RPAGF Chapter 159
Chapter 159
159 Extremely cold dishes
Neon Country.
Kagawa Prefecture in the northeast.
It is relatively close to the hometown of Tadokoro Megumi. And that place has a kind of Gaosong Urong Noodle, which is much thicker than ordinary noodles, and it is whiter!
now.
at the game venue.
Tadokoro Megumi, wash and slice the yellow beef into a bowl, then add the right amount of oil, soy sauce, cooking wine and cornstarch, mix well and marinate for 15 minutes!
Immediately after.
Wash broccoli and rapeseed hearts.
Boil the water in the pot and add a pinch of salt.
Then add broccoli and rapeseed hearts, blanch for 2 minutes, remove and drain!
“We use the traditional Japanese sake, soy sauce, miso and dried fish skin of Neon Country, and this pasta is a rare udon noodles.”
“It seems.”
“Ramen dishes made by Tadokoro Megumi.”
It should be “the udon noodles dish with the local characteristics of Neon Country!”
As a reviewer, Tinggui Xiaya, when she saw this scene, couldn’t help but stunned! Then, her eyes began to show a kind of expectation!
On the other hand, Ye Shanliang here.
He actually swayed the noodles evenly into long strips, put them on the desk, pressed a deep groove in the noodles with wooden chopsticks, and sprinkled a little soft white sugar into the groove.
Later.
Pinch the sides again.
Then, according to the ramen method, pull the strips into the pot.
During this process, because the sugar in the noodles melts, the center of the noodles becomes a hole after cooking! And the ramen he made himself is actually hollow ramen!
Next.
After the noodles are prepared, the soup is boiled.
But seeing Ye Shanliang at this time, he put water in the pot and boiled it. Then put in the pot bones, garlic, ginger, carrot grapes, onions, kelp, etc., and cook on low heat for 1 hour.
at the same time.
The pork is added with soy sauce, cooking wine, and delicious condiments, and boiled into braised pork.
The sauce of the braised pork will be used as a condiment for the soup, then pour the gravy into a bowl and add the scallions cut into small rounds.
in another pot.
Bring the water to a boil, add the noodles and cook for 1 minute.
At this time, Ye Shanliang is still covering the pot while the noodles are cooking! This way, the heat will not dissipate, and the high temperature will make the noodles cook faster.
Obviously.
When the two sides choose noodles, they are completely different.
Tadokoro Megumi used udon noodles, while Ryo Hayama chose to make their own noodles, and it was a relatively simple hollow ramen.
“Cough~?”
“Although the topic of the competition is ramen.”
“But I really didn’t expect that these two are actually making different kinds of ramen!”
Seeing this, Nakiri Leonora was a little surprised.
“interesting.”
It seems that “they both have great ideas when it comes to choosing noodles.
Nakiri Senzaemon next to him also expressed his appreciation to Tadokoro Megumi and Hayama Ryo at the game venue.
“I thought it was just plain noodles.”
“As a result, these two are actually making different kinds of ramen!”
“Tadokoro Megumi’s black kwai stick, Hayama Ryo’s hollow ramen! The strength of this contestant is really more and more exciting!”
“Anyway, they all made it to the quarter-finals in the preliminary round, so they still have some strength, right?”
Tadokoro Megumi “Isn’t it always the last one? And it seems that every class gets the worst E-level evaluation and grades!”
At this moment.
The audience on the field was full of discussions.
They were both amazed by their cooking style! Especially the calm Tadokoro Megumi, it was even more surprising!
after all.
Who would have thought.
Tadokoro Megumi at the competition venue.
A few months ago, it was still a very inconspicuous crane tail!
time.
slightly elapsed.
The cooking for the two has finally been completed.
Noodles served in a bamboo box wrapped in ice, each one is as crystal clear as porcelain!
If you look closely, the soup of the udon noodles looks like soy sauce soup, but there is actually a so-called “juice” in it, which is a broth made from seafood.
But there is generally no oily water, and its form is mostly “fox abscission”, that is, a larger oily tofu is placed on the noodles.
To be precise.
The dish of Tadokoro Megumi is an improved version of the cold rice garden udon noodles.
Using pork bone and chicken bone as raw materials, it has a strong aroma and has the characteristics of bone soup noodles! However, it is not difficult to find the ramen dishes made by Ryo Hayama next to it, but the soup base is very clear and bland!
It is estimated that the temperature of the noodle soup is slightly hot enough that it can still boil in the bowl, exuding amazing heat.
cold.
It is the specialty of Tadokoro Megumi.
hot.
But it is the characteristic of Hayama Ryo’s cuisine.
Hot and cold.
Really different styles!
“what?”
“Even if it’s too late for black sunflower noodles, it turns out to be cold noodles?”
“And it looks really good. The cold temperature can reach my heart in an instant, which makes me feel a little bit of apology!”
in.
Listening to the debt Xia Ya, is to touch the edge of the bowl.
Then she couldn’t help exclaiming, feeling a little surprised.
#~ Then. ”
“I’m gonna start now.
soon.
She is holding chopsticks.
Smoothly pick up the noodles to dry.
And sent it to the mouth, couldn’t wait to take a small bite.
In an instant.
I just feel that the muscles and bones of the udon noodles are just right!
This seemingly simple noodle is actually the result of several complex and strict manufacturing processes. The taste was salty and tasty, the noodles were cold but tasty.
and.
more concerning.
Diners can also add the spicy wasabi flavor to it according to their personal taste.
so that.
In taste, it gives a feeling.
Simply:
Cool and refreshing!
Delicious!
Lots of guests.
Every time I eat Japanese food, I order tempura, sometimes it’s prawns, sometimes (so good Zhao) it’s assorted.
The reason is that the crispy and tender taste, the umami of light soy sauce and broth, and the fragrance of radish and grapes are often finished with two chopsticks.
And this kind of tempura, which is deeply loved by big surprises, is the most suitable dish for cold eating black stems.
same.
The best combination with this cold noodles is the fried pot meat.
At this time, what was placed in front of the five judges was a kind of frying pan meat that had just been released.
This kind of jade meat, season the breast meat with ground black pepper and salt, then use starch to grasp the meat evenly, marinate, then beat the eggs into egg liquid, wrap the marinated meat in the egg liquid and then wrap it One layer of bread cake, deep-fried in oil until golden brown.
That is to say:
A cold rice garden udon noodles.
A little bit of fried shrimp vegetable tempura.
A piece of fryer meat.
The combination of the three is blending and harmonious with each other! The taste of the whole black sunflower noodle dish has risen to a whole new level!