delicious master

Chapter 236

As I said before, ginger and spicy soup is not a very difficult dish, simple but not simple.

He didn't have too much difficulty in the production requirements, otherwise Wu Pei's mother would not have been able to make him. The main difficulty came from the ancient formula and production method that had been lost.

In fact, many people have tried to study this kind of soup that can be recorded in books. Many people have even found the most suitable combination of ingredients, but in the end everyone was trapped by one problem. up.

The focus of this spicy ginger soup is not only on the issue of ginger, but more importantly, it is a fish soup.

So what kind of fish to use, this is the most important reason why many people can't restore ginger spicy soup.

Tang Xiaokang was lucky at this point, and saw the answer directly from Wu Pei's mother, snail herring.

It is natural to think so. Ginger soup is a winter soup, and snail herring is also a very seasonal variety, and snail herring is mainly fed with snail meat and shellfish. It is rich in protein and has a good taste and texture. Very good.

Many people used to think about whether the fish soup is made of sea fish or freshwater fish, grass carp, crucian carp, carp, silver carp...

There are so many varieties that it is difficult for everyone to choose, so it is very difficult to speculate positively. Now that I know the answer and think backwards, I find that the logic is very smooth.

Tang Xiaokang bought a snail herring from the vegetable market, which is very fat. When winter comes, these herrings also begin to accumulate fat for the winter. The soup made from such herring will taste more delicious.

The shredded ginger is well prepared, and the ginger juice is the soul of the spicy ginger soup, so you must not forget it.

According to the order I saw yesterday, after Tang Xiaokang marinated the herring, he began to use eggs to remove the broth.

Tang Xiaokang knows that eggs can be used to hang soup, but he has never tried it. Today is also the first time a bride gets on the sedan chair.

However, the egg itself can be well integrated into the high broth when it is hung in the soup, and it will not spread as easily as when the chicken is used to hang the soup. In comparison, it is much easier to drop the broth than chicken soup.

You only need to use a dense filter to remove the scum, and you don’t even need to filter it very carefully. Some eggs are left in the soup, and when you drink it with ginger and spicy soup, it will increase the taste.

Put in the marinated fish and pour in some balsamic vinegar. Tang Xiaokang dare not make too much. The proportion of balsamic vinegar depends on personal control ability, so Tang Xiaokang can only add a little bit.

It doesn’t matter if you add less vinegar, it won’t affect the taste of the spicy ginger soup, but if you add too much vinegar, it will have a slight sour taste, then for a bowl of delicious warm ginger soup, it is basically destructive interference.

Then add white radish, shredded ginger, red dates, and pour in ginger juice.

Add mustard last.

According to the moment in my impression, I made a pot of fish soup. It looks great, and there is a faint scent of ginger, which is not irritating and full of fragrance.

This time Tang Xiaokang specially chose a stone pot to stew the soup, which further restored the ancient process of making ginger and spicy soup.

Looking at a pot of cooked ginger and spicy soup, Tang Xiaokang took out a small bowl, filled some for himself, and tasted it slightly. It tasted good. The taste of ginger was neutralized by the egg broth, and it didn’t feel very exciting. On the contrary, the mustard brings a hint of spiciness, and it tastes like spicy soup, which is very interesting.

The fish meat is very delicious, without any fishy smell. This is the result of just pouring the balsamic vinegar. Even the fish bones are soft and will not hurt the mouth.

A mouthful of fish and a bowl of soup had a very obvious effect. The cold wind outside never stopped, but Tang Xiaokang felt that his body was warm and even sweating a little.

The taste is very good, the delicious taste is very prominent, and with a little spicy taste, it makes people feel very comfortable in this winter. If it is summer, it may not feel so good, but in such a cold environment in winter In the middle, this feeling becomes very prominent.

Very enjoyable.

It is not difficult, as long as the ingredients are well matched, there will be no major problems in this bowl of ginger and spicy soup.

Thinking of this, Tang Xiaokang couldn't help laughing. It's really a happy thing to learn such a dish, especially this spicy ginger soup has not been recorded in the Tang's recipe.

For most people, this dish is basically in a state of being lost. It would be a very good thing if this dish can be passed down.

The spicy ginger soup was made in a very large pot. This is the custom of the Tang family. Everything must be cooked in a large pot. However, when Tang Xiaokang chooses a stone pot to make soup, he always cooks it in an extra large size.

But fortunately, it was such a big stone pot that completely filled a snail herring that was as big as just now.

There was still a lot of soup left, and it happened that Tang Xiaokang tasted it as a free new dish for all the diners in the afternoon and evening, and even caused Dongju to have a brief climax.

Because someone saw on WeChat that Dongju could taste new dishes for free in the afternoon, many people who had not planned to come in the evening made a special trip.

One by one, their faces were pale from the cold, and they ran in shivering. However, after eating the spicy ginger soup, they were all vomiting white mist, their faces were red and their heads were sweating, which made Tang Xiaokang intuitively feel that this night Ginger spicy soup has a warming effect.

I have to admire that the wisdom of the ancients often made them feel ashamed.

The ginger and spicy soup, which seems to be very large in a stone pot, has bottomed out after several distributions in the afternoon, which makes Tang Xiaokang a little surprised, how could there be so many people in the afternoon.

Taking advantage of his spare time, Tang Xiaokang went to school to pick up Xiao Yuanyuan. At night, the alley began to snow again. It wasn't very heavy. If it didn't fall at night, it probably wouldn't form snow .

The small snowflakes were accompanied by small snow particles, and it was a little uncomfortable to hit the face.

Tang Xiaokang led Xiao Yuanyuan back to Dongju quickly. It was too cold in winter, especially when it had snowed. Even if Xiao Yuanyuan put on her clothes, she was still a little stiff from the cold.

Taking out the last bowl of spicy ginger soup, Tang Xiaokang knew that Xiao Yuanyuan would definitely be frozen, so he specially left a bowl for his apprentice.

Let Xiao Yuanyuan sit in the hall and drink ginger and spicy soup. Tang Xiaokang prepared some meat, stirred it and heated it a little, and walked to the back door of Dongju.

As soon as I opened the door, I saw the three dogs squatting at the door early. The weather is getting colder and colder, and fewer people are willing to give the stray dogs a bite to eat. This is the recent days of the Three Dogs Group. became a lot more difficult.

(End of this chapter)