Chapter 95: Marinated Ingredients
After making the promise, Jiang Qiuqiu went to Taotao Fresh and began to purchase a large amount of spices and ingredients that she needed.
She had to make large portions of food and control the time, so she didn't have many choices. In addition, some dishes in the interstellar era had not been replicated and researched by the Agricultural College.
After much deliberation, Jiang Qiuqiu decided to make braised food.
Spicy and delicious Zhou Mou Duck, irresistible Jue Mou Wei, and refreshing and appetizing braised meats, with vegetables and beans as an option. Prepare the brine and make a large batch, easily enough to serve 100 servings.
Order spices in large bags and wait for the robots to deliver them to your door.
Jiang Qiuqiu bought another extra large and deep iron bucket to store brine.
Because I added an emergency delivery fee when placing the order, a robot delivered the goods to my door in less than an hour.
"Ms. Jiang Qiuqiu, do you need help carrying these ingredients into your home?"
Jiang Qiuqiu couldn't carry so many things by herself, so she stepped aside to let a few robots in.
Delivery robots belong to the relatively low-end product line in the robotics industry. They do not have simulated human faces and still have "mechanical" features exposed.
But no matter how many times Jiang Qiuqiu looked at them, she always felt shocked.
It turns out that after thousands of years of human history...it will become like this.
The leap in technology is incredible.
After signing the order, the robot left. Jiang Qiuqiu arranged the spices in the kitchen and began her own journey of making brine.
The braising liquid is the key to whether braised duck wings, duck feet and bean curd skin are delicious.
The taste, whether sweet or spicy, is controlled by the marinade.
The best marinade is the one that has been simmered for many years and brewed by time, but Jiang Qiuqiu doesn’t have the time to wait now, so she’ll just make a quick home-made version first!
Put the big barrel on the fire, add water and bring to a boil, select the spices delivered, weigh them with your hands, and put them into the pot one by one.
The steps of making brine are actually not difficult. As long as you control the type and amount of spices as well as the heat, everything will fall into place.
A large amount of spices are put into the pot, and the originally clear water gradually turns into a beautiful sauce color. Small bubbles roll along the wall of the pot. Under high temperature, the spices slowly release their own unique flavor.
Various smells intertwined together. At first, the smell was not so fragrant. Jiang Qiuqiu stood on a stool with a spoon and stirred the liquid in the bucket.
When the temperature rose to a suitable level, she grabbed a handful of rock sugar from the seasoning packet and put it into the bucket.
The small rock sugar goes into the bucket, looking inconspicuous.
But it is this small role that brings the most unique flavor to the braised food. You can't taste the sweetness, but without the sugar, the meat will lack a certain freshness.
After putting all the spices in, Jiang Qiuqiu closed the lid of the barrel and turned down the fire.
While the soup was stewing, Jiang Qiuqiu took out the Gugu beast meat and Bibi beast meat from the constant temperature box.
When the marinade is just made, it is best to marinate more meat. The rich flavor of the meat will be released into the marinade, giving the marinade a different flavor.
Blanch the excess meat and cut it into small pieces. Thinking that there seemed to be some potatoes left in the kitchen from the ones she had bought before, Jiang Qiuqiu found a few more potatoes and threw them in.
This time it wasn't that it helped the brine, she was just greedy.
I really miss the crunchy, soft and meaty texture of braised potatoes!
At around three o'clock in the afternoon, bursts of overbearing fragrance suddenly filled the air.
Mo Chengyu, who is still recovering from his injuries: ...
Oh no.
Are there new dishes at this time?
(End of this chapter)
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