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Volume 1 Chapter 484 Tuna Sashimi

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    For pure text online reading, please visit the first row of guest seats at the cooking competition for simultaneous reading on mobile phones.  lala If you have read this chapter, please go to Biquge () to read the latest chapter. You can also directly search for "Biquge" or "" on Baidu. Please remember our new website Biquge  At this moment, the fat boss Cui of Jinjiang Fishing Port Restaurant was in a state of confusion. Angry, sad, regretful, self-blame, all kinds of feelings came rushing up.  Originally, it was not easy for Chef Zhao to perform well in this cooking competition where experts gathered and successfully entered the semi-finals.  Ordinarily, even if it stops here, this report card is already quite satisfactory.  But he really couldn't accept it, because behind it, there was a little-known thing hidden.  That¡¯s because he couldn¡¯t stand the instigation of others a while ago, so he got excited and decided to make a bet.  As for his opponent, Boss Zhou of Huanglong Seafood City, his chef Zhang Yunfeng was standing on the stage, competing against Zhao Hongsheng.  This bet is no small matter, it is an outright gamble.  The bet he made here was none other than one of the most important assets in his hands - Jinjiang Fishing Port Restaurant.  This heavy bet was requested by the opponent. Of course, the conditions offered by the opponent also made him jealous.  As for the criterion for determining the outcome, it is very simple. In this cooking competition, whoever is the first representative player from both restaurants to be eliminated will lose. If they are eliminated at the same time, the winner will be determined by the score on the spot.  The gambling agreement has been signed and pledged, and the middleman and the guarantor are all well-known figures in the industry. It is almost impossible to lose the bet and default on the money.  ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? However, the chef Zhang Yunfeng sent from the opposite side was very skilled. Judging from the whole journey, he seemed to be on par with Zhao Hongsheng.  What he never expected was that even though he had taken precautions, he still lost the game in the end. The opponent used insidious and despicable means to bribe the traitor to obtain information and snap up the crucial piece of information in advance.  Bluefin tuna.  ¡°And the whole thing was done very carefully and neatly. He knew who did it, but he couldn¡¯t produce any evidence.  ¡°The deceased father was right, people who are too greedy will eventually be punished by God.  This is his most painful feeling at the moment.  After a moment, Boss Cui felt that someone was looking at him. He turned his head and looked, and his eyes met the man on the left. They were five or six seats apart.  I saw this man wearing a dark gray striped suit, with a long face and triangular eyes. He was about fifty years old. He was the boss Zhou of the rival Huanglong Seafood City.  Boss Cui glared angrily, while Boss Zhou had a disdainful sneer on his lips and then looked away.  Boss Cui straightened his clothes and sat upright, trying to appear calm so as not to look down on his opponents.  Looking at the competition stage, Zhao Hongsheng is still making preparations with his assistants. He looks quite calm and composed now, completely different from the time when he first learned of the bluefin tuna accident.  Zhao Hongsheng was not told about the gambling, mainly because he was worried that he would have opinions about it, which would affect the mood of the game.  Until now, he is still fighting for the honor of being a chef.  ¡°It¡¯s a pity that no matter how exquisite the craftsmanship is, it can¡¯t make up for the gap between the ingredients.  Forget it, let it be fate. Besides, the loss of a restaurant is really not life-threatening, and the worst it can do is make a comeback.  Boss Cui shook his head and tried to think more openly.  On the stage, the competition has officially begun. The entry for No. 2 Zhao Hongsheng is a tuna sashimi "Spring Garden" and a clam seafood soup.  One of the assistants is responsible for the seafood soup, while the other assistant helps Chef Zhao throughout the process.  The making process of sashimi is quite complicated. In addition to the main ingredient tuna fillet, there are also various meat and vegetable auxiliary ingredients. After careful matching, it can become a pleasing sashimi work.  The assistant takes out a piece of chilled tuna from the refrigerator, places it on the cutting board, and wipes its surface with the prepared semi-wet cloth.  This piece of meat is taken from the belly, rich in fat and fresh pink in color. It is the best part of the tuna body, and of course, it is also the most expensive.  Under the camera, Zhao Hongsheng pulled out a special sashimi knife with a cold light from the ice bucket. He first removed the fish skin, then gently stroked the vertical section with his hand, and then quickly cut it vertically, leaving only a silent fish fillet about half a centimeter thick.  The ground peels off, the cross section is smooth and flat, there is no adhesion, and the technique is clean and neat.  It also shows that the cutting edge of the knife is extremely sharp.  The male and female hosts stood next to Chef Zhao and introduced the relevant knowledge of sashimi processing to the audience in a lively question-and-answer manner.  The action of cutting sashimi seems simple.?, in fact, there are quite a lot of things to pay attention to.  When cutting sashimi, it is best to use a special knife with a sharp edge to preserve the shape and color of the raw materials to the greatest extent.  If the knife is not smooth or the cutting edge is not sharp, the shape and fiber structure of the raw material will be destroyed during cutting, causing the lipids to break and destroying the special flavor of the raw material itself.  Before using the knife, you should first freeze the knife and then adjust the speed of the knife. This can reduce the residual metal taste on the surface of the fish and at the same time allow the muscle fibers of the fish to contract at the moment of cutting, so that the fish can retain its delicious flavor.  be preserved. ?????????????????????????????????????????????????????????????????????????????????? should be cut at a 90-degree angle between the texture of the knife and the fish meat¡¯s texture, and the knife should be cut decisively without pausing during the process.  The fish fillet cut in this way has short ribs, which is easy to chew and has a good taste.  Do not cut along the grain of the fish, because the veins will be too long and the taste will be poor.  In addition, regarding the thickness of sashimi, it should be easy to chew and delicious.  It¡¯s not that the thinner the better, as some people say. Apart from displaying the chef¡¯s superb knife skills, such thin works have little practical significance in terms of consumption.  Because the meat quality of each type of sea fish is different, in order to achieve the best taste, the thickness of the sashimi also varies.  For example, salmon and tuna, after many years of practice by gourmets from various countries, basically agree that the thickness of five millimeters is the most suitable. When eating, you will not feel greasy, but you can also feel the fullness of the meat. This is the size that can best reflect the best taste of the raw materials.  Of course, some fish need to be cut thinner, such as sea bream, because its meat is dense and hard, so it needs to be cut to three or four millimeters to be delicious.  During the introduction by the host, Chef Zhao seemed to turn a deaf ear and concentrated on the operation, one by one, without any sloppiness.  I saw uniformly thin pink fish fillets spread on the cutting board, and they were already very tempting even before they were plated.  In addition to sashimi, we also need to process Arctic clams, white radish, carrots, cucumbers, oranges, dragon fruit, lemons, perilla leaves, mint leaves and other ingredients.  Although there are many types of ingredients, Chef Zhao and his assistants divided the work and worked in an orderly manner without any hesitation.  Not long after, the ingredients were scattered, and the assistant took out a large fan-shaped black shallow-bottomed ceramic plate, which was covered with crushed ice.  The two discussed in a low voice for a few words, and then began to plate according to the pre-designed plan.  "It's amazing. There are so many things, I have to mess up." Ma Detao commented with emotion in the VIP audience.  "It's the same for everyone. Well, it seems that Lao Zhao is also very good at making sashimi. If no one does it, we will definitely win this game." Wei Yuan was filled with regret.  Jiang Yichen next to him was staring intently at the big screen on the side of the stage, watching with gusto without saying a word.  The camera follows the host to Channel 1 next to it. Master Zhang Yunfeng from Huanglong Seafood City is nervously operating with his two assistants. His tuna sashimi entry today is called "Spring River Flower Moonlight Night", and he is equally skilled in technique and knife skills.  Superb and a formidable opponent on the field.  About half an hour has passed, and most of Chef Zhao¡¯s sashimi creations have been laid out.  I saw that the protagonist tuna slices were rolled up and shaped into blooming roses, and the carefully carved cucumber slices turned into green leaves; surrounded by half-red and half-white arctic clams, white radish, carrot, fresh radish, and so on.  Orange, dragon fruit, and lemon slices form a backdrop of various flowers and trees with different postures.  The colors are rich and gorgeous, the layout is well-proportioned, and the layers are clear. There are many materials but not cluttered at all, and it also has a rhythmic beauty.  At a glance, it feels like you are in a spring garden, with flowers blooming and the fragrant smell of the garden blowing towards your face.  Wow, wow, wow, the audience burst into applause, cheering for the players.  r1152 The fastest update, please read.  
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