In the next few days, Fang Yu practiced diligently every day under the guidance of the miso to make and mix the broth.

Every time he boiled it, Fang Yu would use the internal refining method of the ancient "Five Fowl Opera" to strengthen his five senses, so as to master the heat and seasoning, and strive to accurately find his own deficiencies and correct them every time he practiced.

After repeated practice, Fang Yu gradually mastered the preparation of several clear soups commonly used in high-end dishes. Although it is not yet possible to reach the realm of Lin Maozhou's integration and blending of flavors, at least it can be regarded as proficient.

After completing the study of making broth, the miso assigned Fang Yu a new task, that is, to copy the clear soup liver paste made by Lin Maozhou that day.

In fact, it wasn't the taste chopsticks that stopped him before, Fang Yu wanted to try to make it for a long time, and now he can finally challenge this legendary dish.

The first step in making a liver paste for consommé is naturally to make a consommé.

Fang Yu first cut the prepared natural free-range old hens into large pieces and blanched them to remove blood foam, debris and miscellaneous smells.

The old hen is used for the soup to be strong, and although the little hen without laying eggs is delicious, it can be used to boil chicken soup, and the taste will be lighter.

When the water in the soup can boils, Fang Yu will put chicken pieces, pork bones, lean meat, fine ham, scallops, ham, garlic, white radish, peeled sugarcane and other ingredients into the water one by one.

Bring to a boil again over a high fire, and then repeat the process of skimming, lighting cold water, and then skimming. After there was almost no foam, Fang Yu added the prepared green onions, ginger and local aged rice wine to the soup, and then changed the heat to low to keep the soup noodles tumbling and bubbled.

The noodle soup that does not boil slightly looks like a blooming chrysanthemum, which is also called "chrysanthemum boiling", which tests the basic skills of the chef in controlling the heat and is an essential skill for making clear soup.

Some people also call the heat of boiling clear soup "water and fire", and the meaning of obtaining it is like flowing water, endless.

If the heat is high, the soup will not be clear, and unless you want to make milk soup, you must keep it at this temperature for at least three hours. The more accurate and stable the heat control, the higher the quality of the clear soup will be.

For modern chefs, controlling the heat is much easier than in ancient times, and new stoves such as gas stoves and induction cooktops can provide stable and accurate heat.

Due to the insistence of the weizhen, although Fang Yu also added a lot of modern stoves, many dishes are still made using the original wood-burning stove.

However, Fang Yu did not use wood, but used refined charcoal, and casually practiced the control of fire while making other dishes, laying the foundation for learning barbecue skills in the future.

The clear soup took a long time to boil, and in the middle of the interval, Fang Yu began to experiment with making liver paste juice.

Fang Yu cut the carefully selected high-quality yellow sand pork liver into several large pieces and carefully removed the fascia. It's also a lot of work that tests skill and patience.

Fortunately, these two things are no longer a problem for Fang Yu, and this period of study has made Fang Yu develop a little bit of a top chef's feeling. No matter what he was thinking before, as long as he stood in front of the stove, Fang Yu could get rid of all distractions, except for the ingredients in front of him, there was nothing else in his eyes.

The cut pork liver was massaged by Fang Yu in warm water with a little salt, and the blood in the pork liver was squeezed out little by little.

After removing the bloody pork liver, wash it with water, and after controlling the water, Fang Yu picked up two kitchen knives, turned the handle, and turned the blade upwards and the back of the knife down.

The pork liver was neatly arranged on the board, and the two kitchen knives in Fang Yu's hands quickly hit it, and the sound of rain hitting bananas resounded in the kitchen.

The large piece of pork liver was ravaged by Fang Yu and soon turned into a pile of liver mushrooms.

This pile of liver mushrooms has been smashed very thin by the back of the knife, but it still can't be used to make liver paste.

Fang Yu multiplied the liver mushrooms on the chopping board into a bowl and added some of the broth and some pepper sauce that had been made earlier, which was used to remove the fishy smell of the pork liver.

The well-mixed liver mushroom is poured on a piece of clean double gauze and wrapped tightly.

Fang Yu rubbed the gauze bag vigorously, and the slurry of the liver mushroom wrapped in it was slowly squeezed out, dripping little by little into the prepared white porcelain bowl.

After repeated squeezing, the pulp juice in the liver mushroom was filtered out, and the white porcelain bowl contained most of the brown liver juice.

Fang Yu beat three egg whites and half an egg yolk and added the liver juice, stirring slowly with chopsticks.

Fang Yu once asked Liu Zhenqiang and learned that the clear soup liver paste is actually divided into two factions, one faction likes to use pork liver and whole eggs, and the other faction likes to use chicken and duck liver and egg white, in fact, the principle is the same, they all use egg white to coagulate, and by the way, the taste of the finished product is more tender.

One of the secrets to mixing egg whites is to stir only in one direction, not too fast, and if it's too thick, add a little more stock.

Fang Yu took a plate, smeared lard on the bottom of the plate, and then carefully poured some liver sauce on top of the liver sauce that had been skimmed off and left to stand for ten minutes to eliminate all the bubbles.

Seeing that the water in the steamer was boiling, Fang Yu put the plate in the pot and steamed it until it was just solidified and took it out.

Fang Yu gently scooped a spoonful with a spoon and tasted it, the taste was not bad, but the taste was not smooth enough compared to Lin Maozhou's liver paste.

Fang Yu guessed that the egg white might have been added less, and an egg white was added to the remaining liver sauce, and after stirring well, it was steamed again.

After a few repeated attempts, the fragrant and restrained, soft and tender liver paste was ready.

Yay, Fang Yu waved his arm proudly, and the most difficult step of the clear soup liver paste was finally completed.

Seeing that Fang Yu was so proud, Wei Zhen walked over to see the final product, poked the liver paste with his chopsticks legs, and shook his head.

Fang Yuqi said: "Why, isn't it good enough, I feel that there is almost no difference in taste from Lin Maozhou." ”

Mitsuki nodded, "That's right." On the taste and texture of the liver paste, it is indeed very good, and it can be regarded as a top-grade liver paste. But this appearance, smack, I really can't look at it. ”

Fang Yu followed the fingers of the flavor chopstick and looked at the liver paste he made, the bottom was very smooth, but the top surface was pitted and not good-looking.

Fang Yu touched his nose embarrassedly, "There's really no way about this, the steam water will drip up when the liver paste is steamed in the pot, why don't we steam it in a bowl and cut off the top part after steaming?" ”

Wei Zhen jumped up and knocked Fang Yu, "I want you to find a way to solve the problem, not to run away from the problem." It's fine to make a bowl like this, but how much material and labor will be wasted if you need to serve the feast. What's more, the thicker the thickness of the liver paste, the greater the difference in taste between the top and bottom when steaming. ”

"Hiss" Fang Yu took a breath of cool air, "Then what should I do." ”

"Stupid, wouldn't it be nice to find a way to keep the water vapor from dripping off the lid of the pot?"

"My Miso Daisen, aren't you talking nonsense, it only takes three steps to put the elephant in the refrigerator, but no one can put it in." Fang Yu complained.

"Is there really no way?"

"There's really no way around this, as long as the water is boiled, there will be water vapor, and if there is water vapor, it will drip down, how can I control it from falling somewhere in the pot."

Mitsuki smiled: "Didn't you think of half of the way?" ”

"Halfway through?" Fang Yu asked rhetorically.

"yes, just let the water vapor fall on the side. Do you think about how to prevent the sweat from your forehead from falling into your eyes when you run? ”

Fang Yuleng paused for a moment and slapped his head, "Yes, why am I so stupid, I only need to use a few layers of gauze in the lid of the pot to suck the water vapor away, even if it falls, it won't fall in the middle." ”

Wei Zhen smiled: "Don't be presumptuous, this skill is also a secret." There is a great painter in the world who loves food, and he relied on this hand to accept a beautiful female apprentice. ”

Fang Yu remade a liver paste according to the method suggested by the flavor chopstick, and sure enough, this time the surface was as smooth as a mirror, and there were no potholes at all.

After the liver paste was done, Fang Yu filtered and skimmed the boiled clear broth, and then swept the red cheek made of chicken thigh meat and the white cheek made of chicken breast twice to make a real clear soup.

The final process is the batching plate. Just like the dispensing of medicine requires the support of the monarch and the minister, the cooking also pays attention to the main and auxiliary adjustments.

In this clear soup liver paste soup, liver is the main ingredient, eggs are the ingredients, and the soup is the seasoning, and one or two auxiliary ingredients are missing to be considered complete.

Tender, fragrant liver paste is best paired with ingredients with a slightly textured and light flavor to create a contrast.

Lin Maozhou uses bamboo sunflower and small cabbage, the combination of meat and vegetables is very reasonable, it is a good choice in terms of nutrition, and even Fang Yu thinks this combination is the best.

However, Fang Yu asked Fang Yu to find at least one more pair, so Fang Yu thought about it and chose mushrooms and corn shoots, which were soaked in broth and added to the clear soup.

Just look at the small half bowl of crystal clear soup in the white porcelain bowl with a round and smooth brown liver paste floating in the center, five pieces of white mushrooms in the middle of the circle around the periphery, half of the golden corn shoots between the mushrooms and the mushrooms, the pointed ends are facing outward, the whole bowl looks like the sun floating in the clear water.

Fang Yu wiped his hands with satisfaction and crossed his waist to admire his work.

"Wow, what a beautiful soup, what is this?"

Suddenly, a familiar female voice suddenly appeared beside her, startling Fang Yu.