Chapter 464 How does it taste?

No, why don’t you go to the private room and have to eat in the kitchen?
Then what’s the point of spending so much time arranging the box in the morning?
The foreman felt resentful that he had worked hard all night to plan a plan, but it was vetoed by his leader with one vote.

Yang Lin was also a little confused at this time.

But compared to the question of where to eat, he cared more about the taste of the dishes made by Su Chen.

After all, in today’s competition, the quality of the dishes is the key.

However, since Brother Hu and Mr. Hong said so, Yang Lin did not express any opinion.

He was in no mood at the moment to pay any extra attention to other things.

Here, Su Chen was busy preparing the second dish, grilled Kanto ginseng with green onions.

He placed the soaked Kanto ginseng next to the stove for later use.

The soaked Kanto ginseng has plump and elastic flesh and exudes a faint fishy smell.

Although the foreman was full of confusion, the professional qualities he had developed over the years allowed him to quickly adjust his state of mind.

He was dressed in a suit and tie and took the freshly prepared Kung Pao Wagyu beef cubes from the side.

Holding the plate steadily with one hand, the upper arm and forearm are precisely at a right angle of 90 degrees, and the other hand is naturally placed behind the back.

Even when eating in an environment like the back kitchen, he must demonstrate his professional service attitude.

This is the foreman’s last bit of reserve, a silent protest against his leadership!
However, no one paid much attention to the foreman’s complicated psychological activities.

Everyone’s eyes were fixed on the plate of Kung Pao Wagyu beef cubes in front of them.

The Kung Pao Wagyu cubes in front of me are bright red in color, dotted with crispy peanuts.

The wagyu cubes are evenly coated with rich and mellow sauce, giving off an attractive sheen.

Just looking at the appearance of this dish can make one’s appetite increase involuntarily.

“Let’s get started!”

Fang Fang could no longer contain her excitement. She picked up the spoon impatiently and scooped a spoonful of soup onto the plate in front of her.

She picked up a piece of wagyu beef with chopsticks with great anticipation.

The moment the Wagyu beef touches the tip of your tongue, you can clearly feel the slightly sticky sauce on the surface of the beef.

She bit down gently, using almost no force, and the Wagyu cubes were easily cut.

The soft and tender meat is as delicate and silky as tofu, yet has just the right amount of elasticity that jumps between your teeth.

Then, the abundant gravy suddenly burst out in her mouth. The rich and mellow meat aroma mixed with the unique sweet and sour taste of the sauce instantly filled her taste buds.

The delicious flavor of the beef oozes out, and the perfectly fried peanuts add a completely different taste.

The crispy peanuts and tender beef are intertwined to form a wonderful and harmonious combination.

Fang Fang’s eyes lit up instantly, full of surprise and intoxication.

She was completely conquered by the taste.

“too delicious!”

Fang Fang couldn’t help but exclaimed with undisguised admiration.

On the other side, Yang Lin quietly looked at the plate of Kung Pao Beef Balls in front of him.

Judging from the appearance, there is really nothing to complain about this dish.

Recently, he has been deeply studying Chinese cuisine and has a deep understanding of the standards and techniques of various dishes. Take Kung Pao dishes for example, there is an extremely high standard for presentation, which requires “shiny oil without visible juice”.

This means that the soup should be evenly coated on the surface of the ingredients, so that the ingredients do not appear dry and lose their moisture.

There should also not be any oily spots, which would ruin the fresh taste of the dish.

In order to achieve this effect, many chefs often use the technique of thickening the dish with water starch.

This is actually a lazy approach.

A truly experienced chef will rely on his understanding of the ingredients and the superb skills accumulated over the years to accurately control the ratio of ingredients to sauce, and then use high heat to quickly dry out the water and concentrate the sauce to just the right level.

This process tests the chef’s precise control of heat and operational proficiency.

Yang Lin just noticed that Su Chen did not use the method of thickening when making this dish, which made him agree with it very much.

Then he also picked up the spoon and scooped out a few pieces of beef and peanuts into his own plate.

He gently picked up a piece of Wagyu beef with his fork and applied a little pressure, and he could clearly see the juices slowly oozing out.

Then, he put the Wagyu beef into his mouth, closed his eyes slightly, and concentrated on feeling the delicate texture of the beef with the tip of his tongue.

As a chef who is also good at cooking beef, Yang Lin can clearly capture every detail of the dish as soon as he takes a bite with his rich experience.

First of all, the control of the heat is superb.

The outer layer of the wagyu cubes is slightly browned, and the perfect brown aroma not only adds a unique flavor to the dish, but more importantly, successfully locks in the gravy inside.

When your teeth cut into it, the meat inside still maintains its excellent tenderness, slowly melting in your mouth like snowflakes, and the taste is intoxicating.

However, within this extreme tenderness and smoothness, there is a clearly discernible texture of the meat, giving every bite a real texture. This contradictory yet harmonious taste is truly amazing.

Tasting the sauce again, we can see that the proportion of vinegar is slightly higher, which highlights the sour and sweet layers while cleverly balancing the fat of the Wagyu beef itself.

The whole dish has a rich meaty aroma and a refreshing sour taste, which neutralizes the greasiness and makes the taste richer and more layered.

The dried chilies and Sichuan peppercorns are just right.

The spicy aroma they bring not only does not overshadow the rich meaty aroma of the Wagyu beef itself, but also adds flavor to the whole dish, making the taste of the dish more three-dimensional and full.

The peanuts do not have any burnt smell caused by overcooking, and exude a rich and pure nutty aroma, almost bringing out the aroma of the peanuts themselves to the extreme.

Paired with the tender beef, different aromas intertwine and collide on the tip of the tongue, complex and distinct, yet extremely harmonious.

Yang Lin felt that his hands holding the knife and fork could not help but tremble slightly.

This was not only because of the strong impact the deliciousness of the dish brought to him, but also because he was deeply shocked by Su Chen’s cooking skills.

Although he didn’t want to admit it in his heart, the young boss Su really showed the superb level of a master chef in the dish of Kung Pao Wagyu Beef Balls. Every detail was handled almost perfectly and there was almost no flaw to be found.

“Xiao Yang, how does it taste?”

Hu Yuan waited until Yang Lin swallowed the food in his mouth before asking.

Yang Lin was silent for a moment, then slowly said, “Impeccable. I am convinced by Mr. Su’s dish.”

Fang Fang, who was standing next to her, heard this and burst out laughing.

When she heard Yang Lin admit that Su Chen was amazing, she was even happier than if she were praised herself.

She said seriously, “Boss Su is really amazing! You should be convinced!”

……

(End of this chapter)