Compared with 'stir-fried green cabbage', 'Flame Dragon Roll Shark Fin Sausage' is much more complicated in terms of ingredients and cooking process. Pen ~ fun ~ pavilion www.biquge.info

Xia Yu glanced at the time displayed on the antique wall clock.

It's almost four o'clock in the afternoon.

He and Erina came out of Hakumome High School and returned home at about half past three.

"It's two hours away from opening. ”

I don't panic at all, Irina Nagikiri is here tonight, and it's no problem for him to juggle VIP guests and ordinary guests.

"The 'Flame Tornado Shark Fin Sausage' takes a little longer to cook, so please be patient. ”

Although it is a potential enemy, but the visitor is a guest, and others send money to the door, there should still be etiquette, Xia Yu, as the store manager, can't roll up his sleeves and throw the guests out of the door.

I didn't look for ingredients, so I went to burn charcoal first.

Outside the courtyard, using a blower, blowing the charcoal in the charcoal stove red, feeling that the temperature is almost the same, Xia Yu returned to the kitchen with the charcoal stove, and the boiling pot on the stove was already boiling, and bursts of white mist came out of the grunt.

"Good, the water is rolling!"

Seeing this, Xia Yu opened the cupboard and took out a box of stored shark fins.

"Loose wings?!"

Seeing Xia Yu throw the white vermicelli-shaped shark fins into the boiling water, Smith slapped the table, frowned fiercely, and said angrily: "For 500,000 yen dishes, are you going to use loose wings to fool the past?!"

Loose wings, no matter what angle, are not as good as complete wings.

Even if they are both 'land shark fins', the quality of loose fins and dorsal wings is equally different.

Hear the words.

Erina Nagikiri couldn't help but say, "Shut up!"

Two cold eyes immediately stared, but Erina Nagi did not give in, this is neon, the territory of the distant moon, she respects Smith, it is out of respect for the group of super chefs, it does not mean that she is afraid.

"You'll know if you look at it!" said Erina Nagikiri, lightly.

"Professor......

Lancelot also said cautiously: "Last time, he also used loose wings for cooking, but he still served quasi-special cuisine. I made the 'Golden Silk Shark Fin' out of the 'Land Shark's Back Wing', and I lost it without any suspense!"

"Why do you want to use loose wings when there are better ingredients?"

Smith insisted on his position, shook his head and said coldly: "Row wings, after boiling, will also be soaked, and separated into one by one by hand, isn't the quality better than loose wings?"

"That, that......" Lancelot was speechless.

They are all from Orlando College, and in Western cuisine, the concepts of 'ingredients first' and 'inferior ingredients don't make good food' are deeply ingrained and not so easy to reverse.

Erina Nagikiri laughed when she heard this.

In Smith, she seems to see her past self.

The same concept of the supremacy of ingredients, and even thinks that what is cooked with inferior ingredients must be inferior, popular cuisine, however, Xia Yu uses cooking again and again, subtly, to change the concept of 'God's tongue'.

There are good and bad ingredients.

Cooking, too.

Doesn't it just say that the chef is clever enough to cook a dish that is more delicious than if he uses ordinary ingredients?

Cao Chun stared at the young chef who was busy in the kitchen.

He was still thinking about the fried cabbage just now.

Qingjiang cabbage is small cabbage, and this kind of green cabbage, even if it grows in good soil, will be born with an earthy smell.

In addition to blanching, the best way to remove the mud is to remove the roots that grow in the soil at the tail and soak them in water for an overnight while picking the greens from the vegetable field.

But blanching and soaking only almost remove the earthy smell, and when the master chef tastes it, the fishy smell is still not hidden.

However, in Xia Yu's 'fried green cabbage', Cao Chun didn't taste a trace of fish.

Looking back now, he felt incredulous, and at the same time his heart burned, "If you learn from the scriptures and learn this kind of earthy technique, Cao's Restaurant can also have more dishes such as 'fried Qingjiang cuisine'." ”

Although he is a super-famous chef specializing in the field of Chinese cuisine, Cao Chun's posture is very low. If you don't understand something, you have to learn, no matter who you are learning from.

"What is he doing......

Glancing at the boy in the kitchen, Cao Chun was stunned.

After salvaging the shark fin shreds that had been boiled through the boiling water and soaking them in a pool of cold water to cool, Xia Yu threw them into the glassware instead.

Turn around and cut the bamboo shoots and ham.

Jinhua ham has also been stewed and softened, and the kitchen knife in Xia Yu's hand is like rain, and the hurried voice reveals a calm charm.

It's too fast, but in the blink of an eye, a piece of bamboo shoot, a large piece of ham meat, is under the knife, spread into a fine filament.

"What kind of sword ...... is this?"

Cao Chun suddenly got up.

The scene of Xia Yu chopping vegetables just now slowed down in his mind.

Bamboo shoots and ham meat seem to have been marked by the machine in advance, and every time Xia Yu drops the knife, the blade is perfectly consistent with the marking lines, meticulous, so the filamentous ingredients cut out will have amazing 'consistency'!

What's even scarier is the speed!

"5 seconds!" Cao Chun said in his heart, and then a bitterness poured out of his heart, "This kind of knife skill...... Could it be that this young chef is exercising in his womb?"

He didn't think he had this kind of knife skill.

In terms of accuracy, Cao Chun can be infinitely close, but in terms of speed, he is ashamed of himself.

"Crouching Tiger, Hidden Dragon!" Cao Chun thought to himself, "No wonder such a teenager can easily defeat the graduates of Orlando College!"

Lancelot watched silently, and he glanced cautiously at Smith next to him, the professor, with the same trace of shock on his face.

After the ingredients are processed, the next step is to twist them into 'hemp rope', which can also be said to be braids.

Practice makes perfect, Xia Yu's ten fingers flew, his expression was focused, and at this moment he suddenly looked like the eldest lady embroidered in the boudoir of the embroidery pavilion, with three kinds of silk strips of ham, bamboo shoots, and shark fin, threading needles and threads in his hands.

Xia Yu gave a 'Flame Tornado Shark Fin Sausage' a customized standard quantity, which was 10 shark fin sausages.

In other words, each shark fin sausage is 50,000 yen, 3,000 yuan.

It took 5 minutes to make 10 shark fin sausages, Xia Yu stopped, and was about to throw 10 "hemp ropes" into the spice water to marinate, but suddenly remembered something, turned his head and asked outside the kitchen:

"Erina, are you hungry, do you want to eat? I'll make you an extra one. ”

"Eat!"

The 'tongue of God' outside immediately replied.

Smiling, Xia Yu used the remaining materials to pinch out 10 'hemp ropes' again.

It takes a certain amount of time to marinate.

In fact, this step was improved by Xia Yu, and it was slightly different from the practice a week ago. Originally, the ingredients were marinated separately, but now the ingredients are combined and marinated together, greatly reducing the process and improving efficiency without compromising the quality of the food.

As he said to Kojiro Shinomiya in his residential study, as a recipe developer, you should always go back and revise the recipe and try to improve it as much as possible, rather than rest on your laurels. (To be continued.) )