My daily life of cooking food in Tokyo

Chapter 11 Cooking
When Moriyama Joyi prepared the appetizers, he returned to the kitchen and saw Liu Minghui who was busy.

Isn't Boss Liu planning to make himself an OEM?
He asked a little strangely: "Boss Liu, are you planning to do it yourself?"

"You don't need me?"

"You don't have to be embarrassed, if you really can't, I can do it for you."

"At least it will be a little more reliable than novices."

Liu Minghui looked at Moriyama Joichi inexplicably and said:

"Isn't it just a fried pork cutlet and beef curry rice?"

"How can I not know how to cook such a simple meal, of course I have to do it myself."

"Not only that, but I also want to show my strongest strength and surprise Mr. Sawai."

"Dare to underestimate me?"

"Just prepare to have your jaw dropped!"

"As for you? Just help me prepare the ingredients I need."

"I saw it when I was frying tempura, and it seems that there is no fresh beef and pork tenderloin here."

"With stale ingredients, the taste will always be a little worse."

Just kidding, this task involves Liu Minghui, how could it be done by others.

I must use all my strength to shock this middle-aged man who doesn't trust me in one fell swoop.

Then get the high-end appetizers that are enough to make the dragon carp izakaya stand up.

Thinking of such a luxurious reward, Liu Minghui was also very motivated.

Hearing Liu Minghui's request, Moriyama Joichi changed his expression and explained:
"Boss Liu, you may not know that we don't use the ingredients you mentioned here."

"Dragon Carp Izakaya is not a high-end izakaya, so the general beef dishes use frozen beef."

"Tonkatsu, which also uses pre-made pork cutlets."

"This not only saves costs, but also saves time."

It is also an izakaya, and there are many grades. There is nothing wrong with Ryuki Izakaya doing this.

The middle and low-end izakaya itself is taking the path of small profits but quick turnover.

Liu Minghui sighed and said, "Go and buy some ingredients for me right away."

"An excellent dish cannot be sloppy in terms of ingredients."

Moriyama Joichi said disapprovingly: "Boss Liu, it's totally unnecessary!"

"The price of a pork chop and beef curry rice is [-] yen. If we do that, we will not make any money at all."

Liu Minghui naturally knew this truth, but it was not the time to be haggling.

The system has its own unique calculation method for whether the task is completed. This can be seen from the fact that Moriyama Joichi has declared that the task is completed before he even opened his mouth.

Therefore, Liu Minghui must not be sloppy.

If Sawai Heihachi just said he was satisfied, but he didn't think so in his heart, this mission would definitely fail.

Besides, the system is right. If you dare to challenge the dignity of the God of Cooking, how can you not shock him into submission?
Liu Minghui said very calmly: "If I tell you to buy it, just go and buy it. Don't talk nonsense to me."

"As for the expenditure, it is directly linked to the purchase bill."

While giving orders, Liu Minghui kept his hands on and began to wash the ingredients.

Although the main ingredients have not arrived, some ingredients can still be pre-processed.

After washing and dicing the potatoes, washing and dicing the carrots and onions, Joichi Moriyama also rushed back in time.

According to the time, Liu Minghui already had a plan.

Make the beef curry first.

While the curry is simmering, process the pork tenderloin.

After simply rinsing the beef, cut it into equal sizes and then blanch it.

After skimming off the froth, there is no need to change the water, and all are directly put into the pressure cooker for stewing.

Under the action of the pressure cooker, the beef will be more easily stewed.

Afterwards, while the beef is cooking, the pork tenderloin is processed.

After cleaning briefly, Liu Minghui used his skillful knife skills to divide a whole piece of pork tenderloin into six parts and turned it into six parts of pork chops.

This skillful sword skill directly frightened Moriyama Jo who was watching from the side.

He had just come back from cooking when he saw this knife skill divided into six parts.

How is this possible? Boss Liu's sword skills are actually better than his own.

As a kitchen assistant, Moriyama Joichi does simple tasks such as chopping, washing and preparing side dishes every day.

After the ingredients are processed, it's time for the rice paddies to grow up and show their skills.

Therefore, although his knife skills can't keep up with the head chef of Shuitian, it can still be regarded as good.

However, he couldn't cut a whole piece of pork tenderloin into the most suitable six equal parts as easily as Liu Minghui did.

He looked at the six pork tenderloins in disbelief, they were all the same size, and if it wasn't for some texture differences, he wouldn't even be able to see the difference between them.

Not only that, but when he looked at the cut vegetables, he found that they were also processed just right.

This is a knife skill that I can't achieve.

Moriyama Joichi was a little discouraged, he thought he would be the protagonist in this gambling fight, but he didn't expect to be just a guy who cooks and buys vegetables.

There is a big gap in my heart.

After cutting the pork tenderloin, the next step is the marinating process.

It needs to be marinated so that the pork chops will be more fragrant and delicious.

There is a trick here. Before marinating, use the back of a knife to pat the pork loin until it is loose, so that the marinating effect will be the best.

The recipe for marinating is also very simple, just a little salt, pepper and a little oil. After spreading it evenly, let it stand to marinate.

On the other hand, when the beef is almost cooked, it's time to start cooking other ingredients.

Put the butter in the hot pan, and when the butter melts, add the onion and fry until soft.

At this time, add the chopped carrots and potatoes, stir-fry for a while, then pour in the beef broth for boiling the beef and simmer.

After simmering for about 10 minutes, add the beef and continue to simmer.

When all the ingredients are about to mature and start to absorb the soup, put in an appropriate amount of curry cubes, switch to medium heat and simmer slowly.

Here, the beef curry is complete.

Next, you just need to wait for the ingredients and curry to fully blend together.

After another 10 minutes, Liu Minghui turned off the fire, lifted the lid, and let the whole pot of curry slowly taste under the influence of the residual heat.

Generally, curry needs to wait for half a day to achieve the best taste, but there is no such time in front of us, so we can only give up.

The reason why the lid is opened is to prevent the water vapor from condensing into water droplets on the lid and dripping into the curry to affect the overall taste of the curry.

Now it's time to fry the pork chops.

The reason why the pork chops are processed last is because pork chops, a fried food, will lose their best taste after a long time.

Egg liquid, raw flour and bread crumbs, after crying the kid next door three-piece set, put the pork chops into the oil temperature of about [-] degrees for frying.

Unlike tempura, the batter of tonkatsu needs to be thicker, so that the taste will be more layered.

Deep-fry the pork chops until both sides are golden and crispy, and the pork tenderloin in the middle is ripe, then remove and control the oil.

On the other side, Moriyama Joichi pressed the cooked rice into a bowl and skillfully turned it upside down to create a perfect semicircular rice on the dinner plate.

Sprinkle some black sesame seeds on the white rice and you're done.

Although this can't make the rice more delicious, it can increase the appearance.

The dinner plate seemed to be a special dinner plate with a round shape in the middle, just big enough to hold the rice.

The rest is divided by a semicircle to prevent the curry from affecting the taste of the pork chops.

Next, you only need to match the cut pork chops, pour enough curry, and sprinkle with a little bay leaf as an embellishment, and you're done.

This step was originally done by Moriyama Joichi, the assistant cook.

However, this time Liu Minghui planned to do it himself.

The portion ratio of food is also very important.

Arrange the cut pork chops evenly on half of the large space on the dinner plate.

By the way, stir the curry with a spoon for a while to ensure that all ingredients reach an optimal ratio.

Serve directly on the other side and sprinkle with some fragrant leaves.

This pork chop and beef curry rice is complete!

(End of this chapter)