Food Wars: The Invincible Cook

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"French stewed cabbage rolls."Fang Lin looked at the dish not far away and said softly.

Judging from the beauty of this dish, Sigong knew that French dishes pay attention to the appearance, so the overall appearance is very outstanding, and it looks like a desire to eat it.

And the green cabbage can stimulate the appetite of a diner, which is an excellent ingredient.

"But Senior Sigong, I really gave it my all this time."Fang Lin breathed a sigh of relief and looked at the dish in front of him, French-style pan-fried foie gras, which was his top dish at the moment. At the same time, after such a long time, those temporary skills also disappeared, and Fang Lin returned to his original level.

In an instant, the cooking method that seemed very simple just now seemed a little laborious at this moment, but this gave Fang Lin a goal, and he would grow faster.

Because he had already felt that kind of top-level ability

"Just wait and see. This field will be my future goal. Fang Lin's eyes revealed his strong ambition and belief.

"Then let's taste your food, Sigong." Guan Shouping and others said, and then took a knife and fork to gently cut open the cabbage rolls, and the gravy inside overflowed. The taste of cabbage and gravy blended very beautifully.

"What a delicious smell."Several people praised it, and then they put a piece of cabbage roll into their mouths and chewed it.

Suddenly, the fragrance of cabbage and the aroma of gravy spread in their mouths. Every bite was a top-notch taste enjoyment, and they clearly felt that the filling in this dish was not an ordinary filling, but a more elegant filling.

"It's so delicious."Dotona Wutongtian exclaimed,"Sigong, you put the pork and onions used in ordinary vegetable rolls in it, but the filling of local chicken breast.

Sigong also made special treatment to the local chicken breast. In the cut chicken breast, he stuffed the morels and asparagus fried with butter, as well as goose liver into it, and then slowly stewed it with chicken breast, cream, eggs, and fresh cream into a silky mousse.

So when you eat it, the mousse will adhere to the tongue, and then melt in an instant, turning into a rich and delicious taste that spreads in your mouth. At the same time, after the cabbage is stewed, it perfectly enhances the power of this dish, as if it was cast by magic. This is the cooking direction that Sigong finally formed after several years of training in France after graduation, that is, dishes with vegetables as the main ingredient.

So Sigong is also known as the vegetable magician from the East in France.

"Being able to elevate ordinary dishes to a higher level is the ability of the Four Palaces."Guan Shouping ate this dish and felt the mystery of the cooking.

"The chicken mousse and the unique sweetness of the cabbage melted like silk, wrapping the entire mouth and body. It was like real magic."This dish is very delicious," said Dojima."

"But Shinomiya, I didn't get to try your restaurant's signature dish, which is a bit of a pity." said Dojima Gin

"Senior Dojima, this dish is everything to me. This is my achievement in France."Shinomiya Kojiro took a deep breath and said

"Yeah." Dojima Gin nodded. Indeed, in terms of technique, this dish was impeccable. Its taste was just like the work of a star chef.

"However, Shigong, if you serve your signature dish this time, you might lose even more miserably."Dojima Gin looked at Fang Lin, because Fang Lin's French fried foie gras and mousse cake methods were also shown by Shigong. However, Shigong used them as auxiliary, highlighting the perfect combination of cabbage and chicken breast, and foie gras played only a small role.

But Fang Lin's dish completely enhances the power of foie gras.

One of the three major delicacies in the world, French fried foie gras, Fang Lin, what changes will you bring?

"Then Fang Lin, please bring your dishes."Dojima Gin said slowly.

Fang Lin slowly placed his dishes on the examiner's table. Three servings of French fried foie gras.

"This is my dish, double fried foie gras with ice and fire." Fang Lin placed three servings of fried foie gras in front of the examiner.

"Oh, and there is another French-style pan-fried foie gras, which is for Senior Hyugako and Senior Dojima."Fang Lin seemed to have thought of something, and took another portion of foie gras and placed it in front of Dojima Gin and the others.

Looking at this exquisite French-style pan-fried foie gras, the three judges were eager to taste this unique dish. When Fang Lin was cooking, they knew that Fang Lin's cooking was completely the technique of a world-class chef, even if, as Dojima Gin said, it was just an occasional outburst.

But it was enough to show that if nothing unexpected happened, this dish would bring them the real top-level French-style pan-fried foie gras.

"Lin Jun, I knew you wouldn't forget me. Qian Hinata looked at the dish with a smile.

"Ice and fire double fried foie gras?"Guan Shouping looked at the dish in front of him and nodded,"Then let's taste your dish."

Guan Shouping and others gently cut a small piece of foie gras, dipped it in a little sauce and wanted to put it in their mouths.

This is the perception of most people, who think that the mousse cake slices next to it are just a shape, although it looks very beautiful.

But this is frozen food, and if it is combined with warm fried foie gras, it will give people a weird feeling.

"Everyone, the way you eat it is not right." Fang Lin smiled and stopped Guan Shouping and others. Although the French fried foie gras eaten in this way is also the best delicacy, it is still lacking a little. Fang Lin wants to bring the top impact of foie gras to every diner who tastes it here.

"That's not right." Several people paused with their forks in their hands, looking at Fang Lin in a strange manner.

"This dish is French fried goose liver with ice and fire."Fang Lin smiled,"Of course it should be tasted together with the mousse cake next to it. Please put the mousse thin slices on the goose liver and taste them together." Put the thin slices on the goose liver and gently poke them together with a fork.

At this time, an amazing scene appeared._Feilu reminds you: Three things to do when reading - collection, recommendation