"Brother, this eel should be wild?" Kana Suzushiro asked, looking at the eel.

Gu Bai nodded, "Yes, in addition to the fattest season of eels in autumn, the second thing that distinguishes the quality of eels is wild eels and farmed eels, and there is a thick layer of oil between the meat and skin of wild eels, which can be the essence." In terms of taste, the wild eel spines are small and easy to digest, the meat is elastic and tight, although it is soft, the whole fish is not loose when you go down with chopsticks, and the farmed eel base will be glutinous into lumps when you touch it lightly."

Gu Bai pointed to the belly of the eel and said, "Jianai, look here, the belly of wild eels is slightly yellow, while the belly of farmed eels is basically white. ”

Saying that, Gu Bai pointed to the eel's back, "Similarly, the color of the back is also different, the farmed eel is gray-black, and the wild eel is a little green, and there will be a metallic luster."

Kana Suzushiro took a closer look, and if it was true, "Then brother, are there any other factors?" ”

Gu Bai thought for a while and continued, "I guess the teacher of Nagi Cut Thistle should prepare river eel, and the third factor is that river eels are more expensive than moray eels, and authentic eel rice should only be made of river eel." According to the data, moray eel cannot be regarded as Japanese-style eel rice in the strict sense, and the taste will be more like snake meat, which is far from the fat and mellow taste of river eel, but due to the shyness of the bag, many small stores or families will choose moray eel as a substitute when they are shy in their pockets in order to satisfy their appetite. ”

Gu Bai continued, "Of course, in addition to these three factors, there are also differences in the size of the eel and the meat quality of each eel itself."

Kana Suzushiro nodded her little head to show that she understood, and secretly admired in her heart, her brother was just like this for a while, and when he saw the eel, he was already in a hurry to analyze it very clearly.

While recalling the content of the information, while analyzing the eel in front of him with Jianai, Gu Bai basically had a little understanding of the ingredient eel, and was ready to officially cook eel rice.

Japanese people have a penchant for topping white rice with a side dish to make a rice bowl. In addition to the "eel rice bowl", there are also "tempura rice bowls", "tonkatsu rice bowls", and "beef rice bowls", which can be said to be Japanese fast food that can be eaten quickly and easily in the midst of a busy schedule.

There are three traditional ways to eat eel in the recipe given by the nagini cut thistle, the first is to eat it directly and enjoy the most primitive taste of eel, and this way is honestly the most difficult way to deal with it, to leave the deepest impression on diners with the original taste, and to be able to do this, Gu Bai faintly has a name in his mind 'Si Yingshi'.

Si Yingshi,2 months later, after Gu Bai took the Yuanyue School Park transfer student exam and entered the school,The chief of the Ten Masters of Yuanyue,Known as the 'White Knight on the Table',It is said in the anime that you can 'talk to the ingredients',The right to dedicate yourself to the point of 'selflessness' in cooking,Maximize the most authentic taste of the ingredients。

Suddenly wanting to see what Si Yingshi would do with this eel, Gu Bai couldn't help but have this idea in his mind.

Shaking his head, at present, this first method requires the most thorough understanding of eel ingredients to master, and Gu Bai is only trying it for the first time, so don't be too ambitious.

The second method is to add some dry ingredients, crumbs, and side dishes, such as chopped seaweed, chopped green onions, sesame seeds, cucumbers, quinoa, etc., to highlight the texture of the eel and embellish the chef's personal opinion on the eel rice.

This method is more inclined to Gu Bai, because the third method is dashi, which is close to the classic Japanese chazuke, the advantage is that the rice and meat are freshened by the soup, which will bring a second impact to the taste of diners, but the problem is that the dashi will overshadow the taste of the eel rice itself.

This kind of loss is very fatal, and when dealing with miso soup before, Nagi Cut Thistle warned Gu Bai that the exposure of shortcomings is far greater than the risk of highlighting advantages. Because you can sit in the judge's seat, there are absolutely many chefs' specialties to taste. Unless the merits of this dish are sure to surpass any of them, that is, to the point of being unheard of, the disadvantages will always be like a thorn in the judges' hearts at the first time.

For the first time, let's make the simplest Kabayaki eel quinoa rice, Gu Bai made a decision and started processing the eel.

The eel, also known as the eel, is a fish that resembles a long snake in appearance, with a small head and a body that resembles leaves, so it is also called a 'willow leaf fish'.

The first thing to deal with is the slime, and the eel is slimy, and if it is not treated, it will be very risky in the knife work.

First of all, the eel was simply cleaned, then Gu Bai spread some flour on his hands, grabbed the eel and put it in a basin, rubbed off the mucus on the eel's body calmly and vigorously with both hands, and after repeating it several times, there was no problem.

Then there is the knife work, Gu Bai took two kitchen knives, and the Sande knife stabbed without hesitation, nailing the eel's body, and then the kitchen knife passed smoothly from the middle of the eel, leaving both sides aside, so that the eel's fish bones could be easily removed.

This was the time to test the knife skills, and I saw that Gu Baidao was almost attached to the surface of the eel's flesh and cut out a layer of paper-thick bone-in slices. Gu Bai's eyes didn't blink, one hand knife quickly pushed forward, and the other hand pressed against the surface of the fish skin, feeling the distribution of the fish bones. Sometimes the flat blade is slightly erect, because this part of the bone is deeper in the flesh, and sometimes it will slide down the knife edge, allowing the tip of the knife to pierce a little, because the skin of this point has some impurities that need to be removed.

Kana Suzushiro looked at Gu Bai carefully on the side, because of yesterday's miso soup, Nagi cut thistle has basically processed the ingredients, this time is the first time to see Gu Bai move the knife, my brother's knife is so fast! There was no hesitation or pause in the knife, the hand swept over the surface of the eel, and the knife followed, and there was no turning knife, and there was no trace of superfluous movement with precision.

After processing the fishbones in the middle, the fishbones on both sides were also in the same way, Gu Bai once again staged the 'quasi' extreme intent, and where the blade passed, two films with fishbones in millimeters were cut off.

Seeing Gu Bai's superb performance in handling fish bones, Kana Suzushiro didn't dare to speak out loud until Gu Bai stopped the knife, for fear of affecting this extremely fast and one-stop action, "Brother, your knife skills are so powerful, and you should be dealing with eels for the first time, right?" ”

Gu Bai nodded, "There is a photo of Mr. Nagi Cutting Thistle handling eels in the information, but I am not in a hurry." "

Speaking of this, I have to sigh how practical the information of the nagini thistle is, Gu Bai thought of the information in the data room, and some hot flames rose in his heart, there may be a lot of time to spend in the study in these two months, every material is an absolute treasure, you can gnaw as much as you can, you can be greedy as much as you can, it is not an exaggeration to say that Gu Bai is ready to stay all night.

Kana Suzushiro sighed and said, "Brother, I used to use a bamboo knife to pierce the fish bones, and then stick to the fish bones to pick them up, how can you use a knife to do it so finely, I practiced for a week before I can use a bamboo knife to deal with fish bones." ”

Gu Bai easily cut the knife, cut off the scales, cut off the gills, fins, etc., carefully cleaned it again with clean water, and then laid the eel flat on the cutting board, and then said indifferently, "Jianai, knife work is not something that can be practiced in a day or two, it takes dozens of kitchen knives to be broken, in order to exchange for the free knife technique of moving and turning, turning the antelope and hanging the horns."

After Gu Bai removed the head and tail of the eel, cut it into large sections, sprinkled with a little salt and cooking wine, and then quickly cut a green onion segment, which needed to be marinated for a while, and then continued, "Huaxia kitchen knives are more special, basically a kitchen knife can do basic operations such as cutting, patting, chopping, and cutting"

Kana Suzushiro nodded, and she had also heard of Huaxia kitchen knives.

Gu Bai carefully thought about the key points of the eel rice, the eel variety and the selection of the season's thistle boss were perfect, and then the sauce was there. The eel grilling method includes white roasted kabayaki, both of which require the eel to be steamed and half-cooked, the former salted, and the latter to be grilled with sauce several times during the grilling process.

Start with the most basic kabayaki, which is also the way most eel rice is made, and the sauce is described in the materials, soy sauce, honmirin, sugar, sake, and a small amount of vinegar to bring out a slight sourness.

Gu Bai tilted his head slightly and asked, "Jianai, have you ever used mirin?" ”

Kana Suzushiro nodded, "In Japanese cuisine, it is essential to cook vegetables, make soups, and mirin. The most typical is the seasoning for delicatessen products made from crushed seafood, the soup stock for pickled vegetables and soba noodles, and the sauce for grilled meat and grilled eel. ”

Gu Bai looked at the mirin on the information, which is a mixture of Japanese shochu, rice koji and glutinous rice, which has a saccharification effect, and is filtered after one or two months to make a yellow, transparent and sweeter liquor. In short, it is an alcoholic condiment containing alcohol, polysaccharides, and high sweetness.

Gu Bai thought for a while and asked, "I saw that the information says that mirin and sake can be added together?" ”

Kana Suzushiro affirmed, "Mirin's flavor is more about coloring, the mellow taste of glutinous rice and the caramel color will make the food shine better, and sake is for removing the fishiness, but there seems to be a difference between adding first and adding last." ”

Gu Bai thought for a while and said, "It's not clear to say this, if you want to know, it's better to go to the data room to check it, it will take a while to pickle, don't worry." ”

So Gu Bai and Suzudai Kana returned to the data room and found the information of Wei Lin, there is such a complete set of data rooms to answer questions and solve doubts to provide twice the result with half the effort.

The two of them watched the wonderful use of 'Wei Lin' endlessly, the aroma is harmonious, the taste is sweet and refreshing, and it has a significant effect on the flavor enhancement and improvement of the taste of surimi products. It can replace the role of sugar, as long as it is steamed and sugar is used, it is recommended to use mirin, although its sweetness is not as rich as sugar, but it can fully bring out the original flavor of the ingredients, and has the function of enhancing freshness and increasing deliciousness. ’