[At this point I hope readers will remember our domain name Taiwan Novel Network →𝒕𝒘𝒌𝒂𝒏.𝒄𝒐𝒎] Buhala ate all the roasted whole pigs made by the candidates and gave them a delicious evaluation, which means that as long as the candidates are able to catch the big nose pig, they can pass his assessment. The second round of assessment was set by Menqi. She provided the candidates with a cooking table, kitchen utensils, and rice, and asked the candidates to make sushi with the things he provided. The only hint Menqi gave was "fish". The reason why no specific method was given was to "test whether the candidates have the courage to challenge the unknown". Thanks to the Su Tuo organized regularly by the former company, Li Zhuoguang certainly knew how to make sushi. He not only made sushi, but also knitted sweaters, embroidered, baked, brewed beer, and made pottery. God knows what he has learned in the company for so many years. But this is a forest park. Even though it is by the sea, it is ten kilometers away from the coastline. Only freshwater fish can be caught here. It's not that freshwater fish can't be used to make sushi, but there are too few freshwater fish that can be used to make sushi. And according to Men Qi's personality... Forget it, since we are here, let's give it a try. Li Zhuoguang invited Xiong Facai to go fishing together, and told Qin Daniu and Wei Changfeng to stay in the examination room, boil some hot water to keep the water warm, and don't let the temperature of the rice drop. After arriving at a river, Li Zhuoguang glanced at Xiong Facai: "Fry it."
"Really?" "It's not illegal to fry fish here." Xiong Facai, who was easily persuaded by Li Zhuoguang, was eager to try: "Okay, actually I wanted to do this once a long time ago." Li Zhuoguang nodded to show his understanding. In the heart of every air force man, it is inevitable that some dark ideas such as frying fish, electrocuting fish, and drugging fish will arise. Xiong Facai's demon power was activated, and his hands pressed into the water. After a muffled sound, a fish floated up from the water. Li Zhuoguang used the crimson touch as a fishing net, scooped up all the fish floating on the water, and began to select fish. "To make sushi delicious, the fish meat must be either sweet or high in fat. But the most basic thing is that it should not have a fishy smell." Li Zhuoguang carefully selected, tore off a piece of meat from each fish, and tasted it in his mouth. Finally, he found a fish that tasted best when eaten raw, selected the fattest ones, and went back with Xiong Facai. After returning, Li Zhuoguang added appropriate amounts of rice vinegar, sugar, and salt to the rice while it was still hot, and asked Qin Daniu to stir it carefully to avoid destroying the integrity of the rice grains. He then cut the fish he had just caught open, only taking the fattest part of the fish belly, picking out the bones and peeling it. After rinsing it with clean water, he used a clean towel to absorb the excess water and cut it into thick slices for later use. When the sushi rice cooled down a little, Li Zhuoguang soaked his hands in cold water to cool them down. Then he quickly dried his hands with a towel, and while the temperature on his hands did not rise, he quickly made four pieces of sushi with fish slices and vinegar rice. Li Zhuoguang is still very confident in his cooking skills, although it is far inferior to the chefs in high-end restaurants. But in ordinary Japanese restaurants, in addition to the fish slices being freshly cut, even the vinegar rice is pressed in advance with a mold. It is square and square, and you can tell at a glance that it is not a shape that can be held by human hands. After the customer places an order, the cut fish slices are directly placed on the pre-made vinegar rice and served. The fish slices are cold, and the vinegar rice is solid. The fish and rice are immediately separated when the chopsticks are picked up. It is simply an insult to the diners, and only some diners who are looking for novelty will buy it. But now it’s good. Since the book was published, even if all domestic raw materials are used, many Japanese restaurants have closed down. Now those who can still survive have begun to pursue quality and no longer use semi-prepared sushi to fool people. Li Zhuoguang prepared soy sauce and wasabi paste, and asked everyone to bring it to Menqi. In fact, soy sauce also needs to be processed. It is best to mix light soy sauce and dark soy sauce in a ratio of 7:1, and then add bonito flakes, kelp, a small amount of water and sugar to boil. Only in this way can the special soy sauce have enough flavor. However, Menqi did not prepare so many ingredients, so let's make do with it for now. Li Zhuoguang brought the dishes to Menqi, and Menqi raised his eyebrows: "Have you eaten sushi?" "Yes." There is no need to hide such things. Menqi picked up a piece of sushi with his hand, dipped it in soy sauce and wasabi paste, and put it in his mouth.
"Hmm... Hmm... Not up to standard." Sure enough, as Li Zhuoguang expected, Li Zhuoguang waved his hand, and the remaining three followed him to leave. "Wait, he is not up to standard, why are you leaving?" Menqi looked at the sushi behind and said with lingering feeling. Li Zhuoguang looked at her with dead fish eyes: "Haha, their version is exactly the same as mine. Mine is not qualified, can theirs be qualified?" "I...you..." Men Qi knew that these four sushi were made by Li Zhuoguang, but she just wanted to control Li Zhuoguang. Besides, the taste of that sushi was really good. "Ahem, in fact, you are just a little bit away from passing. Why don't you try making another one." Men Qi couldn't say it clearly. Li Zhuoguang raised his eyebrows, okay, let's try again. Soon, he made four more sushi. This time, he directly smeared the right amount of wasabi paste on the back of the fish fillet, cut a thin flower knife on the front of the fish fillet, and then brushed soy sauce on it. This is the basic operation of high-end restaurants. The purpose is to skip the step of diners dipping in soy sauce and wasabi by themselves, and the chef directly adjusts the taste to make the quality control more stable. Another four sushis were brought to Men Qi. Men Qi, who had just been served a lump of sushi by Leorio, saw Li Zhuoguang's improved version and his eyes lit up. "Oh... um... unqualified." Damn it! Li Zhuoguang began to understand why there had been cases of examinees beating examiners half to death in the past. At this moment, Li Zhuoguang empathized with Hisoka. The Hunter Association gave examiners extremely high authority, but did not formulate corresponding monitoring procedures to confirm whether the examiners' assessments were reasonable. So if you encounter a more willful examiner like Men Qi, then the examinee can only pray for good luck. "Hehe, it's just a little bit off. As long as it tastes a little bit better, it will pass." Men Qi made a nipple gesture. "Humph! Let's go." Li Zhuoguang returned to the cooking table with a stinky face. Seeing Li Zhuoguang being defeated, Men Qi secretly thought, hehe, let's see if you dare to make conditions with me. But it's almost there, I'll let him pass next time he comes. Li Zhuoguang stuffed the remaining sushi into his mouth and chewed it hard. It's always a little short, right? Look, I'll give you a whole stimulation. Thinking of this, Li Zhuoguang took out a small red block from his storage bag. Li Zhuoguang is from Rongcheng, but his mother is from Shancheng. So occasionally he would ask someone to bring back some hot pot base from Shancheng to taste the taste of his hometown. Although people from Rongcheng can eat spicy food, the authentic Shancheng hot pot base is still too stimulating for them, so every time they have hot pot at home, they only put a quarter of the Shancheng hot pot base, and the remaining three quarters are all made from Rongcheng local base. Li Zhuoguang only brought compressed biscuits on his last mission, so he had a very dull period. This time he learned his lesson and brought a lot of seasonings, including a piece of Shancheng hot pot base. Because sushi is a cold dish, even if a layer of hot pot base is applied to the bottom of the fish fillet, there will be no irritating smell. Even though there was a faint smell, the only pleasant smell was the smell of spices. Li Zhuoguang sent another four pieces of sushi to Men Qi, and couldn't help but rap in his heart.