Except for the hollow cylinder in the middle for the plates, the plate is surrounded by a thick steel shell.

"This is a sous vide cooker, which can also be used as a liquid nitrogen flash freezer, and the bottom is like a cooking stove, and the upper part of the cylinder is like a pot." After the thistle is finished, carefully set the cooking time and temperature on the machine.

Nagini chopped the thistle to adjust the temperature and started the machine and said, "Vacuum low temperature slow cooking, derived from the French sous-vide, meaning vacuum." It is a scientific study to find out the temperature range of the protein cells of each ingredient when heated and blasted, so as to calculate the best time to cook the food within the bursting temperature. ”

Nagi choke paused, and continued, "For example, when the egg is 62 degrees Celsius, the yolk and egg white are in the best condition, the softness and hardness of the two are the same, and the taste is the best, not soft and hard at the same time, and the protein is also preserved the most, which is delicious and nutritious." ”

Naginata: Point the thistle to the upper part of the sous-vide cooker. "If you look closely, air will be pumped inside the cylinder until it reaches a vacuum, and then there will be a sandwich inside the steel shell, which will be filled with water. According to the set temperature, the water will be heated to maintain a constant temperature, and the food will be slowly heated in a constant temperature environment, which can release the maximum amount of monosodium glutamate at the most suitable temperature, which is not only the most original taste, but also the best texture and nutrition. ”

Gu Bai was amazed, and through the precise control of scientific instruments, he simulated or even surpassed the chef's grasp of the cooking time, so as to grasp the most perfect point of the ingredients.

Kana Suzushiro elbowed her little head and asked, "This is the reason for low-temperature cooking, so why vacuum?" ”

Nagi thistle nodded, answering Kanai's question by saying, "Food cooked with traditional methods will lose 15%-20% of its weight, most of which is moisture in the food, and the food will get old; Experiments have shown that when using the sous-vide method to cook food, the water loss is only between 5% and 8%, and the food is particularly tender. ”

After answering the questions, Nagi continued, "The sous-vide method can reduce the loss of the original flavor of the ingredients, lock in moisture during the cooking process and prevent contamination of foreign flavors. At the same time, sous vide also prevents the growth of bacteria, allowing the material to absorb heat from water or steam more efficiently. It is important to have precise control of the temperature when cooking fish, meat and poultry. ”

Gu Bai and Suzudai Kana nodded again and again when they listened, this dish was finally completed, but they didn't expect Nagi to wave his hand and say, "The vacuum and low temperature time is very long, it takes about 1 hour, and it just so happens that we have made miso soup too."

"Huh?" Gu Bai almost sat on the ground with weak legs after hearing this, and there was still an hour before he could eat.

A perfect chef must first be a perfect foodie, desire is the driving force to move forward, and it is also appropriate for a chef.

But the boss of the thistle looked at Mei to quench his thirst, and then came to draw a salary from the bottom of the kettle, which is also the essence of the teacher.

Hit a stick, throw out a carrot and want to eat it? You'll have to give me another beating...

Kana Suzushiro also sighed, "Didn't you say that molecular cooking is fast?" Brother, it's not fast at all."

"Yes, it only takes 8 minutes to steam dumplings, and now I will be hungry for 1 hour" Gu Bai couldn't help but complain.

Nagi cut thistle at the heads of the two people, and one of them rewarded a pop chestnut, "You are here to learn cooking, and you are not a foodie who has paid." My portion of the dish sells at a sky-high price, and when you eat it one day, you will come and complain to me. ”

Nagi said thistle, turning and walking to the cooking table.

The two of them are really brothers and sisters, Gu Bai looked at Suzushiro Kana's innocent eyes, rubbed Suzudai Kana's head, and pulled Suzushiro Kana to follow.

Nagi thistle has prepared all the ingredients for miso soup, and the knife work and color of the ingredients on the table are a feast for the eyes, three pieces of silver-red fresh sea bream, white curdled tofu, soaked wakame, fished okra, and sliced white green onions.

Miso soup is Japan's 'national soup', so if you want to live in Yuanyue School Park, this soup, Gu Bai must go from ignorance to practice makes perfect, although Gu Bai can't get used to drinking this at all, the taste is really strong.

It is said that people have a stronger ability to learn when they are hungry, Gu Bai pricked up his ears and listened carefully to what Nagi Cutting Thistle said.

Nagi saw the two of them calm down and began to teach, "Miso soup is a Japanese dish made with sea bream, red and white radish, fish bones, miso, and other ingredients, and is divided into red miso and white miso. ”

Kana Suzushiro must have understood, and her little head nodded frequently.

Nagi thistle continues, "Miso, also known as soy bean paste, is made by fermenting soybeans with salt and different koji seeds. In Japan, miso is the most popular seasoning, and it can be used in soups, meat, and hot pot soups. Since miso is rich in protein, amino acids, and dietary fiber, regular consumption is good for health, and drinking miso soup can also warm up the stomach when the weather turns cold. ”

Sensing Gu Bai's puzzled expression, Nagi Cut Thistle thought about it carefully, it should be the red miso and white miso mentioned earlier, so he added, "Miso ferments for a longer time, and there is more salt added, and the taste is more salty, the red miso, and the white miso tastes lighter." The comparison between the two can be understood as follows: red miso is generally 'spicy miso', and white miso is 'sweet miso'. ”

Gu Bai nodded, his heart was full of gratitude, Nagi cut thistle was really detailed, Suzushiro Kana was next to him, Gu Bai still had a little bit of his brother's baggage, so he was embarrassed to ask, after all, miso soup is also common sense in Japanese life.

After seeing Gu Bai nodding, Nagi Che Ji affirmed that his guess was correct, so he deduced that Gu Bai must not be used to drinking miso soup, so how can he do it?

After that, you can go to the Far Moon School Park.,What about the person who lost my naginata-cut thistle.。 Especially in front of that old thing, I have to be more ruthless to you Gu Bai, this is also for your good.

Nagi cut thistle thought, the corner of his mouth Gu Bai couldn't see the side slightly, revealing a wicked smile, "Gu Bai, miso soup is very good for your body conditioning, light and nutritious, and the methods are also changeable, so for every meal in the future, you are responsible for making a pot of miso soup."

“？？？” Gu Bai was still grateful for the meticulousness and patience of Nagi Cutting Thistle just now, why did he suddenly start to go too far, before in the Xingping Restaurant, the demon father and son were like this, is there any law in the dark...

Nagi cut thistle looked at Gu Bai and didn't answer for a long time, knowing that he had guessed correctly, and asked in a cold voice, "Did you hear that?" ”

"Okay," Gu Bai nodded reluctantly.

It is true that some Japanese people are not used to miso soup, and Kana Suzushiro on the side also understood the reason, pouted and looked at Gu Bai distressedly.