Chapter 313: Class Cuisine

Eating cooked food.

It is regarded as an epoch-making revolution in the history of human evolution.

From eating raw meat and drinking blood to learning to roast with fire and boil with water, and then evolving various cooking methods such as frying, steaming and stir-frying, human civilization was also created.

However.

Thousands of years later.

Cooking technology is becoming more and more advanced.

There are almost no ingredients that humans cannot cook.

But the wave of raw food has been beaten back.

In primitive society, people ate raw meat out of survival instinct, but in the new era of cooking, raw food has become a fashion trend.

…

Sashimi!

This is originally a Japanese word.

Initially, when fishermen provided sashimi, they were afraid that the fish slices would be difficult to identify, so they used bamboo sticks to pierce the fish skin and fish meat together.

Later, the use of this word became more and more widespread, and all foods that were not heated and processed could be called: sashimi,

Well!

There are even:

Tofu skin sashimi, konjac sashimi, etc.

In people's eyes, sashimi seems to be equal to raw fish. When facing sashimi, some people love its taste, while others stop eating it.

Soma first selected a fresh salmon. Selecting the fish is only the first and most basic process.

The more critical.

It must be the anticipation and knife skills!

And it can be seen that Yukihira Soma's knife skills require cutting a knife at the jaw and tail of the fish, and then putting it in water, waiting for the salmon to bleed out and die while swimming, and then fishing the fish out!

At this time, it cannot be touched with water, and the cut fish fillets are as white as pearls.

"Huh? Salmon killed alive?"

Caibo Chaoyang on the stage saw this and couldn't help but admire it.

...

Killed alive!

In Japan, this is regarded as a representative of "freshness" and has always been popular.

In order to pursue the "ultimate" freshness, a few years ago, Japan showed a new dish in a food show:

Bone swimming cuisine!

The so-called bone swimming, as the name suggests, refers to swimming bones.

It means that when only bones are left, the fish can still maintain vital signs and swim in the water.

This sounds a bit scary, and the actual production method is also cruel.

The chef will slice the part with the most fish meat on the live fish first, let the diners eat it, and put the remaining sliced ​​fish back into the fish tank, so as to achieve the visual and taste stimulation of "eating fish meat and watching the fish body swimming"!

Well!

You can imagine.

Such dishes are not something that anyone can do.

It requires the chef to have an extremely good understanding of the blood vessels and nerve distribution of the fish, and to study the most appropriate knife skills.

While making the ingredients symmetrical and beautiful, it does not destroy the tissues that sustain the fish's life. Therefore, only chefs with very sophisticated skills and rich experience can do it.

Moreover, what is even more outrageous is that in the eyes of Japanese people, this behavior also represents:

Craftsmanship!

Therefore, it has always been popular among high-end people in the upper class.

And these diners will watch the chef's knife skills and sigh at the deliciousness of the fish meat while letting the "live fish" with bones shaved swim in the water.

Generally speaking, the raw materials for sashimi are mostly seafood, sea urchin, lobster, Arctic clams, etc., which are all top-quality ingredients.

But!

People who like to eat sashimi know.

Many sashimi must be frozen, and there is rarely a chance to eat seafood just caught from the sea.

As for the method of killing fish alive, because the live fish is cleaned in clean water beforehand, the fish is bled before being sliced, which can make the fish slices crystal white and thin as cicada wings, and finally washed with clean water, the meat is more sweet and refreshing.

Of course, with Yukihira Soma's current ability, he cannot master the live killing method to the level of "bone swimming".

…

After being served.

The fish meat is bright in color, showing an attractive orange-red color.

The surface shines with a slight luster, just like the morning glow reflected on the lake.

Each piece of salmon is cut just right, as thin as a cicada's wing, and the pattern on the bottom of the plate can almost be seen through the fish meat, and the edge of the fish meat is slightly curled up, showing an elegant arc.

Gently pick up a piece of salmon.

The fish meat trembles gently on the tip of the chopsticks, exuding a faint fragrance.

Then.

Put the fish meat into your mouth.

With a light chew, you will feel that the fish meat melts on the tip of your tongue immediately. It tastes refreshing and has a dense and rich aftertaste.

Moreover, it also exudes a faint sweetness, which makes people linger.

Then, the careful Soma also prepared tender yellow mangoes, which combined with salmon, made the color of the whole sashimi dish more eye-catching.

The tender yellow mango, tightly covered on the soft salmon, and then embellished with crab roe, is like a work of art.

The freshest ingredients.

All collide in the mouth, the crispness of mango and the sweetness of salmon constantly hit the taste buds.

Then, the springy and dense taste of crab roe and salmon are equally matched, exploding in the mouth, leaving a lingering fragrance on the lips and teeth.

"Good!"

"As expected of the top four in the autumn competition, such a cooking question is not difficult for you."

After swallowing, Cai Bo Chaoyang looked up and gave Soma a deep look, and commented with satisfaction.

"Thank you, lecturer."

Soma took a deep breath and replied without any danger.

He always felt that the new lecturer in front of him did not seem to be as strict as lecturer Chapelle. On the contrary, because of his similar age, he looked at him with some respect!

After that, students finished cooking one after another, and Cai Bo Chaoyang also tasted them one by one and made relatively fair comments.

…

"Improve your cooking skills."

"You always have to understand some common sense of cooking first."

"In fact, it is not difficult to cook well, just like home cooking, as long as you handle the ingredients well, more than 80% can be easily completed."

"In my eyes, as long as you have basic cooking knowledge, you can make delicious dishes."

"However, there are many students present who can make exquisite dishes, but they always make small mistakes in some common sense."

"For example, a little salt or a pinch of salt, how much is it?"

"When making cold dishes, should vegetables be blanched in cold water or boiling water?"

"These questions."

"In the end, they will affect your actions and performance when cooking."

In the bright cooking classroom, this group of students almost all have eyes like torches, tightly locked on Cai Bo Chaoyang on the podium.

From their eyes, Chaoyang saw a desire and concentration for knowledge!

Obviously.

In such a short time.

Being recognized and trusted by students is an indescribable satisfaction.

This also shows that in less than an hour, students have respected and trusted Chaoyang's professional knowledge, teaching ability and personal charm!

...

"Then."

"There are still 10 minutes before the end of get out of class."

"I will use some of the ingredients I just prepared to cook a dish in front of you to open your eyes."

"This is also a gift from me as a new lecturer of Totsuki to everyone."

After that.

Chaoyang seemed to be in a happy mood.

He started cooking under the expectation of the students.

Usually, the dishes that everyone can eat in daily life are relatively low in cost and use ordinary ingredients.

The world is so big that many people eat different food, and there are many top ingredients in the world. The delicacies made with top ingredients can also be said to be the most expensive dishes in the world.

Well, let's talk about an expensive, rare and difficult to eat dessert:

Fortress Stilt Fisherman Dessert!

This dessert comes from Sri Lanka.

Moreover, it is also the top national treasure dessert of Sri Lanka.

In 1409 AD, Emperor Zhu Di of the Ming Dynasty ordered Zheng He to sail to the West for the third time. When passing through Ceylon, he donated gold and silver offerings and set up the "Donation Monument" in the Ceylon Mountain Temple.

However, the King of Ceylon at that time was instigated to surround and kill Zheng He, but Zheng He captured all his family alive and brought them back to the imperial capital.

Ceylon.

That is Sri Lanka, which is now known as the "Pearl of the Indian Ocean".

At the same time, it is also the only country in South Asia with a "high" human development index.

In 2009, Lonely Planet published a photo of anglers on the seashore in Sri Lanka on its cover, calling it "stilt fishermen" for the first time, and then it was regarded as the most distinctive "Ceylon national essence", and has since become the most impressive cultural symbol of Sri Lanka for tourists.

According to research, stilt fishermen first appeared during World War II.

At that time, England set up its most important military base on the coast of Sri Lanka.

Not only did the coastline blockade prohibit fishing boats from fishing, but even domestic materials were requisitioned, making it almost impossible for local fishermen to survive.

The Sri Lankan fishermen, who were forced to do so, could only fish on the reefs along the coast to supplement their family income. Some fishermen made a lot of gains on the sunken ship for several days, and other fishermen were inspired to set up wooden stakes in shallow waters to sit and fish. Word of mouth spread, and it spread all over the coast.

...

Hmm.

This dessert dish.

It is deliberately made of chocolate to look like the local fishermen in Sri Lanka walking on stilts. Of course, it will also add expensive blue gems to match it. The price...

Anyway, when Cai Bo Chaoyang made this dish in the United States, the price was $14,500.

In short.

For ordinary families, there are three words for such desserts:

Can't afford it.

The main ingredient of this dessert is a kind of cassava flour from the Mediterranean region. The desserts made from this cassava flour always have a special fragrance.

Therefore, it has always been loved by the upper class.

Not only that, there are also specialty creams from Ireland and seasonal fruits from all over the world.

It can be said that this dessert is a hodgepodge of various ingredients, also known as an indulgent dessert, and some luxury goods are also dotted around to decorate it, so as to increase the value of this dessert.

For example... leaves made of platinum, and aquamarine.

At this time, Cai Bo Chaoyang was starting to use cream cheese to heat it in water to soften it.

Then, add fine sugar and mix it together until it is free of particles.

The next moment, he took out a bottle of champagne and stirred it evenly. Suddenly, a particularly strong fragrance floated out.

This fragrance is very fragrant.

It is like the fragrance of wine and milk. Just move your nose and you can feel that your heart is instantly sweetened.

And this wine is not ordinary. It is Dom Perignon.

This Dom Perignon wine, with its noble quality and rich taste, has created a legend in the champagne world and elevated the winemaking process to a new realm of winemaking art aesthetics.

Combined with cream, tapioca flour, etc., it is really seamless and flawless.

Of course, the nobility of the ingredients is truly amazing.

…

Caibo Chaoyang's cooking skills.

Because he has absorbed the talents of many people, he is particularly skilled in the reasonable combination of various ingredients and the entire dessert making process.

Not only that, but the accuracy of the taste of the entire dessert is astonishing.

Anything less would be too bland.

Any more and it will be too sweet.

Then, he finally decorated it with chocolate to look like a fisherman on stilts, a traditional custom of local fishermen in Sri Lanka.

Gold leaf was then used to create the shape of a pond, and finally an expensive aquamarine was added.

Involuntarily, a dessert with a vivid image of a fisherman was completed.

The excellence of his cooking skills and the beauty of his art reached perfection the moment the dessert was finished.

So much so that everyone present was shocked.

…

It doesn’t actually matter whether a delicacy looks good or not. Taste is the soul of a delicious food.

The oil is rich in aroma, and the taste is deep and fragrant with an aftertaste.

this……

It’s the taste of Zaibo Chaoyang’s cuisine.

It is soft and tempting in the mouth, with a unique flavor that is unforgettable.

This bright and fresh green from nature, as well as leaves made of platinum and expensive aquamarine, is not a fairy tale, but better than a fairy tale.

The art of pleasing the palate was fully demonstrated in just a moment.

Especially the fragrant and attractive chocolate, with its smooth texture and sweet taste, the perfect chocolate can definitely withstand all kinds of picky tastes.

Involuntarily, it will only make people eat more enthusiastically and want to eat more and more.

Take a big spoonful of the Fortress Stilt Fisherman dessert and put it in your mouth. The cold cream suddenly turns into a warm one with a light buttery flavor.

The soft dessert is filled with sweet whipped cream...

Um!

It's... extremely delicious!

at last.

The special fruits from all over the world are the final embellishment.

The fresh taste, sparkling color and fragrant fruit aroma immediately make people feel relaxed and happy, leaving a fragrance on their lips and teeth.

Maybe... life is like this fortress stilt fisherman dessert in Caibo Chaoyang. You never know what the next bite will taste like.

It seems greasy but feels refreshing, it feels condensed but feels like floating;

The jade is broken at the bottom of the plate, and the snow is sold at the edge of the mouth.

This poem is the most appropriate way to describe this dessert.

…

Chuangzhen, I especially admire Caibo Chaoyang now.

After all, it is not easy to make such exquisite desserts.

This means that he needs to fight against the silence of something.

Obviously, from the delicious desserts, Chuangzhen can feel that Caibo Chaoyang's faith is always embedded in every layer of the desserts.

Injecting wishes layer by layer, the result is a dessert that is heavy, simple and serious because of my love of learning and cooking.