After receiving the impact of heavy oil and salt aggravated spicy dishes, it will be too salty to eat, which is a rule.

The reason is that if the bottom of the hot pot is particularly spicy, you will not be able to taste the taste of salt, while oyster sauce is different, oyster sauce is very salty, but at the same time, it is very fresh, fresh and salty, forming a compound flavor type, which can avoid the blinding of heavy oil and salt on taste perception.

However, Western countries do not have so many compound flavored seasonings, and it is conceivable that the fried pork ribs, the taste floating on the surface, may not be perceived by a few judges.

"Ready to serve!"

Both sides are fried ribs, and they are both single-row, and both are about eight centimeters long, and they are also fried ribs, which look similar in appearance.

It's just that one side is coated with garlic and starch, and the other side is breadcrumbs and cornstarch.

In fact, in terms of taste, there is not much difference between cornstarch and starch, the key is the difference between garlic and breadcrumb aroma.

Unlike the spicy nature of the first course, the garlic paste has a spicy aroma, which may be outstanding for those who are not used to Chinese cuisine, but it still does not reach the level of chili peppers.

The taste of this dish focuses on the clear and bright aroma, rather than the perception of taste.

The aroma of garlic paste is definitely one of the more flavorful of various auxiliary ingredients and seasonings, and after frying, it is particularly different.

"After eating the first two dishes, I was looking forward to this main course. ”

"That's right, especially since the main course is the same on both sides. ”

"It should be said that the name is the same, the cooking method is the same, but the taste difference should be very large. ”

When the judges tried the dishes, Fang Hong didn't pay attention, but looked at other diners more.

If the taste senses of other diners are still affected, it means that this routine can be used against the RB team, and if you can win effortlessly, of course, you will win, why bother to do it, but if not, it means that it is a small number of cases, and you can't gamble at that time.

After all, using this routine is basically equivalent to sending away the qualification to win the first course, if the routine doesn't work, it means that the sheep didn't eat it and provoked a commotion.

Depending on the situation, it is not optimistic, because the vast majority of diners also have an expression of enjoyment when they eat Austrian fried ribs, of course, it is also possible that they pretend to be deliberately filmed for the camera.

But Fang Hong was unwilling to take risks, so he chose the weak Austria to try this routine, and according to the current situation, I am afraid it will fail.

After trying two types of ribs, the judges came up with a decision, this time the garlic ribs still won the S+, while Austria took the S.

In terms of the competition system, it is already another round of the Chinese Sichuan cuisine team.

It seems that for several referees, the taste suppression caused by heavy oil and salt is still there, but it is not so obvious, because if you eat Austrian fried pork ribs ten minutes after eating braised beef brisket, you should not feel the slightest salt taste.

Before the last dish, Fang Hong also paused for a while: "It seems that the plan has failed." ”

"What's the plan?"

"I was going to overpower the judges' palate with heavy flavors and then win the next few dishes with aromas, but the interval between each dish was too long for any effect, so the plan failed. ”

"But I won. ”

"I was going to deal with the next opponent, but today I just tried it, otherwise how could the first dish be so heavy that a judge gave the lowest score......"

"Damn, Brother Gun's routine. ”

"It's a pity that it failed. Fang Hong put down the board: "Make the last dish." ”

"What the hell is the last fire tree silver flower?"

"Dark and white chocolate. ”

"I'll ......"

Fang Hong is not stupid, using Chinese desserts against Western desserts, it is very difficult, the reason is very simple, Chinese desserts pay attention to aroma, especially there are more hot spots, and cooler, there are cold cakes, ice powder or something in Sichuan cuisine, these are not suitable for this season, the three major cannons need to be made by very professional masters, Fang Hong is not willing to spend this effort.

It was the mold again, and as soon as the mold was taken out, the attention of several judges was attracted.

"Last time, he won three stars, and this time he used this mold again, which should be to make the shape of a tree. ”

"I heard about the last silk drawing, and it seems that the Chinese chef's knowledge and proficiency in pastry are also beyond our expectations. ”

Fang Hong took out a bunch of biscuits: "This is a biscuit mixed with buckwheat and some other natural colors, I made it in advance, I want to break them and use them as a base." ”

The chocolate is poured into the mold and quickly condenses, not dark chocolate, but mixed, first white chocolate and then dark chocolate, because the mold is poured back, so the treetops are made with white chocolate, and the trunk is dark chocolate.

"Brother Gun, this fire tree honeysuckle should have something to do with fire, isn't it caramel chocolate?"

Caramel is a very common method in pastries, and the burnt sugar shell is very crispy.

"Of course not, it's going to be roasted with fireworks, not burned, and I'm going to use wine. ”

This wine is pure grain wine, highly distilled and purified, with a degree of more than 80 degrees, and it burns when it sees fire.

"This is the White Bar?"

"Well, Wuliangye is also made here. "For this competition, Fang Hong has prepared a lot.

Wine is very common in meals, and French cuisine is not limited to wine.

Alcohol was originally forbidden to be used with coffee, because both have exciting ingredients, and when mixed they are more powerful, coffee is also one of the top three non-alcoholic beverages in the world.

However, there are no absolutes in everything, and there is a kind of coffee with alcohol in French coffee, which is simply refreshing.

And wine chocolate is also a very common dessert.

However, Fang Hong's approach is very different, using various kinds of biscuit crumbs to imitate the ground, using chocolate to form a tree, and then arranging it.

Wait until the time is almost up, the alcohol is drenched, and then the shoots are sprayed all over with a watering can before the fire is lit.

The high alcohol burns instantly, the alcohol is extremely volatile, and at high temperatures, it begins to volatilize rapidly, while the melting point of chocolate is very low, even if the alcohol volatilizes quickly and takes away a lot of heat, it also begins to melt and burn in an instant.

Those textureless tree models, as if they had come to life, began to twist, dripping chocolate, and then softened and attached to the cookies and burned.

On the other hand, the Austrian team's carefully prepared Mozart chocolate is also formed, Mozart chocolate is a four-layer filling, with almond cake and hazelnut cake in the middle, which is also a mixture of biscuit and chocolate.

Once again, the content of the two sides coincides, but the methods are different.

Mozart chocolate is made into a perfect sphere, even the inner layer of the chocolate is very evenly proportioned, while the fire tree honeysuckle is a naturally formed shape, and the chocolate melts to form a sugar shell.

However, when chocolate is burned and roasted, it becomes burnt and bitter.

On the whole, it is bitter and sweet.