I'm in Food Wars: Opening A Late Night Cafeteria

111 original flavor

With a well-crafted face, black and bright vertical short hair, and a slender and tall but not rough body, he is like an eagle in the dark night, cold and arrogant but arrogant!

so that.

When the eyes of dry days began to stay on Chen Feng, it was like being stuck in the hospital with 502 glue, and could not leave for a long time!

“This eater.

“The shop is about to close. If you want to eat, hurry up and order!” Chen Feng, feeling that Qianni Xiangzi’s eyes were always staring at him, came to her and said~ Wish.

“Sushi.

“Have some sushi.

The dry days recovered a little and said to Chen Feng.

“Okay.

“You wait.”

Chen Feng responded, then turned around and returned to the cooking table, and started to get busy.

Sushi!

as a Japanese cuisine.

Its focus is on the selection of ingredients.

Because of traditional Japanese ingredients, there is an almost paranoid pursuit of the taste of the ingredients themselves!

Therefore, in order to ensure the freshness of ingredients, many high-end Japanese food stores require managers to purchase goods from the market or fishermen every day, and this alone greatly increases the cost.

At this moment.

Chen Feng, who returned to the cooking table, was cooking rice.

But the way he cooks is somewhat different from that of the police. I can see that he soaked 1 gram of tea with 1000 water for 4 minutes.

then.

Strain out the tea residues.

Pour the tea water into the rice and steam it!

“Um?”

“How did he come up with the idea of ​​cooking rice with tea water?”

When Qianri Xiangzi saw this, his brows could not help but wrinkle, but he was a little surprised!

Cooking rice with tea water will make the rice contain a touch of tea aroma, which has the effect of increasing appetite and removing greasy. In addition, tea has the effect of detoxification and beauty!

Of course.

During this process.

Be careful not to use overnight tea or too many tea leaves, but pay attention to pairing with protein-rich and iron-rich foods.

therefore.

In fact.

Few people think of using tea water to cook rice when making sushi rice!

meal.

It is cooking.

Next, is to deal with the sea bream Akatsuki.

At this moment, but seeing Chen Feng’s eyes flashing, he began to grasp a Di Ya kitchen knife with a sharp cold light, and then quickly handled the crocodile.

After removing the head and tail of the fish, it’s time to cut the meat inside!

If you look closely, you can see that Chen Feng cuts according to the texture of the fish! And the meat cut from the hook will have more shape and layering.

Besides.

When the crocodile is slicing.

The thickness of each slice is also very strict! Each slice of fish should be very thin, and the thickness should be basically maintained at 1 to 1.5 mm for the best.

finally.

Chen Feng, take back Di Ya’s kitchen knife.

He cut the crocodile meat slices from Yun, and the thickness of each slice is 0.3 mm!

such thickness.

To describe it in four words:

Thin as a cicada’s wings.

Premium crocodile sushi.

The reason why fish has such a melt-in-your-mouth pleasure is because of the full fat it contains! At the same time, rice vinegar and a little sugar should be added to the sushi rice, which may cause too much sugar.

therefore.

Handling of snapper.

Determines the quality of sea bream sushi.

Apparently, Chen Feng’s knife skills and skills have reached a chilling level in the handling of the snapper!

finally.

It’s just hand-made sushi.

Generally speaking, there are several main ways to hold sushi:

Return immediately.

This hand is returned.

Small hand back.

Rotate one hand with one hand.

One-handed and three-handed.

Rotate five hands with both hands.

Each grip has its own boots!

But in principle, the less pinching action, the less oil and sweat of the person sticking to the meat, and the fresher the sushi will be.

However, to ensure that the kneaded sushi still has a good shape and the vinegar rice is just loose, this requires extremely high technology as a prerequisite, so there is no absolute in this regard.

at the same time.

Different sushi.

The number of kneading is not the same.

Take the crocodile sushi that Chen Feng is making now. If you do your own hand-kneading sushi method according to the day, you usually need three hands, that is to say, you need to knead the sushi at least three times!

0… ask for flowers…………

At this time, Chen Feng looked at the rice wrapped in crocodile fish fillet on the table, he couldn’t help taking a deep breath, and slowly closed his eyes.

one second.

two seconds.

three seconds.

Then, the experience is three seconds late.

He opened his eyes quickly, his eyes revealed a trace of seriousness and seriousness!

immediately.

His eyes flashed.

He stretched out his right hand and quickly squeezed the rice batter wrapped with crocodile fish slices in his hand, and then returned the sushi with one hand, which was extremely rare.

This speed is truly astounding!

“what?”

“It’s so quick?”

“And you still use one hand to knead sushi, and you can complete it in one action! Is this kneading method one-handed and one-handed?”

…0.

The dry days next to it, in the blink of an eye, I found that the crocodile sushi had been pinched by Chen Feng.

Can’t help but.

Her face became very surprised.

no doubt.

When Chen Feng was making sushi, the grains of rice and ingredients flowed and caressed between his palms and knuckles. Every inch of strength was an internal force, and every gesture was a trick.

The kung fu of making sushi may seem boring, but the shocking skill of kneading sushi by hand seems to make the fish in your hands come to life!

Pushing simplicity to perfection, turning tasteless into magic.

Maybe.

at this moment.

Gan Rixiangzi has always deeply felt the charm of Akatsuki sushi.

The processing and preservation behind the ingredients.

If it is just an ordinary diners, it is indeed difficult to understand the complexity behind it.

But again, sushi, a dish that pursues the “original taste”, has a greater impact on the presentation of the dishes by the quality of the ingredients themselves.

Do techniques matter?

Of course it matters.

But more importantly, the ingredients themselves.

finally.

Chen Feng’s crocodile sushi, done.

When I fixed my eyes, I could still see the crocodile fish slices wrapped around the rice, wriggling slightly. Seeing this scene, Gan Ji hurriedly interjected, his eyes filled with a kind of inconceivable.

“Oh my God!”

“The fish fillet for this sushi is still moving?” Guang,