Naruto Big Foodie

Chapter 1411

Differences in beliefs and irreconcilable contradictions, there is no other way but to decide the winner with dishes in the arena of eating halberds.

This is a war among chefs.

As soon as Yang Ming stepped into the kitchen, he saw that Wang Xiaoming had chosen mackerel as the material.

"It's mackerel..."

Mackerel, also known as mackerel, is a delicious sea fish that has been included in Kyoto recipes since the Nara period.

Shoko Kabuki, as a chef who was once one of the ten heroes and is now good at seafood among the sixteen heroes, the seafood ingredients provided by Sicily are naturally first-class. Although it is said that autumn is the most plump time for mackerel, it is only nearly June now. It is not the best season, but for any aspiring chef, he will try his best to bring out the deliciousness of the ingredients.

Yang Ming clasped his hands in front of his chest, looking at the spindle-shaped mackerel in Wang Xiaoming's hands with a greenish-green skin, it made people look forward to what kind of dishes he would make in the future.

"Mackerel can be grilled with salt, boiled or made into sushi." Erina commented: "I just don't know what he will make."

"If it's Wang Xiaoming..." Yang Ming couldn't help chuckling and said, "Of course it's smoke."

"Smoke?" Erina frowned, because she was not familiar with Wang Xiaoming, nor did she know that he used to be a small vendor, so she was a little surprised.

Leaving aside Wang Xiaoming's previous experiences.

The history of smoked cuisine even surpasses the existence of human beings.

Maybe you will find it incredible when you hear such a statement at first, but in the jungle where the fallen leaves are piled up, the sky fire turns the layers of branches and leaves into ashes, and the taste of ripening in the smoky fire in the raging flames is the earliest smoke. Smoked dishes.

This is an inspiration from nature. Smoked ingredients can be preserved for a long time, so this ancient food processing method can be carried forward. In Europe in the Middle Ages, people hung fish in the sea on the chimney to smoke them into fish. In Asia, the pork and beef slaughtered during the Chinese New Year are burned into bacon with pine and cypress branches.

After the invention of the refrigerator, the preservation of food has become more convenient, and smoked cooking has lost the purpose of preserving ingredients, but smoking still continues to be retained and carried forward as a method of adding fragrance. Smoked salmon in Austria, smoked salmon in Sichuan and Sichuan Beef jerky, the classic bacon in the British peninsula, is smoked to taste in the celebrity world.

In Dongying, smoked cuisine has a long history. In the hands of cooks who are proficient in smoking, the curling light smoke adds different and moving smoky aromas to ordinary food due to the different types of burning plants. .Apple wood from Izu, light yellow pear wood from Hakone, black walnut wood from Ikebukuro, or Gyokuro from Okabe Town, scented tea from Shizuoka, the white smoke that floats from the grass and trees at your fingertips when burning adheres to the surface of the ingredients, keeping the warmth Comes with incense sticks as well.

Because he is not very familiar with the materials of Dongying, Wang Xiaoming carefully selects his own smoking materials, and must prepare a series of materials before eating the halberd.

"For bacon, it is natural to use wood, and fruit wood is the best. For smoked chicken and smoked duck, flower petals are the best. Rose, lavender, jasmine, or fresh and light tea are also top choices."

As a former peddler, coupled with Yang Ming's experience during this period of time, Wang Xiaoming is very familiar with this knowledge.

"As for sea fish..."

"Of course it is this!"

He opened a bag, and the vibrant, fresh scent burst out, revealing the leaves.

It's a bay leaf.

The bay leaf with a light sweet aroma is very suitable for smoking fish.

Of course, it's not just that, basil, sage, thyme... all kinds of spices were taken out one after another by him, and piled up on the table to form a hill.

"Heh... Do you think you can beat me by taking out this kind of thing?" Standing opposite Wang Xiaoming, Kasaki Shoko, wearing a baseball cap, sneered.

"Just try it and you'll know?"

Wang Xiaoming imitated Yang Ming, his tone was indifferent, but his words were firm.

"interesting……"

Yang Ming moved over to a stool and sat down, looking at the spices that Wang Xiaoming chose with great interest, soaked in vanilla, he had already remembered these aromas in his heart, so he could simulate the mixed aromas in his brain, although because of There will be differences in the main ingredients and proportions, but generally speaking, it should be roughly the same.

"Hmph..." Erina, who was sitting next to Yang Ming, had a calm expression on her face, "I really want to play in person!"

"Okay, let's just watch it carefully." Yang Ming thought for a while, and roughly figured out what Wang Xiaoming was going to do, "I think it's okay..."

If the full score is 70, from Yang Ming's current point of view, Wang Xiaoming is probably at the level of more than [-] points.

After all, when it comes to the grasp of spices, in Yuanyue Academy, apart from Ye Shanliang, it is Yang Ming.

But then Erina frowned.

"He threw the spices into the stove?"

Here's to doing...

"Smoked mackerel?"

As if aware of Erina's distrustful gaze, Wang Xiaoming in the kitchen raised his head and looked at her from a distance with his black eyes.

Then the corners of his mouth curled up slightly.

Miss, I will not lose Yang Ming's face.

As far as spices are concerned, he has learned a lot from Yang Ming!

The process of smoking is not simply placing food on top of the smoke as ordinary people think, but a delicate and delicate work like flower arrangement.

After drying, the apple wood from Izu fluttered and fell to the bottom of the furnace like paper cranes with broken wings, and the golden gin, as bright as the dome of an Italian church, moistened them again, smelling the intoxicating aroma , Wang Xiaoming raised his eyebrows slightly, and the tone of smoked mackerel was formed.

"What... so it's smoke..."

"What did I think he was going to do!"

Because of the fishy smell that penetrates into the bones, mackerel is never used as sashimi. It is a good choice to fry, fry or smoke. Smoked mackerel is expected by the guests of Sicilian restaurants. Just like the mapo tofu in tofu dishes, the choice of this dish is not a bright spot. Although Wang Xiaoming's technique is exquisite, the most important thing about smoke is the smell rather than the appearance. In the eyes of the guests through the glass window But they couldn't smell it, so they turned their attention to Wang Xiaoming's opponent, Kasaki Shoko.

For this phenomenon, Wang Xiaoming is also happy to see its success. After all, he doesn't like the feeling of being focused on himself. He is like a night flower in the dead of night, which only blooms quietly, like this in front of everyone. Cooking is something for him to endure the boredom in his heart.

(End of this chapter)