Chapter 203: : The momentum of the 4th house

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The improved version of "Magic Mapo Tofu" is almost the same as the original cooking steps.
Taking out the tofu and closing the ingredients box, Xia Yu did not rush to cut the tofu, but took the soybeans, washed them, and poured them directly into the French broth cooked by Morita Maki.
It is worth mentioning that, not only tofu, these soybeans, unlike ordinary soybeans, have light milky spots on the surface.
This is the Big Tuna Soy provided by IGO!
If this kind of soybean is also available in the system store, Xia Yu will be more secure, at the expense of fame, and exchange it for purple-quality tuna soybeans. Use beans matching the main ingredients to make "soybean ground meat".
"what--"
This scene surprised everyone.
"He is saving time. It's too late to cook another pot of soup!" Ryoko Rina said lightly. "The Mapo tofu he wants to do needs a special material to increase the taste and import. And use the soup to cook soybeans It’s the first step in making that kind of material. Look at it."
"Mapo tofu?"
Azumi Erina’s face changed slightly, "Shouldn’t you cook that dish?"
Reminiscent of the six flavors of "Magic Mapo Tofu", the long legs under the plaid skirt were quietly clamped.
Ryoko Rina was right, the time was tight, and she was in a hurry for 2 hours.
In fact, it is not difficult to transform a pot of soup. The French broth tastes too light and is not suitable for making "soybean ground meat". Xia Yu washed the shank in the kitchen and threw it into the pot, opened the fire and added Add seasonings such as salt and slices.
This step needs to wait, other processes are not suitable for simultaneous.
So, after covering the pot lid, Xia Yu took a leisurely look at Shigeru Kojiro's side.
Using a kitchen knife, the fourth house cuts along the keel of the sea bass and cuts the whole fish in half.
Then, use a sharp knife to cut off the fish fillet.
Next, cut the white and tender fish into two-finger wide pieces. Shigeru Konomiya looked serious and meticulously took a few small onions and cut them very finely.
On an open stove, set up a pan, put in a precise amount of butter, and wait for the butter to melt, then put the finely chopped small onions and stir in the butter.
The onions changed color, and the fourth house turned around, taking a bottle of white wine that had just been uncapped, and pouring a large amount of liquor into the pan without measuring glasses, overwhelming the fried onions.
The rich and fragrant wine flickered across the kitchen.
Dojima Silver, Erina, Tian Suohui, Xingping Chuangzhen, Morita Maki, and several graduates are all watching.
Erina nodded and said: "Western food has a traditional habit that cannot be ignored, red meat with red wine, white meat with white wine... This is also the most basic Western food common sense, and later evolved into the principle of cooking.
"Tanin and other elements in red wine can make red meat softer and rotten, while white wine tastes light and has a slightly sour taste, which is very suitable for the cooking of fish meat! The acidic substance in it can remove the fishy smell!"
She cut the corner of her mouth and glanced at Xing Ping, who continued to say, "If it is red wine with white meat, it is not only that white meat is stained with red wine in a strange color, but also that red wine will increase. The smell of white meat, and let this smell smell of metal..."
After a while, the white wine in the pan was boiled and evaporated, and Shigeru Kojiro brought a transparent bowl and poured about 100 ml of a light viscous liquid-
This is light cream!
Stir lightly, turn off the heat, set the pan aside, and Komuro Shinomiya to process the vegetables.
He cast a glance at Xia Yu and found that Xia Yu was paying attention to himself. He couldn't help but pushed the glasses frame and said with a low smile: "Lecturer Xia, I'm pretty sure that you are only good at the field of Chinese cuisine, so you are good at French cuisine. Should I be curious?"
"The food I cook now, white wine with sea bass, this is a national-level French cuisine!"
As Kojiro Shinomiya said, he cut a little carrot tassel, that is, a small sprout on the carrot plant, tore it into a transparent glass bowl.
"Rosemary, baby carrots, yellow zucchini, green zucchini..."
He used zucchini slices cut into flakes, petals, scattered on a white ceramic plate, sprinkled with salt and pepper to season, and used a small spoon to pour olive oil on each zucchini slice.
Next, asparagus and white radish.
Then go to mushrooms and peas.
Yellow pepper, red pepper.
There are a lot of colorful vegetable ingredients, and each vegetable ingredient has different treatment methods. Even the third-grade students in the distant month, it is difficult to deal with it smoothly in one breath, and the cumbersomeness of Western food can be seen.
Shigeru Kojiro is busy all alone, and is at ease, no matter whether Xia Yu is listening or not, he is self-explanatory.
"The vegetables have to be cooked again and then taken out. The peas are finally put. By the way, just add a little salt to the water. No other seasonings are needed. You should know the purpose of adding salt? This will make the vegetables more crispy and delicious."
The four palaces in the cooking state turned into a tuberculosis.
Seeing this, Xia Yu withdrew his eyes.
Half an hour later, the lid of the boiler has been shaken by the violent steam.
Lifting the lid, as expected, a large stream of steam came out violently. Xia Yu used a colander to salvage all the big tuna soybeans in the pot and spread it flat on a chopping board covered with a layer of plastic wrap, reaching for a rolling pin, Gathered over the boiled beans.
So the beans became okara in his eyes.
Pick up the entire cling film and put the bean dregs back into the boiling broth.
Note that from here, Xia Yu's improved process!
He did not rush to cover the pot, but used a small bowl to pour into the old soy saucer, and then flicked his fingers, constantly grabbing the seasoning bottles and spice bottles on the kitchen counter, and not using the teaspoon or spoon. Just put a variety of spices in the same bowl, mix and stir.
Finally, dipped the seasoned spice water with her little finger, put it on her tongue, tried the taste, Xia Yu nodded secretly:
"Yes, a success, the taste is very positive!"
Put the spice water into the pot and stir it. After closing the lid, Xia Yu stopped again and cast his sight on Kojiro Shinomiya.
what.
Raised his eyebrows in surprise.
Yoshiro Shinomiya has already salvaged all the vegetables in the pot, and then poured olive oil in another pan, and wiped the olive oil evenly with kitchen paper to the whole pot surface, without leaving a dead end. , Sprinkle some zucchini slices and mushrooms that have been processed before, sprinkle with a few rosemary, and fry for a few minutes over low heat.
Finally, when the two sides of the vegetable frying were golden, Yoshiro Shinomiya began to fry the fish.
The fish fillet has been marinated with salt and pepper, and is still fried in a hot pot with olive oil.
Xia Yu looked focused, and the Four Palaces did so.
"It really is the head chef of the restaurant..."
I have to marvel at Shigemiya Kojiro's demanding cooking skills~EbookFREE.me~ While frying fish, he took lemons and oranges, used only the peel, and cut into very fine strips, like ginger, but What is more terrible is still behind.
A large tomato, cut into four petals, but the fourth house uses a knife to dig out the flesh of each petal, leaving only the outermost layer of tomato flesh, and then flip the tomato, and then scrape the outer tomato skin.
Soon, the chopping board was left with light red tomatoes, very finely chopped.
The delicate and exquisite knife work, but the processing speed is very fast, it is simply amazing.
Not only Xia Yu, Tian Suohui, Erina, and Xingping Chuangzheng all saw their eyes straightened.
"Good, great!"
Morita couldn't help covering her mouth and saw the momentum displayed by Komuro Shigeru's all-out effort, and suddenly felt worried for Xia Yu.
In this halberd battle, the winner is likely to be the senior of the fourth house. (To be continued.) Mobile phone users, please browse for a better reading experience.