And for adding first and adding later, next to it is a note of naginagi thistle 'Mirin's properties of constricting protein'.

"Brother, what does this mean?" Kana Suzushiro asked.

Gu Bai slowly explained, "There is still a lot of protein in meat, if you add mirin too early, the protein will be tightened, and the meat will become hard, so barbecue meat like eel that needs to be soft can be added a little later to delay the denaturation of protein inside the food, increase the water retention of food, prevent food from being crushed and deformed, and maintain the beautiful shape of food."

In terms of data, Nagi thistle also recorded that using mirin instead of salad oil in curry rice or fried rice can not only make the rice grains evenly increase the luster, but also make the taste more elastic.

Braised dishes are also available....

It can be seen that many of the entries are added later, although the notes are trivial, but they are all shining points of thinking one by one.

Putting the information back in its place, Gu Bai returned to the kitchen again, the sauce of eel rice is the soul of the whole dish, and many Japanese restaurants famous for eel rice have ancestral homemade sauces that are difficult to buy as the soul of the town. Step by step, Gu Bai adjusted the most traditional sauce with his hands, and then made his own modifications after tasting the taste of eel rice.

Mirin, sake, soy sauce, a teaspoon of vinegar, and a little stirring are the simplest eel sauce.

The eel sauce was put in a pot and boiled over low heat, Gu Bai took a small piece of eel and chopped it into minced meat, added it to the pot and boiled it together. The freshly boiled eel sauce is not sticky, dark in color, and has a very pronounced sweetness, which is especially appealing with the umami of some eel.

Gu Bai scooped out most of the sauce, leaving a small amount and changing it to medium heat to reduce the sauce, and the caramel-colored sauce was used to spread on the eel and bake.

Then there is the rice, as the name suggests, the rice should shine in the sauce with an attractive luster, the softness should be able to set off the eel, not too independent in the mouth and not lose its personality, and the simple and soft texture in the fine chewing to balance the game of the eel, this recipe is the top of the eel rice.

The rice provided by the naginagi thistle is Koshihikari rice, and it is undoubtedly the best new rice, the biggest feature of the new rice is that it has the strongest glutinous rice fragrance, and the rice or porridge made with the new rice can smell the unique aroma of the rice, and the rice grains are crystal full, sticky but do not lose their chewiness.

Bai Juyi in "Self-Singing Old Body to Show Family Members": "The porridge tastes new rice, and the robe is warm." It is said that the porridge made of new rice has a fresh fragrance of rice and an endless aftertaste.

Rice alone is not enough to make diners feel the charm of eel rice, so they usually choose whole grains as a pairing, and the quainoa is the choice for Kabayaki eel quinoa rice.

The reddish-purple color of quinoa wheat ears resembles sorghum ears, and its value is to lower cholesterol and provide a large amount of fiber to regulate blood sugar, so for a solid dish with high protein and high cholesterol such as eel rice, it can be said that it is a conscientious match for diners who think carefully and from the perspective of diners.

Gu Bai also knew that quinoa had another effect... That is to help you conceive, rich in iron, calcium, magnesium, potassium and other mineral elements are very helpful to your health during the preparation for pregnancy, and rich in vitamin E and folic acid are also beneficial to growth and development.

Eating healthy is a must-have for chefs, and it is easy for diners to appreciate it.

Gu Bai neatly soaked the rice, put it in the rice steamer, and freed his hands to process the marinated eel.

There is a smokeless charcoal grill in the kitchen, and the data has an evaluation of 'killing eels for three years, skewering eels for eight years, and roasting eels for a lifetime', which shows that grilled eels are the most important step in the whole eel cooking.

For the grasp of the heat, Gu Bai did not have any waves in his eyes, there was a whole year, Gu Bai had a special meal every day, that is, soup or barbecue, this is hard homework, every week the elders of the family will personally guide Gu Bai, the fire is a lifelong thing, until now, Gu Bai still remembers the words that the elders taught Gu Bai, "You treat the fire as a friend, and the fire will provide you with the most perfect food." ”

The most boring training is to grill meat, regardless of how perfect the meat is roasted, the requirements are very simple, a whole cow, according to your own understanding, is divided into 10 parts, each part must be grilled.

On the first day, all charred, charred as charcoal, and hard in the mouth and unable to chew; The next day's requirements are to roast normally, and every part of the roasted beef is cooked at 8 minutes; On the third day, the 10 parts that are separated should be listed according to your own understanding, from 1 to 10 mature.

That was the lesson that Gu Bai remembered the most about the fire, when the flame was lit, and the temperature of the outer flame was attached to the meat to make a 'zizi' sound, the fire baked the food, and it also scorched Gu Bai's heart. From the nervousness at the beginning, sweating like rain all over his body, to the heart like Mount Tai and as steady as a bronze bell, Gu Bai's heart was already burning with an inextinguishable fire.

The elders said that the fire in the heart is clearer than the fire that looks with the naked eye, and the light and heat from the bottom of the heart, every level of the outer flame, the inner flame, and the flame heart flame are comprehended, and only to such a point can it be counted as the threshold of fire.

Set up the smokeless charcoal oven, turn on the switch, and the blue flame core emerges from the furnace, followed by the brightest part of the flame, the inner flame, and finally the bright yellow completely burning outer flame.

Gu Bai evenly brushed the sauce on the eel skin with a sauce brush, which is the most critical part of the eel, and it is also the surface that the heat focuses on. If you grill too much, you will lose your sebum, and if you don't grill too much, you will have a fishy smell, so you can put the eel on a barbed wire fence and grill it.

There was a stark contrast between the rising flames and Gu Bai's calm heart, and when you let go of all fear and look at the flames, you would cultivate a sense of fire.

Occasionally, a drop or two of sauce drips onto the charcoal fire, and there is a slight squeaky pop, and the surface of the eel gradually oozes oil, and the golden oil mixes with the sauce, and the flavored caramel color gradually emerges.

Mirin, sake, soy sauce and baked eel meat aroma are mixed together to make the whole eel sauce complete, at this time, Gu Bai slightly dropped a few drops of vinegar, which will not expose the obvious acetic acid, and the vinegar flavor is covered by soy sauce and sweetness, and it is the best time for the skin to open the meat.

Turn, wait, turn again, wait again, charcoal crackling...

It still needs to wait for a while, when a piece of fish skin bursts with the flames, Gu Bai's eyes are condensed, it is this time, extinguish the flame of the smokeless carbon road, use the residual temperature to maintain the temperature of the eel meat, and then sprinkle a pinch of cooked white sesame seeds, Gu Bai turned to look at the rice.

The softness of the rice is no worse than that of the eel, and the just right softness can bring out the unique taste of the eel, which does not steal the limelight of the eel in the mouth, and does not lose the nature of the rice grains.

Gu Bai chose a dark red lacquerware according to the information, scooped in the fragrant rice as the base, and then grilled the eel meat that exudes an attractive heat, and then poured the eel sauce that is slightly cooled and the temperature is just right for the entrance, and the eel sauce is completely poured down from the previous spoonful of the eel, and the three flavors of salty, sweet and fresh meet on the top layer of the rice...

The dark red color of lacquerware and the bright golden color of the eel make a bowl of eel rice that can be very ordinary instantly become a wonderful work of art.

When Gu Bai put the whole eel rice on the plate, Kana Suzushiro could still clearly smell a clear smoke and fire.

Kanto style eel rice, the body of the fish is charred and crispy, and the inside is full and juicy, Suzushiro Kana tasted it, the eel meat is extremely elastic in the mouth, and the sauce is salty and rich, making people feel like they are rejuvenated all at once.

"Brother, it's not bad," Kana Suzushiro said as she nodded, eating.

Gu Bai took a bite with chopsticks, eel rice must be eaten with eel, rice, and sauce to taste the mystery.

Gu Bai chewed slowly, didn't say a word, and frowned slightly, "Jianai, there's a big problem, I think you should be able to eat obvious flaws, the problem is too big." ”

Kana Suzushiro set up another piece of eel meat, looked at the eel meat on the chopsticks and said, "Brother, the eel meat is very well grilled, and it was already good for the first time." ”

Gu Bai nodded, "I know Jianai, but if this eel rice is 100 points, how many points will you score, there is no emotion, just the identity of the judge." ”

Seeing Gu Bai's serious appearance, Kana Suzuyo lowered her head and was silent for a while, then raised her head and bowed her head slightly and said "0 points"

Sure enough, like himself, Gu Bai said, "I am also 0 points, this eel rice is nothing remarkable compared to the eel rice of any small shop on the street, except that when it is served to the judges, it is already tolerant of the judges to be able to eat the next bite." ”

Gu Bai paused and continued, "And flaws, I think you know better than me, we are still learning, so the sooner any flaws are exposed, the better." ”

Kana Suzushiro understood what her brother meant, and no longer hesitated, put a piece of eel in her mouth and chewed it carefully, closed her eyes for a long time, and said, "First of all, the most fatal mistake, the eel meat is delicious, but the flavor of the sauce only stays on the surface, and it does not melt into it at all." Then there is also a problem with the sauce, the proportion of soy sauce is a little more, but there is less viscous sauce flavor. Secondly, quinoa has a much higher taste level than eel, and it needs a pedal as an intermediate process. There is also sake, which even overshadows the taste of the sauce and is unique. ”

Gu Bai pursed his lips, every flaw that Jia Nai said was filtered in Gu Bai's mind one by one, from the knife handling of the eel, to the sauce, to the rice, to the grilled eel, there were problems in every step, and this problem was big. Every problem that Kana said had to be solved, and this dish barely got a passing score.

Gu Bai looked at Jianai and said, "The flavor of the sauce, maybe it can be handled from the way the eel is cut, the teacher's eel itself is very large, and the meat is too big, maybe it will be better to divide it into two slices with a knife." ”