They Gather Here

As the sea cools, the fish will plump up their oils to keep them warm, so mackerel at this time will be juicier and fatter.

Autumn mackerel can be cooked in a variety of ways -

Pickled, rice bran-marinated mackerel using miso and sake lees (sake lees), salt-grilled mackerel cut in half from the middle, sliced ​​red mackerel grilled with an air torch, breaded in flour and deep-fried to make deep-fried mackerel……

Because of the season, the fish is fresh enough, so how to cook it is delicious.

However, what Ha Shanliang chose was the simplest and most difficult sashimi.

I saw the snow-white fish sashimi spread on pieces of green fragrant leaves, so that the fragrant leaves formed an isolation zone, separating the white ceramic plate from the sashimi on the plate.

But there are not only fragrant leaves on the plate, there are also grains of spices——

The outer skin is rough, with small protrusions at one end.

Allspice, unmistakable.

This is a spice produced in South America. After drying, it will produce a mixed aroma similar to cinnamon, cloves and nutmeg. It is mostly used for flavoring and seasoning fish and meat dishes.

At this time, the allspice was exploding like a gas bomb, emitting fragrance continuously.

Luo Zhen nodded secretly: "Excellent."

Hearing what he said, Jun Xijian was more excited than Ryo Hayama, and introduced frantically: "There are more than 20 chemical components in the volatile oil of allspice, mainly methyl eugenol, eugenol, myrcene, eucalyptol, α-Terpineol, trans-caryophyllene, it is the presence of these substances that makes allspice the darling of the condiment industry."

This person is too professional, right?

Hearing what she said, for some reason, Luo Zhen thought of the anecdote about allspice.

It is said that Napoleon's army had a tradition of putting allspice in riding boots, because eugenol has the ability to inhibit the growth of fungi, and proper stimulation can make cold feet feel more comfortable.

In other words, this thing can prevent jio gas.

The question is, will Napoleon's army continue to use it as spice after the comfort is over?

The picture was so beautiful that Luo Zhen couldn't imagine it, but he still couldn't help chuckling.

Xi Jianrun blushed: "Yes... I'm sorry, I got a little carried away when I talked about spices."

Ye Shanliang felt ashamed, tried his best to put on a stern posture, and put the food on the table.

He said, "Enjoy—"

Luo Zhen nodded, looked closely, and found that there was a small dish of seasoning sauce on the plate, so he dipped some on his tongue with chopsticks.

Mirin, light soy sauce, raw sake...

This is an all-purpose sauce base that can be used in all Japanese ingredients, it is not special.

Luo Zhen couldn't figure out the secrets contained in the cuisine just by looking at it, so he lowered his chopsticks, picked up a thin slice of freshwater fish sashimi, dipped it in some sauce and put it in his mouth.

It melts in your mouth!

Allspice brings out the deliciousness of the sashimi.

The sashimi is chilled, but the sauce is kept warm, and the hot and cold alternately on the tip of the tongue, making Luo Zhen feel as if he is on the warm sunny beach in autumn.

Suddenly, a spicy smell rushed to the nose.

The strong taste seems to make people see the scene of a fish jumping up.

It's so graphic.

Luo Zhen swallowed the sashimi and said after a while: "The use of wasabi can be called the 'finishing touch'."

Compared with wasabi, wasabi not only has a pungent pungent smell, but also has a fresh aroma. Adding a little bit when eating sashimi can greatly improve the umami taste of the fish.

Erina took a closer look and found some faint green powder, which should be wasabi rubbed on, which was easily overlooked.

She said "I can try it too", then picked up the chopsticks, picked up one and put it in her mouth.

tasty!

The spice used in autumn mackerel sashimi is actually only allspice, but it fits perfectly with the dish.

This kind of "simplification" can reflect the chef's absolute confidence.

"You are indeed a candidate for the top ten." Erina nodded, "Even if you don't mention the use of spices, you are also very skilled in handling sashimi. The steps of bloodletting, peeling and slicing are all done in one go, and the combination of chilled fish fillets and hot sauce It also shows ingenuity."

Saying that, she put down her chopsticks.

This move made Ye Shanliang frown again.

"Not tasty?" he asked.

"It's okay, I like it very much." Erina replied.

"Then why did you only eat one slice?"

"I'm going to wait for Xiaozhen to cook...well...it seems a bit exaggerated to say that, the official statement should be, 'People's appetite is limited, I have to taste two dishes before deciding which one to eat more' ,Yes, it is like that."

It can piss me off!

￣□￣｜｜

Ye Shanliang's forehead was covered with black lines.

Eri this guy...

Luo Zhen winked at the girl, signaling her not to make unnecessary provocations, then pushed open the door of the lounge, and moved her wrists and ankles.

A group of people followed in.

There is nothing to hide.

He looked around and found that besides fresh mackerel, there were also crucian carp and saury, so he decided to make a full version of crucian carp soup.

The first step, as always, is handling the fish.

It is still a three-knife style, two of which scrape the scales, and one knife cuts open the stomach and takes out the internal organs.

This hand had already been shown in front of Chitanda, and Erina knew Luo Zhen's level, so the two girls were not very surprised, but Jun Shiomi and Ryo Hayama were so stunned that they couldn't close their mouths.

Putting the fish aside, Luo Zhen took the white radish and ham, as for seasonings and spices, they were on the stove.

He cleaned the casserole slightly, filled it with clean water, and put it on the stove to burn first.

The next step is to deal with the side dishes——

Ginger, radish, scallion white, ham shredded, scallion green cut into sections.

Afterwards, he turned on another stove, set up a frying pan, poured oil into the frying pan, and fried the crucian carp until golden. Then, with a wave of the spatula, the whole crucian carp was thrown into the boiling casserole.

Salt, sugar, vinegar, light sauce...

Amomum, dill, smilax, chili, pepper...

Seasonings and spices are thrown lightly into the casserole.

After waiting for a while, Luo Zhen put shredded radish and shredded ham into the pot and closed the lid: "It is estimated that there are still 20 minutes to finish."

"Isn't this just a crucian carp soup?" Ye Shanliang asked.

"I can say the same thing, isn't what you did just a sashimi?"

"Well……"

"Just showing off a little bit, there is no need to crush you with special skills."

This guy is more annoying than Erina!

￣□￣｜｜

Once again, Ye Shanliang had black lines all over his head and stopped talking.

For cooking, 20 minutes is not a long time, it can even be said to be "fleeting".

Luo Zhen turned off the fire of the stove, turned around and spread a bamboo mat on the table, then wrapped the two ears of the casserole with heat-resistant gloves, and put it on the stage.

He lifted the lid: "Try it~"

Like the crucian carp soup I made last time, the air was smoky.

What changed was the soup, which should have been like white snow, but now it was extremely clear.

During the heating process of fish meat, it is often accompanied by the dissolution of some fat, sarcoplasmic protein, and elastin, and also produces gelatin leaching substances formed by heat-soluble collagen, which stably and evenly disperse tiny fine particles in water. , forming an oil-in-water emulsion.

Therefore, if a fish soup is not as thick and white as milk, it often means that it is not cooked enough.

If Luo Zhen is a Michelin-starred professional chef, there is no reason why he does not know this kind of common sense.

With this kind of doubt, Ye Shanliang came over.

Then, he took a breath and suddenly realized: "It turns out that it is the shredded white carrots that have been boiled transparently, making the soup crystal clear."

Erina bit her thumb on the side, her teeth rubbed against her nails, and there was a hint of excitement in her eyes——

Xiaozhen is really moving!

However, the soup in front of her was so pure that she couldn't bear to destroy it.

But smelling the thick fragrance that swept out layer by layer, the girl couldn't help but swallow her saliva, and moved her index finger wildly.

Luo Zhen was so familiar with this girl, he couldn't help chuckling.

Erina blushed: "Don't laugh!"

Luo Zhen shrugged indifferently: "Eri, I have undergone strict training, and I will never laugh unless I can't help it."

"!@#￥%..."

"~o(*￣︶￣*)o~"

This product is too bad!

The girl clenched her silver teeth, desperately suppressing the rising anger.

However, this becomes flirting in the eyes of others.

It is really uncomfortable to be fed a mouthful of dog food before the fish is eaten.

Chitanda, in particular, poked and poked dissatisfiedly: "Senior, it's almost enough, let's make a quick decision, shall we?"

Luo Zhen coughed awkwardly: "You are right."

Then, he turned around and went back to the stove to fetch a few scallions that had just been chopped, and sprinkled them on the fish.

You're done!