The strongest gourmet food system

Chapter 188 Chapter 67 Food
Chew lightly.

Bai Shilongyi suddenly opened his eyes wide, and a strong impact hit his heart.

As a representative of deep-sea fish, sole has firm, delicate and smooth flesh.Soaked in white wine and fish stock, the sole has a rich fish sauce.After being wrapped in tin foil, the fish oil and sauce are heated and baked, but they cannot spread out, and all the delicious food is soaked into the fish.

This kind of fish is fat but not greasy, and you won’t get tired of eating it.

"Look, the judges are all silent, is it really too delicious?"

"Oh, the expressions on the judges' faces are full of happiness."

Mizuhara Fuyumi bit her lip tightly. The seafood in this dish was like seafood soldiers wearing armor, holding long spears and swords, constantly poking her body.

Delicious but protein-rich mussels, delicious oysters, and soft and delicious crayfish, and then poured on top with spicy peppery, smooth butter, plus With fresh milk and egg yolk sauce, the whole body will be numb.

Every flavor hit her taste buds, making her want to put the food into her mouth.

"The fresh and tender sweetfish is wrapped in pepper and egg liquid, and then dipped in bread crumbs. Deep-fried in a pan, the outside is crispy and the inside is fragrant, and it melts in the mouth. Filled with inner satisfaction, people are addicted to it. After dipping and frying, the fish oil of sweetfish melts into the fish, making the fish juicy, tender, mellow and delicious.”

Hinata's face turned red and she was almost lost in the delicious taste of ayu.

The audience in the stands saw the judges gobble up Zheng Ke's food, and the saliva flowed out unconsciously.

Only then did they realize that the reason why this transfer student named Zheng Ke was so confident was because this dish really had the possibility of being the best food of the day.

Those who can make it to the semi-finals, as expected, none of them are fuel-efficient.

"Interesting, Zheng Ke's dish is very interesting." Catherine licked her lips and narrowed her eyes, "Brother, your saliva is flowing out."

"Ah?" Absolun woke up from the delicious food, quickly wiped the drool flowing down his chin, and said to Catherine solemnly, "I am not attracted by this dish."

"Brother, it's not shameful to surrender delicious food, so don't argue anymore." Catherine retorted.

Nakiri Erina stared at the TV, her fingers turning pale from clutching the armrest so hard.

This bastard...can actually cook this kind of food.But... I will never admit that he can enter the finals!
After a hard fight, the judges at the judges' table finally solved Zheng Ke's cooking completely.

“Sole, mussels, oysters, crayfish, prawns, sweet fish, and mushrooms, these seven ingredients together make up this dish. What’s more important is that almost every ingredient is cooked separately, so the flavors are not confused. .At the same time, this dish uses a lot of fresh cream and has a strong French flavor. Compared with Catherine's dish, it is not inferior at all. Zheng Ke, you made a very delicious dish." Shiraishi Ryuichi said .

The surrounding stands suddenly became chaotic.

"Is the teacher's evaluation too high? It's no less than Catherine's cooking. Doesn't it mean that he can also enter the finals?"

"It's hard to say, the key is that Ji Zhiguo Ningning hasn't appeared yet, maybe her dishes are even more delicious."

"However, at least one person can come up with such outstanding dishes, so we won't be too weak in the finals."

"Don't worry, Ji Zhiguo Ningning's cooking is definitely better than his, and the champion will stay in Yuanyue Academy in the end."

Zheng Ke rubbed his nose embarrassingly, "Actually, I was able to make this dish by chance. At the beginning, I was also troubled about what to cook. One night, Mrs. Omido Fumio made a pot of assorted soup .I thought it was a very light soup, but unexpectedly it was rich. The taste of the soup has a clear layering. So, I thought of cooking in this way, which might also be a good choice.”

"Mrs. Omidou Fumio, did you hear that? He got the inspiration from the soup you made." Yoshino Yuki jumped up excitedly.

"I heard it. This kid's mind works really fast." Dai Midang Fumio pinched his waist with his hands, his face flushed.

At this moment, Bai Shilong looked at Ji Zhiguo Ningning, "Please ask another contestant, Ji Zhiguo Ningning, to bring the food."

"Well, wait a minute." Ji Zhiguo Ningning put her dishes on the tray.

The moment she passed by Zheng Ke, Zheng Ke glanced at the tray.

"Barbecue slices?" Zheng Ke said in a voiceless voice.

"Your cooking is very good, I like it very much." Ji Zhiguo Ning Ning turned her head and said to Zheng Ke.

"Eh?"

What does Ning Ning of the Kingdom of Ji mean by saying this?
Zheng Ke's mind is blank, she rarely compliments others.

"But, my cooking is better." A flash of light appeared on Ning Ning's lens of Ji Zhiguo.

Zheng Ke rolled his eyes helplessly, this woman is really... narcissistic.

When Ning Ning of Ji Zhiguo placed her food on the judges' table, the judges swallowed hard.

They couldn't accept that the girl in front of them actually divided a pigeon into five parts, and then, there was only a little bit of pigeon meat in front of the five people.Although there are some parts of pigeon meat, as a semi-final entry, is this too shabby?
"Only that much?" Kadozaki Taki asked a little frustrated.

"Yes, because of limited time and equipment, I don't have time to make a squab for each of the judges." Ji Zhiguo Ningning replied.

No time?

The judges all looked at the operating table in unison, and their eyes finally fell on the water bath.

"It turns out that you are using 'low temperature and slow cooking', no wonder the time is not enough." Bai Shilong nodded slightly.

He is an excellent chef himself, and he also opened a culinary school, so he is familiar with this method.

Simply put, low-temperature slow cooking (Sous-vide) is to put meat, vegetables and other ingredients in plastic bags, vacuum them, and then put them in a water bath to cook the ingredients at a lower temperature.

The key to low-temperature slow cooking is to find the temperature range at which the protein cells of each food are exploded by heat, so as to calculate the required slow cooking time.Food is cooked by cooking for hours, or even tens of hours.

This technique is also the method most often used by Molecular Cuisine when processing meat.

Although the portion of this dish is not much, its value is not inferior to Zheng Ke's.

As soon as Bai Shilong picked up the knife, he carefully cut off a small piece of pigeon meat, and gently put it in his mouth.

The teeth do not need to be bitten hard, and the delicate pigeon meat melts on the tip of the tongue.

"This taste is so delicate!" Bai Shilong couldn't help moaning.

Because of the low temperature and slow cooking, the plump pigeon meat is much softer and tender than ordinary pigeon meat. At the same time, the game of the pigeon is also well preserved, and the juice is full, making people intoxicated.

(End of this chapter)