People are eating halberds, I am a chef in the dark cooking world!

Rinse the peeled puffer fish under the faucet, and Gao Shanwen picked up the cod liver on the side to change the knife.

The purpose of doing this is to allow the cod liver to be further cleaned to remove all the red blood.

However, Gao Shanwen did not let the blood be washed away like others, but took another bowl to collect the blood on the fish liver.

Under normal circumstances, if you want to wash all the blood of the puffer fish, you need to wash it with running water for at least three to 10 minutes.

The puffer fish used by Gao Shanwen is the most poisonous tiger puffer fish, and the washing time needs to be longer.

But when Gao Shanwen dealt with the puffer fish just now, he had already dealt with the puffer fish so cleanly that there was almost no trace of blood, and even if there was, it was only a little bit.

Therefore, Gao Shanwen only needs to rinse the puffer fish under running water for more than ten minutes to wash it clean.

While the running water was washing the puffer fish, Gao Shanwen took out another piece of pork belly with excellent quality and put it on the cutting board.

Cut the pork belly on the chopping board into thin and even slices and put them in a bowl for later use.

Originally, the meat quality of puffer fish is extremely delicious, and the tiger puffer fish used by Gao Shanwen is known as the king of puffer fish, the freshest of all fresh.

Under normal circumstances, according to Gao Shanwen's method, as long as the judges eat this dish, they will never be able to eat other dishes.

Because their sense of taste will be completely conquered by the taste of fugu.

But after considering the main course, there is also a dessert.

In order to prevent the dessert from being overwhelmed by the fugu, Takayama prepared to add pork belly to slightly reduce the freshness of the fugu, and at the same time enrich the texture and taste of the dish.

After preparing the pork belly, Gao Shanwen began to chop the onion and ginger to enhance the aroma and remove the fishy smell.

After putting the onion and ginger into the bowl, Gao Shanwen took out some garlic.

With garlic, the pork belly and puffer fish can release a better aroma, thus playing a more delicious role.

After Gao Shanwen finished all this, there was still some time before the blowfish was washed.

So Gao Shanwen scanned the entire venue to see what dishes other people were making.

His eyes scanned for a week.

Gao Shanwen found that apart from the fish and crab dishes he made, other restaurants made steaks, roast chicken, and barbecue...

It's completely Western food, no Chinese or Japanese food at all.

of course.

In Gao Shanwen's own Qingtian restaurant, except for Gao Shanwen, the rest of the people make Japanese cuisine.

As Gao Shanwen looked around, the fugu's liver was quickly rinsed.

Take the puffer fish liver out of the bowl, dry it with kitchen paper, put it on the chopping board and cut it into thin and even square slices with a kitchen knife.

After the thin slices are cut, the fugu meat on the side is also thoroughly rinsed.

Place the rinsed fugu meat on a cutting board.

I saw that the whole puffer fish meat is white jade color, and the whole looks like pure white and warm suet jade, it is white and red, and it looks very beautiful.

Only the fugu that has been washed like this can be considered as finished.

If the whole puffer fish is still bright red or dark red, it means that the puffer fish has not been washed completely, and there is still some toxicity left on it.

After all the preparations were thoroughly completed, Gao Shanwen directly turned on the flame of the stove to the maximum, and at the same time started the pot to boil water.

Looking at the steaming iron pot that was scorched by the flames, Gao Shanwen directly put the puffer fish skin into the pot for blanching.

Boil the puffer fish skin in an iron pot for more than ten seconds, Gao Shanwen fished it out, poured it into clean water and washed it carefully.

The purpose of this step is to thoroughly clean the mucus on the puffer fish skin, so as to prevent the small thorns on the puffer fish skin from pricking the mouth when eating.

After handling the puffer fish skin, Gao Shanwen turned the fire to the maximum again.

Looking at the steaming iron pan, Gao Shanwen directly poured vegetable oil into it to moisten the pan.

Hold the iron pot and slide it left and right twice to completely moisten the wall of the pot with oil, then pour out all the vegetable oil in the pot, and then pour rapeseed oil into it again.

Looking at the iron pan in hot oil, Gao Shanwen looked around and asked slowly.

"How long do you have?"

"I can finish this dish in no time."

As soon as Gao Shanwen's words fell, he saw that people in the restaurant had prepared the dishes and brought them to the judges, waiting for the judges' comments.

"Boss, give me another 10 minutes, I'll be fine soon!"

Hearing Fumi Takayama's inquiry, Wada Jiro said hastily.

The dish he cooks is crab dishes. Although it is very simple to handle, it takes a lot of time to cook.

So compared to other people, Wada Jiro's movements will be slower.

"hurry up."

"So many of us are waiting for one of you!"

Listening to Wada Jiro's answer, Fumiya Takayama frowned slightly, and reprimanded him while making his own dishes.

This is why Gao Shanwen doesn't like to expand his restaurant.

As long as the restaurant expands, Gao Shanwen will definitely be too busy alone, so he needs to recruit other people to help him.

But for Gao Shanwen, there are not many people who can help him, not even Mito Yumei who has been studying with him for two months!

After all, before Gao Shanwen crossed over, it was some Lin chefs who helped him.

From frugality to luxury is easy, from luxury to frugality.

After being assisted by Chef Lin and the others, and now letting Wada Jiro and the others help him, this made Gao Shanwen feel very uncomfortable, and he could not display his full strength as he wanted.

While Gao Shanwen continued to make hand-cooked dishes.

Mr. Miyamoto and Mr. Shigeru have finished their cooking at this moment, and Ms. Shimizu is only one step away.

Now as long as Wada Jiro and Takayama Wen make good food, they can let the judges taste it!

~~~~~~~~~~~~~

PY Two Friends Books

100 Gao Shanwen is going to poison everyone?

100 Gao Shanwen is going to poison everyone?

Seeing Takayama Fumi's clean and neat movements, Nakiri Senzaemon and others on the judging panel began to discuss.

And what they discussed.

It is the problem of Gao Shanwen's handling of ingredients!

"he……"

"Why does that guy use liver to make dishes?"

"Don't he know that the liver is the most poisonous place?"

Looking at the spare liver put aside, Iyo Yuto spoke first.

And what he said naturally echoed the aspirations of the customers.

Although the culinary skills of the customers present are not as good as professional chefs, they are also knowledgeable in terms of delicious food.

Haven't eaten pork, haven't they seen a pig run?

therefore.

Perhaps few of them have eaten wild puffer fish, but they also know that the most poisonous part of puffer fish is the internal organs!

The way Takayama handles fugu liver has already indicated that fugu liver will definitely be used in the future.

So his move, could it be said that he was planning to murder everyone present!

"that……"

"Chef Takayama, does he have a fugu handling certificate?"

At this time, one of the people in the audience watched Gao Shanwen's movements and asked in a low voice.

Puffer fish handling certificate?

That’s right, whether it’s in China or Japan, in this food-dominated world, if you want to handle fugu, you need a certificate!

And Gao Shanwen, as a traveler, naturally does not have a puffer fish handling certificate.

That is to say...

Gao Shanwen is now working without a license!

Of course, Gao Shanwen couldn't be blamed for this.

After all, at the time Gao Shanwen lived in, there was no fugu handling certificate at all.

Every diner who wants to taste fugu will sign a voluntary statement in advance, saying that if he is poisoned by fugu, he will not blame the chef.

Of course, as a chef's basic quality, when those chefs bring the fugu to the diners, they will take a bite first to prove that the fugu is non-toxic.

"There should be."

"After all, he is the chef of Qingtian Restaurant."

"I've also heard about this Qingtian restaurant. Their taste is at the top level among WGO one-star restaurants."

"And according to what other chefs call him, he should have a certificate."

The other person heard the words, looked at Gao Shanwen with an understated expression, and slowly expressed his thoughts.

"Too."

After listening to the man's explanation, the audience member who spoke originally nodded his head and continued to pay attention to Gao Shanwen's movements.

Although the voices of the two audience members were not loud, the conversation between them still fell into the ears of Wada Jiro.

Thinking about the audience's conversation, Wada Jiro slowly turned his head and looked at Fumi Takayama who was carefully handling the ingredients.

"Looking at the situation of the boss... there should be a certificate."

Looking at Fumi Takayama, who was calm and composed, as if he didn't take everything in the world seriously, Wada Jiro pondered in his heart.

Although Wada Jiro was very puzzled in his heart, he didn't ask Takayama Fumi. After all, his crabs are almost finished now, and they can be served immediately.

now.

Looking at the iron pot in front of him, Gao Shanwen poured some cold oil into the pot, and then added the pork belly that he had just cut.

Heat the pan with cold oil so that the cut pork belly won't stick to the pan.

Gao Shanwen picked up the spatula, and began to stir-fry the pork belly continuously until the pork belly was fried with a smell of fat and lard.

Under the watchful eyes of everyone, Gao Shanwen directly put the puffer fish liver into the pot.

"he!"

"What is he doing!"

Seeing Gao Shanwen's actions, the audience began to discuss.

Even Nakiri Senzaemon and the others who were tasting the dishes stopped their chopsticks one after another and stared at Fumi Takayama intently.

They also want to find out what Gao Shanwen is doing!

Put the wild puffer fish liver into the pot and stir fry, is it possible that he is going to poison everyone?

"Chef Takayama actually put the most poisonous fugu liver into an iron pan and stir-fried it!"

"What the hell is this doing!"

At this moment, Hironaka Ayaka who was on the side also started explaining loudly with a microphone.

She has never seen or heard of Gao Shanwen doing this before!

"Everyone should know that tetrodotoxin is not an ordinary protein toxin, but an aminoperhydroquinazoline compound, one of the most toxic neurotoxins found in nature!"

"That is to say, the tetrodotoxin cannot be destroyed by using high temperature and hot oil alone!"

"Among the whole puffer fish, the most toxin is the liver!"