delicious master

Chapter 3 Cantonese Mutton Soup

Squeeze out the blood from the mutton, pour water over the meat, and grab the medicinal herbs piled aside.

Cantonese-style mutton soup is a Cantonese dish, which also belongs to medicinal cuisine, so the soup is basically made of medicinal materials.

There is no need to weigh it at all, and Tang Xiaokang already knows the weight of it with just a few fingers, and every time he uses the same amount of ingredients, it is as if he has done it countless times.

With a serious expression, even if Tang Xiaokang was so nervous at this moment, he had already realized that something was wrong.

familiar, too familiar...

Such a familiar feeling makes people feel a little weird, and the hands are busy and orderly grabbing various ingredients without even going through the brain.

For a moment, Tang Xiaokang felt as if he was not cooking by himself.

The head is like another component, and it is strange to watch my body constantly functioning.

Pour in the rice wine and cover the pot.

"You didn't put the wolfberry and red dates?"

Looking at the two remaining soup ingredients, a flash of inspiration suddenly flashed in Tang Xiaokang's mind.

"Is it because you are afraid that the sweetness of red dates and wolfberries will infiltrate too much into the soup and affect the original taste?"

He lowered his head and pondered, he had never considered such an idea before, but at the moment just now, the idea of ​​not putting red dates and goji berries suddenly appeared in his mind.

That feeling is like he used to study Cantonese-style mutton soup day after day, year after year. After countless times of making and trying, he finally got the feeling.

Only at this time did Tang Xiaokang understand what the system rewarded him with Cantonese-style mutton soup.

He is not like in the novel, where he was given by God, but given to himself in a more popular way.

That is to give myself the feeling and memory of making this dish countless times.

This is the way of cooking that is really suitable for Tang Xiaokang.

As for the chef's ability, after the old man's training, Tang Xiaokang's basic skills are not bad, and according to the old man, Tang Xiaokang's sensitivity to cooking surpasses most ordinary people.

What he lacks is just a feeling of cooking, just like driving, swimming, boxing, singing and a series of things, between knowing and not, what is often lacking is just such a faint feeling.

And this lack, now, has been made up for by the system.

"It turns out that the bones have to be deboned here. No wonder the taste of the meat in the past was relatively poor."

"Is there really a step of adding sugar, adding rock sugar? Does it improve the umami?"

……

All afternoon, Tang Xiaokang stayed in the kitchen, sighing from time to time.

Constantly feeling the movements of his own body, the feeling of enlightenment made Tang Xiaokang feel pain and happiness.

The pain is because the Cantonese-style mutton soup that I once thought I was only one step away from success, turned out to be so much lacking, which caused a serious psychological blow to Tang Xiaokang, who has always been full of confidence.

The happy thing is that now he is completely able to cook this dish, and he has learned it after hundreds of times of training. His debut is the pinnacle, and there is no need to ask for his psychological shadow area.

Looking at the mutton soup that has gradually changed color, Tang Xiaokang put the prepared wolfberry and red dates into it and stirred it.

Then he took out a bowl and took out pepper and green onion.

When drinking mutton soup, pepper is basically a must-have. Only with it can the essence of mutton soup be truly reflected, while chopped green onion can further highlight the aroma of mutton soup.

Use long chopsticks to pick out the radishes in the soup pot, add white radish to relieve greasiness, and carrots to add nutrition and color.

After changing the knife, spread the two in a bowl, then cut the mutton that had been cooled for a long time, and spread it on the same level. After pouring the mutton soup, the golden color and the large pieces of mutton are really impressive. saliva.

The rich fragrance hits my face, and I feel that every pore on my body is crazily absorbing the fragrance.

[A delicious, meaty, well-behaved Cantonese-style mutton soup! 】

Seeing the system's evaluation, Tang Xiaokang finally let go of his thoughts at this time.

Finally, I was able to make this Cantonese-style mutton soup!
Heaving a sigh of relief, Tang Xiaokang took out a small spoon and carefully put it in his mouth to taste it.

The hotness of the pepper and the aroma of the mutton soup burst out directly in the mouth, and the rich aroma exploded directly, pouring into the body with thick heat.

"Cool!"

He couldn't help roaring, even Tang Xiaokang himself didn't expect that the Cantonese-style mutton soup he made would be so delicious.

It tastes so good that people can't believe it. If the old man had tasted it, he would probably kneel on the ground and shout to God to open his eyes.

I couldn't bear it any longer, picked up the bowl directly, gulped down the whole bowl of mutton soup, the hot feeling kept hitting the taste buds, and filled the whole mouth with the unique aroma of mutton soup, Down the esophagus, evocative.

But the matter is far from over here, the moment the intense heat wave entered the abdomen, it began to arouse the wave in the blood vessels, and the blood infected by this breath poured into every corner of the body, volatilizing the endless of heat.

In October, the weather outside was already so cold that people put on thick coats, but Tang Xiaokang not only didn't feel the cold at this moment, he even wanted to take off his clothes when it was so hot.

Bite off the mutton. The mutton that was taken out in advance is cooked just right. After cooling, the meat is tender and elastic, and the mutton soup is absorbed in the bowl.

Every bite is a dreamlike taste, and the feeling of bursting out in the mouth is simply beyond words.

A bowl of Cantonese-style mutton soup can remove one-third of the icy cold.

Putting down the bowl with satisfaction, Tang Xiaokang licked all the soup inside. With such a Cantonese-style mutton soup, the reopening the day after tomorrow can at least meet the requirements.

In autumn and winter, Dongju has a Cantonese-style mutton soup, which is the request of the old man to Tang Xiaokang, and it is also the standard of Dongju.

Palace sour plum soup in summer and Cantonese-style mutton soup in winter.

They used to represent the rotation of the four seasons, and they also represented the rotation of Dongju. In the past, as long as Dongju launched Cantonese-style mutton soup, all diners would know it.

From that day on, Dongju's summer recipes will no longer be served, and the delicious blooms of Dongju in winter will follow.

Inherit the complete recipes of the Tang family and restore the East Palace to its former glory, even restoring the prosperous East Palace that hundreds of years ago, the children of princes and princes were not qualified to enter.

For Tang Xiaokang at this moment, it was basically impossible.

But from the moment he stepped into Dongju, these thoughts had actually been buried in Tang Xiaokang's heart.

Ten years of dedication, ten years of hard work.

These things cannot be explained clearly in one sentence. Tang Youwei didn't want the Tang family's recipes to be broken in his hands, and Tang Xiaokang didn't want to either.

Whether Tang Xiaokang really likes being a cook, he can't figure it out.

But Tang Xiaokang is clear about one thing. Ever since he was eight years old, he read the Tang family cookbook full of history from his grandfather, and he has never forgotten it.

(End of this chapter)