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Chapter 807 Is Vegetarian Soup So Simple?A famous Jinling dish full of meaning: Vegetarian assortment! 【Subscribe】

"Master, what ingredients do you need for vegetarian broth?"

Today, because of the assortment of vegetables, there were a lot of vegetarian dishes on site. Lin Xu was going to give Master a start, but he didn't know what kind of vegetables to prepare.

Uncle Gao said:
"There are many ways to make vegetarian broth. There are no particularly high requirements for the ingredients. It is up to the person to be rich and thrifty. According to different needs, it can also be made into clear broth, thick broth, milky soup, mushroom soup, etc."

There are many types of vegetarian soup, and there are many ways to make it.

The simplest one should be a milk soup made of fried flour mixed with boiling water. Some Chinese and Western food have similar methods. Lin Xu also used this trick when cooking.

Uncle Gao said:
"Chow mein soup is tasteless, and it's usually used in emergency situations to match a color to add a smoother taste. This is the simplest vegetarian soup, and its function is relatively simple."

What I'm going to do today is a soup dish at the state banquet, so it's not that simple.

Uncle Gao brought some soybean sprouts and handed them to Lin Xu:

"Remove the head and root, only the stem in the middle... Bean sprouts are very important in vegetarian broth. Even if you don't add any other seasonings, you can still make a delicious soup, so the general vegetarian broth is made of bean sprouts. Base."

When Lin Xu heard this, he immediately picked up the bean sprouts and started tidying them up.

It was too slow to cut off the heads and tails one by one, so he grabbed a handful and tidied them up a bit, aligning the heads and tails of the bean sprouts, then cut off the two ends with a kitchen knife, threw them into the basket, and then grabbed another handful to continue working.

The watercress on the bean sprouts will have a beany smell after being boiled for a long time, and the roots are all root fibers, which are prone to bitterness, so they should be removed, leaving only the part of the bean sprouts.

When he was busy, Uncle Gao brought some celery, two carrots, one white radish, a handful of seafood mushrooms, three or four pleurotus eryngii, a pack of soaked kelp, two onions, two fresh Corn, one cabbage, four eggs.

After sorting out all these, Uncle Gao explained the essentials of vegetarian broth to his apprentice:
"Vegetarian soup has no requirements for ingredients. As long as it does not contain starch, it can be used for cooking. Generally, beans and fungi are used a lot. The other is seaweed and seaweed. When these ingredients are boiled together, they will produce It tastes very delicious, even more perfect than the broth made from meat."

It sounds really simple, Lin Xu plans to learn it later.

While he was fiddling with bean sprouts, Uncle Gao also picked up a kitchen knife, preparing to process these ingredients.

This step is very simple, just clean the vegetables and simply change the knife.

Wash the celery and cut it into small pieces, peel the carrot and cut it into hob pieces, peel the white radish and cut it into thick shreds, cut the corn into pieces... all the ingredients are processed in this way.

Then set up the pan, add a little oil to the bottom of the pan, and break a few eggs into the pan to make fried eggs.

"Frying the eggs can stimulate the activity of protein. After cooking on high heat, the color of the soup will naturally become much thicker and whiter...In fact, beans are used to make vegetarian soup because beans and vegetables are rich in protein."

Lin Xu had almost cleaned up the bean sprouts at this moment, and stood aside to watch the master's operation.

Uncle Gao said:
"In the past, we used to add some soybean oil to make vegetarian soup, so that the fresh and sweet taste of beans was more intense, but now for health reasons, we don't add oil on purpose... Beans are not low in purines, plus Fat is worse than meat."

Now that all the ingredients were ready, he took a deeper soup pot and started to boil the soup.

Put the ingredients into the pot, add half a pot of water, bring to a boil on high heat, then cut off the foam, then put the fried eggs in, put a few slices of ginger, and start cooking.

At the beginning of the boil, keep skimming off the foam from the pot, so that the soup will be cleaner.

After simmering on high heat for about ten minutes, improve the lid of the pot and adjust to low heat to continue cooking.

Lin Xu looked at the time:
"How long will it take, master?"

"It takes about an hour, let it dry after an hour, and then filter out the residue inside, and then you can make bean sprouts and pigeon egg soup... This kind of vegetarian soup is usually made and eaten now. If it is placed like bone broth If stored in the refrigerator, the umami taste will drop a lot, because the umami substances of plants are unstable, so it is best to cook and eat now.”

Lin Xu thinks this vegetarian broth is very interesting, so he will look for an opportunity to cook some vegetarian broth and try a vegetarian hot pot at home.

If it is good, it can even be added to the banquet order in the future to meet the needs of vegetarians, which can be regarded as expanding the customer base.

Regardless of business or anything else, the wider the customer base and the wider the audience, the more stable the business will be.

On the contrary, doing business with a single customer group is very vulnerable to industry impact and the risk is relatively high.

The vegetarian broth was boiled, and a few photographers came over to take close-up shots, and everyone began to eat lunch.

The back kitchen of Yanjing Hotel prepared roast goose rice for everyone today. The delicious roast goose is served with a marinated egg cut in half, plus a few hot choy sums, served with rice, which is nutritious and delicious .

Shen Jiayue took a bite out of a piece of goose leg, glanced at the vegetarian soup that was still boiling in the soup pot, and asked curiously:

"Xu Bao, can you really make a delicious vegetable broth by boiling such a bunch of vegetables together?"

"Yes, Master just said that even if you boil bean sprouts alone, you can make a very sweet taste... But don't try it yourself, it's easy to burn."

This girl is not serious, Lin Xu is really afraid that something will happen to her if she does it herself.

"Don't worry, I'm not a three-year-old kid anymore."

Shen Jiayue took a bite of the roast goose happily, and took another bite of rice. While eating, Qi Siming brought over a plate of stewed goods, including goose sausage, goose gizzard, goose paw, foie gras and so on.

"I'm making roast goose today, and I marinated the leftovers. Boss Lin has a taste."

There are a lot of these stewed goods, and there are them on every table. There are even marinated goose eggs at the table of Zeng Xiaoqi and the director's team. Qi Siming is using his position as an extra meal for his girlfriend.

And Lin Xu and others followed suit.

Xie Baomin picked up a piece of brine foie gras, tasted it, and asked with a smile:

"You made this? Why is it a bit old Cheng's way of making stewed soup?"

"When I started stewing, Chef Cheng helped me adjust the stewed soup... Chef Xie, do you think this taste is okay?"

Xie Baomin savored it carefully:
"Very good, much better than your master who likes to pretend to be gentle."

Qiu Zhenhua, who just walked over with a bowl, couldn't help kicking him:
"You have to say it to my face, right?"

Diaoyutai is not busy today, so many chefs came.

Uncle Gao usually doesn't have many opportunities to make shots, so they all want to observe and learn from a close distance.

Qiu Yaozu tasted the marinated goose offal on the table, and said to Qi Siming:

"The stewing time of foie gras can be shortened. If you are afraid that it will not taste good, you can put some soup out and soak it for a while. The tenderer the stuff, the better the taste."

"I know Master, I will practice more in the future."

Lin Xu took a mouthful of green vegetables, remembered the assorted vegetables he was going to make later, and asked curiously:

"Why are there mixed dishes at the state banquet?"

Regardless of the implication, this dish is actually a big stir-fry dish in which all the vegetables are fried separately and then mixed. It is not a bit meaty.

How did you get selected for the state banquet?
Wu Chunjiang took a sip of seaweed soup, and gave Lin Xu some popular science:
"This dish is delicious, and it was just after the Spring Festival, it was the time to eat mixed vegetables, so I didn't eat it from time to time. Now that I have caught up, I will definitely let everyone try it... As for the meaning, there is naturally, mixed vegetables The original name is Ten Scenery Cuisine, which means that the Ten Scenery of Jinling has been incorporated into the dish, which is actually the Nanjing version of Poor People’s Music.”

He said this, which made Qiu Yaozu unhappy:
"What is the joy of the poor? Those side dishes are all meaningful and exquisite. Each ingredient reflects an auspicious saying. It is an indispensable dish for the New Year. If you don't understand it, don't talk nonsense..."

Uncle Gao said to Lin Xu:

"Assorted dishes are mainly refreshing, and Jinling used to have a tradition of giving assorted vegetables every Chinese New Year, but it is rare to see them now."

Ning Shoubang asked:
"What are the ten sceneries of Jinling?"

Uncle Gao ate a mouthful of rice:

"It's estimated that even the locals can't tell. In the past, the propaganda outlets liked to make publicity about the eight scenic spots and ten scenic spots. As long as you use the place name plus the eight or ten scenic spots to search, you can almost find similar indexes... Yan Doesn’t Beijing also have the theory of eight sceneries, and the masters of the older generation even made dishes.”

"I already know what you said. I learned it when I was an apprentice. For example, the large dishes such as Qiongdao Chunyin, Jintai Xizhao, and Jimen Yanshu are all created according to the Eight Scenes of Yanjing."

Shen Jiayue showed a surprised expression.

This baby must be a fake Yanjing person. Why have I never heard of any of the dishes that Uncle Ning mentioned?
Not only had she never heard of it, Lin Xu was also a little surprised.

"Are these all dishes?"

Qiu Yaozu nodded:
"Yes, they are all dishes, but they are carved out of cakes, decorated with Dengying beef, dried apricot meat, barbecued pork, etc., to imitate the scenery, just like those real estate models in the sales department. Apparently, it is a product left over from the exaggerated style of the past, and few people do it now.”

If you want to say this, I will understand. It turns out that it has something to do with exaggeration.

But thinking about putting the scenery on the dining table, it is quite in line with the social atmosphere of that historical stage.

Uncle Gao said:
"These are not all exaggerated. For example, the guppy shark's fin dish can actually become a well-deserved main dish even now. Baomin is not busy and I will teach you, I remember you learned it on your 25th birthday. Did you forget?"

Xie Baomin hastily agreed:

"No, no, why would you forget? I'll be my teacher when I'm not busy."

Peacock fin?

It sounds like a really good dish from the name.

Lin Xu intends to learn from his senior brother and see what kind of dish it is.

After lunch, everyone took a rest.

When the work starts again, the vegetarian broth in the pot has been boiled, and before the lid is opened, you can smell the fresh aroma wafting from it.

After the photographer was in place, Uncle Gao opened the lid of the pot, and the unique fresh fragrance of vegetables wafted out immediately, even Shen Jiayue, who was outside the venue, couldn't help sniffing.

This taste is too delicious, right?
The vegetables in the pot have been boiled soft, and the soup has changed from the original transparent state to milky white.

Lin Xu glanced at it and couldn't help admiring:
"I really didn't expect this soup to be cooked with vegetables. It looks no different from big bone soup."

Uncle Gao said:
"The role of protein, if you want to use milk soup in an emergency, you can mix fried eggs with boiling water. Not only is the soup thick and white, but it also has a strong umami taste."

Huh, can it still be like this?

Learned another trick!

Lin Xu admired in his heart, and took the initiative to help Master take down the soup pot from the stove.

Uncle Gao stirred the pot a few times with a colander, checked how the vegetables were cooking in the pot, then covered the pot, and put it aside to continue to simmer.

Let the umami flavor in the vegetables be incorporated into the soup more, so that the umami taste of the soup will be more intense.

Taking advantage of this time, Lin Xu started making squirrel mandarin fish.

This is a dish that tests the skill of the knife. It requires the flower knife to be even and fluffy, the sauce to be rosy and bright, and most importantly, the shape should be like a squirrel.

Xie Baomin stewed the duck with mother oil, and then he was busy cleaning more than a dozen kinds of vegetables needed for the vegetarian assortment.

These vegetables include bamboo shoots, carrots, lotus roots, chicken feathers, shepherd's purse, thousand sheets, bean sprouts, celery, etc. Each vegetable has its own meaning.

For example, shepherd’s purse, homonymous to gather wealth; bean sprouts are very similar to Ruyi, which means that everything goes well;

This is a dish eaten during the Spring Festival, so it has a beautiful meaning.

Uncle Gao used chicken tenders, sea cucumbers and prawns, and served with chicken breast meat to make a chicken paste, and started to make Furong Sanxian.

The sea cucumber, prawns, and chicken tenderloin in this dish must be cooked in advance, and then these three ingredients are cooked together with the hibiscus chicken slices in lard.

The dishes made are fresh and delicious, and the taste is very outstanding.

Lin Xu cleaned the mandarin fish, wiped off the surface moisture, put the fish flat on the chopping board, and began to modify the knife.

The squirrel mandarin fish has relatively high requirements for changing the knife. You need to use a kitchen knife to cut the fish from the back, stick to the spine to slice the meat, then insert the kitchen knife, stick to the spine and slice forward until the back of the head .

Then the other half of the fish is sliced ​​off, and the fish is cut off from the back of the gills, so that the two pieces of fish become a long string connected by the fish tail.

The reason for this is to make the shape easier, so that the fish body connected to the fish head becomes the body of the squirrel, and the other part of the fish body is the fluffy tail of the squirrel.

Cut off the backbone, turn the fish over, remove the spines, and cut off the head with its pectoral fins.

The head of the fish is divided into two halves from the gills, the part with the pectoral fins is turned over, and the head of the pectoral fins is trimmed with a kitchen knife. These are the two ears of the squirrel.

Strictly speaking, the dish of squirrel mandarin fish cannot be served with a fish head, but the second half of the fish head should be turned upside down to make a squirrel head, so that it looks more lifelike.

In addition to the fish head, the tail of the fish should also be turned over after the fish is changed, so that the shape of the fried fish is more beautiful and the fish is more fluffy.

Lin Xu finished trimming the head of the fish and began to cut the fish with a cross knife.

The flower knife should be deeper, basically cutting to the skin of the fish, so that when frying, the fish will stand up one by one, which is more beautiful visually.

After changing the knife, he boiled sweet and sour sauce first.

Then heat the oil in a pan, sprinkle the fish with starch, and carefully put it into the oil pan for frying.

The half of the fish head with pectoral fins is also thrown in, and it is also fried.

After the fish is fried, put it on a plate and make it into the shape of a squirrel, and then put the part with pectoral fins upside down on the head of the fish, with the pectoral fins facing up, which looks very similar to a squirrel.

Pour sweet and sour sauce, let the fish hang a layer of red viscous slurry.

With the sauce, the appearance of the dishes becomes more attractive.

But the whole dish was not ready yet, so Lin Xu brought two smaller black watermelon seeds, and used tweezers to lightly glue them to the fish head, decorating them as squirrel eyes.

Now the shape of the fish head is more like a squirrel.

Shen Jiayue noticed this squirrel mandarin fish as soon as it was finished. She took a picture with the telephoto lens of her mobile phone and sent it to Chen Yan:
"Hurry up, Yan Bao, the squirrel mandarin fish is ready."

This morning, Chen Yan was going to come here to grab a meal, but Han Shuzhen called her to the hospital for an examination early in the morning, and she went there accompanied by Ren Jie. parenting knowledge.

Although the child's birth is still more than half a year away, it's time to make the necessary preparations.

In particular, all kinds of parenting knowledge and psychological counseling during pregnancy are not only beneficial to the fetus, but also very important to the mental health of pregnant women themselves.

Seeing the squirrel mandarin fish sent by Shen Jiayue, Chen Yan was immediately attracted:

"Wow, this shape looks unusual, wait, we will be there soon!"

She was doing an examination in Xiehe today, and it was only a few hundred meters away from Yanjing Hotel, so she could walk over there.

When Lin Xu made the squirrel mandarin fish, Master Gao also made three delicacies with lotus.

Next is vegetarian assorted and bean sprouts pigeon egg soup.

Uncle Gao said:
"The vegetarian assorted dish is actually not difficult, Xiaoxu, why don't you cook it?"

I come?

Lin Xu didn't exchange related skills, but since the master said it wasn't difficult, he planned to give it a try. Anyway, this is for shooting videos, and it's not for the leaders to eat, so it's okay to overturn the car.

And having accumulated so many cooking techniques and related experience, it's time to try the depth.

Thinking of this, he gave up his plan of exchanging skills, put the wok on the shelf, and prepared to make it.

Uncle Gao talked about the way of cooking:

"First blanch all the ingredients separately, then fry each dish with pickled ginger until it is raw, add some salt when it is ready, and put each dish into the big pot prepared by your senior brother. After frying, sprinkle with sugar and sesame oil and mix well, and the whole dish is ready."

It doesn't sound difficult... Lin Xu added half a pot of water to the pot, brought it to a boil, and specially added some cooking oil to the pot for better color.

Then he put all the ingredients into the pot and blanched them.

Dishes with high oxalic acid such as bamboo shoots are placed at the back, and vegetables such as dried tofu and celery segments are placed at the front.

After all the ingredients are blanched, change to the wok, add cooking oil, and start to stir-fry in the same way.

After blanching, these vegetables are actually half-cooked. It doesn’t take too long to stir-fry at this moment, basically until they are raw, which allows the vegetables to retain their crisp taste.

Every time a dish is fried, he pours it into a big basin. When all the dishes are fried, he sprinkles sugar and sesame oil according to the steps master explained, and starts to stir.

As soon as I finished my work, a system notification sounded in my mind:
"The host made the state banquet dishes without using skills, completed the hidden task [cooking the state banquet], and rewarded a perfect state banquet banquet with a lucky draw. Do you want to draw the lucky draw immediately?"

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