Reincarnating to Become a Japanese Chef God

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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 went to get the soybeans. After washing it, he directly poured it into the French clear soup 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 soybean provided by IGO!

If the system mall 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's saving 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 enhance the sense of taste. But use the stock to cook soybeans It’s the first step in making that kind of material, so 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, 2 hours is very fast.

In fact, it’s not difficult to transform a pot of soup. The French-style 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 it on, 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 Shinomiya Kojiro.

Using a kitchen knife, Shinomiya cut 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 Shimiya looked serious and meticulously. He took a few small onions and chopped them very finely.

On a stove with an open fire, set up a frying 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.

The onion changed color, Sinomiya 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 Gin, Erina, Tasokoe, Kohei Sakima, Morita Maki, and several graduates were all watching.

Urina 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 red meat softer, while white wine has a light taste and a slight acidity, which is very suitable for fish cooking! 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, but the red wine will make it worse. The smell of white meat, and let this smell smell of metal..."

After a while, the white wine in the pan was all 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, which were 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 so busy alone, he was able to do his job well, no matter whether Xia Yu was listening or not, he explained himself.

"Vegetables have to be boiled again and then taken out. Put the peas at the end. By the way, just add some salt to the water, no other condiments. 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 actually become a stubborn 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 and soybeans in the pot, spread it flat on the chopping board covered with a layer of plastic wrap, and reached for the rolling pin. Aim at the cooked beans and run over.

So the beans turned into bean dregs in his eyes.

Pick up the entire plastic wrap, put the bean dregs, and put it 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 his fingers, constantly grabbing the seasoning bottle and spice bottle on the kitchen counter, and he did not use the teaspoon or spoon to measure. 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 his 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 ends. , 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 Shinomiya’s demanding cooking skills. While frying the fish, he took lemon and orange, using only the peel, and cut it into very fine silk strips, like ginger, but the more terrible thing is still behind. .

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 a group of students from Tian Suohui, Erina, and Koppa Souji, 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 battle, the winner is likely to be the seniors in the fourth house.(To be continued.) Mobile phone users, please browse and read for a better reading experience.