Chew gently. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Shiraishi Ryuichi's eyes suddenly widened, and a strong impact hit his heart.

As a representative of deep-sea fish, the flesh of the sole is firm and delicate and smooth. Steeped in white wine and fish stock, the fish sauce of the sole is rich. After being wrapped in tin foil, the fish oil and sauce are heated and baked, but they cannot spread outward, and all the flavor is soaked into the fish.

This kind of fish is fatty but not greasy, and you never get tired of eating it.

"Look, the judges are silent, is it really delicious?"

"Oops, the expression on the judge's face is full of happiness. ”

Fuyumi Mizuhara bit her lip tightly, the seafood in this dish is like a seafood soldier in armor, holding a spear and a sharp sword, constantly poking at her body.

Delicious, protein-rich mussels, fragrant oysters, and fluffy crayfish are topped with spicy pepper, smooth butter, and a sauce of fresh milk and egg yolks.

Each flavor poked at her taste buds and made her want to put the food in her mouth.

"The tender sweetfish is wrapped in pepper and egg mixture, dipped in breadcrumbs, and fried in a pan of oil, crispy on the outside and fragrant on the inside, melting in the mouth, and the fragrant smell has been gradually spreading in the mouth, which is full of inner satisfaction and makes people indulge in it. After soaking and frying, the fish oil melts into the fish, making it juicy, tender, mellow and delicious. ”

Hinata Hinata had a crimson face, almost lost in the deliciousness of the sweetfish.

The audience in the stands saw the judges gobbling up Zheng Ke's food, and their saliva flowed unconsciously.

It was only then that they realized that the reason why this transfer student named Zheng Ke was so confident was entirely because this dish really had the possibility of winning the best dish today.

Of the people who can go to the semi-finals, there is really no one who is a fuel-efficient lamp.

"Interesting, Zheng Ke's dish is very interesting. Catherine licked her lips and narrowed her eyes, "Brother, your saliva is coming out." ”

"Huh?" said Absolon, recognizing himself from the deliciousness, and quickly wiped the saliva that had reached his chin, and said to Catherine solemnly, "I wasn't attracted by this dish. ”

"Brother, there is no shame in surrendering food, so stop quibbling. Catherine retorted.

Erina Nagikiri stared at the TV, her fingers turning pale from grappling the armrest.

This bastard...... I was able to make this kind of dish. But...... I will never admit that he made it to the final!

After a hard battle, the judges on the judges' bench finally solved Zheng Ke's cooking completely.

"Sole fish, mussels, oysters, crayfish, grass shrimp, sweetfish, mushrooms, these seven ingredients make up this dish, and more importantly, almost each ingredient is cooked separately, so the taste is not confused. At the same time, this dish uses a lot of whipped cream, which has a strong French flavor. Compared to Catherine's cooking, it is not weak at all. Zheng Ke, you made a very delicious dish. Ryuichi Shiraishi said.

The surrounding stands suddenly became chaotic.

"Isn't the teacher's evaluation too high? No less than Catherine's cooking, doesn't it mean that he can also make it to the finals?"

"It's hard to say, the key is that Ji Zhiguo Ningning hasn't appeared yet, maybe her food is more delicious. ”

"However, at least one person can come up with such a good meal, and we won't be too weak in the finals. ”

"Don't worry, Ji Zhiguo Ningning's cooking is definitely better than his, and the champion will eventually stay in Yuanyue Academy. ”

Zheng Ke touched his nose embarrassedly, "Actually, there is a certain amount of chance that I can make this dish." At the beginning, I was struggling with what to cook. One night, Mrs. Fumio Daigodo made a pot of assorted soup. I thought it was a very light soup, but I didn't expect it to be unexpectedly rich, and the taste of the soup has a clear layering. So, I thought that this kind of cooking might be a good choice. ”

"Mrs. Buno Omido, did you hear me, he got the inspiration from the soup you made? Yoshino Yuhime jumped excitedly.

"I hear you. This kid's brain spins so fast. Damido Wenxu pinched his waist with both hands, and his face was full of red light.

At this moment, Bai Shilong looked at Ji Zhiguo Ningning, "Please ask another player, Ji Zhiguo Ningning, to serve the food." ”

"Well, wait a minute. Ji Zhiguo Ningning put her food on the tray.

The moment she passed by Zheng Ke, Zheng Ke glanced at the tray.

"Barbecue slices?" Zheng Ke said in a lost voice.

"Your food is very good, I like it very much. Ji Zhiguo Ning Ning turned his head and said to Zheng Ke.

"Huh?"

What does Ji Zhiguo Ning Ning mean by saying this?

Zheng Ke's brain is blank, and she rarely praises people.

"However, my cooking is better. A flash of light appeared on Ji Zhiguo Ningning's lens.

Zheng Ke rolled his eyes helplessly, this woman is really ...... Narcissism.

When Ji no Kuni Nene put her food on the judges' table, the judges swallowed a mouthful of saliva with difficulty.

They couldn't accept that the girl in front of them actually divided a pigeon into 5 parts, and then, the five people only had a little pigeon meat in front of them. Although there are some parts of the pigeon meat, as a semi-final work, this is too shabby, right?

"That's all there is?" asked Kadozaki with some frustration.

"Yes, because of the limited time and equipment, I don't have time to make a pigeon for each of the judges. Ji Zhiguo Ningning replied.

Don't have time?

The judges all looked at the console and finally fell on the water bath.

"It turns out that you are using 'low-temperature slow cooking', no wonder there is not enough time. Bai Shilong nodded slightly.

He is an excellent chef himself, and he has a cooking school, so he is familiar with this method.

To put it simply, sous-vide is the process of boiling ingredients such as meat and vegetables in a plastic bag, vacuuming, and then placing them in a water bath.

The key to low-temperature slow cooking is to find the temperature range at which the protein cells of each food are blasted by heat, so as to calculate the time required for slow cooking. Food is cooked through cooking for hours, or even tens of hours.

This technique is also the most frequently used method in molecular cooking when processing meat.

Although the portion of this dish is not much, the value is not under Zheng Ke's cuisine.

As soon as Bai Shilong picked up the knife, he carefully cut off a small piece of pigeon meat and gently put it in his mouth.

You don't have to bite hard with your teeth, and the delicate meat melts on the tip of your tongue.

"This kind of taste, so delicate!" Shiraishi Ryuichi couldn't help but moan.

The plump pigeon meat is much softer than ordinary pigeon meat because it is cooked at a low temperature, and the game of the pigeon is also well preserved, and the juice is full, which makes people indulge in it.