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

"In that case."

"Then you collect detailed information about his father."

"At that time, I want to meet his father!"

Listening to Ace's answer, Gao Shanwen spoke directly.

Gao Shanwen is quite interested in the chef with the title of 'Fish King'.

But he doesn't have many interests.

After all, Wada Jiro also has the title of "crab taste" and is a good hand at making crabs.

But in the end, didn't he lose to himself?

It is not worthy of being eaten by oneself at all.

Therefore, Gao Shanwen did not hold much hope for Izumi Shou's father's cooking skills.

And when everyone's attention was on Izumi Shou.

At this time, Mito Yumei also chose the ingredients she will use later.

The dish she is going to make this time is her best beef dish.

So Mito Yumei soon came to a cow that was suspended in mid-air.

Looking at the cow hanging in front of her, Mito Yumei frowned slightly.

Because the logo on this cow is exactly the logo on their Mito meat products!

"Could it be that……"

"Is our Mito meat product also related to this dark culinary world?"

Looking at the cow in front of her, Mito Yumei suddenly took a breath, and looked around in disbelief.

Soon, she found out.

The other cows hanging here also have the mark of Mito Meat!

"This……"

"what is the problem?"

Looking at the cow in front of her, Mito Yumei really wanted to call and question her father and uncle.

But since she is still in the middle of a competition, she can only forcefully suppress this impulse, and choose a piece of excellent quality beef from the cow in front of her as the ingredient for tonight.

While Mito Ikumi was selecting ingredients.

At this time, Izumi Shou had already selected all his ingredients and started cooking.

The dish he is going to make this time is called Hokkaido Salmon Yaki.

It is a local dish unique to Hokkaido.

There are several reasons why Izumi chose this dish to participate in the competition.

The first is that the current season is the tenderest and fattest season for salmon, which means that now is the best season for eating salmon!

The second is that salmon is the easiest to handle compared to other fish.

As long as the ingredients are delicious enough, he doesn't need to deal with them, and they will be very delicious.

To put it simply, it is a dish with a very high limit!

Therefore, compared to other fish that are easy to overturn, Izumi finally chose salmon as the ingredient for this cooking.

Looking at the salmon in the pool, Hisashi Izumi took a deep breath and reached out to press the salmon on the cutting board.

Due to biological instinct, the salmon kept writhing after dehydration, trying to break free from Izumi's hand and return to the pool.

But at this moment, Izumi Hisashi's palm was like iron tongs, staring at the salmon on the chopping board.

Looking at the salmon that was still alive and kicking in his hand, Izumi Shou raised the fish-killing knife in his hand.

It fell suddenly and violently.

Under the gaze of everyone, Izumi Shou directly split the salmon into two alive, and cut off directly from the waist.

Since Izumi Shouzai hadn't knocked the salmon unconscious before, his move made the salmon's struggle more intense.

But at this moment, Izumi Hisashi was looking coldly at the salmon on the chopping board, clenched the fish-killing knife in his hand, and aimed at the salmon's back to chop off again.

But this time, Izumi Shou's action directly took away the salmon's life.

At the same time, he also obtained the parts he wanted from the salmon.

Back meat!

"This guy……"

"Slaughtering salmon while it's alive is a bit like our dark culinary world!"

Watching Izumi Hisashi's movements, Ace standing aside said slowly.

"really."

"Kidnapping, threatening, cold-blooded, capricious."

"It's really suitable for our dark cooking world."

Listening to Ace's words, Gao Shanwen nodded his head.

If he hadn't threatened himself this afternoon.

According to Izumi Shou's current performance, Gao Shanfu really has the idea of ​​absorbing him into the dark cooking world.

Look at the things he did.

Which one would not be done by an outstanding member of the dark culinary world?

And he did it all by himself.

This is no longer an excellent member, but an outstanding member!

"Cut the front of the salmon while it's writhing the most."

"In this way, this piece of frontal meat is the fish with the most elastic texture and the most prominent muscle texture."

"It seems that he does have some insights into how salmon is handled."

The yellow-haired chef who was also looking at Izumi Shou suddenly whispered.

"really."

"However, this approach is a bit cruel. Under normal circumstances, it is already invisible."

"I didn't expect him, an orthodox chef, to adopt this method."

The muscular chef at the side nodded his head when he heard the words, and agreed.

"Is he an authentic chef?"

"Ah."

"Didn't you listen to what the leader said? If he hadn't threatened the leader this afternoon, the leader would have wanted to invite him to join us just because of what he did."

Hearing what the muscular chef said, the yellow-haired chef suddenly sneered and said.

Under the watchful eyes of everyone, Izumi threw the remaining salmon into the pool.

Now that he had obtained the frontal meat he wanted, the remaining salmon was useless and naturally had to be discarded.

Looking at the front back meat in his hand, Izumi Shoutoshi finished processing all the fishbone on it, then spread it evenly on both sides with salt, then poured some cooking wine on it, and started to marinate it.

While the salmon was being marinated, Izumi began to prepare other ingredients to be used.

Peel off all corn kernels and place in a bowl for later use.

Then cut the washed celery and kidney beans into sections for later use.

De-stem and cut the cabbage into sections and set aside, thinly slice the stems of the cabbage and set aside.

Finally, all the ingredients such as onions, mushrooms, and okra are cut into shapes to be used.

The first step of Hokkaido Salmon Yaki is also completed.

Followed by.

Izumi Shou began to make seasonings.

I saw him pour all the soy sauce, miso, rice wine, mirin and garlic into a small bowl and mix well for later use.

After preparing the seasoning, Izumi took out the salmon meat that was still being marinated, dried it with kitchen paper, and prepared to fry it in the pan.

Originally, Hokkaido Salmon Yaki had to marinate the salmon for half an hour to an hour.

However, due to time constraints, Izumi Shou did not marinate the front of the salmon for such a long time, but prepared to use seasoning to change the taste of the salmon after frying.

Looking at the front loin of salmon on the cutting board, Izumi took out a thin knife and pressed the fish on the cutting board.

Then move the thin knife horizontally to separate the skin and flesh of the salmon very easily.

Looking at the very thin fish skin in his hand without a trace of meat, Izumi Shou poured some olive oil into the baking pan beside him, then spread the fish skin and put it into the baking pan evenly.

Sprinkle some fine salt over the fish skin, then cover with parchment paper and press down on the parchment paper with something heavy.

In this way, the fish skin will not be rolled up due to grilling, but will be very flat.

After preparing the fish skin, Izumi put the pan on the stove and turned on the flame to the maximum.

Looking at the pan that was emitting heat, Izumi put the butter into the pan again.

Due to the temperature, the butter in the pan melts quickly.

A rich buttery fragrance gradually permeated the air.

Looking at the melted butter in the pot, Izumi put the salmon down and started frying.

Under the fierce fire, the orange-red color of salmon is quickly replaced by golden yellow.

At the same time, a salmon scent mixed with butter scent also evaporated.

When the salmon was cooked enough, Izumi turned over the salmon in the pot and continued frying.

After a while, both sides of the salmon turned golden brown.

And this time.

Izumi Shou opened a bottle of white wine that had already been prepared, and then poured it into the pan.

The reason for this step,

It is to remove slag and dilute the fishy smell.

Although the fishy smell of salmon is very light, even for those who often eat salmon sashimi, it can be ignored.

But in order to make his dish perfect, Izumi Shou still adopted the method of wine to remove the fishy smell.

Watching the simmering butter cool down as the white wine is poured over it.

Izumi Hisashi took out the lemon and cut it in two, and squeezed all the lemon juice into the pan.

Then Izumi shook the pan gently to mix the salmon, wine, lemon juice and butter.

that's it.

The mixed salmon is considered to be half of the completion of this dish.

Remove the fried salmon and set aside.

At the same time, the hot oil in the pan does not need to be poured out, but a spoonful of vegetable oil is added to it.

Then turn on the fire and mix the vegetable oil and butter together.

Wait until the oil temperature rises completely.

Then add unsalted butter.

After the cream melted and frothed, Izumi Shou poured the onion slices he had just prepared into it and started cooking.

After the onion slices have been simmering for a while, continue to maintain the high heat, and at the same time add the cabbage to the pan.

This is not over yet.

After adding the cabbage, continue to add mushrooms, corn, green beans, celery segments, okra...