Chapter 47 Four Seasons Soup Bun vs Carnival Sonata (2)
The most troublesome part of the fish soup is finished, and the rest is just a matter of following the pictures. I don’t know how many times I have repeated it.
The pig's trotter soup is finished first. The thick white soup is filled with wax gourd, celery and green onions. There are actually not many vegetables in this soup because there is no need.
Winter melon and celery can already release the fragrance and remove the greasiness very well, and their taste can also alleviate the overly sticky texture of ordinary pig's trotters jelly.
After packing the boxes bit by bit, Zhao Youqian started to process the other items. Bone broth and chicken broth are the easiest. Remove the foam, soup residue and grease layer, filter and pour into the refrigerator box.
Lamb soup is a little more complicated.
Due to the cooking, the already very tender lamb meat has been completely softened and mixed with various fruits, vegetables, and spices, making it almost impossible to tell what is in the soup.
If it is not easy to filter the spices that have been stewed and softened, the taste of the soup will change.
So Zhao You's method of doing it was also very simple. He slowly scooped out part of the mutton soup needed with a spoon and left the rest.
Perhaps these leftover ingredients can be used to make other mutton dishes. If they are placed in the Nakiri family's house, there will always be someone who can eat them, so it won't be wasted.
The four boxes were packed and placed in the refrigerator, waiting for all the soup stock to be frozen.
As long as all the broth has solidified, Zhao Yougan's cooking is almost ready to be completed.
On the other hand, Nakiri Erina's side is more complicated.
French jelly consommé is divided into two types: meat and vegetables. The soup made by Erina obviously contains meat and vegetables. However, to remove a large number of impurities in the clear soup, it is still necessary to add minced meat full of spices.
Stir carefully over low heat until all the impurities in the soup have adhered to the minced meat.
Then she slowly scooped out all the excess ingredients, and a bowl of clear soup like tea was brought out by Erina.
It also needs to be cooled down before it can be frozen, but it requires not only cooling, but also gelatine sheets to allow the clear soup to condense. This is different from ordinary broth freezing.
While the temperature is still low, put the gelatin sheets in and melt them, then filter them to prevent uneven dissolution.
Erina has also entered the waiting time for freezing.
And Senzaemon couldn't help but look expectantly as he watched both parties enter the final stage.
Even if he has tasted his granddaughter's cooking, he is still very unfamiliar with Zhao Youqian's cuisine. Even if he has seen a bit of the origin of Zhao Youqian's cuisine, for him, the food cooked by Zhao Youqian will definitely be different from the ordinary food in ordinary restaurants.
This difference is also the key to what he is looking forward to!
What's more, just by looking at the appearance of the fillings, he knew that Zhao Yougan's cooking was definitely not bad.
...
The four kinds of fillings correspond to the four kinds of Xiaolong soup dumplings, and even the wrapping methods are different.
Several types of refrigerated soup jelly were taken out, and after removing the fat on the upper layer, they were slightly cut into pieces and added to their respective fillings, and then the method of making Xiaolong soup dumplings was accelerated.
Generally speaking, the more pleats on a bun, the more fillings are used inside and the more delicate the skill of the person making the buns.
This is why buns must be wrapped in eighteen pleats.
In fact, the fundamental purpose of these folds is to differentiate and differentiate the taste of thin-skinned buns.
The more wrinkles there are, the more uniform the parts of the epidermis that are not moist enough can be expressed.
But Zhao Yougan’s xiaolongtangbao is certainly more than that.
In addition to the traditional diced bamboo shoots and bamboo fungus soup dumplings with fresh meat, which are made into the most familiar shape, Zhao Youqian also makes them into three shapes: willow leaves, white rabbits and ingots.
Different shapes will have different taste effects in the mouth, which is why Master Bai An puts so much effort into making so many shapes.
Xiaolong soup dumplings with a kind of filling are placed in a steamer. Originally, several stoves were cooking the broth, but now there are several stoves cooking Xiaolong soup dumplings separately.
Use up all the dough and the meat filling.
It can be said that Zhao Youqian calculated the ingredients and used them just right!
As for him, he has entered a state of completion, and Erina Nakiri is no less willing to give in.
The solidified clear soup was used as the base, and the crimson soup jelly extracted from sheep blood was spread on the top layer. After using a foaming machine to spread the third soup jelly in the form of foam, there was actually a layer of freshly baked yellow soup on top. Pastry.
In the small glass, light brown, crimson, light white foam, and yellow meringue complement each other to form a dazzling rainbow-like color.
The golden light with different rays of light soared into the sky, allowing Zhao Yougan to truly see the progress of Erina Nakiri.
This is no longer the category of super-level cuisine. Even compared to the specialty dishes of his top chefs in West America, Erina is just a little behind on the basic cooking skills.
It can be said that this is a sure-fire dish, if it is faced by a first-time chef who is not paying attention, he will be defeated.
No wonder Erina Nakiri challenges herself with confidence.
There was an interesting look in Zhao Youqian's eyes, but even if he faced a dish that was enough for him to take seriously, it was still not enough to make him do anything more.
Because his cooking is definitely not inferior to anyone else!
With the high-temperature cooking, the soup dumplings in the four steamers also began to mature, and the sound sounded like a recorder, or like the breeze blowing the leaves.
An astonishing scene appeared.
Four sounds, four tones, blended into one in perfect harmony, just like the wind of the four seasons floating in the kitchen.
The same astonishing brilliance burst out from the steamer. What shocked Nakiri Senzaemon, the veteran chef, was that he did not expect that the dishes that Zhao Yougan improvised could produce an interlocking effect.
This undoubtedly enhanced the level of the finished dish, and even Nakiri Erina, who had always been full of confidence, bit her lower lip.
The feeling of being unable to chase the mountains invaded her soul again.
‘It’s impossible, I’ve made a lot of progress, how could it be possible that I can’t even see my back??’
It was precisely because of this obsession that Zhao Yougan saw the stubbornness in Nakiri Erina's eyes.
Zhao Youqian quickly guessed what she was thinking and did not hesitate.
He turned off the flame of his own cooking and placed four steamers in a row in front of Erina.
"Come and try my cooking..."
"Use your tongue and your cooking heart to see how you can find the way forward."
The thick steam made Erina's cheeks and hair a little wet, and also made her feel quite absent-minded.
She didn't expect that Zhao Youqian would do this.
But soon her grandfather came over and noticed Erina's mentality. Senzaemon also agreed with Zhao Youqian's approach.
"Try it, Erina, what you will see depends on you..."
He patted his granddaughter on the shoulder and encouraged her to use God's Tongue to see Zhao Yougan's food meaning. It was definitely something that would be of immeasurable benefit to her future.
Hearing her grandfather say the same thing, Nakiri Erina, who was still a little uneasy at first, calmed down inexplicably.