Xu Zhuo knew that the temperature of the soup dumplings was very high.

So I deliberately dried it for a while before I put it down, but it was still burned.

Sure enough, you can't be anxious when eating crab roe soup dumplings for the first time, you have to take your time, otherwise you will make a fool of yourself.

Yu Changjiang intimately handed over a tissue: "To eat this soup bag, you have to open the window first, blow it slowly, and then drink it with a straw, otherwise it will be easy to get burned." ”

Xu Zhuo wiped his mouth, ripped off the skin of the soup bag with a straw, picked it up and blew it, and then took the straw to drink the soup inside again.

When there was only crab roe stuffing left in the bun skin, Xu Zhuo poured balsamic vinegar into it, then put two ginger shreds into the bun skin, and ate the belt filling in one bite.

Well

It's beautiful!

When Xu Zhuo finished eating the soup dumplings, Meng Liwei was still competing with the lion's head he ordered.

The lion's head is also called the sunflower chopping meat, and the practice is extremely cumbersome.

At least at this stage, Xu Zhuo is still very reluctant to make this dish.

Because the amount of energy required for this dish is so great.

For example, the meat used to make the lion's head cannot be chopped with a knife, but needs to be sliced with a kitchen knife, then cut into strips, and finally cut the pork into diced meat the size of pomegranate seeds.

Then stir in cooking wine, salt, light soy sauce, starch and other seasonings.

After the meat is gelatinized, add crab roe, chopped water chestnut, mushroom cubes and other ingredients.

After continuing to beat evenly, knead the meat into balls by hand and simmer in the chicken broth for two hours.

When stewing, use low heat to keep the pot boiling slightly, and it will not roll, otherwise the lion's head in the pot will fall apart.

Of course, this is only a rough idea.

In fact, the recipe is more complicated than that.

"Old Meng, how does it taste?"

Meng Liwei ate so hard that he didn't care about speaking: "Okay...... Delicious!"

Pang Shijie drank tea and tasted pickles.

With Yu Peiyong here, he was embarrassed to invite his next meal artifact, so this morning tea didn't taste good.

But after tasting the pickles on the plate, Pang Shijie was a little surprised: "The taste of this dried radish with sauce ...... Yes, there's a new pickle chef on the first floor?"

Yu Changjiang glanced at it and said, "It should be the pickle brought by Xu Zhuo, made by my uncle, and it tastes super good." I tasted it yesterday in the kitchen and it was very good. ”

Pang Shijie also became interested: "If you take too much, let me take some away, this pickle is really eye-catching." ”

Yu Changjiang took his mobile phone and shared Yao Meixiang's online store with Pang Shijie: "If you want to eat and buy it yourself, just look for the Meixiang brand, pickles and kimchi taste very good." ”

Eating refreshments, several people chatted casually.

When the meal was almost finished, Zheng Jia followed Yu Changjiang to the front desk on the first floor to start studying.

Xu Zhuo followed Yu Peiyong and Pang Shijie to the back kitchen.

Meng Liwei wandered out, planning to go around Yangzhou City.

The first time I came to the kitchen that was also an early cook, Xu Zhuo finally understood what was going on.

The back kitchen on the first floor is very similar to the back kitchen of Rongcheng Taste, and it is also subdivided into many departments.

For example, there is a special refreshment department, and there is also a steaming department, and all the steaming products are carried out in the back kitchen.

For example, the people in the steamed food department come over at two or three o'clock in the morning every day to start making steamed food, in order to make the steamed buns and other steamed products taste more delicious.

Of course, the refreshment department also leaves work early.

Basically, after morning tea, you can go home from work and rest.

Afternoon tea has nothing to do with morning tea, afternoon tea is in charge of another team.

"Xu Zhuo, come on, let me see the dark clouds of Lu cuisine, to be honest, although I have heard of this soup many times, but I haven't tasted it seriously, show me and Old Man Yu." ”

The dark cloud is very easy to do.

At least in Xu Zhuo's eyes, it is not very difficult.

However, the biggest difficulty in making this soup is to have a clear chicken soup.

If Xu Zhuo boils it now, he will have to be busy for at least a few hours.

"Chicken soup is easy to do, and there are many kitchens, and Huaiyang cuisine is inseparable from chicken soup, which is available at any time. ”

Pang Shijie often comes to the first floor and is very familiar with the back kitchen.

He opened a soup pot for Xu Zhuo to see, and it was indeed a freshly made chicken soup, which was steaming hot at this time, exuding an enticing delicious taste.

Clear chicken soup is a broth made by old hens with a simmer, the soup is crystal clear, no oil and no residue, and it is an indispensable ingredient for many dishes.

For example, the stewed crab roe lion's head that Meng Liwei ate just now, such as the dark clouds and moon that Xu Zhuo will make later, and the most famous soup in Sichuan cuisine, boiling water cabbage, are all clear chicken soup.

With the clear chicken soup, the dish is already halfway done.

The rest is much easier.

Xu Zhuo first took a small basin of cold water and found seaweed to soak in it.

The first floor is also made of seaweed, which can be easily soaked in cold water.

Cold water must be used in this step, not lukewarm water, let alone boiling water, because the umami substance in seaweed is very unstable and can be excited by a little temperature.

After the seaweed is boiled, gently wash the bottom to wash off the sediment on it.

If you don't wash it, not only will the seaweed taste bad, but the soup will also taste bitter.

After the seaweed was cleaned, Xu Zhuo found a few small soup cups, put the washed seaweed down in turn, and put them at the bottom of the cups.

Then Xu Zhuo took a few pigeon eggs to wash, and then took a slightly larger spoon, took half a spoonful of water to boil, and then knocked the pigeon eggs open, and beat them into the spoon to make poached pigeon eggs.

Don't put too much water in the spoon, otherwise the poached eggs won't be round.

After the poached eggs were formed, Xu Zhuo skimmed off the water and carefully took out the poached eggs and put them in the soup cup with seaweed.

After the poached pigeon eggs are made in turn, Xu Zhuo took a soup pot, scooped a few spoonfuls of clear chicken soup into it, then added some water, and added some salt and cooking wine to the pot after boiling.

Cook for 2 minutes, skim off the foam, turn off the heat, and add the boiled chicken broth to the soup cup.

When the nori is heated, the umami substance quickly melts into the soup, so the soup only needs to be salted.

The seaweed wafts in the bowl with the hot water, but because the seaweed is pressed by the poached egg, no matter how the seaweed flutters, it can't stop the white round poached egg, so this soup is called the dark cloud moon.

"Hey, don't say it, it's really like the moon disappearing in the dark clouds, Lu cuisine is really worthy of being a royal dish, and the name of a dish is so poetic. ”

Pang Shijie was full of praise for Xu Zhuo's dark cloud moon.

After tasting two bites, I gave a thumbs up, and the umami of seaweed and the umami of chicken soup were fully combined, and it was really enjoyable to drink.

Xu Zhuo smiled, although the taste is very good, but this dark cloud Tuoyue is a little untable, because this soup is a kind of dim sum that enters the door.

The so-called entrance dim sum, to put it bluntly, is used for gargling.

The luxury and pomp of Lu cuisine can be seen.

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It's a bit stuck, that's all for today, I'll write more tomorrow.