The Fake Little Master of Food Halberd

Indeed, Liu Maoxing claimed to prepare soup dishes, but on the two plates brought out, there was no soup or water in the four deep-slotted plates, but there was a "strange thing" in each.

Liu Maoxing placed one copy at the table of Yuan Guo, Kadozaki Taki, Mizuhara Fuyumi, and Kanhiko, one in front of Chapel, Seki Shouping, and Donato, and two copies in front of Shinomiya... After all, SHINO'S·Tokyo's internal personnel are in charge of reviewing the selection of new dishes, and the others are just watching.

At this time, everyone also carefully observed the "strange thing" on the plate in front of them, which looked like a golden sphere!

That's right, a fairly standard round ball, it seems that the "special kitchen utensils" that Liu Maoxing mentioned should be something similar to molds.

Looking carefully at the surface of the golden sphere, one can see grains of burnt rice vaguely on it...

"This is... crispy rice?" Guan Shouping frowned.

The so-called "crispy rice cake" originally refers to the layer of rice grains that cling to the wall of the pot and burnt when the rice is stewed. It is loved by people because of its crispy taste and unique burnt aroma.

Later, a special craft of making crispy rice was developed. Not only rice, but also soybeans and millet are added. Whether it is a snack or an ingredient in cooking, it is very popular...

But obviously, this is a common ingredient in Chinese cuisine, and it can also be seen in Japanese cuisine influenced by Chinese cuisine, as well as other East Asian cuisines, but it is insulated from Western cuisines!

"Can crispy rice dishes really be placed in SHINO'S in Shinomiya?" Donato frowned.

Ganri Xiangzi even said: "It's not just about the crispy rice, is it? Isn't it about soup? Where is the soup?"

"Indeed, neither the soup nor the sauce is seen, it's just a simple crispy crust... well, this crispy crust should be fried in a pan after being baked, but it's still not a dish, right? " Kadozaki Taki can tell from the golden color that this thing has been deep-fried.

"Is... is it inside?" Chapelle seemed to have noticed something.

"Inside? Speaking of which, it's true... If the rice crust is solid, it would be too much!" Donato said.

As a soup dish served after the appetizer, if it is a solid ball, then the guests will probably be full after eating the rice crust... Of course, the premise is that the guest is "really" enough to eat a whole rice crust in a French restaurant, not Turn the table over!

Seeing that Chapelle raised the spoon, the back of the spoon was facing the ball-shaped pot and wanted to knock it down to reveal the mystery, Liu Maoxing stopped him and said, "Wait, Mr. Chapelle... the soup will come out by itself."

"Huh? Come out by yourself?" Chapelle said doubtfully.

Seeing that everyone else was looking over, Liu Maoxing looked at his watch and said, "Three, two, one... come out! French crispy onion soup!"

When Liu Maoxing finished counting the seconds, a large amount of steam spewed out from the spherical rice crust in front of everyone!

The steam is filled with the sweet smell of onions, and everyone's appetite has been whetted before seeing the soup.

When cutting raw onions, people often cry. The reason is that there is an enzyme in the onion that can stimulate the sense of smell. That is to say, blocking the nose is enough, but squinting is useless... At the same time, since it is the "enzyme" that works Whether it is high temperature or low temperature, it will make it invalid. Naturally cooked onions have no such effect.

Immediately after Liu Maoxing finished speaking, the four spherical rice crackers swelled open one after another, and the soup inside flowed out, just filling the deep grooved plate in front of him!

Onion soup is a very common dish in Western food. It is a soup that uses a lot of chopped onions as the main ingredient. The sweetness of onions makes many people unable to stop...

The "French Onion Soup" is again based on the use of beef to enhance the flavor, and at the same time add white wine, cheese, a kind of porridge soup, and usually add slices of bread.

However, in Liu Maoxing's "French Crusted Onion Soup", there are no slices of bread, but it is more reminiscent of "French Crispy Onion Soup"!

"Did it play a role similar to meringue?" Chapelle immediately saw Liu Maoxing's intentions.

As Liu Maoxing's opponent in the finals, Ye Shanliang once cooked a puff pastry soup-style curry soup in the "Autumn Qualifiers"...

Puff pastry soup is also native to France, created by French chef Paul Bocuse. In the 20s, Bocuse made the first puff pastry soup for the then French president.

The most obvious difference from ordinary soup dishes is that there is a layer of "puff pastry" on the mouth of the bowl. After heating in the oven with the soup inside, the baked puff pastry will foam like mushrooms.

Not only the taste of the soup is sublimated because of the airtightness, but also because the puff pastry can be eaten with the soup, resulting in more texture and taste changes.

After Chapelle’s reminder, everyone also realized that Liu Maoxing’s "French Crispy Onion Soup" is just using crispy rice instead of puff pastry?

But the puff pastry is just on top of the bowl, while Liu Maoxing's rice crust is made into a sphere, the soup is completely sealed with the rice crust, and then placed in a deep grooved plate...

Naturally, there is puff pastry or cracker, so there is no need to add any bread inside.

Accompanied by the unique sweet taste of onions, everyone dipped in the soup but not completely soaked in the soup into the mouth...

Suddenly, the silky sweetness of the onion soup and the crispy rice crust form a perfect match!

The chicken top soup is used as the soup base, and the onion soup made from beef is added, which does not look too greasy, and the sweetness of the onion soup also conceals the sharpness of the crispy texture!

Click, click, click, click, click...

For a while, the restaurant was filled with the slight sound of chewing rice crust.

That's right, Liu Maoxing's dish is actually born out of the "Kaihua Rice Crust" in Zhonghua Yiyiyi!

Kaihua Guoba was created by Master Jia Xiong of Quqing Jiulou. It was lost with the death of Master Jia Xiong 30 years ago in the first era of China. Even Master Jia Yanli, the granddaughter of Master Jia Xiong, did not get the true inheritance.

Only the inexplicable iron chain and two semicircular iron balls were left...

Later, although some people cracked the soup of "Kaihua Rice Crust", they did not use these special tools, nor did it reach the original taste of Master Jia Xiong!

But in the end, 30 years later, the little boss who felt the same state of mind as Jia Xiong at the beginning reappeared!

The secret of Kaihua crispy rice is to spread the rice on two semicircular iron balls, then put them together, bake them into a ball-shaped crispy rice, and then fry them in a deep-mouthed pot!

After the special spherical rice cracker is made, a gap is opened, beef slices are pasted on the inner wall of the spherical rice cracker, the soup is poured in, and the rice cracker is finally closed...

Because 30 years ago, Qu Qingjiu was filled with soup steam in the rice crust, and after the rice crust was swollen, it was presented to the guests, so no one knew what the two semicircular iron balls were for.

And Liu Maoxing naturally made certain improvements on this basis...

First of all, the soup inside is replaced with the adjusted French onion soup, so that this dish has actually reversed the main and auxiliary!

Instead of using the soup inside to match the rice crust on the outside, the rice crust on the outside is used as an ingredient to seal the onion soup and match it with onion soup. Meringue works!

Therefore, Liu Maoxing no longer used rice crackers, but added other grains and bean powders to change the texture of the crackers. At the same time, the ingredients of the onion soup were also adjusted to make it better match with the crackers...

At the same time, after pouring the soup, it is different from the Kaihua rice crust that is left to stand until the soup bursts due to the residual heat. Liu Maoxing's "French rice crust and onion soup" is still only a semi-finished product after being poured into the soup, which is equivalent to covering it. The onion soup with raw puff pastry must be returned to the mold again and heated in the oven!

Liu Maoxing’s spherical mold was also custom-made when he was in Northern Europe. After thinking about this dish, he asked Wenxu to deliver it to him, but there are only four sets in total...

However, it is much simpler than the set made by Qu Qingjiu more than 100 years ago, because it is baked directly in the oven, and there is no need for chains for rotation, as long as two semicircular iron balls that can match the cantilever in the oven are considered a set. .

It can be said that what Liu Maoxing did this time is no longer an "improvement" in the usual sense, but a brand new dish using the technology of Kaihua crispy rice!

With Liu Maoxing's current state of food control, super four-star culinary skills, plus the "multiple spices inequality", this soup dish is no less than Liu Maoxing's performance in the semi-finals of the "Autumn Selection Competition", which is the "super five-star" Peak, close to tiger level!

Although ordinary people can't do quick calculations and spice simulations at the level of "Spice Multivariate Inequalities", Liu Maoxing has solidified the recipes. Even if other cooks have no super sense of smell, they can't adjust and correct them from time to time. They use all the spices recorded by Liu Maoxing The ratio should still be able to reach the "super five-star"...

"The crispy crust is obviously more able to seal the taste of the condensed soup than the puff pastry!"

"That's right, the sweetness of the onion soup has been completely sublimated..."

"The taste of this mixed crispy rice is obviously also considered to match with onion soup, not just for sealing!"

"Not only that, the crispy rice itself is also kneaded with onions and a small amount of garlic juice, so that its burnt grain flavor is not at all obtrusive in the onion soup..."

"The mellow aroma of the soup base made of chicken broth hidden under the sweetness, and the texture of a few slices of beef also make people look forward to the following meat dishes even more!"

"Indeed, as a soup dish, it is more than enough! I support adding it... Cough cough, I mean, what do you think of Shinomiya?"

Under Donato's obsession, he almost tried to do it for him again, but this time he came to his senses and asked the opinion of Kojiro Shinomiya, the real head of SHINO'S...