God of Cookery Live Room

Chapter 320 What Can You Do?

Chen Er's words have come to this point, the director and Kazusuke Yamada can't be too hard to keep, otherwise wouldn't they expose their purpose too much.

On the other hand, the other staff members were very reluctant to leave Chen Er. They had only tasted it once, and they already felt that it was a rare delicacy in the world. If they could eat it often or every day, wouldn't they be so happy?

Several staff members even asked Chen Er if he opened a restaurant in Huaxia, Chen Er nodded and smiled, "Of course."

So everyone asked him the name and address of the restaurant again, looking eager to try.

"Next time you travel to Huaxia, you must go to Master Chen's restaurant for a meal!"

"Master Chen, you have changed my view of Chinese food! It turns out that Chinese food is so delicious!"

"Master Chen's restaurant business must be very good, right? Do you need to make an appointment in advance?"

"Oh... I really want to eat the delicious food made by Master Chen..."

Chen Er showed a sweet smile, and then told everyone the name of the restaurant, "The restaurant needs to be reserved in advance, I wish you good luck."

At this time, most people still don't quite understand what Chen Er means by "good luck".

It was not until a long time later that they realized that what Chen Er said to wish you good luck actually meant "May God bless you".

The news that Chen Er was going to leave was known to Xiaochi's family that night.

Koike Rina looked very shocked, and almost subconsciously blurted out, "Why are you leaving so soon!"

Chen Er said with a smile, "I still have some things to go back to my country to deal with, it's not good to waste time now."

Koike Rina wanted to say something, but when she saw Chen Er's flawless eyes, she couldn't say a word.

She glanced at Chen Er, then lowered her eyes deeply, making it difficult for people to see the emotion in her eyes.

"Bon Voyage."

That night, Juntoku Koike cooked a large table of dishes.

They are all very distinctive traditional island dishes.

Looking at so many dishes, Chen Er discovered one thing, the islanders are not only culturally close to South Korea, but even the eating habits of the two countries are very similar.

Koreans don’t like to use oil when cooking, nor do they like to add too many seasonings and spices.The same is true for island nations.

The diet of the island country does not like stir-fried vegetables and chili peppers. For the same reason, South Korea also has the same habit.

Even the habit of eating cold food is exactly the same.

South Korea likes to drink ice water no matter what they eat, while island countries like to eat cold food, such as sashimi and sushi are all cold food.

In this regard, Huaxia is quite different from them.

In Huaxia's diet, various cooking techniques have been inherited very well, and they have also developed very well, and are deeply loved by the Chinese people.

The biggest difference is that Chinese people adhere to the idea of ​​moderation and don't like to eat food that is too cold or too hot.

Such as drinking water to drink warm water and the like.Chinese people think that this is the way to keep in good health.

And we don’t like to eat food that’s too cold.

In the traditional diet of the island country, there are not many heavy-tasting dishes, and most of them are light-tasting, without mustard.

This is very new to most Chinese people, but they are not used to it.

Chen Er is a person who loves spicy food, so he is not used to it.

When Juntoku Koike's udon noodles were served, it took a lot of effort for him to resist the urge to pull out a can of Laoganma from his pocket.

During this period of time, the food with clear soup and little water almost turned him into a pool of water.

But today Xiaochi's family practiced it for themselves, so of course he had to finish eating with a smile on his face.

There are many types of udon in the island country, such as Inaniwa udon from Akita, Mizusawa udon from Gunma, and Kasu udon from Saitama.

Udon noodles are also one of the most characteristic noodles of the island country. Together with the buckwheat noodles and green tea noodles of the island country, they are called the three major noodles of the island country and are an indispensable protagonist of the island country restaurant.

Add hot soup in winter and cool it in summer.Cold udon noodles can be eaten with a thick sauce called noodle sauce.

The most classic island udon recipe is inseparable from beef and broth. The noodles are smooth and the miso soup is rich.

Today, Toshinori Koike made the famous Lengdaoniwa udon noodles for Chen Er.

This delicacy has two major features. One is that ice cubes can be put into the noodles, and the other is that the soup stock in the noodles comes from bonito fish.

Bonito is a cold-water fish, mainly produced in cold seas.Its dried products look like firewood and are called "boiled fish" by Cantonese.It has the functions of invigorating the spleen and stomach and benefiting yin and blood.Cantonese people often use it to cook soup and porridge.

The dashi in Inaniwa Udon is boiled with bonito flakes and kelp.

The noodles are first cooked twice, then taken out and added with ice cubes to cool, then drained and added with bonito soup.

Eat with shredded nori, chopped green onion, and mustard sauce.

The fishy smell of shredded seaweed and bonito is very strong. Adding a small amount of chopped green onion and mustard can make diners feel that the fishy smell is not so heavy when eating food.

In fact, this is just an illusion.

However, the islanders are used to this smell, and this fishy smell is nothing to them at all.

Chen Er took a sip of soup first.

The soup is almost lukewarm, and I can't feel much temperature.

This probably has something to do with the noodles.

The udon noodles have just been scooped from the ice water filled with ice cubes, and even the boiling hot fish soup can only become lukewarm at this moment.

The fish soup tastes pretty good and the umami flavor is still there. This is probably because the chef used very fresh fish.

However, there are no ingredients or spices that can suppress the fishy smell in the soup, and the fish meat is not processed well enough, so the fishy smell of the fish soup is very obvious, and Chen Er doesn't like it very much.

Chen Er took another bite of udon.

The noodles are quite good, Chen Er thinks the taste is better than the noodle soup.

Udon noodles are relatively thick, but they don't taste "bulky" at all, but are very flexible and elastic.

When Chen Er pushed the last noodle into his mouth, the noodle bounced in the air like a fish's tail, splashed a little soup, and then sucked it into Chen Er's mouth smoothly.

As soon as Chen Er finished eating the udon noodles, someone pushed open the door of the restaurant and came in.

Rina Koike just stood up and said, "Sorry, we are closed today."

Chen Er saw a girl in a kimono and pink fabric flowers walking in.

Koike Rina's eyes widened, and she was immediately speechless.

Chen Er pulled out a napkin to wipe his mouth.

The girl in kimono walked up to Chen Er in small steps, then looked down at the empty noodle bowl in front of him.

Come on with a smile.

Koike Rina stepped forward, "How dare you come in, get out! You are not welcome here!"

Only then did the kimono girl glance lazily at Koike Rina.

The tone seemed contemptuous and pitiful, "I'm not welcome, I'm coming in too."

"What can you do?"

(End of this chapter)