Global Food Tour

Chapter 80 Became a judge too! (Get up early and ask for a ticket)

Half an hour later, Zhang Feng went downstairs with his hair deliberately not dried, a box in his pocket, and his cell phone. Zhao Hai happened to reach the stairs.

"Zhang Feng, let's go, everyone is waiting for you." Zhao Hai said.

"Well, let's go."

The dining place this time was not a restaurant, but a separate yard behind where the boss lived. Not only those people who came at the beginning, some bosses even brought their own children.

"Come, come, Zhang Feng, hurry up, sit down."

Zhang Feng nodded, looked at the dishes on the table that were deliberately covered, took a breath slightly, felt the smell in the air, and said with a smile: "The seniors have prepared so many surprises."

Zhao Si hurriedly translated, several chefs made the same voice, the meaning was explained by Zhao Si, and everyone unanimously decided to ask Zhang Feng to judge their dishes.

This baffled Zhang Feng. Isn't this offending people?
"Zhang Feng, don't worry, everyone has said it, don't be afraid of offending them, just point out the advantages and disadvantages." Zhao Si said with a smile, he was happy for these local chefs to hurt each other, anyway, he was a spectator, I don't think it's a big deal.

Feeling the hopeful eyes of everyone, Zhang Feng nodded and said, "Okay, I'll just be a villain for a while."

After putting away the live broadcast equipment and putting on the glasses, Zhang Feng signaled that it was time to start.

"I'll come first!" A middle-aged chef who can speak English stepped forward.

"En." Zhang Feng nodded, signaling that it's time to start.

The middle-aged chef opened the lid, and a strong aroma spread around. White mist floated out, and you could see many abalones poured with juice placed inside.

Zhang Feng closed his eyes and smelled it, and said: "From the perspective of fragrance, this abalone is very good, and the dried abalone can be made so quickly, must have used some unique secret skills?"

"Haha, it's not a unique secret technique, it's just a second cooking. Normal dried abalones need to be soaked in cold water for at least a few hours, and then soaked in warm water for a while, which can fully awaken the umami taste of dried abalones, but today There was no time for that, so I settled for a quick wake-up method using high-pressure steam."

Zhang Feng nodded. He knew that it must be more than that simple. Otherwise, given the tenderness of the shellfish, it would have to be cooked twice, and it would probably be ruined, or at least rotten.

"After waking up, I immediately changed the knife with a knife, and then locked the surface with hot oil to avoid melting in the second cooking. It may surprise you." The middle-aged chef took out an abalone and put it on In front of Zhang Feng.

Zhang Feng adjusted his position so that the audience in the live broadcast room could see it.

"Sauce color, very attractive, the sauce on top, and the texture layer covering the surface due to too fast oil, very artistic, and the decoration of ingredients is also very good, the word color and fragrance are achieved, I will try it .” Zhang Feng raised his hand.

In the mouth, first sweep away the sauce on the abalone, bite the skin of the abalone, there is a slight crispness, but it is only a very thin trace, which shows how fast the oil is to achieve this effect.

"The taste retains 80.00% of the abalone itself, and the smoothness is also very good. After it is out of the pan, the warm, humid and hot air is used to spread the taste... um... um... If you want to say that it is not enough, it may be that there is not enough time. It is recommended to use Fresh abalone, dried abalone is more suitable for slow cooking." Zhang Feng commented affectionately.

The middle-aged chef nodded, smiling all over his face. There was nothing wrong with it, which meant that he did a good job. He looked at the other chefs with a smile.

The crowd immediately shared the abalone. Although the chefs shared the abalone, they didn't eat it. They seemed to be fighting against each other in secret, but Zhao Si started to enjoy it with a smile.

"It's amazing. The abalone made by old xxx is indeed the best in Mirissa." Zhao Si stretched out his thumb, which added to the color on the face of the abalone chef.

"I'll come next."

Zhao Si hurriedly wiped his mouth and began to translate, which made the audience in the live broadcast room heave a sigh of relief.

[What the hell, there is finally a translation, grandma! 】

[It was so frightening to watch just now, and the anchor guy didn't give me a translation. 】

[Steamed egg sea urchin, isn't sea urchin eaten raw? 】

【...You can steam eggs. 】

……

"He said that this dish uses beaten eggs, add milk, salt, a few drops of steamed fish soy sauce, stir well, sieve, then put it into the processed sea urchin shell, add sea urchin meat, put it in a steamer After the water is boiled, steam it on high heat for 5-8 minutes, and the egg liquid will probably solidify, which can completely guarantee the umami taste of the sea urchin, which is much better than eating it raw, and the sea urchins selected this time are the most plump sea urchins with clean waters.”

"Well, I can see that it's quite big. It's a bit like the steamed egg custard for breakfast in some places. This kind tests your control of time. The fragrance is not heavy and it's very fresh. I'll try it." Zhang Feng picked up a small spoon and scooped it up. took a small piece.

In front of countless audiences, Zhang Feng put a small piece of steamed egg custard with sea urchin into the end. At the first bite, it was extremely smooth and tender. Tenderness seems to be a common feature of many seafood, but this one is even more tender. Everyone remembers the egg The taste of SH, combined with the taste of SH gall, makes the taste buds feel the baptism of a sublimated taste.

"This dish is the most tender and smooth food I have ever tasted. I may not forget it for a long time." Zhang Feng commented.

The chef who made this dish also had a smile on his face, as if getting Zhang Feng's comment was like drinking honey. Although it was a bit funny and unreasonable, at least in China, the older people get, the more natural it is. The better the experience and skills, the better these old people respect a junior.

[The anchor's bobby pretends to be full marks from me. 】

[This is not a pretense, I am a young chef. Chefs respect skills more than people. It is not the master chef who has the final say. 】

[Forget it, are these important?We just have to appreciate it and drool. 】

[The live broadcast is food, scenery, and humanities. Can you focus on the key points. 】

……

After rinsing his mouth, Zhang Feng began to appreciate the third dish, which was also made by a middle-aged chef. The main ingredient was shark fin. For shark fin, Zhang Feng didn’t really like it. Maybe it was because of the animal protection public service advertisement endorsed by Yao Ming. up.

But since people made it, they naturally ate it.

"This is the chosen Tianjiuchi, which belongs to the best of the best!" Zhao Si was already full of excitement when he was translating.

Zhang Feng looked at the crystal clear silk items in the small soup cup, and the faint fragrance made his tired nerves lift.

Shark's fin is the filamentous cartilage in the shark's fin. It is a seafood treasure processed from shark's fin.

In terms of types, there are many types of shark fins!

Generally speaking, there are: Tianjiu, Haihu, Chunyi, Wuyang, Minggu, Yacai, Huasha, Xiaoqingyi and so on.

According to the position of shark fins, there are: hook fins, ridge fins, wing fins, etc.

Among them, the hook fin is the most expensive (it is at the tail of the fish)! !
Because the wing needles of hook wings are relatively thick, the whole is full of wing needles, with very little bone and meat!So the price is more expensive!Sky Nine Wings are the best among wings, and big ones are even harder to find!The wing needles of Tianjiuyi are thick, soft and smooth, and have a good taste!The whole shark fin is made of fin needles, without extra bone or skin.

"He said he has nothing to say, you can try it directly." Zhao Si smiled.

"it is good."

Zhang Feng first took some shark fin shreds and put them in his mouth.

　ps: Thank you Xiaomengxin and wd9371, who have a low sense of presence, for rewarding 45 coins each, and thank you book friends with tail number 100 for giving [-] coins, hurry up and update, come, hand over your recommendation tickets, next week is very important, Whether you can go to Sanjiang to let more book lovers who like light texts join us, it depends on your recommendation tickets...

　　
　
(End of this chapter)