Chapter 126,
Su Guoer’s idea is very bold.
When cooking with stuffed prunes, it is best if the dish can neutralize the sour taste of the prunes.
So what should I choose?
radish?
Bamboo shoots?
Wild rice?
These dishes are just for show, each with its own sweet flavor. It is not appropriate to add heavy ingredients to change the taste of the ingredients themselves. If they are changed, it would be putting the cart before the horse and a waste of effort.
Therefore, you should choose ingredients that are very complex in nature and use pickled plums to neutralize the ingredients' original slightly flawed flavors, or flavors that are not accepted by the public.
In other words, the taste of the ingredients themselves must be removed to accommodate the sweet and sour taste of the dried plums and their own plum fragrance.
Think about it.
Only... the basic flavor of ingredients like meat, because Su Guoer knew that no matter whether it was mutton, fish, beef, etc., they all had a special flavor. This flavor attracted people who liked to eat it, and made people who didn't like to eat avoid it. It was like there was a little maid in the Duke's Mansion who refused to eat mutton.
I think the taste of mutton is very strong.
So this ingredient needs to be selected from meat.
Mutton? No... just thinking about it makes me feel mutton-y. Mutton itself has a strong flavor. If you use special methods to remove that smell, it's okay, but... mutton isn't very chewy either. Without that unique flavor, the advantages of this ingredient itself are gone.
It can't even compare to cheap pork.
What about the beef? The combination of the dryness of the beef and the astringency of the umeboshi makes the mouth feel dry and astringent.
What about fish and seafood?
The fishy smell is too strong, and if put together with pickled plums, it will probably produce a disgusting smell.
………………
Before she even tried it, Su Guoer felt like she had fought a battle. All the methods in her mind were overturned. She listed them and overturned them again, making her exhausted.
I even thought about standing up and trying all five kinds of livestock.
However, as a cook, I have a certain perception of the nature of various ingredients, including livestock meat. If some things don’t taste good together, then they definitely won’t taste good.
It's just a waste of food if you try.
Five kinds of livestock.
Chickens, ducks, geese, pigs, and sheep are the most common species of livestock. The advanced version is beef, which is eaten by fewer people.
What about the chicken?
The tender chicken is paired with the sweet and sour taste of pickled plums...
Seems pretty good?
Moreover, the sour taste of the dried plums can make the chicken softer and more flavorful...Su Guoer felt that she had an inspiration.
Putting the book down in a hurry, she went to the kitchen and took out a plump chicken leg from the divided chicken.
But... after watching for a long time, unless the chicken legs are cut into cubes, the chicken will shrink into pieces once put into the pot. The flavor of the pickled plums will have difficulty penetrating into the deepest part of the chicken, and... large pieces of meat will be covered with a little bit of sweet and sour juice on the surface, which will inevitably make people feel that the taste is lacking.
Su Guoer set her eyes on the chicken feet, chicken wings and chicken necks in the basin again.
Chicken necks are usually used as scraps or for making chicken soup. They are of no use, so exclude them.
Chicken feet... are very difficult to stew. If you stew chicken feet with pickled plums, it will take at least an hour to simmer them, and there is not much meat in chicken feet.
What about the chicken wings? Actually, Su Guoer had her eyes on the chicken wings in the bowl from the very beginning.
If the chicken wings are stewed well, they can be soft and boneless. Not only can you make sweet caramel chicken wings or vinegar chicken wings, the flavor of the sauce can be well integrated into the chicken. It tastes like the sauce is slowly wrapping a layer of meat. When you sip your lips, the meat will fall off the bones.
That's it. Su Guoer decisively took out six chicken wings, and went outside to get the plate of pickled plums that she had reserved for herself and brought it back to the kitchen. She first put the chicken wings in hot water and pricked them with water, then took them out and drained them.
Over there, another pot was lit and a lump of lard was poured into it. After the lard melted, Su Guoer poured the dried plums directly into it and watched the dried plums fry in the oil pan until bubbles appeared.
It seemed, as if, it wasn't what she imagined. She wanted the juice from the pickled plums to blend into the chicken wings, but the frying of the plums didn't allow the flavor to be released.
The first attempt failed, so Su Guoer learned her lesson and took a little hot water to dissolve an appropriate amount of dried plums. After the flavor was released, she repeated the process in another pot.
Pour lard into a hot pan, and after the lard melts, pour in the chicken wings that have been pricked with water. Fry the chicken wings until both sides are golden brown, then pour in the melted plum juice. Simmer over high heat, then simmer over low heat until the sauce thickens. It will take just a cup of tea.
After Su Guoer boiled the soup, she simply used chopsticks to dip it in the soup and tasted it.
Hmm... it's a bit ordinary. It has enough sourness, but not enough sweetness, and the color is not good. She poured some soy sauce to color it and added salt to season it.
Now the color looks better.
But the taste...
It became more unpalatable.
Serve the crispy dish of Su Guoer aside, and then repeat the above steps. Poke the chicken wings with water, add oil to a hot pan, throw in a few pieces of rock sugar, then the chicken wings, and finally add the pickled plum juice and the pickled plum meat together, simmer over high heat, and do not add any soy sauce when serving, just season with a little salt.
After waiting for another cup of tea, the dish was ready. Su Guoer picked up the chopsticks and tasted it.
Then my eyes lit up, this is the taste.
The aroma and sourness of the dried plums are well integrated into the soup, and because of the addition of rock sugar, the taste is great. As for the color of the sauce, it turned into a burnt yellow because she added more dried plums and yellow rock sugar.
It looks good too. With some green leaves added as decoration, the final appearance of the dish is what Su Guoer likes.
Six chicken wings are arranged into a flower shape, with a flower carved from purple radish placed in the middle, then topped with soup and a little bit of green as embellishment.
The perfect dish is ready!
Su Guoer brought the dish outside for Yunniang and the others to try.
Before I even left the kitchen with the dishes, I saw Changqi approaching and asking, "What is this, boss? Caramel chicken wings?"
"That's not right? I remember that there were patterns made of caramel on the caramel chicken wings?" That is, the dish was presented with sugar paintings, a famous dish in Bianjing City, with sugar-coated chicken wings and paintings made of sugar threads.
Su Guoer: "This is a dish I just made. I haven't named it yet. Come and try it. Give me some suggestions and give it a creative name."
She put down the tray and handed a pair of chopsticks to Yunniang and Changqi respectively. The others who had nothing to do also came over to taste it, but they might not be able to taste anything.
However, the chef at home gave a few words of praise.
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