The strongest gourmet food system

Chapter 1325 Chapter 366 Catherine's Counterattack
"Mr. judge, this is my dish, sea urchin souffle with lime ginger flavor." Catherine said softly.

Lime?sea ​​urchin?
When the judges heard the name, saliva already oozed from their mouths.

Lime, also known as lime, is one of the four largest citrus fruits in the world. It has a sweet and sour juice and is often used to prepare spices.

Because lime contains some antioxidant substances, this fruit fits the title of "fresh" very well.

And the taste of sea urchins, needless to say, the breath from the sea is not weaker than that of shellfish.

Mo Xiaohe took another deep breath, and the smell of cooking entered his body through his nasal cavity.Different from the richness revealed by the appearance of the dishes, this fragrance also hides a fresh fragrance.

Of course, the taste of this dish can only be known after trying it.

Mo Xiaohe picked up the knife and fork, and cut the soufflé open, hot air escaped from the inside of the soufflé, carrying a fragrance, blowing towards his face.

This smell is...

Mo Xiaohe couldn't wait to pick up the soufflé with a fork, dipped it into the sauce on the plate, and put it in his mouth.

The rich aroma spread quickly in the mouth, and the violent impact made Mo Xiaohe, who was defenseless, completely immersed in the pleasure of deliciousness.

The comfort and excitement brought from the depths of the heart, as well as the pleasure brought by tasting delicious food, spread along the nerves and spread throughout the body.

At this moment, he is like a playful child, playing to his heart's content in the children's paradise.

The excitement brought by the roller coaster, the comfort of sitting on the Ferris wheel, and the mischievousness on the soft air bed, many emotions emerged in the brain one after another, making Mo Xiaohe feel the long-lost happiness.

Exhausted, Mo Xiaohe finally fell down on the grass, looking at the blue sky and white clouds.

Suddenly a gust of wind blew, and the breeze penetrated his clothes and blew onto his body.And the sweat-stained skin also feels refreshed under the breeze.

Comfortable!

Mo Xiaohe opened his eyes, looking at the dishes in front of him with vigor.

"It's delicious...it's really delicious." Mo Xiaohe muttered to himself, his love for this dish was revealed unreservedly from his eyes.

Chen Yuwen nodded, did not speak, but cut off a piece of souffle again, dipped it in the sauce, and put the souffle into her mouth.

She understood Mo Xiaohe's feelings very well.

At first glance, this souffle is really nothing special. Like ordinary souffle, it is a dessert made of egg whites, whole eggs, cream and other main ingredients, but after eating, chew slowly , the characteristics of this souffle can be seen at a glance.

After swallowing the soufflé in her mouth, Chen Yuwen's mouth still exuded a strong and fresh taste.

"It's really delicious." Chen Yuwen took a breath, but her eyes still did not leave the soufflé in front of her. "It's really not easy for a soufflé to make diners feel multiple feelings."

"Multiple feelings?" The audience was amazed.

How can there be multiple feelings in just one souffle?

"I know, it may be difficult for everyone to understand. So, let me explain a little bit. Everyone should know that the taste of soufflé is soft. But the taste of this soufflé is soft and tender. Soft and tender, although There is only one word difference, but the feeling in the mouth is completely different. Soft emphasizes the texture of the ingredients, while "tender" not only emphasizes the texture, but also has high requirements for the heat.

"After talking about the texture, let's talk about the taste of the soufflé. Eggs and fresh cream give the soufflé a richer aroma. At the same time, the dishes also use paprika, which is very rare in French cuisine, to make the rich flavor In it, it has a pungent taste of pepper. It is more suitable for Chinese people to eat. However, the most attractive part of Souffle lies not in this, but in its umami taste."

Umami?

The audience at the scene, hearing Chen Yuwen's explanation, was already hungry. After all, it was time to eat.

At this moment, they heard Chen Yuwen mention the "fresh" taste of Souffle again, and their saliva flowed out again.

Xiao Han took a deep breath, "Mr. Chen, let me explain this part?"

Chen Yuwen nodded, it was not appropriate for all the content to be explained by one person.

"Thank you. I think the most fascinating part of this dish is the unique 'umami taste'. As a title, 'umami' can have many entry points. For example, fresh ingredients, delicious taste, bright and colorful appearance.

"Bayer's dish started from the taste and appearance, which made our eyes shine. Those characteristics are also the reason for the success of that dish. The place where this souffle embodies 'freshness' lies in the taste. But It is this kind of deliciousness that achieves an effect no less than steamed scallops with seafood - the taste of soufflé has a very distinct layering.

"First of all, in addition to the seasoned lime, the soufflé contains very delicious scallops, sea urchin and water needle fish. When the soufflé cream, eggs and paprika are lightened, the deliciousness of the seafood is released from the ingredients , firmly occupy the taste buds."

When Xiao Han said this, recalling the taste of Souffle, he also had a kind of excitement for food in his heart.

"In addition, the Sabayon in this dish also has a unique umami taste."

Sabayon?
The audience at the scene looked at Catherine's dishes again. Under Xiao Han's reminder, they finally noticed the light white thick sauce on the edge of the plate.

"Sabayon was originally an Italian dessert. Its ingredients are eggs, cream and liqueur. It is poured on the fruit and slightly baked. But Catherine did not do this. Instead, she used cream and fish broth. The main ingredients use lime and champagne as condiments. In particular, the fish broth is boiled on site, and the cooking time is not as long as other fish broths, because she knows very well that what she needs is the umami of fish bones, and The richness of its fish bones can be replaced by other ingredients.”

When Xiao Han saw this, his eyes moved to Catherine, and he sighed in his heart.

The same recipe can produce different flavors in the hands of different chefs.This difference, on the one hand, comes from the chef's cooking skills, and on the other hand, from the chef's talent.

Catherine's cooking of fish broth reflects her keen observation of ingredients.

Because of the existence of scallops, water needle fish, sea urchin, and cream, Catherine does not need to cook fish bones for a long time, but cooks just the right fish broth.

Liu Haolin in the previous round lacked this sensitivity.

The talent of cooking is often reflected in many details.

The three judges tasted and commented, and anyone could tell that they really liked this dish.

Catherine listened to the French translator's explanation, and her inner tension was relieved to a great extent.

　Thanks to Wazard, jcmooncatg, and Jing Shunqing for their monthly tickets.

　　
　
(End of this chapter)