I don't really spray people.

Chapter 466 Red Flowers and Green Leaves

Han Jiayi's appetizer is really excellent. Not only is the dish itself unique and exquisite, but it also has a good opening effect.The most important thing is to steal Yang Hua's limelight and leave Yang Hua speechless, because this appetizer really makes Yang Hua's cooking more excellent, which cannot be done with the power of one dish alone.

Because in terms of cooking techniques, smoke and Yang Hua’s dish conflict, so although the smoke can enhance the flavor of venison steak, as explained by several other judges, he can’t make venison If you add this link to the link, you can only suffer this boring loss.

This time, Han Jiayi gave Yang Hua a hard lesson through her own cooking, and I have to say it was very satisfying.

But for Bai Renzong, this is just a small fight between two people, so there is no need to over-interpret it.

"Then, after seeing the set meals of Chef Yang Hua's team, next is Chef Jamie's team." Bai Renzong said and turned to Jamie Tila.

Paul Patek tidied himself up, then came to them with a tray, and said with a smile, "Please use it."

When Paul Patek put the tray down, everyone at the scene couldn't help but let out a gasp.

"It's... so beautiful." Emma Berry covered her mouth and sighed, "It's just an oil painting!"

The dish on the plate was similar to vegetable jelly, but it was completely different from the one made by Han Jiayi.

Ordinary French vegetable jelly is a whole piece divided into strips of vegetable jelly of different colors, but the dish in front of you is a thin slice. The production method is a bit like crystal elbow, but it can be seen that it is made of three kinds of ingredients. into.

However, from the perspective of visual effect alone, this is like a painted oil painting: the green fields, the red mountains in the distance, and the sky dyed red by the sunset behind, are full of the breath of nature.

However, it can still be seen that the materials of these three colors seem to be made of three kinds of vegetables. The green ones should be cucumbers or zucchini, the red ones should be red radishes or red vegetables, and the orange at the end is probably carrots.

"Well, you can only know by tasting it..." Bai Renzong said, picking up the thin slice of food.

Originally, he thought it was soft, but after picking it up, he realized that it was as hard as dried vegetables.

"Please serve it with the red sauce on the side," reminds Paul Patek.

Only then did Bai Renzong realize that there was Xiaochou sauce on the side, so he poured some on the dish and took a sip.

All kinds of strong flavors spread in his mouth, and Bai Renzong couldn't help but let out a sigh of relief: "Wow...it smells so good."

As he said, he put this dish in front of the camera and explained: "I roughly know how this thing is made. The first layer is to cut the salmon into rectangles, dehydrate and dry it and make it into dried fish as a 'canvas' ;Then cut the red cabbage into semicircles and put it on top of the dried fish as a 'mountain'; finally cut the cantaloupe into long strips and stick it on top of the red cabbage as a 'grassland'."

"Red cabbage is dehydrated and roasted to make dried vegetables, while cantaloupe is sliced ​​and made into dried fruits. In this bite, the flexibility of the salmon, the softness of the roasted vegetables and the crispness of the syrup are rich in taste. And each material is passed through Shrinking it adds flavor, so it's more intense..."

Carl Brando continued: "But the beauty is that there are no other seasonings for these ingredients, and all you can taste is the aroma of the ingredients themselves. So this dish is not so heavy, it is a very good one. Appetizers. Coupled with this artistic cooking style...it is so good, I can't wait for the next dish."

The second "soup" was made by Adam Lucas, but Bai Renzong was not sure if this guy would make trouble.After all, Adam has always been self-willed, and he may not be very satisfied with the fact that Jamie Tira arranged for him to make "soup".

Under Bai Renzong's watchful eye, Adam came to everyone with his own dishes with a smile on his face.

"Please use it." Adam replied with a mechanical voice, and then put the tray down.

In front of everyone, is a gumbo soup.

This is a special dish from New Orleans, and it is also the "state dish" of the state. It is made of okra, meat, shellfish, dried vegetables and thickeners. Due to the special stickiness of okra, It makes the stewed thick soup extra thick, and this kind of thick soup is also often used as a "thickener" in other dishes.

It is roughly equivalent to the "thickening" technique in Chinese cuisine, but it relies on the characteristics of okra.

Bai Renzong scooped up a spoonful of thick soup and took a sip, then closed his eyes immediately: "Oh, this viscous taste is almost not like soup, but closer to stew. It uses..." said At this point, Bai Renzong frowned: "What kind of meat is this? It's weird. It tastes like some kind of fish but it's much harder than fish."

Adam raised his brows at Bai Renzong maliciously, and said in a low voice, "It's crocodile meat..."

"Crocodile...!?" Bai Renzong's eyes widened in surprise, but then he said to himself: "I didn't expect this meat and okra to go so well, and besides rosemary, thyme, and sage these spices , Wasabi and pepper are also used to provide a pungent spicy taste, which tastes really good! Under the moisture of okra, the crocodile meat becomes slippery, and the taste is very unique, but..."

Although this thick soup was very good, Bai Renzong knew that Adam was just making trouble, because the next dish after the thick soup was a side dish, that is, white meat. Because of the freshness of river and seafood, if the next dish is not handled properly, it will be difficult to achieve a connecting effect.

In addition, rosemary, thyme and sage are three very strong spices, which are usually used to remove the smell of offal and seafood dishes. These spices will remain in the mouth for a long time, which will affect the taste of the next dish.

"You insidious guy..." Bai Renzong looked at Adam and frowned, "You really don't have any team spirit, huh? Don't you want to win for your team?"

"I can only make soup, so that means that the side dishes and main dishes must be better than me?" Adam said with a smile, "If that's the case, then this thick soup is definitely not a problem for them."

Bai Renzong just smiled and said nothing, because Chen Jianfeng was the one who made the side dish next.

With Chen Jianfeng's strength, it may not be difficult to make dishes that can suppress Adam's soup, but after that...

For Jamie Tira, who prepares the main course, the pressure may be even greater.Chen Jianfeng came to Bai Renzong with his work at this moment, and put down the tray with a smile: "Please use it, everyone."

This "side dish" is a certain kind of white meat stewed until golden yellow. The meat has been processed, and Bai Renzong couldn't tell what kind of white meat it was from the appearance alone, so he could only taste it first.

The sticky, tender and elastic meat and the delicious river fresh taste are similar to the taste of the previous wasabi and crocodile meat soup. The salty and fresh mouth has a strong scent of rattan pepper and spicy, and it is the taste of rattan pepper The residues of rosemary, thyme and sage are all suppressed. It can be said that this dish perfectly inherits the texture and taste of the previous dish.

"Oh, this taste..." Hiroto Yamamoto couldn't help but frowned and sighed, "Although I don't know what kind of meat is used in this dish, the Sichuan pepper is really amazing!"

After finishing speaking, Hiroto Yamamoto took a sip of beer, then raised his eyebrows and said with a smile: "The taste of beer has become very interesting."

"Actually, it's rattan pepper. Its taste is softer than prickly ash." Bai Renzong smiled. "As for the meat...I'll talk about it after you eat it."

"This meat is a bit like snake meat." Carl Brando replied, "I used to eat snake meat when I participated in a food show about survival in the wild. It is very similar to this one, except that there are a lot of bones."

"Please tell me it's not snake meat." Emma Berry frowned, "I really can't accept that kind of creature."

"Actually, this is turtle meat." Bai Renzong smiled wryly, "that is bastard meat, the meat that only our country will eat. This is a dry pot turtle meat, seasoned with rattan pepper. This method can maximize the harvest. juice to enhance its deliciousness.”

"Is this turtle meat?" Carl Brando asked in surprise, "I didn't expect it to be so tender and elastic."

"And the gel is really amazing, my lips are almost stuck." Emma Berry sighed.

"But in my opinion, the most powerful thing about this dish is that it relieves the pressure of Chef Adam's okra soup." Bai Renzong explained, "It not only perfectly combines the umami taste of crocodile meat and autumn The thickness of the sunflower picks up, while the freshness of the vine peppers washes out the strong spice flavors of Chef Adam's gumbo..."

"Oh, a perfect link between the past and the future..." Hiroto Yamamoto sighed, "Ginger is still old and spicy."

This is also what Bai Renzong wanted to say. Adam's okra soup not only has a thick taste and a thick taste, but also contains rosemary, thyme, sage and other spices, but Chen Jianfeng uses this dry pot bastard very well. solved the puzzle.

Not only did Adam's gumbo enhance the flavor of the turtle meat, but it also washed away the strong spice flavors, readying the judges for their next entrée.

With such a divine assist, Jamie Tira doesn't need to worry at all.

"I really underestimated Chef Chen Jianfeng." Bai Renzong said half-jokingly, "Before I thought that Chef Chen Jianfeng's style was too strong and it would be difficult to integrate into the team, but now it seems that Chef Chen Jianfeng is really good at it. Red flowers can also be regarded as green leaves. This side dish is really excellent, and it completely ruined the plan of a guy who wanted to make trouble."

Adam's face darkened at the side, and he began to think about it with a gloomy face.

(End of this chapter)