Food Wars, My Dishes Don't Just Shine

At this point, reduce the heat from medium to low, cover the pot, and simmer the rice grains until they break apart, allowing the flavors absorbed by the snail meat to spread outwards from the snail meat itself.

"Finish."

"Perfect timing!"

As time slowly passed, Dick and Adolf opened the lid of the casserole, and a rich aroma wafted out, bringing smiles of satisfaction to their faces. They then scooped up a spoonful of porridge and began to savor it.

"tasty!"

"That's so true to me!"

"Take it upstairs."

"Hmm, I feel like we can win!"

"The porridge with snail meat is so delicious it's unbelievable!"

Savoring the wonderful taste on their tongues, the two exchanged a glance, then served the dish to the judges' table. As they passed by Erina Nakiri and Hisako Shinoto, they gave them a provocative smile.

But nobody cared.

"Please taste it."

Looking at the three judges in front of him, Adolf bowed slightly and spoke to the woman among them with a smile.

At this moment, the porridge has a warm and soft light golden brown color. The rice grains have fully bloomed under the slow simmering, forming a porridge that is as smooth and dense as velvet.

Each plump snail meat, like a dark pearl, is half-hidden in the thick porridge, its surface shimmering with the glossy sheen of vanilla butter.

Scattered bits of bright green parsley add a touch of lively vitality to this warm base color.

Sniffing the air, you're greeted by the rich, mellow aroma of rice and the deep, sweet flavor of chicken broth.

Next, the caramelized aroma of garlic and butter, produced by heating, is slowly released, intertwined with the herbal fragrance of thyme and bay leaves and the spiciness of black peppercorns.

A subtle hint of dry white wine's acidity gracefully weaves through the aroma, making the rich fragrance lighter and more layered, without any cloying aftertaste.

"Then I'll start eating without being polite."

The only female judge among the three picked up the spoon next to her, scooped up a spoonful of porridge, which contained small pieces of snail meat, and put both into her mouth.

The first sensation is its extreme smoothness.

The congee base flows on the tip of the tongue, and without swallowing, its smooth and thick texture gently envelops the entire mouth.

Then comes a slight springiness. With a gentle bite, the snail meat, carefully simmered and reduced in sauce, bursts forth with an amazing chewiness and elasticity, creating a wonderful contrast with the smooth porridge base.

"Breadcrumbs? You put chopped herbs and breadcrumbs in your porridge!?"

Suddenly, a crisp sensation came over me.

The toasted herbs and breadcrumbs create a subtle, crackling crunch between your teeth, completing the final symphony of textures and bringing immense pleasure.

"The sweetness of the rice porridge and the rich, savory flavor of the broth together form a warm and comforting foundation."

The herb butter wrapped around the snails melts completely in the heat of the porridge, infusing every grain of rice with the aroma of caramelized garlic, the freshness of parsley, the creamy fragrance of butter, and the bright acidity of lemon juice!

The concentrated essence of the spices amplifies all the umami flavors, making them profound and complex.

As the flavor slowly spread across his tongue, the male judge sitting on the right beamed with delight, and then spoke in fluent Italian.

Beside him, an interpreter provided real-time translations, allowing everyone present to know his assessment.

"The real highlight is the snail meat itself."

It is no longer a monotonous protein, but a flavor carrier that has absorbed all the essence.

With each chew, the juices release a complex flavor profile of broth, wine, and herbs—rich yet refreshing, like tiny cluster bombs!

The last judge spoke up, looking at Dick and Adolf with admiration in his eyes.

This is undoubtedly a highly innovative congee dish!

In just one hour, they were able to come up with and create such a delicious dish. It has to be said that they truly deserve to be called the top geniuses of the Fael Academy!

"This is at least a top-tier two-star dish, and it's considered quite good even among two-star dishes."

The female judge in the middle spoke up.

Her words were like a stabilizing force, causing Dick and Adolf to exchange a glance and both see a look of relief on their faces, which was already an extraordinary performance for them.

Erina Nakiri and Hisako Shinoto, one a two-star special chef and the other a no-star special chef, have lower-level equipment than them, so theoretically they can't possibly beat them.

But theory is still just theory.

Hearing the judges' voices on stage, Erina Nakiri and Hisako Shinoto were not moved at all.

Erina Nakiri's goal from the beginning was to achieve a three-star special grade dish, while Hisako Shinoto was very relaxed because she trusted Erina Nakiri.

"Let's see how long you can keep up this act!"

Upon seeing this, Adolf's expression froze, which had initially been somewhat pleased.

"Noisy."

Below the judges' table, Erina Nakiri, who was cooking at the counter, vaguely heard Adolf's words, so she looked up in his direction and said calmly.

After she finished speaking, she ignored the noises around her and focused all her attention on the soy milk and millet milk.

She added half of the sea cucumber and chopped celery to the pot along with soy milk and millet milk, and simmered it over low heat until the porridge became thick.

However, at this moment, the porridge in the pot should not be called porridge yet, but more like rice paste.

To turn rice paste into porridge, you must first ensure that the millet has a grain-like texture and is not ground into a paste.

Erina Nakiri had already made preparations for this.

That is to divide the millet into two portions.

One portion is made into rice milk, while the other portion is soaked for a while before being added to the pot along with the rice milk.

The remaining half of the sea cucumber and celery are added when the porridge is almost cooked, which allows the ingredients in the pot to have a layered texture and flavor.

Finally, add the ground sea cucumber powder.

Simmering over low heat for twenty minutes, the aroma in the pot grew increasingly rich, similar to what Shirai had made before, and a strange feeling arose in Erina Nakiri's heart.

It seems she succeeded.

It seems like I've successfully replicated Chef Baiyuan's cooking!

excited.

A strong sense of excitement welled up from the bottom of my heart.

"Let's get this out of the pot! With Master Baiyuan's cooking skills, we can't possibly lose!"

Erina Nakiri's voice was filled with excitement as she turned off the stove and ladled out the yellow rice and seafood porridge from the pot, instantly filling the air with a rich seafood aroma.

"Ok."

Hisako Niito gave a soft reply, then picked up the bowl of yellow millet seafood porridge and strode towards the judges' table.

Before long, the two arrived at the judges' table and saw Adolf and Dick standing directly opposite them, looking at them, or rather, at their dishes.

His relaxed expression suddenly turned serious.

As professional chefs, they can roughly guess the flavor of each other's porridge dishes just by smelling their aroma.

Color, aroma, and taste.

These three words are used together!

"This is a yellow millet seafood porridge made with soybeans and millet as the main ingredients, supplemented with seafood such as sea cucumber and sea worm, and celery."

Please, three judges, taste it.

Erina Nakiri's expression was respectful but not humble.

As they spoke, she handed over the three bowls of yellow millet and seafood porridge that Hisako Niito was carrying.

A rich and wild ocean aroma, mixed with the warm sweetness of grains, conquered the air the moment the yellow millet seafood porridge was served.

"It looks quite good, with excellent color, aroma, and taste. In that case, we'll gladly accept your offer."

When the three judges saw the dishes presented by Erina Nakiri and Hisako Shinoto, their eyes lit up. This dark cuisine world had truly given them too many surprises!

It seems there are no weaklings inside; any chef who comes up can immediately whip up a dish of special grade two or higher.

The porridge has a warm and rich light golden color, which is the unique color of yellow millet.

"The rice grains are in a semi-dissolved state, complementing the delicate rice paste. It has both a smooth texture and a satisfying chewiness. This kind of porridge can truly be called the finest of porridges!"

As a spoonful of porridge entered his mouth, the male judge on the left couldn't help but exclaim in admiration.

The distinct layers of flavor in this porridge are something that even a porridge chef with over ten years of experience would find difficult to replicate!

The dark brown sea cucumber cubes and bright green celery chopped pieces are like gems and jade, adding a touch of color to the otherwise ordinary porridge.

A spoonful is scooped up; the porridge is thick and thick, slowly dripping down the spoon.

As you put it in your mouth, the ultimate sweetness and smoothness slowly unfold on your tongue.

The warm porridge melts gently on the tongue with almost no chewing, releasing the rich aroma of soybean milk and the unique sweetness of millet, creating a warm and solid base.

As you gently close your teeth, the first thing you feel is the sea cucumber pieces that were added later. They are cooked to perfection, retaining their amazing chewiness and crispness, bringing an ultimate bouncy experience to the smooth porridge.

Meanwhile, the chopped celery added later retains its crisp texture and fresh aroma, cleverly neutralizing the richness of the seafood and filling the mouth with a refreshing feeling.

In addition, there is another...

The three judges frowned almost imperceptibly, trying to discern the hidden flavors within the porridge.

Chapter 435 Three wins in three games, the biggest dark horse!

"You added sea cucumber powder to it?!"

The female judge in the middle suddenly widened her eyes, her hair fluttering slightly in the air, and stared intently at Erina Nakiri, her voice filled with surprise.

As I spoke, a concentrated, domineering, and profound salty-fresh taste of the ocean exploded upon entering my mouth, sweeping through my entire oral cavity like a wave!

"That's right, sea cucumber powder can provide the umami flavor of the entire ocean, and it is the most original MSG."

Adding a little sea cucumber powder to the porridge can significantly enhance its flavor, filling it with the taste of the ocean from start to finish.

Erina Nakiri began to speak eloquently.

Bai Yuan told her all of this back then. At the time, she knew nothing about it and even wondered why sea cucumbers could be used as a natural seafood flavoring.