The side dish is cold jellyfish skin, Liu Mang tried it, the taste is sweet and sour, and it is not bad. Pen ~ fun ~ pavilion www.biquge.info

After waiting for a while, the Toei woman in a kimono just now walked in with a tray and put the ingredients on the tray on the table.

"Liu Mangjun, let's try our Dongying special octopus sashimi today. Jiro Ida greeted.

On the plate was a large plantain leaf, with white tentacles on it, which could be seen to have just been removed from a live octopus.

"Damn! How do you eat this?" Five-Eyes and Satoru were stunned for a moment, and the octopus tentacles on this plate were still slowly wriggling, like bugs.

"Try it, it's delicious! It's very sweet!" Jiro Ida stretched out his chopsticks, added a tentacle and dipped some sauce into his mouth, chewed it a few times, and showed an intoxicated expression on his face.

"Don't hear to kill, don't see kill, don't kill for me. Monk, although I eat meat, I really can't stand this. Wu Jing shook her head, picked up her beer and took a sip.

"I'll give it a try. "Goyan didn't have so many taboos, and he followed Jiro Ida's example, and put a piece of octopus whiskers in his mouth, and chewed it.

"Well, actually, it tastes pretty good, just don't think it's still alive. ”

The wriggling octopus whiskers gently flick in the mouth, creating a special touch when the teeth are engaged.

In addition to miso, a large amount of wasabi is added to the sauce.

After entering the mouth, a puff of spicy air rushes to the throat, then regulates into the nasal cavity, and then the sweetness of the octopus flesh explodes in the mouth.

"Try it, Xiao Da Beauty, it's very delicious!" Five Eyes shouted after chewing the octopus segment in his mouth.

"Don't eat...... It's disgusting!" Xiao Chengcheng had a disgusted expression.

"Mr. Jiro, do you also have different cuisines in Dongying?" Liu Mang didn't use chopsticks on the plate of octopus, although he is a chef, he personally doesn't like to eat this kind of fresh food.

"Yes. Jiro Ida nodded: "But we don't call it a cuisine, but a genre." ”

"Genre?"

"Yes, there are two main types of Kanto cuisine and Kansai cuisine. ”

"What's the difference?" Liu Mang became interested all of a sudden.

"Kanto cuisine is Tokyo cuisine. Also known as "Edomae", the Toei people refer to Tokyo Bay in front of the Edo River, where the seafood is fresh and can be used to cook a variety of delicacies. Kanto cuisine has a strong flavor and is famous for its deep-fried tempura and four-joy rice. This is because Tokyo Bay produces a small fish and shrimp that are especially delicious whether you fry tempura or make four nice rice. Kanto cuisine uses these locally produced ingredients to make tempura and shiki rice. ”

"Oh, I see, so today's octopus also belongs to Kanto cuisine?"

"No, strong doesn't mean it's heavy, and today's 'octopus sashimi' is a different genre – Kansai cuisine. ”

Jiro Ida took a sip of beer and continued, "Kansai cuisine is characterized by a light taste that brings out umami. At the same time, the water quality in Kansai is better than that in Kanto, and the vegetables produced taste better, so Kansai cuisine is better than Kanto cuisine. ”

"In fact, the genre is not important, the place of Dongying is not as wide as China, so people's tastes do not have too many regional characteristics, so the tastes of Dongying people, whether sweet or salty, are acceptable. After saying that, Jiro Ida thought about it and added another sentence.

After tasting 'octopus sashimi', another dish was served.

The dish is a small balls resembling a Chinese lion's head, topped with white sauce and green tea powder.

"Takoyaki, I like this dish!" Xiao Chengcheng said with a smile.

Takoyaki Liu Mang knows that he has also eaten it in China, and the general method is to pour the prepared batter into a round-hole baking tray, then add the chopped octopus cubes and ingredients, and fry it into a ball.

This dish may be the most familiar snack for Chinese people, and it has another name in China - octopus balls.

"Hey, no, why isn't there an octopus in this 'takoyaki'?" After picking up an octopus ball and taking a bite, Xiao Chengcheng asked in surprise.

"Haha, this is the most primitive method of 'takoyaki', and there was no octopus in 'takoyaki' at the beginning. Jiro Ida laughed.

"The most primitive way?"

That's right, when it comes to "takoyaki" in Osaka, in fact, its ancestor is a combination of beef tendon, konjac, flour residue, and green onions, and its name has little to do with octopus, but is a variation of the English Radio, which means radio. ”

"Radio, does this have anything to do with food?" Xiao Chengcheng asked curiously.

In the early Showa era, radio was also one of the "high" advanced things brought about by the influence of civilization. At that time, it was popular to add beef tendon as an ingredient to this snack, so Mr. Endo, the founder of takoyaki, used the equally popular name "radio" to echo it. Because there was a time when beef was expensive, cheap octopus was added later, which formed today's takoyaki. Jiro Ida explained.

"Really, let me try what's so special about this original 'takoyaki'. Liu Mang nodded, picked up a ball and brought it to his mouth to bite it.

When the crust of this ball is baked, it becomes extremely crispy, and when you bite into it, it cracks between your teeth.

The filling is made of marinated beef tendon and konjac, which is full of thick soup and is very tender, and with fresh matcha powder, it is simply fragrant.

"Yes, but if I were to make it, I would still use octopus, which will have a slight crispiness when heated, which echoes the crispy skin, and it is better to add fish jelly to the filling to increase its umami. Liu Mang thought secretly in his heart.

In the past few days since he came to Dongying, Liu Mang has been like a sponge, desperately absorbing the essence of Dongying cuisine.

Now he also roughly understands that if Chinese cooking is fire, then Dongying cuisine is water.

Chinese cooking focuses on heat and complexity. He likes to add a variety of seasonings and spices to his dishes, and he wins with a rich sense of layering.

Toei cuisine, on the other hand, likes to use fresh ingredients to bring out the natural taste. For example, the octopus sashimi just now was only filled with miso and wasabi, and now this octopus balls are seasoned with only salt and a sauce, which is very light.

"Well, if I were cooking now, I would try to do subtraction, using the freshest ingredients, and using a small amount of condiments to complement the flavor of the dishes and restore the true taste of the ingredients. ”

Thinking of this, a sentence from "Diaoding Collection" suddenly popped up in Liu Mang's mind - nature is the best chef.