Gordon Ramsey heard Jiang Yunfeng's call and went straight to the counter, looking at the sample on the countertop, purely from the appearance of the choice of dishes and containers are unique, with strong color contrast. According to the principle that Gordon Ramsay has always advocated, it will only be delicious if it looks good, Jiang Yunfeng's dish is simple and generous, and all the ingredients on the plate are part of this dish, and none of them are superfluous.

Taking out the spoon in his breast pocket, he picked up his apron and wiped it, and Gordon Ramsay cut off a piece of white and tender tofu and put it in his mouth. The combination of delicate and smooth texture and hot and wonderful sauce left him speechless, and he could only express his mood with applause, and rang the bell to call the waiter to pass the dish.

Jiang Yunfeng's success shook the other players in the kitchen, especially the three people on the blue team suddenly felt that the pressure doubled, and none of the more people on his side could pass the review first. The result of tonight's game is to see how many dishes the guests order, and now Jiang Yunfeng has grabbed the lead, if the party hurries up to catch up, by the time the party passes the review, the guests are estimated to be fed by Jiang Yunfeng.

The team's efforts to take the lead also brought a huge incentive to the hard-fought fat house, and the fighting spirit that was originally a little depressed began to burn. The waiters delivered Jiang Yunfeng's new version of mapo tofu to the guests, and while chatting and laughing with the three international superstars, Erina Nagikiri, who secretly paid attention to Jiang Yunfeng's every move in the kitchen, also withdrew her attention.

In the middle of the pitch-black dinner plate is a white cube tofu-like object, the opposition between black and white has given people a lot of visual impact, the spoonful of red and bright chili oil poured on the tofu block pushes the visual impact to a new height, and a touch of emerald green at the top eases the impact.

It's not enough for the dishes to be good-looking, the most important thing is to be delicious, the only thing that can be seen clearly at a distance is Jiang Yunfeng's deboning knife method, and the others can't be seen clearly, but this does not affect Erina Nagi to conclude that the dishes are from Jiang Yunfeng's handwriting, the reason is very simple, the presentation of the dishes is a typical French simple style, and the combination of ingredients reveals the shadow of Chinese food.

The fork gently touches the surface of the tofu, and the part that has been condensed rebounds quickly after the fork leaves, making it very elastic. Erina Nagi stepped up her efforts to break the tofu, and the knife cooperated with her to put the crumbled tofu into her mouth along with the bright red chili oil.

The first sensation on the tip of the tongue is spicy, which is very well controlled, hot and irritable. What follows is numbness, the tip of the tongue, the inner wall of the mouth and the slight throbbing pain of the lips like an electric shock, with just the right amount of spicy to give people a pleasant spicy feeling, but what makes Erina Nagi a little regretful is that this tofu is not hot enough.

The texture of the snow-white tofu is as delicate as that of Japanese silk tofu, and it spreads out on the forehead by gently sipping the tip of the tongue, and this tofu has a silky texture that silk tofu does not have, and when it spreads, the mouth is full of the deliciousness of chicken.

The taste of soy products has the flavor of meat, and Erina Nagiri is lost in the illusion of a reversed taste for a moment. thought that Jiang Yunfeng had just infiltrated the taste of meat into the tofu through some means, and after taking another bite, he found that the white tofu was not a soy product but made of meat, and he couldn't help but remind Erina Nagiri of the Sichuan dish he made when Jiang Yunfeng competed with Kuga Zhaoji for the second time.

Chicken bean curd, a classic dish in Sichuan, is one of the top clear soup dishes in Sichuan cuisine that is as famous as boiling water cabbage. But the private revenge initiated by the long time I also witnessed the whole process, although Jiang Yunfeng's bowl of chicken bean curd was also delicious, because the mixed chicken puree was poured into the slightly boiling broth to cook, so the chicken bean curd was dyed by the broth and turned a little yellow, and the texture was very loose.

Now Jiang Yunfeng has put the chicken bean curd in front of him again has made a substantial leap, the color of the bean curd is white and pure, without a little dregs, the flavor of the broth is still strong, and the texture is fine and firm while retaining the tender taste. Aside from the icing on the cake, this piece of tofu is also a novel dish, and Erina Nagikiri knows that Jiang Yunfeng must have modified the production method and ingredients.

The new version of mapo tofu has won unanimous praise, and Jiang Yunfeng has no leisure to celebrate at this moment, and cooking two dishes at the same time has already overwhelmed him. The marinated quail is first put into the oil pan for the first set and fried, during which Jiang Yunfeng also filters the stewed three-in-one broth to remove the lobster shells and stewed vegetables.

When the quail is fried until the skin is slightly yellow, Jiang Yunfeng changes to a large frying pan, stir-fried onions, celery and ginger in the bottom oil, and scoops the three-in-one stock into the pan. Soak the deep-fried quails one by one in a pan and sprinkle with chopped sage and fresh fennel before covering the pot and simmering over medium and low heat.

Temporarily abandoning quail Jiang Yunfeng focused his attention on the lobster porridge, during which the blue team also had dishes that were affirmed by Gordon Ramsay, and also received praise from the guests, teammate Fat House's fried lamb chops with caramel apples also passed the review and was able to meet customers, but the response was not as strong as expected, but this did not affect the confidence of the fat house, and he boldly released his imagination in the follow-up dishes.

After the lobster meat is blanched in the 3-in-1 broth, it is immediately put into ice water to cool down to maintain the Q-elastic taste of the lobster meat, and a small pinch of saffron dyes the broth with a golden color before putting the soaked rice into the pot. Jiang Yunfeng first boiled the porridge on high heat and then adjusted the simmer, so he didn't need to care too much about it at this point, just be careful not to stir it from time to time to prevent the bottom from being mushy.

Attention returned to the quail's side again, the cooked quail was picked out and let cool, Jiang Yunfeng waited for the liquid on the surface of the quail to dry before brushing the caramel from the fat house on the skin, and sent it to the high-temperature oil pot again, this time to fry the quail until it was fragrant.

Fried at high temperature for two minutes, as soon as Jiang Yunfeng lifted the iron bar frame from the oil pan, and the quails inside were brushed with caramel, and the skin was fried red and oily. Jiang Yunfeng pulled out the temporary support in the quail's body, and after two rounds of frying, even if he lost the wire support frame, the quail did not collapse.

The quail is chopped in the form of a white chopped chicken, placed on a white plate with a pinch of parsley leaves, sprinkled with a pinch of salt and pepper, and brought to the counter to call Gordon Ramsay.

Gordon Ramsay, who ate a piece of quail meat, did not call the waiter for passing the dishes, nor did he scold, but looked at Jiang Yunfeng calmly and said, "I was just a little suspicious when I was the first dish, and this dish aggravated my doubts even more. How could a chef with this level of cooking be the head chef of a well-known restaurant to participate in my show, such amazing cooking skills cannot be unknown, I have never seen you in London and the European and American culinary circles, so who are you sacred? ”

"Oops, is it revealing so quickly? I don't think I have enough. Chef Gordon's name is so loud that it's a shame to meet in this way. Jiang Yunfeng shook his head and smiled bitterly, picked open his chin, and tore off the disfiguring silicone attached to his face with the combination of silicone.

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