What attracted Sikong Yao's attention was the green flame, which was the passion of cooking that was ignited by white wine, which can add a chic style to the soup, puff pastry onion soup, an appetizing soup in typical Western food, and Chinese food will never use onions to make soup, but after adding Western-style seasonings, the thick onion soup is fresh and fragrant, and the layer of puff pastry on the soup cup, after passing through the high-temperature oven, the puff pastry is distinct, whether it is eaten by hand or soaked in the soup, it is so delicious. The craftsmanship of French cuisine is unique, golden in color, mellow in aroma, and has an endless aftertaste after entering the mouth, which is indeed pleasing.

Wash and slice the potatoes, put them in a bowl filled with water after cutting, peel and dice the onion, blanch the tomatoes with boiling water and peel and cut them into cubes, slice the bacon for later use, pour oil into the pot, put in the onion and stir-fry the fragrance after the oil is hot, before putting in the diced tomatoes and potato slices, you need to pour the wine into the touch-up, the onion that was originally fried with a little caramel color becomes crystal clear under the polish of the wine, very attractive, add an appropriate amount of tomato sauce and stir-fry well after boiling out the soup, then add bacon and an appropriate amount of lentils and stir-fry, According to the preferences of the guests, some people don't like to put lentils, but since some people are willing to eat like this, Sikong Yao also tastes it.

If the taste of wine alone can attract Sikong Yao, I'm afraid it is not enough to satisfy her curious heart, so far, it can only be regarded as an authentic onion soup that abides by its duty, onion soup is delicious, and it is a great blessing for women, in autumn and winter, girls who often feel cold in their hands and feet because of lack of blood and qi, if they often drink this soup. You can replenish your body's energy and feel refreshed.

But onion soup is still onion soup in the end, if you really want to drink, you don't have to come to this Paris food festival, find a random shop on the street, all drink onion soup, but when it comes to puff pastry onion soup, it is the only one.

As the chef added some water to the pan and added black pepper and salt to taste, the aroma continued to waft out under the effect of heat. Sikong Yao knew that the main drama had just begun.

The chef will serve the soup into a bowl. Add the puff pastry, brush with a layer of egg wash, and put it in the oven, so amazing. Although it was known in advance. But see it with your own eyes. Still feeling incredible, Sikong Yao's eyes widened, for fear that he was dreaming.

This stall is the most eye-catching. It's not the green fire lit by this white wine, but the pastry chef who mixes puff pastry on the side, in his hands, the butter and flour are constantly kneaded and rolled into a thin sheet, and then folded back and forth, brushed with egg wash layer after layer, just looking at it like this makes Sikong Yao excited, as a dessert chef, she can see how strong the pastry chef in front of her is, the puff pastry in every place is rolled out just right, and each layer of egg wash is also brushed evenly and thinly, which will not hinder the folding of the puff pastry. It can also ensure that each layer can be hung with egg liquid, such a strength, I am afraid that He Lai of the Saint-Idero Culinary Institute will also shout, but I didn't expect this Paris Food Festival to be really Crouching Tiger, Hidden Dragon, just this little puff pastry, which made Sikong Yao's expectation of the onion soup a little more.

Bake at 180 degrees for 20 minutes, then take a piece and bake until the surface of the puff pastry is golden brown to make a huff pastry onion soup.

The puff pastry absorbs the flavor of the soup and penetrates into the fragrance of some white wine, but it does not soak into a soft lump of powder, but maintains a firm and crispy texture, which makes people can't help but praise the chef's skill, the aroma of bacon and the fragrance of the puff pastry, as if eating bread, but it gives people a moist taste of soup, the potatoes have already been boiled in the soup, turning into a fragrant juice, and people can't help but suck its deliciousness one bite at a time.

A puff pastry onion soup completely convinced Sikong Yao, allowing her to appreciate the mood of French cuisine, she suddenly could understand the reason why Bai Xia left her to come to France, and she could also understand why Roman Monet had to come back to France, all kinds of reasons are indeed reasonable.

After the soup, the second course of the French meal is the turn of the hot appetizer, which is still the ground ground beef with mashed potatoes with acidic red wine, which is definitely a big specialty.

First of all, prepare the mashed potatoes, peel the potatoes and cut them into about 3 cubic meters, boil a pot of water, put salt in the water, put the potatoes in the pot and simmer for about 25 minutes, while waiting for the potatoes to cook, you can start to prepare the ground meat, chop the onions and carrots into pieces.

Put 10 grams of butter in the pot, put in the onion and carrot after the butter melts, and add other vegetables such as tomato or green beans according to the customer's personal taste.

Stir-fry all kinds of vegetable pieces for two minutes, you can put in the ground beef while maintaining a refreshing taste, stir continuously over medium heat until the beef is cooked and start seasoning, put a little salt, black pepper powder and Provencal herbs to taste, stir-fry a few times, turn off the heat, add egg yolk and stir well, the ground beef is ready, put aside for later use.

The careful Sikong Yao noticed that the egg yolk was poured directly into it instead of heat processing, not only sighed, this is very similar to the Japanese food, the eggs are pasteurized, even if they are eaten raw, it doesn't matter, use a lower temperature, within the specified time, heat the food to achieve the purpose of killing microbial nutrients, is a method that can achieve the purpose of disinfection without damaging the quality of food. It was invented by the French microbiologist Pasteur.

The degree of pasteurization heat treatment is relatively low, generally heated at a temperature lower than the boiling point of water, and the heating medium is hot water, although this step will reduce the operating cost of eggs, but considering the aspect of hygiene, it is not unacceptable to this cost, but why is it so difficult to implement in China, Sikong Yao thought for a while, and had a headache, so he sighed helplessly.

Thinking like this, the potatoes at this time are also cooked, the chef turns off the heat, pours out the water, adds 40 grams of butter and a little black pepper, crushes the potatoes with a spoon, stirs with butter, and adds milk while stirring, note that the milk cannot be poured in at one time, it is necessary to add little by little, and finally the potatoes are stirred into puree, and the viscosity is also suitable for it, this process needs to be grasped according to the amount, and it is also a test for the chef's own experience.

Spread a thin layer of butter on the surface of a glass baking sheet, put the ground meat in first, then spread the mashed potatoes on top of the ground meat, smooth the surface of the mashed potatoes with a spoon, sprinkle with shredded cheese and a little nutmeg, put it in the middle of the oven that has been preheated at 220 degrees, and bake for about 20 minutes, until the surface of the mashed potatoes is slightly golden brown.

Careful shop home is to use heat-insulated utensils, so that customers can hold it with their bare hands and will not feel hot, instantly make Sikong Yao's good feelings burst, can be everywhere for the sake of customers of the restaurant, as long as the food is not unpalatable, it will definitely be popular, consumption in the restaurant, never just in the consumption of food, can be for the sake of customers is the foundation of a restaurant's operation.

The upper layer is mashed potatoes, the lower layer is juicy beef patty, it tastes like a two-layer paradise, this beef ground meat mashed potatoes let Sikong Yao appreciate that even minced meat can be cooked tender and juicy, the use of ingredients is a symbol of a chef's strength, and the use of good ingredients to make delicious dishes can only be taken for granted, but using cheap ingredients to make equally delicious dishes is called ability, if it weren't for the lack of money on his body, Sikong Yao really didn't want to take the brand of a third-level gourmet to cheat and cheat everywhere, the idea is to give these chefs a little affirmation.

However, when those chefs noticed that Sikong Yao was a third-level gourmet, they also showed a strange enthusiasm, if they could satisfy the gourmets, even if they couldn't get a Michelin star, they could ensure that business was booming, then they achieved the purpose of participating in the food festival this time and promoting their popularity.

Of course, Sikong Yao will not be stingy in praising these stalls, after all, it is not easy to come out to do business, although the title of a three-gourmet, although it cannot attract a huge wave of people, it can also cause a lot of sensation.

At this point, Sikong Yao ate free food and felt at ease, and ate two dishes in a row, but Sikong Yao noticed that the puff pastry onion soup and this beef ground meat and mashed potatoes were both used in the oven, which was really admirable.

The food that comes out of the oven probably needs to sit for a while and wait for the juice to be saved, and it is impossible to make it ready to sell, and the baking time must also be budgeted, for this highly mobile customer group, the service will be a big challenge, but these two stores are very good at grasping the time, Sikong Yao almost does not have to wait for two or three minutes to get the food, as if looking around for a while, the food suddenly arrives in front of him, not only makes people feel the high efficiency.

While tasting the food, Sikong Yao thought about how they did this, being able to accurately predict the flow of customers and regulate the reserve of ingredients, I am afraid it takes a lot of experience to be able to do it, right? If you let yourself do it, I'm afraid you will be in a hurry, and before you can adjust the taste, I'm afraid that the customers will be gone.

Thinking about it this way, it is also hard to do catering, although there is only one kind of cuisine, but the guests are indeed thousands, and the cooking process is even more complicated, if you want to support a restaurant, it is really not easy, for this reason Sikong Yao can't help but sigh at the hard work of her brother, to make Minghe Restaurant the first chain enterprise in the country, in addition to opportunities, the strength is also an unshakable foundation. (To be continued......)