gourmet food

Chapter 233 Premium Clear Soup
Mu Qing sent Chu Yunfeng to the door of Yipin and gave another instruction: "It's still a bit cold in the morning and evening over in Europe, so remember to bring a coat."

"Okay, go back quickly, I still need to help Kexin pack her things."

Chu Yunfeng also gave the same warning. The feeling of being cared for was so sweet that the small universe was about to explode.

Mu Qing nodded and drove back.

Chu Yunfeng entered the store and waited for the arrival of the ingredients.

During this period, there are some things you need to confirm for yourself.

"System, you have finally ended your hibernation! Why do the ingredients you make this time require 5 times the amount of synthesis?"

Chu Yunfeng was shocked when he first heard that the system required 5 times the synthesis.

This 5 times is not simply 5 parts combined into one.

Instead, it is multiplied by 5 times on the basis of in-store synthesis, which is a bit scary.

平常店里的合成比例一般为1:2，如果再算上5倍的话那几乎就是1:10的比例了。

This simply refreshed Chu Yunfeng’s world view and values ​​on synthesis!

The 3x synthesis that I thought was satisfactory before was already the limit. Who would have thought that there would be 5x more.

How delicious the food would be, Chu Yunfeng's mouth watered just thinking about it.

And think about the price.It's a completely sky-high price. If you eat like this every day, you will definitely go bankrupt soon.

"Five times the amount of synthesized ingredients will allow the host to complete the task."

The system's answer is short but meaningful.

Well, Chu Yunfeng estimates that the system must be justified in saying this, and he will know when the time comes.

"System, why is the store still running normally when you are in sleep mode, but you can't learn some dishes with two stars or more in the space?"

This question has troubled Chu Yunfeng for a while, and he was very curious.

"The host has been promoted to an intermediate chef, and the experience points brought by the guests in the store are used for normal maintenance.

Dishes with three stars and above must be assessed by the system before learning can be completed. "

Chu Yunfeng felt that his speaking style seemed to have changed a bit after the system went to sleep, and seemed to be much gentler.

No wonder now that guests can't get experience points after finishing their meals, they can only get them by completing tasks.

"Boss Chu, your goods have arrived." The delivery boy's voice came from outside the door.

"Thank you, thank you for your hard work!"

After putting a large amount of ingredients into the cabinet, Chu Yunfeng opened it again and saw that there was indeed a lot less.

Feeling a little pain in my heart, I roughly estimated that the cost of a pot of soup alone would be tens of thousands.

Yes, it's definitely tens of thousands, just a lot more. This is just the cost price, and it also shows how awesome the real Sichuan broth is.

This is why high-end Sichuan cuisine is rare. That’s because its production process is very complicated, and the price is naturally very expensive.

Of course, this is the price after 5 times synthesis.

Next, let yourself experience it and learn about this famous dish for state banquets.

The soup required for chickpea bouquets and boiled cabbage is extracted from the stock.

The soup after extraction is called high-grade clear soup, also called special clear soup.

The reason why it is called clear soup is because it looks as clear as boiled water. People who don't know it think it is a bowl of clear water.

In fact, you can feel the deliciousness of the soup in your mouth.

It is different from the stock soup that is usually boiled in the store. It needs more ingredients and takes a little longer time.

Ingredients required: One sunshine chicken, one free-range duck, one Xuanwei ham bone and hoof, one black pork rib, two green onions, and a large piece of ginger.

The system told Chu Yunfeng that the traditional method does not include hoofs.

The reason for adding this is to enhance the freshness of the soup and make the soup more appealing to people's appetite.

Adding hooves or elbows is a common method for making soup stock in Huaiyang cuisine, and is rarely used in Sichuan cuisine.

Chu Yunfeng first put these ingredients into the pot, and then added the cooking wine.

During the cooking process, the floating "blood bubbles", that is, blood froth, are constantly knocked off.

This step is very important. If it is not done, it will seriously affect the quality of the soup.

This is not difficult for Chu Yunfeng, he just needs to wait for time.

In his free time, Chu Yunfeng had to prepare the pureed meat for the clear soup.

Sichuan cuisine generally uses lean pork and chicken breast, while some Huaiyang cuisine uses beef and chicken breast.

Both lean pork and chicken breasts need to be beaten into paste.

"Rong" means pureed meat, so it needs to be beaten very finely, and it must be like a fine paste.

Beating is not done with the front of the knife as we usually chop meat, but with the back of the knife.

"Wrong, the technique is wrong, the back of the knife should be close to the cutting board."

Although Chu Yunfeng made a mistake, he enjoyed the system's prompts very much, and finally didn't have to listen to that annoying beep anymore.

"Chop chop chop, chop chop chop." The uniform beating sounds came and went, which sounded very rhythmic.

As time passed, Chu Yunfeng beat the lean pork and chicken breast.

Both meats are as homogeneous as fine puree and set aside.

We call the thin puree of lean meat Hongrong, and the thin puree of chicken is called Bairong.

This is well understood from the color, the color of pork is redder, while the color of chicken is whiter.

After 7 hours, the broth was finally ready. Chu Yunfeng poured the broth into a pot and added a little pepper and iodine-free sea salt.

Now the boiled broth is like the color of chicken soup, the color is very dark, and there are many impurities in it.

The next step is to extract the clear soup.

Dissolve the two meat pastes with water and make a thin paste.

During the preparation process, add water while stirring by hand, and make sure the minced meat fully absorbs the water.

When the soup is boiling, first add the red rong. When the soup boils again, you will find that the soup has become as white as boiling water.

This is because Hongrong absorbs all the impurities and oil in the soup, which makes the soup look so clear.

After the red rong floats, filter it and put it into gauze for later use.

The next step is to add our Bai Rong. After the Bai Rong is removed, the remaining impurities in the soup will be adsorbed again, making the soup look clearer and translucent.

Similarly, when the Bai Rong floats, filter it and put it into gauze to compact it.

Then put the red and white rong in the gauze into the clear soup again for a "falling" process.

In Sichuan cuisine, it is called "falling soup", where two kinds of minced meat are allowed to simmer quietly in the pot for 1-2 hours.

2 hours later, Chu Yunfeng looked at the final product, which was our premium clear soup.

After straining the remaining residue from the clear soup through a sieve, the soup in the bowl will look crystal clear.

To use an idiom to describe it, it is "clear soup with little water", which looks as bland and tasteless as plain water.

But inside it is fragrant, mellow and pleasant.

Up to this point, Chu Yunfeng had spent nearly 10 hours.

It took a full 10 hours to make a soup, a high-end clear soup in Sichuan cuisine.

(End of this chapter)