Chapter 148
Then use a wooden hammer to hit it repeatedly. At the same time, add tapioca flour and continue to hit it until it starts to form a spring pancake.
It is not required to be completely transparent, but like the pork skin above, it must be thin and translucent, and must be as clear as a piece of rice paper when it is put into the pot.
It looks sparkling.
Then hang it aside to dry. After a while, it will be ready. Su Guoer stacks several pieces of fish noodles together and cuts them into noodles.
Set aside to dry for a while.
In this way, the fish noodles are completely dried.
It is not required to dry it completely, as long as the fish noodles do not get tangled together when they are put into the pot. It is also okay if the inside is moist and soft.
Then...start to boil water, and after the water boils, add the wontons and fish noodles in turn.
But before that, she also peeled a few fresh bamboo shoots to use as a side dish, and a kind of mushroom that tastes delicious when added to the soup, which she also used as a side dish.
after…………
Bored, she looked around and estimated that she probably wouldn't win the championship this time. Only then did she feel relieved and relieved. Although it was a pity that she couldn't get the gold, the most important thing now was to save her life, so she was not sad at all.
The young man next to me was still carving radishes, but the patterns he was carving today were probably a little more complicated.
After looking for a long time, Su Guoer still couldn't figure out what he wanted to carve.
However, the dragon's body has gradually taken shape. It may be a dragon or a phoenix or something like that?
This guy shouldn't be a chef. This thing is made of syrup and sour dates. Even if it tastes good, it's just average and can't be compared with other dishes here.
Su Guoer had already accepted in her heart that this person was no good.
Look at the person on the right, he is making clear-braised lamb, a simple pot of clear-braised lamb. The soup looks as clear as water, without any oil on it, but you can faintly smell the aroma of lamb.
The taste of that mutton is so overbearing!
The aroma spread throughout the hall and everyone could smell the fragrance of mutton.
Su Guoer was surprised. How could the mutton smell so good?
She even saw the man scoop up a piece of mutton with a spoon. The mutton was fat and lean, with white fat and red meat tied together. It made people hungry just by looking at it. They couldn't wait to have a bite of it with cauliflower sauce. How delicious would that be?
Su Guoer felt a little greedy when she saw it.
I've been wondering what's different about this guy's mutton recipe from others? Why does it taste so good? I don't even see him adding any seasonings.
But then she knew, this mutton...
He brought it with him.
The lambs raised by themselves were brought to the palace and slaughtered immediately. It is said that the grass these lambs ate was carefully selected, and they also ate bean cakes and other things, so these lambs were raised to be particularly strong, with non-greasy fat and non-tough lean meat. They only needed simple cooking to bring out the delicious flavor of the lamb.
That’s awesome.
This person had already prepared it. She wouldn't spend so much time cooking a dish anyway.
But Su Guoer felt that this person probably wouldn't be able to win the championship.
Because she saw someone make the long-lost famous dish: chicken soup with tofu.
You can't see the chicken when you eat it, but the white bowl of tofu tastes like chicken.
This is the long-lost chicken tofu pudding.
She had seen it in ancient books and tried to replicate it, but failed.
I didn't expect to see it here. Su Guoer felt that her eyes had been opened. She stared at the person closely. When she looked, it turned out to be the cook named Zhou. I didn't expect that it was made by a woman.
Su Guoer even admired her a little.
She even had a vague feeling that she would win the championship because this chicken tofu pudding was particularly difficult to make.
Su Guoer saw the process of her making chicken tofu pudding, which was no simpler than her wonton noodles.
First, take a fresh pheasant, take the fattest part of the pheasant, which is the breast meat, and chop it on the chopping board.
After chopping the meat into a sticky paste, pour in the sauce, which she probably made herself, and slowly pour it into the chicken paste and stir evenly.
Then add egg white and fine salt and mix into a uniform paste.
Finally, pour the soul tofu pudding into the broth. Do not stir it immediately after pouring it in. Wait until the tofu pudding is formed before stirring it to prevent it from sticking to the pan.
This process looks simple, but it is not simple at all.
Su Guoer has tried it at home. When pouring chicken tofu into the broth, you must pay special attention to the heat. If the heat is too high, the tofu will fall apart, and if the heat is too low, the chicken tofu will not form at all.
It can be said that it is very difficult to do.
And..., for this competition they have to make enough for at least thirty people.
It would be even more difficult to make so much chicken tofu at once.
If you ask how Su Guoer could witness the entire process, it's because Madam Zhou had already failed once before. But this time, it was fine.
This time it was very successful.
When the pus-white slurry was put into the pot, it slowly solidified in the broth. During this time, she continued to pour the slurry down without shaking her hands at all.
Until half of the basin of water is poured into the pot.
If you look closely, you will see that the shape of tofu has already appeared at the bottom of the pot, just waiting for someone to scoop it out one spoonful at a time and put it into the chicken soup that has been prepared long ago.
The pot on Su Guoer's side was also boiling, and she put the wontons and fish noodles into the pot.
After simply boiling it, it was put back into the bowl.
Wontons need to be cooked for a while longer, as the meat filling inside is not easy to cook, but the outer skin is easy to break, so you need to pay attention to the heat.
After the fish noodles are served, rinse them with cold water before placing them in a bowl. Add some pre-boiled bamboo shoots and mushrooms as garnish. Finally, add three wontons.
This bowl of wonton noodles is ready.
Not to mention anything else.
This looks pretty good, right?
The crystal clear fish noodles look appetizing, and the wontons wrapped in transparent dumpling skins have bright red meat fillings.
It is decorated with a green bamboo shoot and light yellow velvet mushroom, which complement each other.
The soup is pure clear soup without any seasoning, but it can't hide the deliciousness of the wonton noodles.
But the smell is a bit off. Su Guoer's bowl of wonton noodles smells tasteless.
The young eunuch holding the bowl knew this very well.
The twenty people present made twenty dishes, including these two.
A dish of dragon and phoenix and a dish of wonton noodles were tasteless.
Not like others, the others are so fragrant that they are almost dead.
I held my breath while holding the bowl, fearing that my stomach would growl and I would be charged with misbehavior in front of the emperor.
So they think that wonton noodles are probably not that delicious.
No matter how you look at it, it's just an ordinary bowl of noodles.
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