Gourmets in the Heavens

Pork trotter broth, big bone broth, chicken broth, and the most special lamb broth, almost all began to emit steam.

However, the crucian carp has not been processed yet, because if the cooking time is too long, the flavor of the crucian carp soup will be lost, and it is enough to leave it for about four to ten minutes.

So for the time being, Zhao Yougan just cleaned up four or five crucian carp and put them aside.

The crucian carp that grows naturally in the stream is used. The meat taste is top-notch and the fishy smell is relatively light, but it also needs to be washed repeatedly to remove the black film in the stomach, and the teeth and gills of the fish must be cleaned.

This is the key to the treatment of freshwater fish. If these two parts are not removed, no matter how they are cooked, there will be a slight fishy smell.

And how to use these jelly soups is actually the highlight of Zhao Youqian's current cooking.

Tasting and feeling directly is not the focus of Zhao Youqian's cooking, and it does not require a large number of other vegetable ingredients.

In fact, it is simple and simple, but the dish he made is quite troublesome to handle.

What he wants to make is one of Yaozhou's most famous snacks.

Xiao Long Tang Bao!

One of the most famous snacks in Shanghai can even be regarded as one of the city's business cards. One of the most famous small shops simply sells fresh crab soup with crab roe soup. three.

You can know the status of Xiaolongtangbao in Shanghai.

Comparing Xiaolongbao with consommé jelly may seem irrelevant, but it is actually the taste of soup.

And the two forms of soup jelly, one cold and one hot, can be regarded as allowing Erina to truly understand the truth that cooking does not need to be fixed.

Of course, the skin of the Xiao Long Bao, which covers all four seasons, needs to be kneaded separately, which is difficult for ordinary cooks to complete in a short time.

Different flavors of stuffing and soup jelly require different skins to soften, and the four seasons buns themselves also need to be blended.

It can be said that for many super chefs, it takes two to three hours to complete the cooking, but Zhao Youqian is different.

Not to mention his background, the Xie family is the king of the white case world. After the overall training of "listening to the sound and debating dishes", his progress in this area has surpassed the scope of ordinary people's understanding!

Chapter 44 Flavors of the Four Seasons

Spring like drizzle, hot summer, harvest autumn, bitter winter.

To be able to integrate the characteristics of the four seasons, when making the skin of Xiaolongtangbao, it must be extraordinarily different.

Fortunately, Zhao Youqian never forgot about the way of kneading dough.

Just when the broth was being boiled separately, Zhao Youqian's kneading technique of Xiejia kneading noodles, which was integrated with Bai Luo's family, once again showed his amazing side.

The dough of four completely different ingredients was kneaded by his hands constantly.

Four small whirlpools were constantly rotating on the chopping board. Just relying on the strength of human hands, all the dough had been kneaded to a very smooth level in a short period of time.

The dough scalded with [-]-degree hot water can ensure the toughness so that the dough will not be melted and punctured by the melting soup inside during the steaming process.

Dough with different proportions, some are mainly medium-gluten flour, and some are added with other flours such as Chengfen or sweet potato flour.

It is also to cope with the difference in addition to hot water, the juice that is added to add flavor and color.

Guaranteed uniformity in taste.

For example, when making small steamed buns in winter, Zhao Youqian added some yam puree into the dough. Different tastes will produce completely different effects.

The golden ones are autumn pastries with pumpkin juice, the green ones are spring pastries with asparagus juice, and the red ones are summer pastries dyed with red bell pepper juice.

Not only in terms of taste, but also in terms of color, what Zhao Youqian pursued was the distinct seasons.

It may seem very common, and the shape is not too fresh. In fact, this kind of production method is also common in Yaozhou, and you can see similar techniques in some big restaurants.

But it's not good if it's not common. On the contrary, sometimes the ordinary appearance with a little surprise will give people an unexpected sense of freshness.

This method was often used by Zhao Youqian before.

In addition, for ingredients such as jelly soup, it would be difficult for Zhao Youqian to find a better way if he wanted to be creative in a short period of time.

If it is also made of cold solid soup, it is difficult to express the difference in taste. For Zhao Youqian, there is no need to make such a dish.

After all four types of dough are kneaded, set them aside and all that remains is to prepare the filling.

Pork stuffing, bamboo shoots, fungus, hairy crab, chicken stuffing, and even some mutton stuffing, it's hard to imagine what kind of stuffing Zhao Yougan will make.

But Zhao Youqian's cooking has always been so unusual.

The diced bamboo shoots represent spring, combined with the pork filling, adding onion and ginger juice, pepper, an egg, salt, and sugar, and then stirring desperately until all the meat fillings are in a line-like state, which will stick The level on the wall of the bowl means that the meat filling has been reconciled.

The same is true for hairy crabs. Add a little pork filling to make the taste better. After steaming the hairy crabs, add all the meat of crab legs, crab claws and crab body and crab roe to the meat filling, Huadiao wine, onion and ginger juice, Add a little white pepper and salt, and continue to stir until the crab meat and crab roe are blended with the meat filling.

The flavor of autumn is complete.

On the contrary, the choice of stuffing in summer was quite unexpected for Nakiri Senzaemon who was watching.

Instead of using any meat stuffing, the spiral green peppers produced in Xiangzhou, Yaozhou were grilled with charcoal fire until the surface was wrinkled and blackened, and then the completely burnt part was removed with clean water, and the rest was a Hunan pepper. A cold dish with provincial characteristics, roasted chili.

The chili dishes made in this way will have a strong charcoal fire flavor and will be extra crisp. Adding preserved eggs is a famous Hunan dish 'burning pepper preserved eggs'.

And Zhao Youqian seems to follow this direction in making the stuffing of summer steamed buns. After processing the peppers, he takes out the preserved eggs, peels and chops them, and then puts them together with the peppers in a mortar and beats them continuously until they are two They are all mixed together, and only the fibers of the pepper can be faintly seen.

Then add some sugar, mature vinegar, salt, light soy sauce, continue to stir until the flavors are combined, then set aside to marinate, so that the two ingredients can release their flavors separately.

The refreshing but exciting Xiaolongbao fillings that are unique to summer are complete.

No one knows what kind of flavor this kind of filling will look like if it is added with crucian carp soup jelly.