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Even a bowl of rice porridge for 100 yen is not a black heart! Elsewhere, it is very difficult to drink such high-quality rice.

Even in Japan, there are some restaurants that import Wuchang rice.

But...the rice produced in Anjia Town can't be guaranteed. At most, it is the ordinary Daoxiang No. 2 produced in Wuchang County. It is really genuine, but it is not produced in the most core area. Amazing rice!

Chapter 169 Compete, I will choose who is stronger

After closing.

Xiao Lin Gendan suddenly became a little coy and said: "Hey, manager Sang, is that matter...is it about to start?" "What is it?" Liu Xing was still immersed in the aftertaste of money.

The money to buy ingredients in the morning is almost 13 yen.

Breakfast uses only a small amount of relatively low-value ingredients.

The meat that is really valuable is rarely used.

It can be said that the cost of ingredients for Tiantian Cuisine has even been paid back at breakfast.

The more lucrative lunch and dinner business will be purely profitable. How can Liu Xing not feel very moved.

"That's right, can you try that peeing beef ball?" Kobayashi Ryodan said.

"This, of course!" Liu Xing said seriously, "However, this dish requires a lot of physical strength, and if you are not strong enough, you can't make qualified meatballs.

Hearing that this dish requires a lot of physical strength, in an instant, Tansho, Hojo, Kobayashi and others all showed concern.

"Physical strength?" Tian Suohui's affectionate salted fish, looking at her figure, knew that her physical strength was not too strong.

Of course, the strength of the arm is not as weak as imagined.

"Physical strength? Hojo showed a look of eagerness. This is her strong point. Since childhood, in the sports meeting, (except for table tennis, Tiansuohui table tennis ball system Togetsu) are all in the Riba Stadium.

Even in Yuanyue, playing standing ball and other activities, Hojo is also a legendary Yayi master. An athlete who has been delayed by cooking, if... she was not trained as a chef since she was a child, maybe, with her body Even if you are selected as a professional athlete, you can also shine on the sports field.

"Physical strength! Although --- I don't want to emphasize, but weightlifting can lift 150 kilograms! In terms of running endurance, marathon is very easy... -." Kobayashi Rindou said.

"Obviously I made it first, so I should be allowed to try the new recipe.

"Miyoko Kitajo is a little dissatisfied.

"No, no, Hojo.... Junior! In terms of cooking skills, you are still far behind. In order to avoid wasting the ingredients that Liu Sang spent so much money on, let me come to Kobayashi Gendan first. I am very confident. express.

"However, the store manager said that this dish requires physical strength, not cooking.

After the trial production, it will become a new dish in the store. As Yuanyue Shijie, and you, Kobayashi-senpai who graduated in more than a year, it is unlikely that Liu Sang will make peeing beef balls for a long time in the future, right?" Kitajo Miyoko Said, "Poor me is different. I lost the food halberd. So, in the next three years, I will be Liu Sang as a cow and a horse, and let him be driven. So, before I came to Hojo He regarded losing the food halberd as a shame, but now he regards losing the food halberd as an advantage.

This guy is always so fickle.

"That sounds a bit weird.

I suspect driving, but I can't find Yazi who has no evidence. "Tian Suohui has learned to complain.".-...Everyone is very active!" Liu Xing said, so, who should be in charge of this dish Where's the chef? Why don't you compare and see who is better? I'll choose who.

In the movie "God of Cookery", Stephen Chou also let the double-knife turkey use amazing physical strength to continuously beat the beef with a blunt instrument to make a meat paste.

Therefore, strength and physical strength are the main points of this dish. Without physical strength and continuous beating, it is impossible to make beef balls with such a special taste.

What is hammered is completely different from what is chopped with a knife.

For the chopped meat, since the meat fiber is cut off, the chewiness will be damaged.

Only, the pissing beef balls made by continuous beating with a blunt instrument are not only meat paste K, but the long muscle fibers of the cow have not been cut, and the taste will be completely different from the minced beef balls if the long muscle fibers are maintained.

Simply put, chopped meatballs save time and effort, and are easier to make. However, the taste of the meatballs produced is often better.

However, it is not Yuanyue's teaching content to beat the meat into a meat paste.

It can be said that Yuanyue has never taught the method of handling food ingredients by using a blunt object to beat meat into a puree. After all, there is --- a bit rude!

But pounding meat, everyone still understands.

Western food also has a tool such as a meat hammer, but...the meat hammer is not used to beat the meat, but to beat the meat to loosen the meat.

When the meat is loosened, it is easier to cook to achieve a tender and juicy texture.

It's also easier to pickle.

But the hand-made meatball method similar to Chinese cuisine is almost unheard of in Western cuisine.

Most of the minced meat in Western cuisine is basically chopped and twisted with a knife or machine.

The same is true for Japanese cuisine, although I have learned a lot about Chinese cuisine.

But the words are mainly some common and famous dishes.

And some lesser-known dishes and very niche cooking techniques have never been learned by Japanese cooks.

After all, Chinese cuisine is too profound, and there are special niches in countless places, and there is no nationally famous cuisine.

Many niche cooking and cooking techniques do not mean that they are not good, but because of various reasons (as long as the production is difficult or kept secret), the reputation is not so great.

For example, hand-made beef is good even if you have eaten it, but it may not be such a famous dish.

The main reason is... this dish was kept secret in ancient times, but in modern times it is too tiring, and there are relatively few people who cook it.

"How about rock-paper-scissors!" Tian Suohui suggested.