Gourmets in the Heavens

Most of the audience present were obviously not optimistic about this contestant who seemed to lack self-confidence.

Even if his curry was full of strong aroma, that didn't change the view of the audience. On the contrary, Red Wine's eyes lit up slightly, but regrettably.

"This is the special black garlic and green curry with oil residue."

Su Geli didn't say much, and simply offered her food.

The aroma of the special golden black garlic is strong and mellow, but it is mixed with the fragrance of deep-fried food that belongs to the oil residue. The red wine did not expect that Sugarli can make the ordinary lard oil residue taste and dreamy ingredients. contend.

'Do not!More than just the smell of oil residue, and a helping hand from those green curries! '

Taking a deep look at Su Geli, the red wine threw away the pity and contempt in his heart, and slowly scooped up a spoonful of curry in front of him. The golden yellow oil residue with brown spots floated in the green curry soup.

The mellow taste with the unique taste of plant spices in green curry keeps getting into the nostrils of diners, tempting them to taste this unique taste.

And when the red wine sent this spoonful of curry into the mouth, the direct curry flavor with the aroma of oil residue instantly broke through the aftertaste left by the previous haggis.

The hot smell immediately made his face flush, but soon the sweat left behind, and there was only an illusion of heartiness left in his body.

The taste buds in the mouth are occupied by spicy and spices, and under the smell of oily residue, the taste of golden black garlic is slowly released. The gradually mild taste is unique to black garlic, which seems to be similar to pickling The sweet and sour taste of the berries, and a honey-like smooth taste completely wraps the mouth of the red wine!

The layers of dreamy ingredients, oil residue, and curry appear repeatedly and shuttle back and forth, making Red Wine, the dragon chef, also praise this simple curry dish.

It is also of super quality. Although it does not emit such a strong vision of brilliance, the continuous impact on the taste buds just represents Su Geli's perseverance in cooking.

"Green curry uses lemongrass, lemongrass, and most importantly, a lot of green peppers. The hot and spicy taste immediately opens up all the taste buds."

"But this is not the key point. You crushed the oil residue and added it. This is the finishing touch. It is boiled with curry. It seems that there is no surprising curry soup. After adding the oil residue, you put it in again. With the golden black garlic, the two strong flavors are neutralized by the last little bit of honey in the golden black garlic, which is a perfect fusion."

“It’s really a dish full of aftertaste and surprises!”

The look of the red wine has a hint of admiration.

"It seems that you fully understand how to match the exam questions and dream ingredients..."

"You are qualified!"

No one thought that Sugeli, whom everyone didn't care about, passed the first special-level assessment, and this just shows that as long as everyone who participates in the special-level assessment has his or her own difficulties.

No matter how ordinary people look, there is an amazing side to show!

Sato-kun, who had almost finished his cooking but was about to serve the last one, looked at Su Geli with a hint of surprise.

Because he didn't think that the cowardly and inconspicuous guy could pass the special examination, but after hearing the evaluation of the red wine, he had to admit that if the curry tasted like the red wine said, it would indeed have passed. Capital.

For such a simple dish, the usage of change is not in the ingredients, but in the stacking of various flavors and the harmony of the dishes.

Although Lanster's haggis tastes good, it obviously fails to achieve this in terms of stacking and primary and secondary layering.

Both fantasy ingredients and test questions must be available, and they must be strong. This is the difficulty of this test!

...

"how come?!"

Mimi was really surprised this time, and there were not a few people who were as surprised as her. There were bursts of noise in the auditorium.

No one knew how the green-looking curry passed the examination.

Even if there is an explanation with red wine, not everyone can experience and understand it.

"The old man said, don't judge a dish by its appearance!"

Xie Wenyuan shook his head, but his eyes fell on Tan Fangti and Zhao Youqian. Now that there are fewer and fewer assessors, it is almost the final confrontation between the two of them.

And at this time, Zhao Youqian's cooking has come to the final stage!

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The boiled clear soup has already shown a very special flavor during the boiling process. The soup, which was originally the color of ordinary poultry stock, also seems to have different changes, full of the fragrance of fruits.

The fantasy ingredients used by Zhao Youqian also belong to a special category.

The giant stinging hummingbird is famous for collecting all kinds of honey and is fond of sweetness, so even the bones are full of the sweet taste of various fruits. If you want to say it, it is diabetic.

Of course, this kind of cooking does not directly boil out the sweetness of the fruit, but instead uses the sweetness of these various fruits in the continuous stewing process to stew out the deliciousness of the giant stinging hummingbird in the bones and flesh.

Many people ignore the delicious taste of the giant stinging hummingbird because they only know the honey meat of the giant stinging hummingbird. Zhao Youqian did not ignore this part at all, but regarded these flavors as the most eye-catching touch of his dish!

The delicious taste unique to poultry in the clear soup is constantly being released, but the most important thing is that while boiling the clear soup, Zhao Youqian also simmered part of the fat and skin of the giant stinging hummingbird to make a full-bodied soup. Puff pastry with a rich taste of giant stinging hummingbird oil.

This is also the detail he made to stack the taste of the oily residue. Zhao Youqian's eyes kept scanning the two burning boilers. When the giant stinging hummingbird oily residue and clear soup almost simultaneously emitted the strongest smell, Turn off the fire at the same time!

Then quickly remove the oil residue and the already crispy giant stinger hummingbird skin to prevent them from becoming bitter if they continue to heat in the pot.

Then he put the big pot of soup into the iron basin of ice cubes that had been prepared for a long time, and kept stirring to cool down until the whole soup cooled down, and some solidified light yellow fat appeared on the upper layer, which Zhao Youqian needed. It is to skim off all these fats, leaving only the purest and clearest soup.

It doesn’t matter if it’s cleaned up, it needs to be filtered twice with gauze and a strainer until the whole soup is only light in color, and then it’s put into another pot, and the prepared giant stinging hummingbird breast meat and The minced meat from the back meat is put in and cooked, and the third step of absorbing impurities is carried out, and the freshness and sweetness of the pure meat is released into the soup by the way.

When all the pureed meat is floating and cooked, simmer on low heat for ten minutes, then filter through gauze and a strainer again, the remaining soup is a top-notch clear soup without any color at all, just like transparent boiled water!

Pure soup!

This was originally used to make boiled cabbage. No one thought that Zhao Youqian would use it here, just to obtain a pure soup that seemed to have a small amount of flavor.

Only Xie Wenyuan showed a hint of surprise. He obviously didn't expect Zhao Yougan to use such a method to fuse the three dreamy ingredients.

Zhao Youqian's actions on the field were not sloppy for those who cared. The pure soup was directly divided into two bowls, and the one bowl with a little more was nothing. It was wrapped in plastic wrap and put into the ultra-fast freezer. There was only one The rice bowl-sized pure soup is different. It also adds oil residue and puff pastry cooked by giant stinging hummingbirds, and then wraps it in plastic wrap and sends it to freeze.