Chapter 445: The Ceiling of Sichuan Cuisine, Boiled Cabbage in Clear Soup!

French cuisine pays more attention to plating and color, and as Totsuki graduates, Gin Tangdao and others had long known about Kojiro Shinomiya's cooking skills.

So when the two had a food war, Gin Tangdao and others focused more on Shengzai.

The giant cabbage of the Vegetable Paradise in the Culinary Realm could grow as large as a small building, while the giant cabbage here at Totsuki Resort was about two meters tall.

However, for normal cabbage, this was also a real giant.

This kind of rare ingredient, besides being delicious, also had a characteristic, which was that it was quite difficult to process.

Because when peeling the cabbage leaves, if one peeled one leaf at a time, this giant cabbage would directly rot and wither.

Only by peeling two leaves at the same time could the giant cabbage be peeled completely; the time interval between this had to be grasped just right, otherwise the remaining cabbage would be wasted.

It was also because of this that the cabbage heart was the most valuable and the most delicious part.

Wanting to process this kind of giant cabbage, although it was not as cumbersome as processing the Puffer Whale, it was also a delicate job that consumed a lot of time.

However, the way Shengzai processed the giant cabbage directly opened the eyes of Gin Tangdao and others on the scene.

I saw Shengzai holding a kitchen knife and jumping high, even jumping over the two-meter-tall giant cabbage, and then accompanied by bursts of knife light exploding in the air.

The next second, rays of light covered the surface of the giant cabbage, and under the dumbfounded expression of everyone, it bloomed like a lotus flower.

"Fierce Bull Green Dragon Slash———!"

The secret knife technique of the dark culinary world; there is a saying in ancient times about the butcher dismembering an ox, and this knife technique was the perfect embodiment of this word.

Even a huge water buffalo could be slaughtered and separated in an instant; this was also one of the techniques that the Seven Star Knife Lei En was good at.

When seeing the giant cabbage, which was two meters tall, instantly decomposed and bloomed like a lotus flower, revealing the crystal-clear cabbage heart inside, Gin Tangdao and others were directly dumbfounded.

Although they had heard Hinako Gan say before that Shengzai's knife skills and fire skills were quite amazing, and had reached the level of perfection.

But they didn't expect that Shengzai could be so amazing!

They could also achieve fast processing of the rare ingredient giant cabbage, but they absolutely couldn't do it as easily and quickly as Shengzai.

This level of knife skills was not a question of being amazing, but could simply be described as terrifying.

"Damn it, this kid is only ten? Did he start practicing knife skills since he was in his mother's womb?"

Fumi Mizuhara originally thought that Hinako Gan's knife skills for Shengzai were somewhat exaggerated, but looking at the scene in front of her now, she knew that she even kept some reservations.

After processing the cabbage heart he wanted to use, he picked up the meat of the Five-Tailed Heron again and used dazzling knife skills to skin, debone, and completely separate the bird breast meat and bird leg meat.

Then he set up a large pot, put the meat of the Five-Tailed Heron, Jinhua ham, pork tenderloin, etc., into the pot to stew, and blanched them at the end.

Originally, the time used to stew these things required several hours of slow stewing, but during this period, Shengzai secretly used a physical cheat, directly shortening the stewing process.

Then in the process of stewing, Shengzai took out green onion, ginger, matsutake, dried longan, and other spices and put them into a spice bag.

After the blanched high soup was poured out, Shengzai put the five tail bones, which were the essence of the Five-Tailed Heron, and the previous skeleton, plus the spice bag, into the high soup again, and stewed them for a long time again.

In the process of secondary stewing, Shengzai took out green onion and garlic and chopped them into ends, and boiled them into green onion and ginger water, then cut the bird breast meat and leg meat of the Five-Tailed Heron into meat paste, and added green onion and ginger water to form the raw material for sweeping the soup.

The so-called sweeping soup was to absorb the impurities in the soup through the meat paste, and this sweeping soup process had to be carried out many times until the meat paste completely absorbed the impurities in the soup, making the high soup look as clear as white water.

In the process of sweeping the soup, the meat paste not only absorbed the impurities in the original high soup but also further integrated the taste of the meat ingredients into the soup.

And while Shengzai completed the top-level high soup, Kojiro Shinomiya on the side also completed his dish "ChouFarci."

ChouFarci, a famous local dish in France, is made by wrapping various minced meat and vegetables in cabbage leaves and steaming them.

This dish generally uses pork tenderloin as filling, but this time Shinomiya used the breast meat of the rare ingredient Hunger Bird instead.

And filled with morel mushrooms, asparagus, and foie gras stir-fried with butter, plus a mousse made of chicken breast, butter, eggs, and fresh cream, and steamed together.

As a top chef, Shinomiya obviously didn't make the same mistake as Chuangzhen Xingping before.

Even if it was a rare ingredient, his use and pairing were quite handy.

And his dish "ChouFarci" also won unanimous praise from the Totsuki Ten Master graduates, even if it was the "God's Tongue" of Erina, who was picky, she couldn't pick out any flaws in this dish.

And when it was Shengzai's turn to serve the dish, everyone saw a cabbage heart in the bowl in front of them, but then showed a confused expression, until Shengzai stepped forward with a water pot and poured the "water" in the pot toward the cabbage heart that looked plain and unremarkable in the bowl.

The cabbage heart, which was originally crystal clear, unfolded like a lotus flower blooming in a summer lotus pond under the irrigation of "hot water."

And the Totsuki graduates present, including Erina, were not ordinary people; when Shengzai irrigated the cabbage heart, they smelled the rich umami aroma in the air that was almost about to turn into substance.

"This is concentrated high soup! But how on earth can one do it to make the high soup look as transparent as clear water!"

Looking at the ultimate clear soup soaking the cabbage heart in the bowl, if it weren't for the aroma emitted by this clear soup being too tempting, Erina and the others would even think that this was plain water.

But through the taste, Erina and the others could clearly smell a variety of rich ingredients and raw materials from the soup, but the soup in front of them looked clear like white water!

"This dish is called 'Boiled Cabbage,' one of the state banquet dishes, and one of the ceiling dishes of Chinese Sichuan cuisine.

Originally, saying it is a vegetable dish might be a bit far-fetched, but the cabbage heart of the rare ingredient giant cabbage is not an ordinary product, paired with such ultimate clear soup, it can be considered as complementary."

After scooping a spoonful of clear soup with cabbage heart from the bowl and sending it into her mouth, Erina, who possessed the "God's Tongue," was stunned on the spot; the ultimate umami of the rare ingredient Five-Tailed Heron and the sweetness of the giant cabbage were perfectly combined and exploded on the taste buds at the same time.

(End of chapter) ===== CHAPTER 446 =====