Sharp kitchen knives were flying, and all the ingredients were processed one by one.
Pour cold water into the pot, remove the hair from the pig skin, remove the nails from the chicken feet, wash off the blood and break the keel in half. After pouring the three kinds of meat into the pot, turn on the high heat. Once the water boils, the blood foam in the meat will be removed.
All the dirty stuff came out.
Use a sieve to remove the blood foam, and continue to boil over high heat until there is no blood foam at all. Remove the pig skin, keel bones, and chicken feet and set them aside for later use.
At this time, the crucian carp was also washed and placed on the table.
Li Xiao opened the iron pot, heated it over high heat, and when the iron pot started to smoke, poured in the peanut oil, and then immediately added the drained crucian carp.
Fry the crucian carp until both sides are golden brown, then turn down the heat until the water from the whole crucian carp is completely absorbed.
Take out the crucian carp and chop it into pieces with a kitchen knife. Pour the minced crucian carp into the pressure cooker and press it for 10 minutes to squeeze out pure white soup. Use gauze to separate the residue.
Put the pig skin on the cutting board and remove the excess skin with one knife. All Li Xiao needs is the top pig skin, no pork or lard.
Seeing Li Xiao's sword skills, Yang Deshun was stunned and his eyes were blank. Where had he seen such sword skills?
Wait, Yang Deshun's eyes became surprised. Although he was very old and his memory was very poor, those days were too important in his life.
It cannot be erased by time at all. This sword technique is the sword technique that my teacher showed me, and it hits the ground with one stroke.
This means that one knife cuts from beginning to end, no need for a second knife.
If your knife skills are not sharp enough, if you don’t know enough about the materials, if you lack any of these points, you won’t be able to make a perfect cut.
Yang Deshun now somewhat believed Li Xiao's words. Although his words were too bizarre, he just hit the ground with this sword.
He had begun to believe most of Li Xiao's outrageous words.
Cut the pork skin into thin strips of uniform thickness. Add the chicken feet, pork skin strips, keel bones, crucian carp stock, ginger slices, bay leaves, star anise, and peppercorns to the pressure cooker and press for 20 minutes.
The skin and meat on the chicken feet almost melted into the broth, the pig skin also changed from crispy to soft, the bone marrow in the keel completely flowed out, and the original milky white broth has turned into a light golden color.
Remove the pig skin, chicken feet, keel bones, and other residues, leaving only the steaming light golden soup stock.
Yang Deshun was watching intently when a low voice asked in his ear.
"Grandpa, what are you looking at? Are you so fascinated?"
The old man looked up and saw that it was his granddaughter. Then he came out of his memories. The old man looked a little excited.
"Xiaoxue, these are the legendary white soup dumplings! I've heard it from my teacher before. Even my teacher doesn't know how to make these soup dumplings, white soup dumplings!"
"White soup dumplings?" The girl named Xiaoxue has never even heard of this name.
The old man looked a little confused, "I only heard my master say it a few times, saying that he had seen his master do it several times.
But he was still young at that time, and he was not a close disciple of his master. At that time, everyone valued his craftsmanship, so he, the master, was not qualified to learn the art of making soup dumplings with white soup.
I just heard my master talk about it, and I was wondering at the beginning why crucian carp is used. It turns out that it is used to make white soup. It turns out that it is like this...I didn't expect it..." The old man felt a little emotional and didn't know.
Is it because I feel emotion when I see the lost white soup dumplings, or because I feel emotion when I see the craftsmanship that even my own master can’t do?
The soup was steaming. Li Xiao did not wait for the soup to cool down. Instead, he added half a spoonful of Shaoxing rice wine to the soup and poured it into a flat, square iron plate.
Put it directly into the refrigerator. Although this will cause the refrigerator to break easily, but once or twice, it is not a big problem. After all, time is relatively tight.
Hot soup will cool down faster than cold soup. Put it in the refrigerator for 30 minutes, take it out, and keep it fresh for 20 minutes to get the white soup skin jelly.
Pig skin, chicken scratch gelatin, pig bone marrow, fish bone gelatin, four highly gelatinous ingredients are enough to turn the white soup into skin jelly after being refrigerated.
Li Xiao picked up the kitchen knife and cut the washed pork into small pieces. Pork is of course the best thin pork belly. The ratio of lean meat to fat meat is seven to three, seven parts lean meat, three parts fat meat, minced, ginger
Chop into puree and add to meat filling.
Add one tablespoon of light soy sauce, one teaspoon of oyster sauce, one gram of five-spice powder, one gram of chicken essence, and one gram of salt, and mix evenly in a clockwise direction.
Wrap in plastic wrap and store in the refrigerator until ready.
The skin of soup dumplings is dead skin, which means it has not been fermented. Some people call it dead skin.
It is especially thin. A small amount of water is added to the high-gluten flour. Li Xiao rubs his hands to heat them to make the temperature of his palms high enough.
Kneading the dough is also very particular. The dough needs to be kneaded and woken up repeatedly. It is similar to the process of kneading noodles, but it must be softer.
It's what many old people often say: "soft dumplings, hard noodles".
Also, for the last time to wake up the dough, you need to rub a few drops of oil into it, so that the texture of the dough will become stronger and less likely to break, and the dough can be rolled out very thinly.
Roll out the dough, take out the round dough, and sprinkle a very fine layer of flour on the dough to prevent it from sticking.
When I opened the refrigerator, the white soup skin jelly had turned into jelly.
When you touch it with your fingers, you get a springy feeling.
The meat stuffing was also taken out smoothly.
Seeing this, the cute girl named Xiaoxue who had been hearing about it every day also understood that this person who was doing live broadcasts with live broadcast equipment was actually a master.
Although she is not good at cooking, she has been living here and knows a lot about the kitchen.
For example, every chef will have a long or short adaptation period when he comes to a new kitchen. Therefore, every time a new chef applies for a job, Grandpa will give him three to five days of adaptation period.
Just like a racing driver who only drives his familiar car to compete,
Just like a top surgeon will be surrounded by several surgical nurses who work well with him.
A chef can only exert his full strength in a kitchen he is familiar with. They need to understand the structure of different kitchens, the size of kitchen utensils, the firepower of the stove, and the differences in condiments.
However, Li Xiao did not.
He was in a strange kitchen, using strange kitchen utensils and strange ingredients.
There was not even a trace of sluggishness in his movements, as if he had been working in this kitchen for many years, making soup dumplings here day after day, as if he had become one with the kitchen.
Xiaoxue was a little stunned. She finally understood that what Li Xiao said just now seemed simple, seemed a bit casual, and seemed a bit joking.
"Don't worry, I'm very confident that I can beat him."
What does it mean?
Although she hadn't tasted it yet, Jiang Yingxue somehow gained confidence in this guy.
