I don't really spray people.

Chapter 297
As for the last one, Lei Zhengliang's reason for participating is even simpler.

"I watched the last episode of the program. The traditional Chinese cuisine made by Ms. Li Qin was loved and praised by everyone, which made me very happy." Lei Zhengliang said with a smile, "I suddenly realized that the chef can also It awakens the national pride in the hearts of young people. In this era of traffic stars and idols, this situation makes me very happy."

"So, do you also want to show off the charm of Chinese cuisine?" Bai Renzong asked with a smile.

Finally, there was a normal person, which really made him breathe a sigh of relief.

"It's more than that." Lei Zhengliang's expression became serious, "I want to let more people understand the essence of Chinese cuisine through the program, and then hope that more people will pursue this skill. Cooking is actually an art. Only by devoting oneself to practice for more than ten years or even decades regardless of rewards can you gain something, which cannot be measured by money."

Bai Renzong then explained to the barrage: "Gong Fuzhai is a restaurant, in case some viewers don't know it, I will introduce it to you in detail. This restaurant only cooks one table of meals and entertains one table of people every day, but The guests who have been there are either the prime ministers of various countries or well-known movie stars. Money alone is not enough, you have to start booking months in advance, and you have to postpone it when leaders of various countries jump in line.”

Speaking of this, Bai Renzong rubbed his hands excitedly: "Oh, I didn't expect that I could actually eat the work of this descendant of the royal chef today... This is really, thank you for this show. But I believe everyone has noticed today's As for the theme, I didn’t set it so rigidly, I just hope that everyone can play it a little bit freely. I believe this episode will be very—exciting.”

Next, there is a long wait. After all, the cooking time of meat dishes is relatively long, and Bai Renzong is also looking forward to the next work.

Of course, because the theme was announced one day in advance, everyone brought their own pre-marinated ingredients when they came, so the production time does not take that long.

The first to serve her own creation was Mary Hagen, who served a goulash.

"This dish is called Daube, and it's a goulash from Provence," Mary explained. "Stir it before eating."

Bai Renzong nodded, and observed first. Compared with meat, there are a lot of vegetables in it, including onions, carrots, garlic, lettuce, and some unidentifiable vegetables.

The stewed meat soup is very viscous, but the visual effect is actually very ordinary, without the exquisiteness of Michelin dishes, but it looks very homely.

Bai Renzong scooped up a spoon and took a sip, then let out a sigh of relief: "Wow!"

It took a while for Bai Renzong to come back to his senses: "It's amazing, this skill..."

He turned to the camera and said: "As you all know, Lao Bai has a strong tongue. Generally speaking, I can eat any seasonings in the dishes. At most, it's because there are too many seasonings in the mouth. It's too late to distinguish. But this The stew...it's so powerful, what kind of feeling do you have, that is...the taste of it is a whole, not separate, can you understand?"

Wang Bei answered from the side: "The flavors of all the ingredients are blended together, right?"

"Yes, yes, yes." Bai Renzong nodded, "The texture of the beef melts in the mouth, and it breaks apart with a light sip. The same goes for the vegetables, which are almost mushy. You can feel the flavors of all the ingredients blend together... "

As he said that, Bai Renzong pondered: "Cinnamon, cloves, thyme, bay and pepper are given in it, but I think it is the cooking method that makes the taste of the whole dish blend together, and it must not be pure stew."

"Actually, this dish is precisely stewed meat." Mary Hagen explained, "It is made in a special pottery with a very special shape, which can prevent the cooking process to the greatest extent. The liquid evaporates, and I put a layer of skin on top to seal it in, so the flavor is completely concentrated inside."

"Ah, that's why I only removed the water, but kept the taste of the ingredients to the maximum, so that... the taste of the whole dish blends into one. This is really, really amazing." Bai Renzong asked Chin sighed, "This stew, paired with rice or a piece of bread, is the ultimate enjoyment."

Bai Renzong turned to the camera and said seriously: "You may think that the visual effect of this dish is ordinary, but it is really delicious. Let me tell you the truth, this is the best stew I have ever eaten. Once you eat it Going down, I understand how powerful the chef’s craftsmanship is, so it doesn’t need such a gorgeous presentation and appearance. Well, the taste is everything.”

When talking about "the best stew I've ever eaten", Adam and Yang Hua raised their brows in dissatisfaction.

Bai Renzong reckoned that if the two of them hadn't prepared the ingredients in advance, they would have left the ingredients at hand immediately to make the stew.

The second one was Lei Zhengliang, and the dish he brought was a pagoda-shaped dish, with five square pieces of meat, one piece smaller than the other piece, stacked together, with some vegetables on the side As an embellishment.First of all, it is exquisite in appearance.

"Vajra Pagoda." Lei Zhengliang introduced with a smile, but did not elaborate on the secret of the dish. "Please taste."

Bai Renzong first picked up the top piece of meat, tasted it, and then replied: "This piece is roasted pigeon meat, the skin is very crispy, and the meat is not very dry because it is well marinated. But..." Bai Renzong looked at the meat below with great interest: "The meat below can't possibly be pigeons, right? The pigeons aren't that big."

With that said, Bai Renzong tasted the second layer again, and immediately raised his eyebrows: "The second layer is roast goose in an open oven. The skin is crispy, the meat is tender, and the meat is covered with sauce and The squab on the first layer is different. The squab on the first layer is covered with honey sauce, but the roast goose on this layer is covered with sour plum sauce.”

Then there is the third layer. Bai Renzong took a sip and said, "This layer is roasted lamb, which is the kind of roasted whole lamb you see, with the skin on the outside. The smell of lamb is very fragrant. But I didn’t use cumin, a seasoning with a strong flavor, because it would destroy the taste of the upper and lower layers of meat. This seasoning is very...special, I have never eaten it, and it looks like a Chinese herbal medicine.”

Lei Zhengliang nodded with a smile: "Ginger, angelica, bellflower, ginseng and longan are used. These are also commonly used ingredients in the medicinal diet made for the emperor in the past. It can not only reconcile the smell of mutton, but also increase the nourishment of mutton."

"Then it looks like Mumu will have to work hard tonight...cough." Bai Renzong drove a car, then cleared his throat and continued to taste, "The fourth layer is suckling pork, the skin is very crispy, and the meat is much more tender juice, the sauce on the outside is a marinade."

In the end, Bai Renzong ate the fifth layer: "And the fifth layer is venison! I thought it would be beef... marinated with onions, oyster sauce, white pepper, sugar, cooking wine, and the outside is also a miso soup made of Chinese herbs." .”

Speaking of this, Bai Renzong sighed, shook his head and said: "It's the first time I feel...very ignorant and can't eat anything. But do you know what is so good about this dish? Although it is divided into five Layers, each layer of meat is different, but its sauce does not affect each other, the sauce hangs very well, so it won't change the taste of each other, amazing..."

Lei Zhengliang continued: "That's not all. Each material is matched with corresponding Chinese herbal medicine according to its own warm or cold nature. Not only is it delicious, but eating it is also good for the body."

"Awesome..." Bai Renzong clasped his fists and said, "This junior is really admirable and has been taught a lesson. It's so damn good to be the emperor..."

After that, it was Yang Hua who served his own creation, and what he made was a steak tartare.The so-called steak tartare is actually a steak made from raw ground beef and horse meat.

That's right, it's raw.

Therefore, this dish is a test of seasoning and sauce, and sauce must be used to suppress the fishy smell of raw meat.

The blood-red raw meat is piled up in a circle, with a raw egg in the center and various vegetables on the side for decoration.

In fact, as a Chinese, Bai Renzong was very resistant to this kind of raw meat at first, but he had to eat it on this show.I could only bite the bullet, scooped up a spoonful and ate it.

"Ah... I was worrying too much." Bai Renzong said with an intoxicated smile, "I was a little worried that I would taste a strong smell of blood, not because I didn't trust Chef Yang Hua's craftsmanship, but because It’s because my own sense of taste is too sensitive. Of course, the smell of blood is there, but it’s not unpalatable at all, and it’s deliciously flavored by the seasoning.”

Bai Renzong said, scooping up the second spoon: "Its seasoning is actually very heavy, a lot of pepper, garlic, Tabasco pepper sauce, sage, lemon juice and horseradish sauce, but you find that the characteristics of these seasonings are not ? Yes, they only provide spiciness and aroma, but there is no salty or sweet taste, and only a little rock salt is given in it, which maximizes the deliciousness of the 'meat' itself. This is really..."

Bai Renzong nodded with satisfaction: "Perfect question...As expected of Chef Yang Hua, he is really amazing in the use of sauce. I never thought that I would like to eat a raw steak so much. "

In fact, when he arrived here, Bai Renzong was suddenly a little worried: Although he said that the last issue of the work was a fight between gods and gods, compared with this issue, the last issue was simply child's play.

But at the same time, he also felt a little powerless.

Because the difference in the level of everyone's works in this issue is too small, it may be biased to rely on him alone as the judge.

In the past works, the score difference was a relatively round number such as ten or five points, but this time the work may have to be accurate to one decimal place before these people can decide the winner.

"Headache..." Bai Renzong rubbed his forehead and thought to himself, but there were still three chefs whose works hadn't appeared yet.

(Thanks to Xi Yiliunian and soulless for the monthly pass)
(End of this chapter)