gourmet food

Chapter 24
The most important thing when making soup stock is that the meat cannot be blanched. After blanching, part of the protein and taste will be lost.

However, if you do not blanch the water, blood foam will continue to appear during cooking. You must constantly knock off the floating blood foam to make the soup look clear.

While studying in the system space, Chu Yunfeng stood aside for more than five hours, and his hands were sore before he could make a pot of soup.

I took out a piece of ginger from the cupboard, washed it and started cutting it.

As soon as I cut it open, I smelled a strong smell of ginger. The yellow color of the chicken fat was like beeswax, and the fiber inside was much less. There was no sluggish feeling when it was cut.

Throw the ginger and Sichuan peppercorns into the pot, and pour a little white wine. When you open the lid, the aroma of the white wine wafts throughout the room. Unfortunately, only about one or two of the whole bottle of white wine is left. I only remembered after pouring it. Didn't take a bite first.

There was a smart controller on the wall behind, which was covered with many function buttons. Chu Yunfeng clicked on one of them.

The light of the robotic arm on the cauldron lights up. According to the system description, this robotic arm can intelligently remove foam and completely free up the chef's hands.

What a good thing, otherwise I would have to keep an eye on it from time to time. It seems that the problem that money can solve is really not a problem.

Although the money spent makes me feel distressed, the treatment I enjoy is different.

Let the stock simmer slowly over there, and now continue making the filling.

I took out the remaining 1 jin of meat, put it into a meat grinder and ground it into meat stuffing, and then started chopping onions.

Sure enough, the synthesized green onions looked green, like the color of jade, and the white part of the green onions was white, tender and smooth, exuding the luster of mutton-fat white jade.

Chop chop chop, chop chop chop…

Neat and rhythmic sounds continued to sound, and the length and size of each spring onion were exactly the same.

This was the result of Chu Yunfeng's training that took him several days. When he thought of the system's hellish training method, Chu Yunfeng shuddered in his heart.

Damn, what's going on?
While cutting, Chu Yunfeng's tears kept falling.

The strong smell of green onions strongly stimulated the nerves in his eyes, making Chu Yunfeng unable to escape or avoid.

Chu Yunfeng could swear that this was the best green onion he had ever cut in his life. Is this top-notch green onion an ingredient or a poison? My tears can’t stand it anymore.

Then there was a reaction in the nasal cavity, sneezing, sneezing...

Isn't it just cutting a green onion? Do you really need to wear a gas mask yourself?

I am so hard...

After finally finishing cutting the green onions, Chu Yunfeng quickly ran to the door to breathe in the fresh air, and opened the circulation system in the store to disperse the smell inside.

After a while, Chu Yunfeng returned to the store. The smell that made those who heard it sad and those who saw it shed tears was much less.

Put the chopped green onion and ginger into a bowl, then add eggs, thirteen spices, pepper, sesame oil, light soy sauce, salt, sugar and a little cornstarch, and then slowly mix them evenly.

After processing the meat filling, you can start to prepare the red oil.

Three types of peppers are selected, namely bell pepper, seven-star pepper and erwake.

Bell peppers are fragrant but not spicy, seven-star peppers are spicy but not fragrant, and Erjingtiao peppers have average spiciness and fragrance, but are bright red in color.

Therefore, the three types of chili peppers have their own characteristics and can be perfectly prepared to create a red oil that is both fragrant and spicy, and has a beautiful color.

Wash the red peppers, throw them into a pot and put them on the stove to remove the moisture, then put them into an automatic grinder to process them into pepper noodles.

As soon as the machine started running, Chu Yunfeng discovered something was wrong and hurriedly ran outside, coughing, coughing, coughing as he ran.

After running outside the door, I coughed continuously for a minute before stopping.

It's so disgusting, your sister, this is definitely a biological and chemical weapons production workshop, definitely not a gourmet restaurant, whoever comes here will know.

"System, what the hell did you customize? Can we still have fun playing together? It's just a chili noodle, not a poisonous gas that will almost choke people to death. Do you know that?"

Chu Yunfeng found that he was about to be tricked to death by the system. This scammer did not deceive others, but only his own people, and he did so accurately.

"The host should choose to seal it when starting the machine, please read the instructions carefully."

The system had nothing to do with him and he hung up on it, giving an explanation that was neither salty nor bland.

"You inhuman thing, why didn't you tell me earlier? There are so many instructions, who would pay attention to them? Besides, you didn't remind me when I made a mistake in my operation. Even if you didn't remind me, you couldn't help me close it." For a moment?"

Chu Yunfeng complained about the system fiercely, although he knew it was useless, but he didn't complain fast, who made this swindler be so deceitful.

"Do you want to choose sealing?"

The system sent a belated greeting.

"Yes, yes, yes, the circulation system is also opened to replace the air inside."

Chu Yunfeng was no longer able to complain about the cheating system. He just inhaled a little bit of the damn smell, and his lungs were still burning after a few minutes.

Chu Yunfeng suddenly had an idea. It would be particularly effective to use such powerful pepper as anti-wolf spray. Would you like to get some and try it? !
But when I think of the system’s all-encompassing traps, I might as well forget it and be cautious, lest I steal the chicken but lose the rice.

After a while, after making sure that the choking smell in the store had dissipated, Chu Yunfeng walked in depressedly.

I carefully opened the machine slowly and found that there was no smell. The pounded chili noodles were lying there quietly, harmless to humans and animals, as if nothing had happened.

The only thing left was the natural scent of chili peppers. This scent was tantamount to the ultimate temptation for those who like to eat chili peppers. Even Chu Yunfeng swallowed a lot of saliva.

After putting the chili noodles into two basins, Chu Yunfeng put the white sesame seeds into the pot and stir-fried them.

The synthesized white sesame seeds are plump and crystal clear, with thin skin and lots of oil, making them look very appetizing.

After the sesame seeds are heated, they will emit more aroma and at the same time play a role in increasing the aroma, which will enhance the aroma of the red oil to another level.

After it's cooked, put it on top of the chili noodles.

The rest is oil refining, which is also a key step in making red oil. Whether the red oil is fragrant or not depends on the selection and refining of the oil.

First of all, rapeseed oil must be used, other oils are not suitable.

The reason for choosing rapeseed oil is that its viscosity is higher than other oils, so the red oil can adhere to the dishes better and increase the aroma of the dishes.

Secondly, rapeseed oil is rich in its own unique aroma, which not only stimulates the flavor of chili peppers, but also makes the prepared chili oil smell fragrant but not greasy, making it a perfect addition to rice.

This is the essence of choosing rapeseed oil. The red oil made from other oils not only has obvious differences in color, but also has a much worse taste.

Anyone who has eaten Husband and Wife Fei Pian knows that after the meat is finished, the remaining red oil soup base is used to mix rice, especially rice made with fragrant rice. You can definitely eat three more bowls of it, no exaggeration. .

(End of this chapter)