"Sizzle sizzle..."
The grouper, lightly marinated with starch and sea salt, sizzled in the frying pan. Guan Wenyan bent down slightly, holding one end of the fish fillet with one hand, and carefully used the heat of the pan to sear the skin. When the dark brown skin began to curl and form a nice arc, he immediately flipped it over, allowing the snow-white fish meat to come into contact with the high temperature and turn a beautiful yellow color.
"Dear viewers, I can already smell the rich aroma of the grouper's fat. You can see that contestant Guan Wenyan is preparing the sauce for this dish, and he has boldly chosen a sauce made with potatoes, beef, and mushrooms—"
Guan Wenyan's choice of wild grouper clearly surprised many people, even the host couldn't help but exclaim in surprise:
"We saw that Guan Wenyan really gave us a big surprise. I believe many people know that wild grouper tastes delicious, but like pufferfish, it can be fatal if not handled properly. Generally, only experienced chefs choose to cook wild grouper."
People have risked their lives to eat pufferfish in the past, and today we have wild grouper that tastes just as good as pufferfish, which is truly amazing.
It's unexpected that contestant Guan Wenyan would choose such a dish. How does it taste? Let's wait and see what the four judges and the food critics on site have to say!
The four judges sitting on the stage: "..."
Food judges on site: "..."
What should we do? After you say that, is there any room for them to have any expectations?
...
...
Just as the atmosphere at the scene was heating up, the camera switched to Andre Adams, a contestant from Canada.
This contestant's understanding of the "ocean" question was clearly more mainstream. The combination of ingredients from the sea, such as lobster, mussels, and abalone, along with the universally loved risotto, made for a rather perfect answer.
Preparing lobster is much simpler than preparing grouper. Bearded Andrei held a live lobster and gave the camera a victory sign. His assistant was chopping garlic and onions, which would be used later.
Dice the lobster meat; the snow-white, tender meat looks like chunks of melted cream. Marinate it in a large bowl with a little sea salt and black pepper. Clean the mussels and coat their shells with olive oil.
Heat a skillet over low heat until it is slightly warm. Add some olive oil, then add minced garlic and onion and sauté until fragrant. Add the marinated lobster meat and sauté until it changes color. Remove the lobster meat from the skillet. In a separate pan, add the sautéed onion, blanched king oyster mushrooms, and asparagus pieces. Once the ingredients have changed color slightly, add the heavy cream and stir.
Just as the cream in the pot began to bubble, Andrei methodically poured the slightly longer grains of rice into a pot of cold water. After the water boiled and he cooked it for about ten minutes, he quickly took it out and soaked it in ice water. Once the rice grains were completely cooled, he leisurely glanced at the countdown and then poured the chilled rice into the lobster cream soup to cook.
"What kind of practice is it to put cooked rice into ice water to chill it?"
Cui Qingli watched with curiosity and turned to ask Xu Milu:
"Little Martial Aunt, does rice taste better when cooked this way?"
Xu Milu had already been slowly memorizing these little tricks. These were things she couldn't learn from Cui Shengguo normally. It wasn't that Cui Shengguo didn't teach her, but some things really needed to be understood gradually; they couldn't be taught by a master simply by teaching them step by step.
"Rinsing cooked rice with cold water washes away some of the starch, which improves the texture and prevents it from sticking together when cooking. This results in a more impressive final product."
Sure enough, in the footage, Andrei slowly poured rice into the lobster bisque and stirred it. Only when the soup base was thick and glossy, with a silky, gelatinous texture, did he leisurely cover it, turn down the heat, and begin plating.
Plating is also an art, and there are many common plating methods, but Andre's dish is already brightly colored, so he didn't decorate it too much and just chose an ordinary round white plate.
The lobster meat shrinks into a plump, adorable ball of meat under the high temperature, covered with rich broth. The mussel shells are fully opened, revealing the plump clam meat inside. The distinct grains of rice and the silky creamy broth make it even more mouthwatering, not to mention that Andre chose burrata cheese and tomato slices as side dishes.
Burrata cheese is known as the "Queen of Buffalo Cheeses." Although it is a soft cheese like mozzarella, it has a finer texture and a more complex production method.
It is made with fresh mozzarella cheese as the crust, and then filled with curdled cheese pieces and fresh cream. It is tied with hemp rope and can be eaten directly after it is shaped.
Seeing this, Xu Milu couldn't help but smack her lips, wishing she could travel back in time to take a bite:
"My second brother had this cheese delivered to me several times before. Authentic Burrata cheese tastes best when eaten within 24 hours of being made."
It has a smooth texture and a pure milky flavor, making it an excellent appetizer. However, Andrei's choice to lightly sear it as a side dish for seafood risotto is a delightful and surprising combination.
Just thinking about it for a moment is enough to picture the wonderful texture of cutting through cheese with a knife, the inside filled with cream and whipped cream, the outer crust a slightly chewy cheese rind, and the moment you bite into it, you can taste the aroma of toasting, the irresistible flavors of olive oil and basil, plus a slice of sweet and sour tomato—
The rich, creamy burrata cheese paired with a flavorful and generously portioned seafood risotto is simply divine!
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