gourmet chef

Chapter 77 Secret Sour Plum Soup
After hastily washing up, Bai Xiaobai changed into a clean light blue short-sleeved shirt, went downstairs step by step, brushed his face and entered the glass kitchen.

Snapped……

As the kitchen lights come on, the ingredients and new appliances in the kitchen come into view.

The first thing that attracted Bai Xiaobai were the two large blue and white porcelains on the ground.

The one on the left is an extremely exquisite large blue and white porcelain vat, nearly one meter high, with a diameter of about half a meter, and a porcelain lid on the top of the vat.

Bai Xiaobai lifted the top cover of the blue and white porcelain vat, and there was a vat of water inside. The water quality was so clear that even the patterns on the bottom of the vat could be clearly seen.

"System, what kind of water is this?" Because Bai Xiaobai used tap water to cook food before, unlike this time, the system even provided water directly.

System words: The water in the tank comes from the Kunlun Snow Mountain at an altitude of 6500 meters on the Qinghai-Tibet Plateau.

The snow mountain is covered with ice and snow all the year round, without pollution. The snow in the mountain slowly melts and seeps into the underground rock formations. After more than 100 years of filtration and mineralization, precious snow mountain mineral water is formed.

Kunlun Snow Mountain mineral water can be directly drunk after being sterilized by high-tech physical means.

This kind of water is naturally pure and pollution-free. It is sweet, rich in various mineral elements, and beneficial to human health. The pH value is also naturally weakly alkaline, which is consistent with the properties of human body fluids. It is easily absorbed by the human body and can promote waste in the body. Toxin metabolism is one of the best spring water for making tea and drinks.

Looking at the words displayed by the system, Bai Xiaobai sighed in his heart, "Fuck me".

Water is so particular, Bai Xiaobai usually drinks boiled water to quench his thirst at home, and occasionally when he gets thirsty when he goes out, he spends at most two yuan on a bottle of Nongfu spring water.

Unexpectedly, the water used to make sour plum soup now uses Kunlun Mountain Snow Mountain mineral water, and the system is indeed high-end and elegant.

Bai Xiaobai's mouth was thirsty, and he wanted to scoop up mineral water to take a sip, but thinking that his level was Xiaotong, he couldn't taste semi-finished products and ingredients, so he had to give up.

After looking at the blue and white porcelain water tank, Bai Xiaobai turned his attention to another large blue and white porcelain.

This large porcelain is different from the blue and white porcelain water tank. It is unique in shape, a bit like a porcelain pouf, but not exactly the same. There is a fist-sized opening on the top of the blue and white porcelain dome, which is plugged with a large cork.

Rather than looking like a porcelain block, it is actually more like a fully enclosed beer barrel.

"System, why does this thing look like a beer keg? What's its function?" Bai Xiaobai asked a little confused.

System words: blue and white porcelain large ice bucket equipment, the latest high-tech achievement, with a thick layer of Antarctic deep non-melting ice on the inner wall, used to freeze the secret sour plum soup, the effect is excellent.

It turned out to be a chilled device.

After the system said this, Bai Xiaobai noticed that the blue and white porcelain actually still had wires, which just happened to be plugged into the socket in the corner, and it was obviously powered on.

Bai Xiaobai was a little confused. It stands to reason that you can put it in the refrigerator directly when it is chilled. Why do you need a special refrigerator that looks like a beer barrel?Is there any difference in the cooling effect between the two?
After looking at the two large blue and white porcelain objects, Bai Xiaobai turned his attention to the ingredients of the secret sour plum soup.

There are several dustpans made of fine bamboo strips on the countertop of the cabinet.

Each dustpan is about the size of a sea bowl, and the three dustpans are filled with dark plums, hawthorns, and licorice, and there is also a sealed glass bottle with a few slices of tangerine peel.

These ingredients, just from the appearance and aroma, can basically be concluded to be the best ingredients.

Each ebony is as big as a ping pong ball, dark and dark, and I don’t know how the system picks it. When you get closer, you can smell the unique smoky smell of ebony, but this smoky smell is not like most smoked ingredients. It has a pungent smell of paste, but on the contrary, it has a very light firewood fragrance.

The tangerine peel is dark orange in color and soft in texture. When you open the glass cover, even if you don’t get close, you can feel the unique, rich and mellow aroma of volatile oil that is unique to orange peel.

The cored dried hawthorn slices in the dustpan are also very unique. The peel is red and bright, the meat is hard and thin, and each slice is about the size of the bottle cap of the Nutrition Express.

The oblique slices of licorice are also different from those sold in local supermarkets and pharmacies. Not only is the red skin thin, the bone weight is fine, the stem is straight, and the mouth and surface are fresh, and none of them has the slightest crack. It is obviously the best among the best in the system. Carefully selected.

In addition to the old four ingredients that are indispensable for making sour plum soup.

There are four other important ingredients on the chopping board.They are roselle, a piece of icy lotus leaf with a stem, a plate of light yellow rock sugar in the shape of small cubes, and a jar of light amber crystallized honey.

A piece of Bingxin lotus leaf Bai Xiaobai used it when making glutinous rice chicken before, but the piece of Bingxin lotus leaf that is displayed in front of my eyes is slightly different from before. Leaves with long thin stalks.

With all the ingredients ready and nothing missing, Bai Xiaobai began to show his skills.

This time, there are eight key ingredients in the secret sour plum soup, surpassing any previous system cuisine, and the preparation method is relatively cumbersome and must not be sloppy.

The sand urn provided by the system on the gas hob, this sand urn is a bit like a large sauce pot.

Bai Xiaobai poured an appropriate amount of Kunlun Mountain Snow Mountain mineral water into the pot.

When cooking secret sour plum soup, the first point is the amount of water.This is very important. If there is too much, the sour plum soup will be too bland, and if it is too thick, the sour plum soup will be slightly sticky in the mouth, and the taste will be greatly reduced.

And once the ingredients are added and boiled, no more water can be added in the middle, so the amount of water must be measured in advance.

Snapped……

After Bai Xiaobai measured the appropriate amount of water, he turned on the fire and started to boil the water.

This stew pot is also a black-tech device, and it heats up very fast. As soon as Bai Xiaobai finished washing the ingredients, the water in the pot boiled.

The next few steps are the same as making ordinary sour plum soup. It is nothing more than pouring the drained black plum, dried hawthorn slices, oblique slices of licorice, and dried roselle into a stew pot with boiling water.

The second key point of making secret sour plum soup is the amount of tangerine peel.The tangerine peel is very special, it is added last, and it does not need to be washed or added too much, otherwise it will easily produce a bitter and oily smell at high temperature. According to the system method, just add tangerine peel the size of a thumb cap.

It takes less than 1 minute to add the tangerine peel.

goo goo goo...

The boiling steam keeps pressing against the lid of the stew pot, exuding the unique aroma of sour plum soup.

The third point of making secret sour plum soup is the control of the heat.

It is not possible to cook carefully and slowly with a slow fire. It must be boiled continuously on high fire throughout the whole process, keeping the soup tumbling until the nutrition of the ingredients is forced out, and the soup color shows a perfect Pu-erh tea color before turning off the fire.

After 2 minutes,
After the sour plums were boiled, Bai Xiaobai poured a pot of sour plum soup into the filter equipment provided by the system while it was still hot.

This microporous filtration device can filter tiny impurities and residues that are invisible to the naked eye.

After removing the sour plum residue, a pot of semi-finished secret sour plum soup is ready.

At this time, the pot is still very hot. Taking advantage of the remaining temperature, add light yellow rock sugar to the sour plum soup bit by bit. During this period, stir the pot constantly with a spoon to fully dissolve the rock sugar and let the sour plum soup cool down to room temperature.

Bai Xiaobai concentrated on stirring the sour plum soup in the pot. After finally cooling down to room temperature, he was about to carry out the most critical step of secret making sour plum soup.

At this time, someone outside the store was shooting the shutter.

The knock on the door was not loud, but it could be heard that the person knocking on the door was urgent.

(End of this chapter)