Fortune plunder of the world

"It's not just ducks. There are chickens, rabbits, and many mountain treasures in this land. But you don't know how to find them, so you can only fish. It's really incredible."

Those people suddenly looked wilted.

"Moreover, we are not very good at dissecting ducks..."

At this time, Isami Aldini stepped forward, took the duck, took the knife out, and cut it down continuously. The knife was very fast, but it didn't hurt the internal organs at all.

Tian Suohui couldn't help sighing.

"The swordsman is really good. Xingping-kun, what shall we do now..."

Tacmi Aldini took the cooked duck meat from Isami Aldini and slashed across the duck at a faster speed. The speed was simply breathtaking..

Chapter 47-Wind Salsa Verde

Tacmi Aldini couldn't help but glance at Shangguan Bingshen.

But Shangguan Binghen drank tea with a calm expression, as if he hadn't noticed them at all.

Tian Suohui and Xingping Chuangzhen were both stimulated.

Tacmi Aldini puts the cooked duck into the oven, and then said to ~ Kopira Suzaki.

"I'm really sorry. I forgot to introduce myself. I am Tacmi Aldini and this is my twin brother Isami Aldini. We also have our own store in our hometown, all of which are popular restaurants. , Xingping Chuangzhen, I am the same as you, and I am also protecting my store. You have not forgotten it! What you said at the entrance ceremony, what did you say at the entrance ceremony? It's not that group of guys. What you and this Shangguan assistant said is so unpleasant, wait! I will definitely beat you down-to a dazzling defeat!"

Tacmi Aldini looked at Shangguan_Bingmark by the way when he said this.

Shangguan Binghen was still chatting with Gan Hyugako, and didn't give him any eyes because of Tacmi Aldini's provocation.

But Xingping Chuang was really stimulated.

A guy with a background similar to his own, who also claims to be a professional chef, then, let's see who is stronger and who is the last qualified to defeat the senior Shangguan!

Xingping Chuang really kindled fighting spirit.

"It's really interesting, let's take a look!"

"Waiting for a long time!"

Tacmi Aldini suddenly took out a kitchen knife with two handles, resembling a half-crescent shape, which is a half-moon kitchen knife in Italy.

Tacmi Aldini cut the side dishes quickly, and the unparalleled speed simply made the students dumbfounded.

Xingping Shuangzhen also said to Tian Suohui.

"Tiansuo, let's go too! Come on!"

Tian Suohui was also stimulated and nodded.

"Xingping-jun, let's go!"

Senior Shangguan must not be disappointed!

In just a short while, the cooking of the two brothers Tacmi Aldini was completed.

Everyone was shocked. Not much has passed since this time!How many people are still cooking fish innards, but they have already done it here.

Gan Hyugako smiled and said.

"You are the fastest."

Tacmi Aldini said.

"Italian cuisine is famous for its lightness, so our speed is natural. Roasted hybrid duck with green sauce, please use it slowly!"

Shangguan Binghen and Gan Hyugako both picked up the chopsticks.

One person sandwiched a piece of duck meat with green sauce on it.

The steaming hybrid duck, the hybrid duck with a wild fragrance overflowing with one bite, and the refreshing sensation that goes straight to the nose, it also enhances the taste, the smell of roasted duck meat, and the coolness of the sauce Feeling, two feelings collided in the mouth at the same time, this majesty and elegance turned into a heavy bass, echoing to the depths of the stomach, it was almost like a melodious aria!

I want to hold this delicious duck tightly in my arms!

It's really good.

At this time, someone looked at the green sauce.

"Hey, isn't this green sauce salsa verde? It is made from chopped anchovies and Italian parsley, the one necessary for Italian cuisine?"

"This is Japanese food! Then he is undoubtedly disqualified!"

Those students who were shocked and suddenly found something wrong all talked about it.

· ·····Find flowers··············

At this time, Shangguan Binghen said.

"No, the sauce used is not anchovies, but salted ayu. It is made with salted ayu roe as the main body. The salted ayu roe should have taken a week to complete. You did it temporarily, right?"

Shangguan Bingshen looked at Takumi Aldini.

Tacmi Aldini has a confident smile on his face.

"Yes, it was made temporarily. I boiled the ayu viscera that was washed with water with Japanese sake, and then just added cooking wine, soy sauce, and salt to make a rich, salty aroma with appropriate bitterness that is unstoppable. roe."

....... ........ ...

"Even so..."

Those students were so amazed that no amount of unwillingness was gone.

Gan Hyugako added.

"He did much more than that. He also replaced parsley with green perilla and chives, chopped it up, and then mixed it. In this way, he made a refreshing taste of emerald green color, and replaced it. Garlic, which is rarely used in Japanese cuisine, is replaced with yuzu pepper, which gives the dishes the flavor of Japanese cuisine, which is completely Japanese cuisine!"

Tacmi Aldini was a little proud, but not overly proud, continued.

"Yes, this is the Japanese style salsa·verde, which is temporarily commonly known as salted ayu roe as the main body!"

Those people don't know what to say.

Actually made Italian sauce into a Japanese style?Just listening, I think it must be delicious, and combining so many ingredients, I didn’t know how to use fish but chose to use duck. Just this kind of thinking, speed, and overall quality It's better than most people here..

Chapter 48: The Terrifying Gentle Big Sister

This is because Italy has a meat-centric food culture since ancient times. According to the seasons, ducks, rabbits, pig heads and other meat are put on the table, so the two brothers cooked and dissected ducks at such a fast speed.

Shangguan Binghen glanced at the duck meat again. This is duck breast meat, mixed with soy sauce, mustard, black pepper, honey and other seasonings, and then roasted it so that it is fragrant and perfectly matched with the sauce. By flexibly interspersing various Japanese elements in salsa·verde, the perfect Japanese cuisine is finally made.