Gastronomy God

Chapter 212 Chicken Noodle Soup

Stewed beef brisket with tomato, slobbering chicken, cumin lamb, and mapo tofu are Cheng Xin's familiar dishes.

These dishes are home-cooked dishes that everyone often orders. Cheng Xin cooks at least a hundred servings a day. His cooking skills are extremely proficient, and he has already reached a superb level, so Cheng Xin prepared them very quickly.

Today he focuses on chicken noodle soup, a chicken noodle soup made by Cheng Xin's new secret recipe, which is completely different from other classic chicken noodle soup. The taste has been completely improved, combining the warmth and sweetness of various chicken soups , delicate, and not at all greasy.

Fill up [-] liters of Qiandao Lake special water supply into a special cauldron, cook it directly over high heat, and then Cheng Xin crushes the chicken frame bones, chicken breast meat, and large pieces of chicken leg meat with a special blunt knife, so that the essence of the bones can be more concentrated. Easily incorporated into soups.

After the water boils, add the crushed chicken. Cheng Xin adds the special flavor-removing secret sauce and blanch it to remove the fishy and peculiar smell from the chicken.

Cook on high heat for 3 minutes, the temperature in the pot is about 300 degrees, the air pressure is extremely high, and the stew tastes very fast, then pour out the water in the pot, add seasoning packets, happy sweet sauce, and boil when ready Qiandao Lake special water supply, add chives, minced garlic, sesame oil, turn to low heat and simmer.

Slowly, there was a smell of meat wafting out from the high-pressure special cauldron, and the flavor smelled extremely strong.

Arrange the eight bowls, pour the chicken soup one by one, add a little minced meat, and cover the cooked long noodles with the chicken soup.

The chicken soup just out of the pot is very hot, and the contact surface of the noodles has been liquefied into a liquid, and the aroma of the chicken soup can be integrated with the noodles.

It is impossible to achieve this level of infiltration by making noodles normally.

A lot of noodles are not really tasty, and the taste of noodles that many people eat is just the taste of condiments.

Diners who see this phenomenon for the first time will be surprised. Is the temperature of the noodles so high?

It's a pity that they won't come to the back kitchen to witness this phenomenon.

Ordinary cooks certainly cannot understand Cheng Xin's method of making noodles.

After all, this is Cheng Xin's original work, so it's normal for people not to know about it.

Packing the best chicken soup in the country, Cheng Xin asked the waiter to give this chicken soup to Cao Wanjin.

Today was the first time he officially made chicken noodle soup, and Cao Wanjin had never tasted the new chicken soup.

Cheng Xin is very confident in his new version of chicken noodle soup.

Cao Wanjin likes to eat good food. For such a hobby, Cheng Xin will definitely satisfy her requirements.

In order to maintain her figure, Cao Wanjin couldn't eat too much extra food. Cheng Xin fully understood her, so she didn't add noodles to her.

This bowl of chicken soup is the essence of chicken noodle soup.

Whenever he sees Cao Wanjin's side face smiling and falling asleep at night, Cheng Xin feels that life is full of meaning.

Cao Wanjin should taste this chicken soup made by herself.

The happiest thing for a chef is that the things he makes are recognized by his family and friends.

As a chef, this is one of the happiest things.

Cheng Xin didn't understand this before he was not a chef.

As a chef, the most difficult thing to improve is not various cooking skills, how to cook a dish is not the most important thing.

Because as long as a person is not stupid or stupid, after a long period of contact, he can master some complicated cooking skills after all.

What's more, in the culinary training class of Shenchu ​​Xiaodian, there are first-class masters like Cheng Xin teaching how to learn cooking skills, so the progress of new chefs will be faster.

For a chef, the biggest obstacle to the advancement of cooking skills is that he loses his sense of purpose and direction.

This thing sounds very metaphysical. Specifically, you no longer know why you cook, why you chose to be a chef in the first place.

Many chefs will lose their enthusiasm for cooking after five years or even longer. They will lose their enthusiasm for cooking.

Only if you have sufficient enthusiasm for cooking, will you keep moving forward on the road of cooking improvement.

In Cheng Xin's mind, he got the memories of so many Sichuan cuisine masters and all kinds of precious experiences, and knew how these masters improved their cooking skills little by little.

There is no doubt that each of them has the deepest love for cooking.

Cheng Xin also developed a love for cooking under this kind of influence.

Do one line, love one line, you can't fish for three days, and hang out on the net for two days. With that kind of attitude, or the attitude of dawdling, you can't become a real top master chef.

Chefs should be in awe of cooking.

Because the dishes you make will be tested by the customers in the end, and the customers will have a sense of expectation for the dishes you make.

You have failed the customers, and to some extent, you have failed your own sense of honor and responsibility for the title of chef.

Chicken noodle soup is the Nth dish that the program tries to make innovatively. He believes that only by improving the dish over and over again can he create a dish that is liked by more people and groups.

The value of the magic kitchen shop is also here.

In the world, because of the perseverance of a master chef like Cheng Xin, there will be more delicious recipes.

This is the value of Cheng Xin's existence.

Many years later, when Cheng Xin was very old and could no longer cook and could no longer hold a knife in his hand, at that time, a junior chef personally cooked for him a version of chicken noodle soup he created.

At that time, Cheng Xin will definitely burst into tears.

Food can communicate with people's soul.

In this world, there will be all kinds of differences between people, but not food.

When you eat this bowl of chicken noodle soup, Cheng Xin believes that no matter what class or country the diners are in, they can't help but praise it.

Because his chicken noodle soup has no fishy smell, nor does it make people feel greasy.

Other versions of chicken noodle soup have a more or less meaty smell, and people will instinctively feel greasy if they eat too much.

But Cheng Xin's chicken noodle soup doesn't, that's the value of Cheng Xin's chicken noodle soup.

This is also Cheng Xin's greatest joy in choosing to be a chef.

This is a happiness that nothing else can give Cheng Xin.

This is also the motivation for Cheng Xin to move forward.

Everyone says that the dishes he makes are delicious, so he has the motivation to improve more dishes little by little, relying on his world-class culinary understanding and production level.

To be honest, it is a great honor for the eight young actors to be able to eat this new chicken noodle soup developed by Cheng Xin.

Before, Cheng Xin had no intention of letting anyone come to eat. He could just eat it himself.

It was these actors who mustered up the courage to say it, and only then did the following stories emerge.

Cheng Xin admired their courage and let them taste delicious food.

(End of this chapter)