gluttonous adventure king

Chapter 361 The Cause of Heavy Oil and Salt
Why heavy oil and salt?The reason comes from the rules of traditional banquet dishes.

The banquet dishes are cold dishes first, and then all kinds of hard dishes and big dishes, which taste very heavy.However, the dishes served after the big dishes were getting lighter and lighter, and almost all the dishes served after that were soups, side dishes, and home-cooked dishes.

What's the point of this?
In fact, the reason is very simple. Meat will have a fishy smell. If there is a fishy smell, heavy oil, salt and spicy are needed. Whether it is chili or onion, ginger and garlic, this is a law in Sichuan cuisine.

After serving heavy-tasting dishes, people's sensitivity to taste will drop to an extreme in a short time after eating.

Therefore, after the banquet dishes have experienced heavy-tasting dishes, they will start to serve a variety of aroma-based dishes instead of taste-based dishes.

For example, if you eat elbow, Maoxuewang, spicy chicken and other dishes first, then do you think you can eat twice-cooked pork?You can't even feel the sweetness of twice-cooked pork.

Therefore, after eating these dishes, the next dish should be soup, or side dishes that are more fragrant and may have a good taste.

It might be a bit of a mouthful to say that.

To put it bluntly, after the judges ate the braised beef brisket, they would not be able to eat the exquisite taste in the next time, not only for their own side, but also for the opponent's dishes.

This time, the Austrian menu is not suitable for this experiment, but only by experimenting with them, and when you encounter Anhui cuisine and RB cuisine, can you use this trick with confidence. If the experiment fails, there is no other way.

After all, there is a time difference between serving each dish.

After a long time of preparation, the braised beef brisket is finally ready to be cooked.

The aroma is strong and the taste is also very strong.

The difference between the Austrian beef stew and this braised beef brisket is directly reflected.

Since it is a rematch knockout match, Fang Hong wants to control more chefs, increasing the total to four, but more of them are those who help to arrange and serve dishes. Although they are all chefs, they do not cook specific operations.

Braised beef brisket is a famous traditional Sichuan dish. There are many schools of this dish, but the taste is not the same. Most of the braised beef brisket should be regarded as a hot stew instead of a roasted dish. The reason is that the braised beef brisket is far less like Shandong cuisine, which is good at braised in soy sauce, is so red and bright, and it is also different from other braised in Sichuan cuisine.

But this time, Fang Hong chose Zigong’s braised beef brisket, a salted dish.

In other words, this braised beef brisket is actually the taste of braised beef that everyone is familiar with, but it is more delicate in comparison.

Among the military dependents' village cuisine, braised beef is a very important dish, and it is also very important in Yanbang cuisine.

According to legend, in ancient times, the brine wells had to be pulled by oxen to pull out the brine from the wells as deep as more than 1000 meters.

This dish is made of yellow beef, and it is not tender beef, but old beef, so the beef brisket bought in the vegetable market is always less flavorful for this dish.

As old beef is naturally difficult to be cooked, so it is cut into large pieces and cooked on high heat.

Add salt to help the vegetables to be heavily salted, so there is no tender feeling, and the taste is what you want.

After the large piece of beef is boiled, it is cut into small pieces, and then cooked with heavy spicy, so that the braised beef brisket of Yanbangcai can be produced.

Since the work of the salt gang is heavy physical work, the water and salt are lost quickly, and the salt well itself is not short of salt, so this dish has a very spicy and salty taste.

Ju spicy means... Sichuan people who are not used to Yanbang dishes can hardly taste the spiciness.

However, because it is cooked with a whole piece of beef, it is at least the size of a thumb after being cut into pieces, and some are even the size of a seal, so compared with most Yanbang dishes, the spiciness of this dish is relatively small, but it is also aimed at the Southwest. For people from other regions, this dish is very spicy, let alone foreigners.

If the foreigner is a Mexican, or he can bear it, if it is the judges here, it is not so simple.

Different from the hotness of Shanghe dishes, Yanbang dishes take the taste in the middle between the boring spicyness of Shanghe dishes and the transparent spicyness of Xiahe dishes. It tastes spicy in the mouth and continues to be spicy in the throat after eating.

Since the knockout competition has been moved indoors, the judges have already smelled the spicy smell.

The judges were mentally prepared, so they chose the Austrian goulash to try first.

Goulash is a specialty of Vienna.The best beef is stewed in the broth for an hour. Beef bones, bread, horseradish, apples, and vegetables bring a distinctive aroma to the beef and broth.

It is cut into large slices of beef rather than chunks, which is very different from the beef stew in Chinese food.

Austrian chefs use Kobe beef. After the Europeans discovered the taste of Kobe beef in RB, they once introduced it. Austria is the only production area in the world that is better than the original Kobe beef.

And Kobe beef is also very expensive. Of course, due to the impact of mad cow disease, the import of Kobe beef has been banned in our country. If you see a store with a hawker and a sign, it is either smuggled or fake.

However, due to the way of eating Austrian beef stew, it does not use the best snowflake part of Kobe beef, but it mainly takes a tender route.

It is also a strong fragrance type.

After eating the stewed beef, several judges nodded and praised, and the invited diners were also very satisfied.

Although Austria's food is not as good as the world's major gourmet countries, any country always has something to offer, and those world-famous dishes are generally really good dishes.

Next it was the turn of braised beef.

After seeing the food, several judges did not try it directly, but smelled it.

The special feature of spicy dishes is that they have a strong smell when they are cooked, but they will not disappear after cooking, because the high-temperature hot oil prevents the smell from escaping.

The judges all picked up the chopsticks, but there were still some diners who could not use chopsticks and chose spoons.

Use a spoon instead of chopsticks, with soup and water, you can imagine how spicy it is...

There are two extremes in how to eat beef, one is thin slices, and the other is large pieces. The two eating methods give people a completely different feeling.

The first judge started chewing on the brisket, a bit puzzled because he thought it tasted good.

But then, his face changed, it was too hot.

Moreover, heavy salt and heavy oil are exactly the way Europeans don't like to eat them.

But it was the first time he felt the freshness of salty and chilli, so he still endured and continued to chew. As a food judge, if he can’t eat spicy food, he is much better than ordinary foreigners, because Sichuan cuisine is not the only spicy food in the world. family.

But what he tasted must be a completely different spiciness from what he had tried before.

And they didn't realize that this strong stimulation was gradually closing their sense of taste.

(End of this chapter)