Reincarnating to Become a Japanese Chef God

Xia Yu was cleaning a large wooden barrel.

This wooden barrel is also called a rice bowl. It is a rice barrel in layman's terms. It is a traditional cooking utensil of the Han nationality. It is popular in all parts of the south and is made of cedar wood.The one that Xia Yu cleaned now was one person tall enough to be able to surround it with his arms around.

Clean it carefully inside and out with a brush.The strange thing is that in nearby Chiyo Aichi, I smelled a faint fragrance of honey, and the water used to wash the wooden barrel did not seem to be pure water.

This is something Xia Yu made himself.

What, you say carpenter works?

In fact, when thinking about the wood molds used in the recipe of "Magic Panda Tofu" a few months ago, Xia Yu developed his carpentry skills almost. The so-called practice makes perfect.

The live camera was in focus, and Naginaki thistle was also watching the boy cleaning around the barrel, and then he reached out and squeezed out a layer of bamboo strips woven into the compartment.

The so-called bamboo strips are bamboo skins. When the camera is right, the layers of bamboo strip compartments are all holes like honeycombs. Just when the audience is talking about the use of the wooden barrel and bamboo strips, Xia Yu uses actual actions. tell them--

Scoop up the shiny "star rice" in a small bowl.

"Wow—"

The rice grains poured out in the bamboo basket, making a pleasant sound. Then, Xia Yu smiled and stroked away with his palm, Mishan was immediately flattened, and a scene that made people stare.

A grain of rice has penetrated into the small hole between the bamboo skins!

Stroking the palm again, more rice grains are firmly embedded in the hole. As soon as you look at it, each grain of rice is separated, not falling and stuck, densely distributed on the bamboo strips, and the excess rice is covered by Xia Yu Pick it out carefully and place it on the next layer of bamboo strips.

In this cycle, Xia Yu's face was focused, and he was serious about it.

Off the court, Zhu Qing looked stunned, and muttered: "No wonder he was carrying me yesterday and babbling in the warehouse of the villa, because he was making these weird things!"

He glanced at the bamboo strips, and then looked at the traditional cooking utensils-rice dumplings.

Zhu Qing couldn't help putting his white palms together, with words of exclamation and admiration in his eyes, and said with a low smile: "My nephew, there are so many ghost ideas in my head!"

Who said no.

Even if Dojima Gin and Caipashi Ichiro, who didn't know what'fanzeng' was, saw Xia Yu inlay rice grains on bamboo strips, they couldn't help but gasp at each other.

The "star rice" must be cleaned separately, and the problem of cooking and cooking was separated, and it was cleverly resolved by the gadget.

"Fuck, great!"

At the guest seat, Jin Tianshun unconsciously slapped his thigh and cheered.

Tulip's eyes flickered fiercely, and the words revealed a hint of excitement: "This is indeed a tool for mastering the "star rice".If it is made of bamboo, it has no taste and no pollution. Even if "star rice" is fragile and fragile, it will not be stained during cooking."

indeed so,

Bamboo is a magical thing and can be used directly to make bamboo rice.Of course, when Xia Yu gets the "Tofu Trio" recipe, he will also need to prepare a bamboo knife to cut the tofu so that the tofu will not smell of iron.

"This boy..."

"Unexpectedly, the problem will be solved like this!"

"That kind of cooking utensils has an ancient atmosphere."

Judging seats, IGO, food club judges speech.

The chief judge in the center, Shinichiro Furukawa also showed unspeakable appreciation.

Listening to the admiration of the judges next door, Erina Nakiri on the sixth chair quietly clenched her pink fist, and a flush of excitement appeared on her cheeks.

A smooth start!

"Humph!"

Naginata thistle finally looked back and his face was ugly.

"It's just a preliminary control. Waiting for the cooking process to see how you control the heat--" Swept the stone pimple stove next to the Xia Yu cooking table, and then looked at the traditional bellows next to it, and Nagai said no. It's weird, like sarcasm and disdain.

Blindly retro?Pursuing these common people’s cooking utensils, trying to use such cooking utensils to cook elegant dishes that conform to modern art?Stop kidding me, just let it go!

The face of Nakachi thistle was faintly hideous.

"This is not a modern culinary art!"

"Let me tell you what is the essence of cooking, what is the art of cooking!"

Click.

Thinking about it, blue ribs appeared on the forehead of the Naginata thistle, twisting the valve of the cooker, the blue flame burst out, and the pan was burned again.

"Hey..."

Bacchus onions are heated, and wisps of alcohol volatilize during cooking to form smoke.

boom!

Suddenly, a whole pot of sauce burst into flames, and in the raging pillar of alcohol burning, the golden sauce in the pan burst out bubbles, like boiling golden magma.

Ceasefire.

After closing the lid, Naginata thistle no longer pays attention to the sauce, but moved to the cutting board and touched the snake meat. At this time, the ice sprayed by the nitrogen liquid before, slightly melted away with the passage of time, and the hardness was just right. Naginata thistle took a sharp Western-style knife and gently cut it off, and a piece of tender snake meat that was two fingers wide and one finger long came out.

It took more than ten minutes to cut the two pieces of snake meat into sections, and then take the conditioning basin, sprinkle it in white wine for marinating, and do not need extra condiments to grab the taste.While gently grasping the tender snake meat with his fingers, the naginata cut thistle did not forget to observe the opponent's situation.

During this period, Xia Yu also started her cooking process in a hurry.

At least a dozen layers of bamboo strips are covered with "star rice."

Layer by layer, bamboo strips are inserted into the rice bucket, and the lens gives a close-up shot of the inside structure of the rice bucket in a timely manner.

Every half-finger width of the inner wall of the barrel, there are protruding wooden slots, which just explains why outside the barrel, there is a row of wooden rivets arranged from top to bottom.

Another hostess Yuki Watanabe stepped forward and reached into the microphone: "Chef Xia, can you introduce the cooking utensils you use?"

"Cooking utensils? No problem."

Xia Yu just finished installing the bamboo strips and was about to close the wooden lid. He patted the wall of the barrel and said with a calm expression: "This thing is an ancient cookware that has been used in China to this day. Today, it is still widely used in Sichuan, Yunnan, and Guizhou. Use. It just looks like a wooden barrel on the outside, but the actual internal structure uses bamboo strips..."

With that said, he took a step forward and easily picked up a heavy wooden barrel tall and motioned for the camera to follow.

So the situation at the bottom of the barrel is shown in the picture.

A layer of hollow bamboo strips is the bottom plate.

"Of course, I improved this thing myself. It is a special cookware made by me for "Xingmi". There are many differences from the traditional rice retort. You only need to know what the situation is. Don't worry about it."

Shrugged and moved the wooden barrel with the lid closed to the stone stove.

A big iron pot has been put on the stove, and the wooden barrel is placed in the iron pot, just like a steamer.

Then, add water!

"Because the rice is steamed over water, the water surface must not touch the bamboo strips at the bottom..." Xia Yu explained while pouring water into the iron pot with a bucket.

"But, in this case, won't the rising steam push up the rice grains in the bamboo strip holes?"

Watanabe Yuki pursed his lips and asked a question keenly.

"This question is good!"

Xia Yu saw that the water level was almost over, so he put down the barrel, looked back at the camera and said, "This is the variable I want to control!"

"Tools are just tools after all."

"Chefs must not imagine relying on tools to solve everything, using tools instead of cooking skills to cook dishes."