Shokugeki: Start with an izakaya, making everyone cry

Eat cooked food.

It is regarded as a landmark revolution in the history of human evolution.

From eating raw meat and drinking blood to learning to roast with fire and boil with water, and then evolving into various cooking methods such as frying, steaming and stir-frying, human civilization was also created.

however.

Thousands of years later.

Cooking technology is becoming more and more advanced.

There are almost no ingredients that cannot be prepared or cooked by humans.

But the wave of raw food was also beaten back.

In primitive society, people ate raw meat out of survival instinct, but in the new era of cooking, eating raw meat has become a fashion trend.

……

Sashimi!

This is a word originally imported from Japan.

Initially, the fishermen used bamboo sticks to pierce the fish skin and fish meat together when serving sashimi, fearing that the fish fillets would be difficult to identify.

Later, the usage of this word became more and more widespread, and all foods that were not heated and processed could be called: sashimi,

Ah!

There are even:

It is called such as tofu skin sashimi, konjac sashimi, etc.

In people's eyes, sashimi seems to be equal to raw fish slices. When it comes to sashimi, some people love its taste, while others are reluctant to eat it.

Soma first selected a fresh salmon. Selecting the fish is only the first and most basic step.

More critical.

It must be anticipation and knife skills!

It was seen that Soma Yukihira's knife skills required him to cut a knife at the fish's jaw and tail, then put the fish into water, wait for the salmon to bleed to death while swimming, and then take the fish out!

Do not touch water at this time, the cut fish fillets will be as white as pearls.

"Huh? Killing salmon alive?"

Cai Bo Chaoyang on the stage couldn't help but admire this.

……

Kill alive!

In Japan, this is regarded as a symbol of "freshness" and has always been popular.

In pursuit of "extreme" freshness, Japan showed new dishes on a food show a few years ago:

Bone swimming cuisine!

The so-called bone swimming, as the name suggests, refers to swimming bones.

It means that even when only bones are left of a fish, it can still maintain vital signs and swim in the water.

This sounds a bit scary, and the actual production method is also very cruel.

The chef will fillet the part of the live fish with the most fish meat first, and let the diners eat it while putting the remaining sliced ​​fish back into the fish tank, thus achieving the double visual and taste stimulation of "eating fish meat and watching the fish swimming"!

Ah!

Can be imagined.

This kind of cooking is not something that just anyone can make.

It requires the chef to have an in-depth understanding of the blood vessels and nerve distribution of the fish, and to study the most appropriate knife techniques.

To make the ingredients even and beautiful without damaging the fish's life-sustaining tissues, only a very skilled and experienced chef can accomplish this.

Moreover, what is even more outrageous is that in the eyes of Japanese people, this behavior also represents:

Craftsman spirit!

Therefore, it has always been popular among high-end people in the upper class society.

These diners will watch the chef's knife skills and marvel at the deliciousness of the fish while letting the "live fish" with its bones removed swim in the water.

Generally speaking, the raw materials for sashimi are mostly seafood, sea urchins, lobsters, scallops, etc., which are all top-quality ingredients.

but!

People who like to eat sashimi know this.

A lot of sashimi must be frozen, and it is rare to have the opportunity to eat seafood freshly caught from the sea.

As for the method of killing fish alive, because the intestines of the live fish are cleaned in clean water beforehand, and the blood is drained before slicing the meat, the fish fillets can be crystal white and as thin as cicada wings. Finally, after being washed with clean water, the meat will be sweeter and more refreshing.

Of course, with Soma Yukihira's current ability, he is not yet able to master the living killing method to the level of "bone swimming".

……

After serving.

The fish flesh is bright in color, showing an attractive orange-red color.

The surface shines with a slight luster, just like the morning glow reflected on the lake.

Each slice of salmon is cut to perfection, as thin as a cicada's wing. You can almost see the texture on the bottom of the plate through the fish meat, and the edges of the fish meat are slightly curled up, presenting an elegant curve.

Gently pick up a piece of salmon.

The fish meat trembles gently on the tip of the chopsticks, emitting a faint aroma.

immediately.

Put the fish into your mouth.

With a light chew, you can feel the fish meat melting on the tip of your tongue instantly. It tastes refreshing at the beginning, and has a mellow and rich aftertaste.

Moreover, it exudes a light sweet smell that leaves a lingering aftertaste.

Next, the thoughtful Soma also prepared tender yellow mangoes, which combined with the salmon made the color of the entire sashimi dish even more eye-catching.

The tender yellow mango, tightly covering the soft salmon and garnished with crab, is like a work of art.

The freshest ingredients.

They all collide in the mouth, the crispness of mango and the sweetness of salmon constantly hit the taste buds.

Then, the chewy and smooth texture of the crab and salmon are equally good, exploding in the mouth and leaving a lingering fragrance on the lips and teeth.

"it is good!"

"As expected of you being one of the top four in the autumn competition, such a cooking question is not difficult for you."

After swallowing, Caibo Chaoyang raised his head and looked deeply at Soma, and commented with satisfaction.

"Thank you, lecturer."

Soma took a deep breath and replied safely.

He always felt that the new lecturer in front of him did not seem to be as strict as Lecturer Chapelle. On the contrary, he was somewhat impressed by him because of their similar age!

Afterwards, students finished cooking one after another, and Cai Bo Chaoyang tasted the dishes one by one and gave relatively fair comments.

……

“Improve your cooking skills.”

“You always have to understand some common sense about cooking first.”

"In fact, it is not difficult to make good dishes. Just like home cooking, as long as you prepare the ingredients well, more than 80% of the work can be done easily."

"In my eyes, as long as you have basic cooking knowledge, you can make delicious dishes."

"However, there are many students here who can make delicious dishes, but they always make some small mistakes in common sense."

"Like a pinch of salt or a pinch of salt, how much is it?"

"When making cold dishes, should we blanch the vegetables in cold water or boiling water?"

"these questions."

“Ultimately, it will affect your movements and performance when cooking.”

In the bright cooking classroom, almost all of these students had their eyes fixed on Cai Bo Chaoyang who was sitting on the podium.

From their eyes, Chaoyang saw a desire and concentration for knowledge!

Obviously.

In such a short time.

Being recognized and trusted by students is a feeling of indescribable satisfaction.

This also shows that in less than an hour, the students respected and trusted Chaoyang's professional knowledge, teaching ability and personal charm!

……

"So."

"There are still 10 minutes until the end of get out of class."

"I will use the ingredients I just prepared to cook a dish in front of you to open your eyes."

"This can be considered as a welcome gift from me, as the new instructor of Totsuki, to everyone."

Say it.

The mood seems to be cheerful.

So, under the expectation of the students, I started cooking.

Normally, the dishes we eat in our daily lives are of relatively low cost and use ordinary ingredients.

The world is so big, and many people eat unique food. There are also many top-quality ingredients in the world. The delicacies made with top-quality ingredients can be said to be the most expensive dishes in the world.

Well, let's talk about an expensive, rare, and usually hard-to-find dessert:

Fort Stilt Fisherman Dessert!

This dessert originates from Sri Lanka.

Moreover, it is Sri Lanka’s top national treasure dessert.

In 1409, Emperor Chengzu of the Ming Dynasty, Zhu Di, ordered Zheng He to sail to the West for the third time. When passing through Ceylon, he donated gold and silver offerings and erected a "Donation Monument" in the Ceylon Mountain Temple.

However, the King of Ceylon at that time was instigated to surround and kill Zheng He, but Zheng He captured his entire family alive and brought them back to the imperial capital.

Ceylon.

That is Sri Lanka, which is now known as the "Pearl of the Indian Ocean".

At the same time, it is the only country in South Asia whose Human Development Index is rated as "high".

In 2009, Lonely Planet published a photo of anglers on the Sri Lankan beach on its cover, calling them "stilt fishermen" for the first time. They were later regarded as the most distinctive "national quintessence of Ceylon" and have since become the cultural symbol that leaves the deepest impression on tourists about Sri Lanka.

According to research, stilt fishermen first appeared during World War II.

The English state at that time established its most important military base on the coast of Sri Lanka.

Not only was the coast blocked and fishing boats prohibited from fishing, but even domestic supplies were requisitioned, making it almost impossible for local fishermen to survive.

The Sri Lankan fishermen were forced to fish on the reefs along the coast to supplement their family income. Some fishermen made big catches on the sunken ship in recent days, and other fishermen were inspired to set up wooden stakes in shallow water and sit and fish. The news spread from one person to ten, and from ten to a hundred, and the news spread all over the coast.

……

Ok.

This dessert dish.

It is made of chocolate to look like a local fisherman walking on stilts in Sri Lanka. Of course, it also adds expensive blue gems to match. The price is...

Anyway, when Cai Bo Chaoyang sold this dish in America, the price was $14500.

all in all.

For ordinary families, this kind of dessert can be described in three words:

Can't afford it.

The main ingredient of this dessert is a kind of cassava flour from the Mediterranean region. Desserts made from this cassava flour always have a special fragrance.

Therefore, it has always been loved by the upper class nobles.

Not only that, there are also specialty creams from Ireland and seasonal fruits from all over the world.

It can be said that this dessert dish is a hodgepodge of various ingredients, also known as an indulgent dessert, and some luxury items are dotted around to decorate it, thereby increasing the value of this dessert.

For example...leaves made of platinum, and aquamarine.

At this time, Cai Bo Chaoyang was starting to use a water bath to heat the cream cheese to warm it up and soften it.

Next, add in granulated sugar and mix until there are no particles.

The next moment, he took out a bottle of champagne, stirred it evenly, and suddenly a particularly rich aroma wafted out.

This fragrance is very fragrant.

It smells like wine and milk, and just by moving your nose you can feel your heart instantly sweetened.

This wine has a special origin, it is Dom Perignon Champagne.

This Dom Pérignon wine, with its noble quality and rich taste, has created a legend in the world of champagne and elevated the winemaking process to a new level of winemaking art aesthetics.

Combined with butter, tapioca flour, etc., it is seamless and flawless.

Of course, the nobility of the ingredients is truly amazing.

……

Cai Bo Chaoyang's cooking skills.

Having absorbed talents from many people, he is particularly skilled in the proper combination of various ingredients and the entire process of making a dessert.

Not only that, the accuracy of the taste of the entire dessert is amazing.

Any less and it will be too bland.

Any more and it would be too sweet.

Then, he finally decorated the chocolate into the image of a stilt fisherman, a traditional custom of local Sri Lankan fishermen.

Then gold leaves were used to create the shape of the pond, and finally an expensive aquamarine was added.

Before you know it, a dessert with a lifelike image of a fisherman is completed.

The exquisite cooking skills and artistic beauty reached perfection the moment the dessert was completed.

So much so that everyone present was shocked.

……

Whether a dish looks good or not is not important. The taste is the soul of a dish.

The oil is rich in aroma and has a deep, fragrant and aftertaste.

This……

This is the taste of Caiba Chaoyang's dish.

It tastes soft and fragrant in the mouth, and has a unique flavor that is unforgettable.

This bright and fresh green from nature, as well as leaves made of platinum and expensive aquamarine, is not a fairy tale, but it is better than a fairy tale.

The art of pleasing the taste buds was fully displayed in that instant.

Especially the fragrant and tempting chocolate, with its smooth texture and sweet taste, the perfect chocolate can definitely withstand the picky tastes of all tastes.

It will only make people eat more and more excited and want to eat more and more.

When you take a big spoonful of the Fortress Stilt Fisherman dessert into your mouth, the cold cream instantly melts into a warm cream with a light cheesy aroma.

The soft dessert is filled with sweet fresh cream...

Ah!

It’s really... delicious!

At last.

The special fruits from all over the world are the final embellishment.

The refreshing taste, shiny color and rich fruity aroma immediately make people feel relaxed and happy, leaving a lingering fragrance on their lips and teeth.

Maybe... life is like this dessert of Stilt Fisherman in Caibo Chaoyang. You never know what the next bite will taste like.

It seems greasy but also refreshing, just condensed and ready to float;

The jade is broken at the bottom of the plate, and the snow is sold at the edge of the mouth.

This poem is the most appropriate to describe this dessert.

……

Soma, now I especially admire Saiba Chaoyang.

After all, it is not easy to make such exquisite desserts.

This meant that he needed to fight the silence of something.

Obviously, from the delicious desserts, Soma can feel that Saiba Chaoyang’s beliefs are always infused into every layer of the desserts.

I poured my wishes into the creation layer by layer, and what was completed was a dessert that became heavy, simple and serious because of my love for learning and cooking.