Siheyuan: After being robbed of marriage, the traveling frog returns

These raw materials add up to more than ten or twenty kinds, and Antonov hurriedly found a paper and took notes.

He only heard that the boiled cabbage soup is as light as water, and the cabbage tastes endless.

I just didn't expect to need so many ingredients.

But he heard that there seems to be nothing in the boiled cabbage except cabbage?
Looking at the big list, Antonov was a little skeptical, "Mr. Chen, are these the ingredients for making boiled cabbage?"

"Yes."

"But boiled cabbage, it seems to be only cabbage?"

"You will know when the time comes. Huaxia cuisine is extensive and profound, and it can't be explained in a few words. You should prepare quickly."

Although he didn't know what Chen Fen was going to do, Antonov still sent people to buy ingredients.

Obviously, these ingredients cannot be prepared today, especially now that China is still suffering from famine.

So Antonov asked Chen Fen to cook the next day.

That is today, Chen Fen came to this restaurant on time.

As soon as he arrived at the door, he saw that Antonov was already looking forward to him.

Seeing Chen Fen coming, Antonov quickly pulled him in, "Mr. Chen, you are finally here, and all the ingredients you asked for are ready, and it's time to watch your performance."

"Let's go cook."

Chen Fen didn't delay, and followed Antonov to the back kitchen.

At this time, the back kitchen was already full of ingredients, all of which were purchased according to Chen Fen's requirements.

Some items were even specially airlifted from Su.

Anyway, their restaurant also had to purchase supplies from the Su country regularly, and they delivered them along the way.

So many ingredients are actually used to make boiled cabbage, which makes Antonov even more curious.

"Mr. Chen, are all these ingredients going to be cooked in the pot?" Antonov couldn't hold back his curiosity and asked.

Chen Fen nodded and began to prepare the ingredients.

"But I heard that the soup of boiled cabbage is as clear as water. If so much meat is boiled in, won't the soup become cloudy?" Antonov asked again.

"This is the genius of boiled cabbage, just look at it."

With that said, Chen Fen started to deal with chicken, duck, pork knuckle and beef.

The chicken is an old hen, and only the breast meat is chopped into a meat paste.

The same is true for ducks. Ducks weighing five or six catties only need to use duck breasts.

Then there are pork knuckles and ribs, as well as ham.

Last but not least is lean meat.

The essence of boiled cabbage is in the soup, so the soup must be boiled first.

It is necessary to use the chicken and duck, pork knuckle, ribs, ham, etc. just now.

Put the whole chicken and duck, spare ribs, pork knuckle, and ham into the pot and cook.

Add ingredients such as ginger and scallions to remove the fishy smell, and blanch the meat.

Antonov on the side thought it was soup, and was dumbfounded.

Unexpectedly, after Chen Fen knocked off the foam on the soup, he took out the ingredients and put them into clean water to cook again.

"Why did you pour out the soup just now?" Antonov was very puzzled, "Isn't it already boiled into soup?"

"The first step is called blanching, because these ingredients can still boil blood, and the blood in the ingredients is boiled to remove the fishy smell."

"I see."

While Chen Fen was cooking, many cooks from the Su country came to watch.

Seeing that Chen Fen threw so many ingredients in, most of the chefs scoffed.

Already started to discuss quietly in the back, "Why did Antonov bring this Chinese man in?"

"It looks like he's cooking."

"Didn't you say that Chinese cuisine is the best in the world? Why, I don't think he has the slightest appetite for this pot of soup?"

"..."

Although Chen Fen didn't quite understand it, he could get a rough idea.

It was Antonov who drove these people away and did not let them continue to interfere with Chen Fen's cooking.

In fact, Antonov was also worried about what kind of dishes this man made.

Yesterday was also a moment of brain fever, and Chen Fen boasted that he was proficient in eight major cuisines.

That's why he asked Chen Fenjin to come to the back kitchen.

Looking at the pot of soup he was cooking now, Antonov's heart was agitated.

Chen Fen didn't speak any more, and concentrated on making the soup.

Boiling cabbage soup is a time-consuming job, and a pot of soup must be simmered for at least several hours on low heat.

It is necessary to boil out the umami flavor of various meats in order to be regarded as a pot of soup.

Antonov on the side was about to doze off while guarding the pot of soup. Finally, after a few hours, Chen Fen finally let the fire be turned off and the lid removed.

As soon as the lid was lifted, the whole kitchen was filled with water vapor like a fairyland.

But the scent surprised the others present.

Antonov sniffed his nose into the cauldron and almost dripped his saliva into it.

"Chen...Mr. Chen, is this the soup for boiled cabbage?" Antonov can't wait to taste it now.

You can imagine how fresh this pot of soup is just by smelling it.

Chen Fen nodded, "Yes and no, it's not finished yet."

Other cooks also joined together, and just now said that it looked like they had no appetite.

Now I just want to take a sip and taste the taste of this pot of soup.

Antonov drove the others away and let Chen Fen continue cooking.

At first, he didn't quite believe that Chen Fen could cook, but once the pot of soup was uncovered, he believed half of it.

It is not like someone who can cook such a fragrant soup.

And Chen Fen was proceeding to the next step, sweeping the soup.

The so-called soaking soup is to make a pot of thick soup clearer.

This is also the technical difficulty of boiled cabbage.

First, remove all the ingredients from the soup.

Then the chicken and duck meat will be the first, pour in the chicken and duck meat mince just now.

Let the sediment in the soup sink.

After sweeping the soup for the first time, beat out the minced meat in the soup and filter the soup.

Then pour down the lean meat and repeat the sweeping soup again.

This is the second time, and the third time is to pour minced beef.

Sweeping the soup over and over again left Antonov dumbfounded.

He has never heard or seen such a novel way of cooking.

Today is an eye-opener, and people call him a good guy.

The originally rich broth just now gradually became clearer after adding minced meat over and over again.

It's really like plain boiled water, but with a slight brown color.

Like magic, it made these cooks of the Su country dumbfounded.

"It must be magic. It was thick soup just now, but now it has turned into white water."

"It looks like white water, but the fragrance is stronger than before."

"My God, do all the chefs in Huaxia know magic?"

"..."

All the chefs were amazed, and Antonov also understood.

Why do you have to prepare so much meat for boiled cabbage?

Perhaps only Chinese chefs can turn thick soup into clear water and maintain the umami and fragrance.

At this moment, Antonov looked at Chen Fen with admiring eyes.

This reminded him of the scene when he saw the chef turn an ordinary piece of potato into a delicious mashed potato when he first entered the industry.

"Mr. Chen, no...Master Chen, you must teach me, I want to learn how to make soup!"