"Hehehehe."

After the laughter, Mr. Cai Qing noticed that everyone's eyes were focused on him. He did not show any nervousness. Instead, he waved his hands generously.

While the chefs on both sides were making preparations, they were going to explain to them some doubts and representative blind spots that would arise internationally and even within Zhongzhou.

Just like when talking about Sichuan cuisine, which Chef Liu comes from, many people think of it as spicy, but they don’t know that the soul and essence of Sichuan cuisine is called hundreds of dishes and hundreds of flavors, and the so-called spicy is just one of the flavors.

For Hunan cuisine, spiciness is only one of the most prominent flavors.

In fact, not only the spiciness itself, but also Hunan cuisine can be divided into many schools. Even Hunan cuisine itself was divided into official cuisine and western Hunan cuisine a long time ago.

Western Hunan cuisine is the source of most of the Hunan cuisine that is known to the public today, and Hunan cuisine was also a representative of extremely luxurious cuisine in the past, and the dish "Zu'an Tofu" is one of the representatives.

Naturally, official cuisine cannot be mainly spicy.

Therefore, at the beginning, Hunan cuisine was not what the public liked, and all of it was spicy.

This is especially true at breakfast.

The original rice noodles from Hunan province, the most famous of which are made with meat sauce, sauerkraut, shredded pork, clear soup ribs and egg patties.

Later, after the development of heavy industry, Jinshi beef noodles represented by Wuling, accompanied by rich soups and spicy beef offal, gradually changed the taste of breakfast in Hunan Province, as well as the famous taste of rice noodles.

However, what many old rice noodle shops are really famous for is not their beef-based spicy noodles. In fact, their shredded pork, miscellaneous sauces and even pork ribs, and three fresh rice noodles are the reason why many locals in Hunan Province linger here.

.

I have to say that having such a judge who is proficient in cuisine from all over Zhongzhou is really helpful for everyone present to understand the origins of the cuisine of both sides of the Shoji, as well as their ideas.

Especially under Cai Qing’s brief introduction, the origin and inheritance of Hunan rice noodles are clearly explained all the way.

It also gives a qualitative idea as to whether Zhao Fuyu’s rice noodles will easily go astray.

In his opinion, Zhao Fuyu's cuisine must follow a noble path, with the broth fragrant and meaty, the ingredients delicious, fresh and the noodles smooth.

It can definitely meet the taste of the public and satisfy the three judges.

What's even more interesting is that in his opinion, the showdown between Nakiri Thistle and Cho Fuyu's first breakfast dish is a competition between hot and cold.

It also indicates the biggest difference between the Western cuisine world and the Eastern cuisine world.

It’s about the temperature!

As an old saying goes in Zhongzhou, one hot dish is worth three delicacies.

This is enough to illustrate the key point of heat temperature for Zhongzhou cuisine.

But for Western cooks, flavor, aroma, and quality of ingredients are more critical.

They never consider using ordinary ingredients to create amazing flavors, which is what the oriental cuisine world pursues.

What the Western cuisine industry wants is the most natural and stunning taste that can shock people with just a little modification.

Therefore, when it comes to breakfast, Nagi cut thistles can only be used in salads or sandwiches based on Western cuisine recipes. For Zhongshu people, they have to eat hot steamed buns for breakfast, no matter what.

You can’t miss out on the fried dough sticks and soy milk.

No one wants to have a salad thrown together from leftovers in the morning.

This is the difference in philosophy. Gu

As a native of Zhongzhou, Mr. Cai Qing has never concealed his satisfaction with oriental cuisine, but Ben Gordon also has full confidence in the Caesar salad of Nakiri thistles because of the fantastic flavor of superimposed ingredients.

It is by no means that Cho Fuyu only uses a dreamy ingredient that can be matched by other simple ingredients.

...

With all his strength, Nakiri Thistle's temperament seems to have entered a realm where no one else is around.

That smooth rhythm is like a nobleman dancing alone in a palace. There is only one person, but there seems to be countless people surrendering around him.

First, cut the bread into small pieces, then cut the bacon leaves, the easiest to handle dream ingredient, into two pieces and put them into the pot, and bake them slowly over low heat.

After all the oil is baked out, take out the crispy bacon leaves and put the bread cubes into it to absorb the flavor of the bacon leaves and fry the bread cubes until they are crispy.

After all this processing is completed, Nagiri thistle begins to make the most critical part of the Caesar salad sauce.

The composition of the sauce is actually not complicated, but it requires many components. Only in this way can the sauce have a rich flavor.

Nagiri thistle naturally follows this principle, otherwise it would not be possible to perfectly integrate the three dream ingredients.

After drying the dried whitebait in a pot, crush it with a stick, and then sieve it, what remains is a fine powder with a seafood flavor.

Then add two fresh egg yolks with olive oil, beat continuously until emulsified, then add mustard powder, whitebait powder, a small spoonful of lemon juice, a spoonful of minced garlic, a small spoonful of pepper, and a pinch

Salt, and most importantly, 20 grams of fresh cream, and two grams of white sugar.

Stir these ingredients constantly to create an emulsification effect and fully release the flavors in the sauce.

Of course, the most important thing is the secret that allows many ingredients to be completely integrated and unified.

The berry sauce that has just been made into a sauce state in another wall-breaking machine does not need to be too much, only a spoonful is needed.

This traditional Caesar dressing is completely different.

Next, just combine the sauce and several ingredients.

That is to say, when the sauce was finished, Nakiri Thistle was away from his concentrated state for a while, and his eyes subconsciously turned to his opponent, and he was stunned on the spot with just one glance.

Because he couldn't understand what Zhao Fuyu was doing...

...

In response to Nakiri Thistle's preemptive attack, Zhao Fuyu was sure at just one glance that the giant of the gourmet club had no intention of testing, and the strongest level of cuisine appeared as soon as he came.

Naturally, he would not show weakness, and he also pushed out the breakfast dishes that had been prepared long ago.

Just looking at the ordinary rice noodles with meatballs in original soup!

But when these meatballs and original soup are all made from top-notch dream ingredients like ‘ancient pig mammoth’, then this ordinary rice noodle dish will no longer be ordinary.

What's more, Zhao Fuyu has to personally make the key to this breakfast...rice noodles!

This was also a scene that stunned even Nagiri Thistle. He never thought that Zhao Fuyu would make rice noodles on the spot.

Because there is absolutely no need. You must know that IGO can definitely bring the best rice noodles in the world, but Zhao Fuyu still did it.
Chapter completed!