Pink crystal particles the size of mung beans slipped from Shiratsuki's fingertips, and some of the accurate dishes were soaked in the soup. Some of them landed on the edge of the plain white plate and made a crisp and pleasant sound, "Hmm。。。。。 Shiratsu Toshio's face flushed strangely, gently pushed his food forward, and excitedly said to the opposite Yishihui, "What a perfect work of art~~ I'm so excited!" Isshiki!! You see!! This is my work, how beautiful and moving~"

Isusei glanced up, smiled indifferently, and did not answer, but instead skewered the eel on the charcoal oven without any pickling. failed to attract the attention of Isshiki Hui, and Shiratsuki Toshio was not annoyed and put away the mobile phone taking pictures, holding the dish and saying, "Isshiki, since you are not in the mood to appreciate art, then I'm sorry~ I'm done!! The judges have been waiting for a long time, but now I will serve my food, so please enjoy it slowly!! After speaking, he no longer entangled with Yishihui, and strode towards the judges' seat.

"Hey, hey~ Sprinkle a handful of small stones on the plate and serve it to the judges, is it really okay?" Jiang Yunfeng looked at the pink particles on Shiratsu Leaf's plate and said, "Is this a popular way to present Italian food?" Even if you want to use stones, you have to be very careful to stack them in a relatively safe place on the plate, how can you mix them directly with the ingredients like him, if you let the judges bite one... The feeling of eating the rice in his mouth mixed with small stones resting his teeth, Jiang Yunfeng couldn't help but panic.

"I won't hold my teeth, because that's salt." Takmi, who is also an Italian chef in the iron cage, said with a solemn expression, "That kind of crystal clear texture, the uniformity of particle size, and the fullness of color." That's right! It is the 'king of salts' crystal rose salt produced in the Ula salt mine in the Croatian Himalayas in Pakistan. ”

"Huh? Salt! Salt was already used in the cooking process of Shiratsu's predecessors just now, and the amount was not small. Now that he has sprinkled so much, is he afraid of saltiness? Kohei Soma was even more surprised when he learned that the pink grains were salt. With the amount of Shiratsu Rifu, the dish was basically salty and unpalatable.

"Actually, there are two types of Western cuisine. The first is the Condimenti Sale (Italian: Condiment Salt), which is used to marinate the food and bring out the umami flavor that stabilizes the original taste of the ingredients. It is required that the dissolution speed of salt is fast, and the diffusion, adhesion and permeability are good. Therefore, use more refined salts that have been finely processed, and as for the second one, it involves their chemical properties, or Alice, you can talk about it. As soon as it came to the culinary chemistry Erina Nagikiri, she felt a headache, so she easily lifted the ball to her cousin Alice Nagikiri.

"I'm not very good at Italian food, isn't there a professional here? Let's let him explain, please~Takmi-kun~" The playful Nagiri Alice cleverly pushed the ball to her companion in the same cage.

Takmi smiled wryly, but said, "The second type of salt used in Western cuisine is L'adeguamento di Sale (Italian: adjusted salt), which is sprinkled on the dish when it is about to be served, to enrich and three-dimensionalize the taste of the dish. Fine-quality tuned salts are crispy and light in their texture, despite their coarse particles, which gives the food its distinctive flavor and character. Of course, the adjustment salt can not be used indiscriminately, and the right type of collocation is the finishing touch, the icing on the cake. If you combine it wrong, it becomes a deadly poison that messes up the whole dish. ”

"Is it that serious?" Jiang Yunfeng expressed disbelief.

"Yes!" "Every type of salt has a matching ingredient, such as in the Galland region of Brittany in northwestern France, where the warm currents of the North Atlantic Ocean bring a lot of algae and microorganisms to the sea near Gerandre, which is brought into the salt pans to dry in the summer. On a hot afternoon, it is said that the water in the salt pans is heated to 37 degrees Celsius by the sun, and when the water evaporates, many white crystals float on the surface of the water. The salt farmers who waited next to the salt pans quickly used wooden long-handled salt rakes to catch the salt flowers, which are known as the "Rolls-Royce of edible salt". ”

"The process of making salt flowers is very labor-intensive, so it is extremely expensive. It is a match made in heaven, the surface is slightly browned, but the inside is soft foie gras, sprinkled with a little salt flower, the sound of fine crumble bite and light grain, with the fat of foie gras. It has always been the best of French cuisine. ”

"In this way, the rose salt used by Senior Bai Jin is the same grade as the French Guélande Salt Flower? In addition, it is specially adapted to the adjustment salt of aquatic seafood. ”

"That's right! Isn't it amazing that foie gras is the best combination of salt flowers from the sea, and fish dishes that go well with mineral salts from deep mountains? Alice Nagi smiled playfully, "In fact, the main ingredient in salt on the market is sodium chloride, and the flower of salt has a very high purity of sodium chloride because of its special production methods, showing a flawless snow-white color. The Himalayan rose salt used by Mr. Bai Jin has only 98% sodium chloride content. The other elements include iron, calcium, magnesium, potassium, aluminum, zinc, gallium, silicon, etc., a total of 84 minerals needed by the human body, which is worthy of the name of the 'king of salts'. As for the effect~ Let's take a look at the reaction of the judges after tasting it. ”

The plate was gently placed in front of the three judges, and Shiratsu Ruffled his hair angrily and said, "Welcome to my creation, La Repubblica di San Marino, Pomodoro di Anguilla (Italian: San Marino Tomato Eel Braised Eel)." ”

Anne leaned in front of the plate, Xiao Qiong's nose twitched slightly, and a happy smile immediately appeared on her pretty face, "The thick and dense tomato sauce combined with the tight and fatty fat of the eel can't help but produce an indescribable aroma, I can't wait to taste this work of art~"

"That's right, this is really the essence of my dish, okay~ While the rose salt has not yet dissolved, please hurry up and taste it, judges~"

The knife cut off a piece of eel, rolled it in the thick sauce, and Anne brought a pink salt crystal into her mouth, and the plump of the eel poured out at once. Anne, who was enjoying the wonderful time, unconsciously chewed on her teeth, and a slight crunch sound of 'kala' was transmitted down her jaw to her ears. The crunchy crystals of rose salt were crushed by Anne's bite, and the fines instantly dissolved into the sauce under the action of oral temperature. The sea of tomatoes in his mouth was calm, and in an instant, a huge wave was set off. Majestic eels emerge from the water and show off their strength and strength in the air.

"Hmm。。。。。。" Anne couldn't control herself, and let out a moan of ecstasy, "It's amazing, the rich flavor of San Marino tomatoes, the plump of eel, the fragrance of olive oil, the characteristics of other condiments, it's rose salt that ignites it all." Simply impeccable!! ”

Shiratsu Toshio heard the judges give such a high opinion of his food, and he proudly turned around to stimulate Isshiki Hui. But I saw him transfer the roasted eel to a container made of bamboo, and put it on a pot of churning water...