Have you ever seen glowing food? That's why you draw a food-themed anime.

Chapter 118 Lei Jie's Dishes 2

Lei Jie brought A5 grade beef this time as well.

Xu Zhou frowned slightly when he took it out.

There was something unexpected in the beef ingredients over there.

Besides the beef rolls, there was also mirror glaze, which is usually used to make the mirror glaze for mousse cakes.

What is it used for here?

Upon seeing this, Xu Zhou felt a surge of curiosity.

This stuff has absolutely no combination with beef!

...

Lei Jie took out the items one by one from the insulated food box next to him, and then smiled as he showed everyone his beef.

The reporters were all very accommodating, shoving their cameras right up to the food to film it.

It seems like they're planning to make it into a food documentary.

A reporter from Songbei Food Daily quickly asked, "Teacher Lei, what dish are you making this time?"

Reporters from several other self-media accounts also raised their microphones.

His tone was enthusiastic, and he took many photos.

Lei Jie stood in the center of the venue under the spotlight, chin slightly raised, a smile on his lips, and gave a spirited introduction.

"This time, I'm going to make a completely new and innovative dish."

He spoke with great pride about his creative dishes: "As you all probably know, my creative restaurant almost exclusively serves creative Chinese and Western cuisine."

"And this dish will be one of our restaurant's signature dishes in the future."

...

Upon hearing this, the students from Songbei Culinary Academy immediately cheered excitedly from the sidelines.

Even the students from Songbei in the live broadcast room were very proud.

Teacher Lei Jie is really amazing. He's connected to the Zhong family in Songzhou City. I don't need to elaborate on how delicious the Zhong family's cooking is, right?

Creative Chinese cuisine requires a lot of skill; most people wouldn't be able to create anything truly innovative even with A5 Wagyu beef.

[Teacher Lei Jie's dishes are all beautifully made; they're a feast for the eyes. They're not just dishes, they're art!]

The screen in Songbei was filled with bullet comments.

There were about three thousand people in the live stream room, and most of them were students who didn't have classes.

The live stream at Songnan University was very quiet, mainly because of the intranet connection; it was mostly third- and fourth-year students watching while eating.

As I watched, I couldn't help but exchange a few words with them.

"Teacher Xu shouldn't lose, right?"

“It was fine when the students lost, since they were all students anyway, but it’s a different story if the teacher loses.”

If the teacher loses.

The culinary arts department at Songnan University is really going to be overshadowed.

...

The vice dean of Songbei Culinary Academy smiled and nodded, commenting, "Yes, Teacher Lei is indeed a good teacher at our school, and he has made some progress."

"Although his store has only been open for a year, it has already been upgraded to three stars. Jumping three levels in a year is something that you can't find many people in the whole province who can be promoted so quickly."

An elderly professor from Songbei City chuckled and said, "Little Lei should be promoted to associate professor soon, right?"

"Yes, it should be fine this year."

"He is quite skilled."

Everyone spoke with praise and ease, showing no sign that Lei Jie would lose.

joke.

His store can be upgraded to three stars within a year.

Although he's a new teacher, how could he possibly lose? He earned his star rating entirely on his own.

The other high-level stars are mostly those that have been passed down through generations.

...

With both sides watching closely, Lei Jie began preparing the ingredients.

While handling the situation, he also began to explain it slowly and deliberately in front of the reporters.

His entire expression was relaxed, as if he were treating the exchange meeting as if he were attending a class.

"Today I've chosen the tenderloin cut. Tenderloin is very tender and requires very careful handling. There's very little of this cut on each cow, which is why it's so precious..."

"My inspiration came from Wellington steak..."

As he spoke, he picked up the beef and started cooking. Then, just like a teacher, he turned to look at the students from Songnan City and gave them a lesson on Wellington steak.

It was as if they regarded this place as their home ground and the place where they would take classes.

Although he was introducing something, his attitude was one of complete disdain.

"This steak is an art of layers, achieved by wrapping it in multiple layers of flavor to create a crispy exterior and tender interior."

"Mushroom puree, ham, puff pastry—this Wellington steak has multiple layers of flavor, offering a great experience both visually and in terms of taste."

"And the dish I'm making today is based on that same concept, to create my own innovative cuisine!"

The people below immediately began to whisper among themselves.

Creative cuisine made like Wellington steak? Seriously?

How else can you get creative with Wellington steak?

...

Even the reporters below were intrigued, and their cameras were all focused on the ingredients, not wanting to miss a single detail.

When Xu Zhou saw the ingredients on his table while he was talking about Wellington steak, he roughly knew what kind of dish he was going to make.

But deep down, I felt it was somewhat unbelievable.

"Probably not."

"Wouldn't this be a waste of ingredients?"

When it comes to making A5 Wagyu beef, you have to simplify things.

Otherwise, the beef itself is already very flavorful, and adding a lot of seasonings and sauces will only ruin the original taste.

Even Wellington steak only has a mushroom sauce between the puff pastry and the beef.

...

Reggie first sliced ​​the tenderloin of the A5 steak into very thin slices.

The entire sheet is so thin that it seems to be translucent under the light.

It's as thin as the transparent outer shell of a spring roll, looking as delicate as a cicada's wing.

He showed it to everyone.

"Next, I need to trim the shape of this thinly sliced ​​beef roll and then fry it in a pan."

As he spoke, he put the beef into the pot.

When the A5 Wagyu beef is pan-fried, the aroma of the fat immediately comes out.

It drifted from the center to the surrounding areas.

When hot oil is poured onto the surface of the Wagyu beef, the fat is rendered out immediately.

The students at Songbei University all started shouting excitedly after smelling it.

"It smells so good!"

"This is the aroma of A5 Wagyu beef!"

"It looks delicious! Look at Chef Lei's knife skills, it's as thin as a cicada's wing!"

...

Xu Zhou watched Lei Jie cook with great composure, even having the leisure to appreciate his knife skills.

It was indeed cut very neatly; it takes skill.

Lei Jie had only fried the beef for ten seconds before taking it out of the pan.

The thinly sliced ​​beef, glistening with oil, shines under the light, with oil dripping from it. Just looking at it, you can feel how rich the fat is on the slices.

"Next, I'm going to prepare my second ingredient."

The reporter's eyes lit up even more.

Lei Jie picked up the rice, mushrooms, and various other ingredients next to him and started stir-frying.

While stir-frying, he explained, "While stir-frying, the meat slices over there can drain off excess oil."

"This contains shiitake mushrooms, matsutake mushrooms, diced meat, and black truffles, among other ingredients to enhance the aroma."

"Stir-fry it with rice so that the rice can absorb the mushroom broth."

The room was filled with fragrance.

That's the aroma released by black truffles, shiitake mushrooms, and other flavor-enhancing ingredients after they've been stir-fried.

The students also began to stir, with students from Songbei University looking smug and proud.

Look!

This is our teacher!

How confident!

Not only do they create their own original works, but they are also completely unfazed by the stage presence!

His swordsmanship is excellent!

The food they make smells so good.

...

Many students at Songnan University began to feel nervous, and their tension eased somewhat only when they saw Xu Zhou's calm gaze.

Lei Jie was finally finishing up the dishes.

He wrapped the freshly stir-fried ingredients in thin slices of beef like a spring roll.

Rice grains fried in butter, black truffles, matsutake mushrooms, mushrooms, mung beans...

The fried rice with various ingredients is wrapped in thin slices of beef, and the beef fat gradually seeps into the rice.

Lei Jie confidently picked up the last item on the table: "Next, it's the final step."

"That's the essence of my dish!"

Chapter 119 Your Dish is a Failure (Must-See Highlights with Pictures)

Essence?

Is there one last step?

The beef roll wrapped in rice in front of me already looks pretty good.

The surface was slightly browned, and inside were a large amount of ingredients such as diced shiitake mushrooms, rice, and matsutake mushrooms.

Just looking at it makes you imagine how delicious it must be.

Rich in oils.

One bite and the rice is coated with A5 beef.