gourmet chef

Chapter 425 Pu'er Tea Chicken Soup

Bai Xiaobai picked up the nourishing Xinjiang wolfberry chicken and thought:
"now."

The Chef's Key hanging around his neck shone with a turquoise light.

The Qilin Black Spot Knife flew out of the Chef's Key and landed lightly on the cutting board on the countertop of the cabinet.

Bai Xiaobai picked up the knife and started to process the chicken.

The Qilin Black Spot Knife is very handy, and the blade is exceptionally sharp. When dissecting the chicken, it is not stained with any blood, not even a trace of blood.

It is indeed a mysterious kitchen tool.

Taking out the chicken internal organs, Bai Xiaobai washed the chicken again.

Because the clear soup pot, red soup pot, and fungus soup pot need to be boiled separately, Bai Xiaobai processed three whole chickens in a row.

Of course, the hot pot soup base is boiled with whole chicken, so there is no need to cut the chicken into pieces.

After the chicken is done.

Bai Xiaobai picked up three small saucepans provided by the system and put them on the stove respectively.

Add a whole chicken to each stew pot, add water to submerge the chicken slightly, add two slices of thin ginger to each pot, cover the pot, and boil over high heat.

Next, Bai Xiaobai has to do a very important step.

This is a crucial step for Sihai Shenzhou Hot Pot.

According to the systematic approach, Pu'er tea needs to be used in the base material of the new product.

That is to say, in addition to Xinjiang wolfberry chicken, there is also Pu'er tea in the soup.

Bai Xiaobai has made hot pot base before, but it is the first time in his life to add Pu'er tea to the base.

I always feel that doing this is a bit dark cooking.

But practice is the only criterion for testing the truth, and you will know if it tastes good after making it.

Pu-erh tea is not brewed directly, and then added to chicken soup.

The method of the system is quite special. It is not the method of making tea, but the method of frying tea.

Bai Xiaobai took down the Pu'er tea provided by the system from the ingredients shelf.

This is a whole piece of Pu'er tea cake, which is systematically preserved in a special airtight cylindrical glass jar.

Pu-erh tea cakes are dark brown and pressed very tightly.

When Bai Xiaobai opened the glass jar, he could smell the strong aroma of tea.

The unique aroma floated on the tip of Bai Xiaobai's nose and lingered for a long time.

So delicious.

Pu'er tea is a well-known tea variety in China, and it is listed as one of the top ten famous teas in China.

Although Bai Xiaobai mostly tasted and drank boiled water, he learned a lot about Huaxia's tea knowledge from his uncle who loves tea.

Pu'er tea is divided into raw tea and cooked tea.

Raw tea is just aged normally without any artificial fermentation. The taste of this kind of tea is not very pure and full, slightly astringent and bitter, which some people are not used to.

Ripe Pu-erh tea is fermented and mellowed continuously, and the tea becomes milder. After soaking in warm water, the aroma is overflowing and the taste is better.

Pu-erh ripe tea is the main product on the Chinese market. In order to facilitate the fermentation and alcoholization of Pu-erh tea, many manufacturers make Pu-erh tea cakes for sale.

The system provided Pu'er tea cakes, according to Bai Xiaobai's deduction, this should be cooked Pu'er tea.

Bai Xiaobai dried his hands and carefully took a pinch of Pu'er tea from the tea cake.

The Pu'er tea noodles provided by the system have earthy chestnut color, thin and clear strands, and the surface is very clean without any mildew.

Bai Xiaobai sniffed it carefully, with the dry aroma of tea leaves, without any peculiar smell.

Not the same as green tea.

Pu-erh tea is a fermented tea, and it takes a long time to ferment to produce top-quality tea. During the fermentation process, if it is not preserved properly and causes mildew, it can no longer be used.

Bai Xiaobai had heard from my uncle before that high-grade, high-quality and aged Pu-erh tea is very valuable for collection, and it is not an exaggeration to say that it is worth a thousand dollars.

I don't know what kind of Pu'er tea the system provides?

"System, this Pu'er tea is very fragrant. What kind of tea is used and how old is it?"

The cool electronic voice replied:

[Host, the Pu'er tea cake you saw was a special Pu'er tea cake produced in the Yongzheng period of the Qing Dynasty for the court. 】

[In March in Yangchun, a [-]-year-old girl picked the best high-quality large-leaf Pu'er tea from the high mountains in Yunnan Province. It has been preserved for a hundred years without mildew, and its taste is stable and clean, which is very precious. 】

[This is the Pu'er tea that the host sees now. 】

I rely on.

Tea from the Yongzheng period?
Bai Xiaobai calculated with subtraction in his heart.

This Pu-erh tea cake tea cake has been more than 200 years old.

This is too exaggerated.

Bai Xiaobai hadn't been so shocked for a long time.

He had heard from his uncle before that the Pu'er tea that has been preserved for the longest time is the Fuyuan Changyuan tea from the Guangxu period of the Qing Dynasty.

The Pu-erh tea produced by this tea shop has a history of more than 100 years.

At the beginning of the 20th century, the price of a barrel of Fuyuan Changyuan tea was as high as 1000 million, and there were seven pieces of tea cakes in a barrel. In this way, the value of each piece of tea cake was close to 200 million.

Of course, although Pu-erh tea is more fragrant as it is preserved, aged Pu-erh tea that has been aged for more than [-] years is easy to be over-aged and lose its tea fragrance.

The Pu-erh tea cake in the current word system is from the Yongzheng period, more than 100 years earlier than the Guangxu period tea cake in Fu Yuanchang, but it is still full of tea fragrance.

If you consider it from the perspective of money, this is not Puer tea cake, it is simply gold cake.

If it is auctioned by a professional auction house, it will definitely set a new tea auction record every minute.

It is estimated that there is only Dahongpao, the mother plant of Wuyi Mountain specially provided by the leaders, and it is equally as good as it.

The system is as good as ever to make people doubt life.

Bai Xiaobai was shocked, followed the systematic method, took off a handful of Pu'er tea leaves, and began to decoct the tea.

But there is one more step before sencha-roasted tea.

According to the system, although more than 200-year-old Pu-erh tea is well preserved, the tea fragrance has been hidden, and the tea fragrance must be re-forced through heat.

Bai Xiaobai put a sand jar on the stove, and turned on the fire to heat the jar.

After the jar is slightly heated, pour in a pinch of tea leaves, shake and roast quickly.

After a while, a strong smell of dry tea wafted through the kitchen.

When the Pu'er tea sticks are slightly yellow, the roasting process is complete.

Bai Xiaobai added a cup of water to the clay pot.

stab-

Following the sound of tea being brewed, a burst of quiet scent of tea soup rushed towards Bai Xiaobai.

The aroma of this tea is so enticing.

grumbling-

Continue to heat the tea in the sand pot and skim off the foam on the water layer.

Wait 30 seconds after the tea water boils, filter out the tea leaves, keep the Pu-erh tea soup, pour it into a sea bowl and cool it for later use.

The fried tea soup is translucent, slightly oily, shiny and ruby ​​red.

It is indeed the top Pu-erh tea soup.

After Bai Xiaobai cooked the Pu-erh tea soup, Xinjiang wolfberry chicken soup was also ready.

Opening the stew pot, a tempting aroma of chicken soup rises with the steam. The aroma is so long that Bai Xiaobai can't help but a little body fluid overflows from the corner of his mouth.

Remove the whole chicken from the saucepan, leaving only the light yellow broth.

Add the fried Pu-erh tea soup to the chicken soup little by little.

This process should be slow and smooth. At the same time, stir quickly with a spoon to make the chicken soup and Pu'er tea fully mixed.

After completing this step, Bai Xiaobai poured the prepared Pu'er tea chicken soup into a clean small stainless steel basin.

Cover the basin with plastic wrap and place in the refrigerator to cool down.

　Happy New Year's Day, today is also my birthday.

　　
　
(End of this chapter)