Rebirth as a Cooking God

The cooking steps of the improved version of Magic Mapo Tofu are almost the same as those of the original version.

Take out the tofu and close the ingredient box tightly. Xia Yu didn't rush to cut the tofu, but went to get the soybeans, washed them, and put them directly into the French broth cooked by Morita Maki.

It is worth mentioning that not only tofu, these soybeans, unlike ordinary soybeans, have a faint milky white spot on the surface.

This is the big tuna belly soybean provided by IGO!

If the system mall also has this kind of soybeans, Xia Yu will be more secure, and will exchange for purple quality soybeans with large tuna belly at all costs of reputation. Use beans that match the main ingredients to make 'soybean ground meat'.

Huh--

This scene surprised everyone.

He's saving time. It's too late to cook another pot of broth! Liang Zilina said lightly, The mapo tofu he wants to make needs a special material to enhance the taste and taste. And boil soybeans with broth It's the first step in making that material, just watch.

Ma Po tofu?

Nakiri Erina's face changed slightly, Isn't it cooking that dish?

Thinking of the six flavors of Magic Mapo Tofu, the long legs under the plaid skirt were quietly clamped.

What Liang Zilina said is right, time is tight, and 2 hours is a hurry.

In fact, it is not difficult to transform a pot of soup. The taste of French consommé is too bland, so it is not suitable for the base of 'soy ground meat'. Xia Yu washed the beef leg bones in the kitchen, threw them into the pot, turned on the fire, and added Add salt, ginger slices and other condiments.

This step needs to wait, and other processes are not suitable to be carried out at the same time.

So, after putting the lid on the pot, Xia Yu spent some leisure time and cast a concerned look at Kojiro Shinomiya.

Shinomiya used a kitchen knife to cut across the keel of the sea bass and cut the whole fish in half.

Then, using a thin, sharp knife, cut off the fillets.

Next, cut the white and tender fish into two-finger-wide pieces. Shinomiya Kojiro looked serious and meticulously brought a few small onions, and chopped the onions very finely.

On the open stove, set up a pan, put in a precise amount of butter, and wait for the butter to melt, then put the finely chopped onions in and mix with the butter and stir fry.

The onion changed color, Shinomiya turned around behind, fetched a bottle of white wine that had just been opened, and poured a large amount of wine into the pot without a measuring cup, submerging the fried onions.

The rich aroma of wine immediately wafted through the entire kitchen.

Dojima Yin, Erina, Tian Suohui, Yukihira Soma, Morita Maki, and several graduates were all watching intently.

Erina nodded and said: Western food has a traditional habit that cannot be ignored, red meat with red wine, white meat with white wine... This can be regarded as the most basic common sense of Western food, and later evolved into a cooking principle.

The tannins and other elements in red wine can make red meat softer, while white wine has a light taste and a slight sour taste, which is very suitable for cooking fish! The acidic substances in it can very well remove the fishy smell of fish!

As Nakiri Erina said, the corners of her mouth turned up, and she glanced at Soma Kohei who was scratching her head, and continued: If it's red wine with white meat, it's not just as simple as white meat being dyed a strange color by red wine, but also, red wine will also aggravate the blood. The fishy smell of white meat, and let this smell have a metallic taste...

After a while, the white wine in the pan was boiled and evaporated. Shinomiya Kojiro brought a small transparent bowl and poured about 100ml of light viscous liquid into it——

This is sour cream!

Stir briefly, turn off the heat, and set the pan aside while Kojiro Shinomiya tackles the vegetables.

He glanced at Xia Yu and found that Xia Yu was paying attention to him. He couldn't help pushing the frame of his glasses, and said with a low smile, Lecturer Xia, I'm sure that you are only good at Chinese cuisine, so you don't know much about French cuisine. You should be curious, right?

The dish I'm cooking now, white wine with sea bass, is a national-level match of French cuisine!

Kojiro Shinomiya said as he cut off some carrot stalks, which are the small shoots on carrot plants, tore them open and threw them into a transparent glass bowl.

Rosemary, baby carrots, yellow zucchini, green zucchini...

He spread sliced ​​zucchini slices in the shape of petals on a white ceramic plate, seasoned with salt and pepper, and poured olive oil on each zucchini slice with a small spoon.

Next, asparagus and white radish.

Then to mushrooms, peas.

Yellow pepper, red pepper.

There are a variety of colorful vegetable ingredients, and each vegetable ingredient has a different processing method. Even Yuanyue’s third-grade students can hardly handle it smoothly in one go. The cumbersomeness of Western food can be seen.

Shinomiya Kojiro was busy all by himself, and he was able to handle it with ease. He didn't care whether Xia Yu was listening or not, he explained by himself.

The vegetables have to be boiled once and then taken out. The peas are put in last. By the way, just add some salt to the water, no other condiments are needed. You should know the purpose of adding salt, right? This will make the vegetables more crispy and delicious.

The fourth palace in the state of cooking has turned into a chatterbox.

Seeing this, Xia Yu looked away.

Half an hour has passed, and the lid of the cooking pot has been shaken by the violent steam.

Lifting the lid, as expected, a large stream of steam came out. Xia Yu used a colander to fish out all the big tuna belly soybeans in the pot, spread them on the chopping board covered with a layer of plastic wrap, and reached out for a rolling pin. Grind over cooked beans.

So the beans turned into bean dregs under his eyes.

Pick up the whole plastic wrap, put these okara, and put it back into the cooking pot stock.

Note that starting from here is Xia Yu's improved process!

He didn't rush to cover the pot, but poured dark soy sauce into a small bowl, and then flew his fingers, grabbing the seasoning bottles and spice bottles on the kitchen counter without using teaspoons or tablespoons. Just throw a variety of seasonings in the same bowl, mix and stir.

Finally, dipped some seasoned spice water with her little finger, put it on her tongue, tried the taste, Xia Yu nodded secretly:

Not bad, a success, the taste is very positive!

Put the spiced water into the cooking pot and stir it away. After closing the lid, Xia Yu stopped again and cast his gaze at Kojiro Shinomiya.

Huh.

He raised his eyebrows in surprise.

Shinomiya Kojiro has already fished up all the vegetables in the cooking pot, then poured olive oil into another pan, and used kitchen paper to wipe the olive oil evenly on the entire pot surface without leaving any dead ends. , Sprinkle a few sprigs of rosemary on the zucchini slices and mushrooms that have been processed earlier, and fry on low heat for a few minutes.

Finally, when the vegetables were fried golden on both sides, Kojiro Shinomiya started to fry the fish.

The fillet has been salted and peppered by him and still fried in olive oil.

Xia Yu watched attentively, and Si Gong himself was also attentive.

It really is the chef of the restaurant...

I have to marvel at Shinomiya Kojiro's demanding culinary skills. While frying fish, he took lemons and oranges, only using the peel, and cut them into very fine strips, like ginger, but the more terrible thing is yet to come .

A large tomato was cut into four pieces, but Shinomiya used a knife to dig out the flesh of each piece, leaving only the outermost layer of tomato flesh, then turned the tomato over, and scraped off the outer tomato skin.

Soon, there were only light red tomato dices left on the cutting board, which were very finely chopped.

Fine and exquisite knife skills, but the processing speed is very fast, it is simply amazing.

Not only Xia Yu, Tian Suohui, Erina, Xingping Chuangzhen and a group of students all stared straight at him.

Okay, that's amazing!

Morita Maki couldn't help covering her mouth, seeing Kojiro Shinomiya's all-out aura, she immediately became worried for Xia Yu.

In this halberd eating battle, the winner is likely to be Senior Sigong.

Monthly ticket plus change: 33/42.

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