I don't really spray people.

Chapter 389 Ginger is still old and spicy

During the cooking process, Bai Renzong noticed the two older elders.

Regardless of whether it was Zhang Guanghan or Jiang Chuan Yousheng, these two people had several large urns in front of them, and they were processing various ingredients in different ways at the same time.Although the cooking process of other chefs is also very impressive, but Bai Renzong felt that these two people must have worked hard this time, and planned to set an example for the younger generations.

"It's ready." Cai Jia smiled and put her stew in front of everyone.

But she's the only chef so far who hasn't prepared any stew-based staples for the judges.

"French cassoulet..." Bai Renzong also recognized this dish immediately.

This is actually a very smart approach. If you can’t grasp the consistency of the stew, then add some water-absorbing ingredients to the stew, such as eggs and beans. After absorbing excess water, the stew will naturally become more It's sticky.

"The scent is as good as always..." Yoshito Sato took a deep breath with his eyes closed and said, "This fragrance is..."

Yoshito Sato looked at Cai Jia, hoping to get an answer, but Cai Jia was expressionless and had no intention of answering.

"Cumin." Bai Renzong replied after taking a sip, "It is dill, which can be judged from the spicy and sweet taste similar to burnt. It is usually used in meat or fish dishes. It is used to remove fishy smell."

"As expected of you." Cai Jia laughed after hearing this, while Han Jiayi rolled her eyes beside her.Bai Renzong shook his head inexplicably: "But this fragrance is too strong, how can I have such a strong fragrance?"

"Fresh dill is ground into the sauce instead of dried dill into powder." Cai Jia explained, "Dill actually has a stronger taste when it is fresh."

"So that's how it is..." Bai Renzong was stunned, "As expected of Chef Cai Jia, the use of spices is unparalleled."

"But it's not just the spices, it's also done very well in other aspects." Allen Robbs replied, "The 'meat' in cassoulet usually has no fixed form, chicken, lamb, pork, beef can be, but this A cassoulet is made with duck confit and Toulouse sausage, and it has this rich garlic and strong aroma of duck to match such a strong dill aroma."

"Indeed." Rossini Salerno said approvingly, "Not everyone dares to use such a strong spice. Spices that are too strong will overwhelm the taste of the ingredients. Coriander is a good example .”

"That's parsley." Bai Renzong explained to the camera, "It's very clever to use Toulouse sausage and duck confit to make this cassoulet, but in fact these three are just for a certain protagonist, that is this white dish." Kidney beans."

As he spoke, Bai Renzong scooped up a spoonful of white kidney beans and ate them, then took a deep breath: "Well... this white kidney beans have already absorbed the soup, the aroma of dill, the aroma of garlic sausage and the taste of duck confit It's all melted into the beans, and it melts in your mouth, these beans are even more delicious than meat! No wonder you don't need bread to match..."

In this way, all the young people brought their works, leaving two elders.

And Zhang Guanghan has already removed all the other urns, guarding the last one.

At this time, there are only the last 10 minutes left in the hour and a half, and the work of the two has also entered the final stage.

"It's done." Jiang Chuan Yousheng said after wiping off his sweat, and then put a clay pot in front of everyone, "It's called, special sukiyaki-flavored stew, please taste it."

"Sukiyaki flavor..." Bai Renzong muttered to himself, and opened the lid of the pot.

However, unlike the previous stews, this one appears clear and watery.

Of course, the topic really only said stews, and there was no requirement for clear soup or thick soup, but stews are of course more delicious if they have a thicker taste.This kind of stew with little water in the soup is not so much a stew as a soup.

You can see beef, green onion, burdock, chrysanthemum, cabbage, tofu and konjac inside, basically a pot of sukiyaki.Bai Renzong was a little disappointed at first, but he took a sip of the soup out of professionalism.

"Thick, thick!" Bai Renzong was stunned by the shock.

The seemingly clear soup has such a strong taste and sticky texture!
"How did you do this?" Bai Renzong asked in amazement, "The soup is so clear, but it tastes so thick!"

"It's Rishiri kelp, a specialty of Hokkaido." Yoshito Sato said excitedly, "Using this kind of Rishiri kelp to make soup will have such a sticky texture. It should be a broth made of Rishiri kelp and bonito."

"That's right." Jiang Chuan Yousheng replied proudly with his head held high, "Go ahead, you haven't tasted the essence yet."

Bai Renzong continued to taste the ingredients inside. Although the soup was so thick, the vegetables inside were still sweet and crisp. They were probably processed separately and then added to the pot at the end.

Then he took a bite of tofu. The soup-soaked tofu became very special with the sticky texture of Rishiri kelp, and the beef was cooked very soft.And under the background of this sticky soup, it really has a feeling of melting in the mouth.

When the tongue and palate sip, the beef melts with the thick soup outside.

"Every material is handled very well, but the real essence of this stew is indeed the soup." Bai Renzong sighed, "It is this soup that makes all the ingredients feel as a whole. And this soup It’s definitely not just about the taste, it also has a very rich flavor with the addition of Japanese soy sauce, mirin, sake and chili powder, and it looks so clear…”

"Si Guoyi." Rossini Salerno couldn't help saying something in Japanese, "I really want to eat this bowl of stew with rice, or use this stew to cook a bowl of noodles with bread It's good to eat."

"It's still the last step." At this moment, Jiang Chuan Yousheng handed over the bowl in his hand, "Pour it in."

Bai Renzong looked at the bowl, it was a bowl of egg liquid beaten evenly.

"Ah, no wonder it's sukiyaki flavor..." Bai Renzong laughed dryly. In fact, as a Chinese, he was a little bit against eating raw eggs like this, even if he knew that they were sterile eggs.But out of curiosity, he poured the egg liquid in.

A magical scene appeared, the egg liquid floated on the surface of the stew, and did not blend into the soup.Logically speaking, when this raw egg liquid is poured into a stew at [-] or [-] degrees, it should be heated to a half-cooked state immediately.

"Is it because Rishiri kelp formed a mucous membrane on the surface of the soup, so it didn't come into contact with the high-temperature soup?" Bai Renzong said to himself, and then couldn't help swallowing, and scooped up a spoonful of stew again and ate it go down.

"Thick, thick!" Bai Renzong was stunned by the strong impact again. The soup, which was already sticky, became more viscous after adding egg liquid, and the egg liquid also added a part of the soup. The taste of the egg yolk makes the taste of the soup more intense. In addition, the soup is originally a broth made from Rishiri kelp and bonito, so there is no fishy smell of eggs.

In addition, the egg liquid on the top is cool, but the stew below is hot, forming a magical temperature change.

"It's unbelievable..." Yoshito Sato sighed, "Ah, I really want to eat this whole bowl of stew on rice."

I have to say that ginger is still old and spicy.Bai Renzong thought to himself.

This stew can actually form this kind of layered texture and temperature changes at the same time, and it can also maintain such a rich texture, allowing people to taste the texture and taste of each material while feeling whole A serving of stew is one.

You know, this is something that no one has done before.Because of stew, the flavors of all the ingredients will be integrated into one.But Jiang Chuan Yousheng used Rishiri kelp soup to create the same taste, while retaining the taste of each ingredient, so that they do not have a taste of each other, which is really amazing.

After all, the dishes that have been cooked for decades more than the young people, the use of such rare ingredients is really amazing.

So far, now only the last person's food is left.Zhang Guanghan calmly put a casserole in front of everyone, and said with a smile, "Please use it."

Bai Renzong opened the lid of the pot, and a strong fragrance came over his face.

In the casserole is a stew as white as jade, and some vegetables can be seen under the milky white stew.

"Is this for cream? Why can't I smell the aroma of cream?" Allen Robbs scooped up a spoonful of soup and asked curiously, "But it's so viscous?"

"It's Pucai in milk soup..." Bai Renzong explained, "At least it looks like Pucai in milk soup now. You can't know until you taste it. This soup is made from pig feet, pork knuckles, and pig bones. Because it is rich in collagen, it has this viscous taste and milky white color. However, I think this dish must not be that simple, after all the complicated preparation procedures of Chef Zhang Guanghan..."

As he spoke, Bai Renzong scooped up a spoonful of stew and tasted it.

The viscous taste is so smooth, without a trace of impurities, it is almost like drinking liquid chalcedony, which is impossible for any previous stew.

And after taking this bite, Bai Renzong knew where all the preparations had gone: This stew looked like cattail soup with milk on the surface, but it was actually a bowl of Buddha jumping over the wall!
At that time, the expressions of the other three judges were all distorted.

"Holy-shit..." Allen Robbs exclaimed with his eyes closed, "What a rich soup..."

"Mamma Mia..." Rossini Salerno held the soup bowl in front of him like a god, "How many ingredients are used in this bowl of soup?"

Yoshito Sato suddenly said: "I see, is this the famous Chinese cuisine, Buddha jumps over the wall?!"

"It's almost the same as that." Zhang Guanghan smiled, "It's just expressed in the form of Pu Cai in milk soup."

(Thanks to Yimian, Smile, Gemini, %%QQ%% for the monthly pass)
(End of this chapter)