In the eyes of Neon people, only Pacific bluefin tuna and Atlantic bluefin tuna can be called bluefin. The most advanced tuna ingredients in Neon country are mostly Pacific bluefin, and Neon people affectionately give it the name
A name called "Ben Tuna".
Look, it's obviously someone else's thing, but it still has to be called "original". This kind of random appropriationism is really ridiculous.
Tang Yuan didn't know when he reached her side and asked in a low voice: "Can you do it?"
"What do you think?" Yu Jian said with a wry smile, "Of course... no." There was a trace of sadness in his voice.
This kind of creature did not appear in the Tang Dynasty. Even in modern times, Raoxiang is a remote fishing village, and there is no such species. In addition, she was originally trained in Chinese food, so how could she cook such a thing.
But for the most part, fish are all the same, so they should be... similar, right?
Tang Yuan's mouth twitched. It was rare for him to see Yu Jian looking so unconfident. He was just about to share relevant knowledge with her when he was interrupted by Nishimura Kowako.
She probably also noticed Yu Jian's lack of knowledge, and said in the mood of watching a good show: "Tang, temporary guidance is not like your style."
With just one click, Tang Yuan shut up. If you want to win, you must win with dignity. If you lose, you must lose reasonably.
Bluefin tuna is the king of tuna, and the one in front of him is a fighter among the kings. Sato put on his chef uniform, put on special gloves, and spread out the rolled knives. This is his role as a sashimi craftsman.
, a specially crafted set of knives.
Yu Jian's eyes were hot when she saw it, she was so envious... Wasn't that sharp knife the one she wanted to use to cut fish bones?
Sato shouted loudly, and first cut off the fish head with a sharp saw. Then he picked out the boning knife and skillfully divided the large fish belly into several pieces along the lines of the fish spine.
Next, it’s time to classify the sashimi meat in Neon Country. The fish face is tender and evenly fat. It has always been used to entertain the most distinguished guests. Cut it into slices with a thin knife and just add a touch of mustard to make it famous.
Fish face sashimi.
Prick the tuna eyes with a long needle, pour the collagen into the cup, pour in an equal amount of sake, and add a lime, and you have a fish-eye mojito with a unique flavor.
Scrape the rich fat from the fish skin, mix it evenly with the minced pork belly, add shredded burdock and fish roe, wrap it in seaweed, and sprinkle with black and white sesame seeds to make a tuna roll.
The fish spine has a lot of movement and the meat is delicious. Slice it and arrange it into a neon salad. Place the bitter chrysanthemum and wheatgrass in the middle and add one or two round radish slices for a crisp and refreshing taste.
Sato's tricks are complicated, and he makes exquisite dishes from the fish head, body to tail, and even the backbone of the fish.
Yu Jian was constantly absorbing knowledge. From the first moment he cut, he watched intently. How familiar this man must be with such a big fish to be able to make every cut with incomparable precision.
The fish fell, and the knife started to work. If time was not limited, she was sure that Sato would make the best use of everything, and he could make corresponding dishes for any part of the fish.
Is this the real cooking technique of Neon Country? Yu Jian couldn’t help but stand in awe...
"One fish can eat a hundred things." Tang Jingling's eyes were filled with light. She could see someone who could cook tuna so thoroughly. She had to quickly record it and make a special popular science report.
The last dish of Golden Gun Hakudo Rice Bowl was served. Sato wiped the blade of the knife with a white cloth and carefully placed it in the knife bag. Facing the few people who were already sitting at the cooking table, he said, "Please have a taste."
When Tang Jingling was studying abroad in Neon Country, her favorite bite was this sashimi. At this moment, she was already gearing up. She picked up a piece of frosted meat with her chopsticks and added a little mustard to the soy sauce. After mixing, it tasted fresh and sweet, without any fishy smell.
The mouth is filled with the tenderness of the meat and the aroma of oil. The mustard is slightly on the top and blends well with the fish.
The brilliance of Sato's craftsmanship lies in the control of the thickness of the ingredients. This tuna sashimi will feel greasy if it is thicker, and lacks flavor if it is thinner. But there is no difference in each piece when placed together, but it is a gourmet
Can't find anything wrong with it.
Yu Jian was very surprised by the fish cheek meat. Fish cheek meat is the most essential part of the whole fish. Fish cheek meat is also cooked in Chinese food, but this is the first time she has seen it eaten raw.
The fish face meat is sliced into crescent-shaped thin slices. It is crispy and slippery in the mouth, and the meat is soft and elastic. When you hold it in your mouth, you have to struggle with your tongue before it is swallowed.
This whole fish sashimi feast doesn't even taste the fishy smell of raw fish. It uses the simplest ingredients to highlight the original flavor of the ingredients. Along with the sesame seeds sprinkled on the belly meat and the seaweed wrapped in it,
All add to the original flavor.
Yu Jian silently swallowed the sashimi in her mouth, and quietly touched the fish-eye sake on the side. As soon as her fingertips touched the cup, it was removed. Yu Jian looked up and saw Tang Yuan glaring at her fiercely.
One glance: "Children, don't drink."
But he swung the glass and took a sip.
Double standards! Yu Jian complained in her heart, but she no longer forced it. If you don’t want to drink, just drink!
"How's it going? This round of whole fish sashimi, what do you think?" Nishimura Kowako saw the surprise on several people's faces. She instantly felt that the confidence that had been suppressed just now was back again, with contempt in her eyes and soft words.
, "Little boss, it's your turn..." The words ended with another provocation...
Really...you think you can do it again, right?! Yu Jian looked at her frivolous smile and resisted the fist she wanted to punch.
After hesitating for a moment, she smiled and said, "I give up."
She gave up. She had never come across this kind of fish. She could serve it, but she would definitely not be able to make any particularly good dishes. If she only focused on knife skills, she felt that she was on par with Sato.
All things considered, she had no chance of winning in a head-to-head confrontation, so she might as well admit defeat quickly. If this doesn't work, she can fight again in the next one!
"Mr. Sato's skills are superb. I am ashamed of myself for this sashimi. I would also like to thank Mr. Sato for allowing me to see such a wonderful process of dissecting fish." Yu Jian clasped his hands and said sincerely.
This made Sato a little confused. According to Xiaowazi, these remaining restaurants were colluding with Lantingxuan to suppress other shops on Lanhai Street, and the bosses of these two restaurants were domineering and never took others seriously.
people inside.
But what Yu Jian just said made him have doubts again and again, and he could hear the sincere praise in his words.
His eyes moved to Xiaowazi, looking forward to her explanation.
Unexpectedly, Nishimura Kowako didn't remember what she said at all. Sato was just the person she needed to use. Talking to people and telling ghosts has almost become her skill. What she is focusing on at the moment is——
Yu Jian actually gave up!
"Are you really giving up?!" Nishimura Kowako asked with overjoyed surprise.