The reason why it is said to be these two vegetables is actually...
Boss Lin used the principle of proximity without any psychological pressure. There are plenty of these two kinds of dishes in the back mountain, and the taste is fragrant and elegant. Their mixing will not take away the outstanding flavor of the soup stock and the dishes themselves.
Some things are like this. It seems like they are tasteless and it is a pity to throw them away, but in fact you may not realize that they are actually indispensable things in your life——
To give a specific example, such as the winter vacation homework of primary school students in 2020 and the permission to start work of many companies. Once these things are gone, if nothing else, at least many people have probably fully realized how many online and mobile game seasons there were in that winter.
It's so long and scary.
emmm In short, these two vegetables have similar functions.
Lin Chou directly chose Pucai, and of course used a little honey in the end.
The internal structure of cabbage actually helps to make the soup clear and light, but in this super thick soup, it obviously loses the possibility of making a difference and is powerless.
Master Shan made a small bowl of soup and drank it sip after sip.
"This soup tastes really good. Who hasn't cooked soup stock before? Why does it look different in your hands?"
"It's the last bowl. Are you going to help me finish the soup?"
"Ahem..."
Lin Chou glanced at him,
"This kind of soup mainly relies on the utilization of raw materials. For example, shark bones are an important part of it, as well as abalone, dried abalone, tendon, etc. After the gelatin is cooked, the soup will naturally become very thick.
And the taste is not greasy, but very fresh and natural.”
This kind of natural material can always bring extraordinary surprises to a cook like Lin Chou, every time he cooks. This is what Lin Chou enjoys.
"I'm not telling you, it seems you only put in the blue abalone. Where is the tendon and where is the dried abalone?"
"Tsk~"
Lin Chou glanced at Huang Dashan again with disdain.
"It's rare that you actually noticed."
Respectfully, he took out an old rice wine jar from the thermostat and opened the lotus leaves and sedge on it. The rich aroma of wine mixed with the smell of abalone juice filled the whole room like a thick facial mask.
"Hey, what is this, Buddha jumps over the wall??"
The slightly dull orange-yellow soup looks like flowing amber.
"It's not like Buddha jumping over the wall, it's just abalone stewed with tendons."
This was left over from Boss Lin's harvest of blue abalone. He didn't think it was very successful to stew fish maw with abalone, but the stewed tendon in this vat was extremely delicious.
"Twenty pounds of dried abalone and five pounds of tendons are enough to stew about eight liters of soup. This kind of soup cannot be added directly to the pot of soup just now, as it will lose its flavor, so it must be added last."
"Now?"
"No, I mean at the end, after the manticore tail is stewed in stock, the abalone juice can be added."
"..."
The last section of the manticore's tail has thick sebum and plump meat. It looks like it belongs to the kind that is full of gelatin after being stewed. Lin Chou cut it into half-palm-thick sections and placed them one by one in a mouthful.
In a large pan, pour the broth and simmer.
The broth is slowly boiling, the bubbles are pushing the manticore's tail, and the crystal meat is dyed as red as red wine. It is trembling slightly, always showing the most enchanting and provocative posture to a cook - in the pot.
The meat of the manticore's tail is like breathing in the broth, with circles of small circles spreading out in waves. When it is withdrawn, the broth will imbue the meat with a deeper color.
The toxins in the manticore's tail have been removed, but the special sweet aroma is still there. The sweetness of a little honey in the broth is mixed with it and multiplied, making it smell unusually silky and sweet.
Master Shan frowned,
"It's so sweet. Did you put too much honey?"
Lin Chou:ψ(*｀ー′)ψ
I really want to put this thing on a plate, pour it with salty and spicy sauce and then use the knife and fork directly.
"Actually, this is a chemical reaction, because the Manticore tail itself also has a certain sweetness, but this taste will gradually decrease with cooking. Of course, it does not disappear, but is hidden. As we all know, a certain amount of sugar can
Make the food fresher and sweeter, um, increase the freshness and taste.”
Tons tons tons~
The pot keeps making this sticky and lovely sound, which makes people feel like a manticore is making tons of soup.
Maybe it was because it had gone through a lot of processing steps, or maybe it was because the manticore tail itself was very easy to mature, and the meaty aroma soon spread out. Only then did Lin Chou add the abalone juice to the pot, turn it to a low heat and cook it slowly.
of simmering.
Lin Chou's standard preparation process is to cook multiple dishes at the same time to ensure the taste.
The processing of the middle section of the manticore's tail and the tip of the tail is much simpler. The tip of the tail is pre-sashimied and only needs to be divided according to muscle lines.
The middle part is a little more complicated. It is burned again with Wucai Snake King wine and then smoked with fruit wood.
Smoking is actually very simple. You only need to connect two glass covers with a conduit. One is lit to smoke, and then the smoke will naturally enter the other glass cover through the conduit to smoke the ingredients inside.
Lin Chou mixed a certain proportion of sugarcane bagasse into the fruit wood. Fruit wood smoking is common, and bagasse smoking is actually very common, such as cane-skinned duck, some roasted geese, smoked large intestines, smoked braised pork, etc.
The sweetness will not make people feel bored, because the taste is actually very light, but the golden-red color given to the ingredients by bagasse smoke is hard to replace with fruit wood, and the color is simply great.
The middle part of the manticore tail was smoked once and then cut into 0.3 cm thick slices and smoked again, so the color difference between the leather part and the gravy part is very clear, the meat is slightly yellowish brown, and the cortex is golden and red.
Tiny oil seeps out from between the meat and the skin, forming crystal clear oil droplets. The degree of doneness penetrates from the fully cooked surface of the cortex to the bone part, which is already seven-mature. The standard meat is cooked and the bones are undercooked.
Bright red with blood.
"I like this!" Huang Dashan's eyes were shining again, "This feeling, this is the feeling, delicate yet rough and wild. This is the style of the evolvers in the wilderness. Didn't I tell you, you kid put some
Did you know that the dishes are so exquisite that they look like a girl?"
Lin Chou:???
It’s not what I said about you, you are just a freeloader, why do you have so many scenes? Why don’t you have some AC in your heart?
It can be said that Master Shan's words directly touched Boss Lin's sore spot. No wonder Lin Chou was so unhappy.
So far, his skill level such as plate decoration seems to be only a pitiful level 2. No matter how hard the other skills are to gain experience, these two skills are as stable as an old dog.
Um...
This may have something to do with aesthetic ability...
Speaking of Boss Lin’s aesthetic...
Cough, forget it, it’s too hurtful...
All in all, he really doesn't look like a cook, and he is a hindrance to all the cooks in the world.