Zhutian Mall Wanjie Transaction

Seeing the milky white sauce floating on the surface of the steak, Nagi Managi subconsciously thought that this would be the kind of sauce similar to cream sauce.

As a result, after tasting it, Nagi Nagi realized that he seemed to have misunderstood a little just now.

The sauce that Kobayashi Gentian goes with for the steak is a meat sauce!

And it's a very low-use white meat sauce!

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

White meat sauce generally refers to the sauce made by grinding white meat stewed in water and boiling, which has a relatively fresh taste but is not very strong.

And the white meat sauce made by Kobayashi Gentian is delicious.

There is a word that Nagi Managi has proposed before, and that is wildness!

And this steak dish made by Kobayashi Gentian, against the backdrop of white meat sauce, exudes a wild impact like wild nature all the time.

At the first time, Nagi Nagiri judged that the crisp and lovely golden yellow granular material in these white sauces should be fried snake meat!

Snake meat has a lot of parasites, and the best way to make sure it's 100% safe is to treat it with high-temperature oil or professional sterilization.

The boiling point of water is only 100 degrees, but the boiling point of oil is much higher.

Frying snake meat with high-temperature oil not only kills the parasites hidden in the meat, but also allows the aroma of snake meat to burst out in an instant.

However, if you want to fry snake meat, you need to have a lot of experience in cooking it.

Not only must the oil temperature be controlled just right, but even the frying time must be accurate to the second!

Kobayashi Gentian is a chef who is very good at cooking wild game, and she has handled snakes, lizards, crocodiles, and other types of ingredients countless times.

In the eyes of Kobayashi Gentian, the meat of the poisonous snake is several times more delicious than that of ordinary non-poisonous meat snakes.

In addition, the high-temperature frying method can completely lock the deliciousness of snake meat in the meat in an instant.

After the snake meat is fried by Kobayashi Gentian, it is air-dried into dried snakes, and the dried snakes are ground and mixed into the miso to make the taste of the snake meat stand out.

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

Nagi Nagiri tasted Kobayashi's gentian dish again, and then she exclaimed:

"Not only do you have enough heart for the sauce, but you also use a very rare method in the handling of the steak!"

"You should have pricked this steak several times with a hollow needle, right?"

"The purpose of this is to deflate and release blood?"

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

Hearing Nagi Managi's words, Kobayashi Gentian nodded his little head cutely.

"yes, it's something I learned from a senior and I found that hollow needles go a great match with steak. "

"It doesn't damage the surface of the steak, but it also allows for a deep grinding of the steak. "

"Even when marinated, the steak is very flavorful..."

"So ....."

"So you took the grated tangerine peel and the cornstarch mixed with the marinade made of lemon juice to make a deep carving of the steak?"

Hearing what Nagi Makai said, Kobayashi Gentian fell into a state of confusion in an instant,

But soon, she smiled and said:

"It's really worthy of being the special executive officer of WGO.,God's tongue Nagi Shinaki-sama,"

"I didn't expect that the ideas I carefully thought out really didn't have any hidden energy in front of you!"

"Originally, I thought that under the cover of lemon juice, you should not notice the grated tangerine peel... Now it seems that I was still naïve!"

...........

Hearing what Kobayashi Gentian said, Nagi Nagi also pursed his lips and smiled:

"Generally speaking, lemon juice is used to marinate steak to better remove the astringency caused by the blood and impurities of beef..... However, most chefs are accustomed to using wine to wash the surface of the steak. "

"The ground tangerine peel powder mixed with starch is a dry marinade, and a pat on the surface of the steak is enough to absorb all the blood and impurities contained in the steak and emptiness.... And the acidity of the tangerine peel can better bring out the deliciousness of the steak..."

"The whole dish you've made is a lot of tricks in it. "

"Delicious, mysterious, wild cut, these are some of the things I have to say about your cuisine. "

"A good taste, if you polish it carefully, maybe it can grow to the point that my tongue feels joy...."

"So, my food still doesn't touch your tongue?"

Kobayashi Gentian was a little regretful, but when she thought about it, with the level of Nagi Shinaki, it was already very good that she could get her praise.

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

Glancing at the expressions of the judges around her, Nagi realized that everyone was still immersed in the aftertaste of the dishes created by Kobayashi Gentian.

No way, the fried snake meat is ground into powder, and the white meat sauce created is really wild.

It's delicious, and it's a top-notch treat for the tongue.

After waiting for ten seconds, seeing that everyone had recovered their thoughts, Nagi Makai also gave Kobayashi Gentian a score along with several other judges!

In the end, Kobayashi Gentian won!

And immediately afterwards, Ji Zhiguo Ningning and Bani Haier also brought their own dishes to the judges' bench.

Barni Hale is a chef who can enhance the taste of food by constantly abusing the ingredients, and her cuisine can be said to be full of violent beauty.

After tasting the bacon grilled chicken puree she made, Nagi Managi also gave her a very detailed review.

"The food is very good, and the chicken is always congested by constant whipping, and when the chicken is broken down into puree, every trace of the chicken puree is full of very rich texture and mellowness. "

"Even if it's placed in a starred restaurant, it's a dish that won't be overshadowed.... But the specific summary will wait until I finish tasting another dish first!"

...........

Nagi Managi focused his attention on the cuisine of Kino Kuni Nening,

I saw that the dish she made was chicken shredded soba noodles, and above the noodle bowl, a white hot mist kept rising...