Shokugeki: Start with an izakaya, making everyone cry

Time flies.

Shortly after the Midnight Cook incident, Totsuki's promotion exam also ended.

Alice Nakiri, Hisako Arato, Megumi Tadokoro, Soma Yukihira, Ryo Hayama, Ryo Kurokiba, Izumi Mito, etc., all these first-year students in the senior department, have all been promoted to the second year with their excellent grades!

at the same time.

There are many other top ten figures, including Kobayashi Ryodan, Si Eiji, Akane Kubo Momo, etc.

Do not!

To be more precise.

It should be said that the third-year students in the senior department also had their graduation ceremony.

Many graduates began to leave Totsuki one after another, starting a new journey and a new story. However, the second seat, Kobayashi Ryodan, insisted on staying in the izakaya and wanted to be a kitchen helper for Zhang Fan!

Secondly, after defeating Cai Bo Chaoyang, Zhang Fan became a sensation. He began to be regarded as a hero and a leader of the new era, and was even praised by the WGO Gourmet Organization as:

The world's best chef!

……

Warm water for tea.

Tea leaves are like dead wood floating quietly on the water, with little tea fragrance.

The fragrance of tea is born when you close your eyes, and it also disappears when you close your eyes. When boiling water is used to brew tea, the tea leaves are like live fish in water, tumbling up and down, floating for several times, and finally reaching the bottom of the pot and returning to calm.

At this time, the fragrance of tea is everywhere, refreshing.

"Zhang Fan."

"Please... please have some tea."

Kobayashi Ryodan came to the pub and took the initiative to make a cup of tea for Zhang Fan.

Her face was slightly red and her voice was softer than usual!

"Ok!"

Zhang Fan just moved the tip of his nose.

A strong aroma of tea suddenly rushed into his nose, making him feel vaguely intoxicated.

So, his eyes lit up slightly, and he quickly picked up the teacup and took a sip.

……

Rich aroma and mellow taste with sweet aftertaste.

The taste is fresh and mellow, the aroma is rich and the fragrance is refreshing.

It has a very refreshing feeling when you take a bite, it is soft and soothing, with a light coolness on the tip of your tongue, and you will feel very comfortable even when you swallow it.

Close your eyes and take a gentle sniff, and you can seemingly still smell the tea fragrance floating in the air.

"Jin Jun Mei black tea?"

Zhang Fan opened his eyes, turned around and looked at Xiao Lin Longdan who was silent over there, and said with a smile.

Jin Jun Mei tea.

This is a branch of Zhengshan Xiaozhong black tea and originated from Tongmu Village, Wuyishan City.

The reason why Jin Jun Mei black tea is so valuable is that it is made entirely by hand, but it is also operated by machines like an assembly line.

Every 500g of Jin Jun Mei requires tens of thousands of fresh tea buds, which are picked from the high-mountain original ecological small-variety fresh tea buds in the Wuyishan Nature Reserve.

Then, it is completed through a series of complex processing steps such as withering, shaking, fermentation, and rolling.

In other words, Jin Jun Mei is a rare treasure among teas, with a small and compact appearance.

Accompanied by golden tea fluff, the tea soup is golden in color and tastes sweet and refreshing.

An even rarer place.

After brewing, the tea soup has an amber golden junmei color.

It has a light and sweet honey aroma, tastes sweet and smooth, and the buds at the bottom of the leaves are upright and a fresh bronze color.

……

"Correct!"

"It's Jin Jun Mei tea."

Upon hearing this, Xiao Lin Longdan couldn't help but be slightly startled, but she soon felt relieved and said to Zhang Fan.

There is no variety distinction for Jin Jun Mei, there is only one type.

Therefore, this kind of tea is extremely precious, and generally speaking, you may not be able to buy it even if you have money.

In normal times.

Even Zhang Fan was reluctant to take it out and drink it.

As a result, somehow, this kind of tea was found by Kobayashi Gendan.

……

Jin Jun Mei, an innovative black tea.

The teacup used was a white porcelain cup.

In this way, when brewing, you can not only enjoy the fragrant tea aroma of Jin Jun Mei tea, but also appreciate the graceful posture of the Jin Jun Mei bud tips stretching in the water and the crystal clear tea soup.

Ah!

Of course.

The quality of tea definitely affects the taste.

However, the technique of brewing tea is also crucial.

Xiaolin Longdan puts Jin Jun Mei tea leaves in beforehand and washes the tea with warm water. In order to protect the fluff on the surface of the delicate tea buds and prevent the tea leaves from rolling violently in the cup, she slowly pours water along the wall of the white porcelain bowl.

In this way, the tea soup can be guaranteed to be clear and bright.

Zhang Fan couldn't help but sigh.

This is the first time I have seen such clear tea.

……

Dry tea of ​​Jin Jun Mei high quality tea.

The aroma is pure, with floral and fruity scents, and the fragrance is fresh, elegant and delicate.

Great tea!

Of course, you need good quality water.

The spring water we choose is low in calcium and magnesium. This way, the whole tea aroma is sweeter and you can’t stop drinking it!

The intrinsic quality of Jin Jun Mei black tea is mainly reflected in four factors: soup color, aroma, taste and leaf bottom.

Through vision, smell, taste, touch and other sensory means, first smell the aroma, then look at the color of the tea soup, taste the flavor carefully, and finally unfold the leaves to comprehensively evaluate the quality of the tea.

Obviously, judging by the above four factors or standards, we have to say that this kind of Jin Jun Mei black tea is absolutely a top-notch product.

So, at this moment Zhang Fan's eyes lit up again.

Pick up the tea cup.

He took another sip.

Hmm... the tea aroma is rich, it is worthy of being the precious Jin Jun Mei tea!

Xiao Lin Long Dan, who was standing next to him, couldn't help but curl up the corners of his mouth when he saw that Zhang Fan was already immersed in an intoxicated state.

……

"Zhang Fan!"

"I'm about to graduate, so..."

Xiaolin Longdan whispered in my ear.

"Ah!"

"We are indeed short of staff at the moment. I would be very happy if you could come to the pub."

Zhang Fan smiled and said, "I remember there is a piece of venison in the kitchen. How about you use it to make a dish and let me see if your cooking skills have improved recently?"

"Okay, wait a moment."

Kobayashi Ryodan was so happy when he learned that he could finally stay in the izakaya as a kitchen helper.

Then she came to the kitchen.

……

When Kobayashi Ryodan, wearing a clean white chef's uniform, stood in front of the neat cooking table.

The soft light, shining on her body, gave her focused expression a layer of soft golden glow.

Ah!

Just see.

She first carefully took the venison out of the refrigerator.

Placed on the prepared chopping board, the venison is bright red in color, with clear texture, revealing its natural deliciousness.

She gently picked up the sharp kitchen knife and examined every inch of the venison with her sharp eyes.

She knew that with such precious ingredients, every step could not be sloppy.

She first gently rinsed the surface of the venison with clean water to remove the blood and impurities on the surface. Her movements were gentle and quick, as if she was treating a piece of work of art.

Next, Kobayashi Ryodan began cutting the venison.

The kitchen knife in her hand seemed to have life. With a slight swing of her wrist, the venison was evenly divided into pieces of appropriate size.

The cutting technique takes into account both cooking needs and the appearance of the ingredients.

Simultaneously.

During the cutting process.

She also observes the texture of the venison from time to time to ensure that every piece of meat maintains the best taste.

……

"Ok?"

"Her knife skills are not right."

"It should be said that she seems to have a different understanding of these rare ingredients than before."

On the side, Zhang Fan, who was observing quietly, seemed to have noticed a little clue from the way Xiaolin Longdan processed the venison!

"Ability?"

"Could it be that she is also going to awaken her superpowers?"

Finally, Zhang Fan seemed to understand something.

In the later part of the original plot of "Food Wars! Shokugeki no Soma", the outrageous setting of "superpowers" suddenly appeared.

However, this setting is not abrupt, but an adjustment made as the story develops to showcase the higher-level cooking skills and abilities of many chefs and to cope with more complex challenges.

For example, not only Cai Bo Chaoyang awakened his superpowers.

Characters like Eiji Satoshi and Takumi also showed off their unique cooking skills and abilities.

For example:

Si Yingshi has a sharpened sword.

This is a special kitchen utensil that reflects his deep understanding and handling of ingredients, and Takumi is famous for his superb half-moon knife skills.

The emergence of superpowers.

It can be said that this makes the comparison of strength between chefs more complicated and interesting.

It is possible that opponents who seemed evenly matched at first would instantly fall behind after awakening their special powers.

This can be seen in the food battle competition between Saiba Chaoyang and Saiba Joichiro, where Joichiro suffered a crushing defeat.

Then, the superpower does not directly give the chef superpowers, but uses special kitchen utensils as a medium to show the chef's unique talents and skills in cooking.

In short.

These special kitchen utensils often have extraordinary functions or appearance.

Chainsaw carving knife.

Sharpen the sword.

Half Moon Knife.

These kitchen utensils are not only cooking tools, but also symbols of the chef's personality and skills.

Of course, Zhang Fan’s supernatural power is a little different. He does not rely directly on kitchen utensils as a medium, but is stimulated by some kind of power in his body.

……

After cutting the venison, Kobayashi Longdan was not in a hurry to proceed to the next step of cooking.

She knew very well that in order to fully develop the flavor of venison, some necessary marinating and seasoning were required.

So she took out the seasonings she had carefully prepared, including salt, black pepper, rosemary, etc., sprinkled them lightly on the venison, and then gently massaged it with her hands to allow the seasoning to fully penetrate into every cell of the venison.

In addition to the traditional seasonings, Xiaolin Longdan also cleverly added some unique elements:

Mushroom puree!

The flavors of mushrooms and venison go perfectly together.

Then, she uses formic acid to bring out the aroma of the mushroom puree, which not only adds depth to the dish but also makes the flavor of the venison stand out more.

After processing the venison, Kobayashi Longdan did not stop his work.

She began to prepare the utensils and ingredients needed for cooking, making full preparations for the subsequent cooking process.

From beginning to end.

Each of her movements seemed so calm and relaxed.

It seemed as if the entire kitchen was under her control.

Wash the venison, put it into a pot, add water, bring to a boil over high heat, skim off the blood foam, and cook over medium heat until half cooked.

Cut into large slices 1.7 cm thick and place in a bowl.

Add rice wine, salt, scallion segments, ginger pieces and cooked chicken oil, and steam until soft.

Drain the soup from the lower drawer.

Divide the meat in the lower drawer into 2 equal portions.

Crack the eggs and place the yolk and egg white in 2 separate bowls.

Add corn flour and salt to the egg yolks and stir into egg yolk paste. Then add flour and salt to the egg white bowl and stir into egg white paste.

Place a wok on high heat and heat peanut oil.

Dip one portion of venison in the egg yolk paste, put each piece into the oil pan, fry until cooked and remove from the pan.

Next, dip the other portion of venison in the egg white paste, put each piece into the oil pan, fry until cooked and remove from the pan.

Then, cut the two colors of venison into strips and arrange them neatly on the plate.

When preparing the egg white batter, be careful not to overdo it.

This is because the longer the paste is stirred, the more vigorously it is stirred, the thicker and more viscous the paste becomes, and the more vigorous it becomes.

The paste will become dry and hard, and it will not be easy to combine with the raw materials after adding them to form a whole, and the paste will be uneven.

After frying, the batter layer is not fully expanded.

The dish has a hard texture, not crispy and loose, so just stir it evenly, and the ingredients after coating with batter can be fixed in shape in the hot oil. If fried for a long time, the ingredients will be overly colored. Finally, because of the frying process, 500 grams of peanut oil is needed.

……

In short.

Finally, what was presented to Zhang Fan was a dish of golden and silver venison.

This is a delicacy that combines color, fragrance, taste and shape. Its name contains endless reverie and luxury.

When describing gold and silver venison, the first thing that strikes the eye is its stunning color.

The so-called "gold and silver" are not real gold and silver, but a metaphor for their gorgeous colors.

The venison is carefully cut into even slices or chunks, covered with a thin layer of golden skin, which is the attractive luster of fat and meat aroma after being fried or grilled to perfection.

Just like the shimmering lake in the afterglow of the setting sun, it flashes a warm and attractive light.

Beneath this layer of golden color is the light pink or light brown color of the venison itself, as warm as precious jade. The two are intertwined to create a visual feast of "gold and silver".

In terms of aroma, the gold and silver venison is even more mouth-watering.

As the temperature rises, the fat in the venison gradually melts, blending perfectly with the gravy, exuding an indescribable aroma.

It has the wild fragrance of the deep forest, while retaining the purity and elegance of the ingredients themselves.

This fragrance seems to be able to penetrate the air and reach people's hearts, making people involuntarily take a deep breath, wanting to inhale all of this gift from nature into their lungs.

As for the taste, the gold and silver venison is even more memorable.

The meat is tender yet chewy, melts in your mouth and leaves a deep memory on your tongue.

The perfect seasoning ensures that the venison retains its original deliciousness while adding distinct layers of flavor.

Whether it is the light aroma of salt or the subtle aroma of spices, they all complement the taste of the venison itself, weaving together a magnificent melody about taste.

Finally, gold and silver venison is also extremely beautiful in appearance.

Whether presented as a whole piece or carefully arranged on a plate, it can show a harmonious and elegant beauty.

Kobayashi Gentian.

Often a lot of thought is put into the presentation of the dish.

She skillfully combines gold and silver venison with a variety of vegetables, fruits or herbs, making the whole dish not only rich in flavor, but also visually presenting a perfect fusion of art and nature!