gluttonous adventure king

Chapter 362 Make Elastic Meatballs
"I like the smell, it's very pungent."

"I beg to differ."

The judges were very divided.

Three judges think this taste is very novel and comfortable, while one judge thinks this dish is so bad that it should not appear in the competition at all.

The four judges began to discuss.

Among them, the judge who thought it was difficult to eat was already on the verge of fluttering and flying, and felt that his whole soul was about to rise.

For a person who doesn't eat spicy food, it is a very uncomfortable thing to come into contact with spicy dishes in hot dishes for the first time.

In Sichuan, children have been eating shredded pork with green peppers since they were young. After eating, they can no longer feel the spiciness in green peppers, but only feel that green peppers are sweet.This is a long process. If the Wuxi people who are used to eating soup dumplings or the Suzhou people who are used to eating dim sum eat Sichuan cuisine, most of the dishes can feel the aroma and taste acceptable, but if they eat a dish Very spicy dishes, that makes a difference.

In short, the opinions of the four judges were very different.

Because three judges gave S, and one judge gave C, so far in this competition, no dish has received C in the overall evaluation. It is conceivable that the evaluation of C is very high in this level of competition. rare.

On the whole, it should be an A, but the three judges felt that the A for this dish was unfair.

There were also differences among the diners at the scene, and many people had already started pouring water crazily.

"Brother Gun is Brother Gun, this level of spiciness makes my stomach hurt just looking at it."

"It is estimated that these foreigners will suffer when they get up tomorrow."

"It's actually easy to explain. People who are used to spicy food should be attracted by the aroma and salty taste. People who are not used to spicy food can only feel their throats on fire."

This dish is actually not particularly spicy, but heavy oil, at least in the eyes of Sichuanese. Fang Hong saw that three judges ate all the braised beef brisket that was presented, so he knew that today was going to be a show.

After a while, the Austrian side dish meatball soup will definitely make them feel very uncomfortable.

Fang Hong took out the beaten meat, stirred and beat it again.

"When making meatballs by yourself, pay attention to stirring clockwise. Stir the meat until it does not stick to the bowl at all, and then start beating. It can prevent the meatballs from falling apart, and it is very strong."

"What kind of balls are made in Austria? Brother Gun, do you understand?"

Fang Hong glanced at it, then lowered his head and continued to beat: "Austrian meatball soup is very famous, or it is particularly famous in Austrian food, and it is also their home cooking. Of course, there are also high-end recipes."

"If it's oval, it's wheat balls, made with flour and eggs and pork, because they're not very good at making pork balls into balls."

There are really a lot of pork in the Austrian diet, and their diet is a rare Chinese that can fully adapt to it, so there are also many restaurants opened by Chinese in Austria, especially the people in Wenzhou who like this hot land very much.

"There is also a famous meatball in Austria, which is made of chicken and chicken liver and is spherical. Austria may be making a mixture of the two kinds of meatballs."

"Brother Gun, do their balls look like fish balls?"

"Their meatballs are similar to the meatballs we often eat. Fish balls or beef balls basically grind the meat into a puree and then add wheat flour. The surface of ordinary meatballs is not smooth."

Although meatballs are simple and common, it may be the oldest dish in Chinese history.

In later mathematics, the fallen eight was used as infinity, but in the era of oracle bone inscriptions, eight plus one represented the limit, because the maximum unit digit is only nine, so nine means circle, but in the evolution to distinguish Jiuhe three-dimensional circle, the word pill appeared.

Therefore, folk rumors that meatballs were invented in the era of Qin Shihuang are inaccurate. Meatballs are a dish that appeared more than 3000 years ago. It is easy to think about it. Waxy is not easy. It is much easier to make it into balls first and then process it.

During Fang Hong's continuous beating, the minced meat no longer looked like meat, but instead looked like a dough. At the beginning of the beating, it spread out like a piece of mud falling on the ground. The further you went, the more vigorous it became.

"It's almost there, we'll see when the time comes."

"We have many ways to make meatballs, and there are also various kinds of meatballs in the country. Today we make winter melon meatball soup, but I use Huaiyang cuisine to make meatballs, adding water chestnuts into it."

Horseshoe, the scientific name is water chestnut, and the water chestnut is also called water chestnut.Water chestnuts of Cyperaceae are shallow watery perennial herbs, edible bulbs are used as vegetables.It was called Fuci (凫ci) in ancient times, commonly known as horseshoe, also known as ground chestnut, because it is shaped like a horseshoe and resembles a chestnut.

"After adding water chestnuts, the meatballs will not be too dry, and it adds another texture. Generally, this ingredient is often used in lion heads in Huaiyang cuisine."

However, horseshoe with diced shiitake mushrooms is the best choice, which can add flavor, but foreigners may not be able to accept the taste of diced shiitake mushrooms.

"Meatball soup has advantages in all aspects, but there is only one disadvantage, which is that the taste level is not enough, so this dish is rarely eaten in banquets that can be served on the table. Winter melon and water chestnut undoubtedly add a lot of flavor, but it is still delicious. Not enough, so I chose coriander, which is called salt beard in Sichuan.”

"I'll go, I hate coriander the most."

"Simply enough..."

Coriander is an extreme ingredient and spice, loved by those who like it, and disliked by those who don't.

The disadvantages of meatball soup are very obvious. First of all, boiled pork is easy to produce floating powder, which is caused by pig blood, which will lead to a very bad taste. You must pay attention to this when making it, and pork has a fishy smell Yes, of course it can’t be eaten in stir-fried dishes, because heavy oil and soup can’t be heavy oil, so the best way to avoid the fishy smell is to add minced garlic and ginger to it.

Minced garlic and ginger are added to the water chestnut, which actually adds flavor to the meatballs after they are cooked through.

Fang Hong used the method of making fish balls, kneading the meat balls with one hand, scooping out the balls with a spoon, and putting them in cold water.

"The meatballs must be put in the pot under cold water. It is very laborious to chop the meatballs. Most people may not be able to chop the minced meat finely when they make it by themselves, so it is easy to boil it. If it is boiled water, the meatballs will fall apart."

Scattering will allow the fishy smell of the meatballs to diffuse into the soup.

The fishy smell of meat is umami if it is cooked properly, and it is disgusting if it is not cooked properly.

The balls stayed in the pot one by one, and with the fire, the impurities floated up.

"I chose to add dried cowpeas and dried bamboo shoots. Dried goods can stimulate this impurity and cook all the blood in the meat. When the pot is cooked, all these mountain delicacies can only be used. If it is not a competition, you can directly use a spoon to skim it off. Float will do."

Since it is a competition, the color, fragrance, and flavor must be emphasized, so the soup must be as clear as tea. Of course, there must be no floating powder, because once the fire is turned off, the floating powder will immediately melt into the soup and make the soup cloudy.

Put the wax gourd, all the steps of the whole dish are completed, just wait for the time.

(End of this chapter)