Chapter 82 Caibo's Strength

After more than half an hour, Saimi and Xinghei finished the cooking at almost the same time

Smelling the astonishing aroma of Soshin Cuisine, Saiba Seiichiro lost his mind for a short time.

Such an amazing aroma, this is so fucking meow. Is it a dish made by Soma?

Cai Bo took a look at the dishes made by Chuangzhen, and he was shocked immediately.

It has a bright color like rose gold, and the amazing fragrance that hits the face

This dish is amazing!!

When Caibo was looking at Soshin cuisine

Xingping is also looking at the old man's cooking.

"Rum Beef Stew"

"Scent: S+"

"Taste: S+"

"Appearance: S+"

"Comprehensive level of cooking: S+"

As expected of an old man, at this level,

Really "so strong!

If the old man is given enough time, he will break through and become an SS-level cook, and there must be great hope!!

It's just a pity that today, you are going to lose

oh!!

Kohei brought the dishes to the restaurant with a smile.

On the table.

The little friends already couldn't wait to gather around.

"Wow, what an amazing scent, just

One sip will make your saliva flow out!"

"Is this roast pork belly??

How can it be so beautiful!! This bright and attractive soup seems to be more beautiful than dyes, is this made of honey?

"Senior Caiba's cooking is also amazing. Is this red wine stewed beef? When I smell the aroma, I feel like my appetite is whetted!!"

"Senior Chuangzhen and Caibo are so strong!!!!"

Hearing everyone's unceasing approval, Wen Xu

The wife laughed and said:

"Hurry up and try them all!!"

"Thanks to the hospitality, I'm going to start!

"

The little girl Yoshino said excitedly. Then she couldn't wait to pick up the chopsticks. She picked up the rum stew made by Caibo and put it into her mouth.

Immediately, the little girl's eyes lit up.

"Delicious!!"

"Hmm... as expected of Yukihira.

father!!"

"It is obviously frozen beef, but it has been processed without any extra taste, and the taste is also superior one-to-one!!

"Every bite, the rich soup full of rum flavor will flow out of the beef, and people feel that their tongues are going to be paralyzed!!!"

Not only Yoshino, but everyone else was also moved by this rum beef stew made by Caibo.

Daigo Aoki: "It's okay to include beef with a thick soup. Compared with this, what makes me more excited is the strange scent that is vaguely absent... um... a bit like It's the heart-pounding feeling of first love!!"

"This taste is simply amazing!

Hui also ate a piece of beef, and then praised sincerely:

"As expected of Senior Caibo, this ability to freely control the degree of freedom of ingredients is really incomparable to us now!"

There is an essential difference between frozen beef and fresh beef.

Beef that has been frozen and stored will contain a lot of excess water in the meat. No matter how it is cooked, the taste and taste will be reduced. This showdown did not give Cai Bo enough time to thaw the frozen beef naturally, so everyone will be shocked emotion,

Such an amazing texture and taste, how did Master Caibo achieve it in a short period of time?

Saiba Seiichiro smiled, and then said

road:

"When I was running a restaurant at home, most of the beef was bought in advance and refrigerated.

Yes, in order to allow diners to taste a fresher taste, before stewing the beef, I will mark the whole piece of beef with a well-tac-toe knife. The purpose of doing this is actually to fry the beef. "

"Beef stew can also be

Do you want to fry it?"

"Well, but you must pay attention to the heat and fry it for a day. The meat on the outermost layer of the beef will become very crispy, which will affect the taste of the stewed beef. Therefore, you must ensure that the surface changes of the beef are under control. to the lowest, so it's best not to use oil for frying!"

"Frying without oil? That's fine too

Everyone was shocked when they heard Caibo's words

Seeing everyone's surprised expressions, Cai Bo

explained with a smile:

"Yes, dry fry, or use a small amount

For this dish, in order to release the excess moisture in the frozen beef, I adopted the method of dry frying, and the tic-tac-toe knife is just to make the moisture of the beef volatilize faster due to the high temperature. ...if you are going to take

When making dishes in a similar way, you must pay attention to the heat, if the temperature is too low or too high, the dish will not be better!!"

Hearing what Senior Cai Bo said, everyone

I fell into deep thought.

The more you think about it, the more shocked you are

shake.

Sometimes a dish is not only about the seasoning, but also the way the ingredients are processed is also very important.

And this rum beef stew, let everyone see what is an amazing treatment

Dry frying beef not only releases the excess water in the meat, but also ensures that the damage to the taste of the beef is minimized....

This is the second seat of the former Top Ten

Strength?

Amazing!!!

Ryoko Sakaki said:

"Then, Senior Jaeba, besides the scent of rum, I also feel another kind of delicious taste... It really gives people a wonderful feeling of heartbeat!!! what is this!

Just like what student Daigo Aoki described just now, this scent mixed in it

"Oh, you said that!! That's

The smell of pirate grass!!"

"Pirate grass?? What is that??

Yoshino Yuki looked at Tai with a confused face.

Partner

But I found that everyone also had a dumbfounded expression on their faces.

As for Marui Zenji, he really deserves to be the encyclopedic little prince in the culinary world. He went to fix his glasses. He explained:

"It's daylilies!!"

"The flowers of daylilies are very similar to the hats of pirates who walked on the sea in the seventeenth and eighteenth centuries, so in many places in Europe, daylilies are called pirate grass!"

"But as far as I know, daylily is not a kind of ingredient, but its flower buds are edible, which is what we know as day lily!! But in this dish, there is a touch of heart-warming taste... .It doesn't taste like day lily to me,