Urban Super Food City System

Qiu Yin knew that if ginger soup needs to have umami taste, then the taste of ginger must be blended into the soup.

After thinking for a long time, Qiu Yin suddenly had a flash of inspiration, and his whole body had a new way of thinking.

Qiu Yin, who was already a little behind, started to take out the ginger and put it on the cutting board for processing.

Qiu Yin was alone, so whether it was thinking or cooking, he seemed a little busy.

On the other side, there are two people in Ao Tianlong's kitchen, one is Ao Tianlong who is thinking, and the other cook is helping Ao Tianlong.

Handle the ingredients for him and complete some small things for him.

The actual cooking steps are completed by Ao Tianlong himself.

This has a little advantage, that is, the time has been improved to a certain extent.

But the disadvantage is that the ingredients are not handled by Ao Tianlong himself, and there will be some slight errors in some aspects.

If the chef's knife skills are a little worse, maybe the dishes made will have a big difference in taste.

This point is the most taboo thing for senior gourmets.

However, if the gourmets of the assistant chef and the head chef are of the same strength, and their knife skills and techniques are similar, then these accidents can be avoided to the greatest extent.

I saw Qiu Yin cut the ginger on the cutting board into slices, and Qiu Yin stuck them on the side and bottom of the pot.

Spread a layer of honey sauce on top, stick the ginger slices to the pot thoroughly, and then put them aside, waiting for the stickiness of the honey juice to stick the ginger slices tightly.

Qiu Yin's method immediately attracted most people's attention. They knew Ao Tianlong's ginger soup was Ao Tianlong's specialty dish just by looking at it: Seven Star Fish Balls.

Qixing fish ball is a famous soup dish in FJ. The fish ball used is to chop eel and other ingredients into very fine powder, add starch and stir well.

It is then made with stuffing such as lean pork or shrimp.

The snow-white fish balls, the size of walnuts, float in the steaming hot noodle soup, like stars in the sky.

Therefore, overseas Chinese call it "Seven Star Fish Ball".

FJ's "Seven Star Fish Ball" has a long-standing reputation for its white color, elasticity but not greasy, fragrant and loose filling, sweet and smooth taste.

With Ao Tianlong's craftsmanship, making such a dish is not a disappointment to the reputation of Qixing Fish Ball.

The seven-star fish balls he made, the main material fish balls are like bright stars in the sky, constantly shining.

However, the most critical point is the soup of the seven-star fish balls.

There are all kinds of flavors in the soup, but they are all neutralized by the spiciness of ginger, forming a new fragrance.

Just by smelling it, you can feel the fragrance of this smell, and your expression is shocked.

The camera gave this seven-star fish ball a big close-up, and the details of the seven-star fish ball were photographed very carefully.

Wei Suoyu also saw this seven-star fish ball immediately, but Wei Suoyu scoffed at it.

"Hmph, be smart, neutralize the taste of ginger, it is better to use ginger to disperse the taste, so that this seven-star fish ball is divided into seven regions."

"Let each area have a different taste, which will attract more people's attention."

"At the same time, the taste can also be improved to a certain extent."

Wei Suoyu sneered, expressing his disapproval of Ao Tianlong's approach.

In the past six months, Wei Suoyu has studied the dish of Qixing fish balls a lot, and he thinks that he is much better than Ao Tianlong in this method of this dish.