How do you feel about these dishes?"

Ren Jiahua asked very directly.

"This"

Ma Jiang and the others were suddenly stunned.

Although in terms of evaluation, they can indeed say a lot of things, but what they tasted, Ren Jiahua, Gu Pingping, and Zhou Annian must also be able to taste it.

Asking this question out of thin air is obviously a bit of a test in it.

Jasibe, as a master, has not yet arrived, and the novice is not only there, but seeing that no one speaks, he decided to come out to break the embarrassment.

Cough lightly twice, "Or I'll talk about my humble opinion"

Everyone immediately nodded and looked at Jia Xibei, as a senior chef, Jia Xibei was the first existence in Su Zifang's cognition to be able to learn from China and the West.

Being able to fry lamb chops in an iron pan without changing color and heartbeat is what kind of Italian fried lamb chops, the price is changed from 68 to 168 yuan, which is definitely something that only people with a little insight can do.

And judging from the review course for so many years, Jia Xibei's food appreciation skills are absolutely excellent.

The bad reviews given to Su Zifang for so many years have not been repeated

Every time, he said that although the food he made did not taste very good, the quality was stable.

finally became the penultimate one, and it was said that his dishes had improved by leaps and bounds.

Once I didn't know what happened to Su Zifang, and suddenly I got a mid-stream level score by a leap in results, and Jasibe's comment almost praised Su Zifang as a flower. What has been dormant for three years, just waiting for today, once it suddenly rises, the dragon roars amazingly.

However, the good times did not last long, and Su Zi fell back to the penultimate in the next test.

However, in this case, Jia Xibei can still say that Su Zifang is to accumulate strength and sprint to the next peak.

Comment until graduation.

The student's grades were generally stable during his time at the school, and he had many outstanding performances

obviously said the truth, but it made Su Zifang wonder if he was really as good as Jia Xibei said in the past few years.

There is absolutely no problem with this kind of old evaluator shooting.

This thought flashed through Su Zifang's mind, but in just a few seconds, Jasibe's voice also sounded.

"The texture of crucian carp tofu soup is the most wonderful I have ever tasted, the fish is soft but not rotten, and even a little elastic in the inside, but the tofu seems to have no volume at all, it melts in the mouth, and there is no beany smell at all. And the flavor of the soup is very rich, and it feels like it is thickened, but the seasoning is deliberately not stirred, so it has this rich taste many times. ”

"Huadiao sake lees baked crab is a refreshing of my cognition, the first time I know that crabs still have this method, can be baked to make the crab roe produce this jelly-like taste, and drunk crab is very similar, but more than drunk crab a part of the crab itself delicious. And the taste is richer. ”

"The boneless duck paw is also amazing, it can use an ingredient to show the changes of the four seasons, which completes the leap on the basic requirements of the dish, and can be called a classic work of ingredient nourishment, if I can, I selfishly want to make this dish a graduation assessment dish for the school's knife work and cold dishes."

"The dish of boiling mutton is very reproductive, the only problem is that the chef plays too little, in addition to the grade of the ingredients themselves, only the knife skills and the understanding of the ingredients are examined, and there is no more in-depth investigation of other aspects. So this dish is better in the ingredients and weaker in the taste. ”

"Sheep tail three eats, the taste is really good, it is much better than the kind of sheep tail on the grassland that does not need to chew, suck and swallow it, but it is still a problem, there is no good way to relieve greasyness, and the preservation of taste, if you do not solve these two points, this dish is still a long way to go from the top dishes. ”

After Jia Xibei finished speaking, he looked at the crowd and nodded slightly, and then looked at Ke Pengyi, the only food critic in the audience.

When it comes to cooking, everyone present may be able to beat Ke Pengyi with one hand.

But when it comes to eating and evaluation, they may not be as good as Ke Pengyi's apprentices.

Seeing that everyone was looking at him, Ke Pengyi didn't hold it.

Put down the bowl and open it gently.

"In terms of taste and the situation of the dishes, in fact, what Chef Jia said is almost the same, and I don't have anything to add here, so I just picked up the places that I didn't say and mentioned a few words. ”

"Crucian carp tofu soup can actually taste a very light longing, such as missing hometown and homeland, and crucian carp flakes are also a practice in Guangdong Province, Master Ren should think of home, so he made this taste of crucian carp tofu soup. ”

"Huadiao baked crab, the taste of sake lees is weaker, and the amount of Huadiao poured is less, only leaving the crab roe and not infiltrating into the crab meat. Although it is said that the original flavor of the crab meat is retained, it is still a little uninteresting as a baked crab, and the taste of this crab is not enough, you can wait a few more days later, the flavor is better."

"The practice of boneless duck paw looks like a pavilion dish, I think, Master Zhou, you don't have to leave everything to the master, it's so exquisite, this dish is actually more suitable for the way of Jianghu cuisine, heavy oil and spicy, how good"

Seeing that Ren Jiahua's lips were a little upturned on the side, Ke Pengyi suddenly changed his words, "Of course, it's not impossible, it's just this amount, it's a little embarrassing to calculate it in place." There are actually too many cold cuts, and it is not suitable for making snacks, so it may need to be adjusted. ”

"Finally, let's talk about the two of you."

Ke Pengyi turned his head and pointed his finger at Su Zifang.

"The strength is good, the talent is okay, it's in the wrong place"

"The quality of the food itself needs to match the technology. ”

"For example, if you use the best ingredients to make the simplest processing, do you really want to say that fresh ingredients often only need the simplest cooking"

"Actually, it can only be said that it is a compromise method to taste the original flavor of the ingredients. ”

"Really good ingredients really need to pay attention to the original taste, such as crab from Yangcheng Lake, Yusheng from Chaoshan, oysters from Belon, and neon Wagyu beef"

"But this way of eating doesn't bring out the best taste of the ingredients. ”

"So in comparison, I admit that the taste of the boiled lamb is the same as your knife work, but I still prefer the sheep's tail three meals. ”

"It's just that there is still a problem with this dish, that is, it is not very healthy. ”

"The difference between sheep's tail and oxtail is that oxtail is a high-end ingredient, and it will have a sense of luxury when used to cook, while sheep's tail is disgusted by many people. ”

"Next time, you can consider using Chef Zhou's method to mix and match some other dishes to reduce the proportion of mutton fat. ”

"Of course, I know that what you want to hear most must be Master Ren's evaluation, I won't say much here, you can understand it yourself. ”

Su Zifang and Ma Jiang suddenly looked at Ren Jiahua excitedly.

Indeed, when I came here, I was waiting for Ren Jiahua's comments, but I didn't expect to wait until now.

Looking at Ren Jiahua, the two couldn't help but feel excited.

You must know that this is a real giant in the Chinese catering industry, and it symbolizes the selection criteria for the state banquet. Baidu search Le'an Xuanshu Net(乐安宣书网)