The night was dark. Pen & Fun & Pavilion www.biquge.info

After seeing off the guests at the restaurant, it was almost ten o'clock in the evening, and Murphy finally had time to deal with the tuna for tomorrow's game.

The use of tuna as an ingredient for the competition was the result of an agreement between Mo Fei and Hu Chuan Longhai, and He Xuanxuan tried her best to stop it at that time, because she knew that tuna was a traditional ingredient in the neon country, which was very beneficial to Hu Chuan Longhai, but Mo Fei unequivocally agreed.

In fact, it is very unwise for Mo Fei to choose tuna as an ingredient for the competition, because he has never cooked tuna before and does not know much about the characteristics of tuna.

Hu Chuan Longhai is different, his hands knead no less than four or five hundred tuna sushi every day, and he has already figured out the characteristics of tuna meat.

But Mo Fei still insisted on doing this, just to defeat Hu Chuan Longhai in the field he was best at, which would be Mo Fei's most powerful counterattack.

In the kitchen, Mo Fei opened the blue crystal cabinet, there was a sealed ice bucket inside, and when the lid was removed, it was a large piece of tuna meat, authentic Pacific bluefin tuna, and the system was priced at 4,000 yuan per 500 grams, which was definitely the price after the discount.

At the same time, a text about tuna flashed through his mind.

Tuna is a deep-sea fish that lives at depths of 100 to 400 meters all year round.

The species include bluefin tuna, yellowfin tuna, bigeye tuna, long-loin tuna, albacore tuna, blackfin tuna, among which bluefin tuna is divided into southern bluefin tuna, Atlantic bluefin tuna, and Pacific bluefin tuna. Bluefin tuna is one of the tastiest fish due to its high fat content.

The tuna meat in the ice bucket is the meat from the belly of the Pacific bluefin tuna, commonly known as "big fat", which has the highest fat content and is also the more expensive category.

Then, many tuna recipes appeared in his mind: sushi, sashimi, crispy, sweet and sour, soy sauce, porridge, salad, sashimi, chowder, pizza, teriyaki, hot pot......

Mo Fei picked up the piece of fish, and it looked a little pale and whitish in color, but it was not the white and greasy feeling of fat, but not too fresh white, and it felt like it had been left for a while before this color appeared.

"Pompom, is this fresh tuna?" asked Murphy, confused.

"It's not. The system's answer was honest, "Host, this is a piece of aged meat, it has been aged for fifteen days, it is very suitable for making aged tuna sushi, and it tastes very beautiful." ”

"Aged meat, you're kidding me again, I can smell the faint smell of it, can this still be cooked?"

"Of course, well-aged tuna has a better flavor and a better taste. ”

Mo Fei had a "you can't deceive" expression, "I've eaten all your routines." Who doesn't know that the freshest tuna tastes better, you can't play such a trick!"

The system replied with a line of words, "I can't find fresh tuna at the moment, this is the best, you can make do with it." Then he ignored Murphy.

Ren Mofei scolded several times, but it didn't appear, the system always dropped the chain at critical moments, and he was already a little used to it.

He originally thought that as long as the system could provide the best quality tuna, with fresh and perfect meat quality, even if he made the most ordinary sushi, he could beat Hu Chuan Longhai, but he didn't expect to be put on the table by his own system.

Putting the aged tuna meat back into the ice bucket, washing his hands and sitting down, Murphy fell into deep thought.

An hour...... Two hours...... Three hours......

Outside, a rooster crowed, signaling that dawn was approaching, and Murphy still sat there meditating, countless thoughts in his mind lit up like stars and then extinguished as quickly as sparks......

The stubble grew quietly like shallow grass at some point, and its eyes were deep-set and haggard, with only a pair of eyes flashing with fine light.

The next moment, Mo Fei stood up, picked up the ripe tuna, threw it on the board, picked up a narrow-backed fast knife from the knife, and slashed it cleanly and neatly, cutting off all the whitish flesh around the tuna and discarding it, leaving only the middle core.

As the system says, this is really a good piece of aged meat, put on the nose and smell, there is a faint fish aroma, which is the result of reduced moisture and flavor condensation.

At the same time, in the case of fish destiffening, because of the action of enzymes, the protein is broken down into amino acids, including glutamic acid, aspartic acid, glycine, alanine, etc., which can produce umami, while the initially distinct blood and sour taste in fish meat gradually fade and the sweetness increases.

In other words, this piece of tuna meat does not need to be marinated with other condiments at all, and can be used directly for cooking, which is the benefit of aged meat.

Mo Fei didn't hesitate to turn on the gas stove. When the iron plate is hot, add a few drops of rapeseed oil, spread it with a tool, and when the oil splashes, first cut a few slices of garlic and fry them yellow, and then sandwich the fish on the hot teppanyaki.

There was a "stinging" sound, and a puff of white smoke came out, and the fat of the fish sizzled when it was heated, and the fragrance spread in all directions.

Murphy once fried Wagyu beef, and when the snowflake-like pieces of meat were heated, they turned into fragrant hot oil, quickly cut into small pieces, and after a little frying, the medium-rare fried Wagyu beef was successful. The beef, which is cut into small pieces, is covered with golden skin on the outside, and when you cut the inside, the texture looks like the growth rings of a tree, and the color is gradually lightening, but it locks in the moisture of Wagyu, and the innermost part still maintains the freshest and most tender state of Wagyu.

This time the tuna is fried and matured, which is borrowed from the previous method of frying Wagyu beef. In fact, in essence, the meat quality of Wagyu beef and tuna is similar, both are red meat, and the taste is somewhat similar, the key is that they are rich in fat, and the method is mainly tender.

Fried tuna, in the eyes of some gourmets, may be a tyrannical thing, ruining the delicious taste of the tuna, but the aged tuna is obviously more hygienic and tastes better after frying.

The hot oil quickly locks in moisture, and the skin is golden brown. At this time, he took a smaller knife and gently pulled the fish away from the middle, and the part that was pulled apart continued to be fried in oil.

After two cuts, a slightly larger piece of fish became four. When all six sides were fried to golden brown, he quickly took them out, fearing that he would grow old later and lose his tender taste.

In the center of the plate is a fragrant garlic slice fried with the fish, the fish is pressed on top of the garlic slices, a slice of lime is placed diagonally, and then a sauce made with a bell pepper sauce is garnished.

He poured out a small plate of Lanxi light soy sauce as a condiment, and the slightly salty Lanxi light soy sauce complemented the sweet tuna, which was more delicious than Yuechong light soy sauce.

Apprehensively, Mo Fei cut off a piece with a knife, dipped it in the sauce and put it in his mouth, and he shook his head silently for a long time.