My daily life of cooking food in Tokyo

Chapter 147
Then came the fried tofu.

Evenly roasted by the charcoal fire, these tofu, which were originally flat, expanded at this time.

After the skin is crispy, pick it up quickly with chopsticks, put it in a dry dish, and it will be a rare delicacy.

Of course, you have to wait patiently for it to cool down to a suitable inlet temperature.

Otherwise burns are absolutely unavoidable.

Charred on the outside and tender on the inside, with the fragrance of tofu, it is delicious with a dry dish.

Then there are the corn, sweet shrimp and other ingredients.

Sweet shrimps only need to be grilled until just done.

At this time, the taste of sweet shrimp is the most delicious.

Gently peel off the shrimp shell and bite off the tail.

The shrimp tails are fresh and sweet, and even bursting with juice. It is an incomparably wonderful enjoyment to eat.

Corn is best roasted until the skin is slightly charred and the inside is ripe.

The roasted corn is at its most fragrant at this time. It tastes charred on the outside, tender on the inside, and extremely fragrant and waxy.

However, grilled corn is not suitable for eating too much.

It's not because it's not tasty, but because it's a little too full.

It is necessary to save more appetite to enjoy other delicacies.

Vermicelli scallops, oysters, clams, razor clams, Australian lobster.

These seafood are also the theme tonight.

Garlic or charcoal grilled, the taste is different, but equally wonderful.

It's just that without the visual enjoyment of flames, I always feel like something is missing.

This is also the unique charm of barbecue over the fire.

It can bring people fourfold enjoyment of vision, hearing, smell and taste.

Charcoal grilling and minced garlic have their own characteristics, and what you eat is the deliciousness of the seafood itself.

The taste of minced garlic will be slightly heavier, and the charcoal grill will be closer to the original taste.

But one thing is that they are all very delicious.

At this time, everyone discovered the special feature of this barbecue plate.

The raised sides help to expel the smoke generated during the charcoal grilling process, so that the overall smoky flavor of the barbecue will not be too strong.

Proper smoke flavor can enhance the flavor of barbecue.

Too much will mask the flavor of the ingredients themselves.

Through this design, a just right level can be achieved.

A little squeeze of lemon juice is used to bring out the best taste of oysters.

Ryuzo Yamaguchi put his mouth on the edge of the oyster and sucked it hard, and the fat oyster meat was sucked into his mouth.

The oyster meat is plump and mellow, delicious, with some fishy and salty flavor of the ocean, very delicious.

Especially the oysters prepared by Liu Minghui are all big and fresh.

As long as it is lightly charcoal grilled, the taste of the ingredients itself is wonderful.

One was not enough, Ryuzo Yamaguchi picked up another scallop vermicelli.

But this time he chose to add garlic sauce, and sprinkled a pinch of millet pepper to taste.

Without him, he saw Liu Minghui eating like this.

He firmly believed that if he followed Liu Minghui, he would never suffer a loss in food.

This garlic sauce is a delicacy carefully prepared by Liu Minghui.

Finely chopped garlic, together with some simple seasonings, is the key magic weapon for delicious barbecue.

Spoon a spoonful over the roasted pork belly, wrap it with lettuce, and eat it in one bite, it is a rare enjoyment.

The aroma of minced garlic complements the aroma of barbecue.

The unique spicy taste and graininess make the barbecue taste more delicious.

It is the most classic way to eat barbecue with the crispy lettuce that can relieve the greasy.

Of course, like leeks, not everyone can tolerate the delicious taste of garlic.

Especially raw garlic.

But in the face of cooked garlic, few people can withstand its temptation.

The temperature of the charcoal fire is transmitted to the scallop shell, which is quickly absorbed by the ingredients on it.

The snow-white scallop meat began to shake due to the high temperature, and some delicious gravy oozed out.

The gravy just seeped out and had no time to evaporate before being absorbed by the minced garlic and vermicelli.

Let them form a harmonious and unified whole.

As the temperature rises, the garlic paste gradually begins to mature.

A pleasant aroma of cooked garlic gradually filled the air.

It makes people want to eat this scallop vermicelli in one bite.

However, Yamaguchi Ryuzo still held back.

Because with a glance, he found that Liu Minghui, who was grilling vermicelli scallops at the same time, was still waiting.

This shows that the scallops in front of me have not yet reached the most delicious level.

Finally, Liu Minghui moved. He picked up the vermicelli scallops with chopsticks and put them aside.

The newly grilled vermicelli scallops are a bit hot on the mouth and need to cool down a little before they are suitable for eating.

Snow-white scallop meat, white vermicelli, slightly yellowish mashed garlic, and bright red crushed millet pepper.

Looks mouth watering.

Yamaguchi Ryuzo finally couldn't hold back, and put it directly into his mouth.

He's not afraid of getting hot.

The sweet scallop meat and the soft and glutinous garlic with rich garlic flavor melt in your mouth when you eat it in one bite.

The flavor is slightly different from charcoal grilled oysters, but equally delicious.

Especially the fans, it is the finishing touch.

The vermicelli absorbs the freshness of the scallops and the aroma of minced garlic, and at the same time increases the taste of the whole dish.

Put it in your mouth with scallop meat and vermicelli. It is rich in garlic flavor, sweet and delicious.

This wonderful taste made Ryuzo Yamaguchi couldn't help admiring: "This is really delicious."

Thinking of this, he picked up the soju and drank it.

He is not a guest today, but there is no hot wine service.

But Yamaguchi Ryuzo didn't mind, such a delicious barbecue had long suppressed the ordinary shochu.

If he had known this, he should have gone home and brought some wine.

It's just that this kind of dislikes Boss Liu, which makes him in a dilemma.

On the other side, Miwa Tanigawa carefully picked up half of the Australian lobster.

Using the shrimp shell as the pot, the lobster meat is fully grilled, crystal clear and looks very attractive.

Lobster meat does not need mashed garlic.

Liu Minghui specially prepared the right sauce.

Just gently remove the shrimp meat, dip it in it, and enjoy the delicious lobster meat.

At this time, the Australian lobster is grilled just right.

It's ripe without being overdone.

The delicious gravy is still sealed in the shrimp, and it is the ultimate enjoyment to bite off.

Coupled with this kind of heroic way of eating half an Australian lobster at a time, it can give people great satisfaction.

The taste of the sauce is not heavy, mainly to activate the deliciousness of the shrimp itself.

One bite, the unique delicious taste made Gu Chuanmeihe's eyes shine.

The movement seemed to press the accelerator button, and it became very fast.

Not long after, half an Australian lobster entered her stomach.

Delicious.

still want.

It's just that there are other delicacies, and I can't lose sight of one or the other.

Thinking of this, Tanigawa Miwa set her sights on the squid.

Fresh squid is marinated to get rid of almost all the smell.

Cut into suitable small pieces and skewer them with large bamboo skewers. They look very tempting.

As long as you grill it a little, you can enjoy the most extreme Q bomb experience.

But, how to cook this squid?
Thinking of this, Gu Chuanmeihe looked at Liu Minghui for help.

(End of this chapter)