The Invincible God of Cooking

“I think the store manager here, you won’t do anything excessive.” Fang Lin said calmly.

“Ah, that’s not good, boy, you must know that the reputation of our Mist Japanese Restaurant has almost been damaged because of you.” Kanhyuga said with a tilt of her head.

“But boy, you can taste such a slight change, do you have?” Qian Hinata brought her mouth to Fang Lin’s ear, “Do you have a divine tongue?” ”

“Yes, I have the tongue of God.” Fang Lin calmly agreed.

“Oh, well, that was so unexpected, so I wondered, what can you forgive for what you just did?” Hinata thought in confusion.

“Yes, boy, then if you can make a dish that satisfies me, then today’s matter, we will write it off.” Hinata’s eyes lit up, and she felt that this method was good.

“Manager, it’s not fair to me that you do this, because my craft is worth thousands of dollars.” Fang Lin chuckled and said confidently.

“Oh, it seems that you are very confident, young man.” Kanhyuga said, “Do you have any requirements?” ”

“This request naturally will not be excessive, and if you don’t approve of it, it’s okay.” Fang Lin said, “So, let the store manager, you try how my cuisine is.” ”

“It’s fun.” Dry Hinata smiled, “Then you see if your cooking can satisfy me, you can use this cooking station, the ingredients in the kitchen, you can use it casually.” ”

“Any ingredients?” Fang Lin looked at everything here.

All of them are ingredients related to Japanese cuisine.

Also, this is a Japanese restaurant, and Fang Lin wants to complete his ultimate goal and become the chef of a well-known restaurant, so in this restaurant, he needs to complete the Japanese cuisine that makes the people in front of him convinced.

If it’s a different dish, it’s not okay.

“Japanese cuisine.” Fang Lin chuckled, picked up the basket, and put the required ingredients into the basket.

“The first thing is to soak the kombu.” Fang Lin put the kelp into a small basin and soaked it.

Konbu is actually kelp, but it is unsalted kelp, and it is rich in umami and nutrients, which is also one of the best among seafood.

Then Fang Lin turned on a stove, put the pot on it, added an appropriate amount of water, and then put an appropriate amount of wooden fish flowers in the water.

Wood fish flower is the raw material for boiling dashi stock, and it is used in Japan when boiling dashi stock.

It is as important as chicken soup in Chinese food and beef soup in Western food, and Muyuhua is made from bonito in the deep sea, so its stock is boiled, which is very special and delicious.

With a hint of dry food deliciousness and the pure umami taste of seafood.

At the same time, the konbu in the small basin had already spread out, and Fang Lin put another pot in the stove and boiled it over a slight fire, and the konbu also put it in.

“Now it’s time to process the main ingredients.” Fang Lin picked up a bowl, cracked the eggs into the bowl, and after a few eggs, Fang Lin added a little salt and sugar and other seasonings, and began to stir constantly, which is to integrate the egg yolk with the egg white.

Let the whole egg become one kind at this moment.

Constantly stirred egg liquid, wooden fish flower stock with hot water tumbling, and slightly bubbling kelp.

At this moment, Fang Lin had already fully demonstrated his cooking skills.

“It’s time.” Fang Lin picked up the chopsticks and first fished out the konbu and put it on the cutting board.

Then turn off the stove where the wooden fish flowers are boiled.

“Conduct stock filtration.” Fang Lin directly fished out the wooden fish flowers and carried out the precipitation and filtration of the stock, and it was necessary to purify this stock to the extreme, so that the final delicacy could not have the slightest impurity.

Picked up a kitchen knife and turned it around in the palm of his hand, put the konbu in his hand, and cut directly along several special lines, with a slight stroke.

I could only see that my right hand was shaking, and those komboo directly turned into fine particles.

“Add to the egg liquid.” Fang Lin added the kelp to the egg liquid and stirred.

“Wait for the stock to filter now.” Fang Lin chuckled.

The other side.

“What a fast reaction speed, such a clever knife skill.” Hinata opened a bag of snacks and ate it.

For this teenager’s cooking skills, she is also very impressed, in other words, at her age, her cooking level seems to be inferior to this teenager.

“That’s how it should be.” Kanhyuga said confused, “But what this boy should do is Tamagoyaki!” That is, Japanese thick egg roast, a very classic Japanese dish. ”

At this time, Fang Lin walked to Ganhyugako’s side and asked, “Shop manager, can I use all the ingredients in this store?” ”

“Of course.” Kanhyuga looked at Fang Lin, froze, and then nodded.

“Okay.” Fang Lin smiled and took her snack from Dry Hinatako’s hand.

“It tastes good.” Fang Lin picked up a few and put them in his mouth and began to eat them.

“My persimmon seed.” Kanhyuga looked at the disappearing snack in her hand and cried out miserably.

The mouth was bulging, like a frog, if it weren’t for Fang Lin’s maybe using persimmon seeds, Qian Hinata stared at Fang Lin, “It depends on whether you can satisfy me.” ”

“That doesn’t seem right.” Kanhyuga showed a strange expression.

“Linjun, why are you cooking dishes.” Tian Suohui came back to his senses at this time and looked at Fang Lin, who was cooking ingredients not far away, “Did I miss something.” ”

At this moment, Tian Suoe was dumbfounded.

“The stock is filtered.” Fang Lin picked up the broth and poured a small half into the egg liquid, and at the same time put the finely crushed kelp into it and stirred.

Finally, Fang Lin put it in a frying pan, rubbed oil on the bottom of the pan, poured in the egg liquid, fried, and when it was one-third cooked, rolled up the egg liquid.

Continue rubbing the oil in a pan and pour in the egg mixture.

Repeat this twice, divided into distinct three-tiered egg rolls.

“Finishing frying.” Fang Lin watched a wisp of egg fragrance emanate, and a spatula took out the thick egg and divided it into several pieces with a small kitchen knife.

“Fang’s Yuzi burning is complete.”