If you become a monster, you will succeed

Seeing Qin Hong's expression of enjoyment, the remaining four Dragon Kings immediately stopped tasting the dishes in their hands. They first took a piece of ginger and put it in their mouths to clear away the aftertaste, and then signaled the staff to steam the first-class dish. Get the dumplings.

Four plates of steamed dumplings were brought to the judging table, and the host immediately said earnestly:

"No. 92, Contestant No. 92, ah, it is the work of Chef Ao Qing, Yipin Steamed Dumplings. Although the name is ordinary, this steamed dumpling can be said to be the benchmark in the steamed dumpling industry. Can you make your own original version? The combination of steamed dumplings can almost be regarded as an intuitive reflection of the pastry chef's preparation of fillings..."

At this point, Guang Qing, who had already eaten a steamed dumpling, said:

"The base filling is butter fish paste, which has a smooth texture. Although it is vigorously beaten, it is still slightly soft. The fish roe and black truffle in the sauce are both very classic combinations. There is nothing to say about this. The key is the yellow color Sauce.”

As he spoke, Guangqing gently squeezed the other steamed dumpling with his chopsticks. Fortunately, the dumplings, shaomai and other works were pressed by "cage" instead of "piece", otherwise it would be really difficult for him to explain——

"This sauce is a combination of cooked radish puree, brown algae, a small amount of pine nuts, steamed and mixed with wasabi. White radish, wasabi, mustard and the like are relatively common combinations, but the real classic here lies in the mixture in the filling. distilled liquor and pine nuts.

"The small particles of pine nuts reduce the presence of wasabi very well and prevent the flavor of the steamed dumplings from being too biased. The distilled liquor is mixed with the wasabi puree after the steamed dumplings are cooked, which will make the fish paste filling The material shows a fresh melon and fruit aroma, which is a good breakthrough."

Hearing this, Run Wu on the side also nodded and said:

"Yes, it is difficult to retain the aroma of pasta after steaming due to water vapor and other factors. Especially the format of the competition requires the food to rest for a period of time. However, adding aromatic ingredients later will easily lead to uneven taste and easily damage the food. The overall feeling. Player Ao Qing’s handling method is very good at neutralizing this problem, but the use of wasabi is a bit too bold. For many diners who can’t eat spicy flavors, this may become a minus point.”

Although there are mixed reviews about the food, as the only dish that has been eaten so far, Ao Qing naturally retains his status as the number one seed.

But then, more and more dishes were reviewed by the judges, and the positive and negative reviews made the results of the competition more and more confusing.

Obviously there were not many edible dishes in the first three quarters, but in the last quarter, excellent dishes appeared one after another. Some keyboard warriors on the Internet have begun to advocate conspiracy theories, and even said that the competition as a whole The level is not good. For the sake of ratings, I can only talk about things like bragging about the dishes at the back.

But in fact, excellent white chefs have very strong control over time. Since the competition organizing committee has given four hours, the more they can use these four hours, the higher their level will be. , on the contrary, those players who are not confident will leave more time for themselves to avoid overturning.

But this lack of confidence is itself proof of insufficient strength.

Of course, this does not mean that those who are dragged behind are all masters. After all, there are also players who can save the car after overturning and finish over the line.

But no matter what, the further the number is, the easier it is to produce good works. This is an indisputable fact.

Seeing that there were already seven or eight dishes being reviewed, Feng Xue's exaggeratedly large Dragon Riding the Cloud, half a meter long, was finally brought to the table.

As the first taster of this dish, Li Huang looked at the huge "cake" with a slightly helpless expression and said:

"As the host said before, this dish is already a work of art. Even among the famous pastry chefs I have eaten before, no one can control such a huge work in terms of shape and color alone. Xiang, no one can beat me in today’s competition, but I can’t bear to show my chopsticks to such a work of art!”

After hearing his words, Shun Bai said angrily:

"If you can't bear it, then I'll do it!"

"That's not okay!" After saying that, Li Huang immediately stretched out his chopsticks, but did not touch the layered dragon mane or the distinctly colored dragon scales. Instead, he picked up a piece of the dragon's foot that was stepped on. Duo Xiangyun.

Unexpectedly, there was something wrong with the feel under this clamp. As a senior evaluator, he immediately judged the nature of this touch——

"This is not a cake! No, it should be said that it is not just a cake!"

"It's not crispy? What is that?" Almost instantly, whether it was the other four judges, the host, or the contestants who were eliminated or not eliminated, and even the audience who didn't know what to do, they all cheered up, Li Huang The judge picked up the fist-sized cloud, brought it to his mouth, and took a bite.

The crunchy texture on the outside is reflected by the softness and smoothness on the inside. A little bit of liquid flows into the mouth along the squeeze of the lips and teeth, bringing a smooth and delicate taste.

"Bread, this cloud is puff pastry!"

As he said that, he seemed to remember the abnormal steam when the dragon came out of the pot. He didn't care about maintaining the shape of the dragon, stretched out his chopsticks and caught a dragon claw, and then...

"Crack!"

The crispy dragon scales wrapping the dragon claws shattered in response, and the entire dragon claw was brought to him. With a little force on the chopsticks, the delicate and delicious soup flowed from the broken part, and he looked at the faint glimmer of silk under the puff pastry of the dragon claw. , he took a bite.

First, the layers of crackling are extremely crispy, followed by the soft texture of the hot dough, the delicious soup that pours into the mouth during squeezing, accompanied by the breakthrough of the teeth, the fresh sweetness of the shrimp and the mellow flavor of the pork. It also spread.

"Shrimps! No wonder the claws bend when fried. It turns out there is a whole shrimp inside! The shrimps curl up when heated, which not only squeezes out the excess air inside, but also fits perfectly with the dough and meat filling! Plus the outside The dragon scale cake is shaped and shaped, giving it the texture of steamed dumplings!”

Seeing the expression on Li Huang's face, the other four judges didn't wait for him to say anything else and immediately called the staff to bring up their portions.

Qin Hong stretched out her chopsticks to hold pieces of dragon scales. With the crunchy cracking sound, the faintly browned dragon skin appeared in front of her eyes. She used her chopsticks hard, and a section of the dragon skin was torn off, revealing the clear dragon skin inside. At the same time as the meat, a refreshing aroma also gushed out.

"This crust is a shortbread! The combination of butter and cheese, plus a little coconut, is crispy on one side and pliable on the other. It's obviously just fried on one side, but it doesn't leave any flaws. Instead, it gives this cake a strong flavor. It has such a layered feel that you won’t have any flaws even if you eat it alone!”

"Then let me taste the dragon meat inside." Guang Qing followed Qin Hong's example and tore open a piece of dragon skin, sandwiching the dragon meat inside which was like broken bones. It smelled of the dual flavor of pork and chicken. Immediately gushes out.

But it wasn't until his teeth clenched that Guang Qing's eyes widened and he said in disbelief:

"This is not meat! This is gluten! The gluten is actually made to taste as good as meat, with such chewiness and just the right degree of maturity. This is really fried through a layer of puff pastry and a layer of cake. ?”

Although it may sound a bit dark, the food combinations in this book are all proven and can be found in the food flavor matching science. For example, fish with pine nuts, cream, radish puree, mustard, etc. is no problem. In addition, it is true that white wine will have a fruity aroma when paired with fish. You can try it when making steamed fish. After you go abroad, sprinkle some white wine and let it sit for a while, and it will have a very good aroma.

The reason why I say this is because when I was writing food articles, someone criticized the sixth flavor (the five flavors are sour, sweet, bitter, salty, and fresh) that I wrote about in my book, and said that fat is a negative thing. And so on, but they have papers on this thing, okay? In addition, spiciness and astringency are not taste sensations, spiciness is pain, and astringency is dryness.

When I write food articles, I check papers, so if you see any strange combinations, you can check them first before taking action. Generally, I won't insist on saying that a combination without verification is delicious.