I have a restaurant in Dong Ying

Chapter 851 Latin-style staple food

"I finished!"

He raised his head, showing a smile, and on that slightly vicissitudes of face, there was a strong fighting spirit.

Because he also wanted to know how much difference there was between his cooking and Zhao Fuyu's.

Therefore, he will not give up the second place to present the dishes to anyone!
There was a hint of determination in his eyes, which is why Seiichiro Xinghei suddenly speeded up at the last moment and finished it directly.

In fact, apart from Seiichiro, Saiba Chaoyang and Shimura Jiro also wanted to try the challenge of Zhao Fuyu's staple food that left a rich aftertaste in his mouth.

But when they unconsciously accelerated the cooking process, they ignored Seiichiro's cooking, which was far simpler than them.

As we all know, Latin America is the main producing area of ​​corn, and potatoes and the like are also spread from there.

It can be said that most of the current high-yielding grains, except for rice, come from Latin America, which also makes the staple food there have a unique taste and impresses those who have tasted it.

However, after traveling to various countries, there is only one staple food from Latin America that really impressed Joichiro Kohei.

The kind of special cakes that are similar to corn cakes and can have various sauces inside.

Different from the general staple food, in many cases in Latin America, the staple food there is the dishes, and their seasoning is purely based on various sauces.

What Seiichiro cooks is similar to that kind of cuisine, but he is much more refined.

Unlike the soft, sticky tortillas, the tortillas made by Seiichiro combine the fluffy and soft texture of the rice center.

But it is thinner, as thin as a general meat pie. By fermenting corn flour, adding a small amount of potato starch, kneading constantly, and then frying and baking them one by one with thin oil on the electric baking pan. .

The tortillas produced in this way are not only rich in aroma and crispy in the shell, but also soft and puffed in the middle, and have a taste like eating some Zhongzhou rice flour pastries.

Extremely soft and glutinous.

Combining the methods of cooking similar staple foods in various regions, the tortilla itself does not require any seasoning. The sweet and sour taste of corn after fermentation is similar to rum, which is already very attractive.

It allows people to eat many tortillas effortlessly, not to mention that Seiichiro has many sauces to match.

Five kinds of sauces from different countries also make this staple food full of Latin flavor suddenly more exotic.

Speaking of sauces, in fact, the ingredients in these sauces are also extremely rich, otherwise, although a staple food tortilla is a bit troublesome, it would not have taken Seiichiro such a long time to make it.

The key is to make the sauces with the characteristics of each country.

In addition to curry, which is indispensable everywhere, the most prominent ones are Mediterranean-style grilled prawns with olive oil and garlic, and Italian pesto, and the rest include Mexican chili sauce and Western American barbecue sauce.

It can be said that each sauce represents a taste tendency, and the exotic style is spread out the moment the tortilla is smeared, attracting everyone as if they have entered a bizarre world.

From the tip of the tongue, you can feel the different styles from all over the world.

The delicacy of Seiichiro's cooking can be seen.

If it is a common dish, I am afraid that it will be easily overwhelmed by the rich taste brought by this staple dish.

Even Nakiri Senzaemon had to admit that Zhao Fuyu and Seiichiro's way of solving the problem is surprisingly similar.

It is a combination of staple food and dishes, which is not only a dish, but also a member of the staple food.

The strong delicacy of the main food and the same delicious accessories, both of which burst out with brilliance at the same time, also bring more changes to the cuisine.

It's a pity that this kind of change, although complicated and rich, is not as strong and exciting as Zhao Fuyu's eel rice dish.

Even when comparing the taste of the staple food alone, the fermented sourness and sweetness in the corn tortilla is similar to that of rum, and it is not as rich and mellow as the rice cooked by Zhao Fuyu mixed with rice grains.

As for the sauce, Seiichiro's different sauces should be better than Zhao Fuyu's by a lot, but the characteristics of the shredded eel itself are not too inferior, and it also makes people have a deep memory.

So with the combination of the two, Zhao Fuyu's taste is still so unforgettable.

Although Seiichiro's staple food is already excellent, it can't completely dispel the taste imprint left by Zhao Fuyu, it can only compete with him.

For Seiichiro, this was already a failure.

After getting the opinions given by the judges, although Seiichiro looked a little disappointed, he was not discouraged, but even happier.

Because he knew that this imperial chef competition was never over, but all the competitions here were just the beginning.

In the future, Zhao Fuyu and him will definitely have a real fight.

At that time he needs to make more preparations!

After a bright light flashed in his eyes, Seiichiro Xingping also shrank to the waiting position, quietly waiting for the next duel to appear.

And after Seiichiro Xingping made his move, the cook who finished next was not Saiba Chaoyang, but one of the other three dragon chefs, but it might be unlucky, or bad luck.

Two extremely wonderful flavors are fighting in the lips and teeth, and the taste sensitivity of the judges has been further developed and awakened.

This made his cooking appear to be full of flaws in the mouths of many main judges.

The judgment in just a few words is already extremely spicy and exciting. While embarrassing that Long Chef, it also made him understand how many problems he still has in his cooking.

Especially being confined to his own comfort zone has made his cooking skills stagnate.

After understanding this point, the ugly look on the dragon chef's face gradually receded. Instead, he bowed and saluted sincerely, and then found a place to stay, ready to start using the various cooking methods he saw today. , Thoroughly go through it again in my mind.

This also allowed him to have his own brand new cooking life.

"Then please try my cooking."

"Xing Pingliu. Parent-child rice bowl!"

Just when everyone was expecting the next chef to appear on the stage, a young man who was also talented and inherited the name of Xinghei stepped forward.

Adhering to family cooking all the way to the end, Xingping Chuangzhen's cooking has always been extraordinarily ordinary, but it looks ordinary, but it does not mean that the taste is very ordinary.

On the contrary, ordinary high-end restaurants can't compare with this ordinary parent-child rice bowl.

Especially the part that looks like egg yolk has been mixed with many kinds of egg yolk, not only egg, crab roe, salted duck egg yolk, but also shrimp roe mixed in it to release a rich taste and taste.

As for the fried chicken part, Xing Ping Chuangzhen used his brains to complete a platter almost like fried seasonal vegetables, fried meat and seafood.

Each piece is mixed with the taste of other ingredients, and at the same time, it is boiled out of the soup, and finally mixed with rice.

Different from Zhao Fuyu and Chuangzhen's father, his staple food is more inclined to the part that combines food and staple food more completely!

(End of this chapter)