Zheng Ke's attention was immediately attracted, staring intently at the big screen. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

After getting permission, Kota Anzai served his own food to the judges' table, and his food finally appeared in the audience's field of vision.

Zheng Ke saw Kota Anzai's cooking, and his brows rose slightly.

In the white soup pot, there is a rich soup, and inside the soup, there are four beef balls, as well as two slender red peppers.

"French onion beef ball soup?" Zheng Ke muttered to himself.

"Does Mr. Zheng know about this dish?" asked Ren Kuriyama.

"Yes, this dish is still relatively common in France, it is a famous French dish, the taste is rich and delicious, in such a crucial competition, it is also a safer way for Kota Anzai to choose this dish. Zheng Ke said.

…… Perhaps, it is more appropriate to call it conservative?

Kuriyama Ren nodded, and continued to look at the big screen. The three judges all scooped the cow balls into their mouths, and then, everyone's faces immediately became ruddy, and their brows furrowed slightly, as if there was a power in their bodies that wanted to burst out, but they held back.

It wasn't until the cow balls were swallowed into their stomachs that the pain on the faces of the three people was relieved.

"It's delicious! This beef is so delicious. Matsubara stuck out his tongue, looking embarrassed.

Now no one knew how he felt - at the moment, his tongue seemed to burn, and he was completely unconscious.

"Thai Pepper—"

It is a type of chili pepper native to Thailand and has an extremely spicy taste. When Zheng Ke was studying Sichuan cuisine, he studied this kind of chili.

"After the beef is vigorously minced, the meat becomes very soft, and then eggs, chicken fat and other ingredients are added to the beef filling to adjust the flavor of the meat filling. After being cooked in hot water, the beef balls have a tender and delicious flavor and excellent taste. ”

The spiciness on the tip of the tongue was relieved, and Matsubara finally commented on the food.

"After the diced carrots and onions are stir-fried, the rich flavor reverberates on the tip of the tongue, and after the addition of Thai peppers, its extremely spicy flavor stimulates the taste buds and greatly increases the appetite, and I can't wait to eat the whole dish in one bite. Akamatsu raised his head, and until now, the tip of his tongue still felt a slight spiciness.

"Since it's a soup showdown, the most important part of this dish is still the soup. The soup of this dish has a strong flavor, with the fragrance of bay leaves and the spicy taste of Thai peppers, which makes the taste of the whole soup have a layered feeling. It is a high-standard dish. Sakuma Kiru said.

The corners of Kota Anzai's mouth rose slightly, and a faint smile appeared on his face, which was exactly what he had expected before.

He could have had a better option, but the more crucial the game, the more important the consistency of the results, so, overall, the French onion beef ball soup was the best option in his opinion.

"Kota Anzai's food is very good. Zheng Ke drew Anzai's own judgment on this dish from Anzai's face, "The quality of this dish is also very good." So, Nakasato Zhineng, what will be your answer?"

Not only Zheng Ke was curious about Nakazato Zhineng's cuisine, but other people's eyes also fell on Nakazato Zhineng.

At this moment, of course, Zhongli Zhineng will not give Zheng Ke an answer, he is also constantly busy, and the cooking is nearing the end.

He put the ingredients in a bowl and added the sauce to the bowl, and his meal was finished.

"Judge, my cooking is also done. Nakasato raised his hand and said.

"Please bring your food to you. Sakuma said softly.

Nakasato put the three-night soup on the tray, and then walked off the high platform to the judges' seat.

Japanese cuisine is Zheng Ke's weakness, until now, except for sashimi, the rest of his Japanese cuisine can only be regarded as an upper middle level, which is much worse than Ji Zhiguo Ningning. And the only sashimi that can be used is also because of the help of knife workers.

Therefore, after Nakasato was able to serve the food, his attention was completely attracted by Nakazato's soup.

This dish highlights the characteristics of Nakasato Zhino's previous cuisine, and it is simple.

Although the ingredients of the cuisine itself are also good, under the cooking of Nakazato Zhineng, it is more restrained and less public.

In a simple white porcelain bowl, colorful ingredients are placed, such as snow-white winter melon, dark brown mozuku, light white shredded lobster, and orange-yellow sea urchin yellow soaked in the light soup.

The whole dish looks light and elegant, which is completely different from the previous rich French onion beef ball soup.

This time, the three judges unanimously scooped up the soup and took a sip gently, and then everyone's face showed a relaxed look.

The three judges looked like they were enjoying themselves. ”

"This dish, filled with seafood, should be delicious. ”

"The soft sea urchin yellow, the light sea bursock, and the tender shrimp meat are delicious when you think about it, and you have to save your saliva. ”

In the stands around them, there was a lot of talking.

In fact, not only the audience in the stands, but even Zheng Ke is very optimistic about this dish.

The ingredients are fresh, the workmanship is exquisite, and the original flavor of the materials is preserved as much as possible. This is a dish that retains the characteristics of Japanese cuisine.

If the opponent in the first game is Nakasato Zhineng, Zheng Ke may also feel tricky, right?

The three judges continued to taste, picked up the soft sea urchin yellow with chopsticks, and put it in the mouth, the fresh and tender sea urchin yellow melted immediately, and the extreme taste made the three of them almost shout.

Delicious!

This is the feeling of three people together.

The three judges almost forgot about the comments, ate the whole dish in one go, and then put down their chopsticks and spoons, and sat down in their chairs with a satisfied expression.

"It's delicious. There are almost no faults in this dish, from the most basic sauce to the handling of the ingredients. The sauce is the highlight of this dish, and when the sauce is hot, add an appropriate amount of salt, heat it until it boils, and then pour in the light soy sauce to taste. The reason why it's important is because it's the foundation of the whole soup. Matsubara explained.

"In addition to this, the ingredients are handled with great ingenuity. The texture of the winter melon is harder, so the surface is engraved with a pattern to make it easier for the soup to soak into the winter melon, which makes the winter melon more flavorful. After steaming, the shrimp meat is removed by sake, and the shrimp meat becomes tender and smooth, and the shredded shrimp meat is easier to combine with the soup. Akamatsu closed his eyes, and the various ingredients were still clearly visible.

The sea urchin is coated with arrowroot powder, steamed slightly, and the light and fragrant mozuku is heated and boiled with the sauce, and the sauce is squeezed into the pot with gauze expired ginger puree, seasoned, and then the various ingredients are put in a bowl. Fragrant and refreshing, light and elegant. This dish is perfect. Sakumaki took a deep breath and concluded the dish.