"This ......"

Yost, one of the judges, said, "Chefs, please tell us about your own dishes." ”

Jost knew that there were a lot of people watching this game, and he must have given enough drama at this time.

Fang Hong stretched out his hand and motioned for Kaya to ask first.

Kaya was not polite: "My dish is called pumpkin milk soup, first beat milk and eggs into cream, then mix pumpkin, add a slice of fine cheese, so that the whole soup is rich in milk, pumpkin and milk are very high in nutrients, plus the taste is smooth, as a first course of appetizer is a major feature of our Turkish diet." ”

Jost: "Do you want to try it first, or do you want to try it together after the Chinese side also makes an introduction?"

Several judges quickly exchanged ideas and decided to introduce Fang Hong: "Please introduce your dishes to the Chinese chef." ”

"My dish is called pumpkin milk soup, but this milk soup is not milk soup, but a small dish classification in Sichuan cuisine, which is stewed continuously with four meat ingredients, boiled to produce the essence, and the soup is milky white, and even can't tell the difference between milk and it, so it is called milk soup. When designing this dish, I was thinking about a problem, milk soup is one of the most classic of all the soup in the world, and tea soup is a Sichuan cuisine, and vegetarian soup, it is difficult to achieve a perfect match, especially pumpkin is a kind of food that will exude a strong sweetness and aroma after steaming, so I made the milk soup solid, so that the two cooperate with each other, but it is distinct, one soup and two flavors, and finally in the mouth can reach the level of blending with each other. ”

A chubby judge spoke, and this person was suspected of being a Michelin taster: "Excuse me, before the dish is cooked, we smell a very strong aroma, I believe that if this aroma is in the restaurant, it can spread from the back kitchen to the whole restaurant, but there is no such aroma when the dish is cooked, why is this happening? Is it deliberate, or does this practice mask the aroma?"

Fang Hong smiled: "The smell escapes is the reason for the molecular diffusion of the food, as a soup, it is not as fragrant as a hot soup when it is cooled, one of the reasons is that pumpkin is a food made into soup, which actually does not have much fragrance, but it has a strong taste, this dish is a combination of two soups, if one overshadows the other, then why bother to let them cooperate." In Chinese culture, this is called moderation, neither left nor right, and impartiality. ”

Meat and vegetarian matching, assuming a pound of pork is fried with a green pepper, then what else to go with.

"Guys, let's try it first. ”

Turkish cuisine has a creamy aroma, especially this dish is a creamy pumpkin mix, which was very shocking when the judges tasted it.

However, Fang Hong didn't care at all, there was only one reason, the pumpkin had to be fully ripe in order to exude a strong pumpkin aroma, and in Turkey's practice, the end point was milky, and the pumpkin actually only provided sweetness, and they didn't know that the ripe aroma of the pumpkin could contribute to the sweetness.

After drinking the Turkish pumpkin milk soup, the judges couldn't help nodding, Yost: "I drank two sips of water in a row, but I didn't wash off the milky smell in my mouth, this soup is indeed rich and amazing." ”

The four judges have all begun to try Fang Hong's pumpkin milk soup, and many domestic audiences have already overflowed their saliva at this moment.

Among all the soup practices, fish jelly and pork skin jelly are the strongest umami, delicious and inextricable, while milk soup has the characteristics of fish jelly and pork skin jelly, and melt into one, and it is very beautiful and delicate in the finished dish, making people swallow it in their throats and move their index fingers.

The most important thing is that Fang Hong made a pit in this dish.

First of all, there is no perfect fusion at all, and there is no such thing as two soups to match, and it is not a hot pot, where do the two soups come from.

In fact, after the pumpkin is steamed, the water that automatically overflows, the strong aroma and sweetness, is enough to crush all sweet soups, Fang Hong first has to make the judges feel that this taste impact is stronger than the smell of cream.

Then there is Fang Hong's tricks.

Is the characteristic of milk soup fragrant? No, Fang Hong completely abandoned the fragrance of milk soup, but wanted to use the freshness of milk soup.

With the custard as a container, no one will puncture the container and eat the custard before trying the pumpkin.

They will definitely eat the pumpkin first and then taste the milk soup, in that case, in the rich aroma and sweetness, the delicious feeling from the meat will be very prominent, and inexplicably add a feeling to it, which will make them feel that the aroma of the soup is one step further.

Actually, umami and aroma are different, but in some cases they can blend together.

Fang Hong's dish is to use this feature, and let several judges produce milk soup with pumpkin, so that the aroma that has been so strong that it explodes can be further improved.

It is expected that when the judges tried pumpkin, they already felt that there was nothing more fragrant and refreshing sweet in this world, but when a mouthful of milk soup jelly was integrated into the mouth, it directly refreshed the three views.

The level of acceptance is very high, but in the case of a forenotice or expectation in advance, making a breakthrough will make people feel unbelievable.

For the first time, several of the judges showed surprised expressions on the stage.

Of course, I didn't shout that it was delicious.

Just between their aftertastes, the taste is gone.

That's right, it's gone.

Pumpkin melts in the mouth, and the same goes for the milk soup jelly, both foods are instantaneous to stimulate the taste, after a bite, there will be no strong fragrance, but a little bit of fragrance in the mouth.

It's a feeling that people can't help but reminisce.

But what if you can't taste it?

The judges started the second and third bites.

This is just an appetizer, the judges use a spoon to eat the food in front of them cleanly, in normal times, of course, we are advocating the disc activity, but in the cooking competition, everyone has to try too much, almost will not be finished, once it appears, it is really very very exciting, no need to evaluate the wonderful!

Sweet and fragrant, it is the specialty of Turkish cuisine.

Kaya's face was very ugly, because he probably already knew what the judges thought.

What if you lose what you do best, even if you win the whole game?

And Fang Hong never worried that he would lose in the soup link.

If the opponent is a master of Cantonese cuisine and makes a Buddha jumping over the wall, then unless he bothers to make boiling cabbage, Fang Hong will admit defeat.

But the opponent is a foreign chef, who pays attention to the heat and pays attention to precision, and the Chinese one.

Each chef is well versed in the difference between dishes made under different heat conditions, and two different people, according to the same recipe, meticulously cook the same dishes, but can not make the same taste, but the same chef will fry two dishes will have the same taste, because of the control of the heat back and forth, is the mastery of all Chinese chefs.

To put it mildly, Westerners can't make the refreshing, short, sweet taste of pumpkin.

In other words, several judges had never eaten such a delicious pumpkin in their lives.

After discussion, the four judges looked up: "The Turkish chef's pumpkin milk soup, with a hint of freshness in the rich milky aroma, gives people a wonderful enjoyment, and we decided to give it an A grade after discussion." ”

"Chinese Sichuan chef's pumpkin milk soup...... It is a dish that we have never tried before, the rich aroma, and the sweetness, after entering the mouth, quickly overgrow the entire mouth, as if it is about to rush into the cranial cavity, and the strong aroma that bursts in an instant is very rare in my life's food evaluation, and we decided to give it an S+ grade after discussion. Personally, I chose it as the best single dish for my trip. ”

"I also give my star for the simple reason that this dish, if you don't give it, I don't know what else deserves this star. ”

"I also gave one star, although I only had one chance to give it and I didn't think I would give it away in the group stage, but I don't feel like I regret the decision I made, and I don't think it's possible to win this dish. ”

"This pumpkin milk soup has set a pinnacle standard for the pumpkin milk soup dish, and to be able to complete it is equivalent to climbing Mount Everest, this height is unattainable, I give my star. ”

This time, the sailor was stunned. In the last round, I still felt that Liu Yao Hua Ming was already about to hit the best single dish, but I didn't expect that in this round, Fang Hong's own dish brushed Liu Yao Hua Ming. This is the beginning of this round.

How exciting will this game be?

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