Shokuki: Start with an izakaya and make everyone cry

Pieces of duck meat.

Covered with thick sauce, it is extremely shiny under the light.

Especially because it is slightly steaming, and you can smell it with your nose and you will be intoxicated by the rich meaty aroma.

Tokiyama Hyougoro, a dying man.

He originally planned to commit suicide after tasting all the delicious food at THE BLUE's world-class cooking competition as his final stage.

If it were the last meal in your life, what would you want to eat the most?

Well, for a person who is not qualified to live in this world, of course he may not want to eat anything.

Because the better and more you eat, the more painful your death may be.

…

At this moment, Tokiyama Hyōgoro continued to savor the food without finishing it.

He took one bite after another until the cutlery made a crisp sound when it collided with the empty plate, and he finally stopped.

Gone?

Are you really done eating?

Goro looked at the empty plate in front of him in disbelief.

There is no doubt that this is the only dish that he can finish in full in a while.

And in his life, he has tasted too many delicious dishes. He is picky in taste and gets bored easily.

In addition, the appetite shrinks as we age, and we no longer have much to eat in one meal, only a few bites at most!

However, I don't know why.

Zhang Fan's phoenix egg dish successfully aroused his appetite.

Although this is not a formal meal, the long and distant aroma and the amazing taste experience are all guiding him, and he is looking forward to it in his heart...

The Last Supper!

"I see."

Tokiyama Hyogoro suddenly laughed, feeling rare and cheerful.

"Whether it's the outside world of cooking or the world of inside food, whether it's a normal chef or a late-night cook who just hides in the dark, there should be one thing that all chefs can resonate with!"

Zhang Fan didn't show any fear when he met Tokiyama Hyōgoro's sharp eyes.

"There is no end to cooking after all, and the exploration of cooking is even more so!"

"Even if you are dying now and have absolutely no hope in life, at least you can still eat, right? This kind of symptom makes you much happier than those who suffer from anorexia and can't eat anything for the rest of their lives!"

"But you always act as if you are going to die tomorrow."

Tokiyama Hyogoro seemed not to have expected that Zhang Fan would say these words, and his eyes that were originally full of energy were glazed for a moment.

"people."

"Of course they will all leave."

Zhang Fan smiled softly and said: "So when you really feel that you can't hold on or are really going to die, come to this izakaya."

…

In the morning, it should be 9 o'clock.

After a night's rest, the team battle between Kuga Teruki and Hayama Ryo finally begins.

Rebun Island.

This is the northernmost inhabited island besides the four northern islands.

It belongs to Rebun Town, Rebun County, Hokkaido. This place is rich in seafood products, especially sea urchin, abalone, crucian carp, and kelp.

In the wide lobby of a five-star hotel near the southern end, both parties had already arrived.

"This time, there are no rules or restrictions."

"You can only rely on the kitchen utensils and ingredients you purchased yourself and make use of limited conditions to make dishes."

The female emcee, Rei Kawashima, first looked at Kuga and Ryo from left to right, then she took the microphone and spoke softly.

"I don't understand."

"Based on your performance in the autumn selection, you don't have to take orders from Nagi Kiri Thistle, but why are you willing..."

Kuga on the stage stared at Ryo Hayama tightly, like a ray of cold moonlight, and his face suddenly became tense, more like a layer of paste.

"The ninth seat among the ten heroes!"

"This is what he can give me."

Ye Shanliang said calmly and did not make any further rebuttal.

"The ninth seat?"

"Isn't that the reason?"

Kuuga looked at Ji, as if he had seen through something, and then turned back to his cooking table.

So, after a short rest, the two people started making dishes under the watchful eyes of everyone!

…

The ingredients that Jiuwo prepared include:

A small bag of flour, chili peppers, sesame seeds, Sichuan winter vegetables, chopped green onions, pepper noodles, red soy sauce, minced garlic, and pea tips.

I have to say that the ingredients he prepared were a little short.

But having few ingredients does not mean that the cooking he makes will be simple.

The first step is to knead the noodles. There is a lot of knowledge involved in kneading the noodles. Just the mixing of water and flour is quite complicated. For example, you need to use cold water to roll out noodles and make dumplings. You need to use boiling water to make siu mai and spread spring rolls. The skin needs to be thinned, etc., and the methods are different.

Jiuga opened the flour bag and poured the flour on the panel he bought.

A concave pond was dug out in the middle.

Pour the water in slowly and stir slowly with chopsticks.

When the water is absorbed by the flour, knead the dough repeatedly with your hands to make the flour form many small pieces.

In this way, the dough will be as beautiful as snowflakes.

Well, this is "snowflake noodles".

Then sprinkle water on the "snowflake noodles" and stir it with your hands to turn it into small lump-like dough.

At this time, the flour has not absorbed enough water and is relatively hard, so I cut the dough into pieces, wiped off the sticky batter on the panel, then dipped my hands in some water to wash off the flour on my hands, and sprinkled it on the dough.

Upon closer inspection, the entire kneading process is clean and neat.

It also vaguely achieves the effect of dough light, basin light, and hand light.

Don't say it.

As the eighth seat of the top ten.

Jiuga, although I focus too much on spicy Sichuan cuisine, I am also quite good at some traditional techniques, such as dough mixing, knife skills, etc.

…

Looking at Kuuga who was busy working non-stop, Ringtong Kobayashi was stunned.

Finally, she lowered her head, rested her chin on her hand and began to think deeply, and came to some realization: "So, he should be making dandan noodles from Sichuan cuisine."

Yes.

The dish Jiu Ga wants to cook is Dandan noodles, one of the Sichuan cuisines.

Dandan noodles are a famous local traditional wheaten snack in Chengdu and Zigong. It is said that it got its name from the fact that porters carried dandan noodles on the streets to sell noodles.

At the same time, Dandan noodles are made by rolling flour into noodles, cooking them, and scooping in fried minced meat.

now.

As time goes.

Dandan noodles have long been spread all over the country.

Although the methods are slightly different in different places, it is loved by people all over the world because of its delicious taste. It has become a home-cooked snack and one of the top ten noodles in China.

At this time, Hayama Ryo also started to get really busy.

The ingredients he prepared were also very pitiful, only rice, seaweed, a medium-sized tuna, cucumbers, and carrots.

As for the ingredients, they are nothing more than soy sauce, vinegar, salt and so on.

…

Is it difficult to cook a pot of rice?

Most people should say "it's not difficult" without blinking an eye. Isn't it just a matter of washing the rice, adding water, turning on the rice cooker and waiting for the time to be up?

However, although the movements and procedures for cooking are the same for everyone, they all operate like a machine.

But some people cook rice that makes people want to eat more.

And some people cook it either burnt or undercooked.

One can imagine.

Even the simplest things have their differences.

Even cooking is the same.

Looking at the time pocket watch in his hand, Ye Shanliang felt that it was almost time, so he quickly opened the lid of the pot.

In an instant, the aroma of rice hits your nostrils.

Take a closer look at the freshly cooked rice. It is a ball of rice, crystal clear, round and translucent. Every grain of rice is so delicate and perfect.

…

"rice?"

"Isn't he the best at using spices to make dishes?"

"What is rice like...could it be that he wants to make curry rice?"

Eizaneda, who lost to Alice Nakiri yesterday, kept staring at Ryo Hayama throughout the whole process. Seeing that he just cooked a pot of rice, she couldn't help but feel confused.

"Seaweed, tuna, carrots, cucumbers..."

"Isn't it obvious? All he wants to make is a very simple tuna sushi!"

Next to him, Xiaolin Ringtong blinked his eyes, raised the corners of his mouth, and said with a smile.

That’s right!

Just as she said.

Ryo Hayama, all he wants to do is sushi.

I saw him start to use a knife to cut a radish into half-meter-long thin skin. This skillful technique and amazing knife skills made people feel a little incredible.

Many people like the underbelly of fish, after all, the fish meat is often the sweetest there.

However in reality.

The naked part is the best place to show off top-notch tuna.

Especially what Ryo Hayama is using now is a very good quality bluefin tuna.

The perfect jelly-like texture fully blends with the rice in your mouth. The umami flavor of the fish explodes under the catalysis of the slight sweetness of the rice, and is finally joined by the rice aroma gradually released from the slightly hard rice.

This kind of taste can only be described in one sentence:

It feels like heaven!

"Sushi?"

"A master of spices actually makes the simplest dishes?"

Ning Ning from the Kingdom of Ji was also slightly startled.

You must know that this alliance Shouki match is related to the future of the entire Totsuki Academy. No matter which side loses, it will suffer the heaviest blow!

So she couldn't understand why at such an important juncture, Ryo Hayama dared to challenge Kuga with his worst cooking skills?

…

The deliciousness of sushi lies in its "fat" and "ten".

Both are based on the "ingredients" themselves, which is exactly the philosophy of Japanese cuisine: using minimal processing to restore the original deliciousness of the ingredients in nature.

Although sushi is easy to make, it is quite difficult to make exquisite sushi.

Sushi is thicker or thinner.

The temperature combination of fish, rice, and miso soup all greatly affects the taste of sushi.

And there are a lot of things to consider, and if you are not careful, all your efforts will be wasted.

The seafood is fresh.

Moisture of fat.

The sweetness of the rice.

The mixed fragrance, of course, is also indispensable for the spicy taste of fresh wasabi puree. No matter what the food is, it pays attention to the harmony of the five flavors.

All in all, the sushi is light but not bland.

The freshest fish and seasoned rice are mixed together without any seasoning. I have to say that sushi is so simple, yet so complex!

At this time, Hayama Ryo took the steamed rice and poured it into sushi vinegar while it was still hot, one spoonful of vinegar per bowl of rice.

Immediately afterwards, stir evenly and let cool until set aside.

Then, take one tablespoon of mustard in a bowl and add two tablespoons of purified water.

When preparing, water is added gradually.

Pour water while stirring until the mustard and water are completely combined and there is no scattered dry powder.

The mixed mustard sauce is very sticky and has a pungent aroma.

Finally, Ryo Hayama adjusted the oven to 100 degrees Celsius, preheated it for ten minutes, then spread the seaweed on the grill, placed it in the middle of the oven and baked it for three minutes, then took it out.

"oh?"

"So this is ah!"

"I almost forgot that he has a god's sense of smell, so the simpler the dishes, the easier he is to cook them."

Seeing this, Kobayashi Ringtong couldn't help but his eyes flashed, and he finally came to a realization.

…

the other side.

Jiuga has entered the most intense stage in the middle.

He put soybean oil, vinegar, salt, red oil chili, good soup, chopped green onion, and minced bean sprouts into 12 bowls. Then, chop the pork into mung bean-sized pieces.

Then put oil in the pot. When the oil is hot, add the meat.

Drain the water, add salt and soybean oil, and add color until the meat spits out oil and becomes golden, then remove from the pan.

The entire competition venue.

At first, I was filled with a strong meaty aroma, which quickly took over.

The very natural meat fragrance slowly spreads out, and the original breath slowly blooms on the sense of smell.

And that kind of extremely primitive, natural and rough meat, which is also very nutritious and pollution-free, is unforgettable once you smell it.

Immediately afterwards, Kuaga Teruki took advantage of the opportunity, quickly boiled the water in the pot, put in the noodles and cooked them, put them into 12 bowls with seasonings, put the pea tips into each bowl, and put a pinch of them on top. The meat is soy and it's ready.

However, just then.

A strong rice aroma and that indescribable tuna aroma also wafted out.

At first, the taste was mild and insignificant, but slowly, the aroma of the sushi became stronger and stronger, making it difficult to detect.

The technique used by Ryo Hayama is nigiri sushi.

The so-called nigiri sushi is sushi that is shaped using only hands without using any shaping tools.

Generally speaking, the less you pinch.

The less human grease and sweat on the meat, the fresher the sushi ingredients will be.

However, ensuring that the sushi is still in good shape after being kneaded a few times and that the vinegar rice is just loose enough requires extremely high technical skills, so there are no absolutes in this regard.

Soak your hands, take a little rice with your right hand, and gently hold it into an oval-shaped rice ball.

Finally, turn the sushi over, use the index finger of your right hand to press the top of the fish, use the four fingers of your left hand to pinch the fish and rice balls at the bottom, and use the index finger and thumb of your right hand to pinch the two sides tightly in order to shape and make the fish docile.

In this way, the delicate and lovely tuna sushi is completed.

At the same time, Jiuga also made dandan noodles.

"I finished."

Ye Shanliang put down everything he was doing, raised his head and said.

"I'm done too."

Although Kuuga was a little slow, he still finished the cooking, so his tone was a little more disdainful!