After struggling to move a whole pot of water to the professional stove for stewing soup, Jiang Yunfeng looked up and caught a glimpse of the two assistants that Natalia had transferred from the St. Petersburg and Volgograd branches on the opposite side, constantly pointing and pointing at him, exchanging heads. Jiang Yunfeng just smiled at these and ignored them, concentrating on preparing the ingredients to be put in next.

The young and vigorous Xingping Chuang really couldn't stand it, and turned his head to Jiang Yunfeng and said, "It's too much!" How can you point fingers in front of others like this? ”

"Look at the opening point ~ Chuangzhen, people have that capital, after all... Jiang Yunfeng smiled bitterly and pointed to the one-star logo embroidery on his right chest.

Kohei Chuangzhen looked up and saw that people had three stars embroidered on their chests, and he only had one star. Although there are only two eggs, this distance is like the distance between heaven and earth, and even more so even separated by a universe. In this world of chefs where the strong are respected, Kohei Sozane has no choice but to make the Russian celebrity chef on the other side face himself through his own cuisine.

"If you have time to talk about others, you might as well double-check the food on your hand and see if there are any flaws that you haven't found!" Natalia, who was chopping diced vegetables, reprimanded the two sous chefs in a cold tone, and the Tsaress showed her absolute authority in the kitchen.

Even if Natalia didn't look back, the two sous chefs could feel the two sharp gazes, and immediately did as they were told. Natalia turned her head slightly, and looked at the four young people who shared the table with her tonight out of the corner of her eye, and the corners of her mouth habitually showed a slightly cold chuckle.

The unintentional contempt and contempt deeply stimulated the self-esteem of the four young men, and even Erina Nagikiri, who can turn her hands over in the Japanese culinary world, clenched her little fists tightly, not to mention the other two, which shows how hurtful Natalia's casual eyes were.

Kohei Soma deliberately slowed down his breathing speed to suppress his irritable mind, and the unreliable father once said to himself: If a chef is impetuous, then no matter how clever his cooking skills are, he will not be able to cook delicious dishes. Since entering the far moon, he has gone through countless halberd duels and the tempering of the joint halberd, and he is convinced of this by Kohei Chuangzhen.

With a long sigh of relief, a drop of water drops into the calm lake in my heart, stirring up a circle of subtle waves and then slowly returning to calm. Kohei Sojin opened his eyes, and the waves that were surging just now turned into an unfathomable cold pool. Pick up a kitchen knife and cut the pork loin into chopstick-wide shreds, split the shelled raw eggs in half and chop them into small pieces, and slice the garlic cloves.

Micro-bubble for an hour to soften is there any dilution concentrated umami dried scallops, dried shrimp and fish maw drained out of the water and cut into small pieces with a knife, Kohei Somana scooped these soaked dried seafood to hang out the umami of the broth, so put it on another plate for later use. Not a single drop of water is wasted in soaking these seafoods, and the sand grains are carefully filtered out to be used as a water source for the rice soup.

Kohei Soma prepares the soup base and the ingredients to enhance the freshness, so it's the turn of the ingredients to enhance the flavor. The top part of a well-placed Jinhua ham (the thickest part of the ham) is finely cut off from the grease layer, leaving only the burgundy lean meat. Kohei Chuangzhen was still not satisfied and continued to trim, and took off a piece of pure lean meat without a trace of neck membrane close to the thigh bone, and all the cut parts were discarded, Kohei Chuangzhen only cut the lean meat and the shiitake mushrooms into small cubes.

Heat a spoonful of oil into the pan on the heat of a Chinese wok, and stir the hot oil with a stir-fry spoon to moisten every inch of the wok. This step is called 'moistening the pot' taught by Jiang Yunfeng before, and the function is to avoid the ingredients from sticking to the wall of the pot, and the momentary adhesion in the high-temperature environment of stir-frying will make the ingredients unevenly heated and produce a slight burnt taste. Even for a taster of Erina Nagikiri's level, stir-frying is a dish that sticks to the pan and fails even for a moment, and should not be served to the guest's table again.

Kohei Soma, who finished moistening the pan, lifted the wok and poured out the hot oil that was starting to smoke. Put a small lump of lumpy lard into the pan and wait for the lard to melt before adding an equal amount of rapeseed oil. In this way, the mixed oil has both the fat of the lard and the fragrance of rapeseed, the oil temperature is heated to 8 into the rapeseed oil is cooked to remove the bitter taste of the green, Xinghei Chuangzhen stirred while pulling the wok away from the stove and waiting for the oil temperature to drop to 50% hot, pour the first plate of pork tenderloin shreds, raw preserved eggs and garlic slices, push the wok back to the stove and turn to medium heat and fry for more than ten seconds.

Kohei Chuangzhen picked up the bowl of water soaked in three kinds of dried seafood into the pot, poured in a small half spoon of cooking wine, removed the fishy smell of the original seafood soup, and turned to a boil over a high fire. Skimming off the foam and stains and turning back to medium heat, Kohei Soma slowly stirred to prevent the ingredients in the soup from sinking to the bottom, and the light brown soup that had been soaked in dried seafood now turned milky white under the action of the protein coagulation of the preserved eggs, and the soup base has become the next step is to bring out the umami.

The second plate of dried seafood particles were dumped by Kohei Sozhen, and after being stirred up, these seafood that had been continuously refined by time and the sun released the umami that had been concentrated and purified into the soup without reservation, and the smell of the ocean began to diffuse in this huge kitchen.

The umami has been hung out, then it is fragrant. Diced ham and chopped shiitake mushrooms slipped through Kohei Soma's fingers and jumped into the sea below, like naughty bear children. A pinch of salt is enough to sublimate the soup that brings together the sea and land, and the other seasonings will only have the opposite effect of adding to the snake and spoil the beauty.

Kohei Soma scooped up a little and put it on the taste plate, blow it to cool down, and then drank it carefully, and found that he couldn't find anything wrong, so he changed the taste plate and carried some please, Erina Nagikiri pointed out the shortcomings.

Erina Nagikiri put down her work, took the small dish and drank Kohei Soma's soup, her moist red lips squirmed for a while, and then swallowed, "There is no problem with the combination and layering of flavors, but the soup lacks a delicate and thick texture, and the adhesion ability of rice grains is not good." ”

With the flaws pointed out by Erina Nagikiri, Kohei Soma returned to his soup pot and pestle his chin to meditate on the solution, using too much potato starch, the consistency of the soup will be too high, affecting the penetration of the rice grains, and too little will not achieve the desired effect.

Suddenly, Kohei Soma remembered that one of the ingredients he used to thicken the soy milk at the final of the Autumn Trials was a perfect solution to the problem he was facing, and it could also add a touch of rich flavor to the soup, and this ingredient was cheese!

The embossed lacquered door of the kitchen was pushed open, and a waiter in the banquet hall walked in quickly and hurriedly said, "The guests to the banquet have been seated, and the first course must be served in three minutes!" ”

"Let's go now." Chef Natalia, who had just finished plating, decisively asked the waiters to take their creations away, and then turned back to Jiang Yunfeng and asked in the direction where they were, "How are you over there?" ”

"It's okay!" Kohei Sozana poured the last small bowl of cold rice into the milky white soup, picked up a bowl and handed it to Chef Natalia, who came over, and said confidently, "Please taste it!" ”

Natalia took the small bowl, took out the small spoon from her arm pocket, and stirred the rice in the bowl well. The creamy-white soup is soaked in the round rice with short eggs, accompanied by many red, yellow, and gray-brown dices. The color combination is very elegant but gives a very warm feeling, and the flavor of seafood and dairy products is strong.

A spoonful of rice soaked in thick soup was served in her mouth along with the dices, and the big smile on Natalia's face, which she hadn't smiled since she started cooking, was like the sun warming the whole kitchen in the harsh winter. Natalia put down the bowl and beckoned the waiters to take Kohei Soma's dish away, and then asked kindly, "Can you tell me the name of this dish?" ”

"Kohei Hotel's Secret Recipe of Kohei Chuangzhen Special Edition on the Soup and Rice."

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