The story of Shokugeki begins when Alice picks him up and brings him home

Remove the useless fish head and cut the fish meat into small pieces suitable for cooking. Kurokiba Ryo places the pot on the stove, turns on high heat and adds cold water to boil.

Add the processed cod pieces into boiling water and cook until cooked through. Use two forks to break them into minced meat and set aside.

After doing this, he took out a new pot and put butter and olive oil in it...

At this point, Bai Yuan frowned slightly, and stopped looking, but turned his gaze to Alice Nakiri who was not far from him.

The girl was not in a hurry to take action at this moment. She looked at the ingredients in front of her quietly and thought about it. While thinking, she couldn't help walking back and forth.

This is what she learned from Bai Yuan. Walking can help her think more quickly, which in a sense can be considered a kind of inheritance.

"I understand!"

Suddenly, as if an idea had come to her, Alice Nakiri couldn't help but slap her head, and the Chinese snacks that Bai Yuan made last time suddenly appeared in her mind.

It is said that this siu mai, made with fish meat, originated from Hong Kong. The taste is unforgettable once you have had one bite!

but...

The scene of Bai Yuan holding two iron rods and constantly hitting the fish meat emerged in my mind. In order to make delicious fish meat, he hammered it for half an hour. It is said that he used the technique of making Chaoshan beef balls.

At that time, she shyly touched Bai Yuan's muscles, which were hard, big, and very strong. Then she realized that she couldn't do this and could only produce an imperfect product at best.

Among the many sea fish on the cooking table, flounder is undoubtedly the most suitable for making fish steamed dumplings. Thinking of this, Alice Nakiri turned her gaze to Shirabuchi.

Seeing her look, Bai Yuan just smiled and didn't say anything. After all, this was her competition, and as a master, he didn't want to interfere too much.

"Let's get started."

Retracting her gaze, Nakiri Alice quickly got into the state, and skillfully washed the flounder in front of her, removing the scales, internal organs and bones, leaving only the fish meat.

Cut the fish meat into small pieces and then chop it into fish paste with the back of a knife. During the chopping process, Alice Nakiri asked other chefs for some scallions, ginger and lemon, added salt to make a bowl of scallion, ginger and lemon brine to remove the fishy smell and enhance the flavor.

This is the best way to say learning and applying.

Bai Yuan nodded secretly not far away. Although he had asked Alice Nakiri to specialize in molecular cuisine during this period, he also did not neglect the training of basic cooking skills.

These are the basic skills of cooking and can be used even in molecular cuisine.

After chopping the fish into minced fish, Alice Nakiri took out a piece of pork fat, cut it into small pieces, and smashed it into meat paste with the back of the knife. She then mixed the two together and continued to smash them with the back of the knife until they were blended.

The ratio of fish and pork fat must be 2:1, and tapioca flour and flour must be added in a ratio of 3:1.

Chicken powder, MSG, sugar, salt, pepper, then cut some chopped onion and minced garlic, then sprinkle them in batches on the fish filling on the chopping board, and continue chopping with the back of the knife.

Add the mixture of tapioca starch and flour in two batches, and then add two spoons of fish sauce until they are completely blended.

After the fish filling is perfectly blended, you still cannot relax. You need to pick up the processed filling with your hands and beat it hard until it becomes sticky, so as to enhance the taste of the steamed buns.

When she finished this step, Alice Nakiri was already panting from exhaustion. The fish filling in front of her was crystal clear and looked very appetizing.

"Is the difference between ten minutes and half an hour so huge..."

Looking at the fish filling in front of her, there was no complacency on Alice Nakiri's face. Instead, she remembered the fish filling that Bai Yuan had hammered out with an iron rod.

It is as crystal clear as crystal, and people standing in front of it can even see its reflection. Both the appearance and taste have reached the limit of what fish can achieve!

The only difference is that Bai Yuan used catfish at that time, and she is using flounder now, so there are more or less some differences between the two.

Put the processed fish meat on a plate and put it in the refrigerator for half an hour. This will better lock in the moisture of the fish meat.

During this process, Alice Nakiri found a bag of flour in the kitchen, cleared the countertop, and prepared to make the shaomai wrappers herself.

Chapter 17 Mistakes, Bai Yuan's Guidance

The skin for making siomai is different from that for making steamed buns. The skin should be as thin as paper and translucent, and should be as crystal clear as crystal when steamed.

Because pasta cooking is the most basic of the basics, Bai Yuan once spent a month teaching Alice Nakiri, so her skills in pasta cooking are no less than those of an ordinary third-rate chef.

As for siomai, she makes it every few days because of its delicious taste. She uses different fillings every time and has her own ideas on the making of siomai skin.

If we only talk about the production of siu mai wrap, Alice Nakiri can confidently pat her chest and say that she can challenge the top chefs.

At this moment, the girl added high-gluten flour and warm water into a basin, then added table salt and stirred it into flocs with chopsticks, and then kneaded it with her hands until it was smooth.

Unlike ordinary chefs who only let the dough rise once, Alice Nakiri kneads the dough three times. This way the dough is resilient and can be rolled out wide and large, making it suitable for wrapping steamed buns.

After kneading the dough three times, the dough for making siomai skin has become as smooth as baby skin. Alice Nakiri rolls it into long strips at an incredibly fast speed, taking out a dough piece of 5 grams each.

Spread the dough flat on the table and roll it into the size of a palm with a rolling pin. It should be thin around the edges and relatively thick in the middle, so that the bottom of the steamed buns will not leak.

Although it is just a trivial trick, it can greatly improve the quality of the shaomai. At the beginning, Nakiri Alice ruined a lot of shaomai because she didn't pay attention to this.

Because of this, she would remember this every time she made siomai, and since then, there have been no more siomai with leaking bottoms. It must be said that once you teach someone something, they will learn it.

On the other side, while Alice Nakiri was making the shaomai wrapper, Kurokiba Ryo had already finished cooking and walked towards Bai Yuan with murderous aura.

"Try it! My secret cod broth ramen!"

Unceremoniously placing the bowl of ramen in front of Bai Yuan, Kurokiba Ryo looked at him with a flame in his eyes, clenched his fists, and waited silently for his evaluation.

“Just now when I saw you breaking up the cod meat with a fork, I thought you were going to make some noodles with toppings and pour a pot of cod topping over the noodles.

But this one is also pretty good. The cod fillet is fried golden and crispy, which makes people very appetizing. In addition, shrimp, crab meat and grilled mushrooms are added to add a bit of flavor to the dish. "

Looking at the cod soup ramen in front of him, Bai Yuan picked up the spoon, looked at the cod soup in the bowl with a serious expression, and then put it into his mouth.

The slightest taste spread on the tip of the tongue and diffused into the entire mouth. Feeling the sweetness of the fish soup, Bai Yuan showed an expression of enjoyment on his face.

but...

Raising his head and looking at Kurokiba Ryo, Bai Yuan silently put down the spoon.

"This is ramen, right?"

"That's right! How about my secret cod soup ramen? Isn't it so delicious that you want to eat it all!?"

Looking at Bai Yuan's calm expression, even though Kurokiba Ryo had infinite confidence in his cooking, his voice couldn't help but lower at this moment.

He was not a fool, so he could see that Bai Yuan's attitude was ambiguous. So what was the problem? Obviously, this dish was praised by many diners!

"Unfortunately, although the taste is indeed great, this cod broth ramen has a fatal flaw: it is too greasy.

You have to know that you are making ramen, and making a thick soup can indeed bring out the deliciousness of the ingredients, but at the same time, it will also make the whole pot of soup greasy.

Although cod is not high in fat among all fish, you added a lot of butter and cream when cooking it, right? "

"Yes, this will make the soup more mellow and delicious with ramen. You will know it when you try it with noodles!"

Perhaps he felt that it was too hasty for Bai Yuan to judge after just taking a sip of the soup, so Kurokiba Ryo urged him anxiously, his voice full of urgency.

“In fact, you don’t need to taste it, you can already feel the smell from the air.

Next, do as I say and add vegetables such as celery, onions, carrots, etc. to your cod soup to balance the taste and flavor of the soup.

The ratio of soup to vegetables is 5:1. You added too much butter and cream. It would be difficult to neutralize the greasiness without adding enough vegetables.

If you don’t believe me, you can bring two bowls of ramen outside and let the customers choose which one is more delicious.”

Looking at Kurokiba Ryo's eyes that returned to calm after being angry, Bai Yuan drank a sip of tea calmly.

The cod soup ramen in front of you is obviously trying to push a flavor to the extreme, so as to give diners a strong impact taste experience, which is a typical Western style.

However, due to his lack of skills, Kurokiba Ryo did not balance this point well, resulting in the cod soup being particularly greasy.

The only way to remedy this situation is to add fresh-tasting vegetables. Otherwise, even if you finish the bowl of ramen, you will feel so nauseous that you will not have any appetite for other dishes.

"Okay, I'll try it. I hope it's really as you said."

Hearing Bai Yuan's confident words, Kurokiba Ryo was silent for a few seconds, but thinking that he would have nothing to lose even if he tried, he agreed.

If there was a problem with Bai Yuan's proposal, he would be the one being criticized by everyone and would not be the one to be embarrassed. Besides, he also felt that there was something wrong with his cooking.

Although he was praised all the time, praise cannot make people improve. Returning to the cooking table, Kurokiba Ryo opened the bucket pot for boiling thick soup.

Although it is a seafood restaurant, there are also many fresh vegetables in the kitchen. After thinking about it, Kurokiba Ryo not only added celery, onions, and carrots, but also selected a few more vegetables that reduce greasiness based on his experience.

With the addition of several vegetables, the cod soup became visibly fresher, and I took a sip with a spoon and found that it tasted more palatable.

"I see..."

Pour the soup into a large bowl, then put the ramen into the pot. After it is cooked, use a colander to drain the water and pour it into a large bowl to remove the soup foam.

Heat oil in a pan and fry the cod fillets until both sides are golden brown. Then prepare other side dishes.

At the same time, Alice Nakiri also finished making the siu mai, took them out of the steamer, and deftly put the best ones into a plate, then came to Bai Yuan as if presenting a treasure.

The fish dumplings are neatly arranged on the plate. Under the crystal clear skin, one can vaguely see the perfect fusion of fish and pork fat. The color is attractive and the aroma is fragrant.

"Brother Bai Yuan, try it!"

The girl's voice was as clear as the sound of a silver bell. As she spoke, she picked up the chopsticks and brought the crystal clear fish steamed buns to Bai Yuan's mouth.

In response, Bai Yuan simply opened his mouth to greet her with a faint smile on his face.

For some reason, Alice liked to feed him during this period, especially after she successfully made delicious food.

At first, Shirabuchi thought that Nakiri Alice wanted him to evaluate the taste of the food so that he could learn from it and improve himself.

But later he found that every time he commented, Alice Nakiri would lose interest, until he said it was delicious, only then would she smile.

"So you want to get the master's approval!"

After realizing this, Bai Yuan adopted an encouraging teaching approach.

To put it simply, first praise Alice Nakiri's cooking, and then correct the minor problems in her cooking.

In this way, Alice Nakiri is in a state of high spirits every day, paying special attention to cooking and wanting to give him the best dining experience.

Feeling her obvious progress, Bai Yuanzhi sighed that he was excellent and had the talent to be a teacher, and did not notice that there was something wrong with the way she looked at him.

Chapter 18: Victory or defeat, amazing illusion!

"The aroma of siu mai fills the streets, the thin skin and rich fillings are tempting to taste. It is as crystal clear as jade and contains a variety of flavors. A light bite will warm you for a long time."

Watching the siomai gradually approaching his mouth, Bai Yuan opened his mouth and took a bite. The softness and elasticity of the siomai skin instantly bloomed in his mouth.

Then you can feel the deliciousness of the fish and the mellowness of the pork fat intertwined together, forming a wonderful layered taste.

The freshness of scallion, ginger and lemon effectively removes the fishy smell of fish, while the addition of chopped onion and minced garlic makes the filling more delicious.

It was so delicious that Bai Yuan couldn't help but recite a short poem. It was gratifying that Alice Nakiri's skill in making shaomai had improved again.

This steamed dumpling in front of me, except for the fact that it was not cooked enough, there is nothing wrong with it at all. It can be said to be a dish made by a top-notch chef!

"Good job, Alice."

"Hey, this is the result of my practice during this period. I wanted to give you a surprise. After all, you said you like eating shaomai."

Hearing Bai Yuan's praise, Nakiri Alice spoke excitedly, her voice full of the meaning of seeking credit.

"It seems that this is indeed the case..."

Bai Yuan was a little surprised to hear what Alice Nakiri said, and then he began to recall, and a casual remark he made two months ago emerged in his mind.

"Shaomai tastes really good. I used to like eating shaomai very much." It was such an extremely ordinary sigh, but it made Alice Nakiri focus on practicing shaomai cooking when learning pasta dishes, just to give her a good taste experience.

“Let me have a taste too!”

Seeing the enjoyment on Shirafuchi's face and his high praise for him, Kurokiba Ryo, who had just finished making the new codfish soup ramen, walked over, picked up the chopsticks and wanted to pick up the fish dumplings on the plate.

"There are some steamed buns in the pot, go get them yourself, I prepared them specially for the chef!

Everyone in the kitchen can try some. I made quite a few, so if everyone eats a few, there should still be some left over. "

Alice Nakiri picked up the plate on the table and dodged the chopsticks that Kurokiba Ryo extended as she spoke. She specially picked out the best-looking steamed buns for Bai Yuan; he couldn't eat them!

Seeing that many chefs in the kitchen were looking over and gazing at the fish steamed buns she made with eager expressions, Alice added another sentence.

"Okay!"

"Thank you, little girl. Let me see what this delicious siu mai tastes like."