Gathering many dignitaries,
Spring fills the cups.
This is the best eight-character evaluation for Buddha Jumps Over the Wall.
Upon first taste, the textures of various ingredients were tender but not mushy, leaving a pleasant aftertaste.
There wasn't that exclusive sweetness of seafood; rather, it was more the gelatinous quality produced by meat ingredients after long stewing, which felt a bit sticky on the lips.
The richness of meat.
The freshness of vegetables.
The mellow depth of wine.
These flavors were always complex yet layered and orderly.
So much so that by the end, Alice truly felt like she was floating!
"Hmm!"
"The flavor is truly rich."
"This Buddha Jumps Over the Wall dish, even just a tiny drop of its broth,"
"Can contain the flavors of various ingredients, with a long and endless aftertaste."
Undoubtedly.
This dish before her, retaining many traditional cooking methods,
For the first time, made Alice Nakiri feel an unprecedented sense of pressure.
She wondered if, in an important Shokugeki competition, the opponent were to bring out this fragrant Buddha Jumps Over the Wall,
Would her proud Molecular Cuisine be able to win?
…
In the future,
Only Molecular Cuisine will be able to lead the new era.
This view has always been Alice Nakiri's firm belief.
For example, take Alsace wine: the traditional method 30 years ago would cause headaches and dizziness, and it could only be stored for 4 years.
Now, with the advancement of modern technology, current Alsace wine is recognized as a fine vintage and can be stored for a long time.
Another example:
Yogurt from the past.
Made with clumsy home yogurt makers, the taste was actually quite mediocre.
Now it has been completely replaced by industrially produced yogurt, and one must admit that industrial yogurt is perfect in both texture and taste.
Therefore, in Alice's eyes,
A dish like this pot of Buddha Jumps Over the Wall, made with traditional methods, should gradually be eliminated and discarded as times change.
After all, these traditional dishes can only rely on the chef's experience to strictly control ingredient handling and the cooking process.
But Molecular Cuisine is different; it can use new technologies and instruments to completely change the taste, texture, consistency, and even the internal structure of ingredients!
So she always believed that traditional cuisine was merely an art, while Molecular Cuisine was a science.
However, it wasn't until this Buddha Jumps Over the Wall, which gathered the essence of various precious ingredients to create an exceptionally rich flavor, appeared before her,
That she fully understood that traditional cuisine, if done well, could also rival Molecular Cuisine.
No, no, no, what could her Molecular Cuisine possibly amount to in front of Sosuke?
Finally,
The entire pot of Buddha Jumps Over the Wall,
In a warm and tranquil atmosphere,
Was completely eaten by Sosuke, Sonoka, Erina, and Alice Nakiri.
…
To see one spot and know the whole leopard.
Just by listening to the General and Erina's descriptions, Alice certainly couldn't truly understand Sosuke.
It was only after she personally came to the Izakaya and quickly ate this pot of Buddha Jumps Over the Wall that she fully believed that Sosuke's cooking skills were indeed very strong!
In fact,
The Buddha Jumps Over the Wall dish,
Associated with luxury and meticulousness, has long been a noble synonym.
But Alice Nakiri clearly understood that Sosuke had put a lot of thought into this pot of Buddha Jumps Over the Wall.
Whether it was the production process or the selection of ingredients, every aspect was impeccably perfect.
Furthermore, without sufficient prior preparation and over 10 hours of stewing, it would never have achieved such an amazing taste effect!
Therefore, after finishing the Buddha Jumps Over the Wall, Alice couldn't help but subtly raise her head, glancing at Sosuke.
What kind of thoughts did this handsome Shopkeeper use to make this Buddha Jumps Over the Wall dish?
Of course, before she could think too much,
Her gaze quickly shifted to that large-chested beauty, Sonoka!
From beginning to end, this woman, slightly older than her, had always been respected by Erina. Although she seemed a bit dazed and adorable, the aura she exuded still made Alice feel she was quite extraordinary!
"Erina!"
"Who is that person sitting next to Sosuke's Restaurant?"
Helplessly, she withdrew her gaze and couldn't help but ask Erina in a low voice.
"A former Totsuki graduate, Sonoka-senpai," Erina explained.
"Ah?"
"Totsuki graduate?"
Alice Nakiri was stunned upon hearing this.
Thinking that this small Izakaya could simultaneously captivate and enchant the General, Erina, a Totsuki graduate, and others!
She couldn't help but vaguely feel that this place indeed had many differences compared to other restaurants.
…
By 7 o'clock,
In a corner of the food street, the Izakaya's time finally began!
Here, you won't see any signature dishes, but whatever you want to eat, you just need to tell Sosuke's Restaurant.
"Shopkeeper."
"Do you have sweet and sour pork ribs?"
"Yes."
"Then one serving, plus two bowls of rice."
"Okay."
"Please wait a moment."
As a newly arrived customer ordered a serving of sweet and sour pork ribs and two bowls of rice, Sosuke began to busy himself at the cooking counter.
Alice Nakiri, meanwhile, quickly sat up straight, wanting to carefully observe how Sosuke would make the sweet and sour pork ribs.
One wine!
Two sauce!
Three sugar!
Four vinegar!
Five water!
This is the secret to sweet and sour pork ribs.
It means 1 spoon of cooking wine, 2 spoons of sauce, 3 spoons of sugar, 4 spoons of vinegar, and 5 spoons of clear water.
As long as you mix them according to this ratio, you can make perfect sweet and sour pork ribs, also known as the 12345 method for sweet and sour sauce!
First, prepare ingredients and seasonings such as pork ribs, green onions, garlic, star anise, rock sugar, cooking wine, and white sesame seeds.
Next, use the bone-chopping knife, one of the sparrow's rhythm kitchenware sets, to chop the ribs into pieces. Add water to the pot, and blanch the ribs in cold water.
At the same time, add a little cooking wine and ginger slices.
Once the pot boils, skim off the foam on the surface with a spoon and continue blanching over high heat.
Meanwhile, prepare a small bowl and add cooking wine, sauce, rock sugar, balsamic vinegar, and clear water in a 1:2:3:4:5 ratio to make a sauce, then pour it into the pot.
Stir-fry it over low heat until melted, continue frying, and when it turns caramel-colored, add the ribs and quickly stir-fry evenly to coat them.
Finally, after about 10 minutes, when the sauce thickens, add an appropriate amount of salt to season, and it can be served.
This method immediately made Alice Nakiri think of something, and she couldn't help but gasp.
"Huh?"
"This… this dish."
"Could it be using the isomerization reaction of Molecular Cuisine?"
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