gourmet restaurant

Chapter 447 Competition Dishes
Fish and sheep are fresh, cooking with fish or lamb is the best way to reflect the umami taste.

However, there are tens of millions of ingredients in the world, not only fish and lamb are fresh.Other ingredients also have umami in themselves.

It's just that the expression of umami depends on the cooking method.

In fact, it is a good way to choose to cook with fish, such as the sweet and sour carp in Jiangyanghui.Although the other flavors are a bit heavier, the umami is still there.

Jiang Yang sighed, he really couldn't figure it out, so let's use sweet and sour carp.

As for the braised carp, Jiang Yang hadn't thought about it. The sweet and sour taste was good, and the umami taste was not completely covered up, but if it was braised in soy sauce, the umami taste of the fish would be very small.

After thinking about it, Jiang Yang walked towards the aquatic area.

When passing by the dry goods area, Jiang Yang suddenly caught a glimpse of some dry goods.

There are many types of ingredients in the dry goods area, including seafood and mountain delicacies.

Jiang Yang stopped to take a look. The ingredients in this area are actually very suitable for soup dishes.The ingredients have been air-dried and dried, and the precipitation of time has changed the taste of the ingredients themselves, with a hint of time-precipitated mellowness in the original taste.

The famous dish Buddha jumps over the wall uses dry goods in its ingredients.

It's a pity for Jiang Yang, it would be great if he knew the corresponding dishes.The system can exchange the corresponding recipes, but exchange does not mean learning immediately.It takes practice to cook it.

Just like you search for a dish on the Internet and cook it according to the above steps, it may not be able to cook the taste as described in the recipe.

Cooking is not a chemical experiment, step by step, every step has rules, and the result must be that way.

There are many variables in cooking, and it cannot be explained clearly with a recipe. It takes a long time of practice to really make a dish well.

Jiang Yang's current cooking skills do not need to be practiced for too long, and it is impossible to practice a dish to a high level in a few hours.

Jiang Yang looked away, ready to leave.

Suddenly, Jiang Yang recalled a dish he knew!
The dish I learned in Spring City - Braised Soup!
In a pot of soup, just put a little salt, and the rest of the taste is achieved by the combination of fungi.

This dish is tough!The collocation between different fungi is not an easy task.After all, some fungi taste very good in themselves, and when paired with other fungi, it may not only not improve the taste, but make the taste worse.

Jiang Yang remembered that he had learned how to recognize and distinguish bacteria for a long time at that time.

The combination of fungi sounds simple, but it is actually very difficult.Especially for the combination of various fungi, the difficulty increases geometrically for each additional type.

This point is similar to Qijue Phoenix Claw.

Jiang Yang has also thought about this dish, but the number of dishes he can match now is five, if there are too many, he will not be able to.

Jiang Yang used this dish as the basis to create several dishes.

How about cooking this dish?The fungus itself is full of umami, and this dish does not use extra seasoning, and it brings out the flavor of the ingredients to the fullest.

With a decision in mind, Jiang Yang immediately picked out fungi.

The soup of five kinds of fungi is not enough, Jiang Yang wants to try the soup of six kinds of fungi.As for the seven, he didn't think about it.

The master in Chuncheng has studied fungi for half his life, and only made soup with more than a dozen kinds of fungi.How long did it take Jiang Yang to learn this dish?Jiang Yang was already standing on the shoulders of this culinary master to be able to make soup with five kinds of fungi.

For the sixth type of fungus, Jiang Yang had to choose carefully, not the more expensive the better, it had to be compatible with each other, and not have too much conflict with the first five types of fungi.

After Jiang Yang thought for a while, he had a faint goal in his heart.The mind sank into the system space, practiced a few times, and kept adjusting.

Soon, Jiang Yang decided on the sixth type of bacteria, and continued to practice to adjust the relationship between the sixth type of bacteria and the first five types.

Time passed slowly, and Jiang Yang adjusted the recipe he was satisfied with in the system space.After exiting the system space, Jiang Yang felt dizzy and mentally exhausted.

Jiang Yang knew that this was due to practicing in the system space for too long.

In reality, Jiang Yang only passed by for a moment.Outsiders saw that he was just in a daze for a while, and then continued to choose ingredients.

When he returned to the stove, Peng Lan's ingredients were almost finished.

Looking up at Jiang Yang, Peng Lan continued cooking her dishes.

This topic really has an advantage for her.This is luck.

Peng Lan didn't underestimate Jiang Yang because of this. Even if Jiang Yang is not good at this topic, it doesn't mean that Jiang Yang's cooking skills are poor, it can only be said that he is unlucky.

In his mind, Peng Lan had already sentenced Jiang Yang to death.If there is no accident this time, she should win.

Peng Lan was not merciful, she still used all her strength to cook this pickled fresh mandarin fish with all her heart and soul.She used all her strength, so she respected Jiang Yang.

Jiang Yang didn't know what was going on in Peng Lan's mind, he wasted too much time in the ingredients area.The competition has already started from the moment of selecting the ingredients, and I don't have much time left.

Jiang Yang calmed down, no matter when, being impatient couldn't solve the problem.Just calm down and do your best.

I tried the feel of the kitchen knife, and there is not much difference from yesterday.After all, these are the same batch of kitchen knives, produced in the same way, with only some minor differences.

Regardless of the difference in kitchen knives, Jiang Yang has no requirements for knife skills in this dish.

Some fungi are dry goods and need to be watered, and Jiang Yang has processed some other fungi.

After boiling the water, Jiang Yang waited quietly.

Peng Lan glanced at Jiang Yang in surprise, is he about to give up?So just ready to race with a pot of soup?
Soon, Peng Lan suppressed the doubts in his heart and continued cooking.

Jiang Yang had no extra seasonings to prepare, and the water hadn't boiled yet. He stood there, watching Peng Lan's cooking with great interest.

Jiang Yang had heard about the dish of pickled fresh mandarin fish. After all, it was a famous Anhui dish.But Jiang Yang had heard about it, but he had never tasted this dish.

There are cooking methods on the Internet, but how can online cooking be as exciting as a chef who has studied with a master of Anhui cuisine.

Jiang Yang watched Peng Lan cooking, and sighed slightly from time to time.It seemed that Jiang Yang was completely attracted by Peng Lan.

Of course, when watching Peng Lan cooking, Jiang Yang did not miss his own dishes.

The fungus for the dry goods was delivered, and Jiang Yang took care of it briefly.

The water was also boiled, and Jiang Yang put in the fungi one by one, each time the fungi were different.

When Peng Lan's dishes were at a critical moment, he couldn't be distracted, so he didn't pay attention to Jiang Yang.

But Jiang Yang has been paying attention to Peng Lan. Anhui cuisine is worthy of being a cuisine with heavy color, heavy oil, and heavy fire. The color of this dish is very beautiful. , is even more subtle to the point of insanity.

Jiang Yang couldn't help but marvel at Peng Lan's grasp of the heat, even he was not as good.

Jiang Yang has already put all the fungi in the pot, and only waited for the moment when all the flavors merged.

(End of this chapter)