"Isshiki, go to the freezer and pull the biggest piece of ice on a trailer!"

Xia Yu lowered his head and continued to deal with the 'Starry Snapper', and casually instructed Isshiki Hui. Pen "Fun" Pavilion www.biquge.info

The branch's ingredient warehouse has been upgraded, and there are a lot of large ice cubes piled up in the cold storage dedicated to frozen meat, of course, these ice cubes Xia Yu deliberately kept them earlier, and used them to practice carving when he has time to ensure purity and not stain a trace of excess taste.

Ice cube?

Yishihui was slightly stunned, but after nearly a month of internship in Xia's shop, he was used to following Xia Yu's instructions and didn't ask much.

"I'm going too—"

Kobayashi Gentian jumped up and followed behind.

Hearing Xia Yu ask for ice cubes by name, Takei and Nagatani were puzzled.

What dishes need ice?

Iced?

A variety of recipes flashed through the minds of the two.

At the same time, if you meet the topics of 'Japanese food' and 'seafood', you can use the elimination method to remove many possibilities.

I didn't dwell too much on my opponent's cooking.

At the level of Takei and Hase, as super-famous chefs, they have prepared enough, and the next thing is to see their own performance. Studying the opponent in the halberd is useless, it is better to concentrate on it and make yourself explode into a small universe to play extraordinarily!

Compared with Takei and Xia Yu, Hase's ingredient box is very compact.

"Click!"

He lifted the lid, and the interior was full of flowers.

It's all vegetables and fruits.

No meat, no seafood!

"What kind of Japanese cuisine is Mr. Hase-chan going to make?!"

The ingredients are provided by IGO, and they are washed before they are packed in the box, and if the chef has a habit of cleanliness or obsessive-compulsive disorder, of course, the ingredients can be taken out and washed again.

That's what Ichiro Hase, obviously spotless, brightly colored vegetables and fruits, but he frowned slightly, with a picky look written between his eyebrows, and carefully picked out the ingredients and put them in the pool.

First, a few green asparagus.

Then, there are ostrich ferns, pen cabbage and bee fighting vegetables.

There are too many of these vegetables in the form of bright green shoots, and thanks to the professional chefs present, they can barely make out the dazzling array of vegetables in the ingredient box.

After washing the ingredients, Ichiro Hasei opened the second ingredient box, which contained a small barrel of oil and a small bag of flour.

I saw him lift the oil, open the lid and pour it into the washed fryer.

The oil drum is a metal outer packaging, and a row of words is very conspicuous:

"Too white sesame oil. ”

Whispering the name of the oil, Erina Nagikiri suddenly realized and said, "Mr. Hase-chan is planning to make tempura!"

"It's tempura!"

Megumi Tadoko, Maki Morita, and even Kohei Soma also reacted.

This is because 'white sesame oil' can be said to be specially used to fry tempura.

Tempura cuisine, aside from the chef's skills, is all about the fried oil, the noodle coating, and the ingredients!

'Taibai Sesame Oil' is not the kind of sesame oil that is deeply baked in China, the color of Taibai oil is very light, the taste is softer, and the texture is light.

Erina Nagikiri said, "Just talking about the frying oil used in 'tempura', the style of rapeseed oil is too unclear, and it is too mild. Soybean oil has a complex aftertaste with a bitter and astringent taste. Peanut oil is too strong in style. The problem with corn oil is much the same. ”

"Compared with other oils, sesame oil has a uniform mellow flavor, which is not public, but not too mediocre, which can add icing on the cake to the ingredients, and will not overshadow the flavor of the ingredients themselves. ”

Turn on the hot oil.

Ichiro Hasei then made the dough coat.

The tempura is very important, and the quality of the topography directly affects the texture of the food.

If you have a little knowledge of cooking, you will know that the dough coating includes ingredients such as water, flour, and eggs, but in the field of tempura, 'dough coating' is also a skill that requires a lot of research.

Not surprisingly, Ichiro Hase's use is a low-gluten flour that neon people call 'thin flour'.

Low-gluten flour can reduce the production of gluten, and the deep-fried dough will have a thin and crispy texture.

And!

Ichiro Hase: Noodles with ice water!

This step is also to reduce the production of gluten during the preparation process, even if you use water at room temperature, when the temperature is higher than 30 degrees Celsius, the gluten is still easy to increase, thus destroying the taste.

Shinji Takei's dish is 'Beer Red Pepper Golden Shrimp'.

Everyone had already watched the special assessment video and lost interest in watching it again, so most of their eyes were on the kitchen counters of Changgu and Xia Yu, moving back and forth.

While Haseya was busy preparing the flour, Natsu Yu was also processing the sea bream.

After scraping the scales, it is time to cut the fins.

When the dorsal, pelvic and pectoral fins are cut off, the head is cut below.

"Whew!"

The sharp [Broken Saber], along the gill cover of the fish, Xia Yu's right arm was slightly forced, and with a lift of his left hand, the entire huge fish head immediately came out of his body and was placed in the corner of the kitchen counter by him.

Fish heads are not used in his recipes, but they are not useless offcuts.

The sea bream head can also be used to cook many delicious dishes, but you can't just throw it away.

Below, is the caesarean section.

Xia Yu didn't plan to rub it, the knife edge was aimed at the side of the snapper, well, everyone didn't see it clearly, only to see a knife flash, and in a blink of an eye, the snapper placed on the kitchen counter was actually cut into two pieces!

A knife in the abdomen.

A knife in the back.

What takes two knives is integrated into a clean one!

Seeing this, Maas's pupils shrank.

"It's a completely different kind of knife skill!" he said in a deep voice.

The others were silent.

Kohei Soma and Erina Nagi both recognize this kind of "one-sword" stunt, which is indeed another.

At this time, everyone was silent, because Xia Yu raised the bright [Broken Saber] again, and this time the knife was lowered, and the sea bream on the kitchen table turned into three pieces, one of which was connected to the middle part of the middle bone.

Now it's all about deboning, which requires patience and focus.

Xia Yu took tweezers and clamped off the small muscle spines in the fish meat, the fish bones of the sea fish, although there are not many small spines, but they still exist.

Finally, peel and cut the three large slices of fish into sections!

Seeing that Xia Yu disintegrated a 'starry snapper', everyone also saw that this was going to be a sashimi!

"Sashimi, sashimi!"

Kohei Chuangzhen's eyes lit up and said, "This kind of cuisine is indeed suitable for the topics of 'seafood' and 'Japanese food'!"

"Who said that only Japanese food has sashimi?"

Maas just smiled back.

"Uh......"

Kohei scratched his head, not knowing how to answer.

"However, with the words of sashimi, can you defeat Mr. Takei and Mr. Hasei at the same time?" said Megumi Tasho weakly, with a strong sense of worry written in her big eyes.

"If it's sashimi, it mainly depends on the ingredients!"

Isusehui had already returned, and the trailer was parked behind Xia Yu, where there was a two-meter-square lump of ice, emitting wisps of white mist.

He said with a solemn face: "This way to deal with the 'starry snapper' is actually the best choice!"

"The meat quality of the starry snapper is too high-grade, and it is difficult to blend it with other ordinary ingredients on a plate, if there is no recipe, there is a chance that there will be a car accident if you play on the spot!"

A decisive tone.

Maas gave the blonde boy an appreciative glance, "He is worthy of being one of the ten masters of the far moon." ”

"Starry sea bream is naturally suitable for sashimi, and in the premium circle, chefs also recommend this form of cooking, after all, this is the most authentic way to eat. ”

Hear the words.

Yuhime Yoshino had the audacity to ask, "So, will Lecturer Natsu's 'Starry Snapper Sashimi' be able to defeat Mr. Takei and Mr. Hase?"

This question made Maas ponder for a long time.

He shook his head.

"Although the ingredients are also an important factor in the outcome of the special halberd, it is not the key. ”

"It's hard to say, it's hard to say!"

Maas shook his head. (To be continued.) )