I don't really spray people.

Chapter 417 The Last Issue

After the seventh episode of the program was broadcast, the content of this episode was still well received, and all kinds of cute little desserts were well received by a large number of female audiences.The number of viewers who reserved the final episode of the eighth episode exceeded one million. Although station D had decided to kick Bai Renzong out, they still promoted the final episode well.

"Are you ready? Beauty." While watching the seventh episode of the program, Bai Renzong patted Han Jiayi's head on his chest and asked, "Set meal?"

"Almost." Han Jiayi put her beautiful legs on him and rubbed them absently, "I've already thought about the main course, but I'm still a little confused about the side dishes. The appetizer and soup are pretty easy..."

"The filming will start the day after tomorrow." Bai Renzong flicked her forehead lightly, and Han Jiayi blinked her eyes, she looked very cute in a daze, she bit her finger and said, "I know, where are you?" I would have thought about it before."

On the day of the filming of the eighth episode, Billy Chen, with a cocky victorious attitude, directed the staff of Station D to set up the cameras at the show site, as if he had already begun to imagine the situation where he would make a lot of money in the third season.

However, Bai Renzong would wake him up from this dream.

Of course, the IP of "Food Match" is already very famous, so station D in the third season will inevitably attract a lot of sponsorship.

But Bai Renzong's new show will air before the third season of "Food Match" is finished, and then the sponsors will realize that they have been cheated.

What will happen next, Bai Renzong doesn't know, but he knows that it will definitely be exciting, and station D will have a lot of mess waiting to be cleaned up.

"Welcome to the final episode of Food Matching." Bai Renzong said with a smile, "In this episode, we will usher in the 'end' of Food Matching... oh, the end of the second season. So, let's Looking forward to everyone's performance?"

Bai Renzong made a slip of the tongue on purpose, but he was actually implying that this is the last episode of "Food Match".

In the future "Food Match", the protagonist will no longer be "food", but "money".

While the chefs went to pick up the ingredients, the judges also chatted.

"So, there are a lot of things to try today." Allen Robbs joked, "Eight people, 32 dishes."

"Yeah, but it's okay. Since that episode, I've spent a month recuperating my stomach. I believe it shouldn't be a problem to survive this episode." Bai Renzong said with a smile, "In short, don't Let me disturb everyone's interest."

Today's chefs are obviously more serious than usual, and because it is a set meal, they have to serve the dishes coherently at one time, so they used the method of drawing lots to determine the order of serving dishes as before, and the first one to serve everyone was Jie. Mi Tila.

The first is an appetizer, which is some kind of egg stuffed, snow-white boiled eggs, the yolks are individually seasoned and then stuffed back into the whites, covered with sauce and a piece of parsley for decoration, it looks white and tender and lovely.

Bai Renzong tasted one, and smiled happily: "It is made by mixing egg yolk with mayonnaise, green papaya, and pickled red pepper. A little lemon juice is added to it, and the taste is quite soft. The red pepper provides a touch of spiciness and fragrance. , but it is mainly sweet and sour, and the egg yolk and mayonnaise together form a delicate and silky taste, which is very appetizing."

"Lemon juice and pickled red peppers form a strong fragrance. On the contrary, the egg becomes a carrier, which only provides the taste, and the taste itself is suppressed." Alan Robbs added, "Excellent appetizer vegetable."

Next, Jamie Tira served his own soup.

Originally, Bai Renzong was a little worried that Jamie Tila would serve another red chili soup, but to his surprise, the other party did serve red soup, but it was cold fruit soup, yogurt and cherry soup.

There are more than a dozen small and delicate cherries soaked in the pink soup, which looks very pink.

"It's really surprising that there's no pepper added." Bai Renzong said with interest.

"This dish is called Gyumlcsleves," explained Jamie Tira, "and it's a fruit cold soup that's always made in my hometown."

"Then come and taste it." Bai Renzong scooped up a spoon and took a sip: "The yogurt and cream provide a viscous texture and sweet and sour taste, paired with the same sweet and sour cherries to form a very special taste layer In addition, some kind of red wine is added to the soup, this red wine tastes really special! This fragrance and sweetness make it hard to believe that it is actually wine..."

"It's Tokaj wine, the national wine of Hungary." Alan Robs explained, "It's actually a special amber wine made from grapes that rot naturally on the vine, Therefore, it has a stronger sweetness, and it is also called noble rot wine, which is usually used to cook with desserts. It tastes like a combination of pineapple, lychee and citrus, which is very special.”

"I can still taste the aroma of ginger and cinnamon..." Rossini Salerno sighed, "It is really admirable craftsmanship and creativity to be able to use wine so subtly in a sweet soup. "

"And the sweetness is not greasy, but mainly sour." Yoshito Sato said with a smile, "I like it very much."

Immediately, Jamie Tila served his side dish, and when he saw this side dish, Bai Renzong knew why this guy served sweet fruit soup in the "soup" session.

On the plate in front of him, a piece of fish almost the size of a T-bone steak was placed in a bowl of red viscous sauce. Feel the spiciness.

"It's fisherman's soup..." Rossini Salerno wiped his tears from his eyes, and said, "This is known as the spiciest dish in Europe. I didn't expect it to be served here. It's really appropriate Is it? There is a main course later."

"It's not easy to be a judge." Allen Robbs sighed distressedly, and then took a sip, but then he raised his eyebrows: "Huh? It doesn't seem so... cough cough cough!"

Before he finished speaking, he coughed violently, and then quickly took a sip of his drink.

Bai Renzong cut a small piece of fish and ate it. The taste in the mouth is very soft, even with a hint of sweetness, and this sweetness comes from the onion, which is mixed with red pepper and sweet pepper after the onion is pureed. Basil, pepper, sea salt and other materials are added, and Tokaj wine is also used in this dish to provide it with rich sweetness.

In addition, this whole piece of cod is boiled very soft, it melts in the mouth, and the seasoning is very light, so it is mainly the sweetness of the fish meat and fish oil. I felt the spiciness of the chili, but after a while the flame would burn in my mouth.Fortunately, with Alan's lessons learned, Bai Renzong was prepared.

"This dish is the type that will trick you into eating until it's too late for you to realize that it's spicy." Bai Renzong took a sip of sparkling water and said, "It's terrible...but it's really delicious, fish, The onion, botrytised wine provided a very rich sweetness, and it wasn't overpowering, making it a good side dish before the main course...although it was a bit spicy."

"God, every time I taste Chef Jamie's dishes, I'll 'squeeze a sweat'." Rossini Salerno said, wiping his sweat, "But, is it suitable as a side dish? For the dishes, it depends on the presence of the main course."

Finally, it was finally the turn of the main course.

"Let's see, which part of the pig Chef Jamie will use..." Bai Renzong looked at Jamie Tira expectantly.

The other party placed the dinner plate in front of everyone. Inside was a piece of pork chop, topped with a piece of thick, sliced ​​bacon, surrounded by fried caramelized potatoes and onions, and added a few slices of lemon. Leaves for decoration.

"My God, there's a piece of bacon on top of the pork chop, isn't that too heavy..." Bai Renzong murmured to himself with some hesitation, then cut off a small piece of pork chop and ate it with the bacon.

The rich gravy spread out in his mouth, making Bai Renzong's mind stunned for a moment.

"This is pork tenderloin, which is cooked in oil." Bai Renzong explained, "It's the method commonly used in French cuisine to fry fish. Put the fish in a pan and fry it with a small amount of oil, and then fry it." Continuously scoop up the oil and pour it on the fish, in this way, the fish can be fried crispy on the outside and tender on the inside. I never thought that this method can also be used in meat dishes?"

"It's actually very difficult." Alan Robbs explained, "Because pork is more difficult to cook than fish, and it takes more time for you. If you don't control the heat well, it may cause the meat itself to be cooked, but the skin is already burnt. To It takes a lot of practice and research to achieve this...the degree to which the meat is tender but the skin is crispy."

"This fresh and tender taste is almost the kind..." Rossini Salerno frowned, "It feels like it's served just after frying, and the crispy skin and bacon also provide a rich taste. Magical Yes, it is obviously a combination of meat and meat, but it does not make people feel too greasy, but it can make people taste a strong pork aroma."

"Because of this 'fried'." Bai Renzong took a bite of this pork chop and said, "This fried cooking method retains the gravy of the meat to the greatest extent. Note that this is gravy rather than fat, because pork is used. Tenderloin, the fat content of the tenderloin is relatively low, so the gravy is not greasy, and it goes well with the bacon on top, and the mouth is full of rich meat flavor."

Bai Renzong closed his eyes and savored it carefully: "Tokaj wine was also used in the bacon, and the sweet paprika sprinkled on top was added to enhance the flavor. The choice and collocation of two kinds of pork. This dish undoubtedly perfectly removed the trap of the theme I set.”

(End of this chapter)