Seeing that Sikong Yao was so open-minded and studious, he also had a good impression in his heart, although the students who had been dispatched to practice in the past were all equally obedient, it was rare for him to be as lively and optimistic as Sikong Yao. Basically, when they come into contact with sushi, they will be embarrassed by the tricky methods of sushi. Instead of complaining, he became more and more courageous like Sikong Yao, but he was the first one.

On the other hand, the battlefield Hara Ze was also secretly stunned in his heart, Sikong Yao's speed of learning can be said to be quite fast, and he was already able to master the method of sushi after only five times.

You should know that compared with roll sushi, nigiri sushi is more elaborate, and the amount of rice should be as consistent as possible every time, and the hands should be combined to hold and press at the same time, and the rice should be made into oval rice balls with a full appearance, loose but not loose, tight and not solid in three or four times. This is not a simple matter, although the sushi made by Sikong Yao cannot be called perfect in shape, but it can already be compared with some beginner sushi chefs.

Surprised by Sikong Yao's learning speed, Battlefield Hara Zemi flipped the sushi over again, pressing it into a semicircle with his fingers from above, forming a typical cushion shape, and said at the same time: "The last step is to turn the sushi back and shape it into a more beautiful shape." ”

Sikong Yao nodded, turned the sushi in his hand over, gently pressed his fingers under the rice ball, and slowly exerted force, little by little, it turned into an arched bridge-like shape.

Maybe it was luck, or maybe Sikong Yao had already mastered the way to exert power, and this time it turned out to be unexpectedly smooth and there was no failure. This process that determines the beauty of nigiri sushi is completed in one go.

Sikong Yao didn't seem to expect that he would be able to complete this step so smoothly, so he smiled happily: "Haha, it's really lucky, the original predecessor of the battlefield, do you think this is right?" ”

Seeing this, Battlefield Harazawa's face became more and more exciting, he was just absolutely talented and talented before, but this time maybe Sikong Yao is really a genius in sushi cooking. This may seem like a simple step, but it is actually quite a test of the chef's skills, and if the force is too small, the longer it will be applied to the rice. will cause the rice to break off from the middle. If the force is too strong, the rice will be split from the outside, and the previous apprentices will either exert too much force or exert too much force. No one has been able to do it so smoothly. Even if it's the battlefield, Harasawa. When I first started to study with my father. Also failed a good opportunity.

Battlefield Yuan Ze smacked his tongue when he saw it, and said, "It's amazing, it looks like your talent." Much taller than your previous seniors, the little girl who came five years ago did this step, but she had eaten up a whole bucket of rice. ”

The corners of Sikong Yao's mouth twitched slightly, and she sighed in her heart: "Five years ago, wasn't it Senior Sister Lina......

Battlefield Hara Zemi seemed to have fallen into the memories of that time, and suddenly said with emotion: "But although that little girl is clumsy, she is the most down-to-earth and hard-working one I have seen in the past ten years." ”

Sikong Yao collected his reverie and listened carefully to the story of General Yuan Ze on the battlefield.

Battlefield Hara sawami recalled: "Although she has no talent, she is very slow to learn things, and she is also tiptoeing, and her personality is also very introverted, and she smashed seventeen plates in my store......"

Sikong Yao became more and more helpless at this time, thinking that the battlefield Yuan Zejian was going to praise Lina, but he didn't expect to talk about other stupidities at this time.

However, Battlefield Harazawa saw the change of words, and said: "However, she is the hardest one I have ever met, the store was closed at that time, but she was still studying, and before the opening in the morning, she had already prepared everything in the store, the ingredients to be used and the tables and chairs that should be wiped were all spotless, and when I came to the store, she began to pester me to learn things." Although she was a slow learner, she spent more time than ordinary people and made up for her innate shortcomings, until in the end, she was the only one who learned my secret cooking. Sometimes when I look back and think about it, maybe people like her can learn things instead, but unfortunately, the time is too short, if she is given a little more time, she should be able to learn it in the future. ”

The words of Yuan Zejian on the battlefield made Sikong Yao fall into contemplation, the so-called diligence can make up for clumsiness, and this is probably the case.

And then in the words of Yuan Ze on the battlefield, what made Sikong Yao even more concerned was the so-called "secret cuisine" mentioned at the end, Sikong Yao guessed in his heart that it should be the cherry blossom jelly he ate in Huaxianglou.

Although this trip to Japan has been far more interesting than Sikong Yao expected, and she has slowly integrated into this environment, she has not forgotten that her original plan was to learn the method of cherry blossom jelly.

Seeing the memories of the battlefield, Harazawa turned to say, "That's it, don't mention the past, let's continue to make sushi." ”

Sikong Yao nodded and said, "Okay." ”

Battlefield Harasawa said: "Basically, now that the sushi has been formed, in order to prevent the ingredients from falling off, we have to tie a circle of seaweed at the end. ”

The seaweed used to make sushi is slightly different from the seaweed flakes used for snacks. Sushi seaweed is usually similar in size to the sushi curtain, dark green and shiny in color, tight and solid in texture, no transparent void in the middle, and crispy and with a certain toughness. Battlefield Hara Sawami carefully introduced: "Since there are no preservatives added to this sushi seaweed, it is necessary to be very careful when storing it, if it is too dry, the color of the sushi seaweed will become purple and black, and the texture is light and thin, and the taste is like chewing paper, so it must be sealed and stored in a clean, dry and ventilated place to avoid the seaweed from getting damp, becoming wilting and losing its crispy taste." ”

After Sikong Yao carefully wrote down the key points of storing seaweed sushi, he watched the battlefield Hara Zemi use a sushi knife to cut the seaweed slices into thin strips, and the careful Sikong Yao also noticed that the sushi knife that Battlefield Hara Zemi is using now is different from the seven-hole sushi knife he used before, with two more holes.

As if sensing Sikong Yao's strange gaze, Battlefield Harasawami explained: "In order to keep the taste of the ingredients as much as possible, when handling different ingredients, try to avoid using the same knife. ”

Sikong Yao nodded seriously, although he was a little surprised by this approach, he could completely solve the problem with one knife, why did he have to bring so many knives? In China, a single kitchen knife may be enough to handle all the ingredients. However, Sikong Yao did not raise this question, but chose to accept cultural surprise.

In Chinese cuisine, the blending of ingredients and ingredients is emphasized, and the flavor of the main ingredients is brought out by the use of auxiliary ingredients, while Western cuisine, including Japanese cuisine, pays more attention to the original flavor of the ingredients themselves, so the use of knives is also emphasized.

The dominant ideology of the Chinese personal feeling is that everything starts from people, pays attention to personal knife practice, and the quality of tools is placed in the second place, while Westerners and Japanese, tools are always the first, so they will use a lot of knives, various functions and various uses.

Someone once made a comparison, two people with the same ability, one person who used a Western-style knife for one year, and another person who used a Chinese-style kitchen knife after three years of knife work, the ingredients processed were the same. However, in terms of time, it is obviously faster than Chinese kitchen knives.

When it comes to fish, the average Chinese chef can basically complete all the processes with a kitchen knife, and if there are more, there are two knives, one for killing fish and the other for repairing fish. However, in Japanese knife work, there are many more to pay attention to, such as disemboweling, scaling, shaving, slicing fish, etc., to name a few.

However, whether it is good or bad, perhaps not only from a certain angle to consider, Chinese kitchen knives and Western knives can be passed on for a long time, there must be a reason for their existence.

However, if you want to talk about the reason why Japanese knife workers need so many knives, Sikong Yao seems to have thought of an answer because of the earlier wandering on the streets of Dotonbori, I saw a group of people watching together to watch a "Anglerfish Hanging Cutting Show".

After a wooden frame is erected, the anglerfish is suspended from the stand, and the chef uses a format knife to stand to handle the fish.

As one of the ingredients of Japanese people's ten-minute love, the handling of the fish is a major problem. The head of the anglerfish is particularly large and flat, the mouth is wide, the pelvic fin is short, and the tail fin is round-cut The anglerfish has two dorsal fins, the first dorsal fin is different from ordinary fish, it is composed of six independently separated fin spines, and the pectoral fin is very developed, and it is difficult to cut into many places, so special knives must be used. I'm afraid that when facing anglerfish, Chinese kitchen knives will be useless, and thinking about it, Sikong Yao can also understand why there are so many knives in Japanese cuisine.

Battlefield Hara Zemi handed Sikong Yao a piece of seaweed, this step is not without any points, just dip a little white vinegar in the position of the seaweed link to glue, so Sikong Yao can also complete it without any guidance.

Later, after the battlefield Hara Zemi taught Sikong Yao about different kinds of ingredients, such as grilled eel, smoked duck, red division, etc., how to stick to rice, he let Sikong Yao learn independently.

Then the battlefield Yuan Zejian slowly got up and said: "If you think it's almost over, just eat them all, this is your dinner, the dinner market of Renqian Flavor House is very busy, and it doesn't close until nine o'clock, you have to be mentally prepared, haha." ”

As soon as Sikong Yao heard that the dinner was actually the sushi he made, he hurriedly made two more green mango and eel and crab meat sushi, and at the same time responded: "Okay! I'm ready. (To be continued......)