Halberd: Lying down can become stronger

As one of the most expensive fish meats.

Tuna is sold at market auctions at record prices almost every year.

A 200-kilogram blue tuna can even be auctioned for a sky-high price of eight or nine million.

Count it down.

A small bite is worth hundreds of dollars.

Expensive.

Naturally, people have become serious about how they eat.

From harvesting and slaughtering to decomposition and production, almost every process before tuna is served on the table is meticulously meticulous.

An offshore bluefin tuna that wants to become the piece of meat on sushi needs to be cooked on a case-by-case basis.

What is ripening?

Tuna purchased from the market is kept in ice for several days, depending on the quality of its flesh, a process known as “ripening”

Depending on the part of the ingredients, the taste will be different, and the taste of sushi will be different.

At this time.

Li Ziming, putting tuna on the rice balls is the last step.

In fact, Kanhyuga knew very well that every step from cooking rice, to handling tuna, and finally to kneading sushi by hand, was very heavy.

Especially:

Mastery and handling of different parts of tuna.

On a tuna, there are only a few pieces of meat that are considered the best parts.

Seriously……

It’s something you can meet but don’t ask for!

Then, it’s hand kneaded sushi.

Generally speaking.

There are several ways to grip sushi: one-handed gyration with one hand, one-handed gyration with three hands, four-handed rotation and two-handed rotation with five hands.

Generally speaking, the less you pinch, the less fat and sweat the meat will be stained and the fresher the sushi material.

However, the sushi that is guaranteed to be kneaded a few times is still in good shape, and the vinegar rice is just loose, which requires extremely high technical premise, so there is nothing absolute in this regard.

Meantime.

Different sushi is kneaded differently.

Take the tuna sushi made by Li Ziming, if you pinch the shou justice according to Hyugako’s own hands, it usually takes three hands.

“Whew~”

Slowly.

The atmosphere in the entire cooking room became very depressing.

Classmate Li Ziming, looking at the rice balls wrapped in tuna fillets on the board, exhaled deeply and slowly closed his eyes.

One second.

Two seconds.

Three seconds.

Three seconds later, he opened his eyes, and the corners of his mouth raised a slight curve.

Afterwards.

His eyes flickered, and he took the rice balls wrapped in tuna fillet on the board with one hand, and then pinched the sushi with a rare one-handed rotation.

The speed of kneading sushi is fast, accurate and flexible.

Even Hinata couldn’t see clearly, and found that the tuna sushi had been pinched.

“Huh?”

“Impossible!”

“Tuna sushi, how can you pinch it with one hand?”

Kanhyuga was shocked for a moment.

She never dreamed that this Li Ziming’s hand pinching justice had also reached such a terrifying realm.

Dry Hinata, her jaw was almost dislocated.

She was the 80th graduate of Engetsu Gakuen and the second seat of Engetsu Ten Masters that year.

Meantime.

Identity, she is also the chef and hostess of the restaurant “Fog”.

Don’t look at her cute look on weekdays, and her personality is quite similar to that of Tian Suohui.

But!

Everyone, including Li Ziming, knew that she was a monster that she couldn’t be messed with.

In the Far Moon Era, she was already known as the “Emperor of the Mist Woman”. It’s not even an exaggeration to say that she’s a feared cook.

Don’t say anything else.

Let’s talk about the original.

She easily broke free from the shackles of the rope, and this kind of super combat power can burst out in a short time, even Li Ziming said:

Groove.

Can’t afford to mess with it.

Really can’t afford to mess with it.

Moreover, her personality is the kind of I don’t want you to think, I want me to feel… Uh, ahem, it’s my own way, very childish side.

That is to say, offend her, she really dares to sentence you to fail and make you withdraw from school.

It’s still the kind that is not negotiable.

Hand.

White.

Cold.

Supple.

Alas!

With such good hands, it’s a shame not to move bricks.

Looking carefully at Li Ziming’s hands, even Qian Hinata fell into deep thought. In this way, it looks like the fingers of sushi that have been kneaded for many years.

Because only then can it be flexible and flexible, and can even break to an arc that ordinary people cannot reach.

However.

This is probably just wishful thinking on the fly of Dry Hinata.

If Li Ziming’s classmate knew that she was envious of his Li Ziming’s hands at this moment, she would definitely cry and laugh.

Why

Lao Tzu now has a special skill in kneading sushi by hand.

There is also a 225 strength attribute value that is beyond mortals.

This is a way of rotating one hand to make the perfect sushi, isn’t it minutes, no, seconds?

The processing and preservation behind the ingredients is indeed difficult for ordinary diners to understand the complexity behind it.

But still that sentence, sushi, a dish that pursues “original taste”, the quality of the ingredients themselves will have a greater impact on the presentation of dishes.

Technique, is it important?

Of course it’s important.

But!

More important is the ingredients themselves.

Ultimately.

Li Ziming’s tuna sushi is complete.

When I looked at it, the slices of tuna wrapped in rice balls could still squirm slightly.

“Huh?”

“This tuna is so fresh!”

Seeing this scene, Qian Hinata covered her mouth and looked at Li Ziming’s classmate incredulously.

Only the slaughter time is relatively short, the central nervous system in the fish meat is dead, but the nerve endings are not dead, so there will be a jump after the muscle is stimulated.

This phenomenon shows that the meat is very fresh.

The most difficult and technical content is in the preparation and preservation of ingredients, which is “stocking”, and the latter are the easy part.

Apparently.

At this point, Li Ziming is already very powerful.

If it was only to score the handling of tuna, then Kanhyuga would definitely give him a full score evaluation of Li Ziming.

Such tuna, too fresh.

Such a knife work is too strong.

Imagine that.

The 0.3 mm thin marlin fillet can still squirm slightly, maintaining the freshest taste.

This scene…

Simply breathtaking!

“So, I’m going.”

At last.

Dry Hinata, she couldn’t wait to pick up Plum Ziming’s tuna sushi. _

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