Gourmets of the Heavens

"It won't be very complicated, otherwise he won't be able to escape the framework of paella all at once."

Mandalay watched Fair's production process, and his eyes gradually became clearer.

"Seafood mille-feuille tower? But what is he going to use to make the pie in the middle of the mille-layer?"

"I didn't see him using any flour!"

The doubts belonged to Mandalay, and also the doubts of other special chefs present. To solve this problem, it depends on how Phil innovates.

In fact, it is not difficult to say that it is difficult. If Fair knew Mandalay's doubts, he would definitely laugh, because this is what he is proud of.

The sauce of Italian cuisine, paired with one of Ximei's favorite ingredients, can just make that ingredient look like a thousand-layer crispy skin, but apparently these special chefs did not think of this.

In order to match his recipe, the most important thing is that the seafood ingredients under Fei Er's hands should not be too hot, so at first glance, most of them are not raw food, but are being cooled after preliminary processing.

To combine the flavors of these ingredients, the key is not only the freshness and matching of seafood, but also the sauce.

Kill the Boston lobster that urinates. In addition to two large tongs, even the meat on the shrimp body is matched with the peeled shell of the arctic sweet shrimp. Stir-fry together, add white wine to saute, diced onion and Italian spices , and then a lot of crushed tomatoes.

Without adding any water, just use the water of white wine and tomato to cook slowly. This is the final sauce that Phil will use.

The sauce of "Gudu Gudu" on a low fire was bright red, and the rich aroma wafted up, which seemed to have firmly attracted the attention of the judges.

Even through the screen, just looking at the close-up of the semi-finished sauce is enough for the audience behind the TV to salivate again.

In particular, the taste of this sauce seems to be an improvement of the Italian tomato sauce they are familiar with. Because of the familiarity, they can imagine more flavors, which makes the audience more uncomfortable.

While cursing the TV station for poisoning, but also reluctant to change the channel, I can only pick up some snacks that I don’t know, and stuff them into my mouth one after another. It’s better than eating nothing. Imagining it on an empty stomach is more acceptable a little.

‘The taste of seafood is not enough, it needs freshness’

Now that Fair has already made it, he will make all the flavors to the extreme. The two large tongs of Boston lobster that are specially reserved can actually be said to be the real essence of this ingredient. After all, although it is called lobster, it is actually The species of shrimp belong to the crayfish class, not the lobster family.

Crawfish, on the other hand, belong to the pliers, which are especially delicious, with a little more sweetness and texture than the meat on the body.

Cook the large pliers with sliced ​​lemon and corn, and the fishy prawn claws will soon become fresh and delicious.

Cracked the shell of the pliers with the back of a knife, exposing the complete shrimp claw meat inside. Fer didn't have time to appreciate his skill of completely peeling the shells, but directly cut the pliers meat into small pieces and put them in a glass bowl.

Stir in yellow mustard, minced garlic, melted butter, and a dash of sea salt and black pepper, and that's shrimp claws in a buttery mustard sauce.

By this time, his food processing has basically come to an end, which is different from the seafood mille-feuille tower that many people imagined.

Although his method is also stacked on top of each other, it is made of shredded squid and sweet shrimp.

At the bottom are layers of scallops, which don’t even need to be seasoned. The original taste of these scallops from Daodong is sweet enough, and there is no fishy smell at all.

Then it is covered with shredded squid that has been chilled, and then there is a dish that Feier specially uses to increase the taste and aroma.

I saw that he put a layer of cheese slices on a hot pan, and kept on a medium fire, not only to melt the cheese slices, but also to release the water continuously.

Only at this time did the judges and chefs realize that as long as the cheese is heated and the water is evaporated, it will become a crispy and tough cheese pancake like a cracker.

Some of them still often use this kind of cheese crumbs, but no one has combined this with Feer, who is good at Italian seafood dishes.

It was at this time that they finally determined that Fair had stepped out of his comfort zone and started to develop more seafood dishes. This dish would also become a new milestone in Fair's cooking career.

I saw Phil put the shrimp claws that had been prepared into the pot, and then wrapped the shrimp claws with cheese that had been completely dried up, like a piece of pancake spread in the pan, and then put them on the shredded squid Serve it flat, then top it with a layer of arctic sweet shrimp, and finish with some sturgeon caviar.

The tomato seafood sauce that has been boiled for a period of time is directly put into the blender together with the shrimp shells to make a sauce, then filtered, and boiled again.

In the end, a red arc was drawn on the side of the seafood tower where layers of seafood ingredients were stacked, and a little bit of olive oil and sea salt were poured on it.

Such a seafood cheese tart with tomato red sauce has been completely completed.

No one thought that Feier's dish would be finished so much faster than Zhao Youqian's. It seemed that Zhao Youqian was still doing pre-processing, and his cooking had been completely completed.

And the most important thing is that this dish can be tasted fresh, or it can be eaten cold. It is decorated with some sesame leaves and vegetable salad on the side, which improves the color and image of the whole dish.

Judging from the appearance alone, this dish completed by Fair is of an extremely amazing level.

The finished dishes have been covered with a layer of golden light. Presumably when you taste them, combined with tomato and seafood red sauce, the amazing cooking vision will be even more unbelievable.

At this time, Feier could finally relax and watch his opponent's cooking, and he immediately showed a surprised expression.

‘Isn’t he making one dish, but four? ? '

Next to the fish head soup that was being boiled, Zhao Youqian raised another oil pan, but obviously this was not the first dish he wanted to make. He held a simple small frying pan in his hand and scooped out the oil from the oil pan. A little hot oil, and then took out the fattest part of the crocodile belly from the freezer.

The whole squid belly meat does not need to be marinated. It is cut into thick slices obliquely, and then stir-fried with green onion and ginger. The most surprising thing is that Zhao Yougan also added Seasoned with a yellow-brown spice.

In the end, the color thickened by the water starch is just like the curry fish fillet of Yaozhou cuisine!