gluttonous adventure king

Chapter 370 The Disadvantage of River Fish

"Paper-wrapped fish is a way of grilling fish. Recently, this method has become very popular in Sichuan and Chongqing, and shops have sprung up all over Sichuan and Chongqing like bamboo shoots after rain."

Paper-wrapped fish uses salmon (salmon) or cod, because when baking, the paper locks the moisture and the moisture will not be lost, so the fish is equal to being cooked by its own moisture.

So it is baked and steamed at the same time.

However, the paper-wrapped fish currently reserved in China are salmon and cod, but trout is used in Kenya.

Compared with salmon, trout is a step up, whether it is texture or other aspects, it has a big lead.

Not to mention river fish.

The key point is this place. Both sides are grilled fish, one is electric grilled and the other is charcoal grilled.

The problem is, the Chinese Sichuan cuisine team uses river fish.

Some people may say that there is something wrong with river fish.

The problem of river fish is serious. Because of the backward cooking technology, Europeans and Americans have developed the habit of not eating bones, so they are not used to spitting things out, but freshwater fish must have a lot of spines, Fang Hong can’t pick them out and then Grill the fish again.

Remove the fishy thread, and the fish are put on the grill one by one.

CCTV: "Chef Fang Hong's disadvantage now is the difference in texture between river fish and sea fish, and the price gap between the two is huge. If Chef Fang Hong can get a top score, it is enough to prove that his cooking level is much higher than that of his opponents."

It is lagging behind in the selection of ingredients. For the culinary competition, there is nothing commendable, because as long as you want, you can also use super expensive ingredients, such as the first dish of mountain delicacies. Cheap.

It's a competition, no one is forcing you to use a bargain.

But since Fang Hong made such a choice, he has his reasons.

Paper-wrapped fish, to some extent, can leave a light fragrance and delicate taste.

The so-called fresh fragrance is the taste of fish and sheep. Is river fish really inferior to sea fish?

If you are a Chinese chef who is familiar with cooking, he will understand that sea fish may not be able to beat river fish in terms of umami. It is very simple, the fish with more thorns, the fresher.

The spines are the skeleton of the fish. If there are few spines, it means that the fish has poor athletic ability, or the fish is very large and there are no spines in some parts.

No matter which of the two situations is, it shows that the umami taste of this fish is not top-notch.

However, the characteristic of Wanzhou grilled fish is not umami, but a rich mixed flavor.

Like other Sichuan dishes, Wanzhou Grilled Fish also combines a variety of flavors.

There are fish aroma, oil aroma, chili aroma, ginger and garlic aroma, as well as bean paste and black bean paste.

In addition, fresh soup, sugar, and chicken essence should be used as the base alone in the beaten medium, and decorated with green vegetables and cucumbers on a high fire.

Finally, there are dried chilies, dried peppers, fried shallots and coriander, which are mixed with dozens of ingredients and seasonings.

In the Sichuan cuisine Xiahe cuisine, this is the most powerful flavor mixed.

This means that the umami taste of the fish will not be reflected too much in this dish.

However, Fang Hong made two changes to this dish. One is that Wuliangye is used instead of cooking wine for marinating, and the other is that the old oil is changed to clear oil.

Use the clear oil aroma of frying spices to replace the aroma of old oil.

The reason for the change is also obvious. First of all, Fang Hong can’t expose the old oil in advance, because the old oil that has been used to fry shrimp crackers is prepared for the RB team.

The second is that in older Sichuan cuisine, cooking wine is not used at all, because cooking wine is essentially rice wine, and baijiu has a history of nearly 2000 years in Sichuan. It is conceivable that the most authentic method must also use Baijiu instead of cooking wine, since we use baijiu, use the best Wuliangye, and there is only Wuliangye in the team...

"Time, time!" The head chef of this dish in Kenya is not the tall Masai man. Paper-wrapped fish or trout is very famous in Kenya. People who travel to Kenya will definitely try the two dishes of the two restaurants. One is a carnivorous game restaurant, and the other is a tree trout restaurant.

The restaurant on the tree is of course a gimmick, but it does not mean that their food is not good, because in many cases, even the best food has a gimmick packaging.

The aroma is overflowing at the scene, not only the grilled fish, but also the aroma of the paper-wrapped fish can only be heard when the paper is opened.

The Kenyan team carefully sprinkled the last bit of spice on the chunky fish, completing the presentation.

When the two kinds of fish are served in front of the diners, the diners also feel that there is a sharp contrast.

One is sea fish, which is light and elegant.

One is river fish, with a strong atmosphere.

However, the competition will have a final result. After several judges tasted it, they gave the paper-wrapped fish an S, and the grilled fish only got an A+.

The top-seeded Chinese Sichuan Cuisine team... fell behind.

This is the first time, and it is rare for a single dish to lose to an opponent.

"Sure enough, the gap in the price of food is still too big. If you can win this, it will be against the sky."

In terms of taste, trout is indeed the best fish, there is no way...

However, Fang Hong still didn't expect to fall behind, he just thought that he would tie.

It seems that the Kenyan team is much stronger than expected.

"The current situation is that the Kenyan team is taking the lead after the second course. Fang Hong, the chef of the No. [-] seed Chinese Sichuan cuisine team, seems very relaxed and seems to have a plan in mind. I don't know what coping strategy he will have."

Fang Hong had already thought about it when he started grabbing it. Although he didn't expect the second dish to fall back, he still thought about it carefully.

The Kenyan team had four dishes, one of which was weaker than the other, not so balanced.

First of all, the quality of ostrich meat is too high, and it is only a tie with the use of waxed ribs. Although the river fish lost to trout, it is unexpected but acceptable.

Next, crocodile, which has a texture similar to rabbit meat, has little advantage.

Among the reptiles that humans are accustomed to eating, the best quality is snake meat, and the taste of pythons is much worse than that of mammals, not to mention crocodiles. Crocodile meat is actually the texture of rabbit meat with a fishy smell .

The third course equalized the situation, and the fourth course won the game.

It is rare to rely on dessert to win the game.

The third dish may be a simple bowl of noodles in the eyes of domestic people, but it is different for foreign judges.

Because pasta is basically synonymous with Chinese food abroad.

Except for Italy, there are not many countries that have world-famous pasta, and the famous pasta in China is actually not that famous in Europe and America.

In the whole noodle system, in China, the most famous one should be the Ludi noodle, and then the ramen.

But it is different in foreign countries. CD Dandan noodles have been imitated and improved in many countries, which shows that the Dandan noodles in Sichuan cuisine are suitable for foreign tastes.

Compared with Dandan noodles, burning noodles have a stronger aroma. Although there are disadvantages, burning noodles are definitely Fang Hong's trump card.

(End of this chapter)