Chapter 1411

With different beliefs and irreconcilable conflicts, there is no other way but to decide the winner with dishes in the Shokki arena.

This is a war between chefs.

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

"It's mackerel...",

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

As a chef who was once one of the Ten Heroes and is now one of the Sixteen Heroes, Kabuto Shoko is good at seafood dishes. The seafood ingredients provided by Sicily are naturally first-rate. Although autumn is the time when mackerel is most plentiful, it is only nearly June now, so it is still It’s not the best season, but for any ambitious chef, he will try his best to bring out the deliciousness of the ingredients.

Yang Ming crossed his arms in front of his chest and looked at the spindle-shaped mackerel in Wang Xiaoming's hand with a shiny green skin. People were looking forward to what kind of dishes he would make in the future.

"Mackerel, it can be grilled with salt, boiled, or made into sushi." Erina commented: "I just don't know what it will make."

"If it's Wang Xiaoming..." Yang Ming couldn't help but chuckled: "Of course it's smoke."

"Smoke?" Erina frowned, a little surprised because she was not familiar with Wang Xiaoming and didn't know that he had been a small vendor.

Putting aside Wang Xiaoming’s past experience.

The history of smoked cuisine even transcends the existence of human beings.

Maybe you will find it incredible when you first hear such words, but in the jungle where fallen leaves are piled up, the sky fire turns the layers of branches and leaves into ashes, and the taste of maturing in the blazing flames and smoky fire is the earliest smoke. Smoked cuisine.

This is inspired by 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 New Year are burned with pine and cypress branches to make bacon.

After the invention of the refrigerator, the preservation of food has become more convenient, and smoked dishes have lost the purpose of preserving ingredients. However, smoked food continues to be retained and promoted as a method of adding flavor, such as smoked salmon in Austria and smoked food in Sichuan and Sichuan. Beef jerky, the classic bacon of the British peninsula, has the smokiest flavor in the world of celebrities.

In Japan, smoked cuisine has a long history. In the hands of cooks who are proficient in smoking, the light smoke adds different and moving smoky aromas to ordinary food depending on the type of burning vegetation. . Apple wood from Izu, yellow pear wood from Hakone, black walnut from Ikebukuro, Gyokuro from Okabe Town, scented tea from Shizuoka, and random plants. When they are burned, the white smoke that rises up clings to the surface of the ingredients, preserving the warmth. It also comes with the incense stick.

Since he is not very familiar with Japanese materials, Wang Xiaoming carefully selects his own smoking materials and must prepare a series of materials before eating halberds.

"When it comes to smoking meat, it is natural to use wood, and fruit wood is the best. Flower petals are the best for smoking chicken and duck. Rose, lavender, jasmine, or fresh and light tea are also good choices."

As a former small vendor, coupled with Yang Ming's personal teachings during this period, Wang Xiaoming is very familiar with this knowledge.

"As for sea fish..."

"Of course this is it!"

He opened a bag, and the vibrant fresh fragrance came out, and then the leaves were exposed.

It's a bay leaf.

Bay leaves, with their slightly sweet aroma, are extremely suitable for smoking fish.

Of course, not only that, but basil, sage, thyme... various spices were taken out one after another and piled into a hill on the table.

"Ha... do you think you can defeat me with something like this?" Shoko Kabuto, who was wearing a baseball cap and stood opposite Wang Xiaoming, sneered.

"Would you like to know if you try it?"

Wang Xiaoming followed Yang Ming's example, his tone was calm, but his words were firm and firm.

"interesting……"

Yang Ming moved a stool and sat down, looking at the spices Wang Xiaoming chose with great interest. Being soaked in vanilla, he had already memorized these aromas, so he could simulate the mixed aroma in his brain. There will be some differences depending on the main ingredients and proportions, but overall it should be roughly the same.

"Hmph..." Erina, who was sitting next to Yang Ming, said with a puzzled expression, "I really want to play in person!"

"Okay, let's just take a closer look." Yang Ming thought for a while and roughly figured out what Wang Xiaoming planned to do. "I think it's okay..."

If the score is 100%, from Yang Ming's current perspective, Wang Xiaoming's score is probably over 70.

After all, when it comes to the mastery of spices, in Totsuki Academy, besides Hayama Ryo, it is Yang Ming.

But then, Erina frowned.

"He threw the spices into the stove?"

This is what to do...

"Smoked mackerel?"

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

Then the corners of his mouth curled up slightly.

Miss, I will not embarrass Yang Ming.

As for spices, he also learned a lot from Yang Ming!

The process of smoking is not as simple as placing food on top of the smoke as most people think, but a delicate and delicate work like arranging flowers.

After drying, the apple wood from Izu floated like folded origami cranes at the bottom of the furnace, while the gin, as golden as the dome of an Italian church, moistened them again, smelling 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 fishy smell that penetrates into the bones, mackerel has never been used to make sashimi. Fried, pan-fried or smoked are all good choices. Smoked mackerel is expected by customers in Sicilian restaurants. Just like Mapo Tofu in tofu dishes, the choice of this dish is not a highlight. Although Wang Xiaoming's technique is exquisite, 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, Xiangzi Kabuto.

Regarding this phenomenon, Wang Xiaoming is happy to see it happen. After all, he doesn't like the feeling of being focused on himself. He is like a night-blooming night flower in the dead of night, only blooming quietly, like this in full view of the public. Cooking is a stressful thing for him.