I don't really spray people.

Chapter 465 The Butterfly Effect
Han Jiayi's "Butterfly Effect" is undoubtedly a very amazing appetizer, but "amazing" is not a good evaluation of the appetizer, because it will affect the taste of the following dishes.

The task of the appetizer is to appetize, and then guide everyone to the tasting session of the next dish, nothing more.

However, Han Jiayi's appetizer, rather than "setting off", is more like "destroying the stage"...

"I like this bad girl." Bai Renzong looked at Han Jiayi and said with a smile, "I can only say that it is my Mumu, next time someone wants to bully my little cutie, I have to think carefully."

"Hmph." Han Jiayi smiled triumphantly, like a child who got a big red flower at school.

After this stunning appetizer, Chef Nakamura's "soup" follows.He tidied up his chef uniform, and then came to the crowd with a tray.

In the tray is an extremely delicate Japanese dessert "Wagashi". The dark brown sandwich in the middle can be seen through the transparent glutinous rice skin, which seems to have nothing to do with "soup".

Bai Renzong picked up this small wagashi and ate it. The thin outer skin tasted soft and glutinous, but after biting through the outer layer, the thick soup inside overflowed in his mouth, forming a fragrant chestnut. Silky texture with a strong chicken aroma.

"I used chestnuts, pumpkin and nanban chicken to make a soup. I simmered the pumpkin and chestnuts until they melted, and then only took out the soup to solidify it and stuffed it into the wagashi." Nakamura Jiro explained.

"This is really good!" Bai Renzong sighed, resting his chin. "The taste of the glutinous rice on the outside goes well with the sweetness of chestnuts and pumpkin. And do you know what is the best? This dish is the same as the previous appetizer." The cream of corn in the soup formed a front and back echo, and I still had cream and corn leftovers in my mouth, which made this soup even more delicious..."

"Oh, I have to say, these two dishes are really eye-opening." Carl Brando couldn't help but praise.

"It's also very special to make soup into wagashi." Hiroto Yamamoto murmured, "Yeah, this is the first time I eat soup in this way of 'chewing'. It's really interesting and delicious. .”

At this time, Bai Renzong actually realized what Han Jiayi's "butterfly effect" was, but he didn't rush to explain, but waited for Cai Jia to serve the third side dish.

Cai Jia gave Han Jiayi a cold look, and then calmly brought her side dishes to the crowd.

"Charcoal-grilled grass carp belly." Cai Jia said with a slight smile, and placed her dishes in front of them.

On the plate is a thick grass carp belly. Judging from the size of the fish belly, it is a fairly large grass carp. Various spices and ingredients are sprinkled on it. The strong aroma is tangy, with the taste of the fish itself , but the most intense is the smell of strong rosemary.Apparently, the real star in this grilled fish is rosemary.

Bai Renzong took a bite of the fish, the skin was roasted very crispy, the fish was tender and juicy, because it was the belly of the fish, there were only a few main spines, it was very convenient to eat, and the seasoning was simple except for rosemary. The basic seasonings such as salt, pepper, and garlic, the unique aroma formed by charcoal grilling and the aroma of rosemary are mixed to form a very special sweet aroma.

"This charcoal-grilled aroma is really special..." Bai Renzong couldn't help sighing, "What kind of charcoal is used to form this unique aroma?"

"It's fruit wood, and using fruit wood charcoal to grill can add a fruity fragrance to the ingredients." Cai Jia explained with a smile, and then glanced at Han Jiayi meaningfully, "Actually, it's the fruit wood of the lemon tree. "

"Ah..." Bai Renzong suddenly realized: the sashimi in Han Jiayi's appetizer was also marinated with lemon juice.

The reason why sashimi is used is because the sashimi itself has only umami taste, so after eating, only the fragrance of lemon juice remains in the mouth. Residual aroma of the fruit of the lemon tree used in grilled fish.This is also Han Jiayi's "butterfly effect".

It is indeed my Mumu.Bai Renzong admired from the bottom of his heart.

After the side dishes, the next step is the final main course.But Cai Jia's side dish is also a test for Yang Hua, such a strong smell of spices may overwhelm Yang Hua's main dish.

But Yang Hua wiped her hands calmly, and then came in front of everyone with her food.

The plate is covered with a whole plate of sauce, but there are only two slices of bread in the contrast sauce, and the surroundings are decorated with bitter celery and shredded purple cabbage, which is very delicate.

Bai Renzong knew very well that as the main course, these two dishes must be made with some kind of red meat.

He cut off a small piece, dipped it in the dipping sauce and tasted it.These two slices of bread are made from venison ground into minced meat mixed with bread crumbs, which gives the venison a very delicate texture, but because the bread crumbs will absorb a lot of water, it is simply made into this kind of steak. It will be very dry, hence the need for a plate full of sauce.

The sauce is made of cranberries and pomegranates, forming a sweet and sour taste similar to strawberries, but this sweet and sour taste is much stronger than that of strawberries, which will tempt people to take one bite after another. eat it.

Bai Renzong cut off another small piece, and this time he stirred it on the plate and dipped it in more sauce.

The moist and sticky taste further enhanced the delicate and silky texture of the venison steak. Only then did Bai Renzong understand why Yang Hua added a lot of bread crumbs to the venison steak.

At first glance this might seem redundant, as the breading would absorb moisture from the venison mince and make the steak dry, but in fact the breading would also help the steak absorb more of the sauce.

With this bite, the sauce is not only poured on the surface of the ingredients, but completely integrated into the inside of the steak.

"This venison still has a hint of smokiness..." Carl Brando exclaimed, "What an amazing workmanship! Can this really be done?"

"It is logically impossible." Emma Berry said, crossing her arms. "This steak itself has added a lot of breadcrumbs, which will absorb the excess water in the venison, and if it is smoked, this venison The steak becomes jerky and the breadcrumbs harden, making it very gritty and gritty, so it’s impossible to add the smoke.”

Yang Hua pursed her lips tightly, as if suppressing her anger: "There is really no smoking step in the cooking process."

"It's Mumu's appetizer." Bai Renzong turned to Han Jiayi and said with a smile, "This is your 'Butterfly Effect', isn't it?"

"Hey." Han Jiayi smiled happily, then gave Yang Hua a hard look, "I make you look down on me!"

"Oh? You mean, this cute girl planned all of this in advance?" Hiroto Yamamoto asked with interest, "What's going on? How did she do it?"

"Actually," Bai Renzong explained, "Mumu's appetizer was determined after everyone else finished it, that is, the day before the competition. Let's see what ingredients are used in her appetizer, young cabbage leaves , young leaves of purple cabbage, smoked pork, and sashimi marinated in lemon juice. Compare the dishes used by the chefs later, and you can roughly guess it, right?"

Speaking of this, Bai Renzong nodded with satisfaction: "That's right, Mumu used her unique appetizer, which contained all the elements in a set meal, and created a style similar to that used by the three chefs behind. It echoes back and forth, intensifies, and even completely changes the flavors of the following courses. In my opinion, this is really powerful.”

"There is no doubt that this butterfly salad itself is a very good salad." Emma Berry pondered, "At the same time, it can actually affect the tasting of subsequent dishes. This is really an excellent idea."

"Yes, in my opinion, this appetizer is definitely the most eye-catching dish in this set meal, and the best thing about it is that it does not suppress the presence of other dishes, but strengthens them .” Hiroto Yamamoto praised.

"What can I say?" Bai Renzong smiled, "This lovely girl, when she is creative, she is definitely no less than any chef in the world. Chef Yang Hua is deflated this time, right?"

Yang Hua's face was cloudy and uncertain, but Bai Renzong knew his mood very well.

For Nakamura Jiro and Cai Jia, Han Jiayi is still relatively friendly, she just uses corn cream and lemon juice to set off their soup and side dishes, but for Yang Hua, she is more cruel.

The smoky taste is very strong and can remain in the mouth for a long time, but this taste does not conflict with the main course and side dishes, so I didn't feel it at the time.Until Yang Hua's dishes were served, the sauce for his venison was made with cranberries and pomegranates, which just highlighted the smoky taste and added a smoky flavor to the whole dish.

Although it seems to be a kind of "set off", it is actually "capture".Because the smoky flavor is very strong, when it appears in Yang Hua's venison dish, it will suppress Yang Hua's biggest feature, that is, the sauce made of cranberries and pomegranates, However, it is impossible to ignore the smoky flavor, even the sweet and sour sauce has become a foil.

So from Yang Hua's point of view, it was Han Jiayi who "seized" the right to control his main course.

I have to say, for a chef, this is a bit humiliating.

But Bai Renzong didn't plan to say anything, because he thought that Yang Hua really needed to pay attention to Han Jiayi's ability and regard her as his real opponent, not "a chef of a two-star Michelin restaurant".

"What a 'butterfly effect'!" Emma Berry clapped and laughed, "I like this girl more and more."

(Thanks to %%QQ%%, the 2 monthly tickets of Xiao Cannon Fodder, and the monthly tickets of Azelf and Yutouwan)
(End of this chapter)