gourmet chef

Chapter 514
Bai Xiaobai has already inserted the chicken into the hole in the bean sprout stem.

According to the systematic approach, these bean sprouts inlaid with shredded chicken need to be refrigerated and chilled in the refrigerator.

After Bai Xiaobai finished this step.

Next is flame cooking.

The method of systematically making meat with bean sprouts is not the steamed bean sprouts that Empress Dowager Cixi loved to eat according to unofficial history.

The method adopted by the system is boiling hot soup.

Therefore, Bai Xiaobai needs to cook a pot of thick broth first.

Put the meatless chicken leg bones and the meaty chicken leg bones in a ratio of 7:3, put them in a stew pot, add mountain spring water, two slices of ginger, and a little cooking wine to boil.

In addition to chicken legs, Jinhua ham is an important ingredient for making broth.

The Jinhua ham provided by the system is shaped like a pipa, golden in color, and Xuefang Jiang's imprint is printed on the skin, which is undoubtedly an official authentic product.

Bai Xiaobai used his mobile phone to check the detailed section diagram of Jinhua ham on Baidu.

According to different parts, the meat of Jinhua ham, from the root of the leg upwards, is divided into fire claws, fire heels, upper, middle and dripping oil.

The muscle fibers of the "upper" ham are uniform and dense, and the quality of the meat is the best. It is generally used for meat, and it is mainly used for making large slices and flower-shaped slices.

"Huo heel" can be stewed as a whole or cut into pieces, cut into semicircles, round slices, etc. Most of them are eaten with the skin. Generally, this part of the ham requires sufficient fire work.

The weight of the "Chinese" ham is similar to that of the above, and it is usually shredded, sliced ​​or stripped, with a salty, chewy taste.

The bones of "fire claw" and "dripping oil" have more tendons and skin, and have higher salt and oil content, so it is generally best to stew.

As for the ham skin and ham bones, although they cannot be eaten alone, they have a strong fresh flavor and can be steamed with other ingredients or boiled in soup to enhance the flavor and freshness.

Bai Xiaobai picked up the whole Jinhua ham, removed the inedible yellow fermented layer, and then began to dismember the ham according to the five parts with a unicorn black spot knife.

clack clack-

The Qilin black spot knife is quite sharp, and it is easy to cut through the hard Jinhua ham.

The role of Jinhua ham is to hang the broth.

The chicken soup in the stew pot is simmering, and the aroma is tangy. Take a sip, and you will be full of fragrance.

Bai Xiaobai lifted the lid of the pot.

Fortunately, the broth is made from the drumsticks of Longmen Bearded Chicken.

The color of the soup is clear, and there is a thin layer of light yellow amino acid oil floating on the soup noodles. Just looking at it and smelling it will make people appetite.

Bai Xiaobai put the chopped Jinhua ham's fire claw, fire heel, top, middle and dripping meat into the stew pot according to the secret recipe ratio of 1:2:3:1:3.

In some big hotels in China, there is also the habit of using Jinhua ham to hang soup.

However, considering the cost, they seldom use top-grade ham for soup, and generally use more middle-grade ham.

This is the first time Bai Xiaobai uses Jinhua ham to cook ingredients, and it is top-notch. He doesn't know how the broth tastes like.

Add Jinhua ham, and continue to simmer the chicken soup slowly.

A burst of rich broth aroma constantly fluttered out from the edge of the pot lid.

It is very fragrant.

Bai Xiaobai took two sniffs carefully, and the saliva almost flowed out from the corner of his mouth.

It is estimated that the gods will smell this fragrance, and they will not be able to resist it.

The tip of Bai Xiaobai's nose was almost stuck to the saucepan, quite obscene.

at the same time.

Gao Ming, who was sitting outside calmly playing with his mobile phone, is no longer calm.

He knew that Bai Xiaobai was working on new products in the kitchen, but he didn't know what it was made of, and how it could smell so good.

King Spirit Mine Lang——

Bai Xiaobai has already made ham and chicken soup in the kitchen, and added sea salt to taste it.

The ham and chicken soup in the stew pot, because of the grease, the surface temperature of the soup exceeds 100 degrees Celsius.

Bai Xiaobai put the shredded chicken and bean sprouts into the stew pot and quickly blanched them.

Bean sprouts are an easy-to-cook ingredient, as long as they are slightly blanched, they can be eaten cold.

Because the bean sprouts stems are interspersed with thin chicken shreds, so Bai Xiaobai needs to be blanched a little bit.

The bean sprouts that have absorbed enough ham and chicken soup are as white as jade and extremely translucent. The white stems and roots can clearly see the lines of shredded pork inside.

After Bai Xiaobai boiled the bean sprouts inlaid with meat, a cool electronic voice sounded in his mind:
[Host, the beautiful utensils with meat inlaid with bean sprouts have appeared in the gourmet beauty utensils counter, please check them. 】

Bai Xiaobai opened the counter, and sure enough, he saw a brand new beauty inside.

This beautiful vessel is a porcelain plate, as white as jade as a whole.

Bai Xiaobai touched the texture, it was delicate and transparent, it should be bone china, and there was a gold border inlaid on the edge of the porcelain plate.

Gold rim bone china.

It can't be pure gold.

The cool electronic voice quickly introduced:

[The Queen of England used gold-rimmed bone china, which was made of fine beef bones mixed with clay from the snow-covered ice of the Alps. 】

[The color is like milky white, delicate and warm. Bone china is hardened by special black technology. It is durable and drop-resistant, never broken or cracked. The edge of the plate adopts a unique and safe gold edging process. Golden Phnom Penh, high-end luxury. 】

Really pure gold edging.

Although the beauties provided by the system are awesome, but such luxurious beauties as this one are quite rare.

Bai Xiaobai vaguely felt that the system used such a luxurious gold-rimmed porcelain plate, so the price of this dish of meat inlaid with bean sprouts must not be cheap.

It won't be more expensive than New Sky.

Gathering his thoughts, Bai Xiaobai put the blanched meat inlaid with bean sprouts in gold-rimmed bone china.

Even if the new product is finished.

Without any embellishment, although the thin white bean sprouts are monotonous, they exude an unparalleled fragrance, which makes people salivate.

Bai Xiaobai picked up the original chopsticks, picked up a bean sprout and tasted it.

Bai Xiaobai enjoys eating just one stick.

As expected of the tip of silver sprouts, this bean sprouts have no beany smell, delicate and refreshing.

And the slender shreds of meat are pierced inside the bean sprouts. This feeling is really mysterious.

This way of eating is completely different from the ordinary traditional fried bean sprouts with shredded pork.

Bai Xiaobai took a bite, and found that the bean sprouts were crisp and refreshing, with a special chewiness, and the shredded meat in the bean sprouts absorbed enough ham broth.

With a light bite, it seems that the refreshing and salty chicken soup can flow out of it.

The tender shredded chicken, with refreshing bean sprouts, makes every bite feel refreshing.

No heavy seasoning.

The chicken soup made with Jinhua ham has no marinated smell, but has a strong and strange aroma, which completely fills up the lack of refreshing bean sprouts.

Rich and refreshing, at this moment, water and milk blend together, bursting out the ultimate taste experience, sweeping the entire mouth.

Bai Xiaobai doesn't want to say anything now, and he doesn't even want to ask the system about the price for the time being.

He just patronized eating this plate of meat with bean sprouts.

One bite after another, he couldn't stop at all.

Bai Xiaobai enjoyed the food with relish.

Gao Chao was already in a hurry in the hall.

That kind of feeling of smelling the aroma of delicious food, but not seeing or tasting it, let alone how uncomfortable it is.

(End of this chapter)