Zheng Ke moved the sea bream into the kitchen and began to process the sea bream. Pen, fun, pavilion www. biquge。 info

As mentioned before, sea bream is an ingredient in Western, Japanese, and Chinese cuisines. However, Zheng Ke is not good at Japanese cuisine, and it is not as popular in Western and Chinese cuisine as other fish. Therefore, for Zheng Ke, who has never been in contact with sea bream, it is really difficult.

Western food and Chinese food are completely different cuisines. Western cuisine emphasizes the original flavor, and the techniques used are mostly frying, grilling, stewing, and stewing, and the taste is relatively light. Chinese cuisine is different because of the vast area and many methods. Different places, the same dish, the taste is very different, and even the same restaurant, the dishes made by different chefs are also different in taste.

Zheng Ke pondered for a moment and decided to try Western cuisine first. In fact, the final reason is that although he has never cooked sea bream dishes, there are still rules to follow in Western cuisine, and if he can meet his requirements, of course, it is the best, but if he can't do it, he can also practice his skills.

Therefore, Zheng Ke decided to take out two of the five fish to see if he could find a breakthrough in Western cuisine.

Pick up the chef's knife and plunge the tip into the belly of the fish, making a graceful arc before the belly breaks.

Zheng Ke took out the internal organs of the sea bream and washed them with cold water. After draining, remove the scales and fins. Next, the tip of the knife is cut in from the back side, down the bone, and then gently moved the tip of the knife to the bone and deep into the knife, so that the meat is separated from the main bone.

Because it was the first time to deal with sea bream, Zheng Ke was also more careful and didn't dare to do it too quickly.

After the main fish bone was cut off from the fish meat, Zheng Ke separated the fish meat from the fish body.

The meat is delicate and smooth, elastic, and the white flesh is crystal round. Such an excellent color and feel can only indicate that this is a high-quality sea bream.

After removing the steak, the steak is marinated in white wine, salt and pepper for 10 minutes, then a pan is taken out, olive oil is added, and the sea bream steak is added to it. Wait until both sides are golden brown, then remove and set aside. Then he poured the ginger, garlic and onion into the pot and stir-fried.

The thick fragrance had escaped, and Zheng Ke couldn't help but drool.

Soy sauce, honey, dashi stock......

A variety of spices and soup are poured into the pot, and after simmering for a while, Zheng Ke puts the fish steak into the pot and simmers.

Zheng Ke licked his tongue, his eyes stared intently at the soup pot, he didn't know how much saliva he swallowed, but the saliva still flowed out continuously.

Until the whole dish is poured into a plate, the rich juice is poured over the fragrant fish.

The tempting dishes are freshly baked, and the bright colors and delicious aromas make Zheng Ke salivate.

He couldn't wait to pick up the cutlery, gently cut the snapper meat, and put it in his mouth.

Hmmm-delicious!

After the delicate fish meat melted in the mouth, the smooth taste swept away the fatigue on Zheng Ke's body, and the rich sauce swept the fragrant taste, impacting Zheng Ke's taste.

"It's delicious!" Zheng Ke almost laughed.

This dish may not be up to the mark with a little refinement.

By the way, if you look at the evaluation of the cooking notes, there may be other things that can be improved.

Zheng Ke hurriedly called up his cooking notes, preparing to make up for the shortcomings of this dish. However,

No! The cooking notes were empty, without any hints.

Zheng Ke frowned, and his mood became depressed. If there is no hint, it means that the dish has reached 80 points.

If the 80-point dish is just this level of flavor, then ......

Zheng Ke pursed his lips and finally chose to give up this dish.

Although it is very rare to be able to make a dish with more than 80 points at one time, the quality of this dish determines that even if he makes this dish a 100-point effect, he is destined to not win the Hanazawa class.

Do you want to change another one?

Zheng Ke immediately set to work on another piece of sea bream meat, also choosing a variation of another Western dish. The result was still a failure, and the cooking notes gave a score of 73 points, but the effect of the cooking was far from what Zheng Ke expected, even if the cooking was redone according to the prompts of the cooking notes, the taste was still far from what Zheng Ke expected.

Do you use Chinese cuisine?

The obstacle that stands in front of Zheng Ke now is his unfamiliarity with this ingredient. Of course, if he just made it casually, he could make it, but this kind of cooking didn't meet his expectations for himself, and besides, he could pass the exam with casual cooking?

The opponent is the fourth of the ten masters.

There are many kinds of Chinese cuisine, but if you really find the right way to do it, it feels like looking for a needle in a haystack.

Oh, this time the cooking was a bit troublesome......

Zheng Ke scratched his head, his brows furrowed, thinking about what to do next.

That's right!

Zheng Ke hurriedly took out his mobile phone and inquired about recipes related to "sea bream". As a result, the only recipe that caught his eye was "five willow sea bream".

He took a closer look at the recipe, and Wuliu referred to shredded shiitake mushrooms, shredded bamboo shoots, shredded ham, shredded green onions, and shredded peppers. The recipe is not complicated, it is to put the processed sea bream into a pot and steam it, add it to the soup after steaming, and add seasoning after boiling.

The soup is roughly an ancient condiment, Zheng Ke once saw it in "Cantonese cuisine", the approximate method is 19 catties of lean meat, 8 catties of old chicken, and then add 3 catties of peeled ham, add 42 catties of water, and boil it into 30 catties of soup with slow fire.

Zheng Ke saw this recipe and gave up directly.

Not to mention the final taste, it takes a lot of time to make the soup. From 42 catties of water to 30 catties with low heat, who knows how long it will take?

However, there is no way to replace it, but in terms of taste, there must be a slight difference, and it needs to be boiled. This process does not take three to five hours, and there is no result.

On top of that, there's a bit of uncertainty. The taste of the sea bream itself is already very delicious, and if you use the soup, it may spoil the taste of the sea bream.

Again, Zheng Ke was driven to a dead end.

"It doesn't matter, there will be a way. Zheng Ke turned out the "food cheats" given by Ryuichi Shiraishi, because sea bream is not a seasonal ingredient, so there is no relevant content on the information.

Reality once again made Zheng Ke sober and couldn't rely on others anymore.

Calm down...... Be calm at this time...... There will be other ways.

Zheng Ke bit his thumb and forced himself to calm down.

No recipe is set in stone, and all recipes are made after taking their time and trying. Since I don't know the recipe for sea bream, I try them one by one, and I don't believe that I can't figure it out. Look for a needle in a haystack...... Let's fish......

Zheng Ke looked at the remaining four sea bream, and added in his heart: Of course, the ingredients have to be saved.