gluttonous adventure king

Chapter 363 seems to work
Add winter melon, all the steps of the whole dish are completed, and the rest is to stare at the soup gurgling in the pot.

The soup with the color of tea soup is also a must in Sichuan cuisine.

Just like milk soup.

In Sichuan cuisine, there are several types of broth, of which milk soup is a well-known one, and the other is tea soup, also known as boiled water.

This boiled water is not the boiled water that is boiled in cold water, but a clear and translucent soup that is the same color as the second green tea. It is also a kind of broth, and boiled cabbage is the most famous dish among them.

The dumpling soup itself has a meaty taste. After adding the broth and adding mountain delicacies, it forms a soup with a very good color and a strong umami taste.

The name of boiled cabbage is actually very good, and it is printed in the tradition of Taoism.

As the saying goes, worship the water of Dujiangyan, and ask about Qingcheng Mountain.Water is a broad and tolerant individual without normality, and it is also a special thing, which is characterized by lightness.

And the highest level of soup is definitely not the strong feeling of sticking to the teeth after taking a sip, but with a delicate fragrance.

The beverages on the market now also pursue this feature. Basically, they all have their own flavor, but they are very light. This kind of light does not mean light in taste, but simple in touch.

At that time, a certain mountain spring released a series of orchard concentrated squeezed juices. It was going to hit the market, but it failed miserably because it tasted too strong.

For example, using broth, such as boiled meatballs and boiled soup with gravy, will make people feel that it is enough after drinking.

Perhaps in the era of lack of food, things like broth were still very popular, but in modern times, everyone has never eaten anything, and the rich sense of satisfaction is what modern people hate the most.

Boiled cabbage is available in only two places in restaurants and hotels across the country, or it is sold regularly. One is the Jinniu Hotel, and the other is the state banquet in the capital. The ones that can be eaten in other places are basically painted skin.

The tea soup made by Fang Hong himself is definitely something that these people have never tried before. Although it is not paired with the tender cabbage heart that needs to be removed from the stem, it is also the best in the soup.

Although there is no cooking time of up to ten hours, it is still a broth that has been boiled for two hours.

"The time is almost up."

"Old Shang, hurry up." Fang Hong looked at the pot and said, "It's almost done, let's start loading the dishes."

One by one, the soup pots like small teacups are placed on the plate. There are only two meatballs on a plate, and the seven-fen soup is added. There is no need to cover the lid, and there is no need to worry about heat loss or aroma overflowing.

The tea soup is fresh and elegant, with a rich and mellow aroma, strong soup taste, not oily or greasy, soft and soft, not like delicacies, but better than delicacies. It is a high-end clear soup dish that uses clear soup skillfully.

On the other side, the soup color of the Austrian Vienna meatball soup also remained clear, but there were still some crumbs and floating powder that could catch the eye. Although there were very few, there was no way to avoid it through physical means.

Unless they take out the gauze and re-permeate the soup.

In the method of tea soup, the meat is exposed through gauze. If this method is not used, no chef can make a completely clear tea soup.

The Austrian chef obviously also felt that the meatball soup made by Fang Hong had an extraordinary feeling, so he leaned over to observe, and Fang Hong handed over the extra prepared one: "Please."

Fang Hong is used to making two extra servings every round of cooking, just for his opponents.

When the judges ate this dish, they also felt very strange: "Is this pork?"

"That's right, it's pork."

"It's strange, even if the pork is directly fried, it will look soft, or it will be burnt directly over the fire. Why is this meatball made so strong?"

"Making meatballs is a process of reshaping the taste of food. It is not surprising that such an effect occurs."

The judge who thought Fang Hong's beef brisket was only C in the previous round also nodded: "Not bad, definitely an S-level dish."

A judge next to him: "Don't worry, this is a soup, you can try the soup."

"Is there a mystery?"

Several judges drank the soup with spoons. After two sips, they felt uncomfortable and directly took the soup to drink.

The Austrian chef gave a thumbs up after finishing his drink, and then withdrew it.

And the diners in the field are also secretly praising or communicating.

"Brother Gun, why do you want to talk about how to make it at home?"

"It's just a competition, what I love is life." Fang Hong pretended to be invisible.

"After our unanimous approval, the meatball soup of the Chinese Sichuan Cuisine Team is S+, and the Austrian meatball soup is A."

Fang Hong raised his eyebrows, A?Then he turned his head: "Can I have a taste of your meatball soup?"

The Austrian chef shrugged: "There is a little more."

Fang Hong tried a little, laughed happily, and it worked. Several judges’ sense of taste has not yet recovered. The Austrian meatball soup is not only A-level. There has been a blunt response.

Next is the garlic ribs.

Fang Hong had already chopped the pork ribs into eight centimeters long and marinated them with gorgon powder for an hour. What he had to do now was to rinse and drain the ribs, and then add garlic water.

"When you make it yourself, you can use a garlic blender, but we are used to using a wooden mortar."

After mixing the garlic water, add the gorgon powder again, mix well, and marinate for half an hour.

In other words, the whole process takes one and a half hours to marinate.

"According to the custom, garlic pork ribs should belong to Modu cuisine, but in line with the tradition of Sichuan cuisine, we have absorbed some elements of this dish, and combined with the traditional Sichuan cuisine pork ribs, we have this garlic pork ribs Pork ribs. The garlic pork ribs in Modu only need to be marinated for more than ten minutes, while the Sichuan cuisine method needs to be marinated for an hour and a half, which is caused by the difference in taste."

But the actual cooking process is pretty much the same. They burn the oil until it is [-]% hot, and then deep-fry it until it is golden brown.

In Chinese food, when it comes to deep-fried meat, there is a kind of obstinacy that if it is not fried until golden brown, it will not succeed.

On the other hand, Austrian dishes are also fried pork ribs. No matter how garlicy the garlic pork ribs are, they are still fried pork ribs, and the method is the same.

"Austrian cuisine is very much in line with our Chinese tastes. We are used to eating pork, and it is mostly fried."

"Actually, the Modu pork cutlets that we all know should have evolved from the Austrian fried pork cutlets."

So is their fried pork ribs, breaded.

Using breadcrumbs to make the meat deep-fried means that its interior is tender, and it is not easy to taste, and the aroma is not strong.

I don't know if the previous influence can be passed on to the third dish. If it is passed on to the third dish, the Austrian fried pork chops will make the judges feel like chewing wax.

(End of this chapter)