Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 806: Is it so easy to make vegetarian stock soup? A famous Jinling dish full of meaning: vegetarian assorted vegetables!
Chapter 806: Is it so easy to make vegetarian stock soup? A famous Jinling dish full of meaning: vegetarian assorted vegetables!
Chapter 807 Is it so easy to make vegetarian stock soup? A famous Jinling dish full of meaning: vegetarian assorted vegetables! [Please subscribe]
"Master, what ingredients are needed for vegetarian soup?"
Today, because there are vegetarian dishes, there are a lot of vegetarian dishes on site. Lin Xu is ready to give Master a try, but he doesn’t know what kind of vegetables to prepare.
Uncle Gao said:
“There are many ways to make vegetarian soup, and there are no particularly high requirements for the ingredients. It’s up to people to be thrifty, and according to different needs, it can also be made into clear soup, thick soup, milk soup, mushroom soup, etc.”<
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There are many types of vegetarian soup, and there are many ways to make them.
The simplest one is probably milk soup made by mixing fried flour with boiling water. Some Chinese and Western foods have similar methods. Lin Xu has also used this method when cooking.
Uncle Gao said:
"Fried noodle soup has no taste. It is usually mixed with a color in case of emergency to add a smooth texture. This is the simplest vegetarian soup and its function is relatively simple."
What we are going to make today is a soup dish for the state banquet, so naturally it won’t be that simple.
Uncle Gao brought some soybean sprouts and handed them to Lin Xu:
"Remove the head and roots, and only need the middle stem... Bean sprouts play a very important role in vegetarian soup. Even without adding any other seasonings, you can still make a delicious soup. Therefore, most vegetarian soups will be made with bean sprouts."
Base."
When Lin Xu heard this, he immediately picked up the bean sprouts and started sorting them out.
It was too slow to pinch off the heads and tails one by one, so he grabbed a handful and sorted them out, aligning the heads and tails of the bean sprouts, then cut off both ends with a kitchen knife, threw them into the basket, and then grabbed another handful and continued.<
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The bean sprouts on the bean sprouts will have a beany smell if cooked for a long time, and the roots are all root fibers, which are prone to bitterness, so they should be removed, leaving only the bean sprouts part.
While he was busy, Uncle Gao brought some more celery, two carrots, one white radish, a handful of seafood mushrooms, three or four king oyster mushrooms, a pack of soaked kelp, two onions, and two fresh lettuce.
Corn, one cabbage, four eggs.
After sorting out these, Uncle Gao told his apprentice the essentials of vegetarian soup:
"Vegetarian stock soup has no requirements on ingredients. As long as it does not contain starch, it can be used to make it. Generally, beans and fungi are used a lot. The other kind is seafood such as kelp and seaweed. When these ingredients are boiled together, they will produce
The taste is very delicious, even more perfect than the broth made from meat."
It sounds really simple. Lin Xu plans to learn it later.
While he was playing with the bean sprouts, Uncle Gao also picked up the kitchen knife and prepared to perform preliminary processing of these ingredients.
This step is very simple, just clean the vegetables and simply change the knife.
Wash the celery and cut it into small sections, peel the carrots and cut them into hob pieces, peel and cut the white radish into thick shreds, cut the corn into sections... Process all the ingredients in this way.
Then set up a frying pan, add a little oil to the bottom of the pan, and break a few eggs into the pan to make omelettes.
"Frying the eggs can stimulate the activity of the protein. After boiling over high heat, the color of the soup will naturally become much thicker and whiter... In fact, beans are used to make vegetarian soup because beans and vegetables are rich in protein."
Lin Xu had almost finished packing the bean sprouts and stood aside to watch the master's operation.
Uncle Gao said:
“In the past, when making vegetarian soup, some soybean oil would be added to make the fresh and sweet taste of legumes more intense, but now for health reasons, fat is no longer added... Beans are not low in purine, and in addition
Fat, it’s better to eat meat.”
Now that all the ingredients were ready, he took a deeper soup pot and started making soup.
Put the ingredients into the pot, add half a pot of water, bring to a boil over high heat, then cut off the foam, then put the fried eggs in, add a few slices of ginger, and start cooking.
When you first start boiling, keep skimming off the foam from the pot to make the soup cleaner.
After the fire has simmered for about ten minutes, improve the lid of the pot, turn to low heat and continue to simmer.
Lin Xu looked at the time:
"Exactly how long do you have to stay up, Master?"
"It takes about an hour. After an hour, let it dry, and then filter out the residue inside, and then you can make bean sprouts and pigeon egg soup... This kind of vegetarian soup is usually made fresh and eaten. If you put it in the soup like bone soup,
If stored in the refrigerator, the umami flavor will decrease a lot, because the umami flavor substances of plants are unstable, so it is best to eat them freshly."
Lin Xu thinks this kind of vegetarian soup is very interesting. He will find an opportunity to make some vegetarian soup and try it as a vegetarian hotpot at home.
If it's good, you can even add it to banquet orders in the future to meet the needs of vegetarians. This can also be regarded as expanding the customer base.
Whether doing business or anything else, the broader the customer base and the wider the audience, the more stable the business will be.
On the contrary, doing business with a single customer group is easily affected by the impact of the industry and the risk is relatively high.
After the vegetarian soup was cooked, a few photographers came over to take some close-ups, and everyone started to have lunch.
The chef of Yanjing Hotel prepared roast goose rice for you today. The delicious roast goose is paired with a braised egg cut in half, plus a few hot cabbage heads. It is nutritious and delicious when paired with rice.
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Shen Jiayue pinched a piece of goose leg and took a bite. She glanced at the vegetarian soup still cooking in the soup pot and asked curiously:
"Xubao, if you put a bunch of vegetables together and boil them, can you really make a delicious vegetarian soup?"
"Yes, Master just said that even if you cook the bean sprouts alone, you can get a particularly sweet and fresh taste... But don't try it yourself, you may get burnt."
This girl is neither serious nor serious. Lin Xu is really afraid that she will have an accident if she does it herself.
"Don't worry, I'm not a three-year-old kid anymore."
Shen Jiayue happily took a bite of the roast goose, and then took a mouthful of rice. As she was eating, Qi Siming brought a plate of braised food, including goose intestines, gizzards, goose paws, and foie gras.
"Today I made roast goose and marinated the scraps. Boss Lin will try to taste it."
There are a lot of these braised foods, and they are available at every table. The table where Zeng Xiaoqi and the director team even had braised goose eggs. Qi Siming was taking advantage of his position to give his girlfriend extra food.
And Lin Xu and others also followed suit.
Xie Baomin picked up a piece of marinated foie gras, tasted it, and asked with a smile:
"Did you make this? Do you think it's Lao Cheng's way of making stewed soup?"
"When I started to braise, Chef Cheng helped me adjust the braised soup... Chef Xie, do you think the taste is okay?"
Xie Baomin tasted it carefully:
"Very good, much better than your master who likes to pretend to be polite."
Qiu Zhenhua, who had just walked over with a bowl, couldn't help but kicked him:
"You have to say it in front of me, right?"
It's not busy at Diaoyutai today, so a lot of head chefs came.
Uncle Gao doesn't usually have many opportunities to take action, so they all want to observe and learn from up close.
Qiu Yaozu tasted the braised goose offal on the table and said to Qi Siming:
"The foie gras braising time can be shorter. If you are afraid that it will not taste good, you can pour some soup out and soak it for a while. The more tender this thing is, the better the taste will be."
"I know Master, I will practice more in the future."
Lin Xu took a bite of green vegetables and thought of the mixed vegetables he was going to make later, and asked curiously:
"Why are there assorted dishes at the state banquet?"
Regardless of the meaning, this dish is actually a mixed dish in which all the vegetables are stir-fried separately and then stir-fried, without any fishy taste.
How come you were selected for the state banquet?
Wu Chunjiang took a sip of seaweed soup and gave Lin Xu some popular science:
"This dish tastes good, and it was just after the Spring Festival, which is the time to eat assorted vegetables. I don't eat it from time to time. Since I caught up, I will definitely let everyone try it... As for the meaning, of course, the assorted vegetables are there.
The original name is Shijingcai, which means that the ten sceneries of Jinling are integrated into the dish. It is actually the Nanjing version of poor people's music."
What he said made Qiu Yaozu unhappy:
"Why are poor people happy? Those side dishes all have meanings and details. Each ingredient reflects an auspicious saying. It is an essential dish during the New Year. If you don't understand, don't talk nonsense..."
Uncle Gao said to Lin Xu:
"Assorted vegetables are mainly refreshing, and Jinling used to have the tradition of giving assorted vegetables every Chinese New Year, but now it is rare to see them."
Ning Shoubang asked:
"What are the ten scenic spots in Jinling?"
Uncle Gao took a bite of rice:
"I guess even the locals can't explain it clearly. Back then, the publicity people liked to promote the Eight Scenery and Ten Scenery. As long as you search with the place name plus Eight Scenery or Ten Scenery, you can almost find similar indexes... Yan
Isn’t it true that there are eight scenic spots in Beijing? The older generation of chefs even made the dishes."
"I know this when you tell me. I also learned it when I was an apprentice. Large dishes such as Qiongdao Spring Shadow, Jintai Sunset, Jimen Smoke Tree, etc. are all created based on the Eight Scenes of Yanjing." Shen Jiayue showed a surprised expression.
This baby must be a fake Yanjing native. Why have I never heard of any of the dishes Uncle Ning mentioned?
Not only had she never heard of it, Lin Xu was also a little surprised.
"Are these all dishes?"
Qiu Yaozu nodded:
"Yes, they are all dishes, but they are carved out of cakes, and then decorated with dengying beef, dried apricot meat, barbecued pork, etc., to imitate the scenery, just like those real estate models in the sales department. The main thing is that there is a sales
Phase, a legacy of exaggeration in the past, is rarely done now."
If you want to say this, I will understand. It turns out to be related to the exaggeration style.
However, when you think about bringing the scenery to the dining table, it is quite in line with the social atmosphere of that historical period.
Uncle Gao said:
"These are not all exaggerations. For example, the peacock shark's fin dish can actually become a well-deserved main dish even now. If you are not busy protecting the people, I will teach you, junior brother. I remember this is what you learned on your twenty-fifth birthday.
Yes, haven’t you forgotten?”
Xie Baomin hurriedly agreed:
"No, no, no, how could I forget? When I'm not busy, I'll teach my disciples."
Peacock shark fin?
The name sounds like it’s a really good dish.
Lin Xu plans to learn from his senior brother to see what kind of dish it is.
After lunch, everyone took a short break.
When the work started again, the vegetarian stock in the pot had been boiled, and before the lid was opened, you could smell the delicious aroma wafting out of it.
After the photographer was in place, Mr. Gao opened the lid of the pot, and the unique aroma of vegetables suddenly wafted out. Even Shen Jiayue outside the venue couldn't help but sniff.
Isn’t this delicious?
The vegetables in the pot have been cooked until soft, and the soup has changed from its original transparent state to milky white.
Lin Xu took a look and couldn't help but admire:
"I can't believe this soup is actually made from vegetables. It looks no different from bone soup."
Uncle Gao said:
"The role of protein is that if you want to use milk soup in an emergency, you can mix fried eggs with boiling water. Not only will the soup be thick and white, but it will also have a rich flavor."
Oops, can it still be like this?
Learned another trick!
Lin Xu admired in his heart and took the initiative to help the master take down the soup pot from the stove.
Uncle Gao stirred the pot with a colander a few times, looked at the cooking status of the vegetables in the pot, then covered the pot and set it aside to continue to simmer.
Let the fresh flavor of the vegetables blend into the soup, so that the fresh flavor of the soup will be more intense.
Taking advantage of this time, Lin Xu started making squirrel mandarin fish.
This is a dish that tests your knife skills. It requires the knife to be even and fluffy, the sauce to be rosy and bright, and most importantly, the shape of the squirrel must be like.
Xie Baomin stewed the duck in mother oil, and then started busy packing the dozen or so vegetables needed to clean the assorted vegetables.
These vegetables include bamboo shoots, carrots, lotus roots, chicken feathers, shepherd's purse, celery, bean sprouts, celery, etc. Each vegetable has its own meaning.
For example, shepherd's purse, which is homophonic for "gathering wealth"; bean sprouts are similar to "ruyi", which means everything goes well; celery represents hard work and getting rich; lotus root means a smooth road...
This is a dish eaten during the Spring Festival, so it has a beautiful meaning.
Uncle Gao used chicken tenders, sea cucumbers and prawns, plus chicken breasts to make minced chicken, and started to make three delicacies, hibiscus.
The sea cucumbers, prawns, and chicken fillets of this dish must be cooked in advance to add flavor, and then these three ingredients are cooked together with the hibiscus chicken slices using lard.
The dishes are delicious and the taste is outstanding.
Lin Xu cleaned the mandarin fish, wiped away the surface moisture, laid the fish flat on the chopping board, and began to change the knife.
The cutting requirements for squirrel mandarin fish are relatively high. You need to use a kitchen knife to cut from the back of the fish, cut the meat close to the backbone, then extend the kitchen knife in, and slice forward against the backbone until it reaches the back of the fish's head.
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Then cut off the other half of the fish meat, cutting the fish meat from behind the gills, so that the two pieces of fish meat become a long string connected by the fish tail.
The reason for this is to facilitate the shaping, so that the fish body connected to the fish head becomes the body of a squirrel, while the other section of the fish body is the fluffy tail of the squirrel.
Cut off the backbone, turn the fish over, remove the ribs, and then cut off the head and pectoral fins.
Divide the fish head into two halves from the gills, turn over the part with the pectoral fins, and trim the heads of the pectoral fins with a kitchen knife. These are the two ears of the squirrel.
Strictly speaking, the dish of squirrel mandarin fish cannot have a fish head. Instead, the second half of the fish head should be used and turned over to make a squirrel head, so that it looks more lifelike.
In addition to the fish head, the fish tail should also be turned over after cutting the fish, so that the fried shape will be more beautiful and the fish will appear more fluffy.
Lin Xu finished trimming the fish head and started to make cross cuts on the fish.
The knife should be deeper, basically cutting into the fish skin, so that when frying, the fish meat will stand up one by one, making it more beautiful visually.
After changing the knife, he first boiled the sweet and sour sauce.
Then heat the oil in a pan, sprinkle starch all over the fish, and carefully put it into the oil pan for frying.
The half of the fish head with the pectoral fins is also thrown in and fried in the same way.
After the fish is fried, place it on a plate and make it look like a squirrel. Then place the part with the pectoral fins on top of the fish head with the pectoral fins facing up. It looks very similar to a squirrel.
Pour the sweet and sour sauce on the fish to coat the fish with a thick layer of red slurry.
With the sauce, the appearance of the dishes becomes more attractive.
But the whole dish wasn't ready yet, so Lin Xu took two smaller black watermelon seeds and gently glued them to the fish head with tweezers to decorate them into squirrel eyes.
This time the shape of the fish head looks more like a squirrel.
This squirrel mandarin fish was noticed by Shen Jiayue as soon as it was ready. She took it with the telephoto lens of her mobile phone and sent it to Chen Yan:
"Yan Bao, come quickly, the squirrel and mandarin fish are ready."
This morning, Chen Yan was originally going to come here to have a meal, but she was called to the hospital by Han Shuzhen early in the morning for a check-up, so she went together with Ren Jie, and by the way, she spent the whole morning in the hospital's public welfare class.
Parenting knowledge.
Although the birth of the child is still more than half a year away, the necessary preparations should be carried out.
In particular, various parenting knowledge and psychological counseling during pregnancy are not only beneficial to the fetus, but also very important to the mental health of the pregnant woman herself.
Seeing the squirrel and mandarin fish sent by Shen Jiayue, Chen Yan was immediately attracted:
"Wow, this look is extraordinary. Wait, we'll be there soon!"
She was having a check-up at Xiehe today, which is only a few hundred meters away from the Yanjing Hotel, and she can walk there.
When Lin Xu made the squirrel mandarin fish, Master Gao also made the hibiscus and three delicacies.
Next is vegetarian assorted vegetables and bean sprouts and pigeon egg soup.
Uncle Gao said:
"This dish of mixed vegetables is actually not difficult. Xiaoxu, why don't you make it?"
Shall I come?
Lin Xu did not redeem the relevant skills, but since the master said it was not difficult, he planned to give it a try. Anyway, this was for making a video, not for the leaders to eat, so it would be okay even if the car overturned.
And I have accumulated so much cooking techniques and related experience, it’s time to try it out.
Thinking of this, he gave up the plan of exchanging skills, set up the wok, and prepared to make it.
Uncle Gao talked about the cooking idea:
"First blanch all the ingredients separately, then stir-fry each dish with pickled ginger until it's cooked. Add some salt when it's almost cooked. After each dish is fried, put it into the big pot prepared by your senior brother. All the dishes will be cooked.
After frying, sprinkle with sugar and sesame oil, stir evenly, and the whole dish is ready."
It doesn't sound difficult... Lin Xu added half of the pot of water to the pot and brought it to a boil. In order to make the color better, he specially added some cooking oil to the pot.
Then he put the ingredients into the pot one by one and blanched them.
Dishes with high oxalic acid, such as bamboo shoots, are placed in the back, and vegetables such as dried tofu and celery segments are placed in the front.
After all the ingredients are blanched, put on the wok, add cooking oil, and start stir-frying in the same way.
After blanching, these vegetables are actually half-cooked. It doesn’t take too long to stir-fry at this time. Basically, they just fry until they are raw. This allows the vegetables to retain their crisp texture.
After each dish was fried, he poured it into a large basin. After all the dishes were fried, he followed the steps instructed by the master, sprinkled with sugar and sesame oil, and started to stir.
As soon as I finished my work, the system prompt sounded in my mind:
"The host cooks the state banquet dishes without using any skills, completes the hidden task [Cooking the State Banquet], and is rewarded with a perfect state banquet level banquet draw. Do you want to draw the draw immediately?"
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