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

"It may not be a coincidence, but taro and pork have been a very compatible pairing since ancient times."

Firstly, their nutritional values ​​complement each other; secondly, the starch in taro can neutralize the fat in pork. This combination not only improves the taste of the dish but also provides some nutritional benefits.

Bai Yuan's voice rang out, expressing his approval of both of their choices. With these two combined, no matter what dish they made, the taste would be excellent.

Inside the playing field.

Hisako Shinto took the initiative, first peeling and cutting the taro from Lipu, which she had imported from China, into chunks and steaming them.

Once steamed, remove it from the steamer, add sugar and lard, then add an appropriate amount of boiling water and stir until it becomes a taro paste with a suitable consistency.

On the other side, Megumi Tadokoro took out the taro she had prepared in advance, peeled it with a knife, and after the peel was completely removed, cut it in half and then into semi-circular slices.

"Taro belongs to the tuber family. It contains a lot of starch and less water than potatoes or even sweet potatoes, making it suitable for steaming and frying."

As the two women were processing taro, Dojima Gin's voice rang out, introducing the taro to the audience and speculating on their method.

On the field, Tadokoro Megumi ignored everyone. After processing the taro, she took out a piece of high-quality pork belly with a good balance of fat and lean meat from the food basket, sliced ​​it thinly, and set it aside.

Are you planning to make a dish similar to eggplant fritters?

"One layer inside another..."

In the audience, everyone watched Tadokoro Megumi's cooking and started discussing it. Even Nakiri Alice, who was next to Shirobuchi, peeked over to watch.

"So that's the dish you were planning to make?"

Seeing this, Bai Yuan already had the answer in his heart. Taro is a kind of food that absorbs oil, and it will become incredibly sticky and fragrant once the juice is released.

Adding pork belly and releasing its oil during steaming makes the taro more juicy and enhances its flavor.

On the table, the pork belly and taro are arranged in layers, then placed in a casserole dish using a bamboo net, followed by a few abalone on the side.

"Add some more garlic..."

After placing it in place, lift the bamboo net and put the chopped scallions, ginger and onions into the casserole. Then, Tadokoro Megumi felt that it was not enough, so she took out a few cloves of garlic and started peeling them.

"Placing various strongly aromatic ingredients at the bottom, so that the aroma will all flow into the taro during the heating process, is a good idea."

Watching Tadokoro Megumi's actions, Hinako Inui on the judges' panel nodded with approval, noting that this cooking method could enhance the flavor of the taro.

"Oyster sauce, light soy sauce, dark soy sauce, a small amount of steamed fish soy sauce, spare rib sauce, two bay leaves, two star anise, a piece of cinnamon and a piece of galangal."

After mixing well, add Sichuan peppercorns, dried chili peppers, and Shaoxing wine.

Then comes the seasoning…”

While silently reciting the instructions, Tadokoro Megumi moved with exceptional skill. She then scooped up four spoonfuls of sugar, MSG, pepper, and chicken broth, added boiling water to break it up, added dark soy sauce for color, and finally added a spoonful of lard.

He quickly stirred the sauce in front of him with a spoon, and the rich aroma immediately filled the entire space, making the audience in the front row swallow their saliva.

"With so many ingredients added, the sauce must be incredibly flavorful!"

One imaginative viewer exclaimed that just smelling the aroma was almost unbearable, and this was before it was even cooked!

"I'm sure this dish will taste amazing. It's a shame I'm not a judge, otherwise I could have tasted their carefully prepared dish."

The front rows of the audience seats are mostly reserved for people who hold high positions in the Japanese culinary world, but even they are not qualified to be judges for the competition.

This made them sigh with regret.

Chapter 206 Finalist List: A Huge Upset!

"She...did she just pour lard directly onto the taro paste?!"

Suddenly, someone in the audience gasped, and then many eyes fell on Hisako Shinto, or more precisely, on the person in front of her.

Shinto Hisako ladled several spoonfuls of lard over the taro paste, giving it a glossy sheen. The taro paste now resembled a yin-yang symbol on the plate, adorned with two almonds.

"What are they doing? Isn't this a waste of ingredients? Adding so much lard all at once, how can this dish possibly taste good...?"

One audience member muttered to himself, his eyes filled with incomprehension. "Pouring such a large amount of lard directly on someone is unbearable to even look at. How could it possibly taste good?"

"You don't know anything. Taro is high in starch, while lard is high in oil and has a smooth texture, which can effectively increase the smoothness of the taro."

The person next to him had clearly cooked taro before, and upon hearing his words, he retorted without hesitation that taro tastes better with lard, which is common sense!

"We probably don't need that many."

The person who spoke earlier was clearly unconvinced and muttered to himself, "No matter what, there's something wrong with adding so much lard all at once!"

"Yes, it is necessary. Adding lard also has an important function, which is to balance the flavor."

Taro itself has a mild flavor, while lard adds a rich, oily aroma that can stimulate the appetite. This amount of taro paste paired with this amount of lard is just right; it not only avoids the greasiness of the lard but also makes the taro paste smooth and silky.

Another audience member spoke up, his words resounding and providing a more comprehensive explanation of the benefits of adding lard, clearly indicating he was also a skilled chef.

Scenes like this happened all over the audience; after all, not everyone is a culinary master, and many people were just there for the fun of it.

"Half of the steamed taro paste is sieved through a high-mesh sieve, while the other half is left to stand normally, creating two layers of texture that complement each other like the yin and yang of Tai Chi."

The audience seats, where Bai Yuan is located.

Watching Hisako Shirato prepare the dish, Hakugen silently nodded in approval, then began explaining it to Alice Nakiri sitting beside him.

"Red bean paste and taro paste are both excellent ingredients for making desserts. They have a sweet flavor and are a very good combination. I think it will taste delicious!"

She lightly touched her lips with her finger, a longing look on her face. The faint fragrance in the air made Alice Nakiri intoxicated.

"I'll have them make this at home later and see how it tastes."

Seeing Alice Nakiri's expression, Bai Yuan was about to raise his hand to touch her head, but she anticipated his move and naturally pressed her hand against his face.

"Hmm, this looks delicious!"

Alice Nakiri praised the dish, expressing her curiosity about the two people's cooking.

While the two were chatting, Hisako Shinto had already finished cooking. The dish was white on one side and black on the other, arranged in a yin-yang symbol, topped with chopped almonds and raisins.

"Please enjoy, all three of you."

After finishing the meal, Hisako Shinoto turned her gaze to the judges in front of her and respectfully gestured for them to eat.

"Is this a dessert you're making? It seems the theme of the previous round of the competition inspired you."

Looking at the exquisitely shaped taro paste in front of him, Gin Dojima nodded. Hisako Shirato's choice to make desserts surprised him somewhat.

"That's right, because taro itself has a soft, delicate texture, a sweet and rich flavor, and contains a lot of starch, making it very suitable for making desserts."

Among them, the taro from Lipu in Guangxi, China, is the best, with an extra layer of loose and sandy texture. Even without much cooking, its taste is absolutely wonderful.

Adding more ingredients to taro like this would actually ruin its natural sweetness, so I chose this method of preparation that purely showcases the ingredient's natural flavor.

Hisako Shinoto's voice rang out from the scene. She had originally planned to make some complicated dishes, but she found that making the dishes complicated would actually suppress the aroma of the taro, which was not in line with the theme.

Therefore, after several unsuccessful attempts, she changed her approach and chose to bring out the flavor of the Lipu taro itself, allowing it to shine with dazzling brilliance.

"I see, but the most important thing about a dish is its taste..."

Upon hearing Hisako Niito's words, Hinako Inui nodded in understanding, then picked up a spoon and scooped some of the white rim of the plate.

"This flavor... because it's simply steamed, the natural sweetness of the taro is preserved, and it blends with the aroma of lard to create a unique and unforgettable flavor."

Also thanks to lard, the taro paste has a very smooth and silky texture, as if dancing on the tip of the tongue, giving a delicate sensation.

Savoring the exquisite flavors on her tongue, Hinako Inui couldn't help but exclaim in admiration.

Despite its simple cooking method, it perfectly showcases the flavor of Lipu taro, making it a dish that specializes in one particular aspect.

"The addition of almond slivers and raisins to the surface adds a touch of sweet and sour flavor and a rich nutty aroma, making it more colorful!"

Kikuchi Enka praised softly, saying that the almond slivers and raisins were the finishing touches to the dessert, making it less monotonous.

"Because it was chilled beforehand, it tastes very refreshing. In addition, the red bean paste on the other end of the yin-yang symbol is soft and sweet, with a light bean flavor that intertwines with the sweetness of the taro."

Hinako Inui covered one cheek, savoring the sweet and refreshing taste, her expression filled with happiness. Eating icy desserts in the summer is truly a treat!

Indeed, the delicious flavors of taro and red beans complement each other perfectly, interspersed with occasional hints of nutty aroma and the sweet and sour taste of raisins…

Close your eyes, and the wonderful sensation in your mouth gradually becomes tangible. It feels like being sandwiched between taro paste and red beans, which is incredibly satisfying!

"This is truly a wonderful dish, perfectly suited to the theme! Lipu taro truly lives up to its reputation as a tribute food in ancient China; simply showcasing its original flavor is already comparable to top-tier cuisine!"

Kikuchi Sonoka's praise brought a smile to Hisako Shinomiya's face. Her dish was entirely centered around taro, showcasing its deliciousness to the fullest.

"Xiao Hui, let's see how you win this time! Teacher Bai Yuan should be focusing more on me..."

Hisako Shirato thought confidently to herself that the ingredients she used were the best in the world, and the purpose of cooking was to bring out the true flavor of the ingredients. There was no way she could lose!

On the playing field.

Unaware of her thoughts, Tadokoro Megumi's gaze was fixed on the casserole dish in front of her, her nose twitching occasionally as she sniffed the aroma.

Suddenly, someone noticed her brow twitch, and then she reached out and quickly lifted the lid of the casserole, her eyes gleaming with a sharp light.

The top layer is the pot lid, below that is a towel. Don't get me wrong, there's a plate covering it below that. The towel is added to prevent any extra smells from escaping and to increase the temperature inside the pot!

This is a little trick that Megumi Tadokoro learned a couple of days ago when she went to the countryside. The older generation in the countryside cooks food this way, which can effectively lock in the flavor of the food.

After the lid was lifted, a rich aroma filled the air, instantly captivating the audience in the front row and causing them to salivate profusely.

"Such an overpowering fragrance, it's captivating!"

Someone murmured softly, their Adam's apple bobbing involuntarily. If they weren't quite a distance from the competition field and separated by a partition, they would have rushed up there immediately!

"Such a simple combination can bring out such a rich aroma! The complex flavor of the sauce resonates with the aroma of the taro itself."

Dojima Gin murmured softly as he smelled the fragrance.

He noticed the dish in Megumi Tadokoro's casserole: taro stuffed with slices of pork belly, with various spices underneath, the aroma of which was brought out by these spices.

"If I could have just one bite of this, I'd do anything!"

Some girls squeezed their legs together, their faces flushed, and cried out. Some even bit their fingers, imagining that it was food in a casserole.

Tadokoro Megumi paid no attention to the comments of others. At this moment, she was highly focused, staring at the taro that had turned sandy in front of her and nodding in satisfaction. Then she used a spoon to scoop up the soup from the bottom and pour it over the taro.

After being simmered over a low flame, the originally thin sauce has become thick and clings firmly to the taro. Tadokoro Megumi quickly covers the plate with the sauce.

"People say that the best way to cook taro is to steam or fry it, but actually baking and stewing are just as good. For example, the dry aroma of this dish has already come out."

Sensing the subtle changes in the fragrance in the air and watching Tadokoro Megumi's movements, Bai Yuan admired her in his heart, thinking how quickly she had improved during this time!

"It's done!"

Cover the plate and bake for another five minutes. When Tadokoro Megumi lifted the plate, an even richer aroma wafted out, and she sprinkled chopped green onions on top.

"This is the taste!"