[Comprehensive] Su Ying's Spirit of Eating Halberds

Due to going to bed late, Su Ying was always groggy when she woke up in the morning, but as soon as she opened the door, all the chilly air from outside rushed into the room, and drilled into her nose refreshingly, making her immediately Just woke up.

"Autumn... it's here." Su Ying said with emotion, the scorching sun in the daytime seemed to make people immerse themselves in summer, but this slightly cold morning announced the coming of autumn silently.

The weather in Tokyo is similar to that of Sichuan, with four distinct seasons, each with its own charm, colorful cherry blossoms in spring, yukata fireworks in summer, red maple and ginkgo in autumn, and plum blossoms in snow in winter.But for chefs, what interests them more is the different ingredients in each season.

The ground is slightly wet, and the vegetation is covered with dew, with a slight fragrance. The fruit trees and fields around Jixing Liao have turned golden, hazy in the mist, like a painting that has lost its color. painting.

The entire academy was still in a deep sleep, there was no sound of car horns, no noise from students, only the faint chirping of insects that Jingshen could hear.The buildings in the distance are also surrounded by mist.Yiwu Qijun walked quietly behind Su Ying. He liked the tranquility very much.

Come to think of it, Su Ying should also like it.

It's a pity... there are some people here who can't appreciate the value of this tranquility that makes people feel at ease.

"I said... Su Ying, have you thought of what to do now?" Xing Ping Chuangzhen has always been a star person who would die if he didn't speak. Such quietness made him feel uncomfortable, so he simply spoke directly.

Ibuzaki gave Xinghei Soshin a sharp look, once there was a sound, the quiet breath just now disappeared instantly.

"No..." Su Ying rubbed her hands together and replied, "I don't cook much..."

After all, Sichuan is thousands of miles away from the coastline, and the main production areas of sea bream in China are Qinhuangdao, Dalian, Qingdao and other places. Su Ying can only say that she has eaten them.As for cooking in person... Su Ying wants to ask, do you watch others do the math?

The study of seafood cuisine is really a difficult proposition for Su Ying who lives in Sichuan for a long time. Even if she makes up lessons, she can only learn some theoretical knowledge.If you use those frozen sea fish to cook, it is impossible to learn anything without the umami of the ingredients.

"Oh..." Xing Pingchuang really understood, "Then after we buy it back, we will teach you."

"Okay..." Su Ying is very self-aware when it comes to cooking, and she will never try to be aggressive, so she asked the two of them to come here together to help her complete this final dish.

"Go a little faster...or you might not be able to buy Akashi Tai." Ibuzaki Jun said suddenly.

"Akashi sea bream?"

"……do not you know?"

"Hahaha... How is that possible! I even know that snappers can change from female to male!"

Su Ying first knew about this species of sea bream, not on the dining table or in the water, but on TV, in a documentary program called "Animal World".

What she remembers most is that the population of sea bream is usually composed of a large group of females and a male, so that the male can enjoy the gorgeous harem of 72 concubines in the Sixth Palace of the Three Palaces.But this group of people is very unscientific in nature, because the death of males means the disintegration of this group.

However...the intelligent snappers have evolved a very powerful way!After the death of the only male in the group, one of the strongest females will secrete a large amount of male hormones to make the ovaries disappear, testes grow, and become a male fish!

At that time, Su Ying was still young when she saw this documentary, but she just thought that the snapper was so amazing that she watched the whole documentary with this expression. (⊙o⊙)

But now that I think about it... I always feel that this kind of fish is so shameless... Self-inflicted, girls and children, it is true that Jinjiang's various heavy-tasting labels can be applied to it.

"But... do you know how that is useful for cooking?"

At this moment, Su Ying was overwhelmed by the question.She had to obediently listen to Jun Ibuzaki introducing the characteristics of sea bream to her.

……

"So it is!"

Sea bream is a well-known white fish. The meat of the fish is mainly composed of fast-twitch muscle fibers, with little body fat, so it is white in color and light in taste. The corresponding red-body fish such as tuna is composed of slow-twitch muscle fibers. Myoglobin, the overall color is red.

There are many kinds of sea bream, such as red sea bream, yellow sea bream, red sea bream, black sea bream... Huaxia does not have many classifications for sea bream, but the Japanese classify them very carefully. The sea bream they call is generally Refers to red sea bream.

Every autumn to spring is the fishing season for red sea bream.The red sea bream caught at different times also has different names: those caught during the cherry blossom season in spring are called "hanami bream" or "sakura bream", the color is as bright as cherry blossoms, and the meat is delicious; After laying eggs, the vitality is greatly injured and the taste is poor. It is the "straw bream" that many people dislike. In autumn, when the fruits are abundant, the plump and plump bream is called "red leaf bream".

Just because of the different seasons, so many tricks can be distinguished, Su Ying has to admire the Japanese's skill in naming...

And in this autumn selection to pay homage to the God of Harvest and pray to the gods, the ingredients Su Ying and Ye Shanliang chose must be "red leaf sea bream".

Red sea bream in Japan has many origins. Hyogo Prefecture in Kobe City, Tokushima Prefecture in Shikoku region, and the beautiful Kanagawa are all well-known origins of natural red sea bream.But the most famous of them is the name that is usually on the menu of the top Japanese restaurant - "Akashi Tai".

The current in this section of the Akashi Strait is turbulent, and the red sea bream meat becomes firmer and more elastic as it travels. The migratory sea bream caught in this area is called "Akashi sea bream", and it is one of the most valuable sea breams in Japan. fish species.However, it was the sea bream season, and it should be available at the fish market near Totsuki Academy.

"Then let's go buy "Akashi Sea Bream"! "Su Ying immediately issued an order to advance! Target! Akashi bream!

Army attack!

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