Food Wars, my food not only glows!

　Bai Yuan's voice rang out. Judging from this step alone, he couldn't guess what was going on. However, the other party was, after all, his disciple, and his thoughts should be similar to his.

　Therefore, he had a vague answer in his heart.

　"That's right, she's planning to make shrimp stew. The ingredients she obtained from her rivals are perfect for this dish. So all of this was planned by you? As expected of Alice!"

　While drying the black bread slices, Alice Nakiri cracked the eggs into a bowl, separating the egg whites and yolks. Then, she used her superhuman strength to quickly whip the egg whites until they formed a meringue, and whipped the egg yolks until they were smooth.

　Once the meringue and egg yolk mixture are processed, the rest becomes much simpler.

　First, remove the dried bread slices and pour a layer of egg yolk liquid on them. Then, place the prepared prawns on top, add another layer of meringue, and finally top with diced carrots and celery.

　However, during this process, Alice Nakiri discovered another problem: the shrimp tails did not need to be fried, as that would affect the appearance of the dish. She had a preconceived notion, so she hurriedly wrapped the shrimp tails in aluminum foil to salvage the situation.

　Heat the oil to 30% of its maximum temperature, about 150 degrees Celsius. Place a slotted spoon at the bottom of the oil and add the shrimp in one by one. Fry until set, then flip and fry the other side.

　During the frying process, Alice Nakiri kept a close eye on the oil temperature to prevent it from getting too hot and causing the vegetables on top to turn black and bitter.

　That would be going too far!

　Based on the characteristics of shrimp, it does not need to be fried for too long or double-fried. It can be taken out when the aroma of bread fills the air.

　After scooping out the shrimp, immediately place them on absorbent paper while simultaneously preparing the sauce.

　In a normal cooking scenario, she would sauté the shrimp brains with olive oil, add a small amount of white wine and cream, and simmer to make a rich shrimp brain sauce.

　This was also her initial idea.

　Using shrimp brain sauce with shrimp dishes can bring out the natural flavor of the shrimp, making it even more delicious. It's a little trick.

　Unfortunately, the current conditions are insufficient. The cream we selected was snatched away by the other party, and the brandy is also with them. We have very few ingredients available.

　After a moment's thought, Alice Nakiri took action.

　Heat a pan and add 2 tablespoons of peanut oil. Then add the shrimp heads and shells and stir-fry over medium heat until the shrimp shells turn red and the shrimp heads release oil, releasing a rich shrimp aroma.

　Next, add the chopped carrots and celery, and continue to stir-fry to let the sweetness of the vegetables blend with the flavor of the shrimp.

　Add 300 ml of water to a pot, bring to a boil, then simmer for 10 minutes to fully release the flavor of the shrimp shells and vegetables. Add sea salt to increase the saltiness and prevent the final flavor from being monotonous.

　After simmering, filter out the shrimp shells and vegetable residue, retaining the delicious shrimp broth.

　Heat a wok and add 1 tablespoon of peanut oil. Sauté the scallions until golden brown, then pour in the prepared shrimp broth and 2 tablespoons of rice wine. Bring to a boil and then reduce to a simmer.

　"This flavor is almost right!"

　Sniffing the rich aroma emanating from the pot, Alice Nakiri turned off the heat and poured in the remaining egg yolk mixture.

　While pouring, stir quickly with a spoon until the egg yolks and sauce are combined and become a thick sauce.

　The prepared sauce was poured directly onto the shrimp shells, and the dish was now complete. Sweat dripped from Alice Nakiri's forehead onto the floor.

　However, as the meal was finished, my tense nerves relaxed.

　Molecular gastronomy, her trump card, wasn't something she planned to use in the first battle. Against this guy, ordinary cooking would suffice.

　"My cooking is done!"

　Just as Alice Nakiri was about to go on stage, a sudden voice rang in her ears. Turning her head, she saw that it was Zhong Yi.

　The other person was holding a tray, giving her a victorious smile, and then swaggered up to her, creating a gentle breeze.

　"My dish is finished too."

　Not to be outdone, Alice Nakiri followed closely behind, and soon the two arrived in front of the judges, placing their respective dishes on either side.

　"It's incredibly rare to finish cooking all at once."

　Chu Qiu looked surprised. He raised his hand and stroked his beard, first looking at Alice Nakiri's dish, then at Zhong Yi's: "Since he finished first, let's start by tasting his."

　"Is this... a seafood risotto?"

　Smelling the rich aroma in the air, Jinshan's nose twitched, and then he looked at Zhongyi, his cooking steps immediately appearing in his mind.

　"That's right. I used the freshness of prawns and mussels to create this seafood risotto, which has a unique flavor and highlights the taste of prawns very well."

　Zhong Yi was also helpless. He actually wanted to try some other dishes, but after thinking for a long time, he realized that seafood risotto was the best solution due to the limited ingredients.

　Although seafood risotto without vegetables can be a bit greasy, he was fortunate to get lemon at the end, which nicely neutralized this drawback.

　Therefore, there is no problem with what he did!

　"The umami flavors of prawns and mussels form the core of this risotto. The prawn meat is firm and springy, with a natural sweetness from the ocean, while the mussel meat is tender and releases a rich shellfish aroma."

As the dish entered his mouth, Chu Qiu closed his eyes. The umami flavors of the prawns and mussels blended perfectly in the risotto, making him feel as if he were on the Mediterranean coast.

　A gentle breeze blew by, the sea breeze was blowing softly, and a sense of tranquility and peace rose in his heart, causing him to unconsciously reveal an expression of enjoyment.

　"Saffron adds a touch of noble aroma and a charming golden color to the risotto."

　Its flavor is complex and unique, with a hint of floral notes and a subtle bitterness that complements the umami of the seafood, elevating the overall complexity of the dish.

　Beside him, Jinshan nodded in agreement. Saffron has an elegant and unique flavor that pairs well with seafood, making it the core of seafood risotto.

　"The addition of cream makes the risotto richer and smoother, coating every grain of rice and creating a gentle milky aroma."

　The creamy aroma intertwines with the umami of the seafood, creating a harmonious balance that neither overpowers the other, but rather enriches the overall flavor.

　Zhang Zhong nodded. The addition of cream didn't seem out of place; on the contrary, it made the seafood risotto, which was originally missing something, even more delicious.

　"The salty and rich flavor of cheese, the freshness and tartness of lemon, the aroma and depth of brandy, the texture and flavor of rice..."

　"And of course, there's the finishing touch of garlic! The aroma of minced garlic is subtly present in the risotto, adding a warm touch to the overall flavor."

　Overall, this is a dish that perfectly balances freshness, aroma, richness, smoothness, sourness, and saltiness.

　The sweetness of seafood, the floral aroma of saffron, the richness of cream, the savory flavor of cheese, the freshness of lemon, and the aroma of brandy combine to create the complex flavor of this dish!

　The judges chatted excitedly, their words praising the dish highly.

　Chapter 238 Victory, Round Table Conference

　"The situation looks very bad."

　In the stands, Yoshino Yuuki muttered to herself, her hands clenched into fists without her noticing, her eyes fixed intently on the match.

　Although she wasn't on the field herself, she seemed even more nervous than Alice Nakiri.

　"The judges' praise is a bit too much, which is really bad, indicating that the opponent's cooking level is very high."

　But that's because they haven't tasted Alice's cooking yet. Once they do, they'll definitely give it an even higher rating!

　Erina Nakiri's voice rang out, her gaze fixed intently on Alice Nakiri standing beside the judges' panel.

　The other person's face showed no sign of panic, but rather an air of complete ease.

　In this state, it's hard to believe that someone on the verge of defeat should be in such a state.

　"Now, next up is this dish..."

　As they spoke, the judges looked at Alice Nakiri's dish: a piece of bread that was black with golden egg yolk mixed in, topped with a whole shrimp.

　Above that, finely chopped carrots and celery dangle from the white meringue.

　"Looking at the dish that Ai Jian served, I couldn't help but think of an old Shandong dish."

　"You mean the Three-Color Prawns? This dish is not commonly seen these days, and I haven't seen it for many years."

　"That's right, because it's troublesome to make, many restaurants have canceled this dish."

　The dish in front of me, although the meringue has a little less color and it's a mix of two colors, does give me the impression of a three-colored shrimp.

　"It is highly likely that it was adapted from this."

　After tasting Zhongyi's dishes, the judges all turned their attention to the plate in front of Nakiri Alice, commenting on the dishes.

　"Alice's dish was quite good, everything was handled very well, and the heat was well controlled, but she missed a crucial detail."

　From the audience, Bai Yuan witnessed the entire process of Nakiri Alice's cooking. As she presented the dish, he slowly began to speak.

　"what is the problem?"

　Erina Nakiri, standing to the side, heard what Shirai said and her voice couldn't help but carry a hint of curiosity.

　Alice Nakiri handled the shrimp tray with great skill; she couldn't see anything wrong with it, even though she herself couldn't do it so efficiently.

　Although she was reluctant to admit it, there was indeed a gap between the two. The other woman had been by Bai Yuan's side for five or six years, and her breadth and depth of knowledge far surpassed hers!

　"Deep-frying the bread is fine, as it will make the outside crispy. However, the shrimp on top can be cooked by drizzling hot oil over them until just cooked through. This method will result in a better texture."

　Bai Yuan explained the problem simply. Although it was just a small detail, it was the key to improving the star rating of a dish, and in a sense, it was quite important.

　"I see, so it's the 'pouring oil' method? By continuously pouring hot oil over the surface of the food, it ensures that all parts of the food are heated evenly, avoiding local overheating or burning."

　At the same time, during the deep-frying process, a crispy outer shell quickly forms on the surface of the food, while the inside remains tender and smooth, enhancing the taste.

　In addition, the frying method affects the cooking temperature, appearance, and flavor.

　Thinking back to what the teacher taught during the midterm exam, Erina Nakiri could talk endlessly about it, and then she was surprised to find that she had learned a lot.

　"That's right. Shrimp is easy to cook and is prone to uneven heating. Pouring the sauce during frying ensures that all parts of the shrimp are heated evenly, avoiding overcooking or burning in some areas."

　This helps to lock in the freshness and moisture. Compared to deep-frying, deep-frying has many advantages. The traditional three-color prawns are deep-fried.

　However, because restaurants later wanted to speed up service and save time, they abandoned the final step of frying, and it evolved into deep-frying.

　It's true that I've had very few authentic dishes these past few years.

　Bai Yuan's voice rang out, revealing his guess: in order to ensure efficient food preparation and avoid negative customer reviews, restaurants would cut many steps.

　Unless it's a high-priced, extremely sophisticated restaurant, it's hard to find authentic dishes; most are simplified versions.

　After all, aside from true connoisseurs, very few people can taste the difference. There's no need to waste most of our time on this small group of customers.

　This approach is undoubtedly wrong. Over time, the correct method will be lost, while the wrong method will continue.

　This is one of the reasons why some new generation chefs are not as good as the older generation.

　Some of our principles have already been lost.

　"It's really good. After marinating and frying, the sweetness of the prawn meat is fully brought out. It's crispy on the outside and tender on the inside, with a rich texture."

　With her eyes closed, Chu Qiu savored the deliciousness of the shrimp. She nodded slightly, impressed by how the simple frying brought out the natural freshness of the ingredients.

　"After being dried and fried, the black bread becomes very crispy on the outside, but does not absorb any oil, while the inside retains the softness and aroma of bread."

　The subtle sweetness of the bread and the umami of the shrimp complement each other, creating a unique contrast in flavor.

　Zhang Zhong's voice rang out at this moment, nodding as he spoke. He said that the most amazing part of this dish was the way the bread and shrimp complemented each other.

　The crispness and softness, the chewiness and bouncy texture, all burst forth the moment they entered your mouth!

　"The addition of diced carrots and celery adds a refreshing touch to this dish. The sweetness and crispness of the vegetables complement the freshness of the shrimp, creating a perfect balance in the overall flavor."

　Vegetables and shrimp are a timeless classic combination, a perfect pairing in terms of both nutritional value and taste!

　"The sauce, made from shrimp broth, is rich and flavorful, with a deep aroma of shrimp shells and heads. The addition of rice wine adds a touch of alcohol, while the egg yolk makes the sauce thicker and smoother."

　The sauce drizzled over the shrimp shells creates a wonderful contrast of flavors, further enhancing the shrimp's freshness and enriching the taste of the bread and vegetables!

　"Overall, this dish has an exceptionally rich texture. The crispy on the outside and tender on the inside shrimp, the crunchy bread, the fresh vegetables, and the rich and silky sauce blend together to create a delicious and layered taste experience."

　"This feeling is just like..."

　"It's like listening to a beautiful concert in a golden ocean, with the sea breeze bringing the unique sweetness of shrimp and the warmth of bread."

　Close your eyes and savor the moment; you can almost smell the salty aroma of the ocean waves and feel the warmth of the sun. Shrimp meat transforms into musical notes, bread into musical instruments, composing one enchanting culinary symphony after another!

　The three judges looked up almost simultaneously, their faces flushed with an ambiguous blush, as if they had entered another world.

　"It seems that both the dishes prepared by contestant Zhongyi and the dishes prepared by contestant codenamed Ai have received extremely high praise from the judges."

　Both dishes were excellent, but there can only be one winner. Who will it be?!

　The host's melodious voice filled the venue, captivating the audience. Almost everyone's attention was focused on the judges, eagerly awaiting their final answer.

　Who will ultimately emerge victorious?

　Is it Zhongyi or 'Code Name: Love'?

　"Now, please press the buttons in front of you, judges. The left button represents the contestant from Zhongyi, and the right button is the code name: contestant from Ai."

　The room fell silent. The judges, their hands on their chins, hesitated for a full two seconds before pressing the button on the right.

　"3-0! Congratulations to player codename: Love for advancing with an overwhelming advantage!"

　As the judges pressed the button in front of them, the figure of Alice Nakiri suddenly appeared on the large screen in the sky, standing proudly upright with a calm expression.

　"Impossible! Why, why did my brother lose?! I need an explanation! We all need an explanation!"