delicious master

Chapter 282 Stewing Soup
The focus of Buddha Jumping Over the Wall is the soup, so the first thing you need to do is to make good soup, which has been mentioned before.

Top soup, no chicken is not fresh, no bone is not white, no meat is not fragrant, the top soup is mainly taken from the food by simmering, can not add a little chicken juice or monosodium glutamate, it depends entirely on the deliciousness of the soup itself .

The Wenli reed chicken at home is not old enough, and the effect of stewing soup is mediocre, so Tang Xiaokang didn't use local materials for convenience, and spared those guys' lives.

Chicken, duck, ribs, and pig's trotters are all ingredients used to make the soup base.

Turn on the heat and pour the oil into the pan. Add the ginger and scallions. Do not hesitate to add them and start frying. Then add the chicken. At this time, pour in the Shaoxing old rice wine that has been prepared. This will increase the aroma. Essence.

Duck meat, ribs and pig's trotters, unlike chicken, all have a slight meaty smell, which is easily affected, so they need to be blanched in water before use.

After blanching the water, drain the ingredients, then add the onion and ginger to the oil pan, start to stir-fry, and pour in the rice wine.

Stir-fry the fragrant ingredients and put them into the big clay pot that the old man has prepared. If it is a hotel, it will use an iron bucket to simmer the soup like in front of Dongju, which is more convenient and easier.

However, the soup simmered in a clay pot is thicker and more delicious, and the taste and nutritional essence can be perfectly preserved, which cannot be achieved by the iron bucket method.

The price is that the difficulty of simmering soup will be greatly increased.

After all the ingredients are put into the crock, pour a small can of Nuuhong, and then pour mineral water to submerge all the ingredients.

Tang Xiaokang has paid attention to the impact of water quality on ingredients since soaking the ingredients. The quality of tap water in the city is relatively average in comparison, and it is okay for daily use. If it is used to make top-notch delicacies like Buddha Jumping Wall, Problems with running water may affect the taste of food.

When they were just being fried, the aroma of various meats filled the entire hall, causing the three-dog group of colorful brown bears and winter melon to get up. They stood at the door of Dongju's back kitchen one by one, looking at Tang Xiaokang. Urn in hand.

They saw that so many ingredients just now were stuffed into the huge vat by Tang Xiaokang.

Add a little cinnamon and star anise to increase the flavor of the ingredients.

The hotel may add cinnamon star anise when frying, so that the aroma can be stimulated early, but it is too easy to affect the taste of the food. It is hard to say who is right and who is wrong. It can only be said that each has its own advantages and disadvantages. .

If these spices are added during frying, the aroma can be better stimulated and blended with the broth, but it is easy to affect the deliciousness of itself.

If it is put in when the soup is simmering, it can better assist the soup, but the fragrance will become very weak.

The thing used to seal is also very particular. It cannot be done with the lid as usual, and this ceramic jar is not equipped with a matching lid.

The lotus leaf is used to seal the mouth of the vat with the lotus leaf, and then find a rope to fasten it along the mouth of the bottle.

The lotus leaf itself has a very strong fragrance. When the soup is simmering, the hot steam penetrates into the lotus leaf, and when it reflows again, the fragrance of the lotus leaf will be well integrated into the soup.

Simmering soup is a long task. You cannot use an open fire but use charcoal fire. Put the prepared earthenware jar on the charcoal stove. You put a lot of bamboo charcoal, but the soup simmering time is very long, about twelve hours. Tang Xiaokang estimated that he would have to add bamboo charcoal again halfway through.

Simmering soup over charcoal fire is the most traditional method, which is no longer used in many places, but only in this way can the aroma of the top soup be released little by little, and the meat aroma will be more intense, which was once in the soup recipe There are very important records in it.

Even if the soup has just been simmered on charcoal fire, the aroma of the meat has gradually appeared, and after being heated, it is mixed with a trace of lotus leaf aroma, which is really irresistible.

Standing in the kitchen with Xiao Yuanyuan, Tang Youwei stared at Tang Xiaokang's movements without saying a word. After seeing him put the crock on top of the charcoal stove, he nodded and spoke.

"Let's stop here for today. Don't forget to add bamboo charcoal in the middle. Go back and rest. Xiao Yuanyuan, you go to bed too, and you have to go to school tomorrow."

Staring at the earthen jar on the charcoal fire, Tang Xiaokang looked at the time. It was only one o'clock in the morning, much earlier than usual. According to calculations, he would need to add bamboo charcoal again around seven o'clock.

After setting the reminder alarm clock, Tang Xiaokang placed the charcoal stove in the pool, leaving some clear water at the bottom, just in case.

In one hand, he picked up the winter melon that was staring at the vat in a daze. Tang Xiaokang held the winter melon between his hands and directed the three-dog group of flower brown bears to go upstairs to sleep. Usually, I have never seen such an active restaurant like these guys. Today, I smelled the aroma of meat. Each one started getting more excited than the other.

……

In the early morning of the next day, Tang Xiaokang woke up early and moved his body after washing. It was around seven o'clock when Tang Xiaokang came to the pool and lifted the charcoal stove out. There were only one or two pieces of bamboo charcoal burning inside. Radiating heat.

Add enough charcoal. In fact, there are still some problems with what I did yesterday. When using charcoal fire to simmer soup, it is best to use fruit charcoal. Unfortunately, Tang Xiaokang has not found a suitable fruit charcoal, so he can only use inferior bamboo charcoal instead. .

Fortunately, the impact of this factor is not very big.

The second remaining point is that Tang Xiaokang should not be able to rest since the tile tank was put on the charcoal fire yesterday.

Chefs who make Buddha jumping over the wall need to pay attention to the condition of the fire all the time, even if it is a charcoal stove, the strictest way is to keep the burning degree of the charcoal stove at the same level, which can guarantee that within twelve hours, The heating of the ingredients in the crock has always been very uniform.

This point, Tang Xiaokang obviously failed to do it. He put the clay pot on the charcoal fire to simmer the soup, and then the chef went back to sleep and rest, which was wrong.

But Tang Xiaokang didn't care, and neither did the old man.

After all, it was just a practice for the experienced hands. No one expected to be able to make it successfully. Standing next to the charcoal stove all the time was too much torture.

In the past, Buddha Jumping Over the Wall was basically done by a very famous master master and his apprentice, with two people taking turns to ensure precise control of the charcoal stove at all times. This situation is very important to today's society. Say, it is too difficult.

Not to mention that Tang Xiaokang has to go to work, and the old man's body is also unable to support such a task.

(End of this chapter)