キッチンカー大作戦！2025年1月31日 驚きの料理技法が炸裂「つゆだくコロッケ」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00TSUYU DAKU KOROKKE
00:03I really don't know the correct answer.
00:06The theme of this episode is TSUYU DAKU KOROKKE.
00:11They will use various cooking techniques to develop the dish.
00:17I'm looking forward to it.
00:20However.
00:22There is no soup.
00:27Will TSUYU DAKU KOROKKE be completed?
00:43The first trial.
00:46TSUYU DAKU GYUDON KOROKKE.
00:50TSUYU DAKU GYUDON KOROKKE.
00:57How do you put this in the KOROKKE?
01:03The head of TSUYU DAKU GYUDON KOROKKE is strained with a colander.
01:09TSUYU DAKU GYUDON KOROKKE is divided into ingredients and soup.
01:13This is TSUYU DAKU's soup stock.
01:15I use gelatin to harden it.
01:18TSUYU DAKU GYUDON KOROKKE is hardened with gelatin.
01:21TSUYU DAKU GYUDON KOROKKE is wrapped in the KOROKKE.
01:26I put the meat back in the KOROKKE.
01:32If the meat is in the KOROKKE, the gelatin will not melt.
01:37I can't eat that alone.
01:40I put the gelatin soup in the KOROKKE.
01:47I put TSUYU DAKU in the KOROKKE.
01:49The gelatin is hardened while the meat is being fried.
01:53The KOROKKE is used as a soup.
01:55When the KOROKKE is opened, the KOROKKE is used as a soup and comes out melted.
01:59The KOROKKE is chilled in the refrigerator until it hardens.
02:03Will the gelatin strategy work?
02:08Next, make the KOROKKE seeds using potatoes.
02:13I crush the potatoes.
02:15I crush the steamed potatoes.
02:17I want to eat it.
02:19I fry the potatoes in the color of the rain.
02:21I cut the onions.
02:23I season the potatoes with salt and pepper.
02:27I mix the potatoes well.
02:31I put the minced meat in the KOROKKE.
02:34I don't use minced meat this time because I put beef in it.
02:41I put the KOROKKE in a bowl and cool it down.
02:44Then the KOROKKE seeds are completed.
02:49The beef bowl I put in the KOROKKE has also hardened.
02:54This is a big success.
02:57The KOROKKE has hardened well.
02:59I break the KOROKKE and put it in the bowl.
03:05I don't know the correct answer yet.
03:10I'm sorry.
03:14Chef MATSUNAGA, who is in a state of trial and error, wraps the head of the beef bowl with the seeds of the KOROKKE.
03:22I put the KOROKKE in the bowl.
03:29Next, I put the KOROKKE in the bowl.
03:32Next, I put the KOROKKE in the bowl.
03:34This time, I put the KOROKKE in a slightly coarse bowl.
03:47The oil temperature is 170 degrees Celsius.
03:51If you fry the KOROKKE slowly, the inside of the KOROKKE will melt.
03:54Temperature and time are very important.
03:58I think the KOROKKE is better than I thought.
04:03Chef MATSUNAGA, who is in a state of trial and error, wraps the head of the beef bowl with the seeds of the KOROKKE.
04:05How is it?
04:07The KOROKKE is not overflowing at all.
04:12The KOROKKE is already hot.
04:16The KOROKKE is ready.
04:21Does the inside of the KOROKKE become a KOROKKE?
04:25I bite the KOROKKE.
04:35How is it?
04:47The KOROKKE is not overflowing at all.
04:51The KOROKKE is not overflowing at all.
04:54The potatoes around the KOROKKE are soaked in the soup.
04:58The potatoes around the KOROKKE are soaked in the soup.
05:03The KOROKKE is very delicious.
05:06The KOROKKE is more delicious than I expected.
05:10The KOROKKE is overflowing and the potatoes are soaked in the soup.
05:12It was a great failure.
05:14The KOROKKE is overflowing and the beef bowl is overcrowded.
05:16How will this be improved next time?
05:20Unfortunately, the potatoes around the KOROKKE are soaked in the soup.
05:22It looked so good.
05:24The beef bowl looked so good.
05:26You can make people eat this at a restaurant.
05:31I want to eat it at a restaurant.
05:34The second dish is...
05:36I'm going to make a rice croquette with cream.
05:41I'm going to make a rice croquette with cream.
05:47This time, I'm going to make a rice croquette with some kind of sauce.
05:54First, I'm going to make a rice dish.
06:00Fry the chopped onions in oil.
06:04When the onions turn brown, add milk and cream.
06:09Crush the solid consomme and add it.
06:13This time, I'm going to make it Western-style.
06:19I'm going to put it in.
06:20Add the rice washed with water.
06:26And salt.
06:29Cheese.
06:32Season with black pepper.
06:36I want to eat this.
06:39I'm going to use this cheese risotto-style rice dish for the rice croquette.
06:45What's next?
06:46I'm going to make a soup with clams.
06:52It's a good soup stock.
06:55I'm going to adjust the taste with bonito broth.
06:59I want you to sell this soup stock.
07:01Boil it for about 5 minutes to extract the soup stock.
07:05I'm going to add a little clam soup stock.
07:11Melt the gelatin in this soup stock just like when you make beef bowl.
07:17Cool it down and harden it with the clam.
07:21This will be the soup in the rice croquette.
07:26Clams go well with cream.
07:30I'm going to shape the croquette from here.
07:34Crush the chilled clam soup stock.
07:42Wrap it in the rice croquette dough.
07:48It has to be the same as before.
07:52If you put the bread crumbs evenly, the croquette is ready.
08:01I'm going to fry the croquette.
08:04It's big.
08:09He carefully watches over the croquette.
08:12Then...
08:15I hear a bad sound.
08:17I hear a bad sound a little.
08:19It came out.
08:21Is the moisture coming out?
08:24It looks like a delicious fox color.
08:27It looks delicious.
08:30The second dish, clam rice croquette, is ready.
08:35Is the clam soup stock inside safe?
08:40I'm going to try it.
08:49It's not clam soup stock.
08:51It looks delicious.
08:53It looks very delicious.
08:56The taste is not bad.
08:58The taste is not bad.
09:01Just like the first dish, this is also a big failure.
09:07How will he improve it next time?
09:11It looks delicious, but it's difficult to seal it.
09:16It comes out.
09:18How will he improve it?
09:21The third dish is...
09:23According to the judges, this is a soup stock pattern.
09:29Oden croquette.
09:33The outside of the oden is a soup stock pattern.
09:38It's good.
09:39I'm looking forward to it.
09:41Oden at this time of year is the best.
09:43I want to eat oden.
09:45Use oden such as daikon, egg, and konjac that are stewed in bonito broth.
09:51It's been stewed since last night, so it has a strong taste.
09:57First, use kitchen paper to remove the water.
10:05Next, cut all the ingredients into small pieces.
10:11This is the potato seed from the soup stock croquette.
10:15I will put it together this time.
10:19Mix the ingredients of potatoes and oden in a ratio of 1 to 1.
10:26Roll it into a ball-sized ball and coat it evenly.
10:36I will fry it.
10:42I don't think I have to worry about this.
10:46I don't think I have to be careful.
10:49Chef Matsunaga doesn't have to worry about the soup overflowing from the inside.
10:53He looks relaxed this time.
11:03Put the croquette on a plate.
11:09This is not the only soup stock.
11:12I put a lot of soup stock on this.
11:17It's hot.
11:19This is definitely delicious.
11:22The third dish, stewed oden croquette, is complete.
11:27What is the compatibility of croquette and oden?
11:43This is delicious.
11:47The combination of soup stock and fried oden is new.
11:56However, this is not very different from the oden croquette that HASHI talked about.
12:03It's not very different.
12:07How will Matsunaga improve this stewed oden croquette?
12:14The croquette has a lot of soup stock, so it will be soggy.
12:20I think it would be nice if there was a way to prevent the croquette from becoming soggy.
12:27I think it would be nice to come up with another way.
12:30For example, ingredients.
12:32There may be a way to make ingredients.
12:36This theme is the first bright light.
12:39In the next episode, we will aim for even greater heights.
12:45This looks delicious.
12:46The ingredients are oden.
12:49It's a little different from the one I introduced earlier.
12:52It's a little different from the one I introduced earlier.
12:54But it's completely different.
12:56It's completely different.
12:58This is delicious.
12:59This is definitely delicious.
13:03This is the second attempt.
13:06First of all, the stewed oden croquette was a big failure.
13:13How will he improve this stewed oden croquette?
13:15There is no soup stock at all.
13:17First of all, this is the seed part of the croquette.
13:23Last time, it was sweet potato.
13:26This time, it's sweet potato.
13:29Sweet potatoes are soft.
13:32Because there is little moisture, it absorbs moisture.
13:37So I changed it to sweet potato.
13:40In addition, fresh cream was added to make it more sticky.
13:45I see.
13:46With this new croquette seed, he will challenge the prototype this time.
13:50This time, I separated the soup stock and the beef.
13:55I separated them.
13:57In the end, the soup didn't go into the croquette.
14:03I see.
14:04This time, I separated the soup stock and the beef.
14:07In addition, he cut the beef with a knife to increase the density of the stewed oden croquette.
14:15If I just wrap this in croquette, it will be the same as the last time.
14:22This time, I prepared something else.
14:25This is Oblart.
14:30Oblart is usually used for drinking medicine.
14:34Oblart is used to prevent the soup from leaking.
14:39That's great.
14:42He uses four pieces of Oblart to coat the soup stock.
14:46Will Oblart be able to prevent the soup from leaking?
14:56I wonder.
14:58He wraps this in the renewed croquette seed.
15:04By the way, where are the ingredients for the separate beef bowl?
15:09This time, a lot of things got in the way of the soup stock.
15:15So I put the beef on top of the croquette.
15:22I also use Oblart.
15:26I also use Oblart on the outside of the croquette.
15:30What?
15:31That's too scary.
15:33On the outside?
15:34He also coats the potatoes with Oblart to prevent the soup from leaking.
15:39I don't think I can eat this.
15:41I don't think I can eat this.
15:43By the way, where did you get Oblart?
15:46I got it at a pharmacy.
15:51He uses the same method as last time to coat the croquette.
15:57I'm going to fry this.
16:04It takes about four minutes in 170 degrees oil.
16:07It's a tense time.
16:09I don't do anything unnecessary.
16:11I don't touch them.
16:12I don't put any pressure on them.
16:15It looks like it's fried without leaking.
16:19But is it?
16:21I put the beef on top of the croquette.
16:27This is good.
16:28I also put the pickled ginger on top of the beef.
16:34This is good.
16:35I put the pickled ginger on top of the beef.
16:38It looks perfect.
16:40I put the pickled ginger on top of the beef.
16:42The croquette with soup stock is complete.
16:47Does Oblart prevent the leaking of soup stock?
16:54The improved croquette with soup stock.
16:59Is it really soup stock?
17:04I eat this.
17:07I eat this.
17:11How is it?
17:16It came out.
17:18The moment I chewed it, it came out.
17:21This is good.
17:23The taste is good.
17:25This is good.
17:27You are a genius.
17:30This is a great improvement compared to the first time.
17:37This is a genius.
17:38Can I add something to this?
17:43The croquette with soup stock was successful.
17:47Next time, he will improve the croquette with soup stock.
17:51The problem has been solved.
17:54Oblart's idea is amazing.
17:58He went to the pharmacy and bought it.
18:00This is the first time he has prepared it.
18:04Next is the croquette with soup stock.
18:11How will he improve this?
18:14Last time, I made a cream croquette.
18:18This time, I will make a tomato-based croquette.
18:21Tomatoes and clams go well together.
18:25First of all, the whole tomatoes are smoothed.
18:31Next, seasonings and ingredients are added to the fire.
18:42Add the washed rice.
18:47The hardness of the rice croquette is important.
18:52The point is to simmer the rice and make it sticky.
18:57Add parsley.
19:04This is good.
19:08When the rice is hard enough, cool it down.
19:17This time, he cuts the soup stock into squares.
19:28He wants to increase the density as much as possible.
19:32I thought that if I didn't do something, I wouldn't be able to make it.
19:39This time, I will use these two.
19:46He prepared hard-to-melt processed cheese and spring rolls.
19:52He tries these two patterns to coat the soup stock.
19:57He doesn't use Oblato.
20:00Oblato is similar to Gyudon.
20:05Since it's a tomato, it goes well with cheese and clams.
20:09And spring rolls.
20:14He uses cheese and spring rolls to wrap the soup stock.
20:22He uses rice and batter to make a rice croquette.
20:32He deep-fried it in oil at 170 degrees for about 3 minutes.
20:41Gyudon was good, so I want this to be good.
20:47This is big.
20:50It's big because it's in a lot of ingredients.
20:54The second dish is a rice croquette with soup stock.
20:59How does the cheese and spring roll skin look?
21:04The third dish is a rice croquette with soup stock.
21:07He uses cheese and spring roll skin to coat the soup stock.
21:13How does it look?
21:16This is the spring roll.
21:23It's luxurious.
21:25He managed to seal the soup stock to some extent.
21:30How does it taste?
21:34It's good.
21:39This is the best I've had so far.
21:43I'm going to try the cheese.
21:49It's wet.
21:52The cheese is amazing.
21:54It's completely sealed.
21:57It's not coming out of the cheese.
22:01How does it taste?
22:06It's good.
22:09The cheese is in the middle.
22:12It balances out the tomato and soup stock.
22:16The cheese is too much.
22:21I wish there was more cheese.
22:25He managed to seal the soup stock to the rice croquette.
22:29Next time, he will balance out the ingredients and improve the taste.
22:35I was surprised that processed cheese didn't melt.
22:40The taste is the best.
22:44The rice croquette is the best.
22:47Have you ever eaten it?
22:49I haven't.
22:51The first rice croquette is sealed.
22:54The second rice croquette is finally completed.
22:59The chef's amazing cooking techniques have appeared one after another.
23:04This is what I prepared.
23:08Are you okay?
23:10I'm sorry.
23:12He judges the menu.
23:17It's delicious.
23:18All Japanese croquettes should be like this.
23:21Please announce it.
23:23This is the new dish of KITCHEN KA.