gluttonous adventure king

Chapter 360

Speaking of Austria, what everyone thinks of may not be food, but music.

Vienna was once the center of Europe after World War I.

As an art and cultural center, it is more attractive than the rising industrial city of Berlin, the traditional financial center of London, and the romantic capital of Paris.

Paris has become a place where literati gather, and it is already a later thing.

After the First World War, a large number of artists gathered in Vienna. There are two reasons. One is that Austria has been the art center of European civilization in history. The belligerent went to Vienna.

There have been many stories here. Perhaps in China, this country is not well-known, but in Europe, the reputation of Paris and London can only be ranked second-rate, and the first-rate cities are cities like Warsaw and Vienna.

For example, after World War I, German Mustache, SL Starling, Yugoslav Tito and others were all in this place.

You may not have imagined that Mustache wanted to be an artist but failed.

Austrian food is also weird.

It is integrated into the eating habits of many surrounding countries. For example, like Germany, they also eat sausages, the most famous of which is Vienna sausages.

They like to eat chocolate and cakes for dessert, and the Mozart chocolate named after the great musician Mozart is very famous, much more famous than those advertised on TV.

After all, this place used to be the seat of a great empire, and the food culture of the entire Central and Eastern Europe is mixed together. Although it may not be delicious, it is all-encompassing.

Pork is a favorite here, and the most famous dishes should be fried pork ribs and fried pork cutlets.

Of course, if you go as a Chinese tourist, Europeans have already seen through that the tourists who go there are self-proclaimed elites who are after high-end, so they will tell you that the special dish in Vienna is fried lamb chops, believe you Just stupid.

Central and Eastern Europe are not suitable for raising sheep. How could the special dish be fried lamb chops.

Throughout Europe, the most delicious food may be French food, and the most varied food may be Spanish food, but the food that suits the Chinese appetite most should be Austrian food.

It is also for this reason that Austria has not gone far in all previous culinary competitions, and there are no famous chefs in Austria in the traditional sense, because Austrian cuisine is actually home-cooked.

In the morning, Fang Hong submitted his own menu as an appetizer of braised beef brisket, a side dish of meatball soup, a main dish of garlic pork ribs, and a dessert of fire tree silver flowers.

Not long after, the organizing committee sent the Austrian menu, and Fang Hong still showed the audience the menu in the live broadcast: "Beef stew as a starter, meatball soup as a side dish, deep-fried pork ribs as a main dish, and Mozart chocolate as a dessert."

The water friend was stunned again: "Three of the four dishes have the same ingredients, Brother Gun, you did it on purpose!"

Fang Hong grinned: "Wrong, the ingredients of the four dishes are the same, and the Fire Tree Silver Flower is actually caramel chocolate, which made me guess right again."

Nima, since the last time he played against Turkey, he deliberately guessed the opponent's menu and tried to match it as much as possible. This time he did it on purpose again.

Naturally, the media were also aware of this matter in the first place.

"From the very beginning, Fang Hong, the head chef of the Chinese Sichuan Cuisine Team, liked to guess the opponent's menu, and then beat the opponent with the same main ingredients as the opponent's specialty. I don't know if this approach will give him an extra sense of accomplishment or It's satisfaction."

"The Chinese Sichuan Cuisine team came up with another surprising menu. It's not about how special it is, but how similar it is. This is a blatant declaration that the dishes of this cuisine are rich enough to match against any opponent?"

"Let them guess."

Shuiyou: "I think Brother Gun did it on purpose..."

On December [-]th, it is already the eighth matchup of the eighth group, and the next will be the quarter-finals. Various teams in the Greater China food circle have performed well and there are many advances. So far, It has almost turned into a confrontation between East and West.

However, the organizing committee will not let the East and the West face each other, as that would be nothing to watch, and the following should be a more complicated matchup.

At [-] o'clock in the afternoon, preparations for the competition will begin. Unlike the group stage, the knockout stage requires a lot of food preparation, because there are still selected diners trying the dishes.

"Brother Gun, today's arrangement should be purposeful, right?"

"Of course, I'm going to make an attempt today to prepare for the future. If I meet Juancuncai or the RB team, this preparation will come in handy."

"Can you tell me?"

"can not say."

The beef brisket must be stewed in the pot first, and it must be simmered for a long time.

Fang Hong patted the beef with the back of his knife: "No matter how tender the beef is, it will become old and burnt after a long time of stewing, because the muscle is fibrous. When we make stews or fried vegetables, we can use beef, Chicken and other materials are loosened to destroy its muscle fiber composition. After stewing or frying, it will not become woody. In addition, if you are afraid that the food will become stale when cooking food, do not put salt first, because salt will make the food The meat material gets old, the longer it is cooked, the older it will be, the meat food is stewed, it is a good choice to wait until it is cooked for the second time before it is out of the pan or add salt at the end."

The best thing about Viennese goulash is that it has some of the most delicious recipes in the world, and the essence of this dish is vividly displayed in Viennese goulash.This dish is mainly made of beef leg meat and fresh vegetables stewed.After the pan is poured with different cold sauces, there are shallot juice, horseradish and apple juice, and horseradish bread juice.There are also hot side dishes of mashed potatoes or mashed spinach.

There are many parts of a cow. The shoulder is naturally the most suitable for steak, the tenderloin is suitable for sliced ​​meat, and there are different parts such as snowflakes. Beef shank and sirloin are essentially different.

The beef brisket is more chewy, but the area where the beef brisket is produced is similar to the pork belly skin, which is very soft, so the taste of the meat and beef tendon is polarized after a long stew. Westerners can't solve this problem, so they don't know how to stew beef brisket .

Fang Hong’s method is to stew the beef brisket first, then cut into pieces and braise in soy sauce.

To cut out the shape of the soft brisket after stewing is a very culinary task, and it is not easy to write more recipes. This purely depends on the personal level of the chef.

The chef in Austria is Gottlieb, a Germanic man who works rigorously and strictly controls every step of cooking.

After the brisket was stewed to the end, Fang Hong had already started making meatballs.

"When making meatballs, pay attention. Adding tender meat powder or gorgon powder can make the meatballs soft, and adding egg white can improve the taste of the meatballs. But after adding the two, the meatballs are easy to loosen, and the soup will lose its quality after cooking. , the solution is to stir the meat puree clockwise, stirring constantly, so that the meat sticks together and becomes tight, so that it will never be cooked loose."

After the meat is beaten, it will be left for a while, and it will be beaten after a while.

Let's start with the braised beef brisket.

Fang Hong began to be desperate for heavy oil and salt.

(End of this chapter)