Chapter 318 The Crisis Deepens

It's about 300 meters away from the izakaya.

Here, it still belongs to the category of food street, with an inconspicuous store entrance on the corner.

What slips out from the exhaust fan is a smell mixed with the smell of meat and milk. Well, pedestrians who pass by occasionally find it so fragrant!

Open the door and enter the store.

In front of Shen Yin, there is only a long and narrow bar table for 8 people.

Then, there is the chef and several experienced assistants who are busy in an orderly manner.

Although this restaurant was not recognized by the WGO Food Organization and became a one-star restaurant, it is quite popular in the local area!

"I'm Matsumoto, please give me some advice."

When new guests arrive, the chef usually puts down his kitchen utensils and says hello.

…

Kentaro Matsushita.

This chef once cared about Daili to learn cooking skills.

After returning to Japan, I worked in restaurants in the neon country of Tokyo, and then returned to the food court in the suburbs and opened this restaurant!

The space behind the restaurant bar is extremely narrow and cannot even accommodate two people passing side by side.

However.

This doesn't hinder it.

Matsushita and his assistant chefs prepare dishes that can make diners "happy".

Typically, the Panasonic chef will be in charge of one side of the stove, while the helpers handle the side dishes and utensils on the other side.

Of course, the so-called stove is only equipped with the most basic kitchen utensils such as a frying pan, a snow pan, a small oven, etc. It is no different from an ordinary family restaurant.

Similar to many Japanese-French restaurants with the concept of "Japanese-style talents", this restaurant serves Italian cuisine with a very Japanese style!

Um!

In short.

It's a very special Japanese-Italian meal.

So, what is Japanese-Italian food?

To paraphrase that famous saying, it’s hard for me to define what Japanese-Italian food is, but when I eat Japanese-Italian food, I know it is.

At this moment, two different pasta dishes were placed in front of Kobayashi Ringtong. One was paired with prawns and mullet roe, and the other was paired with abalone and abalone liver pate.

Both are ingredients with extremely local characteristics.

In particular, the sweetness of the prawns and the saltiness of the mullet roe are blended with herbs and Italian sauces to make them a perfect blend.

And since the seat was too close to the stove, it was hard not to be attracted by Chef Matsumoto's quick movements during the meal breaks.

8 guests.

14 course set menu.

All this workload is completed by the chef and his assistant.

In addition, different customers enter the store at different times, making it even more difficult to grasp the cooking time.

"It's a bit interesting."

"This restaurant is somewhat similar to Zhang Fan's Izakaya!"

Kobayashi Gentian, who was eating pasta, couldn't help but murmured to himself.

"Are you...are you really okay?"

Chef Matsushita looked deeply at the dozen or so empty ceramic bowls over there, and then looked back at Kobayashi Ryodan who was still "slurping and slurping" eating pasta, and he couldn't help but feel ashamed!

At the same time, his heart was also full of worry.

"Don't worry."

"Anyway, I am the second seat of Yuanyue's current top ten."

"It's just a group of late-night cooks who only dare to hide in the dark and do evil. I can just stretch out my hand and defeat them like ants to death!"

After wiping his mouth, Kobayashi Gentian felt that he was only 70% full. He patted his chest and replied to Chef Matsushita with confidence.

"It's not that I can't believe it, you students from Yuanyue!"

"But even many one-star restaurant chefs have collapsed in front of late-night cooks. I'm really afraid..."

Before Kentaro Matsushita could finish what he said, a masked man suddenly broke in outside the door.

…

Half of his face.

Wrapped tightly by a black scarf, only his determined eyes were exposed.

His figure is not tall, but he is very well-proportioned. Every step he takes is steady and powerful. Although his movements are a bit quick, they do not appear impatient, but reveal a calm and unhurried elegance!

The appearance of this masked man is always accompanied by a mysterious and strange atmosphere.

The look in his eyes.

His movements.

Every detail of him.

Rgent Kobayashi, who had been waiting for it for a long time, felt that it was full of stories and mysteries!

It made her couldn't help but think of the fact that the entire catering industry was in panic because of his appearance these days.

"Are you my opponent?"

The masked man fixed his gaze on Xiaolin Gentian, then he realized something and asked softly.

"Well, you are using the rules of Shokugeki and using Totsuki's banner to do such crazy things to the entire catering industry. Do you think we will let you go so easily?"

Xiaolin Ringtong looked back and replied calmly.

"Okay, originally I didn't want to start a dispute or conflict with you Yuanyue students in advance, but now it seems..."

When the masked man heard this, he pulled out a sharp kitchen knife from his cloak, and his aura surged!

…

Snake soup.

The most famous recipe is Jiang Taishi Snake Soup.

Jiang Taishi is Jiang Kongyin, the last Jinshi in the late Qing Dynasty, who once entered the Taishi Academy!

The most important thing in making Taishi Snake Soup is "the three snakes are fat and the index finger moves." The so-called three snakes are a rice shovel head, a golden leg belt, and a banyan tree. As for the so-called three snakes, dragon and phoenix stew, it is a kind of chicken stew.

certainly.

There is also a version of the Five Snakes, plus the Three Cable Lines and Water Law!

Moreover, the stewed civet is also delicious. Add the two together and it becomes "Longhu Braised".

At this moment.

Kobayashi Rgentian caught a snake from the food warehouse!

And when this snake, tightly held by Kobayashi Gendan, appeared in front of everyone, the whole place was inevitably shocked.

Whenever you make snake meat, you must first check whether there is snake venom.

first.

After the snake is out of the water, add the white beans.

If the beans do not change color, they are non-toxic.

Because Kobayashi Gentian uses a tree-crossing fig snake, it is non-toxic!

The second step is to simmer the dehydrated snake meat with bamboo cane, ginger, and tangerine peel for two hours, so that the soup can be sweet!

Then add shredded abalone, black bamboo shredded chicken, peppercorns, winter bamboo shoots, and fungus shreds. Finally, heat up the red pot, saute shredded ginger and tangerine peel until fragrant, add a little Shaoxing wine, then add shredded snake and other condiments.

Use a little water chestnut powder to thicken it.

When it comes out of the pot, add a little lemon shreds, chrysanthemums, and coriander to add flavor and relieve greasiness.

Finally, the extremely fragrant snake soup dish is completed!

…

Every restaurant has its own research on food, and it’s always in season!

It’s winter now, so we eat autumn crabs, eat snake soup, try desserts after meals, etc. Although the main ingredients required for these eating styles may seem the same, the ingredients are very different!

Um!

The taste.

It is also true that there are differences in similarities, and cleverness in differences.

But no matter what, the best food is the one that suits the taste of the diners.

At this time, what was placed in front of the masked man, no, placed in front of Zaiha Chaoyang, was a bowl of freshly baked snake soup.

Take a closer look.

The ingredients used in this dish seem to be a little different!

For example, the chrysanthemum that goes with the snake soup is a strange chrysanthemum called "Crane Dance in the Sky", which is a rare and exquisite product among edible chrysanthemums.

When cutting lemon leaves, the chef's knife skills are most tested. First, the veins of the leaves must be torn off and divided into two halves from the stems.

Then fold them together and roll them into small tubes. Cut them to the thickness of hair and use them immediately to maintain their pure fragrance.

A small bowl!

There are actually thousands of snake, chicken, bamboo shoot, abalone, fish maw silk...

Like the hair-thin tofu, this snake soup dish is made by cutting various ingredients into thin strips. Therefore, just by looking at it, Kentaro Matsushita next to him was shocked!

"This is really snake meat!"

Caibo Chaoyang was surprised.

Facing this dark dish, he inevitably felt a little hopeful!

"I just slaughtered it on the spot for you. What else could it be if it wasn't snake meat?" Xiaolin Gentian said speechlessly.

…

Talk about it.

Kobayashi Ringtong's courage is indeed greater than that of many people.

It was just a living snake, but she slaughtered it on the spot without blinking an eye.

That very bloody scene, when I think about it now, is enough to make people tremble all over, and they haven't been able to recover for a long time!

Eat snake soup.

Must have chrysanthemums, lemon leaves and crisps.

This is because snake meat is very hot, so chrysanthemums must be used to clear away the heat.

Snake meat is greasy and stagnant. Use lemon leaves to strengthen the stomach and add a few slices of crispy snacks to eat together. It is the same as adding fried rice to white porridge, both to increase the taste!

So, I looked at the bowl of snake soup in front of me.

Caibo Chaoyang recovered his slightly complicated emotions and began to pick up the bowl and take a sip.

…

Just entered.

The soup is fresh and smooth. If I have to use one word to describe this beautiful texture and flavor, it can only be: nectar!

There is no fishy smell of snake meat itself, and there is no nausea, only a light refreshing feeling.

Moreover, as the teeth continue to chew,

I just feel the smell of snake meat, which is even more amazing!

The bone came out with a slight wisp in the mouth.

The texture of the meat is not greasy or greasy, it has the feeling of a river fish, and the taste is as delicious as freshly caught fish.

right!

That's what it feels like.

Much like when I was a kid, the fish I ate was just as delicious!

clear!

fresh!

Cool!

Tender!

slip!

These flavors and textures.

He was able to capture Caibo Chaoyang very quickly, without even thinking that what he was eating was snake meat.

In fact, it is not an exaggeration to say that the delicious taste and the feeling like first love will always be unforgettable in her mind.

I closed my eyes and took a small sip. I was surprised to find that the soup was so thick and smooth, with shredded lemon leaves and crispy embellishments. It was fresh, sweet, refreshing, and refreshing...all kinds of excellent flavors, which instantly passed through my mouth. A hundred times!

One word:

wonderful!

hard to imagine.

This rare ingredient can be so delicious!

"The snakes used to make snake soup need to be slaughtered, skinned, and their heads, tails, and internal organs removed."

"These steps must be performed carefully to ensure the taste and nutritional value of the snake meat. The cooking process seems to include multiple steps such as boiling, stir-frying, and steaming, and each step requires strict control of heat and time."

"When you eat this bowl of snake soup, the snake meat doesn't have a strong fishy smell."

"I see, maybe they used bamboo cane, red dates, and tangerine peel to remove the smell, and also used a lot of ginger, right?"

"The reason why it doesn't taste spicy is because the ginger has been soaked in water for a long time and baked. The spiciness is removed, leaving only the spiciness!"

"so."

"The whole snake soup dish."

"The taste experience it brings is still very mellow!"

"In addition, the chrysanthemum is slightly astringent and sweet, and it has a fresh fragrance, which elevates the thick snake soup from being fragrant and greasy to a higher level. Indeed, this is really a rare magical dish!"

At the end, Cai Bo Chaoyang actually began to enter a state.

...

I saw.

In front of me, this bowl of snake soup.

It turned into dozens of tentacles that can wriggle like snakes.

And Cai Bo Chaoyang's limbs were all tied up by the tentacles, and the whole person was hung in the air.

Afterwards, he seemed to find that he was trapped, so he struggled frantically!

But.

No matter how he struggled.

The tentacles were still tied very tightly, making it impossible for him to escape.

Fresh, this is Cai Bo Chaoyang's first thought.

Don't look at the small bowl, one is the soup base, which uses fresh chicken, abalone, and fresh snake bones to make soup. The next step is to shred fresh snake meat, add fish maw, mushroom, fungus, chicken and other ingredients to cook into snake soup.

While improving the freshness, it also enriches the taste.

Although the appearance of snake soup is very simple and the rough feeling is daunting, the soup is relatively thick and not too much decorated.

Especially the greasy feeling of snake meat makes the whole bowl of snake soup fresh and elegant, and the soup base is mellow.

The soup is not chicken soup, but it is better than chicken soup. It is really a delicacy on the table.

"Hiss!"

"Sure enough, this special freshness is beyond the reach of other meats."

Chaoyang, who came back to his senses, couldn't help but have a little light in his bright eyes.

For Xiaolin Longdan and this bowl of snake soup, he really began to look at it with a new eye.

Then.

He was still unsatisfied, so he took another mouthful of snake soup and ate it.

Pork basically has no fishy smell, beef has a little, and mutton has the strongest smell.

In terms of taste:

Beef is the hardest and the most woody, followed by pork, and mutton is the most tender.

However, the taste of snake meat is a light meaty aroma, pure and without any mixed flavors.

This snake soup is very delicious, fresh and refined, and the transparent soup is filled with beeswax-like butter, which looks very nutritious.

……

The most important thing about the bright red snake soup is the taste.

It is a special test of the chef's control of the heat. After all, if there is more meat, it will be too rotten, and if there is less meat, it will be torn without feeling.

And Xiaolin Longdan, who is good at handling rare ingredients, can naturally skillfully cut the snake into very small pieces. The thickness of the snake meat is only half thinner than the snake soup we usually see.

At this moment, Cai Bo Chaoyang closed his eyes and savored it more carefully.

Finally, he couldn't help but say in surprise: "It's really a dish full of surprises!"

Snake, as a kind of game ingredient.

The food culture behind it has a huge influence, and it is the main force of high-end banquets.

Some chefs, such as Kobayashi Ryodan, who specializes in wild game dishes, devote a great deal of energy to developing various ways to eat wild game.

As a result, these dishes are exquisitely made, varied, and full of creativity, creating a strong sensory impact. (End of this chapter)