Shokugeki: Start with an izakaya, making everyone cry

moonlight.

It shines on the lake, reflecting the cold light!

One serving of Okonomiyaki was not enough to fill Leonora's stomach, so she asked out of curiosity: "Zhang Fan, have you developed any new dishes recently?"

"Have."

"It's just a new dish, it may not suit the taste of you Nordic people."

"How about this? How about I make a plate-blood duck for you?"

Zhang Fan asked with a smile.

"Blood duck?"

"You...can you still make a blood duck?"

When Leonora heard this, her eyes almost popped out of her head in fear!

"Sure, do you want one?"

"it is good!"

"Just let me see."

"Does the blood duck dish you made remind me of the taste of my hometown again?"

Leonora said without thinking.

……

Maybe it’s a French meal.

Many people think of foie gras, steak, baked snails and other dishes.

But little is known about the blood duck, which has enjoyed centuries of fame in France.

The reason why people rarely hear about it is that there are few restaurants, and the price is hundreds of millions of dollars more expensive!

Ah!

Why are there so few restaurants that can do it?

First of all, the cooking process of this blood duck is very scary.

In order to prevent the duck from losing its blood, the duck must be strangled first, yes, strangled.

After all, the French are very particular about meticulousness. There is a specially designed guillotine for revolutionary beheading, and there is also a specially designed duck-killing machine for eating ducks.

The chef first roasts the duck until it is half-cooked, then cuts the duck breast and duck legs in front of the guests. After reaching a certain level, the chef cuts off the entire duck breast.

The remaining parts, such as duck blood, duck bones, etc., as well as some ingredients are all put into a special press to make duck blood juice!

The squeezed blood essence will be added with broth, cognac, spices, etc. to make juice.

Then add the seasonings and cook the duck breasts separately.

Although it sounds cruel, some people say that the production process is as artistic as a movie.

After a complicated process, this dreamy dish exuding a strange aroma was finally completed. The duck blood juice can completely bring out the best part of the tender roasted duck breast. After eating, the guests will sincerely praise it!

……

Just see.

Zhang Fan finally started to deal with the duck.

He first cut out the liver, gizzards and other internal organs of the duck, and then cut off the bloody duck meat and duck legs.

Immediately afterwards, he continued to cut the duck body into pieces and put the ingredients into a new instrument that could be pressed, and began to turn the top handle to slowly squeeze out the blood essence of the internal organs and bones.

In an instant, the tender duck blood juice fully brings out the essence of the ingredients.

blood!

It is the essence of the animal body.

It is rich in protein, vitamins, iron, zinc and other nutrients, with very low fat content. It has the effect of strengthening the body, replenishing blood and nourishing the skin. It is also known as:

Liquid meat!

Therefore, if used well, blood is actually a kind of food material and a kind of cooking.

"You didn't even blink your eyes?"

Seeing this, Leonora was shocked!

In Northern Europe, winter is relatively cold, so in addition to eating meat, Nordic people also have a tradition of eating blood since ancient times.

Alice's mother is naturally no exception.

Using animal blood to prepare food is an ancient cooking method that dates back to the Middle Ages.

In order to resist hunger, the Nordic people at that time needed to make full use of every part of the animal's body to obtain enough food.

And those blood foods mixed with staple foods such as flour and potatoes, with spices and butter, were once the most perfect source of nutrition during the long winter nights in Northern Europe.

of course.

Make dishes with "blood".

This method seems simple, but it is not something that ordinary chefs can do.

In Zhang Fan's eyes, this less popular Nordic cuisine has many similarities with Japanese sashimi!

Finally, Zhang Fan added the squeezed duck blood to the grated duck liver, butter, cognac, stock and seasonings, and then cut and assembled the dishes for decoration.

Looking carefully, every step of his process looks like it is the first time he has made this kind of food.

So much so that he is always so cautious.

……

"OK, please taste it!"

After placing the freshly finished blood duck dish in front of Nakiri Onora, Zhang Fan took the initiative to step aside.

It can be said that this plate of blood duck is definitely the most elegant blood dish in the world.

"It does smell like blood, but it also feels very fragrant."

Leonora's eyes never left the plate of blood duck, and she couldn't help but move her nose and smell it lightly.

“The cooking method does follow the local Nordic cooking style.”

Then, she couldn't wait to pick up the knife and fork and began to taste it.

Entrance.

In an instant, I feel fresh and tender!

It didn't say that because it was made of blood, it tasted like a strong bloody smell.

On the contrary, you can quickly feel a light fragrance as soon as your teeth bite down.

At first, Leonora could still keep a smile on her face.

however.

slowly.

But her eyes widened and she couldn't speak for a long time!

……

Blood duck.

It may not be a common dish in Northern Europe.

But in France, it is called a "magic recipe" by the French.

It originated in the 19th century, and then famous chefs brought the recipes to the 400-year-old Paris Silver Tower and carried it forward.

The chef also kept a record of every blood duck sold. Until 1996, the restaurant successfully sold one million blood ducks. After each guest eats the blood duck, the restaurant will traditionally give a certificate to each guest. Each certificate is numbered as a souvenir!

Can be imagined.

This blood duck dish is so popular.

"I see, the blood duck contains two extra wild vegetables that I almost couldn't think of!"

"One is wild garlic, and the other... seems to be shepherd's purse?"

"Ok?"

"If I remember correctly."

"These two kinds of wild vegetables seem to come from the Celestial Region in the East, right?"

“Mixed with lingonberries, beetroots, blackthorns, white asparagus and other wild vegetables that are only found in Northern Europe, it’s quite a combination of Chinese and Western flavors!”

At this time, Leonora Nakiri slowly closed her eyes and recalled the taste.

"Mom, what did you just say?"

"The blood duck made by Zhang Fan should still be considered Nordic cuisine, right? Then...then why are there two kinds of wild vegetables unique to China?"

Next to her, Alice, who was lazing around, couldn't help but feel confused.

"Wild garlic can remove the bloody smell of duck blood."

"And the unique fragrance of shepherd's purse itself can enhance the taste!"