Erina Nagikiri said in a deep voice: "In the final round of internal trials, the last two will be selected to represent our Yuanyue Restaurant and Boss Yang Ming.
"So, in order to defeat Boss Yang Ming, please do your best and fight" Hearing Erina Nagikiri's words, the hearts of the four people who passed the second round of selection sank slightly.
Even if they are reluctant to admit it, Yang Ming's cooking skills have been recognized by them, although Yang Ming is still a senior chef, he has also touched the edge of a master chef, and his cooking skills are unfathomable.
Kobayashi Gentian smiled at Si Yingshi: "Although we fought side by side as a group just now, I won't show mercy to my subordinates later." ” Si Yingshi shrugged indifferently, "Then let the horse come." ” In this showdown, Kobayashi Gentian is going to make a super luxurious special dish.
As an expert at cooking rare ingredients, Kobayashi Gentian is full of confidence in the final auditions, because she will cook the famous kaiseki cuisine The word "kaiseki" comes from the "warm stone" of the Zen monk in the ancient legend of Toei.
At that time, Zen monks had to follow the precept of eating only breakfast and lunch, and not eating after noon.
However, the young monk could not bear the hunger and cold, so he wrapped the heated stone in rags, also known as "warm stones", and carried it in his arms to warm the stomach and withstand the cold.
This is also inextricably linked to the saying that kaiseki cuisine is called "cushion bottom".
Kaiseki cuisine, which has a history of hundreds of years, was originally served as a cup of tea at the Toei Tea Ceremony, with some exquisite "side dishes" to "cushion the bottom" for guests, so as not to be monotonous and boring just drinking tea for a long time.
This simple meal, which was rooted in the tea ceremony, gradually entered the upper class aristocracy with the development of the Toei tea ceremony, and later evolved into a popular and exquisite dining style among the aristocracy and the Toei elite, which is now kaiseki cuisine.
This time, Kobayashi Gentian did not make this famous dish according to the very traditional kaiseki cuisine, but added his own innovative ideas to it.
The best abalone from Hokkaido, sea cucumber from Okinawa, dried scallops from Nara, and shark fin from Kyushu are used as the main ingredients.
Kaiseki cuisine has very strict rules and is the earliest and most orthodox cooking system in the Toei cuisine.
One of the most distinctive features of kaiseki cuisine is that it uses seasonal ingredients and does not use any sauces to maintain the original appearance and color of the food, emphasizing the expression of "restoring the taste of the food itself" and respecting the true nature of nature.
Kobayashi Gentian took out a slender boning knife.
The skin of the shark fin is gently disposed of, and the peeled shark fin is cut out with a knife.
She put the shark fin on an empty plate, covered it with ginger slices, and poured the shark fin with Monjiro shochu produced in Kagoshima.
While waiting for the shark fin to get fishy, Kobayashi Gentian continued to process some of the required ingredients.
Because kaiseki cuisine requires a lot of various mountain birds and sea beasts that fly in the sky and swim in the sea, Kobayashi Gentian must solve these ingredients as soon as possible.
A small knife seemed to come alive in her hand, shuttling between various ingredients like a swimming dragon.
Everyone present, including the other three contestants, was amazed that if a chef thinks that the ingredients he is good at are first-class, it is because of the frequent handling.
As for Kobayashi Gentian, all the ingredients can achieve a very perfect treatment in her hands, and it can be said that there is no mistake at all.
Erina Nagi looked at Kobayashi Gentian and said faintly: "The heat of this craft is perfect, no wonder she can become the second place in the Ten Masters of the Far Moon, it really makes me ashamed." ” Saying this, Erina Nagikiri looked to the other side, originally in a group with Kobayashi Gentian, and now Si Yingshi, who is ranked first among the top ten heroes of the far moon.
Si Yingshi on the other side did not pay attention to the outside dynamics after entering the state, including Xiaolin Gentian's craftsmanship.
He's just making the dishes in earnest.
As a chef who specializes in French cuisine, there is no reason for him to sacrifice his strengths.
For example, European cuisine is not as important as that of China, and they mainly use the essential taste of the ingredients, special condiments and exquisite plating as the important part of the cuisine.
French cuisine, or French cuisine, is the most well-known of Western cuisines, and it is proud of its knowledge of ingredients and the use of ingredients to create many popular dishes.
French cuisine strives for excellence, pushing the classical dishes of the past into new cooking methods, and borrowing from each other, and the way of preparation is based on the combination of flavor, naturalness, decoration and color.
This time, the dish made by Seyin is the most famous dish in France, the French traditional foie gras.
He lightly fried the foie gras over low heat, very lightly with a wooden spatula, gently tumbling it, waiting for the foie gras to be golden brown as a whole, and then put it on a plate.
Gently pour the foie gras with the red wine of Kao Red Port, no more, no less, and the foie gras will be brighter after absorbing the red wine.
Sprinkle a ring of mushroom truffles endemic to Europe around the foie gras.
Using a dexterous Western-style dinner knife, he gently cuts the foie gras into thin equal pieces.
Finally, it is coated with a layer of albino fish eggs, which is said to be the world's most prized caviar, and caviar mixed with edible gold leaf.
Because foie gras is suitable for cold eating, after finishing the foie gras, Si Yingshi puts the finished dish under a delicate fanless air cooler to cool the foie gras as soon as possible.
After completing all the steps, Si Yingshi looked at Kobayashi Gentian's side.
Kobayashi Gentian is ready to be plated.
She first pasted the thinly sliced ginger on the bottom of the plate, then spread a layer of winter bamboo shoots cut in half, and then spread the mushrooms in turn.
Now she needs to make the middle layer of kaiseki cuisine, which is also the most important place whether kaiseki cuisine can be beautiful or not delicious.
Put in the processed cooked chicken, cooked duck, angler shrimp, and Jiwei shrimp in turn.
Finally, add the main ingredients of dried scallops, sea cucumbers, shark fins, and abalone.
Pour in the Toenjiro Shochu produced in Kagoshima until all the ingredients have been filled, sprinkle with a pinch of salt and pepper, and mix thoroughly.
Kaiseki cuisine is a colorful combination of various ingredients in front of customers in a bright and cheerful environment.
Let the diners be satisfied with the color and flavor at the same time, and enjoy the combination of various dishes.
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Kobayashi Gentian is also extremely carefully processed, so that the fish does not have a single thorn, and the amount of vegetables is precise and restrained.
The portion size of this dish may be too small for us foreign diners, but after a feast, all the food can be enjoyed, and it is one of the philosophies of Toei cuisine to know that no food is wasted
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