Speaking of tempura, it's more complicated, in general, tempura is a general term for fried food, and it is one of the four famous dishes in RB cuisine, and the remaining three are sushi, sashimi, and ramen.

Tempura is a deep-fried dish in Japanese cuisine made with flour, eggs, and water to make a batter, and fresh fish, shrimp, and seasonal vegetables are battered and fried in a pan until golden brown. When eating, the juice made by dipping it in soy sauce and radish puree is tender and delicious, fragrant but not greasy.

Tempura is not the name of a specific dish, but a general term for fried foods, and specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

In Japanese cuisine, dishes fried in batter are collectively referred to as tempura. There are dishes that can be served during light meals and banquets.

The name tempura comes from Portugal and is about 150 years old. One of the most important aspects of how to prepare tempura is the batter. Egg batter is the most common type of tempura, and the prepared batter is called tempura cloth, and the flour used to make the dough coat is called thin flour in Japanese. It is flour with less gluten. The tempura noodles made from this batter are thin and crispy.

And the chef brought by Japan is called Saotome Oriya.

This one is known as the god of tempura in RB, and of course because of public opinion.

This one's shop has one Michelin star. Chinese people who don't know how to eat it claim that he is definitely a three-star, but other aspects are not up to standard, but they don't know that the star is a star, even if the service is negative, as long as it is delicious, it is a three-star.

In a way, Westerners don't think of tempura as a top delicacy.

In addition to Saotome Oriya, there is also a master who is good at tempura in the Kanto chef, called Kondo and Rakutei, but this one doesn't like to participate in TV shows, so he is not famous.

Fang Hong stood on the sidelines and stood with the reporter: "Didn't you see the person who was frying tempura, Saotome is a young man, and the character is similar to that of the turtle immortal." ”

If you just say that RB is domestic, tempura is a highly praised diet, from a certain point of view, RB chef brought Saotome to the table, which is actually equivalent to bringing a celebrity chef who is more famous than himself, Fang Hong is not very optimistic about this practice, but since it is a competition, as long as it is within the rules, there is no way to stop it.

"The Finnish team also got blood mold. ”

Finland is good at making seafood, which is what RB is good at.

The first tempura surprised many sailors who don't know much about Japanese food: "Vegetarian tea is also fried with egg liquid?"

"Well, the small fish and shrimp in the tempura are all rubbish when fried, but the vegetables are fried, especially the appearance is very good. "Because the dough is very thin, it looks like a faint golden yellow with a hint of green, and you can see the true color of the vegetables, like fried leaves.

Generally, vegetables are soft, and with egg wash, they are shaped when they are fried.

RB relied on this trick to grab countless points. ”

"Brother Gun, if you encounter it, is there a way to deal with it?"

"Didn't I make a lot of shrimp chips, didn't I just use them against them? ”

The water friend was very helpless: "I really want to use that thing to deal with them, the shrimp chips market are five yuan a catty, and they can be fried out of twenty plates, can they really be compared with their carefully selected methods." ”

"You'll know the secret. ”

Frying has two characteristics, in fact, frying is boiled, but the temperature is higher, so that the outer layer of the food is quickly dehydrated, and the good frying is charred on the outside and tender on the inside, which can lock in the internal moisture and stimulate the aroma of the food.

Tempura is characterized by new oil.

In RB, there are two main schools of tempura, one is sesame fried, the other is clear fried, and the reason why Saotome only has one Michelin star is because the sesame oil he uses is fried, which has a strange taste and is difficult to avoid.

In Chinese-style fried food, the most important thing is the old oil, the more you fry, the more fragrant it is, of course, the premise is that the oil can't be fried.

If it's a general chef, it's hard to control this.

And even if it is a good chef, he will not deliberately control the oil and not fry the paste, because in business, what can be fried, and not a lot of oil will be prepared, so it is often mixed fried, and many foods need to be fried to a deep golden brown, which requires a high fire, so the oil has to be pasted.

But, who calls this a competition?

Fang Hong made a lot of shrimp chips, starting from today, he fried the shrimp chips every night, controlled the heat, until the oil completely became old oil but not mushy, and after a few days in a row, he met the RB team, Fang Hong was ready to drop ten times.

Of course, how the judges score in the end is something that cannot be controlled.

"Brother Gun, where is that chef, he stripped all the greens, and only left a leaf, which is hairy. ”

"Yes, so much food, decomposing and decomposing, and finally making a small casserole thing, is it really delicious?"

"In Japanese food, this is a standard practice, some people have described it, Japanese food is to do subtraction, the raw materials are there, and then part by part of the reduction, leaving only what they think is good, and finally form a dish, and like this soup dish, there is basically no fat, the water temperature is not high, basically it can be said that the dish added after the addition is actually raw. ”

On the Finnish side, it is a visual route, and the lobster is broken and the meat is taken from the shell, some are steamed whole, some are baked, and some are served with clams, basically from beginning to end seafood feast.

"Brother Gun, why is that fish on the board?"

"Grilled fish on a wooden plank, with one side of the fish facing the fire pond and the other side fixed to a wooden plank, and the fish is cooked at the temperature of the plank, which is a traditional Finnish method. ”

"Such a big one. ”

"Thinking too much, with their style, it must be cut out the best tasting part after it is done, and it is a seafood feast with lobster and clams, and a large pot is counted as a dish. ”

Finland is good at making seafood does not mean that they can only cook seafood, they still have many famous dishes, but the game against RB made them feel the pressure, so they made a full seafood feast. ”

"It's a pity that I still can't win. Fang Hong shrugged: "That can't be helped, it's already done to the limit, it can only prove that Finland's way of eating seafood stops there." ”

I have made the best taste of my own dish, but I still can't win, which can't be considered a shame, it can only be regarded as a pity.

"Are the things that little RB makes really better than the Finnish feasts that seem to have an appetite?"

"It should be, as a chef, the seafood meal relies more on the taste of the ingredients themselves, and it is difficult to integrate other flavors into it. ”

Finland still failed to win against RB in the end, and RB advanced to the next round.

Next, South Korea was brutally abused by the Turkish chef Kaya, and after the battle between Kaya and Fang Hong, it seemed that they had opened their minds, and they did not sink, but they were getting better and better.

Russia's good fortune also came to an end, and when it met Kenya, it was already considered a weak team, and it still failed to go one step further.

The final match of the quarterfinals will be played between the Chinese Sichuan cuisine team and the Austrian team!