Chapter 1425

The differences in beliefs and the irreconcilable contradictions have no other way than to decide the winner or loser with dishes in the competition of halberd.

This is a war between chefs.

As soon as Yang Ming stepped into the kitchen, he saw that Wang Xiaoming had chosen mackerel as the material.

“It’s a mackerel…”,

Mackerel, also known as mackerel, is a delicious sea fish that has been included in Kyoto recipes since the Nara period.

As a chef who used to be a top ten and is now a chef who is good at seafood dishes among the sixteen heroes, the seafood ingredients provided by Sicily are naturally first-class. Although it is said that autumn is the most plump time for mackerel, it is only nearly June, and it is still It’s not the best season, but for any aspiring chef, he will try his best to bring out the deliciousness of the ingredients.

Yang Ming folded his arms around his chest, looking at the spindle-shaped mackerel in Wang Xiaoming’s hands with a turquoise skin, which made people look forward to what kind of dishes he would make in the future.

“You mackerel, it can be grilled with salt, boiled in water, or made into sushi.” Erina commented: “I just don’t know what he will make.”

“If it’s Wang Xiaoming…” Yang Ming couldn’t help but chuckle: “Of course it’s smoky.”

“Smoky?” Erina frowned, because she didn’t know Wang Xiaoming well and didn’t know that he used to be a small vendor, so she was a little surprised.

Putting aside Wang Xiaoming’s past experiences.

The history of smoky cooking goes beyond the years of human existence.

You may feel incredible when you hear such a statement at first, but in the jungle where the fallen leaves are piled up, the sky fire turns the layers of branches and leaves into ashes, and the taste of maturity in the raging flames in the smoky fire is the earliest smoke. Smoked dishes.

This is a revelation from nature. Smoked ingredients can be preserved for a long time, so this ancient food processing method has been carried forward. In medieval Europe, people hung fish from the sea on chimneys and smoked them into fish. In Asia, pork and beef slaughtered during the Chinese New Year are burned into bacon with pine and cypress branches.

After the invention of the refrigerator, the preservation of food has become convenient, and smoked dishes have lost the purpose of preserving ingredients, but smoking is still preserved and carried forward as a method of adding fragrance. Smoked salmon in Austria, smoked in Sichuan and Sichuan Beef jerky, the classic bacon of the British peninsula, are all smoky and delicious in the world of celebrities.

In Dongying, the history of smoked cooking can be regarded as a long history. In the hands of chefs who are proficient in smoking, the curling light smoke adds different moving smoky aromas to ordinary food due to the different types of burning plants and trees. . Izu’s apple wood, Hakone’s pale yellow pear wood, Ikebukuro’s black walnut wood, or Okabe-machi’s gyokuro, Shizuoka’s flower tea, the white smoke from the readily available plants and trees when they are burning adheres to the surface of the ingredients, which will keep the food warm. It also comes with the incense stick.

Since he was not very familiar with Dongying’s materials, Wang Xiaoming carefully selected his smoking materials, and must prepare a series of materials before eating halberds.

“For bacon, of course, wood is used, and fruit wood is the best choice. For smoked chicken and smoked duck, it is better to use petals. Rose, lavender, jasmine, or fresh and light tea are also the best choices.”

As a former hawker, coupled with Yang Ming’s example and teaching during this period, Wang Xiaoming is familiar with this knowledge.

“As for the sea fish…”

“Of course it is!”

He opened a bag, and the vibrant and fresh fragrance burrowed out from it, and then exposed the leaves.

It’s a bay leaf.

The bay leaf with a light sweet aroma is very suitable for smoking fish.

Of course, not only that, basil, sage, thyme… all kinds of spices were taken out by him one after another and piled into a hill on the table.

“Heh… Do you think you can beat me if you take out this kind of thing?” Shoko Hayaki, who was wearing a baseball cap, who was standing opposite Wang Xiaoming, sneered.

“Don’t you know if you try it?”

Wang Xiaoming imitated Yang Ming, his tone was indifferent, but his words were firm and firm.

“interesting……”

Yang Ming moved over to a stool and sat down, looking at the spices Wang Xiaoming chose with interest. He was soaked in the herbs and had already memorized these aromas in his heart, so he could simulate the mixed aromas in his brain. There will be differences in the main ingredients and proportions, but generally speaking, it should be roughly the same.

“Hmph…” Erina, who was sitting next to Yang Ming, had a calm expression, “I really want to play in person!”

“Okay, let’s take a good look at it.” Yang Ming thought for a while, and roughly figured out what Wang Xiaoming planned to do, “It feels okay…”

If the full score is 100%, from Yang Ming’s current point of view, Wang Xiaoming is probably at the level of more than 70 points.

After all, when it comes to grasping spices, in Togetsu Academy, besides Ye Shanliang, Yang Ming is the only one.

But then, Erina frowned.

“He threw the spices into the stove?”

This is to do…

“Smoked mackerel?”

As if aware of Erina’s distrustful gaze, Wang Xiaoming in the kitchen raised his head, and his black eyes looked at her from a distance.

Then the corners of his mouth twitched slightly.

Miss, I won’t lose Yang Ming’s face.

Speaking of spices~www.readmtl.com~ He also learned a lot from Yang Ming!

The process of smoking is not as simple as placing food on the smoke as ordinary people think, but a delicate and delicate work like flower arrangement.

The apple wood of Izu, after drying, flutters and falls to the bottom of the furnace like a thousand paper cranes with folded wings, and the gin, which is as bright as the dome of an Italian church, wets them again, and smells the intoxicating aroma of the wine. , Wang Xiaoming raised his eyebrows slightly, and the tone of smoked mackerel was formed.

“What… it turns out to be smoke…”

“What did I think he was going to do!”

Due to the sea smell that penetrates into the bones, mackerel has never been used to make sashimi, or fried, fried or smoked are good choices. Smoked mackerel is temporarily expected by the guests of Sicilian restaurants. Just like Mapo tofu in tofu dishes, the choice of this dish is not a bright spot, and Wang Xiaoming’s technique is exquisite, but the most important thing about smoking is the smell rather than the appearance. In the eyes of the guests through the glass window But they couldn’t smell it, so they turned their attention to Wang Xiaoming’s opponent, Shoko Higaki.

For this phenomenon, Wang Xiaoming is also happy to see it happen. After all, he doesn’t like the feeling of being focused on himself. He is like a nocturnal epiphyllum in the dead of night, only blooming in silence, like this in front of everyone. Cooking, for him, is a matter of patience and annoyance.

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