Chapter 270 Sure enough, it is different from other hot pots

Zhou came back to his senses from the delicious attack and lowered his head to take another bite of foie gras.

Foie gras is already fresh and tender, and it tastes even better when paired with mashed garlic and white vinegar.

Shen Keting swallowed the goose liver in his mouth: "Goose liver is really delicious, and this mashed garlic and white vinegar goes well with it. The combination of the two makes it taste delicious in another way."

When the foie gras comes out of the brine pot and is dipped in mashed garlic and white vinegar, it may feel a little choking at first, but after the choking feeling passes, only the rich fragrance remains between the lips and teeth.

Chen Huazheng smiled and said, "Brother really knows how to eat. He must dip the brine hot pot in mashed garlic and white vinegar."

Generally speaking, even if the ingredients are the same, different sauces will still give people different tastes.

After being boiled in the brine, the ingredients will also be imbued with the mellow aroma of the brine.

At this time, using mashed garlic and white vinegar as the dipping sauce for the brine hot pot is to allow the sour taste in the dipping sauce to enhance people's taste experience of salty and fresh taste.

It can be said that mashed garlic and white vinegar are the finishing touch of the braised hot pot.

Shen Keting: "In fact, in addition to the sauce, there is also this brine, which is also somewhat special. I think this brine is also very fragrant, unlike ordinary brine. Did you spend a lot of effort on it?"

This time the marinade is much more fragrant than the braised duck made by Chen Huazheng last time.

The deliciousness of foie gras is at least half due to the braising liquid.

When everyone heard this, they immediately realized that this marinade seemed to be more fragrant than any they had tasted before.

They all looked at Shen Huazheng, wanting to hear her answer.

Chen Huazheng smiled and said, "Brother is so amazing. Yes, this brine did take a lot of effort. It's also different from what I made before. This time, I used more ingredients and thought."

For brine, the first step is to change the soup.

Most people may think that all broths are the same, but to those who know how to eat and cook, broths can be divided into three levels: top broth, upper broth and second broth.

Among the three, Ding Tang is the most popular and tastes the most delicious.

The reason why Ding Tang is called Ding Tang is that its flavor is not single, but a combination of various ingredients.

Its aroma is rich and mellow, with rich layers, which cannot be compared with ordinary broth.

This time, the base of the marinade is made from top soup.

In addition to essential spices such as star anise, cinnamon, bay leaves, etc., Chen Huazheng also added galangal.

Compared to spicy ginger, galangal has a milder spiciness.

It's spicy-sweet with a unique, aromatic flavor that tastes a bit like cinnamon.

When braising delicate meat ingredients, use galangal instead of ginger to prepare the braising liquid.

Galangal is the soul of this steamer marinade. It can not only replace ginger to remove fishy and muttony smells, but also make the marinated goose meat more tender.

In addition, ham, old hen, pork shank, plum meat, bigeye fish, pig skin, chicken feet and other ingredients should be added to add a touch of freshness and gelatin to the stew that already has the aroma of medicinal herbs.

In order to increase the smooth taste of the marinade, Shen Huazheng also added goose oil to the marinade.

Everyone listened to Shen Huazheng's explanation and felt deeply moved.

No wonder the marinade is so fragrant, it turns out so much thought and effort went into making it.

Everyone chatted while eating hotpot.

As different parts of the fish are put into the pot, the crispy, soft, and chewy textures appear one after another.

After eating goose liver, they started eating goose intestines.

The goose intestines are very fresh. Excess fat is removed while the fatty parts are retained in order to find the best balance between the crisp taste and the sweetness of the fat.

Since goose oil is added to the marinade, in addition to enhancing the flavor, it can also seal in heat and make the ingredients easier to cook.

The originally crystal clear and moist goose intestines only need to be boiled in the pot for a few seconds to become firm and elastic.

When you take a bite, the thick and crispy texture of the goose intestines and the aroma of the brine hidden in the folds mix together and instantly fill your entire mouth.

The goose blood is springy and delicious, without any smell of mutton.

Goose feet are full of gelatin, not only meaty but also juicy.

If you taste it carefully, in addition to the meaty and braised aroma of the goose feet themselves, you can also taste a faint refreshing aftertaste.

After eating the lion-head goose, everyone started putting shrimps, crabs and other seafood into the pot.

Shen Zhaonian picked up the peeled shrimp with chopsticks, and as soon as he took a bite, his eyes lit up.

The shrimp meat is refreshing and chewy, and with just the right amount of marinade, the original sweetness is perfectly upgraded.

The others were also eating the seafood in their bowls with relish, with the same look of shock on their faces.

I originally thought that compared to seafood, lion head goose is more suitable for braised hot pot, but they were still narrow-minded.

When seafood is boiled in a pot, the brine plays a very important role in enhancing the flavor, which opens up a new way to eat seafood.

Shen Zhaonian swallowed the shrimp meat in his mouth and sighed with satisfaction: "It's delicious, it's really delicious!!"

The flavors from land and sea meet in the boiling hot pot, creating such a unique flavor.

No wonder Zheng'er's first choice is to eat braised pork hotpot. It is indeed different from other hotpots.

…

"It's delicious."

Xiao Jingran swallowed the biscuit in his mouth, then immediately picked up another one and put it into his mouth.

While eating, he did not forget to recommend it to the prince.

"Brother Prince, this Huazhan biscuit is delicious. The sugar on it is fragrant and sweet. Come and have a taste."

The prince opened the oil paper package in his hand. This was the Huazhan biscuits that had just been released a few days ago. Emperor Jingning bought one for him and Xiao Jingran.

Each biscuit is small and round.

There are pointed colored sugar cubes on the surface of the biscuits, including red, pink, yellow, white, and green. They are like flowers and very cute.

The prince picked up a pink flower cookie and put it into his mouth.

The crispy little biscuits are paired with sugar cubes that melt in your mouth, making a crisp "crunching" sound.

Sweet, crispy and really delicious.

The prince ate three Huazhan biscuits in a row, then carefully rewrapped the oil paper bag.

Emperor Jingning watched from the side and found it funny.

He is still a child after all.

At this time, the Queen Mother and the Queen also came over from the other side after shopping.

Emperor Jingning immediately went to meet him and said, "Mother, we can set off now."

As soon as he said this, the prince and Xiao Jingran also looked at the queen mother with sharp eyes: "Grandma, we can also set off."

Queen Mother: ...

Just now she just mentioned the new beauty area and thought they would definitely not be interested.

Who would have thought that these three people would all be clamoring to go together, and now they were acting so anxious.

It would be fine if it were just the two little ones, but the emperor is already old, why is he still acting like a child?

The queen couldn't help but burst out laughing.

I never thought that His Majesty and these two children cared so much about their appearance.

Andersen and the guard beside him also lowered their heads and hid the smiles on their lips.