Shokuki: My daughter is Erina

"Whether it's the business value of cauliflower, or its delicious element..."

"The key to these attractions is, in my eyes, to distinguish them into a piece of data!"

"The ingredients that make up the delicious taste of cauliflower are amino acids.... The main components that make up its nutritional value are vitamin C and vitamin K, in addition, the isothiocyanate compounds and flavonoid compounds contained in cauliflower also have an excellent tonic and conditioning effect on the human body!"

"So I used some of the methods of molecular gastronomy to do something that traditional gastronomy can't do at all!"

"Use some high-tech equipment to strip the nutrients, deliciousness and other ingredients of cauliflower from the flesh of the food..... Finally, it is incorporated into this dish. "

"That's why the judges tasted this dish that combines a lot of cauliflower essence!"

"Cauliflower dishes made with traditional cooking methods lose their flavor and nutrition as the cooking process is made!"

"But molecular gastronomy is the perfect way to avoid that!"

"In other words, my dishes have completely raised the limits of what cauliflower can achieve to another unimaginable level.....

"Well, my food tastes pretty good.....

..............

Hearing Alice's words, one of the judges said with a wry smile:

"You've already done this to the point of cooking, how can you describe it in a good sentence?"

"Go beyond the surface of the food and deal with its inner essence.... It's no wonder that more and more people are advocating the development of molecular gastronomy, because it is simply a bug-level cooking method!"

"But I still have a question I want to say!"

"Alice, you just said that molecular gastronomy can perfectly separate even the business elements of food.... How the hell is this done.... Did you boil all the cauliflower into a broth, thus extracting the elements from the broth?"

...........

Seeing that the judges were asking themselves how they extracted the nutrients in cauliflower, Alice smiled playfully:

If I were to answer that question, I would probably spend the next few hours explaining the theory. "

"But for now, I'll just describe it a little simply....

There is a lot of chemistry involved in stripping and extracting nutrients from food.....

Like one percent oxalic acid, oxidation and decolorization...

Eighty-five percent of the sulfuric acid ratio....

All of them require extremely precise techniques to modulate.....

If you want to learn more about this, I suggest that the judges go to some public classes in molecular gastronomy.....

I believe that after you feel the vastness and charm of molecular gastronomy, you will also fall in love with this emerging culinary discipline without reservation!

"

............

After Alice said this, Nagi Managi said slowly:

"If you want to understand the details of molecular gastronomy, you can use your spare time to learn by yourself!"

"Now, let's start tasting the cauliflower dishes of the second chef, Miss Zuo Shi!"

"Left poem.... Bring your dishes to you!"

...............

Hearing what Nagi said, Zuo Shi took the food he had made and slowly walked to the judges' seat!

The moment she lifted the insulated lid of the food, the five judges, including Alice, smelled a rich and charming fragrance!

This sudden aroma is mixed with some aged wine aroma, and this fragrance seems to be mixed with a hint of sweet and sour!

Nagi Shinnagi, who has already been through a hundred battles, was able to distinguish the type of fragrance at the first time!

She subconsciously asked:

"You added rice wine made by fermenting glutinous rice, which is unique to the Celestial Empire region, to your cauliflower dishes!?"

...........

After hearing the question asked by Nagi Shinaki, Zuo Shi nodded slightly.

"Yes, Judge!"

"My cauliflower dish is called Braised Cauliflower with Wine Brewing!"

"It's also a cauliflower dish that I created myself!"

"Before steaming the cauliflower, I added a lot of rice wine that I brewed myself to the plate!"

"I hope the taste of this dish will be enjoyed by the five judges!"

............

Zuo Shi's voice is very gentle, and the way she speaks is really like the ladies by the lake in ancient times.

But at this moment, what the five judges care about is not the appearance of Zuo Shi, but the dish she presents on the plate!

On the surface, the dish made by Zuo Shi is far less shocking than the dish made by Alice!

The white and slightly yellowish cauliflower seems to be just steamed.

If it weren't for the charming aroma of this dish, outsiders would probably subconsciously think that this is a boiled cauliflower dish!

.......

After Zuo Shi said this, he moved his gaze to Alice again.

"Some of the expositions on molecular gastronomy just now by Qianye Alice really opened my eyes!"

"I wonder if you can analyze my dish from the perspective of molecular gastronomy?"

"When I was cooking before, I made an extra one!"

"Would you mind if you could give me a taste?"

.......

As Zuo Shi spoke, she brought out another stewed cauliflower dish she had made.

Alice looked at Zuo Shi, she pursed her lips and smiled:

"Do you want my share?"

"What an unexpected surprise, huh!"

"Since Miss Zuo Shi is kindly invited, I can't find a reason to refuse!"

"Well.... Let me taste the taste of this dish!"

"To be honest, this is the first time I've ever met someone who would use rice wine to stew cauliflower..... After tasting it for a while, I'll try to see if I can use molecular gastronomy to interpret your dish!"

After Alice said this, she picked up the utensils and prepared to start tasting.

.