Food Wars: Life Cookbook

As some people were happy and some were worried, both the contestants and the spectators had a lot of fluctuations in their hearts.

Isshiki Hui was also a little nervous. Looking at Sophia on the opposite side, Isshiki Hui told himself that he must not underestimate his opponent.

Next was the competition between Isshiki Hui and Sophia. The topic of the competition was [Egg].

Isshiki Hui's cooking was a local specialty snack [Two-color Tamagoyaki].

Isshiki Hui first removed the roots of the spinach, washed it, and drained the water. Boiled a pot of water, added some salt, and blanched the spinach for 30 seconds, then took it out. Then put the spinach in ice water, took it out when the spinach was cool, and squeezed the spinach dry with your hands.

Next, chop the spinach into pieces and put it in a bowl. Add two egg whites, 5ml white soy sauce, 5ml mirin, and 1 gram of sugar to the chopped spinach, and stir well.

For the remaining 2 egg yolks, add 1 whole egg, add 5ml mirin, 5ml milk, and 1 gram of sugar, remove the egg smell, and stir well. Next, use a small square of kitchen paper to grease evenly. Heat over medium-low heat.

Pour in the spinach and egg white paste, and use a spatula to spread the spinach as evenly as possible, with a thickness of about 5mm. When the egg white turns basically white, you can roll it up from the far end to the near end.

After rolling, push the egg white roll to the far end, and then use a small square of paper towel to grease the bottom of the pot, then pour half of the egg yolk paste, move the pot, heat the four corners evenly, and wait for the egg liquid to basically solidify, and then continue to roll the egg roll from the far end to the near end. Continue to grease, pour the other half of the egg yolk paste, move the pot over low heat to heat evenly, and the egg yolk liquid basically solidifies, roll it up from the far end to the near end, and finally lean against the two wide sides of the pot, and heat for 15 seconds each, fix the shape, and then move it to the chopping board and wait for cutting.

Sophia's dish is a dessert from Norway - [Queen Maud Cake].

Beat the eggs and white sugar together until the color turns white. In another small bowl, mix yogurt + corn oil + vanilla paste.

Pour the sifted flour + baking powder + salt into the beaten egg liquid and stir evenly. Then add the mixed vanilla yogurt and stir until there are no flour lumps. Be careful not to stir too much to avoid defoaming.

Pour the cake batter into an 8-inch baking pan. Preheat the oven to 180℃ and bake for about 15 minutes.

Beat the whipped cream until it stands up, put it in the refrigerator and prepare it. Grind the dark chocolate into crumbs and prepare it. Beat the eggs + white sugar + vanilla paste until the color turns white and the volume becomes light and fluffy.

Soak the gelatin sheets in cold water in advance, then add 50 ml of hot water and stir it into gelatin liquid. When the eggs are beaten, slowly pour the gelatin liquid in and stir quickly and evenly. Mix the whipped cream and egg liquid evenly, then add the port wine and stir.

Surround the baked vanilla cake with mousse. Pour 1/2 of the mousse and sprinkle a layer of chocolate chips on it. Pour the remaining 1/2 of the mousse, and sprinkle a layer of dark chocolate chips on the surface. Then refrigerate.

After refrigeration, demould. It's done.

The two dishes were placed on the judges' table, waiting for the final judgment.

Isshiki Hui's tamagoyaki was the first to be evaluated.

The soft and glutinous egg rolls brought extraordinary enjoyment to diners. The fragrance of spinach diluted the flavor of eggs. Because the egg liquid was processed, the fishy smell in the eggs was also covered. Only the fragrance of eggs was left.

Basically, Isshiki Hui's research on this dish has reached a level. Successfully won himself a score of 9, 9, 10, 9, 9.

The score of 46 points can give Isshiki Hui a good confidence. Although he is not very satisfied.

The next thing to be evaluated is Sofia's cake. The high-quality chocolate adds a lot of color to Sofia's cake. But it is still difficult to cover up the problem of the cake. Due to the time limit of the competition, the refrigeration is not done well. Caused the problem of the cake.

8, 8, 9, 8, 8.

With a score of 41 points, Sofia lost the position change match again.

Isshiki Hui once again protected her ranking. After packing up and leaving the field, the empty field was left waiting for the arrival of the next player.

Soon, the match between Dojima An and Ruan Ming was about to begin.

The topic of the competition was [Lamb]. Dojima An looked at the brother opposite him whose skin was darker than his. Southeast Asian, right?

Dojima An decided to make [Curry Lamb].

First of all, the first step is to prepare all the ingredients for marinating lamb. Chop cumin powder, coriander seed powder, turmeric powder, chili powder, curry powder, salt, garlic and ginger into minced meat.

Wash the lamb, drain it, and pour in the marinating seasoning. Add yogurt and mix well. Marinate for 1 hour.

Prepare tomatoes and onions. Chop them all into small pieces. Pour a small bowl of olive oil into the pot, pour in the chopped onion, and stir-fry over medium heat. Fry until transparent and slightly yellow. At this time, the onion still has a lot of sweetness. Fry it.When it is slightly burnt, add bay leaves, cinnamon and cardamom and stir-fry for a few times. Add chopped tomatoes and stir-fry until fragrant. Pour in tomato sauce and stir-fry.

Pour in the marinated lamb. Stir-fry until fragrant. Add boiling water to cover the lamb, bring to a boil and cover with a lid and simmer for 1-1.5 hours.

Then turn to high heat to collect the sauce. Serve it out.

On the other side, Ruan Ming, for some unknown reason, chose a dish that An Tangdao was very familiar with, [French lamb chops].

Ruan Ming's idea was very simple, to defeat An Tangdao in the field he was most familiar with, this was the real victory.

With this idea in mind, Ruan Ming used all means to present this lamb chop, and the choice of spices was different from some of the ones An Tangdao was familiar with. It was full of Indian style.

An Tangdao was the first to present his own dish. The rich curry covered the lamb, and as the lamb softened, the spiciness of the curry and the spices on the surface of the lamb gradually cooked the lamb into flavor. It successfully added a lot of flavor to the lamb.

The soft and tender lamb wrapped in sauce is definitely a good dish to go with rice. The judges were surprisingly receptive to the curry lamb. Except for the regret that there was no rice or bread, no one found any other problems.

10, 9, 10, 10, 10

The score of 49 points is already the highest score of the whole day.

Ruan Ming's forehead was sweating.

But he still bit the bullet and handed in his dish. Unexpectedly, today's dish attracted praise from the judges.

The tenderness of the lamb chops is matched with exotic spices. It gave the judges a big surprise. It is hard to imagine that this is a Western dish full of Southeast Asian style.

9, 10, 8, 10, 10.

The high score of 47 points definitely proved Ruan Ming's strength, but in the end he still lost to Dojima An.

He could only regretfully hold his score and return to his ranking.

Dojima An walked off the stage. Sit back next to Isshiki Hui, waiting for the next round of competition.