Marvel Angels Arrive

When taking out the ingredients for the fourth dish, Uchino Yun put on a pair of thick leather gloves and took out three sea urchins with spikes from the bucket. Tony had already finished the fish in the bowl in one gulp and watched attentively. Uchino Yun handles the prickly sea urchin. .

I saw Uchino Yun scraping off the sharp spines on the sea urchin with a small knife, inserting the tip of the knife through a gap in the shell, twisting and prying, the tender yellow sea urchin meat was exposed, Uchino Yun removed the sea urchin meat. After cleaning the internal organs and impurities, he cooked the remaining two sea urchins in the same way. He took off his gloves and washed his hands. He delivered the cleaned sea urchin meat to Angel Yan and the others, and took away the empty small bowls in front of them.

Angel Yan picked up the bright yellow sea urchin on the porcelain plate in front of him. It was soft, smooth and sweet in the mouth. Angel Yan and Pepper had already tasted the delicious sea urchin, but Tony couldn't pick up the softness with his chopsticks. Seeing the sea urchin, Uchino Yun handed Tony a spoon. After thanking Tony, he finally tasted the delicacy of the sea as he wished, showing an expression of great enjoyment.

Here Angel Yan has already started to sip warm sake to get rid of the coldness caused by tasting seafood. Although it is not necessary, Angel Yan still chooses to do as the Romans do.

Uchino Yun saw that everyone had tasted the sea urchin and had an aftertaste, so he took out three two-palm-sized scallops with a metallic luster from another bucket. Uchino Yun took out a dull knife and cut it from the gap in the shell. I pried open the scallops, took out a thin piece of shell meat from the inside, and removed the internal organs and inedible parts. From the three scallops, there were only three round pieces of scallop meat left. Uchino Yun did not have any of them this time. The shell meat was cooked in water, but fried on a hot iron plate, brushed with sauce, wrapped in a piece of seaweed, and handed to Angel Yan and the others.

"Scallops sandwiched with seaweed." Uchino Yun said the name of this dish and started making the sixth dish.

Uchino Yun put three green hairy crabs in a bamboo steamer, poured some cooking wine, scallions and ginger slices into the water at the bottom of the pot, and then mixed a little ginger vinegar in a small bowl to serve Angel Yan and Tony and Pepper filled a glass of sake, checked how much sake was left in their bottles, and then crossed their hands on their lower abdomen and waited.

Angel Yan and Tony had already seen that the next dish was crab, so they drank sake and waited, thinking about their own things.

After a while, the crabs were steamed. Uchino Yun washed his hands and dried them again, took out the hot crabs from the steamer, and began to peel the shells to get the meat. After many years of practice, Uchino Yun could endure the hot crab shells and quickly peel them. Make sure the crab meat remains warm when served to diners.

Uchino Yun peeled off all the crab meat and crab paste and put it into the crab cover that he had taken off before. He poured some ginger vinegar and served it in front of a few people. Then he took out a fresh snapper, removed the head and bones, and left it intact. Within a minute, a boneless snapper appeared in front of several people.

Taking out the pan and frying, Uchino Yun took out a section of white radish and began to grate the white radish. The crispy white radish was ground into fine radish puree. Uchino Yun put on a pair of thin gloves and put the radish puree in a gauze bag. I squeezed out the juice from it, took out a small ball of white radish puree, then mixed some light soy sauce into it, and divided it into three small balls of light brown.

At this time, Uchino Yun took out a bottle of sake, opened the lid of the pan and poured some sake on the side of the pot, then closed the lid tightly, and the fish inside quickly matured under the aroma of wine and steam.

He took out the fish, cut out three of the best parts, put it with mashed radish on a cracked plate and handed it to Angel Yan and the others. Then he gave the three of them a pot of warm sake, took away the crab lid, and Three complete crabs were assembled from the previously removed crab shells.

Angel Yan picked up a piece of sea bream meat with chopsticks, put some mashed radish on it, and chewed it in his mouth. Three different textures exploded in his mouth, crispy fish skin, tender fish meat, soft fish skin on the other side, and fish meat. Fresh and tender with a faint aroma of wine, this dish satisfied Angel Yan both in terms of the selection of ingredients and the preparation method.

Next, Uchino Yun started making sushi. He took out the rice that had absorbed the sushi vinegar from the wooden basin. Uchino Yun first pinched out twelve sushi rice balls, then washed his hands and took out a piece of seabass with fish skin. Uchino Yun first removed the skin of the seabass, then cut off three pieces of meat from the belly of the fish, wrapped them on three of the sushi rice balls, and grilled them with a flamethrower for a few seconds. Then he added a halibut and a pufferfish, respectively. After processing, Uchino Yun placed the other pieces of sushi except the pufferfish sushi in front of several people, then cut off a small piece of fish meat from the pufferfish and ate it, bowed to Angel Yan and said sorry to everyone, and then started Made a few more pieces of sushi.

Tony was confused about the situation in front of him, so he asked Pepper who was sitting next to him: "What is he doing? Why did he leave a piece of sushi without being served and eat a piece of fish himself?"

Pepper explained to Tony in a low voice: "The fish is a freshwater fish called pufferfish. The blood and internal organs are very toxic. He eats a piece of fish first to ensure that the fish he has processed is not poisonous, so he has to wait. He made sure the ingredients were non-toxic before serving them to us.”

Uchino Yun didn't listen to Tony and Pepper's whispers. He was now praying to God in his heart to protect him from poisoning the puffer fish this time. Then he took out a tuna, removed different parts, made three pieces of naked fish sushi, and handed it to him. He gave Angel Yan a few people, then turned around and started making the next few pieces of sushi.

First, Uchino Yun took off one side of the fish face from the tuna and cut it into three parts. Then he took out a squid from the bucket. After quickly processing it, he sliced ​​off three pieces of the squid's foot meat and covered it with the sushi. On the rice ball, finally took out an eel that had been grilled before Angel Yan and his friends arrived. After brushing with sauce, these three pieces of sushi were also presented to Angel Yan and his friends.

After taking away the small wooden board on which the sushi was placed, Uchino Yun opened another steamer in the crab steaming room. Inside was a black-throated fish. Uchino Yun cut off the three fattest pieces of the fish and rolled them into sushi. It was presented together with the pufferfish sushi. It has been more than ten minutes now, and Uchino Yun has confirmed that the pufferfish processed this time has been completely processed.

After Angel Yan and others tasted Jukan sushi, Uchino Yun presented a bowl of delicious seafood soup and a hand roll with tuna paste and a little red ginger.

Finally, a smooth and tender Tamagoyaki was finished, and today's neon cuisine was over. After making the dishes, Uchino Yun personally sent Angel Yan and the others into the car, and watched them leave until Tony drove around. Turning a corner, Uchino Yuncai returned to the store.