The story begins in Food Wars, when Alice took him home.

The combination of bread, chicken cutlet, and sesame seeds is generally only found in hamburgers and rarely in other dishes.

Bai Yuan's cooking method is undoubtedly innovative, but it remains to be seen how it will taste in the end, and whether it will surpass the deliciousness of a hamburger.

Observing the dishes in front of him.

The method of making it came to mind for Kikuchi Enka.

Cut off the four corners of the bread slice, leaving only the pure white inside. Spread the bread with well-beaten chicken paste and coat it with sesame seeds.

This creates a texture that combines crispness, tenderness, and flakiness. Without hesitation, Kikuchi Enka opened her mouth and took a bite.

"In eight words, it's crispy on the outside and tender on the inside, savory and crunchy!"

As she savored the delicious food, a happy expression appeared on the girl's face. The food sent waves of pleasure through her body, making her feel exceptionally comfortable.

However, compared to the impact I felt when tasting the dishes in the past, the waves now seemed much calmer, with a feeling of gentle, flowing water.

"Especially the chicken fat, the texture is exceptionally delicate, giving a warm and smooth feeling, completely different from the taste of chicken cutlet, the taste is elevated several levels, why is that?"

Raising her eyes, Kikuchi asked curiously.

She has made many chicken cutlet dishes, some with chicken thighs and some with chicken breasts, but she has never made a chicken cutlet with such a delicate texture.

If it were simply ground into a paste, it wouldn't be possible to achieve this level of quality.

There must be a secret she doesn't know about!

Thinking of this, a glint appeared in Kikuchi Yoko's eyes.

Do you know what a dish called "Hibiscus Chicken Slices" is?

Bai Yuan didn't rush to answer, but instead asked her this question.

"I know that Furong Chicken Slices is a famous dish in Shandong cuisine, usually made with chicken breast, eggs and other ingredients."

The finished dish is named for its white, tender, and fragrant meat slices, which resemble lotus flowers in shape.

Kikuchi nods, clearly having heard of the dish long ago, and can even explain the recipe to Shiro.

"That's right, my sesame-flavored chicken cutlet uses the same cooking method as the hibiscus chicken slices. I manually mince the chicken breast into chicken paste, then add scallion and ginger water and stir it until it becomes sticky."

The reason it's so delicate is mainly because of this.

As he spoke, Bai Yuan pointed to the chicken giblets in another bowl.

At first glance, it looks no different from ordinary chicken giblets, but upon closer inspection, you can see that the pale yellow chicken meat is covered with a faint white color.

"Is this fascia?"

"That's right. Even after pretreatment, there will still be a lot of tendons and membranes left on the chicken, so the chef needs to remove the tendons and membranes from the chicken meat."

This process demands exceptional skill from the chef; missing even the smallest bit of fascia could result in an imperfection in the dish!

Bai Yuan picked up the spicy chicken cutlet, took a bite, and savored the flavor, revealing a satisfied expression.

"This is the dish you've prepared for the challenge? It's exquisite! If it were a competition of sales volume, we would have almost no chance of losing!"

Looking at the small portion of chicken cutlet in the basket, Kikuchi Sonoka couldn't help but praise it.

With this amount, a normal man would need at least seven or eight pieces to feel full. If we win by selling more portions, Bai Yuan has absolutely no chance of losing!

"No, that's only part of it. There's an unspoken rule in these cooking competitions: the dishes sold must be enough to feed an adult man."

Bai Yuan shook his head and pointed out one of the unspoken rules of this kind of street competition: the dishes sold must be enough for one person.

The "one person" here refers to an adult male with a normal appetite.

The purpose of doing this is naturally to maintain order; otherwise, wouldn't it be chaotic to sell a certain culinary element as a dish?

"I see. That makes sense, to prevent anyone from taking advantage of the situation. So, what dishes are you planning to cook next?"

Upon hearing Bai Yuan's explanation, Kikuchi Sonoka's face showed a thoughtful expression. She then picked up a piece of spicy chicken cutlet and ate it, while curiously asking Bai Yuan about it.

"A treasure trove of snacks".

Bai Yuan said calmly.

"A treasure trove of snacks, does that mean you have to make many different types of dishes? Is it really necessary to go through all that trouble..."

Kikuchi Enka had some doubts.

"People's tastes are very strange. Some people like sweet, some like salty, some can't live without spicy food, and some can't live without vinegar."

It's difficult to satisfy the needs of so many people with just one type of dish.

Sensing the girl's confusion, Bai Yuan began to explain.

"You might think that a skilled chef can get people who hate spicy food to eat spicy food without restraint, and people who hate sour tastes to lose control of themselves."

But since I have the ability to satisfy their preferences, why deliberately go against them? The way is to go with the flow.

Seeing the continuous changes in Kikuchi Sonoka's expression, Hakugen continued to explain.

Since there is no specific theme for the cooking, it is natural to strive for excellence in every aspect, and catering to the guests' tastes is also a key focus of the competition.

"I see. So, are you going to cook shrimp next?"

Kikuchi nods as if she understands, then looks at the other ingredients on the cutting board and notices shrimp on it.

"That's right, we'll make four dishes in total. The spicy chicken cutlet will be the main dish, followed by a shrimp dish, a beef dish, and a dessert dish."

"Aren't you making soup?"

"The soup will be a complimentary addition. We will cook a large pot of seaweed and egg drop soup with seaweed and eggs. Anyone who wants it can make their own soup."

Hearing Kikuchi Sonoka's question, Hakugen spoke up.

Because the ingredients cannot be prepared in advance, Bai Yuan discarded some complicated soups and opted for the simplest seaweed and egg drop soup instead.

"So, what kind of shrimp are you planning to cook? Is there anything I can help you with?"

"Jade Hairpin Shrimp Ball, you just watch quietly from the side."

The first step is to remove the shells from the shrimp's head and body, but leave the tail completely intact without damaging it.

Make a cut down the middle of the shrimp to remove the vein, and also peel off the outer shell.

Watching the lively prawns in the water, Bai Yuan reached out and slapped the cooking counter. The prawns flew into the sky and were peeled off by the Seven Star Knife.

The shrimp heads were piled up like a small mountain, the shrimp bodies were placed next to the shrimp heads, and the cleaned shrimp meat with tails was placed intact on the plate. Bai Yuan reached out and grabbed it, then used a knife to remove the shrimp vein and the outer skin together.

"The shrimp balls processed in this way are whiter and have a more tender texture than shrimp that are not peeled. After rubbing them with salt and rinsing them with water, the osmotic pressure and saltiness will change the nature of the shrimp meat, resulting in a crisper texture."

Seeing the inquisitive look in Kikuchi Sonoka's eyes, Baiyuan began to explain.

In Guangzhou, shrimp are marinated in alkaline water, but that takes a long time and is not suitable for cooking popular dishes that need to be completed quickly.

Therefore, he used the Shandong cuisine cooking method.

"Use cornstarch and water to wash the shrimp meat again. This can effectively remove the pigments that have settled inside the shrimp, making it whiter and more attractive."

After finishing this, rinse it with running water, and then prepare the ingredients for the jade hairpin shrimp balls.

As Bai Yuan spoke, he looked at the basket beside him, which contained bamboo shoots, carrots, ginger, and scallions.

Arrange them neatly on the cutting board, and with a flash of the knife, making a "clattering" sound, the ingredients are turned into thin strips the size of matchsticks.

After processing, blanch them in boiling water one by one to remove any unpleasant odors. Also, since they will be stuffed into the shrimp later, this will help them cook at the same time.

After blanching the shrimp, Bai Yuan picked them up and dried them with kitchen paper.

Next, add salt, a small amount of MSG, pepper, and Shaoxing wine to give the ingredients a base flavor. Use a mixing motion to allow the flavors of the seasonings to penetrate, and then add an appropriate amount of cornstarch to coat the ingredients.

"Little Garden Fruit. I'd like to ask you, what's the difference between paste and syrup?"

Seeing that Kikuchi Sonoka was watching with great interest, Bai Yuan asked a question, and the girl felt a chill run down her spine at his sudden question.

"The batter is suitable for frying, while the paste is suitable for stir-frying. The purpose of both is to lock in the moisture of the ingredients."

Fortunately, Kikuchi knew the answer and answered after a moment's thought, her eyes filled with a longing for approval.

"Bingo, it seems you still remember what I taught you before. Next, thread the three shreds into the shrimp, use the shrimp tail to pierce the shrimp meat, and thread the three shreds into the gaps."

Bai Yuan nodded, then threaded the three strands into the shaped shrimp and placed them on a plate for later use. After all the shrimp were threaded, he put them into cold water.

"Don't move it around at this time, otherwise it will easily fall off and the flavor inside will all be lost."

At the same time, do not turn the heat to high, otherwise the shrimp meat will become tough. Soak the shrimp meat in warm water until it's just simmering, then remove it from the heat.

As Bai Yuan explained, he lifted the pot. At that moment, the water in the pot was just simmering, and the shrimp balls were at the boundary between tender and tough.

"Prepare the seasonings before stir-frying: salt, a little sugar, pepper, Shaoxing wine, cornstarch, and a little water. That's enough."

Looking at Kikuchienka beside him, Baiyuan began to teach her step by step.

Because this dish emphasizes the natural flavor of the ingredients, it doesn't require many seasonings.

Bai Yuan prepared the same sauce as the marinated shrimp, so that the two flavors could be consistent. At the same time, the different times they were added created a certain degree of layering.

Chapter 132 Shirabuchi VS Yukihira Joichiro.

"Once everything is ready, add plenty of oil to the wok and heat it over high heat until it reaches 60% of its maximum temperature. Then, put the shrimp into the oil. The purpose of this step is to quickly preheat the surface of the shrimp to create a crispy and tender texture."

As Bai Yuan spoke, he used a ladle to stir the food to ensure it was heated evenly: "If the heat is too high, black spots will form on the surface, so just use the right amount. This technique is called 'oil poaching' in China."

As he spoke, he lifted the pot, poured out the oil and shrimp, and filtered it through a strainer.

Leave some oil in the pan, then add chopped scallions, ginger, garlic, and carrots and stir-fry until fragrant.

"What a wonderful scent."

Sensing the fragrance in the air, Kikuchi Sonoka sniffed and a look of ecstasy appeared on her face.

"Scallions, ginger, and garlic are a chef's winning formula. The shrimp only needs to be cooked for ten seconds to allow the aroma of the spices and vegetables to blend together. Then, add the sauce and thicken it with cornstarch."

As Bai Yuan spoke, he poured the shrimp into the wok.

Pour the prepared sauce into the spoon after eight seconds, stir it with the wok, and then add it again to coat each shrimp evenly with the sauce.

"Finally, add a little more sesame oil to enhance its color, then it's ready to serve!"

A spoonful of clear oil was added to the pan, and the aroma was released once again. Then, Bai Yuan used a spoon to scoop out the jade hairpin shrimp balls and arranged them on a plate with chopsticks.

"It looks pretty good, but isn't cooking like this a bit too troublesome? Isn't it a little inefficient...?"

"Efficiency is not the issue; the key is the cooking time for a dish."

This dish can be prepared in under ten minutes if you keep moving, which makes four servings.