Food Wars, my food not only glows!

　As time went by, the rich aroma of braised meat filled the entire kitchen.

　The room was no longer filled with the stench of when she was processing pig intestines. Erina Nakiri stood silently at her cooking station, watching the braised sausages being prepared in front of the powerful fan.

　She wanted to know why Bai Yuan would go to such great lengths to cook pig intestines, which even a butcher would readily discard and a beggar would not dare to snatch, with such fine ingredients as eel and Jinhua ham.

　It's important to know that eel and Jinhua ham are expensive in any country and are considered high-end products. With just a little processing, they become top-notch delicacies.

　However, since Alice Nakiri said that this dish was developed by Shirabuchi, there must be a special purpose behind it.

　It seems we'll only know for sure when we taste the food.

　Opposite them, Nakiri Kaede and her two companions laid out pork belly on the cutting board, with three kinds of spices next to it: black pepper, fennel, and juniper berries.

　Place the Nakiri Maple rack in a pot, turn on low heat, and roast the three spices separately.

　Meanwhile, the short girl next to her, Nakiri Nagi, also got to work, grinding the roasted spices into powder in a mortar and pestle during the baking process.

　Spices that are roasted and ground on-site have a richer flavor than those that are roasted and ground in advance, which is the secret to making top-notch cuisine.

　Beside them, Nagi-no-Kiri (a type of orchid) leaves were being used to process the spices containing moisture, such as garlic.

　Peel the garlic cloves and grind them into a paste using a mortar and pestle. Add three anchovies and a little oil, mix well, and then place in a bowl for later use.

　Rinse the rosemary, thyme, and sage with hot water for five seconds, peel off all the leaves, then chop them finely and put them in a bowl for later use.

　Thus, the preliminary preparations are largely complete.

　"I'm better at knife skills, so leave the cutting of the pork belly to me. Try to make them as even as possible."

　Looking at the various seasonings in front of him, Nakiri Kaede stepped forward with a kitchen knife in hand.

　The other two nodded and retreated upon hearing his words, watching him slice the lean part of the pork belly in half with a knife, but without cutting it completely.

　At this moment, the pork belly looks just like an open book.

　Sprinkle with a little sugar and salt, and then sprinkle on the previously prepared spices in turn. This will create a nice layering effect and make the flavor even better.

　After completing this step, Nakiri Ranye handed Nakiri Kaede an orange and a lemon: "I've experimented before; rubbing the meat with the essential oils on the peel can make it taste better."

　"Okay, then let's rub some skin on it to enhance the flavor, and then add some liqueur."

　Nakiri Kaede nodded and began to follow Nakiri Ran's instructions.

　They each have their own areas of expertise, and this dish perfectly combines their strengths!

　Make slits of varying sizes on the surface of the meat with a knife to allow it to absorb more flavor. Then tie the meat with cotton thread like you would with char siu to prevent it from falling apart.

　Prick small holes in the processed pig skin to allow the fat to escape, making it easier and faster to form a crispy skin.

　Place the prepared pork rolls in the freezer for one hour to allow the flavors to better infuse into the pork rolls and to help them set their shape.

　This way, it won't easily deform during baking.

　Both cuisines need time to develop and mature.

　Fortunately, Bai Yuan and the other two judges were not in a hurry. Seeing that the dishes were not ready so quickly, they began to exchange their culinary experiences.

　Although Senzaemon and Umori-in Nakiri are weaker than him in cooking, they have some strengths that surpass his.

　The key to progress lies in taking the essence and discarding the dross!

　As they got into the conversation, an hour passed quickly. Nakiri Kaede took out the dish first and put it in the oven, baking it at 200 degrees Celsius for two hours.

　Meanwhile, Nakiri Kaede started preparing the side dishes.

　As a complete Western meal, a main course must be accompanied by a side dish. The combination of side dishes and main course can enhance the flavor of the dish.

　And the perfect accompaniment to the kebab rolls is undoubtedly potatoes!

　Peel the small potatoes and put them in a pot with salt. Cook over medium heat for 15 minutes, drain, and toss them in a bowl. The roughness of the surface helps to form a crispy skin.

　During this process, the pork rolls in the oven began to ooze oil, a fragrant oil infused with several spices. Nakiri Kaede poured it onto the bottom of the baking pan, and then added olive oil.

　Rosemary, a bay leaf, dried chili peppers, a touch of apple cider vinegar, black pepper, salt, and lemon zest.

　Finally, mix in the potatoes and put it in the oven.

　After baking at a low temperature for forty minutes, press down on the surface with a spoon to expose the starch better, which helps improve the texture.

　Then put it in the oven for another half hour.

　At that moment, Alice Nakiri, who was constantly observing the dried sausage, turned off the fan.

　Because the batch was on a larger scale, she spent more time drying it, which was a mistake caused by her lack of experience cooking for the first time.

　However, Alice Nakiri was not discouraged. She lit a fire and heated a pot of oil, then silently placed the braised sausages in a strainer and poured the oil over them.

　First, pour the oil at 120 degrees Celsius for 120 seconds, then raise the oil temperature to 180 degrees Celsius and pour it until it is caramelized but not dry, and crispy but not burnt.

　This step seems simple, but it actually tests the chef's control over the heat. Fortunately, Alice Nakiri grew up with Bai Yuan and has a very solid foundation, so there were no mistakes.

　Hot oil sizzles as it's poured over pig intestines, turning their surface golden brown. The tiny oil bubbles on the casing make it even more appetizing.

　Looking at the golden and crispy 'sausage' in front of her, Alice Nakiri took the chef's knife handed to her by Erina Nakiri and sliced ​​it diagonally into thick slices. Rich juices seeped out from them, and the appearance was perfect!

　Chapter 142 Dragon Piercing Tiger's Belly VS Whirlwind Crispy Roasted Pork Belly

　"It's finished! Please, judges, have a taste!"

　Arrange the finished dragon through tiger belly on a plate, then pour over a sauce made of kumquat oil and salted lemon juice to combine the two.

　Seeing that Shiro had stopped chatting and was focusing his gaze on her, Alice Nakiri walked over with the plate.

　Although she only ate it once when she was a child, she has remembered it ever since because it tasted so delicious. Now she has recreated it for her master to taste.

　"Master, please try it..."

　Looking at the handsome face in front of her, Alice Nakiri called out softly, then placed the dish in front of him, her eyes filled with anticipation.

　"This dragon-through-tiger-belly dish is quite good. Although there are still some minor flaws in the details, it has reached my passing grade."

　Looking at the dish in front of him, Bai Yuan couldn't help but praise it. Although he hadn't touched his chopsticks yet, the aroma in the air told him the answer very clearly.

　This is a truly premium dish.

　Without any detailed instruction, she managed to replicate most of the details based solely on having eaten it once as a child. It has to be said that Alice Nakiri is quite remarkable.

　No wonder he is his personal disciple!

　"It's all thanks to my master's excellent teaching!"

　Hearing the praise, Alice Nakiri smiled shyly, then handed the chopsticks to Bai Yuan, her eyes sparkling as she awaited his evaluation.

　"Indeed, the pig intestines have undergone special processing and cooking, and their original fishy smell has completely disappeared, replaced by a faint aroma of wine and spices. These flavors blend with the umami of the eel to create a unique taste."

　After hesitating for a moment, Nakiri Sen'yokami put the food into his mouth, his eyes widened, and his tightly furrowed brows relaxed.

　However, this is quite surprising.

　These two girls should still be attending the elementary school at Totsuki Academy, right? How come they possess such formidable strength?!

　However, when he thought about how Erina Nakiri and Alice Nakiri addressed Shirabuchi, he felt somewhat relieved.

　How could an apprentice personally trained by such a skilled chef be an ordinary, mediocre person? He must have something extraordinary about him.

　"The delicate texture of the eel, combined with the savory flavors of Jinhua ham and pork belly, makes every bite a delightful experience."

　Senzaemon Nakiri nodded in agreement. Because of the meticulous preparation, the dish had exceptionally distinct layers of flavor, and one bite was incredibly satisfying!

　Furthermore, this dish showcased the strengths of both of them: Erina Nakiri's exceptional control over flavor and Alice Nakiri's meticulous attention to detail in cooking.

　Of course, the most important person is Bai Yuan. If he hadn't created such a dish, even if his two granddaughters were incredibly talented, they wouldn't have been able to replicate it!

　He would give this dish an 8 out of 10.

　But creativity must be top-notch!

　Using sausage-making methods to incorporate eel is a bold and unique idea.

　"It's absolutely delicious!"

　His clothes tore apart, turning into strips of cloth scattered on the ground.

　Their incredibly strong muscles were now exposed to everyone, a phenomenon that only occurred when the Nakiri family found their food delicious.

　On the other side, Senju Nakiri also had his clothes ripped off, but unlike Senju Nakiri's muscular physique, the old man appeared lean and wiry.

　"It is indeed a very good dish."

　Senju Inu chimed in, his gaze towards Erina Nakiri and Alice now carrying a hint of complexity.

　It seems that the next head of the Nakiri family will be chosen from these two young girls.

　It is indeed tragic that their second faction lacks a brilliant genius. If their descendant becomes the head of the family, the Nakiri family will only face decline.

　"It seems I never won against my old brother, even until I died."

　Senju Inu sighed inwardly. Although they had their own conflicts, it was on the premise that it did not hinder the development of the Nakiri family.

　In other words, he couldn't possibly abandon the selection of virtuous and capable individuals and support his own faction just to compete for the so-called position of family head.

　Only by making the cake bigger can we get a bigger slice.

　"I never imagined that such a top genius would be my grandson-in-law, Senzaemon Nakiri. Well done, Alice!"

　Senzaemon was unaware of Senju Nakiri's thoughts.

　At this moment, he was watching Bai Yuan, who had just picked up a piece of dragon-cut tiger belly and put it into his mouth to taste, and his eyes became more and more satisfied.

　"This dish uses a cooking method of first braising and then frying. Considering that ordinary frying would affect the taste, I chose the frying method.

　The braising process thoroughly cooks the inside and adds a rich braising flavor to the dish. After being dried by a fan, the moisture on the surface also evaporates over time.

　Pouring hot oil on the sausage casing at this point will quickly create a golden and crispy outer shell.

　This outer shell not only increases the variety of flavors, but also locks in the juices inside the sausage while maintaining its tenderness.

　Because the dish uses only meat ingredients, the shiitake mushrooms are the perfect finishing touch, bringing a refreshing touch to the whole dish.

　After many years, Bai Yuan tasted this dish again and began to explain his creative ideas at the time.

　However, from today's perspective, this dish still has quite a few problems. The fact that Alice Nakiri made it from memory only exacerbates the issues.

　But Bai Yuan was already quite satisfied that he could achieve this level of skill using only his memory.

　Reproduction is a very important skill for chefs.

　"Let me try some too."

　On the other side, Erina Nakiri, seeing everyone enjoying their food, could no longer suppress her curiosity and went to Shiro's side.

　Bai Yuan was well aware of the girl's desire, but when he thought of what she had just said, a wicked smile involuntarily appeared on his face.

　"Didn't you say you'd rather die than eat pig intestines? Why do you suddenly find them delicious?"

　I picked up a piece of "Dragon Through Tiger Belly," where the eel represents the dragon and the pig intestines represent the tiger's belly. As for why it was named that, it was simply because I thought it sounded nice.

　You can't exactly call it "eel wrapped in pig intestines," can you? That would be too tacky and sound awful.

　"I don't know the person who said that."

　Turning her head slightly to the side, a blush quickly spread across her cheeks. Erina Nakiri directly denied what she had just done.

　Then he put on a pitiful expression.

　"Oh? I seem to remember it was a blonde girl who said that?"

　Bai Yuan waved the dragon-patterned tiger belly in front of Nakiri Erina's nose, his voice teasing. It was so much fun to bully this girl!

　"Who is that person? I don't know them. Let's cut them off!"

　She opened her mouth wide and took a bite, but missed because Bai Yuan moved too fast. Nakiri Erina stared longingly at the dish in front of her.

　I felt slightly annoyed.

　Even after all this, Bai Yuan still won't give it to her. What a wicked guy!

　"Open your mouth."

　Seeing her like this, Bai Yuan knew that it was about time, and that continuing would be going too far, so he decisively put the food to her mouth.

　Without hesitation, Erina Nakiri opened her mouth and took a bite. The various flavors bloomed on her tongue, making her show an expression of enjoyment.

　Since it was a joint food battle, Alice Nakiri was in charge of the seasoning of the dishes.

　However, since she didn't know what the original dish tasted like, she could only rely on her experience to adjust the seasoning.

　Alice Nakiri takes on the role of taste tester, judging whether the flavor of Erina Nakiri's blend meets the requirements by tasting it.