Chapter 807： Miaolong Soup (Part 1) (2/2)
”Hey...”
Prince Huang Da scratched his shiny brain. The more strange what Lin Chou took out, the higher his expectations. With lessons learned, he had already seen it through.
Besides, his cooking and intestines are basic, and he uses fewer weird things?
The fish intestines are good, the fish intestines are wonderful!
If your kid brought out Yuhuanxi, I might be even more excited!
Over there, Lin Chou took out a pile of white fish bones from behind. The sunfish was long enough and heavy enough. A single fish bone and two spines weighed more than 20 kilograms. Lower the frying pan and fry slowly on low heat until the bones are soaked in the color of oil.
The fried fish bones are put in the pot again, and the soup is stewed with the old hen bones and ham bones without a trace of meat.
What Lin Chou wants to do is a little-known coastal dish—Miaolong Soup.
The special thing about this Miaolong soup is that it is an unusual hot and sour soup instead of the usual clear soup.
The recipes of Miaolong Soup are varied and tend to be home-cooked. It has a heavy flavor with pig intestine and tofu as a base, a sweet flavor with glutinous rice wine and mash, and a Sichuan-style flavor with pickled peppers and chicken feet. There are even complex flavors made from sea fish and lobster shells... No other, this dish is mostly spread along the coast. In the end, even the original raw materials are covered by a variety of more common ingredients. , It is really difficult to go back to the original taste.
After understanding the bottom taste, everything is actually not difficult.
In particular, in a certain school of practice that this Miaolong Soup has spread, there is a magical combination of ingredients that even he is astonishing-face lungs.
The combination of fish and sheep has existed since ancient times, and it has not reached the level of rare and rare. There is no such thing as mystery or secret recipe. As long as you like it and have good teeth, you can eat the legs of the stool with soy sauce. , Free will!
But after thinking hard, he almost mashed his not-so-smart brain, as if he really didn't realize that this kind of collocation other than this dish was useful in his memory.
Rice intestines face lungs, Uighur...cough cough cough!
Face lung is a very distinctive ethnic food. To be precise, it is a Uyghur cuisine. It is said that it originated in Yili.
Of course, there are similar or identical practices in other regions.
Lin Chou used the lungs of the fourth-order rock sheep. The essence of life of this man is to climb, run, and jump. It is a life of high mountain hypoxia, and the lungs are quite powerful.
The freshly slaughtered rock sheep was still kicking, and Lin Chou had already taken out his lungs intact.
I connected a blowpipe to the trachea and blew a few breaths in. I was satisfied.
”Perfect, nothing is missing!”
Huang Dashan was a little dazed,
”Uh...what is this going to do...”
Qin Wuyong eats too much and sees a lot, replied,
”Ha, I don’t know, right? It must be filled with noodles and lungs. Michangzi, noodles and lungs are sold in the alleys of Xiacheng District. They are served with boiled potatoes and gluten, plus spicy oil and flax oil. Add another spoonful of old vinegar, sizzle... that taste is absolutely amazing!”
Take the white flour and add water to form a dough, cover it with several layers of gauze and place it in a warm water basin and rub it continuously. At the end of the washing, the dough in the gauze will only be left with a sticky gluten, which Lin Chou needs to use. It's the water used to wash your face—to be precise, it's the gluten-free flour.
Carefully rub every inch of sheep’s lungs, massage it, squeeze out every trace of air and residual liquid, repeat for half an hour, then immerse the sheep’s lungs in water, and repeat this step.
Until the end, drain the water to make sure that the inside and outside of the sheep's lungs have been washed clean, then connect a slightly larger funnel to the trachea, tie it up, and pour the batter into the big funnel in one go.
The reason for using a large funnel is to avoid refilling the dough to make the air soak into the lungs of the sheep as much as possible. People will get angry when they are angry, and the lungs will become more serious. If the air is stored for a while, it will cook for a while. Time is about to explode.
When filling the noodles, rub the sheep's lungs constantly to make sure that the infiltration of the noodles evenly covers every inch of the sheep's lungs. It is said that the facial lungs filled by the powerful instillation masters can reach the normal four to six. Double the size without breaking or leaking.
Well, Lin Chou can reach this size.
It's just that it has nothing to do with his technique, it's mainly due to the rock sheep's work-I haven't smoked a cigarette or breathed haze in my entire life, I'm so good to eat, I even climb the mountain every day for exercise, so I even poured the noodles out of it. The lungs are all good.
The filled face lungs are sealed and boiled in water. This process will gradually shrink the face lungs, and finally stay at three times the original size.
The surface of the boiled lungs is white and delicate, without any spots or wrinkles. It can be praised by the words ”being crystal clear as jade” and ”exquisite and translucent”. Good-looking is a good lung.
The face lungs were cut along the corners into delicate diamond-shaped pieces that were as neat as possible, and they were put into the pot with Lin Chou's altar of hot peppers that some people would not dare to smell.
It is said that this jar of soaked pepper has no other benefits. The more prominent thing is that its acidity has been obvious to the level of breaking common sense, which is even more sensational than the old vinegar sent by the vinegar master.
There is only a thin, almost translucent red film of the pepper, which is full of red and bright acidic water. With the heating, it gradually explodes, and the sourness is beyond description.
”hiss...”
Everyone except Lin Chou was sniffing, and Lin Chou himself was in a state of ecstasy—this altar of completely failed hot peppers was finally a hero!
In addition to the sourness, the squishy spiciness was unceremoniously entrained. After a while, the entire kitchen was filled with this smell, stimulating the fragile nasal cavity of everyone, and the sound of ”Ah huh” continued to be heard.
The sharp acid also needs a long-lasting fragrance to neutralize it. The fish sauce acid is added at the right time.
Long-lasting freshness is more than just talking, the umami taste of shad is not fictional and popular, but it can withstand the taste and evaluation of thousands of years.
At this point, slice the iced sunfish intestines with an oblique knife and put them into the pot.
In the same pot with one of them, there is also the XO sauce that was previously made with musk deer.
—— Don't panic with inventory, this is the survival philosophy of every chef.
When the book is used, Fang hates that Shao doesn't exist in the kitchen at all!
When stirred gently, the sour water from the few pickled peppers gradually thickened and turned into a red soup with large bubbles. At this time, add fish bones, chicken bones and ham stick bones to make a clear soup.
”Huh?” Huang Dashan was taken aback, ”It has changed, the taste has changed...”
Qin Wuyong took a deep breath of aroma.
”It hasn't changed, it's just that the sourness has faded, but...he...it does have a...out of the ordinary feel. Is the golden sauce boss Lin's secret sauce?”
Huang Dashan smiled,
”Yes, yes, secret, secret recipe, do you know the secret recipe from the ancestors? I ask too many questions about the forest who wants to beat people...”
Qin Wuyong knew where XO sauce came from, and he nodded in agreement.
”It's really amazing and mysterious, how this little taste has changed...”
Speaking of it, cooking a pot of good dishes is not much easier than the legendary alchemy. Basically, everyone puts the same things in the pot. When it comes out, it can only be seen that the time and place are right and the people are in harmony—someone made it. It is the elixir of elixir. Some people make it and call it dregs if it sounds good. If it sounds bad, it can only be called ashes.
Lin Chou glanced at the time,
”almost.”
In another pot, stir-fry small shallots, **** and garlic slices, dried chili rings, and mountain pepper with some branches and leaves under cold oil in a hot pan until slightly charred, then just take the clear oil and cook it into the soup.
”Hey hey...”
The oil star is a little bit, with great momentum.