Lingxi felt that the food ranking drawn from the imperial dining room was just right As the time passed, it was time to serve.
Twelve members of the Banyan City Restaurant Association and twelve popular food experts have taken their seats in front of a row of long tables covered with tables, and each table has a green round wooden sign, which will be rated for each dish tasted.
Scoring is also very simple, think that it meets your own visual, taste requirements will raise the card, count a point and don't like the card.
This means that the best score is 24 points, and the restaurant with the highest score wins Since the inception of this competition, there has never been a perfect score, and no dish has met the discerning taste buds of so many judges The host announced the start of the dish and began to introduce it.
"Audience friends, you are now watching the 9th King Chef Competition held by Rongcheng TV Station and Rongcheng Hotel, Rongcheng Restaurant Association, and now the 24 judges are in place, ready to use their picky taste buds and strict eyes to enjoy this once-in-a-year gluttonous feast" "The first to serve the dish is the winner of the previous year's King Chef, the Imperial Banquet and their dish Dongpo meat."
Dongpo meat is a traditional Chinese famous dish, created by Su Dongpo in Zhejiang cuisine, Sichuan cuisine and other cuisines have its existence, the Dongpo meat produced by the imperial banquet, from the imperial kitchen recipe of the imperial dining room, more inclined to the Sichuan method of first cutting the half-fat and half-lean pork belly into about 4 cm of meat, with a rope to tie up each piece of meat, to maintain the shape of blanching and draining the water, take the casserole, the bottom of the bamboo grate to prevent the pot from sticking, spread a layer of chives on it, and then put the meat skin down on the top of the chives, and then spread a layer of chives and ginger slices on top, Finally, add rock sugar, jujubes, salt, dark soy sauce, dried chili peppers and Shaoxing rice wine submerged in the meat pieces, simmer for two hours, take out the meat pieces out of the pot, add the secret soup made by the imperial dining room, and steam for another hour to serve.
Lingxi feels that there are some problems with Chen Zheng's strategy for the imperial banquet, because according to the rules, the last Chef Restaurant does not participate in the lottery of the order of dishes, because it will always be the first to serve, indicating that it is willing to accept the challenge of other restaurants, and it also represents the glory of the title of King Chef.
Chen Zheng's royal banquet has won the title of King Chef for two consecutive years, and he is also full of confidence in his own dishes, and he will always arrange different dishes for each King Chef competition, in order to take this opportunity to promote the dishes But the Dongpo meat she chose today is a relatively oily dish, and Lingxi feels that the first dish that no one wants to taste is it, at least she doesn't want to think about it, so it is unknown, it is absolutely confident The waiter walked in with a large white plate and put it on the judges' table, on the white white plate, there was a piece of steaming meat three centimeters square, the color was red and bright, the soup wrapped on it was rich and heavy, half fat and half thin looked crystal clear, as beautiful as amber.
There is a small piece of fresh mint leaves next to it to decorate, and there are some red tomato crushed dots scattered on the plate Pick up the chopsticks and gently clip them in the middle of the meat piece, and it will be smoothly divided into two smaller pieces In the mouth, it is soft and glutinous, with an obvious sweet aroma of wine, which hides the oiliness in the fatty meat, and achieves a fat but not greasy taste, the meat is crispy and the shape is complete The thick sauce that wraps the meat is a combination of sweet, salty, and chives, sake, and the slight spiciness, as well as the compound aroma of the secret broth The judges are all savoring it, feeling that each of these changes is the most sensitive taste buds today, as the most professional delicious mouth, it is enough to taste every taste.
Seeing that they had almost tasted it, the host continued: "Let's see how the judges scored the Dongpo meat of the last year's winner's imperial banquet. ” The judges raised their cards one after another, and finally fixed at 19 "The Dongpo meat of the imperial banquet, the final score is nineteen points compared to the score of previous years, this is a fairly high score, it is a score enough to defend the title, congratulations to the imperial banquet, let's see if there is any restaurant that can exceed this score, please the second serving Chen's official cuisine, bring their participating dishes Feilong soup."
The competition continued, Lingxi looked at the order of dishes, there was a competitive restaurant in front of the imperial dining room, as well as caramel foie gras with green apple puree in the western restaurant of Rongcheng Hotel, and West Lake vinegar fish in Zhejiang Taste Restaurant.
None of the second and third restaurants scored more than 15 points for their dishes.
"Let's invite our host, the western restaurant of Rongcheng Hotel, to present the dish of caramel foie gras with green apple puree.
Let's see how much their dishes can score in the end, and whether they can hit the current high score of 19 points for the Imperial Banquet."
The host did not forget to fan the flames and attract the audience This dish is actually very simple, the main thing is that the control of the heat needs to be just right, one more foie gras will be hard, and one less point will not highlight the taste.
First, marinate the foie gras with salt and pepper, put butter in a frying pan, turn on the heat to melt, turn off the heat, put the marinated foie gras in the pan and fry until golden brown on both sides, then sprinkle a little sugar, and use a torch to burn the sugar into caramel.
Green apple puree is made by pureing green apples and adding some green apple juice to enhance the apple flavor.
After taking a bite of foie gras, you can use green apple puree to balance the taste.
The best fat liver melts in your mouth, like a piece of oil splashing around, this kind of thing is the taste pleasure brought by pure fat, and it is also a bit like the pleasure of riding a sports car to 200 yards all at once In the white square plate, a small piece of golden and red foie gras is placed on a turquoise lotus leaf, and a small dish next to it is pale green apple puree.
The caramel is thinly covered on top of the foie gras, locking in the temperature and flavor of the foie gras, and you can't help but admire the ingenuity of the combination.
The caramel is sweet with a slight burnt taste, and the foie gras is plump and delicate and sweet, and the taste is in one direction.
However, the combination of caramel not only increases the extensibility of the foie gras flavor, but also the caramel coliberity appears at the right time, which also contrasts the freshness of the foie gras. oshow7 t1706231537: