Douluo's Omniscience Library

For the dish of Babao Chestnut Pigeon, the fat and fat deboned pigeon is very important. It is not a big problem that the muscle tissue in the skin of the pigeon is cut a few times when it is deboned, but the skin of the pigeon is absolutely Cannot be scratched.

This is not a question of whether it looks good or not. Whether the squab steamer is complete or not is a matter of whether the vegetarian stuffing in the squab’s belly is tasty. Once the pigeon skin is scratched, more than 50% of the flavor of the dish will be lost.

Deboning squab is considered a basic knife skill in cooking, and Oschin's current assessment is also a basic skill test. No matter how hard it is to debone squab, it must be done well.

However, the size of the unplucked pigeons is not large, and the volume of the plucked pigeons is even smaller.If you want to completely remove the bones of this kind of young pigeon, which is smaller than the slap of an adult male, and has very thin skin, then you need not only knife skills, but also enough people who need to remove the bones. The experience of dissecting a squab.

In short, it is very difficult to remove the bones of squab, and now Oschin needs to be carefully prepared. However, Oschin, who was determined to prepare the dish of Eight Treasure Chestnut Pigeon, did not set his first target at deboning the squab, which is quite difficult to process.

Oschin went to wash rice, glutinous rice. The pigeon in Babao Li Xiang Ge is very important, but the essence of this dish is the vegetarian stuffing in the belly of the pigeon. Therefore, the preparation of vegetarian stuffing cannot be ignored. All other ingredients are easy to mention, but the small amount of glutinous rice requires special attention.

No way, glutinous rice needs to be soaked for a long time! To be honest, there is not much that needs to be paid attention to in the step of washing glutinous rice. It is difficult to overturn it. As for soaking, there is no technical content. But the more untechnical a step is, the more you need to pay attention to it, because the emergence of such a step means that you can't rely on manpower to perfect it, you can only rely on time. If you don't have time, nothing will work.

Therefore, the first step in Oschin's preprocessing of ingredients is to soak glutinous rice.

Well, the second step after soaking the glutinous rice is to deal with the pigeons. Cut open the belly with one knife, don't remove the bones yet, and throw it into a basin of ice water to soak. When making most meat foods, it is beneficial and harmless to soak them to remove the blood hidden in the muscles. (Do you need fish? It seems unnecessary)

Then, uh, there is no more, Oschin can take a break for a while.When washing and soaking the glutinous rice just now, he has already soaked other things that need to be soaked, such as lotus seeds and lilies.

For other ingredients such as mushrooms and chestnuts that only need to be modified, there is no need to do it now.Cutting now will only make the incision of the ingredients lose moisture, which is not beautiful.

"Well, this feeling of getting stuck in half the work is really uncomfortable!

Forget it, I'd better cut the potatoes.All the thirteen potatoes in this basket are cut into strips. I will eat French fries later, and keep the other basket for now.

There is also this fat chicken. I will remove its bones now, and then chop the chicken breast into minced meat, which will be used to sweep the foam on the pigeon soup later.

The chicken legs are also soaked in ice water first, and then soaked in concentrated salt water later, and then I will make a big chicken drumstick.

But wait.I have taken off the bones of the chicken legs, and Oscar is not here now, so I can't make sausages. What material should I use to replace the bones of the chicken legs?If there is no chicken leg bone, the chicken leg will be incomplete. This is not acceptable to my obsessive-compulsive disorder!

Uh, wait a minute. It's time for me to deal with the pigeons. Let's talk about the chicken leg bones later. "

There is nothing to say next. The little squab was lifted out of the ice water, and Oschin ruthlessly inserted the scissors into its belly. He cut and pulled it, and with a seemingly violent but meticulous technique, the little squab was removed. All the thin and sharp bones on the pigeon's body are removed.

Done, throw the bones into the casserole that has been filled with a suitable amount of water, first boil on high heat, then turn to low heat and simmer slowly.Oschin needs to cast time magic. In the next two hours or even longer, all the nutrients and flavors in the pigeon bones will be forced by the flames and blended into the pigeon bones and part of the chicken bones. In the soup base.

Uh, seems to be idle again.Then let's prepare the bread part of the chicken thigh bun.

High-gluten flour, low-gluten flour, eh, bad review.It's still the God of Cooking Pavilion!The flour is not divided into high-gluten and low-gluten. It is a headache. I want to complain.

Well, I dare not.But after the assessment is completed, it shouldn't be a problem to raise a little opinion.I can’t get tired of food, your ingredients are not fine enough, how can the food you make be called fine?

It doesn't matter, anyway, I eat it by myself, and I will knead it a little longer then it will be fine.Add salt, sugar, and milk... Uh, there is no milk powder, and I need to use the milk powder I brought with me, which is simply too much!

Ah~, what, why did all the priests appear all of a sudden?

Place tools and things in a corner aside, wash hands, wipe hands, arrange clothes, stand at attention and say hello. This baby didn't do anything, didn't say anything, and was already ready to take the God of Cooking test.

That is, hello, the priests speak!Even if there is something in the things I just did that makes you unhappy and feels inappropriate, you still have to talk!What is it to look at me with such a serious face!

Well, all of the above are Oschin’s inner dramas. The real scene is Oschin standing in front of the priests with the same serious face, waiting for instructions.

Half a minute, maybe a little longer, a minute. In short, the high priest spoke without any nonsense:

"Your assessment has begun, and the time is one hour (two hours). You need to make a Babao Chestnut Pigeon within this hour, and give it to us to taste and score, so as to determine whether you are Meet the requirements for passing the examination."

After talking about the assessment requirements, the high priest turned directly and walked towards the rest room in the back kitchen, where all of Oschin's actions could be seen, and there was a comfortable sofa to sit on, especially Ba Shi.

The high priest turned and left, and the other priests did not stay long. Priest Chu confirmed the time for Oschin, and then raised his eyebrows and gave Oschin an approving look in the blind spot of the high priest's field of vision.

"Come on, this one is considered stable. During the previous period, there were indeed pitfalls everywhere, but my response was good." Oschin, who understood Priest Chu's eyes, instantly put his somewhat uneasy heart to rest. I put it back in my stomach.

He took out a soul-guided alarm clock from the storage soul-guidance device and set the countdown for two hours. Oschin first fished out the pigeon that had been thrown into clean ice water after the bone removal was completed. After drying the water, he quickly started to deal with the vegetarian stuffing ingredients that he had deliberately ignored before.

Wash and chop the shiitake mushrooms; cut the chestnuts that have taken off their shells, and don’t need to shred them like shiitake mushrooms. In that case, the soft and glutinous taste of the chestnuts will lose their color, so just divide them into four; from ice water The lilies that are fished out are divided into four in the same way as lotus seeds.

After these things were taken care of, the water that had been boiled in a small pot on the stove just started to boil. A clean white pigeon egg was thrown into the boiling water by Oschin.

Among the fillings in the belly of the Babao Chestnut Pigeon, the only meat dish is this pigeon egg. After the pigeon egg has absorbed the fat from the pigeon body and the aroma of the surrounding vegetarian stuffing , will show a very rich taste, which can be regarded as the essence of the eight-treasure chestnut pigeon dish.

There is a very important requirement for the pigeon egg in the belly of the pigeon, that is, the shape of the pigeon egg must be intact, not the integrity of a poached egg, but the one that looks the same as a boiled egg at a glance whole.

Therefore, preliminary pre-processing is essential. Taking advantage of the time of boiling pigeon eggs, Oschin pinched out a small handful of glutinous rice from the basin in which the glutinous rice was soaked, and sprinkled it on the pile of other ingredients that had been combined. On top of the vegetarian stuffing.

The space in the belly of a squab is limited. After stuffing pigeon eggs and various vegetarian stuffing materials, there is actually not much space left, so glutinous rice is not considered the main filling material in the pigeon's belly.

A little bit, it absorbs the water that seeps out during the steaming process in the pigeon's belly, and uses its own unique sticky texture to add a sense of integrity to the filling. This is the main function of the glutinous rice in the pigeon's belly.

If the amount of glutinous rice placed in the pigeon's belly is too much, the little water in the pigeon's belly may not be steamed through at all, and it will not be beautiful.

Stir the glutinous rice and other vegetarian fillings evenly. Seeing that it will take some time before the pigeon eggs can get out of the water, Oschin took out the seasoning and began to stir in the vegetarian fillings, and at the same time spread it into the belly of the pigeons.

Seasonings may seem inconspicuous, but if you want to make this kind of food that obviously belongs to flower growers, it is absolutely indispensable to have the right proportion of seasonings in the dishes.

After spreading the seasoning, take down the squab whose moisture has been almost controlled, and now stuff half of the stuffing in the belly of the squab.Then Oschin fished out the pigeon eggs from the water with a little pinch. Because of the cooking time, the current pigeon eggs can't even be called soft-boiled eggs, because the part of the eggshell that has really solidified is only the most tender. It's just the outer layer.

If you use a little force when peeling the eggshell, and accidentally cut the outermost egg white, the whole egg will fall apart.

Therefore, when Oschin performed this step, he showed no less caution than when deboning the pigeon.

It took a full minute for Oschin to blow and carefully put the trembling egg, which had lost the protection of the eggshell, into the belly of the squab.

Continue to carefully fill in the other half of the stuffing and fix the position of the pigeon egg. Before Oschin performed the "abdomen closure surgery" on the pigeon, he poured some bay leaves that had been cooked in advance and allowed to cool. Star anise, cinnamon, pepper water.

Using catgut to complete the "abdominal closure operation" for this little pigeon like a surgeon, Oschin put the plump-looking pigeon into the steamer drawer that had already been prepared.

Add more firewood and raise the flame in the stove to maximum. Oschin did not dare to slack off at all and stayed in front of the stove. After the cold water in the cage boiled, he needed to find the right time to loosen needles for the squabs in the cage.

At this time, the initial aroma mixing process in the stuffing has almost been completed, and because of the high heat cooking, a lot of heat has accumulated, and the volume has begun to expand. If the needles cannot be loosened in time, small holes will be poked in the pigeon skin, and the whole pigeon will be damaged. Pigeons have the potential to explode.

To be honest, Oschin was quite uncomfortable to use the wood stove. No matter in his previous life or in this life, Oschin always used induction cookers and gas stoves when cooking, or he simply set up a campfire for barbecue.

Therefore, Oschin now uses the wood-fired stove in the back kitchen of the God of Kitchen Pavilion to cook things, and his skill in controlling the heat has passively dropped by at least %.It is not an exaggeration to say that during the period when the assessment was approaching, among the cramming items that Oschin practiced in the Omniscient Library, the use of firewood stoves accounted for more than % of the items.

(At the beginning when he hadn’t awakened his martial soul, Oschin didn’t even need to cook by himself. He ate in the cafeteria for a while after he went to the academy. After he had money to buy himself the food he wanted to eat, Oschin could already make simple meals. Soul Guidance Induction Cooker)

Because he could not frequently open the cage to observe, Oschin subconsciously mobilized his sense of smell and hearing to judge the status of the squabs in the cage.

Use your sense of smell to smell the scent of the squabs. If there is a scent wafting out of the cage, don't hesitate to open the cage lid immediately and give the pigeons pine needles. Use your sense of hearing to judge the state of the water in the lower layer of the cage. Whenever the clear water in the lower layer starts to gurgling. , then you have to be prepared.

The thin bamboo needles used for the pine needles of the pigeons should be held in hand, and by the way, mentally prepare for the hands to be scalded by water vapor.Although Oschin's hand that was about to reach into the steamer was his right hand, with the flame armor shield, it would be difficult for the heat of the water vapor to scald Oschin.

Boil the water, remove the fire, boil the pot, and pine needles.Well, it was Oschin who opened the pot and pine needles, but it was Cowan who removed the fire.

Oschin, who once again verified that he does not seem to have the ability to manipulate the firewood under the stove and the pot on the stove at the same time, summoned his big dog Cowan as an assistant without any pressure at all.

With Cowen around, Oschin got a fireworker who cooperated quite tacitly, or the kind that didn't need to pull the bellows at all.

Speaking of this, is anyone curious that the ability of this fireworker is also the basic skill of an apprentice chef?Oschin just gave up on himself to operate and control the flames in the stove so aboveboard, wouldn't it be regarded as a failure in the assessment?

In this regard, after careful consideration, Oschin felt that he would not be deducted points for calling for help, resulting in failure of the assessment.