gluttonous adventure king

Chapter 368 Ostrich Meat and Cured Pork Ribs

Fang Hong took out the cured ribs and put them in cold water: "It is best to soak bacon and cured ribs in water for ten hours before cooking, and at least two hours. And the time is relatively short, so I soak it for two hours is enough."

The mushroom soup to be made today requires a lot of mountain delicacies or dried sea goods, which need to be soaked.

To be honest, the best way to stew pork ribs is to leave only the aroma of the meat without leaving the smoke, because the ribs are different from bacon and have a different taste, especially the taste after stewing, which is not suitable for smoked taste.

Usually, Fang Hong personally has a secret, which is to marinate the cured ribs in brine for an hour, so that the smoke and the taste of the brine will replace each other.

After the marinade is finished, set it aside, put the stewed mushroom soup on low heat, put the ribs in, and then add a fresh big bone.

After it is done, the ribs will not stick to the bone, and there is no strong smoky flavor, but the meat flavor can be preserved intact.

But today's approach is slightly different.

Because it is a competition, it is undoubtedly too simple to do so, and it may not be possible to find a bargain in front of roasted ostrich meat.

Therefore, the raw materials include scallops, kelp, abalone, and seven kinds of fungi.

Hericium erinaceus, bamboo fungus, shiitake mushrooms, chicken fir, Tricholoma, Flammulina velutipes and white fungus.

Among these kinds of materials, kelp, abalone, chicken fir, shiitake mushroom, and bamboo fungus are more commonly used in Sichuan.

After modernization, all kinds of materials from all over the country can be easily bought, instead of being used only in high-end banquets as in the past, so chefs in Sichuan are also very proficient in the use of mushrooms.

Dictyophora is a very special kind of fungus, which is like the protagonist in the whole bamboo feast in Sichuan. The yield is extremely low and the taste is excellent.

Tricholoma is the abbreviation of Zhangjiakou Mushroom. In fact, most of the mushrooms are produced in Inner Mongolia. Because Zhangjiakou was a trading market in the north in ancient goods trading, this kind of mushroom is called Tricholoma.

And chicken fir is also produced locally in Sichuan, the output is extremely low, and the taste is excellent. In CD Longquanyi, there are masters who have made chicken fir noodles for a lifetime.

These top-quality mushrooms are best fried, and stewed soup is also a very good choice.

The unusual thing is that whether it is chicken fir or mushrooms, they will change the color of the water after soaking in water. The water soaked after cleaning the mushrooms is the best, but today’s protagonists are not them, so there is no need to soak them Fat water.

In terms of ingredients alone, this dish is the most expensive dish that Fang Hong has cooked so far.

If this dish is sold in a restaurant, it will cost eight thousand dollars, so don't even think about eating it...

"Brother Gun, I won't talk about those precious fungi above. Is it really good to mix Flammulina velutipes with them?"

"What I want to use for Flammulina velutipes is not its fragrance, but the oil. I want to use it to fry in oil, absorb a certain amount of oil, and then overflow in the soup, so there will be no extra oil."

Adding oil to soup is a very troublesome thing, especially delicacies from mountains and seas, which are prone to impurities. If there is oil, it will become floating powder, which is very ugly, and once floating powder is formed, it is difficult to clean it all, which will affect smell.

Fried Flammulina velutipes may not be able to absorb the oil, but beef rolls with Flammulina velutipes are different. Rolling Flammulina velutipes with beef, then dipping a little raw powder, frying and cooking soup is a very common way to eat.

This is already the last match of the quarterfinals, and the next round will be the semifinals. Therefore, as the popularity climbs, more and more people will watch it.

When they arrived at the scene, the water friends found that Fang Hong had taken out the purple sand jar, which Fang Hong spent a lot of money to get it some time ago.

"Brother Gun, this is inappropriate, this jar is more expensive than this venue..."

"What's wrong with it? It's kitchen utensils, so I'll use them today."

"This thing is called a purple sand pot, but it's actually a clay pot. I won't say much about the difference between clay pots, porcelain pots, and earthen pots."

In fact, clay pots are fired on a low fire, and it is easy to burst when the fire is too high. Therefore, taking out the clay pot means that it is a soup stewed on a low fire.

Fang Hong added food to it in the same way: "In terms of cooking techniques, I learned the method of Buddha jumping over the wall, and stacked the food in order."

Fotiaoqiang is the most famous dish in southern Fujian or the only famous dish in the whole country. This dish is famous for its extravagance.

"When cooking soup, the order of stacking the food is different under different fires. When stewing on a low fire, the most important ingredients are placed at the bottom, so that the food in the whole tank can settle down and blend into the main ingredients."

Therefore, the ribs are placed at the bottom, and the ribs have their own arch bridge, which creates a certain space and will not stick together.

Put various fungi on top in turn, then spread a layer of sliced ​​scallops, then put dried scallops, and finally put abalone: ​​"Abalone should be placed on the top of many similar dishes. A lot, one of the reasons is the town, because the mushrooms are lighter, they don’t need to be weighed down by the abalone, they will float.”

"Actually, when you make it yourself, you use an iron pot to stew, and you can just throw the ingredients into the pot and cook in one pot, but because of the characteristics of clay pots, you need to stack them like this."

On the other hand, the ostrich meat of the Kenyan representative team has started to be marinated, and they are also preparing materials for other dishes.

At this stage, the main problem is to provide a huge volume, because there are many people on site.

There is no way to make so many servings in a purple sand pot, so what other people eat is cooked in other pots, and only the judges can eat what is in the purple sand pot.

Because the cans are different, the taste is destined to be absolutely different.

The taste of old cans can never be imitated by new cans.

"The reason why Cantonese cuisine likes to use soup is actually because of the five elements."

The five elements generate and restrain each other. Think about it, what is soup, and soup is water.

The fire of the stove, the soil of the pot, the wood of the ingredients, and the pot itself has metal components.

Therefore, the whole pot is a closed five-element ring. If it is done well, the five elements will be mutually reinforcing and add color to each other.

Cooking soup in clay pots has very high requirements for the heat, amount of water, and order of ingredients, so Fang Hong said that if stewing in an iron pot, just throw it in and cook it in one pot.

However, it is slightly different from Cantonese cuisine in that it is not sealed.

Fang Hong didn't care about the overflow of the fragrance of the material.

Because every ingredient selected for this dish is too fragrant, if it is sealed, the fragrance will be stuffed inside, resulting in too much fragrance, and it is too much to pay attention to anything.

After an hour, a strong fragrance wafted from the scene.

Unlike barbecue, roasting on an open fire first seals the outer layer of the meat, and there is less chance of overflowing the aroma.

When cooking soup, the smoke is lingering, which will inevitably bring out the fragrance. The whole fragrance wanders in the venue, which is easy to attract attention.

Delicious and appetizing, the first course is definitely suitable.

The grilled ostrich meat is ready. After all, it doesn’t take too long. It is eaten in the same way as steak, and needs to be cut by itself. Therefore, the Kenyan team eats it according to Western food, put it on a plate, and deliver it directly.

On Fang Hong's side, he turned on the stove, picked out the ingredients one by one with wooden chopsticks, placed them on a plate, and then poured them into the soup.

When almost everyone at the scene was eating ostrich meat, they would lament that ostrich meat is indeed more tender and more fragrant than beef, but at the same time, they all paid attention to the soup pots that were being loaded one by one.

That aroma is irresistible.

(End of this chapter)