Food starts with Mapo Tofu

Chapter 817 The Innovative Method of Milk Soup Pucai (seeking a monthly ticket)
After finishing the plate of this dish, Sapa started to set the plate of the next dish.

This dish is sautéed mushrooms paired with grilled pork chops.

From the perspective of aging, this dish is actually above the standard. Because the pork chops have been wiped with the ingredients before, it is particularly fragrant when roasted, and a strong meaty aroma can be smelled from a long distance.

Paired with grilled mushrooms that have a special aroma, it looks quite special on an antique wooden tray.

At the same time, the customers in the restaurant outside also began to taste the first dish of the Chinese team's flavored rice noodle chicken.

"For me, there are too many things in this rice noodle, and what I find strange is that there are kumquats in it, which tastes a bit strange."

The first customer Beibei found said so, but if the people in the kitchen heard this, they would probably show helplessness, because according to their cooking habits, they actually didn't want to let it go.

However, this ingredient must be used when it is in hand.

When I interviewed the second elder brother, the elder brother gave a good evaluation: "For me, one of his biggest advantages is that it is not oily, so I think this dish is suitable for a middle-aged man like me. For human beings, the function of health preservation is still very good.”

Immediately after that is the second course, hydrangea and lamb stew.

"The fungus has a strong taste and a good taste, and the stewed mutton is very soft and tasty, but I think the characteristics of this dish are not very obvious, and hydrangeas are not very popular even in Yunnan. , so for those who are not used to eating, it may taste a bit strange.”

The big brother who commented is obviously a local who knows more about this kind of circle, and his words are very pertinent.

Of course, Beibei is also very clear that although the judges this time are not particularly professional.

But whether a dish is delicious or not, in fact, it can only be determined through the evaluation of customers. Otherwise, blindly pursuing Yangchun Baixue will make the judges full of praise in some competitions, but once brought to the restaurant, every time the customers eat a dish I don't think it tastes good, and this can only be regarded as a failed product.

Later, another customer felt that the mutton in this dish was really delicious after eating it, but he also felt that it was not particularly suitable to put it in it.

But just after they finished eating these two dishes, the program team still served them some drinks so that they could continue to taste the next dish after drinking.

The next two dishes were cooked by the chefs of the Italian team.

First up was the smoked salmon roll.

"When this dish is opened, there will be a smoke effect. I think it fits the word "smoky", and there is also a smell of smoke in the taste. I think it tastes pretty good."

"Its taste is quite light, because I prefer to eat light food, so I eat it in about 3 minutes."

"The salmon seems to be steamed, but I feel that the chef handled it very well. With the smoky taste, it doesn't feel too greasy after eating. I think it's good."

On this dish, customers generally give relatively high marks.

After this dish, the waiters also brought up the last dish of the second round.

"First of all, the presentation of this dish is good, it looks antique, and the color of this dish matches the plate very well. After opening the lid, you can smell the obvious aroma of mushrooms and meat.

When eating it in the mouth, the juice from the mushrooms and steak bursts in the mouth, and the aroma is very strong. "

"Actually, this is the first time I have used shallots to treat this fungus, but when I ate it, I felt that the taste of the onions was too strong, which made the fungus lose the taste it should have."

Sure enough, there are some different opinions on this dish. Some people think that the smell of mushrooms is strong, but some people think that the taste of green onions is more obvious.

After that, it was time for the chefs of the two sides to taste each other's dishes, and then made some simple comments.

The flavored vermicelli chicken and hydrangea mushrooms served with mutton carefully prepared by Mu Jie were not particularly outstanding in the eyes of some diners, but they were unexpectedly liked by Abraham.

"I think this should be my favorite taste, especially among the fans, Mr. Mu Jie added kumquat into it, so that there is more color in the already very rich taste."

But after eating it now, I think that the taste of the other party's dish is really monotonous, because many flavors of Chinese food focus on a compound combination of sweet, salty, spicy and sour, but the other party's pork chop with fried mushrooms , eating more is only salty, although the other party will definitely not cook too salty as a chef, but he still has a little mind that the dishes made by a chef of this level are so monotonous.

But he thinks this may also be due to cultural differences between the two parties.

"I think the taste of their two dishes is still very good, but after simple processing, it highlights the taste of the food itself."

In the end, the two sides announced the results of the game. The Chinese side scored 30 points and the foreign side scored 37 points.

In a blink of an eye, the opponent caught up with the score, and now they are only one point away, which means that if Mu Jie has something wrong with the next dish, then they will lose this game in China.

And if they lose at home, they will be their home field when they go to foreign countries.

But even so, when he went back, he still shook hands with the other party: "Congratulations, the two dishes you cooked are really good."

After the translator translated Mu Jie's words to Abraham, Abraham also smiled and nodded: "Mr. Went to try it in the restaurant."

"welcome."

With the help of an interpreter, the two exchanged a few simple greetings and then returned to the kitchen. Next, they will have a third round of confrontation.

The same two dishes, but now the score gap between the two teams is so close, as long as anyone makes a mistake or fails to understand the customer's heart, they will lose this round of the game.

It's just that at this time, Abraham's psychological pressure is not so great. After all, he is still in other people's home court, and he will be more confident when he gets his own home court.

So even if he is a little behind at that time, he is sure to continue to overtake and come back after returning.

After Mu Jie returned to the kitchen, Chen Nian and others also learned the result of this round, but they were a little surprised that the program team didn't play any tricks in this round.

Because in the past, many of the kitchen king battles they have seen have the Chinese team leading by a large score first, and then the foreign team came back with a larger score advantage in the second round.

Wait until the third round and then the Chinese team will continue to overtake by a big score and win the championship in this half.

As a result, they are still ahead by one point, but Mu Jie actually agrees with this score. The only thing that bothers him is that he failed to grab several ingredients before.

So much so that when he was making this dish, even though he thought he had mastered the tastes of the customers, the final result was still unsatisfactory.

But he didn't complain, because after he tasted the other side's dishes this round, he felt that the other side's handling was really good.

Don't care how simple the way people deal with it, and don't say that they have a single taste.

As far as the dishes themselves are concerned, if they are placed in restaurants to sell other people's dishes, the price will be higher than the two dishes he made this time.

But the second round had already passed, and they soon stopped entangled, and prepared to start the third course in full swing.

The Italian team first put the processed chicken breasts into a basin, covered them with plastic wrap, and then took out a smoking gun to prepare to continue to use smoking methods to add flavor to the ingredients.

Just at this moment, Sapa suddenly ran over and asked Chen Nian if he could borrow some rice noodles from them.

As early as before the start of the competition, when the two sides had just arrived in Kunming, the foreign chef followed the program team to an old shop to learn how to make rice noodles. However, they did not grab rice noodles in this competition, but they wanted to use them again. So it can only be negotiated in this way.

But this kind of thing can't be decided for a long time, so he turned around and told Mu Jie about Sapa's request.

Mu Jie knew that the camera was shooting at the side. After thinking about it, he felt that he didn't need it anymore, so he nodded: "Let's use some for them. Anyway, we still have some left."

When Chen Nian brought the rice noodles to Sapa, Sapa was very grateful at the moment.

Finally, after he took the rice noodles back, he started to make them with his father. Their method was to put chicken, rice noodles and some side dishes together, and then roll them with spring roll skins and fry them in a frying pan.

This made Chen Nian look bright. Although he has not eaten it yet, he feels that this method should not be too bad, and fried spring rolls themselves are a kind of cooking method in China. Michelin chef's technique and seasoning, it is estimated that many customers outside will like it.

But the only thing that Chen Nian is not sure about is that they have to use the ingredients because they have taken away the ingredients, so they added Houttuynia cordata to the spring rolls.

I don't know how many of those customers outside can accept this taste.

And Chen Nian actually wants to taste what the fried spring rolls will taste like in the end?
As for the Chinese team, they plan to use beef ribs to make a dish.

After processing the beef, Mu Jie added the big tomatoes he had snatched from the other side to make a soup, then added konjac and some small preserved quail eggs, and finally poured it into the tray and put it in the oven to press .

Adding preserved quail eggs is actually a helpless move, just like Abraham adding houttuynia cordata to spring rolls. If there were other options, they would definitely not do so.

As for the second dish prepared by the Italian team, which is the traditional pasta, I don't have much interest in this old-fashioned pasta, because he had already learned pasta when he was on the Platinum Star. have learned.

All kinds of collocations are also very familiar. As for the improvement of Abraham in this period of staple food, Chen Nian feels that he does not need to pay too much attention.

And now they have to start the final sprint.

Previously, we prepared milk soup Pucai here.

And that's not actually the final product, because they really had to do something innovative with this dish.

That is, Yao Guangbin will bake some puff pastry bread, and then let the customers dip it and eat it.Yao Guangbin learned from the dim sum crafts of the classical Chinese court and is also a national-level pastry master, so it is natural to make all kinds of dim sum at his fingertips.

Their expectation is to make this dim sum crispy on the outside and not too soft on the inside. Unlike the toasted bread served with creamy mushroom soup, the dim sum they make is simply soaked in the soup to make the outside moist while the inside It also satiates the soup.

If the inside is too soft, this effect will not be achieved, as long as it is soaked in the soup, it will rot and affect the taste.

So just now since Mu Jie came back, Yao Guangbin started making noodles, and woke up for a while after the noodles were made, then put some into the oven, adjusted the temperature and started baking.

More than two hours later, the last dishes of both sides were finished, but after all, this is the home court in China, so they chose to let the other side come first based on the principle of courtesy.

Soon the fried spring rolls, the first dish made in Italy, were brought out.

"I think this dish is very innovative and creative, and overall it's delicious, but I can't accept the smell of Houttuynia cordata in it."

"I personally like the taste of Houttuynia cordata, so I think this dish is delicious and surprising, so I will give this dish a higher score."

Next came the pasta.

Regarding the pasta, the evaluations given by the customers are relatively ordinary, because the people who can live here are basically frequented in high-end restaurants, and they have eaten a lot of various pasta before.

Therefore, it is generally reported that although the taste is quite authentic, the chef seems to be deliberately catering to the tastes of the Chinese, which leads to the fact that the pasta is a bit nondescript and the soup is too much.

After that, there was beef ribs made by Mu Jie himself.

When making it, Mu Jie directly removed the bones on the top and chose to shave all the meat.

This piece is connected to the beef brisket, so the taste is soft and rotten after being stewed, and the soup is thick, and it is paired with tomatoes, so the aroma overflows when the lid is opened.

"The overall taste of the beef is very good. I feel that it is made by a Chinese chef, but I feel that the only flaw in it is the preserved egg."

"Is this preserved egg made of quail eggs? Although I have never eaten it before, I don't think it is appropriate to put quail eggs in this dish."

The evaluation of this dish is generally mixed. The beef is delicious, but it is not suitable to put the preserved egg in it.

It’s just that when the last dish from the Chinese team was served, everyone’s eyes lit up. They all knew that there was a dish of creamy mushroom soup with toast in Western food, but they had never heard of such a similar dish in China. dishes.

(End of this chapter)