"Flour is brought-"

Shin Ben Natsuki came back very quickly with the ingredients.

This young man with Jimcom, like Xia Yu, is a trainee in the same period as Chiyo Shrine. However, time has changed, and Shinmoto Natsuki has not yet truly entered the special level, but Xia Yu has already challenged the older generation of Taishan.

There is no monk's uniform in the temple, just like a young man on the streets of the city, wearing daily casual clothes. The shirt is filled with half a bag of flour, and smiles, showing a sealed food box.

"Xia Yu, I knew you were interested in 'Looking up at the Starry Sky', so I have prepared the salted fish for you, so let's discuss the real dark cooking together-"

Shin Ben Natsuki looked earnest.

"Well?"

Xia Yu's thoughts were interrupted and blinked, "Salted fish? Looking up at the stars?"

The corners of his eyes couldn't help but twitch.

Such a famous dark dish that makes people feel very uncomfortable just by hearing it. Can you mention it less? Ah!

"Hey! You may have misunderstood something!"

"Ah?"

On the contrary, Shinmoto Natsuki was shocked, "You want flour when you see me. Wouldn't you want to discuss dark food with me?"

“…”

Shinmotoru's "Looking up at the Starry Sky", he knew that Xia Yu had experienced it at Chiyo Shrine.

Flour and salted fish are the main ingredients.

The combination of the two forms a new style of "looking up at the stars", cough!

Xia Yu finally knew why this guy had not broken through to the special level.

Damn, there is no serious chef who talks about "dark cuisine" every day.

But the enthusiasm in the eyes of the Shannon-Shu is not like being fake.

My God, Xia Yu was silent for the position of the "big brother" of the Shilin Temple generation. I guess the old monk Ichishi and Aoki Secta have such a strange thing about his family. It is also a headache.

"I want flour, I want to make handmade ramen!" Xia Yu explained hilariously, "This is my personal cooking practice, and it has nothing to do with dark cuisine! I promise!"

"ah!"

Shin Ben Natsuki immediately collapsed her shoulders and sighed with regret.

Xia Yu didn't understand the pain of losing a soulmate, nor did he want to understand. He waved his hand, "Okay, you can leave if you have something to do. If you want to see it, just give me honesty!"

Shanben Xiashu opened his mouth to preach, just like Xia Yu's first night at Shilin Temple, he asked Xia Yu to whisper and brag about his dark works. Hearing this, he immediately swallowed his words back to his stomach.

He is not stupid, his IQ is online.

Even if it is not your own "dark way", it is a great blessing to be able to observe a master at such a close distance and cook on site.

right.

Shin Ben Xia Shu's mentality was calm, and she did not feel any jealousy and hostility because Xia Yu was younger than him and was still cooking.

My mentality and figure have lowered, and the master aura of the boy in front of me cannot be ignored no matter what.

Xia Yu started pouring flour and making it by hand.

He was not in a hurry and stared at the fine texture of high-quality flour in the conditioning basin, with meditation written on his face.

Since it is 'wasabi ramen', you must give your understanding of wasabi and cook it.

In fact, this is the meaning of food.

In other words, it is the creation of "intention".

This "meaning" is in the "color, fragrance, smell, shape and meaning nourishment".

"The first floor of Wabi Sai, 'The Humble Outer Show', made me deliberately make the dishes ugly and then the delicious food is amazing? Oh my god, this is too real and does not conform to my philosophy."

"The second level of sabi, the passing of time, is also shallow."

"Since that thing is named, I want to eat the 'wasabi' with a freshness in the times, it is the poem "There are thousands of trees in front of the sick tree" that is correct!"

Xia Yu's brain operates at high speed.

I know the third level of 'wasabi', but how to operate it in actual cooking?

In other words, what kind of cooking skills should he use to realize the connotation of the poem "There are thousands of trees in front of the sick tree"?

A bowl of ramen can be roughly divided into: noodles, soup, and dishes.

Then, there is the part of the taste: taste, season.

In fact, more than 100 years ago, ramen was introduced to the island country from Yokohama China Street, and followed the taste of neon people and turned into a popular popular food like Japanese ramen. Among them, the "noodle" part, compared with soup, dishes and taste, should be said to be the least changes.

In China, ramen is made by chefs after kneading the noodles and is drawn through complicated hand-crafted work.

In neon, ramen is cut by knife, or simply a noodle press, which is convenient and fast.

Both are "ramen", but because of alkaline water, they have different tastes.

But to be honest, ramen has not changed much.

The root is there!

"So, treat ramen as a 'sick tree', and if I want the old tree to bloom and rejuvenate, I am not stupid enough to change the ramen, but to look at a bowl of ramen as a whole!"

"The freshness of the times, the vitality of the times... is created by the soup, dishes, or the flavor and seasoning parts!"

The construction drawings in Xia Yu's mind gradually became clear.

A refreshing smile quickly appeared on the corner of his mouth.

Have it!

"Maybe in this way, when chewing, the oral will easily develop a feeling of sabi. But this is just a change in the 'vegetarian' part. Should I, do you want to use a knife for the soup and seasoning part?" Xia Yu aimed at the kitchen skill bar.

After the explosion of flames, the spice inequality also breaks through the realm and reaches the source.

Is it time to play?

Xia Yu's eyes looked quite cautious.

...

When Aoki Sonta and Ichima Abbot arrived in the kitchen, Xia Yu had already made the noodles and put the pot for boiling soup base on a modern stove.

At this time, the stove was in full swing, and there was a trace of twisted mist on the stock pot.

What really made the two stop and look surprised was the "side dish" that Xia Yu was making for the ramen.

The side dishes of Japanese ramen are well-known, but only a few.

Tender bamboo shoots, red ginger, seaweed.

Soup and boring egg.

And... Japanese char siu pork!

Such as tender bamboo shoots, ginger and onion, Xia Yu will definitely not make any major changes.

The soft-boiled egg has too narrow space for the operating space.

The only thing left is char siu pork!

Now Xia Yu is making his own unique char siu pork in a way that others cannot understand.

In fact, after watching many dramas, I saw round and round Japanese char siu on the screen. This char siu often appears with ramen, which can be called a CP combination. Even Xia Yu himself was extremely curious before, how did he make 'Japanese char siu pork'?

It seems not just frying.

Tender and juicy.

But eating Japanese food, ramen, and two or three pieces of meat is too stingy and not satisfying at all.

So later Xia Yu asked the old man specifically for advice. It was one of the few cooking skills consultations before he officially started.

Japanese char siu pork is particularly important in knife skills.

First, spread a whole piece of pork belly or plum blossom into large slices. The thickness must be kept as thick as the fingers, so that they must be even.

Thickness and cross-section are the center of gravity of the details of the knife skills.

Then, the meat is minced, but not chopped, just like shattering steak tendons.

The second is to make “zongzi”!

The meat was rolled up and the cotton rope was tied tightly, looking like a rice dumpling.

The next step is nothing more than frying the 'meat rice dumplings', which are frying, stewing, and boiling for 3 consecutive heat steps, at least one to two hours, and a portion of Japanese char siu pork can be considered finished.

Now, Xia Yu's approach is very "simple" in the eyes of Shinben Natsuki, Aoki Secta, and the old monk Ichima!

He sliced ​​the pork first. Although the pork slices were also Japanese char siu pork, the familiar round shape, but the steps...

Shinben Natsuki said, "Don't you make the 'meat rolls' first, fry and stew it, and then refrigerate it in the refrigerator for a while before you can cut it into slices?"

"The 'Japanese char siu pork' in the conventional sense must be done."
To be continued...