Reincarnating to Become a Japanese Chef God

One second to remember, provide you with wonderful novel reading.

While talking on the phone, Dojima Gin brought Xia Yu to the main kitchen of the hotel.

"Is it big enough here?"

Putting the phone back in his pocket, Dojima Gin's arms stretched out and said heartily, "This is the largest kitchen in Tomotsu Hakone Resort!"

Shock was written in Xia Yu's eyes.

The kitchen space as big as at least two basketball courts occupies the entire floor with all facilities.

The dozen or so Yuanyue graduates who arrived first are already busy, and the helpers in the hotel kitchen are carrying the ingredients in an orderly manner.

"Chief Dojima!"

A handsome uncle in his thirties came over. This should be the deputy head chef of Totsuki Resort and the right and left hand of Dojima Gin, Hiroyuki Sena.

He suddenly yelled, staring at Xia Yu a few more times, and then said respectfully: "It turns out that Lecturer Xia was also invited to participate in this period of accommodation study. You eat the halberd in the shopping street, I am here I saw it on TV and it was wonderful! The most commendable thing is to beat the premium ingredients with ordinary ingredients!"

Xia Yu smiled slightly, but slandered in her heart.

I finally met someone who could recognize me, how could I feel tears in my eyes.

Those far-month graduates are all busy people. For example, Kojiro Shinomiya came back from Paris, France. I don't know that the halberd war in the shopping street is normal.

So, the root cause of the trouble is still because of lack of reputation.

The halberd war was only a cause of heated discussion. No, just a week later, not only the editing of halberd was removed by the TV station, but also the topic of halberd on the Internet completely disappeared.

The first-line stars in the show business are gradually forgotten if they don't hype, let alone Xia Yu, who has only been on TV for a while.

Soon, the kitchen utensils and food materials Xia Yu needed were gradually brought in.

Dojima Gin ordered a group of cooks to move a few kitchen counters away to make a large enough space.

A person in charge of ingredients said in a flustered expression: "Chief Dojima, there is no'herring' in the hotel's ingredients store. It will be taken from the nearest freshwater fish warehouse in Kanagawa Prefecture. It will take at least 1 hour!"

"Is there no'herring'?"

Xia Yu pondered.

To be honest,'herring' is not suitable for broiling.

Grilling is a cooking technique that is rarely used on freshwater fish in Chinese cuisine.

The waters where freshwater fish live are inevitably inferior to the quality of the water. Fish meat has a strong earthy smell, and it is impossible to remove this smell with relatively primitive'roasting' methods.

Moreover, Chinese cuisine has too many ways to cook freshwater fish, such as steaming, braising, boiled in water, etc. There is no need to stay close and farther, but instead use barbecue techniques to cook.

"Lecturer Xia, the current fish storage in the hotel’s ingredient warehouse is mainly seafood and aquatic products, including mackerel, spaniel, saury, tuna, etc..."

The person in charge of the ingredients is quite innocent.

'Herring' is a native Chinese river fish. Even if the neon islands are professionally bred, but the hotel usually does not have guests ordering and eating, how can their food department purchase them.

"Then change the mackerel!" Xia Yu said, "I need twelve, each weighing about 400 grams!"

"Ok!"

The person in charge left in a hurry.

"Is it okay to change for mackerel?" Dojima Gin said slowly, "Mackerel is a marine fish, and herring is an inland freshwater river fish..."

"The recipe, isn't it just used to modify it?"

Xia Yu was calm.

Since the original recipe is unreasonable, just modify it.

Herring, mackerel.

The two have similar pronunciations, but they are completely different fish.

Herrings are very large. Mature individuals generally have a body length of 1 meter and a weight of 30 kilograms. Therefore, in the original book of Zhonghua I, the sub-published "Bangyan Chef" uses several iron chains to restrain five or six large herrings in their hands , It looks amazing.

Fifty or six fish are hauled in the hand, which is one hundred and fifty catties upward.What is this concept?The eating guys of God of War Lu Bu and Guan Yunchang weighed no more than a hundred catties.

The key is that while pulling heavy objects with iron chains, you also have to show the cooking skills [Tianxiong Flame Wheel] smoothly. This is more difficult!

Xia Yu's physique, or the strength of his arms, was of course not metamorphosed to the level of an ancient fierce general. It was difficult to pull two big herrings, let alone five or six at once.

But mackerel is different. This kind of sea fish is small, generally weighing 200-400 grams. That is to say, mature mackerel weighs about one catty at the most. A dozen of them are tied to an iron chain, and Xia Yu can still shake it. Got up.

Choose mackerel instead of saury, there are weight considerations.

Pacific saury is very suitable for charcoal grilling, and salt-grilled mackerel is also common in Japanese cuisine, which also shows that mackerel is a more popular cooking style.

Ten minutes later, the person in charge of the ingredients went and returned.

Several hotel attendants pushed an aquatic cart full of ice cubes, and a dozen mackerels of the same size were placed on the ice.

"Ahhhhhhh, Jun Xia Yu is going to cook fish?"

Gan Hyugako greeted him by the side.

The other busy graduates, when they heard the movement, all cast their attention.

"That's right."

Xia Yu grabbed a mackerel, slapped it on the chopping board, and then randomly drew a square knife from the knife holder. There was a hissing sound, and the sharp kitchen knife scraped against the tail of the fish, and the fine scales suddenly ejected. .

Scraping the scales, the second step is to remove the internal organs, especially the fish gall, and be careful.

The knife flashed.

The dissected mackerel showed deep knife marks on the surface.

Clean and neat knife technique!

Gan Hyugako said with a thumbs up: "Not bad, Xia Yu-jun."

At the neighboring kitchen counter, Kojiro Shinomiya's pupils shrank slightly, watching Xia Yu, who continued to handle the second mackerel, with a calm posture.

"...What a quick knife! His processing of each fish takes an average of 8 seconds. Moreover, looking at his palms and wrists, it is a pair of knives holding knives, with a solid foundation!" Kojiro Shinomiya pushed. Glasses frame, stop the work at hand.

Twelve fish were processed in less than two minutes.

Once Xia Yu enters the cooking state, he is naturally isolated from the outside world. Even if he finds more and more graduates are coming around, his heart will not fluctuate and affect his rhythm.

Graduates are also audiences.

To give the audience a cooking show, in Xia Yu's opinion, there is a sense of accomplishment.

However, after cutting the fish, Xia Yu didn't pick it up too complicatedly, just rub it evenly on the body and belly of the fish with fine salt, then cool it aside, turn around and go to the kitchen counter to make another sauce. .

Ginger, soy sauce, rice wine.

A little spice.

He even poured in Shuchuan Doubanjiang.

The sauce is the second secret of the cookbook "Tianxiong Seared Herring", besides cooking skills!

The graduates couldn't even see Xia Yu's hands. In the end, a large pot of sauce was placed on the kitchen counter.

"What are these sauces used for? Are they marinated?"

The blond Donato Wutongtian was also attracted, put down the food at hand, and walked over.

"Hush!" Gan Hyugako pointed out dissatisfaction.

Xia Yu ignored the graduates, but instead asked Dojima Gin, "What do I want?"

Dojima Gin pointed to the toolbox not far away.

Looking over, Xia Yu smiled, took out an iron chain about two fingers thick, shook it on his hand, and tried the feel.

"I have been awakened!" (To be continued.) Mobile users, please browse and read for a better reading experience.