The preparation of chickpea flower is very complicated.
The shaving process alone takes several hours.
The so-called scraping means using the blade of a knife to continuously scrape the surface of the chicken breast.
This is done in order to obtain chicken puree without any fascia.
This process is very cumbersome and requires extremely delicate efforts and financial contacts.
It's not the strength of the hands, but the sharpness of the blade that scrapes off the top bit of chicken.
Therefore, there is no way to speed up this process.
For a portion of about three kilograms of chicken breast, you can only scrape out about four ounces of usable chicken mince.
Add a little water to the minced chicken, then put it into a food processor and grind into pieces.
Did you think it was done?
of course not!
You also need to add corn starch to the chicken mince, then add a small amount of water in twenty times, and stir thoroughly.
Wait until the chicken mince becomes semi-liquid and there are stirring ripples on the surface.
Insert a toothpick on the surface and it will tilt slowly to complete the making of chicken paste.
The total time required is approximately four hours.
And four taels of chicken minced meat can only make one serving of chicken bean curd.
Perhaps many people think that three hours to cook a dish is not too long.
However, this is only the time to prepare the main materials.
After preparing chicken mince without fascia, you also need to cook clear soup without chicken flavor.
The time to cook chicken soup is no shorter than the time to make chicken mince.
Use a food processor to thoroughly smash the chicken breasts with fascia into minced chicken.
After boiling the water, use a spoon to stir in one direction to form a vortex in the soup pot.
Once you have this whirlpool, immediately pour the minced chicken with fascia into the rotating soup pot.
Normally chicken soup is cloudy.
But after the soup pot rotates, it shrinks through the force of rotation.
The turbid white foam will be absorbed by the chicken itself.
Soon the turbid chicken soup will become clear again, but it will not affect the freshness and sweetness of the chicken soup.
Li Xiao put his nose to the chickpea flowers and inhaled hard.
There was a surprised expression on his face, the plumeria actually had no smell at all.
To be precise, there is no chicken flavor at all, just a faint fresh aroma.
There is not a single star of oil on the clear soup, nor any impurities.
Pick up the light blue spoon next to it and scoop up a spoonful of almost transparent soup.
"Let me give you a taste of this clear soup that looks like boiling water. What does it taste like?"
As he spoke, the spoon tilted slightly, and the colorless clear soup slipped into his mouth.
Its taste and color form two completely different contrasts.
Li Xiao swallowed the clear soup in his mouth and praised with satisfaction:
“The color of the soup is very clear, but the taste is very rich.”
“It doesn’t have the meaty taste of chicken, but it has the umami taste of chicken.”
"The taste is very pure, just fresh, the umami taste comes from the amino acids in the meat."
"In a bowl of soup, apart from the umami flavor, it also has a salty flavor."
"To be honest, such a light soup color is really rare. It tests the chef's control over the heat."
"The rotation of the soup pot is not strong enough, the temperature is too high or too low, and too much or too little minced chicken is put in at one time. It is impossible to reach the current level."
"Just for the almost transparent chicken soup, I can give this chickpea pudding 85 points."
Studio,
"Are you sure this isn't boiled water??乛?乛?"
“Does Sichuan cuisine really have such bland dishes (￢?￢)?”
"(ˉ▽￣~) Why does that white cloud-like thing above look so much like tofu pudding?"
"Chicken tofu pudding, as the name suggests, doesn't it mean tofu pudding made from chicken? It's normal if it looks like it, but it's abnormal if it doesn't look like it!"
“乁(˙w˙乁) I always thought that Sichuan soup must be bright red and full of chili peppers, but I didn’t expect it to be completely different from what I thought!”
"I suggest you upstairs to go out for a walk more often! (?_?) Broaden your horizons!"
·······
Li Xiao drank several mouthfuls of clear soup before stopping.
His eyes fell on the floating clouds in the clear soup.
Beancurd made from chicken.
Li Xiao gently used a spoon to scoop up one of the smaller clouds.
The small clouds are as light as nothing, floating on the spoon like real clouds.
White clouds flow into your mouth along with the clear soup.
The silky and light texture made Li Xiao mistakenly think that she had not caught a cloud at all just now.
∑(O_O;) He blinked.
Li Xiao glanced at the empty spoon in surprise.
He scooped up another bigger spoonful of chickpea pudding in disbelief.
This time there was less clear soup in the spoon and more extreme portions.
The spoon was put into the mouth again.
Take a gentle puff, this time the amount is enough.
Finally I felt the gentle touch on my tongue.
"This feels so amazing."
"It feels like eating very watery fish paste, tofu and water shield soup."
"The taste is very silky, and the whole chickpea flower slides down the throat without any effort at all."
"The texture is very tender, and because a lot of water and corn flour are added, it has a very strong airy feel."
“What an outstanding state banquet dish! 95 points! Really good!”
·······
In the live broadcast room.
"Is it really that delicious?"
“(?﹃?) My saliva is all left behind!”
"This thing is very similar to the beancurd soup we have here!"
"The elder brother above is right. This is originally made to imitate bean curd soup."
"I have decided that I must save 2,000 yuan this month and go here next month to try this high-end Sichuan cuisine."
"As a Sichuanese, this is the first time I know that our Sichuan cuisine also has so many flavors."
····
After Li Xiao finished eating the chickpea pudding, the next dish immediately appeared in front of him.
Fish with green spicy sauce.
On a blue and white porcelain engraved plate, a piece of fish meat the size of the palm of your hand rested quietly on it.
Surrounded by a light layer of steamed fish soy sauce.
The surface of the fish is sprinkled with a thick layer of green pepper and green Sichuan peppercorns.
The cockleback fish is a fish belonging to the family Cyprinidae, and is also called the big white fish.
The output is very wide and the distribution is also very wide.
They are usually very small, usually only about one or two.
There are a lot of fish bones in fish meat, so not many people eat it.
But once this shellfish grows to more than six or seven pounds.
Then the economic value will be very high, because many restaurants like to use only its belly for cooking.
Although this fish has a lot of bones, everyone who eats fish knows it.
Generally, the more bones the fish has, the sweeter it will be, and the texture and fiber of the fish will be more tender.
So of course, when this little fish with many fish bones grew up, it immediately transformed into a guest of many high-end hotels.
The piece of fish meat in front of me is the belly of the clam without fish bones.
Li Xiao came closer and smelled it.
It starts with the spiciness of green peppers, then the numbing taste of green peppercorns, and ends with the fresh and sweet taste of fish.
Three different scents, very rich in levels.
Li Xiao picked up the chopsticks and gently pinched the fish.
The fish meat is so tender that it can be picked up easily without using any force.
