"This taste... Charum closed his eyes and tilted his head slightly, chewing the food in his mouth, and said vaguely, "The thick and fragrant cheese baked rice with the same thick oil red sauce is not greasy at all, and the garlic in the rice is the key to neutralizing the two!" It's just that there is a clear difference between garlic and fresh garlic, which is not spicy or choking at all, but gentle and graceful like a girl in the flower season. ”

"Really, the minced garlic in the rice comes out of the garlic aroma and is sweet and sour." "But, Charum, have you noticed that the Kabayaki eel still has a floral aftertaste?" ”

"Indeed! What's going on? ”

"The source of the floral fragrance is Kabayaki sauce, right~ Isshiki-kun? Isn't it time for you to reveal the answer~" Anne put the chopsticks on the edge of the eaten plate, holding her chin with both hands and looking at Yishihui expectantly. Hopefully, he can give an answer to this amazing dish.

Isusei smiled and said, "I already explained in advance when I presented the dish to the judges who cut my wrists, and this dish is a special ingredient for all the staff of Polestar Liao. So every bite the judges ate contains the passion of all of us for cooking... ”

"I have fully felt your enthusiasm, so ~ quickly talk about how you organically combine garlic, a pungent smell and choking condiment, with traditional Japanese cuisine that has always been light and highlights the original flavor of the ingredients themselves, and it is so perfectly combined without a trace of disobedience?" Anne interrupted Isshiki directly, looking very impatient.

The words were suddenly interrupted, and Yi Sehui, who was choked by her own saliva, coughed violently for a while before recovering and replied, "Please don't worry, I'll answer them one by one." First of all, the cheese used in the cheese baked rice is made by Yoshino-kun himself from natural pure milk collected a few months ago, and the yeast required for fermentation is kindly sponsored by Ryoko-kun, who is good at brewing. As for the questions that the three judges and the students present were struggling with, why did I add garlic to the light Japanese food... It is not ordinary garlic, but has been treated by Jiang Yunfeng's junior with a special technique - sweet garlic. ”

The students and judges who heard the word sweet garlic for the first time were confused, and even the well-informed Erina Nagikiri didn't understand, so they turned around and asked Jiang Yunfeng beside him, "When did you make such a thing as sweet garlic." Also What exactly is sweet garlic? ”

Jiang Yunfeng was a little crying and laughing and couldn't answer Erina Nagikiri, and at the same time replied to everyone present, "Miss~ That jar is about to be emptied by you, and now you still ask me what is sweet garlic?" In the past, everyone would always have a small plate on the table when they drank porridge for breakfast every weekend, and everyone would use one or two grains from time to time when cooking meat. Especially the creation of you! Recently, it was also used to create a new dark dish with your honey-pickled octopus leg to poison poor Megumi. ”

Xingping Chuangzhen, who was named by Jiang Yunfeng, smiled awkwardly. Regret shouldn't have easily agreed to the request to help Kohei Chuangzhen try the dishes, and the feeling of being played with from the inside out made Tian Sue shed tears of remorse.

"Ahem~En." Erina Nagi looked a little embarrassed, and said softly, "That 'sweet garlic' is that garlic soaked in a big vat of sweet and sour sweet and sour sauce?" Isn't it called scallion? ”

"Erina-sama, scallion and sweet garlic are two completely different things." Shinto Scarlet Sand approached the railing, and said something in Erina Nagikiri's ear in a voice that only the two of them could hear. Jiang Yunfeng didn't care about the master and servant who were chewing the root of the ear, but went to the arena and said, "Senior Yishi, I remember that the jar is almost empty, and I haven't bought fresh garlic yet." It's not easy to get as much as you need. ”

"Isn't it~ This is also thanks to Mrs. Wenxu." Isshiki subtly pushed the credit to the Great Mido Wenxu.

"You stinky boys don't come to this! Okay~ I have already delivered the urgently needed condiments, and the years are not forgiving~ Old woman, I have a sore back along the way, so I won't accompany you energetic descendants to make trouble if I go to rest first. After talking to Yoshino Yuhime and the others to comfort the several Polestar dormitory students who were locked in an iron cage, the Grand Mido Fumio hammered his old waist and walked towards the outside of the venue with a hum. The staff and black-clothed guards waiting on the side not only did not dare to stop them, but also took the initiative to open the way, and even arranged for someone to guide Mrs. Wenxu to the rest room of the venue, which shows that the reputation of the Great Mido Wenxu in Yuanyue is still quite high.

"Sugar garlic is chopped and stirred in rice to use the function of sugar garlic to relieve greasy and fishy and enter digestion. But that's not the focus of this dish! Isshiki Hui explained his dishes in a serious and formal manner, "What really matters is the main character of this dish - kabayaki eel." I cook in the Kansai style. The slight difference is that I have eliminated the 'steaming' step because steaming will melt the fat in the eel's body and make the overall meat soft. This was not what I wanted, I wanted to accentuate the firmness and scorching aroma of the eel. So I swapped the steaming step for smoking. ”

"Smoked? In this way, what came out of the steamer just now was not actually water vapor, but... ”

"That's right. Check it out! The grille inside this cage is not made of bamboo, but of walnut wood. Isshiki Hui picked up the cage that looked like it was used to steam eels, and put it up to show everyone, "This cage is the sweat of Sato-kun and Aoki-kun. As for the floral aroma that comes out of the eel meat, it comes from Ibusaki-kun's special floral grilled sachets. ”

"Just putting together so many untouchable ingredients is a good indication of a chef's skills." Anne's gaze noticed that the judges were later brought a teapot with amber tea soup and asked, "So~ what is this pot for?" Just looking at the color doesn't look like matcha. ”

"The teapot is filled with eel liver soup, which I borrowed from Chinese and Cantonese cooking techniques, stir-frying the eel liver, minced sugar and garlic and some spices in olive oil and mashing them. Drizzle in some super Daiginjo sake brewed by Ryoko Sakaki. After the alcohol has evaporated, it is made by mixing it with bonito stock to filter out impurities. ”

Ryoko Sakaki heard Ichishiki Hui say that he used the experimental bottle of Super Daiginjo for himself, and hurriedly shouted, "Ichishiki-senpai! What do you have to say? The top Daiginjo on the market only polishes 50% of the rice, but my bottle is 75% polished, and it is still in the experimental stage, so it is likely to be an out-and-out failure! Why would you risk using ingredients that have not been verified by us!! ”

"Hehe~ Ryoko-kun usually looks like a gentle big sister, but I didn't expect to be particularly attractive when she gets angry~" Ichishiki Hui smiled and pointed at Ryoko's chest that was shaking with her breath because she was angry, which caused the other party to panic. Pick up the teapot and pour the eel liver soup into the eel rice, and stop after the soup is less than two-thirds of the way. He handed the plate to Toshio Shiratsu and said confidently, "Shiratsu-kun!" Your contempt for Polar Star Liao just now made me very unhappy! Try it~ If you think this dish is delicious, please retract the rude remarks just now, and apologize to Polestar Liao in front of everyone. ”