Shiji: My daughter is Erina

Yishihui's opponent, Wen Zhongyue, is a 23-year-old girl. Although she is not very tall, she has amazing momentum when cooking.

After all, she is from the Northeast, even if she is a girl, Wen Zhongyue has the audacity that does not belong to any male chef.

What made Chuuxue even more concerned was the background of this girl named Wen Zhongyue. According to the information in hand, Wen Zhongyue was the No. [-] person in charge of Lu Mingchun restaurant.

You know, Lu Mingchun restaurant can claim to be the number one restaurant in Northeast China, and in the culinary world, Chuuxue has naturally heard rumors about Lu Mingchun.

In the culinary world in the Northeast of Tianchao, there is the concept of "three springs, six floors, and seven restaurants", and Lu Mingchun is the one with the highest comprehensive strength among these sixteen restaurants. It is not an exaggeration to say that the name covers the Northeast.

And this girl named Wen Zhongyue, as a girl, and only 23 years old, can become Lu Mingchun's No. [-] chef. From this, one can judge how strong her strength is.

............

The theme of the confrontation between Wen Zhongyue and Yishihui is pickled food. Simply put, it is pickled food.

The ingredients that Yishihui chose were the saury placed in the ingredients area by the WGO Association. What he planned to cook was also a dish made from marinated saury.

But Wen Zhongyue used the ingredients she brought.

I saw that Zhongyue took out a lot of dry food from a sackcloth package,

There are ducks, strips of pork belly, and chicken....

It's just these ingredients, not ordinary ingredients...

...........

The duck, pork belly, and chicken in Wen Zhongyue's hands are all salty.

Fuxue himself didn't expect that this girl named Wen Zhongyue would actually use these pickled salty goods to have a cooking duel in the BLUE competition.

Sun-dried salty goods are also pickles, so Wen Zhongyue's practice is not considered a violation.

I saw that Zhongyue took out a sharp big chopping knife and quickly decomposed these dry salty goods

(Up to now, there are few cooking plots in this book, so at the end stage, I want to describe the food duel between Yuanyue and the Celestial Dynasty cooking team, and I also want to popularize the profound Chinese food culture by the way. At this point, it is already the end stage....It is estimated that it will be over in a few days. After the food halberd chapter is finished, the practical teaching chapter will begin...Because it is the Chinese New Year, there are many things, and the update time may be unstable. But I'll try to update it...).

Chapter 374 The True Essence of Donburi

Wen Zhongyue is a small girl who looks like a loli,

So, at this time, she looks a little cute and funny when she is holding a sharp big chopping knife,

However, the aura exuding from her body was quite astonishing.

Many people know that the salty goods that are generally pickled and dried are very hard. Even a male chef may not be able to chop them open with a single knife, but Wen Zhongyue's hand holding the chopping knife is like lightning. Generally~.

........

"Hey...."

Every time Wen Zhongyue wields the blade, she will make a clear and sweet cry, and within a few minutes, she has already chopped all the salty goods in her hands into small pieces.

As if frightened by her amazing aura, Yishihui has been staring at her curiously.

He knew the concept of salty food, but he couldn't figure it out. How could this girl, Wen Zhongyue, use so much salty food at one time? Wouldn't the taste be very confusing if all these ingredients were put together?

If he knew Chinese, Yisehui would definitely ask, but unfortunately, he couldn't understand the language, so he could only stare blankly.

..........

Time passed by every minute and every second, and soon, the 2-hour cooking time came to an end.

With the sound of a leisurely gong, the six cooks stopped their movements almost at the same time.

Under the guidance of the host, Xingping Chuangzhen and Shen Changhong were the first to start presenting the dishes.

.........

Soshin Xinghei was the one who presented the dishes first,

After he brought his carefully prepared dishes to the judges' seats, he introduced:

"This is a dish I prepared, called Japanese Teriyaki Chicken Rice Bowl..."

"Japanese Teriyaki Chicken Rice Bowl?"

When one of the judges heard the name, a look of discomfort appeared on his face.

He looked at Xingping and asked:

"As far as I know, the Japanese-style teriyaki chicken rice bowl dish is the most common and popular rice bowl dish in Japan. You know, this is the BLUE competition, and it is the scene of the final. Do you think you are confident enough to participate in the duel with your cooking?"

Hearing what the judges said, Xing Ping Chuangzhen grinned and said:

"I think that since the theme is donburi, you can make any kind of donburi dishes. The essence of donburi is to return to simplicity. It is a dish suitable for the public, so even if I participate in the BLUE competition, I also hope that the dishes I developed Being able to walk on the dining table of ordinary people's homes..."

What Xinghei Soma said, Nagiri Nakiri agrees very much,

She glanced at Xingping appreciatively, and then Zhu Yan said softly:

"Having this knowledge at least shows that, as a chef, you are very qualified."

"Donburi dishes, although simple, are very practical. Even on the field of competition, rice bowl dishes should never violate its essence."

"Being able to go on a large table and enter the dining table of thousands of families, this is the idea that the rice bowl should express."

"The soul of the Japanese-style teriyaki chicken rice bowl lies in the processing of the chicken and the preparation of the teriyaki sauce... How to make it blend with the rice is a key issue for the cook."

"The aroma of your dish is very charming. You must have steamed it in a pot for a while before serving it out!"

Hearing what Nakiri Magi said, Yukihira Soma nodded.

"Yes, using the high temperature generated during steaming can help the rice bowl's topping juice penetrate into the rice better, thus creating a form where the rice bowl and toppings are integrated."

"I always believe that the deliciousness of donburi should be hidden in a bowl, and the perfect combination of toppings and rice is the best donburi dish."

"And the most important thing is that when a rice bowl is steamed, the aroma will continue to return in the pot... This is also beneficial to make the aroma of the dish more intense...."

............

Xing Ping Chuangzhen has been busy in the restaurant at home since he was a child. He can say that he is familiar with street food such as donburi.

It is precisely because he has understood the essence of rice bowl cooking since he was a child, so Xinghei pays more attention to the perfect fusion of toppings and rice in this dish.

As for the method of steaming the cooked rice bowl, it involves another concept of cooking.

And this concept is what Xingping learned from Fubuki.

After listening to Fubuki's lecture, Xing Ping Chuang really felt that rice bowl dishes are also very suitable for re-cooking, especially the concentrated use of aroma, which can really enhance the charm of rice bowl dishes.

.........

Nagiri Nakiri thinks that the dish made by Xinghei Chuangzhen is not particularly brilliant, but in terms of details, Xinghei has a good grasp of the details, especially the concept of returning to the pot, which adds a few points to the overall score of the dish , It is precisely because this dish is not cumbersome to make, it is very suitable for home cooking and the operation of small restaurants.

0 ･･･････････････････････････････

However, how many points this dish can get depends on whether its taste is unique or not.

Nagiri Nakiri picked up the spoon, picked up the rice mixed with thick red teriyaki sauce on the plate, and then put it into his mouth.

Close your eyes, savor the delicacy in your mouth carefully,

Nakiri Managi's beautiful eyes suddenly lit up.

"This taste is... ginger cola?"

"It seems that you have put a lot of thought into cooking the teriyaki sauce..."

 …  

.............

As the chief executive officer of WGO, and the owner of God's Tongue who has honed to great success, in the eyes of Nakiri Magi, there is no secret at all for any delicacy.

So just one bite, Nakiri Magi has already seen through the rice bowl dish made by Yukihira Soma.

The biggest highlight of this Japanese-style teriyaki chicken rice bowl is the teriyaki sauce mixed with cola sauce.

Generally speaking, the taste of teriyaki sauce is sweet and salty...so any dish made with teriyaki sauce as the main ingredient is also sweet and salty.

But Xingping Chuangzhen's creativity and thinking this time can be said to be unconstrained.

He actually used ginger cola as the base, and combined it with teriyaki sauce,

In this way, the taste of the teriyaki sauce has completely changed into another taste.

(About the duel between the Tianchao team and the Yuanyue team, I am not talking about it. From a practical point of view, the taste of the Tianchao cuisine is definitely the best in the world... So in this duel, I will also focus on the charm of the Tianchao cuisine Show it, from high-end hall-level dishes to street snacks hidden in the folk, and many ancient Chinese cooking methods, I want to add it. Some people may not like to watch cooking, but I still want to be in the restaurant. The end of the halberd depicts some Chinese dishes that I understand...No surprises, the story of eating halberds should be over in 2-3 days, and then the actual teaching will start directly. Of course, if it is slow, it will be delayed by at most two days, and finally Bless all book friends, happy new year...) and.

Chapter 375 Xinghei's Cooking

Many people think that cola is just a drink. In fact, cola is often used for cooking in the modern cooking world.

There are countless cola-based braised dishes, such as cola chicken wings and cola ribs.

The concept of ginger cola is also a novel approach that has just emerged in recent years.

Ginger cola is a flavored soup that mimics ginger brown sugar.

Its biggest charm lies in its rich health benefits and unique taste.

The taste of Ginger Cola is sweet and spicy, not dry and not astringent. Drinking it can increase the body's calories, and it also has the effects of warming the stomach, preventing cold and eliminating phlegm....

With the use of ginger cola, the taste of the teriyaki sauce can be said to have a very obvious "one-eight-seven" change. When Xinghei Chuangzhen entered this dish, Nakiri Magi clearly felt a faint tingle on the tip of his tongue. The spicy taste is stimulating my taste nerves, and the different tastes of sweet and spicy are fused in the mouth, as if even the instinct of appetite has been aroused.

..........

Savoring the delicacy in his mouth, Nakiri Mannagi's face suddenly changed.

"No, this is not just a simple ginger cola... the ginger in the recipe is grated ginger?"

"Grated ginger?"

Hearing what Nakiri Magi said, the four judges sitting beside her also hurriedly looked at the red teriyaki sauce on the dish,

I saw that there should be a lot of black and red small pieces mixed in the built-in of the teriyaki sauce that should have been a yard of crystal red.

Seeing this, a judge said:

"Master Nakiri, these things should be ground ginger without a doubt."