Shokugeki: Start with an izakaya, making everyone cry

Chapter 104 A dish that can change the entire Western food may be coming!

night.

Yukihira Soma with dried squid in his mouth.

After experiencing hunger and cold, my mentality finally collapsed!
Who would have thought that the area occupied by Totsuki Academy would be so exaggerated. It would take more than a few hours to walk from the assessment site all the way to Jiexingliao!
Finally, with great difficulty, we followed the points drawn on the map and reached the Jiexingliao dormitory.

As a result, we found that this place was different from the buildings we saw along the way, looking slightly dilapidated and shabby.

"So tired!"

"Besides, is this Jixing Lao?"

Chuangzhen, withdrew his gaze and asked with a helpless smile.

At this moment, a gust of cold wind suddenly blew by, making his hair stand on end.

So he quickly stepped forward and pressed the doorbell!
"Who is it? Could it be Tadokoro from Room 302, who has returned from an outing?"

Soon, an older voice came from inside, and then the door slowly opened, and he poked his head slightly.

With the peripheral vision of his eyes, he saw that the person ringing the doorbell in front of him was not Tadokoroe, but a young man with short red hair. Omidou Fumio, the dormitory supervisor, couldn't help but be stunned for a few times.

"Excuse me."

"Is this Ji Xing Lao?"

Chuangzhen scratched the back of his head and said a little at a loss.

"Ok!"

"you are?"

Wenxu frowned, then slapped his head.

"Look at my memory, you are the transfer student Yukihei Soma who wants to stay here, right?"

"Let me introduce myself first. I am Dai Midang Wenxu, the dormitory manager here. Of course, you can call me Our Lady of the Pole Star, or you can call me Mrs. Wenxu..."

"Our Lady of the Pole Star?"

Hearing this, Chuangzhen felt ashamed.

He suddenly had a bad premonition, always feeling that he might come to a strange place!

"Are the ingredients ready?"

"what to prepare?"

Chuang Zhen, the look on his face turned confused.

"Don't you know that every student who wants to move into the Jiexing dormitory must first go through a dormitory trial?"

Looking at Souma Yukihira who seemed to be really unaware, Fumio put his hands on his hips and continued without any politeness: "If you can't let me see your cooking skills, then you will never step into this dormitory!"

"And if you can't complete the trial, you will have to sleep in the wild all the time, so..."

"really interesting."

"Then can I borrow your kitchen?"

"I really don't know anything about the dormitory trial."

"But there are such assessment conditions, so naturally I have to perform well and use my cooking to gain your approval!"

Finally, Souma raised the corners of his mouth slightly and said to Omidou Fumio with sharp eyes.

"Ok?"

When Wenxu saw this, he was stunned!
……

before cooking a dish.

We have to try to recognize it and understand it, this is the basis of deliciousness!

After all, the taste of a recipe may vary greatly from chef to chef.Of course, this does not mean that the recipe is a problem, but that the chef's habits, techniques, etc. will deviate.

Use medium-high heat and cook until the soup is obviously lower than the rice grains, then turn to low heat and continue to simmer for 10 minutes.

Keep the mouth open throughout the process, wait 10 minutes, insert the clams, and then add the squid, mussels, shrimps and tiger prawns in sequence.

Pay attention to the way you add seafood. The clams and mussels must be inserted. Only in this way can the delicious juice steam out and flow into the rice.Then the squid is cooked better than the shrimp. If it is placed on the bottom, and the shrimp and tiger prawn are placed on top, it will be less heated.

Cover the pot and simmer over low heat for 6 minutes.

The reason why it is 6 minutes is because at about 2 minutes, the pot lid will become hot and steaming will begin; at 5 minutes, the skin of the tiger prawns will turn red.

Generally speaking, seafood should not be heated for more than 3 minutes so that it tastes fresh and tender.

The reason for simmering it for a minute longer is to allow more sweet juices from the seafood to flow into the rice, thereby improving the flavor of the whole pot of rice.

During the final stew of the seafood, pick off the parsley leaves and chop them finely.

Take it out of the pan, sprinkle with chopped parsley, and cut two lemons. The smell... just smells delicious!
……

The paella served on the table was steaming.

The rice with saffron showed a beautiful golden color under the light, covering the plate lightly and carrying a delicate fragrance.

At the same time, the surface of the paella is covered with mussels, oysters, fresh shrimps, and lobster tails. The fresh and sweet aroma of various seafood penetrates directly into every rice grain, and you can feel the taste of the ocean!

At this moment, just by looking at it, you can deeply feel that the Valencian paella made by Zhang Fan has a kind of endless creativity.

He is like a powerful creator who blended all kinds of seafood and rice to create this fragrant seafood dish in front of you!
"what?"

"Is this... is this still the Valencian paella that I remember?"

After looking at it, Kadozaki Taki finally couldn't help but screamed.

Even if she hasn't really tasted it, she can still feel deeply from the appearance of this dish that a dish that can change the entire Western food may be coming!

Delicious and crispy squid.

Fresh and tender white shrimp.

Fluffy, sweet mussels.

Thick and plump clams.

Crisp and tough kelp.

……

These seafood ingredients come in different colors and flavors.

It is served on a bright ceramic plate, stacked with the soft and glutinous rice, blending together, making people have the urge to eat it!

"Come."

"I'll give you some wine unique to the Valencia region."

"It will be more enjoyable to eat and drink with paella."

Immediately, Zhang Fan placed the two glasses of wine he had mixed in front of Kadozaki Taki and Kikushien Kao.

Perhaps in order to match the distinguished Valencian rice with a complementary drink, they also invented a drink made of sugar, orange juice, and Cointreau, and it was euphemistically called:

Valencia water.

Kadozaki Taki withdrew his shocked gaze.

Then he quickly used a spoon to take a mouthful of paella and ate it.

In a plate of paella, the most tempting seafood always seems to be prawns, clams and squid.

However, many people may have overlooked that "rice" is the biggest protagonist. The basis for making paella is not rich in seafood, but the production of rice.

This principle is just like the reason why pizza becomes pizza.

It’s not about how many tricks you can play with the ingredients above, but first you have to have a piece of dough.

At this time, when I took a bite, my mouth was filled with the taste of seafood.

Then there are the layers of flavor, which gradually unfold in the mouth, like the waves of the sea crashing against the coastline again and again.

Probably only the rice grains with the hard core retained, plus a layer of crispy rice at the bottom of the pot, are the texture that authentic Spanish paella should have, so Taki Kadozaki couldn't help but widen his eyes as he just swallowed it!
"This... this meal..."

(End of this chapter)