Chapter 175

It's true that Liu Pleiades claimed to be preparing soup dishes, but on the two plates he brought out, there were four deep trough plates, but he didn't see any soup. Instead, there was a "strange thing" in each plate.

Liu Pleiades put one in front of Yuanguo, jiaozaki Taki, Shuiyuan Dongmei and qianrizi, one in front of shapel, Guan Shouping and Donato, and two in front of the four people in Sigong After all, it's Shino's Tokyo internal staff who are responsible for the review of new dishes, while others are just watching.

At this time, we also carefully observed the "strange things" on the plate in front of us. It looks like a golden sphere!

Yes, it's quite a standard ball. It seems that what Liu Pleiades said about "special kitchenware" should be something similar to mold.

If you look carefully at the surface of the golden sphere, you will find that there are still grains of burnt rice on it

"This is "Guoba?" Guan Shouping frowned.

The so-called "Guoba" originally refers to the layer of rice grains that clings to the wall of the pot and is burnt when stewing. It is popular because of its crisp taste and unique burnt flavor.

Later, a special technology for making Guoba was developed. It was not only rice, but also adding soybeans and millet. It was very popular both as snacks and as ingredients for cooking

But it's obvious that this is a common ingredient in Chinese cuisine. It can also be seen in Chinese cuisine and other East Asian cuisine, but it's isolated from western cuisine!

"Can Guoba cuisine really be put in Shino's of the fourth palace?" Donaton frowned.

Qian Rizi even said, "it's not just about Guoba, is it? Don't you mean soup? Where's the soup? "

"It's true that we didn't see any soup or sauce. It's just a simple pot Well, this Guoba should have been fried in the pot after being baked and shaped, but it's not a dish, is it Taki Kawasaki can tell from the golden color that it has been fried.

"Yes Is it in there? " Shapel seemed to notice something.

"Inside? In this way, it is true that If the pot is solid, it's too much! " Donato said.

As a soup dish presented after the first dish, if it's a solid ball, the guest will be satisfied with the pot Of course, the premise is that the guests will be honest when they arrive. The French restaurant will finish a whole pot instead of lifting the table!

Seeing that shapel raised the spoon with its back to the ball shaped pot, Liu Pleiades stopped and said, "wait, miss shapel The soup will come out by itself

"Yes? Come out by yourself? " Said shapel doubtfully.

Seeing other people looking over, Liu Pleiades looked at his watch and said, "three, two, one Come out! French style Guoba onion soup

When Liu Pleiades finished reading seconds, the ball shaped pot in front of us suddenly ejected a lot of steam!

The steam was full of the sweet smell of onion. Before we saw the soup, we had a big appetite.

When slicing raw onions again, people often shed tears. The reason is that one of the enzymes in onions can stimulate the sense of smell. That is to say, it's OK to block the nose, but it's useless to squint At the same time, since the "enzyme" is at work, whether it is high temperature or low temperature, it will make it ineffective. Naturally cooked onion has no such effect.

Then, at the beginning of Liu Pleiades' voice, the four ball shaped pots burst one after another, and the soup flowed out, just in front of the deep trough plate!

Onion soup is a very common dish in Western food. It uses a lot of chopped onions as the main material. The sweetness of onions makes many people want to

"French onion soup", on the other hand, is a kind of congee soup with beef, white wine and cheese, and bread slices.

However, there is no bread slice in Liu's "French crispy onion soup". On the contrary, it is more easily associated with "French crispy onion soup"!

"Does it work like pastry?" Shapel immediately saw Liu's intention.

As Liu's opponent in the final, ye Shanliang once cooked a thick curry soup in the "autumn qualifier"

Pastry Soup is also native to France, created by French cuisine master Paul bogus. In the 1970s, bogus made the first Pastry Soup for the then French president.

The most obvious difference from ordinary soup cuisine is that the bowl is covered with a layer of "pastry". After being heated in the oven together with the soup inside, the roasted pastry will foam like a mushroom.

It not only makes the taste of the soup sublimate because it is sealed, but also produces more changes in taste and taste because it can be eaten together with the soup.

After shapel reminded us, we all realized that Liu Pleiades's "French style Guoba onion soup" now uses Guoba instead of pastry?

However, the pastry is just shining on the bowl, while Liu's Guoba is made into a sphere, which is completely used to seal the soup, and then placed in a deep trough plateNaturally, with pastry or Guoba, there is no need to add bread in it.

With the unique sweet flavor of onion, you will put the pot dipped in the soup, but not completely soaked in the soup into your mouth

Immediately onion soup silky sweet, and crispy Guoba, formed a perfect match!

Guoba lingjiding soup is used as the base of the soup, and the onion soup made from beef is added, which is not so greasy. The sweetness of the onion soup also conceals the sharp taste of Guoba!

Click, click, click, click

For a moment, the restaurant is full of subtle sound of chewing the pot.

That's right. Liu Pleiades's cuisine is actually born out of China's "Kaihua Guoba"!

Kaihua Guoba was created by master Jia Xiong, who lived in quqing liquor. Thirty years ago, with the death of master Jia Xiong, it was lost. Even Jia Yanli, the granddaughter of master Jia Xiong, did not get the true biography.

Only the inexplicable chain and two semicircle iron balls are left

Later, although some people cracked the soup of "Kaihua Guoba", they didn't use these special tools and didn't reach the taste of master Jia Xiong!

But in the end, 30 years later, the little leader who felt the same mood as Jia Xiong at the beginning reappeared!

The secret of Kaihua Guoba is to put rice on two semicircular iron balls first, then put them together, bake them into ball shaped Guoba, and then fry them in a deep pot!

After making a special spherical Guoba, open a gap, stick beef slices on the inner wall of the spherical Guoba, then pour in the soup, and finally close the Guoba

Because 30 years ago, quqing wine was made by the steam of the soup in the pot. After the pot was broken, it was presented to the guests, so no one knew what the two semicircular iron balls were for.

On this basis, Liu made some improvements

First of all, the soup inside was replaced by the adjusted French onion soup. In this way, the main and auxiliary ingredients of this dish have been reversed!

Instead of using the inside soup to match the outside one, we use the outside one as the ingredient for sealing onion soup and matching onion soup. Just as Mr. shapel said, it is similar to the pastry in pastry soup!

So Liu didn't use it again. Instead, he added other grains and legumes, which changed the taste of Guoba. At the same time, the ingredients of onion soup were adjusted to make it more compatible with Guoba

At the same time, after pouring in the soup, unlike Kaihua Guoba, which is still standing until the soup is self expanding due to waste heat, Liu Lanxing's "French Guoba onion soup" is still only a semi-finished product after pouring in the soup, which is equivalent to onion soup covered with raw pastry. It needs to go back to the mold again and put it into the oven for heating!

Liu's ball mold was also customized in northern Europe. After thinking about this dish, he specially asked Wenxu to deliver it to him by express, but there were only four sets

However, it's much simpler than the one made by Qu Qingjiu more than 100 years ago, because it's directly baked in the oven, and there's no need to use the chain for rotation. As long as there are two semicircle iron balls that can cooperate with the cantilever in the oven, it's a set.

It can be said that what Liu Pleiades is doing this time is no longer "improvement" in the usual sense, but a brand-new cuisine made with the technology of Kaihua Guoba!

Under Liu's current state of food control, the cooking skills of super four stars, plus the "multiple inequality of spices", this soup is no less than Liu's performance in the semi-final of the "autumn trials", that is, the peak of "super five stars", close to the tiger!

Although ordinary people can't do the quick calculation and SPICE simulation of the "spice multiple inequality" level, Liu Pleiades has solidified the recipe. Even if other cuisine people can't adjust and correct the deviation from time to time because they don't have a super sense of smell, they should still be able to reach the "super five star" level by completely using the proportion of spices recorded by Liu Pleiades

"Guoba is obviously better than crispy skin in concentrating the taste of soup!"

"Yes, the sweetness of onion soup is completely sublimated..."

"The taste of this mixed Guoba is obviously considered to match with onion soup, which is not just a sealing effect!"

"Not only that, the pot itself is also mixed with onion, and a small amount of garlic juice, so that its burnt grain flavor does not appear abrupt in the onion soup..."

"Hidden in the sweetness of the chicken broth, the mellow flavor of the bottom of the soup and the taste of a few pieces of beef also make people look forward to the meat cooking in the future."

"Indeed, as a soup dish, it is more than enough! I support the inclusion of Keke, I mean, what do you think of Si Gong? "

Donaton was so addicted that he almost wanted to take over the job again. But this time, he responded and asked Shino's real leader Kojiro Miyagi for advice