Chapter 130 Braised white meat and mushrooms in truffle ink
Renn started making it again according to Ye Gui's prompts, and selected twenty lucky viewers for the remaining portion. The intoxicated expressions on everyone's faces showed the beauty of this dish.
This caused more and more people to rush over, hoping that they could be drawn.
Next is Shan En’s dish.
Sean walked up nervously, he didn't dare to lift the lid.
Because he was very afraid that if this dish was not favored by Chef Ye, he would be ruined for the rest of his life.
I can never be a chef again.
"Master Shangen, you said it yourself, the most important thing about being a chef is confidence. You are confident that the food you cook is the best in the world. If you lose this confidence, then you can go back now!" www.bǐqυgetν.℃ǒm
Shane took a deep breath and finally regained his former confidence.
"Chef Ye, I understand, this is my white meat braised with mushrooms in truffle ink, please try it!"
Ye Gui suddenly said: "This is the dish you cooked at the state banquet. It must have been five years ago. I remember that several foreign guests came and praised your dish full of praise!"
Shane nodded and said, "Chef Ye, do you still remember?"
"I remember what each of you did back then!"
Chef Abe said: "Back in Jianglong, a bowl of pig's trotter rice was recorded by Chef Ye for ten years!"
"But Sean, this dish has been made for five years. You know I still have one requirement for chefs, and that is innovation. If this dish tastes exactly like the one made five years ago, then I will not pass it!"
Shane said confidently: "Chef Ye, please rest assured, I will never dare to cheat on this dish!"
"Okay, let me try!"
Shan En opened the lid, and a fresh and refined smell was like a living elf. He opened everyone's Tianling lid and rushed in directly.
Ye Guicai smelled the smell, and the panel in front of him showed that the material was fresh.
He took a closer look at the dish. There were only five regular cylindrical pieces of food on the plate that were evenly sized, about two centimeters long and one centimeter in diameter.
Sprinkle a little chopped parsley and dry cheese powder on top.
Every piece of food is black and shiny, so beautiful, like a work of art.
"Yes, there are innovations in the ingredients. Three more ingredients are added, chopped parsley, cheese powder and ink. Moreover, the meat does not seem to be chicken. Judging from the texture, it is beef or beef tenderloin!"
Ye Gui just read all the information and told him.
Shan En's admiration for Ye Gui is like a surging river, stretching endlessly.
It’s amazing!
All right!
Ye Gui picked up a piece and ate it in one bite.
The panel in front of him immediately jumped out. Seeing the panel, Ye Gui nodded, feeling exactly the same as when he ate it.
"The familiar method has added Maotai marinated beef. Beef is used instead of chicken, which can make the taste better. However, because the fiber of beef is harder than chicken, you choose to mince it after marinating the beef.
, it’s quite a creative idea!”
"Besides, the beef marinated in Maotai already has a strong soy sauce aroma. The soy sauce aroma can also mask the fishy taste of the cuttlefish ink, allowing the cuttlefish ink to maximize its advantage, which is freshness!"
"The chopped parsley and cheese powder can neutralize the earthiness of the black truffle, and the white jade mushroom and crab mushroom at the end are the finishing touch. This bite will leave you with endless aftertaste!"
“This Chinese-Western dish of braised white meat with mushrooms and truffle ink is an excellent dish that can reach 9 points!”
"Congratulations, you passed!"
"In addition, I will recommend this dish to Xia Guo Chef Academy, and it can be used as a teaching material!"
When Shan En heard this, he couldn't bear it anymore. He knelt down and said, "Thank you, Chef Ye. Thank you, Chef Ye. I thank you. I thank you, eight generations of ancestors. No, I thank you on behalf of eight generations of ancestors.
I can join the family tree!"
"No, my dish has been included in the textbook. From now on, the family tree will start from my page!"
