In terms of mellow taste, it is difficult for any soup to compete with wine whose brewing time is measured in years.
This is why if the taste of Western cuisine needs to be mellow and strong, wine will be added.
Two completely different ways of using wine differentiate the changes in Eastern and Western cuisine.
Of course, these application methods are not absolute, and there are also overlaps between the two.
In Western cuisine, when the flavor needs a longer aftertaste, various types of wine will be added to the cooking process to increase the aroma and aftertaste of the wine.
In Eastern cuisine, wine is either the direct main focus or a complete supporting role, and the aftertaste in the mouth is not too strong. Except for raw and spicy dishes, the use of sake lees and the like will make it more delicious. The taste of wine becomes the main tone in the mouth.
Compared with the various methods used in oriental cuisine, this way of seasoning with wine can only be regarded as an inconspicuous small component.
But in Western cuisine, wine almost covers appetizers, main dishes, soups and even desserts, which are inseparable from the taste of wine. This is the difference in use.
In fact, this is also related to the unclean drinking water in the West for a long time.
The use of relatively pure wine for cooking has gradually evolved into a tradition in Western cuisine.
As one of the sources of Western cuisine, French cuisine naturally has such characteristics in its soup.
However, compared to the wine currently used by Erina, the traditional French bouillabaisse uses a more popular vermouth, which has a strong and stimulating taste and can more effectively remove the odor of seafood.
It can also leave a long-lasting fragrance.
In order to upgrade this dish to suit her own taste, Erina added Riesling wine to the absinthe to increase the mellowness and length of the wine.
By the way, Riesling has a special sweet aftertaste, which can resolve the slight bitterness after the aroma of absinthe and retain more deliciousness.
It can be said to be an ingenious change in the recipe structure.
The absinthe comes first, and the wine follows, taking on the front and back notes of the wine aroma in the soup. Just like in this French bisque, the deliciousness of the seafood comes first, followed by the thick, wave-like flavor of the beef bone broth. Appear.
Combining the flavors of the mountains and the sea, coupled with the unique flavor of fennel, the base of the taste is sublimated again on the basis of restoring the original appearance of the bouillabaisse. This is the confidence that Erina is determined to make Cho Fuyu look good this time.
But for Zhao Fuyu, Erina's method was already his idea long ago.
Adjusting and upgrading the original recipe structure is a good way to practice, allowing cooks to fully absorb the essence of the original recipe creator and apply it everywhere.
The changes in cuisine from generation to generation are actually in these small constant changes.
Time has changed, and the taste of food has continued to evolve with the changes of the times.
Erina's dish, at least in today's era, is better than the ordinary French bouillabaisse.
Because modern people's taste buds have been highly developed and can accept more and more complex flavors, this is one of the reasons why Erina does this.
However, compared to Erina, who made more detailed changes to the taste buds of the bouillabaisse, making the taste layer more obvious, Zhao Fuyu seems to be returning to his roots.
Simple ingredients, simple techniques, even the cooking does not change the structure of the recipe at all, it just takes some of the details to the extreme.
...
The mullet roe has been processed, and even the chicken soup gradually begins to smell fragrant.
At this time, Zhao Fuyu picked up the scallion, white and ginger segments, cut them all into thin strips, and then chopped them into fine pieces. In addition, the coriander stalks were also cut into fine pieces.
It must be cut. If you use the chop method, the onion and ginger juice will fly out. After a short time, the volatile smell and air oxidation will produce the so-called smell of rotten ginger and stinky onion.
It will not have the effect of improving flavor.
After cutting these things into pieces, wash the cutting board and continue to take out two chicken breasts.
Add the onion and ginger segments, chop them into coarse particles, then turn the back of the knife and beat slowly for one minute. Don't make the minced meat too fine, you still need a grainy feel, and chop it into minced chicken.
These are the ingredients that will be used for the soup later.
Add a large bowl of water, mix the minced meat into the water, and set it aside for later use.
In fact, what Zhao Fuyu cooked was a top-quality clear soup. The chicken skeleton and half duck used were blanched very clean, and they were cooked slowly over a slow fire, so the soup base was basically clear. Bottom.
But although this soup is clear and fragrant, it still lacks some flavor.
And this little bit of flavor needs to be added by sweeping the minced meat into the soup!
Scoop out one kilogram of soup water, put it into another soup pot, and then heat it over low heat until the fish eyes bubble slightly. Pour half of the minced meat water into it. Remember to create a vortex in the soup water before doing this.
Wait until the soup water enters and the vortex does not disperse, then adjust the simmer again, maintain a warm fire and slowly boil, wait for the minced meat water to begin to condense in the soup water, and the protein has attached many impurities.
You can skim off all the floating foam, then turn to the lowest heat, keep the soup slightly open but not boiling, simmer for a while, and then add the remaining half of the minced meat water.
Repeat the previous action, wait until the minced meat solidifies again, and then turn down the heat a little. When you see that the soup noodles are about to bubble, turn off the heat immediately.
Then smother the soup and minced meat and let them stay together for half an hour to release all the flavor of the minced meat.
When everything is done, the minced meat will settle at the bottom of the soup pot, and the upper layer will be a top-notch clear soup with no oil stars visible, crystal clear to the bottom, and a light tea soup color.
Then use a slotted spoon to filter out all the soup, and Zhao Fuyu's soup is almost complete.
Put the filtered soup water into the wok with your backhand, stir in a spoonful of green onion and ginger water, and then soak the cooled mullet roe in it, and spread it slightly. Don't turn on the heat and let it soak for a while. It doesn't take too long. , about ten minutes.
Let the soup and mullet eggs be properly integrated.
Wait for ten minutes to pass, then light the fire and heat it up. It can only be turned on slightly, and you need to season it. Add a little light soy sauce to adjust the color of the soup, so that the color of the soup shows a rich tea color. The white mullet eggs seem to be floating in the tea. inside.
Then add half a tablespoon of pepper and a small teaspoon of salt.
When all the seasonings have been added and the color has been blended, pick up the mung bean starch next to you and turn the heat back to a mother fire. If the soup seems to be boiling, add the mung bean starch dispersed with water. .
Don't be in a hurry after adding the gravy. Add it slowly one spoon at a time, simmering over low heat, and watch the consistency slowly.
When the pieces of mullet eggs no longer float in the soup, but are slightly wrapped in the soup, but not very sticky and stuck in the air, then the consistency is in place.
At this time, remember to add half a tablespoon of vinegar and a teaspoon of sesame oil and mix well.
This 'braised mullet and egg soup' is now complete and ready to be served.
Then cut the onion, ginger and coriander stems into fine pieces and place them on the edge of the soup to form small piles of three colors, just floating on the soup surface.
It varies from person to person. When you want to eat it, you can add the onion, ginger and coriander by yourself.
In this way, this dish is a complete Qihuo!
And as that little bit of pepper fell into the soup, the last spoonful of vinegar was cooked in.
A slightly sour, slightly spicy, rich and delicious aroma wafts up.
So much so that even Nakiri Senzaemon was staring at Zhao Fuyu's wok, a little intently...
But just after Zhao Fuyu finished cooking, the amazing attraction gradually dissipated.
It also shocked the Food Demon King who noticed that he was strange before.
'how come? ! '
