gluttonous adventure king

Chapter 330
"Why do you say Knights Templar? Because the theme of the next adventure is the three major knights, but before that, we have to see how the ingredients of the masters are doing."

In this month, a soy sauce maker was added, and Fang Hong wanted to boil a pot of lard on the spot, and then seal it up, which would be of great use in the future.

"Things like lard... The soul of Sichuan cuisine is rapeseed oil, but some dishes must use a mixture of animal and vegetable oils, so lard is needed, so we have to boil the oil and then seal it up."

Fang Hong arrived at the temporary workshop, and this time it really cost a lot. Not only us, but also people from other countries came early to prepare materials, including cheese and wine, various jams and so on.

Anyway, those who like to play yin, Fang Hong's faction led by Master Shi is ready for everyone to play like this.

Doubanjiang needs several years to grow, so don't those western dishes need it?

Especially the dishes of the red wine boring series, the red wine does not need the vintage?

In short, due to the new regulations, this year's culinary competition seems to be several levels higher. Many people are preparing for half a year in advance. Entering this time period, half of the teams have already started preparing.

The bean paste has been put away, and it needs to be turned in the sun every day. The climate in France is better than that of England and Germany. If this competition is held in England, there will be no such thing as bean paste.

Including soy sauce, fermented soybeans, etc., cannot be made under the sunshine conditions in the UK.

The same is true for the organizing committee. This time, they were planning to do something, but ended up getting themselves involved.

Originally, the judges of this organizing committee were composed of gourmets from all over the world, but now some of them have to stay in this small place to supervise the production of semi-finished materials by each team.

After Fang Hong came over, he immediately notified the organizing committee, because the lard that Fang Hong was going to make was also one of the semi-finished materials under supervision.

Anyway, the scale of this time is extremely large. Apart from things like soy sauce and watercress that require long-term care, there are many things that need to be made here and then sealed.

Every time someone comes from China to produce, the organizing committee must be notified to come and supervise.

The person from the organizing committee is a slightly fat native Frenchman. It is estimated that the organizing committee can only keep local people to supervise.

"There are many different parts of lard. For example, there is a network of oil in the belly of the pig that looks like a rag that has been damaged by long-term contact with water. We call it cloth oil, and the largest piece of fat in the belly of the pig is called suet. , if it is the oil directly boiled from pork fat, is it actually suitable for storage, because the water is a little too heavy."

"This time I will boil two kinds of oil, three parts of each, just in case."

"Cut the lard into pieces and throw it directly into the iron pan to heat."

As it boils, the oil will slowly seep out.

This method of refining oil is called boiling oil, and it is generally only suitable for boiling lard. After all, other animals cannot find such a large piece of fat.

People from the organizing committee were watching, but Fang Hong pretended not to see it, and was just explaining to the water friends.

After the training was finished, Fang Hong put the oil into several jars: "This one has to be left open for a day, and the cans will be sealed tomorrow. I don't know the climate change here, so I'm going to seal the cans and put them in the refrigerator."

"These jars, put them in the refrigerator?"

"Well, although it is more flavorful to put it outside, I am afraid that it will be broken and cannot be used."

"Brother Gun, there are three cans anyway, why don't you put one can of each kind outside and try it out, in case it tastes just right when it's time for the competition?"

"Wise." Fang Hong nodded: "I was persuaded by you."

People from the organizing committee asked the interpreter of the representative team, and the interpreter told them to stand still overnight, and they would not wait, so they set up a video camera on the spot, and when the cans were sealed tomorrow, they would take the video away and seal it up.

Now the list of 32 representative teams has been announced, a total of eight countries and regions in East Asia, eight countries in West Asia and Africa, eight countries in Western Europe and North America, India, Brazil, Argentina and the Pacific Islanders plus several other scattered teams, A total of 32 countries, a total of [-] teams.

The scale of the competition this time is huge, and this time, the eight representative teams of the Eastern Cultural Circle are the Sichuan Cuisine Team, the Shandong Cuisine Team, the Anhui Cuisine Team, the HK Team, the RB Team, the Korean Team, the Thailand Team, and the Taiwan Strait Team. Team.

Among them, apart from RB Korea and Thailand, China has five teams, each of which is extremely powerful. If it weren't for this, they would not have changed the rules of the game. It was because they have been championed by teams from China for many years in a row that they came up with the idea. the idea.

After Fang Hong finished his work, he ran around the world with his camera.

Other national teams are also making what they need, which can be seen because the residency is all together.

"A culinary competition almost uses most of the seasonings in the world. Among them, salt and sugar are the standard basic seasonings of Western food. Originally they wanted to say that the basic seasonings do not need to be made on site. Master Shi agreed and chose I added monosodium glutamate and vinegar to the first level of seasoning, but I refused, so...you read that right, this bunch of people here are drying sea salt."

"Is there such an operation?"

"It's so big to play?"

"In addition to the basic seasoning, the second is fresh seasoning, including shallots (scallions, shallots, shallots, shallots, onions, shallots), ginger, garlic, peppers, leeks, coriander, celery, horseradish, horseradish (mustard), white truffle, rattan pepper There is no need to prepare these, and there will be teams from various countries delivering materials, and of course some poorer teams may use local materials.”

"The seasonings on the third layer are all dry goods, including thirteen kinds of spices such as pepper, pepper, dried ginger, dried chili, and star anise. Commonly used in the West are cinnamon, lemon leaves, mint, vanilla, basil, lavender, rosemary, Sage, Sesame Seeds, Sesame Oil, Ginger, Rose Water, Lemongrass, etc.”

"The more complicated fourth level includes mixed flavor powders, such as thirteen spices, five spice powder, curry, seven flavors, etc."

"The fifth level is sauce, tomato sauce, gravy, brine, oyster sauce, XO sauce, HP sauce."

"Brother Gun, so many things are made here?"

"That's right, most of the things are already done, there are still some things that take a long time to make, don't think that only bean paste and soy sauce take a long time, there are also shrimp paste, oyster sauce, brine, fermented bean curd, miso, cheese and so on .”

"Brother Gun, brine... I know the kind of brine?"

"That's right, I hired a master chef. In the past six months, until the start of the competition, I have been cooking two kinds of brine. One is the old brine that is stewed every day. It must accumulate to a perfect taste before the start of the competition. One is a brine used as a seasoning. Did you see this, the Italians are making cheese, which is what we call cheese." Cheese also needs to be fermented, and there will be mold in the process, which is similar to the pre-preparation process of bean paste, but their Very disgusting, and some even grow worms.

"do you have anything else?"

"There are also cooking wine, rice wine, beer, white wine, red wine, mirin, soy sauce and so on."

Fang Hong took a deep breath: "Master started to cook fermented soy beans, a scent of beans has come out, the next step is to ferment and dry it to make it an excellent seasoning."

Standing here, you can smell the seasonings from all over the world, some are choking, some are pungent, some are spicy, some are fragrant, some are elegant, some are tasteless, some are...

"F**K, the Chinese next door started hitting peppers again, run away!"

The smell of the new batch of bean paste and fresh peppers permeated the whole village, and Fang Hong showed a proud smile.

(End of this chapter)