"But, when the wasabi is hot, doesn't the smell of wasabi disperse?" Job's surprised Kohei in front of him.

After the interpreter's explanation, Kohei roughly understood what the two judges were curious about, so he wiped his nose.

"Indeed, the taste of mustard mainly comes from mustard oil, which volatilizes quickly when heated. But in this dish, I started with mustard...... No, it's ground wasabi sauce, spread on the surface of the lamb chops, and then, sprinkle a layer of breadcrumbs on the outside of the mustard. ”

"Bread crumbs?" Job's head slightly, there was indeed a thin layer of breadcrumbs on the surface of the lamb chops.

"After a long marinade, the taste of wasabi has soaked into the lamb, and after heating, part of the mustard oil that escapes is also absorbed by the breadcrumbs. Therefore, even if there is oven baking, there will be a part of the wasabi flavor that will be retained. Kohei explained softly.

Hearing Kohei's words, Job's also suddenly realized.

"Wait...... Try the mustard sauce. Donna's face was delicate, and after she dipped the lamb in the sauce on the plate, a delicacy quickly took over her taste buds.

"Mustard, is it any different from the wasabi sauce on the surface of the lamb chops?" asked Jobe in surprise.

Hearing Job's words, the corners of Kohei's mouth curled slightly.

This difference in taste is exactly what he wants.

With a puzzled face, Job gently cut off a small piece of mutton, dipped it in the sauce on the plate, and after entering it, his brain went blank for an instant.

Delicious...... It's really delicious!

The mutton in the mouth, in addition to the deliciousness of the gravy, the richness of the mutton, and the choking taste of wasabi, also has a sweet and sour taste, and this sweet and sour, together with the spicy taste of mustard, rushes straight to the brain, bursts of pleasure, and gathers in the cerebral cortex.

There is no doubt that this sweet and sour taste and spicy taste does come from mustard.

"Wait...... This taste is ...... Is it Dijon mustard?" Job's surprise.

"Dijon mustard?" Megumi Tazo blinked slightly, "What's the difference between it and regular mustard?"

"Dijon is a place name in France, and Dijon mustard is produced here. In addition to wasabi, this wasabi is also available in white wine and burgundy, and sometimes this wasabi also has some fruit or honey added to it, which has many differences from the taste of Japanese wasabi. The taste is not as good as wasabi sauce, but it has a slight sour taste. Zheng Ke explained.

"This sauce, when boiled with red wine, dissipates the alcohol and wasabi oil, and the mellow aroma of the alcohol and the flavor of other spices remain in the sauce, which is richer than Japanese wasabi, which may be the reason why Kohei chose this sauce. Ryuichi Shiraishi also expressed his opinion.

"However, it is really amazing that Kohei can think of so much in such a short period of time. This class of students in Yuanyue School Park,It's very good.。 Xuan Li said with a smile.

"Yes, I'm very optimistic about these juniors?" Zheng Ke also nodded again and again.

This session of the Far Moon School Park,Lucky to be peaceful and Erina,Alice、Ryo Hayama and Ryo Kurokiba,The potential is really great.。

After Kohei stepped down from the judges' seat, Daigo Aoki and Shoji Sato, waved the flag of the Far Moon School Park and cheered for Kohei, Kohei also squinted his eyes and waved his hand again and again.

Next, it's up to Ian to make what he will do.

Kohei looked back at the arena, and Ian began to plate.

"Senpai, that Japanese player's cooking looks pretty good. Carol looked at the arena hesitantly.

"I know. Catherine nodded, "However, Ian's dish is also cooked, and whoever wins and who loses will know next." ”

Carol nodded slightly, rubbing her hands together a little uneasily.

He didn't want others to make up for his mistakes, but in the first game, he really couldn't compare to Kobayashi Gentian. Even if you regret it now, it won't help.

Hopefully, Senior Ian can win the game, and in this case, he will feel a little more comfortable inside, otherwise, he may not forgive himself.

Ian placed the prepared dish and the soup on the plate, and finally, placed a millet-like food on the side of the plate.

"Teacher, my dish is ready. Ian whispered.

"Well, please bring your dishes to you. Eddie said.

Ian took a deep breath, picked up the tray, and walked off the field.

The spectators in the stands stared intently at the big screen, and soon, Ian's dishes appeared on the big screen.

Lamb and chicken, cut into tiny pieces of meat, enough to be eaten in one bite, after frying, the lamb and chicken look extremely rich, chickpeas, turnip strips, tomatoes and other ingredients, after cooking, to ensure their bright appearance, and mouth-watering, the rich soup also exudes a strong aroma.

However, the most striking thing about the whole dish is not these, but the millet-like grains on the side of the plate, orange and yellow, which look extremely rich.

"Teacher, this is my dish, couscous lamb stew, please taste it. Ian whispered.

"Gusgus?" Eddie was stunned for a moment, then immediately looked at the plate in front of him, "It turns out that it's not millet, it's coarse wheat." ”

The Yuanyue students, who had participated in the team's halberd, also let out an exclamation when they saw the dishes clearly.

"It turned out to be Gusgus. Isshiki said in surprise.

Couscous, a type of wheat from Africa, looks similar to millet, but is actually the shape of its ground.

At the team's halberd, Si Yingshi cooked a "cream sauce with French pigeon", in which couscous was used.

Zheng Ke and others, because they had personally experienced this game, had a deep memory of this ingredient.

After seeing this ingredient, Xingping also frowned, but his mood was quite stable, and he didn't show too much anxiety, and patiently waited for the judges to try it.

Eddie picks up a piece of lamb and puts it in his mouth, and after chewing lightly, the soft lamb quickly spreads out in his mouth.

The rich juice flows out of the lamb meat and overflows in the mouth, and the taste buds seem to be tightly wrapped in this aroma. The deliciousness of mutton is constantly passed through the taste buds and transmitted to every part of the body.

After Eddie swallowed the lamb, the deliciousness of the lamb still echoed in his throat.

"The lamb meat is charred on the outside and tender on the inside, and after biting into it, the delicate mutton comes into contact with the tongue coating, and you feel the softness of the mutton. And after the lamb is boiled with the clear soup, the deliciousness of the clear soup gradually spreads. ”

Donna chewed gently, and the rich gravy was wanton in her mouth, like a lively lamb, rampaging on her taste buds, bringing bursts of comfort.