Chapter 819 Let’s Fight to Defeat Boss Yang Ming

Nakiri Erina said solemnly: "In the last round of internal selection, the last two people will be selected to represent our Totsuki Restaurant and compete with boss Yang Ming."

"So, in order to defeat Boss Yang Ming, please use your best efforts and fight!"

Hearing Nakiri Erina's ups and downs words, the four people who passed the second round of selection felt their hearts sink slightly.

Even if they are reluctant to admit it, Yang Ming's cooking skills have been recognized by them. Although Yang Ming is still a senior chef, he has already touched the edge of a master chef, and his cooking skills are unfathomable.

Kobayashi Rgentan smiled at Si Yingshi: "Although we were a team fighting side by side just now, I won't be merciful later."

Si Yingshi shrugged indifferently, "Then just let your horse come over."

In this showdown, Kobayashi Ringtong is going to make a super luxurious special dish.

As an expert who is good at cooking rare ingredients, Kobayashi Ryokan is full of confidence in the upcoming final selection, because she will be cooking the famous kaiseki cuisine!

The word "Kaiseki" comes from the "warm stone" of Zen monks in ancient Japanese legends. At that time, Zen monks who were practicing had to follow the precepts of eating only breakfast and lunch and not eating after noon. But the young monk still couldn't bear the hunger and cold, so he wrapped the heated stones in rags, also called "warm stones", and carried them in his arms to warm his stomach and resist the cold. This is also inextricably linked to the so-called "bottom" concept in kaiseki cuisine.

Kaiseki cuisine, which has a history of hundreds of years, was originally just some exquisite "side dishes" provided on the Japanese tea ceremony tea banquet, as a "bottom" for the guests to avoid the monotony of just drinking tea for a long time. This simple meal rooted in the tea ceremony gradually entered the upper class aristocracy with the development of the Japanese tea ceremony, and later evolved into an exquisite dining style popular among the aristocrats and Japanese elites, which is now known as kaiseki cuisine.

This time, Kobayashi Gentian did not make this famous dish according to the very traditional Kaiseki cuisine, but added his own innovative ideas to it.

We use the best abalone from Hokkaido, sea cucumber from Okinawa, scallops from Nara, and shark fin from Kyushu as the main ingredients.

Kaiseki cuisine has very strict rules and is also the earliest and most orthodox cooking system in Japanese cuisine. Among them, the biggest feature of kaiseki cuisine is that it uses seasonal food ingredients without using any sauces to adjust the color. It tries to maintain the original appearance and color of the food. The emphasis is on "restoring the taste of the food itself" and respecting the true nature of nature.

Kobayashi Rgentian took out a slender boning knife.

Gently remove the skin of the shark fin, and cut the skinned shark fin into fine lines one by one.

She put the shark's fin on an empty plate, covered it with ginger slices, and poured the whole body of the shark's fin with Monjiro shochu produced in Kagoshima.

While waiting for the shark fin to get rid of its fishy smell, Kobayashi Gingtian continued to process some of the required ingredients.

Because kaiseki cuisine requires many kinds of wild birds and sea beasts that fly in the sky and swim in the sea, Kobayashi Ringtong must get rid of these ingredients as soon as possible.

A small knife seemed to be alive in her hand, shuttling between various ingredients like a dragon.

Everyone present, including the other three contestants, were very surprised. If a chef feels that the processing of ingredients he is good at is first-class, it is because he handles it frequently.

As for Kobayashi Ringtong, all the ingredients are handled perfectly in her hands, and it can be said that there are no mistakes at all.

Nakiri Erina looked at Kobayashi Ringtong and said quietly: "She is very skilled in this craft. No wonder she can become the second among the Totsuki Ten Elites. It really makes me feel ashamed."

Saying this, Nakiri Erina looked to the other side. She was originally in the same group as Kobayashi Ryodan, but is now ranked first among the Totsuki Ten Heroes.

Si Yingshi on the other side, after entering the state, did not pay attention to the developments outside, including Kobayashi Ringtong's skills.

He was just cooking seriously.

As a chef who specializes in French cuisine, Si Yingshi has no reason to give up his strengths.

For European cuisine, the emphasis on heat is not as important as in China. They mainly focus on the essential taste of the ingredients, special seasonings and exquisite presentation.

French cuisine, that is, French cuisine, is the most well-known cuisine in Western food. It relies on its knowledge and flexible use of materials to create many popular delicacies. This is what French cuisine is proud of. French cuisine strives for excellence, pushing past classical dishes into new cooking methods, and learning from each other. The method of preparation pays attention to the combination of flavor, natural flavor, decoration and color.

The dish Si Yingshi made this time is the most famous French dish, French traditional foie gras.

He lightly sautéed the foie gras over low heat, using a wooden spatula to gently tumble it. After the foie gras was golden brown, he stopped the heat and put it on a plate.

Gently pour the red wine from Cayo Red Port over the foie gras, no more, no less. The color of the foie gras becomes brighter after absorbing the red wine.

Sprinkle a ring of truffles, a unique European fungus, around the foie gras.

He used a dexterous Western-style knife to gently cut the foie gras into thin equal pieces.

Finally, it is coated with a layer of caviar, which is called the most precious caviar in the world - albino catfish eggs, and caviar mixed with edible gold foil.

Because foie gras is suitable for eating cold, after completing the preparation of foie gras, Si Yingshi placed the finished dish under an exquisite fanless cooler to cool the foie gras as quickly as possible.

After completing all the steps, Si Yingshi looked towards Kobayashi Rgentan.

Kobayashi Gentian is ready to plate.

She first covered the bottom of the plate with thinly sliced ​​ginger, then placed a layer of winter bamboo shoots cut in half, and then placed mushrooms in turn.

Now she needs to lay the middle layer of the kaiseki cuisine, which is also the most important part of whether the kaiseki cuisine can be beautiful or delicious.

Add the cooked chicken, cooked duck, Pipa shrimp, and Jiwei shrimp in sequence.

Finally, add the main ingredients: scallops, sea cucumbers, shark fins, and abalone.

Pour in the 10-year Monjiro Shochu produced in Kagoshima until it covers all the ingredients, sprinkle in a little salt and pepper, and mix well.

Kaiseki cuisine is a colorful combination of various ingredients presented in front of customers in a bright and cheerful environment. Let the dining guests be satisfied with the color, fragrance and at the same time enjoy the combination of various delicacies.

Kobayashi Gentian's food processing is also extremely precise, so that the fish does not have a single thorn, and the amount of vegetables is precisely controlled. The portion of this dish may seem too small to us foreign diners, but only after a feast can all the food be enjoyed. You must know that never wasting ingredients is also one of the philosophy of Japanese cuisine.