My Girlfriend is a Wicked Girl

Sashimi originally refers to the bamboo skewers and fish skin inserted on the sashimi-it is not easy to distinguish the type of sashimi after being cut, so at the beginning, fishermen would string a small piece of fish skin on the bamboo skewers and then tie them. It serves as a small "signboard" on sashimi, so "thorn" refers to bamboo sticks, and "body" refers to fish.

Moreover, "Sashimi" was originally called the Kanto region, but since the Kanto region accounts for more than 75% of the total Japanese economy, the rich is thick, and it gradually evolved into a formal name. In fact, the name for sashimi in various parts of Japan There are many. For example, "beating body", which means cover plate; for example, "making body", which means platter.

Sashimi is available in many countries, but Japanese sashimi is mainly marine fish, supplemented by freshwater fish, and it is not limited to fish, such as conch, sea urchin, shrimp, crab, octopus, and even chicken. Varieties of sashimi.

In general, it is sliced ​​into thin slices and eaten in the original flavor or supplemented with soy sauce and wasabi (generally considered to be mustard), pursuing the taste of the ingredients themselves-the same principle as eating raw beef tenderloin.

Sashimi has been popular in Japan since the 14th century. It is one of the traditional dishes. It is just like European cheese with red wine. In Japan, sashimi is generally served with sake.

At this moment, An Yunying helps to make sashimi, and Kitahara Hideji is not surprised, but she patiently pointed to the cooking wooden sign to confirm it again: "Is there tuna today, okay?"

The sashimi here is extraordinarily slaughter, so you have to confirm it.

An Yunying glanced at the price and didn't care, and smiled: "Yes!"

As long as the guests have money in their pockets, Kitahara Xiuji will have nothing to fear. He changed a bamboo cutting board, cleaned his hands carefully, and then took out an ice knife from the refrigerator-an ice knife made of frozen pure water.

He was not afraid of the cold, so he held it with his bare hands, and opened the blade of the ice blade with a whetstone twice, and Haruna and he cooperated tacitly, and he had fished out a large silver-white piece from the kitchen sink. The fish slapped him unconscious, peeled the skin and scales, and pressed him directly on the chopping board.

Cutting sashimi depends on a good knife skill, because the fish will vary greatly depending on the type of fish, and the texture of the fish meat will also vary greatly. Generally, it is necessary to adjust to the material conditions, but usually the top knife is used to cut the knife. , Use a push knife method to steadily cut the fish into 3 mm thick and about 10 grams of small pieces. Never return the knife, otherwise the sashimi will not be smooth and tender, and it will be sold directly.

Kitahara Hideji takes ice skates into the fish quickly, and Haruna has started to grind wasabi, but the spirit is mainly in Kitahara Hideji's hands. She can't cut the fish with ice skates now. This must be done without even thinking about it. She immediately exerts her strength and is fast and stable to succeed.

She can only use the special set of sashimi knives that have been frozen. She is envious of Hideji Kitahara's ability to control the knife. It feels like she is watching the legendary sashimi-mainly because she does not have the passive skills of [Sword Mastery lv12]. It is impossible to do sword-like weapons that move with one's heart and the stab degree bonus.

In fact, if he didn't have this skill, Kitahara Hideji would have to retreat for 80% of the time, and honestly used a sashimi knife, but that would cause some people with abnormal tongues to taste the metal taste, then he would be embarrassed to sell it for 7,998 yen for a small portion. NS.

He slaughtered guests a little bit better, but he still had morals and tried his best to be value for money.

After Haruna grinds the wasabi, she raises the whetstone from the side from time to time, letting Hideji Kitahara rub the blade of the ice blade smoothly to ensure that the ice blade is sharp enough. At the same time, she puts the frozen craft plates on the perilla leaves. And the radish paper, with carved flowers, is convenient for Kitahara show.

The two of them did not cooperate once or twice. They cooperated with each other, and in a blink of an eye, four tuna sashimi were placed in front of An Yun's family, and Kitahara Hideji pushed the bamboo cutting board to Haruna, and she did the rest of the work—— This dish sells fish meat, but don’t waste the remaining fish heads, fish bones and fish offal.

An Yun's family was dumbfounded. They had seen sashimi made on site, but they had never seen one using ice skates to cut them. They doubted any special skills-cooked fish and live fish are two different things. The former is tender and the latter has muscles. In fact, it is extremely tough and powerful. It is normal to cut with a metal knife, but it is a bit staggering to cut with a block of ice.

An Yun Gaozhi was young and felt that this was a lie, and asked directly: "Is this fish dead?"

He was relatively short, and he couldn't see the fast movements of Kitahara Xiuji from the kitchen counter. He felt that the fish hadn't struggled much. He suspected that it was a soft fish that had died a long time ago. He even beaten it beforehand to make the fish loose. It's all possible, otherwise how can ice cut raw fish so smoothly.

Hideji Kitahara was checking other customers' menus, and when he heard the sound, he raised his head and smiled at him: "It's a live fish, you can taste it."

Ice skates are also knives. Don't talk about cutting fish with this ice skate. He has the confidence to chop off the head. Is it a joke to be a top professional swordsman?

He didn't want to worry about the guests with Mao's children. He explained this sentence and it was over. Chuncai was raising a knife to separate the remaining parts of the tuna. Hearing An Yun's high voice, although his expression did not change, his heart was a little unhappy.

In her mind, there are three people who are particularly important, and no one can challenge her in front of her. The first is her mother, the second is her little turnip eldest sister, and the third is Xiuji Kitahara.

Her mother gave her life and has been taking care of her very tenderly. But when her mother passed away, her eldest sister took over the responsibility of her mother. Although she was not tender, she took care of her with great care. She was very grateful to these two people.

After Kitahara Xiuji came, he was very considerate and gentle towards her like a big brother, and taught her cooking skills carefully, doing his utmost, and didn't worry about the church apprentice starving to death the master.

She hadn't said it, but she admired the popularity of Kitahara Hideji in her heart. She regarded Kitahara Hideji as a half-master. She had an extraordinary position in her heart. Even if you doubt Fukuzawa Naotaka, you can't doubt Kitahara Hideji— -She has no affection for her father, and always feels that her father has given her such a good mother to her, and even has been in contact with Kitahara Xiuji for a long time, feeling that Kitahara Xiuji is about to lose Fukuzawa Naotaka.

She thinks that Hideji Kitahara is what makes him a good father and husband. The eldest sister will be happy if he marries him.

She glanced at An Yun Gaozhi calmly, turned a roulette wheel directly, raised the sink, and put the fish on the chopping board into the water, quietly saying: "Fishes are alive."

The sink is made of tempered glass. It is not completely transparent but it can barely see things. The An Yun family watched all over and found that the tuna was swimming slowly in the water without feeling, with complete heads and tails. But the flesh on his body was gone, only fish bones wrapped in a thin film were exposed, which was shocking at first glance.

An Yun Gaozhi immediately held his breath, and An Yun Ruizi reprimanded him with a little embarrassment: "Gao Zhi, you can't doubt others casually."

She tasted the dishes that accompany the wine first, and then looked at this "bone fish". She was also a little convinced. She felt that the food in this restaurant was expensive, but it made sense. After cutting the sashimi, the fish She has heard of things that she can swim but has never seen before. It feels that they are usually performed by professional sashimi masters. I really didn't expect to see it in such a small shop.

Kitahara Xiuji smiled at An Yun Ruizi and said that he didn't care, and patted Haruna's shoulder lightly, beckoning her to fish out the fish and give it a happy life. Although this is no different from killing a live chicken, he felt that it was cut. It would be too much to force this fish to swim.

Haruna glanced at An Yun Gaozhi again, and then shook the sink again, and then fished out the fish for final processing.

An Yunying is already savoring the sashimi without taking care of her son.

The white dish on the shallow bottom is very beautiful, and the lotus flower carved with white radish is also alive, but they are not as good as the sashimi inside-the deep red fish has white fat stripes like marbles on it, slightly curled, piece by piece. When stacked together, they suddenly looked as beautiful as rose clusters.

There are also many methods for sashimi. For example, some schools will first give a knife to the head and tail of the live fish, and then let the fish continue to swim until the fish's blood runs out, so that the sliced ​​sashimi is as white as jade and faintly transparent; The other is the one in front of you, cutting live fish with an iced knife, allowing the fish's muscles to contract rapidly when it is cold, and finally making the sashimi smooth as a mirror, firm and elastic.

He is accustomed to eat five slices directly, and then dip it in wasabi or soy sauce when he feels a little greasy. However, he puts a slice of tuna sashimi in front of him and puts it in his mouth. There is a feeling of melting in the mouth.

Very complex taste, flexibility and silky combination, the umami taste of the ingredients is not destroyed at all, but sublimated-he expresses incompetence, only feels a kind of extremely pure beauty, no wonder he needs a knife made of ice For cutting, if you use an ordinary fish knife, I am afraid that this pure feeling will be slightly discounted-it is a crime and absolutely inexcusable!

Moreover, it is so powerful that it cuts completely against the texture of the fish’s muscles, as if knowing the structure of the fish itself. Maybe tens of thousands of fish have already been sliced-elasticity comes from the instinctive contraction of the fish, but the fish The muscle fibers have been cut into small pieces, so that they will melt on the tip of the tongue with a little chewing.

In general, it's delicious! Superb!

He didn't care about his wife and children. He killed a plate first, and he completely forgot to drink the good pairing for a while. The wine was thrown aside and didn't move, even the soy sauce and wasabi.

He was very afraid of destroying this pure beauty from nature, and after eating a plate, he recovered. A sense of joy quietly rose in his heart, and he almost had the urge to cry-such a chef nestled in this In the small shop, he was really wronged for him.

If this kind of cooking technique is used to accompany bad wine, it would be unfair to God!

He gently wiped the corners of his mouth with a napkin, and asked with a sigh, "Is this tuna?"

Tuna is a common marine fish, which belongs to a large number of economic fish species that are caught in large quantities. He has eaten many times, but he has never eaten such a clean and pure one. At this time, I can't believe it-Hideji Kitahara now says that this is the Arctic Ocean. He can also believe in the ultra-rare fish produced.

Kitahara Hideji was putting him steaming fish bone soup and fish liver, thinking that he was asking the place of production, and smiled: "This is cold tuna, which is suitable for winter consumption."

He sold this fish for a high price of more than 30,000 yen (the cost was more than 5,000 yen). The black heart was horrifying, so he was really dedicated. The remaining fish bones made the spring vegetables soup, and the fish liver and fish maw were made. The fish liver is boiled, these are considered as gifts, so no extra money will be charged. With this fish alone, today the Fuze family is supported by the An Yun family.

The tuna from the Pacific Ocean is a retrospective fish~www.readwn.com~ which regularly returns to the hometown to lay eggs. This is a good time for fishing. One group will go to Tokyo Bay. These autumns are the time of fat, commonly known as red tuna and white tuna; the other group will go to Kyushu, which has the most fat in winter and is suitable for winter fishing, commonly known as cold tuna.

Kitahara Xiuji helped An Yunying by the way to help him popularize science so that he would not be too heartbroken when he pays his pocket later-the ingredients in our shop are strictly selected, and cold tuna is best eaten in winter. If you don’t believe me, take a look at the marble pattern on the fish. , Fat is more fat and dense, the taste is smoother, not losing fat cattle, and cold tuna basically has no harmful parasites to the human body, especially suitable for sashimi, so this fish is really not expensive for you to sell for more than 30,000 yen.

In fact, it was not his credit for the food. He just made a list, and then Dongmei got up early in the morning to search around, but there is no need to tell the guests about this.

An Yunying nodded repeatedly while hearing aid, but finally touched the glass and took a sip of sake, sighing, "This is the best sashimi I have ever eaten, but it makes the wine more difficult to swallow."

He sighed again and again, meaning it was worthless for Kitahara Xiuji, but Kitahara Xiuji didn't understand what he meant, but raised his eyebrows, and his heart was unhappy.

It’s delicious, that’s okay. Sashimi is just sashimi. The sage couldn’t walk after eating it. It’s normal for you to eat well, but why did you mention wine again?

Aichi Prefecture is an industrial county dominated by textiles. It does not produce good rice, has serious pollution, and has poor water quality. It is not a good place for wine making.

There is no good wine here, and you think the wine from other places is inferior. Can you blame us for this?

But this is the father of his classmate at any rate, not a normal guest, and he has to give two points for his face.

He saw that An Yunying had spent almost 30,000 yen on the wine, so he took a sip and didn't want to move. After thinking about it, he said to Chuncai, "Chuncai, go to the backyard and get that."