Punch: From third-rate anchor to top chef

Chapter 523 503. The Taste Like Clouds
The practice of chickpeas is very complicated.

Just the process of scraping the rong will take several hours.

The so-called scraping is to use the blade to continuously scrape the surface of the chicken breast.

This is done in order to obtain minced chicken without a trace of fascia.

This process is very cumbersome and requires extremely fine strength and financial contact.

Not relying on the strength of the hands, but relying on the sharpness of the blade to scrape off the top trace of chicken.

So there is no way to speed up this process.

A chicken breast of about three catties can only scrape out four taels of minced chicken that can be used.

Add a little water to the minced chicken and put it in a food processor to grind it into pieces.

You thought it was done?
of course not!

It is also necessary to add cornstarch to the minced chicken, add a small amount of water twenty times, and stir thoroughly.

Until the minced chicken becomes semi-fluid with stirring ripples on the surface.

Insert a toothpick on the surface and tilt it slowly to complete the minced chicken.

It takes about four hours in total.

And four taels of minced chicken can only make one serving of chickpeas.

Perhaps many people think that three hours to cook a dish is not too long.

However, this is only the time to prepare the main material.

I have prepared minced chicken without fascia, and I need to cook clear soup without chicken flavor.

The time to boil chicken soup is not shorter than the time to make minced chicken.

Use a cooking machine to thoroughly smash the chicken breast with fascia into minced chicken.

After the boiling water is boiled, stir with a spoon in one direction to form a swirl in the soup pot.

After having this vortex, immediately pour the minced chicken with fascia into the rotating soup pot.

Normally chicken broth is cloudy.

But after the soup pot is rotated, the force of contraction is passed through the rotation.

The turbid white foam will be absorbed by the chicken itself.

Soon the cloudy chicken soup will become clear again, but it will not affect the freshness and sweetness of the chicken soup.

Li Xiao put his nose on the chickpea flower and inhaled hard.

There was a surprised expression on his face, the frangipani really didn't have any smell.

To be precise, there is no chicken smell, only a faint fresh fragrance.

There is no oil star on the clear soup, nor any impurities.

Pick up the light blue spoon next to it, and scoop up a spoonful of almost transparent clear soup.

"I'll give you a taste of this clear soup like boiling water. What does it taste like?"

As he spoke, the spoon tilted slightly, and the colorless clear soup slipped into his mouth.

Its taste and its color form two completely different contrasts.

Li Xiao swallowed the clear soup in his mouth, and praised with satisfaction:
"The soup is very clear, but the taste is very strong."

"It doesn't have the meaty taste of chicken, but it has the umami taste of chicken."

"The taste is very pure, it is umami, the umami taste of amino acids from meat."

"In a bowl of soup, apart from umami, there is also saltiness."

"To be honest, such a light soup color is really rare, which is a test of the chef's mastery of the heat."

"The rotation of the soup pot is not strong enough, the temperature is too high or too low, and too much or too little chicken is put in at one time, and there is no way to reach this level."

"Just for the almost transparent chicken broth, I can give this chickpea flower 85 points."

Studio,
"Are you sure it's not boiled water?"

"Is there really such a bland dish in Sichuan cuisine (￢￢)?"

"(ˉ▽￣～) That white cloud-like thing above, why does it look so much like a tofu flower?"

"Chicken Douhua, as the name suggests, isn't it chicken douhua? It seems normal, but it's not normal if it doesn't look like it!"

"乁(˙ω˙乁) always thought that the soup in Sichuan must be red and full of peppers, but I didn't expect it to be completely different from my idea!"

"It is recommended that those upstairs should go out for a walk more! (_) Broaden your horizons!"

·······
Li Xiao took several mouthfuls of clear soup before stopping.

His eyes fell on the floating clouds in the clear soup.

Bean curd made with chicken.

Li Xiao gently scooped up one of the smaller clouds with a spoon.

The little clouds are as light as nothing, suspended on the spoon like real clouds.

White clouds are sent to the mouth along with the clear soup.

The silky and light taste made Li Xiao mistakenly think that he didn't catch a cloud at all just now.

∑(O_O;) He blinked.

Li Xiao glanced at the empty spoon in astonishment.

He scooped up another spoonful of larger chickpeas in disbelief.

This time there is less clear soup in the spoon, and more extreme portions.

The spoon is brought into the mouth again.

Gently inhale, this time the weight is enough.

Finally let the tongue feel the soft touch.

"It feels amazing."

"It's like eating a very thin fish soup with tofu and water shield."

"The taste is very smooth, and the whole chickpea flower slides down the throat without any effort."

"The texture is very delicate, and it has a very strong sense of air due to the addition of a lot of water and corn flour."

"It's really an excellent state banquet dish! 95 points! It's really good!"

·······
in the live room.

"Is it really that delicious?"

"(﹃) The saliva is all left!"

"This thing is very similar to our bean curd soup!"

"The big brother above felt right, this was originally made out of imitation bean curd soup."

"I have decided that I must save 2000 yuan this month, and go here next month to try this high-end Sichuan cuisine."

"As a Sichuan native, this is the first time I know that our Sichuan cuisine also has so many flavors."

····
After Li Xiao finished eating the chickpeas, the next dish immediately appeared in front of him.

Spicy fish in green and spicy sauce.

On a blue and white porcelain plate with engraved patterns, a piece of fish the size of a palm rests quietly on it.

Surrounded by a shallow layer of steamed fish soy sauce.

The surface of the fish is sprinkled with a thick layer of green peppers and green peppercorns.

The warped shell fish is a fish of the Cyprinidae family and the genus Scorpio, also known as the great white fish.

The yield is wide and the distribution is wide.

They are usually very small, usually only one or two or so.

There are many fish bones in the fish, so not many people eat it.

But once this kind of shellfish grows to more than six or seven catties.

Then the economic value will be very high, because many restaurants like to use only his belly for cooking.

Although this fish has many bones, anyone who eats fish knows it.

Generally, fish with more bones will be sweeter, and the texture and fibers of the fish will be more tender.

So of course, when this small fish with many fish bones grows up, it immediately transforms into a guest of many high-end hotels.

The piece of fish meat in front of me is exactly the belly of the clamfish without fishbone.

Li Xiao leaned closer and sniffed.

At the beginning, there is the spiciness of green pepper, and the numbness of green pepper, and finally the fresh and sweet taste of fish.

Three different fragrances, very rich in layers.

Li Xiao picked up the chopsticks and gently clamped them on the fish.

The fish meat is very tender, and the fish meat is easily picked up with almost no force.

(End of this chapter)