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

Chapter 519 The unique taste of Hibiscus sea pine!Will you eat three sets of ducks with a threshold? 【Ask monthly ticket】

"Qiu Bo, what is a sea pine?"

Before Qiu Yaozu mentioned the name of the dish, Lin Xu thought he knew a lot of dishes, but when he heard the name Furong Haisong, he realized that he was really a little ignorant.

I have never heard of this dish.

"The sea pine is an old jellyfish head, which is relatively rare. It has unexpected beauty when used to make soup, but it is so rare that few people can eat this soup."

Is the sea pine the old sting head?
Lin Xu thought about the old vinegar sting head and cold sting skin at the night market stalls, but he didn't think there was anything expensive about these ingredients.

Qiu Yaozu opened a special box in the kitchen with a constant temperature and humidity device inside. With a pair of clean chopsticks, he took out a few brown lumpy ingredients that looked like old tree bark, and said with a smile:

"These old sting heads have been around for more than three years and are suitable for entertaining distinguished guests."

Is this the old sting head?

Lin Xu looked at it, and it was obviously different from the white and transparent stinging heads in his impression. These stinging heads looked more like white fungus that had turned brown, in groups.

Qiu Yaozu closed the box, and told Lin Xu the preciousness of these stings with a proud face.

Jellyfish includes jellyfish skin and jellyfish head. The upper part of jellyfish is umbrella-shaped, which is called jellyfish skin; the lower part is the mouth and wrist, commonly known as jellyfish head.

The jellyfish that has just been caught will be divided into two by the fishermen, and the jellyfish skin and jellyfish head will be separated.

At this time, the jellyfish head is inedible. It needs to be pickled with salt and alum to kill the toxins in the jellyfish and remove excess water, so that the jellyfish head can be eaten.

But after killing the water in this way, there is still a lot of water in the jellyfish head, and the taste is not perfect.

So continue to kill the water, the head of the jellyfish that is killed the second time is called the second sting, and the head that is killed three times is called the third sting.

The heads of jellyfish just caught are worthless, but the size of jellyfish that has been killed three times will shrink sharply, and the price will increase by more than ten times.

Some high-end old vinegar stings use three alum stings.

But this kind of stinging head is not enough to make hibiscus sea pine, because it is too fresh and the taste is not enough.

This dish of Hibiscus sea pine needs to preserve the three alum stings for more than one year, so that the fresh sting heads can become Chen sting heads.

However, the preservation of jellyfish heads is extremely difficult. It not only requires a constant temperature and humidity environment, but also cannot touch any raw water and oil, and can not be exposed to light. At the same time, insect bites must also be prevented.

Such preservation requirements have caused the price of jellyfish heads to double again.

Qiu Yaozu said:
"The top-notch ingredients are Chen sting heads that have been preserved for more than three years. Such sting heads are the treasures of jellyfish, and they are rare ingredients that can't be bought with money."

Lin Xu looked at the box in the cupboard where Chen Zhe's head was kept, and an idea flashed in his mind.

So, are you flaunting your wealth right now?
Qiu Yaozu put the jellyfish head in the bowl and said to Lin Xu:
"It has shrunk three times and is still as big as a fist. Before it is divided, it almost exceeds the size of a washbasin. Unfortunately, the fishing in the sea is too serious now. It is recorded in past books that some jellyfish are bigger than the bed. Such a jellyfish must have a different taste when making jellyfish heads. better."

Lin Xu has never had much contact with jellyfish, and he doesn't have a deep understanding of overfishing. Instead, it is prawns. This kind of prawns, which are thicker than a child's arm in legend, is now very rare, almost living in legend.

Qiu Yaozu took the jellyfish head and began to prepare the hibiscus sea pine.

The method of this dish is not difficult. Burn the head of the jellyfish to shrink it again, slice it after cooling down, and then soak it in clean water.

Taking advantage of this time, beat the egg whites, put them in a pot and steam them into a soft paste.

Finally, put salt and pepper in clear soup, make the thin slices of jellyfish head slices into a soup, and then garnish with egg whites and some minced ham cut into small particles, and the whole dish is ready.

Hibiscus sea pine is a soup dish eaten in summer.

Summer is sweltering, loss of appetite, a lot of sweat loss, need to replenish water, but also to increase appetite, so there is this dish.

Unlike the famous three sets of ducks, the Furong Haisong dish is not well-known, and there are no related allusions and celebrity anecdotes, and even the inventor is unknown.

It's unremarkable from the inside out.

But this kind of unremarkable dish is the master of soup in Huaiyang cuisine.

Using common ingredients and simple collocations, the most delicious dishes are made, so delicious that even the most tricky mouth can't find any problems.

This is the charm of food.

When Qiu Yaozu was busy, Lin Xu kept watching and asked a few related questions from time to time:

"Uncle Qiu, what can this Chen Zhetou cook?"

"There are quite a lot of them. The clear soup with hibiscus eggs is called Furong Haisong; with pigeon eggs, it is called Haidilaoyue; with clear stewed chicken, it is called coral stewed chicken; with liver juice and lotus eggs, it is called Feiyan into the sea; Lungs are called sea pine stewed silver lungs... There are many related practices, you should study more if you have the opportunity."

As the eight delicacies of the sea, jellyfish head has no taste in itself, only the crispy taste is outstanding.

The method of clear soup is based on this basis, to maximize the crispness as much as possible. This kind of taste, coupled with the visual effect brought by the clear soup, becomes a hot dish that cannot be avoided by jellyfish.

All over the country, there are almost all kinds of cold dishes about jellyfish. Only Huaiyang cuisine masters creatively made hot soup dishes, and boldly used clear soup to make the original popular dishes a little more fresh and elegant.

At the same time, the soaked jellyfish head is in clear soup, which looks a bit like a pine tree, so the title of sea pine is added.

Qiu Yaozu scalded the jellyfish, then put it into ice water to cool it down.

Taking advantage of this time, he quickly beat a few egg whites, added a little salt and pepper to it, and beat the egg whites with chopsticks.

"Egg whites can't be completely whipped, otherwise the taste will be lost. In general, it's enough to make it creamy. If the foam is too large, the taste will be much worse."

Pour the beaten egg whites into a bowl, cover with plastic wrap, and steam in a boiling steamer.

Then take out the cooled jellyfish head, open the blade at an angle, and continue to soak in clean water.

Steaming this kind of soup basically requires the cooking principle of "make it taste out, and make it tasteless". The jellyfish itself is tasteless. If you want to eat that refreshing feeling, you need to use clear chicken soup with pepper cook.

The clear chicken soup can make the jellyfish head full of umami, and the pepper can have the effect of sweating and relieving heat.

In the scorching summer, serving such a bowl of soup can somewhat relieve the humidity and heat of the scorching heat.

It stands to reason that it is the middle of winter and it is not suitable for making this dish, but in the heating room in the north, it will feel a little boring, so at this time, a bowl of clear soup made of jellyfish heads is needed.

The clear chicken soup at home is ready-made. In order to pursue a better effect, Qiu Yaozu deliberately swept it with minced chicken to make the original light brown soup clearer.

The soup is ready and the egg whites have been steamed.

As for the sea pine in the pot, it is slightly stretched after being soaked in clear water.

Qiu Yaozu set up the frying pan, poured the prepared clear soup into it, added pepper, then put the jellyfish slices in and boiled for a while, so that the umami taste of the clear chicken soup could be immersed in the jellyfish.

When the umami taste of the chicken soup comes out, take the pot and pour the soup and jellyfish into the white porcelain basin.

Then use an iron spoon to carefully scrape the steamed egg whites into an oval shape, and then carefully put them in the soup so that the egg whites float on the soup surface.

Sprinkle some minced ham at the end, and the whole dish is done.

When making this dish, just put some minced ham and everything will be fine. As for the salty taste, it is completely done by the minced ham, and there is no need for additional seasoning.

It is very simple in terms of practice.

But it is simple and not simple, because no matter whether it is egg whites, jellyfish heads, or clear soup, it is not easy.

When Qiu Yaozu finished spreading the ham, Lin Xu said silently in his heart:
"Use Cooking Cards!"

There was an immediate response in my mind:
"Learning object: Qiu Yaozu. The current skill is: general sea pine cooking techniques, do you want to learn it?"

I'll go, can this also be learned?
Lin Xu immediately said silently in his heart:
"study!"

Learn the whole series of practices at once, this cooking learning card is really worth using.

After mastering the technique, Lin Xu has a new understanding of the whole series of dishes, but he is more interested in the sea pine stewed silver lung.

In this dish, pig lungs that have been soaked without blood are called silver lungs, which made Lin Xu a little curious.

Pork lung, which is so cheap that it is almost the same as a head, can be used as a famous dish?
When he asked this question, Qiu Yaozu smiled and said:

"Stewed silver lung has always been a famous dish. This ingredient seems ordinary, but it is not easy to make silver lung. Especially when stewed in high soup, the lung will shrink several times, and the taste and texture will also change. It almost melts in the mouth, and you can know the specific taste when you go back and do it once, and it will never let you down."

If you want to say that, then I will really try it later.

Lin Xu smiled and was about to say that he had time to do it once, when a system notification sounded in his mind:
"The host tries new dishes and triggers the main task [Recognizing Pig Lungs]: The host is asked to use the pig lungs to make a high-end clear soup dish within ten days according to the acquired techniques, and re-recognize the ingredient of pig lungs. After completion, reward the perfect pig offal There will be a lucky draw for each dish."

Well, there is another task.

I don't know what the prizes can be drawn this time, I'm a little looking forward to it.

He took a spoon and filled a bowl of clear soup for himself and Qiu Yaozu. Just about to taste it, Xie Baomin and Song Dahai followed Qiu Zhenhua in.

"What delicious food is this? You can smell the fresh fragrance as soon as you enter the door."

Xie Baomin didn't realize that he was an outsider at all, and he saw the pot of hibiscus and sea pine as soon as he entered the kitchen.

Qiu Yaozu looked at him angrily and said:
"What are you doing here? Worried that I will bully your younger brother?"

Xie Baomin smiled:

"No, I just want to see what tricks you have given my junior brother, and I happen to open my eyes too."

"Why does Lao Gao have such an apprentice as you?"

Qiu Yaozu originally thought that getting along with Lin Xu was very pleasant, but after Xie Baomin came in, the whole atmosphere changed. This dog had a posture of not getting in, and started drinking soup directly with a bowl, but he really didn't treat himself as an outsider .

Relatively speaking, Song Dahai was more restrained.

It's not that Qiu Yaozu is so fierce, the main reason is that this old man usually has a faceless face, with a calm and prestige posture, which makes people feel distanced at first glance.

However, what he has mastered is Huaiyang cuisine, which gives people a sense of distance, and this sense of alienation is even more obvious.

Qiu Zhenhua glanced at the three sets of ducks simmering in the casserole over low heat, and said with a smile:

"Call Siming to ask him to come over. He is still embarrassed. It is not easy to eat such a pot of three sets of ducks."

Three sets of duck dishes, unless you pay a lot of money to order in advance, you can't taste the beauty of the dishes at all, and many people don't even know how to eat them.

This is the most difficult dish that Lin Xu has come into contact with.

There are not only clear cultural requirements for chefs, but also for diners.

If you pull the meat apart like a cow chewing a peony, and eat the soup and meat together, it will not only disappoint the artistic conception of this dish, but also waste the effort of the chef.

Taste little by little, taste the transformation of soup, taste the taste of meat, and taste the mysterious feeling that one plus one is greater than two ingredients.

Lin Xu still doesn't know what the mystery of the three sets of ducks is. Now he is completely fascinated by the hibiscus sea pine in the bowl.

The sliced ​​jellyfish head melts slightly in warm water, and it tastes soft and crispy, while the clear soup does not contain a trace of oil, but the taste is rich and delicious, and it even tastes like a sticky mouth.

This visual contrast and contrast makes this dish a little more interesting.

As for the Furong eggs, they are soft, smooth and tender, and it really whets the appetite.

Delicious, such a delicious soup, it is so wonderful that it cannot be described in words. It really deserves to be a literati dish, but the jellyfish head is made so unbearable.

Xie Baomin took a sip of clear soup and said to Qiu Yaozu:
"My master is coming soon. I heard that you taught my junior brother how to make three sets of ducks. When you come to the capital, you will come to thank me."

Qiu Yaozu's expression changed:
"Thank you? Is he thinking about the ingredients in my family's treasures?"

As an old chef, I have too many good things at home, such as isinglass, shark fin, bird's nest, dried ginseng, dried abalone, various medicinal materials and freshly cooked three-year-old stinging head, etc., all of which cost money. Good stuff to buy.

If it is swept away, I don't know how much will be left.

On the other side, on the expressway from Rongcheng to Chuncheng, Uncle Gao sat in the RV and said with a sneer:

"Lao Qiu is really swollen. He actually wants to poach my corner. This time I go to the capital, I must let you remember it."

Roseanne smiled:
"Don't hurt the peace of your old fellows."

"We don't have any kindness to speak of. It has always been the one who has the best cooking skills and the toughest fist."

Just as he was talking, Luo Shan's cell phone rang, and she immediately got up and went to the reception room of the RV to answer the phone, which made Uncle Gao a little curious, what was this "rich old woman" doing so mysteriously recently?

Occasionally, I learn a sentence or two of English from the secretary. Is this preparation for doing business abroad?

He didn't understand very well, and felt that he was hiding something from himself.

However, Uncle Gao didn't go into it too deeply. In his eyes, all things in the world, except cooking can be taken seriously, other things can be viewed with a game mentality.

Life is only a hundred years in a hurry, how to make yourself happy is the most important thing.

He is a prodigal son who has always disliked bondage and bondage.

So although I have been alone all these years, my life has been colorful.

At twelve o'clock in the morning, Qiu Yaozu's home.

Song Dahai and the others all showed their skills, and each cooked a few dishes, filling a large table.

However, the place in the middle of the dining table was empty, which was reserved for three sets of ducks.

As long as there are three sets of ducks in any banquet, no matter what the specifications are, they should basically be placed in the center. This is the position of the three sets of ducks in the Huaiyang cuisine system.

In the kitchen, Lin Xu had already brought down the casserole from the stove.

Open the lid, and a strong fresh fragrance wafts out from the pot.

At this moment, the duck has completely reached the point of being rotten, and it will fall apart with a slight touch, so all operations must be handled with care.

Lin Xu carefully picked up the bamboo grate at the bottom of the pot with chopsticks and took it out. The moment the water came out from the bamboo grate, the duck in the pot also turned over, and the tender white breast of the duck was exposed and floated out of the soup.

This is not a mistake, but three sets of ducks have to be placed like this.

When served, the three sets of ducks are served with the breast facing up, and are decorated with sliced ​​mushrooms, bamboo shoots, and sliced ​​ham, surrounded by small rapeseed blanched in chicken broth.

Lin Xu adjusted the duck body so that the heads of domestic ducks, wild ducks and pigeons were placed in the same direction.

Then put small rapeseed, put mushrooms, bamboo shoots and ham slices, this high-end soup dish that is well-known both at home and abroad, is officially done.

"Come, come, try the three sets of ducks made by my junior brother!"

Xie Baomin brought three sets of ducks to the table, and everyone began to pour soup out of the pot with small bowls.

"Junior brother, for the dish of three sets of ducks, you have to drink the soup first, and taste the delicious and timeless taste in the soup."

Seeing that everyone was scooping up soup with bowls and spoons, Lin Xu also scooped up a small bowl to taste.

The soup has a strong duck aroma, especially the unique richness of fat. It is really comfortable to drink hot.

After everyone finished drinking the soup in their respective bowls, Xie Baomin stood up and took two pairs of clean chopsticks:

"My junior brother has never eaten three sets of ducks, so let me do it for you."

He winked at Lin Xu:
"Wait for the soup, the next mouthful of soup is priceless."

At this moment, everyone stood up. Xie Baomin held a pair of chopsticks in one hand, forked the duck breast, and pushed it outward, revealing the wild duck breast and the simmering water inside.

Everyone picked up their spoons to scoop up the soup, and Lin Xu followed suit.

He originally thought it was just soup, what else could he drink?

But when the soup was in the mouth, I realized that this soup was completely different from the bowl I just drank. This soup was full of the unique deliciousness of the wild duck, and the plumpness of the domestic duck was much lighter.

This taste is really unforgettable.

However, when Lin Xu wanted to take another sip, all the soup outside had flowed into the duck along the opening, causing the taste of the wild duck to fade, and the plumpness of the domestic duck filled his mouth again.

Lin Xu now understands why the senior brother said that this soup is worthless.

Because each person can only drink one sip, if they want to drink more, the taste has changed, but it has not become bad, but the taste of the first sip is gone.

Xie Baomin tore open the body of the duck with chopsticks, and after everyone finished drinking the soup, he began to tear the breast of the wild duck.

Opening it this time, Lin Xu quickly scooped up a spoonful of soup and brought it to his mouth.

A unique delicious taste of pigeon soup flowed in his mouth immediately, reminding Lin Xu of the steam pot pigeon soup made in the shop.

But unlike the steamed squab, this soup still has the deliciousness of wild duck and the rich aroma of domestic duck.

The soup made from three different flavors of ingredients also has very different tastes, which makes people admire the magic of cooking unconsciously.

“This soup is so delicious!”

Lin Xu sighed, and took another sip. The taste of the pigeon was obviously less, without the amazing feeling of the first bite, but the fragrance of wild duck and domestic duck was more.

After a few days, when my parents come, I have to make it once for everyone in the family to try.

Such a wonderful soup, it would be a pity not to share it with the family...

When he was lamenting the soup, Shen Jiayue was sitting by the fish pond in Shangxing, holding a sesame seed cake with chopsticks and slowly roasting it on the charcoal stove next to it.

Beside her, Chen Yan was busy making instant noodles with the hot water sent by Uncle Shang.

"Okay, Yueyue? The biscuits can be eaten once they are warmed up. I'm still waiting to bake them."

"Don't rush, the deliciousness is not made by pushing... Xu Bao must have never imagined that the two of us are actually eating instant noodles with crispy sesame seed cakes here. No wonder fishermen like to eat like this. It feels really good."

Chen Yan nodded:

"Of course, if you ask my brother-in-law to come and refuse, he doesn't even know what delicious food he missed..."

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This chapter is 5500 words, and I found that it gets worse every afternoon, feeling that the virus wants to engage in a protracted war in my body.The double monthly pass has started! Brothers, ask for a monthly pass!

(End of this chapter)