I don't really spray people.

Chapter 435 Winning Reward
After Yang Hua showed her cooking, there are still two chefs left on the field.

Jamie Tira put the tray in front of everyone, and then took one of them to Wang Bei with a smile and said, "If you don't mind, please try it."

Bai Renzong looked at the dish in front of him, it looked like sushi rolls, but there was no rice.

The snow-white crab meat is wrapped in seaweed, and the crab paste is dyed red in the middle. It is brightly colored and has a dangerous atmosphere.

"Hey, this guy really doesn't know how to understand the judges..." Bai Renzong sighed slightly, "The good news is that I have been recuperating my stomach and intestines during this period, and this level should be acceptable."

As he spoke, Bai Renzong grabbed a sushi roll and ate it, then frowned, and quickly took a sip of the sparkling water from the sponsor next to him, before explaining: "This crab meat is made with brandy, pepper, The raw crab meat marinated in lemon juice and mint, after eating, has a strong and hot taste of alcohol, but without the astringent taste of alcohol, it is replaced by a sweet and sour fragrance."

"But don't forget the red crab paste in the middle at the end. Paprika arrived late. Red chili powder mixed with sweet chili powder and crab roe, it feels like eating a crab roe bomb! But I have to say, with The aroma of the wine and the spiciness are really effective in eliminating the fishy smell in the crab roe, and apart from being too irritating, this dish is still very delicious.”

"Also, the raw crabmeat and nori provide some texture." Carl Brando shrugged. umami, but seaweed, which also has a strong umami taste, doesn’t…”

"Using the spicy taste of alcohol and chili to eliminate the fishy smell of crab roe is actually surprisingly ingenious..." Emma Berry covered her mouth as if trying to cover up the hotness, but in the end it failed. She grabbed the drink After taking a sip, he breathed a sigh of relief, "Using raw crab meat and crab roe to preserve the most original deliciousness, and then beautifying it with seasoning...it's impressive."

"What can I say about a dish that combines alcohol and crab roe?" Hiroto Yamamoto smiled mischievously. "My two favorite things are in this dish, and I have no reason to hate it. In my heart, this The dishes are full marks!"

At this moment, Wang Bei suggested to Jamie Tira: "I think it would be good to add some pickled green and red peppers to the crab meat..."

"Hmm, very thoughtful..." Jamie Tira held his chin and muttered, "It can enrich the taste and beautify the shape."

"Forget it, he doesn't really care about our opinion anyway." Bai Renzong shrugged.

"But Chef Jamie's craftsmanship is really good. I heard that he was also the chef of the Michelin restaurant ranked No. star." Emma Berry said with great interest, "I have to say it's a pity, I've been to that store before, and it's still great."

"Emm..." Bai Renzong hesitated, "This matter is actually quite complicated..." Then he changed the topic: "Anyway, let's take a look at the work of the last participating chef?"

Cai Jia came up to him confidently holding her work, "Brother Zong, I've been waiting for a long time."

After finishing speaking, she put down the tray in her hand. Inside was a processed crab. The crab shell was opened, and only the crab roe was left inside, without crab meat. There were a few bitter celery on the side for decoration. It looks a little deserted.

"At least, this dish must have crab roe as the main character." Bai Renzong shrugged, "Let's try it."

As he spoke, Bai Renzong scooped up a portion of crab roe and tasted it, then closed his eyes and let out a long sigh of relief: "Oh...it's perilla."

After recollecting it for a while, Bai Renzong continued: "This crab roe is really just steamed crab roe, with some basic seasonings such as salt and pepper, but the perilla in it is really good, and The combination of vinegar perfectly tempers the fishy smell of crab roe.”

"However, this perilla is not like the perilla I usually eat..." Emma Berry frowned. "Its taste is so strong, but not pungent. How did you do it?"

"Pillar is dried and ground into powder, then baked in a pan before use, and evenly sprinkled on the surface of the ingredients." Cai Jia explained with a smile, "This can release its fragrance the most, and the key point Yes, use white vinegar instead of black vinegar. The flavor of the black vinegar overpowers the shiso, but the white vinegar brings out its aroma."

"Although the dishes look simple, they have such an elegant taste, the most important thing is the strong aroma... This is really impossible for other chefs." Carl Brando said unexpectedly: "This girl, It's pretty awesome."

"This dish is very suitable for my appetite, and it is very suitable for drinking." Hiroto Yamamoto smiled, and then raised his hand to the staff next to him: "Excuse me, can I have another glass of 'mineral water'?"

"Okay, all the chefs have already shown their works, so the next step is the scoring session." Bai Renzong cleared his throat, "Please note that in "Ode to Food and Joy", there is a reward for winning No.1 , and in addition to the reward of 10 yuan, he can also choose a theme that has an advantage for him from the several themes I gave as the theme of the next issue... After all, there is motivation only when there is a reward."

"In addition, for the scoring of this program, we will clearly adopt the 'average score' system, and the chef with the highest average score will be awarded No.1. As for the scoring credentials, 90 points are your pass marks, 95 points A score of 100 means that I am quite satisfied with everyone's performance, and a score of [-] means that I have been amazed by the chef's performance."

The first is Adam's "crab sauce toast". Bai Renzong gave 99 points, Emma Berry gave 100 points, Carl Brando gave 99 points, and Yamamoto Hiroto gave 98 points.

Then Jiro Nakamura's "crab croquettes" scored 98/98/96/97 respectively.

The third is Chen Jianfeng's "Golden Soup and Crab Soup", which scored 99/99/97/95 points respectively.

The fourth is Paul Patek's "crab roll", which scored 95/98/95/97 respectively.

The fifth is Han Jiayi's "Soft Shell Crab Sandwich", which scored 97/98/95/96 respectively.

Yang Hua's "crab roe pasta" scored 97/96/98/98 respectively.

Jamie Tira's "Crab Roe with Wine" got a score of 95/95/98/100.

Finally, Cai Jia's "Steamed Crab Roe" scored 98/95/96/98.

From everyone's scores, we can roughly see the preferences of each reviewer.

Bai Renzong is more inclined to the creativity of cooking, Emma Berry is more concerned about the layering of cooking, Carl Brando likes luxurious and high-grade cooking, and Hiroto Yamamoto prefers dishes that can be served with wine.

In short, in this way, the winner of this game is undoubtedly Adam Lucas.

In terms of dishes, it really lives up to its name. This toast with crab roe sauce really shows a super high standard. No matter the taste, texture or shape of the dish, it is impeccable, and it is worthy of this No.1.

"Okay, then, the winner of the first phase of Ode to Food and Joy has been successfully decided. Don't rush away, there is still a theme to choose." Bai Renzong said, turning to Adam, "I will give you three You can choose one of the topics that you think you have more advantages, or that you think is more interesting as the topic of the next issue."

"Oh, I'm good on any subject." Adam folded his arms and laughed, "so I'll pick an interesting one."

"As you please." Bai Renzong said with a smile, "The first theme is 'pigeon', the second theme is 'orange', and the third theme is 'tofu'."

As he said that, Bai Renzong tentatively said: "So, which one would you choose? Pigeon is a milder choice. There are many ways to cook pigeons, whether it is Chinese food or Western food; the theme of oranges is more free, with many choices, and can be made Dessert can also be made into a staple food, which can well show what each chef is good at; the theme of tofu can be called a trap, and it must have an advantage for chefs who are proficient in Chinese cuisine, but it will be very distressing for chefs who cook Western food. Tell Me, what is your answer."

"Humph..." Adam smiled with interest, and then glanced at the chefs behind him, "The conservative choice of pigeons is definitely not suitable for me, and there is no challenge at all. As for oranges...very interesting, I can think of Lots of good ideas."

Speaking of this, Adam changed the subject: "But that would be too boring, so I will choose tofu!" After speaking, Adam happily opened his arms to the chefs at the scene: "Let's use our brains together to make a good tofu!" Eat tofu!"

"As expected of you..." The corners of Bai Renzong's mouth rose slightly, "The next episode will definitely be interesting..."

For Chen Jianfeng, the material of tofu definitely has advantages, and for R himself, tofu is also a relatively common material, but for Westerners, tofu is a kind of food that is hardly served on the table. Food, only vegetarians will eat such soy products.

Therefore, this theme will definitely cause headaches for all the Western food chefs on the scene.

But it is precisely because of this that the next episode of the show looks good.

And with the theme of "tofu", Bai Renzong can invite a special guest to come and show it.

"Okay! Then, the theme of the next issue will be 'tofu'." Bai Renzong said with a smile, "This is the end of the first issue of "Ode to Food and Joy". Those who are interested can participate. See you at the same time next week, shall we?"

After the photographer turned off the camera, Bai Renzong heaved a sigh of relief: Thank God, everything went well.

"But if you think this episode is already the pinnacle of this show, then I can only say that your thinking is too simple." Bai Renzong laughed secretly in his heart, "The exciting is just beginning, and there are still many ideas It wasn't shown..."

（感谢书友20200315175058585、妍吃货、MrHerbert、卅叁的2张月票，感谢贪墨者、harleydrago、幸福空间1、尼葛麻、FelixZhang12、殍燎、原子崩灭、潘帕斯的风吟鸟唱的月票，感谢小红帽的大红袍的3张月票，感谢书凌云涛的5张月票，感谢Kwe233的10张月票）
(End of this chapter)