Glutinous rice and biandan, preserved eggs, the color is black, the main focus is delicious.
The mullet roe is orange, and its main focus is salty and fresh.
The poached egg white is white and its main focus is its rich flavor.
The ant eggs are paired with egg yolks and feature the natural slightly sour taste of ant eggs.
The green-based duck eggs stir-fried with various vegetables are mainly characterized by a slight bitter taste.
It can be said that red, green, orange, black, white, yellow, six colors and six flavors have been collected.
What's left is nothing more than a sweet taste, and Zhao Fuyu has his own plans for this aftertaste.
After all, he still had a salted duck egg yolk that was as orange as gold that he hadn't used yet...
Besides, while these things need to be seasoned, he also needs to process the salty protein to act as table salt.
In fact, the process is very simple. Mix the water and eggs together, and then boil them until the salted egg whites are solidified, and the flavor in the soup is very rich, even some white and thick. After that, remove the salted egg whites.
The remaining soup is heated until some solidified objects are obtained.
It has the aroma of salty protein and can be used as a substitute for table salt.
Although these items are not large in weight, they are very salty. They are the best saltiness adjusters for dishes with eggs.
Moreover, mullet roe itself is salty, so there is no need for an overly salty taste to affect the balance of the dish.
When everything was almost ready, including the ingredients that needed to be processed and the cooking time, Zhao Fuyu was not so anxious.
After all, just the red-braised goose eggs, this seven-layered neon egg will take a long time to complete.
Even if he continued to use gourmet cells to accelerate the fusion, it would be impossible to do it within an hour.
There was no need to worry about how the poached eggs would affect the taste if left there. After just handling the scrambled eggs a little, Zhao Fuyu turned his attention to another dish.
That is, the dish that Lei Movie ordered represents eternity...'The Moment of Youth Soup'!
...
Different ingredients require different soup pots, which can be seen from Zhao Fuyu's preparation before cooking the seven-layer neon eggs.
The large and small soup pots were almost constantly boiling with water vapor, covering the kitchen.
Chicken soup pot, duck soup pot, pork bone soup pot, beef bone soup pot, lamb bone soup pot, fresh fish soup pot, seafood soup pot, vegetable soup pot, fruit soup pot.
It can be said that the type of soup pot alone is already rare in the world.
In order to collect the essence of various ingredients, Zhao Fuyu selected most of the ingredients that can make soup.
Now it's time for some soup pots to stop firing.
The fruit pot and vegetable pot have all been stopped. During the simmering process, the flavors of the fruits and vegetables are released again.
Next, is the chicken stock pot.
In order to achieve a pure effect, in addition to seafood, vegetables, and fruits, which are relatively pure soup pots, other soup pots must use the common ingredients in the soup pot to sweep the soup.
What is 'sweeping' soup?
As the name suggests, it means cleaning, in order to remove impurities and oil slicks in the soup, leaving a purer soup taste.
And Zhao Fuyu's cleaning up the soup went one step further.
While sweeping the soup, it is also paired with minced meat from the same ingredients. While removing excess fat and impurities, it can also add the delicious glycol that belongs to the meat.
This is different from simple bone broth.
However, if meat is added during cooking, it is obvious that the fat of the meat will make the soup turbid, and the refreshing effect will not be achieved.
This is why Zhao Fuyu kills two birds with one stone by sweeping the soup after the soup is boiled.
When the chicken bone soup is cooked, take out all the green onions, ginger, chicken racks and other items inside. These things can be put aside to continue cooking and can be used as raw materials for the soup stock.
As for the chicken soup with a layer of yellow-orange chicken fat floating on it, you need to add water, minced onions, ginger, and salt, and mix the chicken breast puree into a paste.
Chicken thigh meat is not suitable here. It is mixed with too much chicken fat and the meat is more elastic. Chicken breast meat is very suitable when it is pureed. After it is in a mud state, it is put directly into the soup pot.
Just simmer it over low heat for a few minutes until there are no big fish eye bubbles but only small fish eye bubbles. Cook it warm like this.
When the meat puree takes shape in the soup and floats, and the oil slick on the soup that is visible to the naked eye is reduced, you can filter the soup out.
Then repeat it twice more until the soup pot is swept away from any impurities and oil stars.
Once the soup is finished, it can be cooled and frozen directly.
You can omit the seasoning, because there is a lot of salt mixed in the minced meat, so the chicken soup is pure, sweet, and full of umami.
It can be regarded as the top soup among many clear soups, and it is the best soup among them.
You know, this delicious combination of ingredients cannot be produced by other things.
It will be unforgettable once you taste it.
And this is just chicken soup.
The next duck soup, pork bone soup, beef bone soup, lamb bone soup, and fresh fish soup will all use the same method.
Continuously sweeping the soup adds the delicious taste of meat and makes the soup clearer. Even if every soup pot is working at full capacity, Zhao Fuyu continues to sweep the soup.
This process is still extremely long.
The acceleration of gourmet cells can only be an assistant in this process.
It can be said that the difficulty of this instant soup is not the cooking skills, but the time consumption and the final proportion of various soups and water!
These are also the most difficult problems that other cooks find when making soups.
...
"It's been a long time..."
“I’ve never seen a store manager in Buyeo spend so much time just preparing.”
Having finished eating the udon noodles and all the fried chicken, the satisfied Tanjiro Kamado looked at Zhao Fuyu who was busy in the kitchen and couldn't help but sigh.
It is indeed not easy to make dishes that can be approved by the gods.
It's not comparable to their 'ordinary' cuisine.
Looking at Kamado Tanjiro who had finished eating but had no intention of leaving yet, Ghost Eye Kuang and Kyoshiro felt a little hungry.
Originally, they didn't plan to eat the braised food, cold dishes, etc. sent by Zhao Fuyu, but now they really can't help it.
After looking at each other in tacit understanding, the two of them immediately immersed themselves in eating.
As soon as the sweet and spicy taste entered his mouth, Gui Yan Kuang's eyes lit up.
'The taste...isn't perfunctory! '
'Silk...Silk...'
'There's even a spicy and sweet fragrance that keeps circulating, making people want to stop! '
During the spiritual communication, the ghost-eyed maniac kept making comments, but Kyoshiro ignored him at all and kept picking at the cold dishes not far in front of him.
...
Finally, I finished cleaning up several kinds of soups, and prepared the improved version of soul-soothing chicken porridge that I was going to bring back to Kamado Tanjiro.
Zhao Fuyu stood up straight and stretched his hands and feet.
Even for him, it was very uncomfortable to clear the soup and concentrate for a long time.
Fortunately, everything is basically completed now.
'Then let's cook Orochimaru's dish first...'
'Get it done! '
After calculating the time, it was already time for the red braised goose eggs to be cooked. Zhao Fuyu's eyes narrowed.
Immediately, the entire atmosphere in the kitchen also changed subtly!
