[Comprehensive] Su Ying's Spirit of Eating Halberds

"Everything the chef has will be poured on this plate and presented on this dish."

Su Mo only recognized that what Si Yingshi was holding was Xia Luoli beef, but in fact, Xia Luoli beef is the same as Japanese wagyu, with different grades.

The beef selected by Si Yingshi is limited to "Blonded'Aquitaine", which is translated into Chinese and is called Blonde Aquitaine. It is an extremely high-grade type of Charollie beef and is presented to Europe as a special offering every year. The method used by the royal families of various countries to preserve this kind of beef is a very unique "hibernation method".

The "hibernation method" refers to placing the meat in an environment of minus 43 degrees, and then blowing it with a cold wind at a speed of 120 kilometers per hour. This is a parameter that has been corrected after countless tests and comparisons. There's not a single iota of loss.

Su Mo has seen countless hands before, but few hands are as beautiful as Si Yingshi's. The hands protruding from the sleeves are delicate and slender, but plump and fair. They press the inner side of the knife with their thumbs. The first joint of the index finger firmly pressed the back of the knife, cutting off all the tendons against the slender lines of the beef.

No matter what kind of animal it is, although the degree of fatness and thinness of the neck is almost the same, there are still small differences in fact.The "neck kernel" is the most frequently exercised and most thoroughly exercised piece of live meat on the neck of the cow, and it is the most top part of "touch beef".This kind of live meat is hard to find in ordinary captive cattle, and the biggest feature of this piece of meat is that it is fat, tender, slightly chewy, and fragrant.

The gentle movements are like graceful dance steps on a ballet stage, and the love in the eyes is overflowing, as if awakening the creatures that reside in this piece of food.

"That's amazing, that student..." Su Mo nodded involuntarily when he heard the person next to him say this.

The elephant has no form, but the big sound has no sound.Hear the thunder in the silent place, see the prosperity in the colorless place.

This is the culinary skill displayed by Si Yingshi in front of him. In the process of cooking, he shows himself to the fullest.

Under his hands, all the ingredients are slowly pushed to a climax like a serial drama getting better.

In contrast, it is Kuga Teruki who presents everything like an exaggerated drama.

On a specific stage, dramas that usually only use language and actions to achieve narrative purposes are more exaggerated than movies and TV dramas, and their explosive points are more prominent.Kuga Teruji, who was calm and composed amidst the flames, slowly dissipated the tension on his face, and finally returned to his true colors.

If a worker wants to do a good job, he must first sharpen his tools.The influence of cooking utensils on a chef cannot be underestimated, and Kuga Teruki's subordinates are cutting boards with patterns like shells, which are clam wood cutting boards that he treasures on weekdays and never take out easily.Clam wood, which is dense and sinks when it enters the water, is a unique plant in tropical limestone areas. In order to absorb nutrients, its roots penetrate deeply into rock crevices, absorbing many calcium minerals and gathering them in wood, thus becoming extraordinarily beautiful. hard.When Kuga Teruki's kitchen knife was chopped on it, he could hear the clanging sound like metal echoing from it.

And clam wood is not like wood like fragrant wood, it has no smell, so there is no need to worry about the beef being contaminated with other flavors.

Standing up the beef, Jiu I held the extremely sharp kitchen knife according to the rules, and when I cut it down, before I could see it clearly, a thin piece of beef fell to one side Shi Shiran, and during my breath, seven knives were released. The beef was spread out into exactly eight slices.

And after that, the explosion of seasoning flavor also spewed out!The chili, prickly ash, and five-spice powder are fused together to form a shock like the mountain wind pouring down the building, and the waves destroying the city!

The beef that has removed the floating skin is cut off the corners, sliced ​​into large thin slices, spread it on the chopping board, spread it evenly, sprinkle evenly with fried salt, wrap it carefully into a cylinder, and then let it dry to watch The beef slowly turns into an attractive bright red.

"It's almost there." Jiu Wo shook lightly according to Ji, and the dried beef slices came to a brand new stage. As the protagonist, it will go through the oven, step on the wire rack, survive the steamer, from the oil pan It was born in the ashes of fire, and after these tedious procedures, it can finally go to the inspectors' dining table.

"Drying, baking, roasting, steaming, frying, frying..." Su Mo, who was sitting on the review table, stroked the stubble of his chin with great interest, "It's really interesting, interesting."

"That... my lord, do you know what kind of cuisine he made?" the inspector next to him asked in a low voice, just now he knew that the person talking beside him was actually a member of the Chinese Cuisine Association. The vice president, surprised, unconsciously used honorifics.

"Well, this kid is cooking "Dengying Beef". "

""Dengying Beef"? "Faced with this meaningless word, this native Japanese gourmet is completely at a loss.

"Hehe, you'll know later." Su Mo just said that without spending too much time talking.

Dengying Beef... It's an authentic Sichuan famous food. Because of the cumbersome workmanship, even many Sichuan chefs don't bother to learn it, but what you pay for is what you get. Food that smells and smells.

The boy in front of him, except for some minor details, generally moves the same as he remembers, and it seems that he has put in a lot of hard work.

"It's chili again..." Si Yingshi looked up because of the spicy smell in his spare time.

The spicy Sichuan cuisine that Teruji Kuga is good at, and his surging expressive power, will undoubtedly shine on a stage like Shiji.

However, Si Yingshi did not feel the pressure from it.

He is not good at words, unlike Nakiri Erina who has a prominent background and a keen sense of taste known as the "God's Tongue", he is not as eloquent and calculating as Ruishan Ezuya, and he is not like Kuga Teruki or Isshiki Like Hui, she has a unique cohesive force and can tightly surround people around her.

No matter who it is, they all say that his temperament is not suitable for coming to the stage, and it is more suitable for doing something behind the scenes.But no one questioned whether he was qualified to be a seat, whether he was qualified to represent Yuanyue.

And all of this is just because of his strength, which has already surpassed everyone under his name.

Slowly chopping the Berkshire pork from Kagoshima into minced meat, Si Yingshi carefully planned the next plan.

The dish he plans to make is "Swedish Meatballs".

As the pace of IKEA furniture sweeping the world continues to accelerate, Sweden’s national delicacy, Nordic Swedish meatballs, has also become popular. This dish, which was originally only seen everywhere in restaurants, fast food restaurants, and canteens in Northern Europe, has gradually spread to China and Japan. , Thailand and other places, there has never been a situation where it has never failed in the European food hot list.

Stockholm, the capital of Sweden, is famous all over the world for its psychological Stockholm syndrome. Taking this line as the dividing line, the further north you go, the less pork ingredients are contained in the meatballs, and the taste of the meatballs will be more solid.But in fact, the pork and the bread crumbs mixed in it have the same effect, both to make the meatballs soft and soft.

This dish, known as "Mother's Meatballs" in Northern Europe, is an uncomplicated home-cooked dish, but in the hands of Si Yingshi, it has a different brilliance.

"The ratio of beef to pork, that's it."

"Dip the whole wheat bread pieces into this flavored milk, and use it as a binder later, well, that's about the same level."

There are many favored ways to prepare this dish, some feel that chopped onions should be added to the Swedish meatballs, while others prefer to have the onions cubed and fried on their own.Some people think that the meatballs should have a thick, dark gravy, while others prefer a thinner one.

Shakespeare once said that there are a thousand Hamlets in the eyes of a thousand readers, and the same goes for Swedish meatballs.Difficult to say, a slight difference is enough to bring about the final differentiation.

What Si Yingshi has to do is to carefully study every little difference, understand the reasons for these differences, and then find the best solution bit by bit.Si Yingshi, who pursues perfection in everything, has studied such a simple dish for a full week, taking almost every detail into consideration.

As for the final plan, he is sure that there is no more delicious Swedish meatball in this world than this meatball.

This is his way of cooking, the most perfect way, the most perfect technique, everything is perfect.

When Nakie Ji came to persuade these ten outstanding people, some of the people who agreed were for profit, some for fun, and only Si Yingshi was moved by Nakieji's words from the bottom of his heart.

He really agrees with Nakiriji's point of view of creating the perfect recipe.

Therefore, for this halberd eating, he spared no effort.

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Long-lost update 00