Shokugeki: Start with an izakaya, making everyone cry

cold noodle!

It is famous for its buckwheat cold noodles.

Generally, beef broth or chicken broth is used, served with spicy cabbage, meat slices, eggs, cucumber shreds, pear strips, etc.

When eating, first put a small amount of cold soup and appropriate amount of noodles in the bowl.

Ah!

Add the seasoning.

Finally, pour the soup again.

It is a traditional Korean food that is deeply loved by people because of its thin and chewy noodles, cool soup, and moderate sour and spicy taste.

……

According to research.

Cold noodles were invented during the ancient Qin Dynasty.

Later, during the Tang Dynasty, it was introduced to Korea and was renamed Korean cold noodles, which most people simply call cold noodles.

Whether on the Korean Peninsula or in mainland China, cold noodles are a very popular food.

And in the Celestial Empire.

Cold noodles are popular in many street food shops because they are cheap and can be eaten quickly.

Authentic cold noodles are usually eaten in the summer and are mostly eaten in bowls, but can also be served on plates, but the cold noodles have relatively less soup.

Usually, cold noodles are cooked, then blanched in cold water, added with salt, vinegar, soy sauce and other seasonings, and topped with vegetables such as tomatoes and cucumbers.

When eating, mix the side dishes with the noodles, then serve with Korean pickles or kimchi.

In terms of seasoning.

Korean hot sauce is generally used, but mustard sauce is also used.

As the saying goes, "Chili peppers are spicy in the mouth, garlic is spicy in the heart, and mustard is spicy in the nose bridge." When you have a cold or a blocked nose, eating mustard can immediately clear your nose.

……

And Dojima Gin's cold face.

Among them, buckwheat is definitely an important component, and the colors look very dazzling.

However, the smell of it makes one drool.

Upon closer inspection, the noodles were all served in a large brass bowl.

It is topped with kimchi, beef, cucumber, pear, boiled eggs, and then poured with cold beef broth. It is truly unique in color, aroma, taste and appearance.

Therefore, Inui Hinatako on the side couldn't wait to take a bite!

acid.

salty.

hot.

fresh.

cold.

At the same time, it blooms on the tip of your tongue, which is extremely enjoyable!

After entering the mouth, it is soft and chewy, cool and light, and smooth and soothing to the throat.

The spicy and salty taste, accompanied by sour and sweet, can immediately make your mouth water. When paired with cold noodles, it really increases your appetite.

Generally speaking.

The ingredients needed to make cold noodles are relatively cheap.

It is economical and affordable and affordable for ordinary people.

The noodles are made from a mixture of buckwheat, wheat and starch. Because of the starch, the noodles are particularly chewy and smooth, and the taste is very different from noodles made solely from wheat.

In addition, Dojima Gin's light beef cold noodle dish has a rich flavor because its soup base is made with beef broth.

but.

This beef soup is rich in flavor.

But judging from the color, what matters is the clarity of the soup.

In other words, the floating oil must be skimmed off the beef soup. In other words, it is totally wrong to cook a pot of oily beef soup.

……

"It's so cold, the noodles in the bowl look like silver threads."

"It is delicate and elastic, gently stirred, and covered with a thin layer of sauce. It is bright red and attractive, slightly shiny, and exudes a faint aroma of vinegar and sauce. It is simply...

“It smells so good!”

After saying that, Inui Hinatako couldn't help but slurp and take a big bite.

The beef slices are as thin as a cicada's wing, with clear texture.

Red and white, scattered on the noodles like snowflakes.

Moreover, each piece of beef is carefully cooked and tastes tender and juicy.

Take a bite and you can feel the mellow aroma of beef spreading in your mouth, blending perfectly with the chewy noodles.

Around the noodles and beef are a few slices of green cucumber and carrot shreds, which not only add color to the dish, but also add a bit of freshness.

The crunch of cucumber.

The sweetness and crunch of carrots.

The taste of noodles and beef forms a sharp contrast.

Of course, the soup base is the soul of this cold noodle dish.

It is clear and transparent, slightly cool, with a light vinegar aroma and a hint of sweetness.

Take a sip and you can feel the summer heat being instantly dispelled, leaving only freshness and comfort.

Do not!

It’s more than just refreshing!

The icy cold feeling instantly chilled Hinatako's heart.

……

"Amazing! Senior Yin's cold noodle dishes are indeed extraordinary."

Inui Hinatako was intoxicated. She began to close her eyes gently, and indulge in the taste of this bowl of light beef cold noodles.

Delicious cold noodles are chewy and refreshing when you put them in your mouth, smooth and refreshing, with just the right amount of sour and salty, and a little bit of spicy mustard sauce. But the best match is the humble light beef soup.

There is only one thing:

cold noodle!

Only one soup:

beef soup!

But when these two inconspicuous things are combined together.

That taste, that feeling, is something Hinata will never forget in her life.

One characteristic of cold noodles is that you can eat a lot of them in one meal. It is estimated that most people can eat two or three taels of ordinary delicious noodle dishes.

But if it is cold noodles, you can eat six or seven taels!

why?

That’s because apart from the light beef soup, there are only cold noodles. There are indeed many ingredients and varieties, but the portion is small.

……

Gradually, a dreamlike picture appeared in Hinata's mind.

The scene around her was no longer the Shinomiya Restaurant, nor was it the scene of the cooking showdown between Dojima Gin and Saiba Chaoyang, but a scene covered in silver!

In front of her was an endless expanse of snow, like a huge white carpet stretching to the horizon.

Snowflakes fluttered down from the sky, like countless elves dancing in the air.

They fall lightly on people's hair, shoulders and eyelashes, and instantly turn into water droplets, bringing a hint of coolness.

Even my breath condensed into white mist in the cold air. With every breath, the mist swirled in front of me, as if I was in a fairyland.

Hinata's cute cheeks were red from the cold.

I had to keep my hands inside thick cotton gloves, occasionally taking them out to adjust my hat or scarf, but then putting them back in an instant.

In this world of ice and snow.

She walked cautiously.

Stepping on the snow made a "crunching" sound, and every step left deep footprints.

But it must be said that in this silent and cold world, her soul seemed to be purified. She began to forget the hustle and bustle and troubles of the world and focused only on the beautiful scenery before her.

Feel the softness and coldness of the snow with your heart, and listen to the sound of the wind and the call of the snow.

Yes!

This cold noodles is very cold!

It was so cold that even her heart was no longer restless.

……

Soon. When she opened her eyes again.

I found that the whole bowl of cold noodles in front of me was eaten up, and there was not a drop of soup left.

"senior."

"Your cooking..."

Hinatako came back to her senses and hurriedly made some comments to Dojima Gin.

Yin just shook his head, indicating that she should continue to taste Cai Bo Chaoyang's dish, Mapo Tofu.

Compared with the "cold" of cold noodles, Mapo Tofu emphasizes another word:

hot!

Yes, the first feeling when you put it in your mouth is hot!

Although we have long known that the characteristics of Mapo Tofu are its numbness, spiciness, hotness, fragrance, crispness, tenderness and freshness.

But Mapo Tofu is not as we imagine, where you just throw the tofu into the pot and add water and various spicy powders.

First, blanch it and thicken it with water starch.

In addition to adding bean paste, you also need to add fermented black beans, and then add beef and beef broth to the mapo tofu, allowing the tofu to absorb the aroma of the beef. Only in this way can you make authentic mapo tofu!

The characteristics of tofu keep the temperature of the whole dish of Mapo Tofu after it is out of the pot, and it is not easy to cool down.

Therefore, just at that moment when you bite it, when your teeth just touch the soft but not rotten tofu, the taste is undoubtedly the taste of freshly baked tofu.

After that, the burn gradually disappeared.

But what came suddenly was the more shocking "numbing" and "spicy" taste.

……

No exaggeration.

Mapo tofu from Caibo Chaoyang.

They are all fresh, tender and green, with red and white being a perfect match. Both the color and the taste are unexpected.

His Mapo Tofu gave Inui Hinatako the feeling of four words:

Impeccable!

"Wow."

Probably got burned.

At this time, Qian Hinatako hurriedly covered her mouth, with a few tears in the corners of her eyes, and her clear and bright eyes were watery.

However, the tofu in Mapo Tofu is tender, white and shiny, with a layer of red chili oil on the surface.

Not only does it look great, it also has a fragrant pepper flavor.

What you want is to eat it while it’s hot.

It is soft and delicious with a long aftertaste when you put it in your mouth.

"Um……"

Inui Hinatako's little face soon turned red with embarrassment.

The spicy taste of tofu soon entered her mouth, and the fragrance made Inui Hinatako's consciousness gradually fade away.

Soon, she reacted.

how could be?

How could I have a temporary state of unconsciousness because of this Mapo Tofu?

Hinata was stunned for a moment, and then her face turned even redder.

She lowered her head and looked at the Mapo Tofu in her hand. The rich aroma emanating from it inevitably kept touching her nerves.

She couldn't help but pick up the small spoon with both hands and scooped another mouthful to eat!

……

Food from all over the world.

Just like the stars in the night sky, there are too many to count.

The Mapo Tofu dish made by Cai Bo Chaoyang has strong Sichuan cuisine characteristics.

The milky white tofu was neatly squatted on the plate, and the bright red chili sauce on the outside looked like a bunch of burning flames, with some crispy and tender minced meat in the middle.

At the same time, green chopped green onions are scattered on the plate like green leaves dotted on top.

have to say.

Just one sniff is enough to make you salivate.

“It’s so numb.”

"Ah, it's so spicy again."

Maybe it was too spicy. At this time, Inui Hinatako began to sweat profusely, and her taste buds could even taste the numbing and spicy taste of the Mapo Tofu.

I couldn't help but feel my nose sore, and the fragrance filled my mouth again.

"As soon as I put it in my mouth, I felt a combination of numbing and spicy flavors that penetrated into my mouth and stimulated my taste buds."

"This taste is so addictive. The fresh tofu slides through your mouth and melts in your mouth, leaving you with an endless aftertaste. Sometimes you can also eat some minced meat, which is crispy on the outside and tender on the inside, and extremely delicious."

"Finally, I picked up some chopped green onions with chopsticks. The fresh fragrance of the chopped green onions immediately removed the fishy and spicy taste of the mapo tofu, leaving my mouth feeling very refreshed."

Inui Hinatako swallowed and soon became deeply immersed in it.

Finally, her delicate face slowly turned red, her eyes were a little blurry, and she couldn't help but say, "It's delicious!"

After saying that, she picked up the plate and scooped all the tofu into her mouth, eating it voraciously.

……

"hot!"

“It’s… so hot!”

Inui Hinatako was sweating profusely.

She was very eager to have a glass of water for her to drink now.

In the red sauce, there are pieces of snow-white tofu stained with a little red, with strands of peppercorns scattered among them, adding to the unique spicy flavor.

Even though it felt very hot, I was sweating all over and my whole body felt like a "big oven".

However, this burning feeling can be summed up in one word:

Cool!

undeniable.

In modern society, the name Mapo Tofu has become overused.

Especially in China, this classic dish can be found almost everywhere, from luxurious Sichuan restaurants to cheap eateries, and it is also often served in Chinese restaurants overseas!

Even in Japan, many restaurants not only sell it hot, but you can even find mapo tofu in canned foods!

This is bound to be surprising.

It seems that Japanese people love Mapo Tofu more than Chinese people.

And the word "Mapo".

It has become a unique culinary term.

It’s a pity that many Mapo Tofu have lost their spicy taste and are neither sour, spicy nor sweet.

……

gradually.

Qian Hinatazi felt that she was surrounded by hot magma and rolling lava flows, as if she was in a huge furnace.

The air was filled with the pungent, suffocating smell of sulfur and burning rocks.

The orange and red colors of the magma are intertwined.

Very magnificent and very majestic.

They flow on the ground like boiling rivers, making a hissing sound, as if it is a roar from deep within the earth.

The skin can hardly bear such high temperatures and can feel the heat waves at all times.

Every breath felt like being burned by flames, making Hinatako unbearable. The sweat evaporated in an instant, leaving only a thin layer of salt!

……

"Senior, your cooking cannot compare to this mapo tofu."

Inui Hinatako came to her senses and began to feel embarrassed, but after some thought, she told the evaluation results truthfully.

"Oh?"

"Did you lose?"

Dojima Gin just said it softly.

Then in the next moment, the feeling of weakness gradually eroded the body.

He began to feel that the world around him became blurry, and a heavy tiredness was like an invisible shackle, tightly binding every cell in his body, making it impossible for him to break free.

At first, I just felt a little dizzy.

My feet seemed to have lost their support, my steps became unstable, and this feeling of weakness quickly spread throughout my body.