The next category is soup. This is a genre that doesn't allow for much creativity. But when I look around the city, I check to see what kind of food is available. It's a good reference for the future. I choose a dish that doesn't exist. If this dish doesn't really exist in this world, it's probably okay.
Well, the dish the other person made was consom soup. Since there was no consom base, it was homade from bouillon. This is a lot of work, isn't it? If it's elaborate, it takes days to make a bouillon. By the way, bouillon is the Japanese word for soup stock.
Evaluation is all 10. Well, making consomm soup from bouillon is a masterpiece. It took a lot of ti and effort. But it's just an ordinary consomm soup! By the way, I also made this bouillon.
Now it's my turn! First of all, here are the ingredients for the bouillon.
Chicken stock, onion, carrot, cabbage, daikon, celery and shiji mushroom.
Next, here are the ingredients for the consomm.
Minced chicken, onions, carrots, celery, egg white.
And here are the ingredients for the dish to be made.
Chicken thighs, potatoes, carrots, onions, broccoli, shiji mushrooms, milk, consomm, salt, pepper, butter and flour.
Can you guess what I'm making? It's a classic winter soup dish, the opposite of curry.
Let's make it. First, pour cold water into the pot from the bouillon, then add onions, carrots, cabbage, daikon, celery and shiji mushrooms and turn on the heat. The blonde handso man put them in boiling water, but that's not the way to do it; if you put them in boiling water right away, the proteins in the vegetables will break down and the soup will not have the flavor of the vegetables.
Therefore, I started with cold water and slowly heated it to bring out the flavor of the vegetables in the soup. Then, after the water cos to a boil, add the chicken stock and boil it down while removing the scum and the bouillon is complete.
Now the next step is to make consomm. First, chop the onions, carrots and celery. Next, in a deep-bottod pot, mix the minced chicken, onion, carrot, celery and egg white. The mixture should look like a hamburger. Roll it into a atball and put it in the bouillon. Simr for a while and the consomm is ready.
Now let's do the real thing.
First, cut the chicken thighs into bite-sized pieces and season them with salt and pepper.
Cut the potatoes into quarters, cut the carrots into heart or star shapes and cut the onions into wedges.
Separate the broccoli and shiji mushrooms into small bunches.
lt the butter in a pan and fry the chicken thighs first until they change color.
When the color changes, add the onions and saute again.
Add the flour and saute further, then add the consomm soup, potatoes and carrots.
When the vegetables are cooked, add the milk, broccoli and shiji mushrooms and bring to a boil. Finally, season with salt and pepper to taste and it's ready to serve.
Well, that was a long ti...I guess you can appreciate the value of consomm or soup stock when you actually make it. The dish is cream stew.
I wasn't sure if it was curry or cream stew, but unfortunately I wasn't confident in my ability to make curry roux by hand. After all, it uses a lot of spices. So I chose the stew without hesitation. The judges were surprised again and so was the blonde handso man.
That's right, people who are not immune to white soup dishes would be surprised.
I put the stew on a small plate and served it to the judges. When they ate it with trepidation, all of them involuntarily said, "Hmm...delicious". Sohow, the stew is the first thing that makes feel relieved.
The judges gave an overwhelming victory with all 20. I'm making consomm, too. The judges also pointed out the mistakes that the blonde handso man made. Yuck.
The chef who specializes in soup says to the poor blonde handso man who is still unconvinced.
"If you have a problem with it, try this dish"
The blonde handso man trembles as he eats the stew. That's freaky.
"I, Impossible..."
Hes trembling. Yeah, I won't forgive you if you drop the plate.
Next up is Lily's favorite at dish. If I had tried hamburger steak, I would have won, but I dared to go head-to-head with him. As soone who used to work part-ti at a teppanyaki restaurant, I'll take this challenge!
As expected, my opponent was a grilled sirloin. The only seasoning is salt and pepper. I can feel his dedication.
I'll be cooking the sa grilled at, but with beef sirloin, fillet, rump, pork loin and lamb thigh. I chose a total of five types of diced steak.
According to the manager of the teppanyaki restaurant, you can't go wrong with beef sirloin, filet and rump when it cos to teppanyaki.
The pork loin is for people who don't like oil and the lamb thigh is for won. As with the first recipe, we made several tare (sauce). First, I made the yakiniku sauce.
The ingredients were soy sauce, onions, sesa oil, chili pepper, garlic and vinegar. I also prepared salt and pepper, yuzu kosho, wasabi soy sauce and grated ponzu.
I also prepared the vegetables to go with it. I chose cabbage, onions, carrots and potatoes.
The cabbage was cut into chunks and served raw, not grilled. It's also delicious grilled, but I chose raw so it could be eaten right away. The onions were sliced into rings and served grilled. The reason I grilled the onions is because they beco sweeter.
The carrots were cut the sa way as the stew and the potatoes were sliced into rings. It would have been nice if the potatoes could have been cut in a star shape, but they would have crumbled and been difficult to eat, so I chose regular slices.
Finally, I grilled the at and served it on the griddle.
The result was an overwhelming victory for with a total of 20. The five different ways of eating the five different tasting ats were highly evaluated. The grated ponzu was particularly clean and highly rated. In addition, the use of the accompanying vegetables to add color to the dish was also well received.
Lily was happy, drooling profusely. Ion and Setia have been evacuated. That's a good point. That's three wins in a row for . As for the match, I've already won, but I have no intention of cutting corners. I'm going to defeat the blonde handso man once and for all.
Reviews
All reviews (0)