When the water on the stove boiled and the kombu was soaked, Kumamoto Akagi picked it up and put it in the pot. Pen % fun % Pavilion www.biquge.info

It is different from China, where meat or bone sticks are simmered for a long time and slow-fired, forcing out the umami flavor in them. The two main ingredients used as 'juicing', kelp and bonito, do not need to be simmered for a long time.

Kumamoto Akagi puts a long kelp on one side of the pot, passes through the bottom of the pot and takes it out from the other side.

The time spent in hot water is very particular, usually about two minutes. Otherwise, after a long time, the kombu will be luscious and bitter.

The bonito festival is also a specialty of Dongying, which is made by boiling the cut bonito fillet, smoking and drying, and leaving it for a long time to make it moldy.

Kumamoto Sanzo uses a special knife to shave the bonito, and when Kumamoto Akagi takes the kelp out of the pot, he immediately puts the shavings in it and stirs it quickly.

Kombu is rich in glutamate, bonito is rich in inosinate, glutamate can give food a delicious feeling, inosinate itself is very weak in umami, but it can greatly enhance the umami of monosodium glutamate.

After waiting for only a few tens of seconds, it is immediately removed, and then the soup is filtered, and the base of the miso soup is ready.

And Liu Mang here, his soup base is also being made intensively......

"Xiao Wu, remove the head of the shrimp, I am useful. ”

"No, don't want the shrimp tail for the time being, I just want the shrimp head. After seeing that Wuyan was about to throw away the shrimp head that he had removed, Liu Mang said.

"Ahh

"Hmm. Liu Mang nodded: "Give me the shrimp head first, you peel the shrimp from the shrimp tail, and then chop it into meat puree." ”

"Understood. Wuyan put the removed shrimp head into a plate and handed it to Liu Mang.

"The shrimp head has astaxanthin in it, which is the part with the strongest umami in the whole shrimp. Liu Mang explained as he poured the shrimp heads into the pot with chicken fat.

The removed shrimp head makes a 'squeak' sound in the pot, and under the action of hot oil, the umami inside the shrimp head is forced out.

"Well, that's good!" Liu Mang leaned over the pot and sniffed: "The flavor in the shrimp head is very strong, and when the sweetness of the shrimp meat is added, the base soup made must be very delicious." ”

Liu Mang's shrimp soup is an evolution of a dish of shrimp roe noodles in traditional Chinese cuisine.

Wuhu people love to eat shrimp roe noodles, which uses the seeds of green shrimp in the Yangtze River, with a variety of condiments, to make a paste soup, and then add hand-kneaded knife noodles, boiled.

And now Liu Mang only took some of its skills in making the base soup, and used it to hang today's bowl of 'azure and other smoke and rain' soup.

After the shrimp head is fried in the pot and all the umami elements in it are forced out, Liu Mang adds hot water and simmers over low heat.

In addition to the best shrimp, Liu Mang also prepares fresh seaweed to make this dish.

Generally, the seaweed used in the kitchen is dried in the form of cakes for easy preservation. In the process of drying, the natural umami of seaweed must be lost a lot, and it is only suitable for making egg drop soup and the like, but if you choose fresh, you will not have this concern at all.

Liu Mang carefully cleans the fresh seaweed and sand, then puts it in a juicer to squeeze out the juice of the seaweed.

"Boss, your method is very special!" The five eyes who are chopping shrimp are a little strange, his boss has always been very resistant to using automatic machinery, and today is the first time I have seen him use a juicer.

"You mean it's the first time I've used a juicer, right? I'm like such an old-fashioned person? Don't I twist it by hand?" Liu Mang knew what Wuyan was thinking in his heart, gave him a blank look, and said.

The seaweed juice is not purple, but cyan. This is also the origin of the name of Liu Mang's dish of 'azure and other smoke and rain'.

"The shrimp meat is chopped, do you think it's okay?" After a while, Wuyan stopped and wiped the beads of sweat from his forehead.

"Well, that's good! It's much more meticulous than before!" Liu Mang walked over and twisted the shrimp paste with his hand: "So, people still practice!

"Really?" Five-eyed looked surprised: "Then when can you teach me how to stir-fry?"

"Well, let's study for another two or three years, soon!"

"It's going to be two or three years! By then, I'll have all the children. ”

"If you want to have children, you have to have that ability. Liu Mang didn't bother to listen to his complaints, so he took a kitchen knife and put it on a whetstone to sharpen it carefully.

At the Chef God Competition, Lin Xiao once made a 'tofu fish head soup', which is to cut tofu into extremely thin strips and put it into a hanging broth.

With a slight movement of the soup spoon, the tofu in the soup is like hot snow, and it is like a cloud of catkins in the soup bowl, which is very beautiful.

Now Liu Mang is also ready to use this method to use the sliced tofu as an ingredient in this dish.

"Father, the onion is ready. Kumamoto Morizo opened the cloth bag in his hand and said.

The green onion he was holding in his hand was finely chopped, then wrapped in a cloth and rinsed with water. The advantage of this is that it can remove the excess choking smell from the green onions.

"Well, cut the tofu into small cubes and soak in the water. Kumamoto Akagi, who was cleaning the kombu buds, raised his head and said.

Kelp sprouts are not kelp, but they are highly nutritious vegetables grown in the ocean, and are best produced on the east coast of Miyagi Prefecture and Hokkaido in Iwate Prefecture, Japan.

After the kombu buds are cleaned, Kumamoto Akagi takes a bottle of miso and puts it in a strainer. Then dip the strainer into the soup base, stir with chopsticks to dissolve the miso in the soup, and finally add a little mirin to taste.

Kumamoto ginseng is made with diced tofu, kelp sprouts, chopped green onions, and other ingredients in a soup bowl. Kumamoto Akagi immediately poured the prepared hot soup and poured it three-fifths of the way into the bowl, and the bowl of 'Toei miso soup' was complete.

"Yo Xi! it's delicious!" Akagi Kumamoto tasted with a spoon, confident in his craft.

"Father, Liu Mang on the other side is still cutting tofu. Kumamoto sneered.

"Tofu? It's tofu again! Is that Chinese really only making tofu?" Kumamoto Akagi was a little angry: "Wait, if you really lose this time, then it's really better to find a piece of tofu and hit your head to death!"

"Boss, the dishes of the two treasures on the other side are finished!" Seeing that Kumamoto Sanzo was already serving the food with a tray, his boss was still sharpening his knife leisurely, a little anxious.

"What's the hurry, sharpen the knife and don't mistake the woodcutter. Liu Mang stopped his hand, stroked the blade of the kitchen knife with his fingers, and showed a satisfied expression: "It's more delicious than the dish, but not fast." ”

"What about this shrimp paste?"

"Well, give it to me. Liu Mang put down the kitchen knife, took the minced shrimp in Wuyan's hand, poured it into the soup bucket on the stove, and instructed: "Stir slowly until the impurities in the soup are completely absorbed by the minced shrimp, and I will cut the tofu." ”

After speaking, Liu Mang walked back to the cutting board, took a piece of tofu, took a deep breath, and cut the kitchen knife in his hand.