Shokuki: My daughter is Erina

The biggest selling point of this dish is that the fresh taste of different vegetables is distributed in stages.

The flavor of the vegetable jelly is divided into regions in strict proportions, and diners can feel the texture of the food changing in their mouths with each bite.

And Tian Sumi's bold addition of creativity to the soup jelly is indeed a relatively novel approach, but there is a small detail that cannot be ignored.

That is, if too much emphasis is placed on highlighting the texture and taste of the soup jelly, then the freshness of the vegetables, which is the most important thing in the vegetable jelly dish, will be masked by the taste of the soup jelly.... In this way, the most attractive essence of vegetable jelly will be reduced, or even completely obscured.

In the eyes of Kojiro Shinomiya, Megumi Tazo's novelty added to the cuisine can even be understood as picking up sesame seeds and losing watermelon.

It's no wonder that her food can exude a strong and vivid cold aroma, it turns out that she emphasizes the texture of the soup jelly...

.........

Obviously, Dojima Gin, they also felt the idea of Megumi Tasho making food,

Fuyumi Mizuhara was a little puzzled and said:

"It's true that too much emphasis on soup jelly is a relatively new and rare practice, but have you ever thought that the fresh taste of vegetables will be masked under too strong delicious stimulation?"

"The original charm of the vegetable dish is that it exudes a very fresh and natural taste, and the beautiful fantasy of being in the countryside is the core idea of this dish. "

"In the past, there were many chefs who tried to make a big deal out of the surface of the soup jelly, but no matter what they did, once the soup jelly became rich, the whole dish would not be able to present a fresh and pure vegetable fragrance. "

"I think as a chef, you know very well what kind of style a dish should belong to.... The soup you used to freeze... It's chicken soup..... It doesn't seem to be suitable for making french vegetable jelly..... Even if the chicken broth is made into soup jelly, it still exudes a very strong umami flavor, and the texture of the vegetables is completely weak.....

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

Hearing Mizuhara Fuyumi's question, Tanzo Megumi lowered her head and said softly:

"I... I thought about one level, but... I also added a lot of things to my cooking, and the soup jelly made in chicken broth was not an ordinary soup jelly..."

Before Megumi Tanzo finished speaking, Dojima Gin interrupted her.

"Okay, let's try it first...."

"After all, I don't know if this dish will taste the way we expected. "

As he spoke, Dojima Silver cut off a corner with a knife and fork,

Sending in a piece of sliced vegetable jelly, Dojima closed his eyes and tasted it seriously.

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

Surrounded by the heat in the mouth, the vegetables quickly melt somewhat....

The rich and mellow soup slowly flowed on the tip of his tongue, and in just a moment, Dojima Gin's face changed.

"It's... How can this be?"

Dojima Gin exclaimed almost at the same time as the other two judges.

They didn't expect that the soup cooked in chicken broth would exude such a sweet and fresh smell after it melted.....

The fresh flavor of the frozen vegetables is not only not masked, but even completely coaxed by the texture of the chicken broth.

It's like Megumi Tazo has completely built the flavor of all the vegetables on the chicken broth, and the deliciousness with clear layers is simply the best enjoyment of life.

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

Dojima Silver couldn't believe it and ate another piece of vegetable jelly, this time he cut it, it was a vegetable jelly made of purple cabbage, the sweet flavor of purple cabbage is relatively strong, and the chicken soup jelly with the same distinct taste is more foil, which should play a very obvious taste conflict, but after eating the purple cabbage, Dojima Gin's face changed drastically.

This time, the result is still the same, even if it is the taste of purple cabbage, it is still not eroded by the chicken soup, and the taste of the two has a very clear division in the mouth, and even, under the background of chicken soup jelly, the sweet taste of purple cabbage is even better.

.........

Feeling the delicious pound on the tip of the tongue and the fresh dessert of seven different vegetables echoing in the mouth, the three judges felt their souls melt.

Mizuhara Fuyumi closed her eyes and said very happily:

"I... I didn't arrive at all, using chicken broth jelly to make vegetable jelly, it can have such a clever coaxing effect.... Why does the rich flavor of chicken soup not affect the taste of vegetables? No.. Wrong.... It should be said that the taste of chicken soup has become lighter... It's not right either.... It's not fading.. This feeling should be called... Refined flavors...."

"Tansho-san, what kind of magic did you put into your cooking!"

Hearing Fuyumi Mizuhara's words, Megumi Tasoko replied softly:

"I added pressed fresh corn juice to the boiled chicken broth!"

"Fresh corn juice!?"

Hearing Tazo Megumi's words, Shinomiya Kojiro's face also changed instantly.

"It's... This practice... Do you say....?"

"Is it the concept of molecular gastronomy?"

Megumi Tazo heard Kojiro Shinomiya's exclamation, and she nodded slightly.

"That's what Senya-sama taught me..."

"Although I don't use any molecular gastronomy when I make my dishes, I have some concepts that only molecular gastronomy has. "

"So as Suwon-senpai described, the chicken soup jelly I use to make the frozen skin for French vegetable jelly is actually a refined and purified chicken soup.....

"If you use regular chicken broth, its overly rich umami will indeed have a great impact on the taste of the vegetables, and it is not an exaggeration to say that it completely masks the taste of the vegetables.... So, I want to get rid of the umami in the chicken soup and only keep its deliciousness and nutrition... With a very simple and pure beauty... Go for a more pronounced flavor of other vegetables...."

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