Chapter 258 The Pinnacle of Sichuan Soup Making, Boiled Cabbage

3D printing technology.

In recent years, it has developed rapidly.

Applications have been found in numerous fields such as manufacturing, medical, construction, etc.

In the food industry, 3D printing technology has also begun to be gradually explored and applied. Through this advanced technology, people can print food in various shapes, and can also customize food according to personal tastes and nutritional needs!

The most typical example is black bean curd.

The production of black bean curd is a traditional craft that was included in the Chinese Intangible Cultural Heritage List.

However.

As 3D printing is invested in research and development.

Finally, some food companies in China have begun to successfully put 3D printed black bean curds on the market.

Because the entire production process is completely intelligent, 4,000 boxes can be printed in one hour, product standardization has been further improved, and quality control has also made a qualitative leap.

As we all know, the safety of tofu mainly depends on two points:

One is the raw material and the other is the coagulant.

Therefore, the original old recipe is still used. If cooking is used as a metaphor for 3D printing, then the small spoon is changed to a big spoon. The quality control standards under mechanical control are much improved in terms of safety and health compared with traditional manual labor!

Of course, costs are also reduced.

Although Zhang Fan did not say it directly, the smart Alice quickly thought of 3D printing technology.

Who doesn’t like to see food prepared for them at a school festival?

Let's imagine.

Delicious food can be prepared at the push of a button.

Yes, through 3D printing, you can increase the speed of cooking and design many cute shapes.

From simple chocolates to cakes, and even some meat, this revolutionary technology may be able to make a successful comeback for Alice who is in a loss-making situation!

…

"Alice, it's unimaginable to say the least."

"Such a small problem actually stumped you. You were an intern at my izakaya for half a month not long ago!"

After saying that, Zhang Fan turned to Alice and rolled his eyes angrily.

Then, he deliberately stretched out a finger and flicked the tip of her nose.

Alice, who was in a state of confusion and infatuation, came to her senses after hearing Zhang Fan's words. She quickly covered her nose with an "ah" sound, and then hurriedly lowered her head.

Then, she pouted and replied mischievously: "How did I know?"

"I have done enough homework and preparations in advance, and even developed several unique molecular dishes, but who knew these customers wouldn't appreciate it!"

"You, you are still pursuing the novelty and creativity of cooking, while ignoring the practicality of cooking."

"You are running a stall at the school festival. Putting aside everything else, you dare to use ingredients like caviar. It would be fine if you were in the final Linshan area, but it would be inappropriate for you to be in the main avenue area."

“After all, among the three major areas, this area has the largest number of diners, but it is also the most ordinary.

"From the beginning, you created such novel and expensive dishes."

"The idea must be wrong!"

"No matter how delicious your molecular cuisine is, the price will definitely scare off many people. At the same time, the required ingredients are expensive, which will lead to higher operating costs."

“So it’s hard to justify it if you don’t lose money.”

At this moment, listening to Alice's words, Zhang Fan suddenly knew what the problem was.

"It seems to make sense."

After a pause, Alice seemed to understand somewhat.

Indeed, when preparing for the school festival in the early stages, she was still too focused on her own new dishes, while ignoring issues such as the quality level of diners and business strategies.

…

"No matter how bad things are, they need to be cured with delicious food."

"You are here, so I will serve you a dish of boiled cabbage."

Zhang Fan then smiled.

"Boiling water and cabbage?"

Alice was a little surprised when she heard this.

After all, she doesn't have a deep understanding of traditional cooking, so she will inevitably feel strange in her heart. Boiling water is boiling water, and cabbage is cabbage. How can the two be combined together?

"Ah!"

"Just wait for a while."

"I believe this dish will subvert your knowledge again."

After saying this, Zhang Fan returned to the cooking table and got ready to work.

Simple and unpretentious, this is most people's impression and evaluation of boiled cabbage. However, this dish shows the excellent soup-making skills.

The first is the choice of cabbage. You must choose unripe Chinese cabbage as raw material.

Moreover, you have to use only the tender heart that is yellowed in the middle!

Secondly.

It's like a soup base of boiled water.

It is necessary to put chicken racks, pork bones, scallops, hooves from Xuanwei ham and other fresh products into the boiling water pot respectively, remove the blood and impurities, take them out and wash them.

Then put them together into the soup pot, season them and simmer slowly over low heat. The soup should be kept slightly boiling but not boiling during the whole process. The time should be at least 1 hour!

Then mince the chicken breast until minced, add fresh soup and stir into a slurry, then pour it into the pot to absorb impurities.

After that, repeat the adsorption two or three times.

The soup base in the pot, which was originally very turbid, began to be slowly purified, turning into transparent "boiling water".

Moreover, if you smell it carefully, you can still feel that the fragrance is rich and refreshing.

It can be seen that the choice of ingredients is often not a problem.

But making a soup base that is clear and transparent and has an unusually rich taste is a special test of the chef's skills!

…

Choose a nest of freshly rolled cabbage.

Then remove at least two outer layers, leaving only one with white leaves, tender stems and a fist-sized tree inside.

Immediately afterwards, soak the vegetable roots in the prepared soup to soften the outer stems, then gently peel off four or five pieces, remembering not to disconnect the roots.

Like a water lily that has just opened, it is placed flat on the drain of a net.

Then use a thin silver needle to prick the cabbage heart repeatedly and deeply, so that the cabbage is filled with pores that are invisible to the naked eye from the inside out.

At this time, Zhang Fan, whose eyes were tense, cut the whole chicken into pieces and began to remove all the fat from the belly.

Then, wash the blood repeatedly.

Pour into boiling water to blanch, then put into boiling water.

Then immediately change to a simmer and add fresh ingredients such as prepared abalone slices and shredded white mushrooms.

When the chicken soup in the pot, which was originally slightly turbid, becomes as clear and clear as boiling water, you're done.

Smell it carefully.

The fragrance is rich and mellow, not greasy or greasy!

"This is boiled cabbage."

Zhang Fan personally placed the ceramic bowl filled with boiled cabbage in front of Alice.

…

Cabbage is a particularly cheap ingredient.

As for boiled cabbage, if you don't delve into the raw materials, it looks like cabbage soup.

Indifferent.

Tasteless.

This is boiled cabbage, which gives people the first impression.

However, being dull and tasteless does not mean ordinary and ordinary.

You know, boiled cabbage is a Sichuan dish. Sichuan people always like to call the broth commonly known as boiled water, so it means that the soup must be clear and clear.

For this kind of soup, you need to use old hens, ducks, ribs, stick bones, fresh meat, chicken, etc. as raw materials to make the soup. Add onion, ginger, Shaoxing wine salt for seasoning, and use chicken minced to sweep the soup to absorb oil, until the soup becomes very delicious. clear.

Sweep the soup until it is clear and translucent, and the final result will naturally be:

boiling water!

Looking at it at this time, the four or five spread leaves actually set off a large cabbage like a water lily.

The vegetable stems and leaves were as fresh as new, with no sign of being boiled or blanched.

At a glance, I thought it was just a piece of raw cabbage!

At the same time, the clear soup had no oil or color, and was no different from ordinary boiled water.

In fact, all you need to do is to use good ingredients and prepare everything, and then there are no missing steps, and everything is done in a leisurely manner.

Then, this dish is naturally qualified!

But it is just qualified. If you want to make it to the extreme, if you want to make it delicious beyond ordinary people, it will be difficult.

Not only the selection and processing of materials, dosage and combination, but also various factors such as heat and seasoning must be taken into consideration, so it is not so easy to make it well.

…

As the saying goes, one yuan for cabbage, one thousand for boiled water!

In a basin of "clear water", those simple pieces of cabbage are like green mountains and green water, showing lightness and elegance.

Even if people look at it a few times, they will feel unexpected.

If you take a closer look at the boiled cabbage that has just been served, you will see that while it is elegant, the soup is actually rich and mellow, with a wonderful feeling that it is not as rare as delicacies, but more so than delicacies.

Obviously, during the long-term cooking, the flavors of all the ingredients are blended together, and finally presented as "plain water".

Just looking at such a dish, Nakiri Alice felt amazed in her heart!

Maybe.

No, not maybe, but definitely.

The dish in front of her is better than the molecular cuisine she made at the school festival!

…

After thinking about it, Alice couldn't wait to taste it.

The entrance is very rich.

fresh.

sweet.

fragrant.

The three flavors quickly spread in your mouth in an instant.

Even any taste bud on the tip of the tongue can deeply feel this wonderful taste.

"Hiss...this...this..."

In an instant, Nakiri Alice was stunned on the spot.

It is no exaggeration to say that the feeling this boiled cabbage dish gave him was definitely an experience she had never had in her life.

It seems plain, but in fact it is bland and interesting. If I use anything to describe it, it would be like a mountain peak shrouded in smoke. It looks hazy, but there are all kinds of beautiful scenery hidden inside!

In life, when many things reach one extreme, they will become another extreme.

The most intense things seem very bland on the surface.

The most mundane things contain complex and diverse truths inside!

Many times, Alice believed that life was like cooking, and that it was delicious and refreshing. The bowl of soup in front of her, which was as soupy as boiled water, fully reflected that belief in her heart.

…

“The soup base here seems to have used the traditional Chinese cooking technique!”

"Adjust the heat of the soup boiler until the clear soup is slightly boiling, but not rolling or bubbling. Then continue to put the chicken mince into the soup, push it gently in the same direction to remove it, and then add the beef minced meat and make the same method."

"By doing this, the soup will be free of impurities and oil, clear as water, slightly yellow, and basically made of "boiling water."

"Finally, pour hot clear soup, that is, "boiling water" from the top until the cabbage is cooked."

"The "boiling water" used to scald the cabbage is used for other purposes and cannot be used back into the finished product of "boiled cabbage."

"Put the blanched cabbage on the bottom of the soup basin and gently pour in the reserved boiling water."

"Thus."

“You can make this extremely delicious dish!”

After swallowing, Alice's bright eyes couldn't help but be filled with disbelief.

…

To the extreme, it is dull; to have a taste of life is pure joy.

There is quite a Zen feel in this soup, which contains life and the great realm of life. It shows people the most simple and ordinary appearance, but it has rich and profound connotations.

This kind of "light"

Not dull and pale.

It's the real mellow smell after the lead has been washed away.

This kind of "blandness" is not poverty and emptiness, but the simplicity after the prosperity has faded.

To be honest, the boiled cabbage dish made by Zhang Fan has reached the highest level. Even looking at the whole world, no chef can surpass it!

The recipe is extremely complex, but the finished dish is extremely simple.

It looks simple and unpretentious, but it tastes great.

If we use the standards of the WGO Food Organization to evaluate Chinese cuisine, what is the difference between a violin master evaluating a piano master's performance?

It all seems like music, but can you understand the true meaning of the piano if you are proficient in the violin?

The answer is not necessarily.

By the same token, other dishes and Chinese dishes look like food, but are they the same?

Well, it’s different too.

In Chinese cuisine, stir-frying, stir-frying, frying, roasting, stewing, simmering, braising, braising, pan-frying, stewing, pasting, deep-frying, boiling, boiling, stewing, stewing, steaming, roasting, pickling, smoking, and air-drying were invented. , cold salad, drizzle and other cooking methods.

From other dishes, he learned methods such as grilling and rinsing, and used them to make various dishes.

It has been passed down by famous chefs from generation to generation and has formed its own distinctive cuisine.

Among them, Sichuan cuisine is the most classic cuisine, especially today.

In order to adapt to the increasing variety of dishes, people always add more or less spiciness to the dishes. Naturally, it is biased to classify so many dishes collectively as Chinese cuisine.

Even though these gourmets have eaten a variety of dishes, do they understand the subtleties of Chinese cuisine?

…

Soon, Alice finally opened her eyes.

She took a deep look at Zhang Fan and couldn't help but smile and said: "Zhang Fan, I finally understand the reason why you want to make this dish."

At this time, Zhang Fan didn't reply. He just held a clean knife cloth and wiped the kitchen knife. Under the light yellow light, the kitchen knife in his hand kept flashing with sharpness. .

After a while, he put away the kitchen knife and said to himself: "It's good if you understand."

"Thank you, Zhang Fan."

Alice Nakiri's affectionate eyes are always staring at Zhang Fan.

She may not know it yet, but now she is becoming more and more dependent on Zhang Fan.

As her mother Leonora Nakiri said, when facing setbacks and difficulties, the first thing she does is not think of her mother, or find the people closest to her to complain!

Instead, he thought of Zhang Fan and went to the izakaya to cry and ask for help.

Of course, it is undeniable.

Alice's emotional world is still blank.

But as time goes by, her love for Zhang Fan has become stronger and stronger, even to the point of getting out of control! (End of chapter)