The strongest gourmet food system

Chapter 1122 Chapter 163 Delicious Sea Cucumber Soup
Cheng Huaizhi's words immediately attracted everyone's attention.

The teacher of the judges waved his arm, and Cheng Huaizhi asked three staff members from the audience to come up and help him bring the dishes to the judges' seats.

Zheng Ke looked up at the big screen, where three casserole pots were placed in front of the three judges.The white smoke came out slowly, shaking the spirits of the three judges, and they couldn't wait to lift the lid of the pot. The rich fragrance gushed out from the casserole and hit the faces of the judges.

"It smells so good!"

Job's face turned red, he took a deep breath of the fragrance, and couldn't help but speak out loud.

Eddie also resisted the urge to try and set his eyes on the dishes in front of him.

In the casserole, a variety of ingredients are soaked in a rich soup, in addition to the emerald green cabbage, there are crisp winter bamboo shoots and delicious shrimp.The fragrant chicken legs are golden brown after being deep-fried.

As for the core of the whole dish, the purple-black ginseng is particularly obvious in the whole dish.

Sea cucumbers are not very good-looking, which makes girls have a natural rejection of them, but it is a part of the whole delicacy, and it is also the source of nutrition.

As the only woman among the three judges, Donna frowned when she saw the sea cucumber, but the aroma of the food reminded her all the time that this was definitely a dish worth trying.

"Teacher, the name of this dish is Braised Black Ginseng with Chicken Legs. Please use it with caution." Cheng Huaizhi said softly.

Eddie nodded, and after saying "Try it" with the other two, he picked up a fork and picked up a piece of boneless chicken thigh.

The fat and beautiful chicken was chewing in his mouth, the rich gravy overflowed in his mouth, and the mellow taste violently impacted his taste buds.

The fried chicken legs are crispy on the outside and tender on the inside.The confluence of the fragrant gravy and the rich soup is like a big net of delicious food, which is firmly imprisoned.

"I didn't expect the chicken in this dish...to be so delicious." Eddie frowned and looked at Cheng Huaizhi with bright eyes.

Hearing Eddie's question, Zheng Ke became more energetic. He really wanted to know the details of Cheng Huaizhi's cooking of this dish, so that he could have a direction when practicing in private.

"When cooking this chicken, [-]% hot oil is used." Cheng Huaizhi explained.

"The [-]% hot oil can not only soak the fried chicken to give it a crispy texture, but also ensure the freshness of the chicken inside. But this chicken leg, compared with other chicken legs, has a little bit of sweetness!" Ai Di relished the taste of chicken legs and asked curiously.

Donna and Job also stopped their forks. They also felt the sweet smell. After hearing Eddie's question, they also raised their heads curiously.

"Oh, you mean this. That's right, I used a coloring agent unique to China, shai." Cheng Huaizhi said softly.

"Sugar color?"

The three judges looked at each other in blank dismay. Although they had tried many Chinese dishes, they had no impression of this material.

"It turned out to be sugar-colored..."

When Zheng Ke saw the golden chicken legs, he thought that Cheng Huaizhi was using soy sauce for coloring, but he didn't expect it to be sugar color.

The so-called sugar color is actually just a food coloring agent. When it comes to essence, it is actually the product of sucrose after high temperature.

White sugar in the pot, after a long time of high-temperature heating, the color will gradually change from light to red, and then to burnt black.Among them, in the process of transforming the color of white sugar into jujube red, by adding appropriate hot water, the chef can get the color of sugar.

This process is called fried sugar color.

It's easy to say, but the cooking process is very cumbersome. For example, hot water is used when frying sugar color, but the ratio between hot water and sugar color also has certain requirements.

During the cooking process, if the operation is not done properly, the quality of the fried sugar will be poor, which will affect the quality of the whole dish.

Therefore, many young Huaxia chefs have not formally learned fried sugar color, and when coloring is required, they usually use soy sauce instead.

Zheng Ke scratched his head when he heard that Cheng Huaizhi used sugar color.

As expected of Suge in the East, it pays great attention to these details.It seems that it is not so easy to defeat him.

The three judges seem to understand, but it is obvious that the reason why the chicken tastes so delicious has a lot to do with the color of the sugar.

Job picked apart the chicken in the soup with a fork, exposing the purple-black sea cucumber to the surface of the soup. He tried to pick up the sea cucumber with the fork again, but found that the sea cucumber slipped through the gap of the fork.

Huh?The meat of this sea cucumber is so soft?

Surprised, Job immediately picked up the spoon and scooped out the sea cucumber.

To be honest, he rarely saw such a loose sea cucumber, but he didn't know what the taste was like.

While thinking, Job had already put the sea cucumber into his mouth.After the entrance, the sea cucumber quickly spread out in the mouth, and before it had time to chew, it had already entered the throat along the tongue coating.

Loose and glutinous!
Unlike the sea cucumber's "vicious" appearance, Jobe literally "drank" the sea cucumber into his stomach.Where the sea cucumber "flowed", it left a fresh and delicious taste!

This kind of almost suffocating taste is difficult for most people to imagine unless they try it in person.

"Really delicious?" Donna looked at the sea cucumber floating in the soup and asked hesitantly.

"You'll know it once you've eaten it!" Job rubbed his cheeks, looking excitedly at the sea cucumber in the soup. "In a competition of this level, the contestants will definitely be able to tap out the potential of the ingredients! If you don't eat it, let it be eaten." Give me!"

Job put another sea cucumber into his mouth again, his brows stretched out again, and every pore on his body exuded a youthful atmosphere.

"I won't give it to you!" Donna glared at Job, but imitated Job and ate the sea cucumber.

The delicious broth, mixed with sea cucumbers, quickly filled her body.

tasty!

The seafood smell of sea cucumber comes from the surface. The soft and glutinous sea cucumber spreads in the mouth almost without chewing, and the delicious soup carries the tenderness and richness of chicken legs, the freshness of sea shrimp, and the mellowness of ham. A hit on the taste buds.

This feeling is like surfing on the seashore, where you can feel the freshness of the sea, as well as unexpected surprises and excitement.

good to eat!

Donna was panting, eyes blurred.

After Eddie tried the seafood, he also deliberately took a spoonful of soup stock and put it into his mouth.

This soup is boiled in a casserole, so the ingredients in the pot, whether it is chicken legs, sea cucumbers, sea shrimps, winter bamboo shoots, or ham, will not lose their own taste and nutrition due to long cooking , but will gradually dissolve in the soup.

Using chicken broth as the base, coupled with a variety of delicious ingredients, simply made him fly.

Unknowingly, a smile appeared on his face - if the deliciousness of the ingredients was within his expectation, then the delicious soup really exceeded his expectations.

Like Si Yingshi's clear beef clear soup, the soup in this dish also hits his heart directly!
The chicken legs coated with sugar color are fat and delicious, and the soft and glutinous sea cucumbers are delicious and attractive, and paired with the mellow broth, it is simply impeccable.

(End of this chapter)