Food: I Am A Cartoonist In Totsuki

Chapter 94: Delicious Big Bang “Curry Kai Hua Guo Ba”

Tong Yu brought five golden spheres with a diameter of 15 cm to the jury table under the watchful eyes of the crowd.

As if to prevent the golden sphere from falling out of the container, a deep concave plate was deliberately used to hold the sphere in place.

The five judges, including Xia Ya, Katian Shigerukin, and Kosaka Makito, were all stunned when they saw the golden ball in front of them.

“This, this is your cooking? It’s spherical, it’s made from the iron ball mold just now.” Gangsakazaki said humanely.

When the preliminaries started, everyone saw Tong Yu tinkering with the black ball mold. It turned out that the mold at that time was to make the dishes into this shape.

Kaeda Shigeru approached the golden ball and looked at it, only to see that there were grains of burnt rice on it, and at the same time, a burnt aroma also rushed into the nostrils.

“This, it’s rice noodles!” Xiangtian recognized the dish immediately.

“Guoba”?” Xia Ya frowned slightly. It wasn’t that she didn’t know this dish, but she felt that it was inappropriate to serve such a “simple” dish in this kind of competition.

Apart from the striking shape of the rice balls, there is nothing special about this dish.

“Yes, this is Guoba, but it’s not an ordinary Guoba dish, but my special curry Kaihua Guoba!” Tong Yu said with a smile on the corner of his mouth.

“Curry? I didn’t see Curry at all, wait, etc. Could it be that the curry is hidden in the sphere?” One of the sponsor judges was shocked.

Because of the lessons learned from Hayama Ryo and Yukihira Sōma, the judges immediately thought of this possibility.

The bean sprouts also reacted instantly, and I understood it when I thought about it. Tong Yu is also one of the Elite Ten, how could he only cook ordinary rice dishes with his strength and identity.

“So that’s it, the curry is hidden inside this pot of rice, right? It’s like the two dishes just now, and it has to be opened with a sentence.” Kaeda Shigeru near said, ready to reach out and pick up the spoon.

“No, my cooking doesn’t require your hands, it will move on its own.”

“Yep?

At this moment, there was movement from the golden ball in the plate.

This duh.

Such a sound came from the inside of the golden ball, and at the same time, the five judges saw that the surface of the golden ball began to appear tiny cracks.

Seeing this, Tong Yu’s smile grew even stronger: “Attention, the fourth round of the delicious bomb is about to appear.

mail!

In the next second, a large amount of steam was ejected from the inside of the golden sphere, just like the sound of a pressure cooker venting. This frightened Xia Ya to hide behind the chair, afraid that the steam would hurt her skin.

At the same time, along with the spouting of water vapor, a dazzling golden light was continuously shot out from the inside of the rice ball.

“Again, it appeared again, it’s golden light!”

“What is this Tong Yu doing, making such weird dishes every time!”

The steam is filled with the aroma of spices and rice, which is addicting.

Not only the judges, Hayama Ryo, Sōma and others who were close to the judging platform could smell it, and even the audience in the front row could smell the fragrance.

After about ten seconds, the steam inside the rice ball was almost drained.

Gala.

A crisp sound came, the entire golden ball shattered, and a large amount of thick soup flowed out, just filling the deep groove at the bottom of the plate.

At the same time, a part of the cracked rice chips were also soaked in the soup.

Not only the thick soup, but also side dishes such as beef slices, straw mushrooms, celery, carrots, Jinhua ham and so on.

“As expected, just like Hayama and Yukihira’s cooking, the soup and side dishes are all hidden inside~~”

“But Tong Yuyu’s dish is more interesting. Like magic, the golden ball will automatically split open.”

“Wrong, isn’t this Kaihua Guoba from “Zhonghua Yifan”? Tong Yu also reproduced the recipes in the comics.

“It’s not a complete re-enactment, because Kaihua rice noodles are just ordinary rice noodles, and the theme this time is ‘curry’, so it must be improved.”

That’s right, as the students in the auditorium discussed, Tong Yu’s dish was improved from the “Kaihua Guoba” dish in Zhonghua Ian.

This dish is the exclusive and top-secret dish of the superb chef Jia Xiong, which requires special props and the joint efforts of several people to complete.

However, Tong Yu went to rough extraction and used modern equipment to simplify the tedious steps to a single person. Of course, it’s not just the cooking process that has been improved. In order to match the theme of this time “curry”, Tong Yu has also made changes in the soup and side dishes.

“This, this is really shocking. I didn’t expect so much steam to gather in the crumb balls. Logically speaking, so much steam accumulated inside, and the crumb balls cracked before they were served. Why wait until it was served on the table? Does it automatically split after that?” Kaeda Shigeru asked in confusion.

For this question, Hayama Ryo and Sōma are also puzzled.

Although the dishes they cooked also wrapped up the deliciousness, it only locked in the aroma and part of the heat.

And Tong Yu’s crumb balls lock up a lot of steam, and the crumb balls are so huge and well preserved before they crack, it’s almost impossible to do this.

“This question will be explained later. The most delicious moment of Guoba cuisine is the moment when the soup side dishes and the rice cakes are combined. After time, the taste will be less delicious, so try it now!” Tong Yu reminded.

Xia Ya then sat back down again, then picked up a piece of rice cooker soaked in soup with chopsticks and slowly put it into his mouth.

Put the rice in the mouth to chew, and immediately heard the crisp sound of the mouth.

“Well?”

Just chewing lightly, the faces of the bean sprouts and the others changed slightly.

The unique taste of rice noodles and soup, it is so delicious to put in your mouth before the soup is completely soaked in the rice!

The slightly sweet and thick soup is silky, and it forms a perfect match with the crispy rice.

The base of the soup is boiled with chicken broth, and then there is the aroma of butter, which should be added when frying the rice noodles?

The aroma of Jinhua ham and straw mushroom makes the chicken soup extremely delicious, and the flavor of spices is also perfectly integrated into the rice cooker and soup.

Wait, wait, what is this particular scent?

“It’s holy basil. I didn’t expect Tong Yu’s dishes to include holy basil as a spice.” Xia Ya said in shock.

Hearing this, Ye Shanliang was shocked, and Xijian Run, who was in the faculty seat, was also stunned.

“You…where did you get the holy basil?” Ye Shan Liang turned around and asked Tong Yu.

Holy basil is a very precious spice and is known as a sacred herb in India. In the ancient Indian medicine Arun Veda, it is also used as a medicine for many diseases. Therefore holy basil is rare in Japan, and fresh holy basil is almost non-existent.

Currently in the entire Tōtsuki, only Jun Shiomi is cultivating a small amount of fresh holy basil. Ye Shanliang knew that Xijianjun would definitely not give this precious ingredient to outsiders, so he was so surprised to ask Tong Yu where the holy basil came from.

Tong Yu smiled lightly and said, “You can just think that I got lucky and bought it from the ingredients merchant.”

Ye Shanliang knew that this was a perfunctory remark, and did not continue to ask.

Listen to it.

For a time, only five judges could be heard chewing rice noodles on the judge’s side.

After a long time, several judges gradually recovered from this delicious food.

“The taste is so wonderful, the aroma of the rice cooker is matched with the aroma of the soup, and the taste formed in the mouth is really wonderful.

“That’s right, the taste of the rice cracker obviously also takes into account the combination with the soup, not just to block the soup inside and prevent the loss of deliciousness.”

This viscous soup is sealed inside for a while, and the deliciousness bursts out in an instant, giving people a full sense of surprise! What a fun and delicious dish. ”

“Ha, being able to taste this kind of food at the last minute makes the whole mood feel better.

The faces of several judges were filled with joy, and it could be seen that the dish made them very happy.

“Now can you explain why so much steam has accumulated in the inside of the rice balls, and they won’t crack the first time?” Kaeda Shigeru near put down his chopsticks and immediately asked Tong Yu.

Tong Yu took the iron ball mold from the cooking station and explained it to everyone.

“In order to make it easier for you to understand, let me start with the making of the rice balls… As you have seen before, I used this iron ball mold to make the rice balls. First, stick the rice on the semicircle of the iron ball. the inside of the iron ball, and then put the two together on the stovetop and turn it on a high heat to bake it through.

After it is almost baked, open the iron ball to form the current crockpot ball, and then fry the whole round crockpot ball in the heated oil, so that a hollow crockpot ball in the middle can be made. However, the soup and side dishes have been stuffed into it before making the rice balls, so it will have the effect that everyone sees now.

In this way, I went back to the question asked by the judge. If the filling is poured directly into it, the spherical pot will definitely crack on the spot. Therefore, the inner side of the ball must be covered with oiled beef first. In this way, under the protection of the meat slices, the crumb balls will never crack. And the reason why (Wang Zhao) only cracked when it was served was because I had shaken the Guoba ball before it was served,

When Tong Yu explained it here, everyone gradually understood it.

It turned out to be the case, because a large amount of steam and pressure accumulated inside the crumb balls when baking the crumb balls. As the crumb balls were shaken, the flow of the internal air flow would be accelerated, thereby breaking through the protective wall inside the crumb balls.

This principle is similar to the principle that before drinking soda, if it is shaken vigorously, it will shoot in.

“One more thing, why does it take so much effort to put the stuffing in? If I remember correctly, the traditional crockpot cooking is to drizzle the stuffing on top of the crockpot. Is that any different from the stuffing inside? Or Said, you are for the effect of the scene, Xia Ya said another question in her heart.

Tong Yu smiled slightly and said, “Of course this is not for the effect of the show. When the pressure inside the rice ball is getting higher and higher, the flavor of the soup will penetrate more and increase its flavor, and it will never be eaten before eating. Let cool. In other words, because all the goodness is compressed into the ball, there is no waste at all, and the goodness can be maximized.”

“It turns out that, the seemingly magic-like rice cooker contains such truths.”

“Well, this dish is simply a delicious explosion, and it is even more shocking than the previous dishes.”

“Then let’s start grading.”

(To be continued..),

(This chapter contains pictures, click the “Illustration” button in the lower right corner of the screen to view the pictures.)