Shokugeki: Start with an izakaya, making everyone cry

"Tofu."

“It’s tofu!”

"I see. Tofu is added to this sukiyaki dish."

"Besides, there are two kinds of tofu, roasted tofu and soft tofu."

"The texture of the grilled tofu is chewy, allowing it to fully absorb the sweetness of the sukiyaki sauce, while the soft tofu has a smooth texture. The two types of tofu each have their own flavor, but these two unique flavors can be harmoniously combined in this sukiyaki pot."

"genius!"

“This approach is simply amazing!”

Finally, in a moment of excitement, Rantabi couldn't help but give a very high evaluation.

At this moment, everyone was speechless. Nothing to say!

……

Just taking a small bite.

As a result, the dignified WGO second-class executive officer Rantabi was so excited.

At this moment, everyone was shocked again.

This masked late-night cook can actually conquer the WGO executive with his cooking?

What’s even more incredible is that his dish was a copy of his rival Jiro Ishikawa’s Sukiyaki dish. How could an imitation be as good as the original?

For a while.

All the chefs and diners present swallowed their throats with a look of disbelief on their faces.

……

Tofu?

When did tofu appear in his sukiyaki dish?

Jiro Ishikawa was very confused, and a bad feeling began to arise in his heart.

This time, the Sukiyaki dish that Cai Bo Chaoyang imitated actually included tofu, an ingredient that Ishikawa Jiro rarely used and even hated.

Moreover, there are two kinds of tofu with different qualities:

Burn tofu!

Soft tofu!

The roasted tofu has a unique flavor with yellow skin, tender meat, soft and chewy texture, spicy flavor, and the tender tofu is white in color, delicate in texture, and soft.

The combination of these two can really bring surprises to people!

No.

wrong.

When did he add the tofu?

Why, isn't he imitating my cooking? Even the cooking time is almost the same.

So, when exactly did he add tofu?

He was actually imitating and replicating it, so he definitely didn't have time to improve this Sukiyaki dish. I vaguely remembered that another three-star chef was defeated by Saiba Chaoyang in the same way!

At this moment, Jiro Ishikawa was about to collapse.

His expression had gradually become somewhat ugly, but upon closer inspection, he had been keeping his head down, remaining silent, without saying a word.

"Amazing!"

“In the exact same dish.”

"Just by adding two more types of tofu, the taste of the entire sukiyaki dish can be fully sublimated. It's really amazing!"

“This taste, this feeling…”

“Oh wow!”

"It's interesting that beef and tofu go so well together."

Under the warm sun in winter, or on a cold night, a pot of steaming and fragrant beef and tofu sukiyaki is undoubtedly a double comfort for the soul and taste buds. This is not just a dish, but also a warm and rich taste feast.

In the pot, clear and slightly sweet sukiyaki sauce flows slowly. It is the essence of soy sauce, mirin, sake and sugar skillfully blended.

Amber color, attractive luster.

It exudes a light aroma of wine and sauce, making people smell its fragrance before tasting it.

The carefully selected thinly sliced ​​beef, tender and with a delicate texture, is gently spread on the boiling sauce.

As the temperature rises, the beef gradually becomes soft and tender, with slightly curled edges. Each piece is full of the essence of Sukiyaki and melts in the mouth. The aroma of meat and sauce are intertwined, leaving a long-lasting aftertaste.

Tofu is another highlight of this dish.

The tender and smooth tofu cubes are embedded in the pot like white jade. Just pick them up with chopsticks and they will be broken into delicate tofu pudding.

Blended with the sauce, it not only retains the sweetness of the tofu itself, but also adds the unique flavor of Sukiyaki, with a delicate and rich taste.

In addition to the main ingredients of beef and tofu.

There are various vegetables scattered in the pot:

Emerald green broccoli, golden corn segments, bright red bell peppers...

They are slowly cooked in the arms of sukiyaki, adding not only richness to the dish but also a refreshing and hearty taste that is the perfect balance to the rich beef and tofu.

Finally, when all the ingredients are bathed in the warmth of Sukiyaki, the rising steam is filled with an enticing aroma.

Lantabi couldn't help but become more and more excited the more he ate.

His eyes gradually began to glow, like a hungry beast, eating hard.

……

"impossible!"

"I have been cooking Sukiyaki all my life, and no one can surpass me in this field."

"My cooking is absolutely flawless. The use of tofu is nothing more than a superfluous addition. No, it is tarnishing my noble, sacred cooking!"

Seeing this, Ishikawa Jiro roared unwillingly.

"Adding tofu to sukiyaki just makes you realize that the higher the quality of the ingredients, the more perfect they are!"

Cai Bo Chaoyang didn't care and said with a smile.

After that, he took a step forward and said in front of the public, "The real effect that transformed this Sukiyaki dish was actually... water!"

"Wha...what?"

Upon hearing this, Jiro Ishikawa's eyes immediately became dull and he was stunned for a long time.

water?

Did you hear me wrong?

Jiro Ishikawa suddenly understood something.

A pair of eyes full of vicissitudes and complexity stared straight at him, and then he finally said slowly: "This is impossible!"

Just a few words revealed the shock in his heart.

"Yes."

"That's just possible."

"The ratio of water is the biggest difference between the two Sukiyaki dishes."

Caiba Chaoyang said with a smile to Ishikawa Jiro.

Wow.

When these words came out, everyone's eyes almost popped out.

Even the second-rank executive officer, Rantabi, who was still eating the Sukiyaki dish with big mouthfuls, had a look of astonishment on his face.

……

water.

In many dishes.

Indeed, they all play roles that are both ordinary and extraordinary.

It is not only the source of life, but also the carrier of emotion and atmosphere. A pot of beef, tofu and sukiyaki is bubbling with fine bubbles. The sound is like the whisper of nature, soft and full of vitality.

This water not only provides the necessary temperature for the ingredients that are about to be put into the pot, but also seems to be playing a warm-up piece of music for the beginning of the meal.

When it meets the sukiyaki sauce, it instantly turns into a warm current, gently swaying everything in the pot.

water.

sauce.

The fusion of the two is like the intersection of two worlds.

It not only retains the purity and clarity of water, but also gives the sauce richer layers and depth.

Together, they nurture the ingredients in the pot, allowing every slice of beef, every piece of tofu, and every vegetable to slowly wake up in these warm waters and bloom with their most alluring grace.

As the flame at the bottom of the pot continues to heat up, the water in the pot gradually evaporates, turning into wisps of light steam that slowly rises in the air.

These steams not only blurred the vision, but also seemed to cover the entire scene with a hazy veil, adding a bit of fantasy and romance.

In such an atmosphere.

Water is not only a medium for cooking, but also an emotional bond.

But more importantly, it is both a solvent for delicious food and a medium for heat transfer.

Changes in water temperature and the amount used have a direct impact on the flavor of the soup.

Generally speaking, the amount of water used is usually three times the weight of the main food being simmered in the soup. At the same time, the food should be heated together with the cold water, that is, the soup should not be simmered directly with boiling water, nor should cold water be added in the middle.

This allows the nutrients in the food to slowly overflow, ultimately achieving a clear soup.

"For your Sukiyaki pot dish, the ratio of ingredients to water is 1:2."

"However, the ratio of ingredients to water in my Sukiyaki pot is 1:1.5, which means the amount of water is a little less than yours."

"you……"

Ishikawa Jiro was shocked.

At this moment, he was completely unable to think straight and his mind was in a complete mess.

That’s right!

The ratio of raw materials to water is 1:2!

However, during the process of imitation, Cai Bo Chaoyang even mastered this proportion clearly. How could this not surprise people?

What’s even more amazing is that he took it into consideration at the first moment while he was imitating, and then made slight changes to it himself.

……

That's right.

This small change actually made a difference in the two sukiyaki dishes.

"The nutritional content of the soup was measured and the ammonia nitrogen content in the soup was the highest when the ratio of raw materials to water was 1:1.5."

"In this way, the nutrients in the food can be released more slowly, and the soup will be clear in the end."

"Of course, the same is true for tofu."

Snapped!

Just now.

Rantabhi was so shocked that he didn't even notice the chopsticks falling from his hand.

She stared deeply at Cai Bo Chaoyang, and her expression became more complicated!

"You may realize clearly that when the ratio of raw materials to water is 1:2, the calcium and iron content in the soup is the highest."

"However, this ratio is not conducive to the mutual penetration of water molecules and food. You should know that the longer this mutual penetration lasts, the more fresh and fragrant ingredients will dissolve, the tastier the soup will be, the softer the food will be, and the more delicious the whole dish will be..."

Cai Bo Chaoyang explained to everyone like this, and everyone looked at him quietly!

perhaps.

Everyone has an illusion.

He may really be able to lead the late-night cooks to usher in a new era.

……

tart.

It is one of the most basic categories of French desserts.

A dessert chef is not a real dessert chef if he cannot make a good tart.

At this moment, at Totsuki Academy, in order to cope with the upcoming crisis of the late-night cooking incident, Erina began to try to develop new dishes:

Rose Lychee Raspberry Mousse!

The inspiration for this dessert comes from the classic recipe of a French dessert master. The white part is lychee and rose mousse, the middle is raspberry puree, and the base of the tart is almond cream mixed with fresh longan pulp.

This dessert has a complicated and time-consuming process.

But once it is completed, it will shock everyone.

Beat eggs and sugar until the lines do not disappear, add low flour and mix well, add the mixture of butter and rose jam and mix well, bake at 150 degrees Celsius in the lower layer for 35 minutes.

Soak the gelatin until soft, add water to dissolve. Beat the butter until 8% cream, add the rose jam, mix with the gelatin liquid, pour into the mold and freeze.

"I rarely see Missy making desserts."

Looking at Erina's movements which were always so smooth without any flaw, without any hesitation or mistake, Hisako behind her couldn't help but be stunned!

……

This dessert is called Rose Lychee Raspberry Mousse.

The moment it was finally completed, Feishazi's eyes became watery and sparkling.

The soft and smooth strawberry cream has a smooth outer skin, and the cream inside is light and not greasy. The hawthorn grains in the filling are sour and sweet and very refreshing, and the crispy grain bottom is blended with a variety of nuts. If you smell it carefully, you can smell the rich sweetness.

It’s so delicious that even before you eat it, you can feel everything about this dessert and become addicted to it.

Seeing the smooth and mellow cream, strawberry slices and walnut candy on the surface shining and translucent, it really...

Not bad!

A qualified tart crust should be about 3 mm thick, baked to a dark brown color, and have a crispy and flaky texture.

Afterwards, cut a piece of Feishazi and put it in your mouth. The taste is very light.

Mousse, fruit, cream, tart base, the textures and flavors range from light to heavy, layered one after another. One sip is a bit like drinking a cup of lychee rose tea full of floral and fruity aroma. Not only is it not greasy, you can't stop drinking it!

"what!"

Finally, Feishazi screamed.

The taste is deep, fragrant and has a aftertaste. Just take a bite and you will be delighted by its unique flavor that is unforgettable.

How did she... Miss Erina make a dessert like this?

……

Subsequently.

She came back to her senses for a moment.

Continue to pick up a large spoonful of mousse cake and put it into your mouth.

The cold cream melted all of a sudden, from being icy cold at the beginning to gradually warming up at the end.

The cake has a light fragrance and is very sweet. The rich and smooth chocolate and cream, coupled with the crispy ginger biscuits, have a rich and layered taste.

If you can pair it with a cup of sweet fruity black tea, it will have a refreshing taste and rich fruity aroma.

You will be instantly intoxicated by it and the fragrance will linger on your lips and teeth.

it is good.

Such desserts.

It really lives up to Miss Erina's reputation and her cooking skills!

Gradually, Feishazi closed her eyes and muttered to herself, "The inspiration for this cake seems to come from the classic recipe Ispahan by macaron creative master Pierre Hermé!"

"Meanwhile, the white one is made of lychee and rose mousse, with raspberry puree in the middle and almond cream mixed with fresh longan pulp on the tart base."

"If I'm not mistaken, the tart crust should be about 3mm thick, which shows that Jiro Ishikawa has a very precise grasp of the heat control and the dessert production process."

"Not only that."

“This is a rose, lychee and raspberry mousse dish.”

“It’s very particular about arranging them neatly and evenly, it’s extremely time-consuming, and the sweetness can also be better controlled.”

I can tell.

Hisako has high praise for Erina's rose, lychee and raspberry mousse.

Then she continued to eat it. It was soft and smooth, with a hint of rose and lychee. It tasted like happiness in her mouth.