The steel fork picks up the fluffy eggplant flesh and dips it in the sauce on the surface. For the dishes cooked in such a direct and crude way, Erina Nagikiri was instinctively resistant, so she smelled it first and didn't taste it right away.

The tip of her nose only smelled the strong aroma of garlic and a hint of soybean paste hidden under the garlic, and Erina Nagi looked down at the whole shaved eggplant in front of her, and with such a large amount of garlic, you can imagine that the taste will be very strong. In Jiang Yunfeng's expectant eyes, even though he was still a little apprehensive in his heart, Erina Nagi still put the steaming eggplant meat into his mouth.

The strong smell of garlic immediately fills her mouth and nose, and Erina Nagikiri, who closes her eyes and prepares to endure it, is surprised to find that the expected strong and strong spicy impact does not come, and the garlic miraculously shows its gentle side, and transforms its pungency into an alluring garlic aroma that surprisingly matches the soft roasted eggplant.

The specially fried soybean sauce gives the eggplant its saltiness and freshness without masking the eggplant's original flavor, the charred pork ground adds a bit of chewiness to the soft-baked dishes, and the addition of the soft-boiled sugar egg immediately enriches the taste.

The charcoal fire evenly transports heat to every inch of the eggplant, and the sauce covering the surface also penetrates its own flavor in the boiling process, and the eggplant meat that is forced out by the heat fills the gap.

Salty, fresh and spicy, full of garlic, the taste is long and long. Erina Nagi was impressed by such a charcoal-roasted garlic eggplant, and finally understood why when it came to eating supper, Jiang Yunfeng changed his hippie smiling face and became very religious to cook every dish that seemed very simple, which is a respect for supper dishes and a reverence for supper rivers and lakes.

"How does it taste?" Jiang Yunfeng rubbed his palms together and was nervous, wondering if his slightly improved roasted products on the basis of the original could adapt to the taste of Europeans.

"Overall, it's okay, if you're going to try it for the Germans, I suggest cutting down the amount of garlic and increasing the proportion of soybean paste and ground meat in the dish. Germans like to eat pork and the taste is on the heavy side, which is more suitable for their eating habits. Erina Nagikiri combined her own experience with the information fed back by the Tongue of God to make suggestions for possible problems in Jiang Yunfeng's dishes.

Jiang Yunfeng carefully memorized these suggestions and then returned to the cooking area to start improving, while Erina Nagikiri took advantage of the gap between his turns and left to ask Shinto Scarlet to bring him a salt-and-pepper twisted bread, and happily enjoyed his own supper on this roasted eggplant.

According to Erina Nagikiri's suggestion, Jiang Yunfeng adjusted the ratio of garlic sauce to soybean sauce, and the improved version of charcoal-roasted garlic eggplant caused a sensation as soon as it was launched. Orders are flying like snowflakes, but fortunately, the production of this late-night snack is not complicated. Jiang Yunfeng poured the entire frame of the eggplant that was served later on the burning charcoal fire, arranged them neatly one by one, and let them be roasted.

The most difficult thing to grasp in roasted eggplant is the initial heating link, which is not enough to heat the eggplant meat raw, and after cutting it, it will be difficult to absorb the flavor and affect the taste of the final product. If the water in the eggplant meat leaks out too much after being roasted for a long time, the eggplant will become too soft and rotten, and it will be difficult for customers to eat the sauce and adhere to it.

So the burden of heating raw eggplant in the early stage fell on Jiang Yunfeng, and Xingping Chuangzhen stopped his research on new dishes that he didn't have a clue about, and turned over to help. With the cooperation of the two, the speed of roasted eggplant production has been greatly improved, which can basically meet the supply demand of the region.

Soon a new problem arose, the pot of charred pork minced pork that Jiang Yunfeng fried had run out, and the Germans were extremely strict in their pursuit of pork freshness. At this time, all butcher shops have closed, and the supply of fresh minced pork has been lost, and the cooking area is about to come to a standstill.

Just when Jiang Yunfeng was helpless, Xingping Chuangzhen, whose brain circuits were different from others, came up with a solution. He takes out the most stored sausages in the refrigerated cabinet, whether on the grill or in the electric oven, and tries to bake as many German sausages as possible in a short time.

Jiang Yunfeng cut the roasted eggplant and flattened it and pushed it to Kohei Chuangzhen, and after Kohei Chuangzhen brushed the eggplant with soybean sauce and minced garlic, it was his turn to come up with a way to replace the minced pork. Cut the half roasted German sausage into small cubes, put it in a small bowl, knock an egg, stir well, spread directly on the boiling eggplant without any seasoning, wait for the egg to set slightly, then sprinkle with a handful of chives and chopped parsley.

The roasted eggplant, which had been improved twice by Kohei Sozhen, set off a whirlwind, and its deliciousness spread throughout the big tent of Pakon Beer, and the height of the sensation instantly surpassed that of Jiang Yunfeng when he first launched it. This is all thanks to the addition of sausages, which replaces minced meat that has little flavor and simply adds texture.

At 10 p.m., the high-pitched DJ music suddenly stopped without warning, and radio and LED screens throughout the main venue simultaneously broadcast the event cessation notice from the city of Munich, the organizer of the event. Tourists also lined up to leave the venue under the guidance of the police, and the undrunk people in the big tent helped each other to pick up the fragments and left in an orderly manner, and the first day of the Oktoberfest came to an end.

After a busy day, the employees of Paulaner Beer finally got a break, and everyone gathered together to eat and discuss with each other the interesting things they saw today, while quietly waiting for the shuttle bus. Xingping Chuangzhen held a plate of improved charcoal-grilled eggplant and asked Jiang Yunfeng to help him take a photo.

"Good! Hold ~ Ready, 3, 2, 1! Eggplant!! Jiang Yunfeng used Xingping Chuangzhen's mobile phone to take a photo for him as required, and returned the mobile phone to him to ask, "In the middle of the night, Chuangzhen, what do you mean by taking a photo with a roasted eggplant?" ”

"I often take photos of some dishes that I have completed and am satisfied with and send them to my circle of friends, and share my cooking experience with everyone." Kohei Soma took his phone and put down the charcoal-grilled eggplant and took a few close-ups from different angles.

Jiang Yunfeng inserted the last cleaned kitchen knife in his hand back into the knife holder, wiped the water stains on his hands, and teased: "I didn't expect it~ Chuangzhen, you are a native bun in a small country town, and you will actually brush the high-end gameplay of the circle of friends." ”

"That's a faux pas! Especially in front of people. Kohei Soma replied with a little unhappiness, and his fingers quickly clicked on the phone screen, attaching text descriptions and production details to the photos.

Jiang Yunfeng climbed on the shoulders of Xingping Chuangzhen, looked at the mobile phone screen with him, and said uncertainly, "Chuangzhen, seriously." Is there anyone else in your circle of friends besides us? ”

"There should be, right?" Kohei Chuangzhen was not sure, and clicked the send button. In a corner restaurant in Florence, Italy, not far from Germany, a message popped up on a mobile phone that was charging on the counter.