"Why don't you use the mackerel from last time!" Keita suggested. It's been so long, and he still can't forget the charcoal-grilled mackerel made by Xu Qingsheng.

"Mackerel? I'm fine. When Kogoro Maeda heard the ingredient mackerel, a lot of related recipes flashed through his mind. However, in Maeda's Kogoro's mind, the closest thing to returning to the basics should be to make sashimi.

"I'm fine." Now that it's all here, Xu Qingsheng feels that it's better to compare it. It seems that this uncle is a very powerful guy, and it's good to try it out to understand how his level is.

"Great! I'm going to catch two fish and come back! Keita was a little excited, can he eat the grilled fish made by the great god again?

"No, no, don't bother." Kogoro Maeda took out the mackerel that had been alive for two days from his backpack and said, "I just have ready-made ones here, and SAO only has this point better, and the protection of the ingredients is perfect, as long as you put it in the backpack, the ingredients can always be kept fresh." ”

"Let's get started." Xu Qingsheng nodded, since there are ready-made ones, it also saves time to catch fish.

Two men came to the kitchen, followed by the others.

"Need spices? I have a lot of substitutes for condiments that exist in reality, and I can make the same flavor in this world as I do in reality. "Kogoro Maeda is very well prepared, after all, he specializes in cooking. And although Xu Qingsheng is also good at satisfying his appetite, after all, the first goal is to level up, and he will not have so much time to study.

"Thank you very much." Xu Qingsheng didn't refuse, he took a brief look at the condiments taken out by Kogoro Maeda, and knew that the ones he found were compared with the uncle in front of him, and they couldn't be put on the table at all, so it was better to use ready-made.

Hmm, do you still want to make charcoal-grilled mackerel? Looking at the mackerel that was still bouncing on the cutting board, Xu Qingsheng was a little worried. Although he is confident in charcoal-grilled mackerel, he will get tired of eating the same dish if he repeats it all the time, right? Why don't you change the cuisine?

On the other side, Kogoro Maeda has already started to move. I saw him put the mackerel on the cutting board with his hand, and used a knife to stun the fish that was still struggling, and soon, the fish no longer struggled, only the two gills and one together proved that it was still alive. Immediately afterwards, Maeda Kogoro took out another small knife and quickly removed the fish scales, and the whole process was like flowing water, so that the viewers couldn't help but feel pleasing to the eye, and what was even more rare was that in this process, the mackerel was always quietly asleep and did not wake up because of pain. Should it be said that the process was too quick and no pain was felt?

After removing the scales from the surface, the next step is to remove the internal organs and cut the flesh. The normal practice is to cut the fish from the beginning, and then cut it along the belly of the fish and cut the fish into two pieces. Kogoro Maeda, on the other hand, chose to maintain the integrity of the fish's body.

I saw Maeda Kogoro take out a smaller knife again and slowly stretched it out towards the fishtail.

Seeing this scene, Xu Qingsheng's eyes widened, is this to peel off the fish meat completely from the tail of the fish? !

That's right, that's exactly what Kogoro Maeda intended. Compared to this method, the normal method is too unchallenging, he is to peel the fish completely while the fish is still alive, but also to keep the body intact, this kind of cuisine is soulful, full of art.

For those who are obsessed with cooking, a successful dish is not only about the deliciousness, but also about the shape, aroma, and even the cooking process, which is an artistic process.

Kogoro Maeda carefully observed the lines of the fishtail, and finally found the location of the knife after careful observation.

First gently scratched a small opening, and then used a knife to peel off the whole fish from the fish bone, there is no other people's impression of the kind of sword light and sword shadow, brush brush to peel out the fish meat, but like a beginner, very careful, very careful to maintain the integrity of the fish. Only when you see the crystal fish bones, and there is not a trace of fish flesh stuck to them, will you understand that this is a real master!

Xu Qingsheng, who saw this scene, attached great importance to Kogoro Maeda. Sashimi is such a thing, the most important thing is the knife work, Maeda Kogoro seems to be a very ordinary knife work, but he can perfectly peel out the fish meat, which can only prove that this knife work has reached the level of perfection.

"I'm going to have to work hard!" Muttering in a low voice, Xu Qingsheng no longer paid attention to that side, but looked at the fish on his chopping board again. After thinking about it for a while, Xu Qingsheng had an idea.

I saw that Xu Qingsheng used the same technique as Maeda Kogoro to stun the fish, and then stabbed directly at the belly of the fish. Anyway, the food he wants to cook has nothing to do with the life or death of the fish, just clean the internal organs simply and rudely.

After doing this, clean the fish, take a pot from the backpack, fill it with water, throw the fish directly into the pot, and turn on the fire to let the pot go.

Is this going to boil fish soup? Maeda Kogoro's side was about to end, so he took the time to look at Xu Qingsheng's side, and couldn't help but be a little puzzled when he saw this set of operations.

Even if it's a soup, there's too much water, and there's no seasoning?

"Don't worry, there will be no problem!" As if seeing Maeda Kogoro's doubts, Xu Qingsheng said with a smile.

Hearing Xu Qingsheng say this, Kogoro Maeda suppressed the thoughts in his heart and concentrated on completing the final step - plating.

Plating is especially important for sashimi, although it does not affect the texture and taste. After all, no matter how good the knife is, the chef handles the ingredients beautifully, and it is a little monotonous to put them on the plate alone, so it is necessary to decorate them with some ingredients with the same characteristics.

Kogoro Maeda is naturally not a novice, so he quickly completed this step, serving the sauce that had been prepared for a long time, a mackerel sashimi, and it was done!

"It's amazing, it's done so quickly!" Keita looked at the mackerel on the plate, which was almost the same as when he was alive, and sighed: "It's the same as when you were alive!" ”

Then, Keita seemed to have discovered something, observed it closely, and then was shocked: "Fish, it will move!" ”

Others came around, really! The mackerel lying on the plate has its mouth closed one by one, as if it is struggling to return to the water.

"Don't worry, because the fish is still alive during the cooking process, the fish head can still do some instinctive movements." Kogoro Maeda was slightly proud. To be able to serve food before it dies is not only about speed, but also about minimizing the pain of the fish when peeling off the flesh, so that the fish does not struggle with fainting and makes people look as if they are still alive after they are served. And in the entire culinary world, there are only a handful of people who can do this.

"Why don't you try it first?" Xu Qingsheng said a little embarrassed: "I may have to wait for a long time." ”

"It's okay, just try it first." Kogoro Maeda nodded in understanding. Formal cooking competitions are time-limited, usually a few hours, and a sashimi can be made quickly, and if it is not eaten on the spot, it will affect the taste for a while.

Hearing Maeda Kogoro say this, everyone was no longer polite, and picked up chopsticks one after another and picked up a piece of fish.

"Hmm, that's thin!" Asuna held her chopsticks up to her eyes, and the pink flesh was so thin that it was almost transparent.

"Wow! This ......" Keita put the fish in his mouth, his eyes widened instantly, and then he was speechless. At this moment, the brain stopped thinking, and there were no words to describe this feeling, and there were only two words left in the subconscious - delicious!

The others reacted similarly, completely immersed in the deliciousness of the food.

Seeing everyone's reaction, Kogoro Maeda smiled with satisfaction. For a chef, being loved for his food and bringing happiness to diners is the best compliment to a chef.