Cao Cao's chef

Chapter 483 After I bloom, a hundred flowers kill
"The last one, his black fish and matsutake stew, named 'Ningqiu', the taste is mainly delicious and sweet, and the sweetness of black fish and the fresh fragrance of matsutake are well expressed." The judge picked up a piece of chicken and said It was the last dish. "I have to say that after eating it, there will indeed be a sense of tranquility and distance. It's just that the seasoning is too strong, which destroys the elegance."

He said and looked at Wang Yong: "It doesn't mean that the more seasonings are put, the more delicious the dishes will be, do you know that?!"

"Of course I know it very well!" Wang Yong wanted to complain about the composition theory of spices. He probably knows more than this examiner.

In the final analysis, the structure of multiple spices is nothing more than a delicate sense of balance. If there is too much of a certain seasoning, the overall sense will be completely destroyed, and then the multiple deliciousness that was originally built will be directly destroyed.

"Then, let's see if your improved braised chicken is worthy of the name 'Jinqiu'!" After the examiner finished speaking, he put the chicken in his mouth. Surprisingly, the chicken melted in his mouth, and it was just ordinary. After swallowing it, it has already melted in the mouth, a strong spice, accompanied by the sweetness of chicken, hits the nostrils.

"The taste of chili..." The examiner was a little confused. The first thing he felt was that it wasn't the most pungent chili flavor, nor was it the flavor of watercress, nor was it the flavor of other spices... The flavor of chicken, the most prominent one was actually the taste of chicken!
At this moment, the most intuitive taste in the mouth is the deliciousness of the chicken.Of course, it's not that the other seasonings are tasteless, but all the seasonings are highlighting the deliciousness of this chicken.

"Kaaaaaa..." The bones were thoroughly boiled and tender, and the moment they were bitten down, they were crushed like a cookie, and the bone marrow was integrated into it, which further upgraded the taste of the chicken.

"This taste... is this really hazel chicken?" The examiner couldn't believe it. Just now, someone had stewed pine mushrooms with hazel chicken, and he gave it directly at that time.But compared with this, the previous hazel chicken has not one or two shortcomings!
"So the examiner also knows hazel chicken?" Wang Yong was a little curious.

"Hazel chicken is rarely used as an ingredient, and because it is small, many people don't know how to use it. After all, it is smaller than ordinary chickens and bigger than quail. There is really no meat to eat. However, the quality of hazel chicken is better than that of quail. The quail is much more delicious, but few people cook it like this..." The examiner nodded, there are few ingredients like this, and there are few recorded recipes, but it's not that there are none.

However, compared with this dish, other recipes can be almost directly discarded...the delicacy of hazel chicken has not been brought into full play at all, and it can even be said to be a waste.

"The problem is, didn't you put a lot of seasoning? Why didn't you cover up the taste of the hazel chicken... Wait a minute..." The examiner looked at Wang Yong in disbelief, then remembered something, picked up a piece of mushroom and ate it stand up.

The taste of chicken penetrates into the mushrooms very well. At the same time, the taste of other spices expresses the crispness and sweetness of the mushrooms. It is said that the taste of the hazel chicken is tender, and the crispy and sweet taste of the mushrooms is the best. fill up.The key is... the examiner picked up a chestnut, which was a little soft after being stewed for 10 minutes, but it was sticky and sweet in the mouth.

"So it's Tricholoma!" The examiner responded, "The sweetness of Tricholoma and the characteristics of being easily penetrated by other flavors make it attract most of the aroma for hazel chicken, reducing the degree of penetration of hazel chicken. At the same time chestnut The soft waxiness and sweetness not only make the whole dish mellow, but the sweetness also eases the strong taste of so many seasonings. No, no, a little honey also makes the taste softer!"

Just like a skyscraper built with various fragrances, the delicate proportion of ingredients keeps the balance maintained.

A little more of a certain material, and a few seconds more cooking time, may produce a chemical reaction. If you are not careful, the entire high-rise building will collapse in an instant, and the taste will become very unpalatable!
The problem is, the man in front of him built this building under such difficult circumstances.Of course, it is not completely without flaws, but compared with the majesty of this building, some flaws are almost negligible.

No way...the smell is too strong...suddenly want to eat...after eating the third piece of chicken, the examiner only felt a little desire to eat rice, and there happened to be a pot of rice next to him, so he immediately filled a bowl, and Without eating, the fragrance of the rice makes people feel refreshed.

"Even the rice is cooked so seriously, the aroma of the rice is so pure, just smelling it, the index finger is already moving!" The examiner sniffed it, then picked up some and started to eat.

The mouth is soft and waxy and fragrant, which just eases the strong taste of the braised chicken.No, if you want to eat yellow stewed chicken again at this moment... the examiner picked up a piece and ate it, as if the deliciousness that had been temporarily suppressed burst out again in an instant, creating a superimposed explosion effect with the deliciousness just entered, double the deliciousness Under the stimulation, the examiner only felt that his brain was blank, and his consciousness was directly rushed to the cloud.

When I came back to my senses, there was a piece of gold in my mind. It was the rice field, and the leaves turned yellow in autumn. Everything in the world seemed to be dyed golden at this moment.

"Golden Autumn, worthy of the name! This dish deserves to be 'Golden Autumn'!" The examiner nodded, "Candidate Wang Yong, a special chef pre-test, passed!"

The other two examiners also recovered from Jin Qiu's immersion. Listening to the announcement of the colleague next to them, they both nodded and announced at the same time that Wang Yong's pre-examination passed successfully.

"It's just a pity..." The lead examiner looked at Wang Yong, who couldn't help but be taken aback. Could there be any problem?
"It's a pity... I'm just the examiner of the pre-test. Otherwise, it's just the artistic conception you instilled in it, as well as your understanding of ingredients, knife skills and fire control. Even if someone helps, it will not be a problem to enter the field of super chef! It's a pity, super chef The three of us can't give you the chef's qualification!" The examiner said with a smile.

"It's okay, I'll get it back in three days!" Wang Yong said confidently.

"If it's you, maybe you can really become a super chef! Ninth-rank is too low, at least strive for five-rank or higher!" The examiner teased.

"Well...you have to see how the exam questions are..." Wang Yong was a little embarrassed.

Starting from Wang Yong, it was a real nightmare for the next candidates.The quality of many people is actually not bad, but after eating delicious food, the flaws of many things are suddenly magnified infinitely.The examiners really want to be fair and just. According to the general agreement, as long as they feel that the candidate has enough potential, they can let it go directly.

But after that, among the dozen or so candidates, none of them could pass, and all failed.

"Luck is also a part of strength. Candidates who do not pass, see you in three years!" The examiner stood up slowly and announced the result, "Candidates who passed, take your test number and go to the palace to wait in three days' time! "

Upon hearing this, Wang Yong and the others also began to pack up the kitchen utensils one after another, preparing to leave.

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(End of this chapter)