Shokuki: Start with an izakaya and make everyone cry

Time flies.

Shortly after the late-night cooking incident, the promotion exam for Totsuki also ended.

Alice Nakiri, Hisako Arato, Megumi Tadokoro, Soma Yukihira, Ryo Hayama, Ryo Kurokiba, Izumi Mito, etc., all the first-year students in the senior department, all advanced to the second year with excellent grades!

At the same time.

Kobayashi Ryodan, Tsukasa Eiji, Akane Kubo Momo and many other top ten.

No!

To be more precise.

It should be said that the third-year students in the senior department also ushered in the graduation ceremony.

Many graduates began to leave Totsuki one after another, starting a new journey and a new story. However, the second-place Kobayashi Ryodan insisted on staying in the izakaya and wanted to be a kitchen helper next to Zhang Fan!

Secondly, after defeating Caiba Chaoyang, Zhang Fan can be said to be "a blockbuster". He began to be regarded as a hero and a leader of the new era, and was even officially praised by the WGO Food Organization as:

The world's number one chef!

…

Warm water for tea.

Tea leaves, like dead wood, quietly float on the water, with little tea fragrance.

The tea fragrance is born in the closed eyes, and also disappears in the closed eyes. , boiling water to make tea, tea leaves are like live fish in the water, tumbling up and down, floating several times, and finally reaching the bottom of the pot and returning to calm.

At this time, the tea fragrance is overflowing, refreshing.

"Zhang Fan."

"Please... please drink tea."

Kobayashi Ryodan, who came to the izakaya, took the initiative to brew a cup of tea for Zhang Fan.

Her face was slightly red, and her voice was softer than usual!

"Hmm!"

Zhang Fan, just moved the tip of his nose,

A strong tea fragrance suddenly rushed into his nose, making him feel a little intoxicated.

So, his eyes lit up, and he quickly picked up the teacup and took a sip.

...

The fragrance is mellow and sweet.

The taste is fresh and mellow, the fragrance is rich, and the fragrance is simple.

There is a very refreshing feeling when you take a sip, which is soft and pleasant, and the tip of your tongue is slightly cool, and you feel very comfortable even when you swallow it.

With your eyes closed, you can smell the tea fragrance floating in the air.

"Jin Jun Mei black tea?"

Zhang Fan opened his eyes, looked back at the silent Xiao Lin Long Dan, and said with a smile.

Jin Jun Mei tea.

This is a branch of Zhengshan Xiaozhong among black teas, which originated in Tongmu Village, Wuyishan City.

The reason why Jin Jun Mei black tea is so precious is that it is handmade throughout the process, but it is operated by machines like an assembly line.

For every 500g of Jin Jun Mei, tens of thousands of fresh tea buds are needed, and fresh tea buds of high mountain original ecological Xiaozhong in Wuyishan Nature Reserve are picked.

Then, it is completed through a series of complex processing steps such as withering, shaking, fermentation, and rolling.

In other words, Jin Jun Mei is a rare treasure among teas, with a small and compact appearance.

Accompanied by golden tea fuzz, the soup is golden and refreshing.

Even more rare.

After brewing, the soup of this tea is amber Jin Jun Mei color.

It has a light and sweet honey fragrance, and tastes sweet and smooth. The buds at the bottom of the leaves are upright and fresh bronze.

…

"Yes!"

"It is Jin Jun Mei tea."

Upon hearing this, Xiaolin Longdan couldn't help but be slightly surprised, but soon she was relieved and said to Zhang Fan.

There is no variety distinction of Jin Jun Mei, there is only one.

So this kind of tea is extremely precious. In general, you may not be able to buy it even if you have money.

Usually.

Even Zhang Fan is reluctant to take it out to drink.

As a result, I don't know what happened, but this kind of tea was found by Xiaolin Longdan.

…

Jin Jun Mei, an innovative black tea.

The teacup used is still a white porcelain cup.

In this way, when brewing, you can enjoy the fragrant and elegant tea aroma of Jin Jun Mei tea, and appreciate the graceful posture of the Jin Jun Mei bud tip stretching in the water and the crystal clear tea soup.

Yeah!

Of course.

The quality of tea leaves definitely affects the taste.

However, the skills of brewing tea leaves are also crucial.

Xiaolin Longdan, she puts Jin Jun Mei tea leaves in advance, washes the tea leaves warmly, and in order to protect the fluff on the surface of the delicate tea buds and prevent the tea leaves from rolling violently in the cup, she also injects water along the wall of the white porcelain covered bowl.

In this way, the tea soup can be guaranteed to be clear and bright.

Zhang Fan couldn't help but sigh.

This is indeed the first time I have seen such a clear tea soup.

...

Jin Jun Mei high-quality dry tea.

The aroma is pure, with floral and fruity aromas, and the aroma is fresh, elegant and delicate.

Good tea!

Naturally, you need good quality water.

The selected mountain spring water is still low in calcium and magnesium. In this way, the whole tea fragrance is sweeter and people can't stop!

The intrinsic quality of Jin Jun Mei black tea is mainly reflected in the four factors of soup color, aroma, taste and leaf bottom.

Through visual, olfactory, taste, touch and other sensory means, first smell the aroma, then look at the soup color, taste the taste carefully, and then unfold the leaf bottom to comprehensively evaluate the quality of the tea.

Obviously, judging by the above four factors or standards, it must be said that such Jin Jun Mei black tea is definitely a superior work.

So, at this moment, Zhang Fan's eyes lit up again.

Pick up the teacup.

Take another sip.

Hmm... The tea fragrance is rich, worthy of being a precious Jin Jun Mei tea!

Xiaolin Longdan next to him saw that Zhang Fan was already intoxicated at this time, and couldn't help but curl his lips slightly.

…

"Zhang Fan!"

"I'm about to graduate, so..."

Xiaolin Gentian whispered softly.

"Ah!"

"We are indeed short of manpower at the moment. Of course I would be very happy if you could come to the izakaya."

Zhang Fan smiled and said, "I remember there is a piece of venison in the kitchen. How about you make a dish with it and let me see if your cooking skills have improved recently?"

"Okay, wait a moment."

After learning that he could finally stay in an izakaya and work as a cook, Ringtong Kobayashi was extremely happy in his heart.

Then, she came to the kitchen.

…

Wearing a white chef's uniform, Kobayashi Ringtong stood in front of a neat cooking table.

The soft light shone on her body, coating her focused expression with a soft golden glow.

Um!

Just see.

She first carefully removed the venison from the refrigerator.

Placed on the prepared cutting board, the venison is bright red in color and has clear texture, revealing its natural deliciousness.

She gently picked up the sharp kitchen knife and looked at every inch of the venison with piercing eyes.

She knows that for such precious ingredients, every step cannot be sloppy.

She first gently rinses the surface of the venison with clean water to remove the blood and impurities on the surface. She moves gently and quickly, as if she is treating a work of art.

Next, Kobayashi Gentian began to cut the venison.

The kitchen knife in her hand seemed to come to life. With the gentle movement of her wrist, the venison was evenly divided into pieces of moderately sized meat.

Its cutting technique takes into account not only the needs of cooking, but also the beauty of the ingredients.

at the same time.

during the cutting process.

She also constantly observes the texture of the venison to ensure that each piece of meat maintains its best taste.

…

"Um?"

"Her knife skills are wrong."

"It should be said that she seems to have a different understanding of these rare ingredients than before."

Zhang Fan, who was watching quietly on the side, seemed to have seen some clues from the process of Xiaolin Gentian's processing of venison!

"Ability?"

"Could it be that she is also awakening her powers?"

Finally, Zhang Fan seemed to have some realization.

In the later stages of the original plot of "Spirit of the Halberd", the outrageous setting of "superpowers" suddenly appeared.

However, this setting is not abrupt, but an adjustment made as the story develops in order to show the higher-level cooking skills and strength of many chefs and to cope with more complex challenges.

For example, not only Caibo Chaoyang has awakened his powers.

Si Yingshi, Tucker Mi, etc. also showed their unique cooking skills and abilities.

For example:

Si Yingshi has a grinding sword.

This is a special kitchen utensil that reflects his deep understanding and handling of ingredients, and Takmi is famous for his exquisite half-moon knife skills.

The emergence of supernatural powers.

It can be said that this makes the comparison of strengths between chefs more complex and interesting.

It is possible that opponents who seemed to be evenly matched at first may suddenly widen the gap after awakening their powers.

This can be seen in the shokuji showdown between Saiba Asahi and Saiba Joichiro, with Joichiro's disastrous defeat.

Then, the superpower does not directly give the chef superpowers, but uses special kitchen utensils as a medium to show the chef's unique talents and skills in cooking.

In short.

These special kitchen utensils often have extraordinary functions or appearance.

Chain saw carving knife.

Sharpen the sword.

Half-moon knife.

These kitchen utensils are not only cooking tools, but also a symbol of the chef's personality and skills.

Of course, Zhang Fan's superpower is a bit different. He does not rely directly on kitchen utensils as a medium, but is inspired by some kind of power within his body.

…

After cutting up the venison, Kobayashi Gingtian was not in a hurry to proceed with the next step of cooking.

She knows that in order for the venison’s flavor to be fully revealed, some necessary marinating and seasoning is required.

So, she took out the seasonings she had carefully prepared, including salt, black pepper, rosemary, etc., lightly sprinkled it on the venison, and then gently massaged it with her hands to allow the seasonings to fully penetrate into every cell of the venison.

In addition to traditional seasonings, Kobayashi Gentian also cleverly adds some unique elements:

Mushroom puree!

The flavors of mushrooms and venison go well together.

Then, she also used formic acid to highlight the aroma of the mushroom puree, which not only adds layers of texture to the dish, but also makes the flavor of the venison more prominent.

After processing the venison, Kobayashi Ringtong did not stop what he was doing.

She began to prepare the utensils and ingredients needed for cooking, fully preparing for the next cooking process.

From beginning to end.

Every movement she made seemed so calm and effortless.

It was as if the entire kitchen was under her control.

Wash the venison, put it into a pot, add water, bring to a boil over high heat, skim off the blood foam, cook over medium heat until it is cooked, and take it out.

Then cut into 1.7 cm thick slices and place in a bowl.

Add rice wine, refined salt, scallions, ginger and cooked chicken oil, steam until mashed.

Decant the soup.

Divide the meat in the lower drawer into 2 equal portions.

Crack the eggs and place the yolks and egg whites into 2 bowls.

Add corn flour and refined salt to the egg yolks and stir into an egg yolk paste. Then add flour and refined salt to the egg white bowl and stir into an egg white paste.

Place the wok on high heat, pour in the peanut oil and heat it up.

Dip one portion of venison in egg yolk paste, put it into the oil pan piece by piece, fry it and remove it.

Next, dip the other portion of venison in egg white paste, put it into the oil pan piece by piece, fry it and remove it.

Then, cut the two colors of venison into strips and neatly arrange them on the plate.

When preparing the egg white paste, be careful not to be too strong.

This is because the longer the paste is stirred, the stronger it becomes, the thicker the paste is, and the stronger it is.

The paste will become dry and hard, and it will not be easy to combine with the raw materials after adding them to form a whole, and the paste will be uneven.

After frying, the paste layer is not full.

The dish has a good and hard taste, not crispy and fragrant, so just stir it evenly, and the raw materials after the paste are fixed in shape in the hot oil. Frying for a long time will make the raw materials overly colored. Finally, because of the deep frying process, 500 grams of peanut oil is needed.

...

In short.

Finally, what was presented to Zhang Fan was a dish of gold and silver venison.

This is a delicacy that combines color, fragrance, taste and shape. Its name contains endless reverie and luxury.

When describing the golden and silver venison, the first thing that comes into view is its stunning color.

The so-called "gold and silver" is not real gold and silver, but a metaphor for its gorgeous color.

The venison is carefully cut into uniform slices or blocks, and the surface is covered with a thin layer of golden skin. It is the attractive luster of fat and meat after being properly fried or roasted.

It is like the sparkling lake surface under the afterglow of the setting sun, flashing warm and attractive light.

And under this layer of golden color, the venison itself presents a light pink or light brown, as warm as precious jade. The two interweave to form a visual feast of the words "gold and silver".

In terms of aroma, the golden and silver venison is even more mouth-watering.

As the temperature rises, the fat in the venison gradually melts, blending perfectly with the gravy, exuding an indescribable aroma.

It has the wild fragrance of the deep forest, while retaining the purity and elegance of the ingredients themselves.

This aroma seems to penetrate the air and reach people's hearts, making people involuntarily take a deep breath, wanting to inhale all of this natural gift into their lungs.

As for the taste, the golden and silver venison is even more memorable.

Its meat is tender and chewy, melts in the mouth, but can leave a deep memory on the tip of the tongue.

The seasoning is just right, so that the venison retains the original freshness and adds a distinct flavor.

Whether it is a light salt fragrance or a subtle spice aroma, it complements the taste of the venison itself, and together weaves a gorgeous movement about taste.

Finally, the golden and silver venison is also very beautiful in form.

Whether it is presented as a whole piece or carefully arranged on a plate, it can show a harmonious and elegant beauty.

Kobayashi Longdan

She often spends a lot of time on the presentation of the dish.

She skillfully matches the gold and silver venison with various vegetables, fruits or herbs, making the whole dish not only rich in flavor, but also visually presenting a perfect fusion of art and nature! (End of this chapter)