After saying these words, Bai Lu began to work, scooping the fish intestines out of the salt water and gently cutting them open with a quick knife. It's really light, and it's slow, and the hand is steady, but it takes a lot of time in this way, and you can't see where the superb knife skills are, and it's not at all the scary table when you cut tofu.

The crowd of onlookers whispered, and the cameras and cameras were all staring at Bai Lu's hands, but Bai Lu was unmoved, still working slowly little by little.

The Japanese chef killed a total of six fish, not counting one octopus, and got a total of five fish intestines, which are so small and small that they don't add much together. But Bai Lu did it very slowly, carefully cut the fish intestines, and wash them with water.

After this time, the two pots of water have been boiled, Bai Lu uses a colander to take out the fish skin, wash it and throw it into a pot to boil. At the same time, put the fish intestines in another pot and cook them.

After about 5 minutes, the intestines and skin of the fish have become cooked and white, and after removing them, pour out two pots of water. Their role is to decontaminate and deodorize.

Add water and salt to a large clay pot, then add heat and cook.

Bai Lu went to the rostrum to get back the shredded tofu he had cut into, washed it with water, and after the water in the casserole boiled, he put in the tofu. Then shred the fish intestines into shredded tofu shapes, also throw them into a clay pot, and change to medium heat and simmer.

Take a stick of coriander, remove the leaves, take only one stalk, and shred......

This silk is extremely thin and very thin, thinner than a hair, and it is cut down a thread of coriander stalks. It's as if we eat sugar cane skins, only here it's a little bit cut.

This thing is too thin, and Bai Lu holds one end with his hand to fix it. The quick knife is like a thin needle picking silk, cutting the lower part of the coriander stalk into thin strips, a little more aptly described as a dust, one end is complete, and the bottom is scattered into thousands of threads.

Cut this small sprig of coriander, then take a green onion, cut the white onion, and flatten it layer by layer, also cut into very fine and fine shreds.

This shredding process did not stop the camera from shooting, because his movements were not fast. The main thing is to be stable and accurate. Of course. The main thing is that the blade should be thin and fast enough.

After cutting the shredded green onions, the cutting board seems to be covered with a layer of white silk, which is the same length and spreads out very neatly and beautifully.

Is this the basic? Many chefs and many members of the cooking association just craned their necks to look closely. The best paid are videographers and photographers. You can see the whole process up close.

Cut the shredded green onion and coriander. Place on a plate. Take a sauté pan. Go through it with water and go to the spice table to add seasoning at will, basically to see what to add. Except for the oil, almost all the seasonings are added, including sake, and I pour it all the time.

Put enough seasoning, stir well, put it on the stove, and ignite the fire.

Some people don't understand, what is this for? Stir-fry seasoning to eat?

Some people speculate that water should be added at this time, or the main dish should be put in, but Bai Lu really didn't put anything, let this pile of soy sauce, vinegar and wine boil, and there were miso and natto in it, and after boiling, pour it into a large clay pot, and actually filled half a jar.

Remove the head, tail and fins, wash them and throw them in for marinating. That's when we started to clean up the fish.

According to the guess of ordinary people, the fish head should be stewed, throw some meat slices and vegetables into it to stew a fish head pot, and as for the fish skin and fish tail, it should be fried.

Sure enough, then I saw Bai Lu make a pot and pour some oil and start heating, and some chefs thought that he was just like that, nothing special.

Deep-fried food in Japan is also quite common, such as tempura, there are tempura shops in places like Ginza, which sell very expensive, in fact, it is flour, eggs, and something else to fry it, sometimes shrimp, sometimes fish, and even vegetables.

For masters, there are requirements for the batter, oil temperature and time of frying each food, but in the final analysis, it is a fried food, and whether it is delicious or not depends on everyone's opinion.

Bai Lu doesn't like fried food and has never made fried food. Speaking of it, it has nothing to do with health, I don't want to waste so much oil, I have fried food once, what should I do with the oil, do I have to pour it out?

But when it comes to Japan, it's their problem what to do with the used oil.

Bai Lu cleaned up the fish skin a little, and also threw it into a large clay pot to soak. This makes the chef below a little surprised, what kind of rhythm is it? Isn't it fried fish skin?

Of course, the fish skin is not fried.

The oil pot on the stove is burning, the big clay pot is boiling the fish intestines, and the fish head, skin, tail, and fins are marinated in the large clay pot, but the difference is that the fish skin is marinated after cooking. As for the white road, it looks left and right as if nothing happened.

Stand like this for a while, and turn off the heat when the pan is about to boil. Then he spoke: "It's Q&A time for reporters, is there anything you want to ask?"

Gu Peng is helpless, I know that you are crazy, I know that you have the ability, but can we restrain it appropriately?

There are naturally a lot of problems with Bai Lu, the problem character, but the three councilors didn't speak, the boss of the cooking association didn't speak, and the others just looked at each other and didn't speak.

Bai Lu waited for a while, and when he saw that no one was talking, he beckoned to a chef and said, "Get me half a catty of beef for a catty of lean pork and half a catty of mutton, don't bring fat." ”

An interpreter said this, and the cook went up to the cooking table and found a few pieces of meat on the round table at the back.

The meat here is packed, arranged in several rows according to the amount and part, and displayed in the refrigerator.

Bai Lu didn't pick a part, so the chef just had to make up enough portions.

After taking the meat and putting it on the board, Bai Lu took two kitchen knives and started work. Remove the plastic wrap first, and the two knives will go up...... He's chopping minced meat. One piece of meat followed by another piece of meat, and soon three pieces of meat became three lumps of minced meat, and then they were mixed together.

Then go to the big clay pot to fish out the head and tail, remove the meat on it, and throw the rest back into the clay pot to soak. Then puree the meat as well, add a dozen egg whites, stir, mix well and set aside.

Then pick out four large potatoes, peel them and cut them indiscriminately, nothing outstanding, nothing more than shapes, cut into the shape of fish bones. Mix the well-mixed meat paste on the bones of the fish made of potatoes to make it look like a clay sculpture. Take out the fish skin from the clay pot, wrap the four headless fish bodies closely, wrap them tightly, put them flat in the big fish plate, and then cut some green onion segments and shredded green onions and put them on it, and then put them into the steamer.

At this time, the big casserole is almost stewed, and the soup is pale white. Replace with low heat to keep warm. Start tossing the fish head again.

Turn on the oil pan, and when it is about to boil, throw the marinated fish head into it, and then leave it alone, and throw the fins and tails in it by the way.

It didn't take long for the fish head to be fried, turn off the heat, take it out, drain out the excess oil, and the fried fins and tails.

Wait a little longer, turn off the heat in the steamer, take out the plate, and steam the four meaty fish.

He tossed to this point, and most of everyone had guessed the next method, which should be to put the fried fish head and fins and tail back into the fish...... It turned out that I guessed wrong.

Master Bai put the fried thing into the garlic mortar, smashed it wildly, and turned it all into powder.

Okay, we're wrong, but can you tell us what the hell are you going to do? The chefs at the counter all looked at Bai Lu in a depressed state.

At this time, a large clay pot was still burning on the stove, and Bai Lu poured all the smashed fish head and fin powder into it and stirred it with a soup spoon.

Take the green onion and cut it into very fine shredded green onions and a few shredded coriander. First, cut off the coriander stalks, let the shredded coriander spread out, and sprinkle into the soup pot. Then sprinkle the white green onion shreds, spread them on top of the pale white soup, the fish head powder is scattered with a little oil flowers, and there are many white shredded tofu and fish intestines faintly visible below. Then turn off the heat, and at this point, a tofu fish intestine soup is ready.

Speaking of which, this dish doesn't need fish heads, fins and other things at all, but Bai Lu has to add it, and no one can control him.

The current situation is that this soup looks pretty good, but the four fish that come out of the steamer are a little ordinary, although they smell very fragrant, but they look average, and there is some soup under the plate.

Bai Lu passed the large plate and gently shoveled out the four fish.

The four fish were flat, meaning they couldn't stand up, and after cooking, the skin of the fish broke open in several places. Bai Lu measured the end, and did something that no one could have imagined, using a knife to pick open the fish skin, and then peeling off the skin.

The crowd below was confused, what the hell was this white hero doing? Pickled and boiled, minced meat, wrapped up and cooked, and after the thing was done, the skin was picked? So what are you tossing?

In this case, not to mention the people below, it was you and me, I don't believe that there is no curiosity, and someone asked loudly at that time: "What are you doing?"

Bai Lu ignored Gu Peng's translation, and after taking off all the fish skins, he began to shred.

The knife is not blocked, still seeking stability, and it is quickly cut and put into a small basin. As for the steamed minced meat...... Mr. Bai Da pushed it aside for the time being, and didn't care about it.

Then go to the round table to find the ingredients, retrieve two large chili peppers, one red and one green, and take back a small piece of ham.

Wash the peppers, remove the stems, empty the peppers, and shred. Then there is shredded ham, add shredded fish, mix three kinds of shreds together, add some sesame oil and stir forward, and finish another dish.

Seeing that Bai Lu pushed up the shredded fish and fish intestine soup, Inoue finally couldn't help it, and asked, "What are you doing with that meat?"

All of Bai Lu's actions are methodical, and they are all done at a glance, although there is no mistake, but it is not exciting enough.

Hearing this question, Bai Lu sighed: "I said just now that cooking is cooking, not acting, why don't you understand?"

Gu Peng really doesn't know how to translate for Bai Lu, this guy doesn't know how the dishes are cooked, anyway, what he said is scary enough, he was arrogant just now, and now he is pretending to be a teacher to teach children, there is no normal time.

There was an interpreter by Iyama's side, and after translating this passage, Inoue listened to it and asked again, "What is that meat for?"

Bai Lu said: "Let's not talk about the meat, let's talk about these two dishes, cooking is not a show, you have to know what you do, you have to understand the ingredients, such as fish, at least you have to know how to make the fish that is a few years old to be delicious, and at the same time, you can't waste it." ”

Anyone who is reasonable will say that Bai Lu is deliberately making things bad. In other words, Inoue can also tell a bunch of nonsense, such as what dishes can be matched with what dishes can match the best taste, and what seasonings can be added to keep them fresh and enhance the flavor, but now the cooking table is standing on the white road, and the person above has the right to speak, and you have to listen to what he says nonsense. (To be continued......)