As soon as I walked to the front desk, a certain cute little girl who was sleeping soundly sniffed, then rolled over and got up.

Looking at the disposable plate in Lin Xu's hand, he immediately rushed over.

"Eat slowly, no one will grab it for you."

Lin Xu didn't expect that Dundun actually liked eating cod.

I plan to go back and buy some. If the little guy wants to eat in the future, I can steam some to satisfy his craving.

While watching it eat cod, Gu Junli hurriedly walked over:

"Master Lin, there is an urgent soup in the banquet hall upstairs. Chef Xie asked you to go to the back kitchen."

Need more soup urgently?

Aren’t there several soups on the menu?

Isn’t this enough to drink?

When we came to the kitchen, the chef Cheng Jianshe was losing his temper:

"Why is there no clear chicken soup? The jade soup ordered by the customer needs clear chicken soup. Without the clear chicken soup, wouldn't the jade soup become cucumber slice soup!"

For this kind of high-standard banquet, the kitchen preparations are usually based on the prepared menu.

Even if you prepare more, you won’t prepare too much to avoid wasting ingredients.

Unexpectedly, when all the dishes were served, the banquet hall asked for a greasy jade soup, but the kitchen happened to use up the clear chicken soup and didn't have time to cook it.

This made Cheng Jianshe very crazy.

Seeing Lin Xu coming over, Xie Baomin, who had been silent, said:

"Junior brother, even if you have a well-planned high-level banquet, sometimes you will encounter this kind of emergency situation. What you have to do is to stay calm and don't be like Lao Cheng, who can only be incompetent and furious."

Cheng Jianshe: "..."

Chef Xie, if you want to give advice to your junior brother, just do it. Why are you using me as a teaching material?

He asked curiously:

"Isn't it too late to make chicken soup now? What should we do? Mix a pot of soup with chicken essence?"

Xie Baomin said calmly:

"Why is it too late? I promise to make you a pot of clear and delicious chicken soup within ten minutes... Junior brother, today I will teach you how to make a pot of clear chicken soup in ten minutes!"

After finishing speaking, he said to the cook aside:

"Take two fresh chicken racks and three whole chicken breasts."

After saying that, Xie Baomin came to the stove, placed a large iron pot on the stove, added half a pot of water into it, and started cooking.

Lin Xu asked in surprise:

"Is this really okay, senior brother?"

"Okay, our master did this at the state banquet back then. Your restaurant is about to open, and you should learn this trick. If you encounter some gourmets who are looking for trouble, it will be enough to deal with it."

This gave Lin Xu a wake-up call, and he decided to have soup stock ready at all times in the future to avoid encountering such a crazy situation.

Soon, the chicken rack was brought over.

Xie Baomin put the chicken rack on the eucalyptus board and said to Cheng Jianshe next to him:

"Lao Cheng, beat the chicken breast with onion and ginger water into a paste. Remember to treat me to Wangjing waist later. This is a secret recipe that is not passed down to others in our school. I will give you an advantage today."

When Cheng Jianshe heard that it was a special skill, he immediately took the chicken breast and happily went to the food processor nearby and started to puree the meat.

Soon, the beep of the food processor started ringing in the kitchen.

At this time, Xie Baomin took a kitchen knife and slashed at the chicken rack casually.

While he was busy, he explained to Lin Xu:

"The protein and umami substances in the bones can easily be dissolved into water. For pure chicken soup, you don't actually need to boil it for too long to get the umami taste. It just takes longer and the umami taste is stronger."
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You may not be able to do it in ten minutes, right?

The last time I made clear soup, it took almost half an hour just to clean up the soup.

It's still cooked well.

Lin Xu was a little skeptical.

However, seeing the determination on his senior brother's face, he decided to wait and see what would happen.

If it's really possible, then study hard and understand the inner ropes, so that you won't be blinded if you want to do it in the future.

Xie Baomin chopped two chicken racks into a pile of minced meat mixed with bones.

When I finished my work, the water in the pot was just about to boil.

He put the chopped chicken into a basin and then poured it into the rolling pot.

After pouring it in, stir it a few times with a spoon to completely disperse the minced meat and bones.

Soon, the boiling water in the pot turned into a turbid soup, and there was a lot of foam caused by minced meat on the water. In some places, you could even see splatters of chicken fat.

While it was cooking, Cheng Jianshe came over with the minced meat.

I frowned immediately after seeing the soup in the pot.

"What I want is clear chicken soup, why are you making such a pot of fishy and muddy soup?"

This is also the question Lin Xu wants to ask.

Xie Baomin still looks calm and composed:

"Old Cheng, can you be a little patient?"

After saying that, he started to put seasonings into the pot.

A small bowl of minced onion and ginger, six teaspoons of salt, three teaspoons of sugar, two teaspoons of pepper, and one tablespoon of cooking wine.

After putting it in, he continued to stir it, and then said to Lin Xu:

"This kind of quick clear soup needs to be seasoned in advance, and the pepper is also added at this time. The soup produced in this way is clear and there are no small black particles of pepper."

A long-lost piece of knowledge.

You have to be careful when making clear soup dishes in the future.

It didn’t take long after I put it in.

The fishy smell of the chicken rack has become much duller, but the soup has become more turbid. This is a manifestation of more and more soluble substances being incorporated into the water.

Taking advantage of this time, Xie Baomin brought over the minced chicken that Cheng Jianshe had prepared, put pepper and cooking wine into it, added some water, and stirred it into a gruel.

Everyone knows this step, it must be used to clean the soup.

But can this kind of chicken soup that has been simmered for a few minutes really be turned into clear chicken soup?

When Lin Xu and Cheng Jianshe were confused.

Xie Baomin calmly brought a few fresh cucumbers.

First remove the skin of the cucumber, then cut the cucumber vertically, then divide it into two halves vertically, and use a kitchen knife to thinly slice the cucumber flesh.

"Cucumber pulp has a sour taste. Try to remove it when making soup, so that the umami flavor will be more intense."

After removing the pulp, Xie Baomin divided the cucumber strips into two again, and the whole cucumber was perfectly chopped into eight cucumber strips.

After they were done, he used a kitchen knife to carefully cut the cucumber strips into about one millimeter slices.

The cut cucumber slices are no bigger than a fingernail, but they are uniform in thickness and size, which fully demonstrates the solid knife skills of my senior brother.

Cut it and put it in a basin.

The green and tender cucumber slices are piled together, and they really look like emeralds.

Wait until all the cucumbers are cut.

The chicken soup in the pot is almost done.

The chicken and chicken bones have been cooked through, and even have a fragrant aroma.

Xie Baomin took a large colander and took out all the minced meat and bones from the pot. Then he passed it through a fine-mesh sieve to remove as much bone residue as possible.

After finishing these tasks, start sweeping the soup.

He turned down the heat on the stove to a minimum, and when the chicken soup in the pot stopped boiling, he directly poured the minced chicken mixed in the pot into the pot.

Once poured in, it cannot be moved.

Just let the minced chicken slowly absorb the impurities in the soup.

Xie Baomin took the cornstarch and mixed a bowl of starch water, and all the ingredients for the jade soup were ready.

The minced meat in the pot gradually floats up into lumps, floating on the surface of the pot.

If you add some beaten egg whites to the minced meat, it will become another clear soup dish in Sichuan cuisine that is as good as boiled cabbage - chickpea pudding.
To be continued...