The beat of the taiko drum changes from slow to rapid, and the tone of the master of ceremonies becomes high-pitched with the beat of the drum. The original arena on the top floor of the castle tower was cracked by the impulse impact of Nagi Managiri, and for safety reasons, the WGO dismantled all the equipment overnight and transported it to the front plaza to rebuild the playing field.

Jiang Yunfeng in the lounge listened to the increasingly rapid drum beat, clasped his hands and forced his heart to calm down as quickly as the drum beat. The lounge was pushed open and walked in, a man in black nodded at Jiang Yunfeng, Jiang Yunfeng, who knew that everything was ready in the arena, slapped his thigh, and got up with a long sigh of relief to keep up with the footsteps of the man in black.

The audience was packed, and the celebrities were looking forward to enjoying a high-level culinary showdown. Erina Nagikiri's support group is fully armed, waving a big flag to cheer for the idol in his heart, and there is no one cheering for Jiang Yunfeng, to be precise, the Polestar Liao roommates led by Kohei Sojin waved the colored flags to cheer for Erina Nagikiri while planting a few small colored flags to cheer for Jiang Yunfeng in the deputy hand of the stands.

In the face of the perfunctory cheering of these bad friends, Jiang Yunfeng really couldn't cry or laugh, but he just raised his middle finger at Kohei Chuangzhen, who was the most fierce jumper, and forced each other to look at each other before stepping into the arena under the persuasion of the man in black.

Erina Nagikiri has been waiting for a long time, her waist-length hair is tied into a bun and fixed behind her head with a hosta, and she looks neat and capable with a white and slim chef's uniform, waiting for Jiang Yunfeng to enter the room, her pretty face is as cold as ice before everything recovers, and she shows a smile and says, "I still don't dare to fight because of your stage fright?" ”

"If I run away from the battle, the eldest lady won't have to scrape me with her own hands." Jiang Yunfeng counted the pots and stoves while snorting haha.

"It's good to know! I'll be merciful when I'm pointed out. ”

"How dare you! Please also ask the eldest lady not to settle accounts after the defeat. ”

"You can rest assured that I don't have such a small belly."

Just when Jiang Yunfeng and Erina Nagi were talking to each other, the master of ceremonies sang loudly the news of the arrival of the special executive officer. The taiko drum, which had been silent for a while, sounded again and struck a bright and rhythmic but majestic repertoire, and the door of the porch facing the arena was opened by the waiter, and Nagi Shinaki covered her face with a folding fan and came out with the support of her attendant Anne, and came to the prepared seat to take a seat.

"The five-in-one dishes cooked by the Caibo Chaoyang contestants yesterday left a very deep impression on the concubine's body, and I look forward to the two of them being able to serve dishes that surpass the Caibo contestants today. I know that this request is a bit difficult for the two of you, and I hope that the two of you can do their best and leave no regrets, and this is the theme of today's game. "Ding's Nagi Cutting Shinaki flips the turning fan, and the inward side of the plain white folding fan is written with a brush with two traditional Chinese characters.

Jane Fresh

Yesterday she tasted two dishes cooked by Saiba Chaoyang and Kohei Soma, who had many ingredients and cumbersome processes. Today, she wanted Jiang Yunfeng and Erina Nagi to serve dishes with simple processes and simple ingredients, and the level of the dishes should be at least the same as yesterday. At first glance, today's theme is simple, but in fact it is deliberately difficult.

"There is no limit to the form of the dish, the ingredients are free to use, and the cooking time is 180 minutes, so please start for the two of you." Nagi Nagi closed the folding fan and raised his hand to signal, and the bamboo curtains around the corridor were lowered, and it could only be judged from the vague outline that Nagi Nagi was lying on the easy chair, swaying and feeling uncomfortable.

Erina Nagikiri's contempt for her mother made her angry, so she decided to make her mother aware of her growth with a dish full of many good memories!

The top-quality French foie gras, which had just been flown in, was torn open in the middle by Erina Nagikiri, and a plastic wrap bottom foie gras was placed on top of it. Holding a knife in her left hand and tweezers in her right hand, Erina Nagi carefully spreads out the foie gras to pick out the blood vessels and bleeding spots buried inside.

Meticulous preparation excludes the dross contained in the foie gras, which may affect the fatty taste, but the overall shape is also destroyed. Erina Nagi flattened the foie gras, sprinkled with sea salt and freshly ground black pepper, marinated slightly, and then pinched the plastic wrap at the bottom to roll the foie gras into a roll. Increase the kneading force of the hands appropriately, and let the foie gras be tightly bound together as much as possible on the basis of not crushing.

After shaping, remove the plastic wrap and slice two finger-thick foie gras rolls in the middle of Erina, and discard the rest. Fill the butter in the pan and while the butter melts and bubbles, dip the foie gras rolls in dry flour on both sides, pat off the excess flour and gently place it in the pan.

During the frying process, Erina Nagikiri carefully controls the heat and uses a spoon to scoop up the butter gathered on the sides of the pan and pour it over the surface of the foie gras rolls, and when the outer edges of the foie gras rolls are browned on both sides, they are immediately removed from the pan and placed on the side of the drying rack to rest for a while. Taking advantage of the high temperature of the butter left in the pot, Erina Nagi put in the sliced apples with the skin in them, sprinkling a pinch of sugar on each clove.

The butter melts the sugar at high temperature, and Erina Nagi uses tweezers to turn the apples over and coat them with syrup. As the heating continues, the syrup slowly turns from colorless and transparent to light brown, and this is the only side dish of the whole dish, caramel apples.

After the main course and side dishes are cooked, the next step is the red wine sauce, Erina Nagi changed the pan to a clean pan, turned down the heat, and poured a small bowl of yellow apricot sauce into the pan and then poured in the Bordeaux red wine to dilute it. Stirring constantly to make the yellow apricot paste fully blend with the red wine and speed up the evaporation of the alcohol, after a little tasting and feeling that the sauce has met his expectations, Erina Nagi poured a pinch of dry flour into the pot to thicken the red wine sauce.

Two foie gras rolls are stacked on top of each other in the center of the white plate, caramelized apples are arranged around the foie gras rolls, a spoonful of red wine sauce is poured over the foie gras rolls, and Erina Nagi carefully places a small plant of thyme on the foie gras rolls with tweezers. The idea and technique of the plating can even be said to be naïve, and Erina Nagi could have done it more perfectly, but Erina Nagi still wanted to keep the dish as it was originally.

Because this [French red wine pan-fried foie gras] is the first dish that Erina Nagikiri completed independently in her life under the guidance and care of her mother and father. Carrying too many foie Nagi Erina's fond memories of the once happy family of three, when I brought this dish to the table and explained the meaning of such a presentation in a childish voice, the two pieces of foie gras are compared to the father and mother, and the young thyme is herself, implying that she thrives under the care of her parents.

It's a pity that all this beauty should be broken by the mother's irresponsible runaway from home!

Erina Nagikiri, who finished her own dish, touched the sweat overflowing from her forehead, and took the time to glance at Jiang Yunfeng opposite. I saw Jiang Yunfeng soak the fresh green shrimp in a big bowl of thick green onion and ginger water, so he moved a chair and sat down like an old monk in a fixed place...

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