The difference in beliefs, the irreconcilable contradictions, there is no other way than to compete with the dishes in the field of halberds.
This is a war that belongs to the chefs.
As soon as Yang Ming stepped into the kitchen, he saw that Wang Xiaoming had chosen the ingredient mackerel.
"It's mackerel", Mackerel, also known as mackerel, is a delicious sea fish that has been in Kyoto's recipes since the Nara period.
Shoko Kamiki as once ten masters, now sixteen heroes of the chef good at seafood cuisine, Sicily provides seafood ingredients are naturally first-class, although autumn is the fattest time for mackerel, now it is only nearly June, not the best season, but for any chef who has a pursuit, will try his best to give full play to the deliciousness of the ingredients.
Yang Ming clasped his hands in front of his chest, looking at the spindle-shaped mackerel in Wang Xiaoming's hand, with a blue-green luster on the skin, making people look forward to what kind of dishes he would make in the future.
"Mackerel, salt-grilled, boiled or made into sushi."
Erina commented, "I just don't know what he's going to do. ” "If it's Wang Xiaoming," Yang Ming couldn't help but chuckle, "Of course it's smoked." ” "Smoky" Erina frowned, because she didn't know Wang Xiaoming well, and she didn't know that he used to be a small vendor, so she was a little surprised.
Putting aside Wang Xiaoming's past experience.
The history of smoked cuisine goes beyond the years of human existence.
It may seem strange at first glance, but in the jungle where fallen leaves are piled up, the heavenly fire turns the branches and leaves to ashes, and the taste of ripening in the smoke and fire in the raging flames is the earliest smoked dish.
This is a revelation from nature that the smoked ingredients can be preserved for a long time, so this ancient method of food processing has been carried forward, in medieval Europe, fish from the sea were hung on chimneys and smoked into dried fish, and in Asia, pigs and beef slaughtered during the Chinese New Year were burned into bacon with branches of pine and cypress.
After the invention of the refrigerator, the preservation of food has become convenient, and smoked cuisine has lost the purpose of preserving ingredients, but smoking still continues to survive and carry forward as a method of adding fragrance.
In Toei, the history of smoked cuisine is also long, and in the hands of those who are proficient in smoking, the light smoke is different from the type of burning plant and tree, adding a different and moving smoky aroma to ordinary food.
Apple wood from Izu, pale pineapple from Hakone, black walnut from Ikebukuro, gyokuro from Okabe, flower tea from Shizuoka, and white smoke from plants and trees that come with it sticks to the surface of the ingredients.
Since he was not very familiar with Dongying's ingredients, Wang Xiaoming carefully selected his own smoked ingredients, and made sure to prepare a series of ingredients before eating the halberd.
"If you want to smoke meat, you naturally have to use wood, and fruit wood is the top, and it is better to use flower petals for smoked chicken and duck, and roses, lavender, jasmine, or fresh and plain tea are also the best choice."
As a former small vendor, coupled with Yang Ming's example during this time, Wang Xiaoming can be said to have treasured this knowledge.
"As for the fish of the sea" "Of course it's this."
He opened a bag, and the fresh, vibrant scent came out of it, revealing the leaves.
It's bay leaves.
The light sweet aroma of bay leaves is perfect for smoking fish.
Of course, not only that, but all kinds of spices such as basil, sage, and thyme were taken out one by one by him and piled up on the table to form a small mountain.
"Heh, do you think you can beat me with this kind of thing" Shoko Kazuki, who was wearing a baseball cap, who was standing opposite Wang Xiaoming, sneered.
"Wouldn't you like it if you tried it?"
Wang Xiaoming followed Yang Ming's example, his tone was indifferent, but there was a categorical firmness in his words.
"It's kind of interesting" Yang Ming moved over a stool and sat down, looking at the spices selected by Wang Xiaoming with great interest, soaked in the herbs, he had already kept these aromas in mind, so he could simulate the mixed fragrance in his brain, although there will be a difference due to the difference in the main ingredients and ratio, but in general it should be roughly the same.
"Hmph" Erina, who was sitting next to Yang Ming, looked uneasy, "I really want to play in person."
"Alright, let's take a good look."
Yang Ming thought for a while, and roughly figured out what Wang Xiaoming was going to do, "It feels okay."
If the full score is 100 percent, in Yang Ming's current eyes, Wang Xiaoming is probably at the level of more than 70 points.
After all, when it comes to the grasp of spices, in the Far Moon Academy, in addition to Ye Shan Liang, it is Yang Ming.
But then, Erina frowned.
"He threw the spices into the stove" This is to be done "Smoked mackerel" As if sensing Erina's distrustful gaze, Wang Xiaoming in the kitchen raised his head, and his black eyes glanced at her from a distance.
Then the corners of the mouth are slightly hooked.
Miss, I won't lose Yang Ming's face.
When it comes to spices, he has also learned a lot from Yang Ming The process of smoking is not simply putting food on top of the smoke, as most people think, but a delicate and delicate work like arranging flowers.
Izu's apple wood, after drying, fell to the bottom of the furnace like a thousand paper cranes with folded wings, and the golden gin like the dome of an Italian church dipped them again, smelling the intoxicating aroma of wine, Wang Xiaoming raised his eyebrows slightly, and the tone of smoked mackerel was formed.
"What, it's smoke."
"What did I think he was going to do?"
Because of the smell of the sea that penetrates into the bones, mackerel has never been used to make sashimi, or fried or fried or smoked are good choices, smoked mackerel is expected by the guests of Sicilian restaurants, just like mapo tofu in tofu dishes, the choice of this dish is not a highlight, and Wang Xiaoming's technique is exquisite, but the most important thing about smoking is the smell rather than the shape, but the guests through the glass window can not smell it, they turned their attention to Wang Xiaoming's opponent Kazuki Xiangzi.
For this phenomenon, Wang Xiaoming is also happy to see it, after all, he doesn't like the feeling of being focused on himself, he is like a nomencturnal flower in the dead of night, only blooming quietly, cooking in front of everyone like this, it is a strong thing for him to endure the boredom in his heart
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