After taking a short rest, Yang Yi quickly prepared new brine.
This time, Yang Yi plans to use Chaoshan brine as the new brine.
He plans to bring some authentic southern flavor to these diners in Yanbei.
Let them experience a different kind of happiness.
Chaoshan brine is also inevitably made of soup stock, sugar color, cooking oil, and spice packets.
Yang Yi first cooked the stock. The difference from the previous brine was that in addition to pork tube bones, old hens, and pig skins,
The unique southern dried fish and dried scallops are also added to increase the umami flavor.
Blanch everything in the same way, then put it directly into a stainless steel vat and start lifting the stock.
But this time, three hours is enough to cook the soup.
During this period, Yang Yi marinated the duck to be used tomorrow, while the goose meat was just soaked in water.
Then wait until the stock is ready before starting the next step.
...
In the office of the Minister of School Affairs,
Among the large group of faculty and staff on Li Mei’s mobile phone,
Wu Changbo sent a message: "Tomorrow is the canteen safety and taste exchange meeting with Yanbei University. I hope that all departments will coordinate and select one person to participate."
Li Mei was overjoyed when she saw this news.
If this were the case before, she would immediately forward it to the group of the Academic Affairs Department and then randomly pick someone to go there.
After all, the exchange meeting has no substantive meaning, it is just a symbolic taste of the food in each canteen.
But this year is different,
This is a good opportunity to go to the braised food restaurant in Si Canteen openly.
Such delicious braised food, as long as Wu Changbo is not a fool, he will definitely arrange it in the exchange meeting to make Huaqing Canteen look good.
Thinking of this, Li Mei felt a little hopeful in her heart.
Immediately, she immediately sent her department, position and name to the group.
Some faculty members who didn't know what was going on felt a little strange when they saw Li Mei actually reporting her name.
You must know that Li Mei is the top leader of the school affairs department. How could she personally take part in such a small-level exchange meeting?
Some leaders at the same level as Li Mei have even started teasing her in the group.
"Minister Li, why are you taking action personally?"
“Minister Li is still considerate of his subordinates and doesn’t let them waste time./Thumbs up”
"We should learn from Minister Li and do everything by ourselves, no matter how small or small. / Thumbs up"
Li Mei looked at the phone and smiled, not taking these jokes to heart at all.
How can they understand how delicious braised food is?
On the other side, in the office of the dean of a certain department, Xu Guobing also saw the news in the group.
Generally speaking, it is even less likely for people of his level to participate in such exchange meetings.
There has never been any precedent before,
When he saw that Li Mei had sent his name, he immediately guessed that Li Mei might also have known about the braised food in Nengsi Canteen before he submitted his name.
Thinking of this, Xu Guobing immediately reported his name.
Seeing that a big shot like Xu Guobing also signed up, these faculty and staff were completely shocked.
Even the deputy dean, let alone the dean, would not be able to attend such a small-level exchange meeting.
After all, where is the level? How could such a dispensable exchange meeting surprise such a person?
After Xu Guobing reported his name, the faculty and staff did not tease him.
I'm just curious about why this year's Qingbei Canteen Exchange Meeting attracted big shots one after another.
Wu Changbo was not surprised when he received these two names, because both of them asked him about the braised food stall.
I think it must have been for the sake of trying braised food openly.
...
Three hours later,
Yang Yi scooped out the bone residue, debris, etc. in the soup stock.
Then we started preparing the Chaoshan brine package.
Based on 150 kilograms of stock, Yang Yi prepared Chaoshan brine: 240 grams of star anise, 120 grams of Angelica dahurica, 120 grams of cinnamon, 240 grams of galangal, 120 grams of cumin, 40 grams of nutmeg, 40 grams of amomum villosum, and grass fruit. 60 grams, 40 grams of Sannai, 20 grams of cloves, 40 grams of licorice, 60 grams of white cardamom, 40 grams of bay leaves, 40 grams of tangerine peel, 24 grams of coriander seeds, 80 grams of Sichuan peppercorns, and 8 Luo Han Guo.
The same spices are processed differently and are no longer soaked in white wine.
Instead, rinse it with hot water, then put it in a pot and roast it over low heat for a few minutes until the aroma is developed.
This method can also remove medicinal properties and stimulate fragrance.
Yang Yi put the fried spices into a stainless steel spice box and put them directly into the soup stock.
Then start preparing the oil.
The cooking oil of Chaoshan brine is also different from other brine. Peanut oil is the best. Then add three ingredients, coriander, shallots and ginger slices, and fry slowly over low heat.
Until the three ingredients are slightly browned and turned yellow, Yang Yi pours them directly into the stew.
This is also different from other brine. There is no need to filter out the residue. The process of slow brine over low heat will further stimulate the aroma of these three materials.
After marinating, remove and discard.
After adding the braised oil and ingredients to the stock, Yang Yi then began to stir-fry the sugar color.
The sugar color here can be fried a little tender (little bubbles will appear after the sesame oil color), and the sweetness of the sugar color can be maintained, so that there is no need to add rock sugar to the stewed soup.
Secondly, Chaoshan brine requires soy sauce, and soy sauce also has a coloring effect, so the sugar color does not need to be too heavy.
The fried sugar color is also poured directly into the pot.
Then add sliced galangal, fresh lemongrass root (not dried lemongrass), peeled garlic, and dried shiitake mushrooms into the stewed soup.
In the last step, pour in salt, fish sauce and soy sauce (not dark soy sauce, not light soy sauce, the most original soy sauce. Dark soy sauce and light soy sauce are both evolutions of soy sauce. And umami soy sauce, steamed fish soy sauce, etc. , is the evolution of light soy sauce. Braised soy sauce, rock sugar dark soy sauce is the evolution of dark soy sauce.)
Simmer over high heat for 20 minutes until the flavors and aromas of all the ingredients are fully blended.
The rest needs to wait until the lion head goose is officially marinated tomorrow.
Prepare the brine, and the time has come to about 6 o'clock.
At this time, there were many students in the No. 4 cafeteria buying food.
It's just that the number of students is significantly less than at noon.
Fortunately, Yang Yi had closed the stall door and the back door of the kitchen at this time.
Otherwise, if this group of students smelled this completely different aroma of braised food, they might be greedy and rush towards him.
But even so, Huang Zhiqiang, who was at the stall, still smelled the fragrance.
I have to say that Huang Zhiqiang's nose is really sensitive. Every time Yang Yi comes out with new brine, he is always the first to smell it.
"Honey, do you smell it?"
Huang Zhiqiang sniffed his nose while serving food to the students.
Huang Zhiqiang's wife, who was swiping the student's card, also sniffed her nose when she heard this, and then said: "It smells like braised food, right? Is Brother Yang Yi still busy?"
"I'm sure it's a different braised flavor again!"
Huang Zhiqiang then said excitedly, and the speed of preparing meals for the students was much faster.
