Chapter 528 Shen Guofu: I was still talking about pure meat porridge in the morning, but I didn’t expect this to come! [Please subscribe]

Lin Xu is no stranger to chicken mince.

I have made so many similar dishes before, and I am already very comfortable with them.

But today, because he was making rice porridge from chicken, he was very interested.

Xie Baomin first smashed the chicken breast carefully with the back of a knife, and then put a few pieces of cooked pork fat on top of the chicken breast according to the amount of chicken breast.

Then continue to smash with the back of the knife, smashing all the chicken breasts and pork fat into thin pieces.

Xie Baomin said to Lin Xu while smashing:

"If you don't add pig fat, the taste will be dull, but if you add too much, it will make it greasy. So generally, if the pig fat is controlled within 30%, it will basically be fine."

The 30% ratio is not absolute, because some chicken breasts are leaner, and some pig fat has a higher fat content, so it cannot be generalized.

Xie Baomin hit Lin Xu with the back of his knife while talking to Lin Xu.

But seeing that Lin Xu was idle, he said:

"Junior brother, don't be idle. There is spinach over there. Use a juicer to squeeze some spinach juice. Just use the leaves, don't use the stems. Tai Chi Chicken Porridge is a double color combination. Usually, spinach juice is used to make it green."

Uncle Gao on the side said:

"Don't limit your junior brother with words like this. There are many kinds of chicken porridge with double colors, such as red from red yeast rice, black from crushed seaweed or nostoc, or even purple, blue, coffee, etc., they are all acceptable. Made. Cooking can be limited by technology, but never be limited by imagination."

The young apprentice is amazingly talented, but his thinking cannot be limited by the older apprentice’s words.

Lin Xu silently wrote it down, nodded and said:

"I remember Master, I will practice more and make a five-color chicken porridge."

Lin Xu actually said this casually. After all, Tai Chi only has two colors. If it has five colors, the contrast in color will be stronger and the appearance will be better.

But as soon as he finished speaking, the system prompt sounded in his mind:

"The host is determined to make five-color chicken porridge, triggering the side task [Five-color Chicken Porridge]: The host is asked to make a five-color chicken porridge with a rating of no less than Excellent before midnight on New Year's Eve. Upon completion, the host will be rewarded with a perfect replica There will be a lottery for vegetarian dishes."

Imitation vegetarian dish lottery?

This reward is pretty good. If you achieve the Excellent level, you will be rewarded with the Perfect level. If you achieve the Cross-level reward, it will be rewarded.

But within a minute of Lin Xugang's excitement, he discovered that the cooking learning card in the inventory was locked, and the memory redemption card also indicated that it would only be opened on the first day of the new year.

I'm going!

I thought this was a good thing, but I forgot about the rule that shortcuts cannot be taken on task dishes.

All the happiness was in vain... Lin Xu muttered in his heart, thinking that when the master cooks it later, he must watch the steps carefully, and he cannot miss the reward of this dish.

He picked off the washed spinach leaves and used a juicer to squeeze the green vegetable juice.

Squeeze and set aside, waiting for further use.

Xie Baomin used the back of a knife to carefully smash the cooked pig fat and chicken breast into meat paste, then beat two egg whites into it, then piled up all the meat paste, and smashed it again to make the meat paste and egg whites completely mixed together.

.

After doing this, the step of smashing the minced meat comes to an end.

Then, he carefully scraped the minced meat into the basin with a kitchen knife, then looked at Uncle Gao and asked:

"Master, are you coming or am I coming?"

"You can adjust it directly. By the way, I can explain to Junior Brother You what you need to pay attention to."

"Okay!"

Xie Baomin said to Lin Xu:

"Junior brother, look at it. The next steps are different from how you usually make dishes like chickpea pudding. Each step is very particular."

When Lin Xu heard this, he immediately put away his thoughts and focused on watching Xie Baomin's operations.

I saw him picking up a bowl of clear chicken soup, slowly pouring it into the minced chicken, and then stirring it with chopsticks to let the minced chicken that was originally stuck together blend into the clear chicken soup.

After completing this step, he took a fine-mesh sieve and filtered the beaten chicken mince.

"There is fascia in the chicken breast. If you don't remove it, the taste will be bad, and the rice porridge will not be delicate enough, so you need to filter it and clean out the fascia."

When he just smashed it, Lin Xu thought there was no filtering step, but he didn't expect it to stay here.

After filtering, Xie Baomin added half a bowl of clear chicken soup to the minced chicken.

The chicken mince that was already thin enough became even thinner. When he mixed the minced meat, he put a small spoonful of salt and a little bit of soft white sugar for freshness into it.

Continue stirring to allow the condiments to melt.

Then he put it aside for later use. Taking advantage of this time, Xie Baomin poured five egg whites into the bowl and beat them quickly with chopsticks.

Lin Xu asked curiously:

"Didn't you add egg white just now? Do you need to add more?"

"Yes, just now it was to increase the viscosity of the minced meat. Now these are to increase the smooth texture. Only in this way will the chicken porridge feel smooth in the mouth."

This dish is really exquisite.

Compared with the dishes that I have learned before that use minced chicken as raw material, this chicken porridge is indeed a bit more complicated.

Xie Baomin completely beat the egg whites, brought over the almost dried chicken mince, and added some starch water to increase the viscosity.

Then pour the beaten egg whites in and continue stirring until the egg whites and starch water are completely integrated into the meat paste.

After doing this, Xie Baomin poured out half of the minced meat, poured in the vegetable juice that Lin Xu squeezed, and mixed it into green minced meat.

After completing this step, Uncle Gao said:

"Now that the basic work has been done, let's get started. Bao Min will make the green chicken porridge, and I will make the white one, and finally put them together."

The so-called Tai Chi chicken porridge, to put it bluntly, is to pour two colors of chicken porridge into a basin according to the yin and yang of Pisces.

In order to achieve the best effect on the table, they need to be made at the same time.

Make the two colors at the same time and then put them into a container. This way, the chicken porridge will have the same temperature and the taste will be extremely smooth.

Xie Baomin agreed and set up the wok to prepare.

Relatively speaking, Uncle Gao was more meticulous. He said to Lin Xu seriously:

"This soup is somewhat similar to pimple soup. It is a high-end version of pimple soup. You will need to use cooked lard, cooked chicken fat, clear chicken soup, water starch, salt and MSG later."

Before cooking, explain the ingredients clearly so that Lin Xu can have a general understanding of the soup.

"I remember Master."

Uncle Gao slid the wok, then put half a spoonful of lard into the pot.

Heat the oil, pour the prepared chicken soup into it, and when it is almost boiling, add salt and MSG for seasoning.

Wait for the chicken soup to boil completely, scoop up a large spoonful of water starch and put it into the pot. At the same time, reduce the heat to the minimum to keep the chicken soup in the pot in a state of boiling but not boiling.

"When pouring the minced chicken into the pot, the soup cannot be boiled, otherwise the minced meat will be overcooked immediately, resulting in a dry and woody texture. However, the temperature cannot be too low. If it is too low, the minced meat will settle. It is about 90 degrees.

Just left and right."

As an experienced chef, Mr. Gao explained the key points that need to be paid attention to in just a few words.

Lin Xu nodded, indicating that he had taken note of it.

Then Uncle Gao stirred the pot with a spoon in one hand and a basin with minced chicken in the other hand, slowly pouring it into the pot like stirring pimple soup.

After the minced chicken is put into the pot, it will immediately flow along with the rotating chicken soup.

This effectively prevents the meat from clumping together.

When all the minced meat is poured into the pot, turn up the heat and bring the soup in the pot to a boil again.

As the temperature rises, the minced meat in the pot quickly condenses into meatballs the size of rice grains. And because the pot is constantly stirring, the meatballs are all in the shape of long strips and look no different from rice grains.

Lin Xu looked at this scene in surprise and thought it was really magical.

Uncle Gao said:

"At this time, you not only need to stir, but you also need to flexibly adjust the consistency. If it is thinner, thicken it, and if it is thicker, pour clear chicken soup."

Lin Xu asked curiously:

"What if it's just right?"

Uncle Gao smiled, scooped up half a spoonful of lard and poured it in:

"Then get ready to cook."

Although he said to take out the pot, he did not do so. Instead, he scooped up half a spoonful of chicken oil and poured it into the pot, and gently rotated the surface of the chicken porridge with the back of the spoon to allow the fat to boil automatically.

When a layer of bright fat appeared on the surface of the chicken porridge, Uncle Gao took the wok away from the flame.

At the same time, Xie Baomin also made his own portion of green chicken porridge.

Two kinds of chicken porridge are placed together. It looks like two kinds of rice porridge, but the rich and delicious aroma penetrates directly into the nostrils, making people want to taste it.

I have come across imitation meat dishes in the past, and I think it is quite rare to make vegetarian dishes into meat.
To be continued...