Food starts with noodles

This stock is pretty good, a standard thick soup.

Use a spoon to skim off the fat on the surface, and you can see that the soup below has congealed like jelly.

This is a normal phenomenon due to the fact that the soup is rich in animal gum.

Xu Zhuo was not polite, and directly poured the broth from the basin into the pot, turned on a low heat, and let the broth melt slowly in the pot.

Taking advantage of this time, he took out a few chicken breasts from the refrigerator, removed the chicken skin and connective tissue, put them on the chopping board, chose a thicker knife back, and beat the chicken breasts into minced meat.

When he did this step, Ni Changye was obviously shocked: "You...Are you going to make the thick soup into clear soup?"

Xu Zhuo nodded: "Grandpa Zhao Jinma from the provincial capital of the Central Plains said that mullet egg soup made of clear soup looks better. I want to try it to see if it's true."

Ni Changye took another look at Ni Dacheng in the yard.

I don't know why, but the feeling of being stuck in my heart has become stronger.

Chapter 1481 Mullet Egg Soup

Soup is divided into thick soup and clear soup.

The general broth is a thick soup. Put the ingredients in a pot and simmer for a long time, and all the collagen in the ingredients will be stewed out, making the soup milky and looks very rich.

Of course, there are also clear soups when they are boiled, but that is limited to clear chicken soup.

When making it, put the muscle and chicken rack into the pot, turn on a low heat, and keep the pot in a state of boiling, because the soup in the pot has never boiled, so the chicken soup made is relatively clear.

However, the delicious flavor in the chicken and chicken bones has already been soaked in hot water for a long time.

In addition to clear chicken soup, other types of broth must be filtered if they want to become clear.

The so-called filtration is to filter the thick and white broth with certain ingredients to make the broth clear.

For example, the minced chicken that Xu Zhuo smashed with the back of a knife now has a good filtering effect.

Minced chicken can not only turn thick soup into clear soup, but also remove excess fat, foam, and meat dregs in the broth. It can be said to be a filter for broth.

The reason for this effect is that the muscle fibers of the smashed chicken breast are still there. These muscle fibers are very loose, but they are connected to each other, like a fine net, with strong adsorption The function is to filter out the impurities in the broth.

After Xu Zhuo smashed the minced chicken breast meat, the broth in the pot had already boiled.

He turned on the fire, boiled the broth for a while, and let the broth be thoroughly cooked, so that the impurities inside would become active as the broth boiled.

Then he put the smashed minced chicken in, and at the same time turned down the heat a little.

By the way, put a few slices of ginger and a few green onions in the pot.

After putting it in, Xu Zhuo set up another pot on another stove, ready to blanch the soaked mullet eggs.

Blanching water is an essential step in making mullet egg soup. Blanching water can not only effectively remove the fishy smell in mullet eggs, but also cook out excess salt.

Xu Zhuo boiled half a pot of water and put green onion and ginger into it. Because the fishy smell of mullet egg slices is very strong, it is best to put more of these two.

In addition, prepare a large bowl of cooking wine, which is an essential seasoning for this dish.

Only a large amount of cooking wine can completely remove the fishy smell in the mullet egg slices.

After the water in the pot boiled, Xu Zhuo used a colander to fish out the mullet egg slices that were still soaking in the pot, controlling the water slightly.

Then pour the prepared cooking wine into the pot.

The addition of a large bowl of cooking wine made the water in the pot stop boiling immediately. Taking advantage of this time, Xu Zhuo poured the sliced ​​mullet eggs into the pot and turned down the heat.

Sliced ​​mullet eggs are rich in gelatin, so although they are resistant to foaming, they are extremely resistant to boiling. Therefore, when blanching, you must not use boiling water, but use hot water that seems to be boiling at [-] degrees. .

In this way, the mullet egg slices can be kept intact to the greatest extent, and at the same time, they will not be cooked.

After the mullet egg slices are put into the pot, stir them gently in the pot with a spoon.

In this way, the mullet egg slices can be completely spread out in the pot, and at the same time, the mullet egg slices can be heated evenly to prevent overcooking.

After cooking for three to four minutes, the mullet egg slices can be fished out.

In fact, the cooking time is shorter in the traditional method, but the traditional method is to pour the blanched mullet egg slices into the broth to continue cooking, and then add water starch and pepper for seasoning.

But Xu Zhuo's current method is to bypass the cooking step. After the mullet egg slices are cooked, put them in the basin with water, and then pour them directly into the basin after the broth is ready, making it in the way of making soup. Therefore, the mullet egg slices need to be blanched for a longer time to prevent the taste from being undercooked.

If this thing is not cooked well, the fishy smell is very strong.

The reason why Xu Zhuo chooses the method of making soup is that this method can maintain the taste of the mullet egg slices to the maximum extent, making the mullet egg slices taste soft and smooth.

If it is boiled in high soup, the taste will be greatly reduced.

In addition, the hot and sour mullet egg soup in Central Plains cuisine is mainly clear soup, which is slightly different from the thick soup in Shandong cuisine.

The soup is clear, and the mullet egg slices are white and soft, like hibiscus soaked in water, which greatly improves the appearance of this dish.

In the past few years, this kind of mullet egg soup with clear soup can frequently appear at state banquets. In addition to the peaceful taste of Zhongzheng, the appearance also accounts for a large part of the reason.

Xu Zhuo took the mullet egg slices out of the pot with a colander, picked out the onion and ginger, and put them in the colander to continue to control the water.

At this time, he focused all his attention on Gaotang.

Ni Changye stood aside with his hands behind his back, gradually accepting the fact that Xu Zhuo was highly talented.

I also began to feel emotionally in my heart. She has such a great reputation at a young age, and it really wasn't her fault.

But as a veteran Lu cuisine chef, he naturally has his own reserve.

While Xu Zhuo was gently stirring the broth with a spoon to make the minced chicken absorb the impurities in it more effectively, he looked at Xu Zhuo and asked, "Can you smell what ingredients I put in this broth?"

Xu Zhuo froze for a moment, a little surprised why Ni Changye would ask such a question.

He sniffed the scent wafting from the pot, and said with a smile: "The high soup, what is important is that there is no chicken that is not fresh, no duck that is not fragrant, and no elbow that is not thick. You put all these three things in?"

Ni Changye nodded: "It is true that they are all put in, but the chickens are made of chicken racks, the ducks are made of half ducks, and the elbows are half a piece... I am making soup at home, so I am reluctant to put too many ingredients."

What he said was not only embarrassing as an old chef, but also a hint of it.

Sure enough, as soon as he said this, Xu Zhuo said with a smile: "Don't worry about Grandpa Ni, when the new store opens later, you can do whatever you want in the back kitchen, no matter what kind of food you want, it will be available for you. "

Old people are reserved, so naturally they won't say what they will do with young people in the future. Xu Zhuo also understands this, so he immediately made a promise after going to work.

In other respects, such as asking some questions like "You really promised me", Xu Zhuo naturally wouldn't ask them.

Because of this, it will make the elderly feel uncomfortable.

Everyone casually chatted about how good the topic will be after joining the job. This will not only give Ni Changye a sense of expectation for his future work, but also avoid embarrassment for Ni Changye.

Under the action of minced chicken, the broth in the pot gradually becomes clearer.

And Xu Zhuo also gradually turned down the heat to lower the temperature of the broth, which would prevent the collagen in the broth from converting into free protein again, thus making the soup thicker again.

After the broth in the pot is completely clear, you can season it, and then take it out of the pot to make the soup.

Chapter 1482 Mullet Egg Soup

After the thick soup turned into a clear soup, the taste did not change much, and the degree of richness was still maintained.

After Xu Zhuo took out all the discolored minced chicken in the pot, he added a teaspoon of salt, a teaspoon of sugar and a teaspoon of white pepper to the pot.

This kind of high-end dishes, because all the fragrance is in the broth, so the seasoning is very simple.

Salt is used to base the taste, sugar is used to enhance freshness, and pepper is used to increase the spiciness of the broth. The mullet egg soup made in this way is not only more comfortable to drink.

Moreover, white pepper also has the effect of sweating and repelling cold, which is especially suitable for the season of warm and cold in early spring.

Apart from these three things, Xu Zhuo searched the kitchen for a long time, but couldn't find the pickle juice to use, so he had to add half a spoonful of white vinegar to the pot.

"Adding a little pickle juice to this dish tastes better than adding vinegar, but the pickle juice is too troublesome to store, and there is a danger of spoilage when you open it.

Even if it is sealed and not opened, the taste will become worse after a long time, and it is not easy to master, so I didn't prepare these at home. "

Ni Changye's words dispelled Xu Zhuo's doubts. From this point, we can see the difference between home cooking and restaurant cooking.

In a restaurant, what is pursued is efficiency and profit. As long as it can increase profits and improve the efficiency of the kitchen, no matter what seasoning will be prepared, seasonings such as pickled cucumber juice are naturally not unreasonable.

Sour cucumber juice is the soup inside the pickled cucumbers. If you drink it directly, it is sour and salty, and even feels bitter. Many people spit it out as soon as they drink it.

But for cooking, pickled cucumber juice has many wonderful uses.

For example, if you put some sour cucumber juice in this hot and sour mullet egg soup, not only will the sourness be neutralized by the broth, but the soup will also have a hint of cucumber flavor.

This makes people drink and will add a refreshing taste.

In addition, after the pickled cucumber juice is poured into the pot, because the temperature of the soup in the pot is too high, the pickled cucumber juice with an extremely unstable structure will evaporate quickly, and the remaining sour taste will be very mild.

The structure of vinegar is relatively more stable, so the volatilization effect is not good, and it needs to be boiled for a while, otherwise the soup will have the sour taste of vinegar, which will affect the overall sense of the diners.

This is the advantage of B-level skills. Not only do people know the specific methods, but they can even understand some horizontal knowledge.

In addition to the comparison of seasonings, Xu Zhuo also knows that pickled cucumber juice is a drink that some athletes prefer to drink.

For example, during some football matches in the West, if an athlete has leg cramps, he will drink a sip of pickled cucumber juice, which can effectively reduce the chance of leg cramps and the symptoms of cramps.

However, even professional athletes may not be able to withstand the taste of pickled cucumber juice.

After the white vinegar was poured into the pot, Xu Zhuo continued to stir the pot with a spoon.

After 2 minutes, he turned off the fire, then lifted the pot from the stove, put it on the work surface, and poured the broth from the pot into the basin with a spoon.

The dried mullet eggs in the basin started to float up and down in the water, as if they were alive.

When it was [-]% full, Xu Zhuo stopped.

There is no need for any embellishments at all, and the presentation of this dish is very good.

The clear broth exudes a strong aroma, and slices of white mullet eggs float up and down in the pot.

Apart from being pleasing to the eye, the fragrance is also captivating.

"Perfect! It's perfect!"

Ni Changye's face was full of excitement. This was not only the comfort of cooking a successor, but also the excitement of seeing the revival of Shandong cuisine.

At the same time, there is also the excitement of meeting the right person.

In fact, he decided to go out of the mountain very early, but after searching and searching, he couldn't find a suitable place.

People have always invited him to come out of the mountain, and they have been very sincere.

But those people were either using his status as the chef of the state banquet to make a fuss, or it was for the so-called face and ostentation. No one has ever done it for culinary skills or inheritance.

But today, Ni Changye sees hope, because Xu Zhuo, as the boss, has such high cooking skills, which makes Ni Changye feel that the next job should be very interesting.

At least he had something to learn from and pass on to those small cooking techniques that he had nothing to ponder at home before.

That's fine.

Seeing the mullet egg soup made by Xu Zhuo, not only Ni Changye was excited, but He Guoan was also a little surprised.

Compared to Ni Changye, He Guoan knew Xu Zhuo somewhat. He knew Xu Zhuo's skills were good, and he also knew Xu Zhuo's talent was high.

But Xu Zhuo was somewhat surprised that he could make the mullet egg soup, even so perfectly.

Because this kind of Zhongzheng and peaceful dishes are usually the patent of middle-aged chefs or even elderly chefs, but I didn't expect that Xu Zhuo could cook them at a young age.

It is true that the waves behind the Yangtze River push forward the waves ahead!

After the two sighed, they each took a small bowl and filled some, and then tasted it slowly.

The more he tasted it, the more he felt that Xu Zhuo had high attainments in seasoning and heat, because there was almost nothing to criticize in this hot and sour mullet egg soup.

The only bad thing is that it is not seasoned with pickled cucumber juice.

Another point is that the seasonings in Ni's kitchen are relatively cheap. Salt is the most common iodized salt, and white pepper is also an ordinary supermarket product.

When Xu Zhuo was running the Sifang Restaurant, the condiments used in the restaurant were special offerings.

For example, table salt, the high-grade table salt produced in Qinghai Chaka Salt Lake is used in the store, and the dishes made taste more delicious and more attractive.

The white pepper powder is also the finished white pepper purchased from the place of origin, and then processed into white pepper powder by itself with a mill, which can completely prevent the adulteration of the merchants.

"You don't see vinegar when it's sour, you don't see pepper when it's spicy, and you don't see oil when it's fragrant. This mullet fish egg soup is really well done."

The compliments from Ni Changye and He Guoan made Xu Zhuo curious, so he filled a bowl and tasted it. It tasted really good.