Naruto Big Foodie

Chapter 951 This pretends to force me to give 99 points

Chapter 951 This pretends to force me to give 99 points

There is a law in the food industry. If you want to make delicious food, you must have a full understanding of the ingredients, and you must treat the ingredients well. You cannot make food with the mentality of "if it is bad, it will be a big deal and throw it away and make a new one".

After bringing these top-quality ingredients, Saito Zongming, like a painter, has obtained the best four treasures of the study. He marinated every piece of fish carefully, carefully cooked every grain of japonica rice, and focused on roasting every piece of Ziying.Even octopus is prepared after hours of patient massaging.

Judging from the dietary concept of "the spirit of the cauldron is neutralized" in Chinese food culture, raw food is not worth vigorously advocating.Chinese food believes that if the ingredients are not processed, not only will they not taste delicious, or they will not meet Chinese tastes, and they will not be able to show the superb skills of traditional chefs.

Chinese food is very good at achieving rich taste aesthetics by reconciling various ingredients and condiments, which is another ideal state of food.

Yang Ming's journey begins at the entrance of the store, with a wooden-colored and Japanese-style facade, with the name of the store written in the middle, which is simple yet solid.

Open the door and enter, the prelude sounds; the bright and warm wood color comes into view, followed by a faint wood fragrance.

What Yang Ming saw was marble floor, solid wood bar counter, exquisite tableware, spacious space, clean and comfortable, and a large wine cabinet, mostly sake.

Yang Ming observed the surrounding guests.

They entered with a relaxed mood and left with joy and satisfaction!

Especially in the middle process, the five senses are inadvertently and naturally activated, and the taste buds are deeply touched, and this depth seems to be easily integrated into the touch of the artistic level!

Everyone seems to have realized something. Sometimes there are some very simple and pure things in life, which may be formed through deep experience; Happy people!

Yang Ming was soon infected by the atmosphere in the store.

At the same time, Yang Ming was also attracted by Saito Zongming's skillful, delicate and elegant movements when making sushi.

"The most frightening thing about Saito Zongming lies in his sword skills——"

Yang Ming remembered that Jiuga Teruji had seriously mentioned this matter when he discussed with Jiuga Teruji before.

Knife skills are the most basic part of cooking. To put it bluntly, it is the skill of changing ingredients from thick to thin, and from thick to thin. This is a part of the cuisine of any country.

But for Chinese cuisine and the Japanese cuisine that has been in the same line, knife skills are not simply cutting and chopping, turning large pieces into small pieces, but a more complicated method of turning ingredients into a more delicious state.

Knife skill itself is one of the techniques of cooking.

In East Asia outside of these two countries, no one has ever put so much emphasis on the means of using the knife.

And the strength of Saito Zongming that Jiuga Zhaoji said is not sword skills, but sword skills-Yang Ming clearly remembers this.

It seems that there is a difference of one word, but there are completely different meanings hidden.

Ordinary chefs have fixed postures and movements with their knives. They are well-behaved and similar to everyone. When people describe their knife skills, they often use words such as proficiency and fluency, but the degree of proficiency varies.

Only those who are talented in the process of knife skills, or those who devote themselves to study, can cross the barrier and reach the other shore.

Saito Zongming is such a person.

He has already surpassed the shackles of ordinary sword skills and reached the realm of "skill".

At this moment, what was displayed in front of Yang Ming was such a saber technique.

Saito Zongming has no slack mentality at all. The so-called samurai means that no matter at any time, every time he swings, he must concentrate on the blade, and will never make a different choice because of the timing and opponent.

The location of the knife drop and the trajectory of the knife, in his mind, are like a star map carved on the sky, with a clear and fixed path.

Yang Ming found a seat and sat down.

Asked for a very ordinary sushi set meal.

Saito Zongming nodded, if there is nothing extra, just choose the ingredients.

Tuna, also known as tuna, commonly known as tuna, has a tortuous position in the history of Japanese cuisine.

To this day, tuna is the most popular fish in Japanese grocery stores, but in the Edo period more than a hundred years ago, it was a fish that was only enjoyed by the untouchables at a low price.

The vigorous red muscles and the galloping blood allow tuna to freely shuttle through the undercurrent, break through the surge, and wander in the world's oceans for a living.

But once salvaged, the red-fleshed fish will rot much faster than white-fleshed fish like sea bream, and it will rot before it reaches the kitchen. Only those hard-working people who are too poor to eat will cut their noses Remove the rotten meat, put the bones and meat into the pot and stew to satisfy your hunger.

It wasn't until the large-scale development of refrigeration technology and the expansion of the cold chain system that the freshness of the fish meat could be kept at the moment when it jumped out of the water, that tuna entered thousands of households, and people realized how supreme it is Delicious delicacies.

Southern bluefin tuna, also known as southern bluefin tuna, is slightly smaller than bluefin tuna and lives in the sub-frigid waters of the southern hemisphere. Saito Zongaki reached out and touched the dimly shining anal fin to confirm the quality of the meat. The degree of tightness has already been calculated in my heart.

"Clang clang-"

Under the shade of the light, the long knife specially used for dissecting tuna is held in his hand. The broad and sharp blade is straight forward, without the outline of his face. The frost covering the body was pierced out with a knife.

His cuff was blown by the wind brought by the blade, this knife, as if the world had been overturned, was nothing more than that, his cuff was blown by the wind brought by the blade, and the fish body and head had already been separated.

"Wow!!"

"Oh my god...it's amazing!"

"As expected of Saito-senpai! This skill with a knife is absolutely amazing!"

The surrounding guests, most of whom were students of Yuanyue Academy, shouted at this scene. As a student of Yuanyue Academy, even if they had never dissected a tuna, they had at least experienced it in person.

The body of the tuna is so closely grounded to the head that it is difficult to saw it open even with a saw. It is absolutely impossible to achieve it by brute force alone. The only way to find out the gap between the head and the body is to find the gap between the bone and cut it along the gap. Cutting down without hesitation separates the fish head.

Even for a fishmonger who has been dealing with tuna all year round, it is difficult to achieve such a precise one-shot kill, but Saito Zongaki did it.

The samurai and Rong Guang cheered together. Hearing the cheers of the guests, Saito Zongmei was unmoved on the surface, but he still couldn't help but rejoice in his heart.

Because, at this moment, in this place, he is the god of sushi!

(End of this chapter)