[Comprehensive] Su Ying's Spirit of Eating Halberds

"This... this dish..."

"Did a cow that was bathed in fire finally give birth to a piglet?"

Even the well-informed Dojima Gin couldn't see the recipe of this dish before. The roasted suckling pig escaped from the broken black shell, the skin was smooth and tender, and the whole body reflected the golden color under the light. yellow light.

The fat melted from the beef also makes the flavor of this roast suckling pig more distinctive, exuding a fragrance that is even better than charcoal fire!

"So that's how it is..." Dojima Yin thought for a moment, "The knife marks you made on the beef before were much deeper than we imagined, and the purpose was not to let the taste of the sauce penetrate into the beef, but To allow the juices of the beef to seep into the suckling pig."

"Yes." Su Ying nodded, the gravy from the roasted beef has penetrated into the interior layer by layer, and the surface is naturally easy to burn, but the outer layer of beef is not for eating, so it doesn't matter.

"Is this... Roasted suckling pig considered a Western-style main dish?" asked Mizuhara Fuyumi on the side.

In fact, this also represented the doubts of most people present. Many people have never seen dishes like roast suckling pig in western restaurants.Is it really a "Western main course"?

Dojima Gin explained, "Actually, this is not a common British, Italian, or French cuisine, but a dish spread in central Spain, and of course it can be regarded as a "Western-style main course." "

Roast suckling pig is a famous dish from the ancient city of Segovia in Spain. It is a must-experience part of a trip to Segovia, and it is also a favorite dish of the famous writer Hemingway.

"It's just that this cooking method of putting the suckling pig in the whole cow is quite similar to the "roasted whole camel" in the Middle East. It's really interesting..."

Now it's Su Ying's turn to be surprised... She is indeed the head chef of the well-known Japanese resort, Yuanyue!

That's right... Although this dish is handed down from the recipes of the Chinese Xiaodangjia kept at home, but after the research of the elders in the family, it is confirmed that the prototype of this dish is the "sand dish" that has been circulated in a small area in the Middle East and Xinjiang. Roasted whole camel!"

It is a very ethnic style of putting a hard-boiled egg into a washed chicken, then putting the chicken into a whole lamb, and finally putting the stuffed whole lamb into a camel for roasting traditional food!

And when the young master improved this dish, he discarded the rough and picked the essence, and took the meaning directly, and completely transformed this dish into the "flame roasted suckling pig" in Chinese cuisine.

But...the original "Flame Roast Suckling Pig" naturally cannot be counted as a Western-style main course.Roast suckling pig is a veritable Cantonese dish in Chinese cuisine, but what are the characteristics of Cantonese cuisine?Of course it is - sweet!

Such a roasted suckling pig, the sauce used on the surface is white sugar and specially prepared suckling pig sauce. It has a faint sweet fragrance in the mouth. It is delicious, but it is too greasy.

Su Ying once ate Cantonese-style roast suckling pig in Michelin restaurants such as Guojinxuan and Fulinmen in the imperial capital. It was a veritable banquet dish. Everyone could hold a few chopsticks at most, so of course they would not feel too greasy.

But for this competition, what is needed is a "Western-style main course", and it has to take on the heavy responsibility of filling the empty stomachs of diners... Then, compared to the sweet and fragrant Cantonese-style roast suckling pig, the Spanish-style roast suckling pig is more suitable up.

When Su Ying was preparing, piglets with thicker sebum that were not more than three months old were used. After washing, they were evenly coated with black peppercorns, thyme, basil leaves, osmanthus leaves, and smoked Massage with sea salt, and then marinate with fine white wine for a day and a night before it tastes delicious.

By the way, the smoked sea salt was obtained from Ibu Saki Jun.

"Then let's... let's try this dish." Dojima Gin and the other judges finally picked up their knives and forks, pointing to this dish that was completely different from the previous ones.

The golden and crispy pig skin is shiny and shiny, and it can reflect your own face when you look at it. No wonder there was such a strong light when you cut the belly of the cow before. It should be the reflected light of the spotlight.

"Wow... What a delicious smell, and the skin is so elastic..." Gan Ri Xiangzi couldn't help but let out a moan.

How delicious!Under the wrapping of the beef, the juice of the beef has permeated into the surface of the pork, and Su Ying's superb skill of grilling with excellent heat, what it brings is the kind of chewing and melting, a little sipping, fragrant Crispy, brown and tender suckling pig crispy skin!

The reason for emphasizing the crispy skin is that the soft and tender shell is so appealing to the appetite that people can't help but want to tear it hard to enjoy the beautiful content inside.

Under the amber-colored pigskin, the slightly melting, creamy paste-like substance brings an indescribably warm and comfortable feeling. It is the oily flower, which was picked in its early buds , a lovable creature broken at the germ stage, crushed at its most innocent.Sucking, constantly sucking the juice out of it, making people fall into the illusion that they will never be satisfied.

As the whole piece of suckling pork is chewed in the mouth, fat and thin, fat and meat are combined in a rare and beautiful way. At this time, the two have already blended together and are inseparable, thus turning into an extraordinary product like Yulu wine.

The most delicious part of the suckling pig is the inner side of the legs, where the skin is the crispiest and the meat is the most tender, but because of its young age, even the thighs have only a little meat, which makes people reluctant to linger between their lips and teeth.

What makes this constant pleasure to the top is the side dishes hidden in the pork belly. Since it is a Western-style main course, how can there be no side dishes?As the side dish of this flawless roast suckling pig, Su Ying chooses only the beetroot from the heart and thickly sliced ​​chestnuts, which are soft and smooth wrapped in tenderness, constantly scratching the heart desire...

The audience has long been overwhelmed by the rich aroma of the roast suckling pig. The mixed fragrance is really intoxicating.

"I really want to eat..." The host swallowed a mouthful of saliva while holding the microphone, and this sentence spread throughout the audience unconsciously.

"Damn it...if I can take a bite, my whole body will fly."

"I want to be a judge too..."

Why didn't the full audience think this way?

The author has something to say:

Su Ying was dragged to finish reading this chapter before going to bed. She frowned and thought about it for a long time, and then said that I wrote it like a little yellow text... Is there any? !

In fact, I didn’t want to explain too much about whether it is a Western-style main course. Since everyone is asking, let me say a little more by the way.

If you really want to eat roast suckling pig, I know a good restaurant in Beijing called AGUA. You can try it when you go to Beijing in the future. It is in Sanlitun. (not an ad)