They Gather Here

Unexpectedly, the decoration style here is also Japanese-style

The minimalist style gives people a fresh and natural sense of tranquility.

Most of the tableware and kitchen utensils are made of solid wood, and the cutting board is the most peculiar, with oak splicing, delicate handles and leather bracelets all symbolizing quality.

Luo Zhen now feels that he is living in a homestay.

"Okay, let me see it." Hiratsuka Shizu said.

"En." Luo Zhen nodded.

He stood in front of the stove.

Just now, when he saw the two dishes of lettuce salad and grilled willow fish, he had an idea——

Cold cuts of pork slices.

The purchased finished meals are often paired in this way, and in Neon and the United States, pork frozen food or salads are popular, dipped in different sauces to bring out different flavors.

However, after seeing the kitchen here, Luo Zhen had a different idea.

He decided to make a dish he had never tried before——

Pork Tenderloin Roll with Prunes.

Thinking of this, he opened the refrigerator to search for ingredients, and then arranged them one by one on the counter.

Officially begin!

Luo Zhen cut the Pleurotus eryngii into sections and the cheese into strips.

Then, lightly coat the pork tenderloin with some flour on one side, and put a green perilla leaf on the floured side, then spread the cheese and king oyster mushrooms, and roll up from one end.

Next comes prunes, pitted, patted with a knife into a cake shape, and cut into thick strips.

Prunes, this is the cooking ingredient decided after being influenced by the kitchen atmosphere.

Compared with plums as candied fruit, dried plums are more sour and moist, so it is more appropriate to call them ingredients.

In Nihong, prunes can be said to be a versatile ingredient, which can be eaten directly, or served with rice, or added to shochu for seasoning, or added to porridge to enhance the flavor.

This fetish-like existence is simply omnipotent.

After processing the prunes, Luo Zhen put the rolled pork tenderloin roll into the pan, turned on high heat, and waited for the joints to be fully cooked and combined to ensure that the tenderloin roll would not fall apart, and then changed sides.

The next step is the final step. Beef bone broth, fish sauce, water, prunes, and sugar are put into the pot, so that the ingredients can fully absorb the sauce, and cook thoroughly to collect the juice.

Plate it, done!

The pork tenderloin roll with dried plums is Luo Zhen's own creation, but there are also prototype references.

In French cuisine, there is a dry white stewed pork tenderloin with roasted prunes and creamy minced chicken filling.

That dish is more particular:

The tenderloin should be pork loin, which is marinated in the traditional French way, and the animal fat is removed, and then creamy minced chicken and prunes are rolled into it to replace the removed animal fat.

The difficulty is quite large, and it is difficult to complete in an ordinary kitchen.

Luo Zhen made a simplified version (I think).

He breathed a sigh of relief, brought the plate in front of Hiratsuka Shizuka, and said, "Teacher, try it, only eat one."

whispering sound--

I thought it was such a great dish!

Shizuka Hiratsuka seriously doubts that the dishes in front of him are not as good as the thick soup ramen of the Tianxia Yipin Main Store.

However, she still took a piece out of face and put it in her mouth.

In an instant, the wonderful taste bloomed.

This dish is cooked using three methods of frying, stewing and roasting. The meat is delicate but not overcooked. The light sour and refreshing taste of prunes neutralizes the heavy taste of the meat. Women who are on a diet can also enjoy it with confidence.

Every bite is smooth and blended, and the multi-layered aroma is even more memorable.

and……

"There is a faint smell of alcohol?" Hiratsuka Jing opened his eyes wide, "What is it?"

As expected of an alcoholic.

Obviously only about 20ml was added, but I tasted it.

"Chablis dry white." Luo Zhen replied, "I mixed a little wine into the beef bone soup, which is very common in French cuisine."

Indeed common.

However, such a perfect fusion is not common.

Hiratsuka Jing subconsciously stretched out her hand, wanting to hold another chopstick, but Luo Zhen slapped her hand away.

"Teacher, you can only eat one~" He smiled.

"What a pity." Hiratsuka Shizuka looked dissatisfied.

She is not at all stingy in praising the deliciousness and regretting not being able to eat it. She is the favorite type of diner among chefs.

Luo Zhen nodded in satisfaction, picked up the plate, returned to the Japanese room with six stacks in size, and served food to everyone.

The trio of Yukinoshita, Kato Megumi, and Eirashi Neighborhood Committee sat on one side, while Shinomiya Kaguya, Nakano Mayzuke, and Totsuka Ayaka sat on the other side. Obviously, the reason why the upper and lower seats are still empty is because they deliberately For that.

Moreover, they haven't picked up their chopsticks yet, and they seem to be waiting for everyone, which is quite polite.

Shizuka Hiratsuka did her part and took the upper seat.

However, she herself doesn't seem to care much about the number of seats.

Luo Zhen took the initiative to say: "Everyone get up the chopsticks first, I will serve you rice."

He dragged the rice cooker to his side, then moved his butt back, away from the table.

So crowded!

There is no way, eight people sit around a low table, it is impossible not to squeeze.

Seeing him trying hard to shrink in size, Ying Lili couldn't help but feel like laughing, and said, "Let me do it."

"Can you?" Luo Zhen asked.

"I'm the smallest."

"It does seem to be so."

Don't look there, hey!

Ying Lili gave Luo Zhen a hard look, stood up, bent over and exchanged positions with him.

At this moment, Nakano Wuyue's voice came: "What is this? It tastes super delicious!"

Ying Lili looked over reflexively, but she bumped into Luo Zhen's body in a way of "head bumping".

"hiss……"

"It hurts..."

Both of them squatted down, rubbing where they hit.

"sorry."

"No, it's my problem. I'm worried that Nakano will eat all the food."

Saying that, Ying Lili stretched out her hand and rubbed Luo Zhen's forehead as if checking.

"Doesn't it hurt?" she asked.

The answer, of course, is "super painful".

But according to the current situation, it is not allowed to tell the truth.

Luo Zhen turned his head abruptly, stood up straight to get rid of the hand, and said at the same time: "Hurry up if you want to change seats, the pork tenderloin roll with prunes is almost eaten up."

Ying Lili acted in a panic.

Author's message:

￥￥￥￥￥￥￥￥￥￥￥￥￥

PS1:

French pickling has gone through the steps of popular → unpopular → popular.

The reason why it has become popular recently is that American people are humanitarian, and most states do not let blood when slaughtering pigs. As you can imagine, the pork is so fishy and showy.

PS2:

Thanks to Tian Haiyue for the salted fish stab.

Thanks to the salted fish for the spicy noodles of the plane.

Thanks to ID.zero, Xia Chong Ye Ke Ke Bing, La Zhen Di Niu Pi, 731, Pseudo-Fake Love, Jun Zhi Xing, Crazy King Cu Chulainn, Flymachine, Time Is Vaguely, Walking With the Wind, The Strongest Trainer Pikachu, the bear carrying the sword, the end of the song, yourensan, and the blade of the string injury.

Thank you for your recommendation tickets and monthly tickets.

Many thanks!

PS3:

Yesterday's data: 46 monthly tickets, 35 blades, 688 rewards

Cumulative data: 76?Monthly pass, 760 blades, 4706?Reward (sensitive word)

Reward progress: 8/12

Today's data is not included.

PS4:

Chapter 21 is locked in and will be released tomorrow

Chapter 27 Luck, Confidence, and Gumbo Coleslaw

After the meal, the atmosphere in the Japanese room is still warm.