I don't really spray people.

Chapter 433 The Collision of Cultures

After commenting, Bai Renzong turned to the other three: "So, what do you think?"

"Actually..." Carl Brando held his chin in thought, "I don't think I have anything to say. This dish...has no flaws. Its taste and seasoning are perfect. It has rich layers and high-end dishes."

"I think," Emma Berry said, holding up her fork gracefully, "it's a real treat. To be honest, I've been to Eleven-Park and I'm a regular there. But Chef Adam is now The craftsmanship displayed far exceeds the dishes I ate at Eleven-Park..."

Speaking of this, Emma Berry's eyes became sharp: "I think, maybe you should pay more attention to the restaurant."

"What can I say?" Adam shrugged, "With a group of excellent chefs, my desire to create is always more aroused, but in that mediocre back kitchen... I just want to sleep. "

"It's really a dish that subverts the concept of cooking." Hiroto Yamamoto said with a smile after taking a sip of beer, "In fact, the taste of this dish is a bit too strong, but it is just right to present it in this form. When you feel heavy Having finished the dish before, I just remember the wonderful symphony of crab roe, bread and egg yolk on my tongue."

"I think everyone was amazed." Bai Renzong smiled, "The next chef who serves may be a little stressed."

At this time, Nakamura Jiro picked up his tray, walked out from the stove, and came to the judges.

Bai Renzong's curiosity was immediately aroused: what kind of abilities does this young man who is better than Jiang Chuan Yousheng have?
You know, Jiang Chuan Yousheng is undoubtedly the top in the world, not to mention that he still has so many years of cooking experience, and he will be surpassed by such a young man in his thirties...

"Please use this crab croquette." Nakamura Jiro said lightly.

When he heard the "Coke Cake", Bai Renzong was a little disappointed, but when this dish was displayed, Bai Renzong was a little surprised.

What was placed on the plate in front of him was not an ordinary croquette, but a dish that looked a bit like a hamburger.There are two layers of puff pastry on top and bottom, and two layers of snow-white crab meat sandwiched a layer of yellow crab roe in the middle. The layers are distinct and extremely delicate.

Compared to the very common Japanese dish of "croquette", this dish is more like some kind of high-end French cuisine.

"Then come and taste it." Bai Renzong said, cut off a small portion and ate it, then shivered.

"This..." Bai Renzong was a little surprised, "This meringue is made from crab shells that are ground into powder and mixed with cornstarch. It has a strong umami taste, and the white part below is made from crab meat mixed with mashed potatoes. The yellow part in the middle is made of mayonnaise and crab roe, and the crab roe in the middle is raw crab roe, which is just marinated with sake, mirin and lemon juice and then stirred with mayonnaise to complete.”

Although the form of cooking seems to have nothing to do with croquettes, there is no doubt that this is a croquette, but it is more upscale and presented in French cuisine.

"Well, I have to say that I regret it a little. The chef's level is much higher than I expected." Carl Brando sighed, "If this continues, I'm afraid I won't be able to say a word by the end of the show, so I have to take back what I said earlier..."

As he spoke, Carl Brando cleared his throat: "The crab paste made of raw crab roe and mayonnaise will undoubtedly be very fishy, ​​but there is a batter made of crab shells and corn flour on the top, and the middle is made of The meat mash made of crab meat and potatoes, these two layers have made ample bedding for the crab paste in the middle, so when you taste the crab paste in the middle, there is only extremely mellow and delicious. Every detail of this dish has The reason for its existence is simply... flawless."

"Besides, what Japanese cuisine pays attention to is to show the most original delicacy of the ingredients." Hiroto Yamamoto said, "Using raw ingredients is very common in Japanese cuisine, so although this dish looks like Western food, it doesn't matter whether the dish is or not. The techniques are all authentic Japanese ingredients.”

Good guy, you have some skills... Bai Renzong sighed in his heart.

As the other three judges said, although the method used is relatively complicated, this dish is indeed a perfect way to show the purest Japanese cuisine in the form of French cuisine, and it is definitely a success in internationalizing Japanese cuisine A model, I can only say that Nakamura Jiro is indeed very powerful.

Thinking of this, Bai Renzong began to worry a little about the chef who was going to serve the dishes next.

"Phew, it's done." Chen Jianfeng said after wiping off his sweat, and then came to the judges with a smile on his tray, "Sorry for keeping everyone waiting, please use this golden soup and crab soup."

On the plate, a whole crab was soaked in the viscous golden soup, but after Chen Jianfeng opened the crab shell, everyone discovered that there was something strange inside. The crab meat was taken out individually and arranged in a row around the crab roe in the middle. lock up.

"This presentation..." Bai Renzong frowned and sighed, "Photographer, come here! Take pictures carefully! Have you noticed the details? At first glance, this is a complete crab soaked in gold soup, but it is not. .Those parts that you think you can't see because they are soaked in the soup are actually the parts that have been taken out and placed in the crab shell with crab meat."

"This is really an ingenious shape..." Emma Berry exclaimed, "It looks like a whole crab, but in fact the edible part has been carefully processed, so...natural and delicate .”

"Its shape is indeed very unique, but a dish still depends on the taste." Carl Brando said lightly.

"Ah, what a waste, such a dish should be paired with white wine..." Hiroto Yamamoto sighed regretfully, so the program team approached him thoughtfully and poured him a glass of Japanese sake.

"Thank you for the 'mineral water' provided by the program team." Hiroto Yamamoto smiled a little embarrassedly.

Next, everyone tasted this golden soup crab soup.

Bai Renzong first tasted the golden soup: "The viscous soup is so thick that it can almost be chewed, showing its perfect thickening technique. The soup base is made from crab shells and fish bones, so it does not destroy its freshness." flavor, adding gorgon powder to add a thick taste.”

Then, Bai Renzong took another bite of crab meat, and immediately raised his eyebrows: "Huh? This crab meat is put in after cooking separately. The crab meat is stewed with leeks, Shaoxing wine, ginger, and pepper. The crab meat is almost It melts in your mouth, and the combination of Shaoxing wine and chives adds a particularly strong flavor to the crab meat... It seems that the crab roe is also cooked alone, right?"

Finally, Bai Renzong scooped up a spoonful of crab roe and ate it, then frowned: "It tastes so strong..."

Bai Renzong looked at the camera and explained: "You may think that this dish is similar to Chef Nakamura's method, using crab shells and crab meat to make the taste of crab roe softer, but in fact their method is just the opposite! "

Bai Renzong was a little excited when he said this, so he quickly cleared his throat to calm himself down: "Then, Chef Nakamura's method is to let you taste the crispy skin and crab meat of the crab shell first, so that your tongue can get used to the crab." Fresh and fishy, ​​so that when you eat the raw crab roe in the middle, the strong fishy smell will be suppressed, and you will taste the deliciousness of the crab roe more.”

"Chef Chen Jianfeng's cuisine is just the opposite. He uses various seasonings to suppress the fishy and umami taste of crab shells and crab meat, but the taste is still in your mouth, just because you can't taste it with other seasonings. .But when you finally eat the crab roe, the accumulated umami taste finally explodes, extremely strong and rich, even stronger than raw crab roe!"

"Of course, you may think that it must be very fishy, ​​right? But it's not. Do you remember the shredded ginger that Chef Chen Jianfeng cut? Adding it in perfectly harmonizes the fishy smell of crab roe. And the shredded ginger is so thin that you don’t even realize that you are eating shredded ginger.”

"I think this is exactly the style of our Chinese cuisine. It is not through raw food to show the most original deliciousness of ingredients, but through cooking and seasoning to show the strong taste that even surpasses raw food!"

Speaking of this, Bai Renzong cleared his throat to calm himself down, lest everyone think his attitude was unfair.

After regaining his composure, Bai Renzong said with a smile: "I have to admit that both chefs have shown their own country's cooking culture, which is really outstanding."

"Indeed, who would have thought that crab roe could be so delicious? Even the taste of sea urchin is not so strong. This kind of craftsmanship is really amazing..." Emma Berry frowned and fell into deep thought.

"It's hard for me to understand." Carl Brando said distressedly: "The three ingredients are cooked in three different ways. It is reasonable to say that there will be a sense of confusion, but why does this dish give people a strong feeling? What about the overall feeling?"

"That's because," Chen Jianfeng said with a smile at this time, "Mr. Bai made a mistake... It can't be said that he was wrong, it was inaccurate. The soup base does use crab shells and fish bones. It's just that this 'fish bone' is not an ordinary fish bone, but a shark's fin. Of course, the shark's fin comes from a small shark that is artificially farmed, which is completely legal. Don't worry."

"Ah, that's how it is..." Hiroto Yamamoto was stunned, "Is this the deliciousness of shark's fin? It's really... very suitable to be eaten with this glass of 'mineral water'." He said, he took a sip of wine and smiled: " Ou Yi suck!"

This collision of Chinese cuisine and Japanese cuisine has to be said to be really exciting.Bai Renzong didn't know whether to be happy or worried about the very close but extremely high standards of the two, but the audience was very happy to watch.

At this moment, the barrage has exploded: "Look! This is the Chinese cuisine we are proud of!" "That's right, Michelin knows nothing!" "Those idiots at station D, come and learn from a teacher! "

(Today’s thank you list is in the writer’s words)
　感谢平安喜乐每一天、葵丸、啊瑟、潘帕斯的风吟鸟唱、书凌云涛、妍吃货、雪山飞熊、冰启寒的月票，感谢云在深处2、书友20200804231234932、沐风染尘、wmyg、Jaxyxxx、kdh0312的2张月票，感谢书友150424211537482、纪谨凌、大喵噜的10张月票、感谢书友160618163215529的5张月票，感谢小偷花月的8张月票

　　
　
(End of this chapter)