Accepting money from people (famous knives) and eliminating disasters for others is completely justified.

For the sake of his friend's face, he agreed to participate in this life-and-death battle and fight for the Kiyota family.

Just for a fish knife to cut fish, but to be able to risk his life for someone he doesn't know to participate in a death match, Hokkaido gunnery Hitoshi Inoue also has irrational times.

But it's hard to buy a good heart when you have money, sometimes that's it, and only you know whether it's worth it or not.

As a martial artist, it is also a rare opportunity to be able to sharpen his spear skills with life and death.

What's more, you can get the famous knife "Ruyiche" that you dream of, and it's not a loss.

The arrival of the Hokkaido spear master Inoue Ren means that the Kiyota family has finally ushered in the third master to play, plus the two of the Aoki family, just half of it.

The Qingtian family, who were anxious to worship the mountain everywhere and invited the masters to go out of the mountain to help, breathed a sigh of relief.

There is also good news that a group of masters are on their way to Dongying.

Maybe the Kiyota family doesn't have to worry about not having enough manpower.

However, the people of the Aoki family and the Kiyota family have not yet learned how to use the marksmanship of this master of marksmanship, but they have seen his sword skills first.

To be precise, it should be yushan, also known as yusheng and sashimi.

If you take a piece of fish skin and stick a toothpick on the fish, it is called sashimi, which is actually meant to help diners distinguish what kind of fish they are eating, which is quite a conscientious operation, and it is much more conscientious than the "salmon" that uses rainbow trout to pass off as Atlantic salmon.

This is a very traditional Chinese way to eat, and it is the fish skin that is inserted with a toothpick that is Dongying, and it is also spread from Hokkaido.

It is understandable why Hitoshi Inoue, a master of gunsmith from Hokkaido, is so obsessed with fish knives, and this is a local custom.

A fish knife that can't cut a fish is not a good fish knife, and the "wishful cut" makes this master of gunsmith love it, and it is inevitable to give the knife a try.

Expensive tuna becomes the object of the knife, and the ingredients are delicious for others to feast on.

You can't just cut it and waste such a high-quality ingredient in vain.

Li Bai, who followed the classmates who ate together, feasted his appetite.

This is the correct way to open the Japanese food, this Hokkaido spearman's knife work is quite good, to cut thick and thick, thick fingers, to thin cut and thin, thin as gauze paper, both delicately arranged, and full of weight, like kaiseki cuisine that is not enough for half a mouthful of bird food, is completely heretical, it is clear that those poor and crazy monks take their feelings out to cheat money.

Hungry people hold the stone and talk about their feelings, this is the true meaning of kaiseki.

Ground salt, soy sauce, vinegar and special seasonings are indispensable for eating fish to reconcile the otherwise tasteless and even fishy meat.

The vast majority of Dongying's rock salt is produced in China, it is a bargain, not much more expensive than sea salt, superstitious Dongying rock salt and have to buy back are basically two fools, there will be no fake (Dongying: I can't help it, I'm also desperate, it's not easy to import, you want to grab it back at a high price, what does it mean?).

"You have to eat meat, this is life!"

Li Bai took the thick tuna meat and turned it in the dipping bowl, then put it in his mouth, and immediately squinted his eyes.

Tuna is frozen, at least minus 60 degrees Celsius for most of the month, so there is no need to worry about parasites.

Dongying people like to eat raw fish, but they don't have a hole in their brains, so they naturally know how to avoid being hit.

"So much mustard, doesn't it matter?"

Diana looked at Li Bai's bold way of eating, and was a little frightened, it was a mustard sauce with a lot of chopsticks, and if she replaced it with herself, I was afraid that she would have to burst into tears on the spot and roll all over the ground.

At this juncture, the physique that is invulnerable to all poisons immediately shows a superiority that others cannot reach.

"It's okay, this sauce is delicious, you can try it with confidence. ”

Li Bai licked the tip of the chopsticks nonchalantly, and asked the service staff of the Aoki family to continue to grind the "radish strips" for himself, and the green dipping sauce in the dipping bowl was freshly ground, and the taste was surprisingly delicious.

"Really?"

Diana was suspicious and picked a little bit with her chopsticks and tasted it.

The expected nasal flushing did not appear, and was replaced by a warm sweetness and umami.

"This is wasabi, not horseradish. ”

Han Xiuying, who also tasted the fish cutting skills demonstrated by Hokkaido marksmans, explained the difference to Diana, who had been staying in Dongying all year round and naturally knew the difference.

Wasabi, horseradish, and mustard are very different things, and Toying's native flavored fish tartilla is usually made with wasabi, rather than horseradish, which is common in China.

Wasabi is a general term for yellow mustard and green mustard, the latter including horseradish and wasabi, and the former is a yellow sauce made from mustard seeds.

Wasabi with a natural green color has a pronounced sweetness and is not as punchy as wasabi, which perfectly brings out the freshness of the raw fish, and the umami is more layered.

If you change to a bargain and dye green horseradish, like Li Bai, you will stir up chopsticks regardless of it, and immediately after entering the mouth, you will experience what is called Sanhua Juding, Five Qi Chaoyuan, and then smash the pot and bowl and kill the person surnamed Jing.

So what is certain is that Japanese food stores that are reluctant to use wasabi are basically pit goods.

"Thickly dipped in wasabi, thin under the hot pot. ”

In front of Li Bai, there are not only piles of fish tart, but also a small cast iron hot pot with a charcoal stove, in which the soup is boiling, which is suitable for putting the extremely thinly cut tuna meat to shabu for a while, and then taking it out and dipping it in leek flowers and peanut butter to eat, which is more delicious and tender than shabu mutton.

Tuna meat is perfect for eating raw, pan-fried, or boiled in soup.

The more high-end the ingredients, the simpler the method and how to eat, caviar bread, truffles directly raw, and beef frying, all of which do not require too much complicated processing, which is a delicacy in itself.

"There is no Amitabha Buddha in the south. ”

A Japanese-style Buddha horn came, like a morning bell and a dusk drum echoing in everyone's ears.

The monk with a white bowl tied to his head and a gray checkered robe on his body strode in, sniffed it, and said with joy: "It's better to be a poor monk, please also bring me a copy." ”

"You're here at last?"

Kiyota Twelvero stood up with a look of surprise, he was in charge of contacting those masters, and the other party offered various excuses one by one, and there was no reply until now.

Unexpectedly, the warrior monk who was far away in Aomori Prefecture was not as good as the monk and rushed over without saying a word, which made Kiyota Twelvero surprised and overjoyed.

The traditional banquet in Dongying is the same as in ancient China, where everyone gathers together, and a small table is placed in front of each person, and the meal system is divided by sitting on the ground.

The martial arts practice scene at the "Aoki Kendo" is large enough to accommodate the Shimokiyota family and the Aoki family to have a dinner together and watch the Hokkaido spear master Inoue Hitoshi use the "Ruyi Cut" to show off his sword work.

"The poor monk is just here to turn the war into a jade silk. ”

The monk was led to sit down by Kiyota Tjuro.

"It's not as good as the master, please!"

The knife flashed in his hand, and the Hokkaido spearman Ren Inoue quickly cut a piece of tuna meat, and after plating, he personally delivered it.

The other condiments are served by the staff of the Aoki family, and they are still the same as the others, such as ground salt, soy sauce, vinegar, and wasabi, and you can also ask for special leek flowers, sesame sauce, and peanut butter.

"Thank you!"

After sitting down calmly, it is better for the monk to pick up a thin piece of fish meat with chopsticks, and not dip it in any condiments, directly into his mouth, and then nodded.

"The fleshy incision is crisp and neat, and it is really a good knife technique. ”

The profession of a monk is a benefit in Dongying, you have money, land, and influence, you can eat meat, you can get married, and you can also inherit your father's business, which is no different from a shrine.

The top big conglomerates also have private temples and private shrines, domestic monks or hosts, witches and whatnot.

After all, there are no activities to break the four olds, and Dongying still believes in these.

"Thank you!"

Inoue smiled, as if he was a celebrity chef and not a master marksman.

The tuna that the Aoki family provided him with a trial knife was a whole half, about one and a half meters long, and it was the highest grade bluefin tuna, and now it has been removed by a third, just like a cow, and the white fish bones have been unloaded and placed neatly, full of the typical obsessive-compulsive disorder of the Dongying people (whether it is delicious or not, it must be placed beautifully).

-

Aishang mobile phone reading address: