Shokuki: Start with an izakaya and make everyone cry

Cold noodles!

Known for buckwheat cold noodles.

Generally, beef soup or chicken soup is used, accompanied by spicy cabbage, meat slices, eggs, cucumber shreds, pear strips, etc.

When eating, first put a small amount of cold soup and appropriate amount of noodles in the bowl.

Hmm!

Then add seasonings.

Finally, pour the soup again.

Because its noodles are fine and tough, the soup is cool, and the taste is sour and spicy, it is a traditional Korean food that is deeply loved by people.

…

According to research.

Cold noodles were invented in the ancient Qin Dynasty.

Later, during the Tang Dynasty, it was introduced to Korea, so it was renamed Korean water-cooled cold noodles, and most people simply call it cold noodles.

Whether in the Korean Peninsula or the Chinese mainland, cold noodles are a very popular food.

In the Chinese mainland.

Because of its low price and quick consumption, cold noodles are popular in many street snack shops.

Authentic cold noodles are generally eaten in summer, mostly in bowls, and some are served in plates, but the soup of cold noodles is relatively less.

Normally, the method of making cold noodles is to boil the noodles, blanch them with cold water, add salt, vinegar, soy sauce and other seasonings, and add tomatoes, cucumbers and other vegetables as side dishes.

When eating, mix the side dishes with the noodles, and then serve with Korean pickles or kimchi.

In terms of seasoning.

Generally, Korean hot sauce is used, but mustard sauce is also used.

As the saying goes, "Chili peppers are spicy, garlic is spicy, and mustard is spicy on the bridge of the nose." When you have a cold and a stuffy nose, eating mustard can immediately clear your nose.

...

And this cold noodle of Dojima Gin.

Among them, buckwheat is definitely an important component, and the color looks very dazzling.

However, if you smell it, it feels like "drooling three thousand feet".

Take a closer look, all the noodles are served in a large brass bowl.

On top are kimchi, beef, cucumber, pear, boiled eggs, and then poured with cold beef soup. It is really unique in color, aroma and taste.

Therefore, Inui Hinatako on the side couldn't wait to take a bite!

Sour.

Salty.

Spicy.

Fresh.

Cool.

Blooming on the tip of the tongue at the same time, extremely addictive!

After entering the mouth, it is soft and chewy, cool and light, and smooth and soothing to the throat.

The spicy and salty tastes are accompanied by sour and sweet, which can immediately make your mouth water. When chewing cold noodles, it really increases your appetite.

Generally speaking.

The ingredients needed for cold noodles are relatively cheap.

Economical and affordable, ordinary people can accept it.

The noodles are made of a mixture of buckwheat, wheat, and starch. Because of the starch, the noodles are particularly chewy and smooth, and the taste is very different from noodles made of wheat alone.

In addition, Dojima Gin's light beef cold noodles dish has a rich taste because its soup base is beef soup.

However.

This beef soup is rich in taste.

But from the color point of view, the emphasis is on the clear soup.

That is, the beef soup must be skimmed of floating oil, that is to say, a pot of oily beef soup is cooked, which is completely wrong.

…

"It's so cold, the noodles in the bowl are like silver threads."

"It's delicate and elastic, gently stirred, and then covered with a thin layer of sauce, red and attractive, slightly shiny, exuding a faint aroma of vinegar and sauce, it's simply...

"It smells so good!"

After saying that, Inui Hinatako couldn't help but slurp a big mouthful.

The beef slices are as thin as cicada wings, with clear textures.

Red and white, like snowflakes scattered on the noodles.

And each piece of beef is carefully cooked, with a fresh and juicy taste.

Take a bite, and you can feel the mellow aroma of beef overflowing in your mouth, perfectly blending with the chewiness of the noodles.

And around the noodles and beef, there are a few green cucumber and carrot shreds, which not only add color to this noodle, but also add to its A bit of freshness.

The crispness of cucumber.

The sweetness and crispness of carrot.

The texture of noodles and beef directly forms a sharp contrast.

Of course, the soup base is the soul of this cold noodle.

It is clear and transparent, slightly cool, with a faint vinegar aroma and a hint of sweetness.

After taking a sip, it seems that the summer heat is instantly dispelled, leaving only freshness and comfort.

No!

It's more than refreshing!

The icy and cool feeling chilled Hinatako to the heart.

…

"Awesome! Senior Gin's cold noodle dish is really extraordinary. ”

Inui Hinatako was intoxicated. She began to close her eyes gently, and indulged in the taste of this bowl of light beef cold noodles.

Delicious cold noodles are hard and refreshing, smooth and refreshing, sour and salty, and wrapped with a little bit of mustard sauce. But the best match is the humble light beef soup.

There is only one thing:

Cold noodles!

There is only one soup:

Beef soup!

But when these two inconspicuous things are combined.

That taste, that feeling, is simply unforgettable for Hinatako in her life.

Cold noodles have a feature that you can eat a lot of them in one meal. For ordinary delicious noodle dishes, it is estimated that most people can eat 200-300 grams.

But if it is cold noodles, you can eat 600-700 grams!

Why?

That is because in addition to the light beef soup, there is only cold noodles. There are indeed many kinds of ingredients, but the portion is small.

……

Gradually, a dreamlike picture appeared in Hinata's mind.

The scene around her was no longer Shinomiya Restaurant, nor was it the scene of the duel between Dojima Gin and Saiha Chaoyang Cuisine, but a scene covered in silver!

In front of her was the endless snowfield, like a huge white carpet, spreading to the sky.

Snowflakes fell from the sky one after another, like countless elves dancing in the air.

They fall lightly on people's hair, shoulders and eyelashes, and instantly turn into water droplets, bringing a touch of coolness.

Even his own breath condensed into white mist in the cold air. With every breath, the mist lingered in front of him, as if he was in a fairyland.

Hinata's cute cheeks were red from the cold.

I had to retract my hands into thick cotton gloves, occasionally stretching them out to adjust my hat or scarf, and then retracting them in an instant.

In this world of ice and snow.

When she walked, she inevitably looked cautious.

Stepping on the snow makes a "crunching" sound, leaving deep footprints with every step.

But it has to be said that in this silent and cold world, her mind seemed to be purified, and she began to forget the noise and troubles of the world, and only focused on the beautiful scenery in front of her.

Feel the softness and coldness of the snow with your heart, and listen to the sound of the wind and the call of the snow.

yes!

This cold noodles is very cold!

It was so cold that even her heart was no longer agitated.

…

soon. When she opened her eyes again.

Unexpectedly, I found that the entire bowl of cold noodles in front of me had been eaten, and not a drop of soup was left.

"senior."

"Your food..."

Hinata came to her senses and hurriedly commented on Dojima Gin.

Gin just shook his head and motioned for her to continue to taste Zaiha Chaoyang's dish, Mapo Tofu.

Compared with the "cold" of cold noodles, Mapo Tofu focuses on another word:

hot!

Yes, the first feeling when entering the door is that it is hot!

Although we have known for a long time that the characteristics of Mapo Tofu are numb, spicy, hot, fragrant, crispy, tender and fresh.

But Mapo Tofu is not just a matter of throwing the tofu into the pot and adding water and various spicy powders as we imagined.

First, it needs to be blanched and thickened with water starch.

In addition to adding bean paste, you also need to add tempeh, and then add beef and beef broth to Mapo tofu to let the tofu absorb the aroma of the beef. Only in this way can you make authentic Mapo tofu!

The characteristics of tofu maintain the temperature of the whole Mapo Tofu after it is cooked out of the pan, and it is not easy to cool down.

Therefore, just the moment you bite into it, the moment your teeth just touch the soft but not rotten tofu, the taste is undoubtedly that of fresh out of the oven.

After that, the perm gradually disappeared.

But what came suddenly was the even more shocking "numbing" and "spicy" sensations.

…

No exaggeration.

Mapo Tofu in Caibo Chaoyang.

It can be said that everything is fresh, fresh and green, and the red and white are suitable. Both the color and the taste are unexpected.

His mapo tofu gave Gan Hinata the feeling in just four words:

Impeccable!

"Wow."

Probably got burned.

At this time, Miki Hinata hurriedly covered her mouth. There were a few tears in the corners of her eyes, and her clear and bright eyes were watery.

However, Mapo Tofu, its tofu, is tender and white and shiny, and the surface is covered with a layer of red spicy oil.

Not only does it look great, it also has a fragrant pepper flavor.

What's important is to eat it while it's hot.

When you eat it, it is soft and delicious with a long aftertaste.

"Um……"

Fuck Hinata, that little face will soon turn red with embarrassment.

The spicy taste of tofu soon spread into her mouth, and such a fragrance made Hinatako's consciousness gradually fade away.

Soon, she reacted.

how could be?

I actually fell into a state of temporary trance because of this mapo tofu?

Hinata was stunned for a moment, and then her face turned red.

She lowered her head and looked at the mapo tofu in her hand. The rich fragrance inevitably affected her nerves.

Involuntarily, she could only pick up the small spoon with both hands, took another bite and started eating!

…

Food from all over the world.

Just like the stars in the night sky, they are countless.

The Mapo Tofu dish made by Caibo Chaoyang has strong characteristics of Sichuan cuisine.

The milky white tofu squatted neatly on the plate, and the bright red chili sauce looked like blazing flames on the outside. There was also some minced meat that was crispy on the outside and tender on the inside.

At the same time, green chopped green onions are scattered on the plate, like dots of green leaves.

have to say.

Just one whiff will make you salivate.

"So numb."

"Ah, it's so spicy."

Maybe it was too spicy. At this time, Miki Hinata started to sweat non-stop, and her taste buds caught the numbing and spicy taste of Mapo Tofu.

I couldn't help but feel sour in my nose, and the fragrance filled my mouth again.

"As soon as I imported it, there was a combination of numbing and spicy taste, which penetrated into my mouth and stimulated the taste."

"This taste is simply too satisfying. The fresh and tender tofu slides through your mouth and melts in your mouth. It makes people have endless aftertaste. Sometimes you can also eat some minced meat. It is crispy on the outside and tender on the inside. It is extremely delicious."

"Finally, pick up some chopped green onions with chopsticks. The fresh fragrance of chopped green onions immediately removes the fishy and spicy taste of the mapo tofu, and the mouth becomes very refreshing."

Inui Hinatako swallowed and soon fell deeply into it.

Finally, her delicate face slowly flushed, her eyes were a little blurry, and she couldn't help but say: "It's delicious!"

After that, she directly picked up the plate and desperately scooped all the tofu into her mouth, eating it voraciously.

...

"Spicy!"

"It's really... so spicy!"

Inui Hinatako, sweating non-stop.

She was very eager to have a glass of water for her to drink now.

In the red sauce, there were pieces of snow-white tofu with a little red blush, with strands of pepper scattered in between, plus the unique spicy taste.

Although it feels very hot, sweating non-stop, and the whole body is like a "big oven".

But, this hot feeling is indeed just one word:

Cool!

Can't deny it.

In modern society, the name of Mapo Tofu has been shouted out.

Especially in China, from luxurious Sichuan restaurants to cheap restaurants, this classic dish can be seen almost everywhere, and Chinese restaurants overseas often have this dish!

Even in Japan, many restaurants not only sell it hot, but also can have Mapo Tofu in canned food!

This is inevitably surprising.

It seems that Japanese people love Mapo Tofu more than Chinese people.

And the word "Mapo".

It seems to have become a unique cooking term.

It's a pity that many Mapo Tofu have lost their spicy taste, sour, spicy, and sweet.

...

Gradually.

Inui Hinatako felt that she was surrounded by hot magma and rolling lava flows, as if she was in a huge furnace.

The air was filled with the smell of sulfur and burnt rocks, pungent and suffocating.

The orange and red colors of the magma were intertwined.

Very magnificent, and very magnificent.

They flowed on the ground like boiling rivers, making a "hissing" boiling sound, as if it was a roar from deep in the earth.

The skin could hardly bear such high temperatures, and could feel the invasion of the heat wave at all times.

Every breath seemed to be burned by flames, making Hinatako unbearable, and the sweat evaporated in an instant, leaving only a thin layer of salt stains!

...

"Senior, your cooking is not as good as this mapo tofu."

Hinatako came back to her senses and began to fall into embarrassment, but after some thought, she still told the judges the result truthfully.

"Oh?"

"Did you lose?"

Gin Dojima just said softly.

Then in the next moment, the feeling of weakness gradually eroded his body.

He began to feel that the world around him became blurred, and a heavy tiredness was like an invisible shackle, tightly binding every cell in his body, making him unable to break free.

At first, he just felt a little dizzy.

It seemed as if the foot had lost its support point, the steps became unstable, and this feeling of weakness quickly spread throughout the body. (End of this chapter)