"soup..."

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

"You must achieve a strict key point before you can be considered to have achieved true excellence."

Nakiri Senzaemon sat on the long table, murmuring to himself in a low voice, looking at the many cooks below, not knowing who he was eyeing or who he was attracted to.

It seems that they want to give guidance, but they also expect them to understand this key themselves.

That is, the existence of soup does not matter at all regarding the choice of ingredients, but the taste must have its own uniqueness and serve as a link between the previous and the following.

It can smoothly continue the delicious taste of the appetizer, lead to the ingredients of the following main course, and also comfort the diners' stomachs.

Only a soup like this can be considered to have received excellent reviews in the eyes of the four reviewers.

It can be said that this level of difficulty is enough for the IGO headquarters to pass the test of accrediting the ‘Dragon Chef’.

And this is only the second round of assessment questions for Shirin Temple.

This time, the Royal Chef Competition, in the eyes of the four judges, was considered quite difficult up to this moment.

"How can we let them easily advance to the next round if we don't come up with something?"

Accompanied by Tokugawa Fuden's joking words, the other five reviewers did not dare to turn a deaf ear.

Obviously, their judgment will be even more stringent in the future.

It also indicates that most of the remaining cooks will probably have to enter the spectator seats after finishing making the soup.

...

Soma Yukihira, who has always had his own ideas about making soups, actually looked at the ingredients in the refrigerator and even walked through the fresh food area before finally formulating his next series of dishes and dishes.

Ingredients to be used.

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

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

At first glance, it seems to be a bit similar to Western cuisine, but the traditional three-piece Western cuisine set, onions, celery, and carrots are not seen.

This also makes many people wonder what exactly Soma Kohei wants to cook.

But what is certain is that his soups will definitely be eye-catching new recipes.

...

Jiro Shimura, a young man who looks like he just came out of the countryside.

His eyes reveal a kind of wildness, cunning, and innocence that can only be cultivated in the countryside.

It is precisely because of these things that the ingredients he uses are often the type that few people use in the city. Not only do they contain many wild vegetables and fresh spices, but the main ingredients for cooking are also exceptionally extraordinary.

Pork tube bones are the most common thing.

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

It's a bit like the soup stock ratio in Zhongzhou, but it also contains some ingredients and accessories unique to Dongying. It's really hard to guess what the ingredients will be.

At least Jiro Shimura obviously won't stop at this second round.

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

...

Seiichiro is particularly different. As an undefeated Shura who has traveled around the world, each of his dishes incorporates the splendor of various places.

Even when applied to soups that shouldn't be outstanding, he seems to be particularly comfortable.

In fact, the dishes he makes are completely unique and can only be made by Seiichiro Yukihira.

Soup that belongs to spices!

Soup curry!

Having traveled to many countries, it would be difficult for even a genius like Seiichiro Yukihira to integrate all the wonders of these countries into his cooking.

It wasn't until later that he noticed an entry point, which was spices.

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

And his soup curry is not just any ordinary soup curry, but a soup curry that brings all the delicacies from all over the world into one pot...soup curry.world!

...

Different from his younger brother's creativity, his adoptive father's ideas are from all over the world.

After Saiba Chaoyang had been trained at Shirinji Temple for such a period of time, his cooking seemed rather unremarkable, even too bland.

The number of ingredients selected is also not large, as if they are deliberately choosing some simpler cooking techniques.

The most traditional beef bone soup.

Because it requires a large amount of beef bones, it is paired with beef and simple spices to highlight the umami and aroma of the beef bones.

It can be said that from the beginning of cooking, careful care is needed to scoop out excess oil and foam. Any excess oil will make the taste of the soup more concentrated and mellow, making it difficult to drink it completely. feelings.

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

And what his soups pursue is ‘reduction’!

Simple bone broth can be the link between any cuisine, but this simplicity must also be extremely pure and simple.

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

...

Each of the powerful opponents brought out the best part of themselves to cook this delicious soup that will definitely be unforgettable.

Then Zhao Fuyu will naturally not show weakness.

In fact, he already had full ideas in mind when choosing ingredients.

Just one or two techniques and ingredients cannot completely connect the past and the next, but he thought of multiple ways to combine them.

Therefore, among the ingredients, I chose four types of poultry: chicken, duck, pigeon, and flying dragon, as well as hind leg meat, pork belly, and winter melon.

It can be said that the two sides are almost completely unrelated to each other, but they need to be perfectly combined in the hands of Zhao Fuyu.

After blanching all four kinds of poultry, they are thrown directly into the soup pot and simmered for at least an hour and a half. You also need to add astragalus, yam, coix seed, white peppercorns, ginger slices, and green onions. Simply carry out freshening and removing fishy smell.

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

This is what Zhao Fuyu usually uses. It can also mix ingredients that are not originally matched to achieve a fresher effect.

However, this time Zhao Fuyu will do this not only to add freshness, but also to have a sufficient source of soup and to add more deliciousness to the winter melon, which is the main ingredient.

After all, the taste of winter melon, an ingredient, is extremely bland.

This is why Zhao Fuyu chooses to pair it with hind leg meat and pork belly.
Chapter completed!