Rebirth as a Cooking God

While talking on the phone, Dojima Yin led Xia Yu to the hotel's main kitchen.

Is it big enough here?

Putting the phone back in his pocket, Dojima Gin stretched out his arms, and said heartily, This is the largest kitchen in our Totsuki Hakone Resort!

Shock was written in Xia Yu's eyes.

The kitchen space is at least the size of two basketball courts, occupying the entire floor with all the facilities.

The dozen or so Yuanyue graduates who arrived first were already busy, and the helpers in the hotel kitchen were moving the ingredients in an orderly manner.

President Dojima!

A handsome uncle in his thirties came over. This person should be the deputy head chef of Totsuki Resort and also Dojima Gin's right-hand man, Hiromi Sena.

He suddenly gasped, stared at Xia Yu a few more times, and said respectfully: It turns out that Lecturer Xia was also invited to participate in this period of residential training. You ate halberds in the shopping street, and I I saw it on TV, it was wonderful! The most commendable thing is to beat the special ingredients with ordinary ingredients!

Xia Yu smiled slightly, but was cursing in her heart.

I finally met someone who recognized me, why did I feel tears welling up in my eyes.

Those Yuanyue graduates are all busy people, such as Kojiro Shinomiya, who rushed back from Paris, France, and didn't know that the battle of eating halberds in the shopping street was normal.

So, the root cause of the trouble is that he is not famous enough.

The halberd-eating battle only caused a momentary discussion. No, just a week later, not only the halberd-eating clip was removed by the TV station, but also the topic of halberd-eating on the Internet disappeared completely.

First-line stars in the entertainment industry will be gradually forgotten if they are not hyped, let alone Xia Yu who has only been on TV for a while.

Soon, the kitchen utensils and ingredients that Xia Yu needed were gradually brought in.

Dojima Gin ordered a group of cooks to move a few kitchen tables to make room for a large enough space.

A person in charge of ingredients said with a panicked expression: Director Dojima, there is no 'herring' in the hotel ingredient warehouse, and it will take at least an hour to get it from the nearest freshwater fish warehouse in Kanagawa Prefecture!

Is there no 'herring'?

Xia Yu pondered.

To be honest, 'herring' is not suitable for grilling.

Roasting is a cooking technique that is rarely used on freshwater fish in Chinese cuisine.

In the waters where freshwater fish live, the water quality is unavoidable, and the fish meat has a strong earthy smell, which cannot be removed by using the relatively primitive method of burning.

Moreover, there are too many ways to cook freshwater fish in Chinese cuisine, such as steaming, braised in soy sauce, boiled in water, etc. There is no need to look far away and use barbecue techniques for cooking.

Lecturer Xia, the current fish storage in the hotel's food storage is mainly seafood and aquatic products, including mackerel, Spanish mackerel, saury, tuna, etc...

The person in charge of the ingredients is quite innocent.

'Herring' is a native Chinese river fish. Even if the neon island has professional breeding, but the hotel usually does not have guests ordering food, how can their food department purchase it in large quantities.

Then let's change to mackerel! Xia Yu said, Twelve fish, each weighing about 400 grams!

OK!

The person in charge left in a hurry.

Is it okay to change to mackerel? Dojima Yin said slowly, Mackerel is a marine fish, while herring is an inland freshwater river fish...

The recipe, isn't it just for modification?

Xia Yu was calm.

Since the original recipe is unreasonable, just modify it.

Herring, mackerel.

The two sound similar, but they are completely different fish.

Herrings are very big, and mature individuals are generally 1 meter long and weigh 30 kilograms. Therefore, in the original work of Zhonghua, the Bangyan Chef sub-journ uses several iron chains to restrain five or six large herrings at the same time and swing them in their hands. , looks amazing.

Five or six fish are pulled in the hand, which means upwards of one hundred and fifty catties. What is this concept? The food of the God of War Lu Bu and Guan Yunchang only weighed a hundred catties.

The key is that while pulling heavy objects with iron chains, it is also very difficult to perform cooking [Tianxiong Huoyan Wheel] smoothly!

Of course, Xia Yu's physique, or arm strength, is not abnormal to the level of an ancient fierce general. It is still difficult to pull two big herrings, let alone five or six at once.

But mackerel is different. This kind of sea fish is not big, and generally weighs 200-400 grams. That is to say, the heaviest mature mackerel is about one catty. A dozen of them are tied to iron chains, and Xia Yu can still swing them. up.

There are weight considerations in choosing mackerel over saury.

Pacific saury is very suitable for charcoal grilling, and in Japanese cuisine, there are also salt-grilled mackerel, which also shows that mackerel is a more popular cooking form.

Ten minutes later, the person in charge of ingredients left and returned.

Several hotel attendants were pushing an aquatic product cart full of ice cubes, and a dozen mackerel fish of the same size were placed on the ice.

Ah, Xia Yu-jun wants to cook fish?

Ganri greeted Zi from the side.

The other busy graduates all cast concerned eyes when they heard the movement.

That's right.

Xia Yu grabbed a mackerel, slapped it on the chopping board, and then randomly pulled out a square knife from the knife holder. There was a hissing sound, and the sharp kitchen knife scraped against the tail of the fish, and the fine scales immediately shot out. .

Scales are scraped, and the second step is to take out the internal organs, especially the fish gallbladder, which must be handled carefully.

The knife flashed.

The dissected mackerel has deep knife marks on the surface of the body.

Clean, neat knife skills!

Gan Ri Xiangzi gave a thumbs up and said, Not bad, Mr. Xia Yu.

At the adjacent kitchen counter, Kojiro Shinomiya shrank his pupils slightly, staring at Xia Yu who continued to process the second mackerel with a calm posture.

...What a fast knife! It takes an average of 8 seconds for him to handle each fish. And, looking at his palms and wrists, it's a pair of hands holding a knife, with solid basic skills! Kojiro Shinomiya pushed Spectacle frames, stop what you're doing.

Twelve fish were processed in less than two minutes.

Once Xia Yu enters the state of cooking, he will naturally isolate himself from the outside world. Even if he finds more and more graduates surrounding him, his heart will not fluctuate and affect his rhythm.

Graduates are also spectators.

In Xia Yu's view, giving the audience a culinary interpretation was quite fulfilling.

However, after dissecting the fish, Xia Yu didn't marinate it complicatedly. He just used fine salt to spread evenly on the body and belly of the fish, and then let it cool aside. Then he turned to the kitchen counter to prepare another sauce. .

Ginger, soy sauce, rice wine.

A little spice.

Even poured in Shuchuan bean paste.

The sauce is the second secret of the cookbook Tianxiong Roasted Herring besides cooking skills!

The graduates couldn't even see Xia Yu's hands clearly. In the end, a large pot of sauce was placed on the kitchen counter.

What are these sauces for? Pickling?

The blond-haired Donato Wutongtian was also attracted, put down the cooking at hand, and walked over.

Shh! Qian Ri pointed his finger at Zi in dissatisfaction.

Xia Yu ignored the graduates, but asked Dojima Yin, Where is the thing I want?

Dojima Gin pointed to the toolbox not far away.

Going over to check, Xia Yu smiled, took out an iron chain about the thickness of two fingers, shook it in his hand, and tried the feel.

Awakened!