Reincarnating to Become a Japanese Chef God

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

The cooking of Shinomiya 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'd rather spend more time and be perfect.

Water removal is a very important step, otherwise the bean dregs will stick together because of the moisture, and when it is thrown into the oil pan, it will not turn into a granular shape, which will damage the taste of'soy ground meat'.

If you want to make a perfect luminous dish, there must be no dead spots!

"Hey..."

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

laugh!

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

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 in the same way, the ground meat is also very important in the improved recipe, otherwise Xia Yu would not make special spice water to improve the ground meat. taste.

Nowadays, 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 had just been 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 very fierce. Xia Yu controls the heat, and after a while, strains the pepper and sesame Oil is left.

The second step is oil, salt, soy sauce, minced garlic, tempeh sauce, sweet noodle sauce, minced garlic and'soya ground meat'. Of course, the soul of Shuchuan cuisine-Doubanjiang, he puts these seasonings into almost a brain. Stir fry in a hot pot!

"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 exhaust fan above the head is speeding up, but the pungent spicy smell still permeates the entire kitchen space.

"so spicy!"

"Shuchuan cuisine? What if I don't like spicy food..."

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 sliced ​​tofu was neatly stacked on the plate. Xia Yu held the plate with one hand and tilted the plate 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 sniffed, his eyes rounded and said: "It's so rich garlic leaf scent mixed with spicy flavor, so harmonious!"

"Second taste, fragrance—"

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

So far, all the steps are perfect!

Look down at 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 beautiful symphony and shock the eye!

"Third taste, color—"

It's the fourth flavor soon.Xia Yu took a deep breath, her eyes returned to the calmness of the ancient well pool, turned around, took a small bowl from the back, and tore a bag of material, 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, with sufficient stickiness, white color and fine 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 this, 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 "Ma Po 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 Nakiri 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 a 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 in succession, including the sansho powder to create the "hemp" flavor, and sprinkling it on the cooked dishes.

"boom"

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

In the underground kitchen, it seemed as if there were spice and explosive barrels bursting into bloom.

Xia Yu had been prepared for a long time, with quick eyesight and quick hands, she hurriedly brought in a closed stainless steel lid and covered 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, and 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!(To be continued.) Mobile phone users, please browse and read for a better reading experience.