Naruto Big Foodie

Chapter 1262

Chapter 1262

On the other side, the burden on Yang Ming's body is also not light.

Hata Zhongying won, and it is estimated that he will become his biggest opponent in the future, so this time Yang Ming cannot lose. If he loses this time, then there is no hope for Yuanyue Academy, which will undoubtedly make the plot of Nakieji succeed. .

"The topic of this competition... I think it should be beef." Uchiha Itachi sat on the chair, leaning forward slightly.

Since the Middle Ages of the long western civilization, pork and mutton are the mainstream meat for common people, while beef is a high-end meat product for princes and nobles. It is a luxury and is only served on special occasions to show the dignity of the owner. identity.

In ancient China, it was illegal to kill farm cattle and eat beef without permission, and you would have to face a lawsuit. Therefore, in the notes of ancient novels, there were very few descriptions about eating beef. A novel that often describes eating beef is the "Water Margin", which is about rebellion and fearlessness.

"This... What kind of meat did Chiba Riko take out?" Uchiha Itachi heard the two inspectors beside him talking in a low voice.

"I don't know, it doesn't seem to be Kobe beef?"

As one of the most famous beef in the world, Kobe beef is also a specialty of Dongying. It often appears in banquets for state guests in Dongying. Ingredients, so when it comes to beef-themed food halberds, almost everyone thinks that the two will choose Kobe beef for competition.

Although the beef that Chiba Lizi brought out is tender, rich in flavor and has obvious marbling patterns, anyone with a discerning eye can tell that it is not Kobe beef.

"What kind of beef is this...?" Xing Ping Chuangzhen also muttered. After getting acquainted with Roumei, he also learned a lot about the variety of beef. Variety.

"This... this is..." Yang Ming's small mouth was slightly opened.

"Yang Ming, you know?"

"En." Yang Ming nodded.

At the same time, Uchiha Itachi also sneered at the two inspectors next to him, but when he thought that he represented the image of Hokage Konoha Village, he restrained his joking smile and said in a very serious manner: "That's Nanyang cattle."

"Nanyang cattle?" The two inspectors who were discussing whether it was Matsusaka cattle or Mijima cattle turned their heads at the same time when they heard this unexpected answer.

"Nanyang scalper is one of the five largest scalpers in China. The one he chose should be an optimized purebred Nanyang scalper." Facing two pairs of puzzled eyes, Uchiha Itachi talked eloquently, following Yang Ming's side for so long, In addition, it has been a long time since he came to eat the spirit of the halberd. With the characteristics of Sharingan, he has learned a lot of knowledge, and even the staff standing next to him couldn't help but come over and listen, "The breeding history of this kind of cattle is probably ok. It dates back to the Qin Dynasty, more than 2000 years ago."

More than 2000 years... Although Japan is considered one of the ancient countries, the history of Nanyang cattle is longer than that of Japan.

"The highest-grade Nanyang yellow cattle are fed alternately with ryegrass, emperor bamboo grass, and alfalfa. Every day, they listen to music, take a walk to relax, and give them professional massages to relieve the acidic substances in the beef. And they every day The daily exercise time is arranged according to the weight, age, and physical condition of each cow.” Speaking of this, Uchiha Itachi’s teeth itch a little, and he used to deliver food every day. He was so busy every day that he had a backache. , Speaking of which, such a beast has a better life than him?

However, the Chinese yellow beef was chosen instead of the native Wagyu beef in Japan... Uchiha Itachi's eyes deepened, probably due to the toughness of the yellow beef.

"Hey...the one over there doesn't seem to choose Kobe beef..."

Uchiha Itachi's head turned around, just in time to see the beef that Yang Ming took out, the part with the skin was white all over, and at first glance it was not beef from Japan.

"It's Charlotte Beef." Uchiha Itachi, who once traveled to a restaurant in Paris, recognized it at a glance. It is named after Kobe Beef from Japan, Quinine Beef from Italy, and Black Angus Beef from Australia. French Beef Charlois.

The origin area of ​​Charolais beef is the Lorraine Meuse region in northeastern France, adjacent to Belgium, Luxembourg and Germany. It is dominated by rivers and hills, with a mild climate and suitable for the growth of various crops. It is the largest cotton, Timber producing area.

The abundant crops provide a good and stable breeding environment. After the improvement of the French people, the ratio of fat to muscle is almost perfect.

"It's really interesting... Two chefs who are famous in Dongying did not choose Japanese Wagyu beef." Dongying Wagyu is known as the best quality beef cattle, but in fact, for different beef dishes, different beef All of them will show different characteristics. Blindly choosing the top Kobe beef can only show the superficiality and ignorance of the chef.

The selected part is also very interesting. The size of the beef that Chiba Lizi took out does not look like a whole piece of beef tendon, um, it should be the middle piece of beef tendon.

This reminded her of Yang Ming in the past. He was also like this. He only used the best quality ingredients. Even to make watermelon juice, he only needed the seedless heart in the center of the watermelon... Oh, as for the rest of the watermelon, Of course he ate it all...

What Yang Ming chooses is both fat and thin, and the meat is dry and firm. If this part of beef is used for cooking, it is more suitable for making stuffing or stewing soup.

"I don't know what kind of dishes these two people will make." Lazily leaning back on the chair, Uchiha Itachi watched the cooking skills of the best of the two contestants with a relaxed expression.

At this moment, they are processing the ingredients.

"Yang...Yang Mingjun, doesn't he need water to cut onions?" Seeing the movements of Yang Ming's hands, the audience on the stage talked a lot.

Sliced ​​onion cells release a substance called alliinase, which converts organic molecules into irritating gases, so almost everyone chooses to soak the onion in water for a few minutes first, or directly in the water. Dice onions.

This kind of practice will often lose part of the onion's taste, but many people don't care about the loss of part of the onion's taste, but it is undoubtedly an unforgivable sin for Yang Ming, who is always pursuing perfection. .

(End of this chapter)