The spicy teacher of the halberd

Dozens of mobile hobs were pushed out, and cooking utensils were readily available.

The competition between the outstanding graduates of Yuanyue seems to have nothing to do with themselves. Chang Wei made up his mind to eat and drink, but he heard an unquestionable voice.

“Chang Xiaozi is also one of the top young chefs in Huaxia,” the chief marshal’s gaze turned to Chang Wei, who was about to slip away, “Now he is the youngest special lecturer of Yuanyue Academy, so let’s also participate.” ”

Chang Wei was like a mang, pulling words of hatred like this, making the eyes around him look at him even more pressing.

“A young chef from Huaxia,” Shinomiya Kojiro held up his glasses, “interesting.” ”

“It seems to be a little younger than us.” Fuyumi Mizuhara kept her face paralyzed.

Hinata didn’t speak, she looked at Changwei from a distance, with an unpredictable smile on her face.

“The commander-in-chief thinks very highly of that young man.” Dojima Silver turned his head to look at Xue Chexian Zuoemon, “It seems that he is a hidden Huaxia master, not to be underestimated.” ”

The chief marshal smiled mysteriously, but did not deny Dojima Gin’s words. Seeing this, Dojima Silver smiled even more.

“I’m really interested.” He stared at Chang Wei’s back and chanted, “Chef of Huaxia, I remember Joichiro…”

Chang Wei did not know that he had been put on the cusp, and at this moment he was receiving blessings from the girls.

“It’s a big responsibility.” Alice patted Chang Wei’s shoulder and smiled.

“Deep sympathy.” Erina patted Changwei’s shoulder and smiled.

“Behave well.” The little secretary patted Chang Wei’s shoulder and smiled.

“Come on, brother.” Short and out of reach, little Loli simply hugged Chang Wei’s waist.

Or his own little loli is intimate, Chang Wei tearfully hugged the little loli, and strongly condemned the three gloating girls.

However, the ingredients are real bream, and the chief marshal is indeed a big deal.

The cherry blossom among the flowers is king, and the sea bream among the fish is honored. Neon sea bream has a long history, and people may have been eating sea bream in large quantities as early as the Jomon and Yayoi periods.

After the Edo period, eating sea bream became very popular, and there is a saying in the Haibun collection “Quail clothes”, “Hana is cherry blossom, man is samurai, pillar is cypress, fish is sea bream.”

If only one fish can represent the noble temperament of traditional fish sang, it must be sea bream, quiet and distant, fresh and idyllic, simply elegant to death.

True sea bream, which inhabit the open sea in winter, swim back offshore, and they gather in bays such as the Seto Inland Sea and Izu, and begin to eat in large quantities for breeding, and in the spring when the cherry blossoms are in full bloom, they are most oily and have a delicate body like cherry blossoms.

The real sea bream caught at this time is called “cherry bream” or “Hanami bream”.

After the end of the season, the weak sea bream gradually become fleshy after a full summer of rest, and they are ready to swim out of the bay in groups to winter south.

The true sea bream caught at this time is called “red leaf bream”.

Looking at the flower-like school of sea bream on this iceberg, there is no doubt that it should be cherry bream.

In Western food, real sea bream is also widely used, and there are many real sea bream fried with olive oil and lemon juice and served with risotto.

In the Chinese food that Changwei is familiar with, if the king of freshwater fish is the white sturgeon, then the real sea bream is undoubtedly the king of saltwater fish.

Since ancient times, the Chinese people have regarded real sea bream as a high-quality seafood delicacy, and because it has the name of jiaji fish, people also try to add a dish to the wine banquet every festival or wedding event: jiaji fish, which is a symbol of auspiciousness.

There are various ways to eat real seabream, such as steaming, stewing, and braised seabream, and it is a common cooking ingredient.

While speaking, Shinomiya Kojiro and they had already begun to select real bream, but Chang Wei was still standing in place, unmoved.

Erina’s anger: “The freshest ingredients are going to be robbed!” ”

The so-called concern is chaos, in fact, looking at the seabream on the iceberg, each is the best cherry bream. Chang Wei didn’t move, just thinking about the presentation of the cuisine.

Because compared to the raw cuts in Japanese food, the fragrant pan-fried rice with risotto in Western food, there are too many ways to cook real sea bream in Chinese food.

Feeling the blessing of cold wisdom, Chang Wei closed his eyes and meditated. The four major cuisines of Chinese cuisine all have their own means of cooking real sea bream, and each has its own characteristics, which is difficult to say.

However, he suddenly felt that he had an epiphany, why not take advantage of the advantages of Chinese cuisine with many cooking methods to the extreme.

He found the waiter next to him and whispered a few words to him, and the waiter nodded and left. For a long time, everyone came back with four iron pots and placed them in front of Chang Wei.

“Four pots?”

Observing from a distance, Dojima Gin’s face was full of doubts, and he looked at the commander-in-chief, only to see an inscrutable smile.

The cooking universe opens, and all four meteorite characteristics operate. With the power of the star core, Chang Wei casually took a cherry bream and began to disembowew and remove the bones.

Cooking methods, which can be single-choice or multiple-choice.

All four major cuisines are on the same page, let you see the majesty of Chinese cuisine.