The loss of a chef's sense of taste will not have a devastating effect on the cooking skills, because the experience accumulated over the years has allowed them to develop muscle memory, and the amount of flavor may not be accurate, but there is no problem in judging the heat.

The effect of the loss of taste is that the chef loses his self-confidence, and when a chef can't even judge the taste of the food in his own pot, he has already lost the courage to cook food.

Liao Jie is like this, but his courage and confidence have been regained with Feinan's "freshness".

He's like a new life!

"I'll try it!"

Ou Zhaofeng couldn't wait, hurriedly poked out the spoon, and while beckoning everyone, he put a spoonful on the belly of the fish and put it in his mouth.

"That's what it tastes like!"

Ou Zhaofeng was a little excited: "When I was learning to cook with Master, I tasted the yellow croaker in soup he cooked, and it was like this!

Long Kunbao closed his eyes and tasted carefully, letting the soup and fish fully contact every taste bud on his tongue, and couldn't bear to swallow, wanting to possess as much of this exquisite sweetness as possible for a while.

"Ahh

Zhao Gangsheng was scalded by the soup, but he couldn't bear to spit it out, so he had to be scalded and exhaled, while exclaiming: "Master Liao, it's really delicious!"

Jiahui also nodded violently: "It's a pity! This competition is not as good as filling yellow croaker in soup, otherwise Master Liao will come out and use this dish to win that Huang Rong!"

Long Kunbao swallowed the soup and opened his eyes, his eyes were complicated: "It's been five years, and I finally tasted the yellow croaker in the soup made by Master Liao, and I have fulfilled a long-cherished wish." ”

"Anan, what do you think?"

Ozhaofeng asked Fernand.

Fernan withdrew his gaze from the number of tasks completed and said with a smile, "I tasted the sea." ”

This dish can be said to gather the essence of almost all the seafood, reaching the ultimate umami.

Aside from the taste, the various ingredients used in this dish alone have to be tens of thousands, and a few hundred in one bite, which is no different from eating money.

But no one thinks that the money is not worth it, and spending a little money to taste such an extreme delicacy is already a big profit.

"What is cooking?"

"In my opinion, cooking is about making the right food with the right ingredients in the right way and giving it to the right people at the right time," said Fernand. ”

"So what makes a good chef? Ibid., a good chef is the one who can do that. ”

"The ingredients are good, the work is in place, this is a good dish. ”

"First of all, from the perspective of shape, Master Liao's fried fish embryo is full of body, and the skin of the fish is not broken at all, which is even more rare when the bone spurs of the whole fish are removed and there is no skeleton support. ”

"The intact fish skin not only locks the juice in the body of the yellow croaker, but also locks the umami of Bazhen in the belly of the fish, without any waste. ”

"The shape of this bird's nest cover is particularly beautiful, and the gelatinous texture boiled out is translucent, like a jade liquid, crystal clear, echoing the soup inside and outside the fish belly, which can wrap the fish meat in the center of the soup and gelatin, and retain the fish flavor to the greatest extent. ”

"The belly opening is a very impactful part of this dish, and the tangy aroma makes people appetite and more interesting. ”

"And when you eat it, it's time for the charm of the dish to fully bloom. ”

"This dish doesn't need to be chewed, but it has a very rich taste. From the smoothness of the soup to the flexibility of the fish skin, to the softness of the fish, it is like a beautiful woman undressing in front of you, seducing the soul. ”

"The collision of flavors is the biggest beauty of this dish, the eight treasures of each taste and special flavor in the belly of the fish skillfully intersect, release, but distinct. It's like a big net woven with different materials, netting the tongue, and every taste bud can be exposed to countless complex fragrances fused in it, stimulating the secretion of dopamine in the brain, which is wonderful......"

Fei Nan smiled and said, "So, there is actually a lot of credit to Master Ou in this dish." ”

"Of course. ”

Liao Jie nodded in agreement, there are three major difficulties in this dish, one is to debone the whole fish, the second is to cook the soup, and the third is to pour the soup and fry it.

Liao Jie did the deboning of the whole fish and the frying and roasting of the soup, but most of the preparatory work for the ingredients needed for the soup was completed by Master Ou, and Liao Jie picked up a ready-made one.

But this does not mean that his cooking skills are not high enough, on the contrary, he can use Chef Ou's soup to adjust the taste and make the soup he needs, and this fine control of the taste is enough to show his level.

Sure enough, Ou Zhaofeng hurriedly waved his hand and humbled himself when he heard this: "Master Liao is too polite, I just made a move, it's just to help soak the seafood in advance, it's not worth mentioning!"

"It's Master Liao's handy, and my pot of abalone juice is slightly adjusted, and it becomes the base taste of Bazhen, and the various ingredients added later, the proportion matching, and the control of the timing of the pot are almost perfect. ”

"Master Ou is too awarded. ”

Liao Jie shook his head with a smile: "I'm just a class with an axe, and I can stew that pot of delicious abalone juice, if you let Master Ou make this dish, there must be no problem." ”

"Don't blow it to each other. ”

Fei Nan smiled, and then said, "If you talk about the advantages, it's time to talk about the disadvantages, this dish is not perfect." ”

Liao Jie was stunned for a moment, and then became serious.

Fei Nancai's words are enough to show that he is a professional diner, and being commented by such a professional diner is what every chef dreams of.

Praise from ordinary diners does not improve the chef, and the comments of professional diners, especially the shortcomings of the dishes, can make the chef improve and make a better meal.

Fei Nan raised three fingers: "Let's talk about the problem first, first, the degree of yellowcroaker is not ripe enough, second, the proportion of toad oil in the soup is more than half of it, and third, the bird's nest is not flavorful enough, which dilutes the taste of the soup." ”

When Liao Jie heard this, he took a spoon and scooped up the soup, yellow croaker, and bird's nest respectively and put them in his mouth, and then fused the three and sent them to his mouth together, tasting them carefully, and then his face changed, and he looked at Fei Nan in surprise.

Can he taste such subtle differences? Is he the legendary absolute taste?

Ou Zhaofeng and Long Kunbao had already seen Fei Nan's emperor's tongue, so they were naturally not too surprised, and after they stepped forward to taste it again, they praised it and said, "Eat it or Anan will eat it!"

Liao Jie's expression became serious, and he asked curiously: "The degree of yellowcroaker is not ripe enough, I have used a clever way to do this, although the speed of aging is accelerated, but the degree of flavor is indeed not as perfect as the naturally aged yellowcroaker." ”

"I also admit that the bird's nest tastes light, and I didn't use sea salt when I collected the juice because I thought the soup was thick enough, but obviously I was wrong. ”

"I want to ask, why do you judge that there are half more toads in my soup, and on what basis?"

Liao Jie asked very sincerely, and he really wanted to know the reason.

Fernan smiled and began to explain.

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