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

Various thoughts flooded her mind. Hisako Shinoto scratched her hair in distress, and it took her a while to come back to her senses and stop thinking about those random things.

Her teacher is Bai Yuan. After studying under him for so many years, her strength has undergone tremendous changes.

If she still can't deal with a mere Ye Shanliang, then she truly has failed Bai Yuan's teachings.

In short, give it your all!

the other side.

Shiomi Research Institute.

"Xiao Liang, it's getting late, it's time to go to sleep."

Under the dim light, a tall man was cooking in the kitchen, his mind highly focused, his large eyes filled with seriousness.

Behind him stood a petite girl, dressed in pajamas, her face full of worry, wanting him to finish cooking and go back to rest.

"I'll be done soon. Tomorrow's opponent is very strong. Run, you should go back to sleep. You must be exhausted by now."

"I can stay here and keep you company..."

Looking at the sleepy-eyed Shiomi Jun in front of him, Hayama Ryo put down what he was holding, and before she could finish speaking, he picked her up in a princess carry and put her on the bed in the room.

"What are you doing! I'm the adult, okay? Don't hug me like a child!"

Faced with Hayama Ryo's thoughtfulness, Shiomi Jun was first taken aback, then blushed and pounded his chest, saying in an awkward tone.

"I know I don't treat you like a child, but it's getting late, you should go to sleep."

He placed Shiomi Jun on the bed, carefully covered him with the blanket, and turned off the room lights. Hayama Ryo then went out and returned to the kitchen counter.

"That guy who pretends to be an adult, even though he was so dependent on me when he was little, humph."

Shiomi Jun let out a soft hum, pulling the blanket down a little because of the heat. A wave of drowsiness washed over him, and he soon fell into a deep sleep.

On the other side, Hayama Akira refocused his attention on the kitchen counter.

Looking at the fresh venison on the cutting board, and a series of spices next to it, I began a new experiment.

Since returning from the Summer Selection Agency, he has been studying for several hours, making many dishes in the process, but none of them have satisfied him.

"This heat and temperature can bring out the aroma of the spices to the maximum extent, while removing the gamey smell of the venison."

"If we're going to do it, let's do it cleanly and purely, creating a dish that brings out all the deliciousness of the venison, using spices!"

A large amount of spice powder fell from Hayama Akira's hand and appeared on the steak. He then scraped and rubbed it on with his other hand, giving it a simple marinating treatment.

The next moment, the marinated chops appeared on the striped wire mesh, making an enticing sizzling sound as they touched it.

"Sealing the edges on all six sides before baking ensures that the moisture is retained to the greatest extent possible, thus maintaining its tender texture."

Watching the venison steak under the flames, Hayama Akira silently waited for the right moment. When all six sides turned brownish-red, he sprinkled on the spices for the second time and squeezed some lemon juice to soften the meat.

In addition, there is deer oil, because deer meat is relatively lean and has very little fat, so it needs to be brushed with oil constantly during the roasting process.

However, Akira Hayama felt that brushing on oils from other animals and plants would affect the flavor, so he used the small amount of fat from the deer to render deer fat to make this deer steak.

"The final spice."

Using a fork, Hayama Akira lifted the venison high, and in the next moment, countless spice fragments fell onto the venison.

Hayama Akira didn't plan to continue grilling, so he placed the grilled meat on the cutting board with a fork to cool naturally.

Because the cooking temperatures are similar, the last layer of spices melts in the residual heat of the dish, creating an elegant and more complex aroma.

"Great, but it's missing something..."

Taking a bite from the edge, savoring the flavor, Hayama Akira closed his eyes.

"Why not try minced garlic? Garlic and meat have been the perfect pairing since ancient times."

He shook his head. Although the venison steak in front of him tasted good, it wasn't enough to defeat Hisako Shinoto. Hisako was personally trained by Shirabuchi, so she couldn't possibly be weak.

"Then comes the seasoning..."

Inside the kitchen, the boy was sweating profusely as he made a new attempt at cooking the venison steak in front of him.

Time passed slowly, and after cooking what seemed like the 10th piece of venison, Hayama Akira stopped cooking, a rare look of satisfaction on his face.

"What a wonderful taste, Hisako Shinomiya! Tomorrow, I will personally crush your progress!"

The kitchen lights went out, and Hayama Akira left the kitchen. This dish was absolutely perfect; it combined everything he had learned, and they would win!

…………

…………

The next day, under the moon.

The atmosphere was just as enthusiastic and exciting as it had been the previous two days, but there were far fewer spectators than before.

After all, these people aren't just idle bums with nothing to do; once the initial novelty wears off, only a minority choose to stay.

Only during the final semi-finals and finals will the seats at the Moon and Sky Stadium be filled, which is also the time when the atmosphere is at its best.

Whether it's the chefs competing on stage or the audience, everyone will feel their blood boiling!

now.

Hisako Shinoto and Akira Hayama stood on either side, completely absorbed in preparing the dish. In front of them were a wok and a grill, respectively.

The intensely fragrant aroma emanated from the two people's cooking station, spreading in all directions and making people swallow hard, eagerly anticipating the meal.

Bai Yuan's gaze was calmly fixed on Shinoto Hisako. She was using a wok this time, so she was probably preparing a stir-fry dish.

She cut the deer's hind leg meat into small pieces.

Next, prepare cinnamon, angelica root, star anise, ginger slices, and scallion whites.

Add a small amount of water to a pot, put the venison in the cold water, and add white wine to remove the fishy smell.

As the water in the pot boiled, a lot of white foam appeared on the venison. This was blood and impurities from the venison, which had to be completely skimmed off.

The blanching process should be done in a separate pot.

Boil venison fat in plain water without adding a drop of extra oil. Slowly boil the water in the pot over medium-low heat until it evaporates, allowing the venison fat to replace the water and thus ensuring the pure and mellow flavor of the venison fat.

"They actually thought of using venison fat to render oil, planning to use it to cook venison...?"

The elderly man in the pinkish-brown clothes murmured softly, a look of surprise on his face.

Because venison is generally lean, and a whole deer doesn't have much fat, the amount of oil that can be rendered is even less, so it's generally not used for rendering oil.

However, the deer oil rendered in this way naturally tastes excellent.

When Hisako Niito poured the deer oil into the bowl, the scalding oil collided with the bowl's walls, instantly filling the air with an extremely rich aroma.

"Use the original broth to cook the original food, and use the original juice to stir-fry the original vegetables. This little guy seems to have mastered the essence."

Watching Hisako Shinto's actions, Senzaemon Nakiri nodded secretly.

As expected of the little guy who follows Bai Yuan around, he has really learned a lot.

"Not only that contestant, but another contestant also used deer oil. The distinct layers of aroma are truly mouthwatering!"

Beside him, the bald old man swallowed hard. The layers upon layers of aroma were truly irresistible, making it impossible to look away!

"Venus meat tends to be dry, so rendering oil from venison fat is a good way to combat that."

Bai Yuan nodded in agreement. The fact that the two of them had come up with this solution proved that they had learned a lot this year, which was commendable.

However, the most important thing about cooking is the taste.

After blanching the venison, Hisako Shinto did not rush to put it in the pot. Instead, she took out a bag of ice from her suitcase.

Untie the bag and pour it all into the basin next to it.

The cold air spread in all directions. Hisako Shinoto poured in two spoonfuls of water, using the coldness of the ice to quickly lower the water temperature.

"it's time."

Hisako Shinoto's eyes sharpened as she looked at the venison that had shrunk in size.

Without hesitation, I used a sieve to scoop out the blanched venison and poured it all into the ice water I had prepared earlier.

In an instant, from hot to cold, from the outside to the inside, the venison muscle fibers contract at an astonishing speed, and the internal moisture is locked in tightly in a moment.

Heat a small amount of oil in a wok, then add the prepared spices and herbs such as cinnamon, angelica, and star anise. Slowly stir-fry over low heat until fragrant.

High heat will cause it to burn easily; if you turn the heat up high, you'll end up with a burnt smell instead of a fragrant one.

Once the star anise in the pot changes color, add ginger slices and scallion segments, and continue to stir-fry over low heat until fragrant. Then, add the venison from the ice water into the pot.

At the same time, a sizzling sound rang in everyone's ears, because the venison still had moisture on its surface, and when it was put into the pot, it reacted with the boiling oil.

However, because there was a considerable amount of venison, the oil, after splattering, all settled on the surface of the venison, giving it a golden-yellow appearance.

Stir-frying the venison chunks rhythmically, one stir after another, was intended to ensure even heating. Hisako Shinto dared not look away for even a moment, for fear of making a mistake.

If the heat is even slightly too high, the texture and flavor of the venison in the pot will drop significantly. This requires the chef to accurately grasp the right balance based on experience.

"I've finished the triple-flavored seared venison steak."

Just then, Hayama Akira's voice rang out, drawing everyone's attention, and Bai Yuan's focus shifted away from Shinoto Hisako.

Looking up, he saw Ye Shanliang walking up with a plate of crispy on the outside and tender on the inside grilled venison, looking at him with a mysterious smile on his face.

"Triple-flavored seared venison steak? That's a simple and easy-to-understand name."

Upon hearing Ye Shanliang's words and seeing the slightly brownish venison chops in his hand, which exuded an enticing aroma, Bai Yuan's face showed a thoughtful expression.

Triple Flavor Grilled Venison Chops, as the name suggests, are venison chops with three layers of flavor.

Based on Hayama Ryo's method of sprinkling the seasoning in three separate applications, Bai Yuan gained a preliminary understanding of his idea, which turned out to be a good approach.

"Such a large piece of venison steak looks so satisfying!"

Looking at the large pieces of venison chops on the plate in front of him, a smile appeared on the bald old man's face. He loved eating meat the most, and seeing this scene made him very happy.

"The charcoal you used to grill the venison should be fruitwood charcoal, not just fruitwood charcoal, but cherry wood charcoal, which is one of the finest fruitwood charcoals."

Sniffing, Bai Yuan caught a unique aroma from the grilled pork ribs, his eyes widened in surprise, and then he slowly spoke to Ye Shanliang.

"That's right, I'm using cherry charcoal."

A look of surprise flashed across Ye Shanliang's face. The other party was able to identify the charcoal he was using in an instant. His nose was terrifyingly sharp!

Even for him, without special training, it would be difficult to identify the type of wood used to make charcoal based solely on the scent of the wood. That kind of question is beyond his comprehension...