Shokuki: Start with an izakaya and make everyone cry

In the original story of "The Cooking Master Boy".

When Liu Maoxing took the special chef qualification exam, the first stage was to make:

National Talent Unparalleled Noodles!

Among them, 5 people won.

What Lan Feihong made was cold noodles. When he made noodles, he used lotus leaves to wrap them. The noodles he made were "Peerless Beauty", which was forced to correspond to "National Talent Unparalleled".

Although this dish seems to be a bit off topic, it can barely match!

Afterwards.

That is, Witch Lin.

She is a chef who is good at using game, and many game are poisonous, and ordinary people really dare not eat them.

Therefore, ordinary people dare not try the noodles she made.

Only very courageous people can eat it, which is called "National Talent Unparalleled".

Xiao Han, the chef of Dongjiang Pavilion.

When he first appeared, he was shirtless, with two big knives on his neck, and no hair on his head, looking like a monk.

And the noodles he made were a bowl of bone soup noodles.

The essence of the bones is boiled out, and the main essence is in the soup. The chewy taste of the noodles is also added. Only people who are "unparalleled in the country" can eat it.

As for Liu Maoxing, who appeared last, the "unparalleled in the country" noodles he made had no soup and no stew.

Hmm!

There was only one portion of noodles, which tasted chewy.

And this kind of noodles, which is the most delicious in the world, can indeed be called "unparalleled in the country".

…

At this moment.

The unparalleled in the country noodles made by Zhang Fan.

In fact, it is a noodle dish from the small order of Banlin Restaurant. He uses eight kinds of ingredients, corresponding to the eight good virtues of filial piety, brotherhood, loyalty, trust, courtesy, righteousness, integrity, and shame:

Therefore, it can also correspond to the theme of "unparalleled in the country"!

In other words.

This bowl of seafood soup noodles combines a variety of seafood ingredients.

Using the refreshing and appetizing cold salad method suitable for the season, the chewy seafood taste can relieve the loss of appetite in summer.

At the same time, the seafood sauce is blended with rice vinegar and garlic paste, making the taste of seafood ingredients more sweet, the sauce more mellow, and the taste of the noodle soup more distinct.

In fact.

Making a bowl of seafood noodles is more difficult than making seafood.

To cook seafood, you only need to keep the original flavor of the ingredients.

To make a bowl of noodles, you need to prepare a good broth, and the seafood you put in must be of high quality, and the taste of the soup must not be destroyed.

After all, the fishy smell of seafood is a big problem.

However, this bowl of seafood soup noodles, which looks ordinary, can cleverly resolve this problem by using other ingredients.

The various small seafood in the bowl are not used as embellishments, but solidly occupy more than half of the area. Eat it with relish. At the end of the meal, you must hold up the bowl of noodles and drink up the delicious and mellow soup!

...

Now, it is midwinter.

It is still a little cold.

As soon as you go out, you can feel the coolness in the air. Winter is getting more and more real.

Therefore, if you can add a dish of seafood with warm skin to the chilly dinner table, it will definitely make this bowl of noodles warmer.

Gently pick up a chopstick of noodles and put a few pieces of seafood into your mouth. First, the freshness of the seafood blooms on the tip of your tongue, followed by the mellowness of the noodles and the richness of the soup, forming an indescribable wonderful taste.

At that moment, it seemed as if the whole world had quieted down, leaving only this pure and profound taste enjoyment, which made people involuntarily indulge in it and forget the hustle and bustle.

Fragrant!

Really fragrant!

No artificial seasonings, bone broth seasonings or the like were added, it is "pure natural, no-additive ramen".

The soup base is mainly sea bream, and some red shrimp, slippery shrimp, tofu fish, swimming crab, clams and other materials are also added.

The taste can't be described in one sentence:

Clear but not light, fresh but not greasy.

Not only that, the light green chopped green onions have also been processed in a series of ways, and a lot of thought has been put into it, bringing out their natural sweetness just right.

It is precisely because of the fragrant and slightly bitter fried onions that Nakiri Masagi can sigh.

Such a combination is absolutely wonderful!

Even in Tokyo, no, in the entire Neon Country, it is impossible to make ramen with such a taste.

…

"Great!"

Nakiri Masagi ate slowly at first.

Then she became more and more hungry as she ate, and began to eat lavishly, completely ignoring her eating manners, without any sense of elegance, but enjoying it very much.

As soon as she stepped into the steam that was intertwined with a faint smell of sea and noodle fragrance, the tip of her nose was first captured by a fresh and rich seafood aroma.

This aroma.

It seemed to lead the taste buds directly to the blue coast and feel the comfort of the sea breeze.

In the bowl, the golden noodles are as delicate as silk. After absorbing the essence of the soup, they become soft and elastic.

Each strand is wrapped in rich soup, melts in the mouth, smooth and not greasy, making people can't help but eat one mouthful after another, and can't stop at all.

The addition of seafood is the soul of this ramen.

The fresh shrimps are pink and white, with firm and chewy meat, with the freshness and sweetness of the sea.

A few thick fish fillets, smooth and boneless, a light bite, the delicious juice bursts in the mouth, complementing the mellowness of the noodles.

There are also various shellfish, such as scallops and mussels, which have been carefully cooked to retain their original sweetness and absorb the essence of the soup. Every bite is an extreme tease to the taste buds.

The soup base is the essence of the whole bowl of ramen.

It is made from chicken bones and pork bones that are boiled for a long time, and then blended with the essence of seafood. The color is clear and the taste is mellow.

There is a hint of sweetness in the freshness, which is neither too strong nor too strong, and can perfectly set off the freshness of seafood.

Take a sip.

The warmth spreads from the tip of the tongue to the heart.

Finally, sprinkle a handful of green chopped green onions and a few pieces of coriander, which not only adds a bit of fresh color to this bowl of seafood ramen, but also sublimates the taste and flavor of the whole dish.

The spicy fragrance of chopped green onions and the freshness of coriander are perfectly integrated with the freshness of seafood, the mellow noodles and the rich soup base, weaving a symphony about the ocean and taste buds.

…

The amount of noodles and ingredients are sufficient.

Neatly cut rice noodles are paired with fresh and authentic seafood.

This combination is so perfect that every sip of the rich seafood soup makes people salivate.

There is no doubt.

Such a bowl of seafood noodles can definitely taste the taste of the sea.

In fact.

The whole bowl of seafood eight-flavor ramen looks cheap.

However, the ramen itself is very tempting, with a large amount of red shrimp, slippery shrimp, tofu fish and maitake mushrooms on it, and the cooking method seems to retain the original flavor of the ingredients.

As a special executive officer, Nakiri Managi can see at a glance that the preparation of this bowl of noodles is quite laborious.

Take a bite.

The taste of the noodles is quite good.

The noodles of this bowl of seafood eight-flavor ramen are made of high-plate wheat flour, hand-pulled thin, and quickly cooked and fished out in a short time.

For the noodles put into the soup.

Its fineness has reached the limit, and the speed of cooking and fishing out is also measured in seconds.

Yes.

That's right, the speed of the whole process is so fast.

This wonderful cooking method can make people feel Zhang Fan's proficiency that he has cultivated over the years, and the delicate sensibility in his character.

He is very serious about everything he does, just like the bowl of seafood sea bream ramen in front of him, which is absolutely eye-catching and makes people feel the taste of the noodles, which is indescribable.

At this moment.

Nakiri Masagi closed her eyes and couldn't help but hum.

...

Hmm?

This taste...

Then, after a little recovery, Nakiri Masagi was slightly shocked.

The smoothness of the noodles and the fishy aroma, and the contrast of the ingredients such as razor clams, flower clams, small yellow croaker, hairtail, monkfish liver, small white pomfret, etc.

So much so.

Just eating a mouthful of seafood eight-flavor ramen.

The whole person warmed up, and couldn't help but blow a breath and let out a long sigh.

Finally, Nakiri Masagi drank another drop of soup, closed her eyes, and savored the remaining taste in her mouth. She felt deeply incredible for the accident that happened in this unexpected place.

The noodles were in the shape of an island, and the seafood soup was like a sparkling sea with a few leaves floating on the sea.

No!

Those are not leaves, they are coriander that enhances the flavor.

"Slurp slurp"

She continued to eat a mouthful.

"Slurp slurp"

She ate another mouthful.

Then... before she knew it, the whole bowl of seafood eight-flavor ramen was eaten up by Nakiri Masagi.

She put down the bowl and took a deep breath, feeling that she was still not satisfied.

Then.

She lowered her head slightly and looked at the empty bowl.

Finally, she quickly picked up the bowl and drank the last drop of soup. This drop of soup seemed to be all the ingredients and essence of the whole bowl of seafood sea bream ramen, which were integrated into such a small drop of soup.

Dropping it on one part of her tongue, Nakiri Masagi suddenly became intoxicated again.

…

In fact, everyone has a heart of a foodie.

For food, many people may not be as crazy as the foodie Kobayashi Ryodan, but a normal person will not reject delicious food.

Erina is like this.

Nakiri Masagi is also like this.

"I understand!"

From beginning to end, Nakiri Masagi has been closing her eyes and feeling.

Until the end, she finally opened her eyes and said lightly: "In addition to the smooth noodles, the most important skill content is the pure and fragrant soup."

"It can be said that the soup is the soul of seafood sea bream ramen. The seafood soup is mainly made from dozens of ingredients and sea bream soup."

"These ingredients are extremely rich, red shrimp, slippery shrimp, tofu fish and maitake mushrooms, razor clams, clams, small yellow croaker, hairtail, monkfish liver, small white pomfret, etc., at least dozens of ingredients."

As soon as she finished speaking, Nakiri Managi's face was even more shocked: "No way?"

"Are there so many ingredients?"

"Why didn't I feel it when I was eating just now?"

It doesn't make sense!

I have the ability of the tongue of God, and I shouldn't be able to hide any secrets of cooking!

So, she hurriedly tried to find the aftertaste of this bowl of seafood eight-flavor ramen, and continued to analyze: "Red shrimp, slippery shrimp, tofu fish and maitake mushroom, razor clams, flower clams, small yellow croaker, hairtail, monkfish liver, small white pomfret..."

She said it all in one breath.

"No...not right!"

Its ingredients are as many as 45 kinds. "

"In addition to the eight main ingredients seen on the surface, there are also..."

Fresh shrimp, crab, fish fillets, shellfish and more, each with a unique flavor of the ocean.

When these seafood are gently tumbled in the hot soup, their umami flavor is gradually released and blends with the soup, forming an indescribable deliciousness.

When seafood, soup base and ramen are perfectly combined, the shock they bring is not just about the taste.

The feeling of satisfaction from the tip of the tongue to the tip of the heart, the wonderful experience of being in the depths of the ocean, will make Managi Nakiri unforgettable for a long time.

…

"Gastronomy" is a profession.

For example, "Civil Engineering" is a major.

Anyone knows if a person says, "I can move bricks and I can move cement, so I know a lot about civil engineering."

Everyone, do you agree with what this person said?

In fact, everyone knows how to "move bricks", which is equivalent to everyone knows how to "eat".

Many people can not only move bricks, but also mix concrete, build walls, and even build a small brick house... But can these people call themselves "civil engineers"?

Of course not!

If you can move bricks and build walls, you can become a civil engineer.

Then, there is no need to open courses for this major, and there is no need to set up a major called "Civil Engineering".

In the same way, "food" is also a profession. You don't need to be able to eat just to be a gourmet.

You can’t be a gourmet if you “know whether it tastes good or not.”

Because "delicious" is a relative concept.

Cantonese people in China think that steamed mandarin fish with only light soy sauce and hot oil is delicious.

But friends from other provinces may think that it is not delicious at all and has no taste, and it must be braised in braised sauce to taste good.

So, which one of them is right?

Therefore, in this case, the star rating of the WGO Food Organization is based on the profession of "food", rather than from the single aspect of "is it delicious or not?"

To use an extreme example: if you only consider "delicious".

Many outsiders are definitely not used to drinking bean juice from the capital, and many foreigners dare not eat preserved eggs from China. So wouldn’t these stores that sell these foods not even have the chance to participate in the selection?

Since we are starting from the profession of "food", there are no big layman jokes like "WGO's evaluation does not understand Chinese food" or "WGO is not qualified to evaluate Chinese food".

The so-called "Chinese diners look down on WGO" actually means "Chinese people who are not professional in food cannot understand WGO restaurants."

so.

Nakiri Shinagi, she was confused.

These so-called "diners" have never even seen the standards and content of WGO evaluations, and they don't know how they were evaluated. Why should they be "looked down upon"?

To sum up, WGO’s restaurant evaluation standards are professional standards, and non-professionals are not qualified to make irresponsible remarks.

It’s everyone’s choice to taste delicious food according to the star rating! (End of chapter)