The Chaos of Food Halberd

Chapter 91④

"Is this...wine?" Kikuchi Sonoka asked with an uncertain tone after taking a sip of what was in the glass.

Although according to the neon law, you can't drink alcohol until you are 20 years old, but as a chef, you still have frequent contact with cooking wine. You must have tasted it secretly, so you naturally know what wine is like.

"No, it's just a fermented product I brewed myself." Sakaki Ryoko denied with a smile and shook her head.

"Haha, let's all have a drink, this is delicious, huh? How can there be two of Xiaohui?" Yoshino Yuki raised the cup in her hand, blushing and urged everyone to drink quickly, with her eyes wide open. Looking at Tian Suohui, he said doubtfully.

"This is wine." Shaqi also took a sip and said with certainty.

"Huh? Did I take it wrong?" Sakaki Ryoko looked left and right while holding the bottle in surprise.

"Haha, everyone is so interesting." Kobayashi Rindou sat cross-legged on the sofa, stretched out his arms to embrace Yoshino Yuuhime and Tiansuo Hui, hugged left and right, and said happily.

Their side was lively and lively, as if they were having a small party, and they didn't seem to be worried about the upcoming game at all.

At this time, the following competition also started, and Lin Daoge asked the staff for a suckling pig that had been slaughtered.

As the name suggests, the suckling pig is a piglet that has not been weaned. It is short, small, and short, but its meat is very tender.

The piglets had already been bled, dehaired, and eviscerated at the time of slaughter, so he didn't need to do these things.

He just turned over the pig, took a kitchen knife and split it neatly from the inside of the buttocks along the spine, removed the suet without damaging the skin, and removed the 4 ribs and shoulder blades from the front chest at the same time. Quickly, pour hot water on the pig's body again, and then soak it in ice water.

And Dojima Silver also quickly got started, put the chopped onion, green pepper, red pepper, and yellow pepper into the garlic slices sautéed in olive oil and stir fry together.

In another pan, mix butter, flour, and water, fry to make a paste, then pour in the chopped vegetables just now, fry again and sieve, add tomato paste and salt to the resulting sauce to taste, stir Make a brown sauce evenly and set aside.

Although the whole process is simple, Dojima Gin's technique gives people a sense of elegance that violates harmony, and the technique is concise and confident. The handling of ingredients gives people a very gentle feeling, which is very similar to his image of a muscular man. do not match.

Lindauge picks up the suckling pig that has been soaked in cold water, cuts the garlic and shallots into puree, spreads the mixed Zhuhou sauce evenly in the belly of the pig, sprinkles with five-spice powder, salt, soy sauce, and special spices, and puts it aside , waiting to be marinated.

Then he disassembled the ten large iron pots just now, put them together neatly, and placed them in a rectangle on the ground. He put a lot of charcoal in each pot, and lit them when they were full. Get up four wooden boards and surround the iron pot to make a simple barbecue table.

The audience watched his entire oven-making process curiously, and knew that the dish he was going to make might be related to barbecue, but in the last competition, is it really okay to serve such greasy food to the judges?
Thinking about it again, today's judges didn't even eat 7 to 80 dishes from the other party. Such incredible things happened, and eating another greasy food is nothing, so I don't feel surprised.

The reason why the judges have become big eaters is because Lin Daoge added Chinese herbal medicine with digestion effect to some of the dishes in the competition, made it into a medicinal diet and gave it to the judges, so that they can always eat Keep a good stomach.

As one of the previous reviewers, Dojima Yin knew this very well, so he didn't plan to make light food.

He put the olive oil and butter into the frying pan to heat up, then put in the ground beef and stir-fried until cooked through, then added the vegetable sauce left over from the previous sieve, and stir-fried together, and immediately a fragrant smell of beef wafted around , so that everyone who smells it can't help but twitch their index fingers.

In his hands, the potatoes were quickly peeled and mashed into a puree, poured in light cream, salt and black pepper to taste, stirred evenly and poured into a cylindrical mold, with fried beef and vegetable sauce in the middle , put a thick layer of Parmesan cheese on the top, put it in the oven at a temperature of 220 degrees, the top layer of cheese will dissolve quickly, slowly and continuously soak into other materials.

Lin Daoge waited for the charcoal to burn, put the marinated suckling pig on the steel fork and fixed it, then poured hot water again, mixed white wine, water and maltose to make sugar water, and spread it evenly on the suckling pig body.

Then he grilled the whole suckling pig on the charcoal fire, burning the belly side first. He was very confident in the degree of heat. The four legs are tied to the side of the belly, and finally put back on the charcoal fire for grilling, and the pig is constantly turned over to make it burn evenly on each side. During the process, peanut oil is continuously applied to the pig while waiting for the peanut oil to explode. The air bubbles loosen the skin of the suckling pig, carefully puncture the air bubbles with a needle, and control the force so that the fat layer is not poked.

During this period, Dojima Yin has taken the food out of the oven, mixed the juice squeezed out of basil leaves, mixed with anchovies to make a sauce, and dripped it on the top of the food as an embellishment, forming a good visual effect , remove the mold and put it on a bright plate, and finally pour a layer of brown sauce that he made before around the plate, and his cooking is complete.

Dojima Gin walked slowly towards the judging booth with the dishes, put the food in front of the judges, puffed up his muscles, and said gracefully:
"This is my Baked Beef with Mashed Potatoes, please judges to taste"

"Chef Dojima has taken the lead in completing his cooking, so can he use his cooking to break the curse that Chef Lin cast on the judges today? Can the losing streak of the neon cooking world pick up What about the final victory? Let the judges enter the review process and bring us the answers!" Rei Kawashima gave a speech with a microphone, this is likely to be the last game of the day, and she will definitely not let I made a mistake at the last moment.

Some chefs who were still unwilling to give up looked at the dishes made by Dojima Gin with anticipation, hoping that it would bring about a reversal from the dead.

The three judges carefully looked at the dishes in front of them, inhaling the aroma from the food.

"Hmm~ There is a rich and sweet fragrance that makes people's hearts flutter."

Gently cut down with a fork, the whole dish is easily cut.

“The mashed potatoes looked so smooth, like cotton candy”

The three of them forked a piece into their mouths and tasted it carefully.

"Oh~~~~ The stewed beef sauce serves as the flavor base of the whole dish very well. What's more rare is that the mashed potatoes and vegetable sauce add a richer sweetness to the minced meat. The brown sauce is made from the juice of the vegetable sauce. Yes, there will be no conflicts, and there will be a complementary effect. The basil anchovy sauce brings interest to the flavor, which is very good! It is indeed a 'living legend'" Roland Schapper closed his eyes and was intoxicated, with Commented with a satisfied smile.

"Oh~~! Even the 'chef who doesn't smile' smiled for this dish made by Chef Dojima!" Rei Kawashima's enthusiastic voice spread throughout the venue.

(End of this chapter)