Bai Xia nodded again, and then 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 actually made it more difficult for himself, 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.

At this point, Sikong Yao is indeed incomparable to Bai Xia. In the three years of traveling in France, the gap between Sikong Yao and Bai Xia has become obvious. Unlike Yao Xiaoyu, Bai Xia is not an ordinary person, and his cooking talent is definitely not inferior to Sikong Yao. Especially when Bai Xia gets an environment that suits him to grow up.

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.

However, in Sikong Yao's expectant gaze, Tan Taoluo was extremely amazing, impartial, and took out the three ingredients as Bai Xia said, cabbage, carrots, and red sausages.

Shui Ying laughed happily and said, "Haha, now I'm going to have dessert again tonight!" ”

Sikong Yao's face was slightly red, he gritted his teeth and glared at Bai Xia, and said with difficulty: "How do you know!" ”

Bai Xia shrugged and said, "Because I know what he is going to cook." ”

Sikong Yao was puzzled. Rhetorical question: "You know?" How do you know? ”

Bai Xia explained: "Last year, at the European Food Exhibition, I saw it, I guess. ”

Sikong Yao glanced at Bai Xia and said, "You dare to bet with me just because of the dishes?" ”

Bai Xia was noncommittal, smiled, and said, "It's not a condition for gambling on your life, what am I afraid of?" It's a great blessing to be able to taste your food. Besides, if you lose, don't you want to try...... Now what do I make desserts? ”

When Bai Xia finished saying this. His eyes visibly became sharp. made Sikong Yao feel an extraordinary momentum. Now this Bai Xia in front of her, although her words and deeds are the same as three years ago, Sikong Yao still understands in the end, compared to three years ago. He has grown. And fast.

Gradually. Sikong Yao couldn't see through this person anymore, the cause of the estrangement between the two people, except for Bai Xia's behavior three years ago. Sikong Yao's own unmotivation is also a reason.

Sikong Yao gritted her teeth and turned her head away from Bai Xia, avoiding the contact of her eyes, so as not to show weakness. It is true that so far, Sikong Yao has only seen Bai Xia show his hand at the opening ceremony of the Heart of Sacred Food, but in addition, he has never seen him cook again, and he has never tasted his food, the taste of his food ......

Bai Xia smiled, and immediately returned to his previous frivolity, and said, "What? If you want to eat, say something nice to me, and maybe I can be compassionate. ”

Sikong Yao glanced at Bai Xia and reprimanded: "It's not rare!" ”

Bai Xia smiled even more happily, while Shui Ying was standing on Sikong Yao's side, and said disdainfully: "Cut, I don't like your food, it's not that I haven't eaten it, I think Xiao Yao's cooking is delicious." ”

A few jokes were told here, and the cooking duel had reached a fever pitch, and in the blink of an eye, Tan Taoluo had finished cooking all the vegetables, sliced into crystal-like cabbage, carved into ruby-like carrots, and the fragrant red sausage, all of which were mouth-watering. And the most restless thing for the taste buds is the soup on the stove, which is constantly erupting with three flavors of sweet, sour and spicy.

As the most important opponent in this duel, Yao Xu was paying attention to Tan Taoluo's actions all the time, not only wondering: "What is this for, is it soup or hairtail fish and vegetables, shells?" What about shells? ”

Although the shellfish ingredients used by Yao Xu are the best ivory mussels in the shells, he is far ahead in the choice of ingredients, throwing his opponent more than one step, but he still can't feel at ease before he finishes speculating on the opponent's selection of materials. Especially the extremely abnormal Tan Taoluo.

Tan Taoluo took out the last piece of hairtail meat fried until golden brown and crispy with chopsticks, and then cast an unclear look at Yao Xu, and sneered: "Do you really want to know what kind of shellfish ingredients I use?" Then I'll tell you. ”

After Tan Taoluo finished frying the fish meat, he did not extinguish the stove fire, but turned it on more vigorously, letting the flames soar upward, leaping into a red light, and then he took out his shellfish ingredients from the bucket beside him, and said with a smile: "Tell you, it's oysters!" ”

Oysters, also known as oysters, are the richest in all foods with zinc, per 100g of oysters, excluding the weight of the shell, 87.1% water, 71.2mg of zinc, rich in protein zinc, is a good zinc food, to supplement zinc can often eat oysters or protein zinc.

Oysters, also known as "milk from the sea". It is rich in a lot of protein and zinc, which is lacking in the body. Eating oysters prevents skin dryness, promotes skin metabolism, and breaks down melanin. It's a rare beauty stunt.

Oysters also have the indecent title of "Aphrodisiac Saint Saint" is the lifelong love of the great love San Casanova, and the secret of this guy's ability to travel around dozens of beauties in a day may be attributed to the fact that he eats forty oysters a day.

The beauty of oysters is their freshness, so those "it is best to cook for more than five minutes before eating" are basically "safety fallacies" that do not understand deliciousness and are unrealistic. Chaoshan people are very fond of pickling oysters and enjoying the authentic delicious taste.

However, the world's best oysters are produced in Europe, North America and Japan, and the oysters, like their bodies, are now being polluted by industry. If you don't have enough money to eat them in these reliable and hygienic production areas, once you eat raw oysters, you will have to endure diarrhea, vomiting and nausea.

Eight plump and plump oysters were spread out by Tan Taoluo with an iron net and grilled on the fire.

Yao Xu reprimanded: "You guy, are you crazy? Oysters will be scorched by you! ”

Tan Taoluo didn't think so, but said confidently: "That's an incompetent chef who makes a mistake, I won't let the oysters burn." ”

With a slight spark explosion, Tan Taoluo's eyes narrowed, and between the lightning and flint, he seized the most perfect time, and immediately turned off the flame, and when he raised his head, the oyster had been roasted and fragrant, and the crispy and slightly burnt edges were still flashing with an extremely tender luster.

Even the head of the Tan family was scared out of a cold sweat by his son, and it is extremely taboo to grill the ingredients on the stove, and the ferocity of the fire will make the ingredients turn into charcoal if they are not careful.

The head of the Tan family had a false alarm, leaned back on the chair, and couldn't help but exclaim: "Son, what the hell are you going to do here!" ”

Tan Taoluo smiled: "It's not over yet!" ”

I saw Tan Taoluo take out a few more red snails, and after the soup, take the meat body and the pan and stir-fry them with spices, emitting a heart-warming aroma.

Xie Xiongfei saw Tan Taoluo take out the oysters and red snails, as well as the previous hairtail, thought for a while, and then laughed and said: "I see, why didn't I think that it was seafood borscht, it's really guts!" ”

Barszcz, borscht is a thick vegetable soup that originated in Ukraine. It can be enjoyed hot or cold after the soup is made, and it is very popular in Eastern and Central Europe. In these regions, borscht is mostly beet-based, often boiled with potatoes, carrots, spinach, beef cubes, cream, etc., hence its purplish red color. In some places, tomatoes are used as the main ingredient and sugar beets are used as auxiliary ingredients. There are also orange borscht and green borscht without beets and tomato sauce. After borscht was introduced to Shanghai, Shanghainese people improved borscht according to their own tastes, and it is a famous dish in Shanghainese Western cuisine.

Seafood borscht, on the other hand, is made with fish instead of potatoes and fresh snails instead of beef pieces, which has a sweeter taste, although it is not as domineering as beef borscht, but it is delicious and sweet, and it is also extremely impressive.

The first person to complete the Shenqian cuisine was Tan Taoluo, who put the delicate seafood borscht with a beautiful luster in front of Xie Xiongfei, Tan Taoluo introduced: "This is a seafood borscht made of oysters, red snails, and dried hairtail, the soup base is boiled with good stone snails, plus the Tan family's special sweet and sour hot sauce, I hope you can like it." I knew I would be the first to finish the meal, so I chose an appetizer, but even so, I was confident that my seafood borscht would make you so delicious that you would never be able to eat someone else's staple again. ”

Xie Xiongfei smiled and said, "It's a good thing for young people to have confidence, but no matter how delicious the food is, I will only pay for it." ”

After taking a sip of the soup, Xie Xiongfei could feel the hot temperature transmitted through the soup spoon, and couldn't help but swallow his saliva.

When the borscht is entered, Xie Xiongfei seems to be in the surging ocean, wave after wave of waves, the tender hairtail fish makes him feel comfortable, and the aromatic oysters and snail meat like simmered beef collide with his body again and again, the borscht soup is sweet and sour, sweet and fragrant, fat but not greasy, smooth and refreshing, it is really delicious.

Xie Xiongfei just held the soup spoon in his hand, couldn't help but want to take an extra sip, frowned, and said at the moment: "The secret in this borscht is to put in the cabbage at the moment before putting salt in the pot, and use the heat of the soup itself to force out the sweetness of the cabbage, so that the cabbage will not be tired, and maintaining the crisp taste and the vegetable aroma of the cabbage is the secret to the taste of all ingredients!" (To be continued......)