Food: I Am A Cartoonist In Totsuki

Chapter one hundred and seventy-fifth: the victory of the two groups

“I made eel in the form of a bowl of rice and served with other ingredients?”

Annie looked at the food I cooked according to the rules for a long time in front of her and thought for a while, then picked up the chopsticks and took the lead to pick up the rice and the eel and slowly put it into her mouth.

Sharum and Eastward Road also started tasting with rice and eel.

The aroma of eel and the aroma of rice, combined with a little sticky sauce, you can feel this strong taste the moment you put it in your mouth.

This “irritating spiciness is amazing, and the rice and rice flavors go together!”

“The rich taste of the cheese gives off a distinct aroma, and the deliciousness of the eel bursts out together.”

“Is the spiciness that hides behind the back and connects the two closely with chili peppers? But this chili pepper seems to be a bit special…  

When I heard this for a long time, I Zhaoji smiled and said: “The stone pillars are red to the sky, the chili I chose is a local chili from Chongqing in the Celestial Dynasty. Compared with ordinary chili peppers, this chili pepper has a more unique spiciness and can fully highlight the eel. It is delicious and delicious. So local people often use this chili for dishes such as fish head with pepper and spicy chicken, and it is also one of the souls of Chongqing hot pot. In other words, my inspiration for this dish also came from the local area. special dishes.”

As we all know, Teruki Kuga is good at Chinese cuisine, especially Sichuan cuisine.

And Sichuan cuisine highlights the “spicy” feature 207, and he now applies this feature to the current dish.

“And most importantly, I used the Kansai-style grilling method for the grilling of the eel. …

The way of Kansai style is different from that of Kanto, there is no “steaming” process. By steaming, the fat of the eel will melt, and the meat will become soft, and the yaki is more prominent the fat flavor of the eel…

“In addition to the chili peppers called “Shizhu Chaotianhong”, the numbness and aroma of green peppercorns also enhance the flavor of eel.

“The potatoes and carrots as the side dishes of the topping part are stewed in curry slowly, the deliciousness is concentrated in the thickening, poured on the rice, and the eel also absorbs the deliciousness. Simply unparalleled deliciousness.”

“It’s really amazing. It can be considered an innovation to apply the characteristics of Sichuan cuisine to eel. The gap between the two dishes is obvious, I think I can vote.

The three judges voted unanimously, and collectively believed that Yuga Teruki’s cooking was better than Shirazu Shurifu.

Shirazu Shurifu didn’t accept this fact at first, and he didn’t understand the difference between the two until he tasted the dishes I cooked according to the rules for a long time. (ccee)

Whether it is the grasp of the characteristics of the ingredients, the matching of the ingredients, the heat, etc., Jiuga Teruki is much better than Shirazu Shurifu.

“The deliberation is over, the winner of the first group of 1ST is Teruki Kuga!”

The announcement fell, and various voices came from the audience, but of course the most happy people were the “Rebel Alliance” people.

For a long time, I followed the rules and won the first game.

This was followed by the review of the third group Yukihira Sōma and Ji Zhiguo Ningning.

Ji Zhiguo Ning Ning, who came from a family of raising wheat, made wheat noodles with a delicate and elegant taste.

In the end, this wheat-raising noodle was praised by Annie as “the raising of wheat through time and space”.

This title is the biggest affirmation of Ji Zhiguo Ningning Cuisine, but because she is too confident that she has learned the first-class wheat-raising skills since childhood, ignoring the fact that the cold place makes it extremely difficult for the wheat-raising flavor to be unfavorable, the wheat-raising flavor she made far worse than usual.

Sōma, who had seen this for a long time, took advantage of this advantage and made corresponding changes. In the form of “fried wheat noodles”, the temperature and deliciousness of the wheat noodles were preserved to the maximum extent, bringing the best feeling to the judges.

In other words, Sōma took into account the feelings of the judges when eating, and more consideration for the diners, while Ji Zhiguo Ningning just put all the focus on the deliciousness of the dishes

This is certainly not wrong, but it can only be said that her “heart” is not perfect.

The third group also ended with the victory of the Rebel Alliance.

The first group and the third group are over, and everyone’s eyes naturally focus on the two people in the second group who have not started the review.

“Haven’t these two finished yet? It’s almost 2 hours.

“But it is also understandable that mutton requires a lot of ingredients to cook, otherwise it will be difficult to remove the smell of mutton.”

“Wait, look Ye Shanliang has finished.”

Everyone saw that Hayama Ryo brought the dish covered with the lid to the three judges.

“Please use it.” Ye Shanliang said indifferently, as always, in a cold style.

Annie and the other three lifted the lid with a hint of anticipation, and at the moment when it was unlocked, a scent spread to the surroundings.

It seems that because the lid is covered, all the delicious food is pressed on the plate, so after opening it, it seems to find a vent, and it burst out in an instant.

It is not the first time that Ye Shanliang has used a similar technique, this is his forte.

But the point is not the aroma, but the food under the lid.

I saw lamb chops cut into lengths of about 6 cm and placed on a plate, accompanied by a bowl of thick sauce.

“This is the Indian Tandoori Grilled Lamb Chops that I made. According to local customs, please directly pick up the spare ribs with your hands and eat them, and feel the deliciousness of finger sucking!” Ye Shanliang said to the three executive officers.

“Do you want to eat directly with your hands? It’s a bit unpolished, but since it’s a cooking custom, let’s respect it.

“Yes, after all, to make a more informed judgment.”

Ye Shanliang had long considered the process of eating with his hands, so he deliberately exposed the bones at both ends of the lamb chops, so that the meat was gathered in the middle.

In this way, the shape of the lamb chops is a bit like the bone-in roast meat eaten by the primitive savages.

The three executive officers also easily held the lamb chops in their hands, and when they sniffed the lamb chops up close, they couldn’t stand the aroma that penetrated their nostrils.

“Just putting it on the lips, the fragrance of the spices makes the body numb, and the consciousness actually becomes weak. . . .

Annie was surprised in her heart, and then she took a bite of the lamb chop.

At the moment of biting, the consciousness exploded along with the delicious taste of many spices.

“This, this deliciousness!” Annie exclaimed, her whole body in a state of bursting clothes.

“The peculiar smell of mutton has long disappeared in the combination of many spices, and what remains is the unique flavor of mutton. This flavor and spices are mixed into a wonderful taste, and the delicious taste of the multi-layer complex structure has formed a wonderful sense of hierarchy.”

“Well, the mutton is made of Cajun stuffing, blended with various spices and tandoori sauce, and finally wrapped in a thick batter and fried. This thick feeling, the satisfaction of a bite, the more Just chewing, the deliciousness of the mutton spreads in the mouth like a raging wave.”

“Finally, this sauce is a sauce made of lamb bone broth and a variety of spices. When eaten with lamb chops, the taste is even higher!”

(To be continued..).

(This chapter contains pictures, click the “Illustration” button in the lower right corner of the screen to view the pictures.)