Chapter 1865 Eel Feast

(Sorry for posting late. I just got home and was forced to have a wedding for one day. It’s so difficult for me~)

Killing an eel involves a series of technical points from starving the fish to disemboweling it.

First, use eel nails to fix the slippery eel on the chopping board, then use a professional eel slicing knife to cut open the fish body at an extremely fast speed, and then remove the fish bones equally quickly.

If the movement is delayed at this time, the blood of the eel will be seriously lost, and the taste will be greatly reduced. When cutting the fish, if you are inexperienced and cut out unevenly sized fish pieces, it will be difficult to bake it. to heat evenly.

It’s not over yet, after cutting the fish, it’s time to skewer the fish.

Unlike skewered chicken wings and mutton, eel is not only slippery but also very thin. Therefore, only a skilled fish skewer master can skewer the fish accurately.

And cooking eel is a test of the skill of the master. Only those masters who master the heat accurately can cook eel that is soft, waxy, oily and has no fishy smell.

Therefore, the process of cooking eel requires masters to spend a long time to master it, which may take a lifetime.

Only the double attention to ingredients and production techniques can create an authentic bowl of eel rice.

Of course, when it comes to cooking, regardless of whether you are eating for yourself or opening the door to receive customers, you may not be able to survive without ordering the recipe.

The sauce used for grilled eel is the secret recipe of each restaurant. It can be said that each eel rice shop in RB has its own sauce recipe, and each one tastes slightly different. However, many restaurants outside, Even the eel rice we eat at home is basically made from ready-made eel juice, an assembly line product, which makes it easy to get tired of eating.

Of course, in today's RB, cheap and delicious eel rice has long been a thing of the past. However, for foodies, if you have the opportunity, you still have to go to RB to eat a bowl of authentic eel rice. After all, authentic eel rice is available in RB, can be seen as an art.

A food god in Xiangjiang once said that the best eel rice restaurant in the country is "Horaiken" in Nagoya. You must try it if you have the opportunity.

But today, the master chef Yang Sen invited from the Japanese food shop once studied under Kanemoto Kanejiro, so he must be very capable, so you can look forward to it.

It is worth mentioning that this master chef also has two assistants, one of whom is a pretty girl. You can tell she is a RB woman just by looking at her bow legs. Don’t ask why, it’s just natural!

While they were chatting, Yang Cheng

I specially went to the kitchen to observe, and also chatted with RB sister for a few words. Unfortunately, she didn't understand English, so the conversation was unsuccessful.

But looking at her skin that can be broken, I wonder if it is because she eats too much eel. As we all know, eel is a very nourishing food and is full of treasures. For example, eel skin and meat are rich in collagen, which can nourish the skin. Beautify and delay aging.

Today the master chef will cook two kinds of eels, one is Kabayaki and the other is Shirataki. Here is a little tip. If you see the "Shirataki" on the menu in an eel restaurant, it can better test the quality of the eel and the store's craftsmanship. "Eel", you can basically eat it with confidence. Shirataki means grilling it without adding any seasonings or sauces, so it more clearly reflects the quality of the eel selected by the store and whether the grilling technique is up to standard.

An eel restaurant that doesn't have the skills to order it would not dare to put shirataki on the menu.

Soon, the master chef packed up the eel and started cooking it.

The first dish to be served was a pre-dinner snack, a fried eel bone. After removing the fish bones, it was deep-fried until thoroughly fried. It was fragrant and crispy. Moreover, the master chef creatively sprinkled some dried seaweed on top. Among them, The shimmering thing should be gold foil. It is eaten with eel bones and shredded seaweed. It has a unique flavor. Perhaps because of the small amount, it has successfully aroused the appetite of diners.

The poor eel not only died without a complete body, but also without any bones. However, it must be said that the more you eat the eel bones, the more addictive you become. Unfortunately, the output is too small and there is no way to mass-produce it. Otherwise, Yang Cheng will prepare a batch of it. Eat as a snack.

However, it makes sense that eel bones are not wasted. According to scientific analysis, the calcium to phosphorus ratio of eel vertebrae is close to 2:1, which is consistent with the structure of pure natural mother rut. It is internationally recognized as the best ratio for calcium absorption. Its bioavailability is extremely high. Eating more of it can provide more calcium than drinking milk.

RB’s little beauty doesn’t know English, but the master chef has been in New York for more than ten years and is fluent in English. During the production, he also chatted with Yang Cheng. When Yang Cheng mentioned the god of eels, the master chef looked in reverence. All he had to do was burn incense, bathe and kowtow to the east a few times.

However, in the RB culinary world, there are indeed a few people who deserve such respect from the younger generations.

Speaking of contemporary legends in the RB cuisine world, Jiro Ono is undoubtedly the most famous internationally.

Lao Mei also specially filmed the documentary "Jiro Dreams of Sushi" for Ono, which was translated into "The God of Sushi" in China, making this legendary chef officially "canonized as a god".

Tetsuya Saotome, a tempura celebrity, has a close personal relationship with Ono. Since the two recognized that each other's skills are on the same level, Saotome was naturally called the "God of Tempura" and even filmed a photo. "The Two Gods of Japanese Food: The Last Promise" is a documentary about the friendship between the two.

The last one is the "Eel God" Kanjiro Kanemoto, who is as famous as the previous two.

These three master-level figures have naturally become the "Three Gods" of Edomae cuisine.

The eldest Jiro Ono is the most conservative and strictly limits the ingredients in Edomae. Not to mention beef, avocado, etc., even salmon is absolutely not used. While the youngest Tetsuya Saotome occasionally innovates, he has basically not jumped out of the box. Edo-mae area.

However, Kanemoto Kanejiro has a completely different style from the other two gods. "Noda Rock" has a history of more than 160 years, and it has been passed down to Kanemoto Kanejiro for the fifth generation.

RB people attach great importance to historical inheritance. As a century-old store, "Noda Iwa" seems to be no exception. However, the "Eel God" has an extremely open mind and has made many actions that are considered deviant. It is precisely because of this , can he achieve his divine title!

In the words of the master chef, Kanemoto Kanejiro’s eels deviate from tradition at every step.

how to say? It is generally believed that wild eels from Tokyo Bay are the best species, but due to the serious decline in catches, Kanemoto inspected multiple producing areas across the country to select the best species, and mixed wild eels with farmed eels for sale. Facts have also proved that this is a commercial decision. The right decision with quality.

When it comes to opening a store, RB’s cuisine is mainly based on fish ingredients, and there are great regional differences. It is simply unimaginable to open branches abroad without distinction.

Faced with opposition from his whole family, Kanemoto Kanejiro defied all odds and insisted on driving "Noda Rock" to France, and flexibly selected local eels to achieve success.

Finally, there is the accompanying wine. The 'Eel God' has a fanatical preference for French cuisine. He whimsically introduced wine to pair with grilled eel, breaking the law of "RB cuisine must be paired with RB wine". Because of this, the old man did not He is rarely criticized by the outside world, but in the eyes of 'gods', these are just clouds.

Before making other dishes, the master chef personally served a cup of tea to everyone who had tasted the first appetizer. Just looking at the tea set is enough to show the quality. The tea soup is turquoise, and the fragrant and clear matcha dissolves the oil. The greasy feeling left in the mouth by the fried eel bones also clears the stomach and makes diners look forward to the next dish.

It shows how well an excellent chef pays attention to details.

Next is the appetizer - jelly eel. This dish is also a specialty of Noda Rock. It seems that the master chef has learned the essence. The eel is rich in colloid and the stock can be condensed into jelly. Then add the soft eel meat, which is refreshing and graceful. , makes an excellent appetizer.

Next comes sashimi. You have no choice. You have to get used to eating Japanese food. Everything can be sashimied. If one day you hear that large intestine sashimi is available in Tokyo, don’t be surprised. It must be that all the fish in the sea have been eaten, so you can only go to the water. ism.

Of course, RB people are not stupid and will not eat anything that is poisonous. There is no eel in this sashimi platter, because the blood of eel contains toxins. If you eat it raw, you will suffer from vomiting and diarrhea. If you eat it raw, you will not know if it is serious. Eel is not allowed to eat it anyway. Eaten raw.

However, the naked body and medium fat of the best tuna are good enough, from the selection of materials to the knife skills, which fully reflect the characteristics of each part. The medium fat is the best, with both the mellowness of the fat and the aftertaste of the fish, perfect!

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