Shokuki: Start with an izakaya and make everyone cry

Gather many crowns,

The cup is full of spring.

This is the best horoscope evaluation of Buddha Jumping Over the Wall.

When you first eat it, the texture of all the ingredients is rotten but not rotten, and it has quite an aftertaste.

It doesn't have the sweetness and freshness that is unique to seafood. It has more of the gelatin produced by the meat ingredients after being simmered for a long time. It tastes a bit sticky.

Full of meat.

Plain fragrance.

The mellowness of the wine.

These flavors are always complex but layered.

So much so that by the end of the meal, Alice really felt ecstatic!

"Well!"

“The flavor is really rich.”

"This is a Buddha-jumping-over-the-wall dish, even just a small drop of soup."

"They all contain the flavors of various ingredients, and the taste is long and has endless aftertaste."

no doubt.

The dish in front of you retains many traditional methods.

For the first time, Alice Nakiri felt an unprecedented sense of oppression.

She thought that if this was an important Shoji duel, the opponent would bring out this fragrant Buddha Jumping Over the Wall.

So, can those molecular gastronomy that I am proud of win?

…

in the future.

What can lead the new era will only be molecular gastronomy.

This view has always been held by Alice Nakiri.

For example, for the same Alsace wine, the traditional method 30 years ago would cause headaches and could only be stored for 4 years.

Nowadays, with the improvement of modern technology, Alsace wine is now recognized as a fine wine and can be stored for a long time.

Another example:

Yogurt from yesteryear.

Made with a bulky home yogurt machine, the taste is actually very average.

Now it has been completely replaced by industrially produced yogurt, and we have to admit that industrialized yogurt is perfect in terms of texture and taste.

Therefore, in Alice's eyes.

Buddha's Jumping Over the Wall cuisine, which retains traditional methods like the one in front of you, should gradually be eliminated and abandoned with the development of the times.

After all, these traditional dishes can only be made through the experience of the chef, who strictly controls the handling of ingredients and the cooking process.

But molecular cuisine is different. It can use new technologies and instruments to completely change the taste, texture, texture, and even the internal structure of the ingredients!

Therefore, she always believes that traditional cuisine can only be regarded as art, while molecular cuisine is a science.

However, until this Buddha Jumping Over the Wall, which combines the essence of various precious ingredients to create an extremely fragrant smell, appeared in front of her.

Only then did she fully understand that as long as traditional cuisine is done well, it can be comparable to those molecular cuisine.

No, no, no, what do the molecular cuisines I made mean to Zhang Fan?

at last.

A whole altar of Buddha jumped over the wall.

Just like this in a warm and peaceful atmosphere.

They were completely eaten by Zhang Fan, Kikuchichi Engo, Nakiri Erina and Nakiri Alice.

…

A glimpse of one spot reveals the whole leopard.

Just listening to the descriptions of the commander-in-chief and Erina, Alice must not be able to truly understand Zhang Fan.

After she came to the izakaya in person and quickly ate the Buddha Jumping Over the Wall, she fully believed in Zhang Fan's cooking skills, which were indeed very strong!

In fact.

Buddha Jumps Over the Wall Dishes.

Linked to luxury and elegance, it has long been synonymous with nobility.

But Alice Nakiri knew very well that Zhang Fan put a lot of thought into the Buddha Jumping Over the Wall.

Whether it is the production process or the selection of ingredients, every aspect is so perfect that it is impossible to fault.

Even if it hadn’t been fully prepared in the early stage and simmered for more than 10 hours, it would never have such an amazing taste effect!

So after eating Buddha Jumping Over the Wall, Alice couldn't help but raise her head slightly and glance at Zhang Fan.

What kind of ideas did this handsome shop owner use to make this Buddha Jumping Over the Wall dish?

Of course, I haven’t had time to think too much.

Her eyes quickly turned to the big-breasted beauty, Mujiuzhienguo!

From beginning to end, this slightly older woman has always been respected by Erina. Although she is a bit silly and cute, the aura she exudes from her whole body still makes Alice feel very unusual!

"Erina!"

"Who is the person sitting next to Shopkeeper Zhang?"

Helpless, she withdrew her gaze and couldn't help but ask Erina in a low voice.

"Former Totsuki graduate, Kikuchichi Sonoka-senpai." Erina explained.

"ah?"

"Graduate from Totsuki?"

When Nakiri Alice heard this, she couldn't help but be stunned.

Thinking about this small izakaya, it can make the commander-in-chief, Erina, Totsuki graduates, etc. all nostalgic and fascinated at the same time!

She couldn't help but vaguely feel that there were many differences between this place and other restaurants.

…

Wait until 7 o'clock.

In the corner of the food court, the time for the izakaya has finally begun!

Here, you won't see any signature dishes, but as long as you want to eat something, just ask the owner Zhang.

"Shopkeeper."

“Do you have sweet and sour pork ribs?”

"some."

"Then just one portion, plus two bowls of rice."

"good."

"Just a moment."

As a diner who just came in ordered a sweet and sour pork ribs and two bowls of rice, Zhang Fan got busy in front of the cooking table.

On the side, Alice Nakiri quickly sat up straight, wanting to carefully observe how Zhang Fan was going to make sweet and sour pork ribs.

A drink!

Erchan!

Three sugars!

Four vinegars!

Five waters!

This is the secret to sweet and sour pork ribs.

This means 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, and 5 spoons of water.

As long as you mix according to this ratio, you can make perfect sweet and sour pork ribs, also called sweet and sour sauce method 12345!

First, prepare the ingredients and ingredients such as ribs, chives, garlic, star anise, rock sugar, cooking wine, white sesame seeds, etc.

Then use the bone chopping knife from Quezhiyun kitchen set to chop the ribs into pieces, add water to the pot, put the ribs in cold water and blanch them.

At the same time, add some cooking wine and ginger slices.

After the pot is boiled, use a spoon to skim off any foam on the surface and continue to blanch the water over high heat.

At the same time, prepare a small bowl, add cooking wine, soy sauce, rock sugar, balsamic vinegar, and water in the ratio of 1:2:3:4:5, mix it into a sauce and pour it into the pot.

Stir-fry over low heat until melted, continue to stir-fry, when you see it turns into caramel color, add the ribs and stir-fry quickly to evenly color.

In the last 10 minutes or so, when the soup thickens, add an appropriate amount of salt to taste, and you can take it out of the pot and put it on a plate.

By doing this, Alice Nakiri immediately thought of something and couldn't help but gasp.

"ha?"

"This... this dish."

"Is it using the isomerization reaction of molecular gastronomy?"