Food: I Am A Cartoonist In Totsuki

Chapter 116: Rolling victory

Less than 30 minutes after the cooking time passed, Tong Yu walked out of the “sea of ​​fire” with five herrings that had already been roasted and had a tempting aroma.

Everyone saw Tong Yu come to the cooking table, take five herrings off the chain, and put them into oval white dinner plates.

Putting the lemon slices and the like prepared just now as a decoration next to the herring, he walked over to the judging table with the plate in his hand.

Everyone was stunned when they saw this, this is done? The speed is too fast!

“Send, Ah Yu finished her cooking so quickly? The cooking time has passed in less than 30 minutes!” Yuuki said in surprise.

“The cooking time is three hours, is Ayu too anxious?”

“Yeah, from the quarter-finals to now, it feels like the first team will always lose.”

Daigo and Shoji also said the same thing, thinking that Tong Yu needn’t be in such a hurry to finish the dishes.

And in many food loads and this final, they seem to have discovered the law of “the first to lose”.

“Don’t worry, Ayu won’t do anything unsure, and it’s still such an important semi-final.” Ibuzaki said.

Everyone knew this, but seeing Tong Yu finishing the dishes so quickly made them a little worried.

At this time, Tong Yu also presented five dishes to the judges.

“Everyone, this is the French Tianxiong herring I made, please taste it.” Dong Yu raised his right hand and said.

Since Tong Yu came out of the “sea of ​​fire” and placed the dishes directly, he didn’t remember to put on clothes before he came.

When walking to the judging stage like this, Inui Hinako looked back and forth on Tong Yu.

“Student Tong Yu, I didn’t see that you had a good figure before.” Inui Hinako looked at Tong Yu like a hooligan.

Dojima Gin, who also loves exercising, also nodded secretly at Tong Yu’s fit body.

“Uh, I’m sorry because I wanted to serve it up immediately because of the deliciousness of the food, so I didn’t remember to do other things.” Tong Yu explained it like this, so as not to be mistaken by others as a hooligan.

“French grilled fish, this is a common dish in French cuisine, but it seems a little too monotonous compared to traditional French grilled fish,” Dojima Gin said, looking at the dishes in front of him.

A traditional French grilled fish, with cuttlefish as the main ingredient, served with a sauce made of tomato and lemon.

The practice is that after the cuttlefish is cleaned, marinated with bay leaves, olive oil, black pepper and other seasonings, tomato and lemon are made into sauce in advance, and then used with grilled sauce to brush on the fish.

Lay the fish on a baking tray with the onion on the bottom, so that the fish is delicious and not easy to stick to the baking tray, preheat the oven at 220 degrees for 5 minutes, and bake it for 15 minutes first. After taking out, brush with a layer of sauce and continue to bake for 10 minutes, brush with another layer of sauce and bake for 5 minutes to complete.

This is the most authentic way, but with the continuous innovation of chefs, “French grilled fish has many ways, the main ingredients are not limited to cuttlefish, other fish are also available, and the combination of side dishes and sauces is also endless.

Obviously it’s okay to use herring as the main ingredient, but there are no other side dishes other than lemon and tomato, only a full-bodied grilled fish is placed on the plate.

That’s why Dojima Gin said that this dish looks very monotonous because there are no edible side dishes.

“Let’s try it first.”

Dojima Gin didn’t continue to say anything, and grilled fish doesn’t have to be accompanied by side dishes, because the side dishes are also to enhance the taste of grilled fish.

Several other graduates also picked up chopsticks one after another, but when they used chopsticks to pierce the flesh of the grilled fish, the flesh on the surface of the herring spread out like flowers in full bloom.

The meat on one side of the herring was originally standing up, but because several judges poked the fish with chopsticks, the fish fell down along the initial cut, revealing the white flesh inside.

At this time, the smell of fish mixed with the smell of spices came to the nostrils, and the fragrance was strong, instantly arousing the appetite of the five judges.

The fish meat “is automatically spread out along the incision. I didn’t expect that his grasp of the heat and the ingredients of herring has reached this point.

“Also, the aroma is not entirely due to the taste of the sauce and spices, and the oil of the herring itself is completely stimulated by the high temperature roasting!”

Amid such exclamations, Dojima Gin and other five judges tried the grilled fish one after another.

Just taking a bite, the expressions of several people suddenly solidified, and then they saw the ghostly expressions of Inui Hinako and Kikuchienko…

After taking the second bite, the deliciousness exploded in the mouth, and women such as Inui Hinako only felt that the clothes on their bodies also burst with the deliciousness of the fish.

…for flowers…  

“It looks like a rough dish, but the meat of the fish is so delicate. The sauce and spices are fully integrated into the fish, and the deliciousness is really incredible!” The chopsticks in Dojima Gin’s hand didn’t The method stopped, and kept picking up the fish with chopsticks and feeding it into the mouth.

Fuyumi Mizuhara’s face was also flushed, she endured a little trembling and said with her right hand: “The fire, the heat is too perfect, under the action of centrifugal force, the spices, sauces and the oil of the herring are mixed and spread evenly all over the body, at the same time. Under the action of centrifugal force, all the silt, mud and fishy smell are shaken off, and there is no peculiar smell at all. It seems that the grilled fish without the menu taste has already surpassed the world. …

“And, and it’s not just about centrifugal force.”

Inui Hinako picked up the chopsticks and poked different parts of the herring, with a ruddy face: “Under such a big fire, the color of the roast is like it was slowly roasted with a small fire, and it is not burnt at all. No matter where the chopsticks are placed on the fish body, the flesh of the fish will spread out immediately. The uniformity of the heat is unbelievable.”

When he heard this, Ye Shanliang was also surprised: “How can it be possible to achieve uniformity under such circumstances?”

As we all know, when making things like grilled fish, its characteristic is that there will be scorched and blackened conditions, not to mention Tong Yu in that kind of fire, not only can’t achieve uniformity, but will be. As the fire spreads, there are more and more severe signs of scorch.

But now the five herrings placed by the judges are so perfectly grilled, like fish stewed with a warm fire, there is no flaw at all.

Another important point is that this kind of cooking took only half an hour before and after Tong Yu…  

Although Ye Shanliang had already realized the gap between Tong Yu and Tong Yu, he didn’t expect the gap to be so obvious. The “Apiquius-style grilled chicken breast” he later brought out was far less delicious than the one made by Tong Yu. “French Tianxiong Roasted Herring”.

Tong Yu won in the form of crushing. Although there were still people shouting “heartless man” after the game, Tong Yu’s strength has been recognized by most of the people on the scene.

And after this game, Dong Yu also has a new nickname – “Vulcan”. Sichuan.