and meatballs were placed on the judges' table, and each judge received one. Soma Yukihira's face was full of pride, and his whole body radiated confidence.

　"Century egg and meatballs?"

　"What a peculiar dish, combining preserved egg and pork? Doesn't that seem a bit strange? Not everyone can stomach the taste of preserved egg..."

　"I wonder what it will taste like. I really want to be a judge!"

　The scene erupted in excitement as Soma Yukihira presented the dish. The aroma of the preserved egg and meatballs was irresistible, its unique fragrance wafting from afar, drawing everyone's attention and stirring a sense of longing.

　"It is indeed a special dish."

　Looking at the preserved egg and meatballs in front of him, Chu Qiu pressed them with a spoon and found them to be exceptionally elastic, prompting him to praise them.

　Putting everything else aside, Soma Yukihira's creativity alone is enough to earn their praise.

　"I've only ever seen the combination of preserved egg and pork in preserved egg and lean pork congee before. I never imagined it could be turned into meatballs."

　Jinshan said half-jokingly, looking at the large meatball in front of him. It looked a lot like a lion's head. It was hard to imagine that the combination of preserved egg and lean meat could give off such a strong aroma.

　"No matter what, let's try it first."

　Using his chopsticks to break open the meatball in front of him, Zhang Zhong couldn't help but speak.

　The meatballs have a light golden-yellow outer layer, which is due to the oil from the salted egg yolk seeping into the meat filling during cooking, making the surface color more appealing. Small black pieces of preserved egg are subtly visible within the meatballs, creating a unique speckled effect.

　With a slight sniff, the rich aroma of meat mixed with the salty fragrance of salted egg yolk wafts out, along with the fresh scent of scallions and ginger, making one's appetite soar.

　"This is great, this is absolutely fantastic!"

　The moment you bite into it, you can clearly feel the rich texture of the meatball. The outer layer of meat is firm and elastic, while the filling inside is delicate and juicy.

　With a slight sip, the salted egg yolk crumbles and melts in your mouth, delivering a rich, savory aroma and a satisfyingly oily texture. The unique texture of the preserved egg's exterior adds a touch of chewiness and depth to the overall flavor—a sensation that no other dish can offer!

　A look of amazement flashed across Jinshan's face; this tasted unlike any pork dish he had ever eaten.

　"If you look closely, you can even see the grainy texture of these preserved eggs. When you chew them, they have a special 'meaty' feel. Although this description is a bit abstract, I think you understand what I mean. The fresh and savory flavor of meat, combined with the unique taste of preserved eggs, is particularly mellow."

　If these two ingredients, when combined, make the dish palatable, then the salted egg yolk is a complete surprise. The flavor of the salted egg yolk blends with the minced pork, yet it also retains a distinct character, offering a slightly grainy texture in the center.

　Zhang Zhong's voice rang out. At first, he looked inquisitive, but he was quickly won over by the unique flavor of the preserved egg and meatballs. He kept praising them and even gave them a thumbs up to show his appreciation.

　This feeling is absolutely wonderful; it makes one marvel at the wonders of the Creator.

　"That's right, the salted egg yolk elevates the flavor of the meat and preserved egg to a whole new level. It's truly a novel and unique taste. Kid, how did you come up with the idea of ​​combining preserved egg with pork? Did you think of this cooking method in such a short time?"

　Chu Qiu looked at Yukihira Soma with surprise and doubt on his face. The young man had bandages wrapped around his forehead, which fluttered in the wind, making him look very imposing.

　"Actually, the creation of this preserved egg meatball originated from an accidental experiment."

　I've always believed that there are no absolute boundaries between ingredients; as long as you dare to experiment, you can always create unexpected sparks.

　Soma Yukihira's words carried a hint of pride, yet were also filled with reverence for the art of cooking.

　"Why are preserved eggs always limited to traditional congee or cold dishes? Why can't we try to incorporate them into more diverse cuisines? I wonder if anyone has thought about similar questions. I have, so I have researched many types of dishes using preserved eggs."

　Century eggs can be stir-fried, served cold, or boiled, so why not steam them? That was my thought at the time, so I did it, but the steamed century eggs had a very subtle taste. It was somewhere between delicious and unpalatable; it was a taste that was hard to describe in words.

　After that, I made many more attempts and later discovered that preserved eggs and pork actually go very well together. There are many dishes that combine pork and preserved eggs, such as preserved egg and lean pork congee and minced pork with preserved eggs. Based on this theory, I made a considerable number of further experiments.

　"So, you finished making the preserved egg and meatball dish back then?"

　Upon hearing Yukihira Soma's account, Chu Qiu interjected with a question.

　If that's the case, then Soma Yukihira is really lucky to have drawn such a theme that's perfect for his original dishes.

　"No, at that time I only found that preserved eggs and pork go well together, which can turn the originally subtle taste into a delicious one."

　The real perfection of this dish came here, because I knew that while century egg and pork alone were delicious, they couldn't defeat the competition. This lady of the culinary world was no pushover, so I 'evolved' the dish during the competition.

　Looking at Liu Yu, who stood expressionless to the side, Yukihira Soma continued, "He has never underestimated his opponents, so even though he knew the risks were great, he still did it."

　It's either win or lose; the word 'draw' doesn't exist in his dictionary!

　"Is it perfected during the competition? With limited ingredients and time? I don't know whether to call you brave or reckless."

　Upon hearing Soma Yukihira's words, Chu Qiu's voice held a hint of ambiguity.

　On one hand, I wanted to praise Yukihira Soma's courage, but on the other hand, I felt that he was too audacious. This was a provincial competition, not his home kitchen where he was honing his culinary skills.

　"Young people should be bold and courageous, and have the courage to show themselves in any situation. It's us old guys who are a bit out of touch with the times."

　Zhang Zhong's voice rang out, expressing high praise for Yukihira Soma's creativity. This is the drive and energy a chef should have, instead of being timid and only following the rules. Such chefs may have a good start, but they will find it difficult to break through their own limitations once they reach a certain level!

　"That's true. If he hadn't dared to dream and take the plunge, we wouldn't be able to enjoy such a uniquely flavored dish."

　The perfect combination of preserved egg and pork should ideally be balanced 50/50, but with the added depth of salted egg yolk flavor, the pork's weight reaches 80/80 – undoubtedly a pork dish!

　As Jin Shan finished speaking, he exchanged glances with Chu Qiu and Zhang Zhong, and then looked at the host who was swallowing hard not far away.

　"So, which dish do the judges think is better?"

　Receiving signals from the judges, the host wiped away non-existent drool from the corner of his mouth, turned his gaze to the judges, and began the final segment of the competition.

　Rate it.

　"To be honest, I prefer the preserved egg meatball. I like both preserved egg and pork, and salted egg yolk is the absolute best part. A dish combining these ingredients shouldn't be bad!"

　In the audience, someone shared their opinion.

　Compared to the lychee meat that he has eaten since childhood and whose taste is already very familiar to him, this novel preserved egg meatball is undoubtedly more attractive to him and makes him want to give it a try.

　"The reason why classics are called classics is because of their irreplaceable nature!"

　If I were to order, I might choose the preserved egg and meatball dish to try, since I've never had it before. But if I were to rate it, I'd definitely be a staunch supporter of the lychee pork!

　No sooner had the man finished speaking than a stylishly dressed woman spoke up beside him.