Both stoves in the kitchen were occupied, and there was a soup pot on one. According to Zhao Xi's method, the fried tube bones, keel bones, and ribs were stewed into a pot. Onion, ginger, and cooking wine were added to remove the fishy smell. The soup had begun to turn white and was full.

It's a rich meaty aroma.

There is a steamer on the other stove. There are six white porcelain cups on the steaming rack. The lids are closed and the inside cannot be seen clearly. Su Zifang only knows that there are two pieces of ribs, a piece of ginger and a few peppercorns in the porcelain cup.

, the escaping water vapor does not reveal a trace of flavor, and you can only know the final result after it has been simmered for enough time.

While waiting to make the soup, Su Zifang cut two more radishes to practice his skills. He still felt nothing when cutting the knife, but his posture when holding the radish was more standard and less likely to slip away.

In a sense, knife skills are about holding the ingredients firmly and cutting them well. He has now mastered it to 50%, and is not far away from successfully improving his knife skills.

After rounding off, you can start the rhythm of Wensi Tofu.

There happened to be water tofu in the kitchen, so Su Zifang took a piece and started practicing.

Sure enough, after training, my hand holding the tofu is more stable than before, and it is easier to cut the knife. When the blade of the knife falls on the tofu, I almost know what will happen if the piece is cut.

thick.

Too thick.

Oops...it's broken!

After cutting a whole piece of tofu, Su Zifang swirled all the tofu in the water, feeling slightly relieved.

This time should be his best performance since practicing Wensi Tofu. Finally, he is no longer a puddle of tofu mud sinking directly to the bottom. At least he can see that he has a certain foundation of skills. Although it is not as thick as a hair, it is gradually taking shape.

If the Wensi Tofu you practiced before could only score 40 points, Su Zifang can give himself 45 points this time!

He was very satisfied with the improvement of 5 points in less than a month.

After all, under normal circumstances, this dish is considered as a specialty dish for Huaiyang cuisine chefs, and according to his progress, it may only take a year to learn it, which is like cheating.

"It would be great if I could master Wensi Tofu before the Huaiyang Cuisine Exchange Conference. I guess it will be stable." Su Zifang started to be unrealistic.

Thinking of this, I couldn't help but take out my mobile phone and found that there was still no information about Xue Xinjian, as if he disappeared from the world after eating Longjing shrimp last time.

But the person to meet this time happened to be Grandpa Xue Xinjian, and he couldn't rush him, so he could only wait patiently.

Inside the house, two stoves were burning with faint blue flames, swallowing time warmly.

The hourly chime came from somewhere outside the window.

Su Zifang glanced at his phone. It was already eleven o'clock, and the big bone soup was almost ready. Turn the bones over, add radish slices, turn off the heat, cover the pot and wait for the impurities in the soup to settle.

This is also a little trick Zhao Xi taught him. Because after the big bone soup has been simmered for a long time, the bone residue at the edge fractures may fall off and form a precipitate, which will affect the taste of the soup, so it must settle for a while before starting to serve the soup.

The big bones and keels are left in the pot, and the ribs and white bone soup are poured out separately and then salt and chopped green onion are added. The whole bowl of soup is indeed more attractive.

However, the problem I was worried about before is still there. The flavor of the soup base is too strong, covering up most of the taste of the ribs inside, and the sweetness of the radish is not stimulated, which is a bit overwhelming.

"What exactly do Uncle Zhao's words mean?"

Su Zifang still didn't understand why Zhao Xi had to try it by himself at that time, and now it's hard to ask questions when he encounters problems.

"How to increase the taste of ingredients without changing the taste." Su Zifang's brain began to solve this problem with what he had learned throughout his life.

All the experience of Professor Old Nanfang seemed to be of no use, and no similar cases could be found on the Internet. It seemed that no one except him would encounter this kind of problem.

"Son, have you finished cooking the pork rib soup? It's almost lunch time. Hey, why are you boiling two pots of soup?" Chen Aoyi walked into the kitchen from the outside and saw two pots of pork rib soup on the stove at a glance.

"I want to try the difference in taste made by different methods." Su Zifang was still thinking about the problem, so he simply said one sentence and continued to immerse himself in his own world.

"Big bone soup? The other one is, oh, stew pot!" Chen Fanyi saw the stew pot placed in the pot through the glass cover above the pot lid, and was a little surprised: "I've had it in Guangdong Province and Min Province.

Similar, very flavorful.”

Su Zifang didn't answer, and he couldn't stop Chen Fanyi from chattering.

"I would say that the soup should be made in the Cantonese style, which can reflect the original taste of the ingredients and is healthy. You see, the little girls in Guangdong Province are all white and tender, just from drinking the soup."

"The bone soup is delicious, but it's too greasy. I have to add water every time, otherwise I won't be able to drink it," Chen Aoyi said with emotion.

"Wait...Mom, what did you just say?" Su Zifang vaguely heard the key to solving the problem and asked back.

"I said girls from Guangdong Province are so pretty because they drink soup." Chen Aoyi asked in confusion, "What's wrong?"

"Not this sentence, the next sentence."

"The bone broth is delicious, but it's too greasy. I have to add water every time."

"Yes! Add water! I know where the problem is!" Su Zifang suddenly said: "Mom, you are great!"

He had never thought about mixing water just now. He probably subconsciously thought that only profiteers would choose to mix water in order to maximize their profits. However, he forgot that many people find it difficult to accept rich soups such as beef and mutton soup and bone soup.

, it can only be drunk after diluting it with water to weaken the taste.

Zhao Xi asked him to try it by himself. In fact, he had the intention of asking him to study the ratio of soup ingredients. After all, under normal circumstances, the seasoning and heat of the soup should be the same, and the taste of the soup would not be much different. The key is to look at the ratio. More water.

At least there are two flavors.

"Okay, you go ahead. I want to go to the lobby to take a look. Now there are more people at noon. It's time to recruit someone to help." Chen Aoyi muttered as he walked, without disturbing Su Zifang's research.

Knowing the key to solving the problem, Su Zifang began to boldly try.

Scoop out five portions of the original bone broth in the pot, mix it with different proportions of water, and then add the ribs and radish to stew again.

After searching a few times, I finally found a recipe that tasted great.

At the beginning, only the tube bones and keel bones are used to make the soup. After the original soup is cooked, filter out the fat and leave only the milky white broth. Add the blanched pork ribs and simmer slowly. Finally, add the radish slices and sprinkle salt before serving.

, garnished with chopped green onions.

Looking at the carefully selected pork ribs soup in the bowl, Su Zi took a spoonful of it into his mouth with satisfaction.

[A bowl of radish and pork ribs soup with no big problems, grade B.]*

[The radish cutting skills are not up to standard and the seasoning is defective.]

Looking at the system evaluation, Su Zifang nodded.

The problem is no longer big. He has done so much cooking since he got the system, and he can now judge the direction of his modifications through the rough level of the system.

B-level dishes basically already have A-level potential, as long as you practice hard.

For example, this pork rib soup may have some imperfections in the blanching process, some flaws in the knife work, and lack of flavor in the seasoning. Other than that, there’s nothing else.
Chapter completed!