delicious master

Chapter 25 Winter Melon and Dried Shrimp Soup

Outside, most of the winter melon soup uses kelp as an auxiliary material for cheapness, which looks more matching.

But because of my mother, Chen Guixia, Tang's winter melon soup is basically dried shrimp with winter melon, with the umami flavor of dried shrimp, the taste of this winter melon soup is actually better than winter melon and seaweed soup.

The deliciousness from the ocean still needs to be set off with meat.

What's more, because of the pickling, the dried shrimps are a little bit obvious, and they complement each other even more when paired with the bland winter melon.

Shrimp, the area around Ningcheng is called Kaiyang, which means peeled and marinated shrimp, and some areas use sea rice as a synonym.

They sound different, but they are basically the same thing, but they are called differently because of the customs of various places.

Take out the winter melon, remove the head, measure the size, and cut it cleanly.

In order to practice knife skills, Tang Xiaokang cut winter melons for more than three months, and he is more skilled than the paving owner in the vegetable market.

Peel off the skin at an angle, cut the winter melon into pieces, and remove the useless core. With a clean cut, only a few neat pieces of winter melon are left.

Winter melon looks huge when cut, but after a while of processing, the remaining material has shrunk by more than half.

In fact, those cut parts can also be eaten, but it will affect the taste to a certain extent. Tang Xiaokang is not doing business now, let alone starving, and using finer materials can better improve the taste.

Each piece of winter melon is cut neatly, which is for the convenience of slicing later.

Cut the wax gourd into thin slices, and each piece must reach the level of light transmission.

Winter melon that is too thick will not be easy to taste, and the taste will be too hard. If it is stewed for too long, it will cause the winter melon to erode and the taste will become worse.

The dried shrimp has been soaked in water. After the water is squeezed out, the whole dried shrimp exudes a faint fresh fragrance. The taste after marinating is mixed with the unique aroma of shrimp, and you can feel the beauty of it when you smell it.

It is not very difficult to make winter melon and dried shrimp soup. This is basically a basic dish that every family can learn, especially Tang Xiaokang. Because my mother loves it, I am more familiar with winter melon and dried shrimp soup.

With the help of the system, after Tang Xiaokang mastered the Cantonese-style mutton soup and delicious salt-baked chicken, his cooking skills still have a huge increase. With Tang Xiaokang's current strength, the difficulty of this dish is for him. It's already a cliff-like decline.

The biggest difficulty of winter melon soup is the heat. With the neutralization of dried shrimps, as long as the seasoning level is not too bad, you can make a good bowl of winter melon soup. If you want to enhance its taste, you need to rely on the grasp of the heat.

Turn on the heat and pour oil into the hot pan.

Pour in the soaked dried shrimps and start roasting. When the oil temperature is high, the aroma contained in the dried shrimps will be fully stimulated. The rich aroma fills the back kitchen, and once overwhelmed the smell of mutton soup.

The aroma of dried shrimp is too overbearing, especially after being marinated and dried, the unique aroma of the ocean's umami is completely stimulated, and it is hidden in the small body of dried shrimp.

It is difficult for ordinary vegetables to balance the umami taste in dried shrimps. Only by relying on the thick feeling of winter melon can the two be more harmonious.

Take out a small piece of ginger and scallions, pour them into the same slices and stir fry, the aroma becomes more and more obvious, after mixing together, the last trace of fishy smell of the sea is completely removed, leaving only those attractive aromas, constantly Stimulate the mouth to secrete saliva and stimulate appetite.

When the aroma is gradually mixed, add the winter melon slices and stir-fry.

Tang Xiaokang picked up the wok and stir-fried continuously to let the aroma of winter melon and dried shrimps blend.

Many people are used to directly pouring the winter melon and water into the pot. In fact, this will disperse the aroma of the dried shrimps, and there is no way for the winter melon to better absorb the soup.

After stir-frying over high heat, water is poured into the pot at this time, and the soup is ready to be boiled.

Standing on the stove and skillfully stirring and pouring water, this place is like a stage, allowing Tang Xiaokang to constantly show himself.

The scent in the back kitchen became more and more intense, and it wafted out of the alley, making many passers-by salivate.

Tang Xiaokang does not have any experience in making winter melon and dried shrimps, and without systematic help, this is undoubtedly a challenge for Tang Xiaokang.

Although he has been learning how to cook for ten years and was once considered a natural cook by the old man, he didn't feel this matter, but he was dragged down abruptly.

Tang Xiaokang doesn't have the hobby of learning to cook?

Ten years, ten years of hard work and hard work can't be justified by a hobby. Even if Tang Xiaokang didn't like to be a chef, ten years is enough to make this matter a must in Tang Xiaokang's life. missing part.

Feeling the space of his relaxed and comfortable ruler, Tang Xiaokang seemed to see the old man standing here, swaying his talent.

Involuntarily, Tang Xiaokang laughed, a smile from the heart that could not be concealed on his face.

His eyes turned into an arc. This time, he didn't rely on the system or others. He relied on his own ability and feeling to perfectly cook a winter melon and dried shrimp soup.

He has cooked nearly a thousand times in his life, and Tang Xiaokang feels that this dish is the one he is most satisfied with.

Does he really enjoy being a chef?Tang Xiaokang himself doesn't know, he only knows that he is very happy now.

Bring the soup to a boil over high heat. Tang Xiaokang put a spoonful of white pepper to taste, stirred the soup, covered the pot again, and continued to cook over medium-low heat.

I took the two eggs laid by the hen yesterday. The meat in the wax gourd and dried shrimp soup is too little, which is very painful for the Tang family, so every time I make winter melon soup, there must be a jumping egg flower .

Pour the eggs into a bowl and beat well. When the winter melon soup is almost cooked, add salt, and then gently pour the egg drops into the soup.

Tang Xiaokang did the most in this step. Other than the old man, Tang Xiaokang was the one with the most stable hands. Even the old man Tang Youwei couldn't compare to the fine control of the egg liquid.

As the egg liquid is gently put in, a layer of beautiful egg flowers floats on it in twos and threes.

Turn off the fire and serve the soup, add two drops of sesame oil, and then sprinkle with chopped green onion, the hot air will spray on Tang Xiaokang's face continuously with fragrance.

Thinly sliced ​​winter melon is perfectly integrated in the soup, because the fried winter melon in front has absorbed the unique aroma of dried shrimps, and it is light and salty when you bite it down. With the addition of coriander and sesame oil, it makes people stop at all. not come down.

Take another bite of dried shrimp, the small pieces of shrimp are very tenacious in the mouth, and the more you chew the dried shrimp, the more fragrant it becomes, instantly filling the entire mouth. At this time, eating a bite of wax gourd is the perfect combination of sea and land.

(End of this chapter)