Chapter 1060: : Mortality takes shape (Part 1)

"Flour is here--"
Xiaben Xiashu was very easy to carry the ingredients back.
This young Cockscomb head, and Xia Yu, are trainees in the same period as the Chiyo Shrine, but time has changed, and Xia Ben Xia Shu has not really entered the premium class, but Xia Yu has challenged the older generation of Taishan.
No monk clothes were worn in the monastery, just like a small youth on the streets of the city, wearing a casual dress everyday. Xiaben Xiashu put down half a bag of flour and laughed, showing a closed food box.
"Xia Yu, I knew you were interested in looking up at the starry sky, cough, so I have prepared salted fish for you too, so let us discuss the true way of dark cooking--"
Xia Ben Xia Shu looked eager.
"Uh?"
Xia Yu stopped thinking and blinked, "Salted fish? Looking up at the starry sky?"
There was a twitch in the corner of my eyes.
Such a famous name, just hearing it, makes people feel uncomfortably dark, can you mention it? what!
"Hello! You may have misunderstood something!"
"Ah?"
Instead, Xiamoto Xiashu was surprised. "You need flour when you see me, don't you want to discuss dark food with me?"
"..."
Xia Benliu’s ‘Looking at the Starry Sky’, he knew that at the Chiyoda Shrine, Xia Yu had a leader.
Flour and salted fish are the main ingredients.
The combination of the two becomes a new style of ‘looking up at the stars’, cough!
Xia Yu finally knows this product, why has not been able to break through the special grade.
Nima, there is no serious cook who hangs "dark dishes" on his mouth every day.
Keen's enthusiasm in Xia Shumu's eyes does not seem to be hypocritical.
My God, Xia Yu mourned for the position of the "great brother" of the Shilin Temple generation. It is estimated that a really old monk and Aoki Aoki, who had such a wonderful flower in his own court, also had a headache.
"I want flour, I want to make hand-made ramen!" Xia Yu laughed and explained, "This is my personal cooking practice. It has nothing to do with dark cooking! I promise!"
"what!"
Xia Ben Xia Shu suddenly collapsed his shoulders, sorry to sigh.
Xia Yu didn't understand and didn't want to understand the pain of losing his companion. He waved his hand, "Okay, you can go if you have something. If you want to see it, give me honestly!"
Xia Ben Xia Shu opened his mouth to preach, just as Xia Yu went to Shilin Temple for the first night, he whispered to Xia Yu, bragging about the appearance of his dark works, and heard the words, but immediately swallowed the words back to his stomach.
He is not stupid, and his IQ is online.
Even if it’s not your own ‘dark way’, it’s no small blessing to be able to observe a master at such a close distance and perform live cooking.
Correct.
Xia Ben Xia Shu's mentality was calm, not because Xia Yu was younger than herself, still cooking, and left no scum that she exploded, causing inexplicable jealousy and hostility.
The mentality and figure were lowered, and the aura of the young master in front of him could not be ignored anyway.
Xia Yu began to pour flour and make it by hand.
He was not in a hurry, staring at the delicate high-quality flour in the conditioning basin with contemplation written on his face.
Since it is ‘Wang Ji Ramen’, I must give my own perception of Wong Ji to food.
In fact, this is food justice.
In other words, it is the creation of "meaning".
This "intention" is in the "color, fragrance, and shape".
"The silence on the first floor, ‘Unusually Beautiful,’ made me deliberately make the dishes ugly, and then deliciously amazing? God, it’s too real to be in line with my philosophy.

"The silence on the second floor, "the years have passed", is also superficial."
"That thing, since the surname is named, and you want to eat "Wang Jiu" with the freshness of the times, that is, the understanding of the poem "Wan Muchun in front of the sick tree" is correct!"
Xia Yu's brains operate at high speed.
I know the third floor of ‘Wang Ji’, but how to operate it in actual cooking?
In other words, what kind of cooking skills should he use to realize the connotation of the poem ‘Wan Muchun in front of the sick tree’.
A bowl of ramen can be roughly divided into: noodles, soup, and vegetables.
Then, there is the taste part: taste, seasoning.
In fact, ramen was introduced to the island country from Yokohama Chinatown more than 100 years ago, and after a series of improvements to suit the taste of the neon people, it became a popular Japanese cuisine such as Japanese ramen. Among these, the noodle part compares soup and dishes. As well as the taste, the change should be arguably the least.
In China, ramen noodles are made by chefs after complex noodles.
In neon, ramen is cut by knife, or simply use a noodle press, which is convenient and fast.
Both are "ramen", but because of the alkaline water, there is a strong difference in taste.
But really speaking, ramen hasn't changed much.
The root is there!
"So, think of ramen as a "sick tree", and if I want the old tree to bloom and rejuvenate, it is not a silly brain to change ramen, but a whole bowl of ramen!"
"The freshness of the times, the vitality of the times...in the soup, dishes, or the flavor and seasoning part!"
The construction drawing in Xia Yu's mind gradually became clear.
The corner of his mouth quickly caught a fresh smile.
Have!
"Perhaps this way, when chewing, the oral cavity can easily breed a feeling of silence. But this is only a change in the "vegetable" part. Do you want to use the knife for the soup and seasoning part?" Xia Yu aimed at the cooking skills column.
Following the explosion, the spice inequality also broke through and reached the source.
Is it time to play it out?
Xia Yu looked quite cautious.
...
When Mr. Aoki Akigi and Abbot Yizhen came to the kitchen, Xia Yu had already made noodles, and the pot for cooking the soup base was also placed on a modern stove.
At this time the stove was booming, and there was a trace of twisted mist on the stockpot.
What really stopped the two of them and showed surprise was the "side dish" Xia Yu was making for ramen.
The side dishes of Japanese ramen are well-known, but there are just a few of them.
Young shoots, red ginger, seaweed.
Sweetheart.
And... Japanese BBQ pork!
Xia Yu is definitely not going to make big changes like tender shoots and onions.
But the heart is soft, but the operating space is too narrow.
The only thing left is barbecued pork!
Now Xia Yu is making his own unique pork roast in a way that no one else can understand.
In fact, I watched a lot of dramas, and I saw round, round and round Japanese barbecued pork on the screen. This barbecued pork is often accompanied by ramen, which is called CP collocation. Even Xia Yu himself was very curious before. "Spicy pork meat", how do you make it?
It doesn't seem to be simple frying.
Tender and juicy.
But eating Japanese food, eating ramen, and the rare two or three pieces of meat is too stingy.
So later Xia Yu had specially consulted the old man, and that was his awakening system. Before the formal introduction, there were few culinary consultations.
Japanese-style barbecued pork, especially the skill of the knife.
First of all, a whole piece of pork belly, or plum meat, is unfolded and cut into large pieces. What thickness should be kept so that the thickness of the finger is so uniform?
Thickness and section are the center of detail of knife work.
Then, the wooden hammer crushed the meat, but not minced, like shattering the beef steak.
The second is the "Zongzi" package!
The meat rolled up and the cotton rope was tied tightly, looking like a dumpling.
Next is nothing more than frying ‘meat dumplings’. After frying, stewing, and cooking for three consecutive heat stages, at least one to two hours, a portion of Japanese char siu pork is considered completed.
And now, Xia Yu's approach falls in the eyes of Xia Shuxia, Aoki Aoki, and a really old monk!
He sliced ​​the pork first. Although the slices of pork are also Japanese barbecued pork, they are familiar with round slices, but the steps...
Xiaben Xiashu uttered a voice and said, "Shouldn't you make'meat rolls' first, and after frying and stewing, refrigerate for a while in the refrigerator before you can use the knife to slice?"
"Conventional "Japanese BBQ pork" must be done."
Aoki Zong said: "Because, after being fried and stewed, for at least 1 hour, let alone meat slices, the "meat rolls" tied with cotton string will become very fragile~EbookFREE.me~ Knife slicing, the rate of meat fragmentation is very high, even if the chef has a clever knife skill."
Refrigerating is equivalent to the meaning of "fixed form" for "Japanese-style pork roast".
However, Xia Yu's processing steps were completely messed up and sliced ​​first, so the'meat roll' did not exist. In this way, the meat slices were broken into after high-intensity frying and stewing, so it is not difficult to predict .
Xia Yu cut the meat slices, and did not forget to look up at the three people, and found that they looked like they were talking, which was more interesting.
Who said I’m going to make ‘Japanese BBQ pork’?
Since it's going to change, it will simply become "Xia Shi Barbecued Pork"!
Hey, and ah, it also contains ‘Wang Ji’!
This is the break!
Noodle is the "sick tree".
As for the freshness, the vitality of time, let's build with barbecued pork.