Chapter 331 Ordinary, yet Extraordinary

"Tofu."

"It's tofu!"

"I see, in this sukiyaki dish, tofu is added."

"Also, there are two types of tofu, roasted tofu and soft tofu."

"The texture of the roasted tofu is tough, allowing it to fully absorb the sweetness of the sukiyaki sauce, while the tender tofu has a smooth texture. Each of the two types of tofu has its own flavor, but these two unique flavors can be combined with this sukiyaki pot. Harmony together.”

"genius!"

"This approach is simply great!"

Finally, in a moment of excitement, Rantabi could not help but give a very high evaluation.

At this moment, everyone was speechless and speechless!

…

Just taking a small bite.

As a result, Lantabi, the dignified second-level executive officer of WGO, turned out to be so excited.

At this moment, everyone was surprised again.

This masked late-night cook, his food can actually conquer the WGO executive?

What’s even more incredible is that his dish is a copy of his rival Ishikawa Jiro’s sukiyaki dish. How can a copy of this dish be as good as the authentic original?

For a while.

All the chefs and diners present swallowed with disbelief on their faces.

…

Tofu?

When did his sukiyaki dishes include tofu?

Ishikawa Jiro was greatly confused, and an unpleasant feeling began to arise in his heart.

This time, the sukiyaki dish he imitated by Saiha Chaoyang actually included tofu, an ingredient that she, Ishikawa Jiro, didn't often use and even hated.

Moreover, there are two types of tofu with different qualities:

Burn tofu!

Silky tofu!

The roasted tofu has yellow skin and tender meat, is soft and chewy, spicy and fragrant, and has a unique flavor, as well as the soft tofu, which is white in color, delicate in texture, and tender.

Combining the two can indeed bring surprises!

No.

wrong.

When did he add tofu?

Why, isn't he imitating my cooking? Even the cooking time is almost the same.

So, when exactly did he add tofu?

It turned out to be an imitation, a reproduction, so he definitely had no time to improve this sukiyaki dish. He vaguely remembered that another three-star chef just lost to Zaiha Chaoyang in the same way. ah!

At this moment, Ishikawa Jiro was about to collapse.

His face has gradually become a little ugly, but if you look closely, you can see that he has always lowered his head and remained silent without saying a word.

"Amazing!"

"In the exact same dish."

"Just adding two more types of tofu can fully enhance the flavor of the entire sukiyaki dish. It's really amazing!"

"This smell, this feeling..."

"Oh!"

"It's interesting. Beef and tofu go so well together."

Under the warm sunshine in winter, or on a cold night, a steaming pot of beef and tofu sukiyaki is undoubtedly a double comfort for the soul and taste buds. This is not just a dish, but a warm and rich taste feast.

In the pot, the clear and slightly sweet sukiyaki sauce flows slowly, which is the essence of soy sauce, mirin, sake and sugar.

Amber color, attractive luster.

It exudes a faint aroma of wine and sauce, making people smell the aroma before eating it.

Selected thin slices of beef, pink and tender with a delicate texture, are spread gently on the boiling sauce.

As the temperature rises, the beef gradually becomes soft and tender, with slightly curled edges. Each piece absorbs the essence of sukiyaki and melts in your mouth. The aroma of meat and sauce are intertwined, making you endless aftertaste.

The tofu is another highlight of this dish.

The tender and smooth tofu cubes are embedded in the pot like white jade. Just pinch them with chopsticks and break them into delicate tofu puddings.

Integrated with the sauce, it not only retains the sweetness of the tofu itself, but also adds the unique flavor of sukiyaki, with a delicate and rich taste.

Except for the main characters beef and tofu.

There are various vegetables scattered in the pot:

Emerald green broccoli, golden corn segments, bright red bell peppers...

Slowly cooked in the embrace of sukiyaki, they not only add rich color to the dish, but also bring a fresh and refreshing taste that perfectly balances the rich beef and tofu.

Finally, when all the ingredients are bathed in the warmth of sukiyaki, the rising steam is filled with the alluring aroma.

Involuntarily, Lantabi became more and more excited as he ate.

Both eyes gradually glowed, like hungry beasts, eating hard.

…

"impossible!"

“I’ve been cooking sukiyaki all my life, and absolutely no one can surpass me in this field.”

"My cooking is absolutely flawless. The use of tofu is nothing more than unnecessary. No, it is tarnishing my noble and sacred cuisine!"

Seeing this, Ishikawa Jiro roared unwillingly.

"Adding tofu to sukiyaki pot just makes you realize that higher-end ingredients are not always more perfect!"

Caibo Chaoyang didn't take it seriously and said with a smile.

After that, he took a step forward and said in front of the public square: "The real effect that makes this sukiyaki dish completely different is actually... water!"

"Wha...what?"

Upon hearing this, Ishikawa Jiro's eyes immediately became dull and he was stunned for a long time.

water?

Did you hear that right?

Ishikawa Jiro suddenly understood something.

A pair of eyes full of vicissitudes of life, looking straight at him, and then he finally said slowly: "This is impossible!"

Just a few words revealed the shock in his heart.

"yes."

"It's just so possible."

"The ratio of water is the biggest difference between the two sukiyaki dishes."

Saiba Chaoyang smiled at Ishikawa Jiro again.

Wow.

As soon as these words came out, everyone's eyes almost popped out.

Even the second-class executive officer Lantabi, who was still devouring the sukiyaki dishes, had a look of astonishment on his face.

…

water.

in many cuisines.

Indeed, they all play both ordinary and extraordinary roles.

It is not only the source of life, but also the carrier of emotion and atmosphere. A pot of beef, tofu and sukiyaki is "gurgling" with fine bubbles. The sound is like the whisper of nature, soft and full of vitality.

This water not only provides the necessary temperature for the ingredients that are about to be cooked, but also seems to play a warm-up piece for the beginning of the meal.

When it meets the sukiyaki sauce, it instantly turns into a warm current, gently swaying everything in the pot.

water.

sauce.

The fusion of the two is like the intersection of two worlds.

It not only retains the purity and clarity of the water, but also gives the sauce a richer layer and depth.

Together, they nurture the ingredients in the pot, allowing every piece of beef, every piece of tofu, and every vegetable to slowly awaken in the warm waters, blooming into their most alluring beauty.

As the flame at the bottom of the pot continues to heat, the water in the pot gradually evaporates, turning into wisps of light steam that slowly rises in the air.

These steams not only blur the vision, but also seem to cast a hazy veil over the entire scene, adding a bit of fantasy and romance.

In such an atmosphere.

Water is not only a medium for cooking, but also an emotional bond.

But more importantly, it is both a solvent for delicious food and a heat transfer medium.

Changes in water temperature and dosage have a direct impact on the flavor of the soup.

Generally speaking, the water consumption is usually three times the weight of the main food for simmering the soup. At the same time, the food should be heated together with cold water, that is, do not use boiling water to simmer the soup directly, nor add cold water halfway.

So that the nutrients of the food can slowly overflow, and finally achieve the effect of clear soup color.

"The ratio of raw materials to water for your sukiyaki dish is 1:2."

"However, the ratio of raw materials to water in my sukiyaki dish is 1:1.5, and the amount of water is a little less than yours."

"you……"

Ishikawa Jiro was shocked.

At this time, his brain was completely unable to turn around, and his head was completely confused at this moment.

That’s right!

The ratio of raw materials to water is 1:2!

However, in the process of imitating it, Cai Bo Chaoyang even mastered this proportion clearly. How could it not be surprising?

What's even more amazing is that while he was still in the process of imitating, he immediately considered it and then made slight changes himself.

…

That's right.

This small change actually changed the two sukiyaki dishes.

"The nutritional content of the soup was measured. The ratio of raw materials to water was 1:1.5, which is when the content of ammonia nitrogen in the soup is the highest."

"In this way, the nutrients of the food can be released more slowly, and the soup will eventually be clear."

"Of course, the same is true for tofu."

Snapped!

Right now.

Lantabi was so shocked that he even dropped the chopsticks from his hands without realizing it.

She stared deeply at Caibo Chaoyang, her expression becoming more complicated!

"Perhaps you will clearly realize that when the ratio of raw materials to water is 1:2, the content of calcium and iron in the soup is the highest."

"However, this ratio is not conducive to the mutual penetration of water molecules and food. You must know that the longer this mutual penetration is maintained, the more delicious ingredients will dissolve, the taste of the soup will be fresh and mellow, and the texture of the food will be crispier. The whole dish is more..."

Caibo Chaoyang explained to everyone like this, and everyone looked at him silently!

perhaps.

Everyone has an illusion.

He may really be able to lead late-night cooks to a new era.

…

tart.

It is one of the most basic categories of French desserts.

A dessert master who cannot make tarts is not a real dessert master.

At this moment, in Totsuki Academy, in order to cope with the crisis of the late-night cooker incident, Erina began to try to develop new dishes:

Rose Lychee Raspberry Mousse!

The inspiration for this dessert comes from the classic recipe of a French dessert master. The white color is lychee rose mousse, the middle is raspberry pulp, and the tart base is topped with almond cream mixed with fresh longan meat.

This dessert requires a lot of process and takes a long time.

But once it is completed, it can shock everyone.

Beat eggs with sugar until the texture does not disappear, add cake flour and mix well, add butter and rose sauce mixture and mix well, bake at 150 degrees Celsius for 35 minutes.

Soak the gelatine until soft and add water to dissolve. Beat the cream until 8 minutes, stir in the rose sauce, mix with the gelatine liquid, pour into the mold and freeze.

"I rarely see the eldest lady making desserts."

Looking at Erina's smooth movements, without any flaws, hesitation or mistakes, Hisako behind her was inevitably stunned!

…

This dessert dish called Rose Lychee Raspberry Mousse.

The moment it was finally completed, Hisako's eyes were watery and shining.

The soft and smooth strawberry cream has a smooth outer skin, and the cream inside is light and not greasy. The sandwiched hawthorn grains are sour and sweet and refreshing, and the crispy grains are mixed with a variety of nuts. If you smell it carefully, you can smell the rich sweetness.

So much so that it seems that you can feel everything about this dessert before you eat it, and you can't help but fall into it.

Seeing the smooth and mellow cream, strawberry slices and walnut candy on the surface shining and translucent, it's really...

Not bad!

A qualified tart crust should be about 3 mm thick, baked to dark brown, and crispy and crispy.

After that, Hisako cut a piece and put it in her mouth, and the taste was very light.

Mousse, fruit, cream, tart base, the texture and taste are from light to heavy, layered, one mouthful is like drinking a cup of lychee rose tea full of floral and fruity fragrance, not only not greasy, but also can't stop!

"Ah!"

Finally, Feishazi screamed.

The taste is deep and fragrant with aftertaste. Just take a bite, it has a unique flavor and is unforgettable.

Such a dessert, how did she... Miss Erina make it?

...

Then.

She came back to her senses for a while.

Continue to pick up a large spoonful of mousse cake and put it in her mouth.

The cold cream melted all at once, from the cold at the beginning to gradually warming up at the end.

The cake with a faint fragrance is very sweet, the fragrant and smooth chocolate and cream, plus the crispy ginger biscuits, the taste is rich and distinct.

If it can be paired with a cup of sweet fruity black tea, the fresh taste and rich fruity fragrance.

It will immediately make people instantly intoxicated, and the fragrance will linger on their lips and teeth.

Good.

Such a dessert.

It really lives up to the reputation of Miss Erina and her cooking skills!

Gradually, Feishazi closed her eyes and muttered to herself: "I remember that the inspiration of this cake seems to come from the classic recipe Ispahan of Pierre Hermé, the creative master of macarons!"

"At the same time, the white is lychee rose mousse, the middle is raspberry paste, and the bottom of the tart is almond cream mixed with fresh longan pulp."

"If I'm not mistaken, the tart crust should be about 3 mm thick, which is enough to show that Ishikawa Jiro's control of the heat and the process of making desserts are very precise."

"Not only that."

"This rose lychee raspberry mousse dish."

"It is very particular about the neat and even arrangement, which is very time-consuming, and the sweetness is also well controlled."

It can be seen.

Feishazi has a high praise for Erina's rose lychee raspberry mousse.

After that, she continued to eat it. It was soft and smooth, with a faint taste of rose and lychee. It was a real happy taste in her mouth. (End of this chapter)