novelraw Chapter 197 Reappearance of Beef Dishes
Chapter 197 Reappearance of Beef Dishes
Su Mo, who was sitting on the reviewing table, looked around quite freshly, as if looking for something. Of course Su Ying knew that her father was looking for her, but it was difficult to see herself in this dense crowd. It was too big, so Su Mo didn't see it after looking for it for a while, so he focused on the food halberd platform.
Su Mo came to be an inspector this time, of course he was invited by Yuanyue Academy.According to his original intention, he originally wanted to refuse. After coming to Japan, he has a lot of things to do every day, so how can he have time to do these idle things, but when he saw the names of the two people marked on the invitation letter, he thought for a while, Still accepted the invitation.
Accepting this invitation can be regarded as a small reconciliation with Yuanyue Academy. After all, no matter how much he dislikes Nakiriji, the cooperation between the Chinese Cuisine Association and Yuanyue Academy is still to be carried out.
Si Yingshi, he doesn't know this name very well, but he has heard it before. It seems that he is the top ten of this year's Yuanyue Academy, right?But what really made him make up his mind was another name.
I'll take care of it for a long time.
At the Yuanyue Festival, he once tasted Kuga Teruji's mapo tofu. The familiar taste is exactly the Sichuan cuisine technique he invented called "Thousands of Spicy Spicy".In Huaxia, the superb skills that even many Sichuan cuisine chefs are difficult to use, in the hands of this young boy, although it is still in its infancy, it already has two or three points of charm inside.
Hmm... a malleable talent.
So he was very curious, what kind of dishes he would make in this food halberd.
Kuga Teruki's short hair is golden and brilliant, like a ball of flame in this spacious hall, when the wind blows, the fire will twist in the wind.
And Si Yingshi is like a clear and quiet lake, quiet and introverted, wiping the kitchen knife, the reflection on the blade occasionally reflects his slender face.
"Then—from now on! The halberd duel at the venue D begins!"
Following the announcement on the radio, Kuga Teruki and Si Yingshi quickly started their own cooking.
"Absolutely... You can't lose!" Jiuga Zhaoji said silently in his heart, and he heard the voices of the audience cheering for him, which were the members of the Chinese Cuisine Research Association who were looking forward to him.
He still remembers the look in the eyes of the graduates when they handed over the seminar to him. How could the Chinese Cuisine Research Association, which has the same long history as Yuanyue Academy, fall apart in his hands!
On the other side, the burden Si Yingshi was carrying was also not light.
Ruishan Zhijin also made such a big mistake, and the people behind them have to help out. If he loses this time, then, the retention of the largest club in Totsuki Academy will undoubtedly make Nakiriji disband the club The order became a joke.
"The topic of this competition... I think it should be beef." Su Mo sat on the chair, leaning forward slightly.
Since the Middle Ages of Western civilization, pork and mutton are the common people’s meat, and beef is the high-end meat of the princes and nobles. It is only served on special occasions to show the noble status of the owner.
In ancient China, it was illegal to kill farm cattle and eat beef without permission, and you would have to face a lawsuit. Therefore, in the notes of ancient novels, there were very few descriptions about eating beef. A novel that often describes eating beef is the "Water Margin", which is about rebellion and fearlessness.
"This... What kind of meat did Jiuwo Zhaoji take out?" Su Mo heard the two inspectors beside him talking in a low voice.
"I don't know, it doesn't seem to be Kobe beef?"
As one of the most famous beef in the world, Kobe beef is also a special product of Japan. It often appears in banquets entertaining state guests in Japan. Ingredients, so when it comes to beef-themed food halberds, almost everyone thinks that the two will choose Kobe beef for competition.
Although the beef that Jiuga Zhaoji brought out was tender, rich in flavor and obvious in marble pattern, anyone with a discerning eye could tell that it was not Kobe beef.
"What kind of beef is this...?" Xing Ping Chuangzhen also muttered. After getting acquainted with Roumei, he also learned a lot about the breed of beef. The beef that Jiuga Zhaoji brought out did not seem to belong to any Japanese Wagyu. Variety.
"This... this is..." Su Ying's small mouth was slightly opened.
"Su Ying, do you know?"
"Yeah." Su Ying nodded.
At the same time, Su Mo also sneered at the two inspectors next to him, but when he thought that he represented the image of Huaxia, he restrained his joking smile and said in a very serious manner: "That's Nanyang cattle."
"Nanyang cattle?" The two inspectors who were discussing whether it was Matsusaka cattle or Mijima cattle turned their heads at the same time when they heard this unexpected answer.
"Nanyang cattle are one of the five largest cattle in China. The ones he chose should be optimized purebred Nanyang cattle." Facing two pairs of puzzled eyes, Su Mo talked eloquently, and even the staff standing beside him couldn't bear it. I couldn't help coming over to listen, "The history of raising this kind of cattle can probably be traced back to the Qin Dynasty, more than 2000 years ago."
More than 2000 years... Although Japan is considered one of the ancient countries, Nanyang cattle have a longer history than Japan.
"The highest-grade Nanyang yellow cattle are fed alternately with ryegrass, emperor bamboo grass, and alfalfa. Every day, they listen to music, take a walk to relax, and give them professional massages to relieve the acidic substances in the beef. And they every day The daily exercise time is arranged according to the weight, age, and physical condition of each cow." At this point, Su Mo's teeth itch a little, he is so busy every day that his back hurts, and speaking of it, Such a beast had a better life than him?
However, Chinese yellow beef was chosen instead of native Japanese wagyu... Su Mo's eyes darkened, probably due to the toughness of yellow beef.
"Hey...the one over there doesn't seem to choose Kobe beef..."
Su Mo Niu turned his head and saw the beef that Si Yingshi took out. The part with the skin was white, and it was not Japanese beef at first glance.
"It's Charolais beef." Su Mo, who worked in a restaurant in Paris in the early years, naturally recognized it at a glance. It is similar to Japanese Kobe beef, Italian quinine beef, and Australian Black Angus beef. The famous French Charlois beef.
The origin area of Charolais beef is the Lorraine Meuse region in northeastern France, adjacent to Belgium, Luxembourg and Germany. It is dominated by rivers and hills, with a mild climate and suitable for the growth of various crops. It is the largest cotton, Timber producing area.
The abundant crops provide a good and stable breeding environment. After the improvement of the French people, the ratio of fat to muscle is almost perfect.
"It's really interesting... two Japanese chefs, in the end, they didn't choose Japanese Wagyu beef." Japanese Wagyu is known as the best quality beef cattle, but in fact, different beef dishes will show different Blindly selecting the top Kobe beef can only show the shallowness and ignorance of the chef.
The selected part is also very interesting. The size of the beef that Jiuga Zhaoji took out does not look like a whole piece of beef tendon, um, it should be the middle piece of beef tendon.
This reminded him of Su Ying in the past. She was also like this. She only used the best quality ingredients. Even to make watermelon juice, she only needed the seedless heart in the center of the watermelon... Oh, as for the rest of the watermelon, Of course he ate it all...
What Si Yingshi chooses is both fat and thin beef neck meat, which is dry and firm. If this part of beef is used for cooking, it is more suitable for making stuffing or stewing soup.
"I don't know what kind of dishes these two will cook." Su Mo leaned back lazily on the chair, and watched the cooking skills of the best of the two students with a relaxed expression.
At this moment, they are processing the ingredients.
"Si...Senior Si, doesn't he need water to cut onions?" Seeing the movements of Si Yingshi's hands, the students on the stage talked a lot.
Sliced onion cells release a substance called alliinase, which converts organic molecules into irritating gases, so almost everyone chooses to soak the onion in water for a few minutes first, or directly in the water. Dice onions.
This method will often lose part of the onion's taste, but many people don't care about the loss of part of the onion's taste, which is originally used as a side dish and ingredient, but for Si Yingshi who pursues perfection, it is undoubtedly unacceptable sins forgiven.
Su Ying's auditorium is nearer to the front, so she can clearly see the movements of Si Yingshi's hands. He first cuts a few dense vertical knives in parallel lines, but it is not cut off. The onion strips are still disconnected. , and then rotate the onion at a right angle, and cut out parallel lines vertically at an angle perpendicular to the parallel lines just now.
After such treatment, because the onion has basically been cut into continuous long strips, it only needs to be laid down gently before cutting, so that the cut onions are evenly measured as if measured with a ruler. Moreover, the juice did not overflow, and the spicy smell was firmly locked inside. Naturally, Si Yingshi, who was cutting onions, would not be smoked to tears.
From these little details, you can feel Si Yingshi's meticulousness from the side, as if in a garden full of flowers, the gardener who carefully nourishes and prunes patiently is loving his beloved flowers.
Seeing his gentle expression, many girls couldn't help falling into it.
"Look at what I'm doing? I don't have any flowers on my face." Su Ying gave Yiwu Qijun a glance.
"...It's nothing." Yiwu Qijun just looked at the hearts that were about to burst out of the eyes of the girls around him, and looked at Su Ying with some worry, but the latter still had that indifferent expression.
After all, Su Ying is still on Jiuga Zhaoji's side when it comes to love. The senior who is keen on Sichuan cuisine really treats her very badly.
Well... let's forget about pulling her to join the Chinese Cuisine Research Association.
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