Shokugeki: Start with an izakaya, making everyone cry

"Ding dong!"

"Successfully signed in once."

"Ding dong!"

"Congratulations to the host for obtaining the special recipe Chameleon Bowl Tower and the special recipe must-kill Colorful Dumplings."

While many famous restaurants were closing down, the izakayas that were still operating normally closed on time as usual.

After the rest.

Zhang Fan, completed the sign-in.

This time, the sign-in reward is two dishes from "The Cooking Master Boy".

First, let’s talk about the Chameleon Bowl Tower. This dish is made of chicken noodles cooked with egg whites, jade noodles made with spinach, etc. It has five flavors of ramen, and is paired with chili soup and five-flavor soup!

Then, by combining them, you can create 25 flavors.

Finally, put a small amount into bowls, which can completely arouse the appetite of noodle lovers.

Ah!

The taste!

It can be summed up in four words: never get tired of eating it.

……

Original plot.

Liu Maoxing and Jie Lu used some materials from an acrobatic troupe called "Huangshan Thieves Group" to make dinner in the ruined temple.

In terms of preparation, you must use Huangshan’s local specialty ingredients as the filling, and then there must be seven different colors of dumpling skins and shapes. The skin must be thin and elastic, and it tastes fresh and juicy!

although.

With Zhang Fan’s current strength.

It should be no problem for him to fight against the entire group of late-night cooks alone.

However, at this critical moment, it would be of great benefit to him if he could get some new special recipes.

……

early morning.

The sun has not yet fully risen in the sky, but its warm light can already be felt.

The sun shines through the sparse clouds and casts a golden halo on the earth. The mountains in the distance become increasingly clear in the morning light, as if covered by a golden veil.

At this moment, there is a Japanese restaurant called "Shikon Sashimi Sushi Sashimi".

This restaurant was recognized by the WGO food organization in 2015 and successfully won the honor of a three-star restaurant!

The chef is Yoshitake Yutaka, who once worked in a high-end Japanese restaurant in New York City, and the assistant chef is sushi master Kakinuma Toshiharu. Over the years, both of them have been striving to bring the ultimate Ginza sushi model to diners.

In their words:

Every dish served in the restaurant is a harmonious symphony composed by the sea, fishermen, sushi chefs and diners.

When it comes to the style of Shikon sashimi sushi, it is the orthodox Edomae sushi.

Ah!

A way of making sushi that originated in the ancient Tokyo area.

This type of sushi is different from the pressed sushi in Kansai, as it is mainly made of nigiri.

Fresh fish and shellfish are kneaded on the spot to present the ultimate deliciousness, which is the sushi for the "impatient type".

The so-called "Edo-mae".

The most common explanation is the difference in the way the eel is cut.

One theory is that in Kansai, eels are cut from the belly, while in Edo, they are cut from the back, hence the name.

It is also said that in the Edo period, there were many samurai living in Edo, and it was unlucky to cut the eel from the belly, so in Edo, eels had to be cut from the back.

In short, it’s just a different place where you cut the fish!

The moment I walked in, I found that the decoration of the entire restaurant was a bit simple.

There is a very eye-catching painting hanging on the wall.

There seem to be some encouraging words written in the lower right corner of the painting.

The warm yellow light always softly sprinkles on every inch of space, creating a warm and comfortable atmosphere.

A corner of the store.

There is an open kitchen where two experienced chefs are busy making sushi.

They are dressed in white chef uniforms and tall chef hats, and they skillfully handle fresh ingredients. The knife light flashes under the light, and each cut is precise and powerful, as if performing a visual feast.

In front of the bar, there are also neatly arranged dining tables.

Each table was covered with a white tablecloth, on which were placed exquisite tableware and bottles of soy sauce, mustard and other condiments.

The diners sat around the table.

Some are chatting in low voices, while others are concentrating on tasting the food in front of them.

……

"Oh?"

"It's you?"

"It seems that you, Totsuki Academy, have not given up hope or despair despite the disastrous defeat last night!"

Today, the target of late-night chefs is those three-star restaurants that are still alive in the catering industry, and Cai Bo Chaoyang’s first prey is the Shikon Sashimi Sushi restaurant.

But, he didn't expect it.

Si Yingshi, the current number one of the top ten who has never had any feud with the late-night cook, was actually at the scene, waiting to take him with him.

"hehe!"

"I was quite surprised when I heard that you defeated Longdan so easily."

"Perhaps, hiding in Totsuki for a long time."

"We gradually lose all our knowledge of the outside world, right?"

Si Yingshi stood up, his stern face showing a slight smile, and then he looked deeply at Cai Bo Chaoyang opposite him.

But seeing that he was still masked and couldn't see his features at all, Si Yingshi could only withdraw his gaze in boredom, shrugged and said, "Let's not talk too much, let's get started!"

"Ok!"

Cai Bo looked up at the sun and just responded indifferently.

……

For the entire catering industry.

The formation and improvement of characteristics cannot be achieved overnight.

It is a gradual cumulative process. How to build unique core competitiveness and maintain long-term competitive advantages in the increasingly fierce competition are all issues that the entire catering industry is concerned about!

And in this fiercely competitive food street, the business has been booming since its opening.

This Shikon sashimi and sushi restaurant naturally has its own unique features.

Different from other restaurants.

The four words "exquisite and noble" will always be the theme of this three-star restaurant.

At this moment, Si Yingshi calmed down first, and then he took out a fish that looked very strange.

In the ocean.

There are two types of marine fish that are difficult to handle on site.

One is the ugly, slimy anglerfish, and the other is the porcupine fish, which has poisonous spines all over its body and looks like a little hedgehog.

However, anglerfish can also be processed using the hanging cut method, and the fish meat itself is not toxic!

however.

Porcupine fish is different!

……

Everyone knows that eating puffer fish requires a lot of courage.

Because many parts of it are poisonous, and this porcupine fish has poisonous spines all over its body.

Even for experienced chefs, it is not easy to remove these poisonous spines. If not handled properly, the fish meat may contain toxins, and the spines may also prick your hands and cause poisoning.

Of course, the porcupine fish is covered with spines and contains toxins, but that still can't stop diners from chasing after it.

It is not just the raw material of a delicious dish, but also a successful work of nature.

It relies on a powerful set of equipment.

It survives in an ocean full of predators, and even fierce hunters will have to choose other targets when they see it.

……

At this moment.

I saw Si Yingshi taking out a porcupine fish from the sink in the corner of the kitchen.

When this porcupine fish was just taken out, its entire body suddenly became very large, and its spines became more and more obvious.

"drink!"

"Si Yingshi, holding a sharp kitchen knife tightly.

Then, he looked closely and found a very weak spot on the porcupine fish's body, so he poked it hard.

Finally, just cut it open quickly with a "hiss", remove all the inedible internal organs, and then put them in clean water to wash!

See this situation.

Cai Bo Chaoyang, who remained indifferent, frowned instantly.

"Ok?"

“So skilled?”

"Many chefs have to take into account the poisonous spines on the porcupine fish when preparing it."

"And we must handle it very carefully. After all, if you are even slightly pricked by the poisonous spines, you will most likely die from the poison. So no one dares to joke with their own life!"

"result……"

When an ingredient is somewhat mysterious, the memory of it always becomes particularly profound.

Indeed, in Cai Bo Chaoyang's impression, countless surprising and unforgettable foods can gradually emerge in his mind even after many years.

And this time.

Si Yingshi, how to deal with porcupine fish.

It surprised her and brought back some memories.

……

People, more or less.

When it comes to unfamiliar food, there will always be a bit of curiosity and fear!

As Si Yingshi continued to use the kitchen knife to cut the meat of the porcupine fish into slices, the "swish swish swish" sound of the kitchen knife cutting the fish meat completely created a wonderful and satisfying morning!

Afterwards, under Si Yingshi's sharp and domineering knife skills.

The porcupine fish sashimi slices were cut as thin as a cicada's wing and spread out on a porcelain plate one by one.

Take a closer look.

Under the light, they look like blooming white roses!

The sashimi is sprinkled with chopped green onions, ponzu vinegar, and a curry sauce made with grated radish and diced chili peppers, cumin, lemongrass, coriander seeds, galangal, etc.

Then, a simple porcupine fish sashimi is ready.

Cai Bo Chaoyang just glanced at it for a few seconds, then quickly picked up a small piece of porcupine fish sashimi with chopsticks and took a bite with anticipation.

For a moment, he was stunned.

The reason for his shock was that he discovered that the meat of the porcupine fish was actually...

Can’t bite?

……

When you first bite it with your teeth, it feels like biting rubber, it's very tough.

But the amazing thing is that the more you chew, the more the delicious taste of the porcupine fish's meat spreads in your mouth.

finally.

After chewing for a long time, I finally finished it!

The porcupine fish is sliced ​​so thinly, but you still have to chew it for a long time before you can eat it completely?

I have to say, although this does make people feel very frustrated, it can make people more and more addicted, and they want to experience this inexplicable chewing feeling more and more!

"Scallions, orange vinegar."

“And curry sauce!”

Cai Bo Chaoyang glanced at Si Yingshi and responded without thinking.

"Ok!"

“It’s just curry sauce.”

“To eat porcupine fish in Japanese style, you must first discard the dross and retain the essence.”

"Whether it's crystal clear porcupine fish sashimi, fish skin salad, or hot pot meat, they all have a pure feeling without any impurities, and the dipping sauces are only garlic paste and wasabi."

"But this way of eating may seem sour and salty at first, but by the end it will be so sour that you'll feel sick and want mercy!"

“So, I changed my approach.”

"If you replace the pure cooking style with a thick and juicy curry sauce, the taste may be relatively worse, but the key is to slowly simmer out the essence."

Si Yingshi stepped forward and explained.

……

"I see."

“So, it’s a little different from what you imagine a porcupine fish to be.”

“The fish meat should have been soft and smooth, but it tasted crispy instead.”

"However, this unique method is really satisfying, and it makes me think that this is how porcupine fish sashimi should be!"

Hear this.

Even Cai Bo Chaoyang, who was extremely powerful, couldn't help but sigh.

Few chefs can prepare porcupine fish. As for the cooking methods, there is not much difference. It is nothing more than making it into sashimi, then dip it in some seasoning and put it directly into your mouth!

Apparently, Si Yingshi used curry sauce to extract the delicious flavor of porcupine fish meat, which was the first time in history.

……

at the same time.

Hot pot on the other side.

The soup was already bubbling and boiling!

Then, the sharp-eyed and quick-handed Si Yingshi threw the remaining porcupine fish meat into the boiling kelp soup and rolled it.

Just when Tanomo Kei was stunned, Si Yingshi had already stepped forward skillfully and swiftly, and continued to prepare another sauce for her, and quickly scooped up the porcupine fish meat and put it into her bowl.

"Porcupine fish hot pot, this is another dish made with porcupine fish."

"hot pot?"

Seeing a piece of cooked porcupine fish meat in the bowl, Cai Bo Chaoyang seemed to understand something.

"Ok!"

“You can grill it, too.”

"But it's too troublesome to bake it now!"

Si Yingshi smiled and said, "After eating porcupine fish sashimi, let's have some porcupine fish hotpot. I believe that feeling will be wonderful."

……

talk!

It’s all about this.

Cai Bo looked up at the sun, and after a moment's thought, he picked up the piece of porcupine fish meat in the bowl with chopsticks and started to bite it.

For an instant.

The plump meat, wrapped in the fresh fish flavor, hits your taste buds directly.

As expected, what Si Yingshi said was right. This is a particularly wonderful taste. The meat is more chewy than frogs, but it still has the sweetness of fish meat.

Dip it in another slightly sour sauce and orange vinegar, and the deliciousness reaches its peak instantly.

So much so.

The moment you are struck by the delicious taste of the porcupine fish.

Cai Bo Chaoyang suddenly understood the obsession and courage behind "risking one's life to eat porcupine fish"!

……

If.

The sashimi just now was a climax that hit me hard!

Then, the hotpot at the end is a long and gentle ending.

The kelp broth that has absorbed the essence of porcupine fish is mixed with rice, egg liquid, and seaweed to create a lively symphony.

Maybe.

Use the word elegant and indifferent.

It is too abstract to describe porcupine fish with the word "porcupine fish". It is better to say that for a unique ingredient like porcupine fish, beginners cannot distinguish the subtle flavors.

In the end, Cai Bo Chaoyang appreciated the crunchy texture even more:

Magic.

It's simply amazing.

Porcupine fish, this rare and unique ingredient, is so magical that it can occupy the last bit of space in the stomach!