The improved version of "Magic Mapo Tofu" is almost the same as the original cooking steps.

Take out the tofu and close the ingredient box. Xia Yu didn't rush to cut the tofu, but went to pick up the soybeans, washed them, and threw them directly into the French soup cooked by Maki Morita in front.

It is worth mentioning that not only tofu, but these soybeans, unlike ordinary soybeans, have faint milky white spots on the surface.

This is the big tuna belly soybean provided by IGO!

If the system mall also has this kind of soybean, Xia Yu will be more secure, and he will exchange purple-quality large tuna belly soybeans with no interest. Use beans that match the staple ingredients to make 'soy ground meat'.

"Huh"

This scene surprised everyone.

"He saves time and does not have time to cook another pot of broth!" Ryoko Lina said lightly, "The Mapo tofu he wants to make requires a special ingredient to enhance the flavor and taste. Cooking soybeans with broth is the first step in making that kind of ingredient, watch it."

"Mapo tofu?"

Erina Nakiri's face changed slightly, "You shouldn't make that dish?"

Thinking of the six-fold flavor of "Magic Mapo Tofu", the long legs under the plaid skirt were quietly clamped.

Ryoko Lina is right, time is tight, and 2 hours are very fast. In fact, it is not difficult to transform a pot of soup. The French clear soup tastes too light and is not suitable for making 'soy minced meat'. Xia Yu washed the beef leg bones in the kitchen, threw them into the pot, turned on a high heat, and added salt, ginger slices and other condiments.

This step requires waiting, and other processes are not suitable for simultaneous execution.

So, after covering the pot, Xia Yu was leisurely looking at Kojiro Shinomiya with attention.

The Sigong used a kitchen knife to cut the keel of the sea bass across the sea, and cut the whole fish in half.

Then, use a sharp knife to cut off the spine.

Next, cut the white and tender fish into two finger-wide blocks. Shinomiya Kojiro looked serious and meticulously, took a few small onions and cut the onions into very fine pieces.

On the stove on the on-fire stove, set up a pan and pour in precise amounts of butter. When the butter is chunked, put the finely chopped onions and stir-fry them in butter.

The onion changed color, and the Sigong turned around and took a bottle of white wine that had just been opened. Without measuring cups, a large amount of wine was poured into the pot and flooded the fried onion.

The rich aroma of wine immediately drifted across the kitchen.

Gin Dojima, Erina, Esotera, Yukihiro, Tomama Morita, Maki Morita, and several graduates were all watching.

Seeing this, Erina nodded and said, "Western food has a traditional habit that cannot be ignored, red meat with red wine, white meat with white wine... This is also the most basic common sense of Western food, which later evolved into a cooking principle.

"The tannins and other elements in red wine can make the red meat softer, while the white wine has a light taste and a slight sour taste, which is very suitable for cooking fish! The acidic substances in it can well remove the fishy smell of fish!"

Erina Nakiri said, curled the corner of her mouth and glanced at Yukihiro Tsuma who scratched her head, and continued: "If it was red wine and white meat, it would not be as simple as the white meat dyed into a strange color by red wine. Moreover, red wine will also aggravate the fishy smell of white meat and make this fishy smell smell like metal..."

After a while, the white wine in the pan was boiled and evaporated. Kojiro Shinomiya brought a small transparent bowl and poured it into about 100 ml of light sticky liquid.

This is light cream!

Stir slightly, turn off the heat, set the pan aside, and Shinomiya Kojiro goes to process the vegetables.

He glanced at Xia Yu and found that Xia Yu was following him. He couldn't help but push the glasses frame and said with a low smile: "Lecturer Xia, I'm very sure you are only good at the field of Chinese cuisine, so you should be curious about French cuisine, right?"

"The dishes I cook now are white wine with sea bass, which is a national-level combination of French cuisine!"

As Shinomiya Kojiro said, he cut off a few carrot tassels, which are small buds on the carrot plant, and tore them open them and throw them into a transparent glass bowl.

“Rosemary, baby carrots, yellow zucchini, green zucchini…”

He used sliced ​​zucchini slices, which were petal-shaped, spread out and placed on a white ceramic plate, sprinkled with salt and pepper, and poured olive oil on each slice of zucchini slices with a small spoon.

Next, asparagus and white radish.

Then to mushrooms, peas.

Yellow pepper, red pepper.

There are a wide variety of colorful vegetable ingredients, and each vegetable ingredients has different treatment methods. Even students in the third grade of Yuanyue are difficult to process them smoothly in one breath, which shows the cumbersomeness of Western food.

Kojiro Shinomiya was busy alone and was at ease. He didn't care whether Xia Yu was listening or not, and he explained it on his own.

"You have to cook all the vegetables and take them out, and put the peas at the end. By the way, just add some salt to the water, and no other condiments are needed. You should know the purpose of adding salt, right? This will make the vegetables more crispy and delicious."

The Fourth Palace in the cooking state actually became a chatterbox.

Seeing this, Xia Yu withdrew his gaze.

Half an hour passed, and the lid of the cooking pot was trembling with the fierce steam.

When he lifted the lid, he didn't expect that a large amount of water vapor came out. Xia Yu used a colander to salvage all the big tuna soybeans in the pot, spread them flat on the chopping board with a layer of plastic wrap, reached out to take the rolling pin, aimed at the cooked beans and crushed them.

So the beans turned into bean dregs in his eyes.

Pick up the whole plastic wrap, put the bean dregs back into the soup of the cooking pot.

Note that from here on, Xia Yu has undergone the improved process. He did not rush to cover the pot, but used a small bowl to pour the dark soy sauce, then flew his fingers, constantly grabbing the seasoning bottles and spice bottles on the kitchen counter, without using teaspoons or tablespoons, and just poured multiple seasonings into the same bowl, mix and stir.

Finally, he dipped his little finger in some seasoned spice water and placed it on his tongue. He tried the taste. Xia Yu nodded secretly, "No, once, it's a success, the taste is very good!"

After pouring the spice water into the cooking pot and stirring it, covering the lid, Natsuyu stopped again and looked at Kojiro Shimiya.

Hey.

Raising an eyebrow in surprise.

Shinomiya Kojiro had already salvaged all the vegetables in the cooking pot, then poured olive oil into another skillet, and evenly applied the olive oil to the entire pot surface with kitchen paper, leaving no blind spots. Then, sprinkle the zucchini slices and mushrooms with a few rosemary sticks and fry them over low heat for a few minutes.

Finally, when the two sides of the vegetables were fried golden, Kojiro Shinomiya began to fry fish.

The fish spine has been marinated with salt and pepper, and it is still fryed in hot pan with olive oil.

Xia Yu was focused on watching, and Shimiya himself was focused on doing it.

"It's true that he is the chef of the restaurant..."

I had to be amazed at Kojiro Shinomiya's demands on cooking skills. While he frying the fish, he took lemon and orange and cut them into very fine strips of silk, like shredded ginger, but the more terrifying thing is still behind.

A large tomato is cut into four petals, but the Siguchi uses a knife to dig out the flesh of each petal, leaving only the outermost layer of tomato meat, then flip the tomato and scrape the outer tomato skin.

Soon, only light red tomato grains were left on the cutting board, very finely crumbly.

The fine and exquisite knife skills are very fast, which is amazing.

Not only Natsuyu, Tatsuoe, Erina, and Yukihei, the group of students, all of whom were straightened.

"Okay, so awesome!"

Morita Maki couldn't help but cover her mouth. Seeing the momentum that Kojiro Shinomiya showed with all his strength, she immediately became worried about Xia Yu.
Chapter completed!