"Chef Sean's salmon dish is ready, but Chef Chen Mo seems to be still preparing, so let's ask the three judges to taste this fresh fruit salmon silver silk roll while it's hot. ”

After Zhao Ling finished speaking, she asked the etiquette lady on the scene to serve the dishes to the judges' seats.

"Sean, you explain to us first, what is this outer dough, it doesn't look like it's made of ordinary flour, you tell us, I've never seen such dough. ”

It was Hong Qi who raised this question, indeed, in this place of Jinling, it was the first time to see such a beautiful and white silk roll, which was definitely not what ordinary dough cakes could be fried.

Robert replied: "This dough you think is not a dough, and the dough is not an ordinary dough, this is a dough introduced from Vietnam, called silk mesh crust, which is a new cooking material. The dough itself is made of rice flour, tapioca starch, wheat flour and some ingredients, and the machine presses out the silk mesh skin, wraps the ingredients, and deep-fries the dough. ”

"Hmm... The shape of this dish is very beautiful, with fresh fruit and salmon, and the color scheme is also very appetizing. Fortson praised Robert for his creativity, then picked up a silver roll and put it in his mouth.

"Quack, quack, quack. ”

The silky mesh skin wrapped in fruit and salmon meat is snow-white and reticulated, and when fried, it has a crispy texture and a beautiful appearance.

"It's a very good dish, and when you bite into it, the fruity and meaty aromas are combined, and the taste is very lovely, I love it. After Fortson finished speaking, he picked up another one, put it in his mouth with his hand, and ate it.

Not only Fortson, but even Hong Qi and Arterton did not stop chopsticks, and picked up the second silver wire roll one after another.

"It's over, and the judges seem to like Artton's cooking. Ni Shuai's heart rose again.

"However, the dish is really good, with a brightly coloured and reticulated crust that I want to take a bite. The mustache touched his mustache and said.

When Robert saw the three judges tasting their silver rolls one by one, he felt that he had won the competition.

Turning his head to look at Chen Mo, there was no shadow of salmon on the table, and it seemed that he was undoubtedly making sashimi.

After the presentation is done first, and then the salmon fillet is quickly sliced for sashimi, and this cold cut looks like it's running out.

"I'm going to win!" said Robert.

......

On Chen Mo's side, the first ingredient he made was a piece of cabbage.

After washing the cabbage, use a Kinmen kitchen knife to cut the washed cabbage into shreds and put it at the bottom of the plate as a cushion for later use.

Salmon is located on the abdomen, the fattest part of the meat, and the taste is good.

Chen Mo cut the salmon into two-finger-width strips, put it in a large bowl, and squeezed out the lemon juice and put it in.

Add sea salt and white pepper in turn and press gently with your hands to incorporate the seasoning.

After pressing for a while, take it out, blot the surface moisture of the salmon strips with kitchen paper, sprinkle a little flour evenly, and sprinkle some white sugar on the surface.

Then, wrap the well-treated salmon strips tightly in tin foil and place them in a pile of boiled fruit trees.

The fruit wood was stacked in a confined space, and after a while, it was full of smoke from the barbecue of the fruit wood.

The smoke of the fruit trees became thicker and thicker, completely sealing the space.

At this moment, on Chen Mo's side, there were only Chen Mo and the shredded cabbage on the plate, and the salmon in the fruit wood space happened to be under the table, so when Robert looked over, it was Chen Mo who happened to be arranging the plate, so he didn't see the salmon that Chen Mo was making.

In about 10 minutes, Chen Mo took the salmon out of the space, although the flame was not very strong, but because the space was closed and the smoke was thick, the temperature in the space was very high.

Open the foil and the white sugar covering the surface of the salmon has turned into caramel.

Beneath the caramel is the surface of the salmon that has been crispened by the smoke, and the inside is evenly steamed at a high temperature.

At this time, seeing the cooking made by Chen Mo, Robert couldn't help laughing, thinking to himself, isn't this caramel salmon, he has already made an extremely similar dish in the last round, this guy is really out of luck.

With the mentality of undoubtedly winning and watching the excitement, Robert also focused his attention on Chen Mo's side.

The golden flesh was topped with a thin layer of caramel, but Chen Mo sprinkled a layer of dried sea pepper noodles on the shredded cabbage on the plate, and then placed the fish on top of it.

"My dish is ready!" Chen Mo raised his hand to signal.

Judging from Chen Mo's production process, almost everyone didn't understand what Chen Mo was going to do.

Choose belly fish suitable for sashimi, with a layer of caramel on the surface and a spicy sea pepper noodles sprinkled on the bottom...

It looks like a dark dish!

Ni Shuai scratched his forehead and muttered to himself: "I really don't understand him." ”

Robert, who was standing opposite Chen Mo, laughed directly, and said in his mouth: "It's caramel salmon, but it still has to be sprinkled with dry and spicy ingredients, is this completely self-defeating?"

There were also strange laughter from the audience.

Ignoring the doubts and ridicule of others, Zhao Ling quickly came to Chen Mo's voice, handed out the microphone and asked, "Chen Mo, what is the name of your dish..."

"My dish, called Caramel Salmon with Fruit, is one of the dishes in Jinling's garden. ”

Chen Mo finished speaking very calmly, but the scene was immediately not calm.

Anyone who has a certain understanding of food and drink in Jinling was taken aback by Chen Mo's words.

Jinling Suiyuan vegetables, that's not an ordinary dish!

Jinling Suiyuan cuisine, Beijing Tan family cuisine, Qufu Confucian cuisine, and listed as China's three famous official cuisines.

As one of the three major official dishes, Suiyuan cuisine has been lost for more than 200 years, and in the world before Chen Mo, there are only a few restaurants in recent years that have some traces of Suiyuan cuisine.

The name of Suiyuan cuisine comes from the Qing Dynasty writer Yuan Mei's "Suiyuan Food List", when Yuan Mei retreated to Jinling's Xiaocangshan Suiyuan, the cuisine is based on the flavor of Jinling cuisine, and has both Jiangsu, Zhejiang, Anhui and other cities The flavor of the dishes, in the selection of ingredients and cooking is particularly important, and the "Suiyuan Food List" is recorded in hundreds of Suiyuan dishes.

"Each thing has its own nature, and each bowl has its own taste" is the characteristic of Jinling Suiyuan cuisine.

The origin of Suiyuan cuisine is not simple, this young man dares to say that his own cuisine is definitely not ordinary.

Miss Manners brought Chen Mo's dishes to the judges' seats.

In terms of appearance, it is certainly not as good as Robert's silver silk roll, but the gimmick of this dish is too much.

Caramel with dry and spicy, with the garden cuisine...

Fortson picked up his fork, gently inserted a small piece of fish, dipped some dried sea pepper noodles, and put it in his mouth.

At first, he frowned, and his mouth chewed repeatedly, as if he was savoring something.

And then!

looked at Chen Mo suddenly, and the hand holding the fork was even trembling slightly.