Naruto: Big Foodie

Kirei Rina said solemnly: "In the final round of internal selection, the last two people will be selected to represent our Yuanyue Restaurant and the boss Yang Ming."

"So, in order to defeat Boss Yang Ming, please do your best and fight!"

Hearing Kierina's rhythmic words, the hearts of the four who passed the second round of selection sank slightly.

Even if they are reluctant to admit it, Yang Ming's cooking skills have been recognized by them. Although Yang Ming is still a senior chef, he has already touched the edge of a master chef, and his cooking skills are unfathomable.

Xiaolin Rentan smiled at Si Yingshi: "Although we fought side by side as a group just now, I won't be merciful later."

Si Yingshi shrugged indifferently, "Then let the horse come over."

In this duel, what Kobayashi Rentan will do is a super luxurious special dish.

As a master who is good at cooking rare ingredients, Kobayashi Rentan is full of confidence in the next final selection, because she is going to cook the famous Kaiseki!

The word "Kaiseki" comes from the "warm stone" of Zen monks in the ancient legend of Eastern Ying. Zen monks who were practicing at that time had to abide by the precept of eating only breakfast and lunch, and not eating after noon. However, the young monks could not bear the hunger and cold, so they wrapped the heated stones in rags, also known as "warm stones", and put them in their arms to warm the stomach and resist the cold. This is also inextricably linked with the so-called "bottom of the bottom" in kaiseki cuisine.

Kaiseki cuisine, which has a history of hundreds of years, was originally prepared for the tea banquet of the Eastern Ying Tea Ceremony. It was only equipped with some exquisite "side dishes" to "push the bottom" for guests, so as to avoid the monotony of drinking tea for a long time. And this simple meal rooted in the tea ceremony has gradually entered the upper class with the development of the tea ceremony, and later evolved into a refined dining style popular among the aristocracy and the elite of the East, which is the current kaiseki cuisine.

This time, Kobayashi Rentan did not make this famous dish according to the very traditional Kaiseki cuisine, but added his own innovative ideas to it.

Choose the best Hokkaido abalone, sea cucumber from Okinawa, scallops from Nara, and shark fin from Kyushu as the main ingredients.

Kaiseki cuisine has very strict rules, and it is also the earliest and most orthodox cooking system in the Eastern cuisine. Among them, the biggest feature of kaiseki cuisine is that it uses the food materials of the season, does not use any sauces for color, try to keep the original appearance and color of the food, and focuses on expressing "restore the taste of the food itself" to respect the true nature of nature.

Kobayashi Gentian took out a slender boning knife.

Gently remove the skin of the shark fin, and cut the skinned shark fin into fine lines.

She put the shark fin on an empty plate, covered it with sliced ​​ginger, and poured the whole body of the shark fin with Monjiro shochu from Kagoshima.

While waiting for the shark fins to get rid of the fishy smell, Kobayashi Gentian continued to process some of the required materials.

Because kaiseki cuisine requires a lot of birds and sea animals that fly in the sky and swim in the sea, Kobayashi Rentan must solve these ingredients as soon as possible.

A small knife in her hand seemed to be alive, shuttled between various ingredients like a dragon.

All the people present, including the other three contestants, were very surprised. If a chef thinks that he is good at handling ingredients, it is because of frequent handling.

As for Xiaolin gentian, all the ingredients can be handled perfectly in her hands, and it can be said that there is absolutely no mistake.

Kirei Rina looked at Kobayashi Rentan, and said quietly: "The skill of this craft is so perfect. No wonder she can become the second-ranked existence among the top ten masters of Yuanyue. It really makes me feel ashamed."

Saying so, Kirei Rina looked to the other side. She was originally in the group with Rentan Kobayashi, but now Shi Yingshi, who is ranked No.

Si Yingshi on the other side did not pay attention to the outside dynamics after entering the state, including the craftsmanship of Xiaolin Gentian.

He was just cooking seriously.

As a chef who is good at French cuisine, Si Yingshi has no reason to give up his strengths.

For European cuisine, the attention to heat is not as important as Huaxia. They mainly use the essential taste of the ingredients, special seasonings and exquisite placement, as the important part of the cuisine.

French cuisine, that is, French cuisine, is the most well-known cuisine in Western cuisine. It pays attention to creating many popular delicacies with its cognition and flexible use of materials. This is what French cuisine is proud of. French cuisine keeps improving, pushes past classical dishes to new cooking methods, and uses them for reference.

This time, the dish made by Si Ying Shi is the most famous dish in France, the traditional French foie gras.

He fry the foie gras on a small fire, very lightly with a wooden spatula, and gently tumbling, waiting for the foie gras to turn golden as a whole, then put it on the plate without fire.

The foie gras is lightly poured on the foie gras with the red wine of Cahors red port~www.wuxiaspot.com~ no more, no less, the color of the foie gras is brighter after absorbing the red wine.

Sprinkle a ring of fungus truffles unique to Europe around the foie gras.

Using a deft Western-style knife, he gently cut the foie gras into thin equal pieces.

Finally, it is coated with a layer of albino roe known as the world's most precious caviar, and caviar mixed with edible gold leaf.

Because foie gras is suitable to be eaten cold, after finishing the production of foie gras, Si Yingshi put the finished dishes under an exquisite fanless air cooler to cool the foie gras as soon as possible.

After completing all the steps, Si Yingshi looked towards Xiaolin Rentan.

Kobayashi gentian is ready to be loaded.

She first affixed the sliced ​​ginger to the bottom of the plate, then spread a layer of winter bamboo shoots cut in half, followed by mushrooms.

Now she needs to lay the middle layer of the kaiseki cuisine, which is the most important part of whether the kaiseki cuisine can be delicious or not.

Add the processed cooked chicken, cooked duck, Pipa shrimp, and Jiwei shrimp in sequence.

Finally, put in the main ingredients, scallops, sea cucumbers, shark fins, and abalone.

Pour in the ten-year Monjiro shochu produced in Kagoshima until all the ingredients are covered, sprinkle with a pinch of salt and pepper, and mix well.

Kaiseki cuisine is a colorful combination of various ingredients presented in front of customers in a bright and cheerful environment. Let the dining guests get the satisfaction of the color and aroma, and at the same time enjoy the cooperation of various delicacies.

The ingredients of Kobayashi gentian are also very finely processed, so that there is no thorn in the fish, and the amount of vegetables is precisely restrained. The portion of this dish may be too small for our foreign diners, but after a feast, all the food can be enjoyed. It must be known that never wasting ingredients is one of the philosophy of Eastern Cuisine.

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