Chapter 519 The unique taste of hibiscus and submarine pine! Three sets of ducks with thresholds, will you eat them? [Monthly vote requested]

"Uncle Qiu, what is a submarine pine?"

Before Qiu Yaozu said the name of the dish, Lin Xu felt that he knew a lot of dishes. But when he heard the name Furong Sea Pine, he realized that he was really a little ignorant.

I’ve never heard of this dish.

"Undersea pine is an aged jellyfish head, which is relatively rare. It has unexpected benefits when used to make soup. However, because of its high profile, few people can eat this soup anymore."

Submarine pine is the old stinging head?

Lin Xu thought about the vinegar sting head and cold sting skin sold at night market stalls, but he didn't think there was anything valuable about these ingredients.

Qiu Yaozu opened a special box in the kitchen, which contained a constant temperature and humidity device. He used a pair of clean chopsticks to take out a few brown lumps of ingredients that looked like old tree bark, and said with a smile:

"These old stingers have been around for more than three years and are suitable for entertaining distinguished guests."

Is this Lao Zhetou?

Lin Xu took a look and found that there was a clear difference between the white and transparent stinging heads in his impression. These stinging heads looked more like brown fungus, clustered in groups.

Qiu Yaozu closed the box and told Lin Xu the value of these stinging heads with a proud look on his face.

Jellyfish consists of two parts: jellyfish skin and jellyfish head. The upper part of the jellyfish is umbrella-shaped, which is called jellyfish skin; the lower part is the mouth and wrist, commonly known as jellyfish head.

The fishermen will cut the freshly caught jellyfish into two parts, separating the jellyfish skin and jellyfish head.

At this time, the jellyfish heads cannot be eaten. They need to be pickled with salt and alum to kill the toxins in the jellyfish and remove excess water before the jellyfish heads can be eaten.

But after killing the water like this, there is still a lot of water in the jellyfish head, and the taste is not perfect.

So we continue to kill the water, and the jellyfish heads that kill the water for the second time are called two-alum stingers, and those that kill three times are called three-alum stingers.

The freshly caught jellyfish heads are worthless, but after three times of killing the water, the size of the three-alum sting will shrink sharply, and the price will increase more than ten times.

Some high-end vinegar sting heads use three alum stinging stings.

But it is still not possible to use this kind of sting head to make hibiscus submarine pine, because it is too fresh and the flavor is not enough.

This dish of hibiscus sea pine needs to preserve three alum stings for more than one year, so that the fresh stinging heads can turn into old stinging heads.

However, the preservation of jellyfish heads is extremely difficult. It not only requires a constant temperature and humidity environment, but also cannot come into contact with any raw water or oil, and must not be exposed to light. At the same time, it must also prevent insect bites.

Such preservation requirements have caused the price of jellyfish heads to increase several times again.

Qiu Yaozu said:

"The top-quality ingredients are Chen Zhetou that has been preserved for more than three years. Such stingles are the treasures among jellyfish, and they are precious ingredients that you may not be able to buy even with money."

Lin Xu looked at the box in the cupboard where Chen Zhetou was kept, and an idea flashed in his mind.

So, are you showing off your wealth right now?

Qiu Yaozu put the jellyfish head in the bowl and said to Lin Xu:

"It has shrunk three times and is still as big as a fist. Before being divided, it is almost larger than the size of a washbasin. Unfortunately, the fishing in the sea is too serious now. It is recorded in the past books that some jellyfish are bigger than the bed. The taste of jellyfish heads made from such jellyfish must be different.

Better."

Lin Xu has never had much contact with jellyfish, and has little experience with overfishing. Instead, he has prawns. This kind of giant shrimp is said to be thicker than a child's arm, but now it is so rare that it almost lives in legend.

Qiu Yaozu took the jellyfish head and began to prepare the hibiscus submarine pine.

This dish is not difficult to make. Blanch the jellyfish heads to shrink them again, cool them, slice them, and soak them in water.

Taking advantage of this time, beat the egg whites and steam them into a soft paste.

Finally, add salt and pepper to the clear soup, make the thin slices of jellyfish into soup, then garnish with egg white and some minced ham cut into small pieces, and the whole dish is ready.

Hibiscus sea pine is a soup dish eaten in summer.

Summer is sultry and hot, leading to loss of appetite and loss of sweat. It is necessary to replenish water and increase appetite at the same time, so this dish was created.

Unlike the famous three sets of duck, the dish of hibiscus sea pine is not very famous, and there are no related allusions or celebrity anecdotes, and even the inventor is not known.

Everything looks ordinary from the inside out.

But this mediocre dish is the master of soups in Huaiyang cuisine.

Using common ingredients and simple combinations, the most delicious dishes are made, so delicious that even the most tricky mouth can't fault it.

This is the charm of delicious food.

While Qiu Yaozu was busy, Lin Xu was watching from the side and asking several relevant questions from time to time:

"Uncle Qiu, what can Chen Zhetou cook?"

"There are quite a lot, the clear stew soup with hibiscus eggs is called Hibiscus Sea Pine; with pigeon eggs, it's called Haidilaoyue; with clear stewed chicken, it's called coral stewed chicken; with liver juice and hibiscus eggs, it's called Feiyan Ruihai; with pigs

Lung, called sea pine stewed silver lung... There are many related methods, you should study more if you have the chance."

As a delicacy of the sea, jellyfish head itself has no taste, only the crispy texture is outstanding.

The preparation of clear soup is based on this basis to maximize the crispiness. This texture, coupled with the visual effect brought by the clear soup, has become a hot dish that cannot be avoided.

All over the country, jellyfish is almost always cooked in a variety of cold dishes. Only Huaiyang cuisine chefs creatively make hot soup dishes and boldly use clear soup, making the originally popular dishes a little more fresh and elegant.

At the same time, the soaked jellyfish heads in the clear soup are somewhat similar to pine trees, so they are called submarine pine.

Qiu Yaozu scalded the jellyfish and immediately put it into ice water to cool down.

Taking advantage of this time, he quickly beat a few egg whites, added a little salt and a little pepper to it, and beat the egg whites with chopsticks.

"The egg white cannot be completely whipped, otherwise it will lose its texture. Generally, it only needs to be beaten into a creamy state. If the foam is too big, the texture will be much worse."

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Pour the beaten egg whites into a bowl, cover with plastic wrap, and steam in a boiling steamer.

Then take out the cooled jellyfish head, open the blade at an angle, and continue soaking it in clean water.

Steaming this type of soup basically follows the cooking principle of "flavor makes it come out, tasteless makes it come in". Jellyfish itself is tasteless. If you want to eat it with that refreshing feeling, you need to use clear chicken soup with pepper.

Cook.

The clear chicken soup can make the jellyfish head full of delicious flavor, while the pepper can help relieve sweating and relieve heat.

In the hot summer, having a bowl of soup like this can somewhat relieve the humidity and heat of the scorching heat.

It stands to reason that it is the middle of winter, so it is not suitable for making this dish, but in the heating room in the north, it will feel a little boring, so at this time, you need a bowl of clear soup made from jellyfish heads.

The clear chicken soup at home is ready-made. In order to pursue better results, Qiu Yaozu also specially swept it with minced chicken to make the original light brown soup clearer.

The soup is ready and the egg whites have been steamed.

As for the submarine pine in the basin, it was soaked in clean water and stretched a little.

Qiu Yaozu set up the wok, poured the prepared clear soup into it, added pepper, and then put the jellyfish slices in and simmered to let the fresh flavor of the clear chicken soup soak into the jellyfish.

When the flavor of the chicken soup comes out, hold the pot and pour the soup and jellyfish into the white porcelain basin.

Then use an iron spoon to carefully scrape the steamed egg whites into oval shapes, then carefully place them in the soup so that the egg whites float on the soup surface.

Finally, sprinkle some minced ham and the whole dish is complete.

When making this dish, you only need to add some minced ham and everything will be fine. As for the saltiness, the minced ham takes over completely, and no additional seasoning is required.

It’s very simple in terms of practice.

But it is not easy to say it is simple, because whether it is beating egg whites, cooking jellyfish, or making clear soup, it is not easy.

When Qiu Yaozu finished spreading the ham, Lin Xu silently recited in his heart:

"Use the cooking study cards!"

There was an immediate response in my mind:

"Learning object: Qiu Yaozu. Current skill is: General submarine pine cooking techniques. Do you want to learn it?"

If I go, can I learn how to do this?

Lin Xu immediately recited silently in his heart:

"Learn!"

Learn the entire series of recipes at once, this cooking learning card is really worth using.

After mastering the technique, Lin Xu also had a new understanding of the entire series of dishes, but he was more interested in the sea pine stewed silver lung.

This dish refers to the soaked pig lungs that are completely free of blood as silver lungs, which makes Lin Xu a little curious.

Can pig lungs, an ingredient that is so cheap that it almost looks like a go-to dish, be made into a famous dish?

When he asked this question, Qiu Yaozu smiled and said:

"Stewed silver lungs have always been a famous dish. The ingredients may seem ordinary, but it is not easy to make silver lungs. Especially when stewed in stock, the lungs will shrink several times, and the taste and texture will also change.

It almost melts in your mouth, and you will know the exact taste if you go back and make it once, and you will never be disappointed."

If you want to say that, then I really want to try it again.

Lin Xu smiled and was about to say that he had time to do it once, when the system prompt sounded in his mind:

"The host tries new dishes and triggers the main task [Re-recognizing Pig Lungs]: Ask the host to use pig lungs to make a high-end clear soup dish within ten days according to the acquired techniques, and re-recognize pig lungs as an ingredient. Upon completion, the host will be rewarded with perfect grade pig offal

There will be a lucky draw for each dish."

Okay, we have another mission.

I don’t know what I can get as a prize this time, so I’m a little excited.

He took a spoon and filled a bowl of clear soup for himself and Qiu Yaozu. Just as he was about to taste it, Xie Baomin and Song Dahai followed Qiu Zhenhua and walked in.

"What delicious food is this? I smelled the fresh aroma as soon as I walked in."
To be continued...