I don't really spray people.

Chapter 473 Four in One
In fact, Bai Renzong knew how this soup formed this effect, just like the dividing line between the Pacific Ocean and the Atlantic Ocean, the density and temperature on both sides are different.It is not difficult to create this effect, just add more seasoning to one side and less on the other side, and then make one side into cold soup and the other side into hot soup.

Bai Renzong guessed that a metal sheet should be placed in the middle of the dinner plate to separate the two soups, and then the soup is poured in and then the metal sheet is pulled out to form this obvious layering.

This kind of dish full of romanticism is Han Jiayi's style at first glance.

Bai Renzong first scooped up a spoonful of blue soup and took a sip. The freshness of sea salt rushed over his face. For a while, Bai Renzong felt as if he was lying on a small island in the Pacific Ocean blowing the sea breeze.

In addition to sea salt, this soup contains seaweed extract and pineapple. This part of the soup reminds Bai Renzong of the "Heart of the Ocean" that Yang Hua once made.

At the very beginning, Yang Hua's "Heart of the Ocean" was actually soup, but later this combination was changed to a side dish under Bai Renzong's suggestion because it was too rich as a soup, and some ingredients were reduced.

At that time, the soup was a combination of seaweed extract and sea salt, but a lot of other ingredients were added, such as scallops, caviar, cod mousse, etc., which gave the soup a main course-level presence.

Unexpectedly, Yang Hua took out past failures and reused them to make this dish.

"Ah, I really miss it." Bai Renzong couldn't help sighing, "At that time, Chef Yang Hua still had many minor problems, but now he is a different person, so he can serve such a dish... ...Although it was made by everyone."

Although this soup is given seaweed extract and ocean, but because of the fragrance of pineapple, this soup is more sweet and sour and fresh, delicious but not too rich.

Pineapple and salt are always a great combination.

Then, Bai Renzong tasted the green soup on the side, and it was a sweet soup.However, it is precisely because of the existence of pineapple that the switch from salty to sweet is so natural, and it does not feel abrupt at all.

And this sweet soup is a cold soup. Although it looks clear, it is actually very thick and viscous. It is closer to syrup than soup. It is this cold soup that makes this soup so vivid. the demarcation line.

"Using green plum, celery juice and maple syrup, the taste is fresh and elegant, and the taste is sticky, which is really good." Bai Renzong smiled with interest, and took another spoonful of blue soup to taste, ranging from sweet to salty Switching is just as natural, and under the background of the sweet soup, the freshness of the sea salt becomes more intense, and it is the same when switching back to the sweet soup.

All of a sudden, the guests at the scene praised the soup as much as he did, and many people took pictures and posted them on Moments.

"This soup is really... amazing." Bai Renzong couldn't help applauding, "However, a soup that's so good may not be a good thing, because if its light overshadows the main course later, it's not good." A decent soup."

Later, the waiter brought the side dish "Seaside Hut", which was made into a lovely hut with fried fish sticks and various vegetables.

"It looks like this dish was designed by Chef Paul..." Bai Renzong smiled, and then scooped up the hut made of fried fish and ate it. The moment he entered the mouth, it tasted like Q bombs. The fried fish was actually made of cuttlefish It is made of surimi, so it is not as soft as cod meat, and a little seaweed salt is sprinkled on the surface.After biting the fried fish on the surface, the rich sauce inside spreads in the mouth.

"It's a sauce made of sea urchin and egg yolk..." Bai Renzong closed his eyes and sighed, "It's made by mixing egg yolk and sea urchin with a freeze grinder and crushing it into fine powder, so the sauce tastes very delicate and silky. Is it the sauce jointly made by Chef Yang Hua and Chef Adam? But, logically speaking, this sauce should be very fishy, ​​sea urchin and egg yolk..."

At this time, Bai Renzong suddenly realized: "By the way, it's the seaweed extract in the soup! People get used to the fishy smell in advance, so when they eat sea urchin and eggs, the fishy smell is covered up! How excellent The design! This side dish not only has a strong sense of layering in texture and taste, but also forms a back and forth echo with the previous thick soup!"

Now, the stage has all been set, and the next step is to wait for the final protagonist to appear.Bai Renzong put his hands together in anticipation, shook his legs excitedly, and watched the waiter put the main course in front of him.

This main course is called "Wonderland", various vegetables are arranged into a rabbit hole, and behind the rabbit hole is an open space paved with emerald green sauce. Glittering red-fleshed rosettes encased in tiny black specks that look like caviar.

"Oh... this is really fatal." Bai Renzong covered his mouth and sighed, "Everyone is really fired up."

Bai Renzong knew that this raw meat was Adam's mature meat, but it was different from the mature meat that Adam made before. It should have been cooked in some way, and it was also served with sauce.

This shape was obviously designed by Paul Patek, and Han Jiayi should be responsible for the creativity of the dishes, the cooked meat was made by Adam, and the sauce was made by Yang Hua.Four people went all out to make this main dish, how can it not make people look forward to it?
But at the same time, Bai Renzong couldn't help being a little worried: Is the ingredient with such a strong caviar flavor really suitable for the last main dish to be paired with meat?
In fact, he knew the answer was yes, he was just curious about how these four chefs did it.

Bai Renzong picked up the piece of cooked meat, swallowed, and then opened his mouth to eat.

He just took it in, and before he had time to chew, the smell of meat had already spread in his mouth.The first bite feels a bit dry, like dried meat, but when you bite down further, you will find that the meat below seems to be in a state of raw meat, and it crunches when chewed, but there is no meat juice and blood during the chewing process.

This unique taste symbolizes that the mature meat has reached its best state.

The meat that has been matured to perfection is then smoked to remove the excess water in the meat while keeping it crisp and tender, so as to maximize the deliciousness of the meat.

In the face of such a meaty mature meat, even caviar loses its brilliance.That's right, even caviar, one of the three luxury ingredients, can only play a supporting role in front of this mature meat.

Of course, this is also possible because of the seaweed extract in the previous soup, which weakens the fishy smell of caviar, so that this strong-flavored ingredient only provides umami and salty taste in this dish.

But such meat will undoubtedly be a little dry, so there is the green sauce around it.

"The sauce is made of avocado and wasabi..." Bai Renzong said with great interest, "This rich butter flavor just makes up for the lack of gravy. The wasabi sauce provides a fresh and exciting taste At the same time, it has a sterilizing effect, this dish can be said to have considered everything."

Because the meat is matured, and the meat used is beef, which has less fat content, but when paired with this sauce made of avocado and wasabi, it makes up for the lack of fat. The illusion of a mouthful of oil, but at the same time it does not destroy the deliciousness of the meat itself, and there is even no seasoning in this dish.

Without any complex spices and marinade, it is just smoked after being matured, and the only salty taste comes from the caviar on top.

The best thing is that although this main course only has two pieces of meat, the size of these two pieces of meat is designed just right. After eating the prawns just one bite, they can still form the kind of fullness and happiness that is full of meat feel.

And this is the most distinctive style in Han Jiayi's cuisine.

Just like what he said after the failed dish made by the four of them at Bai Renzong's house, if everyone just wants to suppress others and show off by themselves, then they will end up with a chaotic work.But the dish in front of him is different, everything is to serve as a foil for this mature meat.

But does this mean that other elements are not important?No, on the contrary, this mature meat is completely inseparable from these foils, and each part has its own unique role. The caviar provides the taste, the sauce makes up the texture, and the smoke adds the flavor of the meat. It is precisely because of these As a foil, this aged meat is perfect.

"Wonderful..." Bai Renzong couldn't help sighing, "It's so wonderful, this dish is impeccable. It's such a 'dream in a fairyland', I feel like I have also walked in a fairyland."

"Can you add cat ears to Lao Bai's special effects when he says this sentence?" Wang Bei asked the photographer from the side.

"Probably possible." The photographer replied with a smile.

After tasting such an amazing set meal, Bai Renzong is now in a state of sage time: this set meal not only provides the ultimate delicacy, but also provides him with a strong sense of satisfaction.

Although he wasn't very full, this set meal already satisfied him.

This is because in this set meal, every taste is very strong, whether it is sour, sweet, umami or meaty, it is very strong, so he is already very satisfied.And this is also one of Adam's styles, because the delicate dishes can provide a stronger taste in the dishes, and the dishes are finished before the guests feel tired.

This set meal can be called a real "four-in-one", four of the world's top chefs put all their creativity and craftsmanship into it, and the fusion is quite good.

Regardless of the shape, grade, layering, overall sense and satisfaction of the dishes, this set meal can be said to be the ultimate.

"Chef Chen Jianfeng, I wonder if they can break the deadlock?" Bai Renzong smiled excitedly, holding his chin.

(Thanks to Gu Gu Gu Gu Lu Lu, Necrek for the 2 monthly tickets)
(End of this chapter)