Food: I Am A Cartoonist In Totsuki

Chapter 191: Fried Rice of Five Cuisines

Not only the people around the auditorium, but even the three executive officers who were judges had no expectations for Tong Yu’s fried rice.

Although this fried rice uses a variety of ingredients, in the final analysis, it is just fried rice mixed with the ingredients. It is very ordinary fried rice, and the taste must be very ordinary.

With this thought in mind, Annie and the other three executive officers scooped a spoonful of rice into their mouths, but after just eating a sentence, the three of them couldn’t stop. Sent in the mouth.

Seeing this scene, the students around were shocked.

“What, what? He looked like he was disappointed just now, but now he’s gobbling it up!”

“Hey, isn’t that just ordinary fried rice, that kind of cooking executive eats so much, what’s going on!”

It wasn’t until half of the fried rice on the plate was eaten that Sharum stopped gobbling up and looked up a spoonful of rice and said, “The pork is smooth and delicious, and it spreads violently from the tip of the tongue to the whole mouth. If I guess, That’s right, this meat should be Dongpo meat from Chinese cuisine Nakamura!”

Dongpo Pork is also known as Rolled Pork and Braised Pork. It is a traditional famous dish of the Han nationality in the south of the Yangtze River, belonging to the Zhejiang cuisine, with pork as the main ingredient.

The main ingredients and shapes of Dongpo Pork are similar. The main ingredients are half-fat and half-thin pork, which is made with smoked ingredients. The finished dishes are all neatly sized mahjong pieces, red and translucent, with a color like agate. Pick up a piece and taste, soft but not rotten, fat but not greasy.

Legend has it that this dish was created by Su Shi, a poet in the Northern Song Dynasty, and the earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou’s rebate meat, which is one of Xuzhou’s “Four Treasures of Dongpo”.

“Dongpo Pork? Isn’t that a dish that takes a lot of time to complete?”

“Yeah, if Dongpo meat wants to reach the point of soft and glutinous notch, it is impossible to make Dongpo meat with such a short cooking time, no matter what, the time is very tight…

Someone in the audience became suspicious.

It is true that the cooking time is three hours, but even if it is used to cook the Dongpo pork for three hours, it can only barely achieve a soft and glutinous effect. Of course, you can also use a pressure cooker, which can shorten a lot of time, but the taste of using a pressure cooker is much worse than that of natural candle cooking.

Therefore, in order to ensure the taste and taste, professional chefs will not choose to use pressure cookers to make them. The casserole is slowly simmered to maximize the deliciousness.

Hearing the doubts of people around the auditorium, Tong Yu smiled and explained, “There are many ways to shorten the cooking time, especially for meat. When I cooked Dongpo pork with candles, Adding some carbonated water, because of the carbon dioxide, it can easily decompose the fiber of the meat, so it only takes less than half of the usual time to soften the meat.”

When everyone heard this, they realized that there was such a way.

In addition to “Dongpo Pork, this fried rice has other ingredients, and each ingredient uses different cooking techniques.” East Hualu suddenly said this.

When the people around heard this, they were once again surprised.

“What, what do you mean? -Fried rice uses a variety of cooking techniques!”

“Then, how can such a thing be possible?

At this time, Eishi Tsukasa also noticed something and looked at Tong Yu in surprise.

“The green lentils, which were first introduced in Indian cuisine, are sautéed with chopped lentils with large coconut and chili peppers for a spicy flavor!”

“Crispy and golden in color, is this Japanese-style tempura? Ju. To be able to make tempura so small and exquisite, this requires extremely high heat!”

“Then black rice and black beans make a French dish, simirepoik. The black rice absorbs the sauce of the Dongpo pork before, and then adds the soy sauce to slowly simmer and the deliciousness of the black beans, which spreads in the mouth. The last, the last It is the white cod meat, which uses Italian cooking methods. The cod meat is fried and then added to the Italian zephyr sauce and then mixed with rice.

After the three executives tasted it, their faces were all shocked. No, they were more shocked and touched.

Like the dishes of Eishi Tsukasa just now, it is delicious beyond the dimension, but the creativity and technique are much higher than that of Eishi Tsukasa.

And there is another very important point. After tasting this dish, the three of them have a special feeling in their hearts.

That feeling can be temporarily called “peaceful”, a cooking that can completely calm the mind, but cannot be calm.

…for flowers…  

“Ben, I thought it was an ordinary fried rice, but I didn’t expect to use five cooking techniques of Chinese, Japanese, French, Indian, and Italian at the same time. Most importantly, he, he actually used this kind of cooking techniques. The impossible has come true!”

Five “cooking techniques” converge on a fried rice, no matter how you think about it, it will be incredible.

It wasn’t until now that Annie came back to her senses. She put down the spoon in her hand and looked at Tong Yu in front of her, and said slowly, “Really, I can’t believe it. I didn’t expect that with fried rice as the center, different flavors could be evolved. The key is that each dish is so harmonious! But then again, the grains of rice can be described as distinct, even in the thick soup, how is this done?”

“Because there are five different dishes to be cooked, there are many kitchen utensils used. Casserole, iron pot, ceramic pot, etc. Among them, the thermal conductivity of the ceramic pot is very low, but the opposite low temperature is very strong, so the rice is heated evenly. During the process, the heat can be maintained continuously, thereby evaporating the excess water.” Tong Yu explained.

It turned out “It’s like this, so the protagonist of this dish is still this fried rice, which combines several other cuisines into a super special fried rice, that’s it. Annie said.”

Tong Yu smiled lightly, raised his hands and said again: “Five different cooking techniques, five different main ingredients, and five different colors represented correspond to the five elements. The five elements are mixed into a dish, which both generate and inhibit each other. The deliciousness can continue until the whole dish is tasted.

After saying this, Annie and the others gradually understood what Tong Yu meant by the “five elements” of cooking.

Red for Dongpo Pork (Chinese Cuisine); Green for Lentils (Indian Cuisine); Yellow for Tempura (Japanese Cuisine); Black for Black Rice, Black Beans (French Cuisine), and finally white for Cod Meat (Italian Cuisine) .

It not only incorporates five cooking techniques, but also takes into account the combination of the five elements. This kind of cuisine has surpassed other dishes by too much, just like the gap between a martial arts beginner master and a master…

Unfinished (to be continued..) Chuan,