Chapter 323 New Special Recipes, Chameleon Bowl Tower and Colorful Dumplings

"Ding dong!"

"Successfully signed in once."

"Ding dong!"

"Congratulations to the host for getting the special recipe Chameleon Bowl Tower. The special recipe must be the colorful dumplings."

While famous restaurants were closing down one after another, the izakayas that were operating normally were still closing on time as usual.

After the rest.

Zhang Fan completed the sign-in.

The sign-in reward this time is two dishes from "The Little Master of China".

First of all, let’s talk about the Chameleon Bowl Tower. This dish is made of chicken noodles cooked with egg whites, jade noodles made of spinach, etc., five flavors of ramen, and paired with chili soup, five-flavor soup!

Then, by combining them, you can create 25 flavors.

Finally, put a small amount into bowls, which can completely tempt the appetite of noodle lovers.

Um!

The taste!

There must be only four words: never tire of eating.

…

Original plot.

Liu Pleiades, in Broken Temple and Xie Lu, used an acrobatic troupe named "Huangshan Bandits" to make dinner with some materials.

In terms of making, the fillings must be made from local specialty materials from Huangshan Mountain, and the dumpling skins must be made of seven different colors and shapes. The skins are thin and elastic, making them taste tender and juicy!

although.

With Zhang Fan's current strength.

It shouldn't be a problem for him to fight against the entire group of late-night cooks on his own.

However, at this critical moment, it would be more beneficial to him if he could get some new special recipes.

…

early morning.

On the horizon, the sun has not yet fully risen, but its warm light can already be felt.

The sun shines through the sparse clouds and onto the earth, forming a golden halo. Under the morning light, the outline of the mountains in the distance gradually became clearer, as if shrouded in a golden veil.

At this moment, there is a Japanese restaurant called "Shihun Sashimi Sushi Sashimi".

This restaurant was recognized by the WGO Food Organization in 2015 and successfully won the honor of a three-star restaurant!

Its chef is Yoshitoshi Yoshitake, who once worked in a high-end Japanese restaurant in New York City. The assistant chef is sushi master Roshi Kakinuma. Both of them have been striving to bring the best Ginza sushi model to diners over the years.

In their words, it is:

Every dish presented in the restaurant is a harmonious composition composed by the sea, fishermen, sushi chefs and diners.

When it comes to the style of Shihun sashimi sushi, it is orthodox Edomae sushi.

Um!

A way of making sushi originating from the ancient Tokyo area.

This kind of sushi is different from Kansai's flat-pressed sushi, which is mainly nigiri sushi.

Fresh fish and shellfish are prepared on the spot and are extremely delicious. This is a "hot-tempered" sushi.

The so-called "Edo-mae".

The most common explanation is the difference in how the eels are cut.

One theory is that in Kansai, eels are cut through the abdomen, while in Edo, eels are cut through the back, hence the name.

It is also said that in the Edo period, there were many samurai living in Edo. It was unlucky to cut eels from the abdomen, so in Edo, eels had to be cut from the back.

In short, it’s just that the position of cutting the fish is different!

The moment I walked in, I found that the decoration of the entire restaurant was a bit simple.

There is a very eye-catching painting hanging on the wall.

In the lower right corner of the painting, there seems to be some words of encouragement written.

The warm yellow light always softly shines on every inch of space, creating a warm and comfortable atmosphere.

A corner of the store.

It is an open kitchen, where two experienced chefs are busy making sushi.

Wearing white chef uniforms and tall chef hats, they handle fresh ingredients skillfully. The light of the knife flashes under the light, and every cut is precise and powerful, as if it is performing a visual feast.

In front of the bar, there are also neat dining tables placed.

Each table is covered with a white tablecloth, with exquisite tableware and bottles of soy sauce, mustard and other condiments placed on it.

Diners, sit around the table.

Either chatting softly, or concentrating on tasting the food in front of you.

…

"oh?"

"It's actually you?"

"It seems that your Totsuki Academy, after enduring last night's tragic defeat, did not despair and give up!"

Today, the target of late-night cooks is these three-star restaurants that are still alive in the catering industry, and Saiba Chaoyang's first prey is this Shihun sashimi sushi restaurant.

But, he didn't expect it.

The current number one among the top ten, Si Yingshi, who had never had any trouble with the late-night cook, was actually at the scene, waiting to take him with him.

"hehe!"

"I was quite surprised when I heard that you defeated Gentian easily."

"Perhaps, hiding in Yuanyue for a long time."

"Let us gradually lose all kinds of knowledge about the outside world, right?"

Si Yingshi stood up, with a slight smile on his stern face, and then looked deeply at Caibo Chaoyang opposite him.

But seeing that his face was always covered and his appearance could not be seen clearly, Si Yingshi could only look away boredly, shrugged and said: "No more words, let's get started quickly!"

"Um!"

Caibo Chaoyang just responded lightly.

…

for the entire catering industry.

The formation and improvement of characteristics does not happen overnight.

It is a gradual accumulation process. How to build unique core competitiveness and maintain long-term competitive advantages in the increasingly fierce competition are the common concerns of the entire catering industry!

And in this fiercely competitive food street, the business has been booming since its opening.

This Shihun Sashimi Sushi Restaurant is naturally unique.

Unlike other restaurants.

The four words "exquisite and noble" are always the theme of this three-star restaurant.

At this moment, Si Yingshi first calmed down, and then he took out a fish with a very strange appearance.

In the ocean.

There are two kinds of marine fish that are difficult to handle on the spot.

One is the ugly and slimy anglerfish, and the other is the porcupine fish with poisonous spines all over its body, like a little hedgehog.

However, anglerfish can also be processed by hanging cutting, and the fish meat itself is not toxic!

However.

Porcupine fish is different!

…

Everyone knows that eating pufferfish requires great courage.

Because many parts are poisonous, and this porcupine fish is covered with poisonous spines.

Even for experienced chefs, it is not easy to remove these poisonous spines. If it is not handled properly, the fish meat may contain toxins, and the poisonous spines may also prick your hands and cause poisoning.

Of course, the porcupine fish is full of thorns and full of toxins, but it still cannot resist the pursuit of diners.

And it is not just a raw material for a delicacy, but also a successful work of nature.

It relies on a powerful equipment.

Surviving in an ocean full of predators, even fierce hunters can only choose other targets when they see it.

...

At this time.

I saw Si Yingshi took out a porcupine fish from the sink in the corner of the kitchen.

When this porcupine fish was just taken out, its entire body instantly became very large, and the spines became more and more obvious.

"Hah!"

"Si Yingshi, holding a sharp kitchen knife tightly.

Then, his eyes tightened, and when he found a very weak spot on the porcupine fish, he poked it hard.

Finally, he cut it open with a hissing sound, removed all the inedible internal organs, and then put them in clean water for cleaning!

Seeing this.

Cai Bo Chaoyang, who was still indifferent, frowned instantly.

"Huh?"

"So skilled?"

"Many chefs have to consider the full body of poisonous spines when handling porcupine fish."

"And they must be handled carefully. After all, if they are slightly pricked by the poisonous spines, they will most likely die from the poison, so no one dares to joke with their own lives! ”

“Result…”

When a food ingredient is somewhat mysterious, the memory will always become particularly profound.

Indeed, in Cai Bo Chaoyang’s impression, countless surprising and unforgettable foods can gradually emerge in his mind even after many years.

And this time.

Si Yingshi’s treatment of the porcupine fish.

While making her surprised, it also evoked a little bit of memories.

…

People, more or less.

For unfamiliar food, there will be a little bit of curiosity and shock!

As Si Yingshi continued to use the kitchen knife to cut the porcupine fish meat piece by piece, the "swoosh swoosh" sound of the kitchen knife cutting the fish meat completely built a wonderful and satisfying morning!

Afterwards, under Si Yingshi’s sharp and domineering knife skills.

The porcupine fish sashimi was cut as thin as a cicada's wing and spread on the porcelain plate one by one.

Take a closer look.

Under the light, it looks like blooming white roses!

The sashimi is sprinkled with chopped green onions, Orange vinegar, and curry sauce made of grated radish, chili peppers, cumin, lemongrass, coriander seeds, galangal, etc.

Then, a simple porcupine fish sashimi was completed.

After just a few glances, Cai Bo Chaoyang quickly picked up a small piece of porcupine fish sashimi with chopsticks and took a bite with anticipation.

For a moment, he was stunned.

The reason for being stunned was that he found that the meat of the porcupine fish was actually...

Unbearable to bite?

...

When he first bit it with his teeth, it felt like biting rubber. Like, full of toughness.

But the magical thing is that the more you chew, the more delicious the meat of the porcupine fish spreads in your mouth.

Finally.

After chewing for a long time, I finally finished it!

The porcupine fish is cut so thin, but you still have to chew it hard for a long time to eat it completely?

I have to say that although this is indeed very frustrating, it can make people more and more addicted, and they want to experience this inexplicable chewing feeling more and more!

"Scallion, orange vinegar."

"And curry sauce!"

Cai Bo Chaoyang glanced at Si Yingshi and answered without thinking.

"Yeah!"

"It's curry sauce."

"The way to eat Japanese porcupine fish is to remove the dross and keep the essence."

"The crystal clear porcupine fish sashimi, cold fish skin, or soup pot shabu-shabu meat are all pure without all impurities, and the dipping sauce is only garlic paste and mustard. ”

“But this way of eating may seem salty and sour at first, but it will make you sick at the end and make you want to beg for mercy!”

“So, I changed my approach.”

"Replace the pure cooking style with a thick and juicy curry sauce. The taste may be relatively poor, but the key is to slowly simmer out the essence."

Si Yingshi stood up and explained.

…

"I see."

"So, it's different from the imagined porcupine fish."

“The texture of the fish that should be tender and oily turns out to be crispy.”

"However, this unique method is really enjoyable, and it also makes me think that porcupine fish sashimi should be like this!"

Hear this.

Caibo Chaoyang, who was extremely powerful, couldn't help but sigh.

There are very few chefs who can handle porcupine fish. As for the cooking method, there is not much difference. It is nothing more than making it into sashimi directly, then dipping it with some seasoning and stuffing it into your mouth!

Apparently, Si Yingshi used curry sauce to extract the delicious meat of the porcupine fish. This was the first time he had done so.

…

at the same time.

Hot pot on the other side.

The soup was already boiling!

Immediately, Si Yingshi, who had sharp eyes and quick hands, threw some of the remaining porcupine fish meat into the boiling kombu soup and rolled it.

While Tadokoro was dumbfounded, Si Yingshi stepped forward skillfully and quickly, mixed another sauce for her, and quickly picked up the porcupine fish and distributed it into her bowl.

“Porcupine fish hot pot, another dish made with porcupine fish.”

"hot pot?"

Seeing a piece of porcupine fish already cooked in the bowl, Caibo Chaoyang seemed to have some realization.

"Um!"

"You can also bake it."

“It’s just that it’s too troublesome to bake it now!”

Si Yingshi smiled and added: "After eating the porcupine fish sashimi, let's eat some porcupine fish hot pot. I believe the feeling will be wonderful."

…

talk!

It’s all about this.

Caibo Chaoyang, after thinking for a moment, continued to pick up the piece of porcupine fish in the bowl with chopsticks, and then started to bite it.

For a moment.

The plump meat is packed with fish flavor that hits your taste buds.

Sure enough, what he said is right. This is a particularly wonderful taste. The meat is more tough than frogs, but it does not lose the freshness and sweetness of fish.

Then dip it in another slightly sour sauce and orange vinegar, and the deliciousness will reach its peak instantly.

So much so.

The moment I was struck by the deliciousness of the porcupine fish.

Caibo Chaoyang suddenly understood the obsession and courage behind "eating porcupine fish to the death"!

…

If.

The sashimi just now was the climax of a knowing blow!

Then, the final hot pot is a long and gentle ending.

The kombu stock that absorbs the essence of porcupine fish meat is mixed with rice, egg liquid, and seaweed to form a lively symphony.

Maybe.

Use the word elegance and indifference.

To describe porcupine fish is a bit too abstract. It would be better to describe a unique ingredient like porcupine fish. Beginners cannot distinguish the obscure flavors.

In the end, Caibo Chaoyang appreciated the crispy texture even more:

magic.

It's simply amazing.

Porcupine fish, this rare and unique ingredient, is so magical that it can take up the last bit of space in your stomach! (End of chapter)