gourmet chef

Chapter 414 Knife Cooking Competition
Sakura was a little surprised when she heard Bai Xiaobai talking about the competition.

Although the Toba Shrine's knife competition is also open to tourists, there are not many foreigners participating. Most of them are domestic contestants, and most of them are professional chefs.

But Sakura didn't ask too much, she thought that Bai Xiaobai might just want to experience the fun of foreign competitions.

"Mr. Bai, then I'll help you sign up online."

Bai Xiaobai gave the registration fee to Sakura.

Xiao Ying operated with her mobile phone, followed the procedure, and signed up for Bai Xiaobai.

Bai Xiaobai casually asked Sakura about previous competitions.

Sakura also told the truth.

In front of Toba Shrine, a cooking competition is held every three years.

This is the largest culinary competition around Lake Kawaguchi.

The topics of the culinary competitions are different each time. There are sushi kneading competitions, knife skills competitions, and dish creativity competitions.

This year it's the knife competition.

As for the specific competition items, it can only be announced tomorrow.

Of course, the contestants do not need to prepare anything, as long as they are present.

Ingredients and knives will be arranged by the shrine.

Of course, there is no need to worry about leaking the test questions. They are all formulated by the respected palace secretary of Toba Shrine, and will be announced on the spot on the day of the competition.

Regarding the competition system, Sakura said that there will be changes every time, this year's competition system will be announced on the spot before tomorrow's competition.

Bai Xiaobai was thinking about the competition, and went back to the hotel with Sakura.

After lunch, Bai Xiaobai visited several scenic spots in the afternoon accompanied by Sakura.

In the evening, Bai Xiaobai soaked in the hot spring, and after dinner, chatted with the system with his thoughts.

"System, can you provide me with some materials and books on Japanese cooking knife skills?"

Although Japanese cuisine and Huaxia cuisine have similarities in knife skills, they are not exactly the same after all.

Bai Xiaobai is good at knife skills in Chinese cuisine, but he only knows a little about knife skills in Japanese cuisine.

He wants to hold on to the buddha's feet now and learn more, so that he can be more confident.

The cool electronic voice quickly sounded in my mind.

[Host, it’s better to use it than to see it once. The system will provide the host with all kinds of high-quality fish ingredients, so that the host can practice by himself. 】

After the electronic sound is over.

There are several large plates on the tatami, and the plates are lined up one by one, and each plate contains several kinds of fish.

These fish are known to be top-notch just by looking at their color.

At the same time, a chopping board appeared on the low table with a row of knives on it.

The length and thickness of the tool are not exactly the same

There are labels written on the knives, Bai Xiaobai looked at them one by one, there are sashimi knives, sashimi knives, thin-pointed knives...

The ingredients and props provided by the system are used for cooking sashimi and sashimi.

This is exactly what Bai Xiaobai meant.

Fish dishes are quite common in Japanese Benz cuisine, especially in fish dishes, knife skills play a paramount role.

Bai Xiaobai picked up the knife and began to practice making sashimi and sashimi.

The two words sashimi and sashimi have similar meanings, but there is a slight difference in the meaning.

Sashimi is a Japanese word, and it is generally made of sea fish slices, strips, and blocks. It is more elegant, and the fish is also more advanced.

Sashimi is generally called in the majority of Chinese, mainly freshwater fish slices, sashimi sashimi, is to slice live fish into thin slices, so it is also called fish raw.

Yusheng is called "饺" or "鲙鲙" in Chinese historical records, but today's Chinese people seldom eat it raw, so this habit has not been handed down.

The fish provided by the system are both sea fish and freshwater fish, and there are many types.

Some are whole fish, while others are large pieces of decomposed fish.

Bai Xiaobai first picked up a piece of dark red fish with striped lines.

A cool electronic voice sounded in my mind:
【Selected bluefin tuna meat, a high-end ingredient of Japanese cuisine...】

While the electronic voice was introducing the tuna, Bai Xiaobai had already started cutting it.

Although he had never cooked tuna before, he had eaten Sakura's mixed sashimi platter, which had this kind of fish on it.

Bai Xiaobai didn't use the trick 'Tiannv's hair cut', but according to his own feeling, he first cut a piece with the knife.

[Ding dong——The host's knife skills are unqualified. 】

Bai Xiaobai "...!!!"

[In Japanese benzene fish cuisine, the position of the fish is different, and the knife method used is also different. 】

After the electronic sound was over, Bai Xiaobai's mind began to display words with pictures and texts:

A big picture is an anatomical diagram of bluefin tuna.

On the anatomy map, the name of each piece of fish meat, the dismemberment knife method used, and the specific slicing method are all recorded in detail on it.

It is simply tuna sashimi, a compilation of the essence of Japanese knife skills.

Bai Xiaobai's memory is excellent, coupled with his knives in swordsmanship, after reading the words presented by the system, he absorbed most of the knowledge at once.

shhhhhh-

Bai Xiaobai practiced carefully again according to the method taught by the system.

With a good foundation, it is quick to learn.

In less than 2 minutes, Bai Xiaobai cut a perfect tuna sashimi.

[Ding dong—the tuna sashimi is qualified, the host continues...]

Bai Xiaobai picked up a yellowtail fish, and the sashimi anatomy of the yellowtail fish appeared in his mind.

Continue to practice knife skills according to the systematic method.

Bai Xiaobai couldn't stop at all.

Generally speaking, Japanese chefs need to be more proficient in various sashimi cutting methods, which can take as little as half a year and as long as a year.

If you want to cook fugu sashimi, you must also obtain the relevant cooking qualification certificate.

Therefore, if you want to be proficient and familiar with the cutting methods of various fish sashimi, Japanese chefs basically need more than ten years, or even a lifetime of tireless practice.

However, Bai Xiaobai's talent is not like ordinary people, it is really against the sky.

He learns things quickly and well.

He can finish every kind of fish sashimi in almost two to three minutes, and the key is to cut it very well, even the harsh food system can't fault it.

When Bai Xiaobai was practicing, he would stare at the cut tuna sashimi from time to time.

In Japan, the price of this delicacy is as high as two to three hundred yuan for just a few slices, and almost 50 yuan for one slice.

And the taste is really not bad.

Bai Xiaobai wants to eat something, as a supper to refresh himself.

However, the pit ratio system has already seen through everything.

[Ding Dong—Host, please concentrate on practicing, and don't miss the tuna sashimi. 】

Bai Xiaobai "..."

[After the host has completed the basic skills, he can taste his own works for free. 】

After the system said so, Bai Xiaobai concentrated on practicing Japanese knife skills.

After practicing all kinds of fish ingredients on several large plates, Bai Xiaobai's hands became weak.

But all the hard work is worth it.

Looking at the tatami mats and the sashimi and sashimi on the plates on the low table.

Bai Xiaobai couldn't help giving himself a thumbs up, and shamelessly gave himself the title of 'genius'.

The cool electronic tone sounded soon.

[Host, your basic Japanese knife skills have reached the standard, and I look forward to your knife skills competition tomorrow.Goodney——]

(End of this chapter)