Indeed, Liu Pleiades claimed to be preparing soup dishes, but on the two dinner plates served, there was no soup and soup in the four deep trough plates, but there was a "strange thing" in each. Pen ~ fun ~ pavilion www.biquge.info

Liu Pleiades put one copy in the table of Yuan Guo, Kadozaki Taki, Mizuhara Fuyumi, and Ganhi Xiangzi, one copy in front of Shapel, Guan Shouping, and Donato, and two copies in front of the four people in the four palaces...... After all, the hiring of new dishes is still reviewed by Shino\'s Tokyo insiders, and the others are just watching the excitement.

At this time, everyone also carefully observed the "strange thing" on the plate in front of them, which looked like a golden orb!

That's right, a fairly standard round ball, it seems that the "special kitchenware" mentioned by Liu Pleiades should be something similar to a mold.

If you look closely at the surface of this golden sphere, you can see that you can faintly see the burnt grains of rice on it......

"It's ...... Pot? Guan Shouping frowned.

The so-called "naboba" originally refers to the layer of rice grains that are scorched against the walls of the pot when stewing rice, and it is loved because of its crispy texture and unique burnt flavor.

Later, he developed a technique for making hot pots, adding not only rice, but also soybeans and millet, which became popular as a snack and as an ingredient in cooking......

However, it is obvious that this is a common ingredient in Chinese cuisine, and it can also be found in Japanese cuisine and other East Asian cuisines influenced by Chinese cuisine, but it is insulated from Western cuisine!

"Can the nabeba really be placed in Shino's in the four palaces?" Donato frowned.

Dry Hinata even said: "It's not just a matter of pots, right? Didn't you say soup dishes? Where's the soup? ”

"It's true that I didn't see either the soup or the sauce, it was just a simple pot...... Well, this pot should have been fried in the pot after it was baked, but it wasn't a dish, was it? "Kadozaki can tell from the golden color that this thing has been fried.

"Yes...... Is it inside? Chapel seemed to notice something.

"Inside? In that case, it is true...... If this pot is solid, the amount is too large! Donato said.

As a soup dish served after the appetizer, if it is a solid ball, the customer will probably have enough to eat...... Of course, the premise is that the guests are "real" enough to honestly eat a whole pot in a French restaurant, instead of flipping the table!

Seeing that Chapelle raised the spoon, and the spoon was about to be knocked down to reveal the mystery with its back to the ball-shaped pot, Liu Pleiades stopped: "Wait, Mr. Chapelle...... The soup will come out on its own. ”

"Huh? Come out on your own? Chapelle wondered.

Seeing that everyone else had looked over, Liu Pleiades looked at his watch decently and said, "Three, two, one...... Come out! French pot onion soup! ”

I saw that when Liu Pleiades finished reading the seconds, a large amount of steam spewed out from the spherical pot in front of everyone!

The steam was filled with the sweet smell of onions, and everyone had already whetted their appetite before they saw the soup.

When re-cutting raw onions, people often shed tears because of an enzyme in the onion that stimulates the sense of smell, which means that it is enough to block the nose, and it is useless to squint...... At the same time, since it is the "enzyme" that works, whether it is high or low temperature, it will make it ineffective, and naturally ripe onions do not have this effect.

Immediately after that, when Liu Yuexing's voice fell, the four spherical pots swelled and cracked one after another, and the soup inside flowed out, just in the deep groove plate in front of him!

Onion soup is a very common dish in Western cuisine, and it is a soup that uses a large amount of chopped onions as the main ingredient, and the sweetness of onions makes many people craving it......

On the other hand, "French onion soup" is a porridge soup that uses beef to enhance the flavor, white wine, cheese, and usually bread slices.

However, in Liu Pleiaus's "French Pot and Onion Soup", there are no slices of bread, but it is more reminiscent of "French puff pastry onion soup"!

"Does it work like a puff pastry?" Chapelle immediately saw Liu Pleiades' intentions.

As Liu Pleiaus's opponent in the finals, Ye Shan Liang once cooked a puff pastry soup-style curry soup in the "Autumn Qualifiers......

Puff pastry soup is also native to France, created by French chef Paul Bocuse, who made the first puff pastry soup for the then French president in the 70s of the 20th century.

The most obvious difference from regular soup dishes is that the bowl is covered with a layer of "puff pastry", and when heated in the oven with the soup inside, the baked puff pastry foams like a mushroom.

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

After Chappel's reminder, everyone also realized that now Liu Pleiades's "French pot and onion soup" is not exactly using pot to replace the role of puff pastry?

However, the puff pastry is only shone on the top of the bowl, and Liu Pleiades's pot is made into a sphere, which is completely used to seal the soup, and then placed in a deep trough plate......

Naturally, there is puff pastry, or pot, so there is no need to add any bread to it.

With the unique sweet taste of onions, everyone puts the pot in their mouths that has been dipped in the soup but has not yet been completely soaked in the soup......

Immediately, the silky sweetness of the onion soup and the crispy pot form a perfect match!

The pot makes the chicken top soup as the soup base, and the onion soup made of beef is added, which does not look very greasy, and the sweetness of the onion soup also masks the sharpness of the taste of the pot!

Click, click......

For a while, the restaurant was full of the subtle sound of chewing pots.

That's right, Liu Pleiades's dish is actually the "Kaihua Pot" born in China!

Kaihua Guoba was pioneered by Master Jia Xiong, who was embraced by Qu Qing Wine, and was lost with the death of Master Jia Xiong thirty years ago in the era of Zhonghua Yiban, and even Jia Yanli, the granddaughter of Master Jia Xiong, did not get the true inheritance.

Only the inexplicable iron chains and two semi-circular iron balls were left......

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

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

The secret of Kaihua pot is to spread rice on two semi-circular iron balls, then combine them to bake them into a ball-shaped pot and then fry them in a deep cylinder pot!

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

Thirty years ago, the soup in the pot was steamed, and the pot was burst before being presented to the guests, so no one knew what the two semi-circular iron balls were for.

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

First of all, the soup in it was replaced with an adjusted French onion soup, so that the main and auxiliary dishes were actually reversed!

It is no longer to use the soup inside to match the outside pot, but to use the outside pot as an ingredient for sealing onion soup and pairing onion soup, just as Mr. Chapelle said, it plays a role similar to the puff pastry in puff pastry soup!

Therefore, Liu Pleiades did not use the pot made of rice alone, but added other grains and bean powders to change the taste of the pot, and the ingredients of the onion soup were also adjusted to make it more compatible with the pot......

After pouring the soup at the same time, unlike Kaihua Guoba and letting it sit until the soup swells and bursts on its own due to residual heat, Liu Pleiades's "French Pot Onion Soup" is still only a semi-finished product after pouring the soup, which is equivalent to onion soup covered with puff pastry, which must be returned to the mold again and heated in the oven!

Liu Pleiades's spherical mold was also customized when he was in Northern Europe before, and after thinking of this dish before, he specially asked Wenxu to help him deliver it over, but there were only four sets in total......

However, it is much simpler than the set of Qu Qingjiu more than 100 years ago, because it is directly baked in the oven, and there is no need for a chain to rotate or anything, as long as two semi-circular iron balls that can fit the cantilever in the oven are considered a set.

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

With Liu Pleias's current state of eating, super four-star cooking, and "spice multiple inequalities", this soup dish is no less than Liu Pleiades' performance in the semi-finals of the "Autumn Trials", that is, the peak of the "super five-star", close to the tiger level!

Although ordinary people can't do the quick calculation and spice simulation of the level of "spice multiplicity inequality", Liu Pleiades has solidified the recipes, and even if other cooks can't adjust and correct deviations from time to time because they don't have a sense of smell, they should still be able to achieve "super five-star" by using the spice ratio recorded by Liu Pleiades......

"Pots are obviously better able to seal the flavor of concentrated soup than puff pastry!"

"That's right, the sweetness of the onion soup is completely sublimated......"

"The texture of this mixed pot is obviously also considered to be paired with onion soup, and it does not just play a closed role!"

"Not only that, but the pot itself is also kneaded with onions and a trace of garlic juice, so that its burnt grain flavor is not abrupt in the onion soup......

"The mellow flavor of the soup base made from the chicken broth hidden under the sweetness, and the texture of a few slices of beef, also make you look forward to the meat dishes that follow!"

"Indeed, it is more than enough for soup! I support its inclusion in ...... Ahem, I mean, what do you think of the fourth house? ”

Donato was obsessed and almost had to go over again, but this time he reacted and asked Shino\'s opinion on Shinomiya Kojiro...... (To be continued.) )