I don't really spray people.

Chapter 420 Evolution
"Oh..." Bai Renzong looked at Adam in surprise, and then at Zhang Guanghan.

Zhang Guanghan himself had a smile on his face. He didn't seem to care about the young man's provocation, but continued to be busy with the work at hand. There was still some time before he served his own food, so he had to control his speed and ensure his Food can be served at the most suitable time.

However, Adam's madness is justified.

Now Bai Renzong finally understood what Adam had comprehended.

For example, the set meal made by Adam today is actually a very heavy dish starting from the side dish. A variety of seafood is combined to make a sushi roll, although each material is processed separately to remove the fishy smell and only keep It is delicious, but still a very heavy dish.

This is especially true for the pork ribs as the main course. The three combinations of pork ribs, pork skin and lard sauce enhance the aroma of the pork itself to the extreme.

If these two dishes are prepared according to the style of Han Jiayi and Paul Patek, it is impossible to finish the dishes, because they are too heavy, and they will feel tired after a few bites.

Only in this form of Adam can it show the deliciousness of seafood and pork with such a strong taste. Because the portion is small, the whole dish has been eaten before it feels boring.

This "portion" is very well grasped, just right for people to enjoy the deliciousness, but if there is more, it will feel tired.

It can only be said that some restaurants exist for people to simply enjoy the delicious food.

"It's so smart..." Bai Renzong smiled with interest, "but it also has a disadvantage, which is the 'satisfaction'. Although this dish is delicious, it can't provide the exciting food in Chef Paul's set meal. blissful satisfaction."

However, Adam’s set meal is still amazing. The combination of pork ribs, pork skin and lard sauce forms an extremely rich meaty aroma. Even after eating, the meaty aroma in the mouth still lasts for a long time .

"Then, the next one is Chef Yang Hua." Bai Renzong said, turning to Yang Hua.

"Oh, it's finally my turn..." Yang Hua let out a sigh of relief, "Come on, Xiaobai, it's time to eat something delicious."

"I'm waiting." Bai Renzong put his hands together and smiled, his thumbs twirling back and forth.

"Appetizer." Yang Hua said, placing the tray in front of Bai Renzong.

On the plate in front of him was a flower carved from lotus root, with green sauce pouring over it, which looked very fresh and pleasant. After eating Adam’s pork ribs, just looking at the color made me feel People feel at ease.

Bai Renzong picked up the pair of lotus roots and ate them: "The lotus roots have been boiled until they are soft and sticky. The green sauce on top is made of celery and lime. It has a hint of sweet and sour fragrance, and the most important thing is ...very relieved."

"I know that guy will definitely serve you something greasy and greasy in the main course, so I specially prepared this dish for you." Yang Hua said with a smug smile, "Celery and lime can effectively decompose greasy food. , to ease the pressure on your stomach."

"Oh, that's really considerate." Bai Renzong smiled, "and the taste is really fresh, completely freed from the greasiness of the previous dish, and now I'm ready to taste the next dish."

Next, Yang Hua brought out her own soup, which was a bowl of asparagus soup.

Bai Renzong took a sip: "Asparagus, celery, onion and clear chicken soup, the smell of fragrant leaves and green garlic is very charming, and there are bacon and butter in it. To be honest, I was a little surprised. I thought Chef Yang Hua would control this. The greasy feeling of the first dish can pave the way for the side dishes and main dishes that will appear later."

"Of course, the actual effect is very good. The taste is silky and sticky. The clear chicken soup is fragrant with bacon, fragrant leaves and green garlic. But as Mr. Bai said, I am a little worried about the cooking later." Sato The good man frowned.

"Let's wait and see." Rossini Salerno laughed.

Immediately, Yang Hua put the side dishes in front of the four of them.

On the plate is actually a dish made of squid. A small pile of squid is surrounded by a few slices of potatoes. The side is decorated with cherry tomatoes, lemon leaves and bitter celery. The squid meat is covered with a layer of Milky sauce.

"Emm... this is really rare." Bai Renzong frowned and pondered, "It's the first time I've seen squid as the main character in a side dish. Squid has a strong fishy smell, so many foreigners don't like to eat it. In addition, to reconcile the fishy smell of squid often requires heavy seasoning, so it is easy to lose the flavor of the main course later in terms of taste.”

"It's Adriatic squid, a Dalmatian seafood dish." Rossini Salerno explained, "This guy is not easy to control. It seems that Chef Yang Hua's skills Bar?"

Bai Renzong picked up a piece of squid and tasted it. He gave garlic, parsley and pepper for seasoning, white wine and olive oil during the stewing process, but the most important thing was the sauce on it, which used some kind of fish soup maded.

The taste of the squid itself is mixed with white wine, olive oil, garlic and parsley. The fishy smell is already very light. It can even be said that you can’t taste any taste of the squid. You can only judge by the taste that this is a squid dish. , but the top layer of sauce made of fish soup gave this squid a strong umami taste, just like...

"The sauce is the main body, but the squid is just a foil." Bai Renzong muttered while resting his chin.

"What is this fish soup made of?" Allen Robbs asked curiously.

"Salmon, fish broth boiled with garlic, fennel, thyme, laurel and orange peel, concentrated and made into a sauce." Bai Renzong explained, "I think the fish skin is mainly used. , so it can form such a strong viscous feeling.”

"Exactly." Yang Hua said with a proud smile, "As expected of Xiaobai, nothing can escape your tongue. But, I think you should also understand why I want to 'do nothing'?"

"It can't be said to be 'too much'." Bai Renzong smiled with interest, "I think this should be regarded as a brand new cooking concept, using other materials to form the texture, and then using sauce to form it taste, thus breaking the fixed form of cooking. It’s like eating chicken-flavored broccoli and crab-roe-flavored eggs. Using this cooking method, you can break through the limitations of texture and taste, resulting in a variety of combinations , to freely combine.”

"Ah, I'm so touched..." Yang Hua sighed with her eyes closed, "You can always understand my cooking right away... If there is no you in this world, then I will never cook again. "

"So that's how it is..." Alan Robus rested his chin and muttered, "Indeed, thinking about it this way is very powerful. It completely broke the original concept of cooking, and it didn't even need to rely on the advanced knowledge of molecular gastronomy. With technological equipment, you can freely change the taste and taste of the ingredients. From this point of view, even it is not inferior to Chef Adam."

Adam frowned and let out a displeased "tsk", but didn't say anything.

"Don't rush to praise, there's the final main dish." Yang Hua smiled and placed the last tray in front of everyone.

On the plate was a salt-roast pork cut into long strips. There were four pieces in total, all of which were drizzled with sauces of four different colors: white, yellow, red and brown.This technique of creating a sense of layering through different sauces is a common method used by Yang Hua, after all, he is a "magician of sauces".

But this time something is different in that instead of each piece of pork being topped with one sauce, each piece of pork is topped with four sauces.

"In this way, Xiaobai, you don't need to eat four yuan to experience the full taste." Yang Hua explained with a smile.

"Indeed, I'm relieved." Bai Renzong said with a smile, then picked up a piece of salt-roasted pork, and tasted the place that didn't get the sauce first, "It's pork shoulder, the pork with less fat content One part. And it’s just roasted with salt, without too much seasoning, and the pickling is just regular ginger, garlic, honey and other ingredients.”

So, obviously the secret of this salt-roasted pork lies in the four sauces above.

but……

Bai Renzong was a little worried. Four kinds of sauces were used on such a small piece of pork chop. Wouldn't it make the taste of this pork too messy?
The "layering" of French cuisine is not simply to mix all the flavors together, but to show these flavors step by step in a skillful and orderly manner.

However, Bai Renzong still had confidence in Yang Hua, so he opened his mouth and ate the whole piece of salt-roasted pork.

"Delicious!" The word jumped out of thousands of words in an instant, hitting Bai Renzong's brain hard.

"Although there are four kinds of sauces, the base of the sauce is pork bone soup!" Bai Renzong praised, "So after this bite, the taste will not be messy at all, and the pork bone soup will further strengthen the taste of pork. And The uses of the above four sauces are actually completely different, and each sauce has taken on its own task, and together they pushed this piece of pork to the position of the protagonist!"

"The white one is the white sauce made of milk and gorgon paste. Its task is to provide a thick and thick taste; the yellow one is honey mustard. Its task is to provide sweetness and spiciness, while highlighting the rock salt flavor in the salt-roasted pork. ; The red sauce is garlic tomato sauce, its task is to relieve the greasy feeling and stimulate appetite; the final brown sauce is similar to the sauce formed after braised pork ribs, its task is to strengthen the protagonist of 'pork' presence. The four sauces go well together.”

It was only then that Bai Renzong discovered that in the second season of the program, everyone had silently started their own evolution.Although this evolution has not been fully completed.

"The future shows will be very exciting..." Bai Renzong thought to himself, but he was a little regretful: unfortunately, it will no longer be "Food Match" in the future.

(End of this chapter)