Dare to cook

Chapter 71 Yao Manzi's Japanese Food Debut

At first glance, sukiyaki is similar to hot pot, which is popular in China.

There are a lot of ingredients, Xia Jier threw them into a pot and boiled them.

However, in terms of taste, sukiyaki is generally lighter than hot pot.Moreover, the soup base for cooking sukiyaki is freshly cooked, and the word xian protrudes overall.

The beef for sukiyaki is best to use fat beef or thinly sliced ​​snowflake beef.

Among the ingredients provided by the event organizer today is the best snowflake beef.

The so-called snowflake beef refers to the beef that "fat deposits into the muscle fibers and forms red and white with lean meat, which looks like patterns".

The fat beef that the general public eats in hot pot restaurants is one of the snowflake beef.

Good snowflake beef needs to be cut into translucent thin slices with a machine before it can be eaten.

Of course, there is no meat slicer at the competition site.

But this is not a problem for Yao Yu.

Holding a kitchen knife, cutting a large piece of beef into thin slices of equal size and thickness is a common thing for professional chefs.

After slicing the beef, Yao Yu began to cook kombu bonito slice soup.

This is a crucial step in making sukiyaki.

Kelp is a seaweed plant with medicinal properties.Bonito flakes are fish flakes made from sun-dried bonito flakes.

This kind of bonito flakes is widely used in Japanese food.

It can be said without exaggeration.

If there is no bonito flakes, nearly half of the dishes in Japanese cuisine will lose their souls.

The method of kombu bonito soup is very simple, just pay attention to the ratio of raw materials, boil it on high heat and then turn to low heat and simmer for a while.

Although the method of making bonito soup is simple, it will directly affect the taste of sukiyaki.

Therefore, during the cooking process, Yao Yu also had to take care of it, so as not to overheat the stove and evaporate too much soup.

Kelp bonito soup is not only suitable for sukiyaki base soup, but also very suitable for cooking pork chop rice soup base.

To be precise, only tonkatsu rice with bonito flake soup can be regarded as Japanese-style tonkatsu rice.

It takes some time to cook the soup.

While cooking the soup, Yao Yu cut the shiitake mushrooms into cross-shaped knives and soaked them in water together with the enoki mushrooms.

Then, slice the old tofu, cut the scallions into sections, and fry them in a frying pan one after another.

Then, make some sauce with oyster sauce, light soy sauce, cooking wine, salt, and sugar.

When preparing the sauce, don't forget to pour in some of the water soaked in the shiitake mushrooms to enhance the flavor.

But Yao Yu's shiitake mushrooms had just been soaked in the water, it was still early, so Yao Yu didn't add the shiitake mushroom water right away, planning to use it later.

After completing these preparations, Yao Yu started to make tempura.

In Japanese food, all dishes fried with batter are called tempura.

If classified by ingredients, tempura can be roughly divided into three types: seafood tempura, vegetable tempura, and miscellaneous tempura.

This dish can be served alone or with ramen and other main dishes.

In Reben, there has always been a saying that "three-point technique, seven-point material selection" is used to make tempura.

The seasoning of Japanese ingredients is mainly light, with great emphasis on highlighting the flavor of the ingredients themselves.

Therefore, in the selection of ingredients, there are stricter requirements and standards.

Generally speaking, people use sea bream, whitebait, sea prawns, cauliflower, cherry blossom leaves, fresh bamboo shoots, asparagus and other ingredients to fry tempura in spring.

In addition, things like tofu and steamed buns can be used to fry tempura all year round.

Yao Yu glanced around at the raw materials provided by the organizer, and found that there were everything except cherry blossom leaves.

But Yao Yu doesn't need to fry so many kinds.

He chose four ingredients: sea bream, sea prawns, cauliflower, and asparagus.

After cleaning and processing these ingredients, it is necessary to paste.

The batter is a very important step. The batter for fried tempura should not be too thick or too salty.

Generally speaking, the batter is made of 15% egg liquid + 35% low-gluten flour + 50% water.

However, Yao Yu had a suggestion for the system recipe, so he changed the ratio of the three to 18%, 36% and 46%, and also added a small amount of sea salt, sea rice juice and mustard powder to the water.

After the batter is adjusted, the sea bream and sea prawns are marinated with truffle, fish sauce, and sake, and then they can be fried.

All kinds of ingredients are hung with batter, coated with wheat flour, and then fried in a pan.

When frying tempura, the oil temperature should not be too high, and the batter and wheat flour should not be too much, just hang a thin layer on it.

If the tempura is fried too thick, it will affect the flavor of the ingredients themselves.

The best tempura should be deep-fried without oil or greasy, crispy on the outside and tender on the inside.Sniffing carefully, you can also smell the fresh fragrance of the ingredients themselves.

Yao Yu has cooking experience, so it is not difficult to do these things.

When Yao Yu started to fry the tempura, Misaka Mie at the opposite stove was also doing this step.

The ingredients of the two were put into the pot one after another, and a tempting fragrance gradually spread around the arena.

In the auditorium, Yang Rui sniffed the fragrance and muttered:

"It doesn't make sense. When did Yao Yu make Japanese food look like it?"

Mu Shaoran who was sitting next to Yang Rui said:
"Yao Yu's skilled cooking looks like a master chef in a Japanese food shop. Has he never cooked Japanese food in private before?"

Yang Rui shook his head:

"As far as I know, very few!"

"Damn, how much talent Yao Manzi still hasn't revealed? If he doesn't die in this match, then how can I win the Shencheng Division champion!"

Mu Shaoran said contemptuously:

"You still want to win the Shanghai Division championship? How much wine did you drink last night? You haven't woken up yet!"

Different from the top three in the team competition.

There are substantial rewards for the top three individuals in each major competition area, and the rewards are not light.

In addition to getting a different share of bonuses, the top three in each competition area can also receive individual guidance from the chefs on the Kirin List.

That kind of pointing opportunity is extremely attractive to the contestants.

Therefore, any player who has the opportunity to compete for the top three in the regional competition will not give up easily.

While Yang Rui and Mu Shaoran were talking, Yao Yu had already fried a large plate of Tian Luofu.

After the tempura was fried, Yao Yu turned to work on the pork chop rice.

After soaking the rice for half an hour, salad oil was added and then stewed on the stove.

Add soy sauce, mirin, rice wine, and bonito flakes to the shredded onion, and cook in the pot until the onion becomes soft and translucent. Take it out.

Then, comes the main event - fried pork chop.

The marinated pork chops are dipped in egg liquid, batter, and bread crumbs, put into the pan, and deep-fried over high heat.

When the surface is golden, remove and control the oil.

The fried pork chops should be cut into long strips with a knife.

At this point, you should be able to see that the inside of the pork chop is still a little tender.

If there is no pink color, it means that the pork chops are old.

Yao Yu cut it open and saw, umh, the inside is really pink and tender, just right.

The cut pork chops have to be returned to the pot and the onions to simmer for a while. When simmering, the pre-cooked bonito flake soup should be added.

When the soup is almost absorbed by the pork chops, you have to beat two eggs and pour it in.

The egg score is poured twice.

Pour half of it for the first time, cover the pot and simmer for ten seconds.Pour in the remaining eggs for the second time and simmer for another five seconds.

In this way, the pork chop of pork chop rice is ready.

The rest is to stir-fry shredded carrots and baby cabbage, put them on a plate with rice and pork chops, sprinkle some sauce, seaweed, etc., and it's done.

When Yao Yu cooked pork chop rice, the aroma of rice and meat wafted out from the arena.

Not to mention other melon-eating chefs, even he, the instigator in charge of the spoon, could not help but feel a little hungry when he smelled this smell.

(End of this chapter)