gluttonous adventure king

Chapter 345
"This……"

Yost, one of the judges, said, "Two chefs, please introduce your dishes."

Yostmin knew that a lot of people were watching this game, so he must give enough drama at this time.

Fang Hong stretched out his hand, motioning for Kaya to invite first.

Kaya is also not polite: "My dish is called pumpkin milk soup. First, milk and eggs are beaten into cream, then mixed with pumpkin, and a slice of high-quality cheese is added to make the whole soup rich in milk. The nutrients of pumpkin and milk Very tall, with a smooth taste, it is a great feature of our Turkish diet as a first course."

Yost: "Do you want to try it first, or wait for the Chinese side to introduce it together?"

Several judges communicated quickly, and the decision was obvious. Fang Hong introduced: "Please introduce your dishes to the Chinese chef."

"My dish is called pumpkin milk soup, but this milk soup is not a milk soup, but a small dish classification in Sichuan cuisine. It is stewed with four kinds of meat ingredients continuously, and the essence is boiled out, and the soup is milky white. , I can’t even tell the difference between milk and it, so it’s called milk soup. When I was designing this dish, I was thinking about a problem. Milk soup is one of the most classic soups in the world, and tea soup is a double of Sichuan cuisine. Absolutely, it is difficult to achieve a perfect match with vegetable soup, especially pumpkin is a food that emits a strong sweetness and aroma after steaming, so I made the milk soup into a solid, let the two They cooperate with each other, but they are distinct, one soup and two flavors can finally reach the level of blending in the mouth."

A slightly chubby judge spoke, who is a suspected Michelin taster: "Excuse me, before the dish is cooked, we smelled a very strong aroma. I believe that if this aroma is in a restaurant, it can be spread from the back kitchen. The entire restaurant, but there is no such aroma when the dishes are finished, why is this? Is it intentional, or is this practice covering up the aroma?"

Fang Hong smiled: "The smell escapes, which is the reason for the molecular diffusion of the food. As a soup, it is not as fragrant as the hot soup when it is cooled. One of the reasons is that the food like pumpkin is actually made into soup. It doesn't have much fragrance, but it has a strong taste. This dish is a combination of two soups. If one overwhelms the other, why bother to make them match. In Chinese culture, it is called the mean, not left Not to the right, to be impartial.”

The combination of meat and vegetables, assuming that a pound of pork is fried with a green pepper, what else is there to match.

"Everyone, let's try it first."

Turkish cuisine has the characteristics of rich milk flavor, especially this dish is mixed with butter pumpkin, the judges were greatly shocked when they tried it.

However, Fang Hong didn't care at all. There is only one reason. The pumpkin must be fully ripe to emit a strong pumpkin fragrance. In the Turkish method, the end point is milky fragrance, and the pumpkin actually only provides sweetness. Know that the aroma of ripe pumpkin can contribute to the sweetness.

After drinking the Turkish pumpkin milk soup, the judges couldn't stop nodding. Yost said, "Drinking two sips of water in a row didn't wash away the milky aroma in my mouth. This soup is really rich and amazing."

The four judges have all started to try Fang Hong's pumpkin milk soup, and many domestic audiences are already salivating at this moment.

Among all soups, fish jelly and pig skin jelly are the most delicious, and they are so delicious that people can’t extricate themselves, while milk soup has both the characteristics of fish jelly and pig skin jelly, and they are integrated into one. The dishes are very beautiful and delicate, making people swallow their throats and move their index fingers.

The most important thing is that Fang Hong made a hole in this dish.

First of all, there is no perfect fusion at all, and there is no such thing as a combination of two soups, and it is not a hot pot, where did the two soups come from.

In fact, after the pumpkin is steamed, the water that automatically overflows, the strong fragrance and sweetness are enough to overwhelm all sweet soups. Fang Hong must first make the judges feel that this kind of taste shock is better than that of cream. The breath is stronger.

Then it was Fang Hong's method.

Is the characteristic of milk soup fragrant?It's not that Fang Hong completely abandoned the aroma of milk soup, but used the freshness of milk soup.

With creamy soup as a container, no one is going to poke the container and eat the creamy soup before trying the pumpkin.

They will definitely eat pumpkin first and then taste milk soup. In that case, in the rich aroma and sweetness, the delicious feeling from the meat will be very prominent, adding a feeling inexplicably, which will make them feel , The aroma of the soup is taken a step further.

Actually umami and aroma are different, but in some cases can blend together.

Fang Hong's dish is to use this feature, let several judges produce milk soup with pumpkin, so that the aroma that is already strong enough to explode can be further improved.

It can be expected that when the judges tried the pumpkin, they already felt that there is nothing more fragrant and refreshing than this in the world, but when a mouthful of milk soup jelly melted into their mouths, they directly refreshed their three views.

People's acceptance is very high, but when there is a forecast or expectation in advance, making a breakthrough will make people feel unbelievable.

Several judges showed surprised expressions on stage for the first time.

Of course, there is no golden light all over the body and shouting that it is delicious.

Just between their aftertaste, the flavor is gone.

Yes, it disappeared.

The pumpkin melts in the mouth, and the milk soup jelly is the same. Both foods stimulate the taste instantly. After one bite, there will be no strong fragrance, but a little fragrance in the mouth.

This feeling, people can't help but want to aftertaste.

But what if you can't remember it?
The judges started the second mouthful, and the third mouthful.

This is just an appetizer. The judges use a spoon to eat the food in front of them. Of course, we respect CD-ROM activities in normal times, but in the cooking competition, everyone has to try too much, and it is almost impossible to appear. Once the situation after eating occurs, it is really very, very exciting, and it is wonderful without evaluation!
Sweet and fragrant is the specialty of Turkish cuisine.

Kaya's face was very ugly, because he probably already knew what the judges thought.

Suppose you lose what you are best at, so what if you win the whole game?
And Fang Hong never worried about losing in the soup session.

If the opponent is a master of Cantonese cuisine and makes Buddha jumps over the wall, Fang Hong will admit defeat unless he takes painstaking efforts to make boiled cabbage.

But the opponent is a foreign chef, they pay attention to the accuracy of the heat, and the Chinese.

Every chef is well versed in the difference between the dishes made under different fire conditions. Two different people follow the same recipe and cook the same dishes meticulously, but they can't make the same taste. Instead, the same chef cooks two dishes. The dishes will have the same taste, because the control of the heat back and forth is the unique skill of all Chinese chefs.

To put it bluntly, Westerners cannot produce the refreshing and short-lived sweetness of pumpkin.

In other words, several judges have never eaten such a delicious pumpkin in their life.

After discussing, the four judges raised their heads: "The Turkish chef's pumpkin milk soup has a hint of freshness in the rich milky aroma, which gives people a wonderful enjoyment. After discussion, we decided to give it an A grade."

"The pumpkin milk soup made by the chef of Chinese Sichuan Cuisine... is a dish that we have never tried before. It has a strong aroma and sweet taste. After entering the mouth, it quickly fills the entire mouth, as if it is about to rush into the cranial cavity. That kind of The instant burst of strong aroma is very rare in my food evaluations throughout my life. After discussion, we decided to give it an S+ level. I personally give it to my line and recommend it as a candidate for the best menu."

"I also give my star, the reason is very simple, if this kind of dish is not given, I don't know what other dish is worthy of this star."

"I also give a star. Although I only have one chance to give a star, I didn't think I would give it up in the group stage, but I feel that I will not regret my decision. If I want to win this dish, I will give it a star." It feels impossible."

"This pumpkin milk soup has set a peak standard for the pumpkin milk soup dish. If you can complete it, it is equivalent to climbing Mount Everest. This height is unattainable. I will give my star."

This time, Shuiyou was dumbfounded.In the last round, I felt that Liu Anhuaming was about to compete for the best menu. Unexpectedly, Fang Hong's own dishes won the list of Liu Anhuaming in this round.This is the beginning of the round.

How exciting will this game be?

(End of this chapter)