Chen Bairong paused, looked Qi Hao up and down, and laughed:

"In the evening I organized a table of wine, there happened to be this soup. If you have time, you can watch me do it here. However, this green stream soup will take a long time, not to mention more than six hours! ”

As he spoke, he raised the corners of his mouth at Qi Hao even more comically: "You, can you stand loneliness?" ”

"Uh... Yes... Yes! ”

Hearing this time, Qi Hao's heart chuckled.

It's not that I'm nervous about going home at night and walking at night, but the cooking time of Bijian Soup.

Isn't it just a bowl of tea-like soup with a few celery leaves floating on it, how can it take so long?

Could it be that he wants to carve flowers on every leaf?

But I have to say that this also successfully aroused Qi Hao's interest.

"Then stay, later, when I can't get busy, you have to help me fight!"

"Good!"

While speaking, Chen Bairong took a stainless steel hanging soup vat, and then put the whole old hen, the whole old duck, big stick bones, pork ribs, ham, pork belly, dried scallops, etc., and then added green onions, ginger, cooking wine, and finally poured in enough water, and boiled over an open fire.

When moving the bucket to the stove, Chen Bairong almost couldn't move it because there were too many materials in it.

Fortunately, after Qi Hao saw this, he hurriedly stepped forward so as not to embarrass Chen Bairong.

"Actually, the practice of Bijian soup is not complicated, the main thing is the time to hang the soup. Although celery is used, it is only used as an auxiliary seasoning at best, and the soup is the final drink! ”

This point, just by looking at the ingredients of these hanging soups, Qi Hao has already experienced it.

The old hen is fresh;

The old female duck is fragrant;

Ham soup is delicious;

Pork bone broth ...

More than six hours later, as the stainless steel lid of the soup bucket was opened, the pot of concentrated stock exuded an umami flavor that was extreme enough to make you shock.

The soup has become as white as milk.

The ingredients inside are soft and rotten like puree, and they will break when you poke them, and some of the more fragile parts of the ingredients have directly turned into broken bones and meat residues, floating on top of the soup.

However, Qi Hao remembered that the Bijian soup he had drunk was as bright as tea, clear and transparent, which was very different from the pot of soup in front of him.

Even in terms of clarity, this pot of soup is not as good as the simple Bijian soup in Chen Bairong's video.

"Teacher Chen, this soup..."

"If you make a Buddha jumping over the wall, this pot of soup can be used completely. But the soup needed for Bijian soup still needs to be operated! ”

Chen Bairong completely saw through Qi Hao's confusion, and took a few pieces of chicken breast and pork loin from the table full of ingredients.

And this is also the beginning of the real magic of cooking...

Chicken breast and pork loin need to be beaten into meat puree by hand until it becomes a very fine minced state, and the fascia in the meat must be constantly picked out during the period...

"I thought of it..."

A hint of inspiration burst out of Qi Hao's mind.

He soon remembered that there was a chapter in the university textbook dedicated to hanging soup.

As mentioned in it, some ingredients such as minced chicken, minced pork, and egg whites are used to remove impurities in the soup and improve the purity of the broth.

Because this kind of food has a high content of protein, and this substance is a good coagulant.

Therefore, after the diluted minced meat is added to the broth, after heating, the chain protein can strongly absorb the suspended particles in the soup, and a very miraculous phenomenon can be seen:

In the milky white soup, many white flocculents gradually form, and as the temperature of the soup stock increases, it condenses and grows in size.

Eventually, the flocculent grew in volume to a certain extent, and it floated on the soup noodles, filtered through a strainer, and the stock, which had previously been thick and cloudy, soon became as translucent as mountain spring water.

Next, it's time to process the celery.

Chen Bairong's Bijian soup, celery stems are not used, only leaves are taken, and it has to be the most delicate part of a celery plant.

Then the leaves are sprinkled on top of the soup according to the standard of a bowl of soup and a celery plant.

In this way, a bowl of Bijian soup is ready.

It took eight hours!

Bijian soup, visually, is really ordinary, and it is not even as beautiful as a green vegetable and tofu soup.

However, when you take a sip, the taste that erupts in your mouth is incomparable to ordinary soup.

"How's that! It's not that hard to do! It's no exaggeration to say that this dish doesn't even require you to have a culinary background, everything is made with time and experience! ”

After finishing it, Chen Bairong said indifferently.

After Qi Hao heard this, he was stunned.

This Bijian soup, which shows the excellent soup making skills, he actually said that it is not difficult!

Scold!

"Speaking of this dish, it is not very difficult to make it, but it is indeed not easy to succeed. If you are interested, you will come to my hotel to practice after you finish selling vegetables at the market every day. Of course, this is not obligatory! ”

In addition to being shocked, listening to Chen Bairong's previous words, Qi Hao couldn't help but feel a little happy in his heart.

After all, this dish seems to be ordinary, but the ingredients used are not something that the family can afford now, and now Chen Bairong has given the opportunity to come to the hotel to practice, which is the best.

But with the appearance of the five words "not obligatory", the corners of Qi Hao's mouth were raised and bent down with joy and sadness.

"Do you have to pay for tuition, or do you have to pay for the use of materials?"

"No..."

Chen Bairong hurriedly shook his head: "You will give me a hand today, and I can see that you are quite talented in cooking, so I am determined to accept you as a disciple." After that, in the store, you will follow me and help me with the help, how about it? ”

"Yes, yes!"

Hearing that he didn't have to pay the fee and that he could have a place to practice cooking, in an instant, Qi Hao's excited heart instantly became like a flatulent coke, and he responded without hesitation.

So, in the following days, Qi Hao got up more than an hour earlier every morning, and when he went home at night, it was normal to feel dark.

In the market, with the government successively issuing policies to promote the sale of agricultural products, the problem of unsalable vegetables has gradually improved a lot, which also indirectly helps Qi Hao to sell his celery in advance in record every day.

Therefore, he also has more time to study with Chen Bairong.

Because of his rich cooking experience, Qi Hao's progress is also unexpectedly fast, and even the soup that sometimes hangs out can't help but praise Chen Bairong, the chef of the state banquet.

Of course, there are times when the car rolls over.

When using minced meat to adsorb impurities, either the number of beatings is not enough, resulting in more fascia and thicker minced meat, and the adsorption effect is not obvious;

Either Qi Hao was in a hurry, the minced meat was not cooked in the soup for enough time, and the protein molecules were fished out before they had time to react.

Fortunately, after many times of experience, he finally made this clear and translucent state banquet-level high-quality broth.

At the same time, the assessment of Qi Hao will soon come...