Chapter 522 Scallion-fried Sea Cucumber 3
Although Nan Rongquan's apprentice was a middle-aged man, he was very attentive. He took good care of Nan Rongquan during the time he sat there. He served him tea and water, took out snacks from his bag for Nan Rongquan to replenish his energy, and even took out a cushion to support Nan Rongquan's waist.
With the help of air conditioning and fans, the temperature of the soup dropped to the standard after half an hour. Nan Rongquan stood up and started to dilute the ingredients.
Divide the chopped chicken breast into two portions and use them twice. Add Nanrong’s chopped soul green onion and pepper paste to the chicken breast paste, then add a spoonful of the original soup reserved from blanching, and start stirring.
"Add the soup slowly, dilute it little by little, and make sure there are no lumps."
As Nan Rongquan added soup and stirred it several times, the chicken breast paste turned into a uniform and smooth paste. Nan Rongquan finally added another large spoonful of original soup, stirred it evenly again in the bowl, and then poured it all into the original soup that was also divided into half.
After pouring it in, the evenly mixed chicken breast paste quickly blended into the original soup. Nan Rongquan poured the original soup into the cooled soup, turned on medium heat, and cooked it while stirring constantly.
As the temperature continued to rise, the chicken breast paste that had originally merged with the soup began to gradually float up like foam and began to separate from the soup. Nan Rongquan turned down the heat.
"When small bubbles appear, turn the heat down when it's almost boiling. This time, we absorb the impurities through the swill while also releasing the umami flavor inside."
After cooking for a while, the soup began to slightly push up the surface of the white slop. Nan Rongquan turned off the fire and took a colander to scoop out the white slop.
After sweeping the soup for the first time, the soup has become visibly much clearer.
"This completes the first round, and we continue to let the soup air dry and repeat this process. At this time, we need to pour out the soup and let it air dry, and wash away the impurities stuck on the pot wall."
As he turned around and talked to everyone, the apprentice beside him had already taken the soup pot, poured the soup into a clean basin, and started washing the pot.
Before washing the pot, he cooperated and showed the four people the objects attached to the wall of the pot.
"Mr. Nan, please give me details!" The fat man gave a thumbs-up.
Another half hour of drying time for the soup.
The second time making the soup is still to dilute the ingredients, dissolve the original soup, pour it in, and turn on the fire. This time, after boiling over low heat, do not turn off the heat immediately, but cook it over low heat for ten minutes.
"Cook it for ten minutes longer this time. First, let the foam inside turn over and absorb it onto the minced chicken. Second, let the umami flavor of the minced chicken be released more thoroughly. Finally, adjust the base flavor slightly, with a little salt, just enough flavor, but don't add too much."
Zhao Xiaojing quickly wrote it down in her notebook.
Nan Rongquan added half a spoonful of cooking wine and half a spoonful of salt to the pot.
After scooping out the minced chicken, the clear soup is prepared. This time the soup has been transformed and is as pure as tea. However, the difference from the fat man's clear soup is that Nan Rongquan's clear soup has a little oil on the edge.
"Although it's a clear soup, it shouldn't be too watery. A soup with a little bit of oil in it will be more fragrant after being absorbed by the dishes."
These were all details, and everyone suddenly realized and hurriedly wrote them down.
"Master, take a break. It's noon now. Let's have some food."
After the clear soup was finished, it was already noon. Nan Rongquan was about to take another sea cucumber when his apprentice beside him hurriedly reminded him.
"Yes, teacher, let's eat and take a rest."
"We have a lot of time today, and you've been talking all morning."
"Take a break, teacher."
"Please sit down and I'll go get some food."
The four of them looked at the time and then at Nan Rongquan's expression, and started to persuade him.
It’s not that they were tired from studying and wanted to slack off, but after being reminded by their apprentice, they looked at Nan Rongquan’s face and found that he was two points paler than in the morning. There was visibly fatigue on his face, and it seemed that his hands were shaking more.
The five people were trying to persuade him, and Nan Rongquan nodded helplessly. However, he was not given a boxed lunch, but a specially prepared nutritious meal, so the two groups ate separately.
Today the cafeteria on the second floor is used for teaching, so we eat in the cafeteria on the third floor. The four of us walked and sighed as we went.
"The old man is old, and his body can't handle doing it all by himself anymore."
"Hey, all the good qualities of the older generation are in the old man. He has done his best by teaching us how to make sea cucumber with scallions, and he also told us so many techniques."
"Yes, it was really worth it this time. The old man really burned himself to light up others, but seeing his haggard face is really hard to bear."
As the three sighed, Zhao Xiaojing frowned absent-mindedly, silently summoning the system while walking forward with the three.
"System, will the body enhancer for Teacher Nan Rongquan be effective? Or maybe an agility enhancer or something like that? Aren't there a bunch in his backpack?"
[It's not very effective. This is a chronic illness accumulated over a lifetime of hard work, a flare-up after the body's various conditions have declined in old age. There's no specific disease, and it can't be cured by potions like strengthening or agility.]
Zhao Xiaojing was silent.
The other three people were also saddened by Nan Rongquan's selflessness and physical condition, and did not notice anything unusual about Zhao Xiaojing. The four of them casually ordered food, which they ate tastelessly. When they finished eating and went downstairs, they found Nan Rongquan already sitting inside waiting for them.
The four of them looked at each other, and the fat man stepped forward, "Old man, how about we take a break? There's no rush to learn the dishes, your health is more important."
"It's okay. This is just an old problem. I'm old now, so I'll teach you my skills as soon as possible. Even if I die, I can leave with peace of mind." Nan Rong waved his hand nonchalantly, holding onto the handrail and slowly stood up. "Wash your hands."
A few people had no choice but to wash their hands obediently after hearing this.
"Now that the broth is ready, we need to flavor the sea cucumber. There's a saying in cooking: 'Let the flavor come out, and let the flavorless take it in.' Sea cucumbers are naturally flavorless, with a slight fishy smell, so we need to let the flavor in."
The apprentice on the side brought a round casserole and placed it in front of the chopping board. Nan Rongquan picked up a clean cage cloth, wrapped a few sea cucumbers in it, and tied the cage cloth.
"This is when the dry ingredients we fried the Sichuan peppercorns and scallion oil come in handy. Use less Sichuan peppercorns and put in all the scallions and ginger, lining the bottom. Our clear soup is freshly brewed, so you can just use the clear soup to flavor it, but you need to adjust the base flavor."
Nan Rongquan put the dry ingredients into the bottom of the casserole, and then put the gauze wrapped with the sea cucumber into it. Finally, he poured out half the amount of clear soup in the casserole, added half a spoonful of salt, covered it with a lid, and simmered it on low heat.
"The simmering time for this step depends on the size of the sea cucumber. Larger ones take twenty minutes, while smaller ones take about ten minutes."
While the sea cucumbers were simmering, Nan Rongquan began to prepare the scallions for the scallion-braised sea cucumbers.
Take the green onion core that is about the thickness of your thumb, cut it into green onion segments shorter than the length of the sea cucumber, and then cut a few slices of ginger.
"Fry it in Sichuan peppercorn oil for a more fragrant flavor. Heat the oil in the wok. The onions are actually the most fragrant when they've been left out for a while and their cores have turned slightly yellow. This one is incredibly fresh."
The pepper oil used for frying has now completely cooled down. Pour the green onions in and turn on medium-low heat. While frying, Nan Rongquan stirs the oil with a spoon.
Continue read on readnovelmtl.com
