The spicy teacher of the halberd

“Why are you sweating so much, your body is so weak at a young age, do you want me to help you buy some waist supplements?”

Ignoring Hinatako’s sneer, Changwei watched the movements of Tashoe in the distance.

“Look at that fish ball, it’s a river fish, right?”

“Yes, there is no sea here, of course, there are only river fish…” Hinatako’s eyes suddenly widened and she looked at Changwei, “You mean…”

“That’s right, you found out too.” Chang Wei nodded and looked at the busy Tian Suohui.

“Megumi probably missed a very important step, which is an oversight that can be fatal.”

If you add fish balls made from river fish to oden with seafood ingredients such as kelp, you must first remove the earthy flavor.

Takashi Ei, whose hometown is in the seaport of Hokkaido, has much more access to seafood than Kazusa, and it is understandable that he has little knowledge of the know-how to remove the unique earthy flavor of river fish.

Without seasonings such as cooking wine, what should Tashoe do where to go….

“I’m done, two teachers.”

Everyone looked at the blond boy who spoke in surprise, someone finished so quickly?

“Roasted wild duck with green sauce, please use slowly.”

The blond boy placed the plate in front of Changwei and Hinatako, and Changwei noticed that his hand was different, seemingly slender but with traces of erosion by the years, it was a hand with actual combat experience, just like himself.

“Junior, did you ever work in a restaurant?”

“Yes teacher, my name is Takmi Aldini, and I worked as a cooker in the Italian restaurant owned by my family like my brother Isami Aldini.”

Sure enough, the boy named Takmi had worked in a restaurant, and like Kohei Sojin, he was a teenager from a civilian restaurant.

Then he turned to look at the dish in front of him, “This is roasted wild duck.” ”

Unlike the whole roasted Peking duck, the roasted wild duck is finished by cutting the duck meat into pieces, changing it to a knife, frying it in oil, and then putting it in the oven.

How is the green sauce on top made?

“So, here we go.”

Tsuneway and Hinata picked up the duck meat and put it in their mouths.

“Elegant!” The two spoke in unison.

“The tender duck meat is wrapped in oil, as if it melts in the mouth.” Hinata chewed slowly with her eyes closed, “But there is no greasy feeling at all.” ”

“It’s a cool feeling, like an aria in an Italian opera!”

“The cool and rich mystery should be in this green sauce.” Chang Wei lightly dipped a little sauce into his mouth.

“It’s a sauce made by a grated mixture of anchovies and parsley, obviously Italian,” a student in the audience shouted, “This time you obviously want to make Japanese food, foul!” ”

“yes, how can this be qualified?”

Chang Wei shook his head at the indignant students, “This is not the taste of anchovies, this is the taste of Japanese salted roe.” ”

“It takes a week for ordinary salted ayu roe to marinate to have a strong taste, how do you make it in such a short time?” Hinata asked suspiciously.

“I guess it’s boiled in wine to make the sweetfish taste quickly.” Tsuneway said to Hinata.

“Yes, Chang-sensei, I washed the internal organs of sweetfish and cooked them in sake, so that the deliciousness of sweetfish was quickly aroused, and I added shiso to make this sauce.”

“The sauce cooked with sake is fragrant and rich, and sake and perilla have the effect of removing the smell of wild duck.” Chang Wei nodded, “There is no doubt about Japanese seasoning.” Takmi, congratulations on passing, Hinata-sensei thinks so too. ”

Hinata smiled and nodded.

“Qualified so quickly, that takami is really powerful!”

“I don’t know how his brother is.”

“There’s no time to see people, it’s too late if you don’t hurry!”

The students below whispered. Chang Wei noticed that Tian Shouhui’s face turned pale.

Finally found out….

Tashoe looked at the fish balls that had been bitten by herself, and her heart was gray.

This earthy smell… The unique earthy smell of river fish was overlooked.

Despite being from a port city himself, he had no experience handling river fish. But this is the exam, no though, no excuses.

It is too late to marinate fish with cooking wine, not to mention that there is no cooking wine.

Changing to fried or smoked carp is also a solution, but I made my own oden, and the side dishes were already ready, so it was too late to change them.

Looking at the ant-like Tian Suohui on the hot pot, Chang Wei sighed and pinched a handful of sweat in his heart.