Ren Jiahua's eyes fell on Liu Qin, nodded, and did not skimp on his praise.

"It tastes good. ”

"This gelatinous texture creates a very unique texture, and it's rare that all that special flavor is removed from a dish made with beef head meat. ”

"The taste of matsutake mushrooms is obvious, and the texture of the fish gelatin is very pleasant, and overall the dish is doing well. ”

"The seasoning is a little different, is it yellow mustard?"

After getting Liu Qin's affirmative answer, Su Zifang and the others in the audience suddenly brightened up.

It never occurred to them to add yellow mustard to this dish for coloring and seasoning.

At first glance, it feels a little abrupt, but when you think about it, it feels very compatible.

Yellow mustard will be a little spicy when eaten alone, but when combined with beef head meat, it can neutralize the unique flavor of beef head meat, and at the same time can also play a role in enhancing freshness and flavor.

Use it just right here.

In addition to matsutake mushrooms, they are rich in umami in themselves, but fish gelatin is an ingredient that is very important for seasoning.

Normally, the common practice in restaurants or when making it yourself is actually abalone juice fish maw and braised fish maw, so as to make fish maw taste.

In rare cases, there will be a situation where the soup is cooked directly with fish maw, which of course is another way of cooking.

However, before, the cooking of fish maw basically followed the way of thick juice and light soup, but Liu Qin's matsutake fish maw soup is very different.

A soup is used to make a dish that is halfway between the sauce and the soup.

The point is that the taste is still very unique, which deserves special attention from a few people.

Even Ke Pengyi thought the creativity and ideas of the dish were good, but his tongue was even more critical.

"The taste is a lot heavier, not very suitable for fish maw, the beef head meat is well handled, and there are matsutake mushroom ......"

"In short, I personally think that this is a dish with a lot of excavation, and I can continue to work hard!"

After Ke Pengyi finished speaking, the others didn't have anything to say.

Ma Jinglun's group is considered to have completed the review.

After discussion, the judges gave a score of 9.5 points to the Manchu Han Banquet.

It's a bit stressful, but it's competitive!

Su Zifang and Cang Wufeng glanced at each other, and secretly exclaimed that it was okay.

Ma Jinglun frowned slightly, not knowing what he was thinking.

At this time, the judges began to comment on the altar banquet of Cang Wufeng and others.

This kind of banquet is named according to the container in which the dishes are held, and the typical ones are eight large bowls, ten bowls, and ten plates and eight bowls......

Jar cooking is actually more popular in the south.

As for the altar banquet made by Cang Wufeng and others, it is actually not authentic

Or it is not completely regarded as a jar, the casserole and stuffy canned dishes are all counted in the jar dishes, and finally re-packed in and served after they are done.

One of the simple pottery altars has been opened at this moment, and the rich materials inside are half empty, but there is still a faint fragrance.

The surrounding jars are lined up in circles, and there are no particularly difficult dishes to recognize.

In fact, this is the normal way to open it, and it is only a few cases like Xiao Yunxiao who directly takes out a dish that even the chefs present can't recognize.

They have all seen the jar dishes in Hunan cuisine, Cantonese cuisine, and Fujian cuisine, and the name is particularly smooth at this moment.

Jar chicken, jar meat, jar fish......

It's just that the most attractive thing is the pot of Buddha jumping over the wall in the middle.

[A Buddha jumping over the wall with insufficient cooking time, grade S-level.] 】

Just looking at the grade given by the system, Su Zifang knew that the taste of this dish would not be bad.

I also have a new understanding of the strength of Lin Yu.

In less than five hours, an S-level Buddha jumping over the wall was made.

Su Zifang even suspected that Lin Yu's strength might be comparable to Ma Jinglun.

If you hadn't deliberately studied the technique of cooking Buddha jumping over the wall in a short time, it would definitely not be easy to do this.

Su Zifang was deeply touched by this.

It takes enough time to prepare and boil the soup stock and braised soup.

Su Zifang and Mu Fei studied first, and then pulled everyone in the kitchen to study together, but they only reduced the technique of soup that originally needed to be boiled for four hours to three hours.

But on this point, he has been praised by Xue Yi.

You must know that boiling a pot of high-quality stock can be said to be a prerequisite for making a good dish.

Especially in the style of food silence, many dishes must be freshened by the broth.

Being able to save an hour means that the dishes can be prepared faster, and you can have a better rest instead of having to make the stock early in the morning.

This is true for stock, and even more so for dishes that require stock.

And the difficulty of the Buddha jumping over the wall, Su Zifang knew it, and he did it once under the guidance of Xue Yi.

From preparation to finished dishes, it took a week to go, and the final taste was just A-grade.

It looks okay, but if you think about the materials used here, you can find that they are completely stacked with materials.

According to Xue Yi's original words, it is.

"Cooking these things directly and eating them in soy sauce is better than this one you make!"

Lin Yu's way is obviously fundamentally different from what he did before.

Just as he was thinking about it, Ke Pengyi's voice sounded.

"In fact, I have always felt that it is very difficult to make a Buddha jumping over the wall in such a short time, even if it is Juchun Garden, a Buddha jumping over the wall needs to be booked at least three days in advance. ”

"But today, after tasting this dish, I felt that my concept should be revised. ”

"Compared with the most delicious Buddha jumping over the wall I have ever eaten, the gap is less than 30%. ”

"Oh, I'm talking about the Buddha jumping over the wall made by Master Zheng Yiguo. ”

When this name was spoken, everyone looked at Lin Yu in shock.

The name Zheng Yiguo is not thunderous in the chef world, but it is well-known in the gluttony world.

A person who belongs to the same type as Qin Chang'an, and only studies one direction in his life.

That's Buddha jumping over the wall!

No one knows Zheng Yiguo's real name, anyway, before he became famous, no one knew what he was doing, and after he became famous, he only did one thing - to be a Buddha jumping over the wall!

People open a small shop in Fuzhou.

The store is small, with only four tables and only 16 people full.

The only dish in the restaurant is Buddha jumping over the wall.

No reservations, no restrictions, anyway, only lunch and dinner are made every day, a total of 16 servings.

If you want to eat, you have to queue up early in the morning and at noon to get the number, and it will be gone after the expiration date.

And the old man knows people very well, and resolutely does not allow scalpers.

Ticket holders can bring three friends to eat.

If you have the ability to rank in the top four, you can also bring twelve friends to eat.

It is said that this rule has not changed, even the local rich and powerful.

It's just that the Buddha jumping over the wall made by Zheng Yiguo tastes good, but it doesn't taste like this when you change places.

This has also become a view of Fuzhou City.

Ke Pengyi jumped over the wall in order to eat this Buddha dish back then, and he insisted on promising delicacies from all over the country, owed a few favors, and finally found a gluttonous friend to take him to taste.

After tasting it, Ke Pengyi simply put down all his work for a month and rented directly opposite the house where Zheng Yiguo shopped noodles.

I queued up every night and finally ate three times when the Buddha jumped over the wall and left satisfied.

You can imagine how delicious Zheng Yiguo's Buddha jumping over the wall is.

At this time, Ke Pengyi actually commented that Lin Yu's Buddha jumping over the wall had a seven-point taste.

It can be said that it is the biggest surprise of this table of jar banquets!