I don't really spray people.

Chapter 486
Bai Renzong looked at the puff in front of him. From the perspective of visual effect, it was similar to ordinary puffs, but the cream on top was a little reddish. I don't know if strawberry jam was added.Bai Renzong cut off half of a puff and ate it, a charming aroma diffused in his mouth.

"Ah, it turned out to be saffron..." Bai Renzong sighed intoxicatedly, "This scent is really elegant. It's just ordinary cream, but it adds a sweet and sour flavor because of the scent of saffron."

"Of course," Carl Brando interjected at this time, "besides the spices, other aspects of the cuisine are also very good, absolutely top-notch. Coupled with this high-level use of spices... it is absolutely Top chef level."

"This girl is growing at a speed visible to the naked eye." Emma Barry smiled while holding her chin. "In another year, she should be able to rank among the top ten three-star Michelin restaurants in the world."

"I feel that most of the restaurants here will be among the top ten three-star Michelin restaurants in the world in the future." Hiroto Yamamoto laughed.

"So," Bai Renzong folded his arms and smiled, "tell me, what is the 'answer' to making food delicious?"

Cai Jia nodded, and said confidently: "For me, the answer is 'single-minded'."

"How?" Bai Renzong asked with a smile.

"Because when it comes to cooking, there are too many different styles in the world, but only by focusing on one of them, and going to the end on this road, pursuing the ultimate of this technology, can we make delicious dishes." Cai Jia said seriously Said, "If you want everything, you will get nothing in the end. What God rewards is not genius, but single-minded genius."

"Well, good answer." Bai Renzong nodded and smiled.

As a result, Yang Hua and Han Jiayi were the only ones left who hadn't shown off their cooking.

Han Jiayi was obviously making some time-consuming dishes, and she was concentrating on checking with her head down.

But Yang Hua had already entered the final stage of setting the table, and Bai Renzong knew that he would come forward soon.

Sure enough, Yang Hua let out a long sigh of relief, she relaxed, and then went forward with the tray.

"Best friend!" Yang Hua smiled excitedly, "Are you ready to eat something delicious?"

"Anytime." Bai Renzong said with a smile, and Yang Hua immediately stepped forward and put down her cooking.

The dish was a plate of crystal-clear red pebbles drizzled with some white sauce.

This dish instantly brought back memories of Bai Renzong: "Ah, this is not..."

"That's right." Yang Hua smiled confidently, "It's the set meal I made for you when we first met. After two years, I recreated this meal with my current understanding of cooking. Set meal, please taste it."

"I hope you can understand that I am as strict as I was two years ago." Bai Renzong teased, and then scooped up a pebble.

In its version from two years ago, the dish has jelly-coated scallops made from beetroot juice, but the star is actually a white sauce drizzled with cream and horseradish.

When eaten, the wasabi in the sauce stimulates one to inhale hard, allowing the aroma of red cabbage and scallops to explode in the mouth and nose.

In fact, this dish alone is an excellent dish, but in the whole set meal, there are many factors to consider.

From the outside, the dish looks exactly like the previous version and, of course, just as delicate.

"Then try it." Bai Renzong said to himself, scooped up a "pebble" and ate it.

It is still a jelly made of soft and springy beetroot juice, but the stuffing inside and the sauce on top have changed.

The filling was replaced by a piece of fresh pear from scallops, which provided a crisp texture but no taste. As for the sauce...

"It's a sauce made of truffles, wasabi, and cinnamon..." Bai Renzong sighed, "From the previous issue, everyone should know that truffles originally have a strong pungent smell, but at the same time they also have their unique fragrance. .And this scent is blended with cinnamon and wasabi, combined with the aroma of red cabbage and pear, it becomes a bit like..."

Bai Renzong pondered for a while, then continued, "That's right, it has the sweet aroma of banana mixed with the spicy pepper! This aroma is really refreshing... Moreover, the sauce is the main body of this dish, the following The red cabbage jelly and pear are just to provide the taste and aroma, and their own taste is very weak.”

Then the second soup, a few white bamboo shoot cores soaked in the bright yellow soup.

In the previous version, Bai Renzong remembered that the soup was a hot and sour seafood soup made with clams, prawns, kelp and sea salt, and the white bamboo shoot core just provided a tender and crisp taste.

"Then come and taste it." Bai Renzong scooped up a spoonful of soup and drank it. The main ingredient of the soup was changed to Longli fish, seasoned with lemon juice and citrus, slightly sweet and sour and delicious. Not intense hot and sour.

The taste of Longli fish itself is very light, so this soup basically tastes the aroma of lemon and citrus.

"No sea salt was used, and it was not made into hot and sour soup." Bai Renzong said approvingly, "Using the aroma of lemon juice and citrus to moderate the umami taste of the fish seems to be a retrograde, but in fact it is for the overall set meal Concession made out of feeling.”

For the previous set meal, Bai Renzong's evaluation was "reverse the priority".

The appetizers and soup are too impressive, but the side dishes and main dishes later become a foil.

Now Yang Hua has weakened the presence of appetizers and soups, the purpose is to set the stage for the next side dishes and main dishes.

Then Yang Hua brought out her own side dish: three fish balls placed on a piece of meat floss.

Bai Renzong picked up a fish ball and ate it. The fish ball used to be made of trout, but now it is replaced with cuttlefish.

The cuttlefish balls are lighter in taste, just providing a texture and serving as a carrier for the sauce, and the theme of this side dish is officially the sauce made with sea urchin and cream.

The strong umami taste of sea urchin explodes in the mouth, and at the same time, its texture is extremely delicate.

"It's an ingenious evolution..." Bai Renzong praised, "The fish balls made by cuttlefish are more delicate and springy in taste, and at the same time, its own taste is lighter than that of trout. It is really suitable as a 'carrier' to provide taste. Nothing but sea urchin and a creamy sauce that provide a delicate texture and intense umami."

The main dish that was served at the end was very different from the dish that Yang Hua served last time.

The main course last time was a mutton pie made from different parts of mutton mince, but the sauce was so thick that it overwhelmed the taste of the mutton.But this time the main course is a French fried foie gras with a thick sauce.

The shape of the dish is very beautiful, with some colorful stamens sprinkled on it, which makes people feel a little bit unbearable to eat.

Bai Renzong cut off a piece and ate it, then closed his eyes and let out a contented sigh.

“The smooth and silky foie gras melts in the mouth, but the foie gras itself only provides texture, all you can taste is the sauce on it. The sauce is made of lamb broth, white wine, olive oil, pepper and Made from tarragon leaves, the mutton soup should be made of mutton and mutton viscera, which has a very strong but delicious mutton smell..." Bai Renzong closed his eyes and analyzed carefully: "Basically, it is a piece of mutton with the taste of foie gras. It's wonderful."

This dish is completely opposite to what Yang Hua did before. In the past, Yang Hua used mutton as a carrier to show the taste of the sauce on it, but now he uses foie gras as a carrier to show the taste of mutton in the form of sauce. smell.

The unique and delicate taste of foie gras that melts in the mouth, paired with the smell of mutton, is really irresistible.

And this time, there is an extra dessert in the set menu, a French fruit tart, but the butter tart is not covered with fresh fruit, but with colorful jams.

One bite, butter tart with crispy skin and soft inner layer. The combination of yellow peach jam, kiwi jam and blueberry jam forms a rich sweet and sour flavor, as if eating a whole basket of fruits in one bite.And this dessert also put a perfect end to this set meal.

For Bai Renzong, he can clearly feel the "change" of this package.

But in terms of the impact of cooking, Bai Renzong was not surprised, because he had eaten the "original version" before.

Therefore, in this regard, Bai Renzong consulted the opinions of other judges.

"What do you three think of this set meal?" Bai Renzong asked tentatively.

"It's amazing." Carl Brando couldn't help but praise: "If you taste carefully, you can find that the protagonist in each dish is changing. The protagonist of the appetizer is 'earth', which emphasizes the truffle with various ingredients. The main character of the soup is 'forest', which highlights the deliciousness of the asparagus core with citrus and lemon juice; the main character of the side dish is 'ocean', the sea urchin and cream form a strong delicious and delicate taste; the final main course The main character is 'Grassland', which uses foie gras as the carrier to perfectly show the strong smell of mutton!"

"And," Emma Berry rested her chin in thought, "The ingredients that seem to be the main ingredient are actually just the carrier of the sauce, which only provides the taste and satiety. The real protagonist is the sauce on top. The presence of the sauce is much stronger than the ingredients below, what a distinct personal style..."

"In fact," Bai Renzong explained, "this is the second time I have eaten this set meal. Of course, the first time I ate it was different from this time. The set meal served by Chef Yang Hua at that time was still Incomplete, although it is excellent, it lacks the sense of integrity and layering of the set meal. Today, two years later, when I taste this dish again, I can clearly feel that Chef Yang Hua's style has been completely matured. "

"It's all thanks to you, Xiaobai." Yang Hua said with an elegant smile, "Meeting and getting acquainted with you is simply the luckiest thing in my life."

Bai Renzong seemed to hear Lu Yao from a certain angle: "Meow meow?"

(End of this chapter)