gourmet food

Chapter 921 Only by enduring loneliness can we maintain prosperity

pour oil?

Chu Yunfeng immediately had no doubts after seeing this step, and then nodded, understanding what Master Sun was going to do.

It's very simple, that is, fry the crucian carp until golden brown, then throw it into a jar to make soup. In this way, the soup will be thicker and even turn milky white.

Friends who have eaten crucian carp stewed with tofu or crucian carp soup know that the soup will turn milky white only after the crucian carp is fried and then boiled.

But what Chu Yunfeng didn't understand was that since the Buddha jumped over the wall to eventually become a golden soup, after turning the soup white first, would the final soup become golden?
Moreover, other methods of Buddha jumping over the wall do not include crucian carp. Why should this method of the Eighteen Arhats be added? This is a key question. At this moment, Chu Yunfeng still can't figure it out.

None of the five crucian carps were spared. They were all fried to a golden color and then thrown directly into the wine jar.

Master Sun naturally saw the confused look on Chu Yunfeng's face. He did not hide this key question, but directly told the secret.

"In fact, putting crucian carp is controversial in the current techniques of making Buddha jumping over the wall. This is the traditional method of the older generation, and it is not in the current new method.

The purpose of adding crucian carp is actually to make the soup softer, add a bit of umami, and also make the soup milkier. "

Although Master Sun did not explain in detail why the soup should be creamier, Chu Yunfeng felt that he had gained a lot.

At least I know it is an old tradition. This is naturally the secret recipe summarized by the older generation, and it must have its inner truth.

As for the remaining doubts, I believe you will understand them later.

Then came a long wait. It took eight hours to make the soup on the first day, and only two hours had passed.

You don’t need to keep an eye on it the rest of the time, you just need to observe the fire from time to time.

This "salt baked" method is indeed very unique. It is a bit like the current spherical kettle rice cooker. It is rounded to keep it in a uniform heating state.

The following time really became leisure time. Everyone sat down to drink tea, chat, and discuss delicious food. The time naturally flew by very quickly.

Seven hours had passed, and there was only one last hour left of the broth. At this moment, Master Sun stood up, picked up a bamboo stick and walked into the kitchen.

Bamboo stick?

Chu Yunfeng and Mu Qing looked at this scene in surprise, and then quickly followed to see what Master Sun was going to do.

After walking into the kitchen at this time, the mellow aroma of wine mixed with the aroma of meat made all the cells in the body active. After taking a gentle breath, I immediately felt that my whole body relaxed.

The aroma of the 30-year-old rice wine jar is naturally extraordinary. When Master Sun opened the lid of the wine jar, the aroma was even stronger.

I saw him pick up the bamboo stick and start stirring it in the wine jar. He kept stirring in one direction. Five minutes passed, but there was no sign of stopping.

Chu Yunfeng suddenly understood that he would probably keep stirring like this for the last hour. He seemed to have heard Mr. Li say this before. What was it called?

I remembered!

It seems to be called "making soup", also called "chun soup"!
The purpose is to mince all the ingredients in the wine jar and blend them thoroughly to achieve a balance of color, flavor and aroma.

This is also common in the production of some Sichuan dishes.

Just like making crucian carp soup, a crucian carp is usually used to make the soup first. After the soup is cooked, the crucian carp is crushed in the pot to allow the flavor to be completely integrated into the soup.

Then the filtered milky white soup is purified again with another crucian carp. The crucian carp soup produced in this way will be more milky white and fragrant.

The same is true for chicken soup. This is called giving and receiving, but this method is only used when making high-end dishes. Otherwise, who would be willing to do this to improve the quality of the dishes?
Generally, restaurants are trying to save costs. The cost of production like this is time-consuming and labor-intensive, and the price is definitely not cheap.

After taking a closer look, Chu Yunfeng found that after 7 hours of "salt baking", many of the ingredients in the wine jar had begun to lose their bones.

Therefore, under Master Sun's continuous stirring, the bones and minced meat in the wine jar are constantly colliding, allowing the essence of the bones to continue to be released into the soup.

Let the minced meat become more broken up, so that the connotation is melted into the soup.

For a whole hour, Master Sun never stopped, always stirring in one direction and at a constant speed.

Although you can obviously see that his speed has slowed down a little later, this must be due to soreness in his arms. Anyone who keeps stirring like this for an hour will make their muscles sore.

But he still gritted his teeth and persevered. There was no expression of pain on his face, but instead he was mostly excited.

When the time was about to come, Mu Qing pointed her finger, and Chu Yunfeng frowned and glared at her, indicating that he was angry at being questioned.

Depending on your own physical strength, let alone an hour, even ten hours will definitely be no problem!

Then Chu Yunfeng gave Mu Qing a "you know" look, don't you know whether my physical strength is good or not?
Seeing Chu Yunfeng's sullen expression, Mu Qing knew that he was "demonstrating" to her, so she covered her mouth and smiled, and stopped flirting with him.

The eight hours finally came, and Master Sun finally stopped the bamboo stick in his hand. He breathed a sigh of relief and said, "I'm getting older, and I almost didn't hold on.

When I was young, let alone one hour, even three hours was no problem! "

Three hours!

Chu Yunfeng glanced at Mu Qing provocatively. The meaning was very obvious. Of course, he must have persisted longer.

Playing tricks!
Mu Qing pouted at him, acknowledging that he was awesome!

The natural next step is to filter, put gauze on the porcelain basin, and Master Sun uses a spoon to scoop out the soup containing bones and minced meat from the wine jar.

Spoonful after spoonful, all of it was poured on the gauze. The soup was indeed very milky white, and it smelled of a very unique fragrance.

Moreover, Chu Yunfeng also observed carefully that the soup was a little thick, which should be due to the unique effect given by the addition of collagen.

It is not easy for the soup to have such a fragrance. You must know that today is the first day of making the soup without adding any spices.

It's any spices. Except for ingredients and spring water, there is no other thing in this wine jar!

You must know that when Chu Yunfeng usually makes soup stock, he always adds some ginger and other spices, but this Eighteen Arhat Golden Soup Buddha Jumps Over the Wall is ingenious.

Other Buddha Jumps Over the Wall production requires adding some spices, but Chu Yunfeng guessed that this was only the first day, and they should be added on the second day. After all, spices still have a strong effect of adding fragrance and removing fishy smell.

Chu Yunfeng picked up the large basin of filtered soup and observed it carefully with a spoon. He looked at its color carefully and smelled it carefully.

Seeing Chu Yunfeng's concentration, Master Sun said happily: "The most important thing in making Eighteen Arhat Buddha Jumps Over the Wall is to have a heart that can withstand loneliness.

Nowadays, many masters who make Buddha Jumping Over the Wall make the soup in one go. In fact, they just can’t bear the loneliness and pursue quick results. "

Chu Yunfeng strongly agreed with Master Sun's point of view. He nodded and replied: "It is true. If you want to make a top-quality delicacy, you can't do it without spending a little effort and time.

This should be the end of the day, right? "

"Yes, after this soup has cooled down, put it in the refrigerator and keep it in the refrigerator. We will continue to make the soup tomorrow!"

hang!
Golden soup!

Three simple words revealed a lot of details. Chu Yunfeng thought about it and realized that what Brother Wang sent was not only the wine jar, but also 20-year-old rice wine.

So tomorrow naturally has its place, but how to add this rice wine to it must also be particular.

Before I had a few more discussions with Master Sun, Boss Wu’s excited voice came from the yard: “Brother, come over and take a look, brother, I have gained a lot today!

It’s so enjoyable, so enjoyable, I’m not just bragging about my skills, these fish are proof of my strength, haha.”

Boss Wu is back?
As soon as everyone heard this excited voice, they knew that he must have caught a lot of fish. After walking to the yard, they saw that he had indeed caught a lot of fish in the fish guard.

"Hey, Angkor is very lucky. There are many kinds of fish caught here. Is this yellow wing? And black sea bream?
Is this Shi Jiugong?This head is pretty good, and I caught a lot of fish, right?

Oh my gosh, you are so lucky. You even caught a yellow croaker. This one must weigh more than 2 kilograms, right?

This one can cost thousands of dollars?
Good luck, good luck! "

Chu Yunfeng said "good luck", with envy obviously on his face. Boss Wu is naturally very proud, but he is not satisfied in his heart.

"You are just jealous, is this called luck?
Are you going to give me the luck of bringing back a croaker?

Forget it if it’s 3 pounds or more, just 1 pound. How about you give it a try? "

Boss Wu is definitely out of his mind. Although Chu Yunfeng doesn't know how he caught so many fish, he would definitely not have such a rich harvest if it were him.

“It’s all about luck. Could it be that fishing all depends on skill?
Just having skills but no luck is not the same as not being able to catch fish.”

Boss Wu shook his head in response to Chu Yunfeng's rebuttal and ignored his "strong words". Instead, he said to Master Sun: "This fish will trouble Master Sun. Let's have a couple of drinks after making it tonight."

"Okay, okay, leave it all to me. There are quite a few types of fish here, so I can make a few more dishes.

This Shi Jiugong is used to make the most delicious soup, and the yellow croaker is used to steam. I will make the rest in different ways, and let you try my unique craftsmanship tonight. "

Master Sun, who was in a good mood, took the fish and started to work. Boss Wu, who was very pleased, said "hehe" twice meaningfully and smiled at Chu Yunfeng.

It’s floating, it’s really floating!
I didn't know who was trying to go back in a hurry before, but now I went fishing for a while and the fish became so bad that Chu Yunfeng even doubted whether he would be able to fish here for a week.

The dinner party this evening was naturally very sumptuous. Master Sun made at least five flavors of fish, which really made everyone enjoy themselves.

Of course, drinking wine is also rice wine. Brother Wang sent a lot of 20-year-old rice wine, which made Boss Wu drink bowl after bowl.

After enjoying themselves, they went back to the hotel to rest for a night. Early the next morning, Boss Wu got up earlier than Chu Yunfeng and the others. After breakfast, he went to the beach.

Seeing that he was in such high spirits, Chu Yunfeng said that his retirement life might be like this in the future.

This actually made Mu Qing think about it. She was still at least a few decades away from retirement. Isn't it too early to think about this now?

After arriving at Master Sun's house, he was waiting for the two of them. As soon as he arrived, he saw that the soup stock cooked yesterday had been refrigerated into a piece of jelly.

Then Master Sun heated it and melted it, poured it into the wine jar, and then put in the remaining ingredients that had been blanched yesterday.

The ingredients put in today are all meat-heavy, obviously to increase the concentration and freshness of the soup.

After placing the ingredients, Master Sun threw in a piece of old rock sugar. After taking this step, Chu Yunfeng immediately knew that he would start adding spices later.

Sure enough, after the oil in the separate pot was heated, the ginger slices were put in and fried. After seeing the ginger slices rolled up, some cinnamon, star anise and bay leaves were added.

The whole process here is on low fire. If the fire is too high when frying the spices, the spices will be fried, which will produce a bitter taste, which is the end of the pot.

After frying until fragrant, pick it up with a slotted spoon, put it into the wine jar and start cooking it.

An hour later, Master Sun started the most critical step, which according to him is called "fried wine".

Fried wine?

If it was the first time I heard this term, I would have thought it was fried with oil. In fact, it was not the case. When Master Sun picked up another clay pot, he poured all the rice wine in the bottle into it.

After pouring three bottles in a row, Chu Yunfeng thought he would put the clay pot on the stove to heat it, but what he never expected was that Master Sun directly took out a lighter.

He reached out his hand to ignite the fire in the pot, then quickly withdrew his hand, and flames burst out of the pot immediately!

Is this "fried wine"?
Fried wine?

Fried wine!

Chu Yunfeng thought about these two words carefully. After 2 minutes, he understood the purpose of this step.

In order to verify the answer in his mind, Chu Yunfeng asked directly: "This step should be to remove ethanol from the alcohol, right?

I just poured a total of three bottles of wine, which weighs 1.5 kilograms in total. Such a large amount of rice wine contains a lot of ethanol. If it is added to the broth, the soup will become sour. Is that the reason? "

I usually add very little wine when cooking, usually to remove the fishy smell from the ingredients, so it doesn’t have a big impact on the soup.

And this large amount of alcohol is used, and the ethanol in the wine is naturally a big trouble, so Chu Yunfeng's words made Master Sun give him a thumbs up.

"Brother Chu, you are really clever. That's what it means. The wine must be slowly extinguished before it can be used. Many chefs don't know this."

Master Sun's words were naturally recognized by Chu Yunfeng, because he had never seen any chef "fry wine" while making dishes.

After the fire went out, Master Sun poured all the fried wine into the wine jar, then sealed the mouth of the jar with lotus leaves, put on the lid, and started to simmer over low heat.

(End of this chapter)