Heavenly Gourmet

Lin Hai put the cabbage heart part aside. At the same time, the blood of the chicken and duck had been cooked. He took a steel spoon to drain all the blood and washed it again. , and finally put it into the soup pot and fill it with water.

This cabbage does not need to be cooked bowl by bowl, it can be cooked in a big pot.

Afterwards, Lin Hai tied up a few green onions and ginger, and waited for the pot to boil before adding cooking wine to remove the smell.

The placement of cooking wine is also proportional, because the essence of boiled cabbage is mainly in the soup. If the cooking wine is poured incorrectly, it is easy to cause the cabbage and soup to not taste right.

In this case, the taste will be greatly reduced.

After seeing the water boil, Lin Hai poured in the cooking wine according to the proportion of the soup, and at the same time changed the high heat to a low heat.

While cooking the broth, Lin Hai took out chicken breast and lean pork, and started chopping the meat with two kitchen knives.

The second essence of boiled cabbage is this minced meat.

Meat paste can improve the taste of boiled cabbage, making it more suitable for public tastes.

About five minutes later, Lin Hai cut both types of meat into minced meat and added water in proportion.

The original minced meat has turned into porridge after being baptized with water.

"This knife isn't working very well. It seems I need to change it."

After preparing all the ingredients, Lin Hai sat on the small bench, watching the fire and thinking.

There are also many kitchen utensils in the WeChat store in Heaven. These kitchen utensils are countless times better than those in the human world.

But it's just a bit expensive.

But according to what Lin Hai had studied before, some kitchen utensils were not too expensive and only had a few merit points.

Instead, you can use the inferior knives from Heaven first.

Even if it is inferior, it is much better than the knives in the world.

I'll change it after get off work today!

While waiting for the soup to be cooked, Lin Hai turned around and prepared the ingredients for the spicy chicken.

The two-pronged approach is also to save time and prevent diners from waiting too anxiously.

Spicy chicken is now a piece of cake in Lin Hai's hands.

You can cook this dish with your eyes closed.

About ten minutes later, Lin Hai had prepared all the ingredients for spicy chicken.

The chili pepper of choice is still Tianting Deep Sea Chili.

This kind of chili is different from ordinary chili. The spiciness of the latter is so different that the taste of the spicy chicken will also change.

But Tianting Deep Sea Chili is different.

This kind of chili has been tried in mapo tofu.

The spiciness is stable, and the taste of the cooked dishes is also very stable.

Stir-fry!

Seeing that the rice was also steaming in the steamer, Lin Hai took the lead in cooking the spicy chicken.

Heat the fire, pour oil, add ingredients, and fry the meat!

All in one go!

It's as if Lin Hai is not a cook now, but an artist.

What he is cooking in front of him is not a dish for diners to taste, but a handicraft.

Although Lin Hai stir-fried several portions together, the placement of the seasonings and the amount of chili were exactly the same as the portions stir-fried one by one.

And his cooking skills are also improving at a speed visible to the naked eye.

It has to be a gourmet recipe!

Lin Hai was thinking in his mind while stir-frying the spicy chicken.

Each diced chicken is evenly coated with the aroma of chili pepper, like a beating musical note, boiling, leaping, and burning in his pot.

At the same time, white smoke mixed with fragrance penetrated into the range hood on the one hand, and penetrated into the hall on the other hand.

Any spicy chicken diced chicken will have a pungent taste of chili when cooked, but Tianting Deep Sea Chili does not.

Instead, it exudes the strange aroma of chili peppers.

It's like something has been magnified immensely.

The aroma made the diners in the hall sniff their noses and their taste buds began to be touched.

This fragrance filled them with enjoyment, and even their sleeping appetites were awakened, as if they wanted to run out of every diner's belly to find the source of this fragrance.

"It smells so good. It seems to be even more fragrant than yesterday's Mapo Tofu!"

"Yes, who is this boss? I originally thought that because of his great skills, the food was not very good, but now I feel that the food is also very delicious."

“What a magical hotel!”

"This fragrance makes me hungry."

"..."

Some diners were chatting among themselves.

However, there was a middle-aged man in a suit who was concentrating in a corner with his eyes closed. He did not speak and seemed to have the aura of a big boss.

At this time, Lin Hai had finished cooking the spicy chicken dish, and the boiling water and cabbage were still boiling in the pot.

But the fragrance has also arrived.

Lin Hai poured the spicy chicken dices evenly into several plates, then took out a walnut dinner plate and took out four portions of the spicy chicken dices first.

He placed the spicy chicken on the guests' table in the order of ordering, then turned around and filled four more bowls of rice, and also moved out the steamed rice bucket: "The rice is two yuan, you can eat whatever you want."

In a small restaurant like Lin Hai, if you eat rice casually, you will lose a lot of money every day.

Although the price of two yuan is not much, it is still a restaurant benefit.

"Please enjoy."

After finishing speaking, Lin Hai calculated that the boiled cabbage was almost ready, turned around and walked towards the kitchen in a smart way.

The real cool guy should turn around and never look back.

Those diners who ordered spicy chicken saw the dish arrive and immediately started to devour it, praising it as they ate.

Although this spicy chicken is spicy, it also has a different flavor in the spiciness.

Some gourmets can taste it at once, and it is no different from authentic Sichuan cuisine.

Even more delicious than authentic Sichuan food.

"Boss, your food is so good. I will have to come here to eat it every day from now on!"

"Boss, can you recharge your membership card here? Give me a thousand yuan first."

"..."

Back in the kitchen, the boiling water and cabbage is now boiling.

The aroma of meat and cabbage came minglingly and penetrated into Lin Hai's nasal cavity, making Lin Hai feel refreshed.

On the surface of the soup, layers of floating oil have been boiled out, shining with golden light.

Lin Hai took out a hanging sieve from the kitchen utensils and used the sieve bit by bit to remove the soup residue and oil, leaving only the clear and clear soup.

He poured the clear soup into another pot and continued to boil. On the other side, he poured the minced pork from the plate into it along the edge of the pot, stirring as he did so.

As for the heat, you should not use low heat at this time. Medium to low heat can better bring out the taste and nutrition of these ingredients.

The minced pork meat entered the clear soup, and under Lin Hai's stirring, it slowly spread out like a goddess scattering flowers, and finally floated on the surface.

And its red and white flesh slowly turned into cooked gray.

The aroma of minced meat has been completely integrated into the soup. Lin Hai dried the minced meat bit by bit, put it into a plate, reheated the clear soup, and added minced chicken again.

About ten minutes passed.

Lin Hai thoroughly separated the residue and oil from the clear soup.

At this time, the soup base has become fresh and clear as water.

But the taste is completely different from water.

Lin Hai looked satisfied, this soup base was amazing!

Lin Hai was pulled back from his thoughts when he heard that the diners in the hall were ordering food.

He accurately put some salt into the pot and kept it for later use.

The soup base is now completely done.

Next, it’s time to cook the cabbage heart.

Each plate of boiled cabbage requires one cabbage heart.

The cabbage leaves at the center of the cabbage are the most essential part of the cabbage and have an excellent taste.

So this is also the most expensive dish.

However, things are rare and expensive, and things in abundance are cheap. In Sihai City, cabbage is also common, and it is not expensive, only a few cents per catty.

Lin Hai had already prepared the cabbage heart before, so he put a cabbage heart into a pot of medium broth with a slotted spoon and cooked it until it was seven times cooked——

He raised his hand, fished it out immediately, and quickly put it into a cold pool to cool down.

At the same time, use a thin silver needle to repeatedly puncture the cabbage.

The purpose of this is to open the skin of the cabbage heart and better absorb the flavor and nutrients in the broth.

After finishing this, Lin Hai put the cabbage sum into a colander and poured the hot stock from the top down.

The soup was splashed down by Lin Hai, and the soup collided with the cabbage, creating waves of white mist.

The white mist seemed to have a soul, making the cabbage hearts turn extremely green.

The unique fragrance of the cabbage heart also began to spread under the pouring of the soup, and continued to amplify, amplify, amplify.

After the cabbage was cooked, Lin Hai picked up a bowl, placed the cabbage on the bottom of the bowl, and then blanched another cabbage again.

One bowl, two bowls, three bowls...

The cabbage sums in each bowl are equal in size and color, and the fresh fragrance becomes more intense.

All the cabbage sums were boiled and put into bowls. Lin Hai used a spoon to ladle the reserved soup stock into the bowls.

After doing this, Lin Hai looked at the neat bowls of boiled cabbage as if he were looking at perfect works of art.

Boiling water cabbage, done!