When he came to the market and saw the dazzling ingredients, Fang Yu felt that his mood suddenly became happy.

Hens, pig's trotters, meat steaks, carrots, white radish, soybean sprouts, kelp, shiitake mushrooms, corn on the cob, Fang Yu unknowingly bought several large baskets of things under the command of the miso chopstick.

After completing the big purchase, Fang Yu stood aside with satisfaction and watched the workers load the large pile of raw materials into the small truck one by one.

"Miji, it's really difficult for you to teach me a dish, and you need to use so many ingredients."

Miso smiled, "How is it possible, these are just used to practice the basic skills of this dish." ”

"Ahh Fang Yu was taken aback, "So many raw materials are just used to practice basic skills? Oh my God, is that dish so difficult? ”

Miso replied slowly: "The ingredients of that dish are actually very simple, but the process is very complicated, and ordinary people can't grasp it at all." Even if the master who has been in charge for more than ten years does not have the guidance of a famous teacher and repeated practice, it is difficult to do the best. ”

Listening to Wei Zhen's words, Fang Yu was a little worried, "It's going to open in a short time, can we have time to finish learning this dish?" ”

Wei Zhen quietly showed his head and patted Fang Yu on the shoulder, "Young man, you have to have confidence in yourself, I have always been very optimistic about you." Don't worry, in order for you to learn that dish in the shortest possible time, I have already thought of a special training plan. ”

"Special training program?" Fang Yu asked suspiciously.

"Yes, it must be too difficult for you to make that dish as soon as you come up. However, we can start with the general basic skills, break down the techniques of that dish, and solve the problem step by step, and finally you will naturally master the method of making it. ”

Fang Yu seemed to be quite reliable when he heard what Wei Zhen said, so he no longer worried in his heart.

Following the small truck back to the small building, Fang Yu sorted the raw materials into categories, and put the ones that needed to be kept fresh in the large freezer he had just bought recently.

After dealing with the trivial matters, Fang Yu immediately began to study.

After confirming that Lin Xiaoxiao was surfing the Internet upstairs, Wei Zhen jumped out without any scruples, "Let's start the first step of the special training plan today, learn to make soup." ”

"Stock? I would have known it a long time ago, didn't I defeat Zhao Lei with the top-notch clear soup last time? Fang Yu asked strangely.

"You're also called soup stock," Wei Zhen waved his hand a little disdainfully, "That time, you just bullied Zhao Lei for not knowing how to 'sweep the soup' skills, so you unexpectedly defeated him." When it comes to dashi, you're not even a beginner. ”

As soon as Wei Zhen said this, Fang Yu became interested: "Then tell me how to make soup." ”

Wei Zhen paced on the stove with his hands behind his back, posing as an old pedant to give Fang Yu a lecture about the broth.

"Didn't I tell you before, 'Singing tone, chef's soup'? This stock has been the best condiment for chefs throughout the ages. It's hard to imagine a high-level chef who doesn't master how to make several dashi.

Even though monosodium glutamate was invented in modern times, chicken essence was later introduced, and now there are many crooked 'drops of incense' and the like, these are not as good as the real good broth.

A good soup stock has a fresh but not fishy, thick but not greasy, and is an organic fusion of a variety of fresh flavors. Compared with chemically synthesized condiments and additives, the biggest advantage of soup stock is that the taste is not monotonous, more vivid, soft and comfortable, and more beneficial to human health. ”

Miso paused, sat down on the edge of the pot, and continued, "In terms of ingredients, dashi can be divided into meat soup and vegetarian soup. In terms of appearance, dashi can be divided into hair soup, milk soup, and clear soup.

The production of each kind of soup stock requires a reasonable ratio of ingredients, and the right method can be used to make it, not simply taking a chicken and that piece of meat and stewing it.

Like the day you and Zhao Lei competed, if it weren't for the exquisite 'sweeping soup' technique to increase freshness and remove slag, you would have lost if you directly used that oily chicken soup to adjust the juice. ”

Fang Yu, who listened to the words of the miso chopstick, nodded again and again, "Miji, I already know the clear soup, it is actually a technique of refining on the basis of broth. But I really don't know what Mao Tang is, can you tell me about it?"

Miso nodded, "This hair soup is actually a low-grade version of authentic dashi. Normal stock is mostly made with high-quality ingredients such as old hen, pork and beef chops, and ham.

Hair soup uses more scraps, such as chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Moreover, the production process is not very particular, and the requirements for heat control are not high. It is precisely because of this that the concentration of the hair soup is not enough, the sweetness is insufficient, and it can only be used for cooking ordinary dishes, and it cannot be used for high-end banquets.

However, not all scraps can't make fresh soup, such as the internal organs and blood of pigs and cows can actually be used to make soup, and if it is done well, the taste is particularly rich and fragrant. However, many chefs find the flavor too sharp and call it 'Tiger Wolf Fresh', which is not suitable for seasoning.

Of course, sometimes some chefs will also refer to the soup stock that has not yet been refined as Mao soup, mainly because the soup is cloudy in color and the taste is not uniform enough. ”

"Mao Tang is such a thing, I have seen it for a long time. What about milk soup, do you really have to add milk to make it? Fang Yu asked.

Wei Zhen couldn't help but laugh when he heard Fang Yu's question, "Our Chinese milk soup and Xiyi's milk soup are not the same thing. Xiyi's milk soup really needs to be filled with cream or fresh milk. The milk soup we often talk about relies on specific ingredients and specific cooking methods to make the soup change its 'milky' color. ”

"Oh, I see. So what ingredients are best for milk soup? Fang Yu continued to ask.

"Ingredients that contain both oil and collagen, such as pig's trotters or fish with enough oil." "The reason why this milk soup has color is mainly due to the emulsification of oil droplets by the collagen in the soup ingredients.

Normally, the grease that is precipitated from the raw material after heating is light or colorless and transparent if it is clumped together. But when they are emulsified by collagen, they disperse into small oil droplets, and the light from the outside will be scattered on them, giving them a white appearance.

Therefore, the main point of making milk soup is to bring the soup to a boil over high heat, and then always keep it boiling over medium or medium-low heat. On the one hand, it is to speed up the dissolution of protein into the soup, and on the other hand, it is also to evaporate the water, so that the soup is thicker and more mellow. ”

"Then if we turn down the heat when we make the soup, won't it turn into milk soup?" Fang Yu continued to ask.

"That's right," Miso replied affirmatively, "If the heat is boiling, turn off the low heat, and keep the soup slightly open, then the simmering soup will be the original clear soup." At the beginning, your can of chicken soup was simmered over low heat, so it could keep the soup clear and suitable for refining clear soup. ”

"Now I understand. But I just heard you say that in addition to chicken, duck and fish meat can be used to make broth, there is also vegetarian broth. Can you make a taste similar to broth with green vegetables and radish? ”

Miso stretched out his finger and shook it, "Who said that the umami of vegetarian dishes is not as good as fish and meat, MSG was originally extracted from kelp." And many of the world's most delicious ingredients are vegetarian dishes, such as various mushrooms.

Although the soup made with vegetarian dishes is not as rich as meat soup, it is still as sweet and fresh as it, and it has an elegant taste compared to meat soup, and it is also the best clear soup.

Nowadays, many people like to use vegan dishes or vegetarian dishes to make seasoned broth, which is both fresh and sweet, delicious and less oily. In fact, we Chinese also like to use soybean sprouts, kelp or various mushrooms to make soup bases for dishes.

Didn't there be such a detail in the Xiyi movie 'Panda Hero' you watched before, the noodles sold by the protagonist's duck father are actually seasoned with soup made of radish and cabbage. ”

Fang Yu thought about it carefully, there was really such a plot, when the protagonist in the movie first came out, his duck father was cutting radishes.

Miso clapped his hands, "Okay, that's pretty much the gossip, your practical work today is to make ten different kinds of stock using the seasoning recipes you learned before." Empty talk misleads the country, hard work prospers the country, let's get started, guy. ”