Shokugeki: Start with an izakaya, making everyone cry

chef's special.

It is the so-called "dish of the town".

Regardless of whether the restaurant is big or small, every restaurant and every chef will basically have their best dishes, which must be the best-selling dishes that many gourmets must order.

Although izakayas do not have signature dishes due to special ordering rules!

however.

Zhang Fan in his previous life.

When running his own restaurant, he often has a few dishes that are particularly popular with diners.

Peach gum, which is regarded as a beauty tool by girls, is also known as Peach Blossom Tears.

Generally in spring, it will be secreted on the branches as the peach blossoms bloom, and 70% to 80% of its components are peach gum polysaccharides!

Peach gum can have thickening, emulsifying, and coagulating effects in food. It has similar functions to another common gum arabic. However, since gum arabic needs to be imported and is more expensive, peach gum is an affordable substitute.

It is often used with milk, red dates, white fungus, and lily to enrich the taste.

Its unique sticky Q-bomb is even more fascinating.

……

now.

Zhang Fan is making peach gum, saponin, rice and white fungus soup.

Because peach gum, saponin rice, and white fungus are all dry goods, they must be soaked in advance after washing.

Next, put it into the pot and simmer, and finally garnish with a little dried cranberries.

During the stewing process, Zhang Fan prepared a fairly good-quality winter melon. He peeled it, removed its flesh, and cut it into pieces. He cut it into a cylinder with a knife and dug a round hole in the center with a spatula.

In this way, the base of the winter melon is ready!

Next comes the stuffed shrimp paste. First, remove the heads and shells of the fresh shrimps, pick out the shrimp threads, and cut off the tails of the shrimps and reserve them for later use.

Chop the shrimp meat into shrimp paste, add egg white, cooking wine, salt, sugar, and light soy sauce, mix well, and beat vigorously. At the same time, in order to make the shrimp paste more fragrant, he also chose to add an appropriate amount of finely chopped pig fat.

Form the prepared shrimp glue balls into balls, stuff them into the winter melon base, and decorate them with shrimp tails.

Ah!

Beautiful styling.

In an instant, these two ordinary ingredients, winter melon and shrimp, become more valuable and more sophisticated.

The last step is steaming.

Steam the steamer for 20 minutes. Then the whole dish is almost 90% complete, right?

Add some chicken juice to the winter melon juice in the plate and bring to a boil. Add water starch in batches and stir evenly to make a delicious and clear gravy. Pour it over the stuffed shrimp and you're done!

……

"Ok?"

"Peach gum, saponin, rice and white fungus soup? Winter melon stuffed shrimp?"

Nakiri Shinagi blinked, feeling a little shocked. The reason for the shock was not that he doubted Zhang Fan's ability.

But she couldn't understand why Zhang Fan made these two dishes in front of Nakiri Thistle tonight?

"These two dishes are just foreplay, or half-finished products. In short, the most exciting part is always at the end. You will know when you take your time."

Zhang Fan just took a deep breath.

Then he raised his head and glanced at Nakiri Shinagi, and then turned his gaze to Nakiri Thistle with a complicated expression over there, and said.

"Oh!"

When Shinagi heard this, he just nodded.

Ji on the side, on the other hand, stared at Zhang Fan closely and began to think deeply.

After saying that, Zhang Fan continued to prepare a pumpkin, washed it, and steamed it for 15 minutes. Then he cut off the pumpkin base and carefully scooped out the pumpkin flesh with a small spoon. The skin should not be too thin.

Scoop out the pumpkin flesh and scrape into puree.

Add 200ml water to the pumpkin puree, boil and set aside.

Stir-fry the minced ginger with hot oil until fragrant, add the processed crab meat, add cooking wine and stir-fry.

Pour the fried minced ginger crab meat into the pumpkin puree, bring to a boil, add appropriate amount of salt and white pepper to taste, and finally add water starch to thicken it!

……

Cabbage, washed and cut into sections

Rinse the tofu and cut into cubes.

Peel and smash the garlic, cut the dried chilies into sections, cut one part of the shallot into sections, and cut the other part into rings.

Add an appropriate amount of water to the pot. After the water boils, add the tofu cubes. When cooked, remove and drain. In the same pot, add chopped cabbage segments and remove after cooking.

Heat the oil in a pan. When the oil is hot, add the chopped green onion and ginger and stir-fry until fragrant.

After frying, add the tofu cubes and fry for a while, then add a little water, then add the cabbage and stir-fry for a few times.

Add salt to taste, stir well and cover the pot.

Reduce heat and simmer for 10 minutes, until the cabbage and tofu are completely fragrant, then turn off heat and serve.

In this way, four dishes each represent the characteristics of a season: peach gum, saponin, rice and white fungus soup in spring, winter melon stuffed shrimp in summer, pumpkin crab in autumn, and cabbage stewed with tofu in winter. That’s it!

……

"someone said."

"Peach gum, it is the tears of the peach blossom fairy."

"Some people also say that it is a peach tree's praise of spring."

"But no matter what, peach gum has become a sweet memory in people's hearts with its unique charm. Shinagi, please come and taste this bowl of peach gum, saponin, rice and white fungus soup first."

"I believe that you can use the power of God's Tongue to taste the inner mystery!"

Shinagi naturally believed in Zhang Fan, so she nodded vigorously and said seriously: "Okay, then I'll come and eat."

sweet!

Fragrant!

Smooth and tender!

And extremely nourishing!

With every bite, you can taste the texture and flavor of different ingredients.

The sweetness of the peach gum slides over the tip of the tongue like silk, with a hint of peach blossom fragrance, which seems to bring Nagiri Managi into the sea of ​​spring flowers.

Its sweetness is not strong, but like dew in the morning sun, fresh and natural.

Then, the fragrance of saponin rice quietly blooms in the mouth.

The addition of white fungus adds a bit of freshness to this dessert, making the taste smoother and more tender, which is in sharp contrast to the taste of peach gum and saponin rice.

At the same time, the rock sugar in the soup also adds a lot of sweetness and texture to this peach gum, saponin, rice and white fungus soup.

……

"Ok?"

"This... what on earth is this..."

Nakiri Managi was stunned for a moment, with too much incredulity in his bright eyes: "Could it be said that the following three dishes are also..."

She reacted quickly and immediately set her sights on another dish:

Winter Melon Stuffed Shrimp!

Shrimp, the little elf in the ocean.

It has conquered the taste buds of countless people with its delicious taste and smooth texture.

But in Zhang Fan's winter melon stuffed shrimp dish, the shrimp meat is carefully processed, the shells are removed, the meat is cut into fine shrimp paste, and then the shrimp paste is mixed with some seasonings, stirred evenly, and stuffed with the winter melon " "Cabin".

This approach not only retains the deliciousness and tenderness of the shrimp meat, but also allows the tastes of the shrimp meat and winter melon to complement each other.

When the shrimp meat is steamed in the "cabin" of winter melon, an incredible delicious flavor is completely released.

Take a bite.

The tenderness of the shrimp meat and the freshness of the winter melon are intertwined in the mouth.

It makes Nakiri Shinagi feel like she is on the beach in summer, feeling the gentle breeze of the sea and the lapping of the waves.