Shokuki: Start with an izakaya and make everyone cry

"I lost?"

Standing on the stage, Caibo Chaoyang murmured to himself, his voice hoarse and trembling.

Every word.

It was like it was squeezed out from deep in the throat.

He tried to search for answers in his mind, but only confusion and despair echoed.

Once upon a time, he was a street kid, but when he came into contact with cooking, his life was like a mess. He was invincible and invincible!

The dreams of so many chefs and people were destroyed and shattered by his power "Intersecting Blades".

and.

Thanks to his efforts.

The force of late-night cooks who have been hiding in the dark finally ushered in their most glorious moment!

yes!

Before meeting Zhang Fan.

Caibo Chaoyang has always believed that he is the strongest person who can lead the new era, and that he is the supreme "king".

However.

The ideals, efforts, hopes of the past...

But in front of this "Eight Demon-Breaking Formations" cuisine, everything came to nothing.

All that is left is endless emptiness and frustration!

…

this moment.

The shadow of failure is like a heavy dark cloud, blocking all light.

Let Caibo Chaoyang be placed in endless darkness, and even the air is laughing at his incompetence.

The look in his eyes.

It has lost its former glory and become hollow.

But occasionally, a flash of madness will suddenly flash through, which is the spark of reluctance and despair deep in the heart.

As time went by, his emotions began to get out of control.

Sometimes he gets angry and smashes the ingredients and items on the cooking table crazily, as if this can vent the pain in his heart; sometimes he hugs his head and cries, and the tears fall silently, but they can't wash away the haze in his heart.

"Hahaha……"

"I am the strongest and the leader of this world."

"A chef must have a heart of compassion, and the food he makes must be emotional. Bullshit, it's all bullshit."

"me……"

"right!"

"I just don't accept it."

Caibo Chaoyang looked ferocious, and his behavior became more and more unpredictable.

At the scene between the moon and the sky, he sometimes laughed and sometimes screamed, like a lonely ghost abandoned by the world, wandering in the abyss of despair.

Eventually, he broke down completely.

His spiritual world was completely swallowed up by the shadow of failure, and the remaining line of defense of reason completely collapsed.

…

"How pathetic."

"It looks like, as I expected, he is completely hopeless!"

At the judging table, Nagi Nakiri couldn't help but tighten his eyes when he saw Chaoyang's strange behavior and behavior, and said in a cold tone.

In this late-night cook incident, the ultimate result of Caibo Chaoyang's efforts is nothing more than the hope that he can join the "inside cooking world" and the "outside cooking world". Therefore, this desire for power often drives him to take a series of extreme measures!

include:

Risk your life.

Intimidation of all chefs. Have a cooking showdown with him.

And in every game, what he shows is often extremely aggressive and aggressive.

Even at the expense of hurting yourself or taking advantage of the weaknesses of others.

To be honest, his behavior and methods make him look like a lunatic in the eyes of many chefs in the culinary world!

on the other hand.

His life experiences.

It also caused his character to be cold, arrogant, sinister, narrow-minded, and almost masochistic.

He tried his best to suppress his needs as a normal person and devoted all his energy to his late-night catering business.

At the same time, he also cares about face and reputation. He cannot accept his own failure, let alone the success of others.

thus.

Such an extreme character.

As a result, when facing this game, he will easily fall into despair and madness due to defeat.

"Quack...Zhang Fan, come and compete with me again!"

"This time, I will use more advanced and darker cuisine to completely defeat you. I will once again declare to the world that only I can dominate this era!"

Caibo Chaoyang began to talk nonsense, saying words that even Zhang Fan himself could not stand.

And his behavior became more and more weird and absurd, as if he was completely out of touch with the real world. Yes, he went completely crazy and became a poor man swallowed by failure and despair!

"Ah!"

"It's really unpredictable."

"I just made a slight move, but I never thought..." Looking at Caibo Chaoyang who was almost crazy, Zhang Fan sighed deeply.

Immediately, he looked up at Nakiri Shinagi on the judging panel.

Perhaps it was not until this moment that he understood that the mastermind behind this late-night caterer incident did not simply want to destroy the old era, but...

revenge!

"Just because he is Nakiri Thistle's illegitimate son, do you want to use my hand to kill him?"

Zhang Fan is fascinating.

…

at this time.

Among the crowd, a figure ran towards him desperately like a ray of light crossing the sea of ​​people.

That was Erina Nakiri, who was also his beloved, with eyes shining brighter than the stars, and a gentle but firm smile hanging on the corner of her mouth.

Her pace.

Full of power and urgency.

Every step he took showed his desire to win this game and his deep attachment to him.

Finally, she came to the stage, and when she desperately threw herself into Zhang Fan's broad and warm embrace, time seemed to freeze at this moment.

"I knew you...you would win!"

Zhang Fan was stunned.

Then, he stretched out his hands and hugged her tightly, wanting to share this hard-won victory with her.

And, he also wanted to turn all the fatigue and efforts into the sweetness and happiness of this moment.

Erina's head rested on Zhang Fan's chest, listening to his strong heartbeat, feeling the tacit understanding and warmth that belonged only to the two of them. All around, there were cheers and applause from everyone, but at this moment, there was only each other in their world!

This moment.

It is the joy of victory and the testimony of love.

And with the defeat of Caibo Chaoyang, this major late-night cooking incident also came to an end.

All restaurants that were forced to operate by late-night cooking by coercive, illegal and unfair means have been restored.

So far!

The entire Neon Country.

No, the catering industry of the entire world has ushered in a vibrant life!

Zhang Fan, in this incident, became the only savior and the master of the new era!

…

Izakaya.

It is not just a restaurant, but also a warm place for friends to gather, relax and share stories.

Warm yellow lanterns are hung on the lintel, revealing a soft and attractive light, attracting the attention of passers-by.

Pushing open the door, a mixture of charcoal barbecue, fresh seafood and sake aromas. The air hits you in the face, instantly awakening the expectations of your taste buds.

The interior is simple yet elegant, the wooden tables and chairs exude a natural atmosphere, and there are several ink paintings or Japanese landscape photos on the wall, adding a bit of tranquility and elegance!

"Look through the curtains at Tokyo, the prosperity is fascinating."

In the Celestial Empire Kaifeng City, eight dynasties successively established their capitals here, and during the Northern Song Dynasty, it became the world-renowned Tokyo City.

This is the cradle of Henan cuisine and the birthplace of many traditional snacks.

One of the famous Chinese delicacies, soup dumplings, originated in Kaifeng during the Northern Song Dynasty. Soup dumplings, commonly known as soup dumplings, were originally steamed in large cages. In the 1930s, the shopkeeper of Kaifeng No. 1 Building changed it to steamed in small cages, and then renamed "small cage soup dumplings".

Kaifeng small cage soup dumplings, with their thin skin, large fillings, oily soup, and soft, tender and fragrant taste, have attracted countless diners.

Later.

It also blossomed all over the country and became famous all over the world.

It won the reputation of "the best bag in the world".

Water.

Flour.

Pork skin.

Pork belly.

Chopped green onion.

Cooking wine.

When these things are prepared, add water to the flour immediately.

Zhang Fan poured slowly and stirred at the same time. When there was no dry powder and the dough was formed, he stopped pouring water.

Then, after continuing to stir the dough, he kneaded the dough into a smooth dough.

After that.

After half an hour of resting, the dough was taken out.

Sprinkle a little dry flour on the chopping board, flatten the dough and roll it with a rolling pin to make a large dough sheet! Then roll the dough sheet with a rolling pin, and roll it repeatedly and vigorously to make it a thin dough sheet!

Next, wash the pig skin.

Pour clean water into the pot, add pig skin, cooking wine, ginger slices, pepper, star anise, cinnamon, bay leaves, boil over high heat, and remove the pig skin after it hardens.

Then add cooking wine, ginger slices and spices.

Cover the pot and boil over high heat, then simmer for 1 hour.

Finally, pour the remaining soup into a bowl, freeze the pork skin, and put it in the refrigerator.

"Done!"

"It seems that after having superpowers, I can cook any kind of food more easily now!"

At this moment, Zhang Fan's tense expression finally relaxed.

...

Then, you can start making soup dumplings.

He pinched the edge of the dough with his right hand to make a fold, and with his thumb still, he pulled the dough forward at 45 degrees to pinch the second and third folds, and so on, and then pinched all the folds together to seal them.

In this way, the soup dumplings are wrapped!

Add water to the pot and boil it, then put the soup dumplings in, and steam them on high heat for 8 minutes.

Finally, brush a layer of oil on the surface of the steaming plate to facilitate the removal of the soup dumplings. Then, put the soup dumplings in the plate and add a dish of vinegar.

Take a closer look, the bun skin is as soft as a baby's skin! Even if you touch it lightly, you can see the soup swaying inside the bun.

…

In fact, whether it is soup dumplings, barbecued pork buns, broken crisp buns or baked buns, they all have a common ancestor, steamed buns!

As early as the Western Han Dynasty, there were records of "steamed cakes".

At that time, pasta was collectively called "cakes", soup cakes were similar to noodles, and steamed cakes were similar to steamed buns.

During the Wei, Jin, Southern and Northern Dynasties, flour processing methods improved, and pasta quickly became popular in the Central Plains. The technology of making steamed cakes by the Chinese was also very mature.

By the Southern Song Dynasty, steamed buns had become a popular food with a variety of varieties, which was not much different from today's steamed buns.

In "Wulin Jiushi" written by Zhou Mi, nearly 20 kinds of steamed buns in the Southern Song Dynasty were listed, one of which was called "Guanjiang", which refers to soup dumplings!

So.

How is the soup in the soup dumplings packed in?

In fact, it is not a secret. The secret is:

Jelly!

The transition temperature between the solidification and melting of jelly is about 30℃, and the addition of jelly when making soup dumplings is to take advantage of this property.

When the soup dumplings are steamed in the cage, as the temperature in the cage continues to rise, the jelly in the filling can change from the original solidified state to the liquid state.

The result.

The marinade in the soup dumpling is greatly increased.

The taste is more delicious, thus forming the main feature of juicy and delicious.

At the beginning, choose fresh pork skin.

Remove the hair from the skin and wash it, put it in the pot, and then add enough water at one time!

Cook the skin over high heat until it is 80% cooked, that is, the skin can be crushed at will with your fingers.

Take out the skin, chop it or mince it with a meat grinder, and then put it back into the original pot. Add appropriate amount of seasoning, simmer slowly over low heat until it becomes a paste, and stir it constantly to prevent it from sticking to the pot.

Then pour it into a container and condense into a solid skin jelly after cooling.

The formation of skin jelly is because the protein collagen in the skin undergoes partial hydrolysis during the long-term heating process over low heat, generating gelatin with a relatively small molecular weight.

Gelatin is hydrophilic and disperses in hot water to form a sol.

So when the temperature drops, the molecules of gelatin begin to cross-link with each other.

When the temperature drops below 30℃, a gel with a mesh structure can be formed, which has a certain toughness and elasticity. Pure gelatin has no taste, so various seasonings are often added when making jelly to remove the fishy smell, enhance the fragrance and flavor!

Therefore, the transition temperature between the solidification and melting of jelly is around 30℃.

When making soup dumplings.

Adding jelly is to take advantage of this characteristic.

When the soup dumplings are steamed in the cage, as the temperature in the cage continues to rise, the jelly in the filling can be transformed from the original solidified state to the liquid state.

As a result, the marinade in the soup dumplings is greatly increased, and the taste is more delicious, thus forming the main feature of juicy and delicious.

…

Eating soup dumplings is also a technical job!

First, take a small bite on the side of the soup dumpling to break the skin, and at the same time, use a spoon to quickly catch the broken skin and take the soup, as much as you like!

Drop a little seasoning in the soup caught by the spoon, generally used to relieve greasiness, and then it is the mouth-entering link...

Such a cycle.

When there is no soup in the bun, you can eat it normally.

At this moment, the hungry Xiaolin Longdan slowly lifted a small soup dumpling on the plate, then caught the bun with a spoon and bit a small hole in it.

"Puff"

At the moment of biting.

The soup of the soup dumpling suddenly burst out, catching Xiaolin Longdan off guard.

But at the same time, the toughness of the bun skin and the deliciousness of the pork were also sublimated at this moment. And the deliciousness of the soup was also intoxicating for a long time in the mouth!

"Not bad, a lot of meat but not greasy."

"Especially when the meat filling and the fresh soup live in the same room, you can enjoy the trinity of noodles, meat and soup, which has a kind of integrated charm."

"If it is paired with oil-splashed chili and fragrant vinegar, it will be even more exquisite!"

Just taking a small bite, the snake-like pupils of the foodie Xiaolin Longdan immediately widened. (End of this chapter)