Chapter 519 The Unique Hibiscus Submarine Pine! Will You Eat Three Sets of Ducks with Thresholds? 【Ask for Monthly Ticket】

"Uncle Qiu, what is a submarine pine?"

Before Qiu Yaozu said the name of the dish, Lin Xu felt that he knew a lot of dishes. But when he heard the name Furong Sea Pine, he realized that he was really a little ignorant.

I have never heard of this dish.

"Undersea pine is an aged jellyfish head, which is relatively rare. It has unexpected benefits when used to make soup. However, because of its high reputation, few people can eat this soup anymore."

Is the submarine pine just an old stinging head?

Lin Xu thought about the old vinegar sting head and cold sting skin on the night market stalls, but he didn't think there was anything valuable about these ingredients.

Qiu Yaozu opened a special box in the kitchen, which contained a constant temperature and humidity device. He used a pair of clean chopsticks to take out a few brown lumps of ingredients that looked like old tree bark, and said with a smile:

"These old stingers have been around for more than three years and are suitable for entertaining distinguished guests."

Is this Lao Zhetou?

Lin Xu looked at it and saw that it was obviously different from the white and transparent stinging heads in his impression. These stinging heads looked more like brown fungus, clustered in groups.

Qiu Yaozu closed the box and told Lin Xu the value of these stinging heads with a proud look on his face.

Jellyfish consists of two parts: jellyfish skin and jellyfish head. The upper part of the jellyfish is umbrella-shaped, which is called jellyfish skin; the lower part is the mouth and wrist, commonly known as jellyfish head.

The fishermen will cut the freshly caught jellyfish into two parts, separating the jellyfish skin and jellyfish head.

At this time, the jellyfish heads cannot be eaten. They need to be pickled with salt and alum to kill the toxins in the jellyfish and remove excess water. Only then can the jellyfish heads be eaten.

But after killing the water like this, there is still a lot of water in the jellyfish head, and the taste is not perfect.

So we continue to kill the water, and the jellyfish heads that kill the water for the second time are called two-alum stingers, and those that kill three times are called three-alum stingers.

The freshly caught jellyfish heads are worthless, but after being killed three times, the size of the three-alum stingrays will shrink sharply, and the price will increase more than ten times.

Some high-end vinegar sting heads use three alum stinging stings.

But it’s still not possible to make hibiscus sea pine with this kind of sting head, because it is too fresh and the flavor is not enough.

This dish of hibiscus sea pine needs to preserve the three alum stings for more than a year, so that the fresh stinging heads turn into old stinging heads. This will work.

However, the preservation of jellyfish heads is extremely difficult. It not only requires a constant temperature and humidity environment, but also cannot come into contact with any raw water or oil, and must not be exposed to light. At the same time, it must also prevent insect bites.

Such preservation requirements have caused the price of jellyfish heads to increase several times again.

Qiu Yaozu said:

"The top-quality ingredients are Chen Zhetou that has been preserved for more than three years. Such stingles are the treasures among jellyfish, and they are precious ingredients that you may not be able to buy even with money."

Lin Xu looked at the box in the cupboard where Chen Zhetou was kept, and an idea flashed in his mind.

So, are you showing off your wealth right now?

Qiu Yaozu put the jellyfish head in the bowl and said to Lin Xu:

"It has shrunk three times and is still as big as a fist. Before being divided, it is almost larger than the size of a washbasin. Unfortunately, the fishing in the sea is too serious now. It is recorded in the past books that some jellyfish are bigger than the bed. The taste of jellyfish heads made from such jellyfish must be different. better."

Lin Xu has not had much contact with jellyfish and has little experience with overfishing. Instead, he has prawns. This kind of giant shrimp is said to be thicker than a child's arm. Now it is so rare that it almost lives in legend.

Qiu Yaozu took the jellyfish head and began to prepare the hibiscus sea pine.

This dish is not difficult to make. Blanch the jellyfish heads to shrink them again, cool them, slice them, and soak them in water.

Taking advantage of this time, beat the egg whites and steam them into a soft paste in a pot.

Finally, add salt and pepper to the clear soup, make the soup from the thin slices of jellyfish head, then garnish with egg white and some minced ham cut into small particles, and the whole dish is ready.

Hibiscus sea pine is a soup dish eaten in summer.

Summer is sultry and hot, leading to loss of appetite and loss of sweat. It is necessary to replenish water and increase appetite at the same time, so this dish was created.

Unlike the famous three sets of duck, the dish of hibiscus sea pine is not very famous, and there are no related allusions or celebrity anecdotes, and even the inventor is not known.

It's unremarkable from the inside out.

But even this ordinary dish is the master of soups in Huaiyang cuisine.

Using common ingredients and simple combinations, the most delicious dishes are made, so delicious that even the most tricky mouth can't fault it.

This is the charm of good food.

While Qiu Yaozu was busy, Lin Xu kept watching from the side and asked a few relevant questions from time to time:

"Uncle Qiu, what can Chen Zhetou cook?"

"There are quite a lot, the clear stew soup with hibiscus eggs is called Hibiscus sea pine; with pigeon eggs, it's called Haidilaoyue; with clear stewed chicken, it's called coral stewed chicken; with liver juice hibiscus eggs, it's called Feiyan Ruihai; with pigs Lung, called sea pine stewed silver lung... There are many related methods, you should do more research if you have the chance."

As a delicacy of the sea, jellyfish head itself has no taste, only the crispy texture is outstanding.

The method of making clear soup is based on this, to maximize the crispiness. This texture, coupled with the visual effect brought by the clear soup, has become a hot dish that cannot be avoided.

All over the country, jellyfish is almost always cooked in a variety of cold dishes. Only Huaiyang cuisine chefs creatively make hot soup dishes and boldly use clear soup, making the originally popular dishes a little more fresh and elegant.

At the same time, the soaked jellyfish heads in the clear soup are somewhat similar to pine trees, so they are called submarine pine.

Qiu Yaozu scalded the jellyfish and immediately put it into ice water to cool down.

Taking advantage of this time, he quickly beat a few egg whites, added a little salt and a little pepper to it, and beat the egg whites with chopsticks.

"The egg whites cannot be completely whipped, otherwise the texture will be lost. Under normal circumstances, it only needs to be beaten into a creamy form. If the foam is too big, the texture will be much worse."

Pour the beaten egg whites into a bowl, cover with plastic wrap, and steam in a boiling steamer.

Then take out the cold jellyfish head, open the blade at an angle, and continue soaking it in clean water.

Steaming this type of soup basically follows the cooking principle of "flavor makes it come out, tasteless makes it come in". Jellyfish itself is tasteless. If you want to eat it with that refreshing feeling, you need to use clear chicken soup with pepper. Cook.

The clear chicken soup can make the jellyfish head full of delicious flavor, while the pepper can help relieve sweating and heat.

In the hot summer, having a bowl of soup like this can somewhat relieve the humidity and heat of the scorching heat.

It stands to reason that it is the middle of winter, so it is not suitable for making this dish, but in the heating room in the north, it will feel a little boring, so at this time, you need a bowl of clear soup made from jellyfish heads.

The clear chicken soup at home is ready-made. In order to pursue better results, Qiu Yaozu also specially swept it with minced chicken to make the original light brown soup clearer.

The soup is ready and the egg whites have been steamed.

As for the submarine pine in the basin, it was soaked in clean water and stretched slightly.

Qiu Yaozu set up the wok, poured the prepared clear soup into it, added pepper, and then put the jellyfish slices in and simmered to let the fresh flavor of the clear chicken soup soak into the jellyfish.

When the flavor of the chicken soup comes out, hold the pot and pour the soup and jellyfish into the white porcelain basin.

Then use an iron spoon to carefully scrape the steamed egg whites into oval shapes, and then carefully place them in the soup so that the egg whites float on the soup surface.

Finally sprinkle some minced ham and the whole dish is done.

When making this dish, you only need to add some minced ham and everything will be fine. As for the saltiness, the minced ham takes over completely and no additional seasoning is required.

It's very simple in terms of practice.

But it is not easy to say simple, because whether it is beating egg whites, cooking jellyfish, or making clear soup, it is not easy.

When Qiu Yaozu finished spreading the ham, Lin Xu silently recited in his heart:

“Use the cooking study cards!”

A response immediately came to mind:

"Learning object: Qiu Yaozu. Current skill is: General submarine pine cooking technique. Do you want to learn it?"

Let me go and learn how to do this?

Lin Xu immediately recited silently in his heart:

"study!"

Learn the entire series of recipes at once, this cooking learning card is really worth using.

After acquiring the technique, Lin Xu also had a new understanding of the entire series of dishes, but he was more interested in the sea pine stewed silver lung.

This dish refers to the soaked pig lungs that are completely free of blood as silver lungs, which makes Lin Xu a little curious.

Can pig lungs, an ingredient that is so cheap that it almost looks like a go-to dish, be made into a famous dish?

When he asked this question, Qiu Yaozu smiled and said:

"Stewed silver lung has always been a famous dish. The ingredients may seem ordinary, but it is not easy to make silver lung. Especially when stewed in stock, the lung will shrink several times, and the taste and texture will also change. It almost melts in your mouth, and you will know the exact taste if you go back and make it once, and you will never be disappointed.”

If you want to say that, then I really want to try it again.

Lin Xu smiled and was about to express that he had time to do it once, when the system prompt sounded in his mind:

"The host tries a new dish and triggers the main quest [Re-recognizing Pork Lungs]: The host is asked to follow the obtained techniques and use pig lungs to make a high-end clear soup dish within ten days and re-understand the ingredient pig lungs. Upon completion, the host will be rewarded with perfect grade pig offal There will be a lucky draw for each dish.”

Okay, there's another mission.

I don’t know what the prizes will be for this time, so I’m a little excited.

He took a spoon and filled a bowl of clear soup for himself and Qiu Yaozu. Just as he was about to taste it, Xie Baomin and Song Dahai followed Qiu Zhenhua in.

"What delicious food is this? You can smell the fresh aroma as soon as you walk in."

Xie Baomin didn't realize that he was an outsider at all. As soon as he entered the kitchen, he took a look at the pot of hibiscus and submarine pine.

Qiu Yaozu looked at him angrily and said:

"What are you doing here? Are you worried that I will bully your junior brother?"

Xie Baomin smiled:

"No, I just wanted to see what kind of tricks you were giving to my junior brother, and it just so happened that I also opened my eyes."

"Why does Lao Gao have an apprentice like you?"

Qiu Yaozu originally felt that he was very happy getting along with Lin Xu, but after Xie Baomin came in, the whole atmosphere changed. This bitch looked like he was not getting into anything. He just took the bowl and started drinking soup. He really didn't treat himself as an outsider. .

Relatively speaking, Song Dahai is much more restrained.

It's not that Qiu Yaozu is fierce, it's mainly that this old man is usually a boss with a face that is calm and self-defeating, which makes people feel distant at first glance.

But what he mastered was Huaiyang cuisine, which gave people a sense of distance. This feeling of alienation became even more obvious.

Qiu Zhenhua looked at the three sets of ducks simmering in a casserole over low heat and said with a smile:

"I called Siming and asked him to come over. He was still embarrassed. It's not easy to eat three sets of duck in one pot."

For a dish like three sets of duck, unless you pay a lot of money to order it in advance, you won't be able to appreciate the beauty of the dish. Many people even don't know how to eat it.

This is the most difficult dish for Lin Xu to come into contact with.

There are clear cultural requirements not only for chefs, but also for diners.

If you pull apart the meat like beef chewing peonies when eating, and eat the soup and meat together, it will not only live up to the artistic conception of the dish, but also waste the chef's efforts.

You have to taste it bit by bit, taste the changes in the soup, taste the taste of the meat, and taste the mysterious feeling that one plus one of the ingredients is more than two.

Lin Xu still doesn't know what the mystery of the three sets of ducks is, but he is now completely fascinated by the hibiscus sea pine in the bowl.

The sliced ​​jellyfish heads melt slightly in the warm water and taste soft and crispy. The clear soup does not contain a trace of oil, but the taste is fresh and rich, and it even tastes mushy when you drink it.

This visual contrast and contrast makes this dish a little more interesting.

As for the hibiscus egg, it is soft and tender, and it really makes people feel appetizing when eating it.

It tastes delicious. Such a delicious soup is so wonderful that it cannot be described in words. It is truly a literati dish. The jellyfish head is made into a dish that makes it unbearable to eat.

Xie Baomin took a sip of the clear soup and said to Qiu Yaozu:

"My master is coming soon. I heard that you taught my junior brother how to make three sets of ducks. When you come to the capital, you will come to thank you."

Qiu Yaozu's expression changed:

"Thank you? Is he thinking about the ingredients I have collected at home?"

As an old chef, I have too many good things at home, such as isinglass, shark's fin, bird's nest, dried ginseng, dried abalone, various medicinal materials, and freshly cooked three-year-old stew heads, etc., all of which cost money. Good stuff to buy.

If it is swept away, I don’t know how much will be left.

On the other side, on the highway from Rongcheng to Chuncheng, Uncle Gao was sitting in the RV and said with a sneer:

"Lao Qiu is really arrogant. He actually wants to poach me. This time I go to the capital, I must make your memory long."

Luo Shan smiled:

"Don't hurt your old friends."

"We don't have any harmony at all. It's always been about who's good at cooking and who has the right fists."

Just as she was talking, Luo Shan's cell phone rang. She immediately got up and went to the reception room of the RV to answer the phone. This made Uncle Gao a little curious. What is this "rich old lady" doing mysteriously recently?

Occasionally, I would learn a word or two in English from my secretary. Is this preparing me to do business abroad?

He didn't understand very well and felt that he was hiding something.

However, Uncle Gao did not go into details. In his eyes, all things in the world, except cooking, can be treated seriously, and other things can be treated with a game mentality.

Life only lasts a hundred years, so how to live happily is the most important thing.

He is a prodigal son and has always disliked restraint and fetters.

So although I have been alone these years, my life has been colorful.

Twelve o'clock in the morning, Qiu Yaozu's home.

Song Dahai and others all showed their skills, each cooked several dishes and set a large table full.

However, the middle seat of the dining table was empty, which was reserved for three sets of ducks.

Whenever there is a banquet, no matter what the specifications are, as long as there are three sets of ducks, they must basically be placed in the center. This is the status of the three sets of ducks in the Huaiyang cuisine system.

In the kitchen, Lin Xu had already taken down the casserole from the stove.

When you open the lid of the pot, a rich aroma wafts out from the pot.

At this time, the duck has reached the point of being completely crispy and will fall apart at the slightest touch, so all operations must be handled with caution.

Lin Xu used chopsticks to carefully pick up the bamboo grate at the bottom of the pot and take it out. The moment water came out of the bamboo grate, the duck in the pot also turned over, and the white and tender duck breast was exposed and floated out of the soup.

This is not a mistake, but the three sets of ducks have to be placed like this.

When serving, the three sets of ducks are placed with the breasts facing up and are decorated with mushroom slices, bamboo shoot slices and ham slices, surrounded by small rapeseed blanched in chicken soup.

Lin Xu adjusted the duck's body so that the domestic duck's head, wild duck's head and pigeon's head were placed in the same direction.

Then add the rapeseed, mushrooms, winter bamboo shoots and ham slices. This high-end soup dish, which is famous both at home and abroad, is officially finished.

"Come on, come on, try the three sets of duck made by my junior brother!"

Xie Baomin brought three sets of ducks to the table, and everyone began to take small bowls and pour soup out of the pot.

"Junior brother, for the three sets of duck dish, you have to drink the soup first to taste the delicious and meaningful taste in the soup."

Lin Xu saw that everyone was holding bowls and spoons to ladle out the soup, so he also scooped up a small bowl to taste.

The soup has a rich duck flavor, especially the richness unique to fat. It's really comfortable to drink it hot.

After everyone finished drinking the soup in their respective bowls, Xie Baomin stood up and took two pairs of clean chopsticks:

"My junior brother has never eaten three sets of duck, so let me do it for you."

He winked at Lin Xu:

"Waiting for the soup, this mouthful of soup is priceless."

At this moment, everyone stood up. Xie Baomin held a pair of chopsticks in one hand, put his fork on the duck breast, and pulled it apart, revealing the mallard duck breast and the simmering water inside.

Everyone picked up their spoons to scoop up the soup, and Lin Xu also took a scoop.

He originally thought it was just soup, so what else could he drink out of it?

But when I took the soup into my mouth, I realized that this soup was completely different from the bowl I just drank. This soup was full of the unique deliciousness of wild duck, and the fatness of domestic duck was much lighter.

This taste is truly unforgettable.

However, when Lin Xu wanted to take another bite, all the soup outside had flowed into the duck along the opening, causing the taste of the wild duck to fade and the plumpness of the domestic duck to fill his mouth again.

Lin Xu now understood why his senior brother said that this soup would be worth a fortune.

Because each person can only take one sip. If he wants to drink more, the taste has changed, but it does not become unpleasant, it just loses the taste of the first sip.

Xie Baomin tore open the entire body of the domestic duck with chopsticks. After everyone finished drinking the soup, he started to tear apart the breast of the wild duck.

Opening it this time, Lin Xu quickly scooped up a spoonful of soup and put it in his mouth.

The unique delicious taste of pigeon soup immediately flowed in his mouth, reminding Lin Xu of the steam pot pigeon soup made in the store.

But unlike the steamed squab, this soup also contains the deliciousness of wild duck and the rich aroma of domestic duck.

The soup made from three different ingredients has a completely different taste, which makes people admire the wonder of cooking unconsciously.

“This soup is so delicious!”

Lin Xu sighed and took another bite. The taste of pigeon was obviously less, and it lost the amazing feeling of the first bite, but it had more aroma of wild duck and domestic duck.

When my parents come in a few days, I have to make it for everyone in the family to try.

It would be a shame not to share such a wonderful soup with your family...

While he was sighing about the soup, Shen Jiayue was sitting by Shang Weixing's fish pond, using chopsticks to pick up a sesame seed cake and slowly roasting it on the charcoal stove next to it.

Next to her, Chen Yan was busy making instant noodles with the hot water sent by Uncle Shang.

"Okay, Yueyue? You can eat the sesame cakes as soon as they are hot. I'm still waiting to bake them."

"Don't rush, the delicious food is not made by pushing... Xu Bao must have never imagined that we are eating instant noodles with crispy sesame cakes here. No wonder fishermen like to eat like this. It feels really good."

Chen Yan nodded:

"Of course, he refuses even if he asks his brother-in-law to come. He doesn't even know what delicious food he has missed..."

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This chapter is 5500 words long. I find that it gets worse every afternoon, and I feel like the virus wants to wage a protracted war in my body. The double monthly pass has started. Brothers, please give me a monthly pass!