Looking at Zheng Shuanglong, who was quickly processing three small pumpkins and making pumpkin carvings, and Kojiro Shinomiya, who was sitting on the edge of the cooking table waiting for the dishes in the steamer to come out of the pot, said with a mocking smile: "I know that the taste of the food can't compare to me, so do you work the modeling, tsk, color, fragrance, taste, and then the shape, meaning, and nourishment, although the visual effect of the dish is important, but in the final analysis, the taste is the most important." ”

Zheng Shuanglong, who completed the pumpkin carving that was as delicate as a work of art like a palace ornament, and carved and stacked the three beautiful pumpkins, said with a smile: "Color, fragrance, taste, shape, meaning, and nourishment, although 'type' is ranked behind 'taste', the role of visual effects can not be ignored, after all, 'color' is also a visual effect, which is the most important impression of a dish at first." Without good visuals, even the most delicious dishes will be overshadowed. ”

"The feeling of beauty can make people feel refreshed and appetizing." Signaled to Zheng Shuanglong, who had put away the carving knives, and opened the lid of the pot. The delicious aroma of meat quickly fills the kitchen.

In Zheng Shuanglong's transcendent perception, the meat in the pot had been boiled to the point that it could be cooked.

Zheng Shuanglong, who has extraordinary perception, can cook with his eyes closed if necessary, and the perception that surpasses mortals is not a joke, he can completely perceive situations such as 100 meters, and within a range of 10 meters, he can even achieve accurate perception.

Peel off the oil slick on the boiling pot, scoop up the meat, soak it in cold water, and take advantage of the cold outside and hot inside, Zheng Shuanglong began to go under the knife. After quickly slicing the meat into thin slices, Zheng Shuanglong was ready to start the formal cooking.

Set the pot, light the fire, heat the pan and put the oil. Stir-fry.

Heat, mastering the heat is the key to returning to the pot.

Use medium heat, after the meat slices, that is, chop the finely chopped Pixian bean paste, mix and stir-fry, so that the unique color and taste of the bean paste penetrate into the meat. It's evocative. This is the "taste".

Stir-frying, constant stir-frying, the blend of meat and oil, the extremely spicy and tempting aroma quickly diffuses in the kitchen, this is "fragrant".

When the meat slices are nested, immediately add a little sweet noodle sauce, a little soy sauce, a few drops of cooking wine, and a little chicken essence to increase the flavor and umami. And then. Immediately add green peppers and other ingredients, change to high heat, and stir-fry constantly, surrounded by a rich spicy aroma, red peppers, yellow ginger, white-green green onions, and golden meat. The constant tumbling looks so tempting. This is "color".

Stir-fry until cooked, add green garlic, a little cooking wine, sugar to adjust the taste, a red and bright color, fat but not greasy. The fragrant meat is out of the pot.

Packed into the delicate pumpkin Gu like a work of art, the sweetness of the pumpkin and the spicy spicy meat of the pot neutralize the quality of the whole dish. This is a work of art, this is a "type".

Pork is rich in high-quality protein and essential fatty acids, and also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin, etc.; Green pepper fruits are extremely rich in nutrients, with higher vitamin C content than eggplant and tomato, and rich in vitamin K; Green garlic contains protein, carotene, vitamins B1, B2 and other nutrients.

A dish of back to the pot can improve iron deficiency anemia; Nourish the kidneys and nourish the blood, nourish the yin and moisten the dryness, prevent anemia, increase appetite, help digestion, enhance physical strength, relieve fatigue, prevent and treat scurvy, and have an adjuvant therapeutic effect on bleeding gums, anemia and fragile blood vessels.

It can effectively prevent influenza, enteritis and other diseases caused by environmental pollution, has a certain protective effect on cardiovascular and cerebrovascular vessels, can prevent the formation of blood clots, and can also protect the liver, induce the activity of hepatocyte detoxification enzymes, can block the synthesis of nitrosamine carcinogens, and has a certain effect on the prevention of cancer. This is "raising".

As a traditional Sichuan dish, Huiguo pork has a very important position in Sichuan cuisine, and Huiguo meat is often used as the preferred dish in Sichuan cuisine examinations. Huiguo meat has always been considered the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, it is inevitable to think of Huiguo meat. This is "meaning".

Color, fragrance, taste, shape, meaning, and nourishment, for the benefit of the field, Zheng Shuanglong is also quite hard.

…………

Dojima Gin, who was pinching the time, looked at his watch and announced calmly; "When the time comes, the review begins, and both parties are invited to serve the dishes."

"Xiao Hui, put the pumpkin Gu on the plate." Zheng Shuanglong, who finished the cooking and was cleaning the kitchen utensils and tidying up the cooking table, heard the words of Dojima Gin, and quickly instructed Tian Sohui.

"Yes!" Hearing Zheng Shuanglong's instructions, Tian Suhui nodded and quickly put the dishes on the plate. I was ready to send the judges to the bench.

Seeing that Zheng Shuanglong, Megumi Tadoko, and Kojiro Shinomiya were all ready, Dojima Silver said with a smile: "First of all, start with the dishes of the four palaces and serve the dishes. ”

This can be regarded as revenge for Zheng Shuanglong's previous disrespect, and it is also a requirement to maintain the fairness of the review, after all, Zheng Shuanglong's [Five Elements Shengke] is really too fierce, which can be proved by the lesson of the blood of dozens of students from Yuanyue Academy who were cut off from their horses.

Moreover, the most important thing is that because Zheng Shuanglong carved the relationship between the pumpkin Gu, there is still a certain gap between Zheng Shuanglong and Kojiro Shinomiya in terms of the specific speed of cooking.

Whoever finishes it first will serve his dish first, which is the advantage of serving the dish first.

Hearing Dojima Gin's words, Kojiro Shinomiya put the three-point dish on the dry Hinata ko, Fuyumi Mizuhara, and Roland, who were sitting on the judges' seat? In front of Lecturer Chapelle.

"Tsk, why don't you have my share. It's a bit of a pity. Donato Sycamore said rather regretfully.

"Well, who told you not to be a judge." Hinata Hinata who was already a little impatient, looked at the dishes served by Kojiro Shinomiya, and said a little puzzled: "French stewed cabbage rolls?!" Isn't it the signature dish of the Shinomiya senior? ”

Cabbage rolls, a regional specialty of the Auvergne region of France, are a dish made by wrapping cabbage leaves in fillings such as minced meat and vegetables, and slowly steaming them.

"This dish ...... It's a bit of a surprise. Mizuhara Fuyumi, who used a knife and fork to cut this beautiful-looking cabbage roll, said with a little regret, "I thought I could taste the signature dish of the Dao Sinomiya, remnant!" ”

"It's, it's just, it's such an important game, and it's such a thing that can't even enter the top ten on the menu. It's really too much and a waste of our expectations! Qianhinata Zi, who also picked up a knife and fork, muttered dissatisfiedly: "I always feel very bored when I look at this dish!" ”

Listening to the complaints of Fuyumi Mizuhara and Hinata Himatako, Kojiro Shinomiya said with a smile: "Hehe, you guys are thinking too much, the opponent is just a student, do you think I will do such a cruel thing." ”

"I think it's ...... to do it"

"I think I'm going to knock my opponent to the point where I can't have the courage to cook anymore......"

Hearing Kojiro Shinomiya's words, as the audience's Sekishohei, Donato Okiritian couldn't help but muttered quietly below.

Hearing the words of the two of them, the corners of Shinomiya Kojiro's mouth twitched, and he said quickly: "Okay, stop talking nonsense, please taste my carefully prepared dishes." ”

Hearing Kojiro Shinomiya say this, all the judges gently cut the cabbage roll with a knife, and an appetizing aroma permeated from the cabbage roll. (To be continued.) )