After the milk is stirred, the flavor of the potatoes has penetrated the smooth texture of the milk and the mild sweetness. Pen Fun Pavilion wWw. ｂiquge。 infoAfter the entrance, the fluffy soufflé slowly melts and extends in the mouth like a fluffy marshmallow.

In order to take into account the taste of the examiner, the whole soufflé does not have too much paprika. Chaotian peppers still irritated the examiners' palate, but they did not feel uncomfortable in the slightest. The spicy flavor of the pepper is wrapped in a thick mashed potato, which makes you want to eat the whole soufflé in one bite.

"I feel like my body is about to melt......"

"The combination of potatoes and cheese is fluffy and delicious, and the rich flavor slowly penetrates all over the body......"

"What's more, even though the chili pepper is added to the dish, the spicy burning sensation of the chili pepper is combined with the thick potato, which not only enjoys the stimulation of the chili pepper on the taste buds, but is quickly neutralized by the potato. It's a very comforting feeling. ”

The three examiners put down their spoons and breathed a sigh of relief.

"Thank you, teacher. ”

For a long time, I smiled according to Ji Xi, and the joy in my heart was completely expressed on my face, and at the same time. Ji no Kuni Ningning's cuisine was also served on the review table.

Ji Zhiguo Ningning's cooking ideas are similar to those of Jiu Ji Zhao, and he does not deliberately hide the spicy taste of Chaotian pepper. However, unlike Teruki Kuga, she uses ham as her main ingredient.

Compared with potatoes, ham is more delicious, but the combination of ham and paprika is obviously not as good as potatoes, especially when potatoes are cooked, it has strong stickiness, can be kneaded at will, and Chaotian paprika can be scattered more evenly to all corners of the mashed potatoes.

Ham, on the other hand, has a dense gravy, so it has a big disadvantage in terms of the fusion of the two ingredients, because it is difficult for the paprika to soak into the inside of the ham.

I also considered whether to use other ingredients, but in the end, I found that they were not as direct as potatoes. Therefore, after seeing Ji Zhiguo Ningning choose ham, he had a strange feeling in his heart.

Ji Zhiguo Ning Ning's strength is not much different from him, and the shortcomings that he can see, it is impossible for Ji Zhiguo Ning Ning not to see it.

In this way, there is only one possibility - Ji Zhiguo Ningning has found a solution.

"Three teachers, please taste my ham cheese soufflé. Ji Zhiguo Ning Ning helped his glasses.

Ham cheese soufflé?

The three of them looked at each other, and they all felt a kind of incredulity. But they were all curious about the taste of this dish.

Finally, the examiner, who sat in the middle, picked up the spoon and gently sliced the ham and cheese soufflé.

The white heat came to his nostrils, and the spicy smell penetrated his nostrils, and the examiner couldn't help but sneeze.

Although I haven't tasted the soufflé yet, its spicy taste has already seeped out of the heat, and this hot feeling actually makes the examiner feel a little uneasy.

"Teacher, please taste. Ji Zhiguo Ningning's tone was not emotional, but it brought great pressure to the three examiners.

"Good ......"

The three censors panicked and put the ham and cheese soufflé into their mouths, and their faces immediately turned red.

Hot!

An indescribable burning sensation spread from the mouth to the surrounding area.

If the spicy of the long me is a small flame, then the spicy of the country of Ji Ningning is completely comparable to a volcanic eruption.

The three censors almost lost sensation on their tongues, and after hurriedly taking a sip of ice water, they eagerly continued to devour the remaining soufflés.

In this fiery spiciness, an extremely smooth feeling was revealed, and after swallowing, there was a faint aftertaste in the throat, which was separated from the Chaotian pepper.

By the time the soufflés in the small bowl had been eaten, the three examiners were weak as if they had done a vigorous exercise. After resting for two or three minutes, he took out a handkerchief and gently wiped the sweat from his forehead.

"I don't see where the peppers are, but the spicy flavor pervades the whole soufflé, and even the ham contains the flavor of the peppers. It's the same pepper, why is the pepper you use so spicy? And the red color in the soufflé should be the capsicum pigment, right? Why does the pepper exist in the form of pigment?"

"Well...... Actually, I separated the capsaicin from the other ingredients in Chaotian pepper. ”

"Is this possible?" the three examiners looked at each other.

Of course, industrial extraction of capsaicin can be completely done, and after capsaicin is refined, the spiciness must be hotter than Chaotian pepper, and it can also penetrate more into all corners of soufflé.

It's just that when the chef is just a teenage girl, it inevitably makes people feel Chinese.

"It can be done. The paprika is poured into ethanol, and after the extract is concentrated, it can be achieved by chromatographic separation. Therefore, the Chaotian pepper contained in my soufflé is not the form that everyone is commonly in. Ji Zhiguo Ning Ning helped his glasses, "By the way, three teachers, this method is called molecular cooking." ”

Molecular Cuisine ...... And so it was.

I was a little helpless for a long time, but just like he is good at Sichuan cuisine, Ji Zhiguo Ningning also has his own cuisine, which is molecular cuisine.

Molecular cuisine is a very popular type of cooking overseas, but it is considered a concept by many people due to many reasons, such as the high cost of equipment. To put it more bluntly, this kind of cooking is a model that applies the theories of chemistry and physics to the cooking and reorganizes the structure of the food.

However, because molecular cuisine does not appear in everyone's field of vision in many cases, many people are very unfamiliar with this kind of cuisine, and even the three judges have only heard of this concept.

Some three-Michelin-starred restaurants do have this kind of dish, but the price is partial, and it can even reach tens or even hundreds of thousands of yen.

But not all molecular cuisines are the kind of high-end foods. To some extent, some common foods also fall under the category of molecular cuisine, the most typical example is tofu. However, because tofu is so common, it is often overlooked.

"This is not the only molecular dish in this dish, the milk I use is ginger milk. Ji Zhiguo Ning Ning said this, and a smile suddenly flashed on his face.

The three censors looked stunned, they had never heard of Jiang hitting her milk, but Jiuga Teruki, who was standing not far away, was shocked.

As the president of the Chinese Cuisine Research Association, although he mainly studies Sichuan cuisine, he is also involved in the knowledge related to Chinese cuisine.

Ginger milk is a special snack in Chinese cuisine, which is processed with ginger juice and milk as the main raw materials, with a smooth and tender taste and unique flavor. However, this kind of cooking is extremely difficult to make, the success rate is very low, and the recipes are varied.

"Do you know what ginger hits milk is?" asked Kugame in confusion.

"Of course I do. I know it's doubtful that I can do it. It's true that it's hard to make it out with traditional methods, and I'll admit I can't. But for molecular cuisine, it is still possible to make it. Ji Zhiguo Ning Ning looked indifferent.

Damn, this woman can do this, I really underestimate her.

For a long time, Teru Kuri clenched his fists, and sweat oozed from his forehead.