Food: Random stalls, customers chase me all over the country

Chapter 446-The pinnacle of Sichuan cuisine, boiled cabbage!
Sichuan cuisine was once looked down upon by many chefs of other cuisines. Many people disparaged it as "only spicy, vulgar and rustic." However, at that time, Sichuan cuisine did not have any particularly popular signature dishes, which made many Sichuan chefs very distressed.

In order to restore the reputation of Sichuan cuisine, a chef named Huang Jinglin pondered and tried hundreds of times, and finally created the "Boiled Cabbage in Boiled Water", a top-notch dish.

The impact of this dish was comparable to the launch of the 055D. From then on, no one dared to say that Sichuan cuisine was rustic.

This is also Master Liu's specialty.

In response to Wang Fan's question, Master Liu did not hold back and taught Wang Fan all the details, techniques and precautions without reservation, showing his great demeanor.

In his opinion, this is no longer the era of working in isolation. Sichuan cuisine will only get better and better if more people pass it on.

In fact, Sichuan cuisine is somewhat embarrassing now, and the culprit for this embarrassment is none other than Sichuan Province itself.

Sichuan cuisine and Sichuan hotpot are the two signature dishes of Sichuan Province. What has caused trouble for Sichuan cuisine is this other signature dish - hotpot.

There is no way. Sichuan cuisine is difficult to make and has low profits, while hot pot is both simple and profitable. The only result is that everyone goes to make hot pot and no one makes Sichuan cuisine.

If you run a hot pot restaurant for three years and then buy a Mercedes-Benz, or run a Sichuan restaurant for three years and then just make a living, who wouldn’t know what to choose?

He also hopes to use Wang Fan, who is very famous among young people, to promote their Sichuan cuisine.

This time, Allen stood next to Wang Fan and watched him operate. He wanted to see how this Chinese dish, which is also one of the three major cuisines in the world, was made.

Many Chinese people come to his restaurant every year. They all say compliments and their expressions are very natural, but the pride in their eyes cannot be hidden no matter what.

He never understood what that pride meant or where it came from.

It was not until he asked many customers and friends that he realized that the pride came from the confidence in his own dishes.

“This one is good, this one is delicious, and this one is also delicious.”

This is what they said, but what they didn't say was: "It's only slightly better than a food stall. Besides the nicer environment and nicer appearance, the taste is not as good as a plate of braised pork. My Chinese stomach really can't adapt to Western food. It's just sugar and milk, nothing new."

The young man in front of him had already given him a surprise, and he hoped to see another surprise.

Wang Fan took out fresh duck breast, chicken breast, and pork tenderloin, and used the back of a knife to pound each of the three meats into minced meat, removing the fascia as he did so. Soon, all three meats were pounded into minced meat, and Wang Fan continued to pound until the gelatinous substance appeared.

Put them in small bowls, then pour clean water into the bowls and mix them with the minced meat.

At this time, the temperature of the broth in the pot has gradually dropped. Use a colander to scoop out all the ingredients in the pot, wrap the gauze around the colander, and scoop out all the residue.

After cleaning out the residue, Wang Fan poured the minced duck breast into the soup pot and turned on the fire again.

As the duck breast meat shreds into the pot, it sinks to the bottom. However, as the temperature in the pot gradually rises, small white pieces of meat shreds float from the bottom of the pot to the surface of the soup.

After scooping out all the white meat residue, the color of the soup in the pot became visibly lighter.

Alan was completely confused at this time. He had no idea what Wang Fan was doing.

I wanted to ask, but I felt embarrassed seeing Wang Fan’s focused expression, so I had to continue reading with a lot of questions in my mind.

Wang Fan turned off the fire when he was scooping out the minced meat, and turned on the fire again after he had scooped it out clean.

This time, what is poured into the pot is minced pork tenderloin. Still, wait until the minced meat floats up, then turn off the heat and remove the minced meat.

After cleaning off the chicken breast, the originally turbid broth has become as clear as water!

Wang Fan picked up a ladle and scooped up a spoonful of soup. He flipped the spoon over, and a clear, slightly brown broth poured out. Allen, standing by, was stunned. "This is amazing! You must have used some mysterious Eastern magic, right? Can I learn this?!"

It was clearly a pot of turbid broth, but that oriental boy actually made it as clear and transparent as water right in front of him!

This is either an experiment or the use of magic!

There is no experimental equipment in my kitchen, so there is no doubt that it must be the mysterious oriental magic!
Alan excitedly picked up a spoon, scooped a spoonful from the pot and looked at it carefully.

The soup in the spoon is extremely clear, and you can easily see the words 316 on the spoon.

Moreover, a refreshing, elegant, yet extremely appetizing aroma kept coming into my nose.

"This is amazing! Will there be a magical chemical reaction when these three kinds of meat are put together?"

Wang Fan shook his head: "It's hard for me to explain this. I can only say that the wisdom of our ancestors is indeed amazing."

Take out a cabbage and quickly peel off the green skin, leaving only the tender yellow heart. The cabbage is very fresh, and the juicy heart inside is even more lovely.

Pick up the scissors, cut off the tender yellow leaves, and trim them into the shape of a flower bud.

Take out a spoonful of clear soup, put the cabbage buds in, add a little bit of salt and put it directly into the steamer.

Alan was already fascinated by what he saw.

Beauty is truly universal. When a chef enjoys the process of making delicious food, he displays calmness, confidence, and love, which exudes an aura of elegance in the eyes of fellow chefs.

Elegant, so elegant!

Scoop out some clear soup and add a little salt, put it into a pot like a French water ladle, sprinkle some washed pea tips in and remove them after they are cooked.

Take out a round white porcelain plate and spread the raw pea tips on the bottom of the bowl.

With a soft "ding" sound, the cabbage is steamed.

Alan couldn't wait to open the steamer. A rich, mellow and refreshing aroma emanated from the steamer, making him take a deep breath.

The tender yellow cabbage has become very moist after steaming and looks much softer than before.

Wang Fan picked up the chopsticks and gently placed the steamed cabbage in the middle of the pea tips.

The processed cabbage at the bottom squatted there firmly, like a yellow lotus bud about to bloom.

Alan stared at the flower bud intently, but the corners of his mouth were tightly pursed into a slit.

It was beautiful, but he always felt that something was missing.

"Is this done?"

He asked Wang Fan with some regret.

Wang Fan shook his head: "There is one last step."

He had already poured the re-boiled soup into a kettle. He pointed the spout of the kettle directly above the cabbage, then looked at Allen and said with a smile, "Now, it's time to witness a miracle."

(End of this chapter)