Chapter 321: Kaiseki Cuisine

Late at night.

In a dim conference room.

The surrounding walls have long been painted dark gray, which, combined with the dark brown wooden conference table, looks very stable and heavy!

Above the conference table, there is a silver chandelier hanging.

Its light is soft and not dazzling. The light casts a faint shadow on everyone's face, making their expressions look deeper.

Well!

At this moment.

Every participant is concentrating.

Their eyes are all fixed on the masked boy in the middle, with different expressions.

Some people frowned, as if thinking about important issues; some people had firm eyes, revealing unquestionable determination; and some people kept their lips tightly closed, as if silently praying that this meeting would end early!

Outside the window, the moonlight shone through the gaps in the curtains into the conference room, forming golden spots of light.

However.

These spots of light.

did not bring much warmth to the room.

On the contrary, it made the atmosphere of the entire conference room more solemn and cold.

...

Sergeant, Sagi.

Clown, Malkanta.

Red and Black Executioner, Claude Viller.

Rampant Madness, Banil.

King.

Tokiyama Heigoro.

Dun Kama.

Huang Ziwang.

And...the boss of the late-night cooks, Cai Bo Chaoyang!

In the past two days, the chefs who have wreaked havoc on the entire catering industry of Japan and made all the chefs in the cooking world panic, and who represent the highest combat power of the late-night cooks, are all here.

"Everyone is here, so let's start today's meeting!"

Looking around and seeing that everyone is here, Chaoyang said lightly.

His tone revealed an unquestionable authority, which made the atmosphere in the meeting room become serious again in an instant.

Everyone quickly straightened their backs and stared at him with a sharp gaze. They knew that every minute that followed would affect the entire future cooking era.

And they had already prepared to welcome this feast of ideas!

…

At the same time.

When the ten heroes sent out by Totsuki were defeated one after another.

As the new commander-in-chief, Erina was trying to make a new Kaiseki cuisine in a kitchen!

As we all know, Japanese cuisine focuses on freshness, and Kaiseki cuisine is the best. Each dish is made immediately after the customer orders, which can better reflect the freshness and taste of the cuisine.

"Hisago."

"Give me the sea urchin over there."

"Okay!"

After a simple conversation.

Erina took the fresh sea urchin from Hisago and started to process it.

In the end, the first appetizer of the Kaiseki cuisine she made was:

Mugwort tofu!

This is tofu made of mugwort, sesame and kudzu root, served with sea urchin, shepherd's purse and wasabi, and poured with broth.

Tofu, needless to say.

The highlight of this appetizer of mugwort tofu is the sea urchin.

The sea urchins they chose were actually the northern purple sea urchins that live in the Bohai Sea of ​​China.

The appearance of this sea urchin is generally purple-black.

In terms of color, it is different from the ordinary yellow sea urchins. More importantly, the northern purple sea urchins are sweeter than ordinary yellow sea urchins, without a trace of bitterness, and the aftertaste is also sweet.

The sea urchin petals are also thicker and fuller, and the mouth feels very satisfying.

Of course, correspondingly.

The price of the northern purple sea urchin is also terribly expensive.

But for the wealthy Erina, things that can be solved with money are not a problem!

…

Before eating the dish, smell its fragrance first.

So, Feishazi on the side couldn't wait to come closer and sniff it with his nose first.

Only the fragrance of tofu floated out.

"It's really not simple."

"This strong bean fragrance seems to be the gravel oil sandstone soil over there in China, and the soybeans produced locally!"

"As for the sea urchins, it's even more..."

Here we go.

Feishazi swallowed hard, and quickly turned her eyes to Erina, and said, "Miss, you...are all these kaiseki dishes you made for me to taste?"

"I asked you to come to the kitchen because I definitely want you to taste new dishes."

Erina shrugged and replied.

"Then I'm welcome!"

After that, Feishazi put the mugwort tofu into her mouth and chewed it carefully.

The tofu was white and tender like jade, smooth and refreshing, and melted in her mouth as soon as she ate it. The bean fragrance was pleasant, and it tasted so delicious.

And slowly, there was a strong smell of soy milk, stimulating every part of her taste buds. Feishazi said:

This is the first time I've eaten such a delicate tofu!

Therefore, she quickly exclaimed: "It's delicious!"

"Use a small spoon to gently scoop up a piece of tender white tofu and taste it carefully in your mouth. The rich aroma of the beans and its warm and delicate taste complement each other."

"Slide slowly into your mouth along the tip of your tongue. The dreamlike feeling of melting in your mouth is really wonderful."

Feisha closed her eyes and felt the shock brought by this appetizer.

"The sea urchin and the tender tofu together can highlight the deliciousness of the sea urchin. Although the main taste is still the rich bean fragrance, this taste is no longer monotonous."

She was shocked in her heart!

Indeed, after the Totsuki coup ended, Erina's growth rate was really fast visible to the naked eye!

…

In the original plot.

Erina is often in a state where she becomes invincible when she explodes, but her strength may not be stable. This is

This can be seen in the final BLUE chef competition, where she defeated Yukihira Soma, but still had the possibility of being "influenced by Soma. And analyzing it and adding bonuses in the future."

And a year later.

She successfully entered the third grade of the Higher Education Department.

At this time, she had already lifted the psychological shadow of the "ghost mother" Nakiri Managi, and the dishes she made seemed to be often named and tasted by Nakiri Managi.

It should be said that Erina during this period has undoubtedly grown in terms of her original strength!

and.

No exaggeration.

She is definitely far stronger than any previous period, far stronger than Joichiro, Chaoyang, Soma, Dojima Gin, Shinomiya Kojiro and so on.

It is very possible that, except for the time traveler Zhang Fan, she is really the strongest chef in the history of this world!

But it seems to be influenced by Zhang Fan.

As a result, her own potential was stimulated in advance.

In other words, it was not accidental or luck that she defeated Ringtong Kobayashi twice in that promotion exam, but... she was really strong, so strong that she had surpassed the level of the top ten.

…

Appetizing appetizers.

The purpose of mugwort tofu is to stimulate taste buds and increase appetite.

The quantity or taste of this dish is generally completely different from the main dish. It is characterized by a small number of dishes, fresh taste, bright color, and often sour and salty taste.

"Hmm~"

"really not bad."

Fei Shasha exclaimed, still unfinished.

"This appetizer has a rich bean flavor and a taste of sour, salty, sweet and fresh. It has four flavors and is very appetizing."

After finishing the appetizer of wormwood and tofu, the next step is the appetizer.

The so-called starters are still appetizers.

As the name suggests, appetizers are nothing more than snacks made to whet the appetite for the main course.

It includes a variety of small portions of cold appetizers, hot appetizers, and more.

Generally, there are appetizer salads, foie gras, caviar, or baked snails.

The overall characteristics of the appetizer are small quantity, high quality, and the taste is sour and salty. As for the cold appetizers in the appetizer, Western-style cold dishes use a wide range of ingredients, usually based on fresh lettuce and vegetables, with different sauce.

In addition, there are also many seafood and dairy products. Their common characteristics are that they are relatively light and rich in vitamins and proteins, which are very beneficial to human health.

A few minutes later.

The second course of Kaiseki cuisine, the appetizer, arrived.

"Hisako, try it quickly. This is my newly developed Ryubo-cut Akashi sea bream dish."

Erina, with a smile on her face.

"Um!"

Fei Shasha nodded.

The migratory sea bream caught in the fast-flowing Akashi Strait is called Akashi sea bream.

In the Neon Country, it is one of the most precious species of snapper.

At the same time, this kind of fish has extremely high edible and medicinal value. It has delicate meat, rich collagen, unique taste, and is rich in a variety of amino acids and unsaturated fatty acids. It is known as "the best sashimi" in Japanese cuisine.

"Each thin fish fillet is about 0.3 centimeters, and every small piece of fish fillet has a uniform thickness. It's really amazing knife skills."

Hisako picked up a small piece of Akashi sea bream with chopsticks. The fish fillet was so thin that it seemed to be broken with just a light poke. It was simply beyond his imagination.

Thinly sliced ​​Akashi sea bream?

This kind of knife skills is worthy of the name of this appetizer.

"Then let me have a taste."

At this time, Hisako quickly picked up a small piece of thinly sliced ​​Akashi sea bream, dipped it in the sauce, and ate it.

"Um?"

The next moment, her eyes widened and she looked stunned.

…

“Magnificence of snapper.”

"There are subtle differences in the texture of meat in different parts."

“Cut it very thinly and serve it with scallions, plums, orange vinegar, etc. You can really feel the transparency and crispness of the fish.”

Chewing the sashimi bits and pieces, her eyes were fixed on the plate of thinly sliced ​​Akashi sea bream. As her mouth kept chewing, the aroma of the fish came out magically.

"I see."

"This sashimi does not discard the fish skin."

"Well, the color of the sea bream's skin is beautiful, and the sebum in the fish skin can also enhance the deliciousness and plumpness of the fish. The softened fish skin is full of elasticity. With the lady's superb knife skills, the delicious taste of the fish skin is released."

"The fish sauce with sour, sweet, salty and fragrant flavors will make this thin-cut Akashi sea bream particularly delicious. It not only increases appetite but also strengthens the stomach."

I continued to eat the second bite of the sashimi, thinking deeply, and savoring the refreshing and delicious fish aroma.

Then, he opened his mouth and spoke freely.

…

kitchen.

A pair of slender hands, with skin as white as jade.

The busy Nakiri Erina didn't pay attention to Hisako's comments about her cooking.

She cuts the handmade tofu into small pieces, puts it into a small pot with kombu soup base, and cooks it until the tofu can maintain its original shape without breaking, and it floats slowly.

Because this is the third course of kaiseki cuisine, boiled food:

Soup tofu!

Boiled food is not only a must-have for family dinner in Neon Country, but also a traditional representative dish.

Generally speaking, it refers to a dish that is made of two or more ingredients, which are cooked separately to maintain their own flavors and are placed together.

This method originated from the Kansai area.

Use seasonal whole foods and vegetables, add bonito flower soup, light soy sauce, and wine, cook them softly and thoroughly over low heat. The taste is generally sweet and very light.

Then.

After the light main course, it is Yangwu.

Common types are fried fish and fried dried fish, which are salty and serve as the first appetizer.

Finally, the last dish in the "one sauce and three dishes" is seafood tempura.

…

Seafood tempura.

With shrimp as the crown, you can also use vegetable roots, stems, fruits, leaves and fungi.

The thinner the tempura batter, the better, the hotter the better, and it is best to eat it freshly fried and served with tempura sauce, grated radish, and lemon. It is crispy on the outside and soft and sweet on the inside. It is probably the most acceptable Japanese cuisine for Chinese people.

"Seafood tempura?"

Hisashi, who was getting hungrier and hungrier, was stunned for a moment, looking at the dish and looking up at Erina.

"Hmm."

"The main ingredient is New Zealand langoustine."

"Add some seasonal vegetables, coat with batter, and fry in oil until golden. The main feature of this dish is freshness, deliciousness, fragrance and non-greasy."

Hearing this, Hisashi's eyes lit up slightly, and she quickly stuffed a piece of thin and crispy seafood tempura into her mouth.

...

There are certain requirements for the selection of tempura ingredients.

Ingredients with too much fat or too strong sourness are generally not selected, and shellfish with hard shells and sweet fruits are not suitable.

Because the shell is hard, it is not easy to fry and eat. Fruits are high in sugar, and the tempura batter is very thin, which makes it easy for the fruit to burn during the frying process.

In the selection of ingredients, absolutely no carelessness is allowed.

New Zealand langoustine.

It is relatively small in size and looks like a lobster, but it is different. It has a pair of large claws.

Lobsters are bright and fresh!

The whole body is agate red, with mutton fat white, crystal clear.

In the world, it can only be caught in five deep sea areas of New Zealand with a depth of 150 to 650 meters.

In the narrow area of ​​150 to 650 meters, the water temperature is extremely low, and the crayfish grows slowly, and the shrimp age reaches more than 15 years. Because of the shortage of resources, for the sake of protection, the crayfish allowed to be caught in New Zealand are generally grown for more than 10 years.

And the annual fishing limit is 600 tons, so its preciousness can be seen.

"Ah..."

"As soon as it enters the mouth, the crispy coating will make a pleasant [crunch] sound between the lips and tongue!"

"And the deliciousness of the New Zealand lobster wrapped in it will constantly stimulate the taste buds as you chew it."

"It tastes so good, just one word."

"The shell is crispy and transparent, but the inside is tender and juicy."

With her eyes closed, Niihu Hisako couldn't help the greed in her heart, and was deeply conquered, and she kept praising it.

With a few crunchy bites, she quickly finished off the whole seafood tempura.

And looking at Hisako's unsatisfied reaction, Erina could only smile without saying anything! (End of this chapter)