Reporter Tang Guoli Photography Wang Jue
There is a very popular movie called "Sushi God". The hero is Jiro Ono, an 86-year-old Japanese. He is the oldest Samsung chef in the world and is known as the "Sushi God". Throughout his life, he has been making sushi, and every step has been carefully calculated from ingredients, production to instant entrance.
In Chongqing, there is such a chef who specializes in sushi. He is not Japanese, and his fame is not as good as that of Jiro Ono. But he started to make sushi at the age of 19, and this year, he has been doing it for 30 years. Sushi is his lifelong pursuit.
Brush the pot for 2 years. Brush the pot to show the figure.
Li Xingchao, who wears black-rimmed glasses and has dark skin, looks like a Japanese at first glance. "I don't know why they all say I look like a Japanese. Maybe I have studied with a Japanese master for a long time, and my speech and posture are all a bit like it." In fact, Li Xingchao is a native of Hong Kong. He started Japanese cuisine at the age of 19.
In "The God of Sushi", the basic skill of Jiro Ono's teaching apprentices is to iron towels, while when Li Xingchao entered the profession, the kung fu taught by the master was to brush pots, which lasted for two years. "It is not enough to brush the pot, but to be clean and shiny, and to show people."
After that, rice can be washed, and it takes two years to wash rice. Rice should be cleaned, but it can't be rubbed. The strength should be uniform and the time should be particular. "The kitchen of Japanese cuisine is always as clean as the one in the shop."
Sushi made in a few seconds is fresh.
"Japanese cuisine is very particular about raw materials and ingredients, and it is more particular about time." Speaking of cooking for 30 years, Li Xingchao got excited. "Sushi is the softest when it is close to human body temperature, and it must be finished in a few seconds to make sushi rolls. Only in this way can sushi be considered fresh. Otherwise, the luck is stained on sushi, and the food has passed the most delicious moment, which will greatly reduce the taste. "
Li Xingchao said that the best quality Akita rice is usually used for sushi. The fish used in sashimi production must be packed with plastic wrap in the shortest time after killing, and stored in the refrigerator at 0℃~4℃ for no more than 48 hours. Once it is out of date, all the fish must be thrown away. Fish taken out of the refrigerator shall not be put back into the refrigerator for freezing.
Japanese cuisine is not entirely raw, and the improvement can also be suitable for Chongqing people.
There was a guest who didn't like Japanese food very much. "It's all raw." Li Xingchao baked the sashimi and gave it to him. After eating it, the guests were full of praise. Li Xingchao explained the allusions of each dish one by one, and let the guest try to eat a small diced sashimi, so the guest fell in love with Japanese food.
"To tell you the truth, I also like Sichuan food with heavy taste. I can eat hot pot that was unacceptable before." After coming to Chongqing for one year, the taste of Li Xingchao has also changed, and it has also been defeated by the rich taste of Sichuan cuisine. However, too much oil is used in Sichuan cuisine, which is not good for health for a long time. Therefore, Li Xingchao came up with a compromise: recommend improved Japanese cuisine to different guests. "Guests who like spicy food will generally accept it by adding a little Chili sauce and persuading him to eat less oil."
Chef teaches you to eat Japanese food.
Eat sushi: Be sure to serve it with sweet and sour ginger.
Forbes once published that Japanese cuisine ranks first in the world's diet health list, and the obesity rate caused by food is only 1.5%, and the life expectancy of Chinese people reaches 82 years. So, how to eat Japanese food is the healthiest way to eat it? Li Xingchao declassified them to us one by one.
The main material of sushi is cold rice seasoned with vinegar (vinegar rice for short), plus ingredients such as fish, seafood, vegetables or eggs, and some also add seasonings such as salad dressing and caviar. Before eating sushi, you usually drink miso soup first, and when your stomach is warm, you start eating sushi. Don't forget to eat some sweet and sour ginger in the process of eating sushi, which can not only warm the stomach, offset the coldness of sushi, but also benefit the body.
Don't think that eating sushi will make you fat. In fact, if you eat ten or eight sushi, the calories are equivalent to two bowls of white rice. If you choose sushi with high calories, such as eel, roe, crab salad, tuna salad, etc., eating five or six pieces is equivalent to eating a hamburger.
If you want to eat healthily, you should choose sashimi sushi without oil and sauce, and no more than 6 sushi per meal.
Miso soup: Don't let the soup residue go.
Soy sauce soup, known as Japan's "national soup", is a must for Japanese people as long as they eat.
The practice of authentic miso soup is to boil water in a small pot and put in the bottom material, which is represented by tofu and seaweed, as well as various vegetables, such as radish, eggplant, potatoes and onions. After the material becomes soft, add the umami flavor, and finally take a spoon and add a proper amount of soy sauce to the soup, and stir to melt. In order to avoid over-saltiness and maintain the unique flavor of miso, miso must be added for seasoning after miso soup is boiled and stopped.
Soy sauce soup is low in fat and rich in amino acids. If you drink the soup residue together with the soup, you can also ingest protein, calcium and iodine. However, don't put too much salt in miso soup, just a little salty.
Sashimi: Eat the white one first and then the red one.
Sashimi is the most distinctive food in Japanese cuisine. Its raw materials include white shellfish, shrimp, snapper, perch, and red salmon and bonito. When eating, use green mustard and soy sauce as ingredients, which is not only bactericidal, but also appetizing, and can offset the coldness of sashimi.
To eat sashimi, you should eat white fish first, then red fish. Because white fish tastes light, while red fish, such as salmon, tastes smooth, which makes people feel more and more delicious. If you want to start with a strong taste, you will feel tasteless later.
Chef file
Li Xingchao
Japanese Chef of Radisson Sega Chongqing
Cooking experience: 30 years
Specialty: making sushi.