It won't be complicated, otherwise he wouldn't be able to get out of the framework of paella. ”

Mandelai watched Fell's production process, and his eyes gradually became clearer.

"Seafood mille-feuille? But what is he going to use to make the tower in the middle of the mille-feuille? ”

"I don't see him using any flour!"

The doubts that belong to Mandelai are also the doubts of the other special chefs present, and to solve this problem, it depends on how Fair innovates.

In fact, it is not difficult to say, if Fair knew Mandelai's doubts, he would definitely laugh, because this point is what he is proud of.

The sauce of Italian cuisine, paired with one of Ximei's favorite ingredients, is just right to make that ingredient a mille-feuille like a crispy skin, but apparently none of these chefs thought of this.

...

In order to match his recipe, the most important thing for Fell's seafood ingredients is not to be too hot, so at a rough glance, most of them are not raw, or they are cooled after preliminary treatment.

To combine the flavors of these ingredients, the key is not only the freshness and pairing of seafood, but also the sauce.

In addition to the two large tongs, even the meat on the shrimp body is fried together with the shell peeled off by the Arctic sweet shrimp, plus white wine sauté, diced onions and Italian spices, and then a large amount of chopped tomatoes.

Without any water, he simply uses the water of both white wine and tomato and slowly boils, which is the final sauce that Fell will use.

The sauce of the small fire 'gurgling gou' glowed bright red, and the rich aroma wafted up, which seemed to have firmly attracted the attention of the judges.

Even across the screen, just watching the close-up of this half-finished sauce was enough for the audience behind the TV to drool again.

In particular, the taste of this sauce seems to be an improvement on the familiar tomato sauce, and because of the familiarity, they can imagine more flavors, which makes the audience more and more uncomfortable.

While cursing the TV station for releasing poison, he was reluctant to change the channel, so he could only pick up the snacks he didn't know what he didn't know, and stuff them into his mouth without a while, which was better than having nothing to eat.

...

'The taste of seafood is not enough, it also needs to feel fresh..."

Since Fair has done it, he will make all the flavors to the extreme, and the two large tongs of Boston lobsters left behind can actually be said to be the real essence of this ingredient, after all, although it is called lobster, in fact, this shrimp belongs to the crayfish family, not the lobster family.

The shrimp is particularly delicious in tongs, which is more sweet and tasteful than the meat on the body.

Cooked in a pan with large tongs with sliced lemon and corn, the shrimp claws that still had a fishy smell quickly became fresh and beautiful.

Using the back of a knife to smash the shells of the tongs to reveal the whole shrimp claw meat inside, Fell did not have time to appreciate his own complete shelling skills, but directly cut the tongs into small pieces and put them in a glass bowl.

Add yellow mustard, minced garlic, melted butter, and a little sea salt and black pepper to stir together, and this is the shrimp claw meat with butter mustard sauce.

By this time, his ingredient processing had actually basically come to an end, which was different from the seafood mille-feuille tower that many people imagined.

His recipe is even more layered, but it is made with shredded squid and sweet shrimp.

At the bottom are layers of scallop grains, which don't even need to be seasoned, and the original taste of these scallops from Daodong is sweet enough and has no fishy smell at all.

Next, it's covered with shredded squid lined up with chilled squid, and then there's a dish that Fell specializes in adding texture and aroma.

I saw him put a layer of cheese slices on a hot pan, and then kept it in a medium heat situation, not only to melt the cheese slices, but also to let the water continue to release.

It was only then that the judges and chefs remembered that once the cheese was heated and steamed, it would become a slightly crispy and tough cheese pancake like a pot.

Some of them still use this cheese crumb regularly, but none of them have combined it with Fair, who specializes in Italian seafood cuisine.

It was at this point that they finally determined that Fell had stepped out of his comfort zone and started developing more seafood dishes, which would become a new milestone in Fair's culinary career.

Fell put the prepared shrimp claws into the pot, then wrapped the shrimp claws in cheese that had been completely dried up like a pancake spread out in a pan, and then placed them on top of the shredded squid, and then put a layer of arctic sweet shrimp on top, and finally garnished with some sturgeon caviar.

The tomato hoisin sauce that has been boiled for a while is beaten into a sauce directly in a blender with the shrimp shells, then strained and boiled again.

Finally, on the edge of the seafood tower, where layers of seafood ingredients are stacked, a red arc is drawn, and a few dots of olive oil and sea salt are drizzled.

This dish of seafood cheese and tasso tomato sauce has been completely completed.

No one thought that Fair's dish would be completed so much faster than Zhao Youqian, as if Zhao Youqian was still doing the pre-processing, and his cooking had been completely completed.

And most importantly, this dish can be tasted fresh or cold, and it is garnished with some sesame leaves and vegetable salad on the side, which also improves the color and image of the whole dish.

Judging from the appearance alone, this dish completed by Phil is extremely impressive.

The combined dish has been painted with a faint golden glow, and when you taste it, combined with the tomato hoisin sauce, the amazing culinary vision will be even more incredible.

At this time, Phil could finally relax and come to watch his opponent's cooking, and this time he directly showed a surprised look.

'He... He's not making a dish, but... Four Paths?? ’

...

Next to the boiling fish head soup, Zhao Youqian raised another oil pot, but obviously this was not the first dish he wanted to make, a simple small wok, scooped out a little hot oil from the oil pot, and then took out the fattest part of the dragon grouper belly from the cold room.

The whole piece of lange belly meat does not need to be marinated, just cut into thick slices obliquely, with green onion and ginger directly under the pot to stir-fry, the most surprising thing is that Zhao Youqian also added a yellow-brown spice to flavor while stir-frying.

At the end, the color of the water starch is exactly the curry fish flakes that don't look like Yaozhou cuisine at all!

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