The next morning, Gu Bai got up early, the first day at Boss Ji's house still had to be diligent, after a simple wash, Gu Bai pushed open the door.

Next door is Jianai's room, yesterday Jianai ran for a day like himself, he should rest more today, looked at the time, 6 o'clock in the morning, the bottle of essence in the evening has some effect, Gu Bai feels in good spirits.

Gu Bai went down the stairs to the first floor, and Nagi Cut Thistle was already eating breakfast on the dining table, simple milk and toast bread and poached eggs.

Hearing the sound of going downstairs, Nagi Ji put down the newspaper in his hand and looked back, "It's very early, Gu Bai." ”

Gu Bai nodded and greeted Nagi Thistle, and sat down at the dining table, "Teacher, what are the arrangements for today?" ”

Saying that, Gu Bai was not polite, although it was a simple breakfast, but the jam prepared for the bread was really varied, and he was not picky about this, so he casually smeared some applesauce and ate it.

Nagini cut thistle has almost eaten, looked at Gu Bai and said, "There are company matters to deal with in the morning, I will ask Nick to drive to pick you and Jianai in the afternoon, and then we will talk about the arrangement"

Nagi cut thistle got up and picked up the suit, and said, "I'll leave first in the morning, the ingredients prepared yesterday are still in the refrigerator, and I will put the remaining 7 recipes in the kitchen, which is your homework today, and it will be completed in two days, and then there will be other arrangements, and the ingredients are not enough to go directly to Butler Nick." ”

"No problem" Gu Bai nodded, got up and watched the thistle go out.

After the nagini thistle left, Gu Bai was not idle, he went to the kitchen and picked up the recipe left by the nagini thistle, there were 7 copies of the recipe, each of which was packaged with a delicate cover, Gu Bai took a copy and returned to the table to read it first, anyway, you have to learn it, and you don't have to pick the order.

This is a recipe for a donburi and a traditional Japanese dish called 'eel rice'.

As long as you walk into a Japanese restaurant and flip through the menu, the main food column is definitely eel rice. Eel rice originated in Japan, where the Japanese have a penchant for topping rice with garnishes. The eel rice bowl, which has been handed down since the beginning of the Edo period, is arguably one of the most classic rice bowls in Japan.

Gu Bai nodded, the recipe prepared by Boss Ji was very down-to-earth, and there was also a simple introduction to eel rice on the recipe, so he looked at it attentively at the moment.

In Japanese cuisine, the eel used in eel rice is freshwater eel, conger eel, or gray moray eel, and there are a few other varieties, but these three categories are relatively the most frequent. And this eel rice prepared by the nagini thistle is the most common freshwater eel.

However, Gu Bai's face darkened when he saw this, this recipe mentions a variety of common rice bowls, and it is much more efficient to compare learning than to train a single type of cooking, but in this eel rice, Nagi cut thistle clearly stated the learning requirements, dealing with all kinds of eels...

This is a bit of a pit, there are 3 kinds of eels listed by the nagini thistle, and a message was written to Gu Bai, in addition to these three kinds of eels, the subsequent assessment will immediately take out different varieties of eels as halberd topics.

These three kinds of eels are freshwater eels, star eels and gray moray eels, Gu Bai continued to look at the introduction.

Freshwater eel is the most commonly used eel ingredient in Japanese cuisine, and the most common method is kabayaki eel, which is made and served on the rice table to become the eel rice we commonly see. Conger eel, on the other hand, is usually used for sushi or tempura, as well as rice bowls. Grey moray eels do not appear very frequently because they are difficult to handle and test the skill of chefs.

Is this what you have to learn in two days, Gu Bai has no extra mind to watch Chazuke, just the topic of the ingredient of eel, if you want to study it, you may not be able to pass the test in a week, and now the time left by Nagi thistle for Gu Bai may be a luxury for a day.

Gu Bai unconsciously bit the toast bread while watching intently, and before he knew it, an hour had passed, and the toast in his hand had only bitten half of it.

"Brother, it's early" Kana Suzuyo walked down the stairs and looked at the table with full attention, not noticing Gu Bai who was going downstairs at all, and called in a low voice.

Gu Bai came back to his senses, got up and pulled out a chair for Jianai, beckoned Jianai to eat toast, and then went into the kitchen to heat up the milk and brought it out.

Kana Suzushiro squinted, and during the time Gu Bai entered the kitchen, he had already seen the eel recipe on the table, "Brother, are you going to make eels today?" ”

Gu Bai nodded and returned to his seat, "Jianai, do you have any experience in making eel rice?" ”

Kana Suzushiro shook her head, "The simplest eel rice has been made, but I haven't studied it carefully, does my brother have any doubts?" ”

Gu Bai pointed to the text on the recipe and said, "The recipe says that grilled eel is divided into two different methods, Kanto and Kansai, is there any difference?" ”

Kana Suzudai looked at Gu Bai's fingers and said, "Brother, there is a food library on the first floor of the teacher's house, let's go in and check it together after breakfast."

Gu Bai's eyes lit up when he heard this, the naginata thistle major was really second to none, which was basically the standard configuration of the school.

While Gu Bai was eating, he read the introduction at a glance and ten lines, and Kana Suzushiro only cut the toast, and the two of them ate quickly.

Shaking the jade bell, Suzudai Kana took Gu Bai to the data room on the first floor.

"The categories of ingredients here are divided according to the cuisine region, for example, the nearest row of areas to enter the door is the Japanese food area," Kana Suzushiro said as she walked to the bookshelf with Gu Bai.

Gu Bai raised his head, the bookshelves on the 5th floor from top to bottom were full of ingredients and materials, each of which was a simple white frosted book cover, and the side of the book seemed to be the name of the ingredients written by Nagi Thistle himself.

Seeing this, Gu Bai looked back again, there were more than 10 bookshelves like this, and he was once again shocked by the professional quality of Nagi Thistle, which can be called a scholar and a scientist.

Kana Suzushiro looked for her eyes on the bookshelf, "Brother here, this row is seafood"

Gu Bai came back to his senses, looked at the place where Jianai was pointing, and took out a book with eel written on the side, the book was very thin, only about 20 pages.

Open the book, you can see that it is basically a record made by Nagi thistle, there are cut-out stickers, there are notes on one side of the text, Gu Bai's heart suddenly calmed down, this book has Nagi Thistle's persistence and original intention of cooking, I can't help but ask, "Are these all written by the teacher himself?" ”

"Let's go to the study and talk," Suzushiro Kana took Gu Bai's hand.

Walking out of the reference room, next door is the study, very casual sofas, cushions, support frames, next to a special beverage and food mixing area, the morning sun shines through the floor-to-ceiling windows.

The two of them found a sofa to lean on it, and Kana Suzushiro also pulled out a book in her hand at some point, "This is what Kana put on the shelf at the door of the study before, and I haven't finished reading it yet." ”

Seeing Gu Bai nodded, Kana Suzushiro continued, "Most of the materials should be sorted out by the teacher himself, and among the hundreds of materials I have seen in the reference room, only more than 10 should be sorted out by others, and the notes are different." ”

This is not easy, freezing three feet is not a day's cold, to collect the whole room of food materials is by no means overnight, this should be a habit of the thistle, every time you see a new ingredient will be researched and sorted, added in, to now has gathered sand into a tower, converging the city river.

Standing on the shoulder of the Nagi thistle, maybe his eyes will also follow the Nagi thistle to the whole world, Gu Bai thought in his heart.

"Jianai, let's eat eel rice at noon, we have to speed up, the teacher asked me to read these 7 recipes in two days, and I have to apply what I have learned," Gu Bai said.

Kana Suzushiro opened her mouth in surprise, "Two days, 7 recipes?" Kanai only learns one ingredient every day, brother, you are too powerful. ”

Gu Bai smiled bitterly, hoping that his previous accumulation could have some effect.

More than an hour later, Gu Bai had already looked at the 20 pages of ingredient information, and decided to try the recipe left by the nagini thistle, "Jianai, I want to try it, do you want to try it?" ”

Kana Suzushiro put the book away, nodded and followed Gu Bai to the kitchen.

Gu Bai looked at the fresh eel that he had prepared today and looked at it carefully.

This eel is huge, far more than 1 catty, should be more than 2 catties, that is undoubtedly the Kanto practice, the ingredients are written in detail on the 'Kansai method is to cut the eel from the abdomen, grilled directly, this way out of the eel crispy outside and tender inside, the meat is elastic, because this method is not very suitable for large eels, so usually only about 1 catty of small eels. ’

Therefore, there is no doubt that it is the Kanto practice, in view of the custom of the Kanto samurai to "commit suicide by disembowelment", so they chose to handle the eel with their backs, and the Kanto method is to steam it first and then grill it, so that the eel is extremely soft, and the sauce is relatively rich and the color is darker.

Compared with Kansai's practice, Gu Bai also appreciates Kanto more, on the one hand, Kansai still uses traditional charcoal fire, which is a hidden danger to health. Of course, Kansai's approach is aimed at crunchyness, and there is nothing wrong with that.

There are several factors that determine the quality of the eel itself, but the first is the time of year, which is known locally as the "Toyo Tsuki Day" in Japan, which is considered to be the fattest day for eels.

This is actually similar to some ancient calendar methods in Huaxia, which Gu Bai learned in the course arranged by his family when he was a child.

The ancients distinguished the world and seasonal changes by the five elements of "wood, fire, earth, metal, and water", with wood in spring, fire in summer, gold in autumn, and water in winter. The rest of the soil is placed in the eighteen days before the end of each season, and is called "soil use".

Therefore, there are four rounds of "soil use" period in one year, which is conducive to the smooth transition of the two seasons.

The eighteen days of "earth" are reincarnated according to the units of the zodiac, so the "ugly day" sometimes appears once and sometimes twice in these eighteen days. The first occurrence of the "ugly day" during the "soil use" period is called the "ugly day of the earth", and if it appears for the second time, it is called the "second ugly".