Food starts with noodles

If Qiongqiong breaks up with me because of this, you will have to pay me for a new girlfriend.

I don't have high requirements, as long as my worth is the same as Qiongqiong's, as for other things, I can make do with it. "

Xu Zhuo glanced at him: "Why do I think you're getting thicker? Believe it or not, I'll repeat your words to your rich woman later?"

Guo Xingwang quickly softened: "Don't, don't, that's all I said. You teach quickly, and I will learn it seriously, and try to learn it once, so that I can give Qiongqiong a surprise."

Xu Zhuo continued to smash with the back of the knife until he smashed all the chicken breasts on the chopping board into thicker minced meat, then stopped.

At this moment, the water in the pot had almost boiled, so Xu Zhuo cut a few slices of ginger and some green onions and put them into the pot, and poured some cooking wine.

Then he put the smashed chicken breasts on the chopping board into a basin, added some water, a little bit of onion and ginger water, and put a little salt in it.

After putting in the ingredients, he stirred the minced meat into a porridge-like soup with his hands.

Then, with a spoon, he stirred the boiling pot.

Stirring can increase the flow of water, so that the impurities in the meat can better adhere to the chicken, and it can also quickly replace the umami substances in the chicken breast into the soup.

When a vortex appeared in the pot, he stopped stirring, took the spoon out of the pot, and then poured the meat paste that had just been stirred into the pot.

At this moment, the water in the pot was still turning, and as soon as the meat paste was poured into the pot, it began to foam and turn white.

But don't worry, just keep going.

After pouring in one-third of the meat paste, put the pot aside, and wait quietly for the water in the pot to boil again.

At this time, the water in the pot gradually became turbid, and Guo Xingwang once thought that Xu Zhuo had overturned: "Isn't it clear soup? Why did it become so turbid? It looks more turbid than thick soup?

Can you do this?No, I can ask your godfather for advice, he is much better than you. "

Wei Junming really has a lot of research on Sichuan cuisine. He has a background in Shandong cuisine and has stayed in Sichuan for so many years, so he has already mastered Sichuan cuisine.

But when it comes to making chickpeas, Xu Zhuo feels that it is not much different from his godfather.

Especially when he upgraded the chickpeas dish from B-level to A-level, the gap between the two was almost evened out.

However, others have accumulated it for many years, while Xu Zhuo obtained it through cheating.

Psychologically, there is always a feeling of inferiority.

In other words:

Guilty.

He said to Guo Xingwang: "It won't be cloudy after a while, the minced chicken has a strong adsorption effect, and can absorb the impurities in the soup.

Although the impurities in the broth are its own, they can still be sucked out. "

This method of using minced meat to clear the broth is called sào in cooking. According to the color of the meat, it is divided into white sweep and red sweep.

Baisao is basically based on chicken, and sometimes duck is also used.

The red sweep basically refers to beef or pork tenderloin.

When Xu Zhuo told Guo Xingwang these things, there was a new change in the pot.

More and more white minced meat floated out and condensed into balls at the same time, while the originally cloudy soup gradually became clearer.

Although there are still some impurities, some distance from the clear water, but it is much clearer than when the meat paste was just poured in.

Xu Zhuo took a spoon, and along the side, carefully beat out the scum and grease on the surface. At the same time, he turned down the heat to keep the pot from boiling.

At this time, the soup in the pot cannot boil. Once it boils, the impurities absorbed in the meat will be boiled into the soup again, making the original clear soup become muddy soup again.

After all the meat paste in Yuemo's pot floated and condensed on the water, Xu Zhuo poured another third of the meat paste into the pot.

The soup in the pot became cloudy again, and foam appeared again.

But after waiting for a while, the soup in the pot became clearer again.

It is clearer than the first time just now, it looks a bit like freshly boiled water, not clear enough.

It's okay, just do it again.

Not long after Xu Zhuo poured all the remaining meat paste into the pot, the soup in the pot became completely clear.

At this time, continue to cook on low heat, which can not only completely cook the umami substances in the chicken, but also allow the impurities in the pot to better adhere to the chicken.

After 10 minutes, Xu Zhuo turned off the fire.

As the temperature dropped, the minced meat floating on the surface gradually sank to the bottom of the pot.

The clear soup in the pot was completely revealed.

It looks very clear, even cleaner than the fresh water.

The minced meat at the bottom of the pot can be clearly seen, and even some textures in the meat can be clearly distinguished.

It feels like pure water is almost the same.

Guo Xingwang leaned in front of the pot, looked left and right, and the more he looked, the more miraculous he felt.

"Damn it, this soup is really clear, just like the mountain spring water I saw in the mountains. I really didn't expect meat to be used in this way."

He looked at the minced chicken at the bottom of the pot, turned his face and asked, "But...is the meat at the bottom of the pot still edible? Isn't it a pity to just throw it away?"

Xu Zhuo smiled at him and said, "Do you know why high-end dishes are not popular? It's because it's too wasteful.

The production in small quantities is okay, but if you really want to produce in such a large batch, the meat scraps that are thrown away every day have to be moved out in sacks.

The landlord's family can't afford to make such a fuss!

Don't talk about this, I will start to teach you how to make meat paste, and then you can make chickpeas.

I'm actually looking forward to this dish, because Shandong cuisine has a Furong chicken dish that is very similar to this one, but I don't know which dish is the best.

Today, we can evaluate it. "

Chapter 1536 Chickpea Flower

Although the quick chicken soup tastes good and is simple to make, relatively speaking, the long-simmered one has a mellower taste and a longer aftertaste.

Quick chicken soup is an emergency solution and is not recommended for daily use.

For perfect chicken stock, it's best to boil it the regular way for a long time.

Only in this way, the taste of the chicken soup will be more delicious, and the umami substances in the chicken will be better integrated into the chicken soup.

After the quick chicken soup was ready, Xu Zhuo made a summary, and asked Guo Xingwang to practice for a while, and then began to teach him how to make meat paste with chicken breast.

This kind of meat paste is the key ingredient for making chickpeas.

It's not easy to do well.

Xu Zhuo removed the fascia of the chicken breast, then cut the chicken breast open, and removed the fascia inside the meat.

The fascia can affect the taste of the dishes, so it must be cleaned, otherwise the taste and taste of the chickpeas will not be perfect.

At this moment, Guo Xingwang was not idle, and he also started to do it.

Although operations such as removing fascia are a little difficult when you first get started, these are actually part of the basic knife skills in the kitchen, and you can do it well with just a master cutter.

Xu Zhuo and Guo Xingwang are no exception.

After removing the fascia from the chicken breast, Xu Zhuo cut it into small pieces and put them into the cooking machine.

After putting it in, he poured some soaked green onion and ginger water into the cooking cup, then put the cooking cup on the machine, and turned it on for whipping.

When whipping with a cooking machine, be sure to increase the time as much as possible, so that the pureed meat can be whipped more finely.

The finer the puree, the better the chickpeas.

After the meat paste was ready, Xu Zhuo took a fine mesh sieve, put a layer of gauze inside, poured the whipped meat paste into it, and filtered it.

At this time, the meat paste looks a bit like pink cream.

In this case, the filtering step is difficult to operate, so after pouring the pureed meat into the sieve, you need to press it with your hands to squeeze out the pureed meat in the sieve.

Filtration is an essential step. It can not only filter out the unremoved fascia, but also clean out some unbroken minced meat.

Only in this way, the taste of chickpea curd will become delicate and more delicious.

When Xu Zhuo was filtering, Guo Xingwang asked curiously: "Can't I use a gong for this thing? Do I have to use a sieve? I think gongs are easier to use than a sieve."

The so-called gong is actually a sieve one size larger.

In the past, flour from small mills had to be sieved with a gong before eating, and sometimes cornmeal did the same.

The back kitchen of Sifang Restaurant also has this kind of gong, but basically it is only used in the dessert department, such as fried flour, clear noodles, glutinous rice flour, etc., after sifting and using, it can remove the particles and agglomerates inside. Sieve it out to prevent affecting the taste.

Xu Zhuo put the filtered meat slurry into the basin, ready to beat it.

The so-called beating is actually the same as when making fish balls, meatballs and other dishes, the meat filling is strengthened.

According to the amount of meat paste, Xu Zhuo poured half a bowl of onion and ginger water into it, and then stirred with water in one direction until the meat paste and water were thoroughly mixed.

After stirring, he added four egg whites and a large handful of dry starch to it, and then added a small spoonful of salt and a small spoonful of pepper.

After putting everything in, he stirred again with his hands in the same direction.

While stirring, Xu Zhuo said to Guo Xingwang: "The starch to be put in here must be selected carefully, sweet potato starch cannot be used, mung bean starch or corn starch is best.

Because the sweet potato starch will turn gray after cooking, which will affect the appearance of the dishes.

Mung bean starch and corn starch are relatively white in color, and the chickpea curd made looks white and tender, exactly the same as bean curd. "

The whipping time this time is relatively long, because not only must these ingredients be fused together, but the most important thing is to completely break up the egg whites. Only in this way, the cooked dishes will float like bean curd.

Xu Zhuo whipped for about 5 minutes, then stopped, ready to start making.

In fact, the step of meat paste is simple. After all, everyone usually uses these steps to make meatballs and meat fillings, so it is relatively easy to understand.

For Guo Xingwang, clear chicken soup is more difficult.

Of course, once you master the trick of clear chicken soup, use the meat paste to sweep the soup several times, and the chicken soup will naturally become clearer.

To be more detailed, adjust the order of sweeping soup.

Use the red sweep first, and then the white sweep. As long as you are careful, the clear chicken soup you make will be as clear as pure water.

Xu Zhuo brought over the clear chicken soup that he had made before, and now the meat balls inside had completely sank to the bottom of the pot, only some fine impurities were floating.

He used a slotted spoon to skim out these impurities, and then put them in a large fine-mesh sieve. With a spoon in his other hand, he scooped out the clear chicken soup from the fine-mesh sieve and poured it into another clean pot.

To make chickpeas, you need to take out the clear chicken soup first. When you do this, you don’t have to worry about the impurities in the meat balls affecting the color of the chickpeas.

After scooping out all the clear chicken soup, Xu Zhuo took out another small pot, then put the rest on the stove, and turned on the fire to reheat.

The small pot that was scooped out was placed in boiling hot water and stewed in water.

After the clear chicken soup in the pot boiled, Xu Zhuo used a spoon to stir the pot in the same direction.

When the vortex appeared in the pot, he put down the spoon, took the freshly beaten meat slurry, and poured it into the pot in a circle.

When pouring, the speed should be slow, and you can’t pour it all at once. You should pour the meat slurry evenly and slowly into the pot like beating egg flakes.

After pouring into the pot, reduce the heat to low.

Just like sweeping the soup, the soup in the pot cannot be boiled at this time.

Once boiled, there will be foam and impurities, and the chickpeas that have become white will also change color due to boiling.

All you have to do now is wait.

Wait for the meat slurry in the pot to slowly turn white, rise slowly, and float slowly.

Just like when sweeping the soup, when the meat slurry was just poured in, the clear chicken soup suddenly became cloudy.

But after a while, when the white chickpeas began to emerge on the surface of the soup, the originally cloudy chicken soup also began to change to a clear direction.

At this time, you have to pay attention, don't let the chicken soup in the pot boil, and keep the pot in a state that seems to be boiling but not boiling.

After going on like this for two to three minutes, Xu Zhuo took a spoon and began to carefully skim off some foam formed on the surface of the chickpeas.

These froths are very small, and even if they are not skimmed out, they will have little effect.

However, as a patient with obsessive-compulsive disorder, Xu Zhuo always feels a little uneasy about eating if he doesn't clean up the froth.

After skimming off the froth, the chickpeas are already ripe.

Xu Zhuo brought out the small pot of clear chicken soup that was simmering in the hot water and put it beside the stove.