There is indeed a problem with my summoning spirit system

Chapter 69 French Eggs

Said to be ready, in fact, it will not take long.Burgundy red wine stewed beef takes a very long time to prepare, averaging at least four hours.

Normal restaurant customers definitely don’t have the time or patience to wait for four hours. In addition, this dish is more delicious after being cooled and reheated. Therefore, many Western restaurants will bake and stew the most time-consuming part the day before. After the completion, the next day, you only need to add some ingredients that are not resistant to storage to the preserved beef and soup and heat it properly to serve the dish.

Cut the mushrooms into pieces and fry until golden brown, cut the carrots and potatoes into pieces, put them into the pot together with the beef pieces and the soup, and simmer.The aroma quickly overflowed from the pot.

Li wanted to use a timer to set the time. Taking advantage of this free time, he cleaned up the workbench and started making desserts.

After Nakiri Erina and Nakiri Senzaemon waited in the store for about 20 minutes, Li Xiang walked out of the back kitchen with a tray and placed two cake molds in front of the old and young.

"Oh, small cup eggs? It's quite a traditional first dish." Nakiri Senzaemon said while stroking his beard after glancing at the dishes in the container.

At the same time, Nakiri Erina also looked at the dish in front of her.

The container is clean and white, without dripping any sauce, and the fragrance of dill leaves lingers in the nose, tantalizing the taste buds of diners.Inside the round container, yellow soft-boiled egg yolks, red sauce, green dill, white egg whites and whipped cream are colorful and appealing to the appetite.

"It looks good, let's see how it tastes." Erina thought to herself.

"Miss, please wait a moment."

Just as Erina picked up the spoon and was about to taste the taste, Li Xiang, who had changed back to the waiter uniform, stopped her.

"Eat with this dip, the taste will be richer."

While Li Xiang was talking, he brought out another plate, which contained several slices of French baguettes.

"Baguette?" Nakiri Senzaemon took a light breath. The bread had a rich aroma and was buttered on the surface, golden in color.

"Looks good, let me try it."

The old and the young each picked up a slice of French baguette, dipped it in the thick egg "sauce" in the bowl, and put it into their mouths.

At the entrance of the bread, Nakiri Senzaemon's eyes lit up.

The soft and sticky small cup eggs form an excellent match with the crispy baguette. When you bite down, the crispy baguette skin shatters with a wonderful "click" sound, and the strong aroma escapes, while the runny The egg liquid and whipped cream in the Xinxiaocup make the baguette softer, and the baguette in turn adds a bit of springy texture and taste foundation to the dish.

The fresh cream itself tastes light and sweet, but the taste is thick and a bit greasy. However, in this dish, it is completely neutralized by the slightly sour taste of tomato, nutmeg, fennel, pepper, and dill leaves, which matches the aroma of bread , In the end, there is only a full mouthful of alcohol left in the mouth.

French baguette is simply called baguette.It is the most common bread in France.

There are only four ingredients for French baguette: flour, salt, yeast and water, the ratio is about 100:1:1:65. Otherwise, no seasonings or preservatives are added.After baking at 270℃ for 17 minutes, a crispy dough and porous structure are formed.Pure formula, simple processing, bringing pure taste.

The French love bread deeply, and they will even drive 10 minutes to the other end of the city to find a bakery in order to buy better-tasting bread.The reason why baguette has won the favor of the French people is because of its unique taste and pure taste.

With chewing, the wheat aroma of the baguette becomes more and more prominent, and the flatness of the bread highlights the dense taste of the small cup eggs.

At the same time, a unique taste is like a pulse signal, constantly stimulating the taste buds of Nakiri Senzaemon and Nakiri Erina,
Erina swallowed the food in her mouth and made a precise judgment with her keen sense of taste: "This is salmon roe!"

The large-grained salmon roe placed on the surface of the egg liquid is orange-red in color.Compared with the more expensive caviar - pickled sturgeon roe, the price of salmon roe is much cheaper. In Japan, salmon roe can be regarded as a common civilian delicacy.

Its taste is not as strong as that of black caviar, and its taste is lighter. It can even be eaten directly with rice. In some areas, a bowl of caviar with rice is the first childhood memory of many people.

In the process of chewing the crispy bread and the rich egg liquid, the salmon roe mixed with it popped in the mouth one by one, and the fresh and sweet taste rushed from the palate to the nasal cavity, sublimating the taste of the whole dish.

In addition to the dishes, Erina, who was chewing the bread and sauce, seemed to have come to a warm winter cottage, roasting the stove with the whole family, lazily eating small cups of eggs and bread for afternoon tea.

The home-like feeling made her completely relaxed, as if she was lying on the softest bed.

Unconsciously, the grandpa and grandson picked up another slice of bread at the same time, dipped it in the egg wash, and put it into their mouths one by one.

Soon, the small cup of eggs as an appetizer was eaten up.

"Young man, how old are you?"

Putting down the tableware in his hands, Nakiri Senzaemon turned to Li Xiang and asked.

"I just turned 16 this year, what's the matter? Old man, is there something wrong with the dishes?"

"No, no, I'm very satisfied with the dishes. I just didn't expect that a 16-year-old boy like you would have such profound cooking skills."

Nakiri Senzaemon shook his head and sighed, then asked Erina:

"Erina, what do you think?"

After eating, Erina returned to normal from the previous state of flying into the sky, wiped off a little white cream on her mouth with a handkerchief, and tidied up the front of the clothes that had just been messed up.The end face analysis said:

"First of all, the degree of completion of this dish is very high. Small cup eggs are a very common French appetizer, and they are very inclusive. You can add a variety of ingredients to them according to your preferences. But using salmon roe as an ingredient is indeed It’s a big plus.”

Nakiri Senzaemon nodded and said:

"The rich aroma of seasoned spice powder, the richness of fresh cream, the slight sourness of tomato, the slight pungentness of pepper, the wheat aroma of bread, and the freshness and sweetness of salmon roe are blended together to form a wonderful resonance."

"The baguette used for dipping in the egg liquid is sliced, buttered and baked in the oven for a while, which makes the bread crispier and in sharp contrast to the runny eggs. But simply baking It shouldn't have such a good effect. Boy, is this bread freshly made?"

"Old man, you are right." Li Xiang nodded, "The bread has just been baked, cut into slices about 2cm thick before the heat dissipated, spread butter on the cut surface and return to the oven for another 30 seconds, then serve immediately .”

"It's no wonder the bread has such a crispy crust without being hard and chewy."

The appetizers had been used up, so Li Xiang immediately cleared away the empty plates on the table and prepared to serve the main course.

Li Xiang went back to the kitchen, while Nakiri Erina closed her eyes and thought about it:
"Except for the bread, he was meticulous in many details. The baking temperature was just right, and there was neither an annoying burnt smell nor a bad texture. The shrimps were also stir-fried to remove the fishy smell. It has the aroma of onions. The dill leaves are immersed in the egg liquid but the complete form can be seen from the surface. In short, the three major elements of color, flavor and aroma are well presented."

Nakiri Senzaemon laughed heartily, "How is it, Erina? I didn't bring you to the wrong place, old man, did I?"

Nakiri Erina rolled her eyes, and the arrogant attribute began to make trouble: "The first set barely passed."

Nakiri Senzaemon naturally understood the awkward nature of his granddaughter, so he smiled and said nothing.

(End of this chapter)