Food starts with noodles

However, it is not appropriate to use this method to make liver paste soup.

At least in Wei Junming's view, when you plan to improve efficiency and save time to cook such dishes, you have deviated from the original intention of this dish.

When he was in Rongcheng, he restored many endangered or lost dishes.

Among them, liver paste soup and variants of liver paste soup are included, such as bamboo fungus liver paste soup, bamboo shoot liver paste soup, butterfly liver paste soup and so on.

Although these dishes have different names and slightly different recipes, they are all improved on the basis of liver paste soup.

Wei Junming felt that as long as Xu Zhuo could learn the liver paste soup, other derived dishes could basically be explored.

He took the fresh pork liver out of the water, drained the water and put it on the chopping board. Holding the main blood vessel on the liver in one hand and a kitchen knife with a wider blade in the other, he began to smash the liver.

The so-called smashing does not refer to the force of swinging a sledgehammer that would like to smash the chopping board, but lightly hitting the liver with force.

The liver is very tender, and it will shatter when gently tapped with the back of a knife. In addition, the liver has high water content, so after being tapped, the liver is almost like soft tofu that has been rolled.

When Wei Junming was beating, Xu Zhuo found that his left hand holding the main blood vessel of the liver would shake in conjunction with the beating of the kitchen knife on the right hand.

"Godfather, why do you shake your left hand when you smash it with your right hand? Is there any benefit?"

Wei Junming paused for a moment, and said with a smile: "Shaking like this can make the fascia and blood vessels in the whole liver appear, so that it won't be smashed into the mud.

In addition, shaking can also shake off the residual liver on the fascia, which makes it easier to remove the complete fascia. "

Fascia is found in almost all meat, even offal.

Especially the liver, which is originally soft and collapsed, relies on some fascia and larger blood vessels to maintain its toughness.

As Wei Junming slapped it regardless, the relatively complete liver gradually became fragmented, and the fascia inside the liver was gradually revealed.

Xu Zhuo knew that the liver had fascia, but felt that it was only a little bit, so when Wei Junming said to take out the complete fascia, he still felt that it was a bit of a fuss.

Anyway, there are not many, it is different to pick them out directly, and it is relatively simple.

As a result, when Wei Junming smashed the entire liver into a sticky meat paste, he discovered that the fascia of the liver was actually a complete string.

It's like the clear veins that are left after the leaves are melted away from the mesophyll. There are a large series, from the main vein to some branches at the end.

Seeing these, Xu Zhuo was not only shocked, but also a little grateful.

Fortunately, I didn't talk too much about removing fascia just now, otherwise, if there are so many fascias, if I remove them purely by hand, I won't be able to remove them cleanly even if my hands cramp.

Wei Junming put down the kitchen knife, lifted the fascia, and then stroked it from top to bottom with his hands to clean off the excess meat residue on the fascia.

After finishing this, he threw these fascias into clear water: "These fascias can be used for cooking soup, or you can throw them in when boiling soup.

Anyway, it is waste utilization. "

There was a pile of wet liver dregs on the chopping board. Wei Junming took a kitchen knife and smashed the tofu-like minced meat again until it was completely mashed.

After stopping, he put the meat paste in a basin, and then put large slices of ginger and scallions cut into oblique blades to marinate.

Marinate the meat paste with scallion and ginger, which can effectively remove the fishy smell in the meat.

There is a lot of blood in the liver, even if it is soaked in water as much as possible, it will still have a strong bloody smell, so it is necessary to marinate it with green onion and ginger at this time.

While marinating, Wei Junming was not idle. He poured a little warm water and soaked the bamboo fungus to be used.

Dictyophora is hard to come by. If you want to preserve it for a long time, you can only choose to dry it like shiitake mushrooms, and then soak it in warm water before eating.

After soaking the shiitake mushrooms, Wei Junming added some starch water, which will be added to the liver paste later.

After finishing this, he beat a few more egg whites, put them in a bowl, and beat them repeatedly with chopsticks until the egg whites were all broken up.

When whipping the egg whites, Wei Junming reminded Xu Zhuo: "The egg whites must be broken up, otherwise it will affect the taste of the liver paste, but it can't be whipped too much, such as whipping into creamy, then make it The liver ointment becomes a mass of fine foam, affecting the overall presentation of the dishes.”

Xu Zhuo nodded. Now that he has acquired the skills, he has already understood all the ways in it.

Therefore, not only can you be a spectator at this moment, but you can also participate in it.

That's the only way to show that you're talented.

Xu Zhuo took over the task of beating egg whites, which is actually very simple, just keep whisking with a bowl and chopsticks or a manual egg beater.

After the egg whites were broken up, Xu Zhuo took a break, drank some tea with Wei Junming, and started making again.

At this moment, the pork liver puree has been marinated. Wei Junming brought it over, first picked out the onion and ginger inside, and then quickly stirred it in the basin with a spoon to make the puree thinner.

After stirring, Wei Junming took a fine-mesh sieve and placed it on a clean empty basin, then poured the marinated meat puree into it, and began to filter.

Whether you are making chickpea flower or liver paste soup, filtering is an essential step.

This can not only filter out the meat residue and fascia in the meat puree, but also filter out the blood clots that have just been coagulated due to static marinating.

When the meat was smashed before, some blood from the inside of the liver was also mixed in.

After standing still for a while, the blood inside has completely coagulated into blood clots, which can just be filtered out with a fine mesh sieve.

This will not only make the liver paste soup taste better, but also make the taste of the liver paste more delicate and smooth.

It is not easy to filter the pureed meat, because the mesh of the fine mesh sieve used is too fine, which is almost the same as that used to filter soybean milk, so the pureed meat falls very slowly, and it needs to be stirred in the sieve by hand.

After the meat puree was completely filtered, Wei Junming brought over the egg white and water starch, and began to season the meat puree.

Chapter 1554 Liver Paste Soup

The seasoning of the liver paste is basically the same as that of chickpeas. Wei Junming pours the prepared egg white and starch water into it, then adds a teaspoon of salt and a teaspoon of white pepper, and then stirs evenly. The seasoning of the liver paste is over. .

After seasoning, Wei Junming brought a relatively flat large bowl, poured the adjusted liver paste into it, and then covered it with a layer of plastic wrap.

The purpose of covering the plastic wrap is to make the steamed liver paste more tender and smooth, and at the same time, it will look better.

And after the plastic wrap is covered, the moisture in the liver ointment will not evaporate, which can make the liver ointment taste better.

After wrapping it with plastic wrap, Wei Junming put the steamer on the stove and started to boil water. When the water in the pot just boiled, he lowered the heat, put on the grate, and put the large bowl wrapped in plastic wrap into on the grate.

Then cover the pot and start steaming.

"When steaming the liver paste, it must be steamed with a slow fire. The steam should not be too violent, and the water in the pot should be kept in a state of boiling, so that the steamed liver paste will be more delicate and tender."

After Wei Junming explained to Xu Zhuo, he began to modify the soaked bamboo fungus into a knife.

The soaking time of the bamboo fungus does not need to be too long, as long as the bamboo fungus is stretched out, about ten minutes or so.

The short soaking time can keep the bamboo fungus in a better taste, and at the same time, the umami substances in the bamboo fungus will not be lost too much, and the taste will be better.

It is very simple to change the knife of bamboo fungus. Use a kitchen knife to cut off the two ends, and only take the middle part of the fungus.

Then cut the stalk vertically, and then cut it from the middle, so that the bamboo fungus becomes a wide strip, and the knife modification is completed.

Although such a wide strip looks a bit mediocre, if it is placed with the round liver ointment, it will have an inexplicable sense of luxury.

A sense of luxury is the common pursuit of all dishes, no matter home-cooked dishes or high-end dishes, or rare novelty dishes, chefs hope to make the dishes with a sense of luxury when cooking.

This will not only look more pleasing to the eye, but also reflect the strength of the chef.

It can be said that the sense of luxury is the only way for chefs to show off their skills, and it is also the only direction for the development of dishes.

Of course, it is also an unavoidable factor in the price increase of dishes.

There is a huge price difference between a dish that looks homely and high-end.

Almost all restaurants that advertise high-end private kitchens use this method.

For example, braised pork is sold in cups, and there is only one piece of meat in a cup, and there is no need to eat more.

This kind of dishes is very common in high-end restaurants. This very unaffordable way of serving dishes and selling them is just a manifestation of the sense of luxury.

There is a sense of luxury to have a style, and only a style can attract those rich people who pay attention to style everywhere.

Dishes that are not affordable can naturally be sold.

After Wei Junming cut the bamboo fungus, he took a frying pan and put it on the stove, poured some of the prepared clear chicken soup into it, then turned on the stove, and boiled the chicken soup over high heat.

After boiling, he poured the freshly cut bamboo fungus into the chicken broth and began to blanch.

Blanching water can effectively remove the silt mixed in the bamboo fungus, and at the same time remove the faint bitter taste in the bamboo fungus.

As for why chicken soup is used to blanch the water, the main reason is that it can make the bamboo fungus have the umami taste of chicken soup, which is much better than the effect of blanching with water.

Of course, this is a lot of waste, because the chicken soup that has been blanched with bamboo fungus is useless and can only be thrown away.

Dictyophora does not need to be blanched for too long, 2 minutes is enough.

This can fully stimulate the umami taste of the bamboo fungus itself, and at the same time allow the umami taste of the chicken soup to penetrate into it.

If the time is longer, the umami of the bamboo fungus itself will gradually be lost in the chicken soup, and the taste of the bamboo fungus will become soft, without the delicate and chewy taste of the bamboo fungus.

Wei Junming took the bamboo fungus blanched with chicken soup out of the pot and put them directly into a very delicate white porcelain basin.

After putting it in, he poured out the chicken broth he had just used, and added new clear chicken broth into the pot again.

Then add scallion, ginger slices, salt and white pepper, bring to a boil, then pick out the scallion and ginger inside, and the clear chicken soup for liver paste soup is complete.

He turned down the heat to the minimum and kept the chicken broth in the pot at about ninety degrees.

Then look at the time, the liver paste in the steamer is almost ready now.

The steaming time of the liver paste does not need to be too long, about 8 minutes is enough, if the time is too long, it is easy to steam the water in the liver paste.

And after the liver paste is steamed, it should not be left in the pot for too long, because the water will still evaporate under the action of heat.

So when the time is up, you have to take the liver paste out of the pot and remove the wrapping plastic wrap.

In this way, the water will not evaporate, and the water droplets condensed in the plastic wrap will not damage the shape of the liver ointment.

The steamed liver paste was pink in color, and when Wei Junming took off the plastic wrap, Xu Zhuo smelled a very pleasant fresh fragrance.

This taste is very unique. Compared with chickpea flower, this taste has a bit more thick fragrance on the basis of fresh fragrance.

This is probably the difference between pork and chicken.

Wei Junming took a toothpick, scraped along the side of the bowl, and then put the bowl on the white porcelain basin containing the bamboo fungus, turned it upside down and tapped it lightly, and the liver paste in the bowl fell into it gently. In a white porcelain basin.

When it fell in, this round piece of liver paste bounced lightly like jelly.

Then, Wei Junming took the chicken soup that was still heating on the stove, and gently poured it into the delicate white porcelain basin along the side of the basin.

Soon, the pink-colored liver ointment floated up, and the bamboo fungus at the bottom of the bowl was also suspended around the round liver ointment under the action of buoyancy.

Extremely Beautiful.

If such an effect is made directly with water, it may feel very ordinary.

But just like the chicken soup made of clear water, the clear and thorough soup base coupled with the rich and fresh flavor of the chicken soup really makes people quite greedy.

Wei Junming pushed the small pot of soup in front of Xu Zhuo, and said with a smile: "The biggest feature of liver paste soup is its delicate and smooth taste, how about you try it.

But it's just this kind of liver paste soup, there are no fewer than a hundred chefs in Guangrong City who can make it. Why can't Mr. Shao find a chef who can make the liver paste soup he wants? "

In fact, Xu Zhuo was also thinking about this issue.

Although the liver paste soup is on the verge of being lost, it has not been lost in fact. Besides, even if it is lost, as long as the money is enough, chefs can restore it.

Have you seen the crab-stuffed orange that has been lost for many years, has it been researched by the chefs now?

Relatively speaking, this liver paste soup has not been lost, can it be difficult to reach heaven?

Xu Zhuo felt that he could have a good discussion with Wei Junming while taking advantage of this world. After all, this bowl of liver paste soup was worth [-] million yuan.

This is not [-] million happy beans, so don't be careless.

After thinking about it, he asked Wei Junming, "Can this liver paste soup only be made from pig liver?

Did the livers of other animals be used at that time, but the chef didn't say so, so all the chefs are confused now? "

Chapter 1555 Zhao Guangming wants to get engaged?

"There are too many animal livers that can be used to make liver paste soup. Basically, except for livers such as puffer fish with their own toxins, any liver that can be used in vegetables can be used to make liver paste soup.

Who knows what kind of animal liver was used at that time, it is hard to guess, because we have never seen the bowl of liver paste soup, let alone tasted it.

What's more, Mr. Shao's description is too general. I have deduced this problem before, but I have nowhere to start. "

No matter what deduction is done, certain conditions are required.