The strongest gourmet food system

Chapter 1290 Chapter 331 Bayer's Skill

Xuanli frowned as he looked at the dishes on the big screen.

The dish in front of her gave her a familiar feeling.

"Bayer's culinary skills are still so good. I remember that in last year's the-blue, Bayer's players played very well, defeated many powerful characters, and finally lost to Cheng Huaizhi. They made a comeback this year, and their cooking skills Even more refined than last year—Chef Xuan, what do you think?"

As soon as Bai Shilong knew that Xuan Li didn't have a deep knowledge of Western food, and that after graduation, Xuan Li had been focusing on Chinese cuisine, so she might not be able to express a specific point of view.It's just that he is now in the position of host, so it's not easy to grab the conversation directly.I can only let Xuan Li say a few words, and then take over the words myself.

This was what they had agreed upon before.

"These two people...Actually, they are the same type of dishes..." Xuan Li said softly.

"What?" Bai Shilong was taken aback for a moment, and looked at the big screen again. A small half of the pigeons on the dinner plate had been eaten, "One type?"

"Yes, that is to say, the pigeons in this dish can also be boned out of whole pigeons, and the effect should be good. However, this kind of knife technique should not be available in Western food, so he chose the current method. way." Xuan Li said in a deep voice.

At this time, Mo Xiaohe, the chief judge, picked up a kitchen knife and gently cut open the belly of the pigeon. The spices hidden in the belly of the pigeon burst out an astonishing fragrance.

"Sure enough, there are also some ingredients hidden in the abdomen." Bai Shilong nodded repeatedly, "It is indeed similar to the dishes of Contestant Que."

"I'm afraid that the taste of the two will be very different." Xuan Li explained.

"Is this inevitable? After all, they are two different cuisines. Moreover, contestant Que uses steaming to process the chicken, but contestant Bayer uses grilling." Shiraishi Ryuichi said.

"Not only that. Contestant Que's whole chicken belly was filled with eight kinds of ingredients just now. Although Contestant Bayer used less ingredients than Contestant Que, there was a hidden ingredient in his dishes, and this ingredient was Que's. The dishes that the contestants don’t have.” Xuan Li lowered her head and wrote her feelings on a piece of A4 paper.

"Hidden ingredients?" Bai Shilong looked surprised, unable to figure out what the hidden ingredients Xuan Li said were.

"It's pigeon bones. When roasting, the pigeons are heated, and the flesh releases an amazing flavor, but don't forget, the bones also have a strong aroma. While roasting, the deliciousness of the pigeon bones also comes out. And Contestant Que used the whole chicken out of the bone, except for the bones of the chicken, so the meat quality, as well as the stuffing in the belly, will lack this fragrance." Xuan Li said.

"So, the Bayer player has the advantage?" After hearing so much, Bai Shilong became more determined in his opinion just now.

"Not really. 'Whole chicken out of the bone' is still relatively important in Chinese cuisine. If there are such obvious shortcomings, I'm afraid it won't exist for so long. Although it lacks the taste of chicken bones, don't forget, There are many ingredients in the chicken belly, and the scallops are as delicious as the chicken bones.

"What's more, contestant Que's chicken is steamed, so the soft and rotten chicken taste is not available in this Western dish. Having said so much, it is the cooking skills of the two that determine the outcome of this competition .”

"Then let's wait for the result of the game quietly?" Bai Shilong said.

Bayer in front of the judges' table watched nervously as Mo Xiaohe put the ingredients in the pigeon's belly into his mouth and chewed them carefully.Soon, Mo Xiaohe's face turned rosy, and under the light, his cheeks also exuded a bright luster.

"Mr. Mo also likes this dish very much."

"Yeah, there are not many dishes that can excite Mr. Mo now. This dish should be of high quality."

"Oh, my saliva is about to flow out... I can't stand it!"

There were discussions all around, and the audience in the stands were also full of expectations for this dish.

After Mo Xiaohe tried two or three bites of the filling, he wiped the corners of his mouth with a napkin.

"The whole dish is very good. The pigeon meat has a delicate taste. After the entrance, the rich taste of the pigeon meat spreads in the mouth. It can be said that this dish is extremely well controlled for the heat. What is even more surprising is that The stuffing in the belly of the pigeon. Because there is a gap in the belly of the pigeon, the stuffing inside is easy to lose moisture due to high temperature.

"The fillings in this dish are chestnuts, sausage and apricot meat, and at the same time, sage is used as a flavoring agent. If it is placed directly in the oven, after baking, the moisture of the chestnuts and apricots will be lost quickly, and the spices The scent of the dish will also volatilize to the surroundings. However, there is no defect in this aspect in this dish. What method did you use?" Mo Xiaohe looked at Bayer.

Didn't use the "whole pigeon out of the bone", but also achieved a very good method, which made Mo Xiaohe curious.

Bayer patiently listened to the words translated into French, nodded slightly, looked at Mo Xiaohe and said, "It's aluminum foil."

"Aluminum foil? But, you just cover the baking tray with aluminum foil, and the moisture in the stuffing can still evaporate." Mo Xiaohe asked puzzled.

"That's not the case. In fact, in addition to covering the aluminum foil in the baking pan, I also put a piece of aluminum foil on the wound on the pigeon's abdomen, and then fixed it with cotton rope. The moisture of the stuffing and the scent of sage , are also retained,” Bayer explained.

Two layers of aluminum foil?

The eyes of the three judges brightened, and when they looked at the dishes in front of them, they were also delighted.

Although there are certain differences between Chinese cuisine and Western cuisine, the two can also learn from each other. For example, Cantonese cuisine borrows from Western food in some places.

As soon as Bai Shilong saw Bayer stepping off the judges' seat, the excitement in his heart was still hard to calm down.

"This is just the first dish in the knockout round, but it's so good. This has to make people look forward to Que's dishes even more. Chef Xuan, based on your experience in Chinese cuisine, if Que wants to compete in this competition If he has the upper hand, what must he do?" Bai Shilong asked Xuan Li.

"Keep your mind. Although this sentence seems like nonsense to many people, but the game has reached this level, Que player can no longer change the previous operation. And the dishes cooked by the opponent are very good, and ordinary people are prone to anxiety , thus disrupting the next operation. Therefore, it is very important to ensure a good mentality. However, Que still has at least half an hour to adjust his state. For him, this should be good news." Xuan Li said.

"Then, let's take advantage of this time to insert an advertisement. Don't go away, the advertisement is equally exciting." Bai Shilong knew it was time to insert an advertisement when he saw the Japanese on the teleprompter.

Seeing the director nodding, Xuan Li relaxed a little, took a sip of water, and replenished the water in her body. Then, looking at the screen, Que Zhengqing's face was tense, and she nervously looked at the dishes in front of her. There was a slight jitter.

(End of this chapter)