Rebirth as the God of Cooking in Japan

The improved version of "Ma Po Tofu" has almost the same cooking steps as the original version.

Taking out the tofu and closing the ingredient box tightly, Xia Yu didn't rush to cut the tofu, but took the soybeans. After washing it, he poured it directly into the French broth that Morita Maki had cooked.

It is worth mentioning that not only tofu, these soybeans, unlike ordinary soybeans, have light milky white spots on the surface.

This is the big tuna soybeans provided by igo!

If the system store also has this kind of soybeans, Xia Yu will be more secure, and he will exchange the purple-quality big tuna soybeans at the expense of fame.Use beans that match the main ingredients to make'soy ground meat'.

"what--"

This scene surprised everyone.

"He saves time. It's too late to cook another pot of stock!" Ryoko Lina said lightly, "The Mapo tofu he wants to make requires a special material to enhance the flavor and taste. But use the stock to cook soybeans. It’s the first step in making that kind of material. Look at it."

"Mapo tofu?"

Nagiri Erina's face changed slightly, "Isn't it cooking that dish?"

Thinking of the six-fold flavor of'Ma Po Tofu', the long legs under the plaid skirt were quietly clamped.

Ryoko Rina is right, time is running out, two hours are in a hurry.

In fact, it’s not difficult to transform a pot of soup. The French clear soup tastes too weak and is not suitable for making “soy ground meat”. Xia Yu cleans the beef leg bones in the kitchen, throws it into the pot, turns on the fire, and adds Add salt, ginger and other condiments.

This step requires waiting, and other processes are not suitable for simultaneous execution.

So, after covering the lid, Xia Yu took a leisurely time and cast a concerned look at Kojiro Shinomiya.

Using a kitchen knife, Shimiya cut across the sea bass along the keel and cut the whole fish in half.

Then, use a sharp thin knife to cut off the fish tenderloin.

Next, cut the tender white fish into two-finger-wide chunks. Kojiro Shinomiya looked serious and meticulously. He took a few small onions and chopped them very finely.

On the stove with open fire, set up a pan, throw in the precise amount of butter, wait for the butter cubes to melt, then put the finely chopped small onions in and stir fry with the butter.

When the onion changed color, Si Gong turned around and fetched a bottle of white wine that had just been opened. Without a measuring cup, he poured a large amount of wine into the pot, submerging the small onions that had been stir-fried.

The rich aroma of wine suddenly diffused throughout the kitchen.

Dojima Ginda, Erina, Tasokoe, Kohei Sakima, Morita Maki, and several graduates were all watching.

Erina nodded and said: "Western food has a traditional habit that cannot be ignored, red meat with red wine, white meat with white wine... This is also the most basic western food common sense, which later evolved into the principle of cooking.

"The tannins in red wine can make the red meat softer, while the white wine has a light taste and a slight acidity, which is very suitable for the cooking of fish! The acidic substances in it can well remove the fishy smell!"

Nagiri Erina said, tilted her mouth, glanced at Kohei Suzumaki who scratched her head, and continued: "If it's red wine with white meat, it's not just that the white meat is stained strangely by the red wine, and the red wine will add weight. The smell of white meat, and let this smell smell of metal..."

After a while, the white wine in the pan was boiled and evaporated. Kojiro Shinomiya brought a small transparent bowl and poured about 100ml of light viscous liquid——

This is light cream!

Stir slightly, turn off the heat, set aside the pan, and Shinomiya Kojiro goes to process the vegetables.

He glanced at Xia Yu and found that Xia Yu was paying attention to him. He couldn't help pushing his glasses frame, and said with a low smile: "Lecturer Xia, I'm pretty sure that you are only good at Chinese cuisine, so you are good at French cuisine. You should be curious?"

"The food I am cooking now is white wine with sea bass. This is a national-level pairing of French cuisine!"

As Kojiro Shinomiya said, he cut off a few carrot tassels, which are small sprouts on the carrot plant, and tore them apart and threw them into a transparent glass bowl.

"Rosemary, baby carrots, yellow zucchini, green zucchini..."

He used zucchini slices cut into slices, petal-shaped, spread out on a white ceramic plate, sprinkled with salt and pepper to taste, and poured olive oil on each zucchini slice with a small spoon.

Next, asparagus and white radish.

Then to mushrooms and peas.

Yellow pepper, red pepper.

There are a dazzling array of colorful vegetable ingredients, and each vegetable ingredient has a different processing method. Even the third grade students in Yuanyue can hardly handle it smoothly. The cumbersomeness of Western food can be seen.

Kojiro Shinomiya was busy alone, and he was able to do his job well, and regardless of whether Xia Yu was listening or not, he explained himself.

"Vegetables have to be boiled before taking them out. Put the peas at the end. By the way, just add some salt to the water, no other seasonings. You should know the purpose of adding salt, right? This will make the vegetables more crispy and delicious."

The fourth house in the cooking state has turned into a conversation.

Seeing this, Xia Yu retracted his gaze.

After half an hour, the lid of the boiling pot was shaken by the violent steam.

Unexpectedly, a large amount of water vapor emerged violently. Xia Yu used a colander to salvage all the big tuna belly soybeans in the pot and spread it flat on a chopping board covered with a layer of plastic wrap. Aim at the cooked beans and run over.

So the beans turned into bean dregs in his eyes.

Pick up the whole plastic wrap, put the bean dregs, and put them back into the broth in the boiling pot.

Note that starting from here is the process Xia Yu has improved!

He did not rush to cover the pot, but used a small bowl, poured the soy sauce, and then flicked with his fingers, constantly grabbing the seasoning bottle and spice bottle on the kitchen counter, and he did not use the measure of teaspoon or spoon. Just put multiple seasonings in the same bowl, mix and stir.

Finally, I dip my little finger in some flavored spice water and put it on my tongue to try the taste, Xia Yu nodded secretly:

"Yes, it's a success, the taste is very good!"

Pour the spice water into the saucepan and stir it. After closing the lid, Xia Yu stopped again and cast her sights on Kojiro Shinomiya.

what.

Raised eyebrows in surprise.

Kojiro Shinomiya has salvaged all the vegetables in the cooking pot, and then poured olive oil in another saucepan, and rubbed the olive oil evenly on the entire surface of the pot with kitchen paper, leaving no dead corners. , Sprinkle the prepared zucchini slices and mushrooms with a few sprigs of rosemary and fry for a few minutes.

Finally, when the vegetables were fried on both sides, Kojiro Shinomiya started to fry the fish.

The fish tenderloin has been marinated with salt and pepper, and it is still fried in a hot pot with olive oil.

Xia Yu was focused, and Si Gong himself was also focused.

"It really is the chef of the restaurant..."

I have to marvel at Kojiro Shimiya’s demanding cooking skills. While frying the fish, he took lemon and orange, using only the peel, and cut it into very fine strips, like ginger, but the more terrifying thing is still to come. .

A large tomato was cut into four pieces, but Si Gong used a knife to dig out the flesh of each piece, leaving only the outermost layer of tomato flesh, and then turned the tomato over and scraped off the outer tomato skin.

Soon, the chopping board was left with only light red tomato diced, very finely chopped.

The fine and exquisite knife skills, but the processing speed is very fast, it is simply amazing.

Not only Xia Yu, but also a group of students from Tian Suohui, Erina, and Koping Suzaki, all looked straight.

"Okay, awesome!"

Morita Maki couldn't help covering her mouth, and seeing the aura displayed by Kojiro Shinomiya's all-out effort, she suddenly became worried for Xia Yu.

In this halberd war, the winner is likely to be the seniors in the fourth house.