The word "drunk" expresses the true meaning.
Even if the soup was swept back and forth six times, it still could not meet the standard required by Mr. Huang. It had to be "drunk" with the minced chicken from the soup.
You will fall down when you are drunk, so it is also called "falling into soup".
In fact, after six times of sweeping the soup, the impurities in the soup stock were almost completely removed. Even if there were any, they were not visible to the naked eye.
The word "zui" or "fall" refers to the accumulation of flavor in the broth itself.
Stewing minced chicken meat softens the color, aroma and taste of the stock, adding a mellow and aftertaste to the stock.
After the drunk soup is finished, the soup stock in the pot will be bright orange and as clear as tea.
There is no trace of grease on the surface of the soup, and you can see the bottom of the pot at a glance even in a deep soup pot.
Boiled cabbage is inseparable from the only visible ingredient.
"The vegetables should not be taller than three and a half inches. Northern cabbage with green leaves and thick flesh is the first choice."
——This is the standard for selecting cabbage, simple but not simple.
Northern cabbage is the sweetest and tenderest, and among various varieties of cabbage, there is a little-known early spring cabbage.
From budding to adulthood, this kind of plant only produces leaves but does not shed them. It grows straight upward and can grow to half the height of a person.
Its stems and leaves are long and slender, shaped like a beauty, and are the best for making boiled cabbage.
The cabbage grown simply in Lin Chou's back mountain can obviously meet this standard under the care of the system's black technology.
Wash and break open the cabbage, remove all the large leafy sticks, leaving only the three tender leaves.
The tender heart, which has not been exposed to light all year round, shows a light pinkish yellow color and has a fragrance like morning dew.
Use long silver needles that are thinner than a hair to pierce the white thin thread-like veins at the bottom of the vegetable leaves to destroy their "tendons" to achieve the softest and most tender taste and facilitate the penetration of the soup into every part of the vegetable leaves.
There are not many veins in the young leaves, but there are twenty or thirty, and each one must be pricked.
Lin Chou did it carefully. Once the silver needle breaks through the veins and penetrates into the flesh of the cabbage leaf, it will leave small scars. Although it is imperceptible, it can no longer be called a perfect cabbage.
After doing this, Lin Chou breathed a sigh of relief.
Divide the boiled soup into two pots and turn on low heat at the same time to keep it almost boiling but not boiling, which is usually the so-called "chrysanthemum heart" state.
Use a slotted ladle to hold the cabbage, immerse it in a pot of soup and take it out immediately. Then use a ladle to ladle the cabbage and slowly pour it from the top of the cabbage.
The tender heart of the cabbage is heated and gradually spreads out into a petal shape. Continue watering several times until the cabbage is tender and translucent with a fresh yellow-green color.
Take several white porcelain bowls and place the blanched cabbage at the bottom of the bowl.
A budding fungus, torn into hair-like hyphae.
Three sticks per bowl, with one end curled over the edge of the bowl like a hairspring, and one end hanging down into the bowl.
Finally, scoop out another pot of soup that has not been poured over the cabbage and pour it into the bowl one by one, submerging the cabbage and mycelium just a little bit.
Boil the cabbage and you're done.
"call."
Lin Chou pulled the white towel hanging next to her and wiped the sweat on her forehead.
"Boiling water and cabbage, so...fuck!"
When I looked up, I didn't know when I saw countless heads crowded at the door of the kitchen. Their eyes were getting bigger and bigger, and their chins were getting longer and longer.
"What, what's going on?"
Lin Chou asked three times in a row before everyone came back to their senses.
The eyes on the little round face were very frightened,
"Handsome boss... What you are making... is boiled cabbage??"
Lin Chou nodded with satisfaction and smiled.
"Yes, the boiled cabbage is not very well cooked. Please bear with me."
"...This...is...not...too...good???"
The tall and thin man had dull eyes and muttered to himself,
"Xiao Xiao, I think your 150,000 yuan was not wasted at all."
The little round face nodded blankly,
"Chef, it's really scary... Oh, help me, I can't move my neck... Hiss... it hurts..."
...
Three minutes later, the girls in the dining room were sitting in rows, upright, and three times more serious than the primary school students in class.
In front of no one was a delicate white porcelain soup bowl, with a bowl as thin as paper.
The little round face swallowed,
"Really, do you really want to eat?"
The tall and thin man had a troubled face, biting his lip and said,
"Eat, of course you have to eat. If you don't eat, wouldn't you be living up to the handsome boss's kindness?"
Tears are about to flow from the little round face,
"I, I really can't bear to part with you..."
At this time,
"Gudong, gudong."
Xia Dasha put the bowl down in front of Lin Chou,
"It tastes good. Brother Chou, have another bowl!"
Lin Chou had no choice but to bring the pot of "waste soup" over which the cabbage had been poured.
Mr. Shan has sharp eyes and quick hands.
"Damn you little bastard, leave a bowl for your Grandpa Dashan!"
Just as Wu Kek was about to squeeze over, a big foot lightly kicked him out of the door.
"..."
The girls who saw this scene actually had a trace of envy in their eyes, wishing that they were the ones fighting over the waste soup at the soup pot.
Lady Jiang gently stirred a bowl of clear soup with a silver spoon. It was as clear as tea and as clear as water, and her delicate face was reflected in it, as if it had an extra charm like an ink painting.
Whether a bowl of soup is good or bad, its color means everything.
A good soup has a fantastic, bright but not dazzling moistness, full and warm.
——It is the warmth and comfort that can be clearly perceived visually.
The cabbage cabbage swimming in the soup moved alone as it was teased with the silver spoon. The silence revealed coldness and arrogance.
Just like the pen in the hand of the scholar, the sword on the waist of the knight.
The lonely boat sings late and catches the wind and snow in the river!
At this time, the little round face who was hesitating and tangled finally made up his mind, scooped up a spoonful of "boiling water" and put it into his mouth.
Suddenly, her eyes widened, her pupils dilated, her nostrils quivered, and tiny beads of sweat dripped from her forehead.
"Uuuuuuuuuuuuuuuuuuuu"
After baring her teeth and claws for a long time, she gradually calmed down and slowly closed her eyes.
In the heart of the little round face, there are thousands of sails and sails, and thousands of words are combined into one sentence,
“Boss, can you add more soup!!”
Lin Chou licked her lips and gritted her teeth.
"add!"
The customer is God, and the pot of soup that has not been used up will not be left!
Next time I make boiled cabbage, why not start from scratch...
Lin Chou felt desperate when he thought about it. It had been seven hours, seven hours without even a second of rest.
mad.
drop.
"The boss's little secret mission is completed. Reward: Intelligence value +1, and you can plant some Qiong bamboo seedlings."
"Under the wise guidance of this system, the host has performed admirably in this continuous mission. This system is very pleased and hereby gives a special verbal reward:
Well done, keep up the good work. "
Lin Chou clenched her fists.
——He swore that if one day, he would take out this damn system, punch it into a cake and hang it up to dry, so that it could feel the caress from "lower primates"! !
In fact, I feel a little proud in my heart. This has nothing to do with the praise of the damn system or the satisfaction of everyone.
The most ordinary ingredients and the most extraordinary taste are what a cook can strive for throughout his life.
