Dimensional Medicine King

The first step in making dough is to make the dough. The making process is not much different from ordinary dough, but it should be noted that flour is sticky, while buckwheat flour is not sticky, which is why Lansi needs The reason for adding flour when making soba noodles is that generally speaking, the higher the proportion of flour, the closer the taste is to ordinary noodles, while the taste of pure soba noodles is a bit subtle. Many people are not used to it for the first time, and it is closest to ordinary noodles. The ratio of taste is about 2:1 (buckwheat flour: all-purpose flour).

In addition to the proportion, adding eggs can also improve the taste to a certain extent, making the taste of soba noodles more springy.

After the dough was made, Lan Si also took out the kitchen knife.

In fact, if there are tools, Lan Si can directly press the dough into noodles at this time, but since there is no preparation, he has to rely on his own efforts.

The thickness of the noodle cake is determined by personal taste, but it should be noted that if it is too thin, it is easy to break when cooking, and if it is too thick, the middle of the cooked noodles will be raw, so this also requires personal attention.

The noodles, which can be held by one hand, are processed and covered on the chopping board like a tablecloth. This is to start folding them in the same direction. When the length of the other direction of the folding is less than the length of the kitchen knife, it will be fine. , followed by a look at the knife.

"Da~da~da~"

The hand that was in contact with the chopping board with the knife edge gave it a little force and lightly skimmed the noodles, and the noodles fell into a plate, and soon a large bowl of soba noodles was ready...

PS: I’m not very good at saying blessings, so use Jiageng to wish you all the best in the new year~

PS2: All the manuscripts will be released at once, but I’m afraid I won’t be able to wake up until the next night, and the rest of the updates may have to wait until night...

Chapter 32 Fugu Dishes (2/10)

Japanese-style soba noodles first appeared in the Kamakura period (1185~1333), but at the beginning it was not the "soba noodles" that are now known, but existed in the form of "buckwheat rice cakes", and then gradually extended to the current familiar soba noodles.

In the constant change, Japanese-style soba noodles have gradually become three major categories.

'Buckwheat cold noodles', 'buckwheat noodle soup' and 'juice soba noodles', and this time Lansi is preparing to make 'buckwheat cold noodles'.

The reason for this choice is because the other party ordered 'Tempura' and 'Flowfish Cuisine'.

Regarding tempura, Lansi intends to make vegetable tempura, so the taste will be a little lighter. After all, the core of the three dishes must be "fugu cuisine". It is easy to be completely covered up, so the other two dishes need to be matched with it.

Whether it is the thick soup of 'buckwheat noodle soup', or the dripping sauce of 'soba noodle soup' and soba noodles, it will affect people's taste to a certain extent, which is why many people are used to eating outside After cooking, I always feel that the food at home is a little bland.

It's not that the food at home is not as delicious as before, but because the tongue has long been used to the seasoning outside.

For this reason, Lansi simply chose buckwheat cold noodles.

Although Japanese-style soba cold noodles are also served with dipping sauce, they are relatively better than the other two.

The traditional dipping sauce is usually made by mixing chili oil, minced garlic, soy sauce, vinegar, salt, and water evenly. After all, buckwheat noodles themselves have no taste, but the flavor of chili oil is too 'prominent', so blue cheese It was removed from the sauce, and the sauce was made with soy sauce and vinegar as the main flavor, and some fried scallion oil. The taste of this sauce is sour, which is quite suitable for appetizers.

After the soba noodles are boiled quickly, put them in a bamboo basket and rinse with cold water. This will remove the mucus on the soba noodles, and the taste will be refreshing.

Lan Si also took advantage of the time to go to the water and started to deal with the puffer fish.

The first step of puffer fish is to decompose. After all, many parts of puffer fish are inedible, so they are usually rinsed with the tap when processing. After all, the toxins are mainly in the eyes, blood, ovaries, liver and other parts. Fish meat is non-toxic , Constantly flushing is to prevent fugu blood from contaminating the meat.

This is why eating fugu must go to a special place and hand it over to a special chef. Fugu cuisine is a dangerous cuisine, which is why there is an unspoken rule of fugu cuisine that the chef will usually take the initiative to eat first after serving the food. The mouth proves that there is no problem with the cooking.

Even though Lan Si could guarantee that his craftsmanship was fine, out of the chef's caution, he still put the decomposed puffer fish on two special plates, and the two large plates contained edible and inedible ones respectively. part

Parts that cannot be eaten include ———— stomach, liver, kidney, heart, spleen, gallbladder, eyeball, brain, ovary, gills.

And the edible parts are—————skin, meat, fins, mouth, trunk cartilage, white seeds (this is what you know).

A complete fugu dish is divided into multiple dishes, and different processing methods are prepared according to the different taste and special blues of each part.

The first is the skin. Generally speaking, in Japanese fugu cuisine, the skin and the meat are used to make sashimi. However, in Lansi’s opinion, the skin is also good for sashimi, but he prefers the cooking method in Chinese cuisine.

However, although Lan Si prefers domestic cooking methods, there is only one thing that he disagrees with.

In the traditional cuisine, the puffer fish skin is usually turned over and eaten directly. The reason for this is to prevent the thorns on the puffer fish skin from scratching the mouth, but in fact these small thorns are degenerated scales of the puffer fish, similar to bones Prickly matter, the effect of eating is similar to eating nails, but because it is very difficult to handle, some cheaper restaurants will not handle thorns, but turn them over and swallow them directly.

However, with the changes of the times, more and more businesses are now beginning to deal with the thorns on the fish skin, and this step is also the place where the chef's knife skills are most tested.

The simpler but time-consuming method is to use tweezers to clamp all the thorns off, but it takes a lot of time to do this for a piece of fish skin, which is naturally not what Lan Si chose.

Spread the peeled fish skin on the chopping board, hold the kitchen knife by the side while resting the middle finger of the right hand on the side of the blade.

No matter how hard the puffer fish spine is, it is not as hard as Lansi's body strengthened by ripples, and it is even more impossible to cut his skin. Lansi also uses this to sense the changes in the bone spurs and adjust the strength of the blade.

Although this method can only deal with the fish skin that is one finger wide at a time, it will not damage the integrity of the fish skin, and the efficiency is not low. middle.

Bin then puts the fish skin into a pot and cooks over high heat.

Generally speaking, only fish skin rich in collagen can be used to make fish skin jelly, and the skin of puffer fish happens to be among the ranks that can be made.

Take out the fish skin after cooking in a pot of water for five minutes on high heat. The fish skin has not been completely boiled at this time, and it still has a certain hardness when torn with chopsticks. Cut it into small pieces and continue to collect the juice at home. After the juice is finished, it starts to cool down directly. When the temperature is almost down, put the fish skin in it, pour another portion of soup on top and continue to refrigerate until it is completely solidified, then it will be declared.

After the processed puffer fish skin is puffer fish meat.

Fresh fugu meat looks very nice with a light white color. It should be noted that there must be no blood streaks in the fugu meat, because the blood of the fugu is poisonous.

The white fugu meat looks very beautiful, which also leads to two methods of making fugu sashimi, the first is thick cutting, and the other is thin cutting.

Among them, the thick cut can better appreciate the unique chewiness of the puffer fish itself, while the thin cut is more like an appreciation of art. Cut a piece of pork until it is as thin as a cicada's wing, crystal clear, and then placed in the shape of various animals and plants. Gorgeous, and Lansi's choice in this situation is naturally to have both.

Thick-cut fugu meat is used as the base, and then thinly-cut fugu meat is used for embellishment. Finally, the most famous neon shapes of Mount Fuji and cherry blossoms are presented.

After the sashimi is completed, the next thing Lan Si makes is the remaining four materials: torso cartilage, fins, mouth and white characters.

Among them, the mouth and trunk cartilage blues are intended to be used directly for stewing soup. Of course, needless to say, the relatively special ones are the fins and white fish of the puffer fish...

PS: I have to remind again that the ingredients like puffer fish must be eaten in special stores. Most of the recipes in the etiquette book can be copied if you are interested, but ingredients like puffer fish must be eaten!Never!Never!Go to a special store and let a special chef handle it!Remember!Remember!Remember!

Chapter 33 The Reality of Living as a Human (3/10)

Fugu cuisine is rare, but in fact it is not that expensive. If you don’t eat it every day, it doesn’t matter if you eat it once or twice a week with the income of ordinary people, but this is limited to ordinary fugu meat. Is much more expensive, good points start at least four figures.