Tai Sui simmered in a crockpot with abalone juice over low heat, from nine o'clock in the morning to one o'clock in the afternoon.

"Chef, how long will it take, can I stir-fry?" asked Shan Jian running over.

"I'll see. Liu Mang walked to the stove, stretched out his hand and fanned the edge of the crockpot, and took two heavy breaths: "Well, it's almost, I'll be fine right away." ”

"Brother Lin, how is the chicken soup?" After Shan Jian left, Liu Mang asked again.

"It should be about the same. Lin Xiao opened the door of the steamer cabinet and checked it.

Today, Lin Xiao's 'ginseng chicken soup' is not boiled directly over a fire, but is made in a stew pot commonly used in Cantonese cuisine.

The stew pot is also called the water stew method, which is to blanch the raw materials in boiling water to remove the fishy stains, put them into the porcelain stew pot, add onions, ginger, wine and other condiments and soup, and then seal it with paper, send it to the steamer or water pot, and heat it over the water.

Compared with ordinary boiling, this method can make the fresh aroma of the raw materials less likely to be lost, and the resulting dishes are fragrant and umami, and the soup is clearer.

After about half an hour, Shan Jian brought a few fried dishes to the small kitchen.

"Well, it's so fragrant!" He Donglin moved to the table and looked at the table.

There were two cold dishes and two hot dishes on the table. They are Xiangyou cowpea, brine money tripe, scallion roasted sea cucumber and Daoxiang Dongpo meat.

"Master Xiaodan, your craftsmanship is getting better and better. "I haven't tasted it yet, just look at the presentation and color of the dishes, and He Donglin, who is an expert in this way, praised it.

"I made a few of them, and I don't know if you like to eat them. Shan Jian looked a little apprehensive, and felt like handing in homework to the teacher.

"The last time I tasted your food was seven years ago. He Donglin said with a smile.

"Yes, Master He, I just came to my family restaurant to help at that time. I remember you instructed me at the time. ”

"What's the matter, Lao He, you and Shan Da Beauty have known each other before?" Lin Xiao took out the stew pot from the steamer and used a dry towel to carefully wipe off the moisture remaining on the stew pot.

"Well, I am close friends with Xiaodan's father. He Donglin nodded, picked up a piece of money belly and put it into his mouth.

"Not bad! That's good!" After chewing lightly twice, He Donglin praised again.

The money in the mouth is crispy but not rotten, and it has a faint toughness, and the aroma of brine escapes from it, and the fragrance fills the mouth.

"Strange, this doesn't seem to be Cantonese brine, right?" Swallowing this piece of money belly, He Donglin smacked his mouth, reminiscing about the taste just now, and said in surprise.

Shan Jian used to learn Cantonese cuisine from Huaiyang first and then later. And this brine money belly has always been a housekeeping dish in Cantonese cuisine, so He Donglin will raise doubts.

Money belly, also known as honeycomb belly, is one of the four stomachs of a cow. In order to do it well, in addition to controlling the heat, the taste of the brine is also extremely important.

Compared with the brine in traditional Cantonese restaurants, the brine used in this 'brine belly' is more fragrant, and it also contains a faint aroma of herbs, which will leave a cool feeling on the tip of the tongue after swallowing the food, which is very refreshing.

"The recipe for marinating the marinated money belly was taught to me by the head chef. Hearing He Donglin's praise, Shan Jian was a little embarrassed.

"Master He, the recipe of my brine is improved on the basis of the northern brine, and some characteristics of the southern brine are kneaded. Liu Mang replied while putting Tai Sui into the plate.

The brine recipe used by Shan Jian is exactly the 'smelling horse stop' that Liu Mang got from the space before. One of the world, the only one, no wonder He Donglin can't taste it.

"Okay, the dishes are ready, let's eat. Liu Mang brought Tai Sui to the table, and took out a bottle of 'monkey wine' from the cabinet under the board.

The Tai Sui yard on the table is in a dish, and after being simmered in abalone juice for a long time, the original color of Tai Sui, which was originally snow-white, has now become dark red and shiny, attracting people's attention.

"Soup before a meal is better than a cure. Before eating, let's drink a cup of my specially blended 'ginseng chicken soup'. Lin Xiao smiled.

"Okay. He Donglin took a cup and lifted the lid of the stew pot.

The chicken broth in the soup cup is crystal clear and the soup is golden in color. There was no oil slick on it, only a faint aroma wafting in.

He Donglin blew lightly a few breaths, scooped up a spoonful with a soup spoon and brought it to his mouth, and suddenly an extreme delicious taste rippled in his mouth.

It was clear that the soup was hot, but He Donglin felt as if his tongue was soaked in ice water, and there was a feeling of coldness. Wild ginseng is simmered over a fire and steamed with chicken pieces, and the flavor and nutrients are all blended into the soup, flowing down the throat and nourishing the heart.

"The soup made with real wild ginseng is extraordinary. He Donglin held the soup cup and thought secretly in his heart.

But when he thought about it again, this was made from the Liupinye ginseng pot, and his hand couldn't help but grasp the spoon, for fear of spilling a drop.

"Master Shan, it's delicious. Lin Xiao asked.

"Well, it's delicious, is this stewed with ginseng from the storeroom of the restaurant?" Shan Jian looked up.

"How can ordinary ginseng have this taste, this is a wild ginseng taken from Lao Liu's own small treasury. ”

"Huh?" Shan Jian suddenly became a little at a loss: "That's too expensive, isn't it?" ”

The value of Liupinye ginseng is known to Jane, although Liu Mang told her the password of the safe, but she never thought that she would use that half of the ginseng to cook.

"Cut, Lao Liu is a big family now, who will he eat if he doesn't eat?" Lin Xiao said to the plate on the table: "See it, that's a good thing." ”

"This is mussel meat, right?" asked Shan Jian after a careful discernment.

Just now, Liu Mang cut Tai Sui from outside the hall, Shan Jian didn't see it, and the last time Liu Mang made Tai Sui, she cut it into thin slices and put it in the soup, so she didn't recognize it for a while.

"Try it first and see how it tastes. Lin Xiao picked up a piece with a fork and sent it to the plate in front of Shan Jian.

Shan Jian used a knife and fork to divide Tai Sui into small pieces, forked one of them and put it into his mouth.

When you bite into it, the texture is delicate and smooth, and compared to mussels or abalone, this meat is obviously a little more elastic, and there is a special sweetness, which is really complemented by the fragrant abalone juice.

"It's delicious, what kind of meat is this?"

"Tai Sui, last time it was stewed, this time I braised it in the same way as abalone. Lin Xiao replied.

"Ah, Tai Sui?" At this time, Shan Jian was even more startled.

You must know that someone once came upstairs to buy a catty, and offered a price of tens of millions, but Liu Mang refused without hesitation.

Shan Jian had already eaten Tai Sui once last time, but last time Tai Sui stewed a big pot of soup, and nearly 20 people shared it. How much does it cost to have so much money this time? 10 million per dish?

"Don't think about it so much, just be delicious. It's going to grow anyway. Liu Mang smiled.