I have a restaurant in East Sakura

soup.

No matter what ingredients are good, the key lies in the taste.

A strict point must be achieved in order to achieve true excellence.

Nakiri Senzaemon sat on the long table, murmured to himself in a low voice, and looked at the many cooks below, not knowing who he took a fancy to, who he took a fancy to.

It seems that they want to point out, but they also hope that they can understand this key.

That is, the existence of soup does not matter at all about the choice of ingredients, but in terms of taste, it must have its own uniqueness to achieve the role of linking the previous and the next.

It can smoothly continue the deliciousness of the appetizers, and can also lead to the ingredients of the next main course, and it can also comfort the stomachs of diners.

This kind of soup can be regarded as an excellent evaluation in the eyes of the four main judges.

It can be said that such a difficulty has not been stingy enough to pass the test of Dragon Chef recognized by the IGO headquarters.

And this is just the second round of assessment questions for Shilin Temple.

This time, in the eyes of the four judges, it is quite difficult until this moment.

If you don't come up with something, how can you let them easily enter the next round?

Accompanied by Tokugawa Wind Electric's joke-like words, the other five deputy reviewers dare not take them for granted.

Obviously, their judgment will be more severe next.

It also indicates that after the remaining cooks finished making the soup, it is estimated that most of them will also have to enter the spectator seats.

Xing Ping Chuangzhen, who has always had his own ideas about making soup, has actually read all the ingredients in the refrigerator and even walked through the fresh food area before finally drawing up his follow-up series of dishes and Ingredients to use.

However, many of the ingredients he selected seem to be completely different from ordinary soups in the eyes of many people.

At least there are not many common pigs, cattle and sheep, even chickens, ducks and fish, but there are a lot of shellfish and seafood.

At first glance, it seems to be a bit similar to Western food, but the traditional three-piece Western food set, onion, celery, and carrot, is not seen.

This also makes many people wonder what Xing Ping Chuangzhen is going to cook.

But what is certain is that his soup will inevitably be a new recipe that will make people shine.

Jiro Shimura looks like a young man who has not been out of the country for a long time.

There is a kind of wildness, cunning, and innocence that only the countryside can cultivate in the eyes.

It is also because of these things that the ingredients he uses are often the types that few people in the city use. Not only are there many wild vegetables and fresh spices, but the main ingredients for cooking are also extraordinarily extraordinary.

Pork ribs are the most common.

It is also paired with soft-shelled turtle, pork belly, barley, red dates, and even quail, which makes it hard to see what kind of soup he is planning to cook.

It's a bit like Zhongzhou's soup ingredients, but it has some ingredients and accessories unique to Dongying's hometown. It's really hard to guess what will be blended.

At least this Shimura Jiro will obviously not stop at this second round.

The dark horse smell on him is getting stronger and stronger.

Seiichiro is very different. As the undefeated Shura who has traveled all over the world, each of his dishes incorporates the splendor of various places.

Even when it is applied to soups that shouldn't be outstanding, he is extraordinarily comfortable.

In fact, what he makes is completely unique, dishes that only Seiichiro Kodaira can make.

Soups with spices!

Soup curry!

Having traveled to many countries, it is difficult even for a genius like Seiichiro Kohira to integrate the splendor of these countries into cooking skills.

Until later, he noticed an entry point, which was spices.

Therefore, following this point, combined with ingredients and cooking skills from different countries, Seiichiro has this body, which seems to have gathered cooking skills from all over the world.

And his soup curry is not an ordinary soup curry, but a soup curry that brings together delicious food from all over the world. World!

Different from my younger brother's idea, my adoptive father's stove is a collection of hundreds of families.

Caibo Chaoyang has been tempered by Shilin Temple for such a period of time, but his cuisine seems a bit unremarkable, even too plain.

There are not many ingredients selected, as if deliberately choosing some more simple cooking techniques.

The most traditional beef bone broth.

Because it needs a lot of beef bones, it needs to be paired with beef and simple spices, in order to highlight the umami and fragrance of beef bones.

It can be said that from the very beginning of cooking, careful care is required to scoop out excess fat and froth. Any excess oil will make the taste of the soup more mellow, resulting in a taste that is difficult to drink completely. feelings.

This is also the part that Caibo Chaoyang needs to deal with carefully.

And what he pursues in his soup is 'reduction'!

Simple bone broth can be a link between the past and the future of any dish, but this simplicity must be extremely pure and simple.

In the eyes of many people, that is a more difficult choice than any clear soup or high soup!

Each of the powerful opponents took out their best parts to cook this delicious soup that is absolutely unforgettable.

Then Zhao Fuyu naturally wouldn't show weakness.

In fact, when choosing the ingredients, he already had a lot of ideas in his mind.

Just one or two methods and ingredients cannot completely connect the past and the future, but he thought of a way to combine more points.

That's why in the ingredients, I not only chose four kinds of birds, chickens, ducks, pigeons, and dragons, but also obtained hind legs, pork belly, and wax gourd.

It can be said that the two sides are almost irrelevant, but they have to carry out a perfect combination in the hands of Zhao Fuyu.

After blanching the four kinds of poultry and birds, they are directly thrown into the soup pot, and they need to be stewed for at least one and a half hours, and astragalus, yam, barley, white peppercorns, ginger slices, and scallions are also added. Simply carry out refreshing and deodorizing.

Four kinds of birds slowly boil a pot of soup, and then use this soup to cook the next soup.

This is the method that Zhao Fuyu usually uses, and he can also mix ingredients that don't match originally to achieve an effect of freshness and freshness.

But this time Zhao Fuyu will do this not only to add more freshness, but also to have enough sources of soup, and to add more deliciousness to the winter melon, which is the main source of ingredients.

After all, winter melon, an ingredient, has an extremely light taste.

This is why Zhao Fuyu chose to use hind legs and pork belly to match.

The two kinds of pork also need a perfect transformation before they can truly become a member of the ingredients and become an unexpectedly thick source of flavor in cooking