Chapter 399 Chickpea pudding!
Not all viewers know the dish of chickpea pudding.
Some people soon started to popularize the knowledge in the barrage——
Yuan Mei mentioned in the "Suiyuan Food List" the technique of "cooking meat and vegetable dishes, and cooking vegetarian dishes and meat".
For example, the Xiangji Kitchen in some temples has a method of making vegetarian dishes taste like meat. This is also the so-called "eating chicken is like chicken, eating meat is like meat", which can also be called vegetarian food. Ask for meat.
However, the dish of chickpea pudding goes exactly the opposite way. It emphasizes "eating chicken without seeing chicken, eating meat without seeing meat", which means it is vegetarian!
This dish may seem simple, but it is extremely simple and embodies the ultimate umami flavor. It once occupied a place in the state banquet dishes and is the true pinnacle of culinary skills!
Even from some modern perspectives, this chickpea pudding can be called the originator of molecular cuisine.
Molecular cuisine is amazing.
However, putting aside those fancy gimmicks, there are other innovative technologies such as foam method, reverse spheroidization technology, and liquid nitrogen technology.
In the final analysis, it is nothing more than the molecular deconstruction, reorganization, and application of ingredients.
How can chickpea pudding not be considered molecular cuisine?
The knowledgeable audience members exclaimed:
[My ancestors are amazing! 】
【The modern invention of molecular cuisine turned out to have appeared hundreds of years ago! There are so many treasures in our culture! 】
[Originally, many cuisines nowadays are just boastful, how can they be as broad and profound as our Chinese cuisine? That’s why I feel so sad when I see many young people eating French, Japanese and Korean food all day long! 】
【Food is a personal choice after all, and everyone has different tastes. I just hope that some people will not belittle our own Chinese food when they like exotic food. 】
【Belittle? Not only will I not belittle, I will also expand! Our Chinese food is the best in the world! If he doesn’t accept it, I’ll throw the video of Nanzhi making chicken bean curd in his face! 】
【Ahahaha, the word ‘it’ is so expressive! 】
【You guys are so good at talking, my saliva is so flooded that I almost flooded the downstairs! Is there anyone who has been to the Yongnian Building site and can tell me what the chickpea pudding made by Nanzhi tastes like? 】
[Damn it, sister, you reminded me! I finally got the on-site number for today. I can order food at noon. I will definitely wait for my sister Zhi’s food! 】
【Oh my god, I’m so jealous, why wasn’t I the one who drew the medium number? Sisters, stay rich! Don’t forget each other! Remember to describe the taste to us when you come back after eating! 】
【Why don't you eat? Why don't you eat? Why don't you give it to me...】
...
The barrages flowed across the screen at a crazy speed. .
This strong resentment seemed to break through the screen and reach Song Lin, making him suddenly come to his senses.
He hesitated and said:
"Judging from the appearance, this is the most perfect chicken bean curd I have ever seen."
No one else.
He kept these four flamboyant words silently in his heart.
Song Lin is an industry insider and a top chef who has been on the celebrity chef list. Of course, he has the ability to distinguish the level of this chicken bean curd.
Nowadays, chickpea pudding is rarely seen in major restaurants in China because it is too difficult.
Nanzhi’s movements throughout the whole process seemed ordinary—
He just lifted a pot of soup;
He just chopped two pieces of chicken breast;
Just pour the seasoned chicken breast into the pot;
...
Everything is so easy, as if this dish has no difficulty.
However, a little imperfection in any link will cause the dish to turn upside down.
Even the master of Sichuan cuisine whom Song Lin knew was not always successful in making chickpea pudding. Take the seemingly simplest step of pouring minced chicken into clear soup.
When pouring, first of all, the temperature in the pot must be just right.
If the firepower is too high, the minced chicken will be scattered immediately.
If the firepower is too small, the heat will not be enough to make the chicken float. Instead, it will sink to the bottom immediately and even burn the pot.
In addition, in order to make the chicken sticky, starch is added to it.
If it is a little inappropriate, the starch and the soup will gelatinize, which will destroy the clear soup like white water and make it turbid. It will also cause the minced chicken to lose its stickiness and be washed away.
Even if the above steps are done, the heat is equally important during the cooking process. You must adjust the heat as time goes by, control the increasing temperature in the soup, and let the chickpea flowers take shape little by little...
So, good chickpea puddings must not float on the top of the pot, because that means too much egg white will cause the chicken mince to be heated unevenly, and the part that emerges from the soup will dry out and taste bad. getting older.
The most perfect chickpea flower is to let it float in the soup.
Just like this pot of chickpea pudding made by Nanzhi, it is not perfect, but it is better than perfect.
Nanzhi smiled, scooped up a small bowl of chickpea pudding himself, and handed it to Song Lin:
“It’s not perfect, try it before you say it.”
Song Lin wanted to say that he didn’t need to taste it. His answer won't change.
But when a bowl of chickpea pudding is placed in front of you, only a fool would refuse it!
So, Song Lin took the small bowl in the kitchen with a look of envy and hatred.
During the handover action, the white and soft bean curds were swaying gently, duangduang, and looked very elastic.
However, after Song Lin picked up the spoon, scooped up a small spoonful of chickpea pudding and put it into his mouth...
His pupils couldn't help but dilate!
This is an expression of extreme shock!
Because Song Lin discovered that even though he was mentally prepared that this would be the most delicious chickpea pudding, he was still shocked by its taste!
fresh! So fresh!
The essence of the entire soup was absorbed by the chickpea flowers, spread evenly and meticulously in every corner, and then occupied all the corners of his mouth. Even his breathing seemed to be carrying chicken with him. of umami!
Take another sip, and the extremely soft chickpea blossoms melted like clouds on the tip of the tongue, turning into nectar and flowing into the gullet. The wonderful and delicate taste made him almost unable to feel the chewing process, and it was as if It slipped through his senses like a cloud, leaving a trace of sadness.
Finally, aftertaste, from the tip of the tongue to the entire mouth, to the stomach bag, to the nasal cavity, brain and Tianling Gai.
His entire sensory nerves were turned on and amplified, and he reluctantly held on to the extremely fresh taste.
The cool breeze blows under the armpits, and the body and mind feel extremely comfortable. The wonder of ascending to immortality from the ground is probably nothing more than this.
After a while, Song Lin sighed and came back to his senses.
“Hey.”
“Gudong. Isn’t it delicious? Gudong.”
I don’t know when, Song Lin’s taciturn apprentice left his head chef At his post, he sneaked up to Song Lin and stared directly at the bowl in Song Lin's hand.
Dayou Song Lin nodded and immediately took the bowl over, as if the disciple had something to do.
As for other people, it’s not that they don’t want to go, but they just don’t have the guts to go.
Song Lin: "..."
Filial piety!
How filial!
"Don't worry, I will finish it!"