Naruto Big Foodie

Chapter 819 In order to defeat Boss Yang Ming, let's fight

Chapter 819 In order to defeat Boss Yang Ming, let's fight

Nakiri Erina said in a deep voice: "In the last round of internal trials, the last two will be selected to represent us at Yuanyue Restaurant to compete against Boss Yang Ming."

"So, in order to defeat Boss Yang Ming, please use your best efforts and fight!"

Hearing Nakiri Erina's cadenced words, the hearts of the four who passed the second round of selection sank slightly.

Even though they were reluctant to admit it, Yang Ming's cooking skills have been recognized by them. Although Yang Ming is still a senior chef, he has already touched the edge of a master chef, and his cooking skills are unfathomable.

Kobayashi Gendan smiled at Si Yingshi: "Although we fought together as a team just now, I won't show mercy later."

Si Yingshi shrugged indifferently, "Then let the horse come over."

For this duel, Kobayashi Gendan is going to make a super luxurious special-grade dish.

As an expert who is good at cooking rare ingredients, Kobayashi Rindou is full of confidence in the next final selection competition, because what she is going to cook is the famous kaiseki cuisine!

The term "Kaishi" comes from the "warm stone" of the Zen monk in the ancient legend of Dongying.Zen monks who were practicing at that time had to abide by the precept of only eating breakfast and lunch, and not eating after noon.But the young monks still couldn't bear the hunger and cold, so they wrapped the heated stones in rags, also known as "warm stones", and put them in their arms to warm their stomachs and withstand the cold.This is also inextricably linked to the so-called "bottom" of kaiseki cuisine.

Kaiseki cuisine, which has a history of hundreds of years, was originally served as some exquisite "side dishes" on the tea ceremony of the Japanese Tea Ceremony.And this simple meal rooted in the tea ceremony gradually entered the upper class with the development of the Japanese tea ceremony, and later evolved into an exquisite dining style popular among the nobles and Japanese elites, which is now Kaiseki cuisine.

This time, Kobayashi Gendan did not make this famous dish according to the very traditional kaiseki cuisine, but added his own innovative ideas into it.

Use the best Hokkaido abalone, sea cucumber from Okinawa, scallops from Nara, and shark fin from Kyushu as the main ingredients.

Kaiseki cuisine has very strict rules, and it is also the earliest and most orthodox cooking system in Japanese cuisine.Among them, the biggest feature of kaiseki cuisine is the use of seasonal food ingredients, without any sauce for coloring, trying to keep the original appearance and color of the food, and focusing on expressing "restoring the original taste of food" to respect the true nature.

Kobayashi Gendan took out a slender boning knife.

Gently remove the cortex of the shark's fin, and cut the peeled shark's fin into fine lines one by one.

She put the shark's fin on an empty plate, covered it with sliced ​​ginger, and poured Monjiro shochu produced in Kagoshima all over the shark's fin.

While waiting for the shark's fin to be deodorized, Kobayashi Gendan continued to process some required materials.

Because kaiseki cuisine requires many kinds of mountain birds and sea animals flying in the sky, Kobayashi Gendan must solve these ingredients as soon as possible.

A small knife seemed to come alive in her hand, shuttling among various ingredients like a swimming dragon.

All the people present, including the other three contestants, were very surprised. If a chef thinks that he is first-class in the handling of ingredients that he is good at, it is because he often handles them.

As for Kobayashi Gendan, all the ingredients can be handled perfectly in her hands, and it can be said that there is no mistake at all.

Nakiri Erina looked at Kobayashi Gendan, and said quietly: "This skill is so proficient, no wonder she can become the second place among the Yuanyue Ten Heroes, it really makes me feel ashamed."

Having said that, Nakiri Erina looked to the other side. She was originally in the same group as Kobayashi Gendan, but now ranked first among the Yuanyue Ten Heroes, Si Yingshi.

On the other side, Si Yingshi did not pay attention to the outside world after entering the state, including Xiaolin Gendan's craftsmanship.

He's just cooking seriously.

As a chef who is good at French cuisine, Si Yingshi has no reason to give up his strengths.

Like European cuisine, the emphasis on heat is not as important as in China. They mainly use the essential taste of the ingredients, add special seasonings and exquisite presentation, as the most important part of the cuisine.

French cuisine, that is, French cuisine, is the most well-known cuisine in Western cuisine. It pays attention to its cognition and flexible use of materials to create many popular delicacies. This is what French cuisine is proud of.French cuisine strives for perfection, pushing the old classical dishes to new cooking methods, and learning from each other. The preparation method pays attention to the combination of flavor, natural flavor, decoration and color.

This time, the dish prepared by Si Yingshi is the most famous dish in France, the traditional French foie gras.

He slightly fried the foie gras over low heat, and gently rolled it with a wooden spatula. After the foie gras was golden brown, he stopped the fire and put it on the plate.

Lightly pour the red wine of Cayo Red Port on the foie gras, no more, no less, the color of the foie gras becomes brighter after absorbing the red wine.

Sprinkle around the foie gras a circle of fungus unique to Europe - truffles.

Using a dexterous western-style knife, he gently cut the foie gras into thin equal pieces.

Finally, a layer of caviar, known as the most precious caviar in the world-albino beluga fish roe, and caviar mixed with edible gold leaf is coated on it.

Because foie gras is suitable for cold eating, so after finishing the production of foie gras, Si Yingshi put the finished dishes under an exquisite fanless air cooler to cool the foie gras as quickly as possible.

After completing all the steps, Si Yingshi looked towards Kobayashi Rindan.

Gentian Kobayashi is ready to serve.

She first covered the bottom of the plate with thinly sliced ​​ginger, and then spread a layer of winter bamboo shoots cut in half, followed by mushrooms.

Now she needs to pave the middle layer of kaiseki cuisine, which is the most important part of whether kaiseki cuisine can be delicious or not.

Put in the processed cooked chicken, cooked duck, pipa shrimp, and jiwei shrimp in turn.

Finally, the main ingredients are scallops, sea cucumbers, shark fins, and abalone.

Pour ten-year Monjiro shochu produced in Kagoshima until all the ingredients are covered, sprinkle with a little salt and pepper, and mix well.

Kaiseki cuisine is a colorful combination of various ingredients presented in front of customers in a bright and cheerful environment.Let the diners enjoy the combination of various delicacies while satisfying the color and fragrance.

The ingredients of Kobayashi gentian are also very finely processed, so that the fish does not have a single spine, and the amount of vegetables is precisely restrained.The portion of this dish may seem too small to us foreign diners, but after a feast, all the food can be enjoyed. One of the philosophies of Japanese cuisine is to know that never wasting ingredients.

(End of this chapter)