gluttonous adventure king

Chapter 359 Tempura

Speaking of tempura, it is more complicated. Generally speaking, tempura is a general term for fried food. It is one of the four famous dishes in RB cuisine. The remaining three are sushi and fish. raw, ramen.

Tempura is a deep-fried food in Japanese cuisine. Flour, eggs, and water are used to make a paste. Fresh fish, shrimp, and seasonal vegetables are wrapped in paste and deep-fried in a frying pan until golden brown.Dip in soy sauce and radish puree when eating, it is tender and delicious, fragrant but not greasy.

Tempura is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

In Japanese dishes, dishes fried with batter are collectively called tempura.There are dishes that can be served for light meals and banquets.

Tempura gets its name from Portugal and is about 150 years old.The most critical part of the tempura cooking method is the making of the batter.Tempura is mostly made of egg batter. The batter that has been adjusted is called tempura clothes. The flour used to make dough is called boli powder in Japanese.It is flour with less gluten.This batter produces thin, crispy tempura noodles.

And the chef brought by Japan is called Saotome Oriya.

This one is called the God of Tempura in RB, and of course it is also fueled by public opinion.

This one's restaurant has one Michelin star.Chinese people who don't know how to eat it claim that it is definitely a Samsung, but other aspects are not up to standard. They don't know that a star is a star. Even if the service is negative, as long as it is delicious, it is a Samsung.

In a way, Westerners don't think tempura is a top-notch delicacy.

Excluding Saotome Oriya, there is also a master of tempura in the Kanto chef, called Kondo Wakuting, but this one does not like to participate in TV shows, so he is not famous.

Fang Hong stood on the sidelines, standing with the reporter: "Did you see that person who was frying tempura? Oriya Saotome, a perverted old man, is similar to Kameenjin."

If we only talk about RB domestically, tempura is a highly praised food. From a certain point of view, the chef of RB brought Oriya Saotome, which is actually equivalent to bringing a famous chef who is more famous than himself. Fang Hong didn't think highly of this kind of practice, but since it was a competition, as long as it was within the rules, there was no way to stop it.

"The Finnish team is also suffering from blood mold."

Finland is good at seafood production, which is also what RB is good at.

The first tempura dish surprised many water lovers who didn’t know much about Japanese ingredients: “Is vegetarian tea also wrapped in egg liquid and deep-fried?”

"Well, the small fish and shrimp in tempura are all rubbish when fried, but fried vegetables are a major feature, especially the shape is very beautiful." Because the batter is very thin, it looks like a light golden yellow Like a little green, you can still see the true color of the vegetables, like fried leaves.

Ordinary vegetables are soft, and with egg liquid, they will be shaped after frying.

"RB relied on this trick to grab countless points."

"Brother Gun, if you encounter it, is there a way to deal with it?"

"Didn't I make a lot of shrimp crackers, just to deal with them."

The water friend was very helpless: "I really want to use that thing to deal with them. The shrimp crackers cost five yuan a catty in the market, and [-] dishes can be produced after frying. Can it really compare with their carefully selected methods?"

"Secret, you will know when the time comes."

Deep-frying has two characteristics. In fact, deep-frying is boiling, but the temperature is higher, so that the outer layer of food will be dehydrated quickly. Well-done deep-frying, the outside is charred and the inside is tender, which can lock the internal moisture and stimulate the food's vitality. aroma.

The characteristic of tempura is fresh oil.

In RB, there are two main types of tempura, one is deep-fried in fragrant oil, and the other is deep-fried in plain oil. The reason why Saotome only has one Michelin star is because the fragrant oil he uses has a strange taste, which is difficult to avoid.

In Chinese-style fried food, the most important thing is old oil, the more fried it is, the more fragrant it is. Of course, the premise is that the oil cannot be fried.

If it's an average cook, it's hard to control this.

And even a good chef will not deliberately control the oil not to burn, because in business, what can be fried is not prepared a lot of oil, so it is often mixed, and many foods need to be fried to a deep golden color. , need a big fire, so the oil has to paste.

But, who called this a game?

Fang Hong made a lot of shrimp crackers. Starting today, he fried the shrimp crackers every night and controlled the heat until the oil was completely stale but not mushy. After several days in a row, Fang Hong was going to meet the RB team again. Ten will drop.

Of course, how the judges score in the end is something beyond our control.

"Brother Gun, where is that chef? He peeled off a vegetable and only left a leaf. What a mess."

"Yes, so much food, decomposed and decomposed, and finally made a small casserole, is it really delicious?"

"In Japanese food, this is a standard practice. Some people have described that Japanese food is subtraction. The raw materials are there, and then part by part is reduced, leaving only what they think is good, and finally a dish is formed. And like this soup, Basically there is no fat, and the water temperature is not high, basically it can be said that the vegetables added later are actually raw.”

On the Finnish side, the visual route is taken. The big lobster is broken out of the shell to extract the meat. Some are steamed whole, some are baked, and some are served with clams. It is basically a seafood feast from beginning to end.

"Brother Gun, why is that fish placed on the board?"

"Grilling fish on a wooden board, one side of the fish faces the firepit, and the other side is fixed on the wooden board, and the fish is cooked with the temperature of the wooden board, a traditional Finnish method."

"It's such a big one."

"Thinking too much. With their style, they must cut out the best tasting part after cooking, and make a seafood feast with lobster and clams. A large pot is considered a dish."

"In order to fight against RB this time, Finland showed its housekeeping skills. Finland's good at cooking seafood doesn't mean it can only cook seafood. They also have many famous dishes, but they felt the pressure against RB, so they made a seafood feast. "

"It's a pity that we still can't win." Fang Hong shrugged: "There is no way, we have reached the limit, and it can only prove that the way of eating seafood in Finland does not stop here."

I have already made the best taste of my own dish, but I still can't win, it can't be considered ashamed, it can only be regarded as a pity.

"The stuff made by little RB is really better than the Finnish meal that looks appetizing?"

"It should be. As a chef, a seafood feast depends more on the taste of the ingredients itself. It is difficult to integrate other flavors into it. It should be done well, and points will be deducted if it is not done well. It’s not easy to cook seafood.”

Finland failed to win against RB in the end, and RB advanced to the next round.

Next, South Korea was brutally abused by chef Kaya from Turkey. After the battle between Kaya and Fang Hong, it seemed like he had opened up his mind. Instead of sinking, his condition was getting better and better.

Russia's good luck also came to an end. When it met Kenya, it was already considered a weak team, but it still couldn't take one more step.

The last round of the quarter-finals will be played between the Chinese Sichuan cuisine team and the Austrian team!

(End of this chapter)