I have become popular in modern times with food

Chapter 102 Salt Koji Pickled Plum Blossom Pork Chops

"Mr. Sato can probably be called a craftsman." Tang Jingling sighed.With this skill alone, Sato Kojiro's future attainments will not be low.But since he believes that Xicun is the main one, he is bound to be greatly affected.

The fact that the Nishimura family can raise a young Hezi Nishimura means that they cannot tolerate other people being superior to the family name.Sato, a person with a foreign surname, can be said to be making wedding dresses for others. If it doesn't work, he may die early on the road of cooking.

Tang Jingling shook her head, telling herself not to think too much.She had heard about the status quo of the chef industry in the Neon Country, and she was afraid that the reality would be even darker.These are far away from her, and she is also unfounded.

"That's right, I admit defeat. I can't compare to Master Sato!" Yu Jian said coquettishly, and then showed a smiling face at Sato Kojiro, shaking Sato's head down in embarrassment.

Tang Yuan slapped the little girl on the head, gritted his teeth and said viciously: "Speak as you speak, laugh as you please!" He also smiled at the strange man casually, and insisted on talking to Uncle Jianguo when he returned, so that he could take care of himself. educate.

"You—" Yu Jian covered her head and glared at each other.Why do you strike at the slightest disagreement? Can this kind of brain only be played casually?
When Tang Jingling saw this scene, four words naturally appeared in her mind: Happy Enemy.

Since the little boss came to the capital, his younger brother Tang Yuan's expression has become much richer, and his temper seems to be much better than before.Could it be...

Tang Jingling looked at the two of them with something wrong instantly.

Xicun Xiaohezi's eyes were red with jealousy, and he said that it had nothing to do with Yu Jian, and Tang Yuan clearly liked her!

Her delicate and beautiful face was covered with a layer of gloom, and she said with a half-smile: "Since you admit defeat, let's call it a tie. Next, your opponent is still me. This time, I will let you You are convinced to lose!"

If Yu Jian was a stumbling block in the road of Xicun Xiaohezi before, now, Yu Jian has become a needle nailed to her dignity.

Yu Jian was still immersed in that slap, her reaction was a little casual, without even raising her head: "How about the last match?"

Her actions made Xiaohezi Xicun feel extremely annoyed. This Chinese person is really completely rude, and he is clearly mocking her.

"Hmph—" she snorted coldly and smiled maliciously, "Baked things." Everyone knows that she is a tea master, but few people know that the deepest inheritance of their Xicun family is this roasted food. technique.Any ingredients that undergo the unique craftsmanship of the Nishimura family will become extremely shocking delicacies.

Even Sato looked up at her in surprise, Xiaohezi, are you really going to come up with that trick...

While Xiaohezi Nishimura was proud, Yu Jian was also laughing inwardly.She is a little more worried than others, but she has a lot of experience in this roasting technique.The method that Datang uses the most to treat ingredients is roasting.Modern people confuse roasting, but roasting and roasting are originally two different cooking methods.

Yu Jian waved her fist: "It's like roasting food."

Her ingredient box contained something called Shiokoji.It was originally intended to be made into rice wine, but by accident, she made it into salt koji.

Steamed glutinous rice is air-dried and fermented to obtain rice koji, salt is added, and fermented again, this is salt koji.If no salt is added and soy sauce is added, this is soy sauce koji.

The ingredients for the roast were plum blossom pork chops. Yu Jian picked it up and smelled it, and there was a unique aroma of high-end ingredients.She couldn't help looking at Tang Yuan.

Chef Tang glanced at it, and snorted coldly: "Spanish plum pork chop." The skill of a western food chef can be seen even with a single glance.

Yu Jian's mouth was almost grinning to the back of her head, and she felt that she had encountered a living dictionary, and she wanted to look it up.

After the pork chops are thawed, spread the salt koji evenly on the surface.Yu Jian's fingers slowly massaged the texture of the pork, letting the salt yeast penetrate into the deep layer of the meat, and then wrapped it in oiled paper and let it stand for a while.

Add fire to the charcoal stove, and when it is slightly prosperous, put the grid on it, wipe off the salt koji on the surface of the pork chops, then put it on the fire and turn it over on both sides to dry the moisture on the surface.

The next step is to broil, the charcoal fire is heated up, and sparks come out, put the slate on it, brush a thin layer of oil, wait for the temperature on the surface of the slate to rise, then put the pork ribs on each side, and broil for two minutes on each side, until it appears Burnt yellow color.

Put refreshing cucumber slices on the plate, carve a magnolia flower with radish, place the grilled pork chops on the plate, and pour a little special honey sauce on it.

The pork chops after salt koji are so fresh and tender, it is simply endless aftertaste.

In contrast, Nishimura Xiaohezi's method of grilling pork chops is much more ordinary.First marinate the pork chops with the sauce, after absorbing the water, put it into a special container, add fire to the bottom, after ten minutes, you will hear the sound of "sizzling" coming from the container, wait for another ten minutes, open it The container, the pork chops have been filled with fragrance.Take out the plate and sprinkle with chopped parsley. On the white porcelain plate, the pork chops have a maroon oily luster, which surprisingly increases the appetite.

The same choice was placed before Tang Yuan and Tang Jingling.

The salt koji is so salty that it tastes soft and has a slight wine aroma, which softens the meat of the plum blossom pork chops and removes the fishy smell to enhance the aroma.During the roasting of the fire, the fermented taste of salt koji has long been volatilized, leaving only salty and umami.

Tang Yuan took sips and sips with relish, and occasionally took a sip of the freshly left fisheye mojito to enjoy it.

Really tough choice.Tang Jingling felt that the pork chops made by Xiaohezi Nishimura were also delicious, especially the taste of the sauce, which was completely infiltrated into the pork after being air-roasted, and every trace of meat was full of aroma.And Yu Jian's salt yeast pork chop has a unique flavor and a deeper taste.

After the two had a choice, she finally gave her answer: "Salt yeast plum blossom pork chops won."

And Tang Yuan, needless to say, was also Yu Jian's supporter.

"Pa——" Xiaohezi Nishimura slammed the plate on the ground and asked, "Why?" There was no hysteria before, and the calmness was even more frightening.

There was a piercing cold light on her face, and her eyes were so dark that she seemed to see hell.

She took a step closer and asked again, "Why?"

Tang Yuan stood in front of Tang Jingling, a cold look flashed across his eyes, and his tone was also tremblingly cold: "Don't you know the reason, Xiaohezi Nishimura?"

The two faced each other, neither backing down.

There are weird...

Yu Jian strolled to the table, dipped some soup from Tang Yuan's plate and put it into his mouth.

...this smell...

There was a sudden shock in her eyes, her whole body trembled, and she looked at the two in disbelief: "Marijuana? You actually added marijuana to the sauce?!"

(End of this chapter)