The red and white shrimp are stacked on top of each other, each one looking so fragrant and delicious that people can't help but want to feast on it, while the smell of seafood coming out of the steam is more like an invisible hand, grabbing only the taste buds of two people, leaving them with no time to care. Pen ~ fun ~ pavilion www.biquge.info

"Sure enough...... The Su dish you made. ”

"Su Cai?" Bai Shilong was slightly stunned when he heard this name, and he couldn't remember where he had heard it for a while.

"One of the eight major cuisines of China, because of its location near the sea, it takes the fresh water of rivers, lakes and seas as the main ingredient, and is good at stewing and simmering, pursuing the original taste, and the style of the dishes is elegant and unique. I thought you were going to cook Sichuan food?"

"Haha, I did think about making Sichuan food, but I chose Sichuan food for a long time, and it would be repetitive if I did it again, and the two seniors probably didn't want to eat two Sichuan dishes in a row. So I thought that since it was a fresh water dish, it would be better to let the characteristics of fresh and delicious water come into play, so I thought of Su cuisine. ”

"Su cuisine, since it can become one of the eight major cuisines of Chinese cuisine, it must also have its characteristics, right?"

Bai Shilong, who had never eaten Su cuisine, picked up a Jiwei shrimp, and after removing the head, he began to try saltwater shrimp.

Whether to go to the head when eating shrimp can only be said to be benevolent and wise, and different people have different habits.

Generally speaking, the reason why I don't like to eat shrimp heads is that they are rich in heavy metals, and there is also an excretory system in them. However, on the back of the neck of the female shrimp, there is a delicious shrimp yellow. The trade-off can only be determined by each individual.

The cooked Kei Wai prawns have a fresh seafood flavour, and the meat is delicate and smooth, yet the flesh is tight and shows no signs of looseness.

The gravy overflowed from the shrimp meat, and suddenly an aroma stimulated Shiraishi Ryuichi's taste buds, and the food that should have been light in taste also added some flavor, and under the stimulation of this fragrance, Shiraishi Ryuichi gradually became more appetizing.

Although the taste is not as strong as that of Sichuan cuisine, inadvertently, the deliciousness of Jiwei shrimp has been integrated into the body.

Dive into the night with the wind, moisturizing things silently.

That's probably how it feels, right?

"The meat is tender, the taste is fresh and fragrant, and the saltiness is moderate, which is really the style of Su cuisine. Zheng Ke, your cooking level has taken a big step forward compared to a few days. No, it's not an exaggeration, it's a different person. Zheng Ke, tell me, why are you able to progress so fast?"

After Xuanli ate a hemp shrimp, her expression was solemn, and her usual cynicism was swept away.

"Huh?" Zheng Ke's heart tightened, it can't be said that the system is upgraded, right?

"No, no, no, you have to know, Xuan Li, in fact, on the last day of the intensive training camp, the bacon roast chicken dish made by Zheng Ke has already shown great potential, but this dish has brought out that potential. As soon as Bai Shilong opened his mouth to explain, it was regarded as a dilemma for Zheng Ke

"What? Zheng Ke made bacon grilled chicken on the last day?" Xuan Li licked her lips, her eyes bright.

"Don't you know? Oh, I'm sorry, I forgot, you didn't show up that day. That bacon grilled chicken was praised even by Senior Dojima Gin. ”

"Ryuichi Shiraishi, I want to eat that dish, no, you have to compensate me!"

"Noway, don't forget, you asked for leave. "Ryuichi Shiraishi is not a fuel-efficient lamp either.

"Senior Shiraishi, can you bear to see that I can't eat delicious food?" The painting style suddenly changed, and Xuan Li blinked her eyes wide, revealing a pitiful expression.

"Forbearance. "Shiraishi Longyi put an end to Xuan Li's proposal.

"Get out!"

Hey, two, do you guys talk about cross talk?

Zheng Ke looked at the two people who were in the middle of the "fierce battle", and protested helplessly in his heart.

But soon, the battle was over, and Xuan Li pouted, a little unhappy. And Ryuichi Shiraishi continued his own comments.

"Zheng Ke, although the ingredients of this dish are simple, it highlights the true taste of shrimp. To some extent, the spirit of this dish is relatively consistent with that of Japanese cuisine, and it does not erase the original flavor of the ingredients.

"To be honest, the hardest part of shrimp cooking is getting to grips with the heat. Shrimp is an ingredient that is particularly easy to cook and easy to cook, in which case, the taste will be very bad. But the shrimp you make don't have this problem, and you have just the right grasp of the heat. To be honest, I love it. ”

"Thank you, senior. ”

It seems that the main role after upgrading is to improve his ability to grasp the heat a lot, which is a subtle thing, and it will be improved if it is not upgraded, but it will take too much time to accumulate experience. After the upgrade, this process was shortened.

Another improvement is that Zheng Ke's basic skills have been greatly improved, and the benefit is that the speed has been greatly improved, and even the weakest knife work has risen to a level that Zheng Ke is basically satisfied. This makes him full of confidence in the future school life.。

"Okay, the advantages of this dish Senior Shiraishi have also said so much, so I won't repeat them. Let me tell you about the disadvantages of this dish. Xuan Li followed Bai Shi Longyi's words and broke a basin of cold water on Zheng Ke's body, "The grasp of spices is still waiting to be strengthened." Spices are used to make the dish more delicious and tasty, not to disguise the original flavor of the ingredients. I see you're already aware of this, but you're not doing enough. The amount of star anise is reduced by another third, and then the time it takes to simmer in the brine is also reduced by two minutes, and the meat quality of the shrimp is acceptable, but it is not optimal. Overall, as a Su dish, this dish is very qualified and well done. ”

"Thank you, senior sister, I'll pay attention to it later. ”

Compared with praise, shortcomings and failures can make Zheng Ke go faster, but the problem of spices does give him a headache, because there are many types of spices, and he can't be familiar with every spice.

Take the intensive training as an example, rosemary is the spice that Zheng Ke has come into contact with for the first time, and other spices are not often seen.

Just when Zheng Ke was reflecting on his shortcomings, he walked over with the food in his hand.

"Senior, this is my food, please taste it. ”

Zheng Ke's eyes also moved to the dishes of Jiu I Zhaoji, a bowl of red and spicy soup, soaked in white balls, red peppers scattered around, and some green onions scattered on the white balls.

"It turned out to be shrimp slippery. Xuan Li was surprised, "Boy, I didn't expect you to know about this thing." ”

"Hehe, it's also because I'm smarter and self-taught. Kuga Teruki grinned.

Zheng Ke didn't know what shrimp slip was, and looked at Xuan Li suspiciously.

"Shrimp slippery is a further processing of shrimp. Generally speaking, after the shell, the shrimp is crushed, a small amount of starch and egg white is added, and then beaten and stirred to make ** sticky. After such processing, the shrimp slip not only ensures the original nutrition, but also has a crisp taste. Therefore, it is sometimes used as a staple food for hot pot. Xuan Li explained.