Rebirth as the God of Cooking in Japan

The cooking of Sinomiya quickly reached the key point.

And the bean dregs from Xia Yu's side are also out of the pot.

However, before frying, Xia Yu used a lot of kitchen paper to absorb the moisture contained in the bean dregs bit by bit.

I would rather spend more time, but also be perfect.

Dewatering is a very important step. Otherwise, the bean dregs will stick together because of the moisture, and when thrown into the oil pan, it will not turn into a granular shape, and the taste of the'soy ground meat' will be destroyed.

Since you want to make perfect luminous dishes, there must be no dead spots!

"Hey..."

There are matching kitchen tools. Put the bean dregs in a dense mesh spoon, and each hand is equipped with a mesh spoon. Xia Yu uses the flame sense endowed by the [Blast Flame] cooking technique to focus on detecting the temperature of the oil pan in front of you. , When I was thinking about it, quickly shoot!

laugh!

Quickly extend the net spoon into the hot oil, enclose the oil pan, turn it around, and lift it immediately!

Next is the net spoon in the left hand. Same as above, it takes less than 5 seconds to pass the oil!

Pieces of hardened soybean ground meat were dumped into a clean bowl, making a pleasant sound, like beans.Xia Yu didn't care about the hot hands, twisted a grain of soybean ground meat with two fingers, like a melon seed, placed it on the teeth, and bit down gently.

Click.Obvious sense of fracture.

The crispy and delicious ground meat that has been deep-fried, after being broken, immediately swept the mouth with a fragrant beef smell!

"The heat is perfect, one success!"

Xia Yu's heartstring loosened slightly.

The "Soybean Minced Meat" link can be said to be the secret of the original "Ma Po Tofu", and similarly, in the improved recipe, ground meat is also very important, otherwise Xia Yu will not make special spice water to improve the ground meat. taste.

Today, the'soybean ground meat' he deep-fried is not only a strong beef flavor, but with chewing, there is also a strong spice flavor that dominates the taste buds!

Transformation, perfection!

"Crack"

This was the sound of opening the valve, and the fire of the stove immediately burned the iron pot that was just set up.

The first step, cooking pot!

First, pour in peanut oil, and when the oil boils, put the sesame peppers and chilies to be used in the hot oil and stir fry. The fire is fierce. Oil left.

The second step is salt and soy sauce, minced garlic, fermented black bean sauce, sweet noodle sauce, minced garlic and'soya ground meat'. Of course, the soul of Shuchuan cuisine-Doubanjiang, he puts these seasonings into the heat almost instantly. Stir fry!

"Broth--"

The shovel scooped quickly in the stock pot, scooped up a full spoonful of soup, and sprinkled it on the stir-fried sauce.

So, with the full mixing of the stock and the sauce, the red color of the whole pot is gorgeous!

"First taste, spicy!"

Xia Yu's eyes were also dyed brilliant red by the red pot.

The overhead exhaust fan is working at full capacity, but the pungent spicy smell still permeates the entire kitchen space.

"so spicy!"

"Shuchuan cuisine? I don't like spicy food, what should I do..."

Several graduates cast their surprised eyes.

Gan Hyugako raised his hand and protested weakly, "Lecturer Xia, can you put more chili peppers?"

Glancing amusedly, Xia Yu shook his head and continued his rhythm.

The diced tofu was neatly stacked on the plate. Xia Yu held the plate with one hand, leaning on the edge of the iron pan, crashing, and all the tofu with beautiful texture fell into the pan.

Sprinkle with cooking wine and other condiments to taste.

After heating for a while on low heat, sprinkle the young leaves of garlic in the pot.

This is green garlic!

Not far away, Gan Hyugako sucked his nose, widened his eyes and said, "It's so rich with garlic leaves, mixed with the spicy flavor, so harmonious!"

"Second taste, fragrance—"

Xia Yu secretly said, sniffing the rich smell coming from her nose, with a touch of excitement in her eyes.

So far, all the steps are perfect!

Look down and observe the food in the iron pan.

The red of the chili sauce, the white of tofu and the beautiful snowflake texture, and the green garlic leaves just sprinkled in, the three gorgeous colors form a wonderful symphony and shock the eye!

"This is the third flavor, color—"

Soon to the fourth flavor.Xia Yu took a deep breath, her eyes returned to the calmness of an ancient well pool, turned around, took a small bowl from the back, and tore a bag of materials, poured the white dust into the bowl, mixed the water and adjusted it evenly.

"Taibaifen!"

When Dojima Gin saw this, he said in a deep voice, "This is raw potato starch, which is sticky enough, white in color, and fine in texture. It will become transparent and viscous when heated with water. In Chinese cuisine, cornstarch is extremely important. Thicken the raw materials, make the soup thicker, make the food more shiny, and strengthen the'color' and'shape'!"

"Thicken!"

Hearing that, Nakiri Erina's eyes suddenly became far away.

About a month and a half ago, in that small populist shop, she met Xia Yu for the first time and tasted his'magic mapo tofu'.

At that time, Xia Yu's cooking skills can be described as immature, and even the most basic thickening skills weren't mastered. Erina remembered that he had ridiculed it.

But time has passed.

Now staring at the busy Xia Yu behind that kitchen table, even if he is as proud as Naraki Erina, he has to admit that this guy is a fast-paced cooking genius!

"Let me see, what is the difference between the Mapo tofu in the underground kitchen tonight and the Mapo tofu that you brought out under the heavy rain in Tokyo that day!"

In Nagiri Erina's pupils, there were all the shadows of that person.

"Hot and delicious!"

"It's completely delicious, this is the fourth flavor, hot—"

"It's now!"

Xia Yu felt the temperature rising in the middle of the cooking, without any hesitation, the spatula flew up, and the whole pot of red and bright dishes was quickly transferred to the large white ceramic plate to be used.

"Fifth flavor, hemp!"

Sweat was faintly visible on his forehead, and Xia Yu kept his feet on the horse, grabbing several different spice powders, including the sansho powder to create the "hemp" flavor, and sprinkling it on the cooked dishes.

"boom"

The moment he sprinkled the dust, he seemed to open the devil's spice bottle!

In the underground kitchen, it seems that there are spice and explosive barrels bursting into bloom.

Xia Yu was prepared, with quick eyes and quick hands, and hurriedly brought a sealed stainless steel lid to cover the whole dish, so that the explosive spice smell that caused the water to flow was isolated.

"finished!"

Without letting the system score, Xia Yu didn't know the final result, and took a few deep breaths in a row to stabilize his heartbeat.

He cast a glance at the fourth house, and was stunned.

At this time, Kojiro Shinomiya happened to have reached the last step. He poured the last bit of white sauce on the plate, then he was relieved and raised his head.

The two eyes met in mid-air, and they didn't give way to each other.

"time up--"

Dojima Gin, who had been looking at his watch, suddenly said in a deep voice.

The underground kitchen faintly smelled of gunpowder.

Tensions!