Chapter 2260 Why Is It so Good?

For chefs of their stature, although their taste buds have deteriorated a bit with age, they are still very sensitive to ingredients. Not to mention the refreshing and tender fish, even the black fungus as a side dish, they are all refreshing to Juman Li.

"The fungus for our competition is also imported from Changbai Mountain in China. Why is there a gap?" Juman Li muttered.

With a crisp taste, it is obvious that the MasterChef shop is better than what is offered in the competition.

Juman Li knew that the black fungus tastes best in Changbai Mountain and Xiaoxing'anling, and the ones supplied to the competition were Grade A spring fungus. How could there be a problem?

What is Grade A? According to Chinese standards, black fungus is divided into three grades, with Grade 1 being the highest. At the same time, according to the picking time, the atmosphere is A, B, C and D. A is spring ear, B is volt ear, and C is autumn ear.

It is unbelievable that it is obviously the best one, but it still loses.

If Yuanzhou knew what Juman Li was thinking, he would definitely tell him that the fungus grown in Changbai Mountain and Xiaoxinan Mountains is indeed the best, but there is still a distinction between the best in the same place.

Just like buying rice in Wuchang, is it really comparable to Wuchang rice? If you really buy hairy crabs in Yangcheng Lake, can you become Yangcheng Lake hairy crabs?

Don't ask, just asking means you have secured a piece of land in Changbai Mountain.

The previous dishes were all pickled and delicious, including the meat, which had been transformed into food. It was more difficult to judge the quality of the ingredients.

But Zhou Shijie’s Zao Liu fish fillet, although it uses Xiang Zao braised food, still contains fresh ingredients, making it easier to distinguish.

"How is it? Does it taste good?" Gauss was sitting next to him, very anxious.

It's not that he wants Juman Li to answer his question, he just wants to take this opportunity to try it out.

After all, this is Zhou Shijie's dish. There is a person in the middle so he can't just reach out for no reason. He has to maintain a bit of the elegance of a French man.

It's a pity that Gauss's abacus was so good that he couldn't resist Juman Li and didn't hand him the ladder at all. His answer was to silently stretch out his chopsticks and pick up a piece of fish. Then after he finished eating, he said slowly: "I have to admit that what you said is indeed right. Yes, Chef Yuan’s ingredients are of higher quality than those prepared for our competition.”

Let’s talk about it after eating, but it was a small comfort for Gauss to have Juman Li admit what he said.

Anthony and Alexandra were looking forward to it.

Hearing Juman Li’s conclusion, I was even more excited.

The expectation was paid correctly. Another dish will be served soon. It’s Alexandra’s hot pepper twice-cooked pork. This is a spicy dish specially made for him by Yuan Zhou. Alexandra’s taste is a bit stronger and she likes peppers. , being a French chef is difficult enough.

Twice-cooked pork is a well-known dish in Sichuan Province. There are things such as garlic sprouts, potato slices, dried cowpeas, etc. You can't think of anything that can't be done with twice-cooked pork.

As soon as this dish is served, a spicy flavor fills the air.

"The aroma is so attractive to me, so spicy." Alexandra looked at the dishes on the plate with great anticipation.

The peppers cut into middle-finger lengths are cooked with heavy fire and oil, and the surface shows a little brown color. The thinly sliced ​​three-layered pork belly has a slight natural curl after being processed by the fire, and the red sauce is rich in oil.

Alexandra was very smart and knew that someone would come to snatch it, so she took two pieces of meat without any politeness, added a chili pepper, and put it in her mouth, eating as much as she could.

The first feeling when entering the mouth is spicy, but it is not that dry and spicy feeling, but a natural taste. Although it stimulates the taste buds, it is not choking. It has a vague meaty aroma. You can chew it with your teeth and you will see the pork belly with the skin. It is mixed with green peppers and chewed, and the aroma becomes more and more intense. The full meaty aroma and the strong presence of sharp peppers are simply a kind of enjoyment.

This is definitely Chef Yuan’s specialty! Alexandra decided.

There is a little sweet aftertaste in your mouth until the end of the meal.

Alexandra said: "This pork is indeed much better than the ingredients used in our competition. What kind of pig do you think this is?"

No one answered him, because the others picked up the meat and ate it unceremoniously before he opened his mouth. Anthony was always a lover of eating and talking, but after eating a chopstick of spicy meat, he couldn't control himself. It's very spicy, but it only stimulates the tongue and won't make people feel unbearable.

Not to mention Gauss and Juman-Lee. Gauss was a little better, at least there was only one person separated, and he could barely reach it if he stretched his hand even further.

Juman Li couldn't do it. He was two people away, too far away, but the distance couldn't stop a foodie from wanting to eat. He stood up and went to eat next to Alexandra, which was quite convenient.

As for image, the chef can temporarily put aside his image in order to enjoy the delicious food.

The dishes came one after another. No matter which dish came, everyone reached a "friendly" consensus to eat together.

The most unlucky among them is definitely Zhou Shijie. He must firmly hold on to his identity as the president of the Kitchen Federation, and in order to leave a good impression on international friends, he did not participate, and he could not stand up to the shameless Juman Li around him.

As soon as his food comes, Jumanli will say a word to try to get close to him, and then his chopsticks will reach out to the food without any courtesy. It is really neither a way nor a way to stop him.

"Gradually transforming into a beast. Speaking of which, where did that bastard Zhou Xi go? Why haven't I seen him recently?" Zhou Shijie muttered.

Soon the dishes were served, and only the last two dishes were left. One of them was not a dish, it was the rice ordered by Gauss. Yes, the five-color glutinous rice was not served yet.

But he had already finished his dishes Nujiang Pipa Pork and Pork Heart Shuisu.

Five-color glutinous rice needs to be soaked before cooking. Although Yuanzhou has used special techniques to speed up the soaking time, it does not need to be soaked for as long as an hour, but it still takes 20 minutes. Plus the steaming time, it naturally needs to be cooked later. Come up.

As a specialty food of the Zhuang and Buyi ethnic minorities, it is often used for ancestor worship or large-scale events. It can be seen that the five-color glutinous rice is still very particular.

The five-color glutinous rice in Yunnan cuisine is also in the same five colors as traditional black, red, yellow, purple and white, so it is also called black rice.

Of course, this is definitely not a meal specially eaten by black beasts, don’t get me wrong.

The color is colorful and the aroma is rich. The fragrance of plants and the aroma of glutinous rice are mixed together, so this rice attracts everyone's attention as soon as it is served.

"This country has really played tricks on rice." Gauss ordered it himself, but he didn't know what he specifically ordered before.

"It does look good. I don't know what it was dyed with." Juman Li was very curious.

There is no such thing as rice in France, and there is no rice option for common staple dishes.

"You can give it a try." Anthony is a man of action.

While talking, while Gauss didn't do anything, he picked up the nearest piece of black rice with his chopsticks and put it into his mouth.

The black color is dyed with maple leaves, and the glutinous rice has the unique fragrance of plants. It is very delicious, sweet and waxy, and tastes great.

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