"Why did Xiao Jin let Wu Shuang serve the dishes first? I clearly saw that they finished at about the same time."
"He must have a deeper meaning."
"But! We can finally taste the food! I'm so excited!"
Wushuang is adding the ingredients into the pot and cooking them. After they are cooked, she divides them into bowls and distributes them to the audience waiting below.
Xiao Jin's porridge-based hotpot was placed in front of the three judges.
Xiao Jin's plating was different from Wu Shuang's. He prepared several small plates, from left to right: white clams, oysters, abalone, shrimps, fish fillets, chicken thighs, dragon fish, fried dough sticks, shredded lettuce and wolfberry leaves.
He pointed to the plates and explained how to eat it. "Please put the ingredients into the pot according to the order on the plates, pick them up and add the sauce. As for the fried fish bones, you can add them to the porridge to make it taste sweeter. If your mouths are still spicy, you can scoop out some porridge before adding the other ingredients."
Some viewers were very curious.
"Why do the ingredients have to be put in order? Can't we put in what we like?"
Someone explained: "Xiao Jin should have prepared Wumi Congee. There are two schools of thought for porridge-based hot pot. One is Wumi Congee, which uses very thick rice paste; the other is Rice Water Congee, which uses thinner rice porridge. The point of Rice Water Congee is that the ingredients are cooked like hot pot, and the order of the ingredients is not important, and they can be cooked at will. Wumi Congee is a porridge that is as thick as paste. The point is that it is porridge, so you need to consider whether the ingredients are put into the pot together. This way, the original flavor of the ingredients will remain in the porridge during the cooking process, and the porridge base and ingredients complement each other, ultimately making a pot of delicious porridge."
Master Li and Teacher Chan Yi will put the white clams into the porridge first according to the order of ingredients.
Chef Qiuxuan first scooped out some porridge and then added the white clams.
She took a sip of the white porridge. Because the porridge base looked ordinary, she didn't have much expectation. But as soon as she took a bite, a burst of delicious flavor bloomed in her mouth. This delicious flavor was no less delicious than spicy flavor and it directly swept through her whole body.
Chef Qiuxuan covered her mouth in disbelief, "This porridge? Why is it so delicious!"
Seeing this, the other two judges took the clams out of the pot.
There was some rice paste left in the shell of the white clam. Master Li picked up the white clam and sucked it up, rolling the clam meat and white porridge into his mouth.
This is! ! !
The crispy and sweet taste of the shellfish, combined with the freshness of the white porridge, completely covered up the spicy taste that remained in the mouth.
Just relying on the umami flavor?! It actually suppressed the overbearing spiciness!
The cicada next to it had the same reaction. The seemingly ordinary white porridge actually concealed such an extraordinary taste.
"You put more than just water in the porridge."
Xiao Jin smiled and nodded. "Yes, I stir-fried mushrooms, dried shrimps, dried clams, scallops, and dried small fish, then added water and boiled them. I added the boiled water to the rice milk."
Chef Li picked up the cooked oysters and ate them with sauce this time.
The plump and tender oysters are covered with a thin layer of rice soup from the porridge hot pot. Dip them in the sauce and put them into your mouth.
Smooth, tender, refreshing and sweet, the sauce brings a hint of spiciness from garlic and chili peppers, the aroma of sesame oil, the sourness and fragrance of kumquats, and the saltiness of soy sauce. This multi-layered sauce brings out the deliciousness of oysters to a higher level.
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