Holding the rattan pepper stinky mandarin fish on the table in the main hall, Jiang Yunfeng smiled at everyone and said, "Everyone eat first, I still have two dishes that are not good, Mrs. Wenxu is troublesome to start the ventilation system and central air conditioning in the kitchen." Wait a minute, the food I'm going to cook will stink. ”

"I'm done, clean the kitchen!" After reprimanding him, he swiped a few times on his mobile phone, and the roar of a blower was heard in the kitchen, and the violent air flow blew the kitchen door with a bang.

Jiang Yunfeng trotted back to the kitchen, poked his head out and said with a smile, "Everyone eat while it's hot, it won't taste good when it's bright." Don't worry, Mrs. Wenxu, I will wash the kitchen spotlessly. Ouch! As he was speaking, he was hit on the back of the head by the door fluttering back and forth, Jiang Yunfeng angrily closed the kitchen door and locked it inside.

"Tap! Boy, I can't spare you if you break it!! After roaring at the kitchen, Dayudo Wenxu shook his head helplessly, and said gently, "Don't worry about him, let's start dinner, let's move chopsticks." Miss Erina also tasted the boy's food. ”

"Uh... Okay, Mrs. Wenxu, please first... "Ravaged by the unforgettable 'fragrance' of the day, I felt that the toilet was full of fragrance, and the four boys postponed each other, although the disgusting smell has completely faded after cooking, exuding a refreshing fragrance that I have never smelled in my life until now, even Kohei Sojin, who has always been very confident in his talent for 'dark cuisine' and is very sure of his taste tolerance, did not dare to take the lead in using chopsticks. It can be seen that the leakage of 'biological and chemical weapons' during the day has left multiple shadows and psychological trauma on several older boys.

In the face of such embarrassing scenes, it is always necessary for a 'hero' character to step up. And this 'hero' is the usually taciturn Ibu Saki, the chopsticks have just touched the fish, and everyone finds that the fish is like a garlic clove in layers and spreads, and the cherry red and delicate fish meat exudes bursts of heat. Picked up the fish meat and dipped it in the soup, for the sake of safety, Ibu Sakyan also sniffed it carefully, and found that there was nothing abnormal except for the aroma of the fish and condiments, so he ate it with peace of mind.

The mandarin fish meat slowly melts on the tip of the tongue, and the delicious flavor fills the entire mouth. Ibu Satsumi trembled, and the chopsticks he was holding fell to the table. The medium-length purple hair exploded like electricity, revealing eyes that were rarely seen in ordinary times, and they were already round at the moment. Seeing that Ibu Saki Jun looked like he might lose his breath at any time, the roommates in Polestar Liao all threw down their jobs and got up and flew up, some pinched people, and some wanted to break Ibu Saki's mouth and buckle his throat to induce vomiting, and the scene was chaotic.

Megumi Tanastori, who is usually cowardly and has poor psychological quality, and is prone to nervousness, has a strong ability to deal with crises at this moment, and quickly arranges the division of labor. The others carried out emergency treatment in a unified manner, and they called the emergency hotline of Yuanyue Hospital. "That's it! You guys made too much fuss, Ibuzaki Jun is fine, he seems to have something to say. Damido Wenxu said calmly, picking up the fish meat and sending it to his mouth, muttering, "This taste。。。。。 How long has it been。。。。。 It should be almost 40 years... I wonder if he's okay? He picked up another piece of tofu and took a bite, falling into his deep memories.

After breaking free from everyone's unreliable first aid, Ibu Saki gasped. Kohei Soma asked with concern, "How is it?" Do you have a very nauseous feeling and should you go to the hospital? Ibu Satsumi waved his hand to indicate no. Marui Zenji, who was the worst devastated during the day and is still haggard, asked, "How does that taste?" Ibu Saki, who is usually taciturn, wants to find the right words in his mind to describe the taste of the most beautiful taste in the world, but the thesaurus is too poor. After dancing for a long time, I finally held out two words with a red face, delicious!

It is these two simple words that concisely summarize the characteristics of this rattan pepper stinky mandarin fish. Everyone saw that the Great Mido Fumio and Ibu Saki Jun had no abnormal reaction when they ate the fish, so they were relieved to try the exam. It doesn't matter if you don't eat it, as soon as the fish enters your mouth, people are completely confused. Everyone can see how disgusting the fish and those hairy tofu on the plate are before, just a simple fried and stewed, and a spoonful of hot oil. Except for a little dark soy sauce and two large spoons of cooking wine, there are no other seasonings, so that the two disgusting ingredients fade away the disgusting coat, showing the outside world their most gorgeous inside. Jiang Yunfeng is not a magician, but he has completed an earth-shattering reversal that the world's top magicians may not be able to accomplish.

After tasting both the fish and tofu, Kohei Soma compared it to his own proud work, 'Kohei Stir-fried Pork Return', and it was difficult to judge himself. Put down the dishes and chopsticks and ponder, how did Jiang Yunfeng do it to inspire the deliciousness of fish to such a point? After a long time, Sozhen-kun, who was puzzled, gave up thinking on his own and decided to leave this highly professional question to a professional person to answer, "Erina-chan, you can analyze it." Everyone wonders why such a stale fish can have a more delicious taste than fresh fish. ”

Erina Nagikiri didn't plan to answer Kohei Soma's question, but it can be seen that everyone else is looking at her expectantly, including Shinto Scarlet. So I chose to put it under the tail of the fish that no one had touched. When the tip of the chopsticks is gently pressed, the skin of the fish cracks, and the cherry pink flesh loses the restraint of the skin and naturally spreads out according to the texture like a garlic clove. Gripping and lifting, the flesh unexpectedly separates from the backbone. Erina Nagikiri looked at the watery, slippery, and full-colored fish. With a slight shake of the wrist, the meat of the fish also swings, which shows how tender it is.

Dip in the soup and gently open your lips. With a gentle touch of the tip of the tongue, the flesh of the fish dissolves between the tongue and the front teeth. The fragrance of ginger and garlic, the fragrance of green peppers, the spicy taste of millet, and the slight numbness of rattan peppers make Erina's weak body tremble involuntarily, fresh! Fragrant! Tender! Refreshing! These four words are enough to describe this delicious dish. Fresh and tender comes from the fact that during the salting process of mandarin fish, the fat and protein in the fish meat are degraded into polysaccharides and amino acids under the dual action of salt and fungus, so that the fish is prepared with the freshness and tenderness that fresh mandarin fish does not have.

Aroma and coolness are by-products of the degradation process of fish and tofu, and when processed at high temperatures, the foul-smelling ammonia is evaporated, leaving only alcohols in a free state, combined with the flavor of condiments to form a variety of aromatic alcohols, which is the source of the fragrance. As for the cool, stinky mandarin fish and edamame tofu, meat and beans are degraded into amino acids and polysaccharides with different tastes but double the amount, which are concentrated in the soup. In addition to the hotness of the chili pepper and the slight numbness of the 'finishing touch' rattan pepper, it dispelled the slight coolness of the late autumn night and warmed Erina Nagikiri's stomach, which was a little chilly because she didn't eat on time, and it was difficult to think about it.

Putting down the chopsticks, Erina Nagi organized the language and said, "Most of everyone's doubts focus on the fact that this fish is not fresh and Jiang Yunfeng has not sent other condiments during the cooking process, why is it still so delicious." First of all, the fish used in this dish is called stinky mandarin fish, which is the characteristic raw material of the eight major cuisines of China, the fresh mandarin fish is slaughtered immediately after leaving the water, and the salt and spices are marinated in a sealed wooden barrel for a week, and the source of its deliciousness is the amino acids and sugars produced by the degradation of fat and protein in the fish during the marinating process, and the same is true for tofu. Since the salting process is carried out in an environment with salt, the salt has penetrated deeply into the fish meat over time, so Jiang Yunfeng did not put salt in the cooking process. ”

Erina Nagikiri picked up the chopsticks again, found a few blackened peppercorns in Kohei Sojin's proud work, and then picked up a few green rattan peppers from the fish, put them in a small dish and showed them to everyone, saying, "There is another secret, this is it." These are the things that have been charred and blackened by Kohei-kun's cooking, called Sichuan peppercorns. It is an indispensable basic seasoning for Sichuan cuisine. Then he handed the small plate to Xinhu Scarlet Shazi and motioned to her, who was proficient in Chinese medicine, to explain.

The crimson sand who took the dish explained, "Sichuan peppercorns, brownish-red, numb, and hot." Putting too much into the dish will affect the taste of the dish and make people feel hot and heartburning. According to the theory of traditional Chinese medicine, people with yin deficiency and fire should avoid eating. And this green is called rattan pepper, although it is also a spicy and heavy mouth, but it is essentially different from pepper oil. Rattan pepper is docile and smooth, not arrogant or impatient. The amount of oil is large and has a special fragrance. When the dosage is large, it will not cause other adverse reactions to the human body except for the heavy numbness smell. ”

Erina Nagikiri raised her hand to signal that the scarlet sand could stop, and then said, "So, the finishing touch of this rattan pepper stinky mandarin fish lies in the use of rattan peppers, which stimulates everyone's appetite with the spicy millet pepper mixed with the slight numbness of rattan pepper without everyone noticing." ”

"Oh~" After enlightenment, Kohei Chuangzhen was more concerned about the gap between himself and Jiang Yunfeng, so he asked, "Then who is more delicious, Ah Feng's cuisine or my proud work?" ”

Erina Nagikiri smiled disdainfully and asked rhetorically, "Kohei Soma, do you think it's comparable?" ”。。。。 (To be continued)