Chapter 175: Kaihua Guoba · Great Change!

It is true that Liu Pengxing claimed to be preparing soup dishes, but on the two serving dishes served, there were no deep soup dishes in the four deep-slot dishes, but each had a "strange thing". A novel ≥ ≧ ＜ ≦≦ ＜﹤ ≤ ﹤ ≦
Liu Pengxing put a copy at Yuanguo, Kazaki Taki, Suwon Dongmei, and Ganri Xiangzi at the table, Chapel, Guan Shouping, and Donato put a copy in front of them, and four in the fourth house put two copies ... After all, the recruitment of new dishes is still reviewed by the internal staff of shIno \ 's · Tokyo, others just watch the excitement.
At this time, everyone also carefully observed the "strange thing" in the plate in front of it, which looked like a golden sphere!
That's right, a fairly standard ball. It seems that the "special kitchen utensils" Liu Pengxing said is something similar to a mold.
Look carefully on the surface of this golden yellow sphere, and now there is a grain of charred rice vaguely visible on it ...
"This is ... Guoba?" Guan Shouping frowned.
The so-called "grilled rice" originally refers to the layer of rice grains that was scorched against the wall of the pot when the rice was simmered. It was popular because of its crispy taste and unique burnt aroma.
Later, he exhibited a special process for making rice crackers, not only rice, but also added soybeans and millet, whether it is used as a snack or as an ingredient in cooking, it is very popular ...
But it is obvious that this is a common ingredient in Chinese cuisine. It can also be seen in Japanese cuisine influenced by Chinese cuisine and other East Asian dishes, but it is insulated from Western cuisine!
"Can Guoba cuisine really be placed in shIno \ 's of the Four Palaces?" Donato frowned.
Ganri Xiangzi even said: "It's not just the problem of the rice cooker? Isn't it soup soup? Where is the soup?"
"Indeed, neither the soup nor the sauce is seen, it's just a simple pot ... well, this pot should be fried in the pot after baking and forming, but it is not a dish? "Kazaki Taki can tell from the golden color that this thing has been fried.
"Is ... in there?" Chapel seemed to notice something.
"Inside? In that case, indeed ... If the pot is solid, the amount is too large!" Donato said.
As a soup dish presented after the appetizer, if this is a solid ball, then the guest is estimated to be full of the pot ... Of course, the premise is that the guest "really" arrives at the French restaurant to eat a whole pot of rice, not Lift the table!
Seeing Sharpel lifted the spoon, the spoon's back facing the ball-shaped pot to knock down to unravel the mystery, Liu Pengxing stopped saying: "Wait, Teacher Sharpel ... Tang will come out by himself."
"Well? Come out yourself?" Chapel said doubtfully.
Seeing everyone else looking at it, Liu Pengxing looked at the watch decently and said, "Three, two, one ... come out! French onion soup!"
When Liu Pengxing finished reading the second, a large amount of steam was suddenly sprayed from the ball-shaped pot in front of everyone!
The steam was full of the sweet smell of onions, and everyone had already appetite before seeing the soup.
When chopping raw onions again, people often shed tears because of an enzyme in the onion that stimulates the sense of smell, that is, just blocking the nose, and squinting is useless ... and since it is an "enzyme" The effect, whether it is high or low temperature, will make it invalid. Naturally cooked onions have no such effect.
Immediately after Liu Pengxing's voice fell, the four ball-shaped pots swelled apart one after another, and the soup inside ran out, which was just placed in the deep groove plate in front!
Onion soup is a very common dish in Western food. It is a soup that uses a lot of chopped onions as the main ingredient. The sweetness of onions makes many people want to stop ...
The "French onion soup" is based on the use of beef to enhance the flavor, and a porridge soup of white wine and cheese, usually with slices of bread.
However, Liu Pengxing's "French-style Onion Soup with French Rice" didn't see any slices of bread, but it was more reminiscent of "French Pastry with Onion Soup"!
"Did it play a role similar to meringue?" Chapel immediately saw Liu Pengxing's intention.
As the opponent of Liu Pengxing's finals, Ye Shanliang once cooked a curry soup in the "autumn qualifier" ...
The meringue soup is also native to France and was created by the French cuisine master Paul Bogus. In the 1970s, Bogus made the first meringue soup for the then French president.
The most obvious difference from ordinary soup dishes is that the bowl is covered with a layer of "puff pastry". After being heated in the oven together with the soup inside, the baked puff pastry will look like mushrooms.
Not only does the taste of the soup sublimate because of hermeticity, but because the meringue and soup can be eaten together, it produces more changes in taste and taste.
After Sharpel reminded everyone, everyone is aware that Liu Pengxing's "French-style onion soup" is not just the use of rice crackers instead of meringue?
But the meringue just shines on the bowl, and Liu Pengxing ’s pot is made into a sphere, and the soup is completely sealed with the pot, and then placed in a deep trough ...
Naturally, when you have a meringue or a rice cracker, you do n’t need to add any bread to it.
With the unique sweet taste of onions, everyone will be dipped in the soup, but the pot that has not been completely soaked in the soup is put in the mouth ...
The silky sweetness of the onion soup immediately forms a perfect match with the crispy pan!
Guoba Ling Chicken Top Soup is used as a soup base, and beef onion soup is added, which does not look too greasy, and the sweetness of onion soup also hides the sharpness of the taste of the pan!
Click, click, click, click ...
For a time, the restaurant was full of subtle chewing sounds.
That ’s right, Liu Pengxing ’s dish is actually born out of the Chinese
Kaihua Guoba
!
Kaihua Guoba was created by Master Jia Xiong of Qu Qingjiu. Thirty years ago in China, with the death of Master Jia Xiong, it was lost. Even the granddaughter Jia Yanli of Master Jia Xiong did not get a true biography.
Only the inexplicable iron chain and two semicircular iron were left ...
Later, although some people cracked the soup of Kaihua Guoba, they did not use these special tools, nor did they achieve the taste of Master Jia Xiong!
But in the end, after thirty years, the little master who felt the same state of mind as Jia Xiong reappeared!
The mystery of Kaihua Guoba is to spread rice on two semi-circular iron balls, then put them together, and roast them into a ball-shaped pan, and then fry them in a deep pot!
After making a special spherical pot, open another notch, paste beef slices on the inner wall of the ball pot, then pour the soup, and finally close the pot ...
Thirty years ago, Quqing wine was wrapped in soup steam in the pot. After the pot was burst, it was presented to the guests, so no one knew what the two semi-circular iron were.
And Liu Pengxing naturally made certain improvements on this basis ...
First, replace the soup inside with the French onion soup that has been adjusted, so that this dish has actually been turned upside down!
Instead of using the soup inside to match the outer pot, but using the outer pot as an ingredient to seal the onion soup and match the onion soup, as Mr. Chapel said, it is similar to the pastry soup. The role of meringue!
Therefore, Liu Pengxing didn't use it anymore. The rice roasted with rice was added with other grains and beans powder to change the taste of the rice. At the same time, the ingredients of the onion soup were also adjusted to make it more suitable with the rice ...
After pouring the soup at the same time, it is different from Kaihua Guoba standing until the soup spontaneously ruptures because of the residual heat. Liu Pengxing's "French Rice Onion Soup" is still only semi-finished after pouring the soup, which is equivalent to covering Raw crispy onion soup should be returned to the mold again and placed in the oven to heat up!
Liu Pengxing's ball-shaped mold was also customized before when he was in Northern Europe. After thinking of this dish before, I especially troubled Wen Xu to help me hand it over, but there were only four sets ...
However, it is much simpler than the Quqing wine hug more than a hundred years ago, because it is baked directly in the oven, and it does not need a chain for rotation. As long as two semicircular iron that can fit with the cantilever in the oven are considered set.
It can be said that what Liu Pengxing did this time is not a "improvement" in the usual sense, but a brand-new cooking using Kaihua Guoba's technology!
Based on Liu Pengxing's current state of food imperialism, a super four-star culinary skill, coupled with "spice multiple inequality", this soup dish is no less than Liu Pengxing's performance in the "Fall Selection" semi-finals, which is "super five-star" Peak, close to the tiger level!
Although ordinary people can't do the calculation and simulation of spices of the "multiple inequalities of spices" level, Liu Pengxing has already solidified the recipe. Even if other cooks have no sense of smell, UU reads the book www.uukanshu. Com and unable to adjust the correction from time to time, completely using the proportion of spices recorded by Liu Pengxing, it should still be able to achieve "super five-star" ......
"Gouba is obviously more capable of sealing the flavor of concentrated soup than meringue!"
"Yes, the sweetness of the onion soup is completely sublimated ..."
"The taste of this mixed pot obviously also considers the collocation with onion soup, not just for sealing!"
"Not only that, but the onion itself is also kneaded with onions and a small amount of garlic juice, so that its scorched valley flavor in the onion soup is not at all abrupt ..."
"The mellow flavor of the soup base made of chicken broth hidden under the sweetness, and the taste of a few pieces of beef, also make people look forward to the meat dishes behind!"
"Indeed, as a soup dish, it is more than enough! I support adding it ... Cough, I mean, what do you think of the Four Palaces?"
Donato was almost obsessed with it, and he was almost going to act again, but this time it came back and asked shIno \ 's real family member Komuro Shigeru ... (to be continued.)