Chapter 528 Shen Guofu: I was still talking about pure meat porridge in the morning, but I didn’t expect this to come! [Please subscribe]
Lin Xu is no stranger to chicken mince.
I have made so many similar dishes before, and I am already very comfortable with them.
But today, because he was making rice porridge from chicken, he was very interested.
Xie Baomin first smashed the chicken breast carefully with the back of a knife, and then put a few pieces of cooked pork fat on top of the chicken breast according to the amount of chicken breast.
Then continue to smash with the back of the knife, smashing all the chicken breasts and pork fat into thin pieces.
Xie Baomin said to Lin Xu while smashing:
"If you don't add pig fat, the taste will be dull, but if you add too much, it will make it greasy. So generally, if the pig fat is controlled within 30%, it will basically be fine."
The 30% ratio is not absolute, because some chicken breasts are leaner, and some pig fat has a higher fat content, so it cannot be generalized.
Xie Baomin hit Lin Xu with the back of his knife while talking to Lin Xu.
But seeing that Lin Xu was idle, he said:
"Junior brother, don't be idle. There is spinach over there. Use a juicer to squeeze some spinach juice. Just use the leaves, don't use the stems. Tai Chi Chicken Porridge is a double color combination. Usually, spinach juice is used to make it green."
Uncle Gao on the side said:
"Don't limit your junior brother with words like this. There are many kinds of chicken porridge with double colors, such as red from red yeast rice, black from crushed seaweed or nostoc, or even purple, blue, coffee, etc., they are all acceptable. Made. Cooking can be limited by technology, but never be limited by imagination."
The young apprentice is amazingly talented, but his thinking cannot be limited by the older apprentice’s words.
Lin Xu silently wrote it down, nodded and said:
"I remember Master, I will practice more and make a five-color chicken porridge."
Lin Xu actually said this casually. After all, Tai Chi only has two colors. If it has five colors, the contrast in color will be stronger and the appearance will be better.
But as soon as he finished speaking, the system prompt sounded in his mind:
"The host is determined to make five-color chicken porridge, triggering the side task [Five-color Chicken Porridge]: The host is asked to make a five-color chicken porridge with a rating of no less than Excellent before midnight on New Year's Eve. Upon completion, the host will be rewarded with a perfect replica There will be a lottery for vegetarian dishes."
Imitation vegetarian dish lottery?
This reward is pretty good. If you achieve the Excellent level, you will be rewarded with the Perfect level. If you achieve the Cross-level reward, it will be rewarded.
But within a minute of Lin Xugang's excitement, he discovered that the cooking learning card in the inventory was locked, and the memory redemption card also indicated that it would only be opened on the first day of the new year.
I'm going!
I thought this was a good thing, but I forgot about the rule that shortcuts cannot be taken on task dishes.
All the happiness was in vain... Lin Xu muttered in his heart, thinking that when the master cooks it later, he must watch the steps carefully, and he cannot miss the reward of this dish.
He picked off the washed spinach leaves and used a juicer to squeeze the green vegetable juice.
Squeeze and set aside, waiting for further use.
Xie Baomin used the back of a knife to carefully smash the cooked pig fat and chicken breast into meat paste, then beat two egg whites into it, then piled up all the meat paste, and smashed it again to make the meat paste and egg whites completely mixed together.
.
After doing this, the step of smashing the minced meat comes to an end.
Then, he carefully scraped the minced meat into the basin with a kitchen knife, then looked at Uncle Gao and asked:
"Master, are you coming or am I coming?"
"You can adjust it directly. By the way, I can explain to Junior Brother You what you need to pay attention to."
"Okay!"
Xie Baomin said to Lin Xu:
"Junior brother, look at it. The next steps are different from how you usually make dishes like chickpea pudding. Each step is very particular."
When Lin Xu heard this, he immediately put away his thoughts and focused on watching Xie Baomin's operations.
I saw him picking up a bowl of clear chicken soup, slowly pouring it into the minced chicken, and then stirring it with chopsticks to let the minced chicken that was originally stuck together blend into the clear chicken soup.
After completing this step, he took a fine-mesh sieve and filtered the beaten chicken mince.
"There is fascia in the chicken breast. If you don't remove it, the taste will be bad, and the rice porridge will not be delicate enough, so you need to filter it and clean out the fascia."
When he just smashed it, Lin Xu thought there was no filtering step, but he didn't expect it to stay here.
After filtering, Xie Baomin added half a bowl of clear chicken soup to the minced chicken.
The chicken mince that was already thin enough became even thinner. When he mixed the minced meat, he put a small spoonful of salt and a little bit of soft white sugar for freshness into it.
Continue stirring to allow the condiments to melt.
Then he put it aside for later use. Taking advantage of this time, Xie Baomin poured five egg whites into the bowl and beat them quickly with chopsticks.
Lin Xu asked curiously:
"Didn't you add egg white just now? Do you need to add more?"
"Yes, just now it was to increase the viscosity of the minced meat. Now these are to increase the smooth texture. Only in this way will the chicken porridge feel smooth in the mouth."
This dish is really exquisite.
Compared with the dishes that I have learned before that use minced chicken as raw material, this chicken porridge is indeed a bit more complicated.
Xie Baomin completely beat the egg whites, brought over the almost dried chicken mince, and added some starch water to increase the viscosity.
Then pour the beaten egg whites in and continue stirring until the egg whites and starch water are completely integrated into the meat paste.
After doing this, Xie Baomin poured out half of the minced meat, poured in the vegetable juice that Lin Xu squeezed, and mixed it into green minced meat.
After completing this step, Uncle Gao said:
"Now that the basic work has been done, let's get started. Bao Min will make the green chicken porridge, and I will make the white one, and finally put them together."
The so-called Tai Chi chicken porridge, to put it bluntly, is to pour two colors of chicken porridge into a basin according to the yin and yang of Pisces.
In order to achieve the best effect on the table, they need to be made at the same time.
Make the two colors at the same time and then put them into a container. This way, the chicken porridge will have the same temperature and the taste will be extremely smooth.
Xie Baomin agreed and set up the wok to prepare.
Relatively speaking, Uncle Gao was more meticulous. He said to Lin Xu seriously:
"This soup is somewhat similar to pimple soup. It is a high-end version of pimple soup. You will need to use cooked lard, cooked chicken fat, clear chicken soup, water starch, salt and MSG later."
Before cooking, explain the ingredients clearly so that Lin Xu can have a general understanding of the soup.
"I remember Master."
Uncle Gao slid the wok, then put half a spoonful of lard into the pot.
Heat the oil, pour the prepared chicken soup into it, and when it is almost boiling, add salt and MSG for seasoning.
Wait for the chicken soup to boil completely, scoop up a large spoonful of water starch and put it into the pot. At the same time, reduce the heat to the minimum to keep the chicken soup in the pot in a state of boiling but not boiling.
"When pouring the minced chicken into the pot, the soup cannot be boiled, otherwise the minced meat will be overcooked immediately, resulting in a dry and woody texture. However, the temperature cannot be too low. If it is too low, the minced meat will settle. It is about 90 degrees.
Just left and right."
As an experienced chef, Mr. Gao explained the key points that need to be paid attention to in just a few words.
Lin Xu nodded, indicating that he had taken note of it.
Then Uncle Gao stirred the pot with a spoon in one hand and a basin with minced chicken in the other hand, slowly pouring it into the pot like stirring pimple soup.
After the minced chicken is put into the pot, it will immediately flow along with the rotating chicken soup.
This effectively prevents the meat from clumping together.
When all the minced meat is poured into the pot, turn up the heat and bring the soup in the pot to a boil again.
As the temperature rises, the minced meat in the pot quickly condenses into meatballs the size of rice grains. And because the pot is constantly stirring, the meatballs are all in the shape of long strips and look no different from rice grains.
Lin Xu looked at this scene in surprise and thought it was really magical.
Uncle Gao said:
"At this time, you not only need to stir, but you also need to flexibly adjust the consistency. If it is thinner, thicken it, and if it is thicker, pour clear chicken soup."
Lin Xu asked curiously:
"What if it's just right?"
Uncle Gao smiled, scooped up half a spoonful of lard and poured it in:
"Then get ready to cook."
Although he said to take out the pot, he did not do so. Instead, he scooped up half a spoonful of chicken oil and poured it into the pot, and gently rotated the surface of the chicken porridge with the back of the spoon to allow the fat to boil automatically.
When a layer of bright fat appeared on the surface of the chicken porridge, Uncle Gao took the wok away from the flame.
At the same time, Xie Baomin also made his own portion of green chicken porridge.
Two kinds of chicken porridge are placed together. It looks like two kinds of rice porridge, but the rich and delicious aroma penetrates directly into the nostrils, making people want to taste it.
I have come across imitation meat dishes in the past, and I think it is quite rare to make vegetarian dishes into meat.
Today I saw how to imitate vegetarian dishes, and I realized that it is not difficult to make vegetarian dishes into meat dishes. What is difficult is how to make meat dishes look like vegetarian dishes.
Uncle Gao poured the chicken porridge he had made into the basin, and Xie Baomin immediately scooped up the green chicken porridge with a spoon and began to pour it along the side of the basin.
Not long after, a beautiful Tai Chi diagram appeared in the basin.
Use a spoon to scoop up some white and put it on the green chicken porridge, and then scoop some green and put it on the white chicken porridge. The Yin Yang Pisces is officially completed.
Looking at the Tai Chi patterns in the basin, Lin Xu felt that he had benefited a lot.
Finally learned such a high-end dish.
Uncle Gao said:
"Chicken porridge can be paired with a lot of ingredients. The high-end ones include sea cucumber, shark's fin, isinglass, fish lip, bird's nest, cod liver and other ingredients. The mid-range ones include white fungus, tendons, pigeon eggs, fresh scallops, squid, etc. It's okay.
It is highly adaptable when paired with bean sprouts, vegetable bladders and other vegetarian dishes."
Lin Xu knew that the master was giving him instructions.
As the saying goes, it is better to teach a man to fish than to teach him to fish. To teach one or two techniques, it is better to teach the whole type directly, so that when you encounter similar dishes, you can easily make them.
Xie Baomin added:
"If it is made with other ingredients, the other ingredients should be simmered in chicken soup first, and the chicken porridge is ready before adding the matching ingredients. In addition, remember that for any chicken porridge dish, no matter how expensive the side dishes are, in chicken porridge
We can only play supporting roles in front of us, chicken porridge dishes, chicken porridge is the worthy protagonist at the beginning."
The words of the two gave Lin Xu a very intuitive understanding of this type of dishes.
It turns out that this is the key point of chicken porridge dishes.
Write it down. Write it down so you don’t look back and forget it.
When the dishes were ready, Xie Baomin picked them up and prepared to deliver them upstairs for Lin Xu's family to have a taste.
At this time, some appetizers had been served in the private room, and Shen Guofu was enjoying the meal.
As he was eating, he saw Xie Baomin coming in with a soup basin, and he was overjoyed. Is the big dish served so soon? Chef Gao didn't know what delicious food he had cooked this time, and he was looking forward to it.
However, when Xie Baomin opened the lid of the basin, he was stunned when he looked at the chicken porridge in the basin.
What's going on?
Just bring a bowl of rice porridge?
Although the shape of this Tai Chi is good, it’s useless to look good. You can’t directly practice Tai Chi after drinking it, and it doesn’t have any benefit to the taste.
Why did you serve a bowl of rice porridge first?
Lao Shen, who was not happy with meat, picked up a piece of crystal meat and put it into his mouth, chewing it slowly.
At this time, Shen Jiayue had already stood up and started serving porridge.
She first served soup to her grandma and grandma, and then to her father-in-law, mother-in-law, parents, and other middle-aged people.
Mrs. Lin, who had just received the soup, didn't understand much about serving rice porridge, but this was a Diaoyutai after all. She scooped up a spoonful with a small spoon, blew it into her mouth, and her eyes immediately lit up:
"Ouch, this... isn't rice porridge, it seems to be all meat."
Upon hearing this, Lao Shen's meat-eating DNA immediately moved.
Is it all meat?
Is this rice porridge specially made?
Lin Xu came in and said with a smile:
"This is Tai Chi chicken porridge made by my master and my senior brother. The chicken is first smashed into minced meat, and then the chicken soup is stirred into rice porridge like pimple soup. It tastes very good. You can drink more if you like it."
Shen Guofu couldn't wait to bring a small bowl, took a spoonful and put it into his mouth to taste. Various textures and flavors, such as fresh, fragrant, moist and smooth, immediately emerged in his mouth.
It tastes great, much better than rice porridge.
Shen Guofu finished the chicken porridge in his bowl in two mouthfuls, full of curiosity about this kind of food.
"This dish is really eye-catching. Where does it come from?"
Lin Xu said:
"This is Huaiyang cuisine."
"Why didn't I meet him when I went to Yangzhou?"
Xie Baomin smiled:
"This kind of dish has basically been lost in the market. You can't make it well, and you can't make it properly if you want to. You can only eat it in some super high-end restaurants by making a reservation with their head chef."
In Diaoyutai, almost all chefs above the chef level can cook it, but from Building 1 to Building 18, this dish is not on the menu.
If you want to eat, you either need to be friends with the chefs, or you can go to Building 6 and spend a lot of money to get in touch with Qiu Zhenhua, so you can eat.
Otherwise, you can only live with your eyes.
This is no better than chicken bean curd, which can be eaten in high-end Sichuan restaurants. This chicken porridge is too complicated to make and requires very high heat and stirring techniques.
If you don't make it properly, it's easy to turn the minced chicken into a lump of meat.
Seeing that her mother-in-law liked it, Chen Meijuan looked at Lin Xu and asked:
"Has Xiaoxu learned it?"
"I have learned it, but I still need to practice. I will practice hard when I return to Yinzhou and try to make such a big dish for the New Year's Eve dinner."
After saying that, he served himself a bowl with a spoon and tasted it. It tasted really good.
The smooth texture, fresh flavor, and the moist texture brought by the oil are simply too much to like.
After listening to Lin Xu's words, Shen Jiayue touched Chen Yan with her elbow:
"I'll drink it for you then, don't mind Yan Bao."
Chen Yan glanced at her cousin:
"If I want to drink it, I can just come to Diaoyutai. As long as the chefs can cook it, I can definitely drink it. If it doesn't work, I'll let Xiao Qiqi's father-in-law do it."
With the good sister Zeng Xiaoqi here, both Qi Siming's father and master can present a perfect chicken porridge to Mr. Chen.
Uncle Gao came in with wine, ready to have two drinks with everyone.
He said to Xie Baomin:
"While the kitchen is not busy at the moment, I will teach your junior brother how to make pot stickers and eel backs. I originally planned to teach you in person, but the distinguished guests are here and I can't hide in the kitchen all the time."
Pot stickers and eel back?
When the master mentioned this dish before, Lin Xu thought it was just a casual talk.
I didn’t expect to really learn it.
So what are you waiting for? You must learn.
Lin Xu hurriedly drank the chicken porridge in his bowl, and then hurriedly left the private room with Xie Baomin.
Everyone in the private room who was eating chicken porridge became curious about the pot stickers and eel back, wondering what kind of delicious dish it was.
In the kitchen, Xie Baomin said to Lin Xu:
"The dish of fried eel with fried dumplings is actually quite simple. It just involves frying. There is no special trick."
Lin Xu asked curiously:
"Does the eel back need to be deboned?"
"Yes, this dish only uses the thicker part of the eel's back. The dish is crispy, moist, fragrant and fresh, with a variety of textures in one bite. It can also be regarded as a top-quality dish for high-end banquets."
After finishing speaking, he said to a cook next to him:
"Go get some cooked eel backs. They're a bit more even-sized. They're so different."
"Okay, Chef Xie, I'll prepare it right away."
After Xie Baomin finished his instructions, he peeled off a few more shrimps, removed the shrimp threads, and smashed them into a paste with a kitchen knife. He then added some cooked pork fat and a little salt, smashed them into minced meat with the back of a knife and set them aside.<
/p>
At this moment, the eel back was brought over. The eel back meat was very tender. The eel should have been blanched until it was raw and then deboned directly. The whole eel back even exuded a delicious fragrance.
Xie Baomin rubbed salt and white pepper onto the eel's back.
Add a little flavor to the eel's back.
Then take a few slices of toast and cut off the four sides, leaving only the core.
First spread a layer of shrimp meat paste on the toast, then cut the eel back into sections and stick them evenly on the meat paste.
While doing this, he said to Lin Xu:
"In this dish, the shrimp paste not only adds freshness, but also plays a binding role, while the lard not only adds flavor to the shrimp, but also adds flavor to the eel back."
The fat content of aquatic products is not high, so some lard should be added to make the dishes more beautiful.
Lin Xu asked curiously:
"This dish actually uses toast slices. Is this a high-end Huaiyang dish?"
Xie Baomin smiled:
"In the past, steamed bun slices were used, but in recent decades it has been changed to softer toast. It's hard to say what we will replace it with in the future. After all, the dishes must keep pace with the times and we cannot stick to the old rules."
After stuffing all the eel back and shrimp paste on the toast, Xie Baomin picked up a kitchen knife and divided the toast into four.
"The slices of toast are too big to be fried easily, so you have to cut them into small pieces first and then fry them. The effect will be very good."
After finishing this step, Xie Baomin set up a pan, added lard to the pan, heated it up, put the toast slices with eels on top into the pan one by one, and started frying.
This dish is actually quite cooked, because the eel back is cooked and the toast is also cooked.
Although the shrimp paste in the middle is raw, it can basically be cooked by heating it, so it doesn’t need to be fried for too long.
Soon, when the toast was fried until the bottom was crispy, Xie Baomin took the plate and started to serve it out.
Pot stickers and eel back, officially ready!
"Junior brother, I made a lot this time and may not be able to fit it on the plate. Why don't you try it first?"
When Lin Xu heard this, he was not polite. He smiled and used his chopsticks to pick up a piece of pot stickers and eel back that was browned on the bottom and brought it to his mouth. He took a bite and felt the crispy aroma of toast, the strong aroma of minced shrimp, and the fresh aroma of eel back.
, all gathered together.
It was so delicious that Lin Xu couldn't help but curse:
“Damn, it’s so delicious!”
————————
This chapter has 5200 words. Please vote for me, brothers!
This chapter has been completed!