Aftertaste glanced at Su Miao, Su Miao was deep in thought, crooked her neck and thought for a while, and walked straight to the ingredients table.

"The second sister is the best at cooking soup, and there must be no problem in this scene." Su Yan has been in a very excited mood since the topic of this round of competition was decided, and he said excitedly.

"That's not necessarily, it's not difficult to make soup, it's just boiled, it's difficult to have a taste, and the light and strong mellow only change in a moment." Zhao He is meaningful and authentic.

Su Yan glanced at him, but he didn't get approval, and he flattened his mouth unwillingly.

Su Miao walked to the long ingredient table, in fact, she didn't know what kind of ingredients to choose, the topic of soup was kept secret before the game, she didn't have any preparation when she got this topic, and she was naturally a little dazed in the face of the dazzling array of ingredients.

To put things into a simple way, there are two kinds of soups, meat soup and vegetarian soup, and for this kind of competition occasion, the light and watery vegetarian soup is far less impressive than the rich and delicious meat soup.

A slender hand as a spring onion stretched out and flipped over the bright red and oily mutton, and the fingertips were dyed with a trace of blood, like a plum in the snow, which was eye-catching.

Su Miao looked up at the hand, and what caught her eye was Tong Ran's elegant and handsome face.

"This game is Miss Su's forte, I remember Miss Su's best skill is making soup." With a harmless smile, he said elegantly, completely unable to see that the two were now in a hostile relationship.

Su Miao glanced at him, paused, smiled, and asked with bent eyebrows:

"What are you going to cook for Tong Sishao?"

Tong Ran's handsome eyebrows raised slightly, and he smiled. Wen Sheng said: "This is the first time that Miss Su has taken the initiative to ask me what to cook?" ”

The smile on the corner of Su Miao's lips stiffened slightly, with a light expression, staring straight at him.

"Miss Su, don't you even know how to cook what you're good at? Is it really like what they said, because she lost three games in a row in the last round, and now Miss Su has lost her fighting spirit and has become reckless and let herself keep losing? Tong Ran asked with a smile, he smiled gently and elegantly, but the mockery with banter was sharper than the north wind in the cold winter wax moon, and every word fell on the tip of Su Miao's heart.

Su Miao's pretty face turned slightly green. After looking at him for a while, he paused, and smiled lightly:

'It's still a draw. This is only the first one, and it is too early and too rash to talk about who wins and who loses. ”

Tong Ran was slightly surprised by her answer. It seems a little surprising that the three consecutive defeats didn't hit her. She was so calm in the face of his provocation that he looked at her with a little astonishment for a moment, and then suddenly he laughed softly, and laughed freely, and said:

"Miss Su, you are such a wonderful person, and it is not in vain that I will go to the stage to compete with you once." As he spoke, he picked up the freshly red lamb on the ingredient table. Turning around, he walked towards his stove without looking back. He said with a smile, "Miss Su, whoever loses wins, let's have a good fight in this game." ”

It was obviously a high-spirited challenge, but it came out of his mouth, but it was more elegant and beautiful than the sound of Jiaowei plucking the strings, as if this was not a challenge, but an intimate and soft narrative.

Su Miao's eyes were slightly gloomy, staring at his back, she really didn't hate Tong Ran ordinarily, although Tong Ran was handsome and elegant and not ordinary rich, but how did she think she wanted to smoke him.

"Or do you think I'm more lovable?" Aftertaste stood beside her silently, holding his hands, as if he had seen through her thoughts, and said.

Su Miao glanced at him, the corners of her eyebrows twitched fiercely, turned her head, and continued to look at Tong Ran, her eyes were deep.

Tong Ran took mutton, that is to say, this game he wants to cook mutton soup, mutton is very rare in Jiangnan, because there are fewer farms, many years ago goats have been gradually extinct in the hunting at that time, not to mention that Jiangnan people are not used to the fishy taste of mutton, after the famine, people began to work again to return to the original eating habits of river fresh, so in the mutton, people in Qin'an Province do not like it, and even many people have never eaten mutton at all, even if they know that there is such a thing, just listen to it, Few people have special expectations for lamb.

Tong Ran actually chose to use mutton in this game, although there was also mutton to cook in the previous game, but using mutton to cook soup, as we all know, mutton soup is easier to eat than ordinary mutton dishes to taste fishy, Tong Ran actually chose to cook mutton soup that is not easy to be accepted by Qin'an people at such a critical time, what is he calculating, or is he very confident in his craft, so he is on the sidetrack?

Tong Ran selected two to four years of fat goats from neighboring provinces, fresh sheep vertebrae and leg bones are half each, each pot of soup needs at least five catties of sheep bones, he ordered people to wash the sheep bones, smash them open, expose the bone marrow, soak the sheep bones in clear mountain spring water, remove the blood stains, this bubble is three hours.

Put the soaked lamb bones into a pot of boiling water, boil over high heat for a quarter of an hour, remove and drain.

Pour fifty catties of water into the pot of boiling soup and fill it into the pot, put in the boiled lamb bones after boiling, boil for an hour and a half with high heat, the soup at this time has been boiled relatively thick, the fresh sheep brain is boiled with hot water, and then broken by hand, poured into the boiled mutton bone soup, without covering, cook for half an hour.

Then put in the blanched haggis, after boiling over high heat, skim off the foam with a bamboo spoon, add ten catties of spring water and continue to cook.

Divide the fresh lamb into fat and lean parts, remove the fat fascia from the muscle gaps, cut into pieces, and rinse with cold water for two quarters of an hour. The fishy smell of mutton is mainly produced in mutton fat, which exists in the gaps between sheep tail fat, subcutaneous fat, mutton sebaceous glands, sheepskin secretions and mutton muscles.

Put the processed mutton into the cooking pot, put in mung beans, walnuts, angelica, cinnamon, grass fruit, tangerine peel, almonds, green onion ginger, hawthorn, wolfberry and other spices, the fire is urgent, so that the mutton fat melts and hits each other with water, and the water and milk blend to form a milky shape, and the milky mutton soup will get rid of excess impurities when cooking mutton. The mellow taste is sublimated like a promotion.

When the lamb is half-cooked, remove the lamb and wipe dry. Let it cool, after the mutton is completely cooled, cut into large slices, clean the fungus after soaking it in warm water, cut it into pieces, take a soup pot at this time, scoop the mutton soup that has not been turned off into milky white into a small soup pot and boil. Skim off the foam, bring to a boil, add thinly sliced lamb slices, and cover the lamb with a pound of mutton fat. Then wrap angelica, cinnamon, ginger, grass fruit, pepper and other spices with gauze to make spice packets, put them into the pot, continue to cook the mutton, and season with salt, ginger and garlic. Wait for the lamb to cook until eight mature. Add peppercorn water and red oil, simmer and continue to cook until the lamb is thoroughly cooked.

The soup must be kept boiling during the whole process, otherwise the boiled mutton soup will be blue.

Put the boiled lamb slices into a soup bowl, add a little clove noodles, cinnamon noodles, soy sauce and sesame oil, sprinkle with chopped green onions and garlic sprouts, scoop out the hot mutton soup from the soup pot and pour it into the bowl. The crispy green garlic sprouts and green onions are scalded in the hot soup, and the intoxicating aroma is leisurely and intoxicating. Scoop a spoonful of reddish chili oil and place it at the very top of the soup bowl. With a sparkling red color, it makes people feel festive and bright when they look at it.

At this time, the soup is as white as snow, thick and mellow as milk, the aroma is rich, the water and fat are blended, the taste is delicious, the texture is pure, fresh but not fat, fragrant but not greasy, rotten but not sticky, spicy but not strong, the fat oil is seborrhea, the thin white is translucent red, the smell is strong and the brain is bright, and the taste must be radiant.

The meat is crispy and soft, clear and slightly sweet, not greasy or fatty, even if it is summer and the weather is hot, but when you drink a bowl of hot mutton soup on Futian and sweat, it is an indescribable pleasure.

The heat of this mutton soup is mastered very well, the most particular thing about the soup is the heat, especially the mutton soup, because the mutton soup itself is more fishy, and the mutton fat in the mutton is the main source of the fishy taste. If the heat of a meat soup cannot be reached, it must be oil is oil and water is water, water is on top and oil is below, but this bowl of soup is in the shape of hanging milk, the color is milky white, but you can't see the slightest oil star, although it is very thick, but not greasy, but gives people a clear, clean and very good entrance feeling.

It's just a simple mutton soup, but it took a full day, and if he could, maybe Tong Ran would use it longer.

This is the key to the theme of this game.

Soup, if the time is short, it is just boiled vegetables, and it can only be called "soup" if it has been cooked for a certain period of time. Whether it is a soup or a clear soup, as long as it is a mellow soup, it needs to be slowly boiled over low heat, and the inner essence of the ingredients is slowly cooked, and these essences are blended together in a gentle way, which is the most perfect display of a qualified soup. Therefore, in addition to the heat, the time of making soup is also the most important step in making soup, there are many soup stocks that even need to be boiled for three or five days, a month or even longer, and the ancestral secret recipe of the soup shop, which has been handed down for many generations and has been handed down for generations, is still slowly boiling at the door of the store with a simmer.

Regardless of whether such a persistent cooking method meets the hygienic standards, the soup stock cooked in this way is indeed more mellow and delicious than ordinary soup stock in terms of taste, so today's main consideration is the problem of insufficient time.

Generally speaking, the soup is more mellow the more it is cooked, but in a short period of time, how to use another key "heat" of the soup to make the soup more fragrant is the biggest test of this round of competition.

When Tong Ran's Gusu mutton soup spread the fragrance to Su Miao's side one after another during the cooking process, the movements in Su Miao's hand, who was cooking the duck, paused. This time Su Yan couldn't hold back any longer, and even he had to admit that the smell was really fragrant and attractive, so he couldn't help but sniff hard, and sighed intoxicated and unwillingly:

"It tastes so good!"

"There is no fishy smell of mutton at all, just smelling it, it is indeed mellow!" Every time Zhao He praised his peers deeply, he would involuntarily drag a little word, which sounded very different from when he usually spoke.

After listening to the words of the two of them, he was silent, glanced at Su Miao, who was standing not far away and was studying the work in his hands, walked over, stood beside her, put his hands behind his back, and asked lightly:

"Have you figured it out?"

After a pause, Su Miao stepped aside, turned on the steamer, glanced at the duck blood that had solidified into squares in the steamer, and nodded:

"It's been worked out."

Aftertaste stared at the duck blood in the steamer, and the eyebrows that flew into the sideburns were slightly raised, and he also knew from watching her do it, it turned out that duck blood still had such a way to eat, put fresh duck blood into a square container, add an appropriate amount of salt, wait for the blood to slowly coagulate under the action of salt, and then put it on the steamer to steam, so that the shape of duck blood can be fixed because of heating.

Although it sounds very simple, at the beginning, Su Miao always did not grasp the amount of salt used, heat and time, and failed many times, the reason why she tossed until dusk was not because of how troublesome the soup she cooked, but because she had been studying how to make duck blood tender and delicious, which was unforgettable, after all, the soup she cooked duck blood was the most critical step.

actually spent most of the day on the stage doing research, and the corners of her eyebrows twitched badly, and I didn't know whether to admire her or teach her a lesson.

The duck blood finally made a finished product that satisfied Su Miao, and the next step was naturally to start cooking duck soup.

Su Miao cut the fresh duck meat into pieces, blanched the water, sat on the oil in the pot, and after the oil was hot, add the chives, ginger slices, pickled peppers, and pickled ginger to fry until fragrant, then pour in the sour radish pieces, stir-fry for a while, pour in the duck pieces, add hot water until the duck pieces are not over, boil over high heat, then turn to low heat, wait until the duck meat is cooked to eight mature, put a little fragrant honey to enhance the freshness and neutralize the sourness, then put in a little salt, add a spoonful of clarified chicken soup essence.

After the duck soup is cooked, scoop it into the soup pot, put the duck blood and the oil fruit cut into triangles into the soup to boil, after a minute, take out the duck blood, and after a while, after the oil fruit is cooked, turn down the heat, put the duck blood in it and stew it slowly, keep the temperature at a constant temperature.

Put the vermicelli in a bamboo colander and blanch it in the soup for a minute or two, then pour it into the soup bowl, then arrange the duck blood and oilfruits, put the sliced cooked duck intestines and duck liver on the vermicelli, garnish a few coriander with boiling water, dig a spoonful of chili oil, and pour the thick hot soup on top!

Duck blood vermicelli soup is fragrant and mellow, refreshing and pleasant. (To be continued.) )