On the Feasibility of Chefs Saving the World

Qinghuai thought that the two of them were going to die here today and neither of them would be able to escape, but who knew that the vicious-looking vine suddenly withered and shrank the moment it touched Osamu Dazai's body, like a vine soaked in water. body, drooping on the ground.

"What's going on here?" Qing Huai felt that his expression must be very funny, otherwise why Dazai Osamu would have a bright face, as if what attacked him just now was not a thorny vine that took people's life, but some young and beautiful girl ...

"Ah, I guessed right!" Osamu Dazai got up and patted the dust off his body, then grinned again at Qinghuai's dazed look, and stretched out his hand to him.

"The shot was quite accurate just now, get up, aren't you going to pick berries?"

Qing Huai held those bandaged hands and muttered in a low voice, who would use their lives to verify a completely unreliable guess, this is a madman!

……

It was already [-] o'clock in the evening when the two summoned the "Any Door" and returned to the izakaya. Qinghuai originally planned to try the food after hunting, but who knew that he got injuries all over his body, with burning pain in his back and ankles.

Compared to Qinghuai, Osamu Dazai was much better, but he lost a brand new windbreaker.

Motor nerves are not a gift for everyone, and this may be the difference between people - Qing Huai, a Sichuan chef who has lived in the kitchen for many years, thinks so.

After temporarily storing the prey in the basement, Qing Huai was about to go back to the room to take a bath and rest, and was dragged by Dazai Osamu to give him some medicine.

Although the scratches on Qinghuai's body were only to the extent of broken skin, because he avoided the vines, the wound on his back was relatively large, and he couldn't apply the medicine by himself.

The large area of ​​bruises destroyed the smooth beauty of the young man's back, and his upper body, which was usually hidden in his shirt, looked thin and pale, with a somewhat pitiful taste.

I don't know where I touched, Qinghuai shrank in pain, Dazai paused with his fingertips, and tried to make the movements of his hands lighter.To be honest, in his memory, he has never taken care of a person so carefully. Maybe the young man in front of him is too weak. Among all the people he knows, he can be regarded as a chick who can die at the stroke of a strangle. , That's why I'm like this...soft-hearted.

— After all, who doesn't love taking care of newborn, bright yellow, fluffy chicks?

Osamu Dazai affirmed himself in his heart.

——Well, people are particularly concerned about creatures that are weaker than themselves.

"You are very skilled." The bitter smell of the plaster wafted through the room, and there was no pain at all except for the discomfort of shrinking from the cold air without wearing a shirt.

"And," Qing Huai added, "it's surprising that you have a personality like you always keep a medicine box."

Osamu Dazai gave a displeased "tsk", as if he was very dissatisfied with the young man's first impression of him.

After taking the medicine, Qing Huai looked at the wind-leaking glass window in Osamu Dazai's room, feeling a little unbearable. After all, the other party was still his savior, and it was too much to let him sleep in the cold wind.

He suggested, "This room may not be able to sleep tonight, and the other rooms have not been cleaned. Do you want to sleep in my bedroom?"

Classmate Qing Huai, the straight man of steel, didn't care, and didn't notice the slight change in the man's face at all.

"—No." Osamu Dazai refused, "I don't want to sleep in the same bed with a man, this is my principle."

"I mean you lay the floor."

"..."

Watching the other party leave in a hurry, as an excuse to go home to deal with the roof leak, Qinghuai subconsciously scratched her soft forehead hair, and suddenly figured it out. After all, there is always a generation gap between the boss and the employees. He also doesn't want to live in the same room with his boss when he is on a business trip, so he understands Osamu Dazai's behavior very well.

After figuring this out, Qing Huai completely put the matter behind her, and prepared to go upstairs to sleep well and recharge her batteries, and get up early tomorrow to try dishes.

Early the next morning, Osamu Dazai came back to help. The red dolphin was too big. When we moved it back, two people barely dragged it into the basement. The red dolphin is dissected and divided below.

When Qing Huai was a child, his master was very strict. He learned knife skills for three years. From the beginning, he repeatedly peeled and shredded the skin every day. Later, he learned how to carve flowers and seals with radishes. He not only had to practice how to use a knife, but also learned the theory in class. Knowledge, understand the bone joint shape, fat and muscle distribution map of different poultry and livestock, so as to achieve the standard of fast, accurate and effortless cutting.

Therefore, Qinghuai has practiced the skill of paoding and dissecting cattle since he was a child. No matter how many sticky fish or hard bones, he can easily dissect them.

The structure of red porpoise is very similar to that of pigs. Qinghuai skillfully uses a knife to debone and debone, and finally puts the raw meat into the refrigerator specially provided by the system according to its parts.This kind of refrigerator should also be some kind of technological product in the high-dimensional world. It can keep everything fresh indefinitely. After taking it out, it will be as fresh as less than an hour later.

Qinghuai's special dishes were originally prepared with pork as the material, but it should be possible to use red porpoise now, but he is not sure, so he still has to try it first.

First of all, you have to cut the pork bone in half, add onion, ginger and garlic, put it into a large stew pot and pour water to cook the soup.Cutting the bone in half is to let the fat-rich bone marrow melt into the soup, increasing the natural aroma of oil.During the stewing process, scallops and kelp are added in batches to increase saltiness and freshness.

After stewing the soup base, Qinghuai selected the third-line meat, which is the part of the pork belly, separated the fat from the lean meat with a knife, cut the fat into dice-sized cubes, put the fat into the hot pot, and put it in the oil refining process. At the same time, it is fried into a golden flower.

"What is this?" Osamu Dazai watched from the sidelines.

"Lard residue." Qing Huai suddenly smiled. He remembered that when he was a child, he often stepped on a stool and lay on the stove to watch Master fry the oil residue. At that time, he also asked the same question, "When I was young, every time I got better from illness, Master will make oil residue bibimbap for me."

"Is that delicious?"

"delicious."

His appetite would be very bad for a week after he got sick, but Master would wrap a circle of sweetmeat powder with oil residue to make him a snack, which was sour and fragrant, very appetizing.

While recalling, Qinghuai fished out the fried oil residue from the pot and put it on a prepared plate to cool down.

Next, he chopped the remaining lean meat and a little tenderloin into meat paste, added a little starch, mixed well, put it in a basin, and put it in the refrigerator.

"Why didn't you do it?" Osamu Dazai squeezed a piece of oil residue from the plate and put it into his mouth, and immediately raised his eyes, staring at Qing Huai with burning eyes.

Qing Huai said: "We have to wait for the soup to be stewed first...how does it taste?" He walked over to taste it.

Although the red dolphin has a lot of fat, but because it eats berries and fragrant wood, the oil residue does not have the smell of pork at all, and the fat is not so greasy. Instead, because it has been fried once, the shell is crispy and chewy. At that moment, the taste of bursting pulp is amazing.

Sure enough, 40% of the taste of cooking comes from the ingredients. Qing Huai did not expect that the choice of red porpoise could achieve such a good effect, and he couldn't help looking forward to the finished product.

While the soup was stewing, Qinghuai processed the moon dew. He tasted one. The texture of the moon dew was more like a carrot, but crisper and juicier than a carrot. The taste was mainly fruity and sour, with a hint of Refreshing sweetness.

Isn't this a good material for making kimchi!

As a Sichuan chef, Qing Huai's eyes shined brightly, and he pickled Yuelu according to the most primitive method of making kimchi and radish.He made diving kimchi. According to the acidity of Moon Dew, it can be unsealed by dinner time.

In addition to kimchi, he also thought that a few days ago Osamu Dazai was dissatisfied with the fact that the izakaya did not make their own wine. The brewing time was too long and it was not easy to operate, but if the wine is brewed with Moon Dew, the effect should be very good.

After finishing these things, it was already seven o'clock in the evening, and the broth stewed with pork ribs was almost ready.

The soup was milky white, and the umami was overwhelming. The stomachs of the two who only ate vegetarian ramen for lunch were growling.

Qing Huai took out the meat paste, took out a small pot of pork bone soup and put it on the fire to cook slowly. After the soup boiled, he used a spoon to form the meat paste into tasty small balls and put them into the soup.When the meatballs were cooked through, he took out a small plate and drained the meatballs into the soup, then put a spoonful of pork bone soup in the pot, added water and starch to thicken the sauce, and the soup gradually became thicker.

Finally, pour the thick soup on top of the meatballs just now, and add a small spoonful of oil residue, and the dish comes out of the oven smoothly.

Osamu Dazai was the first to taste it. The soft, glutinous meatballs boiled with juice in the middle. The taste is sweet and attractive under the infiltration of the broth. Because the slag is added last, the skin is crisp and crisp.This can definitely be selected as the top3 cuisine in his mind!

"... Delicious!!!" The man swallowed again, as happy as if two pink flowers bloomed on his cheeks.

Jingle Bell--

The wind chime at the door suddenly rang.

Qing Huai put down her chopsticks, walked out of the kitchen suspiciously, and opened the partition curtain.

I don't know who will come at this time...

A couple entered the door—but they seemed to be the kind of couple who were about to break up and say goodbye immediately.

The two guests should be high school students, both wearing the uniforms of the same middle school. Qinghuai could tell that the two were lovers because the girl was holding a withered rose in her hand, and the boy was apologizing to her with an apologetic face. The face is very ugly... That's why it can be seen that this seems to be the kind of relationship that is about to break up and say goodbye immediately.

Before Qinghuai could speak, the girl suddenly raised her voice——

"Obviously it was you who said that you had already booked the Yuejianshan restaurant. I put on such beautiful makeup just to wait with you in the cold wind for two hours. After finally queuing up, you said that you forgot when you were playing games. Are all the places where the deposit has been paid voided!"

Qinghuai: ...

Osamu Dazai who just came out from the curtain: ...

作者有话要说：感谢在2021-03-1019:51:30~2021-03-1120:48:11期间为我投出霸王票或灌溉营养液的小天使哦~

Thanks to the little angel of irrigation nutrient solution: new i20 bottle;

Thank you very much for your support, I will continue to work hard!