Chapter 821 Silently Watching You Show Off

It could be seen from her expression that she was already intoxicated with this exquisite foie gras dish.

only……

Although Nakiri Erina gave a high evaluation, she only ate a few more bites than Kobayashi Ringtong before she couldn't eat anymore. The knife and fork were placed on the table, as if she couldn't put it down.

Looking at her like this, she must have been stretched again.

Siyingshi had an idea and found the 1990 red wine brewed by Chateau Latour, poured it into a goblet, and handed it to Nakiri Erina.

"Thanks."

Nakiri Erina nodded to express her gratitude. When she is full, a sip of red wine can help digestion, which is the most pleasant.

Nakiri Erina put her nose forward and felt that the wine had a strong aroma. The full body of the wine was a major feature of the wine. The wine had the aroma of black currant and cedar, and it smelled very intoxicating.

After tasting the delicious red wine, Nakiri Erina felt her stomach was less bloated and felt a little better. She tasted the French foie gras again.

If you haven’t tasted foie gras, you haven’t eaten French food. This saying has been passed down for hundreds of years.

It is no exaggeration to call foie gras a noble food. Foie gras is "Foie Gras" in French, and the word "Gras" means "top quality". Foie gras is as precious as shark's fin and sea cucumber in Chinese food. If you don't taste foie gras, you can't really eat French food.

The history of eating foie gras can be traced back to ancient Egypt more than 2,000 years ago. At that time, people had discovered that wild geese would eat a lot of food before migrating, and the wild geese caught during this period were the most delicious. People immediately thought of force-feeding, pouring feed into the goose to fatten its internal organs. This method spread from Egypt to Rome and then to France.

During the Louis XVI period in France, foie gras was presented to the court as a tribute to the king and was deeply loved by the king. From then on, foie gras became famous and established its extraordinary status as a noble delicacy.

Foie gras is the liver of the Anatidae goose. Because of its rich nutritional elements and special effects, foie gras has become an ideal food for nourishing blood and maintaining health. In addition, Europeans rank foie gras, caviar and truffles as one of the "three most delicacies in the world".

Many people may have misunderstandings about foie gras, thinking that eating foie gras is high in blood fat and cholesterol. Actually it is not, quite the opposite. According to expert confirmation, general foie gras only contains 23% fat, while fat foie gras can have a fat content of up to about 60%. However, fat foie gras is mainly unsaturated fat, which is easily absorbed and utilized by the human body, and will not make you fat after eating. It can reduce the cholesterol content in the human blood, and it contains lecithin that is indispensable to human life and is 3 times more than normal foie gras.

Therefore, this is one of the reasons why Nakiri Erina will continue to taste French foie gras.

When Erina Nakiri takes a bite of French foie gras, she just feels like it melts in your mouth, like a gentle kiss from a lover, delicate, soft and sweet, melting on the tip of your tongue, penetrating your heart and lungs, sliding into your five internal organs and your mind. It will also give rise to beautiful emotions related to luxury, expensiveness and romance.

What a great experience!

Seeing Nakiri Erina's complexion gradually improving, Siyingshi struck while the iron was hot and said:

"The main ingredients of this French foie gras I made are foie gras, black mushrooms, matsutake mushrooms, red garlic, cream, butter, salt, sugar, pepper, etc. It uses a roasting cooking process, and it tastes delicious."

“As we all know, the most famous foie gras comes from southwestern France and Strasbourg. The foie gras I use comes from Strasbourg.”

"The special thing about French foie gras is that it is larger than ordinary foie gras. Foie gras is the liver of a goose fattened with a special method." "The so-called special method is to use feed mixed with wheat, corn, fat and salt to "feed duck", stuffing at least 1 kilogram of feed every day for at least 4 weeks, until the liver of the goose is enlarged. until."

Hearing Si Yingshi's talk, the others couldn't help but feel a sudden realization.

Si Yingshi is indeed an expert in French cuisine!

Nakiri Erina picked up the pink silk scarf and wiped her mouth, the corner of her mouth curled up:

"I know all this, and I also know that to choose good foie gras, you must first look at its color. High-quality foie gras is ivory or light yellow in color, with traces of bright red tendons. It is very hard and strong. , but it feels very smooth to the touch. Preserving foie gras is also an important step. Fresh foie gras can only be kept for 24 hours at room temperature, so after the foie gras is removed, it must be frozen as soon as possible, and the storage temperature should be between 0℃ and Between 2℃.”

"I have to say that Senior Si Yingshi made this French foie gras without missing a single detail from beginning to end. Everything was perfect!"

Wow!

Everyone was shocked!

Could it be said that Si Yingshi can pass this final selection?

Tazoe pursed her lips nervously, and her heart was in chaos for a moment, as if a deer was bumping into her.

Seeing this, Yukihira Soma did not add insult to injury because they were opponents. Instead, he patted Tazoe on the shoulder, with a sunny smile on his face, and encouraged:

"Don't worry so much, just do our best!"

"Yukihira-kun..." Tadokoro's face turned slightly red, and she felt moved in her heart.

"I...I will definitely work hard! For..."

Tadokoro secretly raised her head and glanced at Yukihira Souma, then lowered her head very quickly, her ears turning red.

But it was obvious that Yukihira Soma didn't notice this kind of thing and had already devoted himself to cooking.

Looking at the tall back of Yukihira Soma, Tazoe silently encouraged herself, "I can do it!"

Tian Suo Hui is good at local dishes, dried goods, and wild vegetables. Her cooking often gives people a warm and peaceful feeling. He has the title of Kruppokru/Zashiki-dashi/Yuki-dōji of vegetable dishes. Master the "hang cut" technique.

Therefore, the next thing Tadokoro will prepare is her best vegetable dish.

She took out a tomato, which was not that tomato.

This tomato plant comes from the mountains and canyons of the Andes Mountains in South America. It is a pure-blood descendant of the first generation of plants. It grows all year round next to extremely precious medicinal materials such as ginseng, fleece-flower root, Ganoderma lucidum, and Polygonatum japonica. It continues to grow under the influence of the sun and the moon. The essence of it absorbs the spiritual energy of all things. The only source of water is the dew of heaven and earth. It is pure and flawless. The nutrients required for growth come from rotten Chinese medicinal materials. It has extremely high nutritional value and can improve human immunity. It can have immediate effects on people with colds. It can also remove acne. It has the effect of treating freckles and is a top quality product for women’s beauty care.

It's hard to find a tomato like this outside, because the tomatoes we usually eat are all imported from South America. I don't know how many generations of improvements it took to become like this.

But in the face of Yuanyue Restaurant's strong financial resources, there are a lot of tomatoes like this.