"Paper-wrapped fish is a way to grill fish, and this method has been very popular in Sichuan and Chongqing recently, and shops have sprung up all over Sichuan and Chongqing."

Paper-wrapped fish is made of salmon (salmon) or cod, because when baking, the paper locks in the moisture and does not lose the water, so the fish is steamed and cooked by its own moisture.

So it is grilled and steamed at the same time.

The paper-wrapped fish in the country are salmon and cod, but trout is used in Kenya.

Compared with salmon, trout is a step higher, both in texture and in other aspects, it has a big lead.

Not to mention the river fish.

The key point is in this place, both sides are grilled fish, one side is electric grilled and the other side is charcoal grilled.

The problem is that the Chinese Sichuan cuisine team uses river fish.

Some people may say that there is something wrong with river fish.

The problem of river fish is big, because of the backwardness of cooking technology, Europeans and Americans have developed the habit of not eating bones, so they will not be used to spitting things outside, but freshwater fish must have a lot of spines, and it is impossible for Fang Hong to pick out the spines and then grill the fish.

The fishy line is removed, and the fish are put on the grill one by one.

CCTV: "Now Chef Fang Hong's disadvantage is the difference in the texture of river fish and sea fish, the price gap between the two sides is huge, if Chef Fang Hong can get the top score, it is enough to prove that his cooking level is much higher than his opponent." ”

In terms of material selection, there is nothing to praise for the cooking competition, because as long as you want, you can also use super expensive ingredients, such as the first course of mountain delicacies, which are all precious ingredients and not cheap at all.

It's a competition, and no one forces you to use a bargain.

But since Fang Hong chose so, he has a reason.

Paper-wrapped fish, to some extent, can leave its own light fragrance and delicate taste.

The so-called fresh fragrance is the taste of fish and sheep, is the river fish really not as good as the sea fish?

If he is a Chinese chef who is familiar with cooking, he will understand that marine fish does not necessarily win river fish in umami, it is very simple, the more spines the fish, the fresher it is.

The spines are the skeleton of the fish, and if there are few spines, either the fish has poor locomotor ability, or the fish is large and has no spines locally.

Either case shows that the umami of this fish is not top-notch.

However, the characteristic of Wanzhou grilled fish is not umami, but a rich mixed flavor.

Like other Sichuan dishes, Wanzhou grilled fish also combines a variety of flavors.

It has fish, oil, chili pepper, ginger and garlic spices, as well as bean paste and tempeh.

In addition, fresh soup, sugar, and chicken essence should be used as the base, and the vegetables and cucumbers should be boiled over high heat to garnish.

Finally, there are dried chili peppers and peppercorns stir-fried chives and coriander, which mixes the flavors of dozens of ingredients and seasonings.

In Sichuan cuisine, this is the most powerful flavor of the mix.

This is destined to mean that the umami of the fish will not be reflected too much in this dish.

However, Fang Hong made two changes to this dish, one is that when marinating, it is not cooking wine but Wuliangye, and the other is that the old oil is changed to clear oil.

The aroma of clear oil with frying spices replaces the aroma of old oil.

The reason for the change is also obvious, first of all, Fang Hong can't expose the old oil in advance, because the old oil that has been used to fry shrimp chips is prepared for the RB team, and unless it is confirmed that the RB team can't be met, the old oil can't be taken out.

The second is that in the older Sichuan cuisine, cooking wine is not used at all, because cooking wine essentially belongs to rice wine, and liquor has a history of nearly 2,000 years in Sichuan......

"Time, time!" The chef of this dish in Kenya is not the tall Maasai man, and the consumption of paper fish or trout is very famous in Kenya, and anyone visiting Kenya will definitely try two dishes at both restaurants, one is a meat-based game restaurant, and the other is a tree trout restaurant.

Of course, the restaurant on the tree is a gimmick, but it doesn't mean that their food is not good, because many times, even the best food has to be packaged with a gimmick.

The aroma overflowed at the scene, not only the grilled fish, but also the aroma of the paper-wrapped fish when the paper was opened.

The Kenyan team carefully sprinkled the last bit of spice on the chunks of fish and finished the plating.

When the two types of fish are served in front of the diners, the diners also feel that there is a stark contrast.

One is sea fish, which is light and elegant.

One is river fish, which has a strong atmosphere.

However, the competition will have a final result, and after several judges tasted it, they gave S to the paper-wrapped fish, and the grilled fish only got an A+.

Top Seed: Chinese Sichuan Cuisine Team...... Behind.

This is the first time, and it is rare to lose to an opponent in a single dish.

"Sure enough, the gap in the value of food is still too big, if this can be won, it will be against the sky."

Taste-wise, trout is indeed the best fish, and there is no way around it......

However, Fang Hong still didn't expect to fall behind, he just thought that it would be a draw.

It seems that the Kenyan team is much better than expected.

"The current situation is that the Kenyan team is leading after the second course, and the chef of the No. 1 seed Chinese Sichuan cuisine team, Fang Hong, seems to be very relaxed, seems to be confident, and I don't know what strategy he will have."

Fang Hong had already thought about it at the beginning of the grab, although he didn't expect the second dish to fall back, but he still thought about it carefully.

The Kenyan team had four dishes, one weaker than the other, not so balanced.

First of all, the quality of ostrich meat is too high, and the use of cured pork ribs is only a draw, and the loss of river fish to trout is unexpected but acceptable.

Next, crocodiles, which are similar in texture to rabbit meat, have little advantage.

Among the reptiles that humans are accustomed to eating, the best quality is snake meat, and the taste of pythons is much worse than that of mammals, not to mention crocodiles, crocodile meat is actually the texture of fishy rabbit meat.

The third course equalized the situation and the fourth course won the game.

It's rare to rely on desserts to win the game.

The third course may seem like a simple bowl of noodles to people in China, but it is different for foreign judges.

Because noodle is basically synonymous with Chinese cuisine abroad.

Except for Italy, there are not many countries that still have pasta of world civilization, and pasta, which is very famous in China, is actually not so famous in Europe and the United States.

In the whole noodle system, in the country, the most famous should be Ludi's pasta, and then ramen.

However, it is different in foreign countries, and CD dandan noodles have been imitated and improved in many countries, indicating that the dandan noodles in Sichuan cuisine are suitable for foreign tastes.

Compared with Dandan noodles, the aroma of burning noodles is stronger, although there are also disadvantages, but burning noodles is definitely the killer feature prepared by Fang Hong.