They Gather Here

There is about 100g in each plate, which can be used to make a small tripe bun.

He nodded quietly to Hiratsuka outside the door.

The latter understood immediately, and after collecting the sample coupons, let the chefs flood into the classroom.

For a moment, there were admiration everywhere.

……

"It's so delicate."

"It's very hard to imagine that such a dish arrangement will appear in a high school club."

"What Chef Tsuji said may be true."

……

Everyone received his own plate and bread.

Luo Zhen gave a brief introduction: "I think everyone must have heard of the famous Florentine tripe bun. It is a must-eat snack when you go to Florence. This snack has a long history. Even the Italians themselves call it 'King of Street Food', hope you like it."

Shizuka Hiratsuka took over the conversation: "I have patronized most of the restaurants of the chefs, and they are all very delicious. You must be full of confidence in your taste, so please try to write down the ingredients and spices you have tasted on paper."

Everyone nodded in understanding, and the tasting session began.

When professionals judge a dish, the first thing they consider is not the color, aroma, and taste, but the concept of "quantity".

This is especially important in Western food.

Take the orthodox Italian cuisine, generally divided into pre-dinner wine (Aperitivo), appetizers (Antipasto), first course (Primo piatto), second course (Secondo piatto), side dishes (Co***no), Cheese (Formagio), dessert (Dolce) and after-dinner wine (Digestivo), the ratio of ingredients for each ring is relatively fixed in order to achieve nutritional balance.

Yoshinobu Tsuji picked up the fork first, stirred the tripe a little to determine the ratio of vegetables and meat, weighed the portion of the bread, and then nodded in satisfaction.

Just when he was about to smell the fragrance, he suddenly heard the sound of chewing.

He subconsciously turned his head to look, only to realize that his apprentice had already started eating.

I saw the bread was torn apart, the tripe wrapped in red sauce was stuffed inside, and a layer of green sauce was poured on it, the color was extremely attractive.

not to mention……

Baha, Baha, Baha...

(￣～￣) Chew!

This big brother eats too deliciously (loud), right?

Shame.

Yoshinobu Tsuji paced over slowly, tugged at the hem of Toshiyuki Karazawa's clothes, and scolded in a low voice: "You forgot, how did I teach you how to taste the dishes, let me follow the order!"

Tang Zejun's mouth was full: "Master, this is super delicious!"

"..."

"I didn't lie to you, it's really delicious, hehehe..."

What are you doing silly, hello?

Yoshinobu Tsuji looked around, and found that his colleagues looked at him strangely, and couldn't help but blush.

However, the apprentice has lost all the face, so there is no burden left.

Thinking of this, he decided to give up on himself, broke the bread with a balanced force, and then stuffed the well-stirred tripe into it. When the bread opened and closed and was slowly compacted, it seemed as if he could hear the grease overflowing. the sound of.

What a solid feel!

As a leader in street food, this kind of happiness belonging to ordinary people is very important.

As far as the "color" is concerned, whether it is the exquisiteness of the initial presentation or the plumpness of the finished Florentine tripe bun, it is quite successful, and it is a dish that can be put on the table.

Time to try it next.

Call ~

Subconsciously, Yoshinobu Tsuji took a deep breath, opened his mouth as wide as possible, and bit off a third of the tripe bun in one go.

The tip of the tongue is dancing!

The brain is shaking!

He felt that he was put into the cow's abomasum and was slowly digested by this dish.

The first to hit, of course, are the herbs and pecorino cheese.

Pecorino, one of Italy's most famous cheeses, is somewhat similar to Parmesan, but pecorino is made with sheep's milk.

The milky flavor of this cheese is very strong, combined with the sweet and sweet taste of vanilla, it is like an ice cream, with a small and fresh feeling.

Then there is tripe as the main ingredient.

The tripe has a rich and wrinkled surface with small protrusions. When it comes into contact with the soft tongue, it is like a massage X that is constantly stimulating, which is refreshing.

Moreover, because of the multi-lobed structure and charming small protrusions, the ability to retain juice is quite strong. The red sauce, green sauce, and broth melt in the mouth, forming a comprehensive delicacy that makes people want to stop.

Like Rozen said, the big four italian sauces - red sauce, green sauce, white sauce (unsalted butter), black sauce (squid ink) - don't work together, but have pecorino cheese and herbs as a base , and then blended with red pepper powder, it is completely different, and it becomes extremely soft in the mouth.

Beef tripe also has the toughness of money tripe. Although the chewiness is far less than that of grass tripe, it is very suitable for this dish.

The reason lies in the hidden pork face.

Pig jowls are considered the most valuable meat on pigs, and if they are strictly screened, only one or two pigs can be taken from each pig.

Because it grows on the pig's face, no matter what you do, you have to move it to the face, so the lean part is very fresh and tender. The most amazing thing is that it is thin and fat, and it is combined with the tripe, and it will not feel greasy. Good enough to explode.

Coupled with diced vegetables and vegetable puree, this dish is no longer a simple street food, it has even been raised to a higher level, and can be used as a C-place of many Italian meals.

Tripe, vegetables, pork cheek, spices...

Each flavor can be clearly tasted, but it is perfectly blended together without being abrupt.

All of these are wrapped in bread, forming a super delicious taste. Every bite, the juice slowly flows to the fingers, making people unable to help but suck desperately.

Yoshinobu Tsuji ate with enthusiasm.

When have you ever seen Chef Tsuji look like this?

Everyone was stunned. They looked at the tripe bag in their hands and pondered for half a second before letting go of their restraint.

hiss……

woohoo...

(￣～￣) Chew!

Only this kind of voice sounded in the home economics classroom, and it evolved into a noisy concerto.

Hiratsuka quietly twisted Luo Zhen, and said in a low voice: "You don't know how to put medicine in the cooking, do you? It's really rare for these chefs to disregard face."

Luo Zhen scratched his head: "Should...maybe...probably didn't take the medicine, after all, they are not beauties."

"..."

"..."

Jing Keai shielded her chest, and moved away from Luo Zhen at the speed of light, looking worried about being forced to take drugs.

Luo Zhen defended himself depressedly: "Teacher, you don't have to worry, beauties are indeed beauties, but given my age, I won't be so hungry...Pfft!"

Killing punch!

Before he finished speaking, his lower abdomen was hit hard, and his heels were lifted off the ground, only the toes of his toes stuck to the ground, almost spinning and flying out.

Jing Shuai patted the dust off his hands, looking relaxed as if he had just dealt with the pests.

"Boy," she said, "thanks to me."

"?" Luo Zhen was confused.

"I saved my strength. Otherwise, the punch just now could have amputated your limbs from the neck down, and at most it would have damaged your reproductive system now."

"???????"

"Humph--"

Jing Shuai raised his nose, Luo Zhen wanted to cry but had no tears.

While the teachers and students were playing tricks, all the masters who participated in the tasting meeting were already preparing to fill in the answer sheet of the [Taste Game].

Originally, they wanted to fool around, but after tasting such delicious tripe buns, they unconsciously became serious.

Yoshinobu Tsuji stood on tiptoe and glanced at Masaharu Yamamoto's answer.

Bread, pecorino cheese, fresh herbs, abomasum, pork cheek...

From this answer, it is not difficult to see that when most chefs analyze the recipes, their thinking is linear. They write from the order of the entrance, and then restore the seasonings and sauces, so as not to miss them.

But the chefs who participated in the tasting meeting are all masters. If you write this way, there should be many answers that agree, and then the winner-takes-all situation will not be realized.

Yoshinobu Tsuji was lost in thought.

Tang Zejunzhi leaned over quietly: "Master, we got the answer right."

￣□￣｜｜

Tsuji Yoshinobu's head was full of black lines, and he thought that for such a big brother, he would never have to answer the question with his apprentice.

He waved his hand, and said righteously: "Don't cheat, think for yourself!"

After speaking, he quietly took out his mobile phone and began to look up the types of Pecorino cheese, determined to write the answer in as much detail as possible, preferably marking the place of origin.

In front of delicious food, even apprentices are not necessary, cheating or something is simply a piece of cake.

Author's message:

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PS1:

Yesterday I saw someone say that red sauce and green sauce would be unimaginable together, mainly because the green sauce uses basil, which has a special and strong aroma.

I thought so too at one point, until I had a roast chicken meal in Tuscany, which is fine as long as it's paired properly.

This time I went to Xiamen and ate a magical local delicacy - sand tea noodles.

Its soup should be peanut butter and chili oil. I dare not even try this strange combination when eating hot pot, but it is delicious when made into noodles.