Food That Doesn't Glow is Not Good Food

Not only her, but Tang Xin, who was across the table, seemed to have realized something, and a gleam flashed in her eyes.

Xie Yunfei is not an idiot. When it comes to saffron cuisine, and it is the Spanish cuisine Kadozaki-senpai is good at, the first thing most people think of is - Spanish seafood risotto!

Just like French desserts and French snails, as well as Italian pizza and pasta, the most well-known Spanish cuisine must be its seafood risotto.Although it is called this name, there is not necessarily seafood in seafood risotto, some will add chicken, some will add pork, of course, more will be a sea and land meal, that is, both prawns and oysters, etc. Seafood, and land ingredients like chicken.

The production process of Spanish seafood risotto is not complicated. Dice the onion and vegetables, add olive oil and fry until soft, then add tomato puree, Spanish paprika and continue to stir fry, then add Spanish rice and broth, and finally sprinkle some saffron Stewing is carried out, and when the risotto is about to be completed, ingredients such as fried chicken, sausage or shellfish and prawns are added.

According to the tastes of different regions, the heat will be different. There are those who cook with high heat all the way, and those who turn to low heat in the middle and late stages, and then put them in the oven for final cooking, and those who cover with white cloth for final sublimation... Although the process is different, But in terms of the finished product, Spanish seafood risotto has a very unique taste. The rice feels different from steamed rice. The core inside is a bit hard, and it tastes a bit 'cooked', but it is not really uncooked. , and this is not the soul of seafood risotto. The real beauty lies in the gradually formed crust near the pan during the process of making seafood risotto!

That's right, crispy rice!

"Are you applying the cooking method of Spanish seafood risotto to that piece of kitchen utensils?" Feifei's tone was a bit strange.She glanced at Xie Yunfei on the side, and felt that he and the chef named Taki Kadozaki in the distance were indeed from the same school, and they both liked to use this seemingly unorthodox method.Fortunately, it was Feifei and the others who were sitting here. If it were the old scholars from Huaxia, they would have been cursing for a long time.

but……

"This method can be used for reference." X3

Feifei, Xiaoyun, and Xie Yunfei opened their mouths almost at the same time.After finishing speaking, the three of them looked at each other and laughed.

Xie Yunfei wanted to try to make dreamy rice crackers in the Dimensional Cuisine Restaurant a long time ago, but just like Jin Xiaoxiao, the re-enactment of dreamy rice crackers also needs to overcome several difficulties.

The first is the crispy rice itself. If you follow the method in the anime, the outer wall of the crispy rice can indeed become golden and crispy, but because of the relationship between the inside and the topping, let alone the crispy taste, it is very difficult to keep it from softening. matter.

To do this, according to the anime, a layer of oiled beef needs to be pasted on the inner wall, which prevents the topping from coming into direct contact with the raw material of the rice crust, which is rice.However, according to the past experimental results of Xie Yunfei, there is no way to ensure that there is no gap between the slices of beef with oil, and there is no way to block the toppings and the inner wall of the crispy crust.

The second is the pressure inside the rice crust.Whether it is heating iron balls or frying afterwards, the temperature of the air inside the rice cooker is at a very high level, and according to the ideal gas state equation, that is, pv=nrt, the higher the temperature, the higher the pressure naturally , the more pressure the rice crust needs to bear per unit area, the easier it is to break.Not to mention that the food on the serving side just split in half, the crispy rice cracker will always crack during the frying process.

Simply increasing the thickness of the crust, although it can solve the second problem, will aggravate the first problem, and vice versa.

Originally, according to Xie Yunfei's initial idea, he planned to use Yunlong's fried shrimp method, stick a layer of tofu coating or other ingredients that can completely block the toppings on the inner wall of the rice crust, and then add as much topping as possible to fill the entire rice crust cavity, reducing the volume of air.In this way, even if water vapor is generated inside the rice cracker during the process of making the dreamy rice cracker, because the amount of gas is not much, it cannot cause the rice cracker to break in advance.

In addition, the sauce of the topping should be as thick as possible.

It sounds very good, but there will inevitably be deviations between theory and practice. Xie Yunfei has encountered such situations several times in the past.Originally, he planned to wait a week later when he entered the Dimensional Cuisine before experimenting with the idea in his mind, but now it seems that there seems to be a simpler and more convenient way.

Xie Yunfei raised his head and looked at the iron ball not far away where the fire on the surface was gradually decreasing. A thought suddenly flashed in his mind.

Chapter 248 The Surface and the Inside (Chapter [-])

After about ten minutes, when the iron ball had cooled slightly, Kadozaki Taki directed two helpers to lift it up again, with a plate underneath.

Putting on heat-insulating gloves, carefully separate the left and right sides of the iron ball. In the next second, a roasted and somewhat yellowed rice ball fell out of the iron ball. After falling on the plate, it bounced slightly, but It didn't crack, and at the same time, a dazzling golden light appeared on the surface of the rice ball.

Kadozaki Taki smiled, as if she was very satisfied with her work, she turned around, brought the dishes to the table where Xie Yunfei and the others were, put down the rice balls in her hands, and waved her arms boldly.

"Try it, my paella balls!"

— Gudoo.

Although I have eaten a lot of delicious dishes before, when I saw the dish in front of me that was very similar to the dreamy crispy rice, whether it was Xie Yunfei or Xiaoyun, or Feifei, Tang Xin and Azusagawa Tsukino, they still couldn't help it. I swallowed my saliva.

However, Azusagawa Tsukino, Xie Yunfei, Feifei, Xiaoyun, and Tang Xin, who didn't know the source of the kitchen utensils and just wanted to taste the rice dish in front of them, were not in a hurry. Show an expectant expression.

Ten seconds later, the light on the surface of the risotto ball began to dim.

Thirty seconds later, there was still a faint golden light on the surface of the dish.

Forty-five seconds later, the last ray of light dissipated.

Special cuisine?

Xie Yunfei came to a conclusion, but still did not act.The same goes for Feifei, Xiaoyun, and Tang Xin.

This made Taki Kadozaki a little strange standing by the dining table. She asked the chef to fetch a clean kitchen knife, and without thinking too much, she was about to cut the risotto ball in front of her.But at this moment, Xie Yunfei suddenly stopped her, "Wait a minute."

"What's the matter?" Taki Kadozaki stopped his movements and looked at the boy sitting beside him, "This dish will not taste good if it gets cold."

"I know, but if possible, can you wait a few more minutes?" Xie Yunfei's expression was a little tangled, not only him, but also the two girls sitting next to him, and the girl from China on the other side of the table. The facial expressions are similar.

Kadozaki Taki became more and more puzzled, but she was only a chef after all, and she couldn't decide when the diners would start eating, "Well, whatever you want." After nodding, she didn't leave, but just stood aside, trying to figure it out What exactly does this student of mine want to do.

Time passed quietly while everyone was waiting...

Half a minute, one minute, two minutes, three minutes...

It wasn't until the seventh minute when the food was served that Xie Yunfei, Feifei and the others sighed, with complex expressions of happiness and disappointment on their faces.

"Sure enough, it hasn't cracked." Xiaoyun pouted and murmured.Her voice was not loud, but she couldn't stand Taki Kakuzaki standing beside her.

Hearing the girl's words, she sneered, "I thought it was something, it turned out to be this." After saying this, she didn't hesitate anymore, and directly cut the risotto ball into two halves with the kitchen knife in her hand.Then he pointed to the food in front of him, "Look, isn't it cracked now?"

"That's not what we're talking about." Feifei glanced at the complacent Taki Kadozaki, and seemed to intend to explain, but after she opened her mouth, she didn't know where to start, so she shook her head and chose to give up.

On the other hand, Xie Yunfei didn't seem to give up yet.He stared at the hemisphere of risotto with many cavities inside, trying to find out why it didn't crack naturally.

"Is the internal air pressure not enough? Or is the rice crust layer too thick? Or simply these ingredients hinder the formation of water vapor?"

Xie Yunfei's words reached Taki Kakuzaki's ears, making her even more confused, "So, what exactly do you want to see?"

"Natural splitting of risotto balls." x3

Xie Yunfei, Feifei and Xiaoyun replied at the same time.

"Is there a difference between the natural cracking of the risotto ball and being cut by me?" Taki Kadozaki continued to ask patiently.She couldn't understand these chefs from China, and felt that each of them had a brain hole, and she had no idea what they were thinking.

On the other side, the people who were buried by Taki Kadozaki looked at her in puzzlement.

"How could there be no difference?" Xiaoyun tilted her head. The stories she heard since she was a child have always revealed that the rice cracker balls made with kitchen utensils not far away must be tastier when they are naturally split than artificial ones.Not only her, but Feifei, Tang Xin, and even Xie Yunfei who originally came from another world thought so.