Chapter 204: I broke out in a long time (and I did not)

"Cabbage? Isn't that ... doll dish or cabbage heart?" You Ji wondered.
"The leaf base is narrow, the veins are thin, the leaf surface is flat, and the color is bright yellow without white ... It should be a baby dish." Ryoko judged.
Baby dishes are rare local ingredients in the island country, and they are very similar to the peeled cabbage heart, but the potassium content and carotene content are much higher than cabbage, which is considered to be a vegetable with certain medicinal effects.
"And since it's a soup stock, baby dishes are also more suitable." Marui Shinji has a pair of glasses.
Indeed, because of its taste, taste, and even nutritional content, baby dishes have quickly replaced cabbage in many places in Chinese cuisine, especially some exquisite broth dishes. Baby dishes have begun to replace cabbage hearts.
"Unfortunately, it didn't come from the beginning. I don't know what the four pots of his are, what kind of soup ... Well? One was opened!" Said Dai Wu in a hurry.
I saw that after a long period of time, I cut a few baby dishes and cut them into flat pieces with a sharp knife, and opened the first stock pot on the left.
Cutting baby dishes does not need to be cut very fine, but from the perspective of a long time, according to the knife, every "piece" of baby dishes is a few pieces of vegetable leaves sticking together, which is convenient for entrance and can guarantee the taste of baby dishes. I've taken care of Zhaoji for a long time.
Everyone is more concerned about the broth that I have followed for a long time. I only saw the first pot of soup. The color is pure white and there is no oil at all.
After opening, a faint scent of breath came out, and Liu Pengxing's "ultra-smell" was captured for the first time.
Although Liu Pengxing's "ultra-smell" could be smelled before the cover was opened, the smell that escaped at that time was only equivalent to the semi-finished stock soup, and now it is what Kizumi really wants to show!
Liu Pengxing's nose flicked and said: "When the ancient Chinese people were divided between the government and the people, a kind of" zhili government restaurant "born in the people, formed in the government, and sublimated in the palace was produced, although the audience was too small to enter. Eight major cuisines, but this exquisite way of cooking is still very valuable today ...
The soup of Zhili Guanfu cuisine emphasizes that "no chicken is fresh, no duck is not fragrant, no belly is not white, no elbow is not sticky", this first soup seems to be born out of it, but ... it is too much to pursue "clear fragrance" But less salty and fresh? "
Liu Pengxing also said in his heart, and the soup stock has always taboo the use of pepper and chili, mainly salty and savory, especially the umami, specializes in the flavor of spicy and spicy. Originally, Liu Pengxing felt strange. The most strange thing about Liu Pengxing was ...
During the speech, Liu Pengxing couldn't help but glanced at the two pots of soup in the middle of Zhaoji for a long time!
"It's worthy of the" Destroying Dragon of the Gourmet Empire ". Can you tell the bottom of the first broth based on the smell alone? But this first heavy" white tiger broth "only needs to highlight the" clear fragrance "is enough!" There is no expression of timidity.
On the side of Jixingliao under the field, Dawu and others have been puzzled: "'Fragrant' is enough? A single 'flavor' can't be regarded as a dish at all?"
"Isn't there a four-pot broth? Should it be mixed and used together?" Ryoko speculated.
But for a long time, according to Ji Ji, I put the cut baby dishes in a net basket that is generally used to cook ramen. Then I took the net basket and dipped the small cabbage in the "white tiger broth" for only a few seconds. It was taken out by Jiuji Zhaoji immediately, immediately put in the ice water prepared in advance, and after a few seconds of cooling, it was raised again, and the water above was dusted off like a ramen ...
After a long time, I also closed the lid of the first pot of broth and turned off the fire. It looked like it was used up.
Of course, this pot of soup can also be used for other dishes, but now its mission in this halberd is over.
"Is it just used to cut off the life? No wonder you only need" Fragrance "..." Liu Pengxing naturally saw, what I would do according to Ji Ji.
"Suspension" usually refers to a way to keep the ingredients from regenerating in Chinese cuisine. It is usually boiled water. If it is a vegetable, it can also maintain the color.
And then, according to Jiujiu, I opened the second pot of soup, and it was a pot of red soup!
It looks like the spicy pot of Sichuan hot pot is red, the fire is red!
Liu Pengxing could not help rubbing his nose, this smell is really a bit irritating ...
"Spicy, spicy broth? What have my seniors been doing for a long time?"
Some students who had originally watched guessed that Jiujiu Zhaoji did something similar to "boiled cabbage", which was formed in the modern "boiled cabbage".
However, suddenly the spicy broth was revealed, but it made everyone understand. The Chinese soup is the most boring of spicy spices such as pepper and chili.
Besides, even if I really made spicy broth for a long time, was n’t the previous flavor broth wasted?
There will be absolutely nothing left over by this spicy taste! Not everyone has a "god tongue" ...
Did you just use boiling water? Is it really just for gimmicks?
But for a long time, I did not throw the boiled baby dishes directly into the spicy broth, but still put it in the net basket. This time I did not submerge the net basket, but replaced the pot of red soup with a lid , I saw that there was a water pipe attached to the lid of the pot. After a long time when I opened the valve, the other end of the water pipe came out of the red soup ...
Everyone has also seen that there is something similar to the filter net under the newly replaced pot cover. It seems that a water pump is added inside to extract the clarified red soup!
And for a long time, I just poured hot red soup on the baby dish and heated it under running water ...
Of course, there are also containers underneath. These red soups can also be used in other dishes in the future. I have been shaking the net basket from time to time to make the baby dishes evenly heated in the running water.
It took about a minute for the second pot of red soup to be used up, and the original baby dishes had some reddish colors.
"This is 'Suzaku's soup'?" Liu Pengxing also guessed the other party's naming rules.
"Yes! Suzaku representing the flame and the new life!"
In the eyes of others, Jiuwu completely concealed the previous fragrance, but Liu Pengxing understood that this was not the case!
Although "Fragrant" is light, it is a broken soup of baby dishes. Even if the tongue of ordinary foodies can't taste the "clear fragrance", it will still affect these baby dishes.
As if it were a baby dish, the "claw" was sharpened like a white tiger ...
The "Suzaku stock soup", which is different from ordinary stock soup, is different from ordinary stock soup with thick and spicy and heavy oil, which makes the baby dishes rebirth and has the ability to spread their wings!
At this time, I also "opened" the third pot of soup, this pot is not a soup pot ... clearly a pressure cooker!
Liu Pengxing's most unclear before was also the second and third pots. Although the taste inside was not mature before and the pressure cooker was closed again, Liu Pengxing's "super smell" and "semi-super taste" still caught some.
If the second pot of red soup is just strange to him, then this third pot of soup seems to be unknown to Liu Pengxing ...
After all, Liu Pengxing wanted to convince him for a long time, he didn't want to defeat him with "super vision", but chose to use his own cooking skills. Naturally, he could not turn on "super vision" to avoid affecting his performance.
I just used "super smell" and "semi-super taste" to perceive some situations.
Jiu my four-pot broth is also made of chicken, duck, ham, pork bones and other broth ingredients, but the proportions and spices used are different. The third pot is the most surprising to Liu Pengxing ...
Audiences are also so sceptical: what do pressure cookers do for soup?
And Liu Pengxing, who knows what I have used in the third pot of soup, is more than their doubts ... can this soup be used?
Liu Pengxing already knows that although he chose broth dishes, I haven't given up my sharpest weapon for a long time ... spicy and spicy!
The second pot is his "spicy", and the third pot is "numb".
But the "ma" alone is not a taste at all. Even if it is poured on baby dishes for running water heating as before, Liu Pengxing does not think it is a good idea, or even a failure ...
For a long time, I also told Liu Pengxing with action, what he had to do!
This pressure cooker was also modified for a long time. When the pressure was released, the high-pressure gas, accompanied by high-temperature steam, was sprayed into the supporting container beside the air guide tube ...
And the part I used for this third pot of soup is these high-temperature, high-pressure steam!
In the transparent utensils, the baby dishes in the net basket are constantly trembling under the control of Kyu in the "clouds and clouds".
"Okay! This is 'Qinglong broth'?" Liu Pengxing exclaimed.
Indeed, using the third broth
directly
alone is definitely a failure, but just using steam will instead make the baby food taste more three-dimensional, as if ... a looming dragon in the cloud!
In the air duct, these steams have actually cooled down a bit, and for a long time I kept shaking the net basket so as not to destroy the texture of the baby food instantly because the temperature is too high ...
In the same two or three minutes ~ EbookFREE.me ~ I have experienced three broth dishes, which I put into the dish according to Jiu Jiji, and then I filled some out of the fourth pot broth. Taibai powder and other ingredients make the original clear yellowish umami soup, forming a thick yellow and color thick juice.
After the thickening juice from the last "Xuanwu broth" was poured on the well-made baby dishes, I presented the three plates of baby dishes according to Jiji ...
"Prepare for a tearful enjoyment! This is my 'Siling broth baby dish'!"
A series of actions by Zhao Ji in the past have already induced the appetite of the judges. The most important thing is not to cover up his own age, but also how old he is. He still puts on the look of an urgent hairy boy. The prudent Dojima silver also showed the color of appreciation, secretly: I have not found it before, in addition to the color of wisdom in the second year of life, there are actually such talents.
And Li Yuan, who is good at Chinese cuisine, appreciates the use of the soup stock in Jiu Jizhaoji. At the same time, he is secretly thinking about it in the heart like Doji Silver. I originally thought that Liu Pengxing had won. Well ... this year I really stayed at Yuanyue College, it wasn't in vain! (To be continued.):