Eternal Food Paradise.

Chapter 140 Meat+Meat

In fact, after Sigong took the initiative to stop his own cooking and concentrated on watching the "opponent" swinging the knife, the exchange meeting, which was supposed to be serious and serious, and the contestants themselves were very serious, was completely crooked and something was wrong.

After half an hour.

Xia Yan and Shinomiya Kojiro presented their dishes to the acquaintance judges led by Dojima Gin.

The dishes of Sigong, of course, are very classic and exquisite western steak.

The previously ugly 'morel mushrooms' suddenly disappeared from his dinner plate, turning into a puddle of thick mushroom juice sprinkled on top of the steak meat, showing the color of soy sauce, but far clearer than soy sauce Che.

what.

Xia Yan observed some differences from ordinary steaks.

Beef, still whole and uncut.

But on the upward side, there is no trace of pan-fried steak, and there is no saying that the steak is fully cooked or almost mature.

"Stewed? Not fried?" Xia Yan pointed to the juicy dinner plate and asked in surprise.

Sigong put down the dinner plate, and glanced over with a rather strange look, as if looking at the culprit:
"My original recipe was 'fried', that's right."

"But just now, in order to understand and understand your 'straight cut', I stopped the fire. If it is continued, the heat will be difficult to control. I am afraid that there will be flaws, so I chose a more reasonable and safe cooking method."

As he spoke, the corners of his mouth slightly curled up.

The French chef and chief who graduated ten years ago, his tone was always flat, and he didn't show off at all that he used another cooking technique halfway and successfully continued his must-kill recipe.

"From classic steak and mushroom gravy to 'goulash'?"

Dojima Yin and the others were no less astonished than Xia Yan.

Roland Chapelle has the most position to make an authoritative comment. He shook his head straight, his eyes dark:

"In French cuisine, there is a big difference between stewing and frying!"

"Just pick the boiled beef. I have only heard of 'veal blanc sauce', but I have never seen any French chef cook a whole piece of steak meat!"

Xia Yan complained secretly.

Not only in French cuisine, or in other words, in all culinary fields, 'stewed' and 'fried' are completely different cooking forms——

Kohei Joichiro smiled and said kindly:
"At the very least, Sigong has already shown this, maybe isn't it? The beef dishes he served are delicious, delicious, and there is no fault. As for the specific taste, we can taste it carefully with our tongues!"

He took a small plate first, and handed it to Sigong: "Cut me a piece first, let me come first—!"

"Stop, Joichiro!"

Dojima Gin yelled out of line: "I should come first!"

"Let me, the chief chef of the Yuanyue chain hotel, see how much progress Sigong has made after staying in Paris for so many years... I want to witness it for myself in his culinary world! Observe carefully!"

He also quickly handed out a clean white plate.

The rest of the judges were not far behind, ding ding ding, and the room was filled with the crisp sound of plates and knives and forks colliding.

After all, this is a "must kill" that a famous chef can only show at important food halberds. It is not a must kill on campus, but a real secret weapon of a super chef. It is not easy to show others. can not eat.

Si Gong ignored the judges, but took a steak knife, cut off a corner, put it on the plate, and handed the first piece of food to Xia Yan:

"Let's eat and see."

Xia Yan took the plate and put it next to his hand, then took a similar plate, took a silver spoon, scooped a few spoonfuls of caviar into the plate, and handed it over in response:

"This is my 'caviar'. Although the taste can't be compared with treasure ingredients, how delicious is it? I think it should make your tongue..."

After a pause, Xia Yan smiled, and temporarily changed the wording that came to his lips into another sentence:
"it."

"Your tongue will be captured!"

Sigong was startled when he heard the words, and shook his head with a broken smile: "Is this the 'spirit' that the commander-in-chief always talks about? Very good!"

So, taking the plate as well, Shinomiya held a spoon.

Xia Yan was also facing a dinner plate.

There was a clean fork prepared by Shinomiya on it, and he started to stab the steak in the center of the plate lightly, because of the thick juice that rolled out all of a sudden, his pupils shrank slightly.

With so much juice, it is indeed the richness that 'stewing' should have.

Pan-fried, not to this extent!

Put a little more force on your hands.

"laugh!"

As if piercing through a soft cloud, the fork pierced the bottom of the plate. Hearing the crisp sound, Xia Yan felt his heart tremble immediately: "Can you cook it so thoroughly in such a short cooking time?"

The piece of meat on the fork was sent to the front of the mouth.

Meat in sight... trembling, shaking!
"How soft does this have to be cooked?!"

As soon as Xia Yan threw it into his mouth, before he squeezed and bitten the steak meat with his teeth and tongue, a smell of 'morchella' rushed into his brain.

I couldn't help being intoxicated by the surprise of the "first bite", and closed my eyes to enjoy it.

now.

He felt like he was lying on the soft green lawn, not far from the bottom of his feet was the breakwater, and further down was a sparkling silver-white stream, watching the clouds passing by in the sky...

"Crack-"

When he finally bit it with his teeth, he pressed the piece of meat against the palate with his tongue.

The woodland painting style suddenly changed!
mushroom!

There are mushrooms everywhere!

The grass on the headrest has turned into a large mushroom with huge branches and bright colors. Then look at the ankles and the clear water bottom of the stream, those crowded mushroom groups.

Xia Yan groaned in his heart, "So many mushrooms? Why is it more 'dark' than mine!"

However, the dual flavors of beef and mushroom that came later made Xia Yan's scalp explode instantly.

"It's meat+meat!"

He swallowed the piece of meat and opened his eyes in shock.

The judges who happened to be headed by Dojima Gin also finished tasting, and the room became noisy.

It was Roland Chapelle, who was not very optimistic before, who was the first to change his words and give strong praise: "It's quite powerful, and it really reflects the application of cooking techniques!"

"Yeah yeah."

"Morel mushrooms are originally a kind of mushrooms with a 'sensual' feel. After cooking them, they can be boiled into sauces, or served as a side dish. Putting them on a dinner plate is a hidden 'meat dish'. ! Killer!"

The professors discussed, and Si Yingshi and Nakiri Erina, who were also assigned a small piece at the end, were naturally unwilling to be lonely.

Nakiri Erina said to herself:

"Every French cuisine instructor will say that one of the essence of French cuisine is the sauce."

"And in it, mushroom juice occupies a huge proportion."

"I remember my grandpa once said to me that an old friend of his who specializes in French cuisine once explained in this way that the highest pursuit and the highest state of mushroom juice is the first bite, which makes the taster feel as if lying down. In the soft verdant woodland, surrounded by clumps of natural mushrooms..."

Today's chief student, 'White Knight of the Table' student Si Yingshi, also majors in French cuisine, he still holds the fork tightly in his hand, his face is slightly flushed with uncontrollable excitement:

"This is the profound realm of French cooking! Senior Sigong has achieved such attainments!"

“A real world of famous French chefs!”

The audience closely discussed their own recipes and dishes.

Seems to be completely used to similar scenes.

Kojiro Shinomiya turned around unhurriedly, and cast his eyes on Xia Yan who was across the table:

"How about it?"

There was an inexplicable smile on the corner of his mouth.

"Have you tasted the... characteristics I bestowed on the dishes?"

(End of this chapter)