Gu Bai cheered up, pursed the corners of his mouth and said, "Jianai hasn't eaten dinner yet, Gu Bai, how did you take care of Jianai?" ”

After speaking, Gu Bai's eyes were full of battle intent, like a little silver cold light on the red tassel spear, "It's just the first layer of hell"

The first layer of the eighteen layers of hell is called 'Waiting for Life'.

Waiting for the living hell, the Sanskrit record is called Pali with the same name, also known as the living hell, the living hell, the reborn hell, and the thinking hell, which is the first of the eight hot hells.

Sinners who fall into the living hell are punished by all kinds of swords and physically tortured until they die, and the ghosts of the dead will come back from the dead, and so on and so forth, and so on, and so on,

In the kitchen, Nagi Thistle leaned against the cabinet behind her, closed her eyes, and didn't look at Gu Bai.

The moment Gu Bai picked up the kitchen knife, the unfolded world had already hooked Nagi Cut's Shura heart, and there was no need to guess that Nagi Cuttle understood the dangerous situation Gu Bai was facing at this moment.

Nagi Thistle didn't want Gu Bai to enter the Shura world in this state of physical and mental exhaustion, and when Gu Bai picked up the kitchen knife, it was too late for Nagi Ji to remind him.

Sure enough, Gu Bai, the child, still can't control the world of the kitchen heart, Nagi Che Ji thought, but Nagi Ji Ji didn't have a trace of worry on his expression.

As a guide, what Nagi Cutting Thistle should do has been done, as for whether he can really control the halberd weapon of Shura's Heart, it is also today, the last test of Nagi Cutting Thistle.

As Nagi Thistle says, there is no need for waste here, and Nagi Thistle is definitely not a soft-hearted stubble.

Kana Suzushiro lowered her head, a few strands of messy hair hanging down in front of her mind, and she couldn't see her expression clearly.

But on the edge of Gu Bai's clothes, Suzushiro Kana has not let go of her little hand, and she holds it tightly.

My brother will be fine...

In the Shura world, the kitchen table burning with the karmic fire of ghosts slowly rose, Gu Bai stretched out his hand, put his five fingers on the handle of the kitchen knife, and did not pick it up.

There is one more thing, Gu Bai has doubts in his heart.

The dish cooked by the Heart of Shura had already been tried once on the afternoon of the visit to the knife blacksmith - Wensi Tofu.

Gu Bai once solemnly said in front of Seiichiro, 'The food cooked by the heart of Shura contains negative emotions and is a disrespectful aggression to the diners', so at this moment, this miso soup is to be served to Nagi thistle teacher and Suzushiro Kana, how to do it.

Why this hesitation? Boom ~ "Purple Giant Shadow" Didn't you notice that you expanded the heart of Shura this time, and the world itself relied on was not negative emotions? ”

The words of the purple giant shadow have been clear enough, Gu Bai's eyes narrowed, it is indeed not.

King Jizo Bodhisattva said, 'Hell is not empty, and you will not become a Buddha', which is a vow and an obsession.

If there is even one other hell realm sentient being who suffers the most, and I don't get him out of the sea of suffering, I swear that I won't become a Buddha.

This is a very extreme obsession, but the essence is indeed the original intention and good thoughts.

Gu Bai clenched the kitchen knife, this time there was a faint ray of golden light on the edge of the kitchen knife, and there was no darkness where the golden light passed.

The ghosts of life and death, illuminated by the golden light, showed a relieved look of relief on their distorted expressions, as if bathed in the spring of the supreme goodness of human nature, cleansing the sinful karma in the soul, and slowly dissipating resentment.

The kitchen table where the ghost karma fire burned, also shone with the golden light, washed away the lead, pure as jade, and a group of ghosts sat cross-legged around the kitchen table, as if listening to the teachings and repenting for their sinful karma, and as if guarding Gu Bai and guarding the supreme goodness of this Pudu ghost.

Miso soup is still the base of dashi soup first and foremost, and dashi is always the most solid base for any delicious soup.

Gu Bai took out the kombu prepared by Nagi thistle, when Gu Bai and Suzudai Kana made dumplings before, Nagi Ji Ji was already preparing kombu.

Gu Bai nodded, the right water temperature, and the impurities on the surface of the kelp have also been carefully treated.

After taking a pressure cooker and placing it on the stove, Gu Bai poured the soaked water into the pressure cooker along with the kelp.

The amount of water is just right, and Mr. Nagi has really prepared the amount of soup for three people.

Turn on a low heat until you can see a faint vibration on the surface of the water, and a slight bubbling on the sides is enough, and you don't need to boil it completely.

Gu Bai fished out the kelp with chopsticks and picked up the sea bream prepared by the nagini thistle in the ice tray.

Red sea bream is a valuable fish in Japan, also known as red kayoshi in Japan, and its taste is particularly delicious, and its bright red body color is auspicious and festive.

Gu Bai put the sea bream into the water, turned the heat to low, and couldn't let the water boil.

The stock needs to be slowly heated, and the soup that is too hot will have some slight sour taste and will also become cloudy.

Therefore, the essence of the soup stock lies in the heat, the combination of ingredients and water, maintaining a balance point, the longer this period of time is maintained, the higher the quality of the stock.

Like the broth stewed with beef bones, after three days and three nights of boiling, plus various auxiliary materials, the soup out of the pot can be called the best stock.

However, sea bream is different in that it is necessary to keep the meat tender and the soup flavor of the dashi stock at the same time.

Gu Bai frowned, such a trade-off between the two sides could easily lose the characteristics of the ingredients and destroy the integrity of the entire soup.

How to solve it?

Gu Bai even thought of the molecular cooking that Nagi cut thistle had taught before, sous-vide and low-temperature slow cooking, and I had to say that this might be the best way at this moment.

But it was still a little reluctant for Gu Bai to manipulate the molecular machine now, after all, the most suitable temperature and the most suitable time had to go through countless tests before, and he could only be confident.

Gu Bai racked his brains to think of a way, and looked at every ingredient on the operating table.

Today's three dishes, there are a lot of ingredients prepared by the nagini thistle, and the quality is absolutely excellent. To ensure the umami of the ingredients, it is best to have some kind of acidity, such as... Citric acid!

Citric acid can inhibit bacteria, protect color, improve flavor, promote sucrose conversion, prevent oxidation caused by enzyme catalysis, and prevent food from changing color and taste.

That's why salmon and other dishes that ensure the meat is delicious with citric acid.

Just do it when you think of it, Gu Bai took a lemon, the kitchen knife lightly swirled and danced on the lemon peel, the kitchen knife turned twice, so many lemon peels were enough.

Then Gu Bai cut the lemon peel into extremely fine filaments, the golden knife flashed several times in a second, and under the extreme knife work, the lemon peel turned into countless filaments of about 2mm in the blink of an eye.

Nagi thistle watched this scene quietly, the choice of lemon was very ingenious, Nagi thistle had already understood Gu Bai's thoughts, and couldn't help but nod.

Gu Bai's eclectic behavior made Nagi Cut Thistle appreciate it very much, and adding shredded lemon to the soup was interesting.

Immediately afterwards, Gu Bai took another piece of spinach, put the lemon shreds into the spinach leaves, rolled them together, and tied a small knot.

It looked like a tea bag or a seasoning bag, Gu Bai took the spinach root, soaked the lemon shreds into the sea bream soup over low heat, and heated it slightly.

Feeling the temperature of the spinach root in his hand, Gu Bai nodded, it was enough.

Kana Suzushiro looked at this scene with a little familiarity, her eyes narrowed like a crescent moon, and she laughed.

Isn't this a replica of the method of pressing the salmon with his fingers to feel the temperature to ensure the quality of the salmon meat in the afternoon, my brother is really good at playing, Kana Suzushiro stuck out her tongue.

Gu Bai took out the foam floating in the soup pot and waited patiently.

After a while, the sea bream meat in the soup slowly sank to the bottom, this is a sign that the sea bream meat has been boiled, at this time the soup has not yet boiled, Gu Bai nodded, keep the low heat, the current stock is relatively perfect.

In such a short period of time, the soup flavor of the dashi stock was maintained without damaging the meat texture of the sea bream.

Gu Bai took the gauze, strained the stock in the pot, and poured it into another pot.

Now let's start making miso soup.

When making this dish, Gu Bai's heart was very calm, as if he was settled, even if he was thinking about how to solve the problem of sea bream soup before, he was not impatient at all.

The breeze is coming, and the water is not rippling.

The ingredients include three pieces of sea bream, white curdled tofu, soaked wakame, fished okra, and sliced white shallots.

Tofu, okra and green onions, the teacher has already dealt with the thistle, and the knife work is impeccable, but it saves Gu Bai a lot of effort, and he can finally eat quickly.

Gu Bai thought as he added the prepared ingredients to the pot in turn.

Wakame is added first, followed by okra, tofu, and finally green onions.

The heat is slightly higher and boiled until the tofu starts to soften, at which point you can stop and keep it heated for a while.

As a final step, add the miso... Gu Bai frowned, the miso was indeed very rushing.

Gu Bai glanced at it, and the red flavor increased... Shouldn't the sea bream soup be a sweeter white miso, Gu Bai doesn't have any concept of this, what else can he do.

Gu Bai put the red miso into a colander and gently stirred it with chopsticks to let the red miso gradually melt into the soup.

At this time, turn the heat down a little higher, let the miso soup boil for a while, and some blisters will come out, but it still can't boil.

Gu Bai used a soup spoon to put the sea bream into the warm miso soup, so that the miso soup was ready, at least the miso soup method that Gu Bai thought.

As the miso soup was completed, bursts of rich aroma came from the soup pot, and Gu Bai almost pinched his nose, although it was delicious, he really couldn't stand it.

The aroma of miso soup seemed to have a soul-cleansing effect, and the ghosts sitting around him gathered together, bowing their heads and bowing in the direction of Gu Bai.

Their souls drifted along with the bits of golden light, and the golden points of light like butterflies spread out in the Shura world, illuminating all the darkness.

In every place where the ghost sat down, golden lotus flowers bloomed one after another, the petals were slightly transparent, and the eyes were full of peace.

The purple giant shadow nodded, crossing the demons in the world, this heart can be at ease, this first layer of hell 'waiting for life', Gu Bai has already purified the heart demons and passed the first layer of the test of Shura's heart.

As the ghost dispersed, the golden light butterfly flapped its wings and flew to Gu Bai's side, turning into a little bit of soul energy and entering Gu Bai's soul.