Cheese is a transliteration of the word, which refers to cheese.
However, as an ingredient, chefs in East Asia usually call cheese that has a slightly lighter taste and a moderate texture as cheese, and others are called cheese.
There are about 8,000 kinds of cheese in the world, which are basically made from fresh milk through fermentation. They are generally divided into four categories: soft, medium-soft, medium-hard, and hard. For example, mozzarella can be pulled out and is often used to make pizza.
Cheese is soft, while the Swiss cheese with large bubble holes that Jerry often eats in "Tom and Jerry" is hard.
It's not that An Yun'ai has never eaten cheese before, it's that she's never eaten cheese that suits her taste. The cheese block baked on one side is crispy on one side and soft on the other side; the grilled side is slightly burnt.
There is a faint fragrance of miso, but the side that has not been grilled, the milky fragrance of the cheese is completely stimulated, and the aroma is compelling - this cheese block has a complex taste when bitten into the mouth, giving the taste buds the greatest enjoyment, which is very satisfying
There is a sense of satisfaction.
An Yunai only took one bite and couldn't help blurting out her words of appreciation, but she immediately realized that something was wrong. She blushed and smiled at Kitahara Shuji and asked: "Kitahara-san, how do you make this dish? It's really
It’s delicious!”
Calm down, the goddess cannot be surprised! Hurry up and turn your surprise into a compliment to cover up the past!
Kitahara Shuji did not hide his secrets and explained to her directly: "Put the Sido cream cheese in miso and marinate it for a week. After most of the water in the cream cheese has separated out and the salty taste of the miso has penetrated, then
Take out the cheese and cut off the miso-stained part on the surface, and finally grill it over a fire until one side is slightly burnt."
He also judged after long-term experiments that the medium-hard Sido cream cheese is most suitable for local tastes, and he also made it clear-I dared to sell it for 1,499 yen after taking three minutes to bake it, but I bought it seven days ago
I have started to prepare, and in order to choose the right cheese, my girlfriend No. 1 was ordered to search everywhere by me, and her short legs were almost worn out, so the price is not too much, right?
An Yun'ai resisted the desire to take another bite - the taste was rich and complex, very addictive - she managed a smile and said: "So that's it, I'm going to try it when I get back. It's really... very good."
This boy is extremely handsome. He ranks first in the Wen Neng class, is a national champion in Wu Neng, is a top chef after school, and is very good at housekeeping. Fortunately, he is a boy, otherwise...
She could only comfort herself like this, otherwise she would have to consider changing schools again - one angel is enough in the school, there is no room for two.
Kitahara Shuji smiled at her without saying a word, and continued to work on the matter at hand - you go back and try it slowly. People's taste buds are very delicate. Even if there is something wrong, even if you can't say it with your mouth, you can feel it in your heart. You can try it yourself.
I tried it more than thirty times and adjusted countless details to achieve the perfect effect. I hope you can try it out within fifty times.
There are particularities to which year and region of cheese to use, how long it has been stored, and how salty and sweet the miso is. This is not a dish that can be finished after just soaking it for seven days.
To put it bluntly, in the field of cooking, details determine everything. Whether some dishes are delicious or not depends on a small detail, a subtle difference in ingredients, a subtle difference in the production process, and a different ratio of spices and seasonings.
, will affect the final taste, and the difference in these small details is the difference between famous chefs and ordinary cooks.
An Yunyingzhu and Ruizi also had a taste each, and couldn't help but praise them repeatedly. However, An Yun Gaozhi still had a dissatisfied look on his face, with a rather disdainful expression - but it was just a little trick - but he kept talking with his hands and mouth.
There is no need to verbally express the disdain in my heart - it smells so good!
An Yunyingsuke tasted the "salt-roasted ginkgo" again, but his mouth became more cunning. After tasting it for a while, he smiled and asked: "Kitahara-kun, are the ginkgo first boiled in sweet soup, dried and then roasted?
Is the salt coarse sea salt?”
Ginkgo fruit is generally the size of an apricot kernel, with a sweet yet bitter taste. It tends to taste astringent. If you want to make it delicious, you must first use sweet soup to increase the sweetness of the ginkgo itself and suppress the bitterness, while coarse sea salt particles
It is large and naturally has a bit of sea smell. When eating ginkgo fruit, dip one or two in it to make the sweet aftertaste of ginkgo fruit longer and stronger.
Kitahara Shuji gave him a thumbs up: "You're right, Mr. An Yun is really a gourmet."
Being praised by a good cook like Kitahara Shuji, An Yunyingsuke felt refreshed even if he was not in the food circle. He tried the "pickled squid" again and found that the cucumber pieces were broken into pieces but not rotten, and there were no squid slices.
A trace of cartilage, cut into just the right thickness, allowing the flavors of soy sauce and miso to penetrate perfectly - more importantly, the quality of the miso is unprecedentedly high, making it extremely smooth on the tongue.
An Yunyingsuke watched Haruna finish this dish with his own eyes. After eating it, he felt that it felt good. He couldn't help but look at Haruna on the kitchen counter - Haruna was beating Kitahara Hideji with a calm face, beating and stirring eggs.
His hands and feet were very fast, and he took the time to wash the pot for Kitahara Shuji.
He saw that Haruna was younger, as if she was not even sixteen years old, but she seemed to have strong cooking skills, so he couldn't help but ask: "Is this lady working here? How much is her hourly wage?"
He thought this store belonged to the Kitahara family, and he felt that this small store was a crouching tiger, hidden dragon, and that even a teenage girl should not be underestimated.
Haruna was just Kitahara Shuji's shadow in the kitchen. She didn't expect any customers to talk to her - mainly because she was very ordinary and Kitahara Shuji was too dazzling. She was basically invisible around Kitahara Shuji - she was still focused there.
Stirring the egg mixture, hoping to achieve a perfect blend, Kitahara Shuji didn't hear anything at all. Kitahara Shuji smiled and answered for her: "This is my sister. She doesn't count as working here, she just helps out at home."
Haruna is not old enough and it is illegal to work part-time. Kitahara Shuji is very careful. Although An Yunyingsuke seems to be the father of his classmate, he is not very trustworthy. You don’t need to tell him some things to avoid causing more trouble. In fact, Haruna is now also receiving
Salary: 1,000 yen per hour.
"So that's it. No wonder you are so good at cooking at such a young age!" An Yunying nodded repeatedly, feeling that the brother and sister came from a family of chefs.
Hideji Kitahara said humbly on Haruna's behalf: "Thank you for your praise, as long as it suits your taste."
He likes Haruna quite a lot. Of course, this kind of love is the kind of love that an elder brother has for his younger sister. It is different from the love he has for the little carrot head and Erha Xueli. Although Haruna often stares at people from behind and silently, she is a bit chaste.
Her temperament is quite creepy, but she doesn't talk nonsense, let alone complain, and is patient and careful in everything she does. This is especially to Kitahara Hideji's liking.
He has been teaching Haruna step by step for more than half a year. He has no secrets and answers all questions. It can be regarded as teaching everything he has. Haruna is also very talented in cooking and has gradually upgraded from the initial "home cooking" level to "
"Quasi-professional chef" level, you can share some simple side dishes with wine, and your knife skills are particularly good - the process and ingredients are still according to Kitahara Hideji's instructions, and commonly used semi-finished products such as miso are also pre-processed by Kitahara Hideji
Yes, although the final product does not have the magical feeling of being moved from the bottom of your heart like the food cooked by Kitahara Shuji, the diners have no objections after eating it and cannot say a single word "bad". Now he is regarded as Kitahara Shuji's right-hand man.
Effectively reducing his labor intensity.
At this moment, Haruna realized that An Yunyingsuke was praising her. She looked at An Yunyingsuke calmly, bowed her head slightly to thank her, and then continued busy with her work.
It is a normal phenomenon for izakaya guests to chat with the shopkeeper and it does not deserve too much attention.
Hideji Kitahara finished being modest for Haruna, and handed two pieces of grilled fish to one of Natsori and Natsusa to serve, and then asked Eishuke An Yun: "Mr. An Yun, do you want me to recommend a set meal for you?"
The set meal is a set meal, which can fill your stomach. This An Yunying brought his family here, obviously not here to drink, and he is also the father of a new classmate, so it is inconvenient to eat - too much, and An Yunying will be in school with An Yunying in the future
I look up but don't see you when I look down. I'm sorry.
He planned to feed the family quickly and let them go back after they were full, but An Yunyingzhu then remembered that there was still wine, so he quickly touched the bottle and looked at it carefully, and asked: "This is your store
The best sake yet?”
Kitahara Xiuji smiled and said: "Yes, Mr. An Yun."
"This is Nara's Hanahachi, right? It's the take-out type... This wine isn't worth 30,000 yen, Kitahara-kun."
Kitahara Shuji raised his eyebrows. He didn't want to cause trouble, right? But he couldn't say anything. The wine sold by Chunmi House is really not that good. A small shop like theirs mainly sells three types of wine, one is
Draft beer, one is shochu, and the other is sake.
You don’t have to worry about draft beer. The beer company has its own fresh-keeping transport truck and fresh-keeping wine barrel. When it arrives, you just need to put it on the shelf and pick up the cup. The sales volume is still good, and most of the people who come will drink a big cup anyway;
Soju generally refers to wine brewed from crops such as sweet potatoes and taro, and it also includes some fruit wines for ladies. The sales volume of this type is average;
Sake is wine brewed with rice as the main raw material. Its sales volume is equivalent to that of draft beer - referring to the price. This kind of wine sells for a relatively high price. For example, the bottle An Yunyingsuke is holding now is 1.8l, green bottle.
The price in the store is 29,800 yen, which is enough for a barrel of beer.
In the past, when Naotaka Fukuzawa was running the business, he followed a low-price sales route, and the wines tended to be low-priced. Now that this kind of wine is available, the diners have gradually changed to wealthy people, and they have begun to protest that the wine is too inferior. This little carrot head
Then I ran to buy a batch of high-end wine.
It's just that the scale of Chunmi House is small, so it's impossible to get the goods directly from the winery. It needs to be peeled off by the wine merchant. The first time I bought a box of this wine carrot, the purchase price was 27,000 yen per bottle, which earned me 10%
In fact, there is no difference between selling at a low price.
Kitahara Xiuji was a little concerned about this complaint, but he still reached for the wine bottle and said with a smile: "This is indeed the best wine we have here. If Mr. An Yun is not satisfied, I will change it for you."
Those who come are guests, so we must abide by professional ethics. As long as the guests are not too excessive, we must still satisfy the guests as the standard.
An Yunyingsuke held back his drink: "Please don't mind, Kitahara-kun, this is just a small complaint from a sake lover... Kansai people like to keep good wine locally, and only sell the second-class wine to other places. I just
I’m saying that the wine exported from Kansai is not worth the price, I’m not saying that your store’s wine is not worth the price.”
Kitahara Shuci suddenly realized that he took back his hand and glanced at An Yunai. He remembered that An Yunai seemed to have transferred from Tokyo, so this family is from Kanto... There is nothing wrong with people from Kanto calling Kansai people.
At this moment, if a Kansai person saw Kanto wine, he would moan twice, which is completely normal.
An Yunying helped herself open the bottle, poured a full glass, stared at it for a while, smelled it again, couldn't help but shook her head, she seemed to be really dissatisfied, and looked at the dishes that had been eaten away by her wife and children.
Then he smiled at Kitahara Shuji and asked: "Kitahara-kun, I want to have a good drink, but the wine is not good, so I have to rely on your craftsmanship... Can I order sashimi?"