Faced with Xie Xiongfei's high-salary offer, Lin Xiaodan just smiled and declined: "Thank you for your love, Lord Chef, but if you eat my food first and then say these words, I may think about it." ”

Lin Xiaodan's polite refusal made Xie Xiongfei feel a little helpless, and he not only sighed in his heart that Tongxing Restaurant had lost a fierce general. However, since Lin Xiaodan didn't have the heart to come to Tongxing Restaurant to be a chef, Xie Xiongfei didn't force it, but just sighed: "Okay, let's bring your food, I want to see what kind of delicious dishes the sashimi chef that even Tongxing Restaurant can't recruit." ”

The essence of sashimi lies in the umami of the ingredients themselves, followed by the chef's knife skills, which are definitely a key to the taste of sashimi. Good knife skills can add to the cake and make sashimi more delicious, while bad chefs, if they don't know how to deal with it, will waste the ingredients in vain.

Xie Xiongfei moved his fingers, grabbed the shredded white radish with his chopsticks and ate it with a slice of arctic shell sashimi, and dripped a little lemon juice on the top of his left hand, which not only made the taste more refreshing, but also eliminated the fishy smell of the sashimi and aided digestion.

Then he dipped a little green powder on the side of the pile, which was a seasoning.

Theoretically, sashimi is usually served with wasabi or wasabi, but for arctic mussels, perhale may be the best pairing. Perilla has a specific aroma, the leaves are wrinkled and curled, and the complete one is oval after flattening, which has a bactericidal effect, so it can be used to wrap sashimi and eat, like wrapping sea urchin and Arctic shellfish The combination is very good.

A piece of sashimi is not enjoyable at all, but as a judge, I can only eat one bite of the food, which is a bit regrettable. Therefore, Xie Xiongfei actually picked up another piece of Arctic shellfish, obviously to feast on it.

The sweet and smooth Arctic shell sashimi has a lingering taste, and the crispness of the radish and the aroma of shiso are mixed with the sweetness of the Arctic shell sashimi.

Xie Xiongfei was overjoyed and said, "If you can, I really want to have an extra glass of cold beer." This feeling. It was just perfect. ”

Xie Xiongfei has an indescribable sense of comfort all over his body, this Arctic shell sashimi, even if he takes it to Tongxing Restaurant. It is definitely a signature dish.

Lin Xiaodan smiled lightly and said, "When eating seafood, it shouldn't be drunk with beer, so I didn't prepare." ”

Xie Xiongfei shrugged his shoulders and said with a smile: "It's just a joke." Beer will paralyze one's taste buds if you drink it now. Then it would be unfair to the other Yans. ”

Lin Xiaodan frowned slightly, and said unhappily: "What does the chef mean, do you think that there will be someone who will make a more delicious dish than my Arctic shell sashimi in the future?" ”

Xie Xiongfei laughed and pointed in Yao Xu's direction. "I'm very curious about that ivory mussel, such a big ivory mussel. I'm looking forward to what kind of food I'll be able to make. ”

Lin Xiaodan looked at Yao Xu. I couldn't help but be a little disdainful, and said: "No matter how precious the ivory mussel is, how can it compare to the fresh ingredients that have just been caught?" ”

Yao Xu heard Lin Xiaodan's ridicule and retorted: "Elephant Ba is one of the eight treasures of ancient times, and beautiful appearance is not the key to the successful trade of fresh shrimp and shellfish products. The taste and texture are also unquestionable. ”

Xie Xiongfei licked his lips and said, "The neck and breast meat of geoduck are so different in taste and texture that they are considered to come from two different animals. Geoduck neck, i.e. the location of the siphon, has a unique fresh taste and a tough and crunchy texture. Geoduck breast has a delicate clam flavor and an excellent soft texture. Neck meat is usually eaten raw, while brisket is great for sautéing, sautéing, or making soups. Don't know which one you're going to do? How do you cook it? ”…

Yao Xu raised his eyebrows, he was asking Xie Xiongfei's opinion, but he was indeed provoking Lin Xiaodan, and said, "If you don't mind, ivory mussel sashimi, what do you think?" ”

Lin Xiaodan heard this naked provocation, and sneered: "Yao Xu, are you crazy, are your skills not as good as others?" It's ridiculous that they want to imitate my cooking. ”

It is not uncommon for cooking methods to collide during the cooking duel, but after seeing Lin Xiaodan's Arctic shell sashimi, if Yao Xu uses ivory mussel sashimi again, then the effect will naturally be greatly reduced.

Xie Xiongfei shrugged his shoulders and said with a little disappointment: "It's not that you can't, you are a chef, how you want to handle your ingredients, everything is your freedom, but I hope to see more creative cooking." ”

Yao Xu laughed and said, "Naturally, I wouldn't do such a cheap thing, I don't know if the chef knows the most common way to eat ivory mussels?" ”

Xie Xiongfei said without hesitation: "The most common way to eat geoduck is, of course, to use the method of shabu-shabu Chinese hot pot, after the thin slices are blanched, or dipped in soy sauce and green mustard sauce, which is the most delicious. ”

Yao Xu nodded and said, "That's right, then does the chef know what is the best among hot pots?" ”

Xie Xiongfei responded truthfully: "Of course, the Sichuan hot pot that is popular with spices is the best. ”

Yao Xu let out a hearty laugh and said, "That's right, so what I'm going to do is a red soup ivory mussel!" ”

All the preparations have been completed, Yao Xu finally launched an offensive against the ivory mussels, which are also slices, but Yao Xu does not use Japanese food knives like Lin Xiaodan, but authentic kitchen knives. The knife with both the blade and the back of the knife is more convenient when handling such large shellfish.

Yao Xu cut the siphon from the flesh of the body and split it in half lengthwise at two holes at the thicker end to remove the internal organs of the ivory mussel. Then, with an extremely sharp blade, the siphon is cut diagonally into paper-like slices. After removing the fluffy parts, the meat can be sliced like a siphon and served on the table, or it can be thrown directly into the delicious soup. However, in order to ensure the best taste of the ivory mussel, it is still left to dry, as the geoduck contains a large amount of protein peptides, which will harden quickly after cooking.

The flavor plate of the ivory mussel can be Chinese, Western, and Japanese. Western-style dishes are usually served with lemon juice and cocktail spicy sauce; The Japanese dish is the familiar horseradish sauce, and the Chinese dish can borrow all kinds of cold dishes, such as ginger and soy sauce, spicy soy sauce, garlic and yellow pepper sauce, etc., and the most delicious is spicy.

1 gram of broth, 3 grams of fresh millet chili, 6 grams of Shuifa bamboo sunflower, Shuifa black fungus gram, 1 loofah, Pixian bean paste gram, pickled pepper mushroom gram, horse's ear onion gram, shallot, ginger gram, garlic kernel gram, refined salt, cooking wine, white pepper, vinegar, mash, monosodium glutamate, chicken essence, water bean powder, red oil, sesame oil.

The authentic Sichuan hot pot base is enough to make people swoon just by smelling it. Put the pot on the fire, pour peanut oil and cook until it is six or seven hot, put the broken pot into the oil pan, fry it until the color is golden and crispy, pour out the drained oil, and put it into a large nest of plates. Take another net pot on the fire, heat it with red oil, put in Pixian bean paste, pickled pepper and stir-fry it well, then fry ginger, garlic and shallots slightly, cook in cooking wine, put in mash, mix with broth, boil, use a fine eye colander to remove the residue, and then add refined salt, chicken essence, white pepper, put in bamboo sunflower cover, fungus, loofah slices, horse's ear onion and millet chili rings, after burning the flavor, use sesame oil, monosodium glutamate and vinegar to set the good taste, hook into the water bean flour into a thin thickener.

Yao Xu controlled the two stoves at the same time, but he didn't feel tricky at all, but he was at ease, and he didn't even sweat a drop on his forehead. …

Mix the spices into a large soup bowl and serve with the freshly fried pan.

Yao Xu's choice is still a mandarin duck pot, with clear water on the left and red soup on the right, and when using ivory mussel slices, it is best to boil it in boiling water very quickly in a pot of boiling clear soup, or just as quickly throw it into the boiling sauce.

Seeing Yao Xu's meticulous preparation, Xie Xiongfei couldn't help but smile and said: "Geoduck, the meat is fresh and slightly sweet, the meat is delicate and crisp, delicious as oysters or excessive, and there is no general earthy smell, so geoduck can be eaten raw or cooked." Raw geoduck does not need to be blanched, it is directly batched into thin slices and dipped in a saucer to eat. ”

Yao Xu explained: "After scalding the ivory mussels, eat them together with this pot, the flavor is better. ”

The combination of ivory mussels and Sichuan-style pot cakes is red, white and green in color, sour, hot and umami in taste, and the taste is crisp and tender.

Xie Xiongfei gasped and couldn't speak for a long time.

Yao Xu sneered at Tan Taoluo: "If you want to make spicy food, from the beginning, you should adhere to the extreme." When the geoduck meat is thinly sliced, I also add Shao wine and refined salt to mix and marinate, and then roll the oil for half a second to pull out the tender oil, which is pure and spicy, but it seeps out from the ivory mussel. ”

Tan Taoluo gritted his teeth with hatred, not only did Lin Xiaodan not wait to see him, but Yao Xu had to see it all over now, telling him how not to be angry, he was furious at the moment, and reprimanded: "Damn, don't you see, the chef is so bad that he can't speak." ”

After Xie Xiongfei flew for a long time, he squeezed out two words from between his teeth: "Perfect!" ”

The taste impact of the continuous flow of lips and teeth, and the nerve-wracking red soup ivory mussels that made Xie Xiongfei speechless.

At this point, Yao Xu was domineering, Tan Taoluo had no hope of winning, and even Lin Xiaodan's heart trembled slightly. Then everyone else had finished their own cooking one after another, but Su Congshuang was still kneading something...... (To be continued)