Two pairs of beautiful eyes lit up instantly, both looking forward to Zhao Fuyu's cooking.
Knowing the taste of Zhao Fuyu's food, they will naturally care about it.
But what kind of dish is "Moon in Arms" made them very curious.
After all, there aren't many tricks to making egg dishes. What's really special is the 'Scotch Egg', which is said to be an egg wrapped in meat.
But this method cannot actually be regarded as a snack, especially since this dish is not something Erina has never tasted, but Zhao Fuyu's dish can indeed be regarded as a modified version of Scotch eggs.
If Scotch eggs are meat-wrapped eggs, then this dish should be called egg-wrapped pork.
In fact, the practice of egg-wrapped pork is not uncommon in Zhongzhou cuisine. There is also a similar method in Suzhou cuisine, but this dish uses boiled eggs instead of the "moon in the arms" poached eggs. .
This little change, the difference in protein and soup, is destined to make a unique difference in the cuisine.
Since he said that he would cook an 'egg'-themed dish for the two of them, it also allowed the two women to broaden their horizons and not be limited by simple egg dishes.
Eggs play the leading role and there are many variations.
Zhao Fuyu naturally started to take action immediately.
Chicken soup is naturally the best way to cook eggs, but considering the time issue, Zhao Fuyu chose a simple method of making clear chicken soup.
Blanch the chicken rack, then start stewing directly. Take advantage of this gap to chop the chicken breast. After removing the fat, chop with the back of a knife and remove the tendons. Then mix the minced chicken with the onion, ginger, wine, white pepper, and salt. , it is best to chill it for a while.
After the chicken soup is boiled, remove the impurities. After it boils again, immediately pour one-third of the minced meat into it. Don't stir in a hurry. Turn to medium-low heat and slowly boil until it starts to bubble. After opening, pour the remaining half.
Repeat this until all the minced meat water is poured in, and then keep boiling over low heat. While removing floating impurities, keep the low heat steady, like a very small fire like fish-eye soaking.
In this way, the minced meat will not be boiled apart, and you can even use this method to slowly release the various flavors contained in the minced meat.
Until the minced meat clumps together and starts to float in the soup due to the low fire boiling, you can turn off the heat and ignore it. Let the flavor of the meat and chicken skeleton be released for a while by soaking it for a while.
Then you can start working on the egg as the protagonist.
Choosing eggs is naturally the first priority. Use eggs with yolks that can protrude so that enough meat filling can be stuffed into them.
The meat filling is also very simple. One-third of the front leg meat is fat and seven-thirds of the lean meat is chopped into minced meat. Onion, ginger, wine, pepper, light soy sauce, salt, and a little bit of dried shiitake mushrooms. After stirring evenly, it is best to Beat in one direction for three to five minutes until the meat is thickened and meat lines appear sticking to the edge of the pot.
This means that the meat filling has been completed and assembly can begin.
In the surprised eyes of Erina and Alice, Zhao Fuyu's assembly method was much more crude than they imagined.
Strain the chicken broth that has been soaked for a while into another clean pot and bring to a boil.
Prepare some washed Shanghai greens or other vegetables for later use. Put a little white pepper, salt, dried shrimps, minced green onions and minced celery into three large white bowls.
When everything was ready, Zhao Fuyu took two chopsticks, one with a slightly pointed tip and the other with a slightly thicker tip, and continued to scrape up the meat filling.
The chopsticks with a slightly pointed tip directly pierced the yolk of the egg placed in a small bowl. Before the egg liquid could flow out, another chopstick stretched out and kept the meat filling on the chopsticks. stuffed in.
It's hard to imagine that with such a simple and crude method, no egg yolk leaked out. Instead, as the meat filling was continuously scraped up and stuffed into the egg yolk, the already convex egg yolk became fuller.
When the egg yolk expanded to a certain level, Zhao Fuyu realized that the egg yolk could no longer bear it, so he went directly to a small pot of boiled chicken soup. First, he stirred the chicken soup continuously to form a vortex.
Then immediately adjust the heat to medium, put the eggs in from the center of the whirlpool, and close the lid.
This is the completion of holding the moon in my arms for the first time.
Next, seven eggs were stuffed into the meat filling, and all the meat filling was used up. Zhao Fuyu then adjusted the heat in the pot. It was okay to continue with medium heat, but it could be higher.
The plump poached eggs are now not only white on the outside, but also the golden color of the filling and the gray-pink color of the meat filling are also particularly conspicuous.
It was obvious that the eggs were popped and stuffed with meat fillings, but no matter whether it was put in the pot or cooked for such a long time, the eggs did not leak out. Instead, as they slowly boiled over medium heat, the smell of eggs and meat fillings disappeared. Begins to release into the chicken soup.
After Zhao Fuyu skimmed off the impurities floating in the upper layer a few more times, although the clear chicken soup was not as clear as before, it had a hint of amber-like luster.
But it also adds an extra hint of fragrance.
They cook together for about seven or eight minutes. When the meat filling is completely cooked, you can take out the eggs filled with meat filling and put them in a large bowl filled with various seasonings.
Then blanch the vegetables in the soup, and then pour the soup and vegetables into the soup bowls filled with eggs.
As the hot soup brews, the aroma of white pepper, dried shrimps and minced scallions and celery ripples out, forming a faint vision like a glow.
There was no obvious cooking phenomenon, but as the rays of light swayed, it seemed as if a rainbow hung on the horizon and flashed past.
Those present are all people in the cooking industry, so naturally they will not turn a blind eye and treat it as if it does not exist.
Especially the two women who are about to cook their own egg dishes. Although the cooking methods and concepts used by Zhao Fuyu are very simple, the resonance of the food can be like a strange phenomenon, which still shows the quality of this dish.
And Erina Nakiri, who regarded egg cooking as having no tricks, saw more possibilities from this "holding the moon in her arms".
In fact, as the owner of God's Tongue, her theoretical foundation is still solid. The only problem is the issue of personal knowledge, which prevents the theory from being transformed into inspiration that can truly achieve everything.
But the limitations of God's Tongue meant that she could only see but not taste many snacks. Even if someone made various snacks, it might not be able to give her a sense of enlightenment and surprise.
This is the reason why Nakiri Erina has always despised and even ignored civilian cuisine.
Now what Zhao Fuyu wants to complete is this point, so that she can be more down-to-earth.
Since she has embarked on the road of ancient cooking, she needs to understand that the food is not just for her alone, but the delicious food is to take care of the public!
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