The strongest gourmet food system

Chapter 89 Chapter 40

The red and white prawns are stacked on top of each other, each one looks delicious and delicious, and people can't help but want to feast on it, and the taste of seafood that comes out with steam is more like an invisible hand , just grabbed the taste buds of two people, so that they have no time to care about each other.

"Sure enough... the Su dishes you cooked."

"Su Cai?" Bai Shilong was slightly taken aback when he heard the name, and couldn't remember where he had heard it before.

"One of the eight major cuisines of China. Because of its location close to the sea, it uses fresh water from rivers, lakes and seas as its main ingredients. It is good at stewing, stewing and simmering. It pursues the original taste. The dishes are elegant and unique. I thought you How about cooking Sichuan cuisine?"

"Haha, I really wanted to cook Sichuan cuisine, but Jiuga-kun chose Sichuan cuisine, and it would be repetitive if I cook it again. The two seniors probably don't want to eat two Sichuan dishes at once. So I thought that since it's fresh food, It’s better to let the characteristics of fresh water and freshness play out, so I thought of Su cuisine.”

"Su cuisine, since it can become one of the eight major cuisines of Chinese cuisine, it must have its own characteristics, right?"

Bai Shilong, who had never eaten Su cuisine, picked up a gimai prawn, removed the head, and began to try brine prawns.

Whether to remove the head when eating shrimp can only be said to be seen by the benevolent, and different people have different habits.

Generally speaking, the reason why I don’t like to eat shrimp heads is not only that the shrimp heads are rich in certain heavy metals, but also that there is an excretory system in the shrimp heads (Note).However, there are delicious shrimp yellows at the back neck of the female shrimp.The trade-off among them can only be decided by each individual.

The cooked prawns are full of fresh seafood flavor, and the prawn meat is delicate and smooth, but the meat is tight and there is no sign of looseness.

The gravy overflowed from the shrimp meat, and suddenly a kind of aroma stimulated Bai Shilongyi's taste buds, and the dishes that should have a mild taste also gained some aroma. Under the stimulation of this aroma, Bai Shilongyi gradually whetted his appetite .

Although the taste is not as strong as that of Sichuan cuisine, the deliciousness of Jiwei shrimp has been integrated into the body inadvertently.

Sneaked into the night wind, moisten things silently.

That's probably what it feels like, right?

"The meat is fresh and tender, the taste is delicious and clear, and the saltiness is moderate. It really is the style of Su cuisine. Zheng Ke, your cooking level has taken a big step forward compared with a few days ago. No, it is not an exaggeration to say that it is simply It's a different person. Zheng Ke, tell me, why can you improve so fast?"

After Xuan Li ate a hemp shrimp, her expression was solemn, and her usual cynicism was swept away.

"Huh?" Zheng Ke's heart tightened. It can't be said that it is a system upgrade, right?
"No, no, you have to know, Xuan Li, in fact, on the last day of intensive training, Zheng Ke's roasted chicken with bacon showed great potential, but this dish brought out that potential It's gone." Bai Shilong opened his mouth to explain, which made Zheng Ke take care of the embarrassment.
"What? Zheng Ke made grilled chicken with bacon on the last day?" Xuan Li licked his lips, his eyes brightened.

"Don't you know? Oh, I'm sorry, I forgot, you didn't come that day. Even Senior Dojima Gin praised the grilled chicken with bacon."

"Bai Shilongyi! I want to eat that dish, no, you have to pay me!"

"Noway! Don't forget, you guys took the initiative to ask for leave." Bai Shilongyi was not a fuel-efficient lamp either.

"Senior Baishi, don't you just have the heart to see that I can't eat delicious food?" The painting style changed suddenly, Xuan Li blinked her big eyes, showing a pitiful expression.

"Be patient." Bai Shilong put an end to Xuan Li's proposal.

"roll!"

Hey, you two, can you talk about cross talk?

Zheng Ke looked at the two people who were in the midst of a "fierce battle", and protested helplessly in his heart.

But soon, the battle was over, Xuan Li pouted, a little unhappy.And Bai Shilongyi continued his comments.

"Zheng Ke, although the ingredients in this dish are simple, it highlights the original taste of the shrimp. To some extent, this dish is consistent with the spirit of Japanese cuisine, and it does not obliterate the original taste of the ingredients.

"To be honest, the most difficult thing about shrimp cooking is to grasp the heat. Shrimp is an ingredient that is particularly easy to cook, and it is easy to be overcooked. In that case, the taste will be very bad. But the shrimp you cook does not have this problem. Just the right grip. Honestly, I love it."

"Thank you, senior."

It seems that the most important function of the upgrade is to improve his ability to grasp the heat a lot. This is a subtle thing. If there is no upgrade, it will improve, but it will take too much time to accumulate experience.After the upgrade, this process was shortened.

Another improvement is that Zheng Ke's basic skills have been greatly improved. The benefit is that the speed has been greatly improved. Even the weakest knife skills have risen to a level that Zheng Ke is basically satisfied with.This made him full of confidence in his future school life.

"Okay, senior Shiraishi has said so much about the advantages of this dish, so I won't repeat it. Let me talk about the disadvantages of this dish." Xuan Li followed Baishi Ryuichi's words and slapped Zheng Ke. A basin of cold water, "The grasp of spices still needs to be strengthened. The use of spices is to make the dishes more delicious, not to cover up the original deliciousness of the ingredients. I see that you have already paid attention to this, but you have not done enough. The amount of star anise is reduced by one-third, and then the time of simmering in salt water is also reduced by 2 minutes. Although the meat quality of the shrimp is acceptable, it has not yet reached the best. In general, as a Su dish, This dish is very qualified and well done.”

"Thank you sister, I will pay attention to it in the future."

Compared with praise, shortcomings and failures can make Zheng Ke go faster, but the problem of spices really makes him more headache, because there are so many kinds of spices, it is impossible for him to be familiar with every spice.

Take the intensive training as an example, the spice Zheng Ke came into contact with rosemary for the first time, and other spices are not often seen.

Just when Zheng Ke was reflecting on his shortcomings, Jiuga Zhaoji came over with the dishes.

"Senior, this is my cooking, please taste how it tastes."

Zheng Ke's eyes also shifted to Jiuga Zhaoji's cooking. In a bowl of red and spicy soup, white balls were soaked one by one. Red peppers were scattered around, and some chopped green onions were scattered on the white balls.

"It turned out to be slippery shrimp." Xuan Li was surprised, "Boy, I didn't expect you to know this thing."

"Hey, it's also because I'm smarter and able to teach myself." Jiu Wo Zhaoji grinned.

Zheng Ke didn't know what shrimp slippery was, and looked at Xuan Li suspiciously.

"Shrimp smoothing is a further processing of the shrimp. Generally speaking, after the shell, the shrimp is smashed, a small amount of starch and egg white are added, and then beat and stirred to make the meat sticky. After such processing, the shrimp slip not only ensures the original It is nutritious and has a crisp taste. Therefore, it is sometimes used as a staple food in hot pot." Xuan Li explained.

　Note: After thinking about it, let me explain it. Some people will use this to talk about it. The head and tail of the shrimp have an excretory system. , those who are interested can search for it.Just sauce purple.

　　
　
(End of this chapter)