Indeed, Liu Maoxing claimed that he was preparing soup dishes, but on the two dishes he brought out, there was no soup soup in the four deep-trough dishes placed there, but each had a "strange thing".

Liu Maoxing put a portion in front of Yuanguo, Kakuzaki Taki, Mizuhara Tomi, and Kurihiko, and a portion in front of Charpel, Guan Shouping, and Donato, while two portions in front of the four people in the Sibei... After all, Shino's tokyo's internal staff were responsible for the review of the new dish, and the others were just watching the fun.

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

That's right, a pretty standard ball. It seems that what Liu Maoxing said about "special kitchen utensils" should be something similar to a mold.

If you look carefully at the surface of the golden sphere, you will find that there are still burnt rice grains on it...

"Is this... pot crumb?" Guan Shouping frowned.

The so-called "pot crumb" originally refers to the layer of rice that is burnt when stewing rice, close to the wall of the pot. It is loved because of its crispy taste and unique burnt aroma.

Later, a process of making pot crumbs was developed, not only rice, but also soybeans and millet were added. Whether it was snacks or ingredients for cooking, it was very popular...

But it is obvious that this is a common ingredient in Chinese cuisine. It can be seen in Chinese cuisine and other East Asian cuisines, but it is insulated from Western cuisines!

"Can the pot ba dishes be placed in Shino's in the Fourth Palace?" Donato frowned.

Gan Hinata even said: "It's not just a problem with the crust, right? Isn't it about soup cooking? Where is the soup?"

"Indeed, I didn't see any soup or sauce, it was just a simple bake... Well, this bake should have been fried in the pot after being baked, but it was not a dish, right?" Kakuzaki Taki could tell from the golden color that this thing had been fried.

"Is it...inside?" Chapel seemed to have noticed something.

"Inside? To put it this way, it is indeed... if the crust is solid, it would be too much!" Donato said.

As a soup dish presented after the appetizer, if it is a solid ball, the customer will probably be full of food after eating the crust... Of course, the premise is that the customer will "really" come to the French restaurant and eat a whole crust honestly, rather than lifting the table!

Seeing Chapel raised the spoon, with the back of the spoon facing the ball-shaped pot crust to solve the answer, Liu Maoxing stopped him and said, "Wait, Teacher Chapel... The soup will come out by himself."

"Yeah? Come out by yourself?" Chapel said in confusion.

Seeing everyone else looking over, Liu Maoxing looked at the watch as if he was pretty good and said, "Three, two, one... come out! French crumbs and onion soup!"

When Liu Maoxing finished reading the second, a large amount of steam suddenly spewed out of the ball-shaped pot crust in front of everyone!

The steam is filled with the sweet smell of onions, and before you see the soup, everyone has already gained a appetite.

When cutting raw onions again, people often cry because of an enzyme in the onions that can stimulate the sense of smell, that is, just block the nose, and squinting the eyes is useless... At the same time, since it is the "enzyme" that works, whether it is high or low temperature, it will make it ineffective. Naturally, ripe onions do not have this effect.

Immediately when Liu Maoxing finished speaking, four ball-shaped crusts 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 food. It is a soup that uses a large amount of chopped onions as the main ingredients. The sweetness of onions makes many people unable to stop...

"French onion soup" is a kind of porridge soup that uses beef to enhance the flavor, and adds white wine and cheese, usually with slices of bread.

However, Liu Maoxing did not see any bread slices in his "French Crouton Soup", which made people more likely to remind him of "French Crouton Soup"!

"Did it play a role similar to puff pastry?" Chapel immediately saw Liu Maoxing's intention.

As Liu Maoxing's opponent in the finals, Ye Shanliang once cooked a pastry soup-style curry soup in the "Autumn Qualifiers"...

The pastry soup is also native to France and was created by French cuisine master Paul Bogus. In the 1970s, Bogus made the first pastry soup for the then French president.

The most obvious difference with ordinary soup dishes is that a layer of "puff pastry" is covered with the mouth of the bowl. After heating it in the oven with the soup inside, the roasted pastry will foam to look like mushrooms.

Not only does it sublimate the taste of the soup because it is closed, but it also produces more taste and taste changes because it can be eaten with the soup.

After Chapel reminded, everyone realized that Liu Maoxing’s “French crumb onion soup” now uses crumb instead of the function of pastry?

However, the pastry was only shining on the bowl, while Liu Maoxing's pot crust was made into a sphere, completely sealing the soup with the pot crust, and then placed in a deep tank plate...

Of course, with the pastry or crust, you don’t need to add any bread to it.

With the unique sweet taste of onions, everyone put the crust that was dipped in the soup, but not completely soaked in the soup, into their mouths...

Suddenly, the silky and sweet onion soup formed a perfect combination with the crispy crust!

The soup base of the pot crumbs is added with onion soup made with beef, which does not look very greasy, and the sweetness of the onion soup also covers the sharpness of the taste of the pot crumbs!

Click, click, click, click, click...

For a moment, the restaurant was filled with slight chewing sounds.

That’s right, Liu Maoxing’s dish is actually a “Kaihua pot crumb” derived from the Chinese version!

Kaihua pot basin was founded by Master Jia Xiong who was hugged by Qu Qingjiu. Thirty years ago in the Chinese era, it was lost with the death of Master Jia Xiong. Even Master Jia Yanli, the granddaughter of Master Jia Xiong, did not receive the true teachings.

Only inexplicable iron chains, two semicircular iron balls were left...

Later, although someone cracked the soup of "Kaihua Pot Bread", they did not use these special tools, nor did they achieve the taste of Master Jia Xiong at the time!

However, thirty years later, the young master who felt the same mood as Jia Xiong at the time reappeared!

The secret of Kaihua pot crust is to first apply rice on two semi-circular iron balls, then combine them together, bake it into a ball-shaped pot crust, and then fry it in a deep-mouthed pot!

After making a special spherical crust, open a gap, paste beef slices on the inner wall of the spherical crust, then pour in the soup, and finally close the crust...

Because 30 years ago, Qu Qingjiu was steamed in the soup in the crust. After the crust was swelled, it was presented to the guests, so no one knew what the two semicircular iron balls were made of.

Liu Maoxing naturally made certain improvements based on this...

First, replace the soup inside with the adjusted French onion soup. In this way, this dish has actually been reversed!

Instead of using the soup inside to match the crust outside, the crust outside is used as a sealed onion soup and a ingredients for onion soup. As Teacher Chapel said, it plays a role similar to the pastry in the pastry soup!

Therefore, Liu Maoxing no longer used the crust made of rice, but added other cereals and bean powder to change the taste of the crust. At the same time, the ingredients of the onion soup were also adjusted to make it more matched with the crust...

After pouring the soup at the same time, unlike Kaihua Pot Bar, let the soup swell and crack itself due to residual heat, Liu Maoxing's "French Pot Bar Onion Soup" is still only a semi-finished product after pouring the soup, which is equivalent to onion soup covered with raw pastry. It must be returned to the mold again and put it in the oven for heating!

Liu Maoxing's spherical mold was also customized in Nordic Europe. After thinking about this dish, I asked Wenxu to help me express it, but there were only four sets in total...

However, it is much simpler than the set that Qu Qingjiu was built more than a hundred years ago, because it is baked directly in the oven and does not require a chain for rotating. As long as two semi-circular iron balls that can be matched with the cantilever in the oven, it is considered a set.

It can be said that what Liu Maoxing did this time was no longer the usual "improvement", but a brand new dish made using Kaihua pot crust technology!

With Liu Maoxing's current food and imperial state, the special four-star cooking skills and the "various spice inequality", this soup dish is no less than Liu Maoxing's performance in the semi-finals of the "Autumn Trials", which is the peak of the "special five-star" and is close to the tiger level!

Although ordinary people cannot do the quick calculation and spice simulation of the level of "spice diversity inequality", Liu Maoxing has solidified the recipe. Even if other dishes do not have super smell, they cannot adjust the deviation from time to time, and use the spice ratio recorded by Liu Maoxing completely to reach "extra five-star"...

"The crust is obviously more capable of sealing the flavor of the soup than the pastry!"

"Yes, the sweetness of onion soup has been completely sublimated..."

"The taste of this mixed crust obviously also considers the combination with onion soup, and it does not just play a closed role!"

"Not only that, the crumb itself was kneaded into the onion and a tiny garlic juice, making the charred scent of the crumbly and not at all abrupt in the onion soup..."

"The mellow flavor of the soup base made of chicken soup hidden under the sweetness, and the taste of a few slices of beef also make people look forward to the meat dishes later!"

"Indeed, it's more than enough for soup dishes! I support adding it... Ahem, I mean, what do you think of Shinomiya?"
Chapter completed!