gluttonous adventure king

Chapter 372

One side is biscuits, and the other side is an unknown dish. Of course, the judges are more looking forward to the unknown dish.

Fang Hong picked up a watermelon, raised the knife in his hand, and cut off the two oval ends of the watermelon. Then the kitchen knife flew in his hand, peeling off all the skin of the watermelon, and the inner flesh of a watermelon was taken out in 30 seconds.

"My Cao, is there still such an operation?"

"Old Shang, come here." Carving a mountain out of watermelon flesh is of course not that easy to carve, and three people have to do it at the same time.

Fang Hong was handling the prawns on the side, leaving the heads of the prawns, peeling off the prawn threads, and then using a knife to slice the prawns horizontally a few times, so that the prawn meat was not broken, but opened from the back.

Just as Fang Hong was about to proceed to the next step, the old merchant came over with a half-carved watermelon in his arms: "Look."

Fang Hong glanced at the watermelon, and was furious: "Fuck, profiteer!"

Fang Hong originally wanted to buy a watermelon without seeds, but this watermelon has many seeds and is very crispy on the outside. Of course, the sweeter the watermelon, the better.

When knocking on a watermelon, as long as the innermost part is sandy, there will be a bang, but it is impossible to tell whether the outer part is also sandy.

This is the reason for the variety.

The watermelons are all bought locally, so things like watermelons can’t be brought in from China. I didn’t expect this kind of thing to happen.

"Brother Gun, what happened?"

"The watermelon I bought in France was said to be seedless, but it turned out that there were seeds in it." Profits are everywhere. If there are no profiteers in a capitalist society, it would be abnormal.

But Fang Hong often did not expect that there was a problem with the main ingredient of a dish.

"What should I do?" Lao Li asked.

Fang Hong was annoyed: "What else can I do, dig the ball."

Since the outside can't be used, carving is meaningless. The only way is to directly dig the inner part of the sand into the ball.

"What should I do?" The old merchant asked, "Is it because the materials are not enough?"

Fang Hong: "I can't help it. Give enough portions for the judges, and less for the diners."

Since it is poaching, there is no need to rush to deal with it, and the ingredients must be dealt with first.

Fang Hong put the bean paste into the slightly hot oil, slowly fry the seasoning, added a little sweet noodle sauce, and fry slowly on low heat.

"Fried bean paste must be cooked on a low heat, because the bean paste is easy to burn under high heat, and the paste will taste bitter."

The sweet noodle sauce also needs a low fire. If it is on a high fire, it will burn faster than the bean paste, and it needs to be stir-fried continuously. Once the stir-fry is stopped, it will definitely burn.

Add some chopped peppers and fermented soybeans to make a sauce.

On the other side, Lao Li opened several durians, and then tried a little: "Durians are fine."

"If there is a problem with the durian, I will bring someone to bring him tomorrow and destroy the store." Fang Hong is still brooding about the watermelon.

In any case, the fruits of different seasons are all very expensive fruits. The best ones are shipped from the southern hemisphere, and the few are almost produced in greenhouses. Although Europe is quite large, it is also extremely densely populated. There are not many fruits, and greenhouses are a little less common. They say that these fruits are sent from the southern hemisphere.

There have been many varieties of watermelon in the past 300 years, all of which were forcibly bred.

In oil paintings from 300 years ago, watermelons are very similar to durians. The inner flesh is one piece, separated by a thick skin, and the skin forms many independent small atriums inside, with only a few pieces of inner flesh.

It was only 200 years ago that the watermelon's iconic vertical lines appeared, and the inner flesh of the watermelon was only connected into one piece.

And 100 years ago, the watermelon rind became a thin skin without atrium protrusions, and the inner flesh became a sphere for the first time.

Seedless watermelons didn't exist until more than a decade ago.

It is inevitable that some products sometimes have atavistic phenomena, and it is normal to have seeds. If you are unlucky and encounter severe atavism, it is normal that the inner flesh cannot be cut with a single knife.

Maybe 200 years later, durian will have the same internal structure as watermelon.

"It's all right here, let's start making cream."

It is said to be cream, but I am too lazy to choose another name. It is made into a liquid with milk, durian and celery. The whole liquid finally forms a slightly yellowish milky white, which looks similar to cream and tastes similar to cream. Cream is very similar, the only difference is that it will not be greasy.

"Sliced ​​watermelon rind."

"no problem!"

Several people started working together, and the speed was very fast.

Fang Hong took a look: "Then you start digging watermelon balls, and I'll start frying shrimp balls."

Many people outside the industry say shrimp balls, but they don't know what shrimp balls should look like.

The most common one is the shrimp balls from a Western-style fast food restaurant. The shrimps are thickly wrapped with something of unknown origin. It tastes good for the first time. When you eat it later, you will find that the oil has seeped into it first. , and the taste of the oil is disgusting. Secondly, the shrimp is not fried thoroughly. If the shrimp is fried thoroughly, the thick layer wrapped outside will be mushy.

How could this kind of thing be shrimp balls.

The practice of shrimp balls is actually very simple, and it is not troublesome. Just cut the back of the shrimp a few times, roll up the shrimp meat on both sides, and spread out naturally.

How can a ring be called a ball? Of course, it must be spread out to a large area before it can be called a ball.

"When frying shrimp balls, knead the tail and head of the shrimp together with your hands, and then gently pass them in [-]% hot oil with your hands to achieve the final shape."

Shrimp balls coated with blended flour and bread crumbs will be set when exposed to oil.

Because the shrimp meat has been cut open, if you put it directly into the pot, you don’t know what kind of ugly shape it will be rolled into, so you put the shrimp balls into the pot with your hands, so there are two things to do, the first is that there should be no excess Moisture, unless you want to be splashed by oil, the second is not to be afraid, it must be low.

The higher the food is thrown into the oil pan, the greater the probability of oil splashing out, and the lower it is, the less it will splash.

Therefore, the more you are afraid, the more you will be hurt by oil. On the contrary, if you are not afraid, lower down a little and there will be no problem.

The same goes for frying other things.

Just like fried fritters, the batter will be shaped when it touches the oil, and the shape of the shrimp balls will be shaped.

The shrimp is not cooked when it is finalized, because it is only the batter shell on the outside that is cooked.

Next is the oil explosion.

"Like the deep-fried prawns in Shanghai, the deep-fried prawns are extremely particular about the heat, and the time control is so strict that the time is calculated in seconds. One second longer will make it old, and one second less will not be crispy." It depends on the level of the chef himself.

Put all the shaped shrimp balls into the pan, and the oil pan boils instantly.

1 minutes, no more than one second and no less.

"Is it chilled?"

"All right!"

"Start arranging!"

Shrimp out of the pot, iced watermelon balls stacked into a mountain tower shape, durian milk poured down from the top, placed next to the teacups, put a shrimp ball in each teacup, exposing the shrimp head, put the shredded watermelon skin, pour it down to make good sauce.

To be precise, this is not a dessert, but a snack.

The watermelon sweet sand is refreshing, the durian milk is silky and smooth, the shrimp balls are crisp and tender, and the watermelon skin is refreshing. The combination of the four combinations is the shrimp ball red mountain.

"finished!"

From a visual point of view, there is a red mountain in the middle of this dish that is still smoky, and snow-white milk on it. If it is a carved red mountain, the effect will be better, but it is a pity that it was cheated by profiteers.

On the outside, there are shrimps in teacups, which are antique and very in line with the Western habit of sharing meals, one cup per person.

However, due to the lack of materials, the diners' side is relatively simple, and each table is a small tower made of four shrimp balls...

The chubby judge looked at this dish with frivolous eyebrows: "This is the first time I see meat dishes and desserts."

"Sichuan Chef is best at mixing flavors, combining the tastes of different foods on one plate, which tastes very different." This is winter, and if it is summer, Fang Hong can choose many different snacks.

In comparison, biscuits look very ordinary.

And the weakness of the meat-eating Kenyan team is desserts.

"Try this shrimp ball."

"Well, oh, it feels so refreshing. This sauce is not spicy, but a little sweet, with a slight taste of chili. It goes well with the shrimp balls."

"I like this watermelon better. The white juice is probably made of durian. The aroma of milk and durian is very strong. With the taste of watermelon, it really matches well."

"As expected of a chef of Sichuan cuisine who is good at complex tastes."

Fang Hong wiped his sweat. Fortunately, he moved back. Unexpectedly, during this competition, he almost capsized in the gutter.

One of the judges took out one star: "I decided to give Shrimp Ball Hongshan one star."

"It's a pity that my star is used up, so I can only give it S+."

As soon as these words came out, there was no suspense.

In this competition, it took a lot of hard work, and the Chinese Sichuan Cuisine Team won!
　It has been updated every day recently and is very stable.

　　
　
(End of this chapter)