Chapter 507: Mushroom Oil Dumplings
The last three, while delicious, are all dried goods with overly strong flavors, especially the bamboo fungus, which has a soapy smell that requires a long rinse to remove.
And, even though the latter three are more expensive, she loves fresh chanterelles the most during this season.
After all, everything has its growing season, and seasonality is also the best seasoning.
But chanterelles can’t be brewed…
As she was struggling with this, Zhao Xiaojing remembered the mushrooms Lü Hongwen had sent her from his hometown. The most delicious and unique of them was the Acanthopanax argenteus, but Acanthopanax was out of season at the time. So Lü Hongwen had brought him a bottle of Acanthopanax oil that his family had saved during Acanthopanax season.
Chicken mushroom oil! In a flash, Zhao Xiaojing's brows lifted and she rushed towards the small hall.
It is not a good idea to add auxiliary ingredients to raw dumplings, as it will destroy the taste and freshness of the dumplings, turning them into XX dumplings instead of raw dumplings. But you can try!
Making the filling itself requires a lot of work!
Boiling mushroom oil, is that okay?
Not only can it combine the flavors of many wild delicacies, but the oil is also concentrated with essences. Only half a spoonful of the normal dosage is needed, and the dumplings will have the unique flavor of mushrooms, but it will not be too overbearing. Unlike shiitake mushroom dumplings, you can tell that they are shiitake mushroom dumplings as soon as you bite into them. It has that familiar taste.
Back at the stove, Zhao Xiaojing immediately began to process various types of mushrooms.
There are extra dried mushrooms from soaking just now, so just wash some fresh chanterelles.
Pour oil, and use garlic, peppercorns, tsaoko, bay leaves, and star anise as a base. When the oil is hot, add the spices first, then add the washed and dried chanterelles. When the chanterelles change color slightly, add the soaked and torn into small pieces chicken mushrooms and porcini mushrooms.
Then stir the spatula slightly, simmer over medium-low heat, and start chopping the stuffing again...
At two o'clock in the afternoon, Zhao Xiaojing finally found time to eat the lunch provided by the program crew. After eating, she divided the mushroom oil into small bowls and added it to the filling after it had been cooled by a fan.
During this time, she'd already made mushroom oil three times. The first pot failed due to poor timing. The second one didn't fail, but she felt it wasn't fragrant enough. She added spices midway, but the timing wasn't right, so she adjusted and made another third pot. The third time, after adjusting the ratio of mushrooms, reducing two spices and adding more mushrooms, the oil's flavor improved dramatically.
After Zhao Xiaojing poured half a spoonful of mushroom oil into the filling, she began to stir it with great anticipation.
In order to prevent the filling from failing, she chopped the filling into several portions. Even if this portion failed, there were other fillings as backup. If that still failed, the first batch of raw dumplings was a backup plan.
At 2:20, all the boiled dumplings with mushroom oil sauce were formed and floated quietly on the water surface that was neither boiling nor thawing.
Zhao Xiaojing scooped up one, blew it to cool it down a little, and then couldn't wait to put it in her mouth.
When you take a bite, you can taste the unique freshness and granularity of the raw dumplings. At first, you don’t feel any difference from the first time, but as you chew, the slightly overflowing juice swirls in your mouth, and the sensitive taste buds on the tip of your tongue immediately feel a unique fresh fragrance gradually coming, which is elusive. You have to think about it carefully and savor it before you suddenly realize that it is the complex aroma of mushrooms with the fragrance of oil.
This slightly different taste is like the finishing touch, giving the raw dumplings a layer of mystery and surprise of sudden enlightenment, making people eager to take a second and third bite.
Zhao Xiaojing didn't breathe a sigh of relief until she had finished the third raw dumpling without realizing it.
Done.
To make the dumplings memorable and unique in flavor, boil the dumplings in mushroom oil.
…
At four o'clock, Yu Yiyuan turned off the fire of the soup in the pot, found a round-mouthed casserole, and placed everyone's ingredients neatly in it.
Zhao Xiaojing was just about to learn from Yu Yiyuan's plating ideas when she saw Gu Yanghui, holding Gong Hezhi's back, walking out of the hall as the contestants gathered around. Zhao Xiaojing frowned, her first reaction being to open the identification module and scan the ingredients they had prepared.
However, they found that the ingredients for the two were still the same two things decided during the previous experiment, one was fried pork skin and the other was egg dumplings. After scanning them, there was nothing wrong.
There was no problem with the general direction, and now the finished dishes were under the control of Yu Yiyuan. Zhao Xiaojing felt relieved and stopped paying attention to the two of them, looking at Yu Yiyuan's hands.
I saw that Yu Yiyuan had already finished stacking the ingredients on the first layer.
Perhaps because there are many types of ingredients and they need to be distinguished from each other, Yu Yiyuan did not make any complicated shapes this time. He just arranged the eight ingredients in the first layer evenly in their respective areas like cutting a cake. The same ingredients in each area were neatly stacked layer by layer, and then the eight ingredients were arranged in different colors to make the colors beautifully alternate.
Then the ninth ingredient, which is the egg roll flower made by the short-haired female chef, is folded into the shape of a flower and placed on the second layer. A slice of cooked and cross-cut mushroom is placed in the center of the flower. Finally, the boiled soup is poured on it spoonfully. Then the base is placed on it and the staff pushes it away to the hall where the judges are and then it is ignited.
It was not until the staff pushed the cart out that Gu Yanghui and Gong Hezhi came back from outside the door in big strides.
Zhao Xiaojing noticed the two of them at the first moment. She looked closely at the expressions on their faces and raised her eyebrows in confusion.
This time the atmosphere between the two of them changed. The dark feeling of collusion was gone. Instead, Gu Yanghui walked very fast in front with a look of impatience, while Gong Hezhi walked behind with his head down, his eyes constantly moving, with a hint of excitement?
It seems like bad friends gather and disperse quickly.
Before Zhao Xiaojing could watch the show for too long, the program team notified them to gather in Studio No. 2.
Everyone was already familiar with the production team's habits. When they heard the announcement, they immediately understood that all the teams had completed their dishes and were gathering to review and give scores.
Zhao Xiaojing lagged a few steps behind the crowd who were walking out, and followed with a smile behind Gong Hezhi who was deliberately walking slowly to avoid her.
Although the competition has been completed, he can't change his bad mouth. Zhao Xiaojing is happy to stay by his side, making him feel wary at all times and causing more psychological trauma.
After entering the hall, everyone sat down according to the queue. As soon as Zhao Xiaojing sat down, Gong Hezhi next to her secretly stood up from his seat, looked to the left with a sneaky look, tried to squeeze to the side to avoid bumping into Zhao Xiaojing, and hurried out.
Gong Hezhi left and didn't come back until the host He Xi came on stage. He Xi was doing something unknown when everyone was present, and he came on stage several minutes late.
At this time, the judges followed He Xi and took their seats in the judges' seats on the stage.
There are five judges this time. Except for Nan Rongquan who is recuperating in the hospital, Dang Yongge is still there. The other four are four celebrities in the catering industry who are here for the first time, namely Huang Jinge, Yue Zhengsong, Yu Jiarong and Di Tianhe.
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