Azur Lane: The Tragic Admiral’s Azur Life

Five days after the construction was completed, Yang Sikang finally received accurate news from Cleveland.

After several days of discussion and coordination, White Eagle headquarters finally agreed to allow New Jersey to come to its home port here.

However, because of this incident, Northampton and Harman, who were supposed to set off a few days ago, will now come with New Jersey. In addition, White Eagle headquarters is also preparing to send some ship girls to escort New Jersey.

New Jersey is still in a state where the main battery has not yet been completed and can only sail directly in the posture of a ship. Its offensive and self-protection capabilities are relatively weak, and its target is still large.

However, these escort fleets will return directly to the headquarters after completing the escort. It seems that the manpower arrangement at the headquarters is relatively tight.

"Speaking of which, we should be able to see them in a few days."

Yang Sikang said with a smile while shaking the frying pan in his hand. The transformation of several ship girls in his family is not very difficult now.

The installation of Type II ship equipment may be a bit troublesome, but haven't Akashi and Yubari left yet?

As for New Jersey, it's not even a problem.

Yang Sikang looked at the steak in the frying pan. The fresh steak of regular thickness was sizzling with the help of butter, and the effect of this specially bought frying pan was also very good.

Patiently pour the butter on top of the steak repeatedly, and then all that's left is to control the heat and take it out of the pan and plate it.

There aren’t too many fancy presentations, and the fresh, high-quality steak only needs a little seasoning.

The steak was placed on the table next to him, and then Yang Sikang turned off the fire in the small casserole next to him.

Huayuan and Wucheng were very interested in the difference between the common steaks in Baiying and the common beef dishes in Donghuang, so after they invited York City to act as judges, Yang Sikang made something like this Something that was a bit boring to him.

Two adjacent steaks freshly cut from the same cow, one was fried normally, and the other was cut into dice-sized pieces and made into beef stew.

The steak can be cut easily with a single stroke of a knife, and the center part is cooked just right without leaving any pink color, but the juice has not yet evaporated.

Yang Sikang didn't like the kind of steak that was bleeding. It seemed noble to say how rare it was or how rare it was, but in fact it was all bullshit.

The reason why some people are used to not cooking steaks well-done is because the steaks used at the beginning were not that good in quality and could not be chewed even if they were cooked well-done using the craftsmanship at that time.

A compromise for the sake of being easier on the mouth, these are those steaks that are medium rare.

As for saying that well-done steak is inferior to others, it’s a big joke. There are many members of the royal family who love well-done steak. Are they all fools who can’t eat?

With the improvement of beef meat quality and the improvement of kitchen utensils and cooking skills, fully cooked steaks are no longer difficult to chew.

If you encounter a well-done steak that you can’t chew, it proves that one of the chef and the steak is always a waste.

Of course, it's more likely to be both.

Huayuan and Wucheng couldn't wait to taste it. The texture of the beef was very good, with a milky aroma due to the butter and the texture of the meat itself.

Although the seasoning is light, this is the privilege of high-quality ingredients, and the taste imparted by the ingredients themselves is difficult to impart with seasoning.

The two ship girls both curled up their mouths with satisfaction, but York City had already eaten it many times, so she was used to it.

As for beef stew, it is also a very simple and common dish.

Yang Sikang chose the simplest way, roasting the tomatoes directly on the fire, tearing off the skin, cutting them into pieces and heating them in a pot.

The tomatoes will gradually release tomato juice, because the tomatoes used are also of good quality. Although they are not storage-resistant, they have a strong tomato flavor, so there is no need for tomato sauce or the like.

Then add the dice-sized pieces of beef cut into the steak, also using a lighter seasoning method. After a simple treatment, let it simmer slowly in a casserole.

The casserole can greatly reduce the loss of water, and the tomatoes themselves will 'disappear' during the stew.

As it simmers, the flavor of the tomatoes soaks into the beef, and the fat from the beef mixes with the tomato juice to create a new flavor.

Yang Sikang didn't even look at the state of the three 'judges'. He tidied the stove unhurriedly. After cleaning it, he wiped his hands and turned around.

"So, what do the three judges think?"

Yang Sikang asked with a smile.

"Well, both portions are delicious, but the types of deliciousness are different."

Huayuan said seriously:

“The steak is delicious, too, and the beef stew is great.”

Yang Sikang shrugged, but Wucheng was even simpler:

"I prefer beef stew, this one has a more interesting flavor."

As for York City, she simply chose not to express her opinion as she was being dragged in to make up the numbers.

"Commander, why can you cook all kinds of dishes?"

Hanazono asked casually as he put the remaining steak into his mouth bit by bit.

"Because there are only so many essential points. Once you master it, the only thing left is the difference in cooking methods."

Yang Sikang smiled, then shrugged:

"Steak is one of the least technical dishes. It's much simpler than Donghuang's dishes that focus on knife skills."

As he spoke, Yang Sikang casually took a cucumber and placed it on the chopping board, cutting it quickly with the kitchen knife.

The cucumber seemed not injured at all, but after cutting it quickly, Yang Sikang turned it around and repeated it.

Then quickly make a simple sauce, pour a spoonful of hot oil into it and mix evenly. Finally, put the cucumber on the plate and roll it gently.

What originally looked like a whole cucumber was suddenly stretched and rolled into a circle. At this time, it was clear that the cucumber had actually been cut into countless thin and even slices, but each slice was different from the others. The pieces are connected to each other a little bit so that they still maintain a complete shape.

With the sauce poured on it, this simple coir-coated cucumber dish is complete.

It’s simple because this dish doesn’t even require a pot.

But if you don’t use some tricks and just rely on your own craftsmanship, this dish will not be simple, and the requirements for knife skills are still relatively high.

Huayuan and Wucheng exclaimed as they looked at the whole cucumber carefully. The thickness between the slices was even, and there was almost no difference in the size of the connecting parts.

Each knife needs to land at an equal distance and stop immediately when it reaches the same height. This is pure skill and has nothing to do with the ingredients themselves.

"That's the thing, if you make a steak with mediocre quality beef, it's going to be terrible. With goulash, the quality of the beef is the icing on the cake, but it doesn't matter if it's not as good, that's the difference."

Having said this, Yang Sikang smiled slightly:

"There is always a reason for troublesome processes, especially when the materials are not that good, the effect of the process will be greatly amplified."