Kohei Chuangzhen took out the white headband from his arms and pierced it to his forehead, his eyes were sharp and his technique was decisive. The sweetfish caught in the valley bay in the afternoon are picked up from the basin, and it is late autumn, when the freshwater fish are plump. Each of the sweetfish in the wooden basin is more than 50cm, weighs more than 400 grams, the back scales and fins are pale yellow, and the abdominal scales are snow-white. Kohei Soma pressed the fish on the cutting board with his left hand, and quickly pulled out the blade bag from his knife box with his right hand. Cut along the gills of the fish, and cut off the spine of the ayu with the force of the wrist, and the ayu, who was still struggling violently, suddenly calmed down.

But Xingping Chuangzhen knows that the race with time has now officially begun. After the spine is cut off, the original delicate and firm taste of the sweetfish will decrease at an unimaginable rate, and the meat will be soft after one hour, and after three hours, it will become smooth and loose, and the next day it will feel like a lifetime away. In other words, the product must be completed and delivered to the guests when the umami and texture have reached their peak of balance. Then, there are only 30 minutes left, and I have to prepare the wasabi and spicy radish puree to accompany the meal, which is very rushed. There was no room for Xingping Chuangzhen to hesitate, and he cut off the head of the fish with a horizontal pull, and cut the belly of the fish with a flat knife. After removing the internal organs, the blood stains are rinsed under the faucet, and in order not to destroy the delicate taste of the fish, Chuangzhen can only use his own hands to separate the fish from the vertebrae little by little. It has been 18 minutes since the three sweetfish were processed. Kohei Soma wiped the sweat oozing from his forehead, washed and dried the blade and put it back in the knife case, pulled out the slender willow blade, soaked the blade with well water, and then wiped it with a towel until the blade shone his eyes as sharp as the tip of the blade. The left hand holds down the clean sweetfish meat on the board, the right hand holds the willow blade lightly, the tip of the blade contacts the board and emits a pleasant dragon roaring sound, the thin as the cicada wings are neatly placed in the side of the black gold lacquer plate, after cutting the yusheng, Chuangzhen will hand the willow blade on the water surface of the wooden basin and slash it, divide the moonlight reflection in the basin into two, wipe the clean knife body into the knife box, and then put the freshly ground wasabi puree and spicy radish puree on the side of the plate, the thin soy sauce is gently poured on the spicy radish puree, and it is done! It takes exactly 25 minutes.

After the proprietress took away the yusheng, Kohei Chuangzhen pulled down the headband and let out a long breath, and glanced at Ye Shan Liang, who was still stirring the soup pot, provocatively. Ye Shan Liang, who was holding the taste plate, smiled indifferently, pinched several spice powders and added them to the soup pot. In an instant, the rich aroma of the exotic South Asian style hit the entire kitchen like a mountain of mountains, and everyone stopped what they were doing in surprise, immersed in the sea of fragrance.

In the high-end box 'maple room', the proprietress took down the 'eight inches', presented the sweetfish sashimi of Chuangzhenjun, leaned over and said, "The third 'Xiangfu', please use it slowly." Just as she was about to leave the room, Erina Nagikiri said with a noble but calm tone, "Boss, can you present all the rest of the dishes?" ”

"Yes, please wait." After answering, he exited the room.

Erina Nagikiri turned her head and looked at the sashimi, the flesh was full of color and juice. Years of tasting experience told her that it took no more than 30 minutes for this sweetfish to be scooped up from the water, slaughtered, knifed, and plated before it was presented to her. The moment she picked up the sashimi with chopsticks, the feeling of the fish being tight made Erina smile at the corner of her mouth. "What's wrong? Erina-sama, doesn't sashimi match your appetite? Shinto Scarlet asked nervously.

"No, I just didn't expect to meet a sashimi master in this kind of small mountain shop."

"Huh?" Scarlet Sand was confused.

"Hmm~~~ delicious... Alice swallowed the sashimi and took over the topic, "Scarlet sand, you can taste it yourself." Scarlet Sand was suspicious and sent the sashimi into the sandalwood mouth. Fish!! Fresh and fatty fish!! Still beating on the tip of your tongue! The meat is extremely delicate and firm, and the river water is only at room temperature in late autumn. "Uh-huh~~~~~~" Scarlet Sand's body slumped uncontrollably, as if it felt like a fish was swimming in her body. "Why... Why? It's just simple sashimi. ”

"Hmph~" Erina replied with a chuckle, "Because the separation of the fish meat and the fish bones is not squeezed out with a knife, but a little by little with the fingers, so the fish meat is preserved as a whole, and the final cutting liquid is according to the direction of the meat fibers, and the overall time from the state of the raw materials to the plate and serving does not exceed 30 minutes, and the temperature of the river water is maintained, so you can taste such a perfect master's handiwork of scarlet sand." ”

------------------------------------------------ the dividing line of the kitchen--------------------------------------------------

The proprietress returned to the kitchen and said loudly, "If you want to present the rest of the dishes at once, please leave it to you!!"

"Oh!!" Everyone loudly echoed and brought out their own dishes. Seeing this situation, Jiang Yunfeng smiled at the proprietress and said, "The dessert I made for tonight is more special, and the guests need to eat it as soon as possible, otherwise it will affect the taste after a long time, the proprietress you will serve their dishes first, and I will start making them now, so as to ensure that the guests will appear on the table after eating the last dish!" ”

"Okay, then I'll trouble you!" After the proprietress finished speaking, she picked up the tray and left. Jiang Yunfeng took out his mobile phone, clicked on the music software, and put it on the cooking table, and the recent anime songs sounded in the kitchen.

After sprinkling a layer of flour on the countertop, Jiang Yunfeng said 7 piles of high-gluten flour in turn, respectively with milk with condensed milk, grape juice, green apple juice, mango juice, watermelon juice, orange juice, blueberry juice, 7 piles of flour on the table and seven colors of dough wrapped in plastic wrap and placed it to wake up for a short time, after freeing his hands, Jiang Yunfeng took the big pan and put it on the stove, poured an appropriate amount of water into the pot, poured white sugar and maltose into the pot in a one-to-one ratio to boil syrup, raised his head and found that all the people were watching him. Jiang Yunfeng smiled bitterly and said, "Don't... Don't look at me like that... I'm going to be embarrassed... ”

"Cut~ Your face is as thick as the soles of your shoes, and you will be embarrassed?" Kohei Sojin crossed his arms, and it was like it if he wasn't careful. "Hmm~ I feel the same way!" Everyone nodded. Jiang Yunfeng compared two middle fingers to Chuangzhen, then pointed to the oil pot that had just finished frying tempura not far away, and said to Daigo Aoki and Shoji Sato, "Aoki, Sato." You help me heat up the pan of the fried tempura you just made... Rest assured... I made a lot of portions, and everyone will eat them later... I promise it won't be like the last barbecue!! ”

After talking about it, after begging the two of them, after calculating the time, Jiang Yunfeng removed the plastic wrap of the seven-color dough, rolled it into a dough, and cut it into small strips with a knife. Sprinkle the corn flour and put it in front of the oil pot, turn around and say to Kohei Chuangzhen, "Chuangzhen, you go and help me look at the syrup, be careful not to paste the bottom, otherwise the whole pot of syrup will be back." Boiled until the chopsticks are inserted and lifted, and the silk can be pulled out, and then call me. ”

"Okay."

"Xiaohui, please help me wash some fresh wild grapes, no need to peel them, well, just wash them and control the excess moisture."

"Okay, Jiang Jun."

Putting his hand on the oil pot and feeling that the oil temperature had reached 7 percent hot, Jiang Yunfeng smiled slightly, and said to the onlookers, "The oil temperature is enough, I want to start frying, I will feel distressed if the girl is splashed, and the man deserves to be splashed." So stay away! "Stir the seven-color noodles with your hands to evenly stick to the corn flour to avoid sticking, divide them into three times and fry all the noodles, pinch one and taste it, it is crispy and delicious.

At this time, Kohei Sojina's brandished chopsticks shouted, "Ah Feng! Syrup is OK! Megumi Tando also handed over the wild grapes that controlled the moisture. Jiang Yunfeng took the wild grapes, picked up the fried noodles, said thank you, and rushed back to Chuangzhen's side. Taking over the control of the pan, my little finger dipped it in the syrup and tasted it, the sweetness was just right. Pour all the noodles and wild grapes into the pot together, and stir well with a spatula to make the noodles and wild grapes fully stick to the syrup, so as not to fall apart when they are cooled and formed.

Remove the pan from the heat and place on crushed ice to allow it to cool down quickly, the spatula is gently flattened and the syrup begins to harden. Jiang Yunfeng grilled a kitchen knife with a fire, easily cut a whole piece of dessert into small pieces, picked out the three best ones and put them on the plate, and put a small tender mint leaf on the side of the plate as a decoration. The rest was pushed in front of everyone, and before they could speak, the pan was empty.

Jiang Yunfeng"。。。。。。。。 ”

The proprietress hurried back to the kitchen. He asked, "What happened to the last 'water thing'?" Guest.... ”

Three plates of noodles of seven colors, a cuboid dessert wrapped in syrup, were pushed in front of the proprietress "This is my special 'colorful shaqima' tonight... ”