After nine days of cooking fire battle, the championship team has been born, and the Yan Yan team that once fought side by side will have a decisive victory or defeat today! Is it Qiu Changfu, who has unlimited creativity and courage to challenge, to win the crown? Or can the energetic, youthful Bu Ling dominate? Move the small bench and witness the birth of the king of the kitchen together!
Gourmet partners
The culinary director looked at the brothers along the way, and also called his own good brothers, and the mysterious guest released today's theme with full expectations: dinner and wine matching!
The wine and dish selected should conform to the basic principles of table wine pairing, and the taste of the dish and the flavor of the wine should complement each other. White wine, red wine, refreshing sparkling wine, dessert wine, white wine, in the face of different tastes, tastes of different wines, how will they choose the perfect match?
- Bu Ling
Today, for Bu Ling, the time to shine and live has arrived!
The start is important, and the starter without seafood is incomplete. Abalone, eye-catching enough! Abalone has been living in the sea for a long time and carries some bacteria and microorganisms, so for the handling of abalone, although time-consuming, it is indispensable!
After the abalone comes out of the pot, take the ice water to freeze it, it will be due to thermal expansion and contraction, the meat becomes firm, the taste becomes Q elastic.
Once the abalone is ready, start processing the side dishes. Two thorns, after roasting, soaked in water and rinsed, the taste will be different from the original green pepper. Such a small detail, quickly learn it!
The abalone is cut, sprinkled with peppers and the delicacy begins to appear!
Abalone Q-bomb, refreshing, paired with aromatic liquor. This fragrant Chinese liquor from Sichuan, after the entrance, is balanced, elegant, with back sweetness, let people indulge!
The absolute protagonist of the main dish——— beef shines. Before the pot is cooked, Bu Ling has done a careful modification, the fat is less and even, in order to let the oil ooze out during the production, and the meat is moist.
Beef is already in the pressure cooker, meat and vegetable pairings are the eternal theme, and milk cabbage is ready to be in place!
A single taste can't satisfy the food appraiser, and at the moment he wants to integrate his own small thoughts.
Dried plums can make it sour and fruity; raisins, a little more sweet, can relieve the greasiness of beef. The combination of these two ingredients, the Food Inspectors, are you looking forward to it?
The sweet and sour beef contains a faint fruity aroma, paired with the rich and full Ningxia Marselan in the mouth, two words, perfect match!
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Yuhuashi tangyuan, the important thing is the combination of coffee powder and dough, without coffee powder, you can only find an alternative color. Chef Bu's routine is about to begin!
The process of Yuhuashi Tangyuan is complicated, except for the dough, the processing of the filling cannot be sloppy. Can the wonderful combination of lotus seeds and lard impress the hearts of the judges?
After assembling the tri-color dough and filling, heat the water and wait for the tangyuan to cook!
Yuhuashi Tangyuan, with a rich and sweet taste, paired with sweet rosé wine, presents a delicate floral aroma, many kinds of aromas mixed together, refreshing and sweet after the entrance.
- Qiu Changfu
Chicken is very common, but also the most common, lack of materials Qiu Changfu, every action is very careful and cautious.
Jellyfish – Another very common ingredient, but it is very troublesome to handle, and a long rinse of water can take away too much salt from the jellyfish head.
Mixing sauce is Qiu Changfu's best trick.
Two common ingredients, chicken and jellyfish head, have their own understanding of the taste.
The "monster chicken" with a smooth and rich taste, paired with Riesling dry white wine from Germany, the overall style is sour and pleasant, very fresh!
Although the taste of grouper and cuttlefish is different, the unique deep-sea taste of the two is more intense, opening up a new world for taste buds.
Low temperature treatment of grouper, Qiu Changfu ushered in the climax of the creation of the main dish, control the temperature, meticulous operation, the aroma of the fish with the water vapor, scattered.
Qiu Changfu's bacon is the key to his main dish victory! What kind of gastronomic reaction occurs when bacon is fried in butter?
Sweet and sour, delicious grouper chose the Italian Amaroni as a pairing, the overall taste of this wine is rich, full, fruity, the two are matched, so that the mouth is full of aroma!
The meringue cream is the finishing touch of desserts, Changfu can spend a lot of effort on this, and the protein creams that he mixes can stimulate the taste of desserts, and the taste is enough to make the judges in the front hall enjoy the happiness of desserts more.
Sugar can bring great pleasure to people, but now people are more and more demanding of sugar, to have a sense of composite layering. Cheese cheese comes with its own sweet and sour taste, and with a variety of fruits, it can be flavored for the final dessert.
The pomegranate is in the hand, and the faith he has. Pomegranates are juiced by seeds, and Qiu Changfu's set of movements flows through the clouds, which is a kung fu practiced in weekdays.
The rich dessert is a must, the sweetness is appropriate, and the dense wrapping and crispness satisfy the tip of the tongue. A non-sweet dry sparkling wine from Germany that is very long-lasting and fresh in the mouth! The combination of the two makes the taste buds of the taste judge get great satisfaction!
The combination is unparalleled in the world, the division is each king, and the two kings are straight! What kind of sparks will collide with the emerging forces of the culinary world today? Let's wait and see!
From February 1, 2022 to February 10, 2022, every night from 17:30 to 18:30, please lock the CCTV-2 CCTV Financial Program Center, CCTV-2 CCTV Financial Channel, we have dinner ~
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(Edited by Sun Yonghui)