The spices used by Dojima Silver are 'Spice Hott Egyptian Roasted Chicken', which are nine kinds of spices: maria, bay leaf, cardamom, cardamom, turmeric powder, cumin powder, black pepper, oregano powder and Egyptian rice. The spices are full of exotic flavors.

Xia Yu added his own understanding of Dojima Yin’s recipe and had a [spice inequality] pressing on him. He did not intend to copy Dojima Yin’s spice combination to copy the Egyptian roasted chicken.

In such an important competition for food and halberds, you cannot win by copying the works alone. Unless he can restore the special recipes in its original form and crush them with real special dishes, he is still far from the special.

Then, you can only rely on your own thoughts and modify the recipes to win with inspiration and creativity!

"Danimal peel, cinnamon, cardamom..."

The kitchen counter was filled with bottles and jars, some of which were dried and unmilled spices, and some were crushed. Xia Yu picked up a small bottle, sniffed it carefully, and nodded with satisfaction, "The quality of spices is very good!"

He felt relieved now.

In addition to the quality of spices, the use of spices depends on the chef's skillful combination.

Turn on the fire, put a boiling pot on the stove, put clean water in it, Xia Yu picked up a spice bottle, and first poured some yellowish-brown powder into the pot.

Cinnamon powder!

In Xia Yu’s spice matching table, the amount of cinnamon powder is relatively large and plays a main seasoning role. It can be called "Jun".

This spice smells rich in aroma, but it tastes very soft. It only enters the skin and will not cover the original aroma of the local chicken. Instead, it will blend with the chicken fragrance, slightly sweet, and has the effect of improving freshness and removing fishy smell.

Similarly, there are spices similar to the effect of "Jun", as well as ginger and angelica.

Both spices are dried flakes, with ginger in the yellow color, while angelica is white.

Ginger itself has a lighter fragrance, but it is indispensable in the combination of summer feather spices. It can be said to be a link in the center. It has a strong aftertaste and long and mellow flavor, and can combine it with other spices to create a compound flavor.

In other words, ginger is the foundation. If you want to recreate the spice pyramid on a roasted chicken full of Chinese style, the foundation must be stable and deep!

What about angelica, it has a characteristic-

When used with any other spice, there is almost no conflict!

Because the taste of angelica is very light and the amount is small, there is almost no effect. Therefore, while Xia Yu used the [Spice Inequality] to perform mental calculations, he poured into the pot with a larger amount of angelica into the pot, making it the third spice of 'jun' after cinnamon and ginger!

Remove the fishy smell, greasiness, and increase the aroma of chicken. This is the effect of angelica. What Xia Yu pursues is not just a one-time spice burst, but allows each spice to build pyramids layer by layer, break the sky, and reach the top!

Next, there is the "sin" under the monarchal spice.

Lilac is a type, but this spice has too strong aroma, and it only needs to be added a little bit to have a significant effect.

Then, there are two pairs of gold combinations.

Cardamom and grass fruit.

Both have spicy flavors and their effects are basically similar. The matching ratio is basically 1:2.

Amomum villoss and tangerine peel.

The effect of this combination is to make the flavor of the spices and the local chicken itself softer, less slurry, and lessen the stimulation and intenseness. Excessive pursuit of impact is not the right way.

After careful calculation, Xia Yu put eight kinds of spices in the pot!

It is obviously still a bit short of the "nine" extreme value, but Xia Yu has stopped and does not intend to continue adding any spices.

Within a few minutes, the water became hot. Xia Yu held the chopsticks and stirred the spice water in the pot. The rich fragrance was like a substance, as if it had formed a whirlwind, spreading out and quickly filling the entire auditorium.

“This taste…”

"He is mixing spices? Wait! What the hell is that stove built with mud?!"

Teachers and students of Yuanyue withdrew their gaze from Si Yingshi, stared at Xia Yu, and talked a lot.

“Spice matching?”

Dojima Yin leaned on his chin and looked meditative, his heart was ups and downs.

Could that kid also has certain attainments in the field of spices?

Sniffing the smell in the air, Ryoko Lina smiled slightly and whispered to herself: "His learning ability is indeed terrible!"

"Of course!" Aoki Sonta smiled and glanced at Dojima Gin, who had not yet learned his recipes. He was very excited to see how this "living legend" of Tozuki would be shocked when he waited for Xia Yu to deliver the work.

Xia Yu is marinating local chickens with spice water.

On Si Yingshi's side, the preliminary treatment of the white-haired Cinderella beef has also been completed.

Put down the sledgehammer, Si Yingshi found a handkerchief to wipe off the sweat, cut the beef into equal pieces, each person judged one piece, and then one extra piece was produced, a total of six pieces, and the marination step was also entered.

Marinating takes time, both native chicken and beef are the same.

Xia Yu soaked the local chicken in a small basin and covered it with plastic wrap. At this time, he took half a basin of spice water and went to a large plastic bucket filled with yellow mud. He reached out and grabbed a ball of yellow mud, put it directly into the basin, mix and stir!

"He, he used yellow mud to mix spice water?"

Teachers and students in Yuanyue were shocked.

That's right.

Xia Yu was dissatisfied with the exclamation.

Wait for a while, the yellow paste mixed with spice water will cover the whole chicken. It is not enough to marinate the native chicken alone. Xia Yu pursues the ultimate taste of the spice!

It takes about an hour to marinate, which means that after marinating, Xia Yu only needs 30 minutes to roast the whole native chicken!

It is inevitable to use fierce fire.

The 2-hour cooking time was very fast for him, and the same was true for Si Yingshi.

Si Yingshi used a beef ingredient that Xia Yu had never seen before. The marinating time it took was even ten minutes longer than his native chicken. When Xia Yu wrapped the chicken with lotus leaves, tied it with a rope to seal it, and was about to cover it with yellow mud, Si Yingshi took out six beef slices from the marinated basin.

The only last 20 minutes left for the two of them!

"It's too time!"

Xia Yu said secretly, and his palms were also sweating.

At some point, inside and outside the auditorium, there was already a silence. The Yuanyue students no longer booed or talked. The remaining 20 minutes were undoubtedly the sprint time for the two to fight for life and death!

"alright!"

Use yellow mud to carefully cover the whole chicken. Moreover, one layer is not enough. The innermost layer is covered with spice mud, and the outer two layers are used with ordinary yellow mud.

Finally, the whole mud ball is as big as a basketball!

Um?!

Xia Yu leaned over and stuffed the mud ball into the "burning crypt", then subconsciously glanced at Si Yingshi, and was stunned.

Instead of hot-frying the steak immediately, Si Yingshi stood in front of a professional kitchen food vacuum packaging machine and put all the six marinated beef into a transparent vacuum bag.

Then, Si Yingshi threw six bags of beef into a stainless steel pool. The pool was like a dishwasher, but the smart dial installed next to it told Xia Yu that this was not an ordinary device. Si Yingshi stretched out his finger on the dial and pressed a key.

Beep, white water vapor immediately emerged from the pool!
Chapter completed!