Who gave this heretical practitioner permission to cook?

Chapter 243 This is the secret of the "golden partnership," and Bai Susu gives it a perfect 10/10! (First Update)
"Could it be the order in which you taste them?"

Tan Zhifeng raised an eyebrow. He seemed to have seen Tong Song eat seafood shumai first.

"That's right. Although it's made with pork caul fat, it's different from seafood shumai, which is served cold. The juiciness in hot ham shumai changes as you eat it!"

Tan Zhifeng had just figured out the technique Xia Ming used in the ham shumai and thought that this was the limit of shumai.

I never expected such a change.

Seeing Tan Zhifeng's expression, Xia Ming knew that he had also figured out part of the situation.

"Tan Zhifeng is probably mentally simulating the bursting juice flavor of ham shumai right now~"

It's actually not that complicated.

After Xia Ming activated the full "smell and taste recognition" function, he was able to accurately observe the changes in each step of the cooking process.

"Just as most of the judges expected, the 'pork caul fat jelly cubes' placed in the ham shumai will gradually turn into a thick, bursting sauce after being heated with the yam and vermicelli."

"But many judges felt that they were wrong about the idea that if the skin is left out for too long, the broth will soak through the outer layer."

"The extremely thin yam layer is similar to the waterproof layer used during renovation. Even if the juice inside melts into complete soup, it can be locked inside firmly."

"Furthermore, depending on when it's eaten, the entire 'pork caul fat soup jelly' can be roughly divided into three types."

"The first type is a frozen state with some broken pieces. To achieve this state, the yam vermicelli needs to be partially cooled down and its core temperature controlled. This has been steamed before, so we won't discuss it further."

"The second type is 'bursting with juice'!"

"The core principle behind the bursting juice comes from the difference between the melting temperature of the soup jelly and the melting temperature of the pork caul fat."

"The broth jelly melts extremely rapidly at 35°C, while the pork caul fat only begins to melt rapidly at 60°C, thus forming a membrane layer of 'pork caul fat' that may have gaps."

"Similar to the outer shell of popping boba, when the internal shape is stable, it can briefly coat the soup inside, creating a 'popping' texture."

"But over time, the parts of the pig caul fat containing its membrane completely melt."

"This is because without pre-frying or baking, the caul fat will not maintain its bag shape under continuous high temperature."

"This causes the juices inside to leak out, thus losing the 'bursting' texture!"

Xia Ming's lips curled into a slight smile as he thought of this.

"Good fortune may be the foundation of misfortune, and good fortune may be the basis of misfortune."

"Whether in the Nine Provinces or in the city, one cannot make a simplistic judgment about whether something is good or bad when faced with the same situation."

"Just like the sauce inside these shumai, it loses its bursting texture, but in return, it achieves a secondary fusion between the ingredients!"

Tan Zhifeng's earlier judgment was correct; Xia Ming had compressed the cooking time of this dish to the extreme, and even added some flavors that blended into the diners' mouths.

But he didn't think further about what would happen if the internal structure continued to remain unchanged.

However, Xia Ming, the maker, knew perfectly well that if the ham shumai were left aside until the sauce dripped out...
The internal structure will become a sealed steamer.

Although the sauce absorbs heat but still doesn't achieve the same steaming effect as a steamer, it can combine with the glass noodles, making them smoother and more tender.

Furthermore, once it becomes a free-flowing liquid, it will tilt inside the shumai the moment it is picked up.

This allows the sauce to come into contact with the ham and bamboo shoots on top earlier, before it even enters the mouth. It's like putting the "secondary fusion" into the time between picking up the siu mai to look at it and finally tilting it before putting it in your mouth.

"The fusion of ingredients is a wonderful reaction. Pouring sauce on the food when it's done and dipping it in sauce after it's done are two different experiences."

"It is not surprising that the taste and senses have changed."

Of course, if a shumai can have different textures over time, then it can only be considered a clever idea for the exam question at most.

To become a true "golden pairing", seafood shumai is naturally needed as a complement!
"Shrimp and sea salt bring out the taste of the sea, black pepper and mashed potatoes describe a delicate and soft texture, and mixed corn kernels present a double texture of glutinous and crunchy."

"As for the sauce, the seafood shumai, which is served as a accompaniment, is significantly purer than the ham shumai."

"The base is simply a light and refreshing sauce made from yogurt and corn."

"Compared to the complex structure of ham, the process of 'steaming first and then frying' makes it much easier."

"Because the frying temperature can be controlled at 160℃, it is not difficult to solve the problem of slow melting during steaming and rapid melting during frying."

"That's why the outer layer of seafood shumai is so crispy."

"Even if a mistake occurs, the pig caul fat will break open slightly, and there will be mashed potatoes inside to provide a secondary buffer."

Because it wasn't pressed into a noodle-like shape, the mashed potatoes had excellent airtightness, and after frying, they were no different from potato cakes.
Of course, Xia Ming knew he hadn't made a mistake.
"In this case, the temperature of the yogurt corn sauce can be controlled, and it won't be as hot as the ham shumai."

"But when you eat it at the end, it has a cool and sour taste~"

Therefore, Xia Ming deliberately made seafood shumai first, and then let it drain the oil and cool down for a period of time after frying. This operation is common in street food stalls, so I won't explain it further.

"That's why the 'Seafood Shumai' maintains such high consistency."

"Its flavor won't change much until it's completely cooled, which fits the logic of 'normal cuisine' in the concept of 'sensory-opposite cuisine'!"

Thinking of this, Xia Ming's vision blurred for a moment.

Actually, the practice of "positive and negative senses" was taught to him by a master chef in the Kyushu continent.

The ingredient used at that time was fish!

Hot fish, cold fish, and frozen fish will have vastly different sensory experiences depending on the order in which they are eaten.

He still remembered what the master chef had said back then.

“Cultivators, whether immortals or demons, possess senses that surpass those of ordinary people. Therefore, they will react to changes in the environment, food, or spiritual energy.” “But I have tested it, and these reactions actually need to follow the rules of heaven and earth in essence.”

"Even if you're at the Golden Core stage and can use a barrier of immortal energy to shield some of your senses, you'll still feel colder when you leave the 'Blazing River' and enter the 'Polar Ice Day'! And vice versa."

This is why natural "temperature-controlled treasures" are so expensive in the Nine Provinces.

"Because this involves the core theory of 'Illusionary Dreams' (the general term for illusion magic in the Nine Provinces)!"

"Although our Blood Blade Sect doesn't practice Illusionary Dreams much, other sects have their own specialized cultivation paths."

"Similarly, magical artifacts crafted from 'constant-temperature precious materials,' regardless of their quality, can be effective against some low-level illusions. The core reason for this is that they can provide the holder with an origin point."

Xia Ming remembered that the master chef not only talked about cooking, but also mentioned a lot of low-level dream cultivation theories.

This laid a solid foundation for his later purchases when he went down the mountain.

Leaving aside the fantasy of the Nine Provinces continent, its theories also have corresponding references in the city.

In urban areas, this situation is generally not called "deception," but rather "protection."

"At its core lies something called 'sensory adaptation,' supported by this global scientific system."

"The simplest example is that visual sensitivity increases 'gradually' when moving from a bright environment to a dark environment!"

"Adding the factor of 'temperature' amplifies this sensory experience even further."

"The most common scenario is drinking hot milk tea and then eating cold ice cream, which makes the sensory experience of both more pronounced!"

"The combination of these two elements forms the basis of 'sensory-opposite cuisine.'"

Taking a deep breath, Xia Ming nodded as he looked at Cao Fujun and the others, who were still lost in their sensory illusions.

"If we consider the 'seafood shumai' as the temperature anchor point, then the 'ham shumai' stage, for it, is mild."

"Because the shumai itself isn't very hot (around 80℃ at Shanghai Steam Station), trying the 'Seafood Shumai' after eating the 'Ham Shumai' first creates a transition from warm to cold."

"Although it's described as cold, there's actually not a significant difference in taste or temperature. The 'ham shumai' followed by the 'seafood shumai' only results in a slightly cool sensation."

"This feeling is even more pronounced when eating yogurt corn juice, to the point that the first sensation is calmness and mist."

"Then slowly move into the warmth provided by the mashed potatoes, bringing a smooth experience."

"Conversely, if you eat the seafood shumai first, you'll initially experience a slightly sour, smooth sensation in your mouth, and your oral temperature will adapt to the temperature of the seafood shumai."

"As a result, the 'ham shumai,' which relies on internal heat conduction of the sauce, loses its burst of juice, but its overall internal temperature is significantly higher than that of the 'seafood shumai.'"

"Unlike the previous smooth version, this way of eating makes the sauce of the 'Ham Shumai' appear very hot."

"So, the previous calm of eating was replaced by mist."

"Eating in a way like Cao Fujun's will only result in something intense and scorching."

Xia Ming's cooking skills have not yet reached the level of "Dream Fantasy", and as a disciple of the Blood Blade Sect, he is not very good at Dream Fantasy.

So-called sensory illusions are merely subjective, illusory evaluations of food that each person experiences.

Just like the "Five Flavors Scorpion" that Nicholas Tse ate at the beginning, Xia Ming can touch the senses of diners, but what they dream about is not his business.

He can only judge the feelings that the food evokes in the diners.
"But that's more than enough. After all, the Golden Partner wasn't initially aiming for 'sensory illusions.'"

"My true purpose has been concealed under the cover of this scent."

Just as Xia Ming finished thinking about all this, the three judges opposite him finally calmed down.

The others, seeing the surprise in their eyes, also realized what was going on.

Yin Shengjiang smiled and sighed.

"The younger generation surpasses the older; it's incredible that such an ingeniously conceived dish could appear on the competition stage."

"Even with the same dish, the order in which you eat it can bring completely different experiences."

"No, Xia Ming is going a bit too far. Couldn't he have prepared four?"

Cheng Xieyun, who was standing to the side, thought the same thing.

Although making the ham shumai was extremely time-consuming, the missing half of the cooking experience really distressed her!

"No wonder Mao Xianzheng highly recommended him. This is no longer just a matter of genius; Xia Ming is already an extremely skilled chef."

"In terms of technique, culinary breadth, and creativity, it is impeccable. It is a blessing for China to have such a talent!"

After expressing their admiration, the judges stopped dawdling, since they had spent nearly 10 minutes tasting the dishes and there were already contestants lining up behind them.

Tan Zhifeng is absolutely confident in giving this dish a perfect score of 10. Even if the King of Heaven himself came, this experience would definitely surpass the level of the current exam.

But before he could press the score button, the light behind Bai Susu lit up first.

[Second Round of Final Selection for "Hua 5 Level"]

[Subject: "Shumai" vs. "Not Shumai"]

[Cooking Contestant: Xia Ming]

[Judge: Bai Susu]

[Score: 10 points!]

Seeing the score flashing gold on the big screen, the viewers in the live stream instantly went wild.
(End of this chapter)