After the winter melon, all the steps of the whole dish are completed, and all that remains is to stare at the soup gurgling in the pot.

The soup with the color of tea soup is also a must in Sichuan cuisine.

It's the same as milk soup.

In Sichuan cuisine, there are several types of broth, among which milk soup is the most famous one, and the other is tea soup, also known as boiling water.

This boiling water is not a cold boiled water, but a clear and translucent soup with the same color as the second brew of green tea, which is also a type of broth, and boiling water cabbage is one of the most famous dishes.

The soup itself has a meaty flavor, and when the broth is added, it becomes a soup with a very good color and rich umami.

The name boiling cabbage is actually very good, and it is a sign of Taoist tradition.

As the saying goes, worship the water and ask about Qingcheng Mountain. Water is a broad, tolerant and non-normal individual, and it is also a special thing, which is characterized by lightness.

And the highest level of soup is definitely not the rich feeling of sticky teeth when you drink it, but the faint fragrance, and after taking it, it seems to be as bland.

Now the drinks on the market are also pursuing this characteristic, basically with their own flavor, but very light, this light is not the taste of light, but the touch of the single.

At that time, a certain mountain spring produced a series of orchard concentrated juice, which was originally going to hit the market, but it failed miserably, because it was too rich to drink.

For example, if you use broth, such as boiling meatballs, you will feel that it is enough to drink it.

Perhaps in the era of lack of food, things like broth are still very popular, but in modern times, everyone has not eaten anything, and the rich sense of satisfaction is the most hated thing for modern people.

Boiling cabbage is now available in restaurants and hotels across the country, and there are only two places where it can be eaten, or it is sold conventionally, one is the Golden Bull Hotel, the other is the state banquet of the capital, and what can be eaten in other places is basically painted skin.

The tea soup that Fang Hong personally shot is definitely something that these people have never tried at all, although it is not accompanied by a cabbage heart with tender running water and stems, but it is also the best in the soup.

Although it does not take up to 10 hours to cook, it is also a stock that has been boiled for 2 hours.

"The time is almost up. ”

"Old merchant, hold on. Fang Hong looked at the pot: "It's almost, start serving." ”

One by one, the soup pot like a small tea cup is served on the plate, and there are only two balls on one plate, and the seven-minute soup is added, so you don't need to cover the lid, so you don't have to worry about losing heat or worrying about the aroma overflowing.

The tea soup is fresh and elegant, the fragrance is strong and mellow, the soup is thick, not greasy, soft and beautifying the slag, not like a delicacy, better than a delicacy, it is a high-grade consommé dish that skillfully uses clear soup.

On the other side, the Austrian Vienna meatball soup also maintains a clear color, but there are still some eye-catching particles and floating powder, although there are very few, but there is no way to avoid it by physical means.

Unless they take out the gauze and re-penetrate the soup.

In the tea soup method, the meat is revealed with gauze, and without this method, no chef can make a completely clear tea soup.

The Austrian chef obviously also felt that Fang Hong's meatball soup had an extraordinary feeling, so he leaned over to observe, and Fang Hong handed out an extra preparation: "Please." ”

Fang Hong is used to making two more portions in each round of cooking, which is prepared for the opponent.

When the judges ate this dish, they also felt very strange: "This is pork?"

"That's right, pork. ”

"It's strange, even if the pork is fried directly, it will look soft, or it will become firewood directly over the fire, why is this meatball so strong?"

"Making meatballs is a process of reshaping the taste of food, and it is not surprising that this effect is produced. ”

The judge who thought Fang Hong's brisket was only C in the last round also nodded: "Not bad, an absolute S-level dish." ”

A judge next to him: "Don't worry, this is a soup, you try the soup." ”

"Got a mystery?"

Several judges drank the soup with spoons, and after two sips, they felt uncomfortable and took the soup directly to their mouths.

The Austrian chef gave a thumbs up after drinking and pulled back.

And the diners in the venue are also secretly praising or communicating.

"Brother Gun, why do you want to talk about the way you do it at home?"

"It's just a game, I love life. Fang Hong pretended to be invisible.

"After our unanimous determination, the meatball soup of the Chinese Sichuan cuisine team is S+, and the Austrian meatball soup A. ”

Fang Hong raised his eyebrows, and then turned his head: "Can I taste your meatball soup?"

The Austrian chef shrugged: "One more point. ”

Fang Hong tried a little, laughed very happily, it worked, the taste of several judges has not recovered, Austria's meatball soup is more than A level, it can only show that after the judges have been devastated by the braised beef brisket, the taste has been dulled.

Next up is the garlic pork ribs.

Fang Hong had already chopped the ribs into eight-centimeter-long sections before, and had been marinating them with starch for an hour, but now all he had to do was flush and drain the water, and then add garlic water.

"You can use a garlic churner to make your own cooking, but we're used to using a mortar. ”

After mixing the garlic water, add the starch again, mix well, and marinate for half an hour.

That is, the whole process takes an hour and a half to marinate.

"According to the habit, garlic pork ribs should belong to the magic capital cuisine, but in line with the tradition of Sichuan cuisine, we have absorbed some things from this dish, and the practice is also combined with the traditional Sichuan pork ribs to create this garlic pork ribs. The garlic pork ribs in Modu only need to be marinated for more than ten minutes, while the Sichuan cuisine needs to be marinated for an hour and a half, which is caused by the difference in taste. ”

But the process of doing it is really similar, it is to burn the oil until it is eighty percent hot, and then fry it in slow heat until golden brown.

In Chinese food, there is a stubbornness that if you don't fry meat until it is golden brown, it will not be successful.

On the other hand, the Austrian dish is also fried ribs, garlic ribs, no matter how garlic they are, or fried ribs, the method is the same.

"Austrian cuisine is very much in line with our Chinese tastes, and we are used to eating pork, and most of them are fried and fried. ”

"Actually, the Tonkatsu as we all know it is probably an evolution of the Austrian Tonkatsu. ”

Their fried ribs too, breaded in crumbs.

Breading meat makes it feel like it's soft on the inside, and it's not easy to absorb the flavor and flavor.

I don't know if the previous influence can be transmitted to the third course, but if it is transmitted to the third course, the Austrian tonkatsu will make the judges feel like chewing wax.