The elbow is actually a mackerel, and it is just a different name.

Pole Star Lao Kitchen.

Morita Maki and Yukihei Tomasa divided the last elixir in the refrigerator.

The way to deal with elixir fish is to cut the oil into a pan and then fry it.

Everyone is paying attention to Maki a little more.

Compared to Yukihei, it is really simple, and Maki's food preparation process can be described as "cumbersome".

She found two small bags of different flours in front and back, weighed the two flours, one flour costs 600 grams and the other flour costs 900 grams, poured them into a stainless steel basin, and mixed and stirred.

"Low-gluten wheat flour and high-gluten flour?" Yisehui held her chin and murmured to herself.

Then, Maki cut a few pieces of paste-like butter, weighed them, put about 600 grams of butter into the flour, mix thoroughly, and then add water.

"Not hot water?"

Yoshino Yuki exclaimed.

I saw Maki Morita holding a large transparent glass cup in his hand. Ice cubes floated in the cup, and the outer layer of the cup was covered with small water droplets condensed by air conditioning.

There is no doubt that this is a glass of ice water, not hot water.

I used the seasoning salt shaker and sprinkled some into the flour. Maki's cooking style is to strive for meticulousness. Although the most ordinary salt, she had to carefully weigh the dosage, which seemed very cautious.

Soon, a large piece of yellow dough formed under Maki's kneading.

The dough was very soft, and Maki didn't use much force. The dough was like plasticine, under her hands, and it changed into different shapes, with amazing toughness.

"Hmm?!" Everyone was surprised and looked at Maki's next treatment of the dough.

Divide the dough into three even portions. Maki took a few pieces of plastic wrap, spread one on the chopping board, put the dough on, and the other piece of plastic wrap covers the dough. Then, fold two pieces of plastic wrap to wrap the dough in all directions without leaving any blind spots.

Repeat this three times and wrap three pieces of dough with plastic wrap.

"Bang!"

This is the sound of the freezer shutting down.

Maki turned around, wiped the vague sweat on his forehead, and accelerated his pace to return to the camera of his phone, showing a sweet smile.

Xia Yu was also curious about seeing it. He couldn't guess what Maki was going to make for for the time being.

"Maki, Maki--"

Yoshino Yuhime put his arm on Maki's shoulders, opened his eyes wide, and asked curiously, "What kind of cooking are you going to make?"

Even Kohei Kima, who was frying elbows, raised his ears to express his concern.

“A classic Western pastry.”

Morita Maki's answer is even more encouraging.

"Your flour is matched with it, do you want to make dough?" Itakesaki Jun, who leaned against the wall and his eyes were covered by bangs, suddenly said, "And, mixing it with ice water, and then put it in the refrigerator for freezing, so that the dough is harder and easier to fix the shape."

"What Western pastry is used for dough?" Saka Ryoko, Tatsuo Eki, and Yoshino Yuki all showed a thoughtful look.

"Um?!"

Yisehui's eyes flashed and he quickly glanced at the screen of his phone. Xia Yu happened to have speculation. The two looked at each other from the air, with smiles on the corners of his mouth.

"We write the answer in our hands. When Maki presents his own dishes later, we will reveal them together. How about it?" Xia Yu thought that Yisehui was really interesting. "If I was wrong and you guessed it right, you can come to my shop and have a meal of my best dishes, free!"

"interesting!"

Yisehui did not refuse, so she asked Tian Suohui to find a pen and wrote the answer in her hand.

Xia Yu took out a small piece of charcoal stove in the kitchen, which had been turned off, and engraved the letters on his hand.

In the next thirty minutes, the focus of everyone's attention was still on Maki Morita.

She froze the dough for about 30 minutes, took it out, tore off the plastic wrap, and used a rolling pin to make all three doughs into a rectangular dough crust of 7-8 mm thick. Then, covered the dough with plastic wrap, continued to pour it into the freezer, and freeze for about 15 minutes.

As time passed, within an hour, Maki Morita repeated the rolling steps at least 6 times, and finally trimmed the three doughs into squares with a kitchen knife.

“My cooking is ready!”

Kohei Shin comes with a tray, and on it are three bowls of exquisite and delicious Japanese cuisine—

Tea rice!

"This is one of the hidden menus of Yukihira restaurants, making rice with ginger fish rice ball tea!" Yukihira said confidently, "Actually, this dish was made of salmon, but I tried to improve it this time."

There is a faint salty smell and tea aroma in the air.

Tatsuo-ei, Saka Ryoko, and Yoshino Yuhime were all attracted by three bowls of exquisite tea rice.

"Guru~"

Yoshino Yuhime covered her protesting belly, her cheeks flushed, and she complained in a delicate voice: "It's true!! It will definitely make people hungry when they serve this kind of food at midnight!"

"Shredded kelp, fryed yeast cubes... If it's only this level, it's no different from the dishes that can be found everywhere in popular restaurants..."

Yisehui stared at the dishes in the bowl, took a pair of chopsticks, picked up a small ball of white rice with dripping tea juice, and on the tip of the rice, there was a small piece of ginger fish meat.

Swallow and chew.

The kitchen in Jixingliao was a little quiet for a moment.

After a while, Yisehui looked up, her cheeks were covered with red light, and she made a seductive silence, "It's so delicious!"

"The fish is so juicy!" Yoshino Yuhime exclaimed, "Every time you chew, you will have tea and fish sauce in your mouth, and the fish skin tastes very crispy!"

“How did this taste be done?”

Sweat was seen on Ryoko Suzu's forehead.

Tian Sohui was stunned. She suddenly felt that this student named Yukihei Tseng was so amazing.

"It's Shengjian!"

The speaker was played outside the phone, and Xia Yu's voice came from, "If I read it correctly, Yukihiro was frying the elixir with the 'heat fried' technique."

"Pan Fried Dumpling?!"

"Yes, this is a French cooking technique, and I learned it recently in a professional food magazine." Xia Yu said gently, "Didn't you pay attention to the details of the fish when you fry it?"

"He used a 'spaper' to press the cubes and let the whole side of the fish stick to the pan and color evenly."

"At the same time, when frying the fish, he carefully picked out the fat that penetrated the fish meat, which was to remove the fishy smell of the fish itself and add some olive oil in moderation."

Yisehui completely agrees with Xia Yu's statement.

"That's right, it's the French cooking technique!" Ise Hui stared at Yukihei Tsuma, "Hey, Yukihei, why do you know this French cooking technique?"

Upon hearing this, Yukihei Tsuma was also surprised and touched his head and said, "I learned this technique from my dad. He said this is the best way to fry the fish with crispy meat!"

"Your father?"

Everyone looked at Yukihei Tsubasa, and their eyes were different.

Yisehui held her chin and said, "Shenfen is suitable for cooking fish, salmon, such as thick skin. Yukihiro can actually see through this and decide what skills to use to cook this dish. It's really a 'free' cooking style!"

As he said that, Yisehui held the chopsticks in his hand and stirred it in the bowl.

Inside the kelp tea soup, the rice shines with pure white light and is covered with snow.

After enjoying the remaining tea in the bowl, a group of people stood or sat without a sound for a long time. Yukihei used his cooking to interpret the beautiful scenery of the arrival of spring, the ice and snow melted, and the whiskers emerged from the sky.

bite.

At this time, the speaker outside the phone suddenly sounded a reminder from Xia's kitchen oven.

"Ah, my cooking is ready!"

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Chapter completed!