Perhaps because he gambled his life with Yang Huairen, Juntaro Koinu was also concentrating on handling his tuna, and he was not distracted by the audience's exclamations, and since returning to the main hall, he didn't look up at the other side. Pen, fun, and www.biquge.info

For a veteran foodie, to a certain extent, the requirements for food are more picky than ordinary people, and the degree of perfection is even more obsessive-compulsive.

It sounds like the same dish on both sides, fish tart, but under the name of the dish, there are hundreds of different flavors and textures depending on the ingredients.

Even if it is the same species of fish, or even the same fish, even a little more exaggerated, the same part of the same fish, the fish belly made is also rich in variation.

The tuna is a huge deep-sea fish that is the best swimmer in the ocean. It is said that an adult tuna can swim at a speed of 60 to 80 kilometers per hour, and the instantaneous burst speed can be doubled on this basis.

What's even more amazing is the endurance of tuna, which lives in the eastern Pacific Ocean, and can swim non-stop across the entire Pacific Ocean and appear in the western part of the Pacific Ocean.

Such a strong body comes from the strong muscles of the tuna's whole body. Tuna meat can be described as the equivalent of beef in land animal meat.

If the tuna meat is finely divided, the whole fish can be divided into more than 20 or even 30 different areas. In modern sashimi restaurants, the most general ones can be divided into three categories, which are naked, medium fat, and big fat.

The naked body contains very little fat, the taste is firm and sticky, the medium fat is slightly fatty, and the taste is smooth and fat.

And the piece that Juntaro Koinu took from the whole bluefin tuna is the fattest piece of fat on this expensive tuna, and it is also the part with the highest nutritional value and economic value, the front belly of the tuna.

If anyone thinks that freshly caught tuna is the best, then they are very wrong.

Every chef who is good at making fish tartley has his own unique perspective on how to handle the meat. It is true that some fish are fresher and more delicious, but the meat of a fish like tuna, when eaten at the beginning of fishing, will have a bitter taste, which is completely a violent practice.

The best way is to freeze the tuna immediately after it is caught, usually for three to four weeks before taking it out and eating it, and the whole process is equally complicated, otherwise it will affect the most delicious taste of tuna.

Juntaro Koina knows this well, and the fish has been eaten for almost a whole month from the time it was caught to this day.

In this month, the fish that was frozen in ice cubes did not freeze for a long time and become dehydrated, but after a month of freezing, this process called "cooking" in the mouth of chefs who are good at making fish in the kitchen, the creatine produced by the tuna during intense exercise, which is the source of the bitter taste of the tuna meat, is slowly decomposed.

At the same time, the myoglobin is completely preserved in the tight fish cells in the low temperature environment, while the water in the muscle is separated into a special network structure by the compact protein in the process of freezing and expanding.

When thawed quickly, the originally squeezed muscle protein stretches out, which makes the distribution of protein molecules more even, which invisibly increases the taste of the fish.

At the same time, the thawed fish must be eaten in a short time, otherwise, this evenly distributed structure of muscle protein is more likely to oxidize with oxygen when it comes into contact with air, thus releasing the original fishy smell, and it cannot be eaten raw.

Juntaro Inu prepared brine to thaw the forebelly of the tuna, poured the brine over the fish, and then rubbed the salt on the fish with his hands to absorb the ice cubes on the surface of the fish and the moisture precipitated from the fish.

The defrosting of the fish also depends on the chef's experience and the feeling of the fish. When Juntaro Inu's hands rubbed the tuna meat and felt that it was at its best, he immediately washed off the salt from the fish, then wrapped the fish in a clean cloth to further absorb the moisture from the surface of the fish.

Then he took out his Japanese kitchen knife, first removed the outermost layer of the belly of the fish, and then divided the remaining fish into several strips about four inches long, one inch wide, and half an inch high.

The last step is to cut the strips into fillets.

When it comes to superb knife work, the first thing that comes to mind for many people is to cut tofu, in which a chef in a white coat and a high hat cuts a piece of tofu into thin strips or carves it into a lifelike animal image.

It is true that this is a way to show good knife skills, but in the case of chefs, the simplest basic skills are the most exquisite knife skills.

A piece of fish belly meat strips, cut it into slices, require each slice to be one-tenth of an inch thick, not more or less, so that each piece of sashimi is like a twin, it sounds simple, and the vegetable dun has been cultivated for ten or eight years, I'm afraid not everyone can do it.

Juntaro Inu can become the first chef in the Japanese country, and it is not blown out. Every time he slashed, it was very accurate, and the sharp blade touched the flesh of the fish, as if it was falling naturally along the earth's gravity, and slowly fell, at this time, even the slightest vibration or swing back and forth of the blade would make the tip of the blade deviate from the original straight line.

He did achieve the unity of his eyes, hands, knives, and mind, and every slice of fish cut out was as if it were carved out of a mold.

When everything was cut, he took a deep breath and looked up.

When Juntaro the little dog looked confidently at Yang Huairen's side, he felt as if his whole body had been shocked, he couldn't believe his eyes, at this time, Yang Huairen had already divided a puffer fish and was cutting it into fish fillets.

Who doesn't know the delicacy of puffer fish, and in the Wa country, it is highly respected for the status of the first delicious puffer fish in the world.

Even those who dare to enjoy the delicious taste of fugu are worshipped as brave people with strong mental strength and courage.

Unfortunately, even though there were many nobles and samurai who dared to eat fugu, there were no skilled chefs who could slaughter it perfectly.

Every year, I don't know how many nobles and samurai of the Wa Kingdom lose their lives in vain to prove that they are brave. Juntaro's master, the little dog, was ashamed to apologize for being a poisoned puffer fish raw fish that caused poisoning.

So when he saw that the young Yang Huairen actually made puffer fish fish, all kinds of tastes came to his heart for a while, and he couldn't imagine that in the Great Song Dynasty, in addition to the North Kitchen God, who was good at knife work, there was another person who could perfectly slaughter a puffer fish.

Or, he may not have to wait for the two people's fish to be tasted by others to determine the winner, Yang Huairen is just an arrogant madman, he will die after trying the puffer fish raw fish he handles.