Soup is different from ordinary soup. Soup also means many finely chopped ingredients and thick soup.
However, if you simply use starch to make soup, even if the base is soup stock, there will still be big problems, especially the loss of taste and nutrition.
Therefore, Zhao Yougan's thickening method is particularly different.
He uses double thickening, and also adds some thickening with the effect of ingredients.
Lotus root starch and...he is now dealing with special ingredients with impurities stuck on them, white fungus!
Tremella is actually not a particularly surprising way to create a thick texture, but it is used less often in soups, also taking into account Isayama Yomi's physical factors.
As a special fungus, Tremella fungus actually has the effect of replenishing vitality.
So Zhao Youqian used this method to better increase the efficacy of this Tai Chi Yin and Yang soup as a medicinal diet.
It cannot be washed with water. You can only use a wet towel to slowly remove the impurities on the surface step by step and clean it up. Therefore, this is also an ingredient that requires meticulousness and patience.
However, it also gave Tu Miya Kagura an inexplicable sense of participation. She sat down next to Zhao Youqian consciously and began to slowly learn to deal with the white fungus.
Although it would destroy a lot of ingredients, Tsuchimiya Kagura was not in a hurry. She imitated Zhao Youqian's actions and quickly mastered the tips for cleaning white fungus.
Be gentle, wipe slowly and evenly, and don't be too hasty.
In this way, Tumiya Kagura's cleaning speed was much better than the initial irritation, and it also reduced Zhao Youqian's burden. It was originally expected to take an hour to deal with the white fungus, but it was all done in less than forty minutes.
At this time, the two pots of broth have also begun to release some fragrance.
Zhao Youqian was completely in the state of cooking. He only focused on the dish in his heart. Even Tsuchiya Kagura was completely ignored in the kitchen.
Fortunately, Tsuchiya Kagura was also familiar with Zhao Youqian, and knew that he would be like this once he entered the cooking state, so he carefully stepped out, and then watched his very familiar elder brother do his best for his sister!
...
The stock is already simmering, and now comes the most critical main ingredient...Huainan tofu!
So this dish is simple and simple, just prepare the stock, thickening ingredients, and season with a thin layer of salt.
However, it is very difficult to say that it is very difficult. The requirements for ingredients, broth, and most importantly, tofu are all extremely high!
How high is it? Super-grade stock is just the basics, and the ingredients are not top-notch. Especially for tofu, the super clear tofu with the legendary ingredient quality in one person's world is just qualified.
From this we can know the extent to which this dish requires ingredients. However, this dish also requires the quality of the ingredients, so its potential actually depends on how good the ingredients can be.
As long as you can master the recipe of this dish perfectly, then with enough excellent ingredients, you can push this dish to a level that will surprise even the cook.
At a state banquet, Meng Xinghe, the king of Fengyun Pavilion, once kept this dish intact, but changed the ingredients to advance it to the level of king-level cuisine, which is a level higher than dragon-level cuisine!
Generally speaking, the cuisine of the Heavenly King is only at the peak of Dragon level, and the Heavenly King cuisine he masters is usually only known to him.
Therefore, Tai Chi Yin and Yang Soup is also considered to be the most common and most potential recipe.
It even later became a recipe that every graduate of Yaodong School must learn because of this amazing potential.
As for the processing of tofu-like ingredients, it depends on each person's basic skills. However, even ordinary graduates of Yaodongfang can cut tofu into needle holes thick enough to pass through ordinary sewing needles, so there is nothing to mention. of.
The difficulty for Zhao Youqian is not the thickness, but the consistency.
To maintain a balance in the artistic conception of the cuisine, the ingredients themselves must be processed in a balanced and complete manner, even the thickness.
In this way, when the food enters the diners' mouths, there will be no sudden subtle changes in taste that lower the artistic conception.
Perhaps to sober diners, these subtle changes will not affect anything, but to Isayama Yomi, they have a great impact.
Balance is the main axis that Zhao Youqian gave to this dish, so he must also complete it to perfection.
Yaozhou-style kitchen knives are extremely flat and thin. General kitchen knives require thickness, and even the blade needs some curvature. This not only makes the kitchen knife sharper, but also allows for better maintenance of the kitchen knife.
But what Zhao Youqian chose this time is a bit special, with a blade as thin as a thin layer of paper. You may even wonder what such a thin knife can do.
For general cooking, this kind of knife is really not very useful, but it is an extremely useful tool when dealing with tofu.
The black and white Huainan tofu are soaked in spring water separately. There is no need to worry about too much water, which will dilute the taste of the soup. Zhao Youqian picked up a piece of tofu from the water and placed it on the chopping board.
The tofu that is constantly shaking from side to side on the chopping board not only has a smooth surface like a mirror, but is also quite elastic. It is not like ordinary soft tofu that breaks easily.
Pick up a knife and cut the tofu into four parts. You don't need to use such large tofu pieces, so that you can maintain the consistency of the shredded tofu during processing.
The knife was struck silently, and every time at the moment when it was about to land on the chopping board, the knife was drawn back, just enough to cut the tofu without leaving any cut marks on the chopping board.
However, Zhao Youqian used such fine knife skills very quickly.
Almost in the blink of an eye, a few small pieces of tofu turned into extremely thin tofu slices.
With a gentle tap of his thin blade, the tofu was placed obediently on the chopping board, and then came the final processing.
Shred!
At this time, you can hear the soft sound of the chopping board and the blade of the knife coming into contact. Each touch is followed by the next light touch, so that Tsuchimiya Kagura can only see Zhao Youqian's arm constantly pushing back and forth, followed by an almost perfect stroke. The tofu without any cutting marks appeared in front of her again.
If Zhao Youqian hadn't carefully pushed the tofu into the water, the tofu shreds that fell apart in an instant would have dazzled Toumiya Kagura.
Maybe she thought Zhao Youqian was just testing the feeling of the blade, rather than actually cutting shredded tofu.
'So fast, so fast! It's incredible!'
In just a few seconds, this most critical step has been completed, which really makes Tsuchimiya Kagura unbelievable.
While Zhao Youqian was sighing with emotion, he finished cutting another piece of black tofu at the same speed, put it in a different bowl, and then straightened up.