I thought that the number of tourists who came to the Oktoberfest after dark would be reduced and the way back to the marquee would be easier. However, Jiang Yunfeng still underestimated the appeal of Oktoberfest, and the number of people at night did not decrease but increased, and there were deafening electronic DJs and jumping and dancing crowds everywhere.

Jiang Yunfeng, who hadn't eaten anything for a day, exhausted his last bit of strength and carried Kiri Erina back to the big tent of Paulan Beer, and after waking up and being pulled to fill the shortage of waiters, Shinto Scarlet Sand, who was pulled to fill the shortage of waiters, delivered a round of beer, and saw that his Lord Erina was carried back, and hurriedly stuffed the draft beer glass in his hand on the table next to him, and before he had time to say sorry to the guests present, he ran over and asked nervously, "What's going on?" Is Erina-sama injured, or is there something wrong with her? ”

Erina Kiri jumped down from Jiang Yunfeng's back, limped to Shinto Scarlet with a sore calf, and said gently, "I'm fine, Scarlet Sand doesn't need to be nervous, it's just a calf muscle cramp." ”

"I see.... Erina-sama will go to the bar for a short rest, and I'll go get some ice cubes for you. Shinto Scarlet breathed a sigh of relief, and hurriedly stepped forward to help Kiri Erina to sit down at the bar, and then took out a clean towel and wrapped some crushed ice cubes to ice Kiri Erina's cramped calves to relieve the soreness.

Jiang Yunfeng, who had unloaded his burden, ran to the barbecue area next to the beer bar as soon as possible, wanting to find something to eat to save his hungry stomach, grabbed a piece of freshly baked twisted bread and began to eat it with orange juice.

The freshly baked bread is full of raw wheat flavor, crispy on the surface, fluffy on the inside, and the pepper and salt flavor is very strong, Jiang Yunfeng doesn't like it very much, but he can't care much when he is hungry, he just wants to fill his stomach quickly.

"Slow down, no one is robbing you! Speaking of which~ Didn't you go out with Erina-chan? Why do you still make yourself like a starving ghost reincarnated? "Now the person in charge of the cooking area is Kohei Sojin, who brought barbecue to Jiang Yunfeng, and the original chef has been pushing and changing cups with friends outside, and he is very happy.

Jiang Yunfeng, who swallowed three twisted breads the same size as his face, eliminated a whole plate of barbecue, and finally filled his free stomach, breathed a sigh of relief, took out a pair of dishes, and brought them on with thin rubber gloves and said, "I'm full~ The activity is good for digestion!" There are more and more people, and I'm here to help you! ”

"That's for the best! I took this rare opportunity to try out the new dishes I had learned. "Independently propping up a large tent to supply dishes in one area, Xingping Chuangzhen has long felt that he is a little overwhelmed, and Jiang Yunfeng is willing to help, which is naturally better.

Standing in the position vacated by Kohei Chuangzhen, Jiang Yunfeng first glanced back at the huge vertical refrigerator behind him, which stored all kinds of meat and sausages. Jiang Yunfeng's gaze didn't stay on the refrigerated cabinet for long before falling on the framed vegetables next to him. These vegetables are delivered before the opening of the Oktoberfest, and some of them show signs of oxidation and decay over time, losing their freshness.

But there was still a basket of vegetables that was still large and plump, and the purple skin reflected the light in the big tent. When Jiang Yunfeng saw it, he couldn't help but think of the grilled dish that he must order at night with friends at a street stall for skewers - charcoal-grilled garlic eggplant.

Jiang Yunfeng, who decided to let the Germans see the vast and profound supper culture of our Greater China, immediately began to prepare, roasted eggplant can never be separated from its soul garlic sauce, and the pursuit of the best taste garlic sauce must be made on the same day. Find the bag containing the peeled garlic, take out the whole handful, and grind it into fine granules with a food processor at low speed.

Jiang Yunfeng returned to the cooking table with a pot full of minced garlic, and Kohei Chuangzhen, who was trying a new combination of ingredients, took the opportunity to grab a handful. Jiang Yunfeng just pouted and didn't bother to bother with him, pried open the barbecue grid to reveal the burning charcoal, chose a pot with a suitable depth and buried it in the charcoal fire, and poured a large amount of olive oil into the pot until it was not halfway through.

Wait, wait for the charcoal fire to heat up slowly. When the olive oil in the pot was warm, Jiang Yunfeng picked up a whole pot of garlic paste and poured it all into it, and quickly stirred it with a spoon to prevent the bottom from sticking. The oil temperature continued to rise more than a certain amount, so Jiang Yunfeng took the pot away from the charcoal fire and waited for the temperature to drop before continuing to heat it.

After smelling the thick garlic fragrance, Jiang Yunfeng sprinkled some salt into the pot to taste, and then put the pot aside and ignored it to let it cool down naturally.

Next is the charcoal-grilled garlic eggplant base sauce, there are no Chinese shops or supermarkets near the Oktoberfest venue, Jiang Yunfeng could not buy soybean sauce, so he found German stewed canned soybeans and pureed them with a machine as a substitute.

In a frying pan, the black pepper, cumin, and juniper berries are dried and stir-fried to bring out the fragrance, then ground into fine powder, melt the butter, first put the dried chili peppers and fry the red oil, then pour the soybean puree into the pan and stir-fry, add the three spices and stir well.

Jiang Yunfeng fried soybean sauce does not put salt but uses fish sauce as the basis for saltiness, and at the same time, fish sauce also has the effect of improving freshness, and finally pour pure water to adjust the consistency, and the base sauce is completed.

The final piece of minced pork to add texture is much simpler: a large lump of butter is placed in a thoroughly cleaned pan and allowed to melt until it continues to heat to a very high temperature. Fat and thin pig ground meat put salt and beer in advance to catch the marinade into the flavor and remove the smell, the processed pig ground meat is poured into the pan, the high-temperature grease meets the moisture in the pig ground meat to produce a violent reaction, and the hot oil stars splash around.

Jiang Yunfeng focused on stir-frying the minced pork, ignoring the pain caused by the oil star falling on his arm. Soon the minced pork is quickly dehydrated in a high-temperature oil pan. It becomes burnt. The three main ingredients are completed!

The purple-skinned eggplant is not cleaned or processed, and the whole root is still baked on the charcoal fire, Jiang Yunfeng filled the oven in front of him, and planned to make a batch to try it first, and see if the Germans like this taste. Changing into a pair of fire-resistant and heat-insulating gloves, Jiang Yunfeng flipped each eggplant with his bare hands and also judged the internal ripening situation by kneading.

The eggplants, which were wrinkled and carbonized on the outside and soft on the inside, were jumped out and placed on the iron barbecue grill that had not been pried open, and continued to heat over the charcoal fire. It wasn't until all the eggplants were roasted and taken away that Jiang Yunfeng spread the iron grating that had been pried off and pulled over a soft eggplant, took off the heat-insulating gloves, cut the skin of the eggplant vertically with the tip of a western kitchen knife, cut the eggplant in half, and flattened the softened tissue in the middle.

The first thing to put on is the stir-fried spicy soybean paste, and then the soul garlic sauce is served after it is evenly spread. Finally, sprinkle a layer of charred minced pork and continue to heat, and the juice oozing from the eggplant meat is mixed with various ingredients and bubbles and boils together.

The fragrance and color have achieved the desired effect, Jiang Yunfeng dragged a plate flush with the grill with his left hand, pinched the stem of the eggplant that had not been removed, pulled the roasted eggplant to the plate, knocked on an egg and let the eggplant fry the egg with his own residual temperature, and he happily held the plate and sent it to Kiri Erina.