Chapter 817 The Innovation Practice of Milk Decoction Pu Caicheng (Seeking Monthly Ticket)

Author: Love to drink vinegar

Chapter 817 The Innovation Practice of Milk Decoction Pu Caicheng (Seeking Monthly Ticket)

After making the dish of this dish, Sipa began to set up the dish of the next dish again.

This dish is fried mushrooms with grilled pork chops.

In the old age, this dish is actually above the standard. Because the pork chop has previously applied the raw materials, it is particularly fragrant. You can smell a thick meat fragrance across the distance.

With the grilled mushrooms with special fragrance, it looks different on the antique wooden tray.

At the same time, those customers in the restaurants outside also started to taste the first vegetable flavored rice noodle chicken on the Chinese team.

"For me, there are too many things in this rice noodle, and I feel strange that kumquats are placed inside, and it tastes a bit strange to taste."

Beibei found the first customer to say, but if this is called a few people in the kitchen, they are expected to show helplessness, because according to their cooking habits, they actually don't want to put it.

But he must use it in your hand when you get it.

When I interviewed the second elder brother, the evaluation given by the elder brother was pretty good: "For me, he has the biggest advantage that is not oily, so I think this dish is middle -aged for me like me like me.

For people, the health function is still very good. "

Then there is the second dish, hydrangea with stewed mutton.

"The smell of fungi is very strong, the taste is good, and the lamb stew is very soft and flavorful, but I think the characteristics of this dish are not very obvious, and things like hydrangea are not very popular even in Yunnan.

, So for those who do n’t get used to it, you may have a little strange taste. "

The elder brother of this comment is obviously that the locals know more about this circle, and they are very willing.

Of course, Beibei is also very clear. Although this time the judges are not particularly professional.

But whether a dish is delicious, in fact, you still have to be determined through the evaluation of the majority of customers. Otherwise, you will blindly pursue Yangchun Baixue and make the judges praise in some competitions.

I feel that it is not delicious, this can only be regarded as a failed product.

Later, a customer felt that the lamb of this dish was really delicious after eating, but it also felt that it was not particularly appropriate to put it here.

However, after they finished these two dishes, the show group still brought some drinks for them for them to continue to taste the next dish after drinking.

The two dishes later were made by the Italian chef.

First of all, the smoky salmon rolls are brought up.

"This dish will have a smoke effect when it is opened. I think it is in line with the two words of smoke, and there is a taste of smoke in the taste. I think it is pretty good."

"He has a light taste, because I prefer to eat light things, so I got into my belly in about three minutes."

"The salmon seems to be steamed, but I feel that the chef is very good. After the smoky taste, it will not feel too greasy, I think it is good."

In this dish, customers generally give a relatively high score.

After this dish, the waiters also brought the last dish of this second round.

"First of all, the dish of this dish is good. It looks antique, and the color of this dish is also very matched with this plate. After opening the lid, you can smell the obvious mushrooms and the fragrance of meat.

When eating into the mouth, the juice in mushrooms and meat rows also burst into the mouth, and the fragrance is very strong. "

"Actually, I have eaten this fungus for the first time, but when I eat it, I feel that the smell of this onion is too strong, but the fungus lost the taste that it should have."

Sure enough, there were different opinions when this dish. Some people felt that the scent of the bacteria was strong, but some people felt that the taste of the green onion was more obvious.

After that, the chefs on both sides tasted each other's dishes, and then made some simple comments.

Mu Jie's carefully prepared flavor fan chicken and hydrangea with mutton with lamb. Although it is not particularly excellent in some diners, it is unexpectedly liked by Asiaham.

"I think this should be the taste I like, especially in the fans, Mr. Mu Jie joined the kumquat, so that the color that was very rich in the taste."

And after eating, the taste of the other party's dish is really monotonous, because many flavors of Chinese cuisine pay attention to a composite combination of sweet and salty acids, but the other party's pork chop is matched with fried mushrooms.

It ’s only salty. Although the other party will definitely not make too salty as a chef, he still minds a bit of the cuisine made by a chef.

But he thinks this may also be due to the cultural differences between the two parties.

"I think their two dishes are still very good, but after simple treatment, it highlights the taste of the food itself."

In the end, the two sides scored the results of the game. China scored 30 points and scored 37 points.

In a blink of an eye, the other party chased the score. Now they are only one point, that is to say, if Mu Jie has something to do on the next dish, then they will lose this game in China.

And it lost in China, and when it comes to foreign countries, it is the home of others.

But even when he was going back, he still held hands with the other party: "Congratulations, the two dishes you made are really good."

After the translator translated Mu Jie's words to Asia -Ham, Asia Hhanzer also smiled and nodded in response: "Mr. Mu, the dishes you make are delicious. I want to have the opportunity to come to China in the future.

Taste in the restaurant. "

"Welcome."

With the help of the translation, the two of them briefly greeting after two sentences and then returned to the kitchen again. Next, they will have the third round of confrontation.

It is also two dishes, but now the gap between the two teams is so close. As long as anyone is leaked or does not try to figure out the hearts of good customers, they will lose this round of competition.

It's just that at this time, the psychological pressure of Arabia is not so great. After all, he is still at home of others. When he is at home, he will be more confident.

So even if it is a little behind, he will be sure to continue to overtake back after returning.

After Mu Jie returned to the kitchen, Chen Ling and others also learned about the results of the game, but they were a little surprised that the show group did not have a moth on this round.

Because many of the kitchen kings they have seen in the past, many of them have led the Chinese side first, and then overtaken back with a larger score advantage in the second round.

Wait until the third round, and then continue to overtake a large score and win the championship.

As a result, they actually led a point, but Mu Jie actually recognized this score. The only thing that was worried is that he had not been grabbed before he had several ingredients before.

So that when he was making this dish, even if he thought he had taken the taste of the customers, the final result was still unsatisfactory.

But he didn't complain about it, because after he tasted the opponent's round of dishes, he felt that the treatment was really good.

Don't care how simple the way others handle, not to mention that the taste of others is single.

As far as the dishes are concerned, if it is placed in the restaurant to sell people's dishes, it will be higher than the price of the two dishes he made this time.

But the second round has passed, and they soon stop tangled, and they are ready to start the third dish.

The Italian team first put the handled chicken breasts into the basin, attached the plastic wrap on it, and then took a smoky gun out to prepare to continue to use the smoky way to give the ingredients with a bottom flavor.

Just then, Spa suddenly came over again to ask if Chen Hua could use some of their rice noodles.

As early as the two sides just arrived in Kunming before the start of the game, the foreign chefs deliberately followed the show team to learn how to make rice noodles in an old shop. In this competition, they did not grab the rice noodles, but they wanted to use it.

So you can only negotiate through this method.

But this kind of thing couldn't do the Lord, so he turned to tell Mu Jie about Spa's request.

Mu Jie knew that the camera was taken beside him. After thinking about it, I felt that I couldn't use it now, so I nodded: "Use some of them, anyway, we still have something left."

When the older noodles were given to Sapa, Saga was very grateful at this moment.

Finally, after he took the rice noodles back, he started to do it with his father. Their approach was to put chicken and rice noodles and some side dishes together, and then rolled up with spring rolls to fry.

This made the old look at the eyes. Although he hadn't eaten it yet, he felt that this approach should not be too bad, and the spring roll itself is a way of cooking in China.

Chef Michelin's method and seasoning, it is estimated that many guests will definitely like it outside.

However, the only thing Chen was not allowed to take it because he had to use the ingredients, so they added Houttuynia Cao in the spring roll.

I don't know how many of the customers outside can accept this taste.

And the old age also wants to taste the taste of this fried spring roll in the end?

As for the Chinese team, I plan to use beef ribs to make a dish.

After dealing with the beef, Mu Jie joined the Daxi red persimmon who had previously been robbed by the other party and adjusted a soup mouth, and then added konjac, some small quail preserved eggs, and finally poured into the tray and put it in the oven to press it to press it to press it to press the presses

Then, then

It is actually helpless to add quail preserved eggs in it. It is the same as that of Asia -Ham Houttuynialay in the spring roll. If there are other choices, they will not do this.

As for the second dish prepared by the Italian team is the traditional Italian surface, there is no great interest in this aging, because when the Italian noodles were on the Platinum Star, he had already learned to learn

I have learned it.

All kinds of mix are also familiar. As for what improvement in Asia's staple food, aging feels that he does not need to pay too much attention.

And they have to start the final sprint now.

Previously, I prepared milk soup pu vegetables.

And this is not the final product, because they have to do something innovative in this dish.

That is, Yao Guangbin is baked out of the meringue noodles here. At that time, let customers dip it in food. Yao Guangbin inherits the snacks of the Chinese classical court, and it is also a national noodle master, so there are various snacks, so all kinds of snacks

Making is naturally hand -in.

Their expected is to make this dim sum into the crispy appearance and it will not be too soft inside. Unlike the grilled bread with creamy mushroom soup, the snacks they make can be simply soaked in the soup, so that the appearance of the appearance can not infiltrate the same inside inside.

You can also be full of soup.

If the heart is too soft, it will not achieve such a effect, as long as it is bubble in the soup, it will rot, which will affect the taste.
To be continued...