Two hours passed, and the sun outside gradually went west, Yang Huairen sniffed the smell and nodded with satisfaction, "Well, it smells like this." ”

Shopkeeper Luo and Chef Fu were also amazed, they have been cooks for so many years, and they also have their own unique way of boiling broth, but in front of Yang Huairen's pot of broth, both of them sighed to themselves.

It turns out that boiling a pot of soup has so much knowledge, in addition to the special attention to the materials of the soup, even the mastery of the heat is also a profound knowledge, and the soup boiled under different temperatures has such a big gap.

Maybe if the soup pot is left open, the flavor of the boiled stock is also quite strong, but it does not have the fragrance and elegance of the soup stock boiled over a slight fire like Yang Huairen.

Yang Huairen naturally saw the surprise in the expressions of the two people, scooped a spoonful out of the pot with a soup spoon, and poured it into three small bowls respectively, "Shopkeeper Luo, Chef Fu, let's taste it first and see how it tastes." ”

Shopkeeper Luo and Chef Fu hurriedly picked up the small bowl and took a closer look at it first, although the soup was not clear enough, but the aroma was attractive, gently put it to the mouth and take a sip, the taste was indeed as fragrant and elegant as they thought, the most important thing is that after drinking, the mellow taste in the mouth was still retained for a long time.

At this time, Chef Chen seemed to hear something and woke up, and the two apprentices saw that the master woke up, so they also brought a bowl of soup to him, Chef Chen sniffed and looked at it first, and finally drank it in his mouth, and let out an exclamation, "Good soup!" ”

Yang Huairen smiled and began to continue the next work. He first scooped out the ingredients for the soup, chicken, duck and pork chops, etc., and then turned around and poured the pork paste that had been awake for two hours into the soup, and then stirred it at a uniform clockwise speed.

The tender pork minced pork matures quickly when heated, and the fluffy minced meat absorbs some fine impurities in the stock on its surface as the pot turns.

Yang Huairen scooped up all the minced pork with a fence, and then did the same method, adding the beef and chicken to the pot respectively, stirring gently, waiting for the minced meat to absorb all the impurities in the broth, and when the broth became clear, it was all fished out.

In this way, the three types of minced meat absorb almost all the impurities of different particle sizes onto itself, and at the same time, the essence of the three minced meat flavors is left in the broth, making the flavor of the broth even stronger.

There is no trace of oil on the water surface of the soup stock in the soup pot, but Yang Huairen has not stopped processing the stock, because there is still a small part of the oil that turns into a paste flocculent when heated, which will not be absorbed by the minced meat, but remains in the broth, which is imperceptible to the human eye.

However, this kind of fat will re-condense after it becomes cold, which will affect the appearance and taste of the whole boiled cabbage, so Yang Huairen must use another way to deal with these invisible fats.

"Shopkeeper Luo, I wonder if Yunjin Mansion has ice cubes ready?"

Shopkeeper Luo didn't understand what Yang Huairen wanted ice cubes to do at this time, but Yunjin Lou did have a small ice cellar to store ice cubes for making some special dishes, so he replied suspiciously, "Yes, I don't know what the little official wants ice cubes for?" ”

Chef Chen said angrily, "Boss, the little official asked you for ice cubes, which is naturally useful, where did you get so much nonsense, let you take it, you hurry up and get it." ”

Shopkeeper Luo didn't dare to slack off, and hurriedly trotted out of the small kitchen to tell the guys to go to the ice cellar to get ice.

The ice cubes prepared in the restaurant are stored in large pieces, and when they are used, they are broken into small pieces with an axe and chisel.

According to Yang Huairen's request, the shopkeeper brought in a large wooden basin of broken ice that had been broken into the size of a quail egg.

Yang Huairen would only prepare a large clay casserole made by Chef Fu, dig a hole in the middle of the crushed ice cubes, and put the casserole in it.

Then the three of them brought the large soup pot off the stove together, and put the boiled stock into a part of the casserole.

After the soup stock was poured into the casserole, the temperature quickly dropped from heating to colding, and as the temperature of the soup broth decreased, everyone found that a layer of oil gradually condensed on the surface of the soup stock in the casserole.

Yang Huairen took a chopstick and carefully picked out the layer of oily skin from the casserole, and then he smiled and said, "This time this pot of soup is completely ready." ”

The casserole pot with the broth was placed on the stove again, still slowly heated over a simmer, and Yang Huairen began to prepare another ingredient - cabbage.

For an ordinary cabbage, all the larger cabbage leaves on the outside are not needed, leaving only a dozen or so young leaves close to the cabbage heart, no need to wash, not even a drop of water can be wet, and do not need to cut with a knife, just keep their original appearance, and carefully tear off the part near the root by hand.

Yang Huairen put the dozen or so tender cabbage leaves into a wooden basin filled with crushed ice cubes, intending to use the ice cubes to chill the cabbage leaves a little.

He remembered that when his father did this, he used ice water to urge the young cabbage leaves, so that the cabbage leaves could be cooled before boiling, so that the young leaves would be more crisp and crisp, so that they would not become soft when they were heated and thus affect the taste.

However, the young leaves of the cabbage are washed with ice water, and at the same time, the leaves are stained with water, which will more or less affect the taste of the broth after these moisture contacts the original moderately flavored broth, so Yang Huairen directly chills it with crushed ice cubes here, which maintains the original mellow aroma of the broth to the greatest extent.

This is the last step of boiling cabbage. This dish is called boiled cabbage, but cabbage cannot really be stewed in a hot broth, because the young cabbage leaves will soften when they see boiling water, and the cabbage leaves will not be able to absorb the flavor of the broth.

Yang Huairen took another small casserole, put the dozen or so vegetable leaves that had been chilled with ice cubes neatly at the bottom, and then put them next to the large casserole.

He took a spoonful of soup, took out a spoonful of the broth, which was heated over a simmer but did not boil, and gently poured it directly over the young cabbage leaves.

Just like this, spoonful by spoonful, Yang Huairen slowly poured the broth on the cabbage, and saw that the chilled cabbage leaves gradually stretched out after being boiled in the warm broth, as if he was absorbing the fragrance of the broth.

After the water level of the broth in the small casserole slowly overflows all the cabbage, the boiled cabbage is finally completed.