gourmet food

Chapter 234: Chickpea pudding, a famous dish at the state banquet

After the high-grade clear soup is made, the rest can start to make the chickpea pudding.

There are many restaurants and hotels in the Chengdu area that make this dish, but in order to save time and cost, the finished product they make is simply not worthy of the name.

The simple preparation method and cut corners make this famous state banquet dish a secret gem.

It takes 2-3 hours to simmer the stock with ordinary ingredients, and the pounding of the minced meat is all machine-made. If you add ordinary ingredients, will the result be delicious?

A portion only costs tens of yuan, and famous dishes for state banquets only cost dozens of yuan a portion, which is simply too cheap.

Chu Yunfeng took a deep breath, and began to prepare to learn this simple yet complicated state banquet dish.

The first step is to pound the chicken breast into a very fine paste.

Similarly, it is better to use the back of the knife. Never use the front knife to chop.

The hammering here is different from when making clear soup before. During the beating process, the fascia from the chicken breast needs to be taken out.

"Wrong, the fascia was not removed completely."

During the beating process, the fascia cannot be hammered into mud, so when the fascia is found, it needs to be taken out and thrown away.

Since there is a lot of fascia, this step needs to be done very carefully.

After hammering it, you have to use the blade of the knife to flatten it bit by bit to see if there is any remaining fascia in it. You must make sure not to leave any fascia, so as not to affect the taste and shape of the finished dish.

Many restaurants directly use machines to puree and break the fascia into pieces. Although the fascia is very broken, it tastes old and hard, which affects the taste.

Restaurants that are more particular about it will also filter it, but it cannot be completely filtered, so the taste is still very bad.

The next step is to prepare the minced chicken. This step is very crucial. There are many tips and techniques, none of which are missing.

First add a little ginger water to the minced meat to remove the fishy smell, and then start beating the eggs.

Yang Ming's eggs were very small, so Chu Yunfeng beat 10 eggs in total and separated the egg whites for later use.

After the clear soup made previously is cooled, slowly add it to the minced meat.

"Error, too much soup was added, try again."

The clear soup needs to be added in small amounts in batches, and the amount added each time should not be too much.

After adding it, you need to stir it in one direction with your hands in the bowl.

You must pay attention to the technique here, you cannot change the direction at will, you can only keep whipping in one direction.

Then add the clear soup again and continue to stir.

Add egg whites and continue beating….

"Error, too much egg white was added, try again."

The egg white is the same as the clear soup, and is added slowly in batches.

After adding it a few times, the meat paste becomes a meat paste.

If the meat slurry is not made well, it will directly affect the final shape of the pot.

If the ratio of egg white to clear soup is not set correctly, the pot will be a ball of loose sand and the shape of tofu curd will not appear at all.

Therefore, the preparation of the meat slurry is particularly important. If it is too dry, the chickpea curd will be very old, and if it is too clear, the chickpea curd will be scattered.

The ones made are called Tiannv Sanhua, not Douhuaer...!
"Error, error, error.!"

"Come again, come again, come again."

The amount of egg white and clear soup added each time is always poorly controlled, either too much or too little.

The system estimates are very accurate, as long as there is a slight error, Chu Yunfeng will have to come back immediately, which is very strict.

After experiencing countless failures, Chu Yunfeng gradually mastered the amount of additions each time and finally passed.

Add a little sea salt after whipping halfway, which not only plays a seasoning role, but also helps solidify the egg whites.

Add a little more white pepper to enhance its freshness.

All processes need to be whipped continuously and cannot be stopped for a moment.

Continue to add a little water and soybean powder to increase the coagulation and make it more beautiful after being put into the pot.

It is considered successful when the final slurry becomes watery, and all that is left is to start the process of making beancurd.

To make the bean sprouts take shape, a technique that needs to be used here is called "punching", which means punching.

Turn on high heat and let the soup in the pot boil.

Swirl the clear soup in the pot with a spoon to create a swirl, then pour in the meat slurry.

"Error, the vortex is too small, try again."

Where is it too small? How big of a whirlpool do you want?A whirlpool that is too big is a black hole, okay? Are you sure you are not directing the system blindly?
"Error, the whirlpool is too big, try again. The clear soup is very expensive, host please don't waste it, and don't spill the clear soup when making the whirlpool.

Chu Yunfeng: ".!"

The system is indeed a little different, and it actually reminds me of savings, which was simply unimaginable before.

Well, Chu Yunfeng followed the good and continued the "whirlpool".

After hundreds of failures, Chu Yunfeng finally mastered the technique. The spoon rotates on the surface of the clear soup, and the force must be controlled very accurately.

Slowly drive it to start spinning, spinning, spinning, spinning, and when the vortex reaches the optimal size, quickly pour down the pulp.

After the meat slurry went down, the vortex slowly stopped, and the soup was like a flower, scattered with little white snowflakes, which looked extremely beautiful.

Don't move it now, let it slowly enter a "falling" process, which will take about more than an hour.

Wait for it to slowly take shape over medium-low heat!

Let the "bean blossoms" slowly solidify into a bean blossom shape.

When the time was almost up, I threw two wolfberries down, the bean curds were formed, and the rest was the process of putting them on the plate.

The tofu pudding in the pot has completely solidified, and it looks white and tender, making people salivate.

Chu Yunfeng took out the blue and white cup customized by JDZ before and presented the dishes.

The blue and white cup has a tray and a lid, both of which have blue and white patterns. The overall look is so fresh and refined, and it is perfect for presenting this famous dish at a state banquet.

Chu Yunfeng scooped up some of the clear soup in the pot and put it into the cup, so that it would float when he put the bean curds in later.

After carefully putting the tofu pudding into the cup, add a little clear soup until it is just equal to the tofu pudding.

Then garnish with two wolfberries.

There are many choices for decoration here, you can add Cordyceps flowers, vegetable leaves, bean sprouts, etc.

The system did not regulate Chu Yunfeng, which also allowed him to have his own space in the future. After all, plate presentation is related to the chef's own aesthetic accomplishment.

Let me go, this is a real famous dish for state banquets. It is indeed well-deserved. Not only does it require many ingredients to make, but it also requires strict techniques.

The production time was beyond Chu Yunfeng's imagination, and the finished product was so beautiful, no wonder it was included in the state banquet.

The tofu flowers in the cup are as white as jade, and the soup is clear and pleasant. With the embellishment of wolfberry and the background of blue and white porcelain, it is simply a perfect work of art.

People who don't know the details will only think that the cup is filled with tofu puddings at first glance, and will never think that it is made of chicken.

This is also the "eating chicken without seeing the chicken" among the advanced techniques of Sichuan cuisine.

The most important thing is that its nutritional value is very high, especially suitable for people with weak constitutions, and the human body's absorption capacity is very strong.

This dish alone took Chu Yunfeng about 12 hours, but it took more than 8 days to learn this dish.

Seeing that I only have 1 day, 6 hours and 9 minutes left to study, this time is really not enough!

Numerous keys and tips during this period made Chu Yunfeng feel the exquisiteness and profoundness of Sichuan cuisine.

I also understand why many high-end dishes have been lost. It is because they cannot adapt to the fast pace of modern society.

So now you can only see them in some high-end restaurants or state banquets!

(End of this chapter)