The Chaos of Food Halberd

Chapter 52 Sakura Tempura

Nakiri Erina stood in front of the floor-to-ceiling windows, looked enviously at Lin Daoge on the field, and thought, why wasn't she the one who could save her mother?

Can that luminous dish be copied by itself?If she learns to cook with light, will her mother come back to her?
These two questions kept circling in her mind, and no matter how much she thought about it, it was impossible to get the answer, and she could only know it after practice.

But now she can't leave here to practice, because she can't let go of this opportunity to observe and study carefully, so that she can learn this kind of cooking.

There are many students who have the same idea as her, including some students who like to imitate most.

But how would they know that every dish Lindauge cooks is actually a very common dish, and the recipes are even more popular. Many Chinese can cook them, but only he can sublimate them to the extreme.

Just like a swordsman, the knife in his hand is an ordinary pig-killing knife, but when he holds it, he can kill many people with swords and swords.

What makes him great is his culinary skills, the essence he has absorbed from life and death in Liangshanbo for more than ten years.

He has gathered many culinary skills from the dark culinary world, and his talent is outstanding. The title of Jiu Wenlong is because he has mastered too many unique skills.

Without his terrifying culinary skills, no matter how much those students try to imitate, they are nothing more than drawing tigers and not becoming anti-dogs.

I saw Lin Daoge picked up the ingredients sent by the staff, and after a round of selection, he started cooking.

He patted a few fresh crucian carp on the chopping board, stroked the body of the fish gently with his left hand, and then quickly slashed the kitchen knife with his right hand, the shiny fish scales flew instantly, the blade cut across the belly of the fish, the ribs and The internal organs were separated, and the back was cut like lightning, the small spines distributed on the back were cut out, and the kitchen knife was swung again, the fish head and big bones were also removed. In the end, only two pieces of fat fish were left for each fish.

He took the fish head and bones into the pot to cook the soup, then picked up other ingredients and started to process them.

Helper Nakamura on the other side, after calming down, quickly thought of what flowers to use for cooking. After explaining to the staff, he went to Guan Shouping and discussed the work assignment with him.

After the staff brought the ingredients, the two of them got busy in front of the cooking counter.

Their division of labor is very clear. For Seki Shouping, who is good at sushi, Mr. Nakamura asked him to handle the ingredients, while he himself went to heat the oil and prepare the dough.

The preparation of the dough is very simple, but it also requires the experience and strength of the chef. If it is too thin, it will lose the crisp taste, and if it is too thick, it will affect the taste of the food.

But Nakamura, who is Superman's superman, is very proficient in making the dough.

I saw him beat the eggs quickly, remove the egg whites, leaving only the egg yolks, then add ice water to the egg yolks, mix well and sieve, add low-gluten flour, and a kind of pink-green powder, and mix well again.

After it was over, he went to check the condition of the oil in the pot. A professional chef would drop a little batter into the hot oil and watch it change in the oil to judge the oil temperature, but Mr. Nakamura had already skipped it. In this step, the oil temperature can be directly judged by eyesight and experience.

Just when he felt that the oil temperature was okay, Guan Shouping next to him handed over an ingredient in a timely manner. It was a processed tiger prawn. After pressing, the whole shrimp looks long and straight.

Mrs. Nakamura pinches the tail of the shrimp, puts the shrimp into the batter, tosses them evenly, and then deep-fries them in hot oil.

The most difficult part of tempura is to judge when it is fried. Mr. Nakamura relies on three senses to judge. He uses his eyes to see the size of the bubbles that come out of the food in the oil; he listens to the oil with his hearing. The water in the fried food makes the sound when it evaporates; feel it with the tentacles, and feel the weight of the food when the chopsticks pick it up.

For so many years, he has relied on these experiences and abilities to obtain the honorary title of Superman.

Helper Nakamura picked up the prawns and put them on the oil-absorbing paper, then Guan Shouping promptly handed over the processed conger eels again, and after he fried the conger eels, he handed over sweetfish, followed by asparagus, shiitake mushrooms and small eggplant.

Soon, they finished cooking earlier than Lindauge.

Mr. Nakamura spread a piece of paper on three trays, then carefully and carefully placed the fried tempura just now, and finally put a plate of pink and green fine salt on each plate, just like his The tempura dish is finished.

With the help of Guan Shouping, he put three trays in front of the judges one by one and said:
"This is my creation, Sakura Tempura, please enjoy it"

After finishing speaking, he bowed and backed away. The flower he finally chose was like the name of his cuisine, cherry blossoms.

A kind of tree is planted everywhere in the island country. When many people think of neon, they will immediately think of this kind of flower. It only blooms in March and April in spring in a year, and the flowering period is only one or two months. It falls quickly, but Neon people like its growth period of instant youth, thinking that this is the embodiment of Bushido spirit.

It's autumn now, but fortunately, Yuanyue Academy has a rich stockpile of ingredients, even the cherry blossoms that only bloom in spring have been preserved.

Mr. Nakamura thinks about it, and thinks that cherry blossoms are the most suitable flowers to add to his cooking, because the cherry blossoms have a light taste, which will not destroy the taste of tempura's pursuit of the ingredients themselves, and will also become a kind of embellishment.

"This is Sakura Salt," Nakiri Senzaemon said, looking at the pink and green fine salt in Kochoko.

"That's right, this is fine salt mixed with cherry blossom powder," Nakamura Nakamura nodded in response.

"Chef Nakamura's cooking has been completed, so the next step is the review session, please judges~!" Rei Kawashima announced with a microphone.

"Wait, Ann, go and get me a trash can." When the other two judges picked up chopsticks and were about to taste food, Nakiri Magi stopped and ordered Ann to bring a trash can. Clean trash can.

After hearing her words, Mr. Nakamura's face turned dark. What kind of behavior is this?Did he want to throw up before eating his food?

After Nakiri Magi brought the trash can, he didn't dump his food into the trash can immediately, but just put it by his side, and then signaled that he could start trying food.

There were no unexpected obstacles in this tasting. All three judges picked up tempura, dipped it in cherry blossom salt, and put it in their mouths to chew.

In an instant, the breath of spring erupted in the mouth, and the taste of various fresh ingredients was awakened in the mouth, such as fresh tiger prawns, emerald green asparagus, lively sweetfish, They are all impacting their taste buds in their mouths, and they seem to be brought back to spring. When the cherry blossoms are in full bloom, they gather together under the cherry blossom trees, enjoying the delicious food while enjoying the cherry blossoms.

With loud crashing sounds, the same teaching pulse as Ichiro Ono appeared in the field again. Among the undressed figures nearby, only Nagi Nakiri was still in a kimono, unaffected by anything , even her complexion changed, facing the trash can beside her, she bent down and vomited violently.

"Ouch...it's unpalatable!" After vomiting a few times, Nagiri Nakiri swept Nakamura's food into the trash can with a wave of his hand, and pointed at Nakamura's husband and yelled that it was unpalatable.

Mr. Nakamura's face was completely black, and he was pointed out in public that it was unpalatable, and even poured the food. Which chef can feel better, but he can't refute it, because the other party is a world-class top judge and is the most authoritative judge. In the WGO, the highest level of review, what she said is equivalent to authority.

(End of this chapter)