Cover the pot and simmer for about an hour until the soup is as clear as water.

Looking at Xiao Cai, who was busy stewing soup, the boy looked at Mo Xun in confusion and asked, "President, are you sure she is going to cook bamboo eggs, not pickled duxian?" How can I look at the steps of Xiao Cai's stewed soup, which is completely the step of making pickled and fresh?! ”

Mo Xun smiled: "I don't know exactly what she's going to do, but I'm sure the dishes she makes will not be bad." ”

While stewing the soup, Xiao Cai began to process the bamboo eggs.

The first step she takes in dealing with the eggs is exactly the same as Mo Xun's, which is to cook them in soup first, then wash them three or four times, and then add the broth made from old hens, chicken bones, pigeons, pork bones, rock sugar, white peppercorns, longan meat, ginger, etc., and put them in a steamer to steam.

When the soup was stewed and the eggs were steamed, Xiao Cai gave up the bacon and pork belly, and only fished out the juicy bamboo shoots from the soup as a base and put them on the plate, and then placed the shutter knots that had absorbed the soup on the edge of the plate, put the steamed bamboo eggs in the middle, and cut the bamboo eggs into lotus shapes.

The eggs must be steamed and then cut into knives, so that the delicious soup inside will not flow out and will not be wasted.

When she had done this, she started another wok, took a spoonful of the pickled soup, added the mixed water starch and stewed it until the soup was thick, poured the sauce on top of the bamboo eggs, and sprinkled some green green onions as a garnish.

She smiled slyly and handed the dish to the boy for the customer who had been waiting for a long time, and handed a small plate to Mo Xun.

"Gifts are still exchanged, you can also taste the bamboo sunflower eggs I made." Cai Youyou said with a smile.

The small plate she handed to Mo Xun contained a bamboo egg in it, as well as a shutter knot and a bamboo shoot.

Mo Xun smiled slightly, took the small plate and tried to taste it, only to feel that the soup of this dish was thick and fragrant, thick and fragrant, and the taste was mellow.

The tender bamboo shoots added to the dish can not only absorb oil but also enhance freshness. Although Xiao Cai did not put the salted meat and fresh meat in the soup on the plate, the unique umami of the two ingredients has long been integrated into the soup, making the taste of the dishes mellow and lingering, and the taste is sweet and delicious.

Although Cai Youyou does not use abalone and abalone juice, through this unique technique, the original flavor of Zhusun eggs is fully revealed.

Mo Xun was savoring this dish and felt that the aftertaste was endless, and he saw that the boy had returned to the back kitchen, and his attitude towards Cai Youyou had changed from distrust at the beginning to a look of worship now!

"Yes, president, the gentleman said that the taste of the dishes is salty and fresh, light and moderate, the soup is white and juicy, and the umami is strong. He's asking for the name of the dish, and he's going to renew his contract with us early for next year! The boy looked at Cai Youyou with burning eyes, and his excitement was beyond words.

"Go back and tell the gentleman that the name of that dish is called Bamboo Eggs in the Soup. Also, I'll take the chef who cooked the dish and go over to talk to him about renewing the contract in person. Mo Xun smiled.

As he spoke, he looked back at Xiao Cai and glanced deeply: "Cai Xiaona, thank you for helping me win another order, you are really my little lucky star." The latest chapter of "One Hundred Plating" Otherworldly Restaurant: Xueba's Private Caipaw Book House" is free to read for the first time.