"It's like drinking a bowl of tea soup!"
"But...it's the kind of extremely fresh tea soup that is like a hot spring and makes you feel refreshed all over!"
After thinking for a long time, Nakiri Senzaemon finally made a judgment.
Use his most appropriate taste experience to describe the delicious world composed by Zhao Fuyu.
It feels like countless hot seas accompanied by the refreshing breeze.
The base soup composed of four kinds of birds is paired with the deliciousness of the meatballs and the sweetness of the winter melon.
The winter melon also absorbs the excess oil, so that the tone of the entire soup will not become unacceptable because of its overly rich flavor.
It is precisely because of the refreshing and sweetness brought by winter melon that it becomes more delicious.
The secreted winter melon juice also adds a touch of viscosity to the soup, combined with the gelatinous texture released by the meatballs. This soup is definitely considered to be the best among treasures!
Nakiri Senzaemon's judgment was also agreed by several other judges.
At this stage of the cuisine, the taste has actually reached its limit. The question is whether the concept can make diners more sympathetic.
Obviously, Zhao Fuyu's soup has fully met the requirements.
It even far exceeds this limit.
The sweet winter melon itself complements the dishes in front of the bitter melon.
Not to mention, the fat of the meatballs fills up the leftovers from the bitter melon appetizer, and the slightly dull tongue is completely activated.
The deliciousness of the Si Qin base soup completely activates the taste memory, and every taste bud is screaming that more food is needed to fill its missing appetite.
It can be said that at this point, Zhao Fuyu's cooking has served as a link between the previous and the following, and has an effect on more than just him.
Even the dishes that followed enhanced the diners' interest.
But this may not be a good thing for latecomers.
If the taste awakens too much, it will obviously make these judges, who are already extremely picky, even more strict.
Not knowing what he was about to encounter.
Just after Zhao Fuyu was unanimously recognized and entered the next round.
Many of the cooks behind him also finished their soups, and when they presented their soups, they received unanimous criticism.
Not to mention the main judges who were not interested in the dishes of these chefs, even the five assistant judges who were acting teachers dismissed all the nearly a dozen soups that followed.
None of them could pass their already extremely stringent requirements.
They were already sensitive to taste, and many parts that had never been awakened in the past were once again activated. Now, no matter how clear the soup served by the cooks behind them is, the miscellaneous smells and other flavors in it are all... It can't be covered up at all.
That's the impact of not having the pre-processing actions in place to handle the ingredients.
This kind of smell cannot be removed no matter how you try to make the soup clear later.
Even if you add medicinal foods or even spices to suppress it, you can't control it.
When it comes to things like soup, it's all about the details, especially the details of the preliminary cooking. It's obvious that the dozen or so cooks behind them all completely failed at this level.
In fact, this reflects their insufficient knowledge of ingredients and huge problems in basic skills.
This resulted in a lot of odor when the soup was finally produced.
You must know that among those extremely fresh flavors, a little bit of impurity is already very unbearable.
In addition to these simplest problems, there are also cooks who are excellent at handling ingredients, but have problems with the proportions. This is a reflection of insufficient basic skills.
Such chefs also need to be given guidance and criticism. As for the several sub-reviewers, if it is the first round, they can be let go.
But in this second round, it would be embarrassing.
Even though it has received some recognition, the taste problem is still intolerable.
That is to say, after Zhao Fuyu's soup passed, one after another cooks came forward to challenge it, but they were never able to pass it.
Until Soma Yukihira appears!
...
Different from the hot soup that most people choose, this young man chose the cold soup that is rarely available in Dongying.
And it’s not just any ordinary cold soup, it’s seafood cold soup!
You must know that seafood will quickly become stale once it dies, and stale seafood will cause the soup and taste to fall into an irreversible vicious cycle.
Cold soup, or cold seafood soup, is a hellish level of difficulty that almost all cooks have never considered.
However, Xingping Soma, who has always liked to challenge the impossible, was inspired by certain things.
It can be said that when he was in the cold seafood soup, he immediately thought of one thing, that is, seafood pickles, as well as the specialty of Zhongzhou Tide and other places, raw pickling!
Both have similar types. They both directly kill the fresh seafood at low temperature, quickly process the seasoning, and then continue to refrigerate the seasoning to allow the flavor of the seasoning to enter the seafood, thereby stimulating the taste of the fresh seafood.
However, this method also has a big problem, which tests the cleanliness of the pickling, the freezer, and the processing process.
Also pay special attention to the freshness of the ingredients.
Otherwise, under some circumstances, these fresh seafood will become a poison that makes people have diarrhea.
It was precisely because of this realization that Yukihira Soma creatively changed his cooking methods.
After cleaning all the fresh seafood, he specially washed the shellfish spit sand and cooked it with sake, so that the salty soup inside the shells boiled out, and then used the sake to remove the fishy smell. Paired with some other seasonings, this is actually an excellent shellfish soup.
But for cold soup, it is just a suitable seasoning.
The saltiness is adjusted by boiling the shells, and then the various seafoods are grilled and then the shells are removed and the meat is removed.
The shells are boiled with the smell of fire to produce soup, and then the pure meat taken out is mixed, and then the shell soup is used to adjust the saltiness, and is served with a little apple smoothie and chilled.
What comes out is this seafood chowder cold soup that seems to be filled with piled apple smoothie!
It should be noted that this seafood soup does not use fish, mainly crustaceans and shellfish.
Therefore, the fishy smell of the seafood has been grilled, and when the seafood is fresh, combined with the taste of juice, the seafood soup will still have no fishy smell after it cools down.
The fresh and slightly sour fruity aroma is paired with the ultimate delicacy of seafood and the sweetness that comes out later.
For any diner, it is like a refreshing breeze on a tropical island beach.
The wonderful feeling is simply like a spring breeze.
Only this kind of taste, with almost no flaws, can be recognized by the five reviewers.
Even a few of the main reviewers were somewhat moved and had someone give them a portion to try. Although their appetites were not completely satisfied, it was comparable to Soma Yukihira's level of cooking.
This kind of craftsmanship can be called amazing!
"Brother Shen!"
"Um!"
When Shen Changqing walks on the road, whenever he meets someone he knows, he will say hello or nod to each other.
But no matter who it is.
There was no unnecessary expression on everyone's face, as if they were indifferent to everything.
To this.
Shen Changqing has become accustomed to it.
Because this is the Demon Suppression Division, an organization that maintains the stability of the Qin Dynasty. Its main responsibility is to kill monsters and monsters. Of course, there are also some other side jobs.
It can be said.
Everyone in the Demon Suppression Division has a lot of blood on their hands.
When a person is used to seeing life and death, he will become indifferent to many things.
When he first came to this world, Shen Changqing was a little uncomfortable, but he got used to it over time.
The Demon-Suppressing Division is huge.
Those who can stay in the Demon Suppressing Division are all powerful masters, or those who have the potential to become masters.
Shen Changqing belongs to the latter.
Among them, the Demon Suppressor Division is divided into two professions, one is the Guardian Envoy and the other is the Demon Slayer.
Anyone who enters the Demon Suppression Department starts from the lowest level as a demon slayer.
Then he will be promoted step by step, and he is expected to eventually become a guardian envoy.
Shen Changqing's predecessor was a trainee demon slayer in the Demon Suppression Division, and he was also the lowest level among the demon slayers.
Possessing the memory of a previous life.
He is also very familiar with the environment of the Demon Suppression Division.
It didn't take long for Shen Changqing to stop in front of a loft.
Unlike other places in the Demon Suppressing Division that were full of chills, the attic here seemed to stand out from the crowd, showing a different kind of tranquility in the bloody Demon Suppressing Division.
At this time, the attic door was open, and occasionally people came in and out.
Shen Changqing only hesitated for a moment before stepping in.
Enter the attic.
The environment changes in vain.
The fragrance of ink mixed with the faint smell of blood hit his face, making him frown instinctively, but then relaxed it quickly.
There is almost no way to cleanse away the smell of blood on everyone in the Demon-Suppressing Division.
