Gourmet conquest starts from the entertainment industry

"Wow, I went to the country I most yearn for! My life mentor, my dream!"

"I really want to go, I want to try their methods, I want to hit ten!"

"You little rookie, you still have ten more, and you can't take one of them."

"You must go once in your lifetime to win glory for the country!"

"What kind of people are they? Wretched, dirty, ashamed to be with you! I'm different, I'm going to save them from fire and water!"

"Men are all LSPs! Wouldn't it be nice to try the delicious food? The fish and sushi Zhou God ate has something to offer, and it's not cheap."

"That's right, what's on your minds, men."

"God of Zhou please bring me!"

"Please bring! Bring one back!"

"Instigate me to beat me to death with sticks again!"

"Thoughts are so dirty, I'm talking about taking tuna, where are you thinking."

"I believe you ghost, the old man is very bad!"

Fans on Weibo are discussing livelyly, and they are used to the foreign food shared by Zhou Mochen these days. It was as if Zhou Mochen took them on a round-the-world trip.

After resting for a while, Zhou Mochen went out. Many travelers shuttled through the bustling streets, and Zhou Mochen was one of them, but it was obvious that he was wandering aimlessly, looking here and there.

At this time, I saw many young men and women lined up at the entrance of a snack bar on a street. Zhou Mochen also walked over curiously, and saw that they were selling takoyaki! So they followed suit.

Takoyaki is a food that originated in Osaka, Japan. The original name is "タコ焼き (蛸焼)", also known as small octopus balls. Its ingredients are mainly octopus, takoyaki powder, bonito flakes, seaweed, salad dressing, takoyaki sauce, etc.

The history of takoyaki can be traced back to the Taisho era. It is known for its crispy skin, tender meat, delicious taste and low price. It is a well-known national snack in the Wa country. Later, octopus balls became popular in various regions of Southeast Asia and became one of the emerging foods in various regions.

Soon it was Zhou Mochen's turn, and two young chefs were cooking takoyaki in the small shop. He watched with interest.

Fried octopus minced with octopus whiskers and other ingredients in advance, brush the special kitchen utensils with oil and then pour the special batter. After a little shaping, put a spoonful of octopus minced, turn it to 90°, and then pour the batter. Turn it over after a little shaping, and slowly it becomes a round octopus ball.

One of the most important secret recipes is octopus mince and batter, which are top secrets of the merchants. Each has its own unique recipe.

Zhou Mochen bought some, pricked one and put it in his mouth. The takoyaki with the secret sauce has a unique aroma and umami. No wonder it is popular with young people.

While walking and eating, I walked into a small alley unknowingly. There is actually a restaurant in such a hidden alley, and the sign has been around for a few years. Very retro feeling.

Walking into the restaurant, there are still many customers, looking at a white-haired old man standing at the cooking table. Cooking delicious food in high spirits. Zhou Mochen observed for a long time, visually enjoying it. He was sure the old man was on his level. It may also be slightly higher, and there is only one kind of food here, tempura!

In Japanese dishes, dishes fried with batter are collectively called tempura. There are dishes that can be served for light meals and banquets. The name of tempura comes from Fu Langji, which has a history of about 350 years. It first appeared in "Esophagus Ji" published in 1669.

The most critical part of the tempura cooking method is the making of the batter. Tempura is mostly made of egg batter. The batter that has been adjusted is called tempura clothes, and the flour used to make dough is called boli powder in Japanese. It is flour with less gluten. This batter produces thin, crispy tempura noodles. The best water for batter in summer is ice water. It is one of the four Japanese cuisines.

"Hello! Guest, what do you want to eat!" Zhou Mochen's voice came from the translator. Then Zhou Mochen began to communicate with the translation software.

"I'm from the state of Qin. It's my first time here. I happened to be here. Do you have any recommendations?"

"Hello, guests from afar, I only have tempura here, because the seasons are different, the ingredients in tempura are also different, it is spring, so the ingredients generally choose sea bream, whitebait, sweetfish, big fish, etc. Shrimp, cauliflower, chrysanthemum leaves, cherry blossom leaves, fresh bamboo shoots, asparagus, onions, etc. What do you think you want to choose?"

"Well, I want fish and shrimp, as well as fresh bamboo shoots and asparagus. Trouble!"

"Okay. Please wait a moment, guest."

The old man looked like he was 6.70 years old, but his movements were not slow at all. Skillfully cooking food.

Tempura is said to be tall, but it is actually made by frying. Oil is generally made by mixing, and a variety of oils are mixed according to a certain proportion. Of course, oil with a strong taste cannot be used.

The frying temperature is the key to making tempura. Because the concentration of the paste is relatively thin, low oil temperature will cause depaste, and high oil temperature will cause raw materials to burn. Therefore, the oil temperature must be controlled at about 175-180 degrees during production, and the temperature should be adjusted according to the amount of raw materials. scope.

After each batch of raw materials is fried, the broken paste that falls off in the pot should be scooped up, and when the oil temperature reaches 175-180°C, the raw materials are put into frying. Sometimes the raw materials are small in shape, and it is troublesome to fry them one by one. You can use a flat mold to put the raw materials and paste into the oil and fry them until they are cooked, and they will form round cakes when they are taken out.

"Guest from afar, your tempura is ready. Please taste it!"

"Thanks!"

Zhou Mochen took the finished tempura, found a place to sit down, and slowly tasted it. crispy. This is Zhou Mochen's feeling after tasting it. Moreover, the fishy smell of tempura made from sea fish has been completely removed, presumably because other seasonings have been used to remove the fishy smell.

Although it is fried food, its taste is very light, with a crispy texture, accompanied by the fragrance of the ingredients themselves, giving people a feeling of returning to nature. At the same time, Zhou Mochen's feeling is correct, this old man is indeed a bit more skilled than him, and he is also a master.

Zhou Mochen ate slowly, waiting patiently for everyone in the shop to leave. The old man finally found Zhou Mochen, so he walked over with a smile.

"Are the guests satisfied with the food?"

"The old man's craftsmanship is great! I'm very satisfied. It's just that it's rare to meet a master-level figure, and I want to communicate."

"Oh? The little guy has a good eye, are you also a chef?"

"Well, an ordinary chef in Qin State. Will the old man cook anything else?"

"Yes! I can also make noodles, udon and soba."

"Oh? It's so rare, old man, is it the so-called East Udon and West Buckwheat noodles?"

"Yes, because the family likes pasta, so the craftsmanship is not bad."

"Hehe, it seems that the old man is also a lover. My name is Zhou Mochen. It's a pleasure to meet you. Your surname is old man."

"Zhangshan Zhenrong, Mr. Zhou, nice to meet you."

"Did I have the honor to try Mr. Zhangshan's udon and soba noodles? Of course it may be a bit abrupt, but I just want to try the special food of Wa country."

"Hehe, of course, but I also want to taste what Qin's food looks like. Since Zhou Jun is a chef, in exchange, Zhou Jun should also show off his skills."

"Hehe, of course there is no problem with this. What would Mr. Zhangshan want to eat?"

"I like tempura, so there should be deep-fried dishes in Qin, so I'll choose this."

"This is simple, shall we cook here?"

Zhou Mochen looked around and there seemed to be no place where he could make noodles. asked suspiciously.

"No, then Zhou Jun will go home with me. Go buy some ingredients by the way."

"no problem."

After speaking, he helped Zhangshan Zhenrong clean up the store and left.

The two went to the vegetable market first, and Zhou Mochen also picked some things he wanted to buy, but what made him sigh was that the pork in Wa country was as expensive as that in Korea.

Zhou Mochen went home with Zhangshan Zhenrong. It was a very warm house. The door was opened by an old lady. She looked like a very gentle person. No wonder Zhangshan Zhenrong cared so much.

"This is Mieko Kauai, and this is a little friend I met today, Zhou Mochen, Zhou Jun."

"Hello, welcome and welcome."

"Grandma Mieko, hello! Excuse me."

"Hehe, don't disturb! Come into the house."

Saying that, Mieko welcomed the two of them into the house.

The two drank tea for a while and took a break before going straight into the kitchen.

After Zhou Mochen entered the kitchen, he began to process the ingredients. He chose two dishes, both fried food.

Cut the peeled and washed lotus root into slightly thicker lotus root slices, and carve a knife in the middle of the thick slice to the depth of 2/3 of the lotus root slice. Rinse twice with clean water, remove the lotus root slices from the water, and absorb the water.

Then pat the lotus root slices with dry starch one by one, and put the meat paste one by one into the lotus root folder to stuff the filling.

Take another large bowl, put flour, cornstarch, baking powder, egg yolk, salt, monosodium glutamate, sesame seeds, oil, and an appropriate amount of water into the bowl in turn and stir evenly and vigorously.

Zhou Mochen used his hands to pick up the straight line formed by the crispy paste when it fell, and piled it on the bottom to know that the batter was stirred. The clean pot was lit, and when the refined oil was poured into it and heated to 60% hot, put the crispy paste into the lotus root clips one by one, and fried. Drain the oil from the pan until the surface of the lotus root is crispy, golden in color, and the inside is crispy and tender.

Zhangshan Zhenrong watched with great interest. This is the first time I have seen fried vegetables other than tempura. And the combination of meat and vegetables complements each other.

"Mr. Zhangshan, please taste." Zhou Mochen said and handed over the plate. Then started the second course.

Thinly chop the onion and mix well with some flour. Heat the oil in seven layers, put down the onion and fry it. When the onion turns color, take out the oil control, put it on a large plate, sprinkle some salt and pepper.

Stir the river prawns with cooking wine, salt, and minced ginger to taste, and then add some flour. Heat the oil in the pan with seven layers, put down the river prawns, and fry them over medium heat. When the shrimp shell turns red and hard, remove and control the oil. Arrange the shrimp on top of the onions. Sprinkle with pepper and scallions.

"Mr. Zhangshan, this river prawn should be eaten while it is hot. The taste is the best."

"Okay, okay, it seems that Zhou Jun's cooking skills are not simple." Zhang Shan knew that the young man in front of him had good cooking skills as soon as he tasted it. Although slightly worse than him. But the age is here, and I sigh that Qin is really a hidden dragon and a crouching tiger.

Satisfied, he tasted the dishes made by Zhou Mochen, and then began to make noodles for Zhou Mochen.

Udon noodles are one of the most characteristic noodles of the country of Japan. Together with the soba noodles and green tea noodles of the country of the country, they are called the three major noodles of the country of the country, and they are the indispensable protagonists of the restaurants of the country of the country. Its taste is between cut noodles and rice noodles, and the taste is soft, and it becomes a delicious noodle dish when paired with carefully prepared soup.

These are thick white noodles made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called noodle sauce.

The noodles made by Zhangshan Zhenrong are cold udon noodles, and the temperature is suitable for this season.

Noodles are a constant item in Zhangshan Zhenrong's house, because Mieko likes to eat them. For him with decades of rich experience and master-level vision, the next article is naturally within reach. Rinse the finished noodles with cool water.

Then served in a bamboo box on ice, each one is as crystal clear as JDZ porcelain, and the bones are just right after a bite. These seemingly simple noodles are actually the result of several complicated and strict manufacturing processes. Made with traditional Japanese sake, soy sauce, Japanese miso and dried fish skin, it tastes salty and delicious.