Shiji: My daughter is Erina

"In fact, the original color of fried sand particles is white, but after countless times of stir-frying, its color will turn black."

"Why do these stir-fried sands turn black? It's because when stir-frying melon seeds and chestnuts, the cooks add a lot of white sugar to them!"

"After the white sugar melts, it will turn into a charred substance, covering the surface of the fried sand. At the same time, the surface of the fried sand will also be covered with some very peculiar caramel elements..."

"Managi knows about fried sand and how to use it, but he doesn't know that during the stir-frying process, the caramel-like elements on the surface will change the taste of the stir-fry towards..."

"This kind of change can be said to be very subtle, even so subtle that others can't feel it at all...But it is because of the accumulation of such small details that they can't be more small, which creates the unique charm of Tianchao cuisine! "

"So next, you must have a very clear concept in your mind for the duel with the Tianchao cooking team!"

"Any dish made by your opponent is composed of several, or even dozens of small details that cannot be easily penetrated."

"So if you want to beat your opponents, you need to constantly refine the dishes you want to make."

"At the same time, you must keep in mind that China is a country with a very long and profound food culture. It may look like a very simple dish, but in fact it is the accumulation of hard work of hundreds of years and dozens of generations of chefs... "

"Those ancestors who painstakingly studied the food have passed down the delicious dishes from generation to generation, so it is absolutely difficult to find the flaws in the details they carved in the dishes..."

...........

Erina and the others could also understand what Fubuki said.

Indeed, the most difficult thing to understand in this world is Chinese cuisine.

Some dishes may look very simple, but in fact, this dish may have been born thousands of years ago.

For thousands of years, chefs have continued to elevate the height and taste of this dish. Until this dish has been handed down to this day, it is conceivable how many chefs have put their efforts into it.

..........

Although they felt the strength of their opponents, Erina and the others were officially excited because of this.

Only opponents of this level have the motivation to challenge.

And on the stage at this time, the food tasting work of the two contestants in the second round has also started!

...............

This round of tasting and tasting is the dishes of Yise Hui and Wen Zhongyue.

The theme of the duel between the two is pickles!

The dish made by Isshiki Hui is called charcoal grilled saury.

Because it is to be marinated, Isshiki chose saury, which is not very big, about the size of a palm, as the main ingredient for cooking.

Smaller saury is more delicious, and it is for this reason that Isshiki can change it from fresh saury to pickled ingredients in a short time.

Chapter 379 Unexpected Marinade

Isshiki's cooking looks very beautiful from the surface,

The surface of the palm-length saury is grilled to an attractive golden color,

At the incision of the squall, you can clearly see the slightly scorched edges of the cut surface of the fish skin.

In order to make the appearance look more gorgeous and beautiful, Isshihui also specially cut French parsley, onions, green peppers, and red peppers into cubes, and sprinkled them evenly on the surface of the saury.

Dots of spices are ground into powder and sprinkled on the dishes. With the heat wave from the dishes, the charming and deep fragrance is constantly spreading towards the surroundings.

...........

Looking at the charcoal-grilled saury dish made by Isshiki Kei, Nagiri Nakiri admired slightly:

"Judging from the color of this dish, you should have used tin foil to protect the skin of the saury... It seems that Isshiki's grilling skills are really superb."

"But the theme of this duel is pickles!~"

"That is to say, no matter how perfect the barbecue is, we judges will not focus on this point."

"In just two hours, if you want to turn saury into a marinated ingredient...you must make the marinated fish into a type that can be tasty in a short time."

"Judging from the aroma of your cooking, I seem to feel a scent similar to fermented products...Did you put rice wine or something in the marinade?"

..........

Hearing the question asked by Nakiri Magi, Isshiki shook his head and said with a smile:

"It's not rice wine. What I use is actually a marinade made from fragrant rice wine..."

"Xiangzao brine has the characteristics of fresh fragrance, strong flavor, high density, and high quality. Even in a short period of time, it can completely penetrate the saury..."

"Using fragrant marinade and frost salt...and I made more dense knife edges for the saury, so the saury should have been marinated for at least 2 hours. In just 1 Within hours, I have absorbed the essence of both..."

..........

"Spicy bittern and frost salt?"

Hearing what Isshiki Kei said, Nakiri Managi nodded slightly.

"In this way, this is a good idea!"

"Now, let me feel how it tastes..."

...............

While talking, Nakiri Managi picked up the chopsticks,

After grilling the surface of the saury to a perfect size, and picking up a piece of tender fish, Nakiri Managi closed his eyes and began the process of savoring carefully.

The moment this saury dish was eaten, Nagiri Nakiri clearly felt that the aroma of the dish became more intense.

As if between the lips and teeth, there is an incomparable fragrance impact,

Moreover, this fragrance is quite timeless, and the contagious power that rushes into the tip of the nose and penetrates into the mind is simply impossible to let go of.

.........

While enjoying the food in front of him, one of the judges kept admiring:

"It's really a very bold idea to use fragrant stew as the base material for marinated fish..."

"However, the result expressed by this combination is really unexpectedly perfect!"

"As we all know, Xiangzao brine is extracted from aged distiller's grains using scientific methods, and it has a very strong aroma...and then paired with your carefully prepared spices...this whole dish The impact created is as deep as Wang Yang's sea in my mouth...."

"Charming, delicious....This feeling almost melts my tongue."

.............

The core mystery of this dish made by Yishihui lies in the fragrant grains. The fragrant grains extracted from the aged distiller's grains, its fragrance and umami taste are simply too charming.

In just one hour, it completely raised the original fresh breath of saury to a more advanced level. If you don't taste it yourself, you can't imagine the beauty in the minds of the five judges at this time. fantasy of...

............

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Not surprisingly, after tasting Isshiki's dishes, both the other four judges and Nagiri Nakiri gave this dish a very high evaluation.

And then, something unexpected happened.

Yisehui's opponent, a cook from the Celestial Dynasty, Miss Wen Zhongyue, after shaking her small nose, said in English with slightly surprised eyes:

"This is... the smell of old bad stew!?"

"You actually used aged brine when pickling saury?"

...........

Yishihui's English level is not too high, but he can still barely communicate in simple English,

...... 0

"Sme... Ms., have you also smelled the smell of incense?"

Hearing Yisehui's words, Wen Zhongyue showed a slight smile, she squinted her eyes and said playfully:

"I remember that your name should be Yishihui, right...you are asking a very superficial question!"

"Did you know? The special brine material, Xiangzaolu, is a condiment that was born in a long time ago in the history of Chinese food..."

"This kind of unique marinade is rarely used by foreign chefs, and even those who have heard of it are very rare. I didn't expect this classmate to think of using fragrant stew when marinating saury. This was beyond my expectation.”

"You know, even in my country, there are very few cooks who use fragrant stew as a marinade......"

Yisehui also understood what Wen Zhongyue wanted to express.

Fragrant stew can be said to be a very distinctive stew in Chinese cuisine, and this kind of stew is almost always used in the production of stewed vegetables, and it is used as a marinade, even in the Celestial Dynasty. It is very rare.

Therefore, Yisehui smiled and said to Wen Zhongyue:

"There is a senior in our school, who can be regarded as a master who taught me to practice for a while... He is very good at making Chinese dishes, and the concept and use of fragrant stew is also taught by this senior... ."again.

Chapter 380 Fragrance Bomb: Luxurious Northeast Stew

Yisehui said to Wen Zhongyue:

"If I hadn't just listened to this senior's course some time ago, I wouldn't have been able to develop the taste of saury to such an extent within a few hours..."

"Brine and marinade, to some extent, have the same effect, but only using fragrant stew can only create a charming fragrance and amazing deliciousness... I want to further refine the taste of saury , I will choose to use the condiment of frost salt...."

............

Hearing Yisehui's words, Wen Zhongyue nodded and said:

"Frost salt?"

"This is indeed a good way of thinking!"

"Although I haven't tasted the taste of your cooking, just because you can think of using something like bad brine to replace the "[-]" marinade is enough to make me admire you..."

"The senior who guided you is indeed very powerful. Even in our Celestial Dynasty region, no cook would have the courage to make such a bold attempt!"

"However, if it's just that...but it can't beat my dishes!"

"Because it's really delicious...but accumulated through countless years..."

..........