[The selection of ingredients is wrong, the radish knife is unqualified, and the seasoning fails. 】

Looking at the evaluation, Su Zifang fell into deep thought.

I know that the radish knife is not qualified, after all, the first time I boiled the pork rib soup was to consume the radish I used for practice.

But the ribs have seen it myself, they are very fresh, and there is no problem with the quality, if it is a matter of material selection, unless it is a barrel bone.

Do you still need to put tube bones in pork rib soup?

Su Zifang tasted the soup again, and after being commented by the system, the freshness just now seemed to be a little worse, the mouth was a little bland, and the pepper flavor was a little heavier, robbing the soup itself of the umami.

"Why don't you ask?"

Su Zifang thought of Zhao Xi and Jia Xibei, the two special chefs always have a study of soup, maybe they can guide themselves to make A-grade pork rib soup.

"Teacher Jia, are you busy? I just used ribs to make soup, and I always feel that the taste is not enough, is there any problem with the selection of ingredients?"

The same question changed the title to Zhao Shibo, and sent another copy to Zhao Xi.

Su Zifang began to wait patiently for a reply.

"How did you boil it?" was Zhao Xi who replied first.

Su Zifang sent the process of boiling the soup truthfully, and took a few photos of the soup, without filters, the most real kind.

"Only the pork ribs?try to add keel and barrel bones into it?" Zhao Xi directly added two flavored ingredients, "Have you ever drunk the big bone broth?"

"Drunk. Su Zifang recalled the big bone broth and replied.

"The taste of the soup should be strong, there must be many bones, it is best to boil out the bone marrow, you choose too few bones in this soup now, this rib is suitable for sweet and sour pork ribs, you change the barrel bone and keel to make the soup, in addition, fry it before going to the pot, so that the soup tastes better. ”

After Zhao Xi replied, he also sent a picture.

"This is the big bone broth I used to make when I used to kill New Year's pigs, you see. ”

The moment Su Zi let go of the big picture, he couldn't help but secrete saliva.

A large basin is full of milky white soup, with green onions and chopped coriander floating on it, and pork ribs are dotted in the basin, and I want to take the basin and drink it in one go.

"The teacher is amazing, like a teacher to learn. Su Zifang sent a rainbow fart just right.

"You try it first, and then ask me if it doesn't work. ”

"Okay. ”

Su Zifang put down his phone and made a new pork rib soup according to Zhao Xi's request.

According to Zhao Xi, the soup is actually made of broth, and he should not stick to pork rib soup and only use pork ribs to make soup, you can try to use barrel bones, keel, and even chicken, duck and fish to add freshness and flavor, as long as there are pork ribs in the soup at the end.

"Then if you do this, won't the taste of the pork ribs be very weak?" Su Zifang asked this question, but Zhao Xi didn't answer him, and only let him try it himself.

Su Zifang was not in a hurry, but was thinking about this problem.

According to the theories and knowledge he has learned, if a dish is called pork rib soup, then the main flavor or main material should be pork ribs, and the highlight is also the taste of the main material, but the method given by Zhao Xi will greatly dilute the flavor of the main material, there must be some method he didn't expect.

"Why did you start making soup?" Jasibe's reply was belated, "I just got out of class, what problems did you have with making soup?"

Su Zifang opened Zhao Xi's chat window, directly selected the question he just said and forwarded it to Jia Xibei.

"Teacher Jia, that's it, do you think there's any way to save it?"

"Are you blanching the pot under cold water?" asked directly about Su Zifang's unwritten link.

"Like, yes. Su Zifang wasn't quite sure.

"If you blanch the water for too long, according to your time, it is better to boil the soup directly in the blanching pot, blanch the pork ribs for too long, and the meat of the pot shrinks under cold water for the second time, and it will be hellish if you can make a good soup. "Probably because he thinks that Su Zifang still has the possibility of saving, it is not the worst session he has ever led, and Jia Xibei's poisonous tongue skills have been reined in a lot.

"The container for the soup is quite chic, crockpot soup?" After reading the process, Jia Xibei stared at the tableware where Suzi put the soup.

"No, it's a normal porcelain jar, scalded with boiling water, specially used to keep warm. Su Zifang replied.

After pondering for a few seconds, the chat window kept showing that it was typing, and after a long time, Su Zifang received a message: "Why don't you just try the stew cup?" ”

"The stew pot is one of the Chinese cookware, which is specially used for stewing over water. When using, put the food in the stew pot, put eighty percent of the water, and then put the stew pot on the steaming rack of the large pot, and the heat of the water vapor in the large pot can penetrate into the food in the small stew cup, which can prevent the loss of nutrients and maintain the original flavor of the stew. ”

Jia Xibei probably talked about this cookware recently, and directly took a screenshot of a PPT picture and sent it over, which was full of stew pot introductions, and a physical picture, which happened to be yam pork rib soup.

"You're already using porcelain jars, so it's better to think about stew cups at the beginning, which saves time and makes it easier to control the amount. Heat the water in the stew pot, blanch the pork ribs, rinse the fat with warm water, put it directly into the stew pot, wait for two hours and then add the radish slices, and you can try different ratios. It's better than cooking soup in one pot and one pot in case it's unpalatable and wastes ingredients. ”

Su Zifang: ......

As soon as he finished speaking, Jia Xibei's poisonous tongue skills are not high, but he didn't expect to slap him in the face with his backhand, but it really hurts.

However, the method given by Jasibe can really be referred to.

He had drunk such a soup in S County Snack before, using a stew pot to contain the ingredients, and the lid was full of fragrance, the taste of the soup was not very delicious, it may be related to the assembly line production of a small workshop, but the taste of the ingredients was really reflected.

"Thank you, Mr. Jia. Su Zifang thanked him from the bottom of his heart.

Now, the two bigwigs have given the direction of adjusting the pork rib soup, and it is obvious that Zhao Xi's method combines Lu cuisine and Northeast cuisine, focusing on a variety of raw materials, concentrating an umami stock, and then using the stock to reverse the taste of the ingredients, which has the meaning of boiling water cabbage.

Jia Xibei's method is more like Cantonese treatment, using the tightness of the stew pot to ensure that the taste of the ingredients does not leak out, and at the same time, there is no drastic temperature change, which can maximize the nutrition of the ingredients. As long as the ingredients are fresh, the flavor of the ingredients can be maximized, simple and extreme.

After comparing the improvement strategies of the two, Su Zifang suddenly found that both Jia Xibei and Zhao Xi gave adjustment suggestions according to their own experience and his problems, but their personal styles were extremely obvious.

I seemed to want to ask how to make a pot of pork rib soup, but it turned out to be the PK of Northeast bone broth and Cantonese old fire soup.

In this case, Su Zifang is also a little difficult to ride a tiger, and he can't use one person's, and the other doesn't care at all.

Otherwise, once you ask how the soup is done, it will be very embarrassing.

Looking at the remaining radishes on the board, Su Zifang finally made a decision from his heart!

"Try them all, the ingredients are still there anyway. ”

Only children make choices, adults want all!