God-level foodie desert island survival

"I can't see it, you're quite particular!" Sitting

next to Tang Ming with her legs crossed, Shu Yiting's eyes lit up a little as she watched Tang Ming's action of grinding wasabi, and she felt like she was sitting in a Japanese restaurant.

"Life should have a sense of ritual, and cooking is the same for cooking, although anything can grind wasabi, but shark skin is definitely the most classy.

Tang Ming also enjoyed the work at hand, grinding a small bowl in front of a person, before turning around and taking out the cut salmon from the ice water, and set a plate by the way.

The re-made salmon was put into the shape of a flower by Tang Ming, and around the fish, he also put a few slices of lemon, orange striped fish, green lemon slices, dark green bamboo plates, and a plate of tender green wasabi, a plate of fake soy sauce made by oil consumption. It is pleasing to the eye at first glance.

"It's a pleasure to eat with you, brother. Several

big and rough people were also attracted by the delicate color at the moment, and they were not in a hurry to eat.

"Just know it's a treat, come and taste what this wild salmon tastes like.

Tang Ming smiled slightly, picked up a slice of salmon meat, picked up some wasabi sauce with chopsticks and wrapped it on the front, and then used the other side to dip it in some oil. After that, put it in your mouth.

The first thing you feel when you enter the salmon is the unique soft taste of the fish, and the high-end salmon gives people the feeling of being delicate and delicate when you chew it gently.

At this time, the wasabi wrapped in it exudes a unique taste, but this taste is much softer than mustard, and it is almost impossible to eat a little more than wasabi to make the nose and tears clear, so that the mouth and nose are more comfortable and refreshed, and at the same time, it will also exude a faint plant fragrance.

After one bite, the whole person was refreshed. There will also be a little bit of sweetness left over from the fish in the mouth.

Moreover, the thickly sliced salmon also has a magical attraction, that is, one slice can make people both enjoyable and a little dissatisfied, and immediately want to eat the second piece.

So, Tang Ming took advantage of the situation and picked up another piece and put it in his mouth, and began to chew with a comfortable face. Carefully appreciate the tenderness in it.

Of course, the only fly in the ointment is that oyster sauce, when used to eat raw things, is always inferior to real soy sauce, and it appears to have a slightly heavier taste, which will have a certain masking effect on the fish.

Therefore, he simply dipped very little in the last few pieces of fish, and it tasted unique.

Look at Shu Yiting and a few people, they are not as elegant as him at all, one after another, they can't stop at all, anyway, two salmon are more than 20 catties, even if you remove the fish head and bones or something, one person can eat about two catties. There is no need to worry about whether you have enough to eat.

"Why don't you eat it, why are you looking at me?" After

eating several large mouthfuls of fish in a row, Shu Yiting found that Tang Ming was looking at herself vigorously, with a look of disgust in his eyes, and couldn't help asking.

"Look at you Zhu Bajie eating ginseng fruit, you are also from a rich family, you can't even eat a sashimi, and you have blinded me a lot of effort.

"Why can't you eat it, what's the point of eating this thing?"

"What do you say, why else should I put two plates for you? Wasabi is not wasabi, it is eaten separately with soy sauce, not mixed together." Today I used oil instead of soy sauce, and it's okay for you to eat like this, but if you go to a real Yamato restaurant and eat like this, you will be laughed at by people.

After speaking, Tang Ming picked up a piece of fish meat again and began to demonstrate: "Because of its uniqueness, after wasabi, the fragrance volatilizes quickly after grinding, so it is generally best to eat it within thirty minutes after it is freshly ground." And when wasabi is put into soy sauce, it will accelerate his escape, lose its fragrance, and there will be a bitter taste coming out. Therefore, the normal way to eat wasabi is to put wasabi on top of the sashimi fillet, then use the other side of the fish fillet, dip it in soy sauce, and then fuse it in the mouth, so that the phenomenon mentioned above will not appear.

"In addition, there is another disadvantage of putting wasabi in soy sauce, that is, it is related to the type of sashimi eaten or the fat content. Mix wasabi and soy sauce together in advance, and there is no way to apply the ingredients according to the material.

"Damn, it's just a sauce, are they so exquisite?" Shu

Yiting and Lao Tie were fascinated by it, unconsciously, and began to pay attention to the separation of wasabi and soy sauce, tried to get it, put it in the mouth, and sure enough, the taste has really changed greatly, how much has changed, I don't know, but it tastes better, yes, and the fragrance of wasabi can really be felt clearly.

"That's natural, otherwise why the same ingredients, the same tools, each chef will taste different, it's because of the subtle details, just like the one I just said, many people think that it will be mixed up in the mouth anyway, and there won't be much difference, but it turns out that you also feel the difference. "

......

"Well, it seems that I used to eat ginseng fruit in Zhu Bajie, and I was blind to a lot of good things!"

"It's okay to watch live food broadcasts hungry every day, you can still learn knowledge, and there is no reason for heaven."

"It feels good, and the next time I go to eat Japanese food, I feel like I can pretend to be serious." "

Well, shark skin grinding wasabi, wasabi and soy sauce separate, the key points, to test!"

......

A small food knowledge caused a discussion in the live broadcast room.

On the island, Tang Ming had already eaten almost the salmon in front of him, and he ate too much raw, so naturally it was still a little greasy.

A huge yellow-lipped fish, placed in a huge fish dish about the size of a steamer that Tang Ming grinded out with the last saw wood, the skin has been boiled, the eyes are white, and the big fish mouth is open, which looks extremely hideous, but it is appetizing.

Cut a few hair-thick wild onions and ginger shreds evenly sprinkled all over the fish, and Tang Ming burned a lot of lard.

When the bubbling green smoke oil was full of temperature, the pot shook, and the hot lard was poured on the surface of the yellow-lipped fish. Stimulates the aroma of each other's richness.

Then, Tang Ming poured the remaining soy sauce from the sashimi he had just eaten along the sides of the fish, and a super-large version of steamed fish was completed.

After eating, several people aimed at their favorite parts and clamped down.

The moment the fish is clamped, the heat comes out, and the appetite is greatly increased.

When you put the fish in the soy sauce and put it in your mouth, you can immediately feel the aroma of the lard.