Shokuki: My daughter is Erina

Hearing Kohei Soma's words, Nagi Shinnagi pursed his lips and smiled:

"Although Kohei-san's method of adding a very hidden method to this dish is still traceable. "

"Looking at the way you look, I know that my analysis is not wrong..."

"These ground ginger should be roasted ginger, right..."

........

Kohei Sojin nodded,

"yes, these are ground roasted gingers,"

"Liquid seasonings can't be separated by any means, and once you touch them a little, the flavors of the two will blend..."

"That's why I came up with the idea of using grilled ginger..."

..........

Hearing Kohei's words, the other four judges were still a little puzzled,

One of them asked:

"Nagikiri-sama, I still don't understand, whether it's fresh ginger or roasted ginger, once it's boiled with cola, isn't it still a soup seasoning?

In response to the judge's question, Nagi shook her head helplessly.

"By this time, have you not thought of the crux of the matter?"

"Why do you insist that ginger cola must be liquid?"

"Isn't it okay to use baking and turn it into a solid?"

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

"Turning ginger ale cola into solid?"

Hearing Nagi Shinnagi's words, the four judges were all stunned.

But soon, they thought of the possibility of such a practice.

"I see... I didn't think there would be such a thing!"

"It's unbelievable..."

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

In Nagikiri's mouth, the practice of converting liquid cola ginger juice into a solid form is actually easy to understand.

At first, Kohei Soma used not ground ginger at all, but whole pieces of fresh ginger.

Simmer large chunks of fresh ginger in cola water until the flavor of the ola has completely penetrated the ginger, and boil it until the juice is completely reduced.

Finally, the ginger is taken out and broiled.

Because the roasting in the high temperature environment will cause the ginger to evaporate, but the sugar substances left by Cola in the ginger will not evaporate...

In addition, after the grilling, the spicy flavor of the ginger cola, the sugar content of the cola will be more prominent, and in this case, Kohei Somasa will grind it whole.

...........

Grate the dried ginger with the sweetness of cola into minced pieces and sprinkle it on top of the teriyaki sauce.

Although the minced ginger sinks into the teriyaki sauce, its flavor does not merge into the teriyaki sauce.

The two seem to be one, but the flavors don't blend.

That's why the five judges were able to feel the obvious taste gap from Kohei's cuisine.

.......

After figuring out Kohei's approach, one of the judges praised it with great pleasure:

"It's so funny, I didn't expect you to think of it so long..."

"The teriyaki juice that seems to be a whole is divided into two levels by some minced ginger,"

The flavor of the chicken rice bowl with teriyaki sauce instantly became colorful. "

"Without a doubt, this is a very good dish!"

"And that little bit of ginger spicy taste is the finishing touch... If you eat too much sweet food, your tongue will gradually become irritated... But in your cooking, there will never be such a flaw..."

"It's a deceptively simple, but profound dish..."

"This chef, the dishes you make are very beautiful!"

..........

After the judge's praise, Nagi said softly:

"The simple teriyaki sauce rice bowl has shown a remarkable evolution in your hands..."

"The whole dish is surprisingly perfect, and the taste is amazing..."

"Kohei Soma, you've improved a lot compared to when I met you before!"

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

Kohei Sojin's dish is very good, and the sweet and spicy flavors can be said to blend with each other, constantly stimulating the tongue of diners....

However, if he wants to win the duel, he still has to see if the opponent's cooking is inferior.

After Kohei Sojin's cuisine was tasted by the five judges, Shen Changhong, a contestant of the Celestial Empire Cuisine Team, also served out his own rice bowl dishes.

Looking at the beautiful rice bowl with a charming aroma on the plate, Nagi Managi said with a little surprise:

"Is this the Eight Treasures Ruyi Donburi Rice Bowl?"

"I'm a chef who was born in a high-end hotel, and the donburi dishes he makes belong to the kind of food that stands at the top of the world..."

As the Premier's Deacon of WGO, Nagi knows almost all the famous restaurants around the world.

And the Green Wave Corridor of the hotel where Shen Changhong works obviously left a deep impression on Nagi Makiri.

...........

Green Wave Corridor is one of the signature restaurants in the Shanghai area of the Celestial Dynasty, which was established in the Jiaqing period of the Ming Dynasty.... It can be said that many of the signature dishes in the restaurant are painstakingly improved by countless generations of chefs in the Green Wave Gallery.

The grade of the Green Wave Corridor is very high, and its customer skirts even contain many world dignitaries, state guests and celebrities.

Almost every chef who can serve as the official chef in charge of this restaurant in the Green Wave Corridor is a culinary champion in the Celestial Empire, and even some of them have been rated as a special chef decades ago.

And Shen Changhong, a contestant in this BLUE competition, is from a well-known restaurant in the Heavenly Empire, Green Wave Corridor Restaurant.

At the age of 20, he has become one of the youngest formal chefs in the history of Green Wave Gallery.

Come to think of it, at such an old age, he can already cook for world leaders to taste, which shows how superb his strength is.

Nagi has been to the Green Wave Corridor a few times before, and I have to say that the food at this restaurant does have a charm that makes people linger.

_

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