Chapter 1866 Eat Away Your Life

A piece of sashimi is equivalent to the surprise of Wang Lihong's concert and Jay Chou's sudden appearance as a guest, and it is definitely worth the price of admission.

Before eating the eel, the deliciousness of the tuna sashimi is used to open up people's increasingly dull taste buds, which shows that the master chef also put some thought into it.

What makes Yang Cheng more exquisite is the chawanmushi that follows. The brown steamed egg uses a lot of broth, which is naturally delicious. The ingredients are even more luxurious. Seaweed and ginkgo are standard, and large pieces of eel meat are added to strengthen the theme. Eat it A whole row of shark fins can be dug out below, but everyone is keeping a low profile. If there is no buying and selling, there will be no killing.

Now that it’s made, it can’t be wasted. But Yang Cheng hasn’t eaten shark’s fin for a long time. Indeed, the process is cruel. The key is that it has no nutrition and no taste. The taste of shark’s fin is the taste of other ingredients.

They are just high-end ingredients that are artificially hyped, so don’t mention them.

It’s finally time for today’s main course. While chatting, the master chef said, “Mr. Kanemoto Kanejiro started learning to pick fish with his father when he was five or six years old, and he has been working for nearly 80 years now.

As the fifth generation heir, he is well aware of his responsibilities and burdens. For the sake of the honor of the entire family, he does not dare to slack off for a moment.

To this day, even though he is nearly 90 years old, he still insists on getting up at four or five o'clock every morning. After washing himself, he puts on a neat white shirt and goes downstairs to start preparing ingredients.

The husband said that if he wants to sell delicious fish, the first step of killing the fish is very important. The fish meat should not be stained with blood, which will affect the taste, so the knife skills are also very demanding. "

The master chef introduced it while moving the knife. The slicing knife flashed with silver light, and the eel nailed to the cutting board was cut into two parts.

After the fish is cleaned, it is first steamed and then grilled. It is steamed in a steamer for an hour. Each step is very demanding. During grilling, in order to prevent it from being burnt, stringing bamboo skewers is also a particularly important craft. It is done by the master chef himself, and after steaming, it is grilled over charcoal fire.

Yang Cheng couldn't help but wonder what he did with two assistants. They all did it themselves. Is he bringing assistants just to pretend to be 13?

When grilling fish, there are requirements both in terms of time and technology. The master chef said, "Although a small piece of fish needs to be flipped from the beginning to the diners' mouth, but it cannot exceed 36 times. Of course, it must be flipped." There are no hard and fast rules in the process, it all depends on eyes, nose and smell.”

After hearing this, Yang Cheng sighed: So grilled fish is also a unique technology. Without a certain amount of experience, it is impossible to make a grilled fish.

After doing every step carefully,

The most important thing is the sauce.

The master chef said, "When I was studying, the old man personally taught us: besides life, sauce is the most important thing."

Yang Cheng found that the master chef had prepared the sauce in advance to avoid exposing the recipe as much as possible. Although Yang Cheng did not intend to learn it, the other party's caution was understandable.

The master stirred the sauce a few times, then repeatedly dipped it in the sauce and baked it four times. Both in terms of color and texture, it was necessary to ensure that the whole baking process took more than 40 minutes.

Of course, before adding the sauce, the master chef first made a dish of white-roasted eel. Compared with kabayaki, the white-cooked eel is more elegant, dry and authentic. It can be eaten with a little salt or wasabi. Although it is cooked, it still has a taste. Sashimi feeling.

Then of course it’s today’s protagonist. The master chef not only brought a full set of production tools, he even brought the tableware and chopsticks from the restaurant, to the greatest extent possible, to the standard of eating in a restaurant.

A large wooden round box, a rectangular box, a covered soup bowl, a teapot, a plate of pickles and an upside-down empty bowl, a set for each person, very fair, no one has more and no one has less.

Yang Cheng couldn't wait to open the lid and saw that the box was covered with fish meat, and the white rice underneath could not be seen at all.

There are things similar to gluten floating in the soup. The soup is clear at the bottom, which should be used to relieve greasiness. The master chef said that it is eel liver soup. It is the tradition of eel restaurants to use the remaining eel liver to make soup.

The soup is heavily seasoned with bonito fish, which gives it a strong smoky flavor. The eel liver is very large, and yuzu peel is added to enhance the flavor.

As for the teapot, it is not just for quenching thirst. In fact, it has an allusion. RB people like to use hot tea to cook rice. It is called "chazuke rice", which is tea-zuke rice. It originated from RB during the Warring States Period and was eaten by samurai during their marches. Hot tea soaked in rice can not only satisfy your hunger and refresh yourself, but also prevent septicemia.

Therefore, this way of eating has gradually been passed down and has become a unique home-cooked dish. It also has good effects on relieving hangover, digesting food, and nourishing the stomach.

Okay, after waiting for so long, I finally got to the meat show. Don’t think that just stuffing it into your mouth with a spoon is enough. Just like sushi, eating eel rice also has its own particularities. Of course, if you don’t stick to trivial matters, no one will care about you. After all, you spent money, you are free to eat whatever you want.

But today we are all in the spotlight, so we still need to pay attention to things that should be paid attention to. The beautiful RB sister explained it very gently.

Start by filling a bowl with a rice spoon.

The first thing to eat is the usual way to eat it - fish bibimbap. The eel meat grilled on the charcoal fire is slightly charred and not greasy at all. The sauce mixed with soy sauce, soju, and rock sugar melts into the rice, and the fish meat is also Cut into long and thin pieces and blend into the rice.

Eel contains DHA and EPA, commonly known as "brain gold", which are deep-sea fish oil components. This component has been scientifically proven to play an important role in preventing cardiovascular disease, and the content in eel is slightly higher than that of other seafood and meat. , so it is beneficial to eat more.

For the second meal, take another bowl and add wasabi. Wasabi is not simply wasabi or horseradish. Anyone who often eats sushi and sashimi knows that it is used in eel rice. This combination makes the taste even fresher. , directly covers the greasy part of the eel rice, but has an appetizing and comfortable feeling.

The third meal is to sprinkle seaweed and green onions from a rectangular wooden box on top of the rice.

Pour in the tea and have a traditional Japanese chazuke. For those who like chazuke, this is definitely a wonderful experience. Compared with the ordinary dashi zuke, this chazuke has a similar feel, but it has richer layers and a better texture. It's refreshing and not greasy, but after the eel and sauce, it doesn't feel bland. The aroma of green onion and seaweed mixes with the aroma of tea, hitting the tip of your tongue, and with the neutralization of tea, this kind of The impact is very soft.

how to say? If you are asked to eat an eel alone, most people may find it boring, but if you eat more than one fish, there will always be something novel to whet your appetite and make you keep moving your chopsticks. RB people are really calculating to the extreme.

The fourth way is more interesting. In the words of the master chef, choose a way of eating that you have tried before. Trying it again will give you a new experience.

Generally speaking, after refreshing, people will choose heavy flavors, which is to eat the first common meal again, but Yang Cheng did the opposite. Not only did he have another bowl of chazuke rice, he also added the appetizers from the beginning The eel bones and accompanying pickles are mixed into the rice.

The complex aroma lingers on the tip of the tongue, and the sense of satisfaction is unforgettable for a long time.

Finally, the master chef's selected strawberries were paired with the ice cream he made himself. It was served as an after-dinner dessert. It was not much and could be finished in just a few bites. It was not very ice-cold either. It was winter after all, and there was a layer of caramel drizzled on top. , not sweet but not greasy, just right.

After everyone had finished eating, the little beauty RB made a pot of tea herself, and today's dinner came to an end.

There was matcha before the meal, sencha after the meal, and in the middle there was some unknown tea for making rice. It started with tea, progressed with tea, and ended with tea. An eel feast gave me the illusion of the reincarnation of life. Not to mention, RB is not good at anything else. He is just one of a kind when it comes to gimmicks.

Well, Yang Cheng will not admit that he is an angry youth, but he just doesn't like RB people.

Oh~ I'm going too far. Everyone was drinking tea and chatting. The master chef also thoughtfully brought out some snacks in the store, which can be eaten as a snack. They probably use the rice snack "Kakizune" as a base, and add The eel bone powder has an outstanding flavor and is seasoned with sansho pepper, which is indispensable for kabayaki eel. It is very addictive.

Yang Cheng regretted not having eel bone snacks before, but they brought them out in the blink of an eye, and slaps in the face happened all the time.

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