delicious master

Chapter 286

Filled three full bowls directly, because it is the most authentic way of Buddha jumping over the wall, not the hotel's way of considering cost, so Tang Xiaokang used a lot of ingredients when making it, and all three people filled a full bowl Buddha jumps over the wall.

The rich aroma was released unhindered, constantly squeezed into the tip of everyone's nose.

The soup is very clear. This is a good top soup. It is only possible to handle the ingredients cleanly and neatly when simmering, so that there will be no fine impurities that affect the color and clarity of the soup.

This is one of the methods of Buddha jumping wall. It is difficult to see in the Buddha jumping wall sold outside. Nowadays, whether it is a hotel or an alliance store that specializes in selling Buddha jumping wall, it is basically a very thick golden soup Buddha jumping wall.

The Golden Soup version of Buddha Jumping Over the Wall is an improved version of Cantonese cuisine. The time of drawing and the method of making it are somewhat different from this Buddha Jumping over the Wall.

As for which one is stronger and which one is weaker, it still depends on each person's different tastes, but Tang Xiaokang himself still likes the clear soup version of Buddha Jumping Over the Wall very much.

The pursuit of the ultimate deliciousness is really a feeling that is difficult to taste in other dishes. Only by bringing together countless ingredients can such a unique and delicious feeling be formed.

The soaked abalone became even bigger after a long time of stewing, and it looked very attractive. Tang Xiaokang couldn't help but pick up the huge abalone in the bowl at the first bite.

With a light bite and a few chews, the abalone melts perfectly in the mouth, with a delicious taste and a unique aftertaste of seafood.

The sea cucumber is just right for stewing, not too badly cooked, and has the crisp taste of sea cucumber, which is very refreshing to eat.

I couldn't help but took a bite of abalone. The abalone that sucked the soup made people feel like eating jelly, but if you want to eat jelly, the fish lips feel more sufficient.

It is very soft, the juice is very good, and it can taste a little bursting.

The fish gelatin is very gelatinous and sticky. Together with the fish lips, it is a wonderful feeling that cannot be described in words.

Of course, the most important thing to eat Buddha Tiaoqiang is naturally this bowl of soup. The soup of Buddha Tiaoqiang is the essence and most important part of the whole dish.

I dug out some soup, the clear soup exudes a strong aroma, and I drank it in one gulp, as if it exploded in the whole mouth.

This kind of taste, this kind of sweetness, is a taste that Tang Xiaokang has never thought of. Even though he has been smelling the aroma and has thousands of guesses about the taste of Buddha Jumping Wall, Tang Xiaokang never thought that the soup of Buddha Jumping Wall Juice actually feels like this.

Even Tang Xiaokang has some who don’t know how to describe it. It is extremely delicious and has an indescribable sweetness, and this sweetness is not made through seasoning, or rock sugar, honey, etc., but the seafood itself. The kind of sweetness that comes with it, the aftertaste after eating the ultimate umami taste, is memorable.

Tang Xiaokang can't describe this feeling at all. How to put it, I can only say that it is worthy of being called the best dish in the world!

For a moment, the words that Tang Xiaokang could imagine were only this sentence.

As for Xiao Yuanyuan, she had already finished one bowl and started filling the second bowl.

She never thought that there would be such a taste in this world, it was so delicious!

Both Tang Xiaokang and Xiao Yuanyuan tasted the Buddha's Jumping Wall excitedly, while the old man Tang Youwei served a small amount, after a few mouthfuls, he didn't move any more.

There are a lot of ingredients for Buddha Tiaoqiang, but after eating it, I found that there are not many. After two bowls, the Buddha Tiaoqiang in this crock pot has already bottomed out.

Of course, most of them were solved by Xiao Yuanyuan and Tang Xiaokang.

"Eat less. Although the taste of Buddha Tiaoqiang is delicious, it is too nutritious. If you eat too much, you will easily get angry. Be careful when you get angry and cause oral ulcers."

Talking softly to Tang Xiaokang and Xiao Yuanyuan, watching the trend of these two people bowling one after another, the old man Tang Youwei couldn't help but smile.

Also after eating all the remaining Buddha Jumping Wall in the bowl, the old man wiped his mouth and began to comment.

"There are no mistakes in the overall steps, and there are no problems in the process. This is very good. Buddha jumping over the wall is a very cumbersome and complicated dish. It is not easy to ensure that the process is correct, but although it is right, there are also many certainties. .”

"For example, you cleaned up the oil slick on the Buddha's Jumping Wall earlier. The stewed soup will indeed have a lot of fat, which needs to be cleaned up, but you did it too early. The step of cleaning up the fat should be at the end of the Buddha's Jumping Wall. Do it in a moment. The fat can not only isolate the aroma from the Buddha jumping over the wall, but also keep enough temperature in the soup, so that he can reach a constant state."

Talking endlessly, listening to the old man's words, Tang Xiaokang nodded thoughtfully. No wonder the old man asked himself if he had been to the oil slick as soon as he entered the back kitchen. It turned out that there was such a layer of truth in it.

But think about it, after I removed the oil slick, the situation of the scent escaping is obviously much more serious. If I can rely on the oil in the Buddha Jumping Wall to isolate the smell, although there will still be some scent wafting out, it is absolutely not. It will be as exaggerated as the original.

And the advantage of doing this is that the fragrance of Buddha Jumping over the Wall can be better preserved in the soup, and when it bursts in the mouth, it will definitely improve the taste of this dish to a higher level.

"There is also the problem of the heat. I didn't control it well enough. Because it was my first attempt, I didn't let you stare at the charcoal fire all the time. I won't mention this matter for the time being. You have a certain degree of control over the heat. I feel, maybe it’s okay, just practice more and find out the feeling.

The abalone was not done well, and there were some problems when it was soaked. It was soft enough, but the inside and outside were not consistent enough, and the degree of runnyness was not good enough. This was more of a problem after cooking.The seasoning is not good enough, the taste is bland, and the combination of isinglass and fish lips is not clear. The combination of these two ingredients can explode a lot of power..."

Tang Xiaokang, who originally thought he could barely see what he did, finally understood after hearing so many nagging from the old man. It seems that there is still a very long way to go in his bureau to make the level of the Buddha jumping over the wall.

This made Tang Xiaokang, who was a little flustered at first, once again have a very clear understanding of himself.

There is no such thing as a genius chef, I am just a rookie now...

(End of this chapter)