Although the kuay teow soup itself is enough to make people feel enjoyable, the kway teow soup made by Su Congshuang, due to the delicacy of the soup base, pushes this delicacy to the *, and it is not an exaggeration to describe it as a fragrant tooth and cheek.

Bai Xia commented: "The soup base of this chicken soup, I think, uses thin-shelled rice*?" ”

Su Congshuang was slightly stunned, but he didn't expect Bai Xia to see through the secret of this pot of soup, and said with a smile: "I thought that you could only eat this soup because of the addition of thin-shelled rice, but I didn't expect that Brother Bai's tongue was so sensitive that he could eat it made of thin-shelled rice chicken." ”

Bai Xia smiled: "Your pot is light, there is hardly even a trace of foam, I think it is far from possible to do it just by manual removal." No matter how hard you try to remove the foam, the heat of the soup itself will force out the impurities in the meat little by little. Even if the soup itself has been cleaned of all the scum when it is first baked, after a while, new impurities will form in the hot soup. ”

Su Congshuang nodded and said, "Big Brother Bai is really discerning, and he can see everything." ”

Bai Xia shrugged his shoulders and said, "Since you opened the door before, you haven't removed the foam in the pot, or you don't need it at all, so far, I'm afraid it will take nearly fifteen minutes." However, the soup is still as clear as water, and the heat is gone, and the only explanation can only be the ability of the ingredients you use, which are extremely pure, so as not to produce impurities. ”

Su Congshuang nodded, but still said suspiciously: "But if that's just the case, you shouldn't be enough to eat it and make it made of thin-shelled rice chicken, right?" Can a man's tongue really eat it? ”

Bai Xia spread his hands and said humbly: "I didn't say that I ate it." I'm not a Chinese chef, so I know a little bit of theory. But when it comes to practical operation, it still can't be done, let alone eating. Although there will be a gap between the sweetness of the thin-shelled rice chicken itself and the sweetness of the thin-shelled rice, I can't compensate for it with my tongue. ”

Su Congshuang frowned slightly. And he said, "That's what you see?" From this clear soup? ”

Bai Xia smiled: "Hmm." That's right. Although you can choose the best ingredients and try to avoid impurities, but from your reaction today. Coupled with the fact that I just went to Hong's house yesterday, I think that's probably the case. ”

◎When Rihong Guni was cooking thin-shelled rice chicken, Bai Xia also paid attention to the leftover soup from cooking chicken. Because the chicken broth can probably be processed again, the value is not bad. Bai Xia noticed it at that time. The water that has been boiled in thin-shelled rice chicken does not have a trace of impurities. Clear and clean.

Su Congshuang sighed and said: "Big Brother Bai is really thoughtful, and you have noticed this." ”

Bai Xia smiled: "It's just a coincidence. ”

Bai Xia pondered for a while, and then muttered, "But I think, except for the thin-shelled rice chicken as an ingredient." On the way to deal with it, there should be something I don't know how to deal with it. ”

The key to a good pot of soup is to have a good soup base. Figuratively speaking, the soup base is like the soul of the soup. Put it this way. This shows how crucial the soup base plays in making soup.

Su Congshuang smiled, told the secret, and said, "That's right, Brother Bai should also know that there are two kinds of clear soup, which are divided into ordinary clear soup and refined clear soup." ”

Bai Xia pondered for a while, and then said, "Italian refined clear soup? ”

Su Congshuang nodded and said, "That's right, that's it." ”

Ordinary clear soup, generally selected meat refined old hen, with some lean pork, scalded with boiling water and boiled in cold water, remove foam, put in green onion and ginger wine, and then change to low heat, keep the soup slightly open, and turn over small blisters. If the heat is too small, it will be boiled into a white milk soup, and if the heat is too small, the fresh flavor will not be strong.

The refined clear soup is to take the ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in green onion and ginger wine and water for a while, wrap the chicken minced chicken in gauze and put it in the clear soup, heat and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is adsorbed by the minced chicken, take out the minced chicken. …

This refining process is called "hanging soup", and the clear soup that has been refined twice is called "double hanging soup", so that the refined soup is the top grade in the soup, like white water but clear and fragrant, and is often used in the production of high-end dishes. It is very common in Italian cuisine, and it is also used in Chinese cuisine, and the most famous representative of Sichuan cuisine, boiled cabbage, is made with "double hanging soup".

Su Congshuang's pot of soup is boiled with 2,000 grams of thin-shelled rice chicken as the main ingredient and 500 grams of good elbow meat as the base. The so-called pork knuckle refers to the front leg of the pig, also known as the front hoof. Elbows are famous for their thick skin, tendons, heavy gum, and lean meat, and the dishes are often cooked with the skin, fat but not greasy. Elbow meat should be roasted, grilled, sauced, stewed, marinated, soup, etc. Such as braised elbow, choy sum grilled elbow, red stewed elbow.

The posterior elbow, because the connective tissue is more than the anterior elbow, the skin is old and tough, and the quality is worse than the anterior elbow, but because the collagen is more sufficient, it is also more suitable for soup, and the rest of the cooking methods and uses are basically the same as the anterior elbow.

The delicate consommé is made with 7.5 grams of refined salt, 10 grams of cooking wine, 10 grams of green onions, and 10 grams of ginger. After slaughtering the hen, remove the hair and internal organs, wash it, remove the chicken breast into the chicken thighs, put it in a pot with the wings, add water, skim off the blood foam after boiling, and then cook over low heat for four hours. Remove the chicken breast and chicken thighs from the oil, crush them into minced chicken, add water to dilute, add refined salt, cooking wine, green onions, ginger, and monosodium glutamate and wait for use.

Strain the boiled chicken broth and remove the slick oil, bring to a boil, pour the prepared minced chicken into the soup and stir well, and then skim off the oil foam until the impurities are ready to make a clear soup.

Su Congshuang smiled again: "I still go to Tiancaogang to get the black pork knuckle for this pork knuckle, the black pig knuckle is divided into the front elbow and the back elbow, the legs are relatively lean, and the slices have beautiful marble lines." Due to the stocking in the forest area, a body of clotted fat and fine meat is raised, which concentrates many advantages such as delicate meat, mellow meat taste, chewy head, fat but not greasy. Sweet grass gang black pork knuckle skin is thick, tendony, and gelatinous heavy. It is suitable for cold dressing, boiling, soup, stewing, marinating, simmering, etc. ”

Bai Xia muttered, "It's indeed a good pot of soup, and if you use this as the base, I'm really looking forward to the kind of cooking you will make tomorrow." ”

Su Congshuang smiled: "Haha, I won't let you down." ”

Sikong Yao said: "So this was inspired by Hong Guni yesterday?" But so far you haven't let us see the shadow of the shell? Is that okay? ”

Su Congshuang nodded, signaled Sikong Yao not to worry, and said, "No problem, what kind of cuisine to do, the selection and use of materials, and the process steps, I have the bottom in my heart." ”

Seeing Su Congshuang's confident appearance, Shui Ying finally sighed and said, "That's it, you can take a rest in the afternoon, right?" ”

After studying for several hours, Shui Ying was worried that Su Congshuang would exhaust her body if she continued to toss like this, so she couldn't help but persuade: "This soup base, I don't think there is a second person in the entire Qinglin Village who can make it, right?" ”

The best clear soup made of black pork knuckle and the Hong family's thin-shell rice chicken, and the "double hanging soup" is afraid that there is no other one in the entire Chaoshan area, and it can basically be said to be a sure victory. Shui Ying thinks so.

But in fact, only Su Congshuang, who is a chef, and Bai Xia, who knows some Chinese cuisine, understand that this is still far from enough.

Chicken soup is still chicken soup, no matter how delicate it is, it can never compare to those soups made with high-quality seafood ingredients. The biggest enemy of this Shenqian cuisine is afraid of the Yao family, who is engaged in tuna farming. With their family's financial resources, I am afraid that they can find extremely high-quality ivory mussels. That kind of ingredient, just by blanching it in water, can make a soup base that is more delicious than Su Congshuang's delicate clear soup. …

But Su Congshuang couldn't do that, because what she wanted to do was thin-shell rice cooking. If you choose seafood ingredients to cook the soup base, the light sweetness of the thin-shelled rice itself will be overshadowed, and it is definitely not advisable to favor one over the other.

Therefore, the soup base that Su Congshuang wants to make is definitely a meat and bone soup base that cannot be added with seafood ingredients, and in this way, it is a problem in terms of the richness of the taste. In the end, the topic of thin-shelled rice is too difficult.

Su Congshuang shook her head lightly and said, "Sister, my soup base is not finished yet." There should be room for improvement, and I'll continue to experiment in the afternoon. This kind of soup is far from enough. ”

Although Su Congshuang vetoed the soup base that Shui Ying thought was excellent, it was not because he was not confident in himself, but because he was absolutely confident that he could still cook a more delicious soup base.

Shui Ying vetoed: "No, you haven't rested all morning, are you going to exhaust yourself?" ”

Su Congshuang shrugged and said, "Don't worry, sister, I'm very energetic and energetic now, and I'll be fine." ”

Shui Ying wanted to say something, but Bai Xia soothed: "Trust her, Shui Ying." Don't worry, she's your sister. ”

Bai Xia cast an affirmative look at Su Congshuang, nodded, and said with a smile: "Be brave and break into Shui Ying, believe in yourself, you are Shui Ying's sister." The two of you both have the same blood that refuses to admit transfusions, and this, Lord Poseidon, must think so, right? ”

Shui Ying and Su Congshuang's sea god pendant in her arms unexpectedly emitted a faint light, as if she was responding to Bai Xia's question, and it was also an encouragement to the Su family sisters, quiet and serene.

Su Congshuang smiled: "Sister, Lord Seagod also thinks so, you can rest assured." ”

Shui Ying looked at the sea god pendant that emitted a faint glimmer, and finally compromised: "Okay, but it's only one afternoon, tonight, you definitely have to have a good rest." ”

Su Congshuang nodded and said with a smile: "Okay sister." (To be continued)