Chapter 1295： Eight raw soup (1/2)
Boss Lin smoothly came from the system with two black clay hot pots, with charcoal in the hollow and round belly.
This kind of earthen hot pot called ”bottom mud” was originally produced in Sanqing Village, Gaoxian County, Yizhou before the catastrophe. It was hand-made in an earthen kiln and burned with camphor leaves into the kiln to glaze. After the pot body was fired It presents a silver-gray metallic texture, and has the characteristics of slow heat transfer and good heat preservation. It is the best utensil for long-term cooking and slow stewing.
The silvery white on the surface of the two old clay pots that have soaked up the soup and oily water for a long time has turned into heavy lead gray and black. The thinnest and more than one-finger-thick pots give a sense of honesty and warmth.
Lin Chou clapped his hands and was quite satisfied with the color of the pot. Whenever he stretched out his hand for something, his liking for the dog beep system was at its fullest. The rest of the time was always negative.
”Well...”
The next step is to deal with the ”eight raw four colors”, which are the simplest cutting board process. All the two halves of the chicken gizzards are cut with a knife, a small flounder knife, a squid knife, a pork kidney knife, a shredded shutter, and fresh. Leave the head and tail of the shrimp to remove the shrimp thread, three fat seven lean pork belly with tender **** and chopped velvet for at least one hour. Use a knife and palm to squeeze into a spindle-shaped knife ball, and chicken kidney, goose intestines, carrots, mushrooms, vegetables and tofu fans, etc.
Normally, Basheng hot pot is a kind of shabu-shabu. The basheng hot pot is eaten first and then eaten in four colors.
However, Lin Chou only used the soup today, so he specifically chose this kind of earthen hot pot that wants to stew something for hours.
Four-color base. In addition to the green vegetables, the bottom is placed with bamboo shoots, stalk radish, mushrooms, tofu, and vermicelli. The top is placed from the bottom up according to the taste, and the knife-edge **** are the top. It is filled in advance and ready to cool. Soup.
With a few pieces of red charcoal, the heat radiates from the center of the earthen hot pot to the periphery, and it takes almost tens of minutes to make the soup in the pot boil, very slowly.
Lin Chou carefully controlled the amount of charcoal to keep it in a boiling state. The most important thing to stew a pot of clear and delicious Basheng soup is that the lid cannot be covered before the first boiling. The raw fishy odor can be dissipated with the steam.
The ingredients were handled very cleanly, and Lin Chou was also satisfied that the soup did not swell with the half-boiling state, and did not waste his thoughts.
After covering the ring-shaped lid of the earthen hot pot, the ingredients should be cooked for at least two and a half hours in this ”warm-keeping” measure. Time and the heat of the charcoal fire will let the ingredients understand each other in depth, and each exudes a small amount. The fat first floats on the noodle soup, and then circulates in the pot with the soup, reciprocating endlessly.
Gradually, the fresh, sharp and new fragrance morphed into mature richness, as if even the fragrance had been polished off all the “edges and corners”, becoming rounded and comfortable.
Wu Ke came up with a high-end, high-grade ”inspiring air into the nose”.
”Brother Chou, this soup, um, is so special.”
Mingguang Base City is based on the sea. Wu Ke has seen many street vendors selling wontons and noodle soups that use dried earth fish to roast and fragrant milled powder and add them to the soup for seasoning. It is indeed an unforgettable fragrance and deliciousness.
As for the combination of raw terrestrial fish, raw oysters, fresh shrimps, chicken gizzards, goose intestines, chicken kidneys and pork loin, they are used to stew soup...
With all due respect, he really didn't expect this to be a very mature, reasonable and historical soup, and it didn't have any smell? ?
Time seemed to become sluggish by the slow heat and warm boiling of the earthen hot pot. Lin Chou sat next to him and said while taking care of the soup.
”The collocation of ingredients for Basheng hot pot is not fixed. After all, it is actually a shabu-shabu. It depends on the minds of the diners. The so-called Basheng actually refers to those classic combinations. It takes a lot of thought to use its soup. I have to control the ratio of ingredients early in the morning. For example, this chicken kidney, you don’t think it’s small, it doesn’t smell much, but after it’s cooked, it’s quite different. Yes, the soup made entirely with kidneys will have a metallic smell, iron-zinc smell, which is the feeling of licking iron gates and water pipes, you know...”
Wu Ke looked ignorant,