I have a restaurant in East Sakura

Keeping in the state of 'Food Righteousness' all the time also made Caibo Chaoyang's expression calm down, and he gradually took on a somewhat similar look to many of the acting teachers in the deputy commentary.

However, his cooking methods are very different from those of these vice-critics.

At least when everyone noticed what he added to the beef ramen soup, they all looked extremely surprised.

Is it curry?

No! It's not just curry, it even has a hint of mellow sand tea sauce.

It's not surprising to cook beef with these, but you can combine it with ramen noodles, and it's so suitable.

When looking at the golden color of the noodle soup, the judges really realized that this world-class genius who was not much more prominent than other cooks before was also a true monster-level existence.

At least the things shown in the staple food party are enough to make many people unable to figure out for a lifetime.

This flash of inspiration is the watershed between real monsters and ordinary geniuses.

When many geniuses have been pursuing the aura that can be called the blessing of the gods all their lives, for these monster geniuses, these auras are like wild flowers on the roadside, and they can be picked up by bowing their heads.

These geniuses are the practitioners who really testify to that statement.

The gap between people is even greater than the gap between humans and dogs!

Cai Bo Chaoyang had a gentle smile on his face. Hearing the words of the judges, he was a little surprised but did not cause much ripple in his mood.

That's true, but it's not just the spices.

The details, the judges will know after tasting it.

Hearing his concealment like a trick, the chefs present were also very curious about what kind of tricks a home-style beef ramen can make.

Even if curry and sand tea sauce are added, isn't it the taste of home-style cooking?

Can something new be changed?

It is because of these questions that a group of cooks arrange the flavors of these ingredients in their minds, wanting to know what seasoning can make surprises appear.

However, until the judges revealed the secret, none of their deduction was close to the answer.

It's fresh!

The most simple and pure deliciousness!

Fresh bones, fresh meat, and a hint of sour taste.

After taking a sip of this home-style ramen, the judges who were so impressed couldn't help but show shocking expressions.

The fruit acid was so familiar that they couldn't believe it. Under the double attack of curry and sand tea sauce, these umami flavors were expressed more purely.

And the taste of spices is not lost at all, but instead becomes a rich layer of senses after the pure taste of umami.

Even a few judges felt amazed by such a little bit of flavor that was released continuously.

The egg ramen also fulfills its role very well, absorbing the deliciousness of the soup into the diner's mouth perfectly, even if you don't use a spoon, you will bring a lot of soup with every bite.

The extremely delicious and slightly fruity acid continuously releases the wonderful taste between the lips and tongue, making the mouth salivate.

The softness and firmness of the beef tendon slices, the strong fragrance of the bamboo shoots, the crispness of the bean sprouts, and the crispness of the fungus, all the different tastes are also intertwined.

Every mouthful of noodles has a lot of soup, but this time the home ramen is so clear and not thick at all.

No matter how much you eat, you just feel like you can't satisfy your appetite.

The wonderful taste blooms in the mouth and tongue, the ultimate deliciousness is changing, mixed with countless tastes, slowly releasing a strong sweetness, the more you chew the noodles, the more the aroma will be released.

Blended with the soup, forming another delicious.

It can be said that Caibo Chaoyang's dish is rich in layers, which exceeded the expectations of many judges at the beginning.

This ramen dish alone has already demonstrated profound cooking skills.

Beef bone soup is the base, stewed with beef, and then added curry powder and sand tea sauce. If I guessed correctly, there is a little peanut butter in the sand tea sauce, so that the taste will have a nutty aroma, but put in After adding these spices, the soup is not cloudy at all.

It is still so clear, and there is a sweet and sour taste of tomatoes.

You should have done a little atomization and refinement of these sauces, and extracted the flavor of tomato and removed the extra color, right?

With the advancement of modern cooking technology, I have a new understanding that this level of extraction can be achieved without losing the taste and aroma, and at the same time, it can make the soup feel even more wonderful.

Before Saiba Chaoyang could reply, Nakiri Senzaemon, who commented on this dish, looked extremely excited.

Because he saw Caibo Chaoyang's progress, such a progress, people couldn't help but shake their spirits.

What's even more rare is that this kind of soup perfectly matches the egg ramen, allowing the ramen to continuously release the taste and absorb the deliciousness of the soup at the same time.

The continuous fusion of the two also creates a more delicious gesture.

Although it is called home-style beef ramen, it is definitely not a taste that can be cooked at home.

After giving an extremely high evaluation, Nakiri Senzaemon finally breathed a sigh of relief.

The rest was left to the deputy judges to add, and several acting teachers mainly praised Caibo Chaoyang's dish, with almost no flaws.

Especially the changes in taste levels are always unexpected.

It's almost intoxicating without realizing it.

Although it is not as brilliant as Zhao Fuyu's astonishing talent, and fortunately, Seiichiro Hirao's inclusiveness, but it can be regarded as unique and eye-catching.

You must know that Xingping Chuangzhen's cooking is not a problem with creativity, but the cooking skills are a bit inferior, after all, it still lowers the taste experience by more than one level.

It's just that Xing Ping Chuangzhen is still young now, and he has found the right talent and direction, so the next short board will be filled soon.

Originally, there were not many cooks left, but now almost half of them have gone up. Among the few remaining people, Shimura Jiro finally stood up from the charcoal stove.

Didn't do any other seasoning, didn't even open the pot.

But he just knew that his dish was finished!

Holding the ax pot and cooking utensils, he walked directly towards the judges' platform, and everyone's eyes were focused on the pot that was constantly emitting high-temperature steam.

This small pot made of iron was the best tool for cooking in the past.

Sometimes during the busy season, I am too lazy to cook, so I put the ingredients and rice together and cook them in a pot.

This is the origin of the popular cooking rice in Dongying Country.

And this kind of cooking rice is also the dish Shimura Jiro will present today.

Mountain delicacies cooking rice!