Kobayashi Gentian is also extremely carefully processed, so that the fish does not have a single thorn, and the amount of vegetables is precise and restrained. The portion size of this dish may be too small for us foreign diners, but after a feast, all the food can be enjoyed, and it is one of the philosophies of Toei cuisine to know that no food is wasted.

Kobayashi Gentian is a combination of so many and complex ingredients that are called mixed boiled in kaiseki cuisine. Then, she will use the ingredients that can't be put on the table, put them in other things, put them in a neat place, and give them to Erina Nagikiri.

"My special luxurious kaiseki cuisine, please use it slowly!"

Erina Nagikiri stared at it, and saw that the kaiseki cuisine was divided into the upper middle part of the boiled dishes, the lower left part of the eight inches, and the top part of the left side of the incense. Lacquerware and several ceramics are used, and the utensils are of a medium standard.

But the style is unified, the color is elegant, and the taste is good. It is worth noting that the red glazed sake glass on top of the soup bowl on the lower left is usually used in kaiseki cuisine, and the low-key luxury is upheld, and each one can be pleasing to the eye.

The utensils for each dish here are very particular and handmade, which is noteworthy.

Kobayashi Gentian's main kaiseki soup is different from the soup in the regular course meal, and the main soup in kaiseki cuisine is made from a variety of high-quality seafood, which has a strong flavor and stimulates the appetite.

In front of the table, Kobayashi Gentian elegantly uses a Japanese teapot to slowly pour the broth from the abalone and sea cucumber into the bowl, and then picks up the moderately thick snowflake beef belly meat and gently slides it into the soup, using the residual heat of the stone bowl to blanch the raw beef, which is full of ceremony. It is important to know that a sense of ritual is an essential element of kaiseki cuisine. Because the cooking process relies entirely on the residual heat of the stone pot, the beef is not overcooked and has a soft and tender texture.

Erina Nagikiri picked up the spoon, scooped up the pale yellow soup, and tasted it slightly.

"Hmm...... Fresh but not greasy, the abalone and sea cucumber are blended together, constantly stimulating the taste buds on the tip of the tongue, which is really pleasant!"

Next, grab a slice of blanched beef and take a bite.

The small beef is wrapped in a thick soup, and when you bite into it, the thick juice overflows and fills your mouth. The beef is half-cooked, but it's just enough to push the taste of the beef to the top."

Then, Erinami Nagikiri's eyes turned to look at the mixed boil, which is made with more flavorful ingredients, and the three-layer structure of the upper, middle and lower structure highlights its luxury.

Erina Nagi took a few bites and stopped.

Seeing this, Kobayashi Gentian was a little puzzled, "Could it be that the things I make are not delicious?

"Hiccup!"

Just when she was quite confused, Erina Nagikiri burped, realized that she was a little out of shape, and immediately said apologetically, "Sorry, I ate a little too much just now, and I ate a little full." ”

Burst!

Hearing this, Xiaolin Gentian was so hung that no mouthful of old blood spurted out!

Dare to love everything she did, she threw her eyes on the blind man, and did it in vain!

You know, as a chef, the biggest headache is not facing picky customers, nor facing difficult ingredients, but facing a customer who has already eaten, and you still want the other party to eat the food you cooked, which is really hellish difficulty!

Just like a boy will enter the sage mode after masturbating, even if there is a beautiful woman in front of him, he can also achieve the supreme realm of sitting still, and a person will also enter the sage mode after he is full, and he will not love all the food anymore!

Therefore, although there is no theme set for this second round of auditions, there is actually a hidden theme, that is, how to make Erina Nagikiri like to eat her own dishes after she is full!

In fact, Kobayashi Gentian's craftsmanship is not bad, and Kobayashi Gentian won in the duel in the luxurious cuisine, but he was defeated in the heart, and he didn't notice that Erina Nagikiri couldn't eat.

Although the food cooked by Kobayashi Gentian is delicious and luxurious, if you eat a few more, it will slowly develop a greasy feeling.

It's a pity.

Kobayashi Gentian knew the truth too late!

"If I had known, I wouldn't have made luxurious kaiseki cuisine!"

Kobayashi Gentian is about to cry and faint in the toilet, the kaiseki dishes she cooks, what abalone, sea cucumbers, are all high-protein delicacies, Erina Nagikiri is usually fine, but now that she is full, she doesn't want to continue to eat at all!

It is precisely for this reason that Kobayashi Gentian was the first to be eliminated from the competition!

On the other side, Si Yingshi also recovered from the failure of Kobayashi Gentian just now, and saw that the French foie gras he made had almost cooled, and he was ready to submit the dish.

A European-style delicate French foie gras lies quietly on Erina's table.

Although Erina Nagikiri was already a little supportive and didn't have any expectations for this dish, when she saw that the finished product was right in front of her, she was eager to taste it.

If you still use ordinary chopsticks for a delicate dish like foie gras, then you would be sorry for a world-class gourmand like Erina Nagikiri.

Fine food inevitably requires the right utensils.

Erina Nagikiri picks up a piece of foie gras with a special tong and places it on a plate in front of her, forking Western food in her left hand and her right hand. As if she were making a work of art, she cut out a small piece of foie gras in a very ladylike way and stuffed it into her mouth.

The seemingly very tender outer layer of foie gras is a thin, crunchy one.

After biting the whole piece, the inside is very tender, the taste is delicate and smooth, with a layer of albino caviar coated on the outside.

The tip of the tongue touches the crystal full fish eggs, and when you bite them gently, the fish eggs burst in the mouth instantly, and the taste bursting out of the small body is intriguing, and the lips and teeth are full of the taste of the ocean.

An elegant and delicate atmosphere, floating all over the body, Erina Nagikiri has been indulged in this delicacy, and now when I look at her face again, I can see that the originally somewhat cold face has become a little softened, and even the fussy eyebrows have become very cute.

"Well, if I had to choose the best food in Europe, I would choose this foie gras, there is no one!" said Erina Nagikiri, who has ever given a very high evaluation.

"Although I was full, I have to say that I was very surprised by the fact that this pure foie gras was the best of first-line cuisine in terms of appearance and taste. ”

The look on her face shows that she has reveled in this delicate foie gras dish.

Merely......

Although Erina Nagikiri gave a high evaluation, he only ate a few more bites than Kobayashi Gentian, and he couldn't eat anymore, and the knife and fork were placed on the table, and he looked like he couldn't put his mouth down.