gourmet restaurant

Chapter 478 Sweet and Sour Carp and Bird’s Nest with Coconut Milk and Rock Sugar

"Let's score, ten is the full score, and the final score will be the average." Yang Kaizhong said.

Many judges nodded.

The method of scoring is the judging method of the previous National Youth Cooking Competition, which is not much different from the provincial qualifiers.

In fact, the qualifiers are also based on the national competition.

It's just that there are special reasons for this session, so the method of scoring is not used.

The statistics of the scores are naturally done by someone specially, with dozens of judges, the statistics are actually quite troublesome.But with the help of a computer, you only need to type in to get the score.

The tablet computers used by the supervisors next to each group of competitions before, now happen to be one for each judge.

Each judge scored points, and the mapo tofu cooked by Chen Cuiyi soon got a score.However, it has not been announced, but is kept secret for the time being.

At about the same time, Jiangyang's sweet and sour carp was also cooked.

There are a total of five carp, each of which makes a jumping gesture, as if it is alive.This is called carp jumping over the dragon's gate.

The carp is deep-fried golden and topped with brown-red sweet and sour sauce, as if coated with a layer of glass.In the sun, it radiates light.

"The shape is beautiful and the technique is good." said one judge.

"Sweet and sour carp, please taste it!"

Jiang Yang also bowed and said.

"Jiang Yang, do you know that we just tasted mapo tofu just now, and the taste is still on the tip of the tongue." A master chef said.

"The dishes have been finished, so we can't stop serving them just because the timing is bad," Jiang Yang said.

"Well, that's a good point. In this way, you and Mapo Tofu are inherently at a disadvantage." The master said again and stopped talking.

Jiang Yang chose this way, he just reminded that he has no right to interfere with Jiang Yang.

Jiang Yang knew this truth, but he had no choice. Chen Cuyi finished it earlier than him, and he couldn't help it.

The judges moved their chopsticks to taste this sweet and sour carp!

The practice of sweet and sour fish can be found in many cuisines, but because of the different characteristics of each major cuisine, there is a gap in the practice of sweet and sour fish.

For example, the West Lake vinegar fish in Zhejiang cuisine is actually a kind of sweet and sour fish, but the method is different and the taste is also different.

It is not difficult to make sweet and sour fish, but it is difficult to make it well.Sweet and sour, sweet and sour, the ratio between sugar and vinegar is extremely important, more or less of the same will change the taste

For inexperienced chefs, when making sweet and sour sauce, there will always be less sugar or less vinegar. The certainty of this cannot be explained clearly by a single ratio.

Sugar and vinegar are the main flavors, but other seasonings must also be included. If it is not sweet and sour fish, only sugar and vinegar are used.The two should be matched with the taste of other seasonings to make the taste of the whole dish harmonious and unified.

Harmony and unity is also a very important point in cooking, and all dishes need to achieve this.Dishes that are not harmonious and unified are like stragglers, seemingly powerful, but in fact they are vulnerable.

This is why Li Li lost to Jiang Yang last night.

The Qijue Phoenix Claw created by Mr. Liao, although the seven flavors are independent, but the seven flavors are harmonious and unified.The Qijue Chicken Feet cooked by Li Li is that the seven flavors are independent but not harmonious.

The judges tasted Jiangyang's sweet and sour carp. The carp is crispy, even if it is topped with sweet and sour sauce, it is still crispy.

When a piece is clamped, there is still a sound of "click!"Not loud.

After the entrance, the fish is crispy and delicious, the sweet and sour taste is rich but not heavy, and all kinds of flavors seem to serve the sweet and sour taste.

At the end of the tasting, when I was about to comment, a strange feeling suddenly filled my heart.

Opening your eyes, all the judges looked at each other.

The words that had already come into my mouth could not be uttered now.

Silence, long silence.

"Let's rate it." Yang Kaizhong broke the silence and said.

Everyone sighed and began to rate.

This situation puzzled the audience.

In the live barrage.

"What's going on here? Don't you comment on the score directly?"

"It should be because the taste is too bad, the judges are not willing to comment."

"Impossible! I, Chef Jiang, have excellent cooking skills. It must be because the taste is too good, so I don't need to comment."

…………

There are discussions and speculations.

However, the jury did not explain and just scored silently.

Although Jiang Yang was also puzzled, but the dishes had already been reviewed, so he stood aside just like Chen Cuyi.

Long Yunan's is still cooking. The bird's nest with coconut milk and rock sugar has been cooking for a long time. In addition to soaking in water, it needs to be heated for two and a half hours, and finally it is still stewing for about 15 minutes.

This dessert is quite troublesome to make.

First, soak the bird's nest in water for four hours, remove the bird feathers and wash, and remove the water.Wash the longan meat and drain the water.Crushed rock sugar.Put the bird's nest and longan meat into the stewing pot, pour boiling water, cover and simmer for 2.5 hours, add rock sugar, fresh milk and fresh coconut milk, cover and simmer for about 15 minutes until the sugar dissolves.

Adding up and down, it will take about seven hours to complete.

So don't look at bird's nest with coconut milk and rock sugar as a dessert, but its complexity is not inferior to some big dishes.

This dessert is Long Yunan's specialty dish, even among all his specialty dishes, it is among the top.

When cooking this dish, Long Yun'an also chose this dish after careful consideration.

At this moment, Long Yun'an's bird's nest with coconut milk and rock sugar is still being heated through water.

With a focused expression, he judged the heat by the taste of the water vapor.

A top chef does not rigidly calculate the heat, but judges the heat based on the taste of the ingredients themselves.Because of the difference in the cooking environment, the cooking time will also have a slight difference.Therefore, according to the time of the recipe, it is not enough to judge the heat rigidly.

Not only Long Yun'an, but also Jiang Yang and Chen Cuiyi all said that they judged the heat in this way.

As time passed, Long Yun'an suddenly stood up and took out the bird's nest.There was no hesitation in the whole action, decisive and quick.

The next step is the last step, which takes less time.

Long Yun'an put the prepared coconut milk, fresh milk and rock sugar into the cup to heat.

Soon, Long Yunan finished his bird's nest with coconut milk and rock sugar, and walked to the judges with it.

He couldn't finish it by himself, and asked the staff to help him, so he brought it in time.

Because he divided the bird's nest with coconut milk and rock sugar into dozens of portions, and each judge had one in front of him.

The bird's nest is crystal clear, exuding the fragrance of coconut and milk.The rock sugar makes the bird's nest slightly thicker.

Snow-white milk and coconut milk paired with crystal clear bird's nest and longan are as beautiful as crystals in the snow.

"This traditional Cantonese dessert makes me want to taste it."

As they said that, all the judges scooped a spoonful into their mouths.

Very sweet!

The fragrance of milk is mixed with the fragrance of coconut, the sweetness of rock sugar is just right, the bird's nest is smooth, and the longan is soft and waxy.

Every flavor in this dessert is a treat.

Everyone closed their eyes and savored seriously.This is a rare delicious dessert.

(End of this chapter)