I don't really spray people.

Chapter 406 Thoughtful
Bai Renzong looked at the dish in front of him. Yang Hua would not have guessed that it was mutton: the snow-white mutton was covered with a layer of white sauce. At first glance, he thought it was a cream cake.

Bai Renzong cut off a small piece with great interest and tasted it. The mutton should be stewed first and then boiled in a pan. The fiber of the meat is already very soft and rotten, and it will fall apart after a little squeeze with the tongue and palate.

But because the water has been collected, the mutton is not as thin as boiled mutton, and has a certain chewiness.

However, the most wonderful thing is actually the layer of sauce on the surface of the lamb.

This sauce is made with yogurt, yam puree, sugar, salt, pepper, cumin, and fennel seeds. It has a thick texture and a slightly salty taste with a hint of sweet and sour.

But the most powerful thing is such a large piece of lamb, with the help of this sauce, it is not boring at all.

"Lactic acid bacteria, cumin, and yam puree are all ingredients that can regulate the stomach, and mutton is also warming." Yang Hua said with a smile, "Even if you eat the whole piece of mutton, your stomach will never be hurt. What a burden."

"But why didn't this sauce destroy the mutton smell of the mutton?" Bai Renzong asked inexplicably, "On the contrary, it turned the smell of mutton into a very strong milky smell..."

"Because I use yogurt made from goat's milk." Yang Hua said with a proud smile, "Lamb meat itself has a fragrance of goat's milk, so pairing it with yogurt made from goat's milk can add to its flavor. Good for the stomach."

"It's really ingenious..." Bai Renzong suddenly said, "This lamb dish is really done to the extreme. As expected of Chef Yang Hua, he is always so good at using the sauce."

"Hmph." Yang Hua folded her arms and cast a sideways glance at Adam, with an expression of "You can't do it".

"But..." Bai Renzong frowned slightly, but he didn't say the rest.

He felt that although this kind of mutton was delicious, it was too bland and did not have the pleasure of eating meat.

But at this moment, Paul Patek served a roast leg of lamb, a large piece of lamb still on the bone, still sizzling, with a large amount of meat on the side Potatoes were fried into caramel, and the mutton was sprinkled with some green spices, which seemed to be rosemary. The rich aroma hit his face, which instantly aroused Bai Renzong's appetite.

"Oh, I have to try this." Bai Renzong smiled, but suddenly caught Han Jiayi's gaze, so he put down a large piece of mutton that was about to be cut, cut a small piece from the top, and put a few pieces of potato on it. on a plate.

Only then did Han Jiayi nodded in satisfaction, and continued to prepare her own dishes.

Bai Renzong, on the other hand, sighed secretly, forked up the mutton and ate it: the skin was crispy, and the gravy almost exploded in his mouth with one bite, and the unique aroma of mutton lingered in his mouth.

"The mutton is marinated with sage, rosemary, garlic, white wine and olive oil, and then roasted slowly over low heat." Bai Renzong savored carefully, "Ah, this kind of happiness of eating meat is beyond the reach of any cooking instead of..."

As he said that, Bai Renzong tilted his head and thought for a while: "But, there seems to be a very special sweet and sour flavor in it."

"It's balsamic vinegar." Rossini Salerno laughed. "It's a kind of black vinegar unique to Italy. This kind of vinegar is quite special. It’s poured directly over the finished product to add flavor to the food. Using the barrel as a container during fermentation gives this vinegar a very special floral aroma, and…”

"This vinegar is good for gastrointestinal digestion." Allen Robbs nodded and said, "It's really clever to use."

"This kind of strong sweet and sour, it's hard for people to associate it with vinegar. It feels more like grape juice." Bai Renzong nodded approvingly, "Chef Paul is really good at it. The use of special ingredients is really extreme. If I am not still recuperating, I am afraid I can eat up this leg of lamb by myself."

"It's an honor." Paul Patek bowed gracefully and smiled, then glanced at Yang Hua contemptuously.

"Bastard..." Yang Hua clenched her fists and gritted her teeth as she cursed, their eyes staring at each other.

On Bai Renzong's side, he discussed the vinegar of "Basamic vinegar" with the other three judges.

"The vinegar loses its aroma when heated, so it's often served straight with salads, fish, meat or even ice cream, and the simpler the dish, the better it will be." Alan Robb S explained.

"This vinegar is a specialty of our Italy. If you are interested, Mr. Bai, I can give you a bottle on behalf of our country." Rossini Salerno said proudly, "Authentic balsamic vinegar is difficult That’s right, many vinegars on the market are made from wine in pursuit of quick results, but the real Balsamic vinegar is made from grape juice, which has been fermented for more than ten years.”

"So that's the case... If that's the case, then I won't be polite." Bai Renzong said with a smile, "The taste of this vinegar is really special."

While chatting, Zhang Guanghan came to them with a plate.

"Hot three-flavored mutton version." Zhang Guanghan smiled slightly: "Please take the time to taste the hot dishes. It won't taste good when it's cold."

"Oh? The three hot dishes of the mutton version..." Bai Renzong looked at the plate in front of him. It should be mutton leg, lamb kidney and tripe. "I know the three hot dishes of the regular version. See."

"'Explosive' cooking is an original cooking method of our Lu cuisine, which requires a quick fire. You can't use this kind of fire on the stove at home, and you can't form such a high temperature." Zhang Guanghan explained , "Different materials are cooked at different times, but they should be cooked at the same time. The heat of each material must be just right, which is actually very difficult to achieve."

"Then, let's eat it while it's hot. It tastes the best right out of the pan." Bai Renzong swallowed and said with a smile, the strong aroma of cumin and scallions coming from the lamb on the plate in front of him He couldn't bear it anymore.

Bai Renzong tasted the mutton first: "The meat is cooked as soon as it is cooked, so the meat is very tender."

As he spoke, Bai Renzong moved closer to the microphone on the collar: "Can you hear it? It's crunchy, do you know how tender it is?"

Then, Bai Renzong tasted the goat tripe again: "Well, the goat tripe is cooked right after it's cooked, it's crunchy. But you have to know that goat tripe is more difficult to cook than mutton, so it should go out of the pot first. "

Immediately, Bai Renzong tasted the lamb kidney: "It's crispy and raw, without any fishy smell, and it tastes just right."

Finally, Bai Renzong scooped up a spoonful of lamb, lamb tripe, lamb kidneys and scallions, and ate it in one bite.

"Hmm... the scallions are almost raw, with a strong onion and cumin flavor, which goes well with the smell of mutton." Bai Renzong closed his eyes and sighed intoxicated, "This is really the ultimate enjoyment, if It would be nice to have a cold beer."

After noticing Han Jiayi's gaze, Bai Renzong added: "If, I mean if..."

"It's really amazing to be able to do this." Allen Robbs couldn't help but exclaimed, "The cooking time of these three materials is quite different, but they can be cooked at the same time, and they can still be kept just right. Huo Huo… This kind of kung fu can’t be mastered well within a few decades, it’s amazing.”

"This foreigner knows a lot." Zhang Guanghan said with a slight smile.

However, Bai Renzong's attention was shifted to Jiang Chuan Yousheng at this time.

In fact, he knew that the topic of mutton might be troublesome for Jiang Chuan Yousheng, because R himself has a custom of not eating mutton. Usually, the mutton that can be seen in R is basically Genghis Khan barbecue, and the rest are restaurants run by Chinese in Japan.

So for R Ben's chef, cooking mutton can be described as a difficult point.

However, Jiang Chuan Yousheng, a top chef in the world, must have his own way to solve this problem.

"Charcoal grilled lamb shoulder." Jiang Chuan Yousheng said, and placed the tray in front of the four of them, "Please use it."

On the plate in front of the four judges was a piece of mutton that was about two bites in size. The skin was roasted golden and crispy. There was a raw egg yolk on it, and it was decorated with asparagus tips and sliced ​​turnips. It looked delicate and delicious. It's delicious, but if you look closely, you can see some small dark green particles on it, I don't know what it is.

Bai Renzong cut off half of the mutton and ate it. After tasting it carefully, the mutton shoulder was more chewy than ordinary meat, and the taste was not so juicy and a little dry. It's getting richer.

"This mutton is air-dried." Bai Renzong explained, "so although it is grilled, it doesn't have so much fat, it doesn't taste greasy at all, and it has a strong charcoal grilled aroma. However, there is a very special flavor in it. The fragrance of grapefruit and a touch of spiciness.”

"It's yuzu pepper." Sato Yoshito explained excitedly, "It's a specialty of Japan, a kind of pepper to be precise. It is pickled with yuzu peel, mainly to provide fragrance, and the spiciness is very mild. It will not burden the stomach either.”

"This is grapefruit pepper..." Bai Renzong suddenly realized, "This fragrance is really special. Its spicy taste is a bit like mustard. It is a bit irritating when you eat it for the first time, but it will not remain on your tongue, even if you can't eat it." Spicy people are totally fine."

Speaking of this, Bai Renzong smiled: "Oh, I always feel that everyone today is very considerate of me, a person with a bad stomach, which makes me a little embarrassed."

"Where, the chef has to think about the diners." Jiang Chuan Yousheng said with a smile.

But at this time, Jamie Tila put a red roast lamb in front of everyone: "Hungarian red lamb chops, please use."

Bai Renzong looked at the red lamb chops on the tray in front of him, and said with a straight face, "Sorry, I take back my words."

(End of this chapter)