delicious master

Chapter 280 Trying
In the early morning of the second day, Tang Xiaokang got up very early, and the ingredients soaked last night needed to be processed again today.

Now take out the soaked sea cucumbers from last night and soak them in clean water overnight. The sea cucumbers at this moment are much better than the shriveled ones before, but they are still very petite.

At this time, it is necessary to soak the sea cucumbers by boiling. Put the sea cucumbers in cold water and simmer on high heat.

Wait until dense small bubbles appear in the water in the pot, then turn to the lowest heat and continue simmering. Do not let the water temperature be too high or even boil, otherwise it will directly destroy the internal structure of the sea cucumber, affect the taste and also cause nutritional damage. loss.

After about 10 minutes, pour out the hot water and sea cucumbers, wrap them in plastic wrap and let them refrigerate.

This is to make the sea cucumber swell and return to its original appearance.

Sea cucumber soaking is the most time-consuming of all ingredients. Normally, it takes five days. But now with the help of the refrigerator, it can be improved a lot. Now put it in the refrigerator and take it out at night. The third soaking is done.

After the sea cucumbers were processed, they started to process the hoof tendons. There was still a lot of time before Dongju's breakfast time. Looking at the clock, there was still time.

Tang Xiaokang got up so early today just to be able to process these ingredients as soon as possible.

The remaining time is not much. For Tang Xiaokang, any spare time is very cherished, so we must seize every moment.

Of course, Tang Xiaokang didn't waste the ingredients while processing the ingredients, but also started to make noodles for Xiao Yuanyuan. When the sea cucumbers were soaked, Xiao Yuanyuan just finished washing and came down from the second floor.

Putting the egg noodles sprinkled with chopped green onion in front of her, and telling her to eat it quickly, Tang Xiaokang went back to the back kitchen and started fiddling with tendons.

Like sea cucumbers, tendons overnight have absorbed a lot of water. At this time, tendons need to be stewed.

Heat oil in a pan, add onion and ginger and fry until fragrant.

As the aroma slowly wafts out of the pot, pour out the oil and leave the ginger and spring onion. At this time, pour in the cooking wine and the soaked tendons.

The fire is strong, and the tendons are submerged in water, seasoned with rock sugar and oyster sauce, and then stewed again, and finally poured into a bowl, and the most important step begins, steaming.

Xiaokang specially took out two of the steamer soup, because the isinglass and fish lips also need to be steamed in the next step.

Compared with tendons and sea cucumbers, isinglass and fish lips have a much better soaking effect. This is because they have been steamed before soaking, allowing them to absorb water better.

Take out the isinglass and fish lips, replace them with water and put them in the steamer again. It doesn't take too long for about 10 minutes. Take out the steamed isinglass and fish lips, drain them, replace them with fresh water, put in ice cubes to speed up the absorption of water, and then Wrap in plastic wrap and place in the refrigerator.

Although many actions are relatively repetitive, they are the most important steps in processing ingredients, which can perfectly bring out the taste and taste of each dry ingredient without affecting their nutrition too much.

These are the untold secrets of many places, and they are also the secrets of the founder of Buddha Jumping Wall, the Zheng family.

If it weren't for Tang's recipes, maybe the old man and Tang Xiaokang would not know the existence of these methods.

The tendons still need to be steamed for a while, but Xiao Yuanyuan has already eaten the noodles in the lobby. Tang Xiaokang puts on his down jacket, hangs a scarf on Xiao Yuanyuan, and takes her to school first.

The bouncing little Yuanyuan in his eyes walked into the campus, Tang Xiaokang walked quickly to Dongju, and didn't even go to see Zhou Zining's place.

Back in Dongju, Tang Xiaokang took out the last ingredient, mushrooms.

After a night of soaking, the mushrooms in the bowl have become extremely huge. The water has also been dyed by the mushrooms, and the water content has been reduced by less than half.

The soft-soaked flower mushrooms are large and not stiff. This is the best time to take out the stems of the mushrooms.

Use scissors to cut off the roots of the mushrooms, leaving only the umbrella-shaped mushrooms.

In order to prevent the earthy smell of the mushroom itself from affecting other flavors, the mushroom, like the sea cucumber, needs to be blanched.

Pour in cold water, pour in cooking wine, and blanch on high heat.

After blanching, the rare earthy smell in the mushrooms has disappeared, and the overbearing aroma of the mushrooms has also been suppressed, which can better blend with other ingredients.

Of course, if you want to achieve the most wonderful taste of various mushroom varieties, it is definitely not enough by itself, so the flower mushrooms need to be processed in the next step.

Just like the tendons, add green onion and ginger and fry until fragrant. This time, leave a little base oil and pour in the chicken oil that has been prepared earlier. The color of the chicken oil is yellowish, and it looks golden. After the chicken is fragrant, put it in Mushrooms, and then pour a little rice wine from the side of the pot to bring a richer aroma.

Of course, if you don’t have chicken oil, you can use your friends around you to replace it. Anyway, the uses are similar, there is no difference, and the engine oil is also fine. If you are looking for quality, you can use Shell. If you are looking for quality, you can also buy Castrol or Mobil. better.

The only disadvantage of using substitutes is that if you eat less, you will easily see villains dancing all over your head. If you eat too much, you will easily see black and white impermanence.

Closer to home, put the mushrooms in a pot and sauté until fragrant, pour in water to submerge the mushrooms, and season with rock sugar and oyster sauce. Only four hours.

After preparing all this, Tang Xiaokang began to prepare Dongju's own ingredients. The time was very tight, with only about an hour left, so Tang Xiaokang needed to speed up.

Recently, Dongju's turnover has been growing steadily. With the closed business during the Chinese New Year, Dongju's reputation has grown a bit, and many small-scale spreads have begun to appear on the Internet and in reality.

This can be regarded as the beginning of the effect of those famous shops, but Tang Xiaokang did not have the opportunity to learn what kind of Internet celebrity food those shops serve, and transformed himself into a holy place for Internet celebrities to check in.

After all, as you become famous, the biggest problem with attracting unbearable customer traffic is that it leads to a decline in quality and standards, thus affecting your reputation.

Perhaps for those bosses who only want to make money, and who are going to close the door and run away after making enough money, Tang Xiaokang is not willing to do this in the first place, and even if he really does, it may not be a matter of being broken by the old man Yes, Tang Xiaokang felt that he could be chopped into meat stuffing by the old man and used to make dumplings.

It doesn't matter if the Tang family's descendants break their legs, Dongju's reputation is more important. This is not just the old man, this is the thinking of the Tang family generations.

(End of this chapter)