gluttonous adventure king

Chapter 364
After receiving the shock of heavy oil and salt aggravating spicy dishes, you will eat too much salty taste. This is a rule.

Why do many hot pot restaurants reserve a lot of oyster sauce?The reason is that if the bottom of the hot pot is very spicy, you won’t be able to taste the taste of salt after you eat it. Oyster sauce is different. Oyster sauce is very salty, but at the same time it is very fresh. Fresh and salty form a complex flavor, which can be avoided. Heavy oil and salt blind the taste perception.

However, there are not so many compound flavor seasonings in Western countries. It is conceivable that the taste of fried pork ribs that floats on the surface may not be perceived by a few judges.

"Ready to serve!"

Both sides are deep-fried pork ribs, and both are single-row, and both are about eight centimeters long. They are also deep-fried pork ribs, and they look very similar in appearance.

It's just that one side is wrapped in mashed garlic and gorgon powder, and the other side is wrapped in bread crumbs and cornstarch.

In fact, in terms of taste, there is not much difference between raw powder and gorgon powder. The key lies in the difference between the aroma of garlic and the aroma of bread crumbs.

Different from the spiciness of the first dish, the mashed garlic has a spicy taste. For those who are not used to Chinese cuisine, this taste may be very prominent, but it still does not reach the level of chili.

The taste of this dish is mainly focused on the clear and bright aroma, not the perception of taste.

The aroma of mashed garlic is definitely one of the stronger flavors among various auxiliary ingredients and seasonings. It is particularly different after being fried.

"After eating the first two courses, I was really looking forward to this main course."

"That's right, especially if the main dishes are still the same."

"It should be said, the name is the same, the cooking method is the same, but the taste should be very different."

When the judges tried the dishes, Fang Hong didn't pay attention, but instead watched more of the other diners.

If the sense of taste of other diners is still affected, it means that this routine can be used to deal with the RB team. Then you can't gamble.

After all, using this routine is basically equivalent to giving away the qualification to win the first dish. If the routine doesn't work, it's because the sheep didn't eat it and caused a commotion.

Depending on the situation, it is not optimistic, because when most of the diners eat the Austrian fried pork ribs, they also have an expression of enjoyment. Of course, it is also possible that they are pretending to take pictures for the camera on purpose.

But Fang Hong was unwilling to take risks, so he chose the weaker Austria to try this routine. Judging from the current situation, he might have failed.

After trying two kinds of ribs, the judges gave their decision. This time, the garlic ribs still got S+, while Austria got S.

In terms of the competition system, the Chinese Sichuan Cuisine Team has entered another round.

It seems that for several referees, the taste suppression caused by heavy oil and salt is still there, but it is not so obvious, because if you eat Austrian fried pork ribs 10 minutes after eating braised beef brisket, you should feel even a little bit of salt Not to be right.

Before the last dish, Fang Hong also paused for a while: "It seems that the plan has failed."

"what's the plan?"

"I originally planned to suppress the taste of the judges with heavy flavors, and then use the aroma to win the last few dishes, but the interval between each dish was too long, and there was no possibility of any effect at all, so this plan failed."

"But I won."

"I was planning to deal with the next opponent. Today I just tried it. Otherwise, how could the first dish be so heavy that a judge gave it the lowest score..."

"Damn it, Brother Gun's routine."

"It's a pity that it failed." Fang Hong put down the chopping board: "I'm making the last dish."

"What the hell is the last fiery tree and silver flower?"

"Black and white chocolate."

"I go……"

Fang Hong is not stupid. It is a disadvantage to use Chinese desserts against Western desserts. The reason is simple. Chinese desserts focus on aroma, especially hot spots, and cooler ones. In Sichuan cuisine, there are cold cakes, ice powder and so on. It is not suitable for this season, and the three big cannons need professional masters to do it, Fang Hong is not willing to take the effort.

It was the mold from last time. As soon as the mold was taken out, the attention of several judges was attracted.

"Last time, he won three stars for his willows and flowers, and this time he used this mold again, probably to make a tree shape."

"I heard about the silk drawing last time. It seems that the Chinese chef's understanding and proficiency in western pastry is beyond our expectations."

Fang Hong took out a bunch of biscuits: "These are biscuits mixed with buckwheat and some other natural pigments. I made them in advance. I'm going to smash them and use them as the base."

The chocolate condenses quickly after being poured into the mold. It is not dark chocolate, but mixed, first white chocolate and then dark chocolate. Because the mold is poured backwards, the treetop is white chocolate after it is made, and the trunk is dark chocolate.

"Brother Gun, this fiery tree and silver flower should have something to do with fire, isn't it caramel chocolate?"

Caramel is a very common practice in West Point. The burnt sugar shell is very crispy.

"Of course not. It should be roasted with fireworks instead of burned. What I want to use is wine."

This wine is pure grain wine, highly distilled and purified, with a degree of more than [-] degrees, and it will burn when it sees fire.

"Is this a white bar?"

"Well, Wuliangye is also made here." For this competition, Fang Hong prepared a lot.

The use of wine in meals is very common, and there are not only red wine dishes in French cuisine.

Alcohol and coffee are forbidden to be used together, because both have exciting ingredients, and they will be more powerful after being mixed, and coffee is also one of the three major non-alcoholic drinks in the world.

But there are no absolutes in everything. There is a kind of alcoholic coffee in French coffee, which has a refreshing effect.

Chocolate is also a very common dessert.

However, Fang Hong's method is very different. He uses various colored biscuit crumbs to imitate the ground, and uses chocolate to form a tree, and then arranges it on a plate.

When the time is almost up, the alcohol is poured down, and then the branches are sprayed with a watering can, and then the fire is lit.

High-alcohol wine burns instantly, the wine is extremely volatile, and at high temperature, it begins to evaporate quickly, while the melting point of chocolate is very low, even if the alcohol quickly evaporates and takes away a lot of heat, it starts to melt and burn in an instant.

Those tree models without texture seemed to have life, began to twist, drip chocolate, and then softened, attached to the biscuit and burned.

On the other side, the Mozart chocolate carefully prepared by the Austrian team was also formed. The Mozart chocolate is a four-layer sandwich with almond cake and hazelnut cake in the middle, which is also a product similar to the mixture of biscuits and chocolate.

The content of the two sides coincides again, but the methods are different.

Mozart chocolate is made into a perfect sphere, even the inner layer of chocolate, each layer is very well-proportioned, while the fire tree silver flower is a naturally formed shape, and the chocolate melts to form a sugar shell.

However, after the chocolate is burned and roasted, it will become burnt and bitter.

On the whole, it is a bitter and sweet approach.

(End of this chapter)