The Counterfeit Little Master of the Halberd

Indeed, Liu Subaru claimed to be preparing soup dishes, but on the four deep troughs on the two dinner plates he brought out, there was no soup, but there was a "strange thing" in each.

Liu Subaru put one at the table of Yuanguo, Kakuzaki Taki, Suwon Tomi, and Gan Hyugako, one in front of Chapel, Guan Shouping, and Donato, and two in front of the four in Sinomiya... After all, the recruitment of new dishes is reviewed by SHINO'S·Tokyo internal staff, and 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 sphere. It seems that the "special kitchen utensils" mentioned by Liu Subaru should be something similar to a mold.

Looking carefully at the surface of the golden sphere, I found that there were still faintly burnt grains of rice...

"This is...cooked rice?" Guan Shouping frowned.

The so-called “cooked rice” originally refers to the layer of rice that is burnt against the wall of the pot when the rice is braised. It is popular because of its crispy taste and unique burnt aroma.

Later, a special craft for making rice crackers was developed. Not only rice, but also soybeans and millet are added. They are very popular whether they are used as snacks or as ingredients in cooking...

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 cuisines, but it is insulated from Western cuisine!

"Can rice cooker really be placed in Shino's in Shinomiya?" Donato frowned.

Gan Hyugako even said, "It's not just about rice crust, isn't it about soup dishes? Where is the soup?"

"Indeed, I didn't see the soup or the sauce. It was just a simple rice crust... Well, this rice crust should have been fried in a pot after it was baked and shaped, but it's not a dish, right? "Kakuzaki Taki can tell from the golden color that this thing has been fried.

"Is it...in there?" Chapel seemed to notice something.

"Inside? So speaking, it's true... if the rice crust is solid, the amount is too big!" Donato said.

As a soup dish presented after the appetizer, if this is a solid ball, then the customer is probably full after eating the rice crust... Of course, the premise is that the customer will "really" eat a whole portion of the rice crust in a French restaurant, not Lift the table!

Seeing that Chapel raised the spoon, the spoon was facing the ball-shaped crust to knock it down to reveal the mystery, Liu Subaru stopped and said, "Wait, Mr. Chapel... the soup will come out by itself."

"Well? Come out by yourself?" Chapel said puzzledly.

Seeing everyone else watching, Liu Subaru looked at his watch decently and said: "Three, two, one... come out! French crispy onion soup!"

When Liu Subaru finished reading the seconds, a lot of steam burst out of the ball-shaped crust in front of everyone!

The steam is full of the sweet smell of onions. Before seeing the soup, everyone is already appetizing.

When cutting raw onions, people often shed tears. The reason is that one of the enzymes in onions can stimulate the sense of smell, that is, it is enough to block the nose, and squinting is useless... At the same time, since it is an enzyme The effect, whether it is high temperature or low temperature, will make it invalid. Naturally cooked onions have no such effect.

Immediately after Liu Subaru's voice fell, the four ball-shaped rice crust bursts one after another, and the soup inside poured out, just filling the deep trough plate in front of them!

Onion soup in western food is a very common dish. It 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 a porridge soup that uses beef to enhance the flavor, white wine, cheese, and bread slices.

However, Liu Maoxing's "French Crusted Onion Soup" did not see any slices of bread. On the contrary, it is more reminiscent of "French Pastry Onion Soup"!

"Does it act like a meringue?" Chapel immediately saw Liu Subaru's intention.

As Liu Subaru's opponent in the final, Ye Shanliang once cooked a curry soup in the "autumn qualifiers"...

The meringue soup is also native to France and was created by French chef Paul Bocuse. In the 1970s, Bocuse made the first meringue soup for the French president at the time.

The most obvious difference from ordinary soup dishes is that the mouth of the bowl is covered with a layer of "puff pastry". After being heated in the oven together with the soup inside, the cooked puff pastry will foam like mushrooms.

Not only the taste of the soup is sublimated because of the airtightness, but also because the puff pastry can be eaten with the soup, it produces more changes in the taste and taste.

After Chapel’s reminder, everyone realized that Liu Subaru’s "French Crust and Onion Soup" now uses crust instead of meringue?

However, the puff pastry is only shining on the bowl, and Liu Subaru’s rice crust is made into a sphere, and the soup is completely sealed with the crust, and then placed in a deep trough...

Naturally, there is no need to put any bread in it if there is meringue or crispy rice.

With the unique sweet taste of onions, everyone will be dipped in the soup, but the rice crust that has not been completely soaked in the soup is put in your mouth...

Suddenly, the silky sweetness of the onion soup and the crispy rice crust form a perfect match!

The crispy chicken top soup is used as the soup base, and the onion soup made from beef is added. It doesn't look too greasy, and the sweetness of the onion soup also covers the sharpness of the crispy taste!

Click, click, click, click...

For a while, the restaurant was full of faint sounds of chewing rice crust.

That's right, Liu Subaru's dish is actually a "kaihua rice cake" born out of Zhonghua Yifan!

Kaihua rice cake was created by Master Jia Xiong, who was in Qu Qingjiu. Thirty years before the era of China, it was lost with the death of Master Jia Xiong. Even the granddaughter of Master Jia Xiong Jia Yanli has not received the true biography.

Only the inexplicable iron chain and two semi-circular iron balls...

Later, although some people cracked the soup of "Kaihua Rice Cake", they did not use these special tools, nor did they achieve the original taste of Master Jia Xiong!

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

The mystery of Kaihua rice crackers is to put rice on two semi-circular iron balls, then combine them to bake them into a ball-shaped rice cracker, and then deep-fry them in a deep-mouth pot!

After the special spherical rice crust is made, a gap is opened again, and beef slices are pasted on the inner wall of the spherical rice crust, and then the soup is poured into it, and finally the rice crust is closed...

Thirty years ago, Qu Qingjiu was steamed in the soup inside the rice crust. After the rice crust was swollen, it was then presented to the guests, so no one knew what the two half-round iron balls did.

And Liu Subaru naturally made certain improvements on this basis...

First, replace the soup inside with the adjusted French onion soup, so this dish has actually been reversed!

Instead of using the soup inside to match the rice crust on the outside, the outside rice crust is used as the ingredients for the sealed onion soup and the onion soup. As Mr. Chapel said, it is similar to meringue soup. The role of meringue!

Therefore, Liu Maoxing did not use the rice-roasted crispy rice, but added other grains and bean powder, which changed the taste of the crispy rice. At the same time, the ingredients of the onion soup were adjusted to make it more compatible with the crispy rice...

At the same time, after pouring the soup, it is different from the Kaihua rice crust and letting it stand until the soup spontaneously due to the residual heat and self-expanding. Liu Maoxing’s "French Crust and Onion Soup" is still half-finished after being poured into the soup, which is equivalent to covering it. The raw meringue onion soup must be returned to the mold again and heated in the oven!

Liu Subaru's ball-shaped molds were also customized in Northern Europe. After thinking of this dish, Wenxu specially troubled Wenxu to help him express it, but there are only four sets...

However, it is much simpler than the set made with Quqing wine more than a hundred years ago, because it is baked directly in the oven, and there is no need for a rotating chain or something, as long as two semi-circular iron balls that can match the cantilever in the oven are even set.

It can be said that what Liu Subaru made this time is not an "improvement" in the usual sense, but a brand-new cooking using the technology of Kaihua rice crackers!

With Liu Subaru’s current state of food, super four-star culinary skills, plus the "multiple spice inequality", this soup dish is no less than Liu Subaru's performance in the semi-finals of the "autumn trials", which is the "super five-star" Peak, close to the tiger level!

Although ordinary people cannot do quick calculations and spice simulations such as the "spices multivariate inequality", Liu Subaru has already solidified the recipe. Even if other cooks cannot adjust and correct their deviations from time to time because they do not have a super-olfactory sense, they use all the spices recorded by Liu Subaru. The ratio should and can still reach the "super five-star"...

"Cooker is obviously better than meringue, it can seal the taste of concentrated soup!"

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

"The taste of this mixed rice crust obviously also considers the combination with onion soup, not just for sealing!"

"Not only that, the rice crust itself is also rubbed with onions, and a trace of garlic juice, so that its burnt and grainy aroma does not appear abrupt in the onion soup..."

"The mellow flavor of the soup base made from the chicken broth hidden under the sweetness, and the taste of a few slices of beef, make people look forward to the next meat dishes!"

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

Donato was so addicted that he almost wanted to go on behalf of him again, but this time he reacted and asked the opinion of Shino's real head of Kojiro Shinomiya...