Spring rolls must be familiar to many people, and they are a common pasta snack.

Spring rolls are evolved from spring cakes, and in ancient times there was a custom of eclipse of spring plates on the beginning of spring. "The Legend of the Wind and Soil" contains: "New Year's Day to make five Xin Pan", that is, five kinds of Xin meat vegetables, for people to eat in the spring, so it is also called "Spring Pan". In the Tang Dynasty, its content has developed and changed, "Four Seasons Treasure Mirror" said: "On the day of spring, eat reeds, spring cakes, lettuce, and call the spring plate." ”

Later, with the evolution, spring cakes appeared in the form of fried, which was later known as spring rolls.

Spring rolls are a spring food that wraps the filling in dough and is fried in oil.

Therefore, the filling of spring rolls also varies according to the geographical location and climate customs of different places.

Nowadays, the filling content of spring rolls is even richer, and as long as you dare to think about it, you can make spring rolls into filling, but it is unknown whether they are delicious or not.

As a snack, spring rolls have gradually broken away from the restrictions on what they eat at the beginning of spring, and they can be eaten at any time.

In the Manchu and Han banquets, spring rolls also have a place and were once used as one of the nine dim sums.

The method of making spring rolls is not complicated, but it is quite difficult to make them. Roll the batter into a paper-thin spring roll wrapper, then roll in various fillings, seal the mouths on both sides, and fry in a pan of oil until golden brown on both sides.

The seemingly uncomplicated steps often stump a lot of people in the first step, and if the batter is not well proportioned, it will not be able to make a good spring roll skin.

The spring rolls made by Wang Zhong are undoubtedly very successful, and the dough has changed color after being fried, but you can still vaguely see the filling inside.

Each of the three judges picked up a spring roll and put it to his mouth and bit it.

"Click!" The sound of teeth snapping crispy dough.

The three of them chewed and tasted it silently, and soon a spring roll was eaten by the three judges.

The old man on the left said: "The skin of this spring roll is crispy, and when you bite into it, a umami flavor suddenly explodes in your mouth." Nice, delicious spring rolls. ”

"The stuffing inside is crab meat, crab roe, mushrooms and bean sprouts, which are full of umami but without losing the taste." Lu Caixia said.

"How do you make these spring rolls?" The old man on the right asked.

Wang Zhong said: "I wrapped a whole crab into a spring roll, and I took out the crab meat and crab roe and put it in, and the water with the batter was not ordinary water, but the water that I boiled with the crab shell to bring out the umami." By frying quickly, the umami flavor of the crab can be preserved to the greatest extent. ”

"I see, every time we eat a spring roll, it's like eating a whole crab." The old man on the left nodded and said.

Lu Caixia nodded, agreeing with what he said.

The old man on the right smiled: "You are all compliments, it seems that you want me to be this weirdo." ”

The two of them burst into laughter.

The old man on the right said, "This spring roll is good, I'm sure of it." However, in order to lock in the umami to the greatest extent, you also leave the fishy smell of the crab behind, which affects the taste somewhat. In addition, there is enough umami, but the level of taste changes are much less. ”

Wang Zhong listened humbly and did not refute.

The old man on the right continued: "While removing the fishy smell, it does destroy a part of the umami, and you have to strike a balance between the two. At the same time, there should not only be umami in taste, but also several variations of taste. ”

Wang Zhong nodded yes.

In the scoring session, Wang Zhong's whole crab spring rolls scored 95 points.

A score of 95 points is already extremely good.

Although the judging criteria are not so strict, they are only evaluated according to the level of young pastry chefs, but the score of 95 points means that among young pastry chefs, it is also a top-notch achievement.

In the audience, Zhang Lan looked worried.

Lou Xiangpeng sighed: "95 points of noodles, this is also terrible. Gao Dian wants to win, and it's a bit hanging. ”

The 95-point pastry has never appeared before, and this is the first 95-point pastry to appear in this competition.

With this alone, Wang Zhong has the strength of the top four.

You must know that the steamed buns that were widely praised before Gao Dian did not reach a high score of 95.

In the field.

It's Gao Dian's turn to make steamed buns, which are still steaming, and they look unremarkable.

The three of them rinsed their mouths and each picked up a bun to taste.

Lu Caixia tasted it carefully, but the first bite made her a little disappointed, she was looking forward to the pastry made by Gao Dian, but today's buns, the entrance is ordinary, and there is no amazing feeling.

She continued to chew, and suddenly her heart was shocked, what kind of taste is this!

The steamed buns, which were originally a little unremarkable, suddenly exploded with a salty and fresh flavor, which made the taste of the whole bun suddenly amazing.

This is a bun that feels dull at first, but the more you chew it, the more fragrant it becomes.

"Such a big diced ham?" The old man on the left compares a diced meat in the filling, which is square and red.

"No wonder, I said that there was a sudden salty and fragrant taste, it turned out to be this diced ham." The old man on the right was stunned.

"The rich flavor of this bun is brought by ham." The old man on the left said.

"That's not right! You try it with ham alone. Lu Caixia said.

When the two old men heard this, they tasted the diced ham alone, and it tasted good, it was the taste of ham. But compared to the taste just tasted, it seems a little ordinary.

The two looked at each other and wondered, "What's going on?" ”

Lu Caixia said: "I'm afraid this meat filling is not as simple as we tasted. ”

"You mean to say that it was the combination of this minced meat and diced ham that produced the amazing taste just now?" The old man on the right asked.

Lu Caixia looked at Gao Dian and said, "Tell me about it." ”

Gao Dian explains: "It's true, the meat filling is specially blended with this taste, and it is nothing special when eaten alone, but when mixed with the salty aroma of ham, it can form another flavor." ”

The old man on the left asked, "Then why don't you chop the diced ham and meat, but cut it into such a big dice?" ”

"This is to preserve the salty aroma of the ham, and if it is chopped, the taste of the ham will be absorbed by the bun skin, and the taste will not be so amazing." Gao Dian said.

"I see." The old man on the left answered.

The three of them finished eating the rest of the buns, and the strange and wonderful taste was evocative.

"It's a very interesting pastry, the moment you bite into the ham, it's like biting a bomb, and the deliciousness suddenly explodes in your mouth." The old man on the right commented.

"It's a very good bun, and the idea of combining the flavors of ham and pork is also amazing, and the instant burst of deliciousness is amazing and unforgettable." Lu Caixia said.

The old man on the left smiled: "Then I'll be the bad guy." The delicacy is undeniable, but the drawbacks are also obvious. Your bun is very cleverly designed, but you have to bite into the diced ham to produce a delicious taste, and before you eat it, the taste is a little ordinary. At the same time, this delicacy comes and goes quickly, and it doesn't last long. You can try to improve it later. ”

The three judges completed the evaluation, and the next step was the scoring session.

The three judges quickly gave their scores.

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