Everyone moved to the Western-style restaurant of the main house, where Kohei Soma brought a dining table and chairs, and Kurokiba Ryo laid out a tablecloth and placed plates, knives and forks. Erina Nagikiri pulled out a chair, pressed Scarlet Sand Shinto on the seat, and said with a smile, "Scarlet, you haven't eaten dinner yet, so let's prepare dinner for you now by the head chef of Far Moon Resort and the winner of this year's Autumn Trials." Xinhu Scarlet Shazi didn't dare to do anything when he heard this, so he hurriedly got up and said, "This is too grand, how can I... Nagi Senzaemon stretched out his hand and gently pressed the already slender but thinner shoulders of the scarlet sand after a few days of tossing, and said lovingly, "Sit down, Scarlet Sako, you have been coming to our Nagi family since you were 5 years old, Erina, the old man is watching the two of you grow up day by day, from a milky yellow-haired girl to the current slim, you also count me Nagi Senzaemon half of my granddaughter, look at what my baby granddaughter is haggard into, what's wrong with the two of them making a dinner, right? Do you two have an opinion? ”

"Nope!" Jiang Yunfeng and Dojima Gin, who were wearing aprons, replied with a smile. "Why are you stupid, don't you see that my granddaughter is still hungry? Let's get started! "Nagi Sen Saemon waved his hand, but Jiang Yunfeng raised his hand to indicate that there was a problem." Looks like you still have an opinion, huh? Erina Nagikiri asked in a slightly dangerous tone. Jiang Yunfeng hurriedly waved his hands and explained, "No~~~No~~~, I just want to ask Miss Scarlet Shazi what she wants to eat, you can't let me and Dojima's seniors mess around." "It's the same," Erina looked back and asked with a smile, "What do you want to eat, just say it, you're welcome!" Shinto Scarlet looked a little cramped, and said weakly, "I haven't eaten the French cuisine of Dojima's predecessors yet, if you can... "No problem! Miss Scarlet, please wait. Dojima Silver touched his chest with his right hand and bowed, Jiang Yunfeng also learned to bow, and then the two turned around to the refrigerator to select ingredients, Dojima Silver took some ground pork and ground beef, shallots, tender ginger, purple garlic, red pepper, Jiang Yunfeng chose lamb chops, onions, basil, rosemary, thyme and some big ingredients.

At the same time, the two put the frying pan on the fire to preheat, Dojima Silver first mixed a certain proportion of ground pork and ground beef, sprinkled with salt and crushed black pepper, marinated slightly, added olive oil to the pan, heated, broke the marinated minced meat into the pot by hand, and kept stir-frying with a spatula, the minced meat turned from red to gray, as the oil temperature increased, the fat in the minced meat seeped out, Dojima Silver picked up the pan from the fire, poured the minced meat into a strainer in a large bowl, and filtered out the excess fat, The headdress to ensure the crispy texture of the minced meat will not age due to excessive fat and continuous heating. Wash the pan, put it back on the stove from the new, pour in a spoonful of sesame oil, cut the red pepper, shallots, tender ginger, and garlic into minced pieces and pour them into the hot pot respectively, stir-fry quickly until the fragrance is fryed, add a spoonful of brown sugar to melt it and wrap it on the surface of the chili pepper and ginger garlic, and then return the minced meat with dry oil content to the pan and stir-fry, pick up a bottle of fish sauce and pour some into the pan to increase the saltiness and freshness, and then pick up a lime from the fruit bowl on the side, and rub some fresh lemon zest into the pan with a file to further increase the refreshing taste. Rub the lime back and forth on the cutting board, cut it in half, pick up half and squeeze the juice into the minced meat in the pan.

"It's amazing, it's salty, sour, sweet, and spicy now, but the dishes of Dojima-senpai don't look at it like a thought cook." Kohei Soma was amazed by the bold combination of Dojima Gin, and at the same time raised his own questions. Erina and Alice were also confused, but fortunately, the well-informed Nagi Senzaemon gave the answer: "Dojima makes a Southeast Asian-style cuisine, and you also know that France once colonized Southeast Asia, so the new French cuisine uses a lot of Southeast Asian specialty spices and cooking styles, and it is up to Dojima himself to say which country it is." "Oh, I don't know what style of cuisine Feng makes." Xingping Chuangzhen's words directed everyone's attention to Jiang Yunfeng on the other side.

I saw Jiang Yunfeng shave off the fascia on the lamb chops, sprinkle sea salt, mix cumin with extra virgin olive oil to marinate, pour olive oil into the hot pan, first pat the garlic with the back of a knife and fry it with the chopped onion to stir-fry it to make it fragrant, and then fry the lamb chops in a pan, and add chopped basil leaves, rosemary, thyme, cinnamon, bay leaves, nutmeg, cumin, and star anise in turn. Pick up the tongs and flip the lamb chops until they are golden brown on both sides, so he carefully picked out the spices in the pot and put them on a plate for later use, then put a large piece of butter into the pot, scooped up the brown butter that melted and mixed with olive oil, and kept pouring it on the lamb chops, feeling that the heat was right, Jiang Yunfeng picked up the large cup of yogurt on the side and poured it all into the pot, then picked up the two small bottles on the table, one purple and one powder, opened the bottle cap, poured the liquid into the pot together, covered the pot and began to peel the apples after stewing.

"Lamb chops stewed with yogurt, isn't that the style of Middle Eastern Arabic cuisine? Something seems wrong, what are those two vials? "When Erina Nagikiri saw the production process of Jiang Yunfeng, she felt even more confused than Dojima Gin. Kurokiba sniffed coldly, and said indifferently to Nagi Alice, "Miss, the two bottles he added are Rose Distilled Water and Rose Distilled Water, which are to increase the fragrance of the lamb chops." Kohei Chuangzhen is even more excited, and now he understands why his father always likes to run around. He said, "The outside world is so exciting, and there are so many different ways to cook around the world, so I really want to go everywhere when I have the chance!" Shinto Sago watched the two of them make dinner for themselves with cooking methods and ingredients she had never seen before, and her heart was full of anticipation, and at the same time, she blamed herself for being short-sighted before, and sneered at all other dishes except medicinal food.

Towards the end of the meal, Dojima Gingashi was almost filling the fried minced meat on a plate, preparing the sauce, adding a spoonful of brown sugar to a small bowl, pouring in soy sauce, a spoonful of sesame oil, a spoonful of olive oil, a spoonful of fish sauce, some freshly chopped red peppers, squeezing in the juice of the other half of a lemon, and stirring well. Load the minced meat with lettuce leaves, drizzle with the sauce, and wait for Jiang Yunfeng to finish after serving. At this time, Jiang Yunfeng also finished peeling the apples, removing the cores, cutting them into apple rings, picking up another pan to heat the olive oil, putting the apples in the pot, adding two tablespoons of brown sugar, picking up the spices of the previously fried lamb chops on the side, slightly smashing them together and pouring them into the pot to boil caramel apples, uncovering the lid, picking up the lamb chops on the plate with tongs, turning on high heat to pour the French mustard sauce into the yogurt pot, stirring to reduce the juice. First, put the boiled caramelized apples and stewed lamb chops together, drizzle with yogurt sauce, and you're done!

The two of them put the dish in front of Shinto Scarlet, "I'll finish it first, I'll talk about it first" Dojima Silver pointed to his own dish and explained, "My dish is called 'Red Pepper Beef Lettuce Roll', which is strictly Vietnamese cuisine, but France once colonized Vietnam, so it melted French cuisine, and now it belongs to the new French cuisine." Jiang Yunfeng took over the topic: "My dish is a North Sahara-style stewed lamb chop, using Monaco spices and Algerian-style yogurt to stew French cuisine, the name is 'Mediterranean style'." ”

Two different scents permeate the room, making it feel as if the left half of the room is a rainforest and the right half of the room is a Sahara desert atmosphere. Nagi Senzaemon gently stroked Shinto's hair, and said kindly, "Eat Scarlet when you're hungry, relax yourself, and let the tip of your tongue take you on a trip." ”。。。 (To be continued)