The battle situation in front of the gods is getting more and more intense, and all kinds of ingredients emerge in an endless stream, not only Xie Xiongfei is ecstatic, but even the village chief can't help but sigh, it turns out that in Qinglin Village, since there is still a chef with such strength.

Among them, the three most dazzling ones are Tan Taoluo, Yao Xu, and Lin Xiaodan, the three of them invisibly formed an encirclement, and the ingredients in their hands constantly collided with fierce light.

Xie Xiongfei looked at it, weighed it repeatedly in his heart, and finally muttered: "It seems that it should be these three people." However, this Tan Taoluo has not come up with shellfish ingredients so far, I don't know what will be used? ”

looked at Tan Taoluo expectantly, but he never saw him handling the shells, but was making a pot of slimy sauce.

"This tastes ......" The sweet honey and the sour intermingled together, and Xie Xiongfei smelled it at once, it was sweet and sour sauce.

As the temperature in Tan Taoluo's pot gradually rose, the aroma also spread, and the entire Tanah Lot Temple was confused all of a sudden.

Smelling the sweet and sour aroma, Yao Xu said disdainfully: "Hmph, sure enough, you can only toss this sweet and sour sauce, it's really pitiful." After living for 20 years, you haven't cooked like that without sweet and sour sauce? I'm afraid your Tan family can't come up with anything else except sweet and sour sauce, right? ”

Tan Taoluo glanced at Yao Xu coldly, but he no longer fought with him, just focused on his own cooking.

Sweet and sour is one of the traditional seasonings in Han cuisine, which is widely spread in Cantonese cuisine, Shandong cuisine, Zhejiang cuisine, and Suzhou cuisine, and is also deeply loved by sweet tooth lovers. Sugar is also an organic compound, which is divided into monosaccharides. Disaccharides and polysaccharides are the main substances that produce heat in the human body. Vinegar also contains acetic acid, which is an organic compound, colorless liquid, and irritating, which is a key factor affecting the excellent taste of sweet and sour sauce.

Sweet and sour sauce is very versatile, fried fish, fried pork ribs or fried meatballs, as long as you drizzle sweet and sour sauce and sprinkle a little green onion, it is a delicious dish. A household name sweet and sour pork ribs. Sweet and sour fish and other dishes. It is definitely a favorite among overseas tourists.

Yao Xu saw that Tan Taoluo ignored him, and for a while he felt a little lost in his heart, gritted his teeth, and scolded: "What are you pretending to be...... Wait until my ivory clam dish is done. It must make you look good. ”

Tan Taoluo's move. Naturally, it attracted Xie Xiongfei's attention. Now he was looking forward to it even more.

"It's actually tomato sauce as the enemy, it doesn't seem to be an ordinary sweet and sour sauce, sweet and sour crispy fried hairtail? Ha ha. It's a wonderful dish, but don't forget that the theme of this Kamae dish is shells. ”

Tomato sauce is made by crushing, pulping, removing coarse and hard substances such as skin and seeds, and then concentrating, canning, and sterilizing mature red tomatoes. Tomato sauce is often used as a cooking condiment for fish, meat and other foods, and is a good condiment for color, acidity, freshness and tulip.

Tan Taoluo picked up the oil pot and mixed all the ingredients together to boil, and said confidently: "Don't worry, it's definitely the top shellfish cuisine." ”

Use a serrated knife to cut off the spike of pineapple, cut it into four long strips longitudinally, cut it into small pieces after cutting the hard heart, the whole process is extremely smooth, the essence of the Tan family's secret sweet and sour sauce, he has been rehearsed since he was a child, I don't know how many times he has practiced. Cut the shallots into sections, cut the chili peppers into small pieces, heat the pan over medium heat, heat the corn oil, add the ginger, garlic and green onion and stir-fry until fragrant, then add the shallots, pineapple, hawthorn slices and seasoning ingredients. On the production of sweet and sour sauce, Tan Taoluo has the arrogance of absolute concession.

Xie Xiongfei's eyes were sharp, and he could see what Tan Taoluo's technique was intended for, and he couldn't help but praise: "I see, sweet and sour flavor is the main thing, and the sweet and sour sauce is wrapped on the product in a pot with appropriate heat, such as Yangzhou's Qingzi pork ribs." However, in the spicy Hunan area, when making sweet and sour pork ribs, a traditional specialty, it is necessary to add chili powder to the sweet and sour sauce to form the characteristics of sweet and sour and spicy, also known as sweet and sour sauce, also known as sweet and sour sauce, also known as sweet and sour hot sauce. ”

Tan Taoluo took out a pure white glass bottle, and said with a smile: "That's right, it's sweet and sour hot sauce, this is the secret that I was fortunate enough to meet a Sichuan cuisine master when I traveled in the northern region, and I have only to start now!" ”

When Tan Taoluo pulled out the cork, the airflow in the bottle surged, making a crisp sound of "pop", Xie Xiongfei's eyes narrowed slightly, recognized what was filled, and sighed: "I see, interesting!" Interesting! I'm looking forward to your cooking more and more. ”

If you are not a person with rich cooking experience and full life experience, you can't see what the liquid Tan Taoluo added to the sweet and sour sauce is. People such as Yao Xu are naturally unrecognizable.

"Is it vinegar? It doesn't feel like ......" Yao Xu's brows furrowed slightly, from the beginning of the game, Tan Taoluo's actions can be called grotesque, twenty minutes have passed so far, but he is still far from starting to cook the shells, which is not only abnormal.

With Yao Xu's understanding of Tan Taoluo, he naturally wouldn't think that Tan Taoluo would be a person who gave up the game easily, but his abnormal behavior made Yao Xu nervous.

Shui Ying's nose teaches ordinary people to be much more sensitive, although there is no culinary training, there is no subtle difference, but the smell of sweet and sour is very keen. Shui Ying sniffed with her nose and said puzzledly: "It's a little sour, but it doesn't feel like vinegar." ”

Shui Ying's meaning was naturally to ask Bai Xia what Tan Taoluo added to the sweet and sour sauce.

Originally, in terms of the cooking experience that Bai Xia could live at his age, he was probably unrecognizable, but for the pastry chef, this drink, even Sikong Yao knew it.

"It's sweet wine." Sikong Yao responded.

Dessert wine is the last dish to accompany Western cuisine, and its main feature is its sweeter taste. This wine has more than twice the alcohol content of regular table wines and can still be stored after opening.

Sweet wine is widely used in desserts, so Sikong Yao and Bai Xia, who are pastry chefs, are naturally no strangers. And Bai Xia said more accurately, saying: "It's Xueli wine." ”

"Sherry" is a transliteration of the Spanish Jerez, in which its name should be "Jerez". And like many European wines, it is also named after the place of origin. Jerez is a small town on the southern coast of Spain, near calcareous soils suitable for the growth of the grape baromino, the white grape that is the raw material of sherry. In Andalusia, in southern Spain, facing the bay of Catiz, is where sherry is produced.

Once likened by Shakespeare to the "Spanish sunshine in a bottle", Sherry would have been as bland as the Spanish sun, but without the magical Flor and Solera winemaking systems, sherry would not just be a bland white wine, but a nutty wheat.

As if provoked, Sikong Yao suddenly said triumphantly: "And it's still a snowy wine that hasn't bloomed." ”

Bai Xia shrugged noncommittally, knowing that Sikong Yao was making trouble, so he compromised: "What is 'flowering' sherry wine?" ”

Sikong Yao felt very satisfied, and said proudly: "There are two different types of Xueli wine, and the classification method is based on the difference between 'flowering' and 'non-flowering' in the brewing process. The so-called flowering refers to the fact that during the brewing process, a white film will float on the surface of some wines. The one with a white coat is called 'flowering', which is the Fino Sherry, and the taste is not very sweet, but it is very light and delicious. It is a great pre-meal aperitif. However, if you want to use it as an ingredient, you should choose a sherry that does not bloom. It is that there is no white film, and it is called Oloroso sherry. It has a lighter, sweeter, full-bodied, and less alcoholic concentration. If you subdivide it, there are many types of sherry, which are dry, sweet, and blended, and so on. ”

Bai Xia nodded and said with a smile: "How can I exaggerate you, the next National Cherry Cup dessert champion?" ”

Sikong Yao raised his eyebrows and said with a smile: "I like this title, keep it for now, and I will be praised in the future." ”

Bai Xia shrugged, noncommittal, and said, "Then do you know what Tan Taoluo is going to do?" ”

"Uh......" Sikong Yao choked for a while, unable to speak, so he had to reluctantly admit: "This...... I do not know. ”

Bai Xia is also playful, and then said: "Believe it or not, the next step, he should take out the cabbage." ”

"Huh?" Sikong Yao was puzzled and said, "What is the cabbage for?" ”

Bai Xia didn't answer, but said, "How about betting that the person who lost tonight will make desserts for everyone?" ”

Shui Ying was gluttonous, and when she heard that there was something to eat, she fanned the flames on the side and said: "Xiao Yao, promise him quickly, the food made by this guy is unpalatable, and I will help you laugh at him when the time comes." ”

The corners of Bai Xia's mouth raised slightly, and he smiled a little provocatively: "How?" ”

Sikong Yao choked for a while, his face was a little difficult, and he couldn't stand Shui Ying adding oil and vinegar to the side, gritted his teeth, and said, "Deal." ”

Bai Xia nodded again and said, "That's good, so as not to let you say that I bullied you, I will make it more difficult, in addition to cabbage, there are carrots and sausages." ”

Bai Xia pondered for a while, thought for a moment, and then changed his words: "And it's still a red sausage." ”

Not only did he say three ingredients, but he also listed the types of sausages, which is indeed a bit rich. Although Bai Xia was a pastry chef, he also had a little research on other cuisines at that time, after all, he worked in the three-star Michelin restaurant Silver Coral, and he also had some cooking experience.

The feeling of being underestimated made Sikong Yao grit his teeth angrily, but he didn't know how to refute it, so he had to set his eyes on Tan Taoluo, praying that he would not come up with ingredients as Bai Xia said. (To be continued......)