Krypton Life System

Bring cold water to a boil, remove foam, add onion ginger wine, and simmer for a few hours on low heat. This soup has no special requirements and no technical content.

Followed by milk soup, generally use chicken, duck, pork bones, pig feet, pork knuckle, pork belly and other ingredients that are easy to make the soup white, boil the water first, put cold water and stir to boil, remove foam, add onion ginger wine, simmer Bring to a boil until the soup thickens and turns milky white.

Because of the color of milk, it is called milk soup.

Then there is the seafood soup. As the name suggests, this is a soup made from various seafood. Like the production and distribution of Mao soup, there is no special technical content, but seafood soup appears more on Western-style tables.

Last but not least is the clear soup.

The clear soup is divided into ordinary clear soup and refined clear soup.

Ordinary clear soup, choose old hen, with some lean pork, scald with boiling water, put cold water and stir to boil, remove foam, add onion ginger wine, then change to low heat, keep the soup noodles slightly open, and turn over the small blisters.

If the heat is too high, it will be boiled into a white milk soup. If the heat is too low, the fresh flavor will not be strong.

Then this refined clear soup, the practice is more particular.

After the process, this kind of soup is the top grade in the soup. It looks like white water but is clear and fragrant. It is often used in the production of high-end dishes. Its representative dish is cabbage.

Now what Liu Han wants to do is this exquisite clear soup. Because the time is relatively limited, it can only be made into a temporary exquisite clear soup. The exquisite clear soup produced in this way will definitely lack the rich taste in the taste, and the soup will not be as thick as the soup boiled for a long time. .

However, what Liu Han wants now is this effect. Generally, the delicate clear soup is served after the main dish, so even if the taste is very strong, it will not affect the food after the main dish.

But here is different, Liu Han will serve it as an appetizer.

What is the point of appetizers, the main effect is... appetizers, the most taboo is... strong flavor.

This point, in "China first"

has been well reflected in.

In the battle of Shanghai, the chef "Jin Mao Hu Luo Ke" in the dark cooking world

, that is, using "Luohan Tiger Claw Pull"

The chef, he takes on Tang Sanjie's bouncing turtle soup with a delicate top soup.

But because of "chicken top soup"

The taste is too strong, as the first dish has no appetizing effect, and ended in failure.

In fact, if Luo Ke did not use such a rich pork bone stock as a raw material when he was making the exquisite stock, but made it with the stock that had been simmered for a long time with a lighter taste, the result of that match would probably be different. Different.

Liu Han, who is very aware of this, simply filtered the stewed broth, and then used "super smell"

After tasting it for a while, I felt that it was almost time to start another pot, scoop up some of the... ...... stock, and put it into a large casserole.

Then one of the two boneless clean old hens was put into it and stewed.

In fact, there is no special technical content to make this exquisite soup, just need to be able to clean the old hen, pay attention to the rich taste and match the taste.

Indeed, it sounds very simple, almost everyone can.

But if you really want to do it, few people can do it well! Can only say that Liu Han is "good luck"

Right.

Dealing with "Luohan Tiger Claw Pulling" that old hens can only learn to use

, and when the delicate broth is seasoned, Yoyo has a "super smell"

Provide assistance.

Therefore, this created the possibility for him to make soups that he had not been exposed to very much before.

After putting one of the whole chickens into the large casserole, Liu Han directly covered the lid, and then turned on the fire and simmered slowly.

After doing all this, Liu Han turned around and said to Ye Shanliang: "Student Ye Shan, this appetizer of mine still takes an hour to complete, so in order to synchronize the two dishes, you can slow down the speed. "

Ye Shanliang heard this and said "tsk" again

With a sigh, he said, "So, is this a drag?"

"Ah, if you think this is a hindrance, then serve your main dish first, as long as Suwon-senpai doesn't mind."

Liu Han said with a faint smile.

Ye Shanliang had no choice but to slow down when he heard Liu Han say this, after all, this assessment was a "bundle"

, If Liu Han's cooking is not done well, he will also be implicated.

Then Ye Shanliang stayed on Liu Han's cooking table for a while, feeling a little strange and doubtful in his heart.

Now he is self-heating and knows that Liu Han's appetizer is soup, and it's also chicken soup... But when stewing, he only put one chicken in the casserole, and the other one beside it, it seems I don't plan to use it. If so, why should I deal with two? Isn't it a waste?

Chapter [-]: Boiled cabbage and tofu?

Ye Shanliang just turned around after a moment of doubt, simply put the marinated duck meat aside, found a bench and sat on the spot to rest, while occasionally turning his eyes to Liu Han.

In Ye Shanliang's opinion, Liu Han's soup making steps are too rough, except...with the pig bone broth as the base soup to boil the old hen, he didn't see any ingredients in it. .

The basic ginger, onion, and garlic...I don't plan to put them in. If that's the case, how can it be used as a seasoning? When the first chicken was simmered for half an hour, Liu Han only revealed it. Open the lid, take the chicken out of the casserole, and put the second chicken in.

At this time, Ye Shanliang finally understood the reason why Liu Han wanted to take two old hens, but not put them in at the same time, and then take them out every half an hour.

This is to maximize the absorption of the essence of the old hen in the soup.

If two are put into stew together, the deliciousness of the chicken will never be boiled out in a short time.

Although they are put in one by one and simmered for only half an hour, the deliciousness of the chicken will not be fully boiled out, but it is much more efficient than adding two at the same time.

Liu Han is to save time, to maximize the deliciousness of chicken soup in the shortest possible time.

And Ye Shan Liang also saw something strange from the chicken belly..." No wonder he didn't put any seasonings in the soup, so he put it into the chicken belly beforehand instead of putting it directly into the soup , Putting it in the chicken stomach like this can make the deliciousness of the chicken combine with the ingredients faster, and it can also eliminate the peculiar smell..."

Ye Shanliang secretly surprised in his heart.

After putting the second chicken in the pot, Liu Han turned around and said to Ye Shanliang: "Student Ye Shan, my cooking will be finished in half an hour, you can finish your own cooking in time. Bar."

Hearing Liu Han's words, the expression on Ye Shanliang's face suddenly changed, he couldn't help sighing, and said, "My cooking can be finished in half an hour at most, and if you drag me like this, I will fight against you. Completely doused and extinguished."

"Ah, I'm really sorry, after all, good soup takes a lot of time, right?"

Liu Han didn't feel embarrassed at all.

"..."

Ye Shanliang was a little speechless. If it was the halberd, he would have already prepared his own cooking for evaluation, but the evaluation was "bundled".

, and also divided "appetizers"

and "main course"

There is quite a sense of suffocation that the strength cannot be exerted.

It seems that in order to vent the grievances of waiting for Liu Han for half an hour, Ye Shanliang's next cooking steps can be described as fierce as a tiger, and every action is "domineering"

For example, a saucy operation such as a spice bottle between your fingers... Liu Han put the second chicken into the pot, and after 10 minutes, he beat a few egg whites into it.

When simmering for 20 minutes, put the pre-cut white into it.

When the steps are here, after the soup has been boiled twice, the golden color of Ben, even the oil is rarely seen, and the soup is clearer.

Add tofu and cabbage, this bowl of soup looks bland and tasteless like boiled cabbage tofu.

When Liu Han officially turned off the fire and put it into a special soup bowl, Ye Shanliang's main dish with duck meat as the main ingredient was also completed.

However, when Liu Han and Ye Shanliang both finished cooking, almost 2 hours had passed. At this time, some fast-moving groups had already submitted their own group's cooking.

"Well...the main course is well done, but the appetizer is not so good, it's not up to the standard."

Suwon Mizuhara, a three-none girl, said this after tasting a certain group of dishes.

Even when she was unqualified to others, she was expressionless.

And with the submission of works from several groups, they gradually discovered that Suwon Toumi is not generally harsh on cooking. Of the ten 10-group reviewers, only 4 passed, and the pass rate was less than half.

This is not only because of her strict review, which led to such a low pass rate, but also an important reason is that this review is "bundled"

, Some groups suffered because their teammates did not do well.

Seeing such a pass rate, some of the teams that have done it are hesitant to take it up for review.

However, Liu Han didn't have much... hesitant, although this time it wasn't a recipe learned from the copy he used, but he was still confident.

With a confident look on his face, Liu Han took the chicken soup he made and walked towards the review stand on Suwon Dongmi's side, and when he left, he did not forget to shout to Ye Shanliang behind him: "Yeshan keep up, it will be soon. Review our cuisine, let's not be left behind."

Hearing Liu Han's words, Ye Shanliang couldn't help but said angrily: "Don't be so assertive, it's not because your cooking takes too much time, we're just starting the review now."

However, Liu Han chose to ignore Ye Shanliang's words.

Soon, the dishes made by Liu Han and Ye Shanliang were all sent to Suwon Dongmi. In order to keep the deliciousness of the dishes from being lost, they were all covered with lids in advance.

"Ours is done, please try Suwon-senpai, first of all the appetizers I made."

Liu Han opened the lid as he spoke, and suddenly a white air rose from the inside, accompanied by the heat and the unique aroma of chicken soup.

The white air gradually diminished, and Suwon Tomomi could see clearly what was in the big bowl.

Water, tofu, cabbage.

Then... no! That's right, in this bowl of soup, apart from... these three things, I can't find anything else, not even ginger slices, chopped green onion The ingredients that are usually put in the soup are not visible.

If it weren't for the strong fragrance, Suwon Dongmi would have mistaken it for boiled tofu and cabbage.

But from the strong aroma coming from her nostrils and the two hens that Liu Han handled just now, she knew that this bowl of soup was definitely not as simple as it seemed.

Suwon Dongmei picked up the spoon without saying a word, and took the lead in scooping up the soup that was like boiled water, and soon her "three noes"

His expression finally changed.

Because she only felt that the spoon in her hand seemed to weigh thousands of pounds, she once again affirmed the idea in her heart, this is definitely not "boiled water"

That's it! Immediately, she put it in her mouth and drank it, and her pupils couldn't help but dilate.

"This...this is!"

After exclaiming, the soup spoon in Suwon Tomomi's hand moved quickly, one spoon, two spoons, three spoons... One after another, the clear soup mixed with cabbage and tofu was put into the mouth .

Chapter [-]: Appetizers and Main Courses

Suwon Tomomi didn't stop holding the spoon until her face was already ruddy with honey juice, and then she put down the soup in her hand reluctantly.

"call......"

Suwon Toumi let out a sigh of relief, matching the look of enjoyment on her face, as if she was very satisfied after doing something shameful.

This makes the following students who have not been judged or who have already been judged, look at it in a daze.