Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 171 Crab Roe Bun Upgrade!Another original dish of Master - Furong Chicken Slices! 【Ask monthly ticket】

It's finally time to start!

Lin Xu breathed a sigh of relief.

Now that the noodles are ready, the chicken soup skin jelly, pork filling and crab roe filling are also ready, just wait for Qiu Zhenhua to come over and trigger the upgrade reward given by the state banquet master.

He and Qin Wei brought the prepared fillings and noodles from the cold storage.

Under Qiu Zhenhua's watchful eye, he began to mix the stuffing.

After mixing the filling, he took out the dough, kneaded it into long strips and divided it into small doses, and then rolled it into dough sheets with a small rolling pin with two pointed ends.

Hold the dough in your hand.

Stuffed and wrapped into crab roe soup dumplings.

The whole process was completed in one go, and Qiu Zhenhua nodded repeatedly.

This proficiency is almost at the same level as the chefs in Building No. [-].

Fortunately, I came here, otherwise, if Xie Baomin secretly sold it in the store, it might really cause the loss of guests in Building No. [-].

When Lin Xu bagged it, he had been waiting for Qiu Zhenhua to speak up and then trigger the system upgrade.

Unexpectedly, he had wrapped a steaming plate, and the boss didn't say a word.

In desperation, Lin Xu had no choice but to pass it to Qin Wei next to him:

"Master Qin, put it in the steamer, steam it for six minutes, and then stuff it for another two minutes."

After I have finished all the things, now I have to let Qin Wei have a sense of participation, so that we can get along more harmoniously and poach the wall more easily.

After Qin Wei left.

He was just about to make another steamer.

Qiu Zhenhua, who had been silent all this time, suddenly said:

"Chicken soup skin jelly is really good, but when chicken soup is boiled skin jelly, the umami substances will evaporate with the steam, which is a bit wasteful."

Has it finally started?
Lin Xu asked:

"Then what should I do, Chef Qiu?"

"It's easy to handle. You can put the pigskin directly into the chicken soup. When the chicken soup is cooked, the pigskin has been completely cooked. After cooking, filter it and refrigerate it. The skin jelly is chicken soup. Frozen, it not only tastes good, but also has no residue."

I rely on!

Can you do this?

After listening to Qiu Zhenhua's words, Lin Xu felt enlightened.

Soon.

The crab roe buns are steamed and out of the pan.

When Lin Xu brought it out of the steamer, Qiu Zhenhua was even more thankful that he was right to come here. This crab roe bun has indeed qualified for sale.

If Xie Baomin started selling it in Building No. [-], it might be able to cause a wave of hot sales.

"Chef Qiu, please help check."

Lin Xu took the plate and skillfully put a soup bag that looked like a balloon filled with water from the steaming plate by grasping it, which made Qiu Zhenhua look at him with admiration again.

He is so proficient even in serving dishes, and his hands are not afraid of getting hot.

It seems that Master Lin has been practicing in private a lot.

It's a pity that he is Xie Baomin's younger brother, otherwise he would have to be dug to Building No. [-].

Taking the plate with both hands, Qiu Zhenhua didn't eat it directly, but lightly touched the bun skin a few times with his fingers, and shook the sealed chrysanthemum heart by the way.

Then said:

"You mix the noodles well. The ratio of cooked noodles to raw noodles is 7:3, right? I suggest you increase the ratio of raw noodles to 6:4, so that the bun skin will be more elastic."

What is a master?

That's it.

You can see the ratio of dough and suggestions for improvement just by touching the dough. You are indeed a master of state banquets!
After talking about the noodles, Qiu Zhenhua picked up the noodles with chopsticks and tasted the soup, then said:

"Junyuehuang is different from September hairy crabs. The crab roe of Junehuang is in a semi-liquid state and has a stronger umami taste, so you have to increase the proportion of meat filling a little, so that the umami flavor will be unified."

Before Qiu Zhenhua came, Lin Xu felt that the crab roe buns he made were not bad.

But after some guidance, he realized that, regardless of the skin or the filling, he still has a certain distance compared with professionals.

This is the gap!

While feeling emotional, a system prompt sounded in my mind:

"The host listened to the guidance of the state banquet master, and the technique of the excellent crab roe soup dumpling has been upgraded to the excellent crab roe soup dumpling technique. Congratulations to the host."

"The host went to visit Building No. [-], and under the guidance of Qiu Zhenhua, he upgraded the excellent-level crab roe bun technique to the excellent level, completed the side task [upgrade soup dumplings], and rewarded a special upgrade card for soup dumplings. Congratulations to the host."

Lin Xu breathed a sigh of relief after two prompts in a row.

Finally finished.

But where is this soup dumpling food upgrade card used?

Use the crab roe soup dumpling directly to make a perfect grade crab roe dumpling to help the brother earn a lot of money, or upgrade the raw fried soup dumpling and make a new one in the restaurant later?
He didn't plan to serve crab roe soup dumplings, because this stuff is too seasonal, and northerners are not very interested in this kind of purse water, and it is easy to burn customers' mouths.

Relatively speaking, raw fried soup dumplings are better.

However, Lin Xu decided to wait for the specific upgrade. In case he could learn to make soup dumplings later, it would be more suitable than fried soup dumplings.

Well, keep it.

Thinking of this, he collected his thoughts and sincerely thanked Qiu Zhenhua:

"Thank you, Chef Qiu, for your guidance. If you didn't say that, I might not be able to find the difference from you in my whole life."

What a humble young man, why did he become the junior brother of that bastard Xie Baomin... Qiu Zhenhua felt emotional, the more he looked at Lin Xu, the hotter his love for talents became.

If the uncle knows this, I am afraid that he can eat an extra bowl of eel noodles happily, right?
Thinking of this, he smiled and said:

"Master Lin is young, and he is proficient in all the white and red cases. This talent is really enviable."

After speaking, he turned his face to look at Xie Baomin:
"The crab roe buns have been pointed out, so it's time to fulfill your promise?"

Xie Baomin made a haha:

"A few more compliments, hearing you praise my junior brother, I don't know why, but I feel very excited."

Qiu Zhenhua: "..."

How do I know you such a bastard!
Lin Xu said from the side:
"Brother, I also want to meet Master's Qingshui Furong."

Xie Baomin became interested when he heard that his junior brother wanted to meet him:

"That's fine. If you have time today, and the broth has just been boiled in the cooking room, then I'll show you this dish."

He first went to the cooking room to get half a pot of broth.

These broths are made from two whole chickens, two whole ducks, two pork knuckles and a whole Jinhua ham. The soup is thick and white, and before it is served, the rich and fresh aroma fills the whole room.

Qiu Zhenhua on the side praised:

"As the saying goes, no chicken is not fresh, no duck is not fragrant, no elbow is not thick, no ham is not soup... This taste is really good, you have worked hard."

If you want to boil the soup to this level, it will take five or six hours.

And there is a lot of prep work to be done before it boils.

For example, ham should be cut into large pieces and then soaked in hot water for more than half an hour to release excess salt and remove the pickled smell from the meat.

In addition, the elbow has to be cut close to the bone to expose the bone, so that the fragrance can be dissipated more thoroughly.

Chickens and ducks also need to be cut in half to make half chicken and half duck.

In addition, duck heads, chicken heads, and claw tips also need to be chopped off.

As for the cooking time, there are also many considerations.

Add green onions when cooking, but take them out after one hour, because the onions will have a smell of green onions if they are boiled in the soup for too long, which will affect the quality of the soup.

Xie Baomin used a fine-mesh cloth to filter the served soup to remove bone and meat residues.

Then put the soup in the soup pot.

Instead of continuing to fiddle with the soup, he brought some duck breast, pork tenderloin and chicken breast, and made some onion and ginger water by the way.

"Junior Brother, the dish of Qingshui Furong is actually the same as boiled cabbage. It needs to make the stewed thick soup into a clear clear soup, so that it will look better and look more beautiful."

Xie Baomin quickly removed the fascia from chicken breast and duck breast with a kitchen knife, while explaining the essentials of making this dish.

To make this dish, you not only need to use the essence of the two Kung Fu dishes of boiled cabbage and Furong chicken slices, but also add superb presentation techniques to make the amazing Qingshui Furong.

The so-called clear water is naturally clear soup.

And Furong is a lotus flower made in the way of Furong chicken slices.

After listening to Xie Baomin's narration, Lin Xu was shocked.

Cooking boiled cabbage and hibiscus chicken slices alone is enough to toss people, but the master actually combined the two dishes together. Sure enough, not everyone can be a sea king.

Lin Xu looked at the thick soup in the pot, then at Xie Baomin who was busy, and asked curiously:
"Then why are you making these now? Are these meats to be used in dishes?"

Qiu Zhenhua on the side shook his head:
"No, this is sweeping (sào) soup. The meat is made into minced meat and added to the soup, and the impurities in the soup are absorbed by the adsorption of protein, so that the thick soup becomes a clear soup."

Soup?

This involves Lin Xu's knowledge blind spot.

So far, he has been exposed to some home-cooked dishes, and has not been exposed to high-end dishes.

So when you hear this term, you feel like you are in a desert of knowledge.

Seeing that he was curious, Qiu Zhenhua went on to say:

"Actually, many dishes have this step. In addition to boiled cabbage, dishes such as chickpea curd, jelly in clear soup, and stewed lion's head also need to use clear soup to increase the appearance of the dishes."

Write it down, write it down!

In the future, when I shoot videos, if I say it casually, it will look very tall.

Lin Xu wished he could take out his small notebook.

At this time, Xie Baomin cut the duck breast with fascia removed into small pieces, then put it into a cooking machine, added some green onion and ginger water, and beat it into minced meat.

While operating the cooking machine, he said:
"In the past, I chopped it with a knife, and I had to pick out the fascia inside while chopping. Just these meats, don't even think about chopping them up in an hour... Thanks for the convenience brought by technology!"

Qiu Zhenhua also echoed:
"Yeah, think about it when you were young, every time you chopped meat before sweeping the soup, your arms hurt. Now it's better, with a cooking machine, it can be done in minutes."

You two are not traditional enough... Lin Xu asked curiously:

"Is the minced meat from the cooking machine the same as the minced meat from the knife? Could it be better if it wasn't chopped?"

Xie Baomin smiled:

"The finer the minced meat, the better. It's far from being chopped with a knife...but you can be lazy and use a cooking machine for this step, but you can't do that when you're making hibiscus chicken slices later."

In the time it takes to speak, the ruddy duck minced meat is ready.

Xie Baomin poured it into a small basin, and then whipped out the minced pork and minced chicken.

After all the minced meat was ready, he put the soup pot on the stove and started to sweep the soup.

While the broth was heating up, Xie Baomin covered the strainer with a fine white cloth and tied it around the handle to make a simple version of the filter.

After the broth in the pot was almost boiled, he poured the minced duck meat into the pot.

Stir it with a spoon after pouring it in.

Let the meat puree and soup be fully blended together.

"Sweeping the soup is also particular. Put the dark colored minced meat first, and then put the light colored minced meat, so the effect will be better."

Qiu Zhenhua was explaining at the side, afraid that Lin Xu might not understand.

When sweeping the soup, the broth in the pot should not be boiled, otherwise the minced meat will fly up and down in the pot, and it will not be able to absorb the impurities in the soup.

soon.

Groups of red minced meat floated to the surface of the soup.

Xie Baomin carefully scooped out the minced duck meat on the surface with a spoon.

After it was almost cleaned up, he put the strainer covered with white cloth into the pot, and filtered out the scattered minced meat.

The thick soup in the pot was noticeably thinner.

But not clear enough.

Xie Baomin picked up the prepared minced pork and poured half of it into the pot.

Stir a few times to let the minced meat reach the bottom of the soup pot, and then patiently wait for the lumps of minced meat to float to the surface of the soup.

Lin Xu sighed while watching.

Using so many ingredients to make a soup, and now using meat to filter out the impurities in the soup over and over again, this kind of dish is really not affordable for ordinary people.

Continue to sweep the soup.

Wait until the fourth time.

The soup in the pot was basically as clear as water, with just a slight hint of brown.

This soup can now be used to make boiled cabbage.

But Xie Baomin still insisted on pouring the remaining minced chicken in, and swept it again.

After this pass.

The brown color of the soup has basically disappeared.

But the umami fragrance has inevitably declined a bit.

After cleaning up the residue in the pot.

Xie Baomin wrapped the filtered minced meat in a white cloth, tied it diagonally, and after making sure there were no gaps, tied it with a cotton rope and hung it back into the clear soup.

"This step wakes up the soup, so that the fresh aroma in the minced meat can return to the soup."

Although Qiu Zhenhua doesn't know how to make Qingshui Furong, he still knows these steps very well, because he has done everything from the hanging soup at the beginning of boiling, to the sweeping soup to make the soup clear, and now the waking soup.

When I followed my uncle back then, I also suffered all kinds of hardships and sins.

I thought I could stand out in Diaoyutai, but who knows that everyone here is talented.

He thinks that his cooking skills are superb, but he can only rank third in Diaoyutai.

"Okay, the clear water is ready, and it's time to make the lotus...Qiu Qiu, are you busy? Why don't you go back first, the rest of the steps are fine."

When he was in a daze, Qiu Zhenhua almost twisted his nose when he heard Xie Baomin's words:

"Stop coming, the most important part of this dish is coming soon, you actually let me go, hurry up, hurry up, I'm still waiting to taste it."

What a joke.

You have already carefully instructed your junior brother, and you actually put it here to play tricks on me.

How many nursing homes did I blow up in my previous life before I knew you bastard!
"Isn't it because you're tired from standing?"

Xie Baomin muttered shamelessly, then put the soup pot aside, and started working on the other half of the dish.

Well, Qingshui is enough to bother people, but Furong's side is still not worry-free.

Because this step can't be done with a cooking machine, it needs to be done by hand.

The whole process is not only cumbersome.

And it takes a lot of energy and energy.

Xie Baomin brought back two pieces of chicken breast and sighed:
"Today is considered dry with chicken breast."

After speaking, he took a kitchen knife and continued to remove the fascia in the chicken breast.

The Furong Chicken Slices he is making now is a very classic and time-consuming dish. The so-called "you don't see the chicken when you eat chicken" refers to this dish.

Remove fascia from chicken breasts.

Then scrape the chicken breast with a knife at an angle of 45 degrees to scrape out the chicken meat.

The reason why the scraping method is used is because the chicken breast has too much fascia. Only in this way can the fascia in the meat be removed.

"Can't this be done with a food processor?"

Lin Xu asked curiously.

Xie Baomin shook his head and said:
"No, because it needs to be filtered through a fine-mesh sieve. If you use a cooking machine to beat it, the broken fascia in the meat will block the mesh so that it can't be filtered at all."

He scrapes it two or three times, and he will pick out a small piece of fascia from the meat paste.

Wait until all the chicken breasts are scraped into a puree.

Xie Baomin took a piece of cleaned pigskin and spread it on the chopping board, then put the scraped chicken breast on it, and smashed it with the back of a knife little by little.

The smashing method can not only break the fiber in the chicken, but also make the meat taste better.

And the reason for smashing on pigskin.

It is to prevent the sawdust on the chopping board from being smashed out and mixed into the minced meat, resulting in an unsightly appearance.

Well, this dish of hibiscus chicken requires the meat to be white and tender without any impurities. Any slight flaw will eventually affect the final appearance of the dish.

After finely smashing the meat paste twice with the back of a knife.

Xie Baomin put these meat pastes into a basin, then put ginger water soaked in ginger, and grind the meat paste into minced meat.

"The taste of shallots is too strong and it is easy to overpower the taste, so just add some ginger water."

After speaking, he brought a fine mesh sieve and began to filter the minced meat.

This can not only filter out some unpicked fascia, but also make the meat more delicate.

After filtering, put some salt in it, then break in eight egg whites, and stir slowly in the basin with the egg pump.

"Don't stir too fast, because if you stir too fast, the egg whites will be easily beaten, so you can't make hibiscus chicken slices, you can only make chickpea pudding."

The chickpeas and chicken hibiscus are made in a similar way.

The only difference is that the chickpea curd needs to beat the egg white into a fine foam, so that it can solidify on the surface of the soup like the bean curd.

But the Furong Chicken Slices are just the opposite.

Egg whites cannot be sent, otherwise they cannot be fried.

Well, the whipped batter now needs to be fried into chicken pieces in oil. If the egg whites are beaten, the minced meat will float on the surface of the oil, and they will not be fried into chicken pieces.

Not long after, the egg whites in the basin disappeared and turned into a white paste, but the egg whites hadn't been broken up yet, and you could feel the existence of the egg whites when you picked them up with chopsticks.

I have to keep fighting.

"Let me stand for you for a while."

Seeing that Xie Baomin was sweating, Qiu Zhenhua replaced him immediately.

This kind of work seems simple, but it is very tiring.

Because you have to keep playing, but you can't play too fast.

I can only come slowly.

Finally, when the egg whites are completely broken up.

It's time for the next step.

Xie Baomin heated the iron pan on the stove, added cold oil, and then slowly rotated the pan to moisten the oil in the pan, and poured out the oil when it smoked.

Then re-add the cold oil and moisten it again.

This way the bottom of the pan will not stick at all.

Done with this.

Xie Baomin added some lard into the pan and started frying chicken slices.

"Fried with lard? Will it be too tired, brother?"

Lin Xu was a little surprised.

Xie Baomin smiled and said:

"Lard oil is not easy to color, and the fried chicken slices are still white... As for the greasy, there will be a special step to remove the greasy later."

Soon.

The oil temperature has risen to [-]% hot.

Xie Baomin scooped up a spoonful of minced chicken and started frying chicken slices!

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Sorry guys, it's late again.This chapter is 5350 words, ask for a monthly pass!
(End of this chapter)