The strongest gourmet food system

Chapter 547 Chapter 78 Confident Tang
Zheng Ke's attention was immediately attracted, and he stared at the big screen intently.

After getting permission, Akita Anzai brought his own cooking to the judges' seat, and his cooking finally appeared in the audience's sight.

Zheng Ke raised his eyebrows slightly when he saw Kota Anzai's cooking.

In the white soup basin, there is a rich soup. Inside the soup, there are four beef balls and two slender red peppers.

"French onion and beef ball soup?" Zheng Ke muttered to himself.

"Teacher Zheng knows this dish?" Kuriyama Jin asked.

"Yes, this dish is relatively common in France. It is a famous French dish with a strong and delicious taste. In such a crucial competition, it is a safer way for Akita Anzai to choose this dish." Zheng Ke said .

...Perhaps it is more appropriate to call it conservative?

Kuriyama Jin nodded, and continued to look at the big screen.The three judges scooped up the beef balls at the same time. Immediately afterwards, everyone's face turned rosy, and their brows were slightly frowned, as if there was a power in their bodies that wanted to burst out, but they held back it.

It wasn't until the beef balls were swallowed that the pain on the faces of the three people was relieved.

"Delicious! This kind of beef is really delicious." Song Yuan stuck out his tongue, looking embarrassed.

No one knew what he was feeling right now—at this moment, his tongue was on fire and he was completely numb.

"Thai pepper—"

A kind of chili originating in Thailand, with a very spicy taste.Zheng Ke studied this kind of pepper when he was studying Sichuan cuisine.

"After the beef is minced vigorously, the meat becomes very soft, and then eggs, chicken oil and other ingredients are added to the beef filling to adjust the taste of the meat filling. After being boiled in hot water, the beef balls are tender and delicious. Excellent."

The spiciness on his tongue was relieved, and Matsubara finally commented on the food.

“After stir-frying diced carrots and diced onions, the strong aroma lingers on the tip of the tongue, and after adding Thai pepper, the extremely spicy taste stimulates the taste buds and greatly increases the appetite. I can’t wait to eat the whole dish in one bite. "Chi Songxing raised his head, until now, the tip of his tongue still feels a little spicy.

"Since it is a duel of soups, the most important part of this dish is still the soup. The soup of this dish has a strong taste, combined with the fragrance of fragrant leaves and the spicy taste of Thai pepper, it makes the whole soup taste There is a sense of layering. This is a high-standard dish." Sakuma Kiru said.

The corners of Kota Anzai's mouth raised slightly, and a faint smile appeared on his face. This was exactly the effect he had expected before.

He originally had better options, but the more critical the game, the more important the stability of the results. Therefore, in general, French onion beef ball soup is the best option in his opinion.

"Anzai Kota's cuisine is very good." Zheng Ke got Anzai's own judgment on this cuisine from Anzai Kota's face, "The quality of this cuisine is also very good. So, Nakazato Jino, yours The answer, what will it be?"

Not only Zheng Ke was curious about Zhongli Zhineng's cooking, but other people's eyes also fell on Zhongli Zhineng.

At this moment, Zhongli Zhineng certainly wouldn't give Zheng Ke an answer, he was also busy and the cooking was coming to an end.

Putting all kinds of ingredients into a bowl, and then adding sauce to the bowl, his cooking is finally done.

"Judges, my cooking is also finished." Nakasato Jino raised his hand and said.

"Please serve your dishes." Sakuma Kiru said softly.

Nakasato Haruka put the three-night soup on the tray, then walked off the high platform and came to the judges' seat.

Japanese cuisine is Zheng Ke's weakness. Until now, except for sashimi, his other Japanese cuisine can only be regarded as upper-middle level, which is much worse than that of Ji Zhiguo Ningning.And the only sashimi that can be obtained is also because of the help of knife craftsmen.

Therefore, after Zhonglizhi was able to serve the dishes, his attention was completely attracted by Zhongli's soup.

This dish highlights the characteristics of Nakazato Zhineng's previous cuisine, which is simple.

Although the ingredients of the cuisine itself are not bad, under the cooking of Nakasato Chino, there is more restraint and less publicity.

In the simple white porcelain bowl, there are colorful ingredients, snow-white wax gourd, dark brown mozuku, light white shredded lobster, and orange-yellow sea urchin soaked in light soup.

The whole dish looks light and elegant, which is quite different from the rich French onion beef ball soup before.

This time, the three judges scooped up the soup at the same time, took a sip, and everyone showed a relaxed look on their faces.

"The three judges seemed to be enjoying themselves very much."

"This dish, filled with seafood, should be delicious."

"The soft sea urchin yellow, the light mozuku, and the fresh and tender shrimp meat are delicious, and the mouth is watering."

There were discussions in the surrounding stands.

In fact, not only the audience in the stands, but even Zheng Ke was very optimistic about this dish.

The ingredients are fresh, the workmanship is exquisite, and the original flavor of the materials is preserved as much as possible.This kind of cuisine completely retains the characteristics of Japanese cuisine.

If the opponent in the first game was Zhongli Zhineng, Zheng Ke would probably feel troubled too, right?

The three judges continued to taste. The chopsticks picked up the soft sea urchin yellow and put it in the mouth. The fresh sea urchin yellow melted immediately. The ultimate taste made the three of them almost shout out.

tasty!

This is the feeling shared by all three people.

The three judges almost forgot to comment, and ate the whole dish in one breath, then put down their chopsticks and spoons, and sat down on their chairs with satisfaction.

"It's really delicious. This dish has almost no shortcomings, from the most basic sauce to the processing of ingredients, it is very good. The sauce is the focus of this dish. After the juice is heated, add an appropriate amount of salt and heat it Bring to a boil, then pour in light soy sauce for seasoning. The reason why it is important is because it is the basis of the whole soup," Matsubara explained.

"In addition, the processing of the ingredients is also ingenious. The texture of winter melon is hard, so patterns are carved on the surface, which makes it easier for the soup to soak into the winter melon, thus making the winter melon more flavorful. And the steamed shrimp meat, Using sake to remove its own fishy smell, and at the same time, the shrimp meat has become tender and smooth, and the shredded shrimp meat torn by hand is also easier to combine with the soup." Akamatsu Yuki closed his eyes, and the various ingredients were still clearly in sight. .

"Sea urchin is coated with arrowroot powder and steamed for a while, while the light and fragrant mozuku is also heated and boiled together with the seasoning sauce, and the expired ginger paste is used with gauze, and the sauce is squeezed into the pot for seasoning, and then various ingredients are placed in bowls , and finally made this dish. Fragrant and refreshing, light and elegant. This dish is perfect." Sakuma Kiliu took a deep breath and made a summary for this dish.

(End of this chapter)