The improved version of "Magic Mapo Tofu" is almost the same as the cooking steps of the original version. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Taking out the tofu and closing the ingredient box, Xia Yu did not rush to cut the tofu, but went to take the soybeans, washed them, and threw them directly into the French consommé cooked by Maki Morita in front.

It is worth mentioning that not only tofu, but also these soybeans, unlike ordinary soybeans, have faint milky spots on the surface.

This is the tuna belly soybean that IGO offers!

If the system mall also has this kind of soybean, Xia Yu will be more secure, and he will not hesitate to exchange for purple quality tuna soybeans. Beans that match the main ingredient are used to make 'soybean ground'.

"Huh-"

This scene amazed everyone.

"He's saving time, it's too late to cook another pot of broth!" Ryoko Lina said lightly, "The mapo tofu he wants to make needs a special ingredient to enhance the flavor and enhance the taste." And boiling soybeans in stock is the first step in making that ingredient, you see. ”

"Mapo tofu?"

Erina Nagikiri's face changed slightly, "Shouldn't you make that dish?"

Thinking of the six-fold taste of 'Magic Mapo Tofu', the long legs under the plaid skirt are quietly clamped.

Ryoko Lina is right, time is pressing, 2 hours is in a hurry. In fact, it is not difficult to transform a pot of soup, the French consommé is too light to make the base of 'soybean ground meat', Xia Yu washed the beef leg bones prepared in the kitchen, threw them into the pot, turned on the fire, and added salt, ginger slices and other condiments.

This step needs to wait, and other processes are not suitable for simultaneous operation.

So, after covering the pot, Xia Yu took a moment to look at Kojiro Shinomiya's side with attention.

With a kitchen knife, Shinomiya cut the whole fish in half along the keel of the sea bass.

Then, use a sharp knife to cut off the tenderloin.

Next, the white and tender fish meat is cut into two-finger-wide pieces, Kojiro Shinomiya has a serious face, meticulously, takes a few small onions, and chops the onions very finely.

On the stovetop, set up a frying pan, add the exact amount of butter, and when the butter cubes have melted, add the finely chopped onions and stir-fry them with butter.

The onion changed color, and Shinomiya turned to the back, took a bottle of white wine that had just been opened, and poured a large stream of liquor into the pot without measuring the glass, drowning the small onion that had already been stir-fried.

The aroma of wine wafts throughout the kitchen.

Gin-Dojima, Erina, Megumi Tado, Kohei Soma, Morita Maki, and several graduates are all watching intently.

Seeing this, Erina nodded and said, "There is a traditional habit in Western food that cannot be ignored, red meat with red wine, and white meat with white wine...... This is also the most basic common sense of Western food, which later evolved into the principles of cooking.

"The tannins and other elements in red wine can make red meat softer, while white wine has a light taste and a slight sour taste, which is very suitable for fish cooking!

Erina Nagikiri said, curling the corners of her mouth, glancing at Kohei Soma, who was scratching her head, and continued: "If it is red wine with white meat, it is not only as simple as the white meat being dyed with red wine in a strange color, but also that red wine will aggravate the fishy smell of white meat and give this fishy smell of metal......"

After a while, the white wine in the pan was boiled and evaporated, and Kojiro Shinomiya brought a small transparent bowl and threw in about 100 ml of light viscous liquid-

It's whipped cream!

Stir slightly, turn off the heat, set the pan aside, and Kojiro Shinomiya go to process the vegetables.

He glanced at Xia Yu and found that Xia Yu was paying attention to him, so he couldn't help but push the frame of his glasses, and said with a low smile: "Lecturer Xia, I'm pretty sure that you are only good at Chinese cuisine, so you should be very curious about French cuisine, right?"

"The dish I'm cooking now, white wine with sea bass, is a national pairing of French cuisine!"

Kojiro Shinomiya said as he cut off a small carrot tassel, which is the small shoots on the carrot plant, and tore it open and threw it into a clear glass bowl.

"Rosemary, baby carrots, yellow zucchini, green zucchini......"

He spreads sliced zucchini slices in the shape of petals on a white ceramic plate, sprinkles salt and pepper to taste, and drizzles each zucchini slice with olive oil with a small spoon.

Next, asparagus and white radish.

Then to the mushrooms, peas.

Yellow pepper, red pepper.

A dazzling array of colorful vegetable ingredients, each vegetable ingredient has a different processing method, even the third grade students of Yuanyue, it is difficult to handle it smoothly in one breath, and the cumbersomeness of Western food can be seen.

Kojiro Shinomiya was busy alone, and he was actually at ease, regardless of whether Xia Yu was listening or not, he explained by himself.

"The vegetables have to be boiled again and then taken out, and the peas are put last, by the way, the water only needs to be added with a little salt, and no other condiments are needed. You know what salt is meant to be, and it makes the vegetables crispier and tastier. ”

The four palaces in the cooking state have actually become a chatterbox.

Seeing this, Xia Yu retracted his gaze.

Half an hour had passed, and the lid of the pot had trembled with the fierce steam.

Xia Yu used a colander to salvage all the tuna soybeans in the pot, spread them flat on the board covered with a layer of plastic wrap, reached out and took the rolling pin, and rolled over the boiled beans.

So the beans turned into okara under his eyes.

Pick up the whole plastic wrap and put the okara back into the soup stock.

Note that from here, Xia Yu went through the improved process, he did not rush to cover the pot, but used a small bowl, poured the dark soy sauce, and then flew with ten fingers, constantly grabbing the seasoning bottles and spice bottles on the kitchen counter, and did not use the measurement of teaspoons and spoons, just cast a variety of spices in the same bowl, mixing, stirring.

Finally, he dipped his little finger in some seasoned spice water, put it on his tongue, and tried the taste, Xia Yu nodded secretly, "Yes, it was a success, and it tasted very positive!"

After throwing the spice water into the pot and stirring it open, and closing the lid, Xia Yu stopped again and cast his gaze at Kojiro Shinomiya.

Hey.

Raised an eyebrow in surprise.

Kojiro Shinomiya has already salvaged all the vegetables in the cooking pot, and then poured olive oil into another pan, and used kitchen paper to evenly wipe the olive oil on the entire pot surface, leaving no dead ends, and then use his hands to handle the zucchini slices and mushrooms in front of him, sprinkle a few sprigs of rosemary, and fry them on low heat for a few minutes.

Finally, when the vegetables were golden on both sides, Kojiro Shinomiya began to fry the fish.

The fish tenderloin had been marinated by him in salt and pepper, and it was still fried in a pan with olive oil.

Xia Yu watched it attentively, and Sigong himself did it attentively.

"Sure enough, it's the chef of the restaurant......"

I have to marvel at Kojiro Shinomiya's strict cooking skills, he fried the fish at the same time, took lemons and oranges, all cut into very fine strips, like ginger shreds, but more terrible is still to come.

A large tomato is cut into four petals, but Sigong uses a knife to dig out the flesh of each petal, leaving only the outermost layer of tomato flesh, and then flips the tomato, and then scrapes off the skin of the tomato outside.

Soon, all that was left of the cutting board was the pale red tomato kernels, which were very finely chopped.

The fine, delicate knife skills, but the processing speed is very fast, which is simply breathtaking.

Not only Xia Yu, but also a group of students such as Megumi Tadoko, Erina, and Kohei Soma, all looked straight in the eyes.

"Good, good!"

Morita Maki couldn't help but cover his mouth, seeing the momentum that Kojiro Shinomiya showed with all his might, his heart suddenly became worried about Xia Yu.

In this halberd war, the winner is likely to be the seniors of the four palaces. (To be continued.) )