Fang Hong took out the pork ribs and put them in cold water: "Bacon and pork ribs, etc., it is best to soak them in water for ten hours before cooking, and at least two hours, mainly depending on the length of the smoke, I smoke it myself and the time is relatively short, so it is enough for me to soak it for two hours." ”

The mushroom soup to be made today uses a lot of mountain delicacies or dried seafood, which need to be soaked.

To be honest, the best way to stew pork ribs is to leave only the meat aroma and no smoke, because pork ribs are different from bacon and taste different, especially the texture after stewing, which is not suitable for smoky taste.

Usually, Fang Hong has a personal secret, that is, to marinate the pork ribs in the brine for an hour, so that the smoke and the taste of the brine will replace each other.

After marinating, set aside, simmer the stewed mushroom soup, put the pork ribs in, and then add a fresh large bone.

When cooked, the ribs do not stick to the bones, and there is no strong smoky taste, but the aroma of the meat can be preserved intact.

Today, though, the approach is a little different.

Since it was a competition, it was undoubtedly too simplistic to do so, and it was not necessarily possible to pick up a bargain in front of the roasted ostrich meat.

Therefore, the raw materials are dried scallops, kelp, abalone, and seven kinds of fungi.

Lion's mane mushroom, bamboo sunflower, shiitake mushroom, chicken fir, mouth mushroom, enoki mushroom and white fungus.

Among these materials, the more common ones used in Kawauchi are kelp, abalone, chicken fir, shiitake mushrooms, and bamboo sunflower.

After modernization, all kinds of ingredients were easily available from all over the country, instead of being used only at high-class banquets, so Kawauchi chefs became very proficient in the use of mushrooms.

Bamboo sunflower is a very special fungus, which is the main character in the whole bamboo banquet in Sichuan, with a very low yield and excellent taste.

Mushroom is the abbreviation of Zhangjiakou mushroom, in fact, the production is more in Inner Mongolia, because in the ancient goods trade, Zhangjiakou is a trading market in the north, so this mushroom is called mushroom.

And the chicken fir is also produced locally in Sichuan, the yield is very low, the taste is excellent, in the CD Longquanyi, there is a master who has made a lifetime of chicken fir noodles.

These top-quality mushrooms are best fried in oil, and stewed soup is also a very good choice.

Unusually, whether it is chicken fir or mushrooms, they will change the color of the water after soaking in water, and the water that comes out after cleaning the mushrooms and then soaking them back into the pot is the best, but today's protagonists are not them, so there is no need for soaking water.

In terms of materials alone, this dish is the most expensive dish Fang Hong has made so far.

If this dish is sold in a restaurant, it will not cost you 8,000 yuan, and you will not want to eat it......

"Brother Gun, I won't talk about those precious mushrooms in front, is it really good to mix enoki mushrooms with them?"

"What I want to use is not the aroma of the enoki mushroom, but the oil, I want to use it to fry in oil, absorb a certain amount of oil, and then overflow in the soup, so that I will not add additional oil. ”

It is a headache to make soup and add oil, especially the delicacies of the mountains and seas, which are prone to impurities, if there is oil, it will become floating powder, which is very ugly, and once the floating powder is generated, it is difficult to clean it all, which will affect the taste.

Enoki mushrooms may not be able to absorb oil when they are fried, but enoki mushroom rolls are different, using beef to roll enoki mushrooms, then dip a little cornstarch, fry and cook soup, which is a very common way to eat.

This is already the final battle of the quarterfinals, and the next step is the semifinals, so as the popularity climbs, more and more people watch.

When they arrived at the scene, the sailors found that Fang Hong took out a purple sand jar, which Fang Hong had spent a lot of money to take down some time ago.

"Brother gun, this is not appropriate, this jar is more expensive than this venue......"

"What's not suitable, it was originally a kitchenware, and today I used it with a little hand. ”

"This thing is called a purple sand pot, it is actually a clay pot, there is a difference between a clay pot, a porcelain jar, and a clay pot, so I won't say much. ”

In fact, clay pots are fired over a low fire, and they are easy to explode when a fierce fire blows, so taking out a clay pot means that it is a soup dish that is simmered over low heat.

Fang Hong added food to it in the same way: "In terms of cooking techniques, I learned the practice of Buddha jumping over the wall, and stacked the food in turn. ”

Buddha jumping over the wall is the most famous or the only famous dish in the whole of southern Fujian, and this dish is famous for its extreme luxury.

"When boiling soup, the order of stacking food is different under different fires, simmering over low heat, and the main ingredients are placed at the bottom, so that the food in the whole jar can settle down and integrate into the main ingredients. ”

Therefore, the ribs are placed at the bottom, and the ribs come with an arch bridge, and Gong has a certain space and will not stick.

The various mushrooms were placed on top in turn, then a layer of cut tape, then shredded scallops, and finally abalone: "Abalone is placed on top of many similar dishes for a number of reasons, one of which is the town, because the mushrooms are lighter, and they float without being pressed by the abalone." ”

"In fact, when you make it yourself, you stew it in an iron pot, and the ingredients are thrown directly into a pot to cook, but because of the characteristics of the clay pot, it needs to be stacked like this. ”

On the other side, the ostrich meat of the Kenyan team has begun to be marinated, and they are also preparing ingredients for other dishes.

At this stage, the main problem is to provide a huge amount because there are a lot of people on site.

The purple sand jar can't make so many servings, so what other people eat is cooked in other cans, and only the judges can eat the things in the purple sand jar.

Because the cans are different, they are destined to taste absolutely different.

The taste of the old can can never be imitated by the new can.

"The reason why Cantonese cuisine likes to use the technique of making soup is actually because of the five elements. ”

The five elements are mutually reinforcing, think about it, what is soup, soup is water.

The fire of the stove, the earth of the clay pot, the wood of the ingredients, and the metal component of the clay pot itself.

Therefore, the whole jar is a closed ring of five elements, if it is done well, the five elements will grow together, add color to each other, and if it is not done well, the five elements will restrain each other and finish the calf.

Clay pot soup, for the heat, water volume, and the order of materials, there are high requirements, so Fang Hongcai said that if you use an iron pot to stew, just throw it down to a pot to cook.

However, it is slightly different from Cantonese cuisine in that it is not sealed.

Fang Hong didn't care about the fragrance of the material overflowing.

Because every ingredient selected for this dish is too fragrant, if it is sealed, it will make the fragrance stuffy inside, resulting in excessive fragrance, and it is too particular to do anything.

After an hour's time, a rich fragrance wafted from the scene.

Unlike barbecue, roasting over an open flame first seals off the outer layer of the meat, so that the aroma does not overflow.

When making soup, the smoke is swirling, which will inevitably bring out the fragrance, and the whole fragrance lingers in the venue, which is easy to attract attention.

The food is appetizing and the first course is definitely suitable.

The grilled ostrich meat has been made, after all, it doesn't take too long, and the way to eat it is the same as steak, you need to cut it yourself, so the Kenyan team eats it according to the Western food method, puts it on the plate, and sends it out directly.

On Fang Hong's side, he opened the furnace, used wooden chopsticks to pick out the materials one by one, arranged them, and then multiplied them into the soup.

When almost everyone at the scene eats ostrich meat, they will sigh that ostrich meat is indeed more tender and fragrant than beef, but at the same time, they are all paying attention to the soup pot that is being plated.

It's an aroma that you can't refuse.