The beginning is only when you become a chef

Chapter 94 Potato Stir-fried Rice Balls (Second Update!)
Chalmers carefully opened the bottle of dried spices.

Using my fingers, I pinched out a very tiny amount of powdered fantasy seasoning and put it into the sauce bowl.

This sauce bowl has already been prepared with some sauce, and it is emerald green in color and slightly glows.

"What fantasy spices did Chef Chalmers use?"

The beautiful host became the mouthpiece for the audience and asked Nakiri Masaki.

Nakiri Managi replied calmly: "I can only tell you that it is a golden grade spice."

Hearing this, Liu Heng, Liu Bo, Chi Xiaobai and Wei Xuelin all took a deep breath at the same time.

In the first episode, we used golden fantasy ingredients.

This is going to God!

Nakiri family residence.

Dojima Gin touched his bald head and said with wide eyes:
"This variety show is great. It actually forced a famous chef from the European International Gourmet Association to use gold-level fantasy ingredients in the first episode!"

Saiba Chengyilang smiled:

"Obviously, Chalmers is aiming for the top spot in the first round. So, apart from Boss Xia and Liu's little genius, his competitors include..."

While talking.

Including the silent "Food Demon King" Nakiri Senzaemon.

Their eyes followed the perspective of the program team's main live broadcast room and came to Kitchen No. 3.

Totsuki's famous graduate, Kojiro Shinomiya, is also busy cooking his dishes.

Different from the Italian cuisine of Charme.

Shinomiya Kojiro's specialty is French cuisine.

As the first of the four major Western cuisines, French cuisine actually has many cuisines.

During the heyday of French cuisine, a table could be served with more than 200 dishes.

And very similar to the eight major Chinese cuisines, each region in French cuisine has its own signature dishes.

Of course, Europe is in a loose form, and Italian chefs do not recognize the status of French cuisine.

Saw the dishes that Kojiro Shinomiya was making.

There was silence in the teahouse.

After a while, Dojima Gin said in disbelief: "Am I seeing right? Shinomiya is making Lasagna?"

The corners of Saibajoichiro's mouth twitched.

"Lasagna" is actually a classic Italian noodle recipe!
If this is done on the show, it will probably cause another fight between Italian and French cuisines!

“Lasagna?”

Seeing the dishes that Shinomiya Kojiro was making, there was a lot of whispering inside Kikushiro.

“Isn’t this a recipe for Italian cuisine?”

Chi Xiaobai, Wei Xuelin and others couldn't help but discuss in amazement.

After all, lasagna is one of the more well-known recipes in Italian cuisine.

As top chefs, these mentors and guest teachers have competed and communicated with top chefs from abroad many times in various programs and competitions, so they are familiar with various types of lasagna.

Nakiri Managi suddenly said, "It is not uncommon in the Western food world to mix recipes for Italian and French cuisine."

The beautiful host responded quickly:

"Then Ms. Nakiri, what is the main difference between Italian lasagna and French lasagna?"

Nakiri Managi: "French cuisine prefers to be seasoned with cream and butter, whereas authentic Italian cuisine is usually seasoned with olive oil and balsamic vinegar."

"This is also the difference between the two countries' national conditions. Italy is rich in fruit and vegetable resources, and olive trees are planted in most areas, so olive oil must be the most commonly used condiment in Italian cuisine."

"So, when it comes to the sauce between the lasagna layers, you can see that Chef Shigong's use of the sauce highlights the characteristics of French cuisine, making the taste of the whole dish complex and layered."

“Italian food is the opposite, not so heavy on butter, cheese and cream sauces!”

In the barrage, the audience became understanding. [So that's how it is, Master, I understand! ]

[Seriously, the biggest difference between Italian and French cuisine is the use of sauces? 】

[Well, after all, there are no walls between the European countries. Think about the influence of the great Roman Empire. It is normal for them to learn from each other's classics. ]

[Yes, I also said that Sichuan cuisine and Hunan cuisine are very popular now, and they are everywhere in all cities in China! ]

Time passes quietly as the main perspective switches between various kitchens.

Ding!
About an hour had passed since the start.

Suddenly, there was a commotion inside the building.

All the audience members sat up and craned their necks to get a clear view of the studio on the first floor.

The first finisher has appeared!
He is a dark-skinned middle-aged man with a weather-beaten face. If he were to walk on the street, he would be just an ordinary passerby. No one would ever think that he is one of the top nine-star chefs in the country.

The uncle rang the bell and loaded three bowls of steaming noodles into a small silver food cart.

Then, push this dining cart.

All the way to the mentor and guest seats in the middle of the hall.

He brought the dishes of each mentor guest to the table one by one. The uncle took off his chef's hat, smiled simply, and spoke in a plain but powerful voice:

"This is my dish, instructors!"

The camera panned over.

The mentors and guests also looked at the food in the bowl in surprise.

Not your typical pasta or noodles.

Foods that clumpingly form, such as mashed potatoes, are formed into balls and gathered in the center of the bowl.

The bright red chili peppers fill the bowl, complemented by the emerald green onions, red oil and tender yellow mashed potatoes.

There was a spicy and delicious smell in the air, which stimulated the appetite of Chi Xiaobai, Wei Xuelin, Nakiri Maki and others, and caused them to secrete saliva rapidly.

"Chef Wang Tie, what is this?"

The beautiful host once again served as a substitute for the audience.

Except for the mentors and guests who seemed to be thinking deeply.

The barrage was full of question marks.

The nine-star named Wang Tie answered: "Potato fritters, a specialty noodle dish from the northwest!"

"It seems that this is a specialty noodle dish from your hometown?" the beautiful host said with praise.

"Yes, I think presenting the special food of my hometown on such a popular program can promote Northwestern cuisine and let the people of China know that in addition to Lanzhou ramen, there are other special noodles in the Northwest," Wang Tie said in a deep voice.

Hearing this, several mentor guests nodded.

"Then give it a try."

Liu Heng and Nakiri Managi took the lead in using their chopsticks.

The chopsticks poked in and picked up a large piece of so-called "potato" covered with red oil and chopped green onions. Nakiri Masanagi frowned and chewed it experimentally in small bites.

So, her appetite, which was originally a little hesitant, was obviously aroused, and she swallowed all the "potatoes" on her chopsticks.

Chewing carefully, the sweetness of the "potato" is mixed with chili peppers, making it not only tender and smooth, but also has an enticing and stimulating spicy taste.

Moreover, the flavor is rich, not just the sharp spiciness of red chili oil.

It has the fragrance of garlic sprouts and the freshness of sour soup.

There is also a rich base flavor brought by auxiliary ingredients such as minced garlic and walnuts.

Nakiri Managi's eyes widened slightly, "So potatoes are mashed potatoes?!"

“Mashed potatoes can be made into such a delicious local pasta dish!”

　The next one is two in one!

　　
　
(End of this chapter)