Bai Xiaobai picked up the nourishing xinjiang wolfberry chicken, an idea:

"Now. ”

The chef's key, which hung around his neck, shone with a turquoise light.

The Kirin Black Spot Knife flew out of the chef's key and landed gently on the cutting board on the countertop.

Bai Xiaobai picked up the knife and began to process the chicken.

The Kirin Black Spot Knife is so handy, and the blade is also extremely sharp, and when the chicken is dissected, there is no blood at all, not even bloodstains.

It's a mysterious kitchenware.

Take out the chicken gutts and wash the chicken again.

Because the clear soup pot, red soup pot, and mushroom soup pot need to be boiled separately, Bai Xiaobai processed three whole chickens in a row.

Of course, the hot pot soup base is made with the whole chicken, so there is no need to cut the chicken into pieces.

After the chicken is processed.

Bai Xiaobai picked up the small saucepans provided by the three systems and set them on the stove.

Add a whole chicken to each saucepan, add water to cover the chicken, add two thin ginger slices to each pot, cover the pot, and boil over the heat.

Next, Bai Xiaobai has to take a very important step.

This is a very crucial step in the Four Seas Shenzhou hot pot.

According to the systematic approach, Pu'er tea needs to be used in the base material of the new product.

That is, in addition to xinjiang wolfberry chicken, there is also Pu'er tea in the ingredients of the soup.

Bai Xiaobai has also made hot pot base before, but it is the first time in his life that Pu'er tea is added to the base.

I always feel that this is a bit of a dark cuisine.

However, practice is the only criterion for testing the truth, and you can know if it is delicious or not.

Pu-erh tea is not directly brewed and then added to chicken broth.

The systematic method is more special, and it is not the tea brewing method, but the sencha method.

Bai Xiaobai took down the Pu'er tea provided by the system from the ingredient shelf.

It is a whole piece of Pu'er tea cake, which is systematically kept in a special airtight cylindrical glass jar.

Pu'er tea cakes are dark brown in color and are pressed very tightly.

Bai Xiaobai opened the glass jar and could smell the rich aroma of tea.

The unique aroma floats on the tip of Bai Xiaobai's nose and lingers for a long time.

It's so fragrant.

Pu'er tea is a well-known tea variety in China and is one of the top ten famous teas in China.

Although Bai Xiaobai tastes and drinks most of the boiled water, he has learned a lot about the tea knowledge in China from the uncle who loves tea.

Pu-erh tea is divided into raw tea and cooked tea.

Raw tea is just ordinary aging, without any artificial fermentation, this kind of tea taste is not very pure and full, slightly astringent and bitter, some people are not very accustomed.

The ripe Pu'er tea is fermented by Wodui, continues to mellow, and the tea becomes mild, and after being soaked in warm boiling water, the aged fragrance is overflowing, and the taste is better.

In order to facilitate the fermentation and mellowing of Pu'er tea, many manufacturers make Pu'er tea cakes for sale.

The system provides Pu'er tea cakes, and according to Bai Xiaobai's inference, this should be ripe Pu'er tea.

Bai Xiaobai dried his hands and carefully picked up a pinch of Pu'er tea from the tea cake.

The Pu'er tea noodles provided by the system have a smooth and clear color, a very clean surface, and no mildew.

Bai Xiaobai sniffed carefully, with the dry fragrance of tea leaves, and there was no peculiar smell.

It's not the same as green tea.

Pu'er tea is a fermented tea, which needs to be fermented for a long time to produce a top-quality tea, and during the fermentation process, if it is not stored properly and causes mildew, it can no longer be used.

Bai Xiaobai had heard from his uncle that Pu'er tea with good grade and high quality and long years was very collectible, and it was not an exaggeration to say that it was worth a thousand gold.

I don't know what kind of Pu'er tea the system provides?

"System, this Pu'er tea is very fragrant, what variety is used, and how long is the year?"

The cold electronic voice replied:

[Host, the Pu'er tea cake you see is a special Pu'er tea cake produced in the Yongzheng period of the Qing Dynasty. 】

[In March, by the sixteen-year-old girl, picking the best large-leaf Pu'er tea leaves in the high mountains of Yunnan Province, after killing, rolling, drying, piling and fermentation, and using the system of high-tech drying and aseptic technology, after a hundred years, preserved so far, no mildew, stable taste, precious. 】

[This is the Pu'er tea that the host now sees.] 】

No way.

Tea in the Yongzheng period?

Bai Xiaobai used subtraction in his heart.

This Pu'er tea cake tea cake has been around for more than 200 years.

That's an exaggeration, isn't it?

Bai Xiaobai hadn't been so shocked for a long time.

He had heard his uncle say before that the oldest Pu'er tea that had been stored so far was Fuyuan Changyuan round tea in the Guangxu period of the Qing Dynasty.

The Pu'er tea produced by this tea shop is more than 100 years old.

At the beginning of the 20th century, the price of a barrel of Fuyuan Changyuan round tea was as high as 10 million, and a barrel had seven tea cakes, so that the value of each tea cake was close to 2 million.

Of course, although Pu'er tea becomes more and more fragrant as it is preserved, Pu'er that is more than 100 years old is easy to over-age, and it loses its tea aroma.

The Pu'er tea cake of the current character system is from the Yongzheng period, which is more than 100 years earlier than the tea cake of the Guangxu period of Fu Yuanchang, but it is still full of tea fragrance.

If you think about it from the perspective of money, where is this Pu'er tea cake, it is simply a golden cake.

If it is auctioned by a professional auction house, it will definitely set a new record for tea auction in minutes.

It is estimated that only the big red robe of the mother plant of Wuyi Mountain, which is specially supplied by the leader, is also on an equal footing with it.

The system is as good as ever, making people doubt life.

Bai Xiaobai was shocked, and according to the systematic method, he took a small pinch of Pu'er tea leaves and started sencha.

However, there is one more step before sencha - roasted tea.

According to the system, although the 200-year-old Pu'er tea is well preserved, the tea aroma has been hidden, and the tea aroma must be forced out through hot fire.

Bai Xiaobai put a sand pot on the stove and opened the fire to simmer the jar.

When the jar is slightly warm, pour in a pinch of tea leaves, shake quickly and roast.

After a while, a strong aroma of dry tea wafted through the kitchen.

Wait until the Pu'er tea strips are slightly yellow, and the roasting step is complete.

Bai Xiaobai put it into the clay pot and added a glass of water.

Thorn -

With the sound of tea rushing, a quiet tea soup breath rushed towards Bai Xiaobai.

The aroma of this tea is so tempting.

Grunt grunt –

Continue to heat the tea in the clay pot and skim off the foam from the water layer.

Wait until the tea boils for 30 seconds, strain the tea leaves, leave the Pu'er tea soup, pour it into a sea bowl to cool and set aside.

The decoction of the tea soup is translucent, slightly oily, shiny, and ruby red.

It is indeed a top-notch Pu'er tea soup.

After Bai Xiaobai finished frying the Pu'er tea soup, the Xinjiang wolfberry chicken soup had also been boiled.

Lifting the stewpot, a tempting aroma of chicken soup rose with the steam, and the aroma was so long that Bai Xiaobai couldn't help but overflow a trace of liquid at the corner of his mouth.

Remove the whole chicken from the saucepan, leaving only the light yellow chicken broth.

Add the fried pu-erh tea to the chicken broth little by little.

The process should be slow and smooth, and at the same time, stir quickly with a spoon to allow the chicken broth and pu-erh tea to mix well.

After doing this step, Bai Xiaobai poured the prepared Pu'er tea chicken soup into a clean stainless steel basin.

Cover the basin with plastic wrap and put it in the refrigerator to cool down.