They Gather Here

"How to do?"

"Concentrate, what we have to do now is to present our cooking as perfectly as possible, understand?"

"understand!"

"Go, get rid of the shrimp string."

Tang Zejunzhi took a deep breath and continued with the work at hand.

Luo Zhen has also carried out the same steps here.

He first blended the sauce with cornstarch and water, then poured oil into the pan, and when the oil was hot, poured in shredded pork tenderloin, stir-fried over medium heat until the shredded pork turned white, then poured in shredded bamboo shoots, and added light soy sauce , salt, sugar, stir-fry for a while, pour in appropriate amount of water, cover the pot and simmer for 2 minutes.

The step of simmering for 2 minutes is very important, which is equivalent to changing from frying to steaming, so that the filling can be fully flavored.

Then add shredded carrots, add salt and chicken powder and stir-fry for a while, finally thicken with starch, stir well, turn off the heat, put it in a bowl and let it cool down, add chives, and sprinkle some white pepper powder to mix uniform.

At this point, the stuffing is complete.

The next step is to make the spring rolls.

Luo Zhen signaled Chitanda to learn his own movements and come together.

He took a piece of spring roll skin and spread it out, put the stuffing on the lower half of the circle, then rolled it to 1/3, folded the left and right ends, and finally rolled it to the end.

One spring roll is wrapped.

The two worked at the same time, with full horsepower, and quickly used up more than 20 spring roll wrappers.

The final process of frying is not so troublesome.

If you want to be crisp enough, the simplest and rude way is to not be stingy and put more oil.

Luo Zhen ensured that the spring rolls could be submerged in oil, and they were fired in a six-layer hot oil pan, fried until golden and then out of the pan, put on oil-absorbing paper to absorb excess oil, and then placed on a plate.

Three silk spring rolls, you're done!

Luo Zhen brought the dishes to the temporary "judgement group", and made a gesture of invitation: "Yangzhou three silk spring rolls."

The three shreds are pork loin shreds, carrot shreds, and bamboo shoots shreds.

In different cuisines of Huaxia Cuisine, "Three Silks" is a common but distinct concept, such as carrot + tofu skin + pork, or kelp + green pepper + red pepper, these are very common combinations.

There is an idiom called "Three-legged Dingli", which is most suitable to describe this type of cuisine——

Every main ingredient is very important, like the three legs of a tripod stand on one side, which not only supports the taste of the cuisine, but also checks and balances each other to achieve a harmonious taste.

The jury looked at me and I looked at you, and in the end it was Hiratsuka Shizuka who tasted it first.

She opened her mouth, showing her white teeth, and bit down on the spring roll.

Kacha~

Kacha~~

Kacha~~~

This is a dish with sound!

Even though it was only 1/3 of the spring rolls, Jing Kei felt that the fillings completely filled the mouth, full of satiety.

Call ~

She exhaled with satisfaction.

Unexpectedly, the fragrant mist filled the air.

Under the nearby snow, they sniffed their noses, smelling this smell, their appetites burst out immediately.

click-

click-

click-

They picked up the spring rolls one after another and took a bite hard. When their teeth bit through the deep-fried spring roll skin, they made a crisp sound.

Amazingly, the spring rolls have a thin skin, so the dry frying sensation is fleeting, followed by the juices locked in by the vegetables inside.

They sputter, mix with the deep-fried spring roll wrappers, and roll around in your mouth like a dance.

The world seemed to be golden yellow.

However, this golden yellow slowly receded and turned into spring green again.

The pretty faces of the girls were stained with an indelible blush.

In the Qing Dynasty, a poet praised Zhou Sansi spring rolls, "A spoonful of soup and cakes complement the spring scenery, and spring comes to the world in one roll", which is probably what he said.

Jing Keai couldn't help but praised: "It's really delicious."

She took off her white coat, loosened her tie, and took out her handkerchief to wipe off the sweat.

The girls were like children in an amusement park, full of enthusiasm, and it took about 5 minutes to finish the dishes.

Several "judges" began to communicate in low voices.

……

"The spring roll skin is so thin, it is really delicious."

"Not only is it fragrant, but the taste is also very crisp, but it doesn't look greasy or dry."

"With the three silk fillings, there is a feeling of eating mille-feuille pie, and every bite is full of surprises."

……

Gradually, the discussion disappeared.

Yoshinobu Tsuji took a deep breath and presented the dishes: "Tensen Spring Rolls, please taste."

As expected, the dishes on the plate are typical Vietnamese spring rolls.

The spring roll skin is crystal clear, with a transparency of 50% or more, allowing the prawns and vegetables in it to be seen at a glance.

It was still Shizuka Hiratsuka who took the lead in trying.

She picked up a spring roll, dipped it in the sauce and put it in her mouth.

The stuffing is mainly vegetables, the dishes are fresh and tender, fresh and refreshing, and the shrimp meat has no fishy smell, which complements the vegetables.

During the production, Yoshinobu Tsuji removed the slightly greasy shrimp meat by changing the temperature of the fire, and kept its sweet, light and natural taste as much as possible, which is very in line with the eating habits of Neon people.

All the ingredients form a storm of umami in the mouth, and the center of the storm is the prawn, as if it has been resurrected.

This umami taste is the true meaning of the word "reincarnation".

As for the sauce, it is a heavy type. The juice is black, but very clear, and has a more ferocious flavor. It cooperates with the prawns to form a torrent of umami in the mouth.

Unfortunately, it's not enough.

Hiratsuka put down her chopsticks: "It's a pity that Chef Tsuji's dish became a foil."

Yoshinobu Tsuji took a deep breath and smiled: "Ms. Hiratsuka often visits Qingyanagi Pavilion. Of course, I believe your evaluation."

After speaking, he turned around and happened to meet Tang Zejunzhi face to face.

The young apprentice seemed to be unable to accept it, his eyes were empty: "Master... unexpectedly lost..."

Tsuji Yoshinobu nodded: "Ajun..."

"It is my fault!"

"Actually, after you described the cold fish skin dish to me, I realized that Chef Luo's cooking skills are superior to mine."

"why?"

"The reason is very simple. Even I don't have the confidence to reuse your spoiled fish skin to make such a great dish. I even think that for Chef Luo, the cold fish skin is better than today's three silk spring rolls." Take the trouble."

On this point, Luo Zhen disagrees.

Because he runs an izakaya, small business is most afraid of waste, so "waste utilization" is a common thing.

For him, whether it's three silk spring rolls or fish skin with wasabi salad, it's all the same, it's just a dish that needs to be done well.

Of course, the teacher and the apprentice are talking to each other, so such ky (no eyesight, no ability to read the atmosphere) words must not be said indiscriminately.

Luo Zhen turned his gaze to the side awkwardly.

Tang Zejunzhi said: "Master, since you know you might lose, why did you come here?"

Tsuji Yoshinobu smiled and rubbed his apprentice's head: "An idiot knows how to 'revenge' his master, how can I be worse than you as a master?"

The uncle was unexpectedly handsome.

Tang Ze Junzhi didn't know what to say.

Yoshinobu Tsuji continued: "Moreover, for chefs, experience is the best teacher. Accumulating experience, even the experience of failure, is also very important."

After finishing speaking, he turned around and bowed deeply to Luo Zhen: "My apprentice has troubled you, I'm sorry!"

Luo Zhen waved his hand, just about to say a few words of politeness, the other party spoke again: "After I go back, I will help your club to promote more."

"Thank you very much." Luo Zhen bowed back.

"Then, farewell."

After finishing speaking, Yoshinobu Tsuji changed back into his suit, waved his hands smartly, and left with his lover.

It wasn't until the uncle's back disappeared that Luo Zhen realized a problem, counting yesterday's sea bream and today's prawns, the money for these two ingredients has not yet been settled.

but……

"Forget it!" He pursed his lips and smiled.

"What's so funny?" Yukinoshita leaned over and asked.

"There are two days left until the cultural festival, we need to recharge our batteries."

"With the help of Chef Tsuji to promote it, there should be a lot of people coming. Thinking about it, I feel like I have a splitting headache~"

That's what I said, but the girl's eyes were bright and full of hope.