"Almost. \ "Drying, baking, baking, steaming, frying, stir-frying" Uchiha Itachi, who was sitting on the review seat, rubbed a little stubble on his chin with great interest, "It's really interesting, it's interesting." ” "Do you know what kind of dish she makes?"
asked the judge next to him in a low voice, just now he realized that the person he was talking about was actually the famous Uchiha Itachi, and he was surprised that he unconsciously used honorifics.
"Well, this kid is making "Lantern Shadow Beef"."
"'Lamp Shadow Beef'" Faced with this unconceptual word, this native foodie was completely confused.
"Hehe, you'll find out later."
Without spending too much time on the details, Uchiha Itachi just said this.
Dengying beef, that is an authentic Sichuan famous food, because of the cumbersome kung fu, even many Sichuan chefs are too lazy to learn, but a point of pay, a point of gain, authentic Dengying beef, that is a delicacy that can make wild dogs three miles away smell and chase.
The girl in front of him, except for some minor places, is generally the same as what he has seen in his trip to China, and it seems that she has also spent a lot of hard work.
"Yes, chili" Yang Ming glanced up at the spicy smell in his spare time.
Riko Chiba is not good at Chinese cuisine, but now, her surging expressiveness can undoubtedly shine on a stage like Halberd.
However, Yang Ming did not feel the pressure from it.
He is not good at words, unlike Erina Nagikiri, who has a prominent background and a keen sense of taste known as the "tongue of the gods", who is not as eloquent and calculating as Ezuya Miyama, nor like Riko Chiba or Ichishiki Megui, who have a peculiar cohesion and can closely bind the people around them.
No matter who it is, they all say that a person like him is not suitable for coming to the stage, and is more suitable for doing something behind the scenes.
But no one questioned whether he was qualified to be the son of God and whether he was qualified to represent Yuanyue.
And all this, just because his strength has long surpassed everyone under his name.
Slowly chopping Berkshire pork from Kagoshima into a puree, Yang Ming carefully considered the next plan.
The dish he plans to make is the classic dish "Swedish meatballs".
As the pace of IKEA furniture sweeping the world continues to accelerate, Sweden's national cuisine Nordic Swedish meatballs have also followed the popularity, which was originally only in the Nordic restaurants, fast food restaurants, canteens can be seen everywhere, and gradually spread to China, Dongying, Thailand and other places, in the European food hot list everywhere, there has never been a situation of falling behind.
Stockholm, the capital of Sweden, is famous for its psychological Stockholm disease, and the further north you go, the less pork is contained in the meatballs, and the more solid the meatballs will be.
But in fact, the pork and the breadcrumbs mixed in it have the same effect, both to make the meatballs fluffy and moderate.
This dish, known as "Mother's Meatball" in Northern Europe, is a less complicated home-cooked dish, but in Yang Ming's hands, it has a different brilliance.
"The ratio of beef to pork, that's it."
"Dip whole wheat bread crumbs into this flavored milk and use them as a binder later, well, that's about the same."
There are many ways to prepare this dish, some people think that Swedish meatballs should be made with chopped onions; While others prefer to cut the onion into pieces and fry them individually.
Some people believe that this meatball should have thick, dark gravy, while others prefer it to be a thin gravy.
Shakespeare once said that there are a thousand Hamlets in the eyes of a thousand readers, and the same is true of Swedish meatballs.
It is difficult to reconcile, and the slight differences are enough to bring about the final differentiation.
What Yang Ming has to do is to carefully study every little difference, understand the reasons for these differences, and then find out the best solution little by little.
Yang Ming, who pursues perfection in everything for such a simple dish, has studied it for a week and has taken almost every detail into account.
And in the end, he was convinced, there was no more delicious Swedish meatball in the world.
This is his way of cooking, the most perfect method, the most perfect technique, everything is perfect.
When Nagi Cutting Thistle came to persuade these Ten Masters, among the people who agreed, some were for profit, some were for fun, and Yang Ming was the only one who was not moved by Nagi Cutting Thistle's words from the bottom of his heart.
He genuinely disagrees with Naginata's idea of creating the perfect recipe.
Therefore, he spared no effort for this halberd.
"Then, the first thing to be reviewed is Riko Chiba's 'Lampage Beef'."
There was no shortage of gourmets in the audience who knew something about Chinese cuisine, and when they heard the name, they immediately exploded.
"Wow, Shadow Beef" "Is this the dish you've been cooking?"
"What does the shadow of the light mean" In front of the TV, Kohei Soma turned his head and looked at Erina with the eyes of Tinker Bell, who looked at the omniscience.
"Well, if it's a shadow of a lamp, it's a shadow puppetry."
Erina replied.
Shadow puppetry, is a traditional folk art from China, usually with animal board or cardboard made of character silhouettes to perform drama, artists behind the white curtain, while manipulating the shadow puppet, while telling the story with a tactful tune, with a strong folk atmosphere.
The beef, which is named after the "Shadow of the Lamp", shows the thinness of its slices of meat, like a thin shadow of a lamp, which can reveal the image under the green light, like a curtain in a shadow puppet play.
However, if this knowledge is to be clearly explained to Dongying's friends, it will undoubtedly take a lot of words.
"Oh, is it light and thin?"
Kohei Soma, who still didn't understand what shadow puppetry was, was sensitive to these two features of the cuisine.
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"Well, that's right."
Erina thought for a moment and nodded.
"If the beef is cut too thinly, won't it affect the taste?"
"Otherwise, what do you think so many processes were used for before?"
Erina asked rhetorically, isn't that all the processes just to solve the problem of taste
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