My daily life of cooking food in Tokyo

Chapter 256 Roast Meat
Sakura-style barbecue is very interesting. It does not start directly with barbecue, but like other eating methods, there is an appetizer.

Soon the waiter brought out a potato puff.

The golden color is very attractive.

Tap it lightly with a spoon, and it can even make a crisp impact sound.

Maybe it's because I'm hungry, maybe it's because the potato puffs are too tempting.

Everyone was not polite, and started to eat directly.

After biting it open, I discovered that there was something hidden inside the potato puffs.

It's not just crispy skin wrapped in mashed potatoes.

Not only scallop meat but also caviar.

With a little bit of black truffle, it tastes pleasant and will whet your appetite.

It is a very suitable appetizer.

It's a pity that the high temperature destroyed the crispy texture and sweet and delicious taste of the scallop meat.

The umami taste of the caviar was also destroyed by the high temperature, which made the taste worse.

But for an ordinary barbecue restaurant, it is not satisfactory.

At least looking at the satisfied expressions of Photon and Xie Zixin in the room, there was nothing wrong with it.

After all, not everyone is a master chef.

Next came another appetizer.

This appetizer is very interesting, named Beef Mount Fuji.

Thinly sliced ​​medium-rare beef is stacked on top of each other, looking like a hill.

After drizzled with the bright red and attractive sauce, put the freshest egg yolk on the top of the mountain and slowly slice it apart.

Seeing the egg yolk slowly flowing down, it really feels like a volcanic eruption.

No wonder it is called Beef Mount Fuji.

It's just that apart from this peculiar shape, the taste of this beef Mt. Fuji can only be regarded as quite satisfactory.

After mixing, it is a simple half-cooked beef salad.

The medium rare beef is extremely tender.

With the smooth egg yolk and a little sauce seasoning, the overall taste is quite satisfactory.

Once the charcoal fire made of fruit wood is on, it means the beginning of the barbecue.

Place the barbecue net on top and start grilling.

The starter of a roast must be a serving of beef tongue.

A whole beef tongue is cut into countless small pieces connected together under the chef's careful cutting.

The thickness of each piece is very uniform, it looks like the wings of a butterfly.

The waiter carefully placed them, covering the entire grilling net in the shape of mosquito-repellent incense.

Brush with a little scallion oil and bake until slightly charred.

Roasted by the fire, the beef tongue begins to burst out with its own delicious taste.

Bake until the heat is just right, take it out and put it in a roll on a plate.

It is very interesting to be able to roll out the shape of a flower.

In the process of eating.

The aroma of beef tongue, the burnt aroma of charcoal grilling, and the aroma of fruit wood blend in the mouth and explode.

People can't help but want to chew.

The beef tongue is tender and elastic, and tastes very crispy.

The taste is light and doesn't need heavy seasoning.

The few fats and oils were completely stimulated after being roasted by charcoal fire.

Just dip it in a little lemon juice to relieve the greasiness without covering up the flavor of the beef tongue.

One sip makes one feel very comfortable.

Then there is a diaphragm.

It looks like red meat, but it is actually a kind of internal account.

Bake until the fat comes out and pinch out when it sizzles.

The fat-to-thin ratio of the diaphragm is just right, so that it has both rich fat and enough gravy.

It only needs to be dipped in a little gravy, and it is absolutely delicious.

At this time, the waiter came over pushing a meat cart.

The huge rib-eye meat on top is very conspicuous.

Especially the beautiful snowflakes evenly distributed on it look very attractive.

Perhaps in order to prove the quality and freshness of their ingredients, the waiter started cutting directly in front of the three of them.

Under the skillful technique of the waiter, a sufficient piece of beef was cut out.

Then go directly to the scale to prove that you are not short of weight.

Although there is a slight error, it is generally within the acceptable range.

Really good meat does not need too much seasoning, what you eat is the standard of meat.

Sprinkle with a little salt to taste.

After simple handling, the waiter puts the steak on the grill for grilling.

Visible to the naked eye, the snowflakes on the steak began to slowly split.

While bringing out the rich fat, it also coated the steak with a nice golden brown.

Such good-looking beef makes people salivate just by looking at it.

After the steak was grilled and cut into small pieces of suitable size, the three of them couldn't bear it any longer.

Put a piece directly into your mouth and start enjoying the freshest delicacy.

It’s the true flavor of beef.

It tastes juicy and full of fat, but it is fat but not greasy.

With the strong beef aroma, people can't stop mouth after mouthful.

Next up was the rib eye steak.

It's just that this time it's dry-aged rib-eye steak, which is made from rice koji from Sakura Country and aged for a month.

It tastes like cheese and nuts.

The gravy fiber is softer at the entrance, and the fat melts easily on the tip of the tongue, which is also very delicious.

In comparison, freshly cut steak will be more enjoyable to eat.

It is the ultimate meaty aroma and tender taste.

Dry aging is more suitable for savoring the level of Wagyu flavor.

Then came a piece of beef that looked darker in color.

This is beef shank.

As the part of the cow that is always exerting strength, the meat here is very tough, but very fragrant.

As for the dipping sauce, this time Liu Minghui chose to try the egg liquid dipping sauce similar to sukiyaki.

Put the freshly roasted beef shank into the egg wash.

The egg liquid can not only provide a smooth taste for the roasted beef, but also play a cooling role.

Just by wrapping it, you can lower the temperature of the beef to just the right level for your mouth.

Take a bite and feel the smoothness of the egg liquid and the tenderness of the beef.

Slightly chewed, the fat and gravy bloom in the mouth, super refreshing!

Finally, there are three pieces of high-quality beef upper brain.

Placed on a plate, it has not been baked yet, and it is already very tempting just by looking at it.

The charcoal-grilled beef sirloin perfectly illustrates what it means to melt in your mouth.

A little bit of chewing turns into an indescribable delicacy.

The beef session is over, and then comes the other barbecue.

When eating barbecue, Liu Minghui seldom orders chicken.

But the char-grilled chicken is definitely worth trying.

After the simple marinated chicken is roasted until it is mature, it tastes extremely tender, not inferior to the beef that I have eaten before.

There is also thick-cut pork belly, which is also a must-have dish when eating barbecue.

This piece of pork belly is fine at first glance, fat and thin, colliding with beautiful patterns.

But just when the waiter was about to help with charcoal grilling, Liu Minghui stood up and said:

"Let me have this piece of pork belly."

The waiters in this barbecue restaurant are not bad though.

But in Liu Minghui's view, it was really not good enough.

It is entirely supported by the quality of the ingredients themselves.

For the last piece of pork belly, Liu Minghui planned to take action himself.

The waiter hesitated for a while, and finally agreed to Liu Minghui's request.

But he didn't leave, but chose to continue to accompany him.

There are always some customers who think they can do it, or who want to enjoy the fun of barbecue, and ask to do the barbecue themselves.

It's just that the result is basically a waste of good ingredients.

Basically, you can’t bake delicious barbecue.

He is watching here, so that he can give pointers at critical moments.

It can be regarded as a bottom line for customers, so as not to make the roasted meat too unpalatable.

After all, not everyone would rationally think that it was their own fault that made the barbecue taste bad.

Under the watchful eye of the waiter, Liu Minghui directly put the thick piece of pork belly on the barbecue net.

Without oiling, the pork belly itself is very rich in oil. Brushing oil will only cause the pork belly to become very greasy.

By this time, the firepower of the charcoal has reached its peak.

High firepower also means it is difficult to control.

If you are not careful, this piece of pork belly will become a victim of high temperature.

Just a little bit of charcoal grilling for a while, this piece of pork belly will make a sizzling sound.

Alluring fat began to drill out from the fat.

It is necessary to grill out the excess fat in the pork belly so that it can taste fat but not greasy.

Don't worry, the pork belly must be grilled until the skin is charred and crispy to taste.

With the accumulation of oil, it gradually drips into the fruit wood charcoal, causing flames from time to time.

Similar to grilling over a fire, the rising flames lend a smoky flavor to the pork belly.

When all the excess fat is dripped off, the texture and taste of the pork belly has reached its peak.

At this time, the pork belly is not only crispy on the outside, but also tender on the inside, and it is oily but not greasy.

Cut the pork belly into small strips with special kitchen scissors.

Dip directly onto a special dry dish.

It can be eaten straight, or wrapped in lettuce and some char-grilled garlic.

Take a bite, and feel the taste of pork belly bursting in your mouth, which is simply unstoppable.

Enjoy the perfect taste that all ingredients have not felt before.

Xie Zixin praised loudly: "This pork belly is simply amazing."

"As soon as Minghui makes a move, he will know if there is one."

"Although it is not superior in terms of ingredients, it can perfectly crush all the previous barbecues."

Indoor Photon also agreed very much: "It is true."

"This pork belly gave me a completely different feeling."

"Especially the burnt and crispy shell."

"Spicy and crunchy, the texture is simply amazing."

"It has been roasted for a long time, but only the excess fat is taken away, and the gravy is perfectly preserved."

"One bite, and it perfectly explains what bursting juice is."

"This kind of just right, oily but not greasy feeling, does not need lettuce to relieve the greasy feeling and is very delicious."

"I don't even think there's a need for a dry dish."

"This level of deliciousness makes me eat a lot of barbecue."

"But I still feel hungry and thirsty, and I can't wait to eat more pork belly."

The waiter at the side couldn't help swallowing when he saw the three people eating happily.

Originally, he stared at Liu Minghui's barbecue to remind him at a critical moment.

But he didn't expect that he would actually witness a barbecue feast.

Other barbecues are okay, as long as the ingredients are good enough, the taste will not be bad even if the heat is almost the same.

But this thick-cut pork belly is something else entirely.

Thickness means extremely high requirements for heat.

Once the level is not enough, this good-looking pork belly will only be wasted.

However, Liu Minghui perfectly interpreted what is meant by relaxed and freehand brushwork.

Just the right technique, precise control of the heat, and smooth movements.

Can be much stronger than him.

This can be seen from the final product of pork belly.

The golden and crispy shell is very delicious just by looking at it.

The waiter has only seen such a superb barbecue technique in the head chef of his own family.

Even Liu Minghui's technique is even better.

The clicking sound of the teeth colliding with the shell of the barbecue is simply very attractive.

hold back.

hold back!
This is the food of the guests, so I kept staring at it, but it was too rude.

The waiter couldn't imagine that he was helping others to barbecue every day, and even smelled the smell of barbecue to make him feel sick.

There is still a day when you can be tempted by barbecue.

Immediately turned his head away, no longer looking at the tempting pork belly in front of him.

As soon as the experts make a move, they will know if there is any.

While eating the delicious pork belly, Xie Zixin looked at Liu Minghui in surprise.

She knew that Liu Minghui's cooking level was very high, but she never expected it to be so high.

There is no harm without comparison.

Those barbecues in front are simply not worthy of carrying shoes for this piece of pork belly.

This barbecue restaurant can be seen in terms of decoration and price.

But he was directly crushed by Liu Minghui.

This is simply a terrifying thing to think about.

Without waiting for Xie Zixin to think about it, the staple food after the barbecue was served.

This is a Filet Pot Rice.

Rice cooked in beef broth, served with filet beef cubes cut into appropriate sizes.

Add some shiitake mushrooms to soak up excess moisture and add texture.

Crack in two fresh eggs and stir, and it becomes an exquisite carbohydrate dish.

Smelling the delicious aroma of cauldron rice, everyone's appetites were also whetted.

Each person ordered a little, and quickly ate up the cauldron.

After all, the main point of Sakura-style cuisine is small portions.

The less the quantity, the more advanced it is.

Too much weight will definitely be despised by peers.

If Liu Minghui and the three of them hadn't ordered enough food, they wouldn't have been able to eat enough.

After the main course, if you still have stomach, you can enjoy some desserts from the rotisserie.

This is a great blessing of forgiveness.

Obviously, it should be matcha flavor.

In order not to make it difficult for everyone to choose, the three Dafus all have the same taste.

The elastic glutinous rice skin is wrapped with matcha-flavored ice cream.

It is very good to eat alone, but as a dessert after dinner.

To be honest, a little tired.

After drinking another glass of lemonade to clear my mouth, this Sakura-style barbecue meal was completely over.

Seeing the bill, Indoor Photon and Xie Zixin were really surprised.

This barbecue actually cost more than 30 yen.

Especially indoor photon, holding Liu Minghui's hand even trembled a little.

Such a huge amount of consumption is enough for her to spend two or three months without any problem.

But it was such an understatement to spend on a barbecue.

Most importantly, the taste was not as great as expected.

Except for Liu Minghui's roasted pork belly, although the other dishes taste good, they are not worth the price.

Holding Guangzi's hand with his backhand, Liu Minghui comforted him in a low voice:

"Photon, don't think too much, it's just an ordinary dinner."

"You are the cashier of Longli Izakaya, don't you know what my strength is?"

The photons in the room were silent.

Liu Minghui is naturally powerful.

It's just that she doesn't want to rely too much on Liu Minghui.

She wants to prove her ability!
On the contrary, Xie Zixin was very carefree and acted very indifferent.

He said nonchalantly: "This barbecue meal is really boring."

“I even started to miss the crayfish pasta at lunch.”

"Next time, I'll invite you to a famous restaurant."

"I did my homework before coming to Tokyo, and the taste will never disappoint you."

There is back and forth, which is the true meaning of getting along with friends.

Xie Zixin was naturally embarrassed to keep prostitution to Liu Minghui for nothing, so she also made a promise to return the invitation next time.

Liu Minghui said very naturally: "Okay, then treat the guests when you get paid."

"At that time, I will slaughter you, a wealthy family."

Rare to come out.

Especially with the start of work tomorrow, it is difficult to have as much time as today.

After hesitating for a while, Liu Minghui suggested: "It's still early, if you are free, why don't you go to the movies?"

See a movie?
This is a must for dating.

Indoor Photon's eyes lit up.

But after seeing Xie Zixin, she was a little speechless.

How can a certain 100 million watt super big light bulb be so unconscious.

Shouldn't you get out early at this time?
Thinking of this, Photon in the room gave Xie Zixin a hard look.

But it happened to be captured by Xie Zixin, and he immediately turned back with a provocative look.

I won't leave, why, can you drive me away?
Immediately, he responded loudly: "Minghui, I also think it's good to go to the movies."

"It happens to be free today, let's go, let's go to the movies."

"I just don't know if Sister Photon is free."

"If you really don't have time, you can go back first."

I go back first?

Leave you and Minghui to watch a movie together?

Phew, don't even think about it.

Photon in the room stomped his feet and also shouted loudly: "Go, I have to go."

"I know there's a movie theater nearby, let's go!"

After speaking, he took the initiative to pull Liu Minghui towards the direction of the cinema.

Not to be outdone, Xie Zixin followed quickly.

In this regard, the three of them have finalized their itinerary to go to the movies.

The cinema was not far away, and the three of them arrived at their destination soon.

But to everyone's surprise, only horror movies were shown in the cinema at this time.

In order to create the best viewing atmosphere.

Certain movie theaters prefer to show horror movies in the dead of night.

The movie theater in front of me is obviously one of them.

Considering that he had brought two cowards with him, Liu Minghui hesitated and said, "Why don't we forget it?"

"If you scare yourself, it's really not worth the candle."

(End of this chapter)