Chapter 359
Meat needs to be rinsed and blanched for a long time to remove the fishy smell. Different types of meat need to be processed separately to avoid mixing the flavors.
Before stewing, the shanks, ribs and chicken pieces must be thoroughly rinsed and blanched so that the stewed soup will be clear and not turbid or fishy.
"Miao Miao, when blanching, you must use cold water, not boiling water, otherwise the blood in the bones and flesh won't come out and the soup will taste fishy."
Su Yuanzheng was teaching his daughter very attentively. He was secretly thinking that his daughter would go to the north to attend university in the future. What would she do if she couldn't drink soup when she was so far away? He had to teach her quickly so that she could make soup for herself when she went out and not hurt her stomach.
Hey, why is this the connection between father and daughter? Su Miao was thinking the same thing.
She looked like she was studying very seriously, but she had her own plans in mind.
She was thinking about taking her dad to Beijing as well. Based on her experience studying in Beijing in her previous life, the people there had good living conditions! Because they were wealthy, they were more willing to spend money on food than the people in Yongcheng.
Moreover, because it is a political, economic and cultural center, it is highly inclusive, people are more receptive, and their tastes are more diverse and complex. No matter what cuisine is cooked, it can find an audience there.
Besides, Jiayin, Tang Ziyi and Zhang Feng are all from Beijing. They definitely represent the Beijing taste, and they always praise the dishes they make. From this point of view, it is highly likely that their business will be successful if it is expanded to Beijing.
"Miao Miao? Are you listening?"
Su Yuanzheng's voice brought Su Miao back from his thoughts.
"I'm listening! I'm listening! Dad, I'm studying very hard." Su Miao responded quickly.
Su Yuanzheng said methodically, "Okay, then I'll continue! You need to blanch it twice, once in cold water, once in hot water. After blanching it in cold water, pick it up and rinse it clean, then blanch it again in boiling water. Oh, by the way, the base soup should be ready. Go take the pot off the stove first."
The ingredients are all of good quality. The meat can increase the flavor of the soup, while the bones can add a mellow aroma to the soup.
What followed was the routine ingredient processing. He was very skilled and processed the ingredients just right, and then he could put the stewing pots aside one by one.
Carefully place the processed ingredients into the stewing pot, and add red dates, ginger slices and other soup ingredients and a little wine.
Su Yuanzheng took out two jugs of wine and said, "Miaomiao, this is yellow wine. The bottle your Aunt Ye left behind ran out, so Dad went to several stores to buy this. This is the white wine we usually use.
I read in a book that "red meat goes well with yellow wine, and white meat goes well with white wine," so I bought some to try, and I found the taste was indeed different.
Another key point to make the stew delicious is to put a small piece of rock sugar in each bowl.
He smiled and said, "There's an old saying that goes 'adding sugar to salt brings out the flavor'. You don't need to add too much, just a little bit is enough."
Su Miao nodded in understanding and responded, "Just like when we stew braised meat, we also need to add rock sugar."
After putting all the ingredients and soup in place, pour in the base soup, cover the lid and you can put it in the pot.
After placing all the ingredients and soup ingredients properly, Su Yuanzheng slowly poured in the base soup, then gently covered the lid and prepared to put it in the pot.
As he worked, he reminded everyone, "Don't skimp on the ingredients. At least put in half a bowl. This way, you can have both the soup and the meat in one hot bowl. Just pair it with staple food and vegetables, and it will be a complete nutritious meal."
However, something went wrong when closing the lid.
It turns out that in order to make the stewed soup contain the oily and delicious bone marrow, a large leg bone needs to be put into the stewing pot. The leg bone is too long, so the lid cannot be closed.
However, it is not appropriate to cut it into smaller pieces, because after stewing such a large bone, you can absorb the oily and delicious bone marrow, and this essence cannot be missed.
Su Miao looked at the small piece of bone sticking out of the stew pot, tilted his head and looked at his father and asked, "Dad, do you have the kind of paper that can cover the rim of the pot?"
Su Yuanzheng pulled out a few sheets of paper from the bag and said, "Smart! You can use paper to seal it. This special paper is called jade button paper, right? It's sold in Chinese medicine stores and calligraphy and painting shops. The fibers are relatively coarse, but the sealing effect is very good. It should also be non-toxic."
"...should...should?" Su Miao repeated with some doubt.
"Well... after all, everyone uses it this way, and no one has complained about poisoning or anything like that over the years." Su Yuanzheng scratched his head and explained.
Su Miao couldn't help but laugh and said, "Dad, be more confident. This paper is really not poisonous. It's made of bamboo."
"You clever little thing, you clearly know you have to cook your dad quickly. Okay, just like this, put all the stewing pots into the steamer, cover it, boil it over high heat first, then turn it to low heat and simmer it slowly.
Snow pear pig lungs and chestnut stewed chicken can be cooked in two hours, while pork shanks and ribs need three hours.
The big stove was lit, water was added to the big pot, and the steamer was placed on top. After everything was ready, Su Miao took the initiative to take on the job of watching the fire. He squatted in front of the stove, reading a book while watching the fire.
An hour later, Su Yuanzheng walked into the kitchen and saw his daughter staring at the book. He said distressedly, "Okay, go out and rest your eyes. Stop staring at the book."
Protecting eyesight is indeed important. Su Miao is still a minor and his eyes have not yet fully developed, so he really needs to combine work and rest.
She obediently walked out of the store. She first looked at the green trees on the street, then at the blooming flowers, and then at the pedestrians and vehicles coming and going.
Then he ran back to the backyard to play a few games. After that, he was still thinking about watching the fire, so he ran back to watch the fire while reading a book.
At this time, the snow pear pork lungs and chestnut stewed chicken are almost ready. I just put these two on the upper steamer, and now it is convenient to season them together.
Su Yuanzheng opened the lid of the upper steamer, put on thick gloves, opened the lid of the stewing pot, put a little salt and a few soaked wolfberries in one by one, then covered it and stewed it for another 10 minutes before serving.
As the stewing time passed quietly, the carefully prepared snow pear pork lung soup and chestnut stewed chicken were finally completed. This batch had 8 cups of soup.
At this moment, it happened to be the store's afternoon break, and the entire store was immersed in a brief silence.
Su Miao and his father carefully took out a basket of soup and placed it on the stone table in the front yard.
As Su Miao reached out to lift the lid of the stew pot, a rich and mellow aroma instantly spread out like a lively elf, quickly filling the entire front yard.
The aroma, a mixture of the original flavor of the ingredients and the clever fusion of seasonings, is like an olfactory feast that instantly stimulates everyone's taste buds.
The employees in the store had already been attracted by the tempting aroma and gathered around the stone table.
Each of them held a small bowl and a spoon in their hands, staring at the steaming stew pot and swallowing hard.
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