After making the cherry blossom jelly, Sikong Yao was also satisfied, smiled without regrets, no longer participated in this lively discussion, turned around and entered the Renqian Flavor House, and poured himself a cup of black tea.

Muhua Kaiyeji has already left with Yae Sakura, and the cherry blossom jelly is gone, and the only thing that can be tasted is the black tea that still exudes warmth.

After a while, Battlefield Yuan Zemi and Battlefield Yuan Fengxue also came in, and at this time, Sikong Yao had already begun to pack his things.

Battlefield Hara Ze said regretfully: "Are you leaving?" ”

Sikong Yao nodded and said, "Well, the world is feasting all over the world, and it's not that I won't come back." ”

Battlefield Yuan Fengxue was quite reluctant in his heart, it was rare to find a person who could communicate with him about cooking, so how could he feel good in his heart?

Battlefield Hara Ze saw that he said, "At least you had dinner, right?" It's getting dark, too. ”

Sikong Yao sighed lightly, wanting to shirk it, but the battlefield Yuan Fengxue pleaded repeatedly: "At least try my cooking!" ”

Sikong Yao looked at the sincerity in the eyes of Yuan Fengxue on the battlefield, and finally his heart softened, and he compromised: "Okay, then it's good to have dinner." ”

Seeing that Battlefield Yuan Ze's face was a little relieved, he rolled up his sleeves and said, "Okay!" Tonight, let me give you a taste of my craft! ”

In order to give Sikong Yao a trip, the battlefield Yuan Ze saw that this meal can be said to have made a lot of money, and he actually bought a short-legged king crab comparable to the size of Sikong Yao, which is also one of the top ingredients in Japan, plus its huge size, it costs one hundred and thirty yuan for a catty, and this one costs more than five thousand, which made Sikong Yao stunned, although it is not that he has never seen a lot of money, but he feels that if the object is himself, he always feels that it is too wasteful.

But then Sikong Yao felt that why was it wasted, so that he actually let himself drop the price? When I think about it, I am even more happy to eat, the size of the king crab is huge and fat, so naturally it will not be so wasteful to take it whole to steam.

King crab is delicious, but all parts need to be properly prepared to bring out their flavor, especially the legs and shells. Crab legs are the most delicious thing about king crabs. The crab cover is rich in cream, but you can't eat it like you usually eat crabs, otherwise you will feel tired immediately. Its meat is delicious and has high nutritional value. It is a good way for the body to get the protein, minerals and other vitamins and trace elements it needs.

The meat of king crab is very firm and creamy, and the taste is even more refreshing, making people salivate when they look at it. The fat reserves in the carapace of king crab are also the richest among crabs, and cooking for a while can fully cook the fat, and the soup will taste more delicious.

Battlefield Hara sawami chopped a whole crab shell into pieces, and then took it to boil soup, this method is quite popular with Australians, cut the whole crab into several large pieces, directly cook it in clear soup, cook the crab out and eat, the delicious taste of the crab meat stuck to the shell is simply indescribable, every bite is so fulfilling! Eat almost and drink some soup. The soup is clear and goes well with the rich crab meat.

If the thick crab legs were made open, they would be able to be made into eight ways, but the battlefield Yuan Zemi naturally wouldn't just want to entertain Sikong Yao with a king crab, so he didn't make it a full crab feast.

The meat of the crab legs is cleanly shaved out by Battlefield Harasawami, then marinated, half baked over charcoal fire, half cooked in water, and made into a hand-rolled crab meat with a little teriyaki sauce. The rich fragrance exploded in an instant after taking a bite, making Sikong Yao couldn't help but eat two more.

The crab is made from the flesh of the crab, which is a Japanese dish named after the meat grilled over a fire. Depending on the region, there are different recipes and procedures.

Sukiyaki is also known as hoeyaki. It is said that it originated in ancient Japan, when farmers simply used the flat parts of iron tools such as hoes and plows that they could find at hand to barbecue meat on a fire in addition to their busy farming work.

However, of course, sukiyaki has long been more than just a simple barbecue on a simple iron vessel, and has not only become a representative dish for Japanese people to taste top-quality beef; Families usually have a time to gather or celebrate. I often carefully prepare for the family to enjoy.

However, the much-loved sukiyaki cuisine and method of cooking and cooking have always maintained a very simple and uncomplicated Japanese style, and it is full of the simple and refined spirit that is unique to Japanese cuisine.

The ingredients are mainly beef, shallots, vegetables, konjac, and tofu, and the sauces and procedures are different depending on the region.

For example, in Kansai, where the sauce was popular earlier, the sauce was generally not mixed first, but the beef was stir-fried in a pan with butter, then sprinkled with sugar, poured in soy sauce and cooked, and then added vegetables and other ingredients. Kanto-style sukiyaki is a sauce made by mixing soy sauce, sugar, mirin, and dashi stock in advance, and then boiling it with beef.

Sukiyaki's status in Japanese cuisine is a bit like eating turkey at Christmas in the West, where families gather around to eat sukiyaki at Christmas.

This is due to various influences such as Buddhism and Shinto, which led to the prohibition of the consumption of animal meat by Emperor Tenmu in 765 AD. During the Tokugawa shogunate, beef was generally not eaten, except for sickness and for sukiyaki to be eaten for a day worth celebrating. At that time, the ingredient of sukiyaki was chicken, so it was also called chicken sukiyaki. It wasn't until the Meiji era that "beef hot pot" began to appear in Tokyo, which is considered to be a representative dish of civilization and civilization, and this type of beef hot pot became popular, which is now known as sukiyaki.

The reason why it is also called hoe is because the iron plate is called hoe in Japanese, so sukiyaki is also called hoeyaki, and the soup base is divided into a refreshing Kanto flavor and a strong Kansai flavor, the former is based on bonito broth, and the latter is seasoned with soy sauce, sugar, and sweet cooking wine, so when eating, it should be dipped in raw egg juice, in addition to the cooling effect, it can also make the meat more tender and smooth.

For the Japanese, sukiyaki is a very authentic hometown dish that is used to entertain guests who value it very much.

The sukiyaki soup base with king crab meat is much more delicious than bonito stock, and although it has its own merits, it makes Sikong Yao feel more at ease than miso soup.

Battlefield Harasawami really knew this, so he specially bought this king crab to make soup.

There is no ramen sold in the house, and according to the personal opinion of Battlefield Harasawami, if you want to eat ramen, you naturally have to go to a ramen restaurant, but the house sells another kind of noodle, soba.

Often according to the proportion of buckwheat flour, buckwheat noodles can be divided into 10% buckwheat to 60% buckwheat. Add your favorite things such as potato, konjac, and kelp to your soba noodles to make them even more unique.

The name is also very simple, the one with kelp is called kombu soba, the one with sesame seeds is called sesame soba, and there are also tartare soba noodles with rich rutin.

According to the heat and coldness of the noodles, they are divided into cold noodles and hot noodles. The representative cold noodles are steamer soba noodles, sashpan soba noodles, etc.; Hot noodles include soba noodles in vegetarian soup, tempura soba noodles, and so on.

Sikong Yao picked the tempura soba noodles, the Arctic shellfish cut into a slice of suitable thickness, and after being fried in pulp clothes, you can eat it in one bite, and the umami comes with the aroma of fried clothes.

Although the name is simple, the soba itself is very particular, and the Japanese region is represented by Izumo soba and Shinshu soba.

The soba noodles are made of buckwheat, and the color is black, and the noodles are gluten and fragrant. Shinshu soba noodles are made from the premium buckwheat of the Shinshu area, and the noodles are full and fragrant.

Although the taste of Japanese cuisine is simple and the taste is impeccable, what Sikong Yao cares about the most is the steamed tea bowl made by Battlefield Hara Fengxue.

Chawanwan steamed eggs are actually Japanese-style steamed eggs, which can be regarded as a kind of Japanese-style snack. It may sound like a flowery head, but it is very simple, and in Japan, chawan-steamed dishes are quite famous, and they are one of the favorite dishes of Japanese cuisine for women and children. It is a romantic work that embodies the feel and artistic talent of a housewife, and it is also simple to make at home.

Specifically, the method is the same as that of ordinary steamed eggs, except that the container is made in a small teacup, and because most Japanese cuisine is a meal per person, the flavor of the dish contains the "taste of Japanese style", that is, it contains a typical Japanese bonito soup, which looks light but has a deep texture.

This delicate and small tea bowl steaming can be said to be right to Sikong Yao's appetite, and the steamed eggs are also added with crab meat, and the taste is even more charming.

When he was having a good time, the battlefield Yuan Zejian even took out his treasured soju, knowing that Sikong Yao was about to go away, he didn't have much persuasion, but he drank a Ning tincture and got drunk, as if expressing the emotions that had been suppressed in his heart for a long time.

Yuan Fengxue on the battlefield was even more drunk, and after drinking a few glasses with him, he fell asleep, Sikong Yao looked at the mess at the table, and had to let out a wry smile.

Although he was in a foreign country, he was not at ease at all, the father and son of the battlefield treated him quite well, although he couldn't talk about his heart-to-heart so far, but he was also very sincere, which made Sikong Yao feel a sense of warmth.

After drinking a glass of soju, Sikong Yao got up slowly, and he still had to leave after all, so he took advantage of the drunken time of the two fathers and sons to leave, saving them from being reluctant to give up when they were separated.

Sikong Yao turned off the hot stove of Sukiyaki, tightened the gas valve, and after checking it again, he tiptoed out of the Renqian Flavor House.

After Sikong Yao traveled far away, Yuan Ze saw that the battlefield Yuan Ze secretly sat up, laughed lightly, and immediately ate sukiyaki again.

The battlefield Yuan Fengxue was not drunk, and his eyes were already full of melancholy, and he didn't know when he would be able to meet each other.

Sikong Yao stretched, looked at the neon flashes, and took another step towards the future. (To be continued.) )