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

Chapter 528 Shen Guofu: I was still talking about pure meat porridge in the morning, but I didn't expect this to come! 【Subscribe】

Lin Xu is no stranger to minced chicken.

I have made so many similar dishes before, and I am already handy.

But today he was very interested in making chicken into rice porridge.

Xie Baomin smashed the chicken breast carefully with the back of a knife, and then put a few pieces of cooked pork fat on top of the chicken breast according to the amount of chicken breast.

Then continue to smash with the back of the knife, smashing the chicken breast and pig fat into fine mince.

Xie Baomin said to Lin Xu while smashing it:

"If you don't put pig fat, the taste will not be moist, but if you put too much fat, it will get greasy, so generally control the fat of pigs within [-]%, basically there is no problem."

The ratio of [-]% is not absolute, because some chicken breasts are thinner, and some pig fats have higher fat content, so they cannot be generalized.

Xie Baomin told Lin Xu while hitting him with the back of his knife.

But seeing that Lin Xu was free, he said:
"Junior brother, don't be idle. There are spinach over there. Use a juicer to squeeze some spinach juice. Use only the leaves, don't put the stems. Tai Chi chicken porridge is double-colored, and spinach juice is usually used to make it green."

Uncle Gao on the side said:
"Don't use this kind of words to limit your junior brother. There are many kinds of chicken porridge with double color combination, the red color of red yeast rice, the black color of seaweed or crushed lettuce, and even purple, blue, brown, etc., are all acceptable. Made it. Cooking can be limited by technology, but don’t limit your imagination.”

The little apprentice is amazingly talented, but his thinking cannot be restricted by a word from the big apprentice.

Lin Xu memorized it silently, nodded and said:

"I remembered Master, I will practice more later, and make a five-color chicken porridge."

Lin Xu was just saying this casually. After all, there are only two colors of Tai Chi. If there are five colors, the contrast in color will be stronger and the appearance will be better.

But as soon as he finished speaking, a system notification sounded in his mind:

"The host is determined to make five-color chicken porridge, and triggers the side task [Five-color chicken porridge]: Please ask the host to make a five-color chicken porridge with a rating of no less than excellent before midnight on New Year's Eve. A lucky draw for vegetarian dishes."

Imitation vegetarian dish lottery?
This reward is not bad. If you make an excellent level, you will be rewarded with a perfect level. If you cross a level, you will be rewarded.

But within a minute of Lin Xu's excitement, he found that the cooking learning card in the inventory was locked, and the memory exchange card also indicated that it would not be opened until the first day of the new year.

I go!

I just thought it was a good thing, but I forgot the rule that mission dishes cannot take shortcuts.

I was so happy for nothing... Lin Xu muttered in his heart, thinking that when the master cooks later, he must watch the steps carefully, so he can't miss the reward of this dish.

He picked off the washed spinach leaves and squeezed the green vegetable juice with a juicer.

Pressed and set aside, awaiting further use.

Xie Baomin used the back of a knife to finely smash cooked pig fat and chicken breast into meat paste, then beat two egg whites into it, then piled up all the meat paste, smashed it again, so that the meat paste and egg whites were completely mixed together .

After doing this, the step of smashing minced meat comes to an end.

Then, he carefully scraped the minced meat into the basin with a kitchen knife, then looked at Uncle Gao and asked:
"Master, are you coming or am I?"

"Just adjust it directly, and explain to your junior brother the essentials you need to pay attention to."

"okay!"

Xie Baomin said to Lin Xu:

"Junior, take care. The next steps are different from your usual dishes like chickpeas. Every step has to be paid attention to."

As soon as Lin Xu heard this, he immediately put away his thoughts and concentrated on watching Xie Baomin's operation.

I saw that he was about to pick up a bowl of clear chicken soup, slowly pour it into the smashed chicken mince, and then beat it with chopsticks to let the chicken mince that was sticking together blend into the clear chicken soup.

After completing this step, he took a fine-mesh sieve and sifted through the beaten chicken mince.

"There is fascia in the chicken breast. If you don't remove it, the taste will not be good. The rice porridge made is not delicate enough, so you need to filter it to clean out the fascia."

When Lin Xu just smashed it, he thought there was no filtering step, but he didn't expect to stay here.

After Xie Baomin filtered it, he added half a bowl of clear chicken soup to the minced chicken.

The minced chicken, which was already thin enough, became even thinner. After he mixed the minced meat, he put a small spoonful of salt and a little soft white sugar for extra freshness into it.

Continue to stir to melt the dressing.

Then put it aside for later use, taking advantage of this time, Xie Baomin beat five egg whites into the bowl, and whipped it quickly with chopsticks.

Lin Xu asked curiously:
"Didn't you add egg white just now? Do you want to add it?"

"Yes, just now it was to increase the consistency of the minced meat. Now these are to increase the smoothness of the taste. The chicken porridge made in this way will have a smooth feeling in the mouth."

This dish is really exquisite.

Compared with the dishes that use minced chicken as raw material that I have learned before, this chicken porridge is really troublesome and complicated.

Xie Baomin broke up the egg whites completely, brought over the minced chicken that was almost air-dried, and added some starch water to it to increase the consistency.

Then pour in the beaten egg white and continue to stir, so that the egg white and starch water are completely integrated into the minced meat.

After finishing these, Xie Baomin poured out half of the minced meat, poured in the vegetable juice squeezed by Lin Xu, and mixed it into a green minced meat.

After finishing this step, Uncle Gao said:
"Now that the basic work has been done, let's start. Baomin makes green chicken porridge, and I make white ones, and finally put them together."

The so-called Tai Chi chicken porridge, to put it bluntly, is to pour two colors of chicken porridge into the basin according to the way of Yin and Yang Pisces.

For the best results on the table, they need to be made at the same time.

The two colors are made at the same time, and then put into the container, so that the chicken porridge will have the same temperature and the taste will be very smooth.

Xie Baomin agreed, and set up the frying pan to prepare.

Relatively speaking, Uncle Gao was more meticulous. He said to Lin Xu seriously:

"This soup is somewhat similar to pimple soup. It is a high-end version of pimple soup. Later, cooked lard, cooked chicken oil, clear chicken soup, water starch, salt and monosodium glutamate will be used."

Before cooking, explain the ingredients clearly, so that Lin Xu can have a general understanding of this soup.

"I remember Master."

Uncle Gao slipped the frying pan, and then put half a spoonful of lard into the pan.

Heat the oil, pour the prepared clear chicken soup into it, and when it is about to boil, add salt and monosodium glutamate for seasoning.

When the chicken soup is completely boiled, scoop up a large spoonful of water starch and hook it into the pot. At the same time, turn the heat to the minimum to keep the chicken soup in the pot in a state that seems to be on but not on.

"When pouring the minced chicken into the pot, the soup should not be boiled, otherwise the minced meat will be overcooked immediately, resulting in a dry taste, but the temperature should not be too low, the minced meat will precipitate, about [-] degrees Just left and right."

As an experienced chef, Uncle Gao explained the points that need attention in a few simple words.

Lin Xu nodded, indicating that he had written it down.

Then, Uncle Gao stirred the pot with a spoon in one hand, and a pot of minced chicken in the other hand, and slowly poured it into the pot like stirring pimple soup.

After the minced chicken is put into the pot, it will immediately flow with the rotating chicken soup.

This effectively prevents the minced meat from agglomerating.

When all the minced meat is poured into the pot, turn up the heat and bring the soup in the pot to a boil again.

As the temperature rose, the minced meat in the pot quickly condensed into meat balls the size of rice grains, and because of the constant stirring in the pot, the meat balls were all long strips, which looked no different from rice grains.

Lin Xu looked at this scene in surprise, thinking it was amazing.

Uncle Gao said:
"At this time, it is not only necessary to stir, but also to flexibly adjust the consistency. If it is thin, thicken it, and if it is thick, pour clear chicken soup."

Lin Xu asked curiously:
"What if it's thick enough?"

Uncle Gao smiled, scooped up half a spoonful of lard and poured it in:

"Then get ready to cook."

Although he said it was out of the pot, he didn't do it. Instead, he scooped up half a spoonful of chicken oil and poured it into the pot, and gently rotated the back of the spoon on the surface of the chicken porridge to let the fat melt automatically.

Only when a bright layer of fat appeared on the surface of the chicken porridge, did Uncle Gao take the frying pan away from the flame.

At the same time, Xie Baomin also made his green chicken porridge.

Putting two kinds of chicken porridge together, it looks like two kinds of rice porridge, but the strong fresh fragrance penetrates into the nostrils, making people want to taste it.

I have been exposed to imitation meat dishes in the past, and I think it is very rare to make vegetarian dishes into meat.

Today, after seeing how to imitate vegetarian dishes, I realized that it is not difficult to make vegetarian dishes into meat dishes. The difficult thing is how to make meat dishes into vegetarian dishes.

Uncle Gao poured the chicken porridge he had made into the basin, and Xie Baomin immediately scooped up the green chicken porridge with a spoon and poured it along the side of the basin.

Not long after, a beautiful Tai Chi diagram appeared in the basin.

Use a spoon to scoop up some white ones and put them on the green chicken porridge, and then put some green ones on the white chicken porridge. The yin and yang double fish is officially completed.

Looking at the Tai Chi pattern in the basin, Lin Xu felt that he had benefited a lot.

Finally learned such a high-end dish.

Uncle Gao said:
"Chicken porridge can be matched with a lot of ingredients. The high-end ingredients include sea cucumber, shark's fin, isinglass, fish lips, bird's nest, and cod liver. The mid-range ingredients include white fungus, tendons, pigeon eggs, fresh shellfish, squid, etc. It is very adaptable when paired with vegetarian dishes such as bean sprouts and vegetable gall.”

Lin Xu knew that Master was pointing him out.

The so-called teaching a man to fish is not as good as teaching a man to fish. To teach one or two techniques is better to teach the whole type directly, so that when you encounter similar dishes again, you can easily make them.

Xie Baomin added:

"If you make it with other ingredients, the other ingredients should be simmered in chicken soup first, and then add the matching ingredients after the chicken porridge is ready. In addition, you should remember that any chicken porridge dish, no matter how expensive the side dishes are, is the most important ingredient in chicken porridge. In front of me, I can only play a supporting role, chicken porridge dishes, chicken porridge was the protagonist at the time.”

The words of the two gave Lin Xu a very intuitive understanding of this kind of dishes.

It turns out that this is the main point of chicken porridge dishes.

Write it down and write it down so that you don't forget it later.

After the dishes were ready, Xie Baomin picked them up and prepared to deliver them upstairs so that Lin Xu's family could taste them.

At this time, some appetizers had already been served in the private room, and Shen Guofu was enjoying himself.

While eating, he saw Xie Baomin coming in with a soup bowl, he was overjoyed, did the big dishes come so soon?Chef Gao didn't know what delicious food he made this time, so I'm looking forward to it.

However, when Xie Baomin opened the lid of the pot, he was taken aback when he saw the chicken porridge in the pot.

what's the situation?
Just bring a pot of rice porridge?

Although the shape of this Tai Chi is good, it is useless to look good. After drinking it, you will not be able to practice Tai Chi directly, and it will not be beneficial to the taste.

Why did you serve a pot of rice porridge first?

Lao Shen, who is not happy with meat, picked up a piece of crystal meat and put it into his mouth, chewing slowly.

At this time, Shen Jiayue had already got up and started serving porridge.

She first served soup to grandma and grandma, and then served soup to the middle-aged generation such as father-in-law, mother-in-law, father-in-law and mother-in-law.

Mrs. Lin, who had just received the soup, didn't quite understand serving rice porridge, but this is Diaoyutai after all. She scooped up a spoonful with a small spoon, blew on it and sent it to her mouth, and her eyes lit up immediately:
"Oh, this...isn't rice porridge, it seems to be all meat."

Upon hearing this, Lao Shen's meat-eating DNA immediately moved.

All meat?
Is this rice porridge specially made?
Lin Xu came in and said with a smile:

"This is the Tai Chi chicken porridge made by my master and my senior brother. The chicken is first smashed into minced meat, and then in the chicken soup, it is made into rice porridge like a pimple soup. It tastes very good. If you like it, you can drink more."

Shen Guofu couldn't wait to bring a small bowl, scooped a spoonful and put it into his mouth for a taste. Various textures and flavors such as fresh, fragrant, smooth, and smooth came out of his mouth immediately.

It's delicious, it's much better than rice porridge.

Shen Guofu finished the chicken porridge in the bowl in two or three mouthfuls, full of curiosity about this delicacy.

"This dish is really eye-catching, where is it from?"

Lin Xu said:

"This is Huaiyang cuisine."

"Why didn't I meet him when I went to Yangzhou?"

Xie Baomin smiled:

"This kind of dish has basically been lost in the market. If you can cook it or not, you can't cook it properly. You can only eat it in some super high-end restaurants and ask their chef to make a reservation."

In Diaoyutai, almost all chefs above the head chef can cook it, but from Building 18 to Building No. [-], there is no such dish on the menu of any building.

If you want to eat it, you must be friends with the chefs, or you can go to Building No. [-] to spend money and build a relationship with Qiu Zhenhua, so that you can eat it.

Otherwise, you can only enjoy your eyes.

It's not like chickpeas, which can be eaten in high-end places of Sichuan cuisine. The recipe of this chicken porridge is too complicated, and it has high requirements on the heat and the skill of stirring the pot.

If it is not made properly, it is easy to make minced chicken into a ball of meat lumps.

Seeing that her mother-in-law liked it, Chen Meijuan looked at Lin Xu and asked:

"Has Xiaoxu learned it?"

"I have learned it, but I still have to practice. When I return to Yinzhou, I have to practice hard and try to make such a big pot for the New Year's Eve dinner."

After speaking, he used a spoon to serve himself a bowl, tasted it, and it tasted really good.

The smooth taste, the delicious taste, and the fragrant taste brought by the oil are simply pleasing to the eye.

After hearing Lin Xu's words, Shen Jiayue nudged Chen Yan with her elbow:
"I'll drink it for you when the time comes, don't mind Yan Bao."

Chen Yan glanced at her cousin:
"If I want to drink it, I can just come to Diaoyutai directly. As long as the chefs can make it, I can definitely drink it. If it's not good enough, let Xiao Qiqi's father-in-law do it."

With a good sister like Zeng Xiaoqi, no matter Qi Siming's father or master, they can present a perfect chicken porridge for Mr. Chen.

Uncle Gao came in with wine, ready to have a drink or two with everyone.

He thanked Baomin and said:
"Take advantage of the fact that the kitchen is not busy at the moment, let me teach your younger brother how to make pot stickers and eel backs. I originally planned to teach it myself, but the distinguished guests are here, so we can't hide in the kitchen all the time."

Pot stickers with eel back?

When Master mentioned this dish before, Lin Xu thought it was just talking casually.

Didn't expect to learn it.

So what are you waiting for, you have to learn.

Lin Xu hurriedly drank the chicken porridge in his bowl, and then hurriedly left the private room with Xie Baomin.

Everyone who was drinking chicken porridge in the private room became curious about the eel back with pot stickers, wondering what kind of delicacy it was.

In the kitchen, Xie Baomin said to Lin Xu:

"The dish of pot stickers and eel back is actually quite simple, it's just fried, there is no special trick."

Lin Xu asked curiously:
"Does the eel back need to be deboned?"

"Yes, this dish only uses the thicker part of the eel's back. The dish is crispy, moist, fragrant, and fresh. It has a variety of tastes in one bite. It can also be regarded as a top-grade dish for high-end banquets."

After finishing speaking, he said to a cook next to him:
"Go and get some cooked eel backs, they're a bit more evenly shaped, the difference is too big."

"Okay, Chef Xie, I'll prepare it right away."

After Xie Baomin ordered this, he immediately peeled a few more shrimps, removed the shrimp threads and smashed them into a puree with a kitchen knife, then put some cooked pig fat and a little salt, smashed them into minced meat with the back of a knife and put them aside for later use.

At this moment, the eel back was brought over. The meat of the eel back was very tender. It should have been blanched until the eel was broken, and the whole eel back even exuded a delicious smell.

Xie Baomin rubbed salt and white pepper on the back of the eel.

Add a little base flavor to the back of the eel.

Then take a few slices of toast and cut off the four sides, leaving only the core of the bread.

Spread a layer of minced shrimp meat on the toast first, then cut the back of the eel into sections, and stick it evenly on the minced meat.

While doing it, he said to Lin Xu:

"In this dish, in addition to adding freshness, the minced shrimp meat is mainly used to bind together, and lard not only adds flavor to the shrimp meat, but also adds flavor to the back of the eel."

The fat content of aquatic products is not high, so some lard should be added to make the dishes more beautiful.

Lin Xu asked curiously:
"This dish actually uses toast slices. Is this a high-end Huaiyang dish?"

Xie Baomin smiled:

"In the past, steamed buns were used, but in recent decades they have been changed to softer toast. It's hard to say what will be replaced in the future. After all, the dishes must keep pace with the times, and we can't stick to the old rules."

After stuffing all the eel back and minced shrimp meat on the toast, Xie Baomin picked up a kitchen knife and cut the toast into four.

"The slices of toast are too big to be crispy, so cut them into small pieces before frying, the effect will be very good."

After finishing this step, Xie Baomin set up the pan, added lard to the pan, heated it up, put the toast slices with eel on the surface one by one, and started frying.

This dish is actually very easy to cook, because the back of the eel is cooked, and the toast is also cooked.

Although the minced shrimp in the middle is raw, it can basically be broken by heating, and it doesn't need to be fried for too long.

Soon, when the toast was fried until the bottom was crispy, Xie Baomin took the plate and began to take it out.

Pot sticker eel back, officially done!
"Junior Brother, I made a lot this time, it might not fit on the plate, why don't you try it first?"

When Lin Xu heard this, he was not polite. He smiled and picked up a piece of fried eel back with fried potstickers with the bottom browned with his chopsticks, and brought it to his mouth. When he bit it lightly, the crispy aroma of the toast, the strong aroma of the minced shrimp, and the fresh aroma of the eel back , all brought together.

It was so delicious that Lin Xu couldn't help but swear:
"Damn it, it's so delicious!"

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This chapter is 5200 words, ask for a monthly ticket, brothers!

(End of this chapter)