[Comprehensive] Su Ying's Spirit of Eating Halberds

Nakiri Leorora's choice was completely different. Since the dish was served, her eyes were immediately locked on the bottom of the dish.

The translucent and crystal-clear rice, mixed with silver-red sea bream meat, and colorful diced vegetables, the warm atmosphere like home, really makes people want to taste how it tastes.

"A very Japanese-style dish." She thought so, took half a spoonful of it with a spoon, put it in her mouth, chewed it a little bit, and then eagerly shoveled a full spoonful.

This kind of action, placed on her body, not only did not appear rude, but also showed a bit of approachability and cuteness.

“Delicious! So delicious!”

The gorgeous and shiny appearance exudes the aroma of heated meat fat. The sea bream mixed with rice is first grilled over charcoal fire to fully stimulate the umami taste of the sea bream, and then quickly put into the pot It was cooked with rice, and under Su Ying's careful preparation, the mellow taste of the sea bream was not wasted at all, and it was unreservedly blended into the rice.

Not only that, Su Ying also added bacon with a strong aroma, as well as diced carrots, lotus root and cabbage that should be added at the end to keep the crispy taste, making it soft and crispy. The palate continues to reverberate in the mouth.

Every time you chew, you will want to let people further experience the salty aroma of the fish and the glutinous aroma of the rice, and the aftertaste will continue to spread in the heart.

This is the "Taimeshi" widely spread in Shikoku and Honshu!This rough dish, which was originally mixed with sea bream and rice, has a different slender and elegant color under Su Ying's ingenious mastery of the heat and careful flavor blending!

The three people on the judging table, after tasting the dishes of these three places according to their own interests, unanimously chose the last dish in the east of Honshu Island.

This is also where they are now, the center of Japan in modern times-Tokyo.

The collocation of rock and kimono, buildings and shrines appear together in one picture. Such scenes abound in this city where avant-garde and ancient rhymes collide, but they will not make people feel abrupt.

This is Tokyo, the place where the future and tradition are united, where reality and fantasy coexist. The dazzling vitality and vitality make the whole of Asia tremble.

The dish that Su Ying chooses to place here is "Sea Bream Thin Zuki".

The ice-snow mountain where the red sea bream fillets are placed is reminiscent of Mount Fuji, which stands in the west of Tokyo with snow all year round and extremely low temperature.

Sashimi is a dish that really tests the chef's knife skills. One hundred chefs can name one hundred methods for the position, angle and strength of the knife, but Su Ying can find the best ones among them.

Where is the tastiest part of a sea bream?

Naturally, the gills, dorsal fin, flanks and caudal fin, these places are swaying all day long, so the meat is particularly tough, and it tastes more rare than other parts, and it has a full taste!

The fish meat in these parts is very rare, because it is very difficult to cut it out. Only the extremely precise knife work can cut such perfect fish fillets, which can already be called the essence of knife work skills.

However, the sashimi placed on this iceberg is full of fish from this part!

Moreover, this is not an ordinary thin made, but a processed skin cream made. After Su Ying cuts the sashimi, she scalds the fish with the skin and scalds them with hot water, and then puts them into ice water to cool them down quickly. The skin of the fish is softened and elastic, and the color of the skin becomes particularly beautiful, and the sebum in it also greatly enhances the deliciousness and plumpness of the fish meat!

Difficult... very difficult... not only the difficulty of obtaining materials from the parts of the sea bream, but also the grasp of the time of scalding in hot water, etc. How many times has this girl cooked sea bream? Reached such a level!

(Isshiki Hui: Sorry...we can’t remember too well, and, can you forget about the sea bream?)

The taste of this carefully prepared sashimi is really extraordinary!

As soon as it was put into the mouth, a strong polar north wind swept across the heart, which was the temperature from the sleeping iceberg.But then, the frozen life revived again!

Even in the icy Akashi Strait, the sea bream will burn with its fiery vitality and swim upstream, bursting into sparks in the icy water.Such sea bream, even if it is caught and becomes food on people's table, will never be known as the existence of giving up, flying around in the mouth with tireless swimming!The sense of weight keeps hitting the brain!

This is the "Tai Yu Yu Zuo" that can only be tasted in the top Japanese food stores!

Up to now, the truth of this "Snapper Island Map" has been fully revealed!

"Boiled sea bream" that resists the wind and cold represents Hokkaido, "bream tempura" that is full of history and tradition represents Kyoto, "bream rice" that represents Honshu and Shikoku is full of enthusiasm, and represents Tokyo. Vitality of "bream skin cream"!

These four dishes are the traditional methods of cooking sea bream in these four regions, which contain the customs and customs of these four regions, and are very representative sea bream dishes!

And these... are what Su Ying asked the people in Jixingliao for advice these days.

Ryoko Sakaki, who lives in Hokkaido, not only taught Su Ying the cooking method of "simmered sea bream", but also gave her her own specially brewed rice wine.

The bacon diced meat in the "Sea Bream Rice" was provided by Jun Ibuzaki, and the diced vegetables inside came from the star vegetable garden that Isshiki Kei, Yoshino Yuki, and Tian Suohui worked so hard to plant.

There is also the layer of cloth wrapped around the "Sea Bream Tempura" that Grandma Wenxu and Xinghei Chuangzhen studied with her, and the vegetables that go with the sea bream...

This is a dish that synthesizes the collective wisdom of Ji Xing Liao!

The people in Jixing Liao in the auditorium also looked at Su Ying's direction expectantly.

"Oh... Judging by the judges, the taste of "Sake Bream" looks pretty good~" Sakaki Ryoko said with a smile.

"I think that sea bream meal is really good! You didn't see Alice's mother's expression!" Yoshino Yuki patted Ibuzaki Jun's shoulder, "You think so!"

"Hmm..." Yiwu Qijun casually agreed, and then frowned, "No..."

"What's wrong?"

Xing Ping Chuangzhen finally saw something was wrong.

With those two present, it's easy to tell whether a dish is good or not.

"Why...whether it's the commander-in-chief or Mrs. Nakiri, they don't have "clothes torn"! "

The author has something to say:

--I can't write anymore today, let's continue tomorrow.

The main reason is that I have to find my tutor tomorrow, and I have to revise my thesis tonight~~

(sincere face)