Food Wars: Life Cookbook

The next day, Dojima An went to the venue.

Although there were no spectators, the tense atmosphere was still reflected.

In the first game, Sofia lost to Suzumiya Miku 47 to 48. At this stage, the judges' scoring requirements have become much higher.

Dojima An is more concerned about the second game, Isshiki Hui VS Ruan Ming. The topic is potato.

Ruan Ming is obviously ready to make curry. He took out his best dish and prepared to compete. It was just right for him to take the Southeast Asian cuisine exam.

In this regard, Dojima An didn't know what Isshiki Hui's dish was.

Isshiki Hui first heated butter in a pan and fried the chopped onion until soft. After adding the beef filling, he began to stir-fry. After it was cooked, he added cooking wine and salt, ground some black pepper, and then stir-fried it over low heat until the water was basically evaporated.

Isshiki Hui took out a few more potatoes, peeled them, cut them into four pieces, rinsed them with water to prevent the starch from oxidizing and turning black, steamed them in a steamer for half an hour, took them out and mashed them, added cheese, salt, black pepper, mayonnaise, mixed them well and began to mix the mashed potatoes with beef and onion stuffing

At this time, Dojima An already knew what Isshiki Hui was going to make. It should be a traditional food, croquettes.

Dojima An was a little surprised. He didn't expect Isshiki Hui to make this dish. He thought Isshiki Hui would make vegetarian dishes.

After Isshiki Hui prepared the stuffing, knead the stuffing into a regular round shape.

Prepare egg liquid, corn starch and bread crumbs.

Heat oil in a pan and start wrapping the stuffing with flour.

After wrapping, put it in the pan and turn to low heat. After frying until golden, you can take it out. After draining the oil, spread the secret tartar sauce on it and it's done.

A serving of [Japanese croquettes] is ready.

At this time, Ruan Ming has taken the lead in serving the dishes.

The judges began to evaluate. During this process, the atmosphere on the scene was a little tense. Isshiki Hui was also paying attention to the performance of his opponent. He didn't want to give up his position so easily.

The judges quickly gave their scores

10, 9, 9, 10, 8

46 points.

Isshiki Hui also presented his own dishes. This time, he was a bit like a real chef. He introduced his dishes in an orderly manner.

"Croquette. The focus is on potatoes rather than meat. The preparation of mashed potatoes is the key to the completion of this dish."

The judges nodded in approval and began their own tasting. Isshiki Hui was also a little nervous. I don't know if I will win or lose.

The score of 9, 10, 10, 9, 10 earned Isshiki Hui 48 points.

Obviously, compared to [Curry] being the focus, potatoes are just a side dish of curry rice. Isshiki Hui's choice of using ingredients as the staple food is more popular with the judges.

So far, the top two have successfully maintained their first-round status. So much so that Henrik, who was in third place, suddenly felt some pressure. Although he didn't think he wouldn't be a match for An Dojima, the invisible pressure still existed.

Their competition was in the afternoon. The topic of the food battle was [Shrimp Slips].

An Dojima thought about it and made [Shrimp Slips Stuffed with Otona] as his own recipe.

Henrik made [Spicy Cream Shrimp Slips Pasta] as his own recipe.

The two dishes had different directions from the beginning. One was sweet and spicy, and the other was pursuing freshness.

Henrik started his own production.

At this step, the two sides had different methods. Henrik chose to use a machine to beat the shrimp slips. An Dojima cut it by hand.

Henrik twisted the head of the prawns, took out the shrimp thread, removed the shell, put it in a garlic beater, and then poured in egg white and sea salt and black pepper to crush it, and put the shrimp slips into a piping bag.

Put the macaroni in boiling water, add salt to the base flavor, cook for 8 minutes, remove and rinse with cold water, squeeze the shrimp paste into the macaroni, and cook for another 5 minutes.

Spray avocado oil in the pot, pour in chopped onions and fry until soft, add Korean hot sauce, tomato sauce, light cream and sea salt and black pepper, stir and cook until bubbling, pour in the shrimp paste pasta and stir evenly, sprinkle some chopped parsley when out of the pot.

It tastes layered, and the sweet and sour hot sauce satisfies the judges' appetite.

The whole dish is not difficult, and the most important flavor is provided by the secret hot sauce.

The scores of 8, 9, 9, 8, 10 successfully made Henrik's face darken. The white skin is very conspicuous.

There is no way, the shrimp paste really touches Henrik's knowledge blind spot.

I can only regretfully take the score of 44.

At this time, Dojima An served the dish.

The two had similar progress from the beginning, and Dojima An made the shrimp paste. Remove the stems of the button mushrooms, drain the water from the grooves, and squeeze the shrimp paste into the grooves to smooth them out.

Pour oil over high heat, turn down the heat after the oil bubbles, and place the button mushrooms in the pot with the grooves facing down. After all the button mushrooms are in place, turn on high heat for 2 minutes, then turn down the heat and flip them over.After frying for 2 minutes on low heat, mix oyster sauce, soy sauce, sugar, starch and a little water evenly, pour around the edge of the pot, sprinkle with crushed black pepper, and cook on high heat until the sauce is reduced.

It feels like green pepper stuffed with shrimp balls.

The difference lies in the special nature of the button mushrooms. Its juice will seep out of the grooves as it is heated. And the shrimp balls will absorb the juice well. The taste has reached a new level.

Dojima An took out a pot, but did not divide it all. He picked out the 5 best-looking ones and began to arrange the dishes.

After the decoration was completed, Dojima An found that Henrik was already serving the dishes.

Always cover your dishes with a heat preservation cover, and Dojima An began to wait.

Not long after, after the judges finished their evaluation of Henrik, Dojima An took the plate to the stage.

Compared with Henrik's dishes, Dojima An's is more like high-end Western food. Because he knows how to arrange the dishes to look high-end.

Dojima An chose a white plate and placed a button mushroom in the middle. The sauce was poured on top. Dojima An also drew a line with the sauce. Green decorative side dishes were placed on the side. It didn't need much, just a few small leaves. The sense of luxury was immediately reflected.

From the judges' eyes, it was clear that the judges' expectations had been raised.

Dojima An placed the plates one by one. Quietly waiting for the scene he had expected.

Some judges were ready to cut it with a knife. Dojima An stopped him and said, "Sorry, you have to bite this dish to experience the mystery inside."

Dojima An thought, if you cut it, the juice will run away, how can it be amazing.

The judge took a bite as required. With the roasting and frying, the button mushrooms were already very soft. With a bite, the chewy shrimp and the soft button mushrooms formed a duet.

At this time, the "sealed" juice gushed out. Although it was a bit hot, the freshness diluted the greasiness.

The judges' eyes lit up and they began to praise Dojima An. The more they praised, the worse Henrik's face became.