Chapter 35 - Precious Ingredients Are All Free (1/2)

Translator: Atlas Studios Editor: Atlas Studios

Two hours had passed since the chicken, duck, and pork trotters were added into the soup. It had reached the point where it was ready to be served.

Xu Le took out the chicken breast meat and duck breast meat that had been prepared earlier. He also took out 800 grams of pig’s spine.

He added these meat to the blender.

Following the sound of the blender, the chicken breast meat quickly turned into mush.

Xu Le scooped out all the chicken, duck, and pig trotters from the pot and filtered the soup twice to make sure that there was no residue left.

The next step was called “soup sweeping.”

It referred to removing the impurities from the pot so that the soup would become extremely clear.

After the soup in the pot cooled down a little, Xu Le started to add the minced chicken breast meat.

The raw meat was added into the pot and boiled for about ten minutes.

During this process, the duck meat expanded due to the heat and soon absorbed the soup content. The impurities were released together and floated on the surface of the soup.

Xu Le scooped out all the impurities floating in the pot to filter them off.

After completely filtering once, the soup became visibly clearer.

However, this was the only first time “sweeping” the soup.

There were two more times to complete.

The order of the ingredients used to “sweep” the soup could not be changed at all. It had to be the duck meat first, then pork, and then chicken breast meat.

This was determined by the texture of the three different types of meat. The chicken breast meat was the most delicate, so when added at the end, it could purify the entire pot of soup to the clearest.

After three different rounds of “sweeping”, Xu Le had filtered the soup.

Ultimately, the soup that had been boiled for several hours no longer had any impurities. It had become extremely clear!

Normally, filtering could only remove the large residues in the soup.

However, by “sweeping” the soup, one could remove all the impurities that could not be seen with the naked eye, making the entire soup clear.

Whoosh—

Xu Le scooped out all the soup in the pot with a big spoon and placed it in a transparent glass container.

This pot of soup was slightly yellowish in color and was as clear as water.

If one were to see this pot of soup without anyone’s reminder, they might guess that it was some kind of beverage or tea, but they would never guess that it was a pot of… soup!

The completely purified soup was also known as the “boiling water” in this dish.

Without any exaggeration, the chicken soup had become as pure as water.

This was also the most complicated part of [Boiled Cabbage], and it had already been completed by Xu Le.

The most complicated part of the [Pagoda Meat] was also completed by Xu Le. He just had to wait for two hours before the [Pagoda Meat] was ready.

Ding!

The oven behind Xu Le made a loud ring.

The 45 minutes that he had set on the timer was up.

The chiffon cake with the taste of sweet osmanthus wine was baked.

Xu Le took the cake out of the oven. The eight-inch cake had a smooth surface and looked extremely fluffy.

As soon as he took it out of the oven, the fragrance of osmanthus mixed with the fragrance of wine hit him.

“That’s right, it’s the smell of sweet osmanthus wine.”