Chapter 171 Crab Buns Upgraded! Another Original Dish From Master, Hibiscus Chicken Slices! 【Ask for Monthly Ticket】

Chapter 171 Crab buns upgraded! Another original dish from Master - Hibiscus Chicken Slices! 【Ask for monthly ticket】

It’s finally time to get started!

Lin Xu suddenly breathed a sigh of relief.

Now that the noodles are ready, chicken soup skin jelly, pork fillings and crab roe fillings are also prepared, it is time to wait for Qiu Zhenhua to come over and trigger the upgrade reward instructed by the state banquet master.

He and Qin Wei brought the prepared fillings and noodles from the cold storage.

Under Qiu Zhenhua's gaze, he began to mix the stuffing.

After mixing the filling, he took out the dough, kneaded it into long strips, divided it into small balls, and then rolled it into dough sheets with a small rolling pin with pointed ends.

Hold the dough sheet in your hands.

Fill with filling and wrap into crab roe soup dumplings.

The whole process was completed in one go, and Qiu Zhenhua nodded repeatedly.

This proficiency is almost on the same level as the chef in Building 6.

Fortunately, I'm here, otherwise if this guy Xie Baomin secretly sells it in the store, he might really cause the loss of guests in Building 6.

When Lin Xu was making the package, he had been waiting for Qiu Zhenhua to give instructions and trigger the system upgrade.

Unexpectedly, he packed a steaming tray, and the boss didn't say a word.

In desperation, Lin Xu had no choice but to hand it to Qin Wei next to him:

"Master Qin, put it in the steaming cabinet, steam it for six minutes, then simmer it for two minutes."

I have finished everything myself, and now I have to let Qin Wei have a sense of participation, so that we can get along more harmoniously and make poaching easier.

After Qin Wei left.

He was just about to pack another steaming tray.

Qiu Zhenhua, who had been silent all this time, suddenly said:

"Chicken soup skin jelly is indeed good, but when the chicken soup is boiling the skin jelly, the umami substances will evaporate with the steam, which is a bit wasteful."

Has it finally begun?

Lin Xu asked:

"Then what should I do, Chef Qiu?"

"It's easy to do. You can put the pig skin directly in when making chicken soup. In this way, while the chicken soup is cooking, the pig skin has been completely cooked. After cooking, filter it and refrigerate it. The resulting skin jelly will be chicken soup. When frozen, it not only tastes good, but also has no residue.”

Holy shit!

Can it still be like this?

After listening to Qiu Zhenhua's words, Lin Xu felt suddenly enlightened.

It didn't take long.

The crab roe buns are steamed and ready to go.

When Lin Xu took it out from the steaming cabinet, Qiu Zhenhua was even more grateful that he was right to come here. The crab roe buns had indeed met the qualifications for sale.

If Xie Baomin starts selling it in Building 2, it might even create a wave of hot sales.

"Chef Qiu, please help me check this."

Lin Xu took the plate and skillfully scooped a soup dumpling that looked like a water-filled balloon from the steaming plate to the plate by grabbing it. This made Qiu Zhenhua look at him with admiration again.

Surprisingly, he is so skillful even in loading the dishes, and his hands are not afraid of getting hot.

It seems that Master Lin has been practicing in private a lot.

It's a pity that he is Xie Baomin's junior brother, otherwise he would have to be dug up to Building 6 no matter what.

Taking the plate with both hands, Qiu Zhenhua did not eat directly, but lightly touched the bun skin a few times with his fingers, and at the same time, he lifted the sealed chrysanthemum heart and shook it.

Then he said:

"You mixed the noodles well. The ratio of cooked noodles to uncooked noodles is 7:3, right? I suggest you increase the ratio of uncooked noodles to 6:4, so that the elasticity of the bun skin will be better."

What is a master?

That's it.

Just by touching the dough, you can see the dough proportions and suggestions for improvement. You are worthy of being a master of state banquets!

After talking about the dough, Qiu Zhenhua used chopsticks to open the dough, tasted the soup, and then said:

"The crab roe of June yellow is different from the hairy crabs of September. The crab roe of June yellow is in a semi-liquid state and has a stronger umami flavor, so you have to slightly increase the proportion of meat filling so that the freshness and flavor can be unified."

Before Qiu Zhenhua came, Lin Xu thought the crab roe buns he made were pretty good.

But after some guidance from him, he discovered that, regardless of whether it was skinny or stuffed, there was still a certain distance between him and professionals.

This is the difference!

While I was sighing, the system prompt sounded in my mind:

"The host listened to the instructions of the state banquet master, and the technique of excellent crab roe soup dumplings was upgraded to the technique of excellent crab roe soup dumplings. Congratulations to the host."

"The host visited Building 6, and under the guidance of Qiu Zhenhua, upgraded the excellent crab roe bun technique to the excellent level. He completed the side task [Soup Bun Upgrade] and was awarded a soup dumpling meal upgrade card. Congratulations to the host."

Two beeps in a row made Lin Xu feel relieved.

Finally finished.

But where is this soup dumpling meal upgrade card used?

Should I just use the crab roe soup dumplings to make a perfect crab roe dumpling to help my brother earn a lot of money, or should I upgrade the fried soup dumplings and sell them in a restaurant later?

He didn't plan to serve crab roe soup dumplings because they were too seasonal, and northerners weren't very interested in this kind of soup dumplings, which could easily burn customers' mouths.

Relatively speaking, pan-fried soup dumplings are better.

However, Lin Xu decided to wait and see which model to upgrade. If he could learn how to make soup dumplings later, it would be more suitable than pan-fried soup dumplings.

Well, keep it.

Thinking of this, he put away his thoughts and thanked Qiu Zhenhua seriously:

"Thank you, Chef Qiu, for your advice. If you hadn't said that, I might never be able to find the difference between you and me."

What a humble young man, how could he become the younger brother of the bastard Xie Baomin... Qiu Zhenhua felt a sense of emotion in his heart. The more he looked at Lin Xu, the more passionate his love for talents became.

If my uncle knew this, he would be happy to have one more bowl of eel noodles, right?

Thinking of this, he smiled and said:

"Master Lin is young and is proficient in all white and red cases. This talent is really enviable."

After saying that, he turned and looked at Xie Baomin:

"The crab roe buns have been given instructions. Is it time to fulfill your promise?"

Xie Baomin said haha:

"Just a few more compliments. When I hear you praise my junior brother, I don't know why, but I feel very happy."

Qiu Zhenhua: "..."

How did I know you are such a bastard!

Lin Xu said from the side:

"Senior brother, I also want to see Master's clear water hibiscus."

Hearing that his junior brother wanted to meet him, Xie Baomin became interested:

"Okay, then while I have time today, and the broth has just been boiled in the cooking room, I will make this dish for you to see."

He first went to the cooking room to get half a pot of stock.

The soup was made from two whole chickens, two whole ducks, two pork knuckles and a whole Jinhua ham. The soup was thick white in color, and even before it was served, the rich and delicious aroma filled the whole room.

Qiu Zhenhua on the side praised:

"As the saying goes, it's not fresh without chicken, it's not fragrant without duck, it's not thick without chicken, and it's not soup without ham... This tastes really good, you put in the effort."

If you want to cook the soup to this extent, it will take less than five or six hours.

And there is a lot of preparation work to be done before getting through it.

For example, ham should be cut into large pieces and soaked in hot water for more than half an hour to soak out excess salt and remove the pickled smell from the meat.

In addition, the elbow must be cut open close to the bone to expose the bone, so that the aroma can be dissipated more thoroughly.

The chicken and duck also need to be cut in half to make half a piece of chicken and half a piece of duck.

In addition, the duck head, chicken head, and claw tips also need to be chopped off.

As for the cooking time, there are also many things to pay attention to.

When cooking, add green onions, but you have to take them out after an hour, because if the green onions are cooked in the soup for too long, a green onion smell will be produced, which will affect the quality of the soup.

Xie Baomin filtered the soup through a dense mesh cloth to filter out the bones and meat residue.

Then put the soup in the soup pot.

He did not continue to play with the soup, but brought some duck breast, pork tenderloin and chicken breast, and made some onion and ginger water by the way.

"Junior brother, the dish of clear water hibiscus is actually the same as boiled cabbage. You need to make the thick soup into a clear and clear soup, so that it looks good and looks more beautiful."

Xie Baomin used a kitchen knife to quickly remove the fascia from chicken breast and duck breast while explaining the making of this dish.

To make this dish, you not only need to use the essence of the two kung fu dishes of boiled cabbage and hibiscus chicken slices, but also add superb plating techniques to make the stunning hibiscus.

The so-called clear water is naturally clear soup.

As for Furong, it is lotus made using Furong chicken slices.

After listening to Xie Baomin's narration, Lin Xu was shocked.

Boiled cabbage and hibiscus chicken slices are enough to make on their own, but Master actually combined the two dishes together. Sure enough, not everyone can be the king of the sea.

Lin Xu looked at the thick soup in the pot, then at Xie Baomin who was busy at work, and asked curiously:

"Then what are you doing now? Are these meats used in dishes?"

Qiu Zhenhua on the side shook his head:

"No, this is sào soup. The meat is made into minced meat and added to the soup. The adsorption of protein is used to absorb the impurities in the soup, so that the thick soup becomes a clear soup."

Sweep the soup?

This involves Lin Xu's knowledge blind spot.

So far, he has only been exposed to home-cooked dishes, and has not had much exposure to high-end dishes.

So when I hear this term, I feel like I am in a desert of knowledge.

Seeing his curiosity, Qiu Zhenhua continued:

"In fact, many dishes have this step. In addition to boiled cabbage, dishes such as chickpea curds, agar-agar in clear soup, and stewed lion's head also need to use clear soup to enhance the appearance of the dishes."

Write it down. Write it down!

In the future, if I say it casually when shooting videos, it will make me look very high-ranking.

Lin Xu couldn't wait to take out his notebook.

At this time, Xie Baomin cut the duck breast with the fascia removed into small pieces, then put it into a food processor, added some green onion and ginger water, and beat it into minced meat.

He said while operating the food processor:

“In the past, we used to chop it with a knife, and we had to pick out the fascia inside while chopping. It’s just meat. It doesn’t take an hour to chop it properly...Thanks for the convenience brought by technology!”

Qiu Zhenhua also echoed:

"Yeah, think about it when I was young, my arms would hurt from chopping the meat before pouring it into the soup. But now it's better. With the power of a food processor, it's ready in minutes."

You two are not traditional enough at all... Lin Xu asked curiously:

"Is the minced meat from the food processor the same as the minced meat from the knife? Is it possible that it is not minced?"

Xie Baomin smiled:

"The finer the minced meat is, the better. The difference between chopping with a knife and using a food processor... But you can be lazy and use a food processor for this step, but you won't be able to do this later when you make the hibiscus chicken slices."

While talking, the ruddy duck meat paste was ready.

Xie Baomin poured it into a small basin, and then beat out minced pork and chicken.

After all the minced meat was prepared, he placed the soup pot on the stove and began to sweep the soup.

While the soup stock was heating up, Xie Baomin covered the filter with a piece of fine white cloth and tied it around the handle to make a simple filter.

After the soup stock in the pot was almost boiling, he poured the minced duck meat into the pot.

After pouring in, stir twice with a spoon.

Let the minced meat and soup be fully mixed together.

"There is also something special about sweeping the soup. Put the darker meat paste first, and then the lighter meat paste. This will have a better effect."

Qiu Zhenhua was explaining on the side, for fear that Lin Xu wouldn't understand.

When sweeping the soup, the broth in the pot cannot be boiled, otherwise the minced meat will fly up and down in the pot and will not be able to absorb impurities in the soup.

soon.

Balls of red minced meat appeared on the surface of the soup.

Xie Baomin carefully fished out the minced duck meat on the surface with a spoon.

After it was almost clean, he put the strainer covered with white cloth into the pot and filtered out the scattered meat.

The soup in the pot has become noticeably lighter.

But it's not clear enough.

Xie Baomin picked up the prepared minced pork and poured half of it into the pot.

Stir a few times to let the minced meat reach the bottom of the soup pot, and then wait patiently for the lumps of minced meat to rise to the surface of the soup.

Lin Xu sighed while watching.

Using so many ingredients to make a soup, and now using meat to filter out the impurities in the soup over and over again, this kind of dish is really not affordable for ordinary people.

Continue sweeping the soup.

Wait until the fourth time.

The soup in the pot is basically as clear as water, with just a hint of tea.

This soup is now ready to be used to make boiled cabbage.

But Xie Baomin still insisted on pouring the remaining minced chicken into it and scanned it again.

After this time.

The brown color of the soup has basically disappeared.

But the fresh flavor has inevitably declined a bit.

After removing the residue from the pot.

Xie Baomin wrapped the filtered minced meat in white cloth and tied it diagonally. After making sure there were no gaps, he tied it with cotton rope and hung it back into the clear soup.

"This step wakes up the soup and allows the fresh flavor of the minced meat to return to the soup."

Although Qiu Zhenhua doesn't know how to make clear water hibiscus, he still knows these steps very well, because he has done all the steps from cooking the soup at the beginning, to sweeping the soup to make the soup clear, and now to wake up the soup.

When I followed my uncle, I suffered a lot and suffered a lot.

I thought I could stand out in Diaoyutai, but who knew that everyone here is full of talents.

He considers his superb cooking skills to be only ranked third in Diaoyutai.

"Okay, the water is ready, now it's time to make the hibiscus...Qiu Qiu, are you busy? Why don't you go back first, the rest of the steps are fine."

While he was in a daze, Qiu Zhenhua almost turned his nose in anger when he heard Xie Baomin's words:

"Don't come here. We're about to get to the most important part of this dish. You actually let me go. Hurry up. Hurry up. I'm still waiting to taste it."

What a joke.

I have already given you serious guidance to your junior brother, but you are here to play tricks on me.

I bombed many nursing homes in my previous life before I got to know you, a bastard!

"Isn't this because I'm afraid you'll get tired from standing?"

Xie Baomin muttered shamelessly, then took the soup pot aside and started working on the other half of the dish.

Well, Qingshui is enough to trouble people, but Furong is still not easy to worry about.

Because you cannot use a food processor for this step, you need to do it manually.

The whole process is not only cumbersome.

And it consumes a lot of physical strength and energy.

Xie Baomin took two more pieces of chicken breast and sighed:

"Today I had sex with chicken breasts."

After saying that, he took the kitchen knife and continued to remove the fascia from the chicken breast.

The hibiscus chicken slices he is making now is a very classic and time-consuming dish. The so-called "eating chicken without seeing the chicken" refers to this dish.

Remove the fascia from the chicken breasts.

Then use a knife to scrape the chicken breast at an angle of 45 degrees to scrape out the chicken meat.

The reason why we use the scraping method is because the chicken breast has too much fascia. Only in this way can the fascia in the meat be completely removed.

"Can't I use a food processor?"

Lin Xu asked curiously.

Xie Baomin shook his head and said:

"No, because you have to use a fine-mesh sieve to filter it. If you beat it with a food processor, the broken fascia in the meat will block the mesh tightly, making it impossible to filter it at all."

After two or three scrapes, he would pick out a small piece of fascia from the meat paste.

Wait until all the chicken breasts are scraped into puree.

Xie Baomin took a piece of cleaned pig skin and spread it on the chopping board, then put the chicken breast that was scraped into puree on top, and smashed it little by little with the back of a knife.

Smashing can not only break the fibers in the chicken, but also make the meat taste better.

And the reason for smashing it on the pigskin.

This is to prevent the wood chips on the chopping board from being smashed out and mixed into the minced meat, causing an unsightly appearance.

Well, this hibiscus chicken slices requires the meat to be white, tender and free of impurities. Any slight flaw will eventually affect the final presentation of the dish.

Smash the meat paste twice carefully with the back of a knife.

Xie Baomin put the meat paste into a basin, then put in ginger soaked in ginger water, and kneaded the meat paste into minced meat.

"The onions are too strong and can easily overpower the flavor, so just add some ginger water."

After speaking, he took a fine-mesh sieve and began to filter the minced meat.

This will not only filter out some unpicked fascia, but also make the meat paste more delicate.

After filtering, put some salt in it, beat in eight egg whites, and stir slowly in the basin with an egg beater.

"Don't stir too fast, because if you stir too fast, the egg whites will be easily beaten. Then you won't be able to make hibiscus chicken slices, you can only make chickpea puddings."

Chickpea pudding and hibiscus chicken slices are made in a very similar way.

The only difference is that the egg white needs to be beaten into a fine foam, so that it can solidify on the surface of the soup like tofu pudding.

The Hibiscus Chicken Slices are just the opposite.

The egg white cannot be beaten, otherwise it will not be fried.

Well, the beaten batter needs to be fried into chicken slices in oil. If the egg white is beaten, the minced meat will float on the surface of the oil, and the chicken slices will not be fried.

After a while, the egg white in the basin disappeared and turned into a white paste, but the egg white was not broken up yet. You can feel the existence of the egg white when you pick it lightly with chopsticks.

Gotta keep fighting.

"Let me take over for you for a moment."

Qiu Zhenhua saw that Xie Baomin was sweating, so he immediately replaced him.

This kind of work seems simple, but it is very tiring.

Because you have to keep hitting, but not too fast.

You can only come slowly.

Finally, when the egg whites are completely beaten.

It’s time to take the next step.

Xie Baomin heated the iron pot on the stove, added cold oil, then slowly rotated the pot to let the oil moisten the pot, and when it started to smoke, poured out the oil.

Then add the cold oil again and moisten it again.

This will make the bottom of the iron pan completely non-stick.

Finish these.

Xie Baomin added some lard to the pot and started frying the chicken slices.

"Use lard to fry it? Wouldn't it be too greasy, senior brother?"

Lin Xu was a little surprised.

Xie Baomin said with a smile:

"Lard is not easy to color, and the fried chicken slices are still snow-white... As for the greasiness, there will be a special step to remove the greasiness later."

It didn't take long.

The oil temperature rose to 30% hot.

Xie Baomin scooped up a spoonful of minced chicken and started frying the chicken slices!

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Sorry, brothers, it's even later. This chapter has 5350 words. Please vote for me!