When you think of Austria, you probably don't think of food, but music.

Vienna was the center of Europe after World War I.

The arts and culture hub is more attractive than the booming industrial city of Berlin, the traditional financial center of London, and the romantic capital of Paris.

It was much later that Paris became a place of literati.

After the First World War, a large number of artists gathered in Vienna for two reasons, one is that Austria has historically been the artistic center of European civilization, and the other is that the large number of wars has made people tired, and the militant part of the cultural people went to Paris, and the less warlike ones went to Vienna.

There are a lot of stories going on here, and maybe in China, the country is not famous, but in Europe, Paris and London are only second-rate, and the first-class cities are cities like Warsaw and Vienna.

For example, after the First World War, German mustache, SL Starling, Yugoslav Tito and others were all in this place.

Maybe you can't imagine that the mustache wanted to be an artist back then, but failed.

The food in Austria is also strange.

It is integrated into the food habits of many neighboring countries, such as the fact that they eat sausages just like Germany, most famously the Vienna sausage.

They love chocolate and cake for desserts, and Mozart chocolate, named after the great musician Mozart, is very famous, much more famous than the ones advertised on TV.

After all, it was once the seat of a great empire, and the food culture of the whole of Central and Eastern Europe was mixed, and although it was not very tasty, it was all-encompassing.

Pork is popular here, and the most famous dishes are probably fried pork ribs and pork cutlets.

Of course, if you're going as a Chinese tourist, Europeans have long seen through the idea that people who go there are self-proclaimed elites who want to go to the upper class, so they'll tell you that Vienna's specialty is lamb cutlets, and you'll be foolish if you believe it.

Central and Eastern Europe are not suitable for raising sheep, how can the specialty be fried lamb chops.

In the whole of Europe, the best food may be French food, and the most varied food may be Spanish food, but the most suitable for Chinese appetite should be Austrian food.

For this reason, Austria has not gone far in previous cooking competitions, and there are no famous chefs in the traditional sense in Austria, because Austrian cuisine is actually considered home-cooked food.

In the morning, Fang Hong submitted his own menu of appetizers, braised beef brisket, side vegetable meatball soup, main course garlic pork ribs, and dessert fire tree honeysuckle.

Soon after, the organizing committee sent the Austrian menu, and Fang Hong still showed the audience the menu in the live broadcast: "appetizer stewed beef, side dish meatball soup, main dish fried pork ribs, dessert Mozart chocolate." ”

Shuiyou was stunned again: "Three of the four dishes have the same ingredients, Brother Gun, you did it on purpose!"

Fang Hong grinned: "Wrong, the ingredients of the four dishes are the same, the fire tree honeysuckle is actually caramel chocolate, let me guess correctly again." ”

Nima, from the last time against Turkey, deliberately guessed the opponent's menu and then tried to match, this time on purpose.

Naturally, the media also became clear about this matter for the first time.

From the very beginning, Fang Hong, the head chef of the Chinese Sichuan cuisine team, was very fond of guessing his opponent's menu, and then beating his opponent with what he was good at as the main ingredient, wondering if this would give him an extra sense of accomplishment or satisfaction. ”

"The Chinese Sichuan cuisine team has come up with a surprising menu, not to say how special, but how similar it is, which is naked in the declaration that the dishes of this cuisine are rich enough to match any opponent?"

"Let them guess. ”

Sailor: "I think Brother Gun is ...... on purpose"

On December 14th, it was already the eighth group of eighths of the showdown, and the next quarter will be the quarterfinals, and the various teams in the Greater China food circle have performed well and advanced a lot, so far, it has almost evolved into an East-West confrontation.

However, the organizing committee will not let the East and West face each other, so there will be nothing to see, and the next should be a more complicated matchup.

At 3 p.m., the preparation for the competition will begin, and unlike the group stage, the knockout stage requires the preparation of many portions of food, because there are also selected diners on site to try the dishes.

"Brother Gun, today's arrangement should be purposeful, right?"

"Of course, I'm going to make a try today, it's to prepare for the future, and if I meet the military village or the RB team, this preparation will be useful. ”

"Can you tell me?"

"Can't say. ”

The brisket is first simmered in a pot and simmered for a long time.

Fang Hong slapped the beef with the back of the knife: "No matter how tender the beef is, it will definitely grow old and become firewood after a long time of stewing, because muscles have fibrous characteristics. In addition, if you are afraid of getting old when cooking food, don't put salt first, because salt will make the meat material old, the longer it is cooked, the older it is, and the meat food is stewed, and it is a good choice to cook it twice before it comes out of the pot or add salt at the end. ”

The best thing about Viennese goulash is that it has some of the most delicious recipes in the world, and the essence of this dish is on full display in Vienna goulash. This dish is made with beef leg stewed with fresh vegetables. Once out of the pan, pour different cold sauces, including chive, horseradish and apple juice, and horseradish bread sauce. There is also a hot side dish with mashed potatoes or spinach.

There are many parts of the cow, the shoulder is naturally the best for steak, the loin is suitable for meat fillets, and there are snowflakes and other different parts, and the beef leg and brisket are different in nature.

Beef brisket is more chewy, but the area where the brisket is produced is similar to the belly skin of pork, which is very soft, so the taste of the meat and beef tendon is polarized after being stewed for a long time, and Westerners can't solve this problem, so they don't stew brisket.

Fang Hong's method is to stew the brisket first, and then cut it into pieces and braise it.

To stew the fluffy brisket and still be able to cut out the shape is a very challenging job for cooking, and it is not easy to write more recipes, which purely depends on the chef's personal level.

The Austrian chef is Gertrib, a Germanic man who is strict and strictly forbidden to control every step of the cooking process.

When the brisket was stewed to the later stage, Fang Hong had already begun to make meatballs.

"When making meatballs, you should pay attention to adding tender meat powder or starch to make the meatballs soft, and adding egg white can improve the taste of the meatballs, but after adding the two, the meatballs are easy to loosen, and the soup will fall off after cooking. ”

After beating the meat, it will be left for a while, and it will be beaten for a while.

Let's start with braised beef brisket.

Fang Hong began to die with heavy oil and heavy salt.