"Thank you so much, classmate. Pen "Fun" Pavilion www.biquge.info" Shiomi Jun breathed a sigh of relief, and the chaotic scene was finally under control, but all this didn't have much to do with her, but the students in front of him helped him a lot.

"That, teacher, you better hurry up and talk about the content of the exam, right?" Zheng Ke reminded.

It's not too early now, and he's still thinking about visiting the night view of Hakodate after the exam. Ryuichi Shiraishi specially mentioned in the foodie cheats that the night view of Hakodate is one of the three major night views in the world. So, after arriving in Hakodate, it would be a shame not to take the time to see it.

"Ah......" Jun Shiomi panicked and bowed again, "I...... I'm always in a daze...... I'm really sorry. ”

Zheng Ke has a black line, why doesn't this teacher have a little stability that adults should have?

"So...... I will talk about the topic of this exam, which is potatoes. Jun Shiomi coughed lightly and said the topic of this exam.

Potato?

Zheng Ke frowned slightly, recalling the information that Bai Shilongyi gave him, which did mention potatoes. Baron potatoes, in particular, represent the pinnacle of Japanese potatoes.

In Japan, potatoes are broadly divided into three parts depending on their use. One is used to make starch, which accounts for 16% and 21% of starch respectively. The second is used for food processing, because the reducing sugar is low, and it is mostly processed into fried foods such as French fries.

The last one is the variety that is used for fresh potato consumption. This kind of potato is used as an ingredient because its taste and quality are greatly guaranteed. For example, after peeling, it will not change color in the air, boil and cool, and will not turn black.

The representative of this potato is the baron potato.

As a specialty of Hokkaido, potatoes are certainly indispensable.

After the autumn harvest, potatoes can be stored for different times depending on the variety. The minimum time is 2 weeks and the longest is 7 months. However, in colder places like Hokkaido, they are usually stored in storage warehouses, so they also contain a higher sugar content than other potatoes.

Five staff members push carts with boxes of potatoes.

"It's two hours, the main ingredient is potatoes, and there is no limit to the dishes. Let's get started now!" said Jun Shiomi as he pushed through the black frames of his glasses.

After listening to Shiomi Jun's words, the students immediately threw themselves at the potatoes.

Konishi Kanichi also pounced, and after a well-balanced battle, he finally snatched 5 potatoes from the crowd.

"Huhu...... This is our ingredients, what are we going to cook?" Konishi asked the other four as he wiped his sweat.

The other four were silent, as if they were thinking very deeply.

Konishi looked at the other four people with a confused expression, not sure what they wanted to do.

"Sure enough, I still have to make skewers. Koyama Tetsuji rubbed his chin and narrowed his eyes.

"Put P, of course, it is better to stew shiitake mushrooms with potatoes. "For a long time, I interrupted Koyama Tetsuji's words.

The two of them stared at each other, not backing down, their eyes already bloodshot.

Asami looked at the two of them, and for a while she didn't know whether to say her advice or persuade the two of them.

At this moment, Zheng Ke suddenly spoke: "I have decided, make potato roast beef." ”

"Huh?"

Hisashi Terumi and Koyama Tetsuji exchanged glances, and then asked in unison, "Why do you want to make potato roast beef?"

"Hokkaido's beef is also famous. Zheng Ke raised his finger and said.

After listening to Zheng Ke's explanation, the two of them suddenly realized.

Hokkaido's low temperatures throughout the season, as well as clean air and water, make Hokkaido beef famous in Japan for its juicy texture. Fat but not greasy.

"Okay, this is the dish!" said Teruki, snapping his fingers and confidently speaking.

Beef stew with potatoes is a traditional Chinese dish that can be prepared in many ways. Sichuan cuisine, as one of the eight major cuisines in China, of course, also has its practices.

Asami has no opinion, she can see that this exam, her main job is to make soy sauce. With the existence of Zheng Ke and Jiu Ji Ji, it is not her turn to do it at all.

Konishi Kanichi is even more of a master who hugs his thighs, so even though Koyama Tetsuji strongly protests, it is to no avail.

Once the theme was decided, the five of them immediately set to action.

Konishi Kanichi is in charge of finding the ingredients, and then gives the found ingredients to Asami to be cleaned. Kozan Tetsuji processes the ingredients. Zheng Ke handed over the stir-fried beef and potatoes to Kuga Teriki, who carried out the final stir-fry and seasoning.

The spicy smell filled the air from an instant, and the nearby classmates couldn't help but drool, and their eyes squinted at Zheng Ke's operating table.

Eventually, a plate of rich and delicious roast beef with potatoes is freshly baked.

"Teacher, we're done!" Zheng Ke raised his hand.

The entire examination room looked at Zheng Ke and their group, and at the same time, a voice sounded in their hearts.

"So fast!"

Most of the people only made half of the dishes, but Zheng Ke and his group had already served the dishes to Jun Shiomi.

"Hmm...... It smells so good. This dish uses a lot of spices, garlic, star anise, ginger, Sichuan pepper, chili, cinnamon...... There are also fragrant fruits and bay leaves...... These flavors come together in an indescribably wonderful way. The spicy flavor is mixed with a strong fragrance, and when the spices are stir-fried, the aroma of the spices is also brought out, so that the taste of the whole dish reaches the best state......"

Jun Shiomi muttered to himself, and saliva flowed down the corners of his mouth.

Hey, teacher, are you a dog's nose?

Zheng Ke's eyes widened, and he looked at Xi Jian Jun incredulously, this is too terrifying, right? Just by smelling the smell, you can distinguish so many spices.

"Teacher, you're amazing. Zheng Ke said with sincere admiration.

It is true that people cannot be seen, and the sea water cannot be measured. Who would have thought that this teacher, who is like a junior high school student, would be so familiar with spices.

"Haha, no, I'm just familiar with it. Jun Shiomi rubbed the back of his head and said embarrassedly, "Your cooking is also very interesting." I didn't expect you to combine potatoes and beef like this. ”

Two different colors of potatoes stand out on the plate, the large ones are darker and the smaller ones are lighter, and they match each other to give people a refreshing feeling.

The tender beef is chopped into crumbs, and after stir-frying, the tender gravy seeps out, and then stir-fried with spices to make the gravy more fragrant and delicious.

The fine beef crumbs stick to the surface of the potatoes after they are stir-fried with the potato wedges. The rich gravy wraps the potatoes and makes you intoxicated for a long time!