Cheng Huaizhi's words immediately attracted everyone's attention.

The judge teacher waved his arm, and Cheng Huaizhi asked the three staff members in the audience to come up and help him serve the dishes to the judges' seats.

Zheng Ke looked up at the big screen, and three casseroles were placed in front of the three judges. The white smoke slowly came out, making the three judges shake their spirits, and they couldn't wait to lift the lid of the pot, and the rich fragrance poured out of the casserole and hit the judges' faces.

"It smells so good!"

Job's face flushed, he took a deep breath of the fragrance, and couldn't help but say it out loud.

Eddie resisted the urge to try it and set his eyes on the dish in front of him.

In the casserole, a variety of ingredients are soaked in a rich broth, including crisp winter bamboo shoots and delicious shrimp in addition to the emerald green cabbage. The fragrant chicken thighs are golden brown after being fried.

As for the core of the whole dish, the purple-black light ginseng is particularly obvious in the whole dish.

Sea cucumber is not very good-looking, so girls have a natural rejection of it, but it is part of the whole dish and the source of nutrition.

As the only lady among the three judges, Donna's brow furrowed when she saw the sea cucumber, but the aroma of the food reminded her that it was definitely a dish worth trying.

"Teacher, the name of this dish is chicken thigh grilled black cucumber, please use it slowly. Cheng Huaizhi said softly.

Add nodded, and after saying "tasting" to the other two, he picked up a fork and picked up a piece of chicken thigh with the bones removed.

The fat and beautiful chicken was chewed in his mouth, the rich gravy overflowed in the mouth, and the mellow flavor violently hit his taste buds.

After deep-frying, the chicken thighs are crispy on the outside and tender on the inside. The combination of the rich gravy and the rich soup is like a large net of food, firmly imprisoning it.

"I didn't expect the chicken in this dish...... It would be so delicious. Eddie's brows furrowed, and his eyes looked at Cheng Huaizhi brightly.

Zheng Ke also became energetic when he heard Eddie's question, he wanted to know the details of Cheng Huaizhi's cooking of this dish, which allowed him to have a direction when he practiced in private.

"This chicken, when cooked, uses seventy percent hot oil. Cheng Huaizhi explained.

"Seventy percent of the hot oil can not only soak the fried chicken to give it a charred and crispy taste, but also ensure the tenderness of the chicken inside. But this chicken thigh, compared to other chicken thighs, has a hint of sweetness!" Eddie asked curiously, reminiscing about the taste of the chicken thighs.

Donna and Jobe, too, stopped their forks, and they also felt the sweet smell, and after hearing Eddie's question, they also looked up curiously.

"Oh, that's what you're talking about. That's right, I used a colorant that is unique to China, shai. Cheng Huaizhi said softly.

"Sugar?"

The three judges looked at each other, although they had also tried a lot of Chinese dishes, but they had no impression of this material.

"It turned out to be sugar-colored ......"

When he saw the golden chicken legs, Zheng Ke thought that Cheng Huaizhi was using soy sauce to adjust the color, but he didn't expect it to be sugar color.

The so-called sugar color is actually just a colorant for food, and when it comes to the essence, it is actually the product of sucrose after high temperature.

When the sugar is heated at high temperature for a long time, the color will gradually change from light to jujube red and then to burnt black. Among them, in the color of white sugar, in the process of transforming to jujube red, add appropriate hot water, and the cook can get the color of sugar.

This process is called frying sugar color.

It's easy to say, but the cooking process is very cumbersome, for example, when frying sugar color, hot water will be used, but the ratio between hot water and sugar color also has certain requirements.

During the cooking process, if the operation is not done properly, the color of the fried sugar will be very poor, which will affect the quality of the whole dish.

Therefore, many young Chinese chefs have not formally learned how to fry sugar color, and when they need to color, they usually use soy sauce instead.

Zheng Ke scratched his head when he heard Cheng Huaizhi use sugar color.

It is worthy of the Su Pavilion of the East, and he also pays great attention to these details. It seems that it is not so easy to defeat him.

The three judges don't seem to understand, but it's clear that the reason why the chicken tastes so delicious has a lot to do with the color of the sugar.

Job used a fork to open the chicken in the soup, so that the purple-black sea cucumber exposed the soup noodles, and then used a fork to fork the sea cucumber, but found that the sea cucumber cut through the gap in the fork.

Huh, the flesh of this sea cucumber is so fluffy?

With a surprised face, Job immediately picked up the spoon and fished out the sea cucumber.

To be honest, he rarely sees such a loose sea cucumber, but he doesn't know what the taste looks like.

Before thinking about it, Job had already put the sea cucumber into his mouth. After entering the mouth, the sea cucumber quickly spreads out in the mouth, and before you have time to chew, it has already followed the tongue coating and entered the throat.

Loose, glutinous!

Completely different from the "vicious" appearance of sea cucumbers, Job simply "drank" the sea cucumber into his stomach. Where the sea cucumber "flows", it leaves a fresh and delicious taste!

This almost suffocating taste is difficult for ordinary people to think of if they don't try it in person.

"Is it really delicious?" said Donna hesitantly as she looked at the sea cucumber floating in the soup.

"You'll know if you've eaten it!" Qiao Bu rubbed his cheeks and looked at the sea cucumber in the soup excitedly, "At this level of competition, the contestants will definitely be able to tap the potential of the ingredients! If you don't eat it, let it go to me!"

Job sent another sea cucumber into his mouth again, his brows stretched again, and every pore on his body was exuding a youthful breath.

"I won't let it go to you!" Donna glared at Job, but followed Job's example and ate the sea cucumber.

Delicious broth, mixed with sea cucumbers, quickly filled her body.

Delicious!

The soft and glutinous sea cucumber almost does not need to be chewed, and the delicious soup carries the tenderness and richness of the chicken thighs, the freshness of the shrimp, and the mellowness of the ham, impacting the taste buds.

This feeling is like surfing on the beach, where you can feel the freshness of the sea, but also unexpected surprises and excitement.

Delicious!

Donna was panting and her eyes were foggy.

After tasting the seafood, Eddie also deliberately scooped a spoonful of the stock and sent it to his mouth.

This soup is boiled in a casserole, so the ingredients in the pot, whether it is chicken thighs, sea cucumbers, shrimp, winter bamboo shoots, and ham, will not be lost due to long-term boiling, but will gradually dissolve in the soup.

With chicken stock as a base, plus a variety of delicious ingredients, it simply makes him fly.

Unconsciously, a smile appeared on his face - if the deliciousness of the ingredients was as he expected, then the delicious soup was really beyond his expectations.

Like Si Yingshi's clear beef soup, the soup in this dish also hits the depths of his heart!

The sugar-colored chicken thighs are fat and delicious, and the soft and glutinous sea cucumber is delicious, and the mellow broth is simply impeccable.