Shokugeki: Start with an izakaya, making everyone cry

Chapter 221 The thinnest beef, Dengying beef dishes

Yellow paper.

cinnabar.

brush.

Have these things ready.

Zhang Fan first washed his hands, tidied his clothes, then closed his eyes and meditated so that his mind could become calm and pure.

After the simple ceremony was over, he took a brush, dipped it in cinnabar, and drew talismans on the yellow paper.

Every stroke.

Every stroke.

Although the movements are slow, they are full of power.

When he finished drawing the last symbol, he couldn't help but stop the brush in his hand and quietly stared at the talisman in front of him.

If you look closely, you will see that the patterns on this talisman are all ancient inscriptions. When combined, they look like a phoenix spreading its wings and about to fly. It is very mysterious!

"It should... have some effect, right?"

Zhang Fan, who tried to draw talismans for the first time, thought to himself.

……

Izakaya, first floor.

Kadozaki Taki's face was as sinking as water, and his friend Kikuchuan Kaguo was wiping the dining table.

As for Nito Hisako, who has just temporarily moved in here, she is wearing a pair of exquisite glasses. The frames and lenses are somewhat reflective under the light, adding a bit of intellectual temperament to her!

The eyes under those glasses are like lake water in autumn.

Quiet and gentle.

Her eyes were somewhat curious, and she kept looking at the cash register.

At this moment, the entire izakaya fell into a silent warmth, with only the pendulum clock on the wall swinging "ta-da-da-da".

"Hey!"

"what's wrong with you?"

"Why didn't you tell us in advance about such a big thing like recruiting workers?"

Kadozaki Taki twitched his thin eyebrows and walked to Zhang Fan with questioning eyes.

Zhang Fan hid the talisman in his pocket and began to tell what happened.

It is not surprising to say that she failed in the autumn selection. After all, even she had lost in the finals before. However, it is rare for her to choose to run away from home like Feishao!

"Taki."

"She's here, at least she has a place to go."

"So as a senior, you must not bully her too much."

Zhang Fan said.

Kadozaki Taki said nothing, but turned to look at her again and nodded.

They are both losers, and they are also helpless people, so Taki can still feel some sympathy for her experience with Hisako!

……

The night is quiet and cool.

However, the whole city is still a bustling scene.

A truck, like a small beetle, crawled along the road, carrying a strong cow. Finally, this eye-catching truck stopped at the door of the izakaya.

Followed by.

Mito Yumei in a slightly revealing outfit.

After getting off the driver's seat, he first looked up at the izakaya, then pushed the door open and walked in.

As the heir to the Mito family.

Mito Yumei is not pampered and idle. On the contrary, she often works hard for her family's beef business.

Especially during this period of time, she would take advantage of her free period of study to take the initiative to deliver customized beef products to some scattered customers in large trucks in person, and then listen to their feedback!

"Whoo~"

"I'm so exhausted."

"Shopkeeper Zhang, can you give me a cup of tea first to quench my thirst?"

Mito, who was sweating when he just came in, asked Zhang Fan.

"it is good."

Zhang Fan replied as promised.

Under normal circumstances, teas that promote body fluids and quench thirst mainly include apple and peach tea, watermelon rind and grass root tea, bamboo leaf tea, ebony tea, etc.

Plum is one of the earliest fruit trees that people come into contact with. In "The Classic of Mountains and Seas", there is a record of "Lingshan has its trees, peaches, plums, plums and apricots", and there is also the familiar allusion of "Looking at plums to quench thirst".

Prepare black plum, tangerine peel and hawthorn.

There are also appropriate amounts of licorice, cloves and roselle.

Put all the ingredients into a clean casserole, add water and bring to a boil, then continue to simmer slowly over low heat.

When two-thirds of the water is left in the casserole, add some osmanthus and rock sugar, then simmer over low heat for 2 minutes.

Take out the filtered tea soup, which is:

Ume tea!

……

While tasting ebony tea.

You can clearly feel a sweet and sour taste spreading in your mouth.

This flavor is both refreshing and thirst-quenching, while the delicate aroma of the tea leaves adds a touch of elegance to the ebony tea, making the entire drink even more intriguing.

Later, the mellow tea aroma gradually became apparent.

The fresh taste seems to be able to wash away the tired body, making people feel comfortable and peaceful.

"Well!"

"Really good tea."

Mito Yumei couldn't help but moan softly.

But at this moment, her stomach began to growl, which made her face turn red and her expression became flustered and shy.

Her fingers kept plucking the stupid hair on the top of her head, and she secretly glanced at Zhang Fan.

"hungry?"

Seeing this, Zhang Fan just smiled.

"Kind of."

After a short pause, Mito Yumei mustered up the courage to continue asking: "Zhang... Shopkeeper Zhang, besides beef ramen and rice bowl, what other dishes are you good at making with beef?"

"Dengying Beef!"

Zhang Fan said without thinking.

"Then let's have a plate of Dengying beef."

"OK, wait a minute."

After that, Zhang Fan turned around and returned to the cooking table to work.

……

According to historical records, during the Guangxu period of the Qing Dynasty.

On Guanda West Street in Daxian County, there is a hotel owned by Liu Guangqian, whose Dengying Beef is the most famous.

In 1935, the "Dengying Beef" produced by this hotel was sent to the Chengdu Qingyang Flower Fair as a local specialty and was rated as a Grade A food.

thus.

Dengying Beef.

It has become one of the famous local specialties of Sichuan cuisine!

Of course, the cooking method of this dish is also very unique.

Use the tendon meat from the beef hind leg, use a blade to remove the floating skin, trim the dirty spots, cut off the corners, and cut it into large pieces of even thickness.

Place the beef slices on the cutting board and spread them evenly over the salt.

Wrap into cylinder shape.

Place it in a bamboo basket and place it in a ventilated place to dry out the blood.

Place the dried beef slices on the back of a bamboo basket, place them over a charcoal fire to dry out the moisture, and steam them in a basket for half an hour.

Then, use a kitchen knife to cut the meat into 1-inch-long and 1-inch-wide slices. Finally, put it back into the basket and steam it for half an hour, then take it out and let it cool.

Heat the vegetable oil, add a little ginger and Sichuan peppercorns, and move the oil pan away from the heat.

10 minute later.

Put the pickling pot back on the fire and remove the ginger and pepper.

Then evenly smear the beef slices with the fermented juice and fry in the oil pan. Stir gently with a spatula while frying. When the beef slices are fried thoroughly, move the oil pan away from the fire and take out the beef slices.