Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 807

c807 Is it so easy to make vegetarian soup? Full of meaning

“Master, what ingredients are needed for vegetarian soup?”

Today, because of the vegetarian dishes, there were a lot of vegetarian dishes on site. Lin Xu was ready to give Master a try, but he didn’t know what kind of vegetables to prepare.

Uncle Gao said:

“There are many ways to make vegetarian soup. There are no particularly high requirements for the ingredients. It is up to people to be thrifty. Moreover, according to different needs, it can also be made into clear soup, thick soup, milk soup, mushroom soup, etc.”

There are many types of vegetarian soups, and there are many ways to make them.

The simplest one is probably milk soup made by mixing fried flour with boiling water. Some Chinese and Western foods have similar methods. Lin Xu has also used this method when cooking.

Uncle Gao said:

“The fried noodle soup has no taste. It is usually mixed with a color in an emergency to add a smooth texture. This is the simplest vegetarian soup and has a relatively single function.”

What I’m going to make today is a soup dish for the state banquet, so naturally it won’t be that simple.

Uncle Gao brought some soybean sprouts and handed them to Lin Xu:

“Remove the head and roots, and only need the middle stem…Bean sprouts play a very important role in vegetarian soup. Even if you don’t add any other seasonings, you can still make a delicious soup. Therefore, most vegetarian soups will be made with bean sprouts.” Base.”

When Lin Xu heard this, he immediately picked up the bean sprouts and started sorting them.

It was too slow to pinch off the heads and tails one by one, so he grabbed a handful and sorted them out, aligning the heads and tails of the bean sprouts, then cut off both ends with a kitchen knife, threw them into the basket, and then grabbed another handful and continued to work.

The bean sprouts on the bean sprouts will have a beany smell if cooked for a long time, and the roots are all root fibers, which are prone to bitterness, so they should be removed, leaving only the bean sprouts part.

While he was busy, Uncle Gao brought some more celery, two carrots, one white radish, a handful of seafood mushrooms, three or four king oyster mushrooms, a pack of soaked kelp, two onions, and two fresh lettuce. Corn, one cabbage, four eggs.

After sorting out these, Uncle Gao told his apprentice the essentials of vegetarian soup:

“Vegetarian stock soup has no requirements on ingredients. As long as it does not contain starch, it can be used to make it. Generally, beans and fungi are used a lot. The other kind is seafood such as kelp and seaweed. When these ingredients are boiled together, they will produce The taste is very delicious, even better than the soup made from meat.”

It sounded really simple, and Lin Xu planned to learn it later.

While he was playing with the bean sprouts, Uncle Gao also picked up the kitchen knife and prepared to perform preliminary processing on these ingredients.

This step is very simple, just clean the vegetables and simply change the knife.

Wash the celery and cut it into small sections, peel the carrots and cut them into hob pieces, peel and cut the white radish into thick shreds, cut the corn into sections… Process all the ingredients in this way.

Then set up a frying pan, add a little oil to the bottom of the pan, and break a few eggs into the pan to make omelettes.

“Frying the eggs can stimulate the activity of the protein. After boiling over high heat, the color of the soup will naturally become much thicker and whiter… In fact, legumes are used to make vegetarian soup because legumes are rich in protein.”

Lin Xu had almost finished packing the bean sprouts and stood aside to watch the master’s operation.

Uncle Gao said:

“In the past, when making vegetarian white soup, some soybean oil would be specially added to make the fresh and sweet taste of legumes more intense, but now for health reasons, fat is no longer added… Beans are not low in purine, and in addition Grease, might as well eat meat.”

Now that all the ingredients were ready, he took a deeper soup pot and started making soup.

Put the ingredients into the pot, add half a pot of water, bring to a boil over high heat, then cut off the foam, then put the fried eggs in, add a few slices of ginger, and start cooking.

When you first start boiling, keep skimming off the foam from the pot to make the soup cleaner.

After the fire has simmered for about ten minutes, put the lid on the pot and turn to low heat to continue simmering.

Lin Xu looked at the time:

“Exactly how long do you have to stay up, Master?”

“It takes about an hour. After an hour, let it dry, and then filter out the residue inside, and then you can make bean sprouts and pigeon egg soup… This kind of vegetarian soup is usually made fresh and eaten. If you put it in the soup like bone soup, If it is stored in the refrigerator, the umami taste will decrease a lot, because the umami substances in plants are unstable, so it is best to eat it freshly.”

Lin Xu thought this kind of vegetarian soup was very interesting. He would find an opportunity to make some vegetarian soup and try it as a vegetarian hotpot at home.

If it’s good, you can even add it to banquet orders in the future to meet the needs of vegetarians. This can also be regarded as expanding the customer base.

Regardless of business or anything else, the broader the customer base and the wider the audience, the more stable the business will be.

On the contrary, doing business with a single customer group is easily affected by industry impacts and carries relatively high risks.

After the vegetarian soup was cooked, a few photographers came over to take some close-ups, and everyone started to have lunch.

The chef of Yanjing Hotel prepared roast goose rice for everyone today. The delicious roast goose is paired with a braised egg cut in half, plus a few hot cabbage heads. Paired with rice, it is nutritious and delicious. .

Shen Jiayue pinched a piece of goose leg and took a bite. She glanced at the vegetarian soup still cooking in the soup pot and asked curiously:

“Xubao, if you put a bunch of vegetables together and boil them, can you really make a delicious vegetarian soup?”

“Yes, Master just said that even if you cook the bean sprouts alone, you can still get a particularly sweet and fresh taste… But don’t try it yourself, you may get burned easily.”

This girl was neither serious nor serious. Lin Xu was really afraid that something would happen if she did it herself.

“Don’t worry, I’m not a three-year-old kid anymore.”

Shen Jiayue happily took a bite of the roast goose, and then took a mouthful of rice. As she was eating, Qi Siming brought a plate of braised food, including goose intestines, goose gizzards, goose paws, and foie gras.

“I’m making roast goose today, and I’ve marinated the scraps. Boss Lin, let’s have a taste.”

There are a lot of these braised dishes, and they are available at every table. The table where Zeng Xiaoqi and the director team even had braised goose eggs. Qi Siming was taking advantage of his position to give his girlfriend extra food.

Lin Xu and others also followed suit.

Xie Baomin picked up a piece of marinated foie gras, tasted it, and asked with a smile:

“Did you make this? Do you think it’s Lao Cheng’s way of making stewed soup?”

“When I started to braise it, Chef Cheng helped me adjust the braised soup… Chef Xie, do you think the taste is okay?”

Xie Baomin tasted it carefully:

“Very good, much better than your master who likes to pretend to be polite.”

Qiu Zhenhua, who had just walked over with a bowl, couldn’t help but kicked him:

“You have to say it in front of me, right?”

It was not busy at Diaoyutai today, so many head chefs came.

Uncle Gao usually doesn’t have many opportunities to take action, so they all want to observe and learn from up close.

Qiu Yaozu tasted the braised goose offal on the table and said to Qi Siming:

“The foie gras can be marinated for a shorter time. If you are worried that it will not taste good, you can pour some soup out and let it soak for a while. The more tender this thing is, the better the taste will be.”

“I know, Master, I will practice more in the future.”

Lin Xu took a bite of green vegetables and thought of the mixed vegetables he was going to make later, and asked curiously:

“Why are there assorted dishes at the state banquet?”

Regardless of the meaning, this dish is actually a mixed dish in which all the vegetables are stir-fried separately and then stir-fried, without any fishy taste.

Why was he selected for the state banquet?

Wu Chunjiang took a sip of seaweed soup and gave Lin Xu some popular science:

“This dish tastes good, and it was just after the Spring Festival. It was the time to eat assorted vegetables. I don’t eat it from time to time. Now that I’ve caught up, I will definitely let everyone try it… As for the meaning, of course it has its own meaning, assorted vegetables The original name is Shijingcai, which means that the ten scenic spots of Jinling are integrated into the dish. It is actually the Nanjing version of poor people’s music.”

What he said made Qiu Yaozu unhappy:

“Why are poor people happy? Those side dishes all have meanings and details. Each ingredient reflects an auspicious saying. It is an essential dish during the New Year. If you don’t understand, don’t talk nonsense…”

Uncle Gao said to Lin Xu:

“Assorted dishes are mainly delicious, and Jinling used to have a tradition of giving assorted dishes every Chinese New Year, but it’s rare to see them now.”

Ning Shoubang asked:

“What are the ten scenic spots in Jinling?”

Uncle Gao took a bite of rice:

“I guess even the locals can’t explain it clearly. Back then, the publicity people liked to promote things like eight sceneries and ten sceneries. As long as you search with the place name plus eight sceneries or ten sceneries, you can almost find similar indexes… Yan Isn’t it true that there are eight scenic spots in Beijing? The older generation of chefs even made the dishes.”

“I know this when you tell me. I also learned it when I was an apprentice. Large dishes such as Qiongdao Chunyin, Jintai Sunset, Jimen Yanshu, etc. are all created according to the Eight Scenes of Yanjing.”

Shen Jiayue showed a surprised expression.

This baby must be a fake Yanjing native. Why have I never heard of any of the dishes Uncle Ning mentioned?

Not only had she never heard of it, Lin Xu was also a little surprised.

“Are these all dishes?”

Qiu Yaozu nodded:

“Yes, they are all dishes, but they are carved out of cakes, and then decorated with dengying beef, dried apricot meat, barbecued pork, etc., to imitate the scenery, just like those real estate models in the sales department. The main thing is that there is a sales Phase, a legacy of the exaggerated style of the past, is something that few people do now.”

If you want to say this, I will understand. It turns out to be related to the exaggeration style.

But thinking about bringing the scenery to the dining table, it was quite in line with the social atmosphere of that historical period.

Uncle Gao said:

“These are not all exaggerations. For example, the peacock shark’s fin dish can actually become a well-deserved main dish even now. If you are not busy, protect the people, I will teach you, junior brother. I remember this is what you learned on your twenty-fifth birthday. Yes, haven’t you forgotten?”

Xie Baomin hurriedly agreed:

“No, no, no, how could I forget? When I’m not busy, I’ll teach my disciples.”

Peacock fin?

From the name, it sounds like it’s a really good dish.

Lin Xu planned to learn from his senior brother to see what kind of dish it was.

After lunch, everyone took a short break.

When the work started again, the vegetarian soup in the pot had been boiled, and before the lid was opened, you could smell the delicious aroma wafting out of it.

After the photographer was in place, Uncle Gao opened the lid of the pot, and the unique fresh fragrance of the vegetables suddenly wafted out. Even Shen Jiayue outside the venue couldn’t help but sniff.

This tastes too delicious, right?

The vegetables in the pot have been cooked until soft, and the soup has changed from its original transparent state to milky white.

Lin Xu took a look and couldn’t help but admire:

“I really didn’t expect this soup to be cooked with vegetables. It looks no different from bone soup.”

Uncle Gao said:

“The role of protein is that if you want to use milk soup in an emergency, you can mix fried eggs with boiled water. Not only will the soup be thick and white, but it will also have a rich flavor.”

Oops, can this still happen?

Learned another trick!

Lin Xu admired in his heart and took the initiative to help his master take down the soup pot from the stove.

Uncle Gao stirred the pot a few times with a colander, looked at the cooking status of the vegetables in the pot, then covered the pot and set it aside to continue to simmer.

Let the fresh flavor from the vegetables blend into the soup, so that the soup will have a richer flavor.

Taking advantage of this time, Lin Xu started making squirrel mandarin fish.

This is a dish that tests your knife skills. It requires the knife to be even and fluffy, the sauce to be rosy and bright, and most importantly, the shape of the knife must resemble a squirrel.

Xie Baomin stewed the duck in mother oil, and then started busy packing the dozen or so vegetables needed to clean the assorted vegetables.

These vegetables include bamboo shoots, carrots, lotus roots, chicken feathers, shepherd’s purse, celery, bean sprouts, celery, etc. Each vegetable has its own meaning.

For example, shepherd’s purse is a homophone for “gathering wealth”; bean sprouts are similar to “ruyi”, which means everything goes well; celery represents hard work and getting rich; lotus root means a smooth road…

This is a dish eaten during the Spring Festival, so it has beautiful meanings.

Uncle Gao used chicken fillets, sea cucumbers and prawns, paired with chicken breast made from minced chicken, and started to make hibiscus three delicacies.

The sea cucumber, prawns, and chicken fillets of this dish must be cooked in advance to add flavor, and then these three ingredients are cooked together with the hibiscus chicken slices using lard.

The dishes made are fresh and delicious, and the taste is outstanding.

Lin Xu cleaned the mandarin fish, wiped off the surface moisture, laid the fish flat on the chopping board, and began to change the knife.

The cutting requirements for squirrel mandarin fish are relatively high. You need to use a kitchen knife to cut from the back of the fish, cut the meat close to the backbone, then extend the kitchen knife in, and slice forward against the backbone until it reaches the back of the fish’s head. .

Then cut off the other half of the fish meat, and cut the fish meat from behind the gills, so that the two pieces of fish meat become a long string connected by the fish tail.

The reason for this is to facilitate the modeling, so that the fish body connected to the fish head becomes the body of the squirrel, and the other section of the fish body is the fluffy tail of the squirrel.

Cut off the backbone, turn the fish over, remove the ribs, and then cut off the head and pectoral fins.

Divide the fish head into two halves from the gills, turn over the part with the pectoral fins, and trim the heads of the pectoral fins with a kitchen knife. These are the two ears of the squirrel.

Strictly speaking, the dish of squirrel mandarin fish cannot have a fish head. Instead, the second half of the fish head is used and turned upside down to make a squirrel head. This way it looks more lifelike.

In addition to the fish head, the fish tail should also be turned over after cutting the fish, so that the fried shape will be more beautiful and the fish will appear fluffier.

Lin Xu finished trimming the fish head and started to make cross cuts on the fish.

The knife should be deeper, basically cutting into the fish skin, so that when frying, the fish meat will stand up one by one, making it more beautiful visually.

After changing the knife, he first boiled the sweet and sour sauce.

Then heat the oil in a pan, sprinkle starch all over the fish, and carefully put it into the oil pan for frying.

The half of the fish head with pectoral fins is also thrown in and fried in the same way.

After the fish is fried, place it on a plate, make it look like a squirrel, and then fold the part with the pectoral fins over the head of the fish, with the pectoral fins facing upwards. It looks very similar to a squirrel.

Pour the sweet and sour sauce over the fish to coat it with a thick red slurry.

With the sauce, the appearance of the dishes becomes more attractive.

But the whole dish wasn’t ready yet, so Lin Xu took two smaller black watermelon seeds and gently glued them to the fish head with tweezers to decorate them into squirrel eyes.

This time the shape of the fish head looks more like a squirrel.

This squirrel mandarin fish was noticed by Shen Jiayue as soon as it was ready. She took it with the telephoto lens of her mobile phone and sent it to Chen Yan:

“Yan Bao, come quickly, the squirrel and mandarin fish are ready.”

Chen Yan was originally going to come here to have a meal this morning, but she was called to the hospital by Han Shuzhen early in the morning for a check-up, so she went together with Ren Jie and spent the whole morning in the hospital’s public welfare class. parenting knowledge.

Although the birth of the child is still more than half a year away, it is time to make the necessary preparations.

In particular, various parenting knowledge and psychological counseling during pregnancy are not only beneficial to the fetus, but also very important to the mental health of the pregnant woman herself.

Seeing the squirrel mandarin fish sent by Shen Jiayue, Chen Yan was immediately attracted:

“Wow, this look is extraordinary. Wait, we’ll be there soon!”

She was having a check-up at Xiehe today, which was only a few hundred meters away from the Yanjing Hotel and she could walk there.

When Lin Xu made the squirrel and mandarin fish, his master Gao also made the hibiscus and three delicacies.

Next is the assorted vegetables and bean sprouts and pigeon egg soup.

Uncle Gao said:

“This dish is actually not difficult, Xiaoxu, why don’t you make it?”

I come?

Lin Xu did not redeem the relevant skills, but since the master said it was not difficult, he planned to give it a try. After all, this was for making videos, not for the leaders, so it would be okay even if the car overturned.

And having accumulated so much cooking techniques and related experience, it’s time to try it out.

Thinking of this, he gave up the plan of exchanging skills, set up the wok, and prepared to make it.

Uncle Gao talked about the cooking idea:

“First blanch all the ingredients separately, then stir-fry each dish with pickled ginger until it’s cooked. Add some salt when it’s almost cooked. After each dish is fried, put it into the big pot prepared by your senior brother. All the dishes are cooked After frying, sprinkle with sugar and sesame oil, stir evenly, and the whole dish is ready.”

It doesn’t sound difficult… Lin Xu added half of the pot of water to the pot and brought it to a boil. In order to make the color better, he specially added some cooking oil to the pot.

Then he put the ingredients into the pot one by one and blanched them.

Dishes with high oxalic acid, such as bamboo shoots, are placed in the back, and vegetables such as dried tofu and celery segments are placed in the front.

After all the ingredients are blanched, put on the wok, add cooking oil, and start stir-frying in the same manner.

After blanching, these vegetables are actually half-cooked. It doesn’t take too long to stir-fry at this time. Basically, they just fry until they are raw. This allows the vegetables to retain their crisp texture.

After each dish was fried, he poured it into a large basin. When all the dishes were fried, he followed the steps instructed by the master, sprinkled with sugar and sesame oil, and started to stir.

As soon as I finished my work, the system prompt sounded in my mind:

“The host made the state banquet dishes without using any skills, completed the hidden task [Cooking the state banquet], and was rewarded with a perfect state banquet level banquet lottery. Do you want to draw the lottery immediately?”

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