228 Food for the people
The fine broth is not a braised hotpot and Texas braised chicken. It is important that the older the soup, the better. In order to compete for the old soup pot, it can even make people's brains come alive.
If we follow the earliest practices in Guangxi that year, the squids at that time were just beginning to pay attention to the filling of wontons and started to use egg noodles.
At that time, the fine broth had not been used as the base of the broth, and it was still like the wonton noodles at the beginning, and it was boiled in white soup.
Even the "Lide Noodle Shop" in Xirong, Xiangjiang, now uses "soup" that will not last more than two days.
This is determined by the ingredients used in the Xirong soup base. The braised braised chicken emphasizes the word "thick" and the century-old soup naturally becomes a legend; while the Xirong soup base emphasizes the word "fresh", which uses earth fish meal, shrimp head and pork bone hook fresh.
From this recipe, you can know that the main ingredients of the Xirong Soup base must be earth fish meal and shrimp heads, and pork bones will only exist to remove the unique fishy smell of earth fish.
Since we pursue a fresh word, a century-old soup has become a joke. In fact, some famous foodies think that the base of the fine-rosted soup is less than a day and it is difficult to remove the fishy smell. But if two days later, even if new ingredients are added, a fresh word will be lost. The best time should actually be 1.5 days.
Lide pastry uses two-day broth, which is actually lazy to add to save ingredients and is not popular among many foodies.
However, the Japanese people chose the highest number, and other people's Xirong was not as good as Lide, so these professional foodies could only accept it with grievance.
This is about soup, and the same important noodles are not only for the whole egg surface without adding water and the whole egg surface, but also have to go through the process of "alkali".
If the noodles are so refreshing, you need to add alkali, but there will be gains and losses. After the noodles are so refreshed, it will take time to eliminate the alkaline smell. This is the "alkali". You need to put the noodles on for one to two days to make the alkaline smell naturally evaporate.
After listening to Zhou Dong's story as if he were familiar to him, Lu Luxin frowned slightly and said, "I didn't expect you to know Xirong so clearly, but why didn't you start cooking the base soup you need to make Xirong yesterday?
After all, Xirong is still different from Bazhen Noodles.
The Eight Treasure Noodles use seven precious ingredients, and you, the White Delicate Hand, must be fried first before you can turn ordinary water into the "Eighth Treasure".
Don’t tell me that I actually want to mix the earth fish meal, shrimp head powder and pork bone powder into the noodles... This is the fine fruit, and I can’t do this at all!"
"The Saint Hand of the White Case?
It turns out that Boss Hua has always admired me secretly like this, ashamed."
Zhou Dong laughed.
"Okay, don't joke. There are less than three hours left, so you still have the mood to laugh."
Lu Luxin was really anxious, just said that Zhou Dong is far ahead of Yan Yi, the second place, for more than 30 points, and he didn't do this: "This is really not OK, Lao Zhou,
Don’t use soup base for fine broth? Do you think it’s still in Guangxi Province at the beginning of the last century!
Times are developing. Even if wonton noodles and the early squids were boiled with white soup, it is not possible now. Diners are used to eating the improved squids, and I am afraid no one will be willing to miss the past with you..."
"Well said."
Zhou Dong nodded: "Since Boss Hua knew that the wonton noodles and thin rosé were boiled in white soup, why didn't you ask more why?"
"Why?"
Lu Luxin was stunned: "Why should I ask why?"
Zhou Aiguo listened and said, "Teacher Lu, I can be sure that there is a problem with your Chinese grammar. If it weren't, I wouldn't speak like this."
"Go and go, don't call me teacher, your teacher is Zhou Dong, and he's crazy now."
"I'm not crazy, but Boss Hua is straightforward and cares about everything, and doesn't like to think deeply."
Zhou Dong said: "In the era when wonton noodles just appeared, there was no such thing as a base soup. The reason is nothing more than two reasons.
First, the cost of boiling base soup is too high. Wonton with pork stuffing is already a relatively expensive food for ordinary people. If you use earth fish, pork bones and shrimp heads to make soup, how much will it increase? Operators must consider the market.
Second, people in that era didn’t have much oil and water. It was just right to eat a bowl of wonton noodles with pork wonton. If it was too thick, it would probably make many people’s stomachs unable to get used to it, and even cause diarrhea... "
Lu Luxin laughed at him: "Just just pull you."
"This is really not a big deal. In that era, China was in chaos, warlords fought, and people were living in poverty. Many people could not even guarantee the daily fine grains. Occasionally, they were extravagant to eat a bowl of wonton noodles. You were seafood and pork bone soup. Isn't this going to harm people?"
Zhou Dong smiled and said, "The instructions on Yuan Cangshan also said that the method of serving vegetables should be salt first, the lightest one should be later, the thickest one should be first, and the thin one should be later.
This means that when diners first start eating, their mouths are tasteless and the food is salty, they will feel very delicious. When they are almost done, diners already have a lot of salt in their mouths, and the food will be lighter.
The same is true for the theory of thick and thinness. They tell us that when we are chefs, we should adapt to local conditions and adjust and change them at all times.
This is also the reason why the original wonton noodles and fine rice noodle did not use broth as the base."
It was this time! Zhou Aiguo immediately flattered: "The teacher said it was so wonderful!"
"Um......"
Zhou Dong nodded slightly. Is patriotism still very motivated? How serious do you study?
"Boss Hua, think about it. Even food like Yuan Cangshan is recommended to adapt to local conditions and to human-made dishes, let alone us juniors?
Speaking of human-made dishes, what we need to study is the judges who have tasted countless delicacies in the stadium.
Patriotism, now is the time to answer questions. How did you analyze these judges?”
Zhou Aiguo was also very blessed and quickly replied: "These judges have eaten too many delicious foods. The chefs from China want to show their skills and feed these judges into pigs.
No, no, how can these judges be happy?
On this day, the judges were sweet in the south and salty in the north, spicy in the east and sour in the west. These judges were probably almost overeating, and the fat in their belly was probably three feet thick!”
"You guys will talk nonsense, what are the three-foot-thick fats?"
Lu Luxin is in a good mood recently, and Zhou Aiguo always makes her laugh all day long.
"The answer is good, which is why I chose Xirong as dinner."
Zhou Dong said: "Xirong was originally just a snack and could not be considered a regular meal, but at this time, there is nothing more suitable for dinner than it.
What these judges need now is not a bowl of fine broth with a thick soup base.
Chapter completed!