The Spirit of Gourmet

Chapter 343 Golden Broth Chrysanthemum Fish!
"All the ingredients are ready."

After taking stock of the ingredients on the table, Qin Lang let out a soft breath.

The dishes to be cooked this time will determine whether Mr. Xu Chen's hard work can be preserved, and there is no room for error.

Even someone as battle-hardened as him couldn't help but feel a hidden pressure.

Therefore, the dishes he presents this time must be ones that guarantee victory.

"let us start."

Qin Lang picked up a large pork hock and a pumpkin and placed them in front of Danbao, saying, "Danbao, enjoy this fresh treat."

"Gurgle!" Egg Baby responded, blowing hard at the food in front of him.

At the same time, Qin Lang grabbed a fresh, rare chicken from the Traveler's Book, ended its suffering with a single cut, and skillfully gutted and plucked it.

Once the whole chicken was processed, Eggbao had already restored the ingredients to their freshest state.

Place the prepared pork hock and whole chicken into a soup pot with cold water, bring to a boil over low heat, skim off the foam, add washed and crushed ginger and chopped scallions to remove the fishy smell, and then pour in three ounces of Shaoxing wine.

"Six hours." Qin Lang quickly said, looking at Lala who was eager to try.

"Chapter!"

Spicy's eyes lit up, and it quickly flew above the soup pot and began to accelerate.

With her promotion to a one-star Food Spirit, Spicy's Food Skills have also been upgraded. The total duration of acceleration has increased by 50%, from 1000 minutes to 1500 minutes, while the cooldown has been reduced by half.

Now it can use its food-making skills once a day.

While Lala was speeding up the process of making the broth, Qin Lang picked up the pumpkin that Danbao had prepared, peeled and sliced ​​it, and put it into the steamer.

Immediately afterwards, Qin Lang turned his gaze to the protagonist of the day.

fish.

To prepare the next dish, Qin Lang chose a high-quality grass carp, about the length of a forearm, from the depths of Yueyu Lake.

With a single slap, Qin Lang stunned the wriggling grass carp, and then began the methodical process of removing the meat.

After chopping off the fish head, the blade is pushed horizontally from head to tail along the main bone of the fish, until only the main bone with a little bit of fish meat is left.

Remove the large bones from the belly of the two fish fillets, then slice the fish fillets at a 30° angle, ensuring that the skin is not broken, so that each fillet is about three fingers long and the thickness of a silver coin, and cut into four pieces.

After slicing, gently shake the fish, and the fish meat will sway gently like the pages of a book. Then, make vertical cuts with a straight knife, so that the fish meat blooms like a chrysanthemum.

After carefully slicing the fish, Qin Lang finally breathed a slight sigh of relief.

With the chrysanthemum fish cut into pieces, half the difficult part of this dish is complete.

Place the chopped chrysanthemum-shaped fish pieces into cold water, add scallions, ginger, cooking wine, and salt, and set aside.

"Chapter!"

Spicy's voice, tinged with a hint of boasting, rang out at that moment.

The broth preparation is now complete!
"Great." Qin Lang smiled and patted its head. Instead of paying attention to the broth, he first poured the steamed pumpkin into a food processor, added a little water, and blended it into a puree for later use.

After completing this step, Qin Lang filtered out the ingredients from the broth pot, and after passing it through a sieve twice, he left behind a thick, white broth.

Heat a wok, add minced onion and garlic and sauté until fragrant. Then add chicken broth and pumpkin puree, bring to a boil, strain through a sieve to remove impurities, then return to the wok and bring to a boil again. Thicken with a little cornstarch slurry.

A unique aroma, a blend of the savory fragrance of the broth and the sweetness of the pumpkin itself, instantly surged through the small cooking unit.

Smelling the rich aroma, both Danbao and Lala swallowed hard, their eyes fixed on the slightly viscous golden broth in the pot, their faces clearly showing their desire to eat.

"Don't worry, I won't forget about you two." Qin Lang chuckled. "If you're really hungry, you can eat the leftover ingredients from the broth first." These words instantly reminded Danbao and Lala.

The remaining ingredients for the broth include a whole premium chicken and a tender, flavorful pork hock!

The two food spirits exchanged a glance and then huddled together to show off.

Watching Danbao and Lala excitedly sneaking food, Qin Lang smiled, casually prepared a spicy dipping sauce for them, and then continued cooking.

The dish he was going to make was called Golden Broth Chrysanthemum Fish.

The broth is now ready, and the chrysanthemum fish is sliced.

Only the final steps remain.

Remove the chrysanthemum fish from the water, gently squeeze out the excess water, add egg white and mix well, then lightly coat with a layer of cornstarch.

Add chicken broth to a pot, along with a few scallion segments to remove any fishy smell. Once the broth boils, reduce the heat to low and keep it at a gentle simmer.

Carefully add the chrysanthemum fish and poach it in the broth until cooked through.

Under the influence of the hot broth, the fish skin quickly shrinks, causing the fish meat that is stuck to the skin to burst open even more, like clusters of chrysanthemums blooming in the broth, and the fresh fish flavor is gradually released in a delicate way.

When the fish fillets float to the surface, it's about 80% cooked.

The simmered golden broth is poured into small jars, and a chrysanthemum-shaped fish is placed in each jar. The poached fish is coated with starch, giving it a jade-like color and a glossy sheen. When it falls into the fragrant and smooth golden broth, it looks so appetizing that it instantly whets the appetite.

Golden Broth Chrysanthemum Fish, done!

Qin Lang quickly pressed the exit bell, but before he could touch it, a clear and melodious bell suddenly rang out.

He paused for a moment before realizing that it was Wentao who had served the food.

"It was only by such a small margin." Qin Lang shook his head, both amused and exasperated. "Never mind, the order doesn't matter."

He was very confident about today's golden chrysanthemum fish soup.

"Let's go, we should head out too."
-
"ladies and gentlemen!"

"After a long wait, Wen Tao, representing 'Hai Sheng Yan', has finished his cooking!"

As the host's enthusiastic voice rang out, the audience, who had been waiting for a long time and were eagerly anticipating the moment, perked up at the same time.

It must be said that the process of waiting for the food to be cooked in the closed mode was indeed a bit boring. If the "Haishengyan" restaurant hadn't brought out all kinds of dishes that had been prepared in advance and distributed them to the audience, many people would probably have left because of boredom by now.

But as the dishes were finished cooking, anticipation was rekindled, and countless people stood on tiptoe to look at the figure pushing the food cart out.

Amidst the attention of the crowd, Wen Tao stepped forward to the judging panel.

He brought out the food from the food cart and spoke loudly.

"The dish I have prepared is lake fish cooked in three ways. Please enjoy!"

Three ways to cook lake fish?

The crowd erupted in uproar.

Anyone familiar with popular restaurants in Yuehu City knows that this dish is the signature dish of the "Fish Flavor" restaurant.

The head chef of "Fish Flavor" restaurant, who switched jobs on the spot, actually used "Three Ways to Cook Lake Fish" to represent "Sea Feast" restaurant in the competition?!

In an instant, everyone's eyes turned to Xu Zhe on the field.

Xu Zhe's expression had turned completely dark.

(End of this chapter)