Food Wars!: God's Tongue is no match for me.

Page 95

People in Japan have already started eating mackerel.

At that time, due to underdeveloped transportation, fresh mackerel was mostly consumed in areas near the production site, while in other places it was mostly circulated and consumed as dried fish. Therefore, mackerel was a common food for ordinary people in some coastal areas.

Mackerel became important, seemingly starting from the Nara period.

Kyoto is located deep inland and does not have abundant seafood.

At that time, the emperor and nobles living in Kyoto had very little meat left to eat due to the meat ban.

They eat river fish such as carp, perch, and sweetfish, as well as dried fish of other species.

but.

They must feel they deserve a better life, for example:

That kind of life where you can eat lots of fresh and delicious seafood.

By the Edo period.

With the widespread use of horse-drawn carriages, large quantities of salted mackerel were transported to Kyoto along the Mackerel Road.

Mackerel, whose fate has been tumultuous, has gone from being a high-end ingredient in Kyoto to a commoner's item.

……

"Soma."

"This is a grilled mackerel dish."

"You can use a brush to brush a thin layer of cooking oil or honey water onto the surface of the fish, with a honey to water ratio of 1:1."

"This will make the fish skin more golden and crispy, with an appealing color!"

Having recovered from his reverie, Isshiki Satoshi charged toward Soshindo.

"Oh?"

"Is that right?"

Soma paused for a moment, then fell into deep thought.

"One animal ingredient can be made into a wide variety of dishes."

"Similarly, the same food ingredient can be made into different dishes depending on the different parts of the ingredient."

"Livestock such as pigs, cattle, and sheep can be used from head to tail, from skin and meat to internal organs. It is precisely because of the versatility of one thing that a 'full banquet' can be presented with a certain type of raw material as the main ingredient."

"In short, one thing can have many uses."

"If we can think about it carefully, we might actually make some discoveries."

Say it.

Isshiki Satoshi stretched.

He was already feeling sleepy and was planning to go back to rest, but when he got up, he couldn't help but stare intently at Soma.

"Soma, Totsuki Academy is not like a regular restaurant outside. Here, competition is the main theme!"

"If you don't want to improve, if you don't want to change, then what awaits you is..."

"It will be a brutal failure!"

……

On the passionate basketball court.

There is a widely circulated saying that basketball players do not eat "three-no-stick" food.

This "three-no-stick" is not some kind of mysterious food, but a basketball term that refers to a shot that does not touch the backboard, the rim, or the net.

In short.

He just couldn't seem to make the shot.

Whenever such a shot appears on the court, it often draws sighs from the audience or helpless smiles from teammates.

However, in the wonderful world of food, there is also a dish called "Sanbuzhan" (三不沾).

Although it shares the same name as the "three-no-air" on the basketball court, it is completely different.

……

Looking back on the past.

In the kitchens of many large hotels.

The use of ingredients always involves unique wisdom.

Back then, under the skillful hands of chefs, egg whites were transformed into exquisite dishes such as stir-fried shrimp and egg drop soup. Their tender and smooth texture and delicious taste often made them a favorite on diners' tables.

The remaining egg yolks, however, became a "small problem" in the kitchen.

However, chefs have always been adept at turning the ordinary into the extraordinary.

With their profound understanding of ingredients and superb skills, they developed egg yolks into the now-famous "Sanbuzhan" (a type of egg dish).

This dish was originally given away as a free gift to regular customers, partly to express gratitude to them and partly as a small stage for the chefs to showcase their culinary skills.

In the past.

Ingredient costs account for a large portion of restaurant operations.

However, labor costs are relatively low.

This gives chefs enough time and energy to delve into various complex and elaborate dishes.

From ingredient selection and preparation to cooking, every step of a dish is infused with the chefs' dedication. They don't pursue speed, but only the ultimate taste and quality.

This stands in stark contrast to today's fast-paced, fast-food era.

……

In the fast-food era.

People are paying more attention to convenience and efficiency.

Food preparation often prioritizes standardization and quick serving, losing much of the reverence for ingredients and dedication to technique found in traditional cooking.

Actually, the dish "Sanbuzhan" has absolutely nothing to do with basketball.

to be honest.

It's made by frying egg yolks, frying starch, and frying sugar.

In addition, there's the chef's superb fire-playing skills.

The term "playing with fire" here does not refer to carelessly handling the heat, but rather to the chef's precise control over the heat.

In the process of cooking Sanbuzhan (a type of non-stick dish), the heat and cooking time are crucial; even a slight deviation can ruin the entire process.

……

at this time.

In a spacious, luxurious kitchen.

A culinary feast about the "Three No-Sticks" is about to begin.

Lin Xu, the chef hailed as a magical "culinary magician," is dressed in a neat white chef's uniform and wears a tall chef's hat, exuding a professional and confident aura.

His eyes were focused and bright, as if the kitchen were his stage and the ingredients in his hands were the props for his magic.

Standing next to Lin Xu was Erina Nakiri, who possessed the God Tongue.

She was also dressed in an elegant chef's uniform, her long golden hair was gently tied up, and her delicate face had eyes that twinkled like stars in the night sky, making her incredibly charming.

She slightly raised her chin, looking at Lin Xu with a hint of curiosity and anticipation.

……

Subsequently.

Erina began to get busy following Lin Xu's instructions.

She gently picked up a few fresh eggs, skillfully separated the yolks from the whites, and then put the yolks into a large bowl.

Next, add the dry starch, sugar and an appropriate amount of warm water in sequence, with light and graceful movements.

Whisk the egg yolk with chopsticks.

After beating well, slowly pour the egg yolk mixture into a fine sieve to filter out impurities and make the egg yolk mixture smoother.

at the same time.

On the other side, Lin Xu steadily placed the wok over medium heat and heated the rendered pork fat.

The lard melted gradually in the pan, sizzling as if setting the stage for the upcoming cooking.

After the lard is heated.

Lin Xu took the egg yolk mixture that Erina had prepared.

Without hesitation, I poured it into the pot and then quickly stirred it.

His wrists were flexible and powerful, and the spatula flew quickly in the pan, the egg yolk gradually thickening under his stirring.

Wait until the egg yolk mixture becomes a paste.

Lin Xu then slowly added rendered pork fat into the pot while stirring it continuously with a ladle.

His movements were fluid and seamless, as if he were one with the pot and the ladle.

The egg yolk mixture in the pot.

Under his stirring, a wondrous change began to occur.

Every contact with the bottom of the pot is like a meticulously choreographed dance.

The spatula dances lightly, neither too forcefully ruining the shape of the egg yolk mixture nor sacrificing precision, ensuring that every part is heated evenly.

……

At last.

With a subtle turn of the wrist.

The egg yolk mixture churned and blended in the pot, as if it had been given life.

The originally plain liquid made of egg yolks, sugar, and oil began a magnificent transformation, gradually turning into a dumpling with a soul.

The egg yolk is cooked!

Sugar should not be cooked until it turns a bright color.

Starch cannot be gelatinized and become crispy.

We have to control everything, squeeze out all the moisture, and even though we've used a lot of oil, it can't taste greasy...

In short, every step tested Lin Xu's skills and patience.

……

Keep tossing the food in the pan.

This is the key to making non-sticky noodles.

Tossing food in a wok requires not only strength, but also skill and a sense of rhythm.

Lin Xu's wok-tossing movements were smooth and rhythmic. His hands moved rhythmically with the tossing, and the egg yolk batter in the pot tumbled up and down, like a group of cheerful little elves dancing in the pot.

In just a few minutes, Lin Xu was completely focused, and every movement was precise and flawless.

His eyes were fixed on the egg yolk mixture in the pot, not missing a single subtle change.

At last.

With each powerful toss of the wok.

The egg yolk batter gradually stopped sticking to the pan, achieving the ultimate goal of "three non-sticks":

Non-stick!

Non-stick chopsticks!

It won't stick to your teeth!

……