"It turned out to be butter shortbread. Catherine suddenly realized.

"Don't you know?" asked Akane Kubo curiously.

"I don't know. This shortcoming, only after tasting, will be felt, so, after I tasted, I told Zheng Ke, as for how he solved the problem, he didn't tell me, but I believe that this little problem is not too difficult for Zheng Ke. It's just that he didn't expect to make up for it with butter shortbread. Catherine explained.

The butter shortbread is not simple, and its core part is the mille-feuille pie crust.

To put it simply, mille-feuille pie crust is a mixture of high-gluten flour and low-gluten flour in a one-to-one ratio, with salt, butter and water added to knead into a dough.

Since it's called butter shortbread, butter is indispensable. The butter is rolled into rectangular slices and wrapped in dough rolled out into a thin crust.

The next step is to fold and roll the rolling pin repeatedly to make a mille-feuille pie crust. At this point, the mille-feuille is spread out, sprinkled with gruyere cheese, folded from sides to the middle, thinly sliced and baked in the oven. The butter shortbread that comes out of this way is crispy and delicious, and the aroma is attractive.

Booker just looked at the shortbread in the small bowl and already felt his saliva keep flowing out.

No way...... Can't help it!

Booker eagerly picked up a piece of shortbread, dipped it in the soup, and swallowed it in one gulp.

The delicious and rich soup is paired with the crispy and mellow pancakes, and every cell seems to be rejuvenated.

Just now, there were flaws in this dish, and the butter shortbread was like a wooden plank, blocking the weakest link in the bucket.

"It's delicious. I didn't expect you to be equipped with butter shortbread...... It's delicious. This dish highlights the umami flavor of mussels, and after chewing, the delicious flavor overflows in your mouth and almost melts your tongue. At the same time, the whole dish is almost as simple as possible. The flavors of various vegetables and spices are concentrated in the broth, which is filtered and has a silky smoothness. Pair it with the same fragrant butter shortbread...... If you don't taste this delicacy, there is no shortage of imagination. ”

Before he knew it, Booker had untied the bow tie at his neckline, and he had almost lost himself in the delicious storm.

At this time, a crisp sound sounded in Zheng Ke's mind, and the border of the third star of the 'Heart of God' had already lit up.

Another nirvana.

Zheng Ke let out a long breath and turned to look at Takasugi Shouji, this fat man's face was tense, not angry or happy, in front of him, three bowls of thick soup had already been placed on the tray.

Seeing Zheng Ke walk down the judges' seat, Takasugi Shouji also picked up the tray and walked towards the judges' seat.

"Alright, teacher, this is my dish, real sea bream bone broth. ”

Booker stared at the small bowl in front of him, obviously he had just eaten mussel soup, but his stomach still had an empty feeling, and he wanted to eat the food in front of him in one bite.

Just now, the flavor of mussel soup was mainly focused on the soup, but the soup of the red sea bream bone broth is as clear as boiling water, and the bottom of the black bowl can be seen at a glance.

Since it is a fish bone broth, the main ingredient in the bowl is the fish bone in the center of the porcelain bowl, and on top of the fish bone, there are white filaments. Next to the white filaments are two small green leaves, which are wood buds.

At first glance, some of the white filaments look like white radish, but after a little closer inspection, you find that both the color and texture are very different from the radish.

"Living alone?" said Akimoto.

Zheng Ke was stunned for a moment, but soon, the shadow of this ingredient appeared in his mind.

Isn't Duhuo a traditional Chinese medicine?

This idea was just spearheaded, but it was dispelled by Zheng Ke.

Really, I made such a mistake.

The Duhuo used by Takasugi Shouji is not the same as the common Chinese medicine Duhuo, they are actually plants of the same genus and different species.

The Duhuo in traditional Chinese medicine is Angelica sinensis, and the Duhuo used by Takasugi Shouji is actually Baigen Duhuo, also known as Celery. This ingredient is often used as a side dish in Japan, and in China, it is also used in traditional Chinese medicine.

Such a dish, from the inside out, highlights the characteristics of Japanese cuisine, and what is even more commendable is that Takasugi Shouji's soup interprets what it means to be beautiful and delicious.

Elegant and refreshing, authentic.

Duhuo and wood sprouts are just side dishes, and what you really need to pay attention to in this soup is precisely the clear soup like clear water.

Kojima Yukiharu hurriedly picked up the soup spoon and took a gentle sip of the fish soup.

The delicate soup is like a clear spring, pouring into the deepest part of the soul.

Although, from the outside, the soup is as clear as clear water, but the taste in it is unimaginable to ordinary people.

The deliciousness and mellowness of the red sea bream bloom in the soup.

Although the structure of the mussel soup is very simple, there are still vegetables and spices such as celery and garlic in the soup, but this soup is not, the most obvious flavor is the fish bone, even in the soup there is a mixture of sake, light soy sauce and kelp, but these flavors, hidden behind the deliciousness of the sea bream, do not affect the deliciousness of the sea bream itself.

After taking a sip of the soup, Kojima Yukiharu's body and mind seemed to be purified, and the dirt on his body flowed all over his body with the soup, and he was cleaned.

"It's delicious!" Kojima gritted his teeth and let out a slight moan from his nostrils.

"I've tried fish bone broth in Japanese cuisine before, but it doesn't taste as pure as this dish. Moreover, your soup is more about using fish heads, and the fishy smell of fish heads is far more than that of fish meat, but in this bowl of soup, you don't feel this fishy feeding at all. It's so delicious. Booker's eyes lit up.

"Although it is the same as Zheng Ke's cuisine, the structure of this dish is also very simple...... No, it's even simpler than Zheng Ke's cooking, because in addition to the deliciousness of the fish, the main flavor is salt. In the clear soup, the flavor of the fish bones and the salt flavor complement each other perfectly. The fishy smell of the fish head is also quite well treated, and even the mucus at the incision of the fish head is clean. What's even more commendable is that the shape of the fish head is perfect, and it does not affect the beauty of the appearance. ”

Ayumu Akimoto stroked his cheeks with an expression of extreme enjoyment.

"There's a reason for that, of course. The corners of Takasugi's mouth turned slightly, "The fishy smell of the fish head is much stronger than the fishy meat, and when marinating, I need to add more salt until it is marinated thoroughly, so I spent a very long time in this pickling process." ”

The three judges nodded their heads, and the process of pickling Takasugi Toshiji took almost an hour, so the fish head should be marinated thoroughly.

"In addition, I also use this prop when cooking. Takasugi pulled out a transparent cylinder from his coat pocket, which contained a long, slender, screwdriver-like object, except that there was a display at the handle.

"Thermometer?" the three judges said in unison.