Chapter 102 Salt Koji Pickled Plum Blossom Pork Chops
Chapter 102 Salted Koji Pickled Plum Blossom Pork Chop
"Mr. Sato can probably be called a craftsman." Tang Jingling sighed a little. With this skill, Sato Kojiro's future achievements will not be low. But since he recognizes Nishimura as his master, he will definitely be greatly affected.
The fact that the Nishimura family can raise a Nishimura Kowako means that they cannot tolerate others overriding the family name. Sato, a person with a foreign surname, can best be said to be making wedding clothes for others. If he fails, he may die early.
On the road to cooking.
Tang Jingling shook her head and told herself not to think too much. She had heard about the current situation in the chef world in Neon Country, but she was afraid that reality would be even darker. These things were far away from her, and she was unfounded to worry about them.
"Yes, I admit defeat. I can't beat Master Sato!" Yu Jianjiao said cutely, and then showed a smile to Sato Kojiro, which made Sato lower his head in embarrassment.
Tang Yuan slapped the little girl on the head, gritted his teeth and said viciously: "Just talk, don't laugh at all!" He also smiled at the strange man casually, and when he got back, he insisted on telling Uncle Jianguo to tell him to take care of himself.
Get some education.
"You -" Yu Jian covered her head and glared at each other. Why did she attack her whenever she disagreed? Could this guy just be beaten casually?
When Tang Jingling saw this scene, four words naturally came to mind: happy enemies.
Since the little boss came to the capital, his younger brother Tang Yuan's expressions have become much richer, and his temper seems to be much better than before. Could it be...
Tang Jingling looked at the two people and immediately felt something was wrong.
Nishimura Kowako's eyes were so jealous that she said she had nothing to do with Yu Jian, but 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 count it as a tie for now. Next, your opponent will still be me. This time, I will let you
You must be convinced that you lost!"
If Yu Jian was a stumbling block on Nishimura Xiaohezi's road before, now Yu Jian has become a needle nailed to her dignity, and she will not be able to pull it out quickly.
Yu Jian was still immersed in the slap, and her reaction was a bit casual, without even raising her head: "How about the last match?"
Her actions made Nishimura Kowako feel extremely angry. This Chinese was really completely rude and was clearly mocking her.
"Hmph——" She snorted coldly and smiled maliciously, "Grilled food." Everyone knew that she was a refreshment master, but few people understood that the deepest inheritance of their Nishimura family was this roasting.
Technique. Any ingredient will become an extremely shocking delicacy through Nishimura's unique craftsmanship.
Even Sato looked up at her in surprise, Xiaowako, are you really ready to use that trick...
While Nishimura Kowako was feeling proud, Yu Jian was also snickering in her heart. She was a little more worried than the others, but she was quite experienced in this roasting technique. The method that Datang used most to treat food ingredients was roasting.
.Modern people confuse grilling with grilling, but grilling and grilling are actually two different cooking methods.
Yu Jian danced her fist and said, "Just bake something."
Her ingredient box contained something called salt koji. It was originally meant to be used to make rice wine, but by some mistake, she turned it into salt koji.
Steamed glutinous rice is air-dried and fermented to obtain rice koji. Salt is added and fermented again, which is salt koji. If no salt is added, soy sauce is added, which is soy sauce koji.
The ingredient for the barbecue was plum blossom pork chop. Yu Jian picked it up and smelled it. There was a unique aroma of high-end ingredients. She couldn't help but look at Tang Yuan.
Chef Tang glanced at it and snorted: "Spanish plum pork chop." The skill of a Western chef can be seen even at a glance.
Yu Jian grinned to the back of her head. She felt like she had encountered a walking dictionary and wanted to look up everything.
After the pork chops are defrosted, apply the salted koji evenly on the surface. Yu Jian slowly massages the texture of the pork with her fingers to allow the salted koji to penetrate deep into the meat, then wrap it in oil paper and let it rest for a while.
Add fire to the charcoal stove, and when it is slightly hot, put a grid on it, wipe the salt koji on the surface of the pork chops, then place it over the fire and grill it on both sides to dry out the moisture on the surface.
The next step is to sear, increase the charcoal fire, and if sparks appear, put the stone slab on it, brush it with a thin layer of oil, wait until the temperature on the surface of the stone slab rises, then put the pork chop on it, and sear it for two minutes on each side, until it appears
Burnt yellow color.
Place refreshing cucumber slices on the plate, carve a white magnolia out of radish, place the grilled pork chops on it, and drizzle with a little special honey sauce. This dish of salted koji-pickled plum blossom pork chops is ready.
The pork chops after being salted and fermented are extremely tender and have endless aftertaste.
In comparison, Nishimura Kowako's method of grilling pork chops is much more ordinary. First marinate the pork chops with sauce, absorb the water, put it in a special container, add fire to the bottom, and after ten minutes, you can hear the sound coming from the container.
There was a sound of "sizzling", wait another ten minutes, open the container, the pork chops are already filled with fragrance. Take out the plate, sprinkle with chopped parsley, on the white porcelain plate, the pork chops have a brownish-red oily luster, pour
It also surprisingly increases appetite.
The same choice was placed before Tang Yuan and Tang Jinling.
The salty taste of the salted koji is soft, and it has a slight aroma of wine. It softens the meat of the plum blossom pork chop, removes the fishy smell and adds fragrance. During the roasting of the fire, the fermented smell of the salted koji has long evaporated, leaving only
It tastes salty and fresh.
Tang Yuan took one mouthful after another with relish, and from time to time he would take a sip of the fish-eye mojito he had just left, really enjoying it.
It’s really a difficult choice. Tang Jingling thinks that the pork chops made by Nishimura Kowako are also delicious, especially the flavor of the sauce. After air-grilling, it is completely infiltrated into the pork, and every bit of meat is full of aroma. And Yu Jian’s salted koji
The pork chop has a unique flavor and a deeper taste.
After choosing between the two, she finally gave her answer: "The salted koji plum blossom pork chop wins."
As for Tang Yuan, it goes without saying that he is also a supporter of Yu Jian.
"Pa-" Nishimura Kowako slammed the plate on her side to the ground and asked: "Why?" There was no hysteria before, and it was calmer and more scary.
There was a cold light on her face, and her eyes were so dark that it felt like she was seeing hell at a glance.
She took a step closer and asked, "Why?"
Tang Yuan stood in front of Tang Jinling, a coldness flashed in his eyes, and his tone was so cold that it made people tremble: "Don't you know the reason, Nishimura Xiaowako?"
The two faced each other, neither giving in.
Something weird...
Yu Jian walked to the table, dipped some soup from Tang Yuan's plate and put it in his mouth after taking only one bite.
...this taste...
Her eyes were suddenly startled, her whole body trembled, and she looked at the two of them in disbelief: "Marijuana? You actually added marijuana to the sauce?!"