Chapter 199 Triple Curry Ramen? What About Curry?

After taking out the flour.

Megijima Tosuke fished out a portion of the stewed concave-jawed pterosaur keel stock, then directly added it to the harvest rice flour, and then began to knead it repeatedly.

“It smells so good!”

"How can this be?"

"It was only simmered for such a short time, but the broth actually has such a rich aroma!" The students of Yuanyue shouted in shock after smelling the aroma of the broth from the keel bone of the concave-fronted pterosaur.

The current situation has completely exceeded their cognition.

To know.

Only ten minutes have passed since Megijima Tousuke started simmering the soup stock!

even.

When Megijima Tosuke simmered the stock, he did not add ingredients such as bonito and kombu (kelp) to increase the umami flavor.

However.

This aroma has an indescribable umami flavor!

"Megijima-senpai."

"The bones he used to stew the stock, what kind of animal bones are these?" Totsuki students became more and more curious about the bones used by Megijima Tousuke.

…

On the cooking table.

After kneading the dough, Tosuke Mekijima pinched both ends of the dough with both hands, and then pulled hard with her arms, instantly pulling the dough apart.

Recross.

Then open it again.

Movements are smooth.

Every move of Megijima Fuyusuke is full of a special kind of beauty, which makes people reluctant to look away...

soon.

Megijima Tosuke stretched the dough into noodles of the same thickness.

"too……"

"so amazing!"

"You are indeed the female Kijima-senpai who is called the Young Master by all the ramen shop owners in our neon cuisine world!" Many students murmured in amazement.

"Is this Megijima-senpai's true strength?"

From dough to noodles.

Before they even reacted, Megijima Tousuke had already completed the ramen process.

After making the noodles.

Megijima Tosuke picked up another piece of pink chicken from the dining cart nearby.

The moment it is taken out.

Ye Shanliang's divine sense of smell had already smelled the special and complex aroma on this piece of chicken, and his eyes suddenly became confused.

"Um?"

“The aroma of potatoes, carrots, onions?”

"How can it be?"

"Why does this piece of meat emit such a strong aroma of vegetables? Could it be that Megijima-senpai has marinated this piece of chicken in advance?" Hayama Ryo murmured in shock.

pity.

Ye Shanliang guessed wrong!

The reason why this piece of chicken has the aroma of potatoes, carrots, and onions is because these aromas themselves are the aroma of this piece of chicken.

Chicken with potatoes, carrots and onions.

This is a bird-animal gourmet creature that combines the delicious taste of potatoes, carrots and onions.

The chicken comb is carrot, the chicken crop is potato, and the tail and butt are onion. The taste of chicken on the body combines the deliciousness of these three ingredients.

No fighting power.

only.

The capture level of potato, carrot and onion chicken is as high as level 18. This capture level is enough to show how delicious the taste of potato, carrot and onion chicken is.

The meat is tender.

Delicious.

Potatoes, carrots, onions and chicken only need to be stewed briefly, and the gravy produced is the best curry!

Except for stewing.

No matter what cooking method is used, potatoes, carrots, onions and chicken will be delicious.

In the captive world of gourmet food.

Although an adult chicken with potatoes, carrots and onions only weighs 3KG, the price per head is as high as 450,000. It is a very rare high-end ingredient.

After taking out the potatoes, carrots, onions and chicken.

Megijima Fuyusuke casually pulled out a kitchen knife with a wide blade from the knife box on the cooking table.

Hold the kitchen knife backwards.

The back of the kitchen knife in Megijima Tousuke's hand hit the potatoes, carrots, onions, chicken, and the back of the knife was deeply embedded in the chicken.

Constant ups and downs!

soon.

Megijima Tosuke pounded the potatoes, carrots, onions, and chicken into fine minced meat, as delicate as whipped cream...

Originally, the fillings of stuffed ramen also need to be seasoned with egg white, lard, water, MSG, and salt.

only.

Potato, Carrot and Onion Chicken, which combines the triple flavors of potatoes, carrots and onions, does not require secondary seasoning at all.

Prepare the minced meat.

Megijima Tosuke put the ramen she had pulled on the cooking table, took out a chopstick, and gently rolled the noodles into long strips!

Then.

Then use chopsticks to press a groove on the noodles, and carefully fill the pressed groove with potatoes, carrots, onions, chicken mince...

Hold both ends with both hands.

A slight shake.

moment.

The noodles are kneaded together again!

Keep repeating this operation.

soon.

What was originally a simple harvest rice noodle has become a stuffed noodle with potatoes, carrots, onions and chicken minced wrapped in the middle...

Watch this scene.

Many Yueyue students couldn't help but have a doubt in their hearts.

If you want to make stuffed ramen.

Then there is no need for Megijima Tosuke to stretch the dough into noodles in advance.

Pull into dough.

Then.

Wouldn't it be nice to fill it with minced chicken meat?

but.

Although there were doubts in their hearts, none of the Totsuki students present spoke. After all, since Megijima Fuyusuke did this, he naturally had his own reasons.

After re-drawing the noodles.

Megijima Tousuke couldn't help but breathe a sigh of relief, and then directly opened the stock pot in which the concave-jawed pterosaur keel was stewed, and put the noodles in.

The simmering flames had dimmed to a simmer.

When the noodles are put in.

The aromas of potatoes, carrots, onions, chicken and harvest rice flour were not strong, and were completely covered up by the smell of the keel of the concave keel.

Just simmering with the flames.

The aroma of potatoes, carrots, onions, chicken, and harvest rice gradually became stronger, slowly drifting away from Megijima Tousuke's side and towards the surroundings.

After smelling the aroma of Megijima Tosuke’s cuisine.

Ringtong Kobayashi on the sidelines couldn't help but sip his own saliva.

“It smells so good!”

"Did Megijima actually hide such a skill?"

"hateful!"

"How long do we have to wait before we can eat this Megijima dish!" Kobayashi Ringtong stared at Megijima Tosuke with his eyes shining brightly, with the words "can't wait" written all over his face.

To know.

I can have my own portion of Megijima Tousuke’s cooking for a while!

the other side.

Most of the cooking process for Kuaga Teruki has passed, and now he is stewing the spotted pig's front hooves...

Spotted pig.

When Souji Kanda and the others were looking for the second generation Melk, they once encountered a man-eating wild boar with a capture level of 10 in the food forest!

The meat quality of spotted pig is extremely outstanding.

When eating.

Just dip it in soy sauce and it's delicious enough.

in addition.

If spotted pork is marinated, the taste of spotted pork will become even more delicious. It can be said that it is among the various meats brought back by Kanda Souji.

Spotted pig is the most suitable ingredient for making Dongpo pork elbow!

Of course.

The spotted pig knuckles used in Kuga Teruki cuisine come from young spotted pigs.

No matter what.

The adult spotted pig is 6 meters long and 5 meters high!

There is nothing wrong with cut pork, but the trotters and head are too eye-catching.

Dongpo Pig Knuckle.

The preparation of this dish is not complicated. First, scrape and clean the hoof, cut everything along the bones, then boil it in water and take it out.

Remove the elbow bone.

At this time, start another casserole, add rock sugar and water, and cook until the caramel color appears.

When the color of the sugar turns to dark amber.

Then put the chopped green onions, ginger slices, elbow bones and elbows into the casserole together, then add the original soup for cooking the hoof, cooking wine...

Stew over high heat!

Cook until the stock boils again.

Turn to low heat.

Simmer until the elbow is soft and glutinous.

When collecting the juice at the end, scoop up the soup every few minutes and pour it over the surface of the elbow, and turn it over from time to time to ensure that the elbow is evenly colored...

Wait until the soup starts to thicken.

Remove the elbows to a plate and set aside. Continue to collect the sauce in the pot until it becomes dark, thick and bubbly. Finally, pour the soup onto the elbows.

And now.

The step that Kuga Teruki is taking is coloring and collecting juice.

…

While Teruki Kuga was still cooking.

Megijima Tosuke had already finished her cooking first. After taking out four small bowls, she divided her dishes into four equal portions.

"No way?"

"Megijima-senpai has finished your dish now?" After seeing Megijima Fuyusuke walking towards the judging table, the Totsuki students present couldn't help but started talking.

Hand-Pulled Noodle.

The most important taste of this dish is the noodles and soup.

Neon Ramen.

Although it is not like traditional Chinese ramen, ingredients are used to show its unique taste.

only.

Neon Ramen is also decorated with side dishes, such as corn, barbecued pork, seaweed, dried bamboo shoots, eggs, and even high-end ingredients such as seafood.

"What do you guys know!"

"The ramen itself does not change due to the different ingredients. The fusion of the soup and noodles is the key to excellent ramen!"

“Consommé ramen!”

"This is the dish that best qualifies as a ramen master!" Some Totsuki students who have studied ramen said with arrogance.

"hurry up!"

"Hurry up!" After seeing Megijima Fuyusuke's unhurried movements, Kobayashi Ryuden could not help but mutter.

If it weren't for the fact that he is still in the alliance.

Kobayashi Gentian.

She couldn't wait to rush directly to the field, then hug Mekijima Tousuke's ramen, and then start to eat it...

“Triple curry ramen!”

"Please taste it!" Tosuke Megijima delivered his dishes to Kanda Souji and the others.

"Eh eh eh?"

"curry?"

After hearing the name of Megijima Tousuke's dish, the Totsuki students present suddenly showed confused expressions, as did the students who had previously praised the clear soup ramen.

Curry Ramen.

What about curry?

No matter how you look at this dish, it’s just an ordinary stuffed ramen. It has nothing to do with ramen, right?