Zheng Ling had already eaten several pieces of fried vegetables and couldn't help but praise them. "The salted egg yolk has a rich aroma and pairs perfectly with the vegetables, enhancing their flavor without being too greasy. The salted egg yolk is also very finely granulated and evenly coats the fried vegetables. It's clear that the chef's wok-flipping skills are top-notch."
After that, she said with some regret, "Did you really not prepare any wine? This wine pairing is also super good. Next time you have a chance, you can come to my farm and dig the freshest tender bamboo shoots directly from the bamboo forest to make dishes. If you add a little wine to it, the taste will definitely be amazing." Zheng Ling gave a thumbs up.
Seeing Zheng Ling's craving for wine, others couldn't help laughing.
Wen Qi joked, "Fried bamboo shoots with wine, this is how gourmets eat it, they really know how to eat it."
"Of course," Zheng Ling said proudly, "I go to mountains and seas to collect all kinds of delicious ingredients just to eat well."
The other judges were also very satisfied with this dish. Mingyue’s preparation was not just about the golden sand salted egg yolk. The pumpkin puree on the plate could cleanse the mouth, and the meaty flavor of the seafood-filled purse also brought a new taste experience.
The fried vegetables didn't get soft during the waiting time and remained crispy.
There are no flaws in the cooking time, the combination, or the plating design. It can be said that this is a dish that can be directly included in the restaurant menu.
Mingyue's dish was also empty.
Next it was Mengya's turn. She also pressed the completion bell when Mingyue brought the dishes over.
Mengya’s appetizer is a bacon, cheese, edamame and shrimp spring roll that combines a variety of ingredients and tastes, served with a vegetable salad with diced oranges.
This dish is made by stir-frying bacon and edamame, wrapping them in spring roll wrappers, adding shrimp and cheese, rolling them up and deep-frying them in a pan, and then serving them with lemon chutney as a dipping sauce.
When Mengya brought the ham, cheese, edamame and shrimp spring rolls to the judges' table, the spring rolls on the plate had been cut in half, and the judges could see the spring rolls filled with fillings and melted cheese.
Fu Shilang picked up the spring roll and observed it while speaking, "I like that you chose to make your own spring roll wrappers. They're not damp, and they're very crispy when fried, with a slight wheat aroma."
Yuwen Yi picked up half a spring roll and put it in his mouth. After tasting it, he nodded and said, "This is a good combination. The combination of bacon and cheese brings a rich taste. The freshness of the shrimp and the fragrance of the edamame complement each other very well. However, the smoky flavor of the bacon you chose is a bit strong. I think it slightly covers the flavor of the other ingredients. It would be better if you chose ham."
Zhao Ruixiang also commented: "I really like the way you added cheese to the spring rolls. The soft and chewy texture of the cheese contrasts with the crispy outer layer. The combination of bacon and cheese adds a rich flavor to the whole dish. The shrimp is also well seasoned, and the lemon chutney is a good way to cut through the greasiness. I agree with Yu Wenyi. The only flaw of this dish is that the flavor of the bacon slightly overwhelms the flavor of the edamame and shrimp. If you use less bacon or cut the bacon into smaller pieces, it would be better. Of course, I also like this dish."
Zheng Ling was different from the others. "I think the smoky flavor of the bacon is just right. Although the bacon is the first flavor, the flavors of the other ingredients gradually emerge as you chew. It's not like the whole dish is just smoky. If you pair it with some wine, I think you'll find it just right."
Mengya listened carefully to the judges' comments. She also tasted the food while cooking and felt that the seasoning of the filling was just right. However, since the judges had different opinions, it meant that she still had room for improvement.
After tasting the appetizers of the three contestants, there was no time to rest, and the main course was prepared next.
"Thank you all for bringing us the wonderful appetizers. Next is the main course. You still have one hour to prepare it."
"The timer starts now!"
The main course was undoubtedly the highlight of the meal, and Mingyue and the other two were well aware of this.
Without hesitation, they took out various meats and began to prepare them for pickling.
The one-hour cooking time for the main course is a bit tight, and you have to race against time.
The second floor cheered on the contestants again.
"Come on! You can do it!"
“Don’t be nervous, just go at your own pace.”
While watching the contestants' movements, the judges talked about the three appetizers.
Zhao Ruixiang said: "These three appetizers each have their own unique characteristics. Mingyue's salted egg yolk baked vegetables are colorful and rich in flavor; Dihu's grilled milk pineapple and pineapple are rich in texture and tropical flavor; Mengya's bacon, cheese, edamame and shrimp spring rolls showcase a rich combination of fillings."
Fu Shilang nodded. "Mingyue's dishes are innovative while maintaining tradition. Di Hu's dishes are unique in flavor. Mengya's spring rolls are a creative fusion of Chinese and Western cuisine. All three performed very well."
"However, judging by the final pairing, Mingyue followed the path of traditional Chinese cuisine. Her dishes are truly integrated, while Di Hu and Meng Ya both paired their appetizers with salads, which is more Western-style."
"The level of this year's contestants is truly much higher than in previous years. If these three were placed in previous years, they would all be considered champions."
. . . . . .
Mingyue was cutting the hind leg meat into pieces two fingers thick and then into long strips.
Her first task was to marinate the barbecued pork.
The difficulty of this dish is to quickly marinate the meat in just one hour.
She cut the hind leg meat into even long strips and pricked small holes in the meat with a fork to make it easier to absorb the flavor.
Then, she began to prepare the marinade: light soy sauce, dark soy sauce, rose water, fermented bean curd juice, honey, minced garlic, onion and ginger juice, and white wine, and then she kept kneading the meat with her hands to help it absorb the seasoning.
In order to speed up the marinating process, she also used a vacuum packaging machine to vacuum the barbecue pork and marinade together, which can speed up the penetration of the marinade.
The aroma of spices emanated from Di Hu's side. He continued with the style of appetizers, crushing the spices from Yunnan and Dian to use for marinating the meat.
Mengya was processing duck breast, and there was actually a hair dryer next to her chopping board.
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