The story begins in Food Wars, when Alice took him home.

After all, they are the top ten of their generation. Each of them has the skills of a first-class chef. When they work together to make a dish, they can reach the level of a special chef!

Fighting with all your might is the greatest respect you can show to your opponent.

Although they wanted to apologize to Bai Yuan for offending him, they were not prepared to go easy on him during the food battle, as that might only make him angrier.

After all, this is, to some extent, an insult to the opponent.

Soon, the group arrived at the kitchen.

The ingredients needed by Alice Nakiri and Kaede Nakiri were also delivered to their respective cooking stations by servants under Senzaemon Nakiri's arrangement.

"Erina, do you remember everything I said before?"

Watching Erina Nakiri poised to cook at the counter, Alice Nakiri asked softly. This dish was very important to her; she didn't want to fail.

"Don't worry, I've memorized it all, there's no way I'll forget it!"

Knowing that this dish was developed by Hakugen, Erina Nakiri was especially excited and prepared the dish at her best.

"That's good. Let's start cooking as I just said!"

Alice Nakiri nodded, a serious expression on her face. She then turned on the tap, lifted the large intestine and threw it in, beginning to clean the pig intestine.

On the other side, Erina Nakiri took the Jinhua ham, pork belly, and soaked shiitake mushrooms that had just been delivered, shredded them, and seasoned them to make filling.

During this process, Alice Nakiri used a special technique to thoroughly clean the large intestine. She then soaked the cleaned pig intestine in a juice made from white wine, Sichuan peppercorns, black pepper, and scallion and ginger water before refrigerating it.

After about ten minutes, feeling that the extraneous smell had been removed, Alice Nakiri took the processed pig intestines out of the refrigerator.

Place the live eel on the cutting board.

Cut the eel into pieces, remove the backbone, remove the large bones, chop off the dorsal fin, and score the surface of the meat.

Alice Nakiri moves with efficiency and has a cold gaze, as if she's been killing fish at RT-Mart for ten years.

The prepared fish skin is laid out with the inside facing inwards. The filling prepared by Erina Nakiri is aligned with the corners and then stuffed into the pig intestines. The ends are tied with straw ropes to secure them, and then the intestines are braised in a secret braising broth.

After braising, hang it up to air dry, which normally takes overnight.

But Alice Nakiri took out a powerful fan that could speed up the drying process, and with the fan blowing at full speed, she could reach the state she needed in an hour.

The convenience of modern technology is reflected in this.

"What's the name of the dish Alice made? Young friend Bai Yuan, do you know?"

On the judges' panel, Senzaemon Nakiri turned his head curiously to ask, as this was the first time he had ever seen such a combination of eel and pig intestines!

One is pig intestines, and the other is eel. These two things seem unrelated, yet they have been cleverly combined.

Such an amazing idea is unlikely to have come up with by Alice Nakiri; she must have had a mastermind behind her.

And this expert is none other than Bai Yuan, who is standing right in front of us.

"Dragon through tiger's belly, using pig intestines as casings and stuffing with filling wrapped in eel skin, can be understood as an alternative sausage."

Bai Yuan explained to the two elderly men beside him.

"I see. But compared to the large intestine, the small intestine should be more suitable for making sausage casings. Both the texture and taste are far superior to those made from the large intestine."

Senju Nakiri looked puzzled; this was indeed beyond his comprehension.

Logically speaking, sausages, even modified versions, should be made using small intestines, so that the sausage skin is thin and the flavor is good.

"It's eel. You can't put the eel skin in the small intestine, at least not for Alice and the others, so we chose the wider and longer large intestine."

Before Bai Yuan could speak, Nakiri Senzaemon offered his explanation.

As a six-star chef, his vision is naturally much higher than that of Sen'e no Nakiri.

There were only eight people left in the kitchen at that moment.

There are three judges and five food battle contestants.

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 fight over, 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.

The 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 skin with essential oils on it can make the meat 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 little apple cider vinegar, black pepper, salt, lemon zest, and finally mix in potatoes and put them 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 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.