Ark Chef Lapland

When Shuang Xing was young, his father would often go home to show them his cooking skills and cook a sumptuous dinner for his wife and daughter.

But with more and more daughters, the greater the financial pressure on the family, the greater the father's rush to earn a higher income, the policy of the store is also changing.

Work like making sashimi was originally his technique of excellence, and he could observe for half an hour just to get a piece of perfect meat.

Or it is a careful comparison and study of the best time required for different meats to "ripen".

However, in pursuit of economic benefits, compared with many major dishes, the price of sashimi is more derived from the ingredients.

Therefore, my father would throw these to his apprentices, and cook the dishes that would make a name for himself and sell at a price.

Then, his father went to the capital of Usas and became a famous court cook, sought after by nobles everywhere.

However, from his father's face, Frost Xing became more and more ugly to smile, leaving only an overwhelmed expression.

Under the pressure of life, he has forgotten the original feeling of pursuing cooking skills. Now, although it is considered to be a success, the famous party only regards it as a means of earning a living.

Father also said to Frost Xing that he could not break through the master's shackles, perhaps because his mentality could not be found.

Without the most enthusiastic, purest pursuit of motivation, naturally you would not climb the dangerous peaks, just make money in a relatively comfortable position.

Shuangxing hasn't felt the bottleneck of this kind of skill pursuit, she just hasn't eaten a satisfactory sashimi for many years.

Until today, driven by the inexplicable restlessness after seeing the pictures, she came to this small shop, but it became the moment to realize the dream that she only found for a long time.

The sashimi in front of me is not perfect, but it is already a relatively extreme pursuit.

First of all, fish meat, some people think that the fish used for sashimi is as fresh as possible, and even live fish are killed-although this method exists, it is not the case for tuna.

Freshly killed fish will accumulate lactic acid and phosphoric acid in the body. At this time, the meat is acidic, hard and has a rough taste.

It is necessary to keep the meat in a low temperature environment for a period of time, and monitor the temperature and humidity at any time. At this time, the protease will break down the muscle fibers and make the meat soft again.

This process is called "maturing".

The real sashimi master has his own method of judging the state of the fish, which is much softer and sweeter than fresh fish after maturation.

The dipping material is hand-ground wasabi mud, not the mustard powder of the general restaurant, and the soy sauce and side dishes are exquisite enough.

The slightly spicy soaked sweet ginger and the sour and sweet kelp are good helpers to zero the taste, make the taste better awakened, and stimulate the tongue to enjoy the new tenderness of the fish.

In the average Dongkoku restaurant, the most cutting edge is wasabi.

The most common green mustard powder, the main ingredient is called "horseradish", in the east it is called western wasabi, also known as horseradish.

This thing is large in quantity and low in price, and it can provide a pungent nose similar to that of wasabi, which is enough for ordinary people to confuse the hearsay sashimi pursuit.

And after adding water and mixing, it really looks like a wasabi.

The real wasabi is also called Yankuni wasabi, and the finished product is yellow powder. This thing generally does not appear in eastern restaurants, and is more active in other cuisines.

High-end Eastern cuisine pursues wasabi puree that needs to be grinded by hand. The taste is softer and more natural than horseradish, and it also has the fragrance of food.

But the shortcomings are obvious, that is, expensive, not expensive in general.

Wasabi is a very delicate plant with strong regional characteristics, and requires fertile soil, large temperature difference between day and night, and clear and abundant water sources.

Moreover, it usually takes two years to plant for harvest, which is much more difficult to serve than radishes.

As a result of climate change after the natural disasters, the output of wasabi was less than half of the previous one.

There are many extreme chefs and diners, and there is even a chain of contempt for the origin of wasabi in their hearts. This pursuit is a metaphysical psychological comfort, or someone’s tongue can really eat it, then Shuangxing doesn’t understand.

Because the distinction between wasabi and horseradish is a matter of one mouth, the more upward pursuit is the diminishing marginal effect.

The sashimi that Shuangxing could eat at home when she was young was only relatively perfect.

She feels that the most important difference is an attitude towards ingredients.

She also found the three pictures passed by the group leader before, admiring the concentrating attitude of the dog sister cutting the sashimi, and she felt very special.

This is a chef who is still passionate about cooking. Although she is only an intermediate chef now, she believes that her breakthrough will never stop here.

If she can win such talents, Miss Tarula will definitely be very happy.

But well... Before that, Frost Star had other important things.

"Waiter, can Yusheng order it?" Shuang Xing asked if he didn't order other dishes before.

After getting a positive answer, Shuang Xing said excitedly: "That's ten...15 copies!"

She came early, but other little girls in the group were also coming.

You can get sashimi when you order food at the store. She doesn't think that this level of ingredients can be supplied in unlimited quantities, nor does she believe that the energy of the dog sister is enough for her to concentrate on the fish.

This dish looks simple, but there is nothing wrong with it. It is not dedicated to immerse yourself in this dish, and it cannot produce the ultimate effect.

Therefore, before the sashimi is robbed, Frost Star... have a good time!

...

...

Frost Star was killing frantically on the sashimi. After tasting the sashimi, the other customers who came to the store found it delicious, and after asking the price of the single item...

All will shift their attention to other dishes.

It's too expensive, just take advantage of it. It must be a brain problem if you spend money to eat it yourself. jpg.

And after entering the door and being shocked by the pictures of Shanhe Sheji, the most eye-catching thing in this store is the two-table banquet.

Six cold dishes, with fruits, desserts, and stewed products, beautifully presented and each with their own flavor.

Chicken, duck, fish and crab, beef and lamb, six major dishes, served very aggressively, representing the highest level of Lapland at this stage, far exceeding the average intermediate chef.

She is trying to recall some of the little tricks her master made when making it, and try to restore it as much as possible, so she can always make people who have eaten the same kind of dishes have a little different surprise.

Then a steamed tofu soup and a crab meat sixi meatball, also a lifelong skill, mastered her superb "tender" character, showing her vividly.

In particular, the Sixi meatballs are carefully selected, chopped, topped, fried, steamed, and oiled. The final product is so tender that it can't be picked up with chopsticks at all, and can only be scooped with a spoon.

Served with a small portion of rice, it is beyond delicious.

After that, two light seasonal vegetables and vegetable dishes, to reconcile the previous meaty fish, as a buffer.

Then there is the old duck soup that has been boiled for three days. It was only this morning that fresh mushrooms were added and cooked.

Before Lapland studied all the kung fu of mushroom stuffing, all of them can be added to it, and the aroma of the soup is unanimously harmonized. Opening the lid is a bright taste.