Although the way the purple giant shadow panted and spoke, Gu Bai was a little speechless, but the words added later had to make Gu Bai praise.

This metaphorical image is simply not something that ordinary people can think of, but I didn't expect my Gu Bai's strange kitchen soul IQ to be quite high.

"You can go out by following that point of light, right" Gu Bai turned around and prepared to say goodbye to his kitchen soul.

It was too depressing in this dark space, and Gu Bai's whole person was nervous because of the heavy power of the purple giant shadow.

The purple giant shadow nodded and looked at Gu Bai's back and said, "Well, remember our agreement, huh"

Gu Bai followed the point of light and touched it, and when his hand touched the point of light, the whole person finally woke up.

"Brother? Are you awake? Suzuyo Kana knelt beside Gu Bai and held Gu Bai's head in her arms.

Gu Bai opened his hazy eyes and looked at Kana Suzudai with a concerned face, his tense spirit finally relaxed, and he reached out to wipe the tears from the corners of Kana Suzudai's eyes in distress.

"It's alright, Kana. My brother has woken up," Gu Bai said in a soft tone.

Looking at Jianai's little face and thinking of the petite figure squatting in front of the refrigerator, Gu Bai finally couldn't help it, got up and hugged this petite figure tightly in his arms.

Gu Bai quietly felt the angel-like figure in her arms, as well as her pear blossoms with rain and a shy face that was not cool and shy, and the calm at this moment was precious.

Gu Bai stopped the back of Suzudai Kana's head with his left hand, and gently stroked her hair, "Kana, with my brother here, you don't have to be so strong"

Kana Suzushiro's little face was tightly leaning against Gu Bai's chest, humming quietly, like a kitten enjoying petting.

Gu Bai felt that the white teardrops in his heart were indeed the tears of Kana Suzushiro. Jokosol is right, he must protect his sister with all his might.

"Ahem" Nagi thistle's white shirt at this time was all soaked with sweat, her face was pale, as if she was sick, and she could feel her body trembling when she coughed.

Gu Bai rubbed Suzudai Kana's hair, let go of his hand, and looked at Nagi Cut Thistle.

No matter what the purpose of the nagi thistle was, at that moment of life and death, the practice of the nagi thistle using all means to pull back Bai had already made Gu Bai respect this teacher from the bottom of his heart.

In the world of the kitchen, the figure who scattered the magic clothes, put down all means of protection, and wore a blood-stained white shirt...

and the black kitchen soul in Gu Bai's body that guided the direction for himself, all of which gave Gu Bai an indescribable feeling that the nagi thistle still hid the goodness of his youth.

At this time, looking at the coughing figure in front of him, Gu Bai bowed deeply, "Student Gu Bai, thank you for your teaching." ”

Nagi cut thistle looked at Gu Bai with a complicated expression, sighed after a long time, and showed a relieved smile, "Let's cook, if you don't eat again, I really don't have the strength to speak." ”

Nagi cut thistle as she spoke, took a milk pot and added water to the pot until the water surface stopped 2cm from the mouth of the pot.

Nagi cut thistle looked at Gu Bai and said, "Soft-boiled eggs are a common combination technique in Japanese cuisine, and the egg liquid of soft-boiled eggs is matched with the fish oil in the mouth of salmon, which will keep the sweetness and umami in the mouth for a long time."

The soft-hearted water-poached eggs that Nagi cuts this talk about are actually a combination of soft-boiled eggs and water-poached eggs.

A soft-boiled egg is a boiled egg with a yolk that can flow.

Generally, there are 3 ways to make braised eggs, boiled eggs and poached eggs, and the most important thing for soft-boiled eggs is to grasp the time.

Soft-boiled eggs, first of all, the eggs should be fresh, and secondly, the heat should be small, and the time of the eggs is only a moment is the most perfect.

3 minutes of eggs: the egg whites are completely solidified, the yolk is completely thin, not coagulated at all, and the yolk is dark yellow in color.

5 minutes of eggs: the egg whites are completely solidified, the yolk is still thin on the periphery, the yolk is still light yellow on the periphery, and the middle is still dark yellow. At this time, the critical time range has been reached.

And the egg for 7 minutes: the egg white is completely solidified, most of the yolk is solidified, but it is a little thin in the middle, the yolk is light yellow on the periphery, and the thin part in the middle is dark yellow.

Therefore, the time to grasp the soft-boiled egg is about 5min, which is not a fixed time, and it is necessary to rely on experience and patience.

As for the poached egg, it was originally a method of steaming eggs, which is characterized by being fresh and refreshing, soft and smooth, and rich in nutrients. It's actually a common home-cooked dish, but it's more elegantly named.

However, Gu Bai knows that Japanese and Western food have quite high requirements for the appearance of poached eggs, such as Benedict eggs.

Unlike Chinese cuisine, which does not focus on appearance, it is matched at will, and mash eggs are the most typical one.

After the water boils, take out a chopstick and gently stir it in the middle of the boiling and bubbling water until there is a small whirlpool of water.

Then Nagi thistle holds the egg in his other hand, against the swirling whirlpool of water, and gently presses the yolk and egg white into it.

After cooking, the naginagi thistle turned down the heat and carefully observed the time.

At 3 minutes and 50 seconds, Nagi Thistle picked up the long spoon, gently pulled it through the water, and scooped the golden soft-boiled egg wrapped in a white transparent Luo skirt in the center of the long spoon.

Gu Bai looked at the soft-boiled egg in the spoon, the gilded egg yolk, the egg white like light yarn, and faintly saw the orange egg liquid on the surface of the egg yolk flowing to the side with the center of gravity of the long spoon.

Nagi cut thistle gently put the sugar heart water poached eggs in a jade bowl with cold water, and then took the washed broccoli.

The broccoli rhizome selected by the naginagi thistle is long, and it looks like a small sapling.

A large pot on the stove is slightly smoked over high heat, and the broccoli is dry-roasted in it with a shri thistle.

Then add two teaspoons of cooking oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper along the edges of the thistle, add water and cover.

Kana Suzudai looked at Gu Bai and said, "The teacher's grasp of the heat and the amount of materials used are wonderful, and that is almost the best time Kana feels." ”

Gu Bai's heart was awe-inspiring, and the heart of God had the most acute perception of this kind of detail. Kanai has said so, and I have to be sure that the nagini thistle is the most accurate demonstration in terms of technique and subtlety.

Then Nagi cut thistle out of a frying pan and start processing the previously chopped steak mushrooms and maitake mushrooms.

After the mushrooms are evenly sized, turn on the high heat and add various seasonings while turning the spoon over high heat.

As the color of the mushrooms turns brown in the pot, the medicinal flavor of maitake mushrooms and the little meat aroma of the steak mushrooms have overflowed.

Add about 10g of butter to the thistle, let the butter melt on the surface of the mushroom, and completely lock in the aroma in the pot with the butter, and then add a teaspoon of steamed fish and black bean sauce and thyme.

Steamed fish and tempeh oil is usually used to steam fish, which should be used to match the mushroom and meat flavor, as the middle of the transition, which fits the freshness of the salmon.

But the thyme made Gu Bai a little strange.

Li Shizhen's "Compendium of Materia Medica" recorded: "The taste is slightly pungent, and the local people eat boiled mutton, which is fragrant and beautiful."

Therefore, this spice is very down-to-earth, and it is generally used for beef and mutton and other meats with a heavy taste, and I didn't expect that nagini thistle would be used on salmon.

"Brother, do you know that spice?" Kana Suzudai asked, grabbing the corner of Gu Bai's clothes.

"Hmm. Thyme, known in China as 'ground pepper, mountain pepper or thyme', was first produced in southern Europe, has a spicy taste, and is used more in stews," Gu Bai replied.

Gu Bai thought about it left and right, but couldn't help but ask Nagi Cut Thistle, "Teacher, why do you use thyme?" ”

Nagi cut thistle nodded, "Gu Bai, there is no problem with what you said, the spicy and fragrant flavor is used for stewed beef and mutton, and it is the most common to remove fishy meat." But thyme is a semi-shrub with small nuts with nearly rounded leaves, and as a spice it is also commonly used in Europe for meat, eggs, and soups. The meaty flavor of the steak mushrooms and the egg aroma of the poached eggs are more suitable. ”

Nagi thistle looked at the time, took out the boiled broccoli in the pot with chopsticks, placed it on a small plate, and continued, "The corolla of thyme is pink, and the pink flesh of salmon is softer as a spice in the soup. Therefore, the meat, eggs, and soup in the whole salmon dish are very compatible. ”

The whole dish is more or less close to the main ingredient of salmon, Gu Bai cheered up and looked at it more carefully.

Then it was finally time to tackle the salmon, the centerpiece of the whole dish.

Before the salmon is put into the pan, the thistle carefully dries the surface of the salmon again with kitchen paper and then applies a layer of salt to the surface of the fish.

I saw that Nagi cut thistle to tighten the heat knob of the pan to the maximum, and when the pan is hot, add 2 teaspoons of oil.

Nagi choke patiently waited until the oil was slightly smoking, put the skin of the fish into the pot on one side, and then pressed it directly on the surface of the salmon with her fingers.

After about 8 seconds, Nagi Cuttle nodded slightly, withdrew his hand from the pan, and turned the knob to turn the heat to medium to fry the salmon.

Nagi cut thistle didn't speak, but Gu Bai understood that frying salmon was much more subtle than frying poached eggs.

Frying salmon is very difficult because even the slightest charred color of transparent salmon can be seen very clearly through the transparent meat on one side of the fish.

Not to mention the smooth and tender texture of salmon, which is usually eaten straight into slices and eaten raw, will make a noticeable difference when overheated.

Therefore, it is actually the most appropriate way to feel the heat and temperature transfer at the bottom of the pot by sticking your hand to the surface of the salmon like this, Gu Bai and Suzudai Kana were slightly moved by this action of the nagini thistle.

"If you look closely at the fish steak, it will slowly mature from the bottom to the top. It wasn't until two-thirds of the way on the sides that the pink flesh showed obvious white streaks under the frying of the oil, and the edges of the skin turned golden.

After saying that, the thistle tilted the pan, the spatula stilted lightly, and then the pan turned the direction again, and the salmon was firmly attached to it without a sound.

The easy and freehand action of the nagini chop makes the salmon turn over flexibly like a carp.

Then the thistle is evenly sprinkled with black peppercorns on the fried golden skin, and a spoonful of the soup seasoned with mushrooms is poured over the skin.