Back to Earth Two-dimensional

　　"It's made around the western French town of Cognac, a high-quality brandy."

　　"It turns out that during the aging of the brandy, the aroma of the wooden barrels will gradually penetrate into the curry, so we can also feel the strong aroma of cedar and white sandalwood in this curry."

　　"Yeah, by the way, I used a premium Napoleon-grade cognac for a stronger aroma."

　　"I didn't expect the aroma of cognac to elevate a curry to such a degree. This is a pretty perfect French Ise lobster curry."

　　"Finally, there is a curry dish that made the judges have such a big reaction."

　　"That guy really is a great character."

　　"That curry is not complete." Lin Feng looked down and said softly.

　　"Liangjun is not wearing a headband now, there must be a hidden backhand."

　　"That lobster...!" The little master has seen many ingredients and big lobsters in the past few days. Naturally, he knows it, and he knows the most delicious and delicious lobster dishes.

　　"really interesting."

　　"Well...this one is not bad, so maybe it's worth giving me some points, so let's start grading."

　　"That's... strange."  Jing × Gou Yong 毖  Xin Mao 搾 誎 頎   Park Pinji narrowed into a narrow path, stabbed, paralyzed Wei Huan?/p>

　　"Come on."

　　"It's not over yet, it's too early to end the trial."

　　"Glass straws?"

　　"It looks like it's also filled with cognac."

　　"Is there a part you haven't tried yet? The shrimp yellow in the head of the Ise lobster. Put a few drops of this in the head and then instigate the shrimp yellow. This is the most delicious way to eat it."

　　"You asked me to eat, how could I do such a vulgar action."

　　"You ride and cut the shell open for us to eat."

　　"What are you pretending to be? I can tell by looking at your eyes that you can't wait to nibble on it right now, right? After you've inhaled this cognac and shrimp yellow, then eat this curry sauce and saffron rice, You're going to have a delicious taste that just couldn't be compared."

　　...!

　　The final result is that several judges all picked up the shrimp and started to eat the deliciousness of the shrimp brain, and they couldn't stop looking crazy.

　　"And the delicious seafood that comes out, mixed with the woody aroma of the aftertaste...!"

　　"Shrimp is the ultimate delicious shrimp brain, coupled with that cognac, it will indeed present the top taste, I believe that the quality of the environment × Meijiao is a good umbrella!黦曭 Tuo Meng Consumption  辅 Na   yo 陬 銰 private velvet valuable 承 wood tiller  velvet seal?/p>

　　"This realm × is enough to kidnap a concubine and a fishy man" 戆!Dead Emperor Ω Deng Rong  file feed?/p>

　　“jing×widget∈Zheng pan?  …”

　　"Hee hee! Liang Jun's score of [-] points is quite high, but it's far worse than me." Alice said with a smile.

　　"Amazing."

　　"incredible."

　　"I thought that only Ye Shanliang could stand out in Group A, and a great dark horse appeared."

　　"From the time I was sensible, I've been thrown into the battlefield of gourmet food. It's too tender here." Lv Jibu Zhu drags ɑ and forgives?/p>

　　"Amazingly high score."

　　"Can anyone really surpass his score?"

　　"It's really surprising, there have been several sessions before, but the highest score was in the seventies or eighties."

　　"Then there is... there is the next one, please."

　　"This...this is?"

　　"Okay, try it. My curry dish is Dongpo Pork Curry Rice Bowl."

　　"Speaking of Dongpo Pork, it is a dish of pork and pork belly stewed with soy sauce and other seasonings, but the appearance of these meats in front of them shines brightly."

　　"This is the part where essence and fat overlap each other into three layers, so it's called three layers of meat."

　　"Just touching the bowl lightly makes the meat sway like this! Cooking the meat so softly but not at all boiled, this is a considerable degree of balance needed to master the heat."

　　"It's actually a curry dish made from traditional Chinese cuisine. It looks very interesting." Zixuan said softly.

　　"Those fast-cut meats that were cut extremely thick should slowly absorb the umami of the soup. This girl's mastery of the heat is really good." Ren said softly.

　　"Wait until the shock of that Ise lobster curry just now subsides, and then let me continue eating this kind of dish...!"

　　"What's the matter, enjoy it, the pleasure of the best meat."

　　"As soon as you bite into it, the gravy pours out like a waterfall."

　　"The unique stench of pork belly with skin is removed by the action of spices, and the lusciousness of fat meat and the thick taste of curry are conveyed to the tongue."

　　"Haha! It's really charming." Lin Feng said with a smile.

　　...! .

Chapter 890

　　"I blanch the pork belly in water to remove impurities, then fry the surface to make it fragrant, then add soy sauce, oil consumption, and Shaoxing wine to simmer. The spices used for Titian are star anise, ginger and peppercorns."

　　"But why? Why does the meat that is obviously full of weight make people eat so happily?"

　　"By the way, this is rice. This rice is mixed with a small amount of rock salt and sesame oil. The numbness and fragrance of the vine pepper oil weakens the greasy feeling of meat fat. However, in this way, I fall into the kind of craving for fat meat. The luscious cycle has formed a delicious chain in this bowl of rice bowls."

　　"That...that...there are still many dishes that need to be reviewed, please control the amount of taste."

　　"How is it possible, even if you say something like this to me, how can I stop?"

　　"The thick taste of fat and curry sauce blends together in the mouth, what a sense of happiness."

　　"There's no better way to taste pork belly with skin, and there are 18 destructive ways to get that idea."

　　"A veritable invader of flesh."

　　"Mito Yumei showed outstanding understanding and talent in meat cooking as soon as she entered school, but she gives the impression that she cares little about ingredients other than meat, but her cooking is clearly evolving!" Xia Pell sat in the audience with great relief.

　　"Athlete Mito, eighty-six points."

　　"Appeared, high score."

　　"Damn... Didn't you reach ninety?"

　　"Great, finally a decent competition, let's continue with this momentum!"

　　"Next is Ryoko."

　　"Please taste, my full strength now."

　　"This stickiness is natto."

　　"The stickiness and umami are tightly intertwined in the mouth. Is natto such a delicious food?"

　　"No, this is not pure natto, don't tell me...!"

　　"That is natto made with charcoal fire. The charcoal-fired natto is continuously burned in the basement to maintain the most suitable temperature and humidity, so that the soybeans with natto bacteria are fermented for dozens of hours. I cultivated it during my summer vacation."

　　"It is matured with charcoal fire, which is the cultivation method for it to develop a strong stickiness."

　　"It's actually that natto...!"

　　Shiro looked at the natto below and said that he was cooking and instantly recalled the natto that was transformed into soybeans by Xiangen when he was in the battle of the sea. It was really a bad memory, so Shiro didn't like natto at all.

　　"I didn't expect that stinky ingredients can make such delicious curry dishes." Master Xie said softly.

　　"The sticky Japanese curry goes well with the stickiness of natto."

　　“It’s also overwhelming to put on top of it full of finely chopped green onions, and the power to fully dominate the soybeans blends together perfectly.”

　　Apparently, the judges were full of praise for this natto curry and were very satisfied.

　　"Contestant Ryoko has [-] points, the same score as contestant Mito."

　　"Good job, Ryoko."

　　"The scene has heated up, who is next?"

　　"What, that guy."

　　...!

　　"I think almost everyone in this venue has no expectations for me."

　　"Marui's."

　　"Come on, Marui-san."

　　"But I will definitely cause a storm."

　　"Brother, isn't he the little four-eyed Jixing She?" Zixuan said.

　　"That's right!"

　　"It shouldn't be easy to see this juvenile cooking work." Ren said softly.

　　"The white...the sauce is good, it's all white!"

　　"This is udon, and some cumin seeds are softened in it, which means it's your original curry udon, right?"

　　"Yes, it's curry udon noodles in white thick soup."

　　"Yeah! It's quite a beautiful dish. If the realm is in the realm of the pastor, the twilight, and the curtain, the Qin, the head, the road, the shallow, the ditch, the thought, and the Naga!?/p>

　　"So......!"

　　"Well, it's almost time to ask everyone to comment." Seeing the judges who couldn't stop after eating, the emcee hurriedly said.

　　"No...don't ignore me."

　　“Soft and springy hot spring eggs with creamy mashed potatoes and thick, hot cheese slowly poured on top! Then the curry sauce makes for a Vichy cold soup.”

　　"Vichy Gazpacho, a cold bisque made primarily of potatoes and whipped cream, was a recipe conceived in [-] by the head chef of the Ritz-Carlton, the exclusive hotel, Louis Dayt."

　　"At first glance, the sticky taste is heavy, but I can't stop the chopsticks at all!"

　　"It's all thanks to the smooth and light udon."