Bai Xiaobai has already inserted the chicken into the hole in the bean sprout stalk.

According to the system, these bean sprouts with shredded chicken need to be refrigerated and chilled.

After Bai Xiaobai has done this step.

Next up is the flame dish.

The method of systematically making meat inlaid bean sprouts is not the steamed inlaid bean sprouts that the Empress Dowager Cixi likes to eat as recorded in the wild history.

The method used in the system is to blanch the stock.

Therefore, Bai Xiaobai needs to cook a thick pot of broth first.

Put the chicken thigh bones with the meat removed and the chicken thigh bones with meat in a ratio of 7:3 into a stew pot, add mountain spring water, two slices of ginger, and a little cooking wine to boil.

In addition to chicken thighs, an important ingredient in soup is Jinhua ham.

The Jinhua ham provided by the system, shaped like a pipa, is golden in color, and the skin is imprinted with the mark of Xuefang Jiang, which is undoubtedly the official authenticity.

Bai Xiaobai used his mobile phone to Baidu to take a detailed part of the Jinhua ham segmentation diagram.

According to the different parts, the meat of Jinhua ham, from the root of the leg upwards, is divided into fire claw, fire heel, top, middle and dripping oil.

The muscle fibers of the ham "above" are uniform and dense, and the meat is of the best quality, generally for meat, mainly for making large slices, flower-shaped slices, etc.

"Heel" can be stewed or cut into pieces, cut into semi-round slices, round slices, etc., most of them are eaten with skin, and the ham in this part of the general cuisine requires sufficient fire power.

The "zhong" ham weighs about the same as the one above, and is usually shredded, sliced or stripped, and has a salty, aromatic and chewy taste.

The bones in the "fire claw" and "dripping oil" part have more muscles and skin, and the salt and oil content are higher, so the stew is generally the best.

As for the ham skin and ham bones, although they cannot be eaten alone, they have a strong umami flavor and can be mixed with other raw materials to steam or boil soup for the purpose of enhancing flavor and freshness.

Bai Xiaobai picked up the whole Jinhua ham, removed the inedible yellow fermentation layer, and then began to dismember the ham meat with a Kirin black spot knife according to the five parts.

Click-click-la-clad –

The Kirin Black Spot Knife is quite sharp, and it is not a problem to cut through the hard Jinhua ham.

The function of Jinhua ham is to hang the broth.

The chicken soup in the saucepan is boiling and fragrant, and when you take a sip, it is full of fragrance.

Bai Xiaobai lifted the lid of the pot.

It is not a soup stock made with the chicken thighs of the dragon beard chicken.

The soup is bright in color, and the soup noodles also float with a thin layer of pale yellow amino acid oil, which makes people appetize just by looking at and smelling it.

Bai Xiaobai put the claws, fire heels, top, middle and dripping meat of the chopped Jinhua ham into the stew pot according to the secret recipe ratio of 1:2:3:1:3.

In some big hotels in China, it is also the habit of hanging broth with Jinhua ham.

However, generally from the cost consideration, they rarely use top-quality ham soup, and they are generally more medium-grade.

This is the first time Bai Xiaobai has used Jinhua ham to cook ingredients, and it is top-notch, and he doesn't know how the hanging soup tastes.

Add the Jinhua ham and continue to cook the chicken soup over low heat.

A rich aroma of broth bubbles out from the edge of the lid.

It's so fragrant.

Bai Xiaobai sniffed twice, and saliva was about to flow out of the corners of his mouth.

It is estimated that the gods will smell this fragrance and can't help but go down to earth.

The tip of Bai Xiaobai's nose is almost attached to the stewpot, which is quite obscene.

Meanwhile.

The superb who used to sit outside and play with his mobile phone calmly is no longer calm.

He knew that Bai Xiaobai was tinkering with new products in the kitchen, but he didn't know what it was doing and how it could smell so good.

King Lingkuang Lang——

Bai Xiaobai has already hung ham and chicken soup in the kitchen and added sea salt to make it taste.

In the chicken soup with ham in the saucepan, the surface temperature of the soup exceeds 100 degrees Celsius because of the fat.

Bai Xiaobai interspersed the chicken shredded bean sprouts, poured them into the stew pot, and quickly blanched.

Bean sprouts are easy to cook, so as long as they are slightly scalded, they can be eaten cold.

Because the bean sprouts are interspersed with thin shredded chicken, Bai Xiaobai should be slightly blanched.

The bean sprouts that have absorbed enough ham and chicken soup are as white as jade, extremely translucent, and the white stems and roots can clearly see the lines interspersed with shredded meat.

After Bai Xiaobai scalded the meat and bean sprouts, a cold electronic sound sounded in his mind:

[Host, the beauty vessel containing meat and bean sprouts has appeared in the gourmet beauty counter, please check. 】

Bai Xiaobai opened the counter, and sure enough, he saw a brand-new beauty inside.

This beauty is a porcelain plate, and the whole is as white as jade.

Bai Xiaobai touched the texture, delicate and transparent, it should be bone china, and there is a gold edge inlaid on the edge of the porcelain plate.

Phnom Penh bone china.

It won't be pure gold edges.

The cold electronic voice quickly introduced:

[The British Empress used gold-edged bone china and fired with high-quality cow bones mixed with Alpine snow mountain ice clay. 】

[The color is like milky white, delicate and warm, the bone china is hardened by special black technology, durable and fall-proof, never broken, never cracked, the edge of the plate adopts a unique and safe gold edging process, and the edge of the bone china is inlaid with pure gold and gold edges, high-end luxury and high-grade. 】

It's really pure Phnom Penh.

Although the beauty provided by the system is very awesome, it is quite rare to find such a luxurious beauty like this one.

Bai Xiaobai faintly felt that the system used such a luxurious gold-edged porcelain plate, so the price of this meat-inlaid bean sprouts dish would definitely not be cheap.

It won't be expensive for New Skyrim.

After collecting his thoughts, Bai Xiaobai put the scalded meat inlaid bean sprouts in the gold-edged bone china.

The new product is considered to be finished.

Without any embellishment, the thin white bean sprouts are monotonous, but they exude an unparalleled fragrance that makes people salivate.

Bai Xiaobai picked up the original chopsticks, picked up a bean sprout and tasted it.

Just eat one, Bai Xiaobai enjoys it incomparably.

It is worthy of the silver sprout spire, this bean sprout has no beany smell, delicate and refreshing.

And the slender shredded meat is pierced inside the bean sprouts, and this feeling is really mysterious.

This way of eating is completely different from the ordinary traditional fried bean sprouts with shredded pork.

Bai Xiaobai took a bite and found that the bean sprouts were crisp and refreshing, with a special chewiness, and the shredded meat in the bean sprouts absorbed enough ham broth.

When you bite into it, it seems to be able to flow out of the refreshing and salty chicken broth.

Tender shredded chicken with refreshing bean sprouts makes people feel refreshed in every bite.

No heavy seasonings.

The chicken soup of Jinhua ham hanging, without the slightest pickling smell, has a strong strange fragrance, which completely fills the shortcomings of refreshing bean sprouts.

Rich and refreshing, at this moment the water-emulsion-blend, bursting with the ultimate experience of taste, sweeping through the entire mouth.

Bai Xiaobai doesn't want to say anything more now, and he doesn't even want to ask the system about the price for the time being.

And he patronized and ate this plate of meat with bean sprouts.

One bite after another, he couldn't stop at all.

Bai Xiao Bai relish and enjoy the food at the same time.

Gao Chao is already in a hurry in the hall.

The feeling of just smelling the aroma of the food, but not seeing the taste of it, not to mention how uncomfortable it is.