Chapter 13 Braised Lamb Liver (Part 2)
Chapter 13 Braised Lamb Liver (Part 2)
It's hard to say.
At least the cabinet makers present were starting to have second thoughts.
As the head chef of Bazhenlou, most of those present naturally didn't want to see her fail. Although the head chef was proud and arrogant, they also respected each other. Bazhenlou's status in the martial arts world was something that all the chefs in the manor looked up to, and none of them wanted the monument they admired to fall.
Secondly, Qingyun Mountain Villa does consume a lot of mutton every year, but sheep liver has always been difficult to prepare.
If there really is a delicious way to cook it, learning it would be a good thing.
So, as Wang Sumo finished slicing the lamb liver and soaking it in rice wine, the murmurs in the room gradually subsided.
Marinate lamb liver in Shaoxing wine?
This practice is quite rare. Since rice wine is for drinking and lamb liver is not considered a high-quality ingredient, marinating lamb liver in rice wine would seem like an inconceivable combination to any normal chef.
But now that someone has actually done it, and it's the head chef of Bazhenlou, this approach suddenly seems a bit mysterious, yet also arouses some anticipation.
But there are also doubts. Marinating is fine, but won't the fishy smell of the lamb liver also remain in the rice wine?
Judging from Wang Sumo's skillful grasping and mixing movements, which ensured that every piece of lamb liver was fully in contact, it must not be her first time doing this.
They shouldn't have been unaware of this issue.
The room quieted down, waiting for Wang Sumo to thoroughly mix the liver, and then rinse it with clean water after he had mixed it with rice wine.
A commotion immediately erupted around them.
That wasn't soaking, it was washing. Using rice wine to thoroughly scrub the lamb liver removes the fishy smell. It not only removes the fishy smell but also allows the surface of the lamb liver to absorb a light layer of wine aroma. Then, rinsing it off with clean water removes the fishy smell from the soaked parts of the lamb liver.
Simply drain the liver, then slice it and put it in a large bowl. Add a spoonful of fermented bean paste, a spoonful of black bean sauce, a spoonful of Shaoxing wine, a spoonful of rapeseed oil, and ground peppercorns. This method of marinating the liver will indeed make it very flavorful and remove any fishy smell.
This is supposed to be stir-fried over high heat to infuse flavor, but the lamb liver is so thin, wouldn't it easily burn?
The surprised looks around them had faded, and they were all lost in thought, gradually accepting Wang Sumo's actions and wondering what she would do next and whether they could anticipate it.
Among He Lin and his group, only two foodies had some research to do. The rest of them looked around, trying to glean some clues from the eyes and gazes of those around them. In the end, they felt more and more like a discussion session in a martial arts tournament, both quiet and full of undercurrents.
"Senior brother, why are you all so serious?" A disciple from Qingyun Manor nudged He Lin slightly and asked in a low voice.
"How would I know!" He Lin himself wasn't sure either.
"I think it has intimidated them, and they are all wondering what Miss Wang will do next." He also had a keen eye for detail.
In short, He Lin and the others crossed their arms and looked nervously at the field.
Wang Sumo's expression was much more relaxed. Under everyone's watchful eyes, just when everyone thought she was going to mix the seasonings and marinate for a quarter of an hour, Wang Sumo reached out and took the mung bean starch from the side.
Starch? Is it for thickening or reducing sauce?
But it wasn't even cooked! It's supposed to be cooked directly to reduce the sauce, and no ingredients were prepared!
The surrounding discussions seemed to reach their peak at that moment.
Wang Sumo knew that most chefs were used to using mung bean starch to thicken and reduce sauces, but few people would use starch for marinating.
Marinating the lamb liver beforehand allows it to absorb more flavor and reduces its gamey and muttony smell. The thinner the lamb liver is, the less gamey and muttony it will have, and the easier it will be for the seasonings to penetrate. However, thinner livers are also more prone to burning when cooking and becoming tough.
However, if you add a spoonful of mung bean starch to the fermented soybean paste, soy sauce, rice wine, pepper, and rapeseed oil during the marinating process and mix them thoroughly, so that the starch and all the seasonings are evenly coated on the surface of the lamb liver, the lamb liver will remain fresh and tender during high heat.
This practice is not common, and it is even less common when used on lamb liver.
That's why the surrounding craftsmen couldn't help but be surprised.
Sure enough, while Wang Sumo was mixing the lamb liver with seasonings and starch and setting it aside to marinate, the surrounding chatter never stopped.
Wang Sumo ignored the noises and skillfully chopped the bright green garlic. The crisp sound of the knife rang out, accompanied by a slightly spicy yet refreshing aroma.
Whether it was due to the surrounding environment or not, He Lin and the others suddenly found the vibrant aroma more enticing.
Sure enough, the chefs around also began to stop talking one after another. The aroma of green garlic had begun to create a subtle reaction in their minds, and everyone was imagining how to stir-fry green garlic and lamb liver together.
Meanwhile, Wang Sumo didn't stop either. After chopping the green garlic, he started making dried dogwood fruit.
Dried dogwood fruit primarily provides a spicy flavor, and a strong one at that. The spiciness of green garlic compared to that of dried dogwood fruit is like comparing freshly brewed wine with a ten-year-old vintage—the rich layers of aroma are entirely different.
However, the ingredients are different from those used in winemaking. Green garlic and dried dogwood fruit, one fresh and the other dried, one with a light and fragrant taste and the other with a rich flavor, create a rich and satisfying spiciness in a short time, stimulating the appetite.
The master chefs around them, with their keen sense of taste and vivid imagination, were already salivating.
Under such spicy seasoning, the lamb liver won't be overwhelmed by its gamey smell; it will come alive again! Some master chefs are already impatient to see it go into the pot!
But Wang Sumo was still deftly smashing garlic, chopping garlic cloves, then cutting scallions into sections and mincing scallions.
These spices, in various sizes and lengths, with vibrant colors, were neatly arranged beside the stove.
The iron pan on the stove has been preheating for just now, and the time and heat are just right!
"It's finally time to cook!" He Lin's fellow apprentices were also impatient. After watching for so long, it seemed like the exciting moment had finally arrived.
When the heat is right, add the pork fat and heat it until it melts and turns into hot lard. Then, add the lamb liver directly to the hot oil. With a sizzling sound, the various spices that have been marinating the lamb liver for a quarter of an hour release a rich and enticing aroma the moment they hit the pan.
Thinly sliced lamb liver also quickly changed color in the boiling hot oil.
Because of the starch coating, the lamb liver didn't burn instantly in the hot oil. The starch locked in the liver's moisture, keeping it tender and smooth.
The tenderness and smoothness of the lamb liver, combined with the hot oil, allowed it to fully absorb the various seasonings that had been marinating and mixing. Just a few spoonfuls of this stir-fried lamb liver filled the entire kitchen with its aroma.
"Holy crap!" The fellow disciples were stunned!
It also replaced the gasps of amazement in the hearts of all the other chefs in the kitchen.
Wang Sumo didn't give them much time to marvel, because the lamb liver was very thin. After stir-frying it a couple of times, it was almost half-cooked and flavorful. Wang Sumo immediately took it out and didn't leave it in the iron pot to continue stir-frying.
As the lamb liver was served, everyone in the kitchen felt a sense of emptiness, just like the sight before them – they hadn't seen enough!
Wang Sumo quickly washed the pot, and He Lin's eyes almost popped out of their sockets. He had never imagined that someone could cook, and even washing the pot was so smooth and pleasing to the eye.
Even without the dish itself, watching Wang Sumo cook is a pleasure in itself!
Only when a chef cooks with longing and anticipation will the food they create exceed expectations.
Humorously, He Lin joined the others around him, watching Wang Sumo wash the pot while eyeing the lamb liver served on the side, his mouth watering.
After washing the pot, there's no need to dry it. Just put it directly on the stove and let the heat dry any remaining moisture. Once the pot is hot, add the pork fat and render it into lard. With practiced skill, scoop a handful of garlic cloves into the lard. The moment the garlic cloves are submerged in the lard, the aroma of smoke and fire fills the air, making the whole kitchen feel smoky and fragrant.
Then quickly add the green garlic segments to prevent the garlic cloves from burning.
The sweet aroma of the garlic stalks is brought out by the lard, and each wisp of sweet aroma seems to be wrapped in the spicy aroma of lard and garlic cloves.
It goes so well with rice!
I'm so hungry!
It's like just picking up the bowl directly!
He Lin pretended to cover his mouth with his hand to hide the saliva he swallowed again.
Once the aroma of the green garlic segments and garlic cloves has been fully released, pour in the chopped dried dogwood fruit. Instantly, the spicy aroma envelops all the surrounding fragrances, filling the entire kitchen with the spicy and fragrant flavor of the wok!
Even the fellow apprentices who don't usually eat spicy food were wide-eyed with surprise. Good heavens!
I really want to eat it!!
Wang Sumo shook the wok to let the ingredients stir-fry evenly until fragrant, then poured in the partially cooked lamb liver that had just been cooked.
With the addition of lamb liver as the main dish, the previously stir-fried green garlic segments, scallion segments, and dogwood fruit seemed to instantly find a central support.
Continue adding Shaoxing wine, salt, a little bit of fermented bean paste and black bean sauce. Wang Sumo dipped a mouthful of the soup with the chopsticks next to him and tasted it. It was just right.
Then stir-fry continuously, allowing the aromas of all the ingredients to collide with the lamb liver to create a wonderful synergy, but don't stir for too long.
Once it's done cooking, sprinkle some chopped green onions on top and shake it evenly.
Remove the wok from the heat and pour the stir-fried lamb liver into a plate. Instantly, the aroma of smoky cooking fills the air.
Several chefs took the first bite—it was fragrant and spicy, yet tender and refreshing, retaining the texture of the lamb liver and the unique light aroma of the lamb!
Although everyone's expression and demeanor differed after taking that bite, they all ultimately arrived at the same conclusion.
"classic!"
"It really tastes delicious, I want to have a big meal!"
"Perfect with rice!"
"It's spicy to the point of being addictive, fragrant to the point of being addictive, and tender!"
...
The chefs' comments thrilled everyone in the kitchen.
He Lin and the others squeezed to the front, picked up their chopsticks, and each added a piece of lamb liver to their mouths.
It was still warm, and the warm aroma seemed to elevate the taste buds.
Delicious!
The fellow apprentices were so eager to grab a bowl of rice in the kitchen and wrap it up with the green garlic!
*
Within half a day, the news was spreading like wildfire throughout Qingyun Manor.
"Have you heard? The head chef of Bazhenlou showed off his skills in the main kitchen, and He Lin and his friends almost divided up the pot!"
"Really? Is that even possible? It can't be that exaggerated!"
“Go and listen for yourself. They say it’s even more exaggerated. They say that Brother Husheng ate three big bowls of rice with the soup!”
...
Inside Qiyun Pavilion, even without straining his ears, Master He could hear the murmurs of several disciples cleaning the courtyard.
"I heard that tomorrow they're going to make spicy and sour chicken giblets and mutton soup. Just hearing about it makes my mouth water."
The old man, who was playing chess, paused slightly with his fingertips.
Goodness, stir-fried lamb liver, spicy and sour chicken giblets, lamb soup...
[Author's Note]
He Lin: Report, the old man has fallen for the trap!
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