Bai Xiaobai said, "I didn't think of it for the time being, let me think about it." ”

Now Bai Xiaobai's thoughts are very chaotic, and frankly speaking, he has no idea at all now, and he doesn't know how to cook.

It's really hard to recreate the same cordyceps duck soup from more than 60 years ago.

It's hard to achieve the exact same taste in a dish, even if it's from the same chef.

Because the amount of seasoning cannot be exactly the same every time, the taste will be different every time.

Bai Xiaobai either doesn't do it, or if he wants to do it, he has to do it best.

You want to recreate a dish.

The first thing to pay attention to is the ingredients of this dish.

As the name suggests, the main ingredients of cordyceps duck soup are cordyceps sinensis and duck meat.

The point is that even if it is a combination of these two main ingredients, there are many combinations.

First of all, in the choice of cordyceps, Bai Xiaobai has no thoughts.

Cordyceps sinensis from different origins not only has different medicinal effects, but also has a different taste in the soup stewed.

And the cordyceps picked at different times also have a poor taste.

Moreover, the choice of duck meat also made Bai Xiaobai want to break his head.

There are many kinds of duck meat that can be cultivated in Tibetan areas, and the taste of different duck meat must be different.

This shows that if you want to recreate the cordyceps duck soup more than 60 years ago, the premise is to choose these two key ingredients.

Bai Xiaobai was thinking thoughtlessly.

That's when the door opened.

Gao Chao came in, with a large notebook in his hand.

"Bai Xiaobai, this is what Mr. Chen asked me to hand over to you. ”

Bai Xiaobai asked, "What is this?"

Gao Chao said, "Mr. Chen said that this is the cordyceps duck soup made by other chefs in the past ten years, this is the type of ingredients they have chosen, as well as related cooking methods, he asked me to show you, so there may be some ideas." ”

Fortunately, Chen Qian has a record, so that Bai Xiaobai can stand on the shoulders of his predecessors and take fewer detours.

He opened the large book and read it carefully.

There are a lot of things recorded in the book.,There are records of the time of cooking.,And the selection of various specific ingredients.,And the specific cooking method.。

Each page is accompanied by a photo, which is very clear.

In addition to recording the contents of the chef, there is also a detailed record of Chen Qian's mother's feelings about drinking the cordyceps duck soup they cooked.

Bai Xiaobaizai carefully read these contents, these are valuable experiences that can give him a good reference.

Because there is a lot of content, until dinner, Bai Xiaobai was still reading.

Not only does he have to read, but he also repeatedly analyzes the failures of his predecessors.

Dinner was eaten at Chen Qian's house.

"Boss Bai, dinner is still to your liking, do you have any special advice. Chen Qian asked.

Chen Qian's private chefs are all star chefs in the hotel, and there is no need to talk about cooking skills.

"Not bad. Bai Xiaobai said, "That's right, Mr. Chen, I read the content recorded in the book today, and found that this book records the taste of a chef's cordyceps duck soup, which is quite similar to that of sixty years ago." ”

Chen Qian said, "Yes, this was made by a chef three years ago, but my mother thinks the cordyceps duck soup he made tastes quite similar, but there is still a little difference, and the taste of the soup is not quite right." ”

"Then is this chef still here now?" asked Bai Xiaobai.

He wanted to ask the chef some questions in person.

Chen Qian said, "The chef died in a car accident last year, and he has been studying the cordyceps duck soup that my mother drank for the past two years, and although the taste is getting more and more similar, it is still not exactly the same. ”

Originally, Bai Xiaobai could communicate with this chef in person, after all, he did something similar, he must have his own experience, and he can learn a little from it.

Now that only hope is gone.

But fortunately, there is a detailed record of the information he made in the original cordyceps duck soup.

After dinner, Bai Xiaobai picked up the lamp and read at night, and continued to study the cooking process of the chef back then.

In the choice of ingredients, this chef uses fresh cordyceps sinensis, with the original plateau duck, adding two red dates and a few wolfberries, and the cooking method is to stew in a pressure cooker.

According to his cooking method, he keeps the whole duck intact, takes out the internal organs, and fills the internal organs with cordyceps sinensis and red dates, as well as goji berries.

Then add two slices of ginger, also with pure ice water from the mountains, and put them together in a pressure cooker to simmer.

The cooking method is relatively simple and not difficult.

According to Chen Qian's mother's feelings, this soup is a bit like the one she remembered back then, but it is not exactly the same, it seems that something is missing.

But she couldn't say what was missing.

Intuition told Bai Xiaobai that this chef who did a lot of work back then should have no problem in the choice of ingredients.

The key should be in the cooking method.

Gao Chao held the bowl, pushed the door in, saw Bai Xiaobai's brows locked, and said, "I'm still thinking about it, it's still important to be healthy, drink some yak bone soup, it tastes quite good." ”

Gao Chao said, and put the soup bowl on the edge of Bai Xiaobai's table.

After thinking about it for a long time, using his brain too much, Bai Xiaobai was also a little hungry this time, so he picked up the bowl casually and took a sip of yak bone soup.

The taste is mellow and rich, and the thick collagen feeling is very different from the ordinary beef bone broth drunk in the mainland.

Bai Xiaobai asked, "Gao Chao, do you think this yak bone broth is particularly delicious?" ”

Gao Chao said, "The taste is really good, I just went to their kitchen to take a look, they are stewed in that kind of pressure cooker with a strong seal, so the soup tastes really good." ”

And it's no wonder.

Tibet is a high-altitude region, and the higher the altitude, the lower the air pressure, so the corresponding boiling point of water is also lower.

In the western Tibetan Plateau, when the water boils, it is generally only about 80 degrees Celsius, so it is difficult to cook food.

Therefore, it is common for people in Tibet to use pressure cookers to increase air pressure and cook food.

That's right.

Pressure cooker?

Bai Xiaobai suddenly thought of something, and he carefully looked at the method recorded in the notebook.

Once you've browsed them all.

Bai Xiaobai found that all chefs have one thing in common.

Without exception, these chefs use pressure cooker appliances when cooking cordyceps duck soup.

Bai Xiaobai was wondering if there would be a difference in cooking utensils.

For example, Chen Qian's uncle did not use a pressure cooker to cook cordyceps duck soup back then, but used other cooking utensils.

But if you use other utensils, it is difficult to cook meat at such a high altitude.

In order to prove his conjecture, Bai Xiaobai asked Chen Qian again.

Chen Qian said, "My mother said that she only drank soup and didn't eat meat, so she didn't know what it tasted like. ”

It almost fits Bai Xiaobai's preliminary conjecture.

If he guessed correctly, the reason why he has not been able to reproduce that cordyceps duck soup for so many years is that the problem lies in the cooking utensils.

But now there is a very contradictory place.

If you don't use a pressure cooker, can the soup from ordinary cooking utensils taste good?

In addition, what kind of ordinary cookware did Uncle Chen Qian use back then?