vrcanaries Chapter 163 Mastering the Heat
Chapter 163 Mastering the Heat
Her eyes were sparkling, full of admiration and appreciation for Cheng Yuntao.
"I finally understand. No wonder you stand out from so many chefs. Take this bowl of knife-cut noodles, for example. How can ordinary ingredients be transformed into such a delicious delicacy in your hands?"
"The texture of these noodles is so chewy and smooth, I can't stop chewing every bite. And the broth is rich and mellow, with all the flavors perfectly balanced. It's so delicious that my tongue almost falls off. I've had noodles before, but compared to yours, it's a world of difference!"
If Erya was grateful to Cheng Yuntao for her friendly attitude and generous guidance in the past, then at this moment, after eating this bowl of knife-cut noodles, she was truly impressed by her cooking skills.
No matter how much you say, it will not be as convincing as experiencing it yourself.
"If you like it, I'll write down the recipe for the topping and leave it to you before I leave. Maybe one day in the future, you can open a small noodle stall and let more people eat these delicious knife-cut noodles." Cheng Yuntao said with a smile after swallowing the last mouthful of noodles in his mouth.
When Erya heard this, her eyes lit up instantly, and she began to imagine the future in her mind: "If that day really comes, it would be great!"
"As long as I save enough money, I can redeem my indenture and go out to make a living. When the time comes, I will definitely find a busy street corner and set up a small noodle stall."
As Erya spoke, she gestured with her hands, as if the noodle stall had already appeared in front of her.
"I'll set up the stall neatly, with a few small tables and stools. Every morning, I'll get up early to prepare the ingredients, knead the noodles until they're perfectly chewy, and simmer the toppings until they're fragrant."
She closed her eyes and described it intoxicatedly: "People coming and going will smell this fragrance and will definitely stop and have a bowl of my knife-cut noodles!"
……
The courtyard was deep, and sunlight filtered through the mottled leaves, casting tiny shadows on the ground. As the sun moved, the shadows slowly shifted in shape, from initially bright and clear to gradually blurry and elongated.
For the main course of today's dinner, Cheng Yuntao prepared Sophora japonica leaf cold noodles, and the soup was crucian carp and water shield soup.
Huaiye Lengtao is a type of cold noodle made with locust leaf juice and flour. Fresh, tender locust leaves are picked, washed, and juiced. The juice is then mixed with flour and kneaded into a dough, rolled into thin sheets, and cut into noodles. The cooked noodles are then chilled in cold water, then seasoned and mixed. Huaiye Lengtao boasts a emerald green color, a refreshing taste, and a subtle locust leaf fragrance, making it ideal for warmer weather.
"...The land south of the Huai River is very warm, and chamomile grows at the roots of hedges. Buds sprout, touching the soil, and small leaves play with the sunny sun. Picking them, a handful is suddenly full, washing away the traces of morning dew. The flour is fresh and fine, and the urine is as firm as a jade mound. Along with thousands of falling silver threads, boiled and thrown into a basin of cold spring water. Mixed with this green color, the fragrance rivals that of orchids and fungi..."
The poem describes the preparation method and the wonderful features of "Chamomile Cold Tao" clearly and in detail, which can be understood at a glance. The color, fragrance and taste are all wonderful, and it can be regarded as a model of delicious food.
Crucian carp and water shield soup is made with fresh crucian carp and tender water shield as the main ingredients. After frying the crucian carp until both sides are golden brown, add appropriate amount of water and simmer over low heat until the soup is thick and milky white. Then add water shield and continue cooking for a while before serving. The delicious crucian carp and the tender water shield complement each other, making the soup fresh and tasty.
As time goes by, all kinds of ingredients are gradually processed and placed aside in an orderly manner, waiting to be stir-fried in the pan at the last moment to burst out with their unique flavor.
"Controlling the heat is crucial to cooking food thoroughly. For stir-frying, for example, high heat is essential. High heat allows the ingredients to heat quickly, quickly locking in their moisture and nutrients, resulting in a crispy, tender, and chewy dish. If the heat is insufficient, the dish will become limp and lose its chewiness and texture. For stewing, a gentle heat is best used. A gentle heat allows the heat to evenly penetrate the ingredients, slowly cooking them through, resulting in a tender and flavorful dish. If the heat is too strong, the moisture on the surface of the ingredients will evaporate quickly, causing the food to become dry and shriveled, losing its original tenderness and juiciness."
"For foods that need to be cooked thoroughly, the heat should be used in a specific order. Start with a high heat to quickly boil the liquid, accelerating the evaporation of water and enriching the flavor. Once the liquid has dried to a certain depth, switch to a lower heat. This allows the ingredients to fully absorb the flavor of the liquid without overcooking the food, which can burn on the outside while leaving the inside undercooked. If you're impatient and keep using a high heat, the food will easily become burnt on the outside and raw on the inside, wasting good ingredients."
During the cooking process, Cheng Yuntao still did not forget to remind Erya some tips about the heat.
"Different ingredients require very different heat and cooking times. Kidneys and eggs, for example, are relatively durable; the longer they're cooked, the crispier and softer they become. However, ingredients like fish and clams are very delicate; if they're cooked even a little longer, the meat becomes tough and loses its original tenderness. Pork should be removed from the pan promptly after it's cooked. This is when it's rosy, fragrant, and tastes its best. If you remove it from the pan too late, the residual heat will continue to heat the pork, causing it to darken, making it look unappealing and its taste significantly compromised. The same goes for fish: if you remove it from the pan too late, the meat will break down and the flavor will deteriorate, almost like dead fish."
"During the cooking process, there are some small details that shouldn't be overlooked. For example, if you open the pot lid frequently, the heat inside will dissipate, causing the dish to foam and lose its aroma, significantly reducing its flavor. Also, if the fire goes out and then reignites during cooking, the dish will lose its flavor and oil, ruining its original flavor."
"Legend has it that Taoists need to refine and transform elixirs nine times before they can create a miraculous elixir. Confucianism emphasizes doing things just right, neither too much nor too little. Cooking is actually the same principle. If a chef can accurately control the heat and be meticulous in the cooking process, then he has essentially mastered the essence of cooking."
As soon as the words fell, the carefully cooked dishes came out of the pot one by one, neatly arranged on the plate, with bright colors, making people salivate.
After all the dishes were prepared, the kitchen was filled with rich and tempting aroma. Mu Qingfeng appeared on time and quickly glanced around the stove full of dishes.
He carefully checked the presentation and appearance of each dish, and after confirming that there was no problem, he turned around and called the servants to serve the dishes.