Douluo Continent on the tip of the tongue

Chapter 254 Broth and Clear Soup

The ocean has always been a restricted area for soul masters, and the soul beasts in it are far more dangerous than the soul beast gathering areas on land.

Therefore, compared to the almost proven types of land spirit beasts, the known species of spirit beasts in the ocean may be less than [-]%.

Forbidden Giant Claw Crab is an unknown type of sea spirit beast. This kind of spirit beast is extremely difficult to mess with in the ocean. It has a pair of extremely sharp giant pincers that are almost as big as the body, and its own The innate skill it has: Forbidden Claw makes it a master in the sea.

However, the forbidden giant claw beast appeared under Qi Han's knife, not because its pincers were very thick.

Although Qi Han is really greedy for those two big pliers.

But what the jade dragon tendon needs to use is the crab roe and crab paste of the forbidden giant claw crab.

The two forbidden giant claw crabs have been tied up by Ruyi, but they still occupy a huge place on the table.

After carefully moving the big crab, which had been restrained so that only its eyeballs could move slightly, off the table, Qi Han took out a ground fire dragon sturgeon that was ten meters long from the food cabinet with both hands.

The Fire Dragon Sturgeon had already entered a coma state, but its body was still struggling slightly on conditioned reflex.

Qi Han pressed the head of the fire dragon sturgeon on the cutting board, and cut the joint between the head of the fire dragon sturgeon and the spine neatly with a knife at the position of the second bone plate under the fish's head.

With the destruction of the central nervous system, the ground fire dragon's body froze for a moment and could no longer move.

Qi Han breathed a sigh of relief, and then cut around the joints of the spine close to the fish's tail, cutting off all the flesh and skin of the fault without cutting the dragon's tendons.

The so-called dragon tendons are actually the bone marrow in the spine.

With a little force, the soft and resilient white dragon tendon was pulled and slowly stretched, and exposed to Qi Han's eyes from the section.

Qi Han's expression did not relax because of this, on the contrary, he became more serious.

Because the next step is the biggest difficulty of this dish, taking the dragon tendon.

The ten-meter-long dragon tendon needs to be pulled out of the spine bit by bit from the cross-section of the fish's tail. This process must ensure uniform and stable force, otherwise the dragon tendon will easily break in the spine.

Once this happens, the dragon tendon extraction will fail.

Blue Star's Sturgeon Arowana is only over one meter long, so it is already considered big. It is much more difficult to pull out the tendons of the ten-meter-long Groundcharm Sturgeon than the Sturgeon Arowana. in the bone.

Qi Han has practiced this step alone tens of thousands of times.

With a sigh, Qi Han grabbed the tail of the fish with one hand, and exerted more strength to make the section continue to expand until he was able to put one hand into it and grab the dragon's tendons.

Stretching in with one hand, Qi Han cleverly pulled the fish's body little by little, and slowly pulled the whole dragon tendon out of the spine.

The initial pulling is the most difficult.

Pulled around and moved the whole body.

Even if only a little bit of length is pulled out, it means that the entire dragon tendon is misaligned with the spine.

With the familiar force feedback from the dragon tendons, Qi Han finally breathed a sigh of relief.

It didn't stop!

If you don't break at the beginning, it will become easier and simpler later.

However, he still didn't dare to be careless, and changed hands from time to time, letting his strong hand move forward with the pulling out dragon tendon, until finally with a soft "boo", he took out the ten meter long dragon tendon completely.

With a smile on his face, Qi Han patted the ground fire dragon sturgeon lightly, and threw the ground fire dragon sturgeon to Ruyi for recycling.

Yes, for this dish, only one dragon tendon is provided.

The rest will be handed over to Ruyi for recycling, so that there will be no waste.

The extracted dragon tendon was cleaned by Qi Han, and soon it was white and flawless, shaped like a jade daisy, soft and tough to the touch, a bit like fudge.

Cut the surface of the dragon tendon along the veins of the dragon tendon, and then cut the oblique knife into slightly curled little finger length sections. Qi Han soaked the dragon tendon in ice water to keep the dragon tendon in a contracted and curled state. Then he looked at the other ingredients beside him.

The processing of the dragon tendons is over here, and next, it's time to cook the broth.

Broth and clear soup are not equated.

The so-called broth refers to the soup that is mainly made of chicken soup, supplemented by other ingredients. It is added instead of water in the process of cooking dishes. On the basis of the original taste of the dishes, the umami taste of chicken soup is introduced, so that Dishes taste better.

The chicken essence and monosodium glutamate in modern cooking actually have the same effect, but there is no such seasoning in ancient times, and broth can only be used as an auxiliary means.

But regardless of nutritional value or other, seasonings such as chicken essence cannot completely replace the status of broth.

The clear soup is based on the broth, using some methods and treatments to obtain an almost clear and transparent soup.

It doesn't have to be colorless, but it is a strict requirement for clear soup to be clear and transparent.

The application of clear soup is involved in Wensi tofu and boiled cabbage, and this jade dragon tendon does not need clear soup, the stock is enough.

Therefore, the cooking process is not difficult.

Quickly shed the whole colorful golden pheasant, remove the head and feet and take out the internal organs, then put it into the soup pot, then add the hind leg bone of the cinnamon pig and the ham smoked with the hind leg meat, and finally put the dried sea dream Shellfish, add water to submerge the ingredients, add onion and ginger cooking wine, then simmer with low heat and slight pressure for two hours.

Then discard the froth, remove the ingredients, filter the boiled broth, and set aside.

At this moment, the broth is rich in brown, clean but not clear, and the fragrance that emerges is full of the deliciousness of chicken soup, the flavor of ham, the mellow fragrance of pork bones, and the seafood flavor from sea dream shells.

The fragrance slowly penetrated into Qi Han's mouth and nose, and it already made his mouth water.

The boiling of the broth ended here, Qi Han let out a breath, and then carefully brought up the banned giant claw crab that had just been put down from under the table.

The next steps are related to the two crabs, one male and one female.

Boil bald butter.

Bald (tēi) butter, the pronunciation of the word bald is similar to "弤", not the "bald" of bald, it means "only" or "unique", and belongs to the Wu dialect-Suzhou dialect.

Behind such a strange-sounding thing, there is an extremely delicious food.

The butter here is not the solid fat processed from milk as we usually know, but a mixture of extremely pure crab roe and crab paste, which is hardly mixed with a trace of crab meat.

Because of its rich crab aroma, bald butter is known as "the best of crabs".

After the crab season, the gourmets in Suzhou want to taste the pure and plump crab flavor, so they choose this easy-to-preserve bald butter.

Whether it is bibimbap or bibimbap, they are all delicious.

And this jade dragon tendon requires bald butter.

The two forbidden giant claw crabs are huge, but fortunately the steamer provided by Ruyi is also huge.

Carefully put the crabs into it, add some sliced ​​ginger and steam them together, Qi Han carefully brought out the two crabs separately.

The indigo blue shells of the two crabs have become fiery red, but the countless barbs are still ferocious.

But Qi Han has already attacked countless crabs in the training space, and he has long been able to turn a blind eye to these ferocious barbs.

Next, it is time to start making bald butter.

(End of this chapter)