[Comprehensive] Su Ying's Spirit of Eating Halberds

The round and plump tuna contains some energy, and its body is as strong as a submarine fired from a deep-sea submarine. It just needs to be dealt with quickly—if the fish is as pink and tender as cherry blossoms, if it is not bled in time, it will be destroyed in a short time. The fragrance fades in the air and the jade dies into gray-brown meteor sails.

The dizzying confrontation of sharp blades, while distinguishing the different tastes of each part of the fish, is also processed quickly with a knife that is enough to lock the moisture in the incision of the ingredients. The ultimate delicacy lies in a moment, and as a cook, The pursuit of life is to push the deliciousness of this moment to the extreme, and then make it bloom the moment it enters the mouth.

As a sushi master, Saito Zongming naturally would not miss this opportunity. At the moment when the dry straw burst into a fierce flame in the fire, the tuna fillets that had been neatly separated made a subtle sound of sizzling under the high-spirited flame. The pink rouge gradually exudes the delicious flavor unique to tuna.

The most famous way to eat tuna is sashimi. In the various parts of the body of the tuna, people divide the front, middle and back of the tuna according to the difference in oil and texture, and the full belly of the tuna is the meat of the tuna. The most high-quality part has a texture similar to that of frosted beef, and the snow-white fat is perfectly and evenly integrated into the fish meat. The meat is plump and soft, which makes people love it.

In the cuisine of Saito Zongming, in order to pursue the taste, there are many parts from here. After roasting, the fragrant oily aroma will be released immediately.

The fish flesh near the pectoral fins is called the belly, while the part behind the pectoral fins is called the snake belly. Unlike the belly, the fish here has less fat and is not as plump as the belly, but it has obvious muscles and is white. The fat layer and the pink fish meat are stacked in layers like Mount Fuji, and it will release wonderful elasticity when bitten down.

"If you don't do what's right, you don't have the courage to—"

Zongming Saito has been waiting for this moment for a long time. He has learned knife skills since he was a child, and has studied hard cooking skills. The blade is eighteen inches long and his favorite knife "Whale Killing" is handcrafted with the top Damascus steel. Just standing there quietly, but suppressed the aura of Yuan Ting and Yue Zhi.

He has never relied on anyone, and he has never had expectations for others. Even if the world is overturned before his eyes, Donglei Xiaxue, as long as he has this knife, he can smile at it calmly. This is the will of a swordsman .

"I'm done." Saito Zongming turned his wrist and put the wiped Whale Knife back into its sheath, "I've been waiting for a long time—"

"Then, the first thing to judge is Saito-senpai's cooking!" The host announced.

"It's so beautiful..." Seeing the close-up of the camera on the big screen, Xing Ping Chuangzhen opened his mouth slightly. The dishes in the picture are exquisite, and they are many times more eye-catching than the sushi dishes he has seen before!

Red, crimson, cherry pink, like agate, like ruby, the sushi presented in round or square postures are dazzling and have their own characteristics, just like the fiery red sun finally breaking free from the shackles of the sea, without exception. The golden light spurts out.

This is the must-kill dish that Saito Zongming uses to face the battle - "Tuna ten guan Kodama ruby ​​sushi".

In Tokyo, in order to make it easier for geisha to taste dishes while maintaining their makeup, chefs usually make some relatively small sushi. Saito Zongmei’s sushi did not deliberately keep the petite size of the hand, but it can be seen It came out that he made it with that kind of sushi as a reference.

"This, this, this...is too beautiful..."

"That look, it can be used as a gemstone on the ring! It feels like a waste to eat it like this..."

"Okay, please enjoy it." Saito Zongming bowed slightly.

The inspector on the stage seemed to be confused by the color, and after a while he said, "Then serve it up."

"Appearance alone doesn't mean anything. The most important thing about cooking is the taste, isn't it?"

However, the leading sushi expert among the top ten, Saito Zongmei, who challenged the Kanto sushi industry with a single knife, made the red jade sushi with all his strength, how could he make the mistake of only focusing on appearance? ?

The reason why this sushi is so eye-catching on the outside is simply because its inside is even better!

"Then let's start judging."

Being a food judge is not such a simple matter, it requires your tongue is extremely sharp, you can easily distinguish the subtle differences in different dishes, and you can also have enough patience, even if the taste buds on the tip of your tongue are constantly being touched by various dishes. The traditional food washing can also restore the taste to the original in the next tasting, so that you can judge each dish without being affected.

The three judges on the stage are naturally the best among the food judges. Even after tasting the first round of various dishes, their tastes are not lazy at all, and they still maintain strong curiosity about the next dishes.

"Oh, it's really a headache to look at, no matter which consistent sushi is amazing..." One of the judges licked his lips slightly, "I'll try this first."

He has been paying attention to Saito Zongming's movements, so without any hesitation, he directly chose the "screaming grilled sushi", which is the core of the ten sushi, which is roasted with a fierce fire!

"That sushi should be Saito's nirvana." Soma Xinghei turned his head and asked the smoker Jun Ibuzaki who was sitting beside him, "What do you think?"

"A little flammable straw, after adding pasture as an auxiliary material, the temperature of the flame will become easier to control." Ibuzaki Jun watched the close-up of the sushi on the big screen, "From the appearance alone, the fire should be It's just right."

It is undoubtedly a very difficult thing to deal with the fresh and tender fish meat of tuna, which is not as thick as pork or boiled beef, but after adding pasture to the straw, the intensity of the flame is reduced. This also reduces the difficulty of the whole dish.

But more importantly, there is another point.

"The vinegar on the surface...is it red vinegar?" the inspector murmured with erratic eyes.

Red vinegar, which existed before the Edo period, is different from ordinary rice vinegar. In its aging process, it usually uses preserved lees that have been fermented for more than three years. It takes at least five to six years to make a bottle. It can be called a luxury in seasoning.

The tuna fillets grilled over the fire of straw and pasture have a ruddy color and the crispy skin is just right. The red vinegar and mirin attached to it evaporate under high temperature, which not only preserves the tuna fillets so that they are not Being scorched by the flame, it also makes a soft and deep aroma lurking between the smoke of straw.

"There is no fishy smell at all... The only thing I can feel from the beginning to the end is the fragrance of tuna... This sweet and tender meat fat is really, really delicious!"

The lightness of the sushi rice balls can actually highlight the deliciousness of the tuna. The extremely delicious taste spreads infinitely in the mouth and penetrates into the internal organs, making people dizzy. When he was in a trance, he seemed to see the blue light——

It was an endless blue sea, with several small islands dotted in the center, and sporadic snow-white seagulls dotted on the horizon. The waves swelled with the singing of the tide, and the smell of sea water could be felt in his breath. Standing on the head of a brave tuna with the reins, it runs heartily towards the dim twilight in the distance.

"This is... top-notch sushi!"

"The soul seems to be running wildly, galloping..."

Looking at the exaggerated expressions of the judges below, Xing Ping Chuangzhen twitched the corners of his mouth: "Is it really so delicious? It's too exaggerated."

"..." Yiwu Qijun remained silent, and when those people ate your food, they even exaggerated why you didn't speak!

However, he did not express his complaints, but instead said: "I don't know how Su Ying's cooking is, it seems that I have met a strong enemy."

"After all, she is one of the top ten, and she is sure to overwhelm my senior for several seats, and it happens to be the subject that the other party is good at." Xing Ping Chuangzhen frowned, "I don't know what kind of cooking she will cook? "

"The sea bream picture last time, I think it is very creative." Ibuzaki Jun said that Su Ying made the dishes during the autumn selection, "but tuna, it seems that it is not suitable for risotto or fish soup."

"The fishy smell of tuna is too strong, so we need to use more violent methods. I'm afraid we can't do it like the sea bream last time." Xing Ping Chuangzhen thought, "If it were me, do you think tuna braised How's the face?"

"Tuna noodle stew?" What kind of ghost dish is that!

Although the size of ten kan sushi is small, it is undoubtedly not a small portion after tasting, but the three judges below ate more than half of it, which is enough to show how much they like these sushi.After tasting this Xiaoyu sushi, the host below announced again.

"Then the next review will be Su Ying's cooking."

Saito Zongmei held the blade and took half a step back slightly, making way for the girl who was holding the tray beside him.

"Thank you." Su Ying, who was a little surprised by the gentleman on the other side, nodded slightly, but she didn't stop, but walked to the front of the judges' seat, and gently put down the dishes covered with the tray.

"Please taste it, this is my dish."

The author has something to say:

In fact, this book is only ten chapters away at most, and it should be over, but it has been very contradictory, and I don’t know how to end it

The ending method I thought of before is not as clever as the original book, but I can't think of a better way for a while...

Writing a novel is really exhausting...

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