I have a restaurant in East Sakura

"It's like drinking a bowl of tea soup!"

"But that kind of extremely fresh tea soup is like a hot spring, which makes people feel refreshed!"

After thinking for a long time, Nakiri Senzaemon finally gave a judgment.

Use his most appropriate taste experience to describe the delicious world formed by Zhao Fuyu.

The kind of pleasure that seems to be accompanied by countless hot seas accompanied by a cool breeze.

The base soup composed of four kinds of birds is paired with the deliciousness released by the meatballs and the sweetness of winter melon.

The winter melon also absorbs the excess oil, so that the tone of the whole soup will not become unacceptable because of the overly rich and delicious taste.

It is precisely because of the refreshing and sweetness brought by winter melon that the deliciousness becomes more smooth.

The secreted wax gourd juice also adds a touch of stickiness to the soup, combined with the gelatinous texture released by the meatballs, this soup is definitely the top grade among the treasures!

Nakiri Senzaemon's judgment was also agreed by several other judges.

At this stage of cooking, the taste has actually reached its limit. The question is whether the concept can make diners feel more empathetic.

Obviously, Zhao Fuyu's soup has fully met the requirements.

Even far exceeded this limit.

Winter melon, which is sweet in itself, complements the previous dishes of bitter melon.

Not to mention, there are fats from the meatballs filling left over from the bitter gourd appetizer, and the slightly weak tongue makes them fully activated.

The deliciousness of the four-poultry soup makes people's taste memory fully activated, and every taste bud is screaming, needing more food to fill its missing appetite.

It can be said that at this stage, Zhao Fuyu's cooking played a connecting role, not only for him alone.

Even for the following dishes, it also enhanced the interest of the diners.

However, this may not be a good thing for latecomers.

The awakening of the taste is so good, it will obviously make these extremely picky judges even more harsh.

Not knowing what was going to happen to him.

Just after Zhao Fuyu got unanimous approval and entered the next round.

Many cooks behind him also finished their soup, but when they offered the soup, they got unanimous criticism.

Not to mention the main judges who were not interested in the dishes of these cooks, even the deputy judges of the five acting teachers were all relegated to the next dozen or so soups.

None of them could pass their extremely stringent requirements.

They, who are already sensitive in taste, have reactivated many parts that would not wake up in the past. Now, no matter how clear the soup served by the cooks behind them, the miscellaneous smells and other flavors inside are all There is simply no way to hide it.

That is the impact caused by the lack of proper pre-processing actions for the ingredients.

No matter what you do later to make the soup clear, there is no way to get rid of this taste.

Even if it is put in medicinal food or even spices to suppress it, it cannot be controlled.

For things like soup, it’s all about the details, especially the details of the pre-cooking. It is obvious that the dozen or so cooks in the back have completely failed in this level.

In fact, this reflects that they do not have enough knowledge of ingredients, and there are huge problems in basic skills.

It caused a lot of peculiar smell when the soup was finally produced.

You must know that among those extremely fresh tastes, a little bit of impurity is already very unbearable.

In addition to these simplest problems, there are also cooks who handle the ingredients very well, but have problems with the matching ratio. This is a manifestation of the lack of solid basic skills.

Such cooks also need to give pointers and criticisms. For several deputy judges, if it is the first round, they can be let go.

But in this second round, then I feel embarrassed.

Even with a little recognition, the problem of taste is still intolerable.

That is to say, after Zhao Fuyu's soup was passed, cooks continued to challenge him one after another, but he was still unable to pass.

Until, Xingping Chuangzhen debuted!

Unlike the hot soup that most people choose, this young man chose cold soup that is rarely available in Dongying.

And it's not an ordinary cold soup, but seafood cold soup!

You must know that seafood, once dead, will quickly become stale, and stale seafood will make the soup and taste fall into an irreversible vicious circle.

Cold soup, or seafood cold soup, is a hell-level difficulty that almost all cooks have not considered.

But Xingping Chuangzhen, who has always liked to challenge the impossible, has been inspired by certain things.

It can be said that when he was in the cold seafood soup, he immediately thought of one thing, that is, seafood pickles, and the characteristics of Zhongzhou Tide and other places, raw pickles!

Both of them have similar types. After directly killing the fresh seafood at low temperature, the seasoning is quickly processed, and then the seasoning is continued to be refrigerated, so that the flavor of the seasoning can enter the seafood, and then stimulate the taste of fresh seafood.

But this method also has a big problem, which is a test of the cleanliness of the marinating time, the freezer, and the processing process.

It also depends on the freshness of the ingredients.

Otherwise, under some circumstances, these fresh seafood will become a poison that makes people suffer from diarrhea.

It is precisely because of this realization that Xing Ping Chuangzhen creatively changed the cooking method.

After cleaning up all the fresh seafood, he specially cleaned the shellfish and cooked them with sake to boil the salty soup inside the shells. Coupled with some other seasonings, in fact, this is already an excellent shellfish soup.

But this is just the right seasoning for cold soups.

Adjust the saltiness according to the saltiness of the boiled shells, and then grill all kinds of seafood, remove the shells and take the meat.

The shells are boiled to make a soup with the smell of fire, and then the pure meat is mixed, and then the shell soup is used to adjust the saltiness, and it is served with a little apple smoothie for ice.

The result is this seafood chowder gazpacho that seems to be filled with piled apple sorbet!

It should be noted that fish is not used in this seafood soup, mainly crustaceans and shellfish.

Therefore, the fishy smell of seafood has been grilled, and when the seafood is fresh, it is combined with the taste of fruit juice, so that after cooling down, there is still no fishy smell in the seafood soup.

Fresh and slightly sour, fruity and sweet, paired with the ultimate seafood delicacy, and the sweetness that escapes afterwards.

For any diner, it is like a breeze on the beach of a tropical island.

The wonderful feeling is simply like a spring breeze.

Only this kind of taste, almost without any flaws, can be recognized by the five deputy judges.

Even a few of the chief judges were a little moved, and someone gave them a taste. Although it didn't completely satisfy their appetite, it was better than Xing Ping's real cooking realm.

Such craftsmanship can be called amazing!