Everyday Life Starting with Food Wars

"Daigo, stop talking, or I'll get hungry too..." Sato Shoji glanced at Aoki Daigo speechlessly.

Even Ibuzaki Shun was watching Chen Yuxing's movements intently, whispering, "The fish bones are being grilled to perfection."

"Huh?" X2

Aoki Daigo and Sato Shoji didn't hear clearly and turned to look over.

"...The timing of Ah Xing's fish bone dish was perfect. If it's taken out of the pot too early, the freshness will be lost, and if it's taken out too late, the burnt taste will be too strong," Ibuzaki Shun explained.

on the stage.

Chen Yuxing poured the fried fish bones and side dishes into another soup pot, added enough hot water and brought it to a boil over high heat. Then he took a strainer and scooped up the foam floating on the surface of the soup, one spoonful at a time.

Once the foam has been skimmed off, add some thyme, rosemary, and bay leaves to the soup.

Finally, and most importantly, the seasoning.

Chen Yuxing took a small bottle from the spice rack, which contained dark red saffron threads.

He opened the bottle and poured out a small portion onto the soup.

As the dark red stamens fell into the boiling soup, their color quickly seeped into the soup, creating ripples of golden yellow across the entire pot.

“Saffron…” Even Shinomiya Kojiro on the judging panel looked at Chen Yuxing with some surprise. “Blasse soup is a classic recipe, but the flavor of saffron itself is difficult to control. If you add too much, it will overpower the other flavors, but if you add too little, it won’t have the effect of enhancing the color and aroma…”

"Hmm." Dojima Gin chimed in from the side, "And the fragrance of saffron is released very slowly, so you have to be careful with the timing."

After the saffron was added, the liquid in the soup pot gradually changed from its original light color to a deep amber color, and finally to a hue similar to that of an orange.

Chen Yuxing picked up a spoon and scooped a mouthful to taste.

Then he turned the heat down, keeping it at a gentle simmer, and picked out a few tomatoes from the vegetable basket.

These were all picked this morning from Polaris Garden, and they're still very fresh.

Chen Yuxing picked up a knife and made a cross-shaped cut on the bottom of the tomato. He then scalded it in boiling water, took it out, and put it in ice water for a while. The skin would naturally crack open, and then he could simply peel it off with his fingers along the crack.

Peel the tomatoes, cut them into small cubes, and add them to the soup pot. The tomatoes will quickly infuse into the soup under the heat.

After finishing all this, Chen Yuxing washed his hands and began processing the mussels.

Put them all in salt water to let them spit out the sand, and by the time they're done, the soup will be ready.

He opened the lid of the soup pot, and a rich steam billowed out, along with a fragrant aroma.

The aroma of charred fish bones, the sweetness of vegetables, the fragrance of saffron, and a subtle sourness.

Chen Yuxing used a strainer to remove all the dregs and bones, leaving only the golden broth.

He poured the filtered fish soup back into the pot to keep it warm.

Next, take out the fish pieces that have been waiting for a long time, and sprinkle each piece evenly with sea salt and black pepper for seasoning.

Take another pot, pour in olive oil and heat it. When the oil is almost hot, put the fish pieces in.

"Fuck-"

The fish sizzled the moment it touched the hot oil, and the temperature of the pan quickly created a charred crust between the fish skin and the flesh.

Chen Yuxing waited until the edges of the fish pieces were slightly browned before flipping them over, frying one side for a longer time and the other side for a shorter time, resulting in fish that was crispy on the outside and tender on the inside.

Next came the processing of the rock lobster. Chen Yuxing put the rock lobster in a pan and stir-fried it slightly. Soon the shell turned from its original bluish-gray to red, and the meat became firm and chewy.

After the mussels have expelled the sand, they are steamed with white wine, which is a common method for preparing shellfish in French cuisine.

Arrange the fish pieces, lobster, mussels, and other seafood in the soup bowl, then pour the golden fish soup over them.

The moment the hot soup comes into contact with the various seafood in the bowl, the fragrance of saffron and the freshness of the seafood begin to emerge.

Then he took the prepared bread slices out of the oven, spread garlic and butter on them, and that was it.

Each soup bowl is garnished with a slice of the sauce, along with a side of spicy mayonnaise.

Chen Yuxing placed all five bowls of fish soup on the tray, and then looked towards Yukihira Soma.

Soma was finishing up, pouring the last bit of sauce over the beef.

The dark brown sauce clung to the surface of the beef, giving it an enticing sheen.

The two looked at each other and then smiled in unison.

"Time's up!!!"

Just then, Kawashima Rei's voice rang out in the moonlit sky.

All eyes were drawn to the judges' panel in the center of the stage, and spotlights shone on, illuminating the entire venue.

Soma Yukihira went over first with his own dish.

He lifted the lid, and the entire judging panel was enveloped in a strong aroma of red wine and beef fat.

As he put down the tray, he smugly tugged at the white cloth strip on his head.

Soma placed all five dishes in front of the judges.

On a white porcelain plate, a thick slice of beef shank is placed in the center, covered with a layer of dark red wine sauce.

Further to the side were golden mushrooms and translucent onions, along with some carrots and apple chunks.

"Please enjoy our improved version of red wine braised beef!"

Kakuzaki Taki was the first to pick up the knife and fork.

She was slightly surprised when she poked the surface of the beef with a fork and saw that the beef not only did not fall apart but also bounced back.

Then I cut off a piece of meat and ate it along with the sauce on top.

The first thing you notice is the taste of red wine.

It's incredibly rich, filling your entire mouth. The unique sweetness, combined with the fruity aroma and the flavor of the beef itself, explodes on your tongue.

Then there's the texture of the beef.

Compared to the melt-in-your-mouth texture of traditional red wine braised beef, Soma Yukihira's beef shank has an extra layer of springy texture, and you can feel the bouncy force of the beef with every bite.

"How did you manage to achieve this chewiness and flavor... and the fruity acidity in the sauce?" Kakuzaki Taki put down his fork, looked up at Yukihira Soma, and asked.

"Because I use Apple products."

Soma Yukihira chuckled and then explained, "The fructose in apples caramelizes during stewing, creating a new layer of sweetness, and the fruit acids can help soften the fibers in beef."

"I also added hawthorn, so that the beef I stewed would be more tender and wouldn't fall apart, even with the same stewing time as regular red wine beef."

"I see. So that's why you added hawthorn." Dojima Ginya forked a piece of beef and looked at it. There was a layer of charred crust on the outside covered with sauce, while the inside was still a bit pink.

"It's a very clever approach, and the beef prepared this way tastes fantastic." He took a bite of the beef and savored it.

Suddenly, a small restaurant popped into his mind. The sign outside read "Xingping". He pushed open the door and went inside. Inside, a red-haired chef was stewing a pot of beef. The aroma of red wine and apples mixed together, giving off a slightly intoxicating smell.

Dojima Gin opened his eyes and looked down at the beef on his plate, which was now mostly gone. After a few seconds of silence, he said, "You've found your own culinary direction, Yukihira Soma."

Upon hearing Dojima Gin's assessment, Soma was taken aback for a moment before chuckling awkwardly.

Kiki Chienka, who was standing next to her, also picked up a spoon and first scooped up a mouthful of sauce to taste.

"Hmm...it doesn't taste bitter..."

"I thought that replacing Pinot Noir with Merlot would make it bitter. It seems that you balanced the fruit acid by reducing the stewing time and other methods."

"Moreover, the beef is also handled perfectly, with a crispy outer layer and tender meat inside thanks to hawthorn and apple."

"It's a completely new way of processing, but there are still a few minor drawbacks. I feel like we could add a little bit of salt."

Kojiro Shinomiya's evaluation was similar to that of Gin Dojima.

"This is a dish that belongs only to Soma Yukihira."

Chapter 88 The Storm of Improvement

Four judges on the judging panel have already given their evaluations.

But no one spoke; they all looked at the old man sitting in the main seat.

Senzaemon Nakiri sat there looking at the steaming beef stew in red wine on the plate in front of him.

He reached out and picked up the knife and fork, the blade making a crisp sound as it touched the surface of the beef.

The beef, which should have been mushy, instead exhibited a strong elasticity when the knife was cut into it.

The commander-in-chief forked a piece of beef, dipped it in some sauce, and ate it along with diced apples and mushrooms.

The moment your teeth close, the sauce spreads throughout your mouth, a burst of flavors from red wine, beef, apple, mushrooms, and hawthorn, like a storm.

"This taste..."

The moment Senzaemon Nakiri closed his eyes, darkness descended.

Under everyone's gaze, the head judge froze on the judging panel, as if someone had pressed the pause button.

However, in Senzaemon Nakiri's world, he is currently standing on a vast, desolate wasteland.

The sky here is dark red, the wine-red clouds that are unique to Merlot after fermentation.

A sudden gust of wind swept across the land, howling and swirling up sand and gravel.

Suddenly, a huge chasm split open in the earth, and a wild bull engulfed in flames charged out of it.

Strings of bright red hawthorns hang from its horns, and golden apple orchards begin to grow where its hooves have trod.

The bison, panting heavily, charged towards Senzaemon Nakiri.

Senzaemon Nakiri did not dodge, but simply watched as the bison rammed into his chest.

"boom--"

But in reality, between the moon and the sky.

"Thorn-"

Suddenly, the sound of tearing fabric rang out from the judges' panel.

The kimono that Senzaemon Nakiri was wearing suddenly burst open at the chest, and not only the upper garment, but even the sash around his waist shattered into countless strips because it could not withstand the terrifying force that burst out from within.

The old man with a full head of white hair was bare-chested, his strong muscles bulging, and veins standing out on his arms and neck.

"What ferocious power..."

Senzaemon Nakiri suddenly opened his eyes and slammed his hand heavily on the table in front of him.

The audience members were somewhat desensitized by what they saw, but they still discussed it enthusiastically.

"The commander's clothes have ripped again. Soma Yukihira is indeed very capable."

"Do you guys think Chen Yuxing's cooking will cause the CEO's clothes to rip off later?"

"I feel it's possible; all four of the semifinalists are that strong."

At the Polar Star Dormitory, Daigo Aoki and Shoji Sato were excitedly waving their poles.

Mito Ikumi's eyes lit up as she looked at Yukihira Soma in the arena.

"Well done, Soma! You've shown us the strength of Polaris Dormitory!"

Soma Yukihira, standing in front of the judges' panel, let out a long sigh of relief upon seeing the headmaster's reaction.

He wiped the sweat from his forehead and gave a hearty smile.

"The acidity of hawthorn dissolves the beef shank, while the fructose of apples adds flavor to the red wine."

Senzaemon Nakiri took the clothes handed to him by the staff and put them on. He looked at Soma Yukihira and said loudly, "It's rare to see someone not bound by the original recipe and forging their own path."

"This is an aggressive, rule-breaking dish."

"Soma Yukihira, you did a great job."

"I apologize for the poor hospitality!" Soma Yukihira called out habitually, then removed the white headband from his head and stepped off the stage.

He stopped as he passed Chen Yuxing's cooking station.

"Ah Xing, I'm going all out this time!" Soma Yukihira's eyes were practically overflowing with fighting spirit. "Now it's up to you."

Upon hearing Soma Yukihira's words, Chen Yuxing couldn't help but stand up straight, patting his chef's uniform as he looked at Soma Yukihira.

"I saw it. It really suits your personality, Soma."

"Now it's my turn."