The trick Lin Xu wants to add is poached eggs.

But it cannot be ordinary poached eggs, as that will make the whole bowl of noodles lose its artistic conception and style.

He planned to use minced chicken and egg whites together to make the white part of the poached eggs.

As for the yolk part.

He originally planned to mix salted duck egg yolk and quail egg yolk together.

But I thought I wasn't very good at it, so I went to the warehouse in Building 2 to search around, and finally found a can of crab roe.

Well, compared to other egg yolks, crab roe is somewhat more powerful.

Crab roe alone is easy to get tired of, so he added some crab powder to neutralize the crab roe and crab paste to increase the taste.

Chop all the crab roe, crab powder, and crab paste, add a little dry starch into it, and stir it into a slightly viscous slurry. Not to mention, it is somewhat similar to egg yolk.

"Junior brother, what are you doing?"

Xie Baomin found that the noodles were about to be cooked, but his junior brother was missing, so he went out to search and found Lin Xu busy in the small kitchen.

"I think the noodles in clear soup are a bit bland, so I plan to add a poached egg."

Poached eggs?

Xie Baomin took a look at the freshly prepared crab roe in the bowl, with a surprised expression on his face:

"Fuck, I never thought about this. Junior brother, you are so smart. You actually thought of using crab roe as egg yolk to make poached eggs. And for the egg white...are you going to use minced chicken and egg white for the egg white?"

Look, this is senior brother.

Even if I hadn't thought of it before, when I saw Lin Xu doing it, I could immediately think of the specific method.

He is worthy of being the king among chefs, and his talent is really enviable.

Lin Xu said:

"Senior brother is really amazing, he guessed my intention right away."

Xie Baomin smiled and shouted outside:

"Xue Sheng, get some lard over here... hurry up, we need it urgently."

Lin Xu had already prepared the yolk part of the poached eggs, and he brought over the minced chicken that Qiu Zhenhua smashed bit by bit with the back of a knife.

Add a little salt, white pepper, caster sugar, two large handfuls of starch powder and three egg whites.

Under normal circumstances, you don’t need to add cornstarch when making hibiscus chicken slices, but this is to make the finished product more like egg white, so you need to add some cornstarch that has a smooth texture and whiter color.

In this way, the appearance of the poached eggs will be whiter and more delicate, and closer to the appearance of real egg whites.

As for adding egg white, it acts as a binder and makes the egg white taste better.

He was originally going to beat the egg whites, but after thinking about it, the beaten egg whites would make many dense bubbles appear in the finished product, which was not beautiful overall, so he gave up.

After getting ready, Zhao Xuesheng also brought the lard over.

The reason why lard is used, just like the fried noodles in the next room, is to avoid coloring. If you use other fats, it will most likely be dyed golden yellow or even heavier.

Only lard is pure and colorless.

There will be no color at all when fried at low temperature, so the fried egg whites will still be white and the presentation will be more perfect.

The oil is 30% hot and then turned to low heat.

Lin Xu took a slightly flatter spoon and dipped it in the oil to shake off the excess grease, and then scooped a little bit into the egg white lake, so that the egg white lake spread a thick layer on the bottom of the spoon.

Then use a small spoon to scoop two spoonfuls of egg yolk mixed with crab roe into the middle, and spread it slightly into an oval shape.

Finally, pour some egg whites on top, completely cover the egg yolk, and basically fill the spoon, so that it can look like a poached egg to the maximum extent.

Just put the spoon into the pot and reach it directly to the bottom.

Don't move it as soon as you put it in, just fry it with the spoon, wait until the surface tightens slightly, then carefully pull the spoon out of the pot.

This is a process that tests your patience.

Fortunately, there are many spoons in the Diaoyutai kitchen. Lin Xu found five or six spoons of the same style at one time, so that he could make five or six poached eggs in one pot.

The egg whites coagulate slowly during low-temperature frying, but you can still see the progress.

At first, the protein on the surface will sway around as the oil floats, and some fine white foam will even float on the oil surface.

After the surface solidifies, these proteins will become quiet.

But I can’t move yet.

Continue to wait until a gap appears on the edge of the spoon due to the shrinkage of the egg whites due to solidification, then gently hold the spoon and tilt it slowly.

When the temperature reaches 90 degrees, the whole white fake poached egg will roll out of the spoon and spread flat on the bottom of the pot.

At this time, it has basically been formed. You just need to fry it for a while to let the protein inside completely solidify.

Don’t worry about the egg yolk inside being raw, because whether it’s crab roe, crab powder or crab paste, it’s all cooked and can be eaten with a little heating.

Not long after, the poached eggs were officially ready.

Xie Baomin brought a small pot of clear soup that he had made before and said:

"Take it out and rinse it in the soup first to rinse out the excess fat. This will make it look better. I can't wait to take a photo and show it to the master. He must be very excited."

Who would have thought that clear soup noodles could be improved into clear soup noodles with poached eggs?

Lin Xu took out a few cooked ones and started making the next pot.

The head chefs are all here today, making one bowl is definitely not enough to eat, at least everyone needs to have one bowl.

Xie Baomin saw that the next pot would have to wait for a while, so he took the soup basin and took away the poached eggs.

When we arrived in the next room, the noodles had been fried. Qiu Zhenhua took them out and put them into the clear soup. Like poached eggs, these noodles also need to be soaked in the clear soup to remove the oil and soften them.

After softening, the noodles are countless times thinner when they are next to each other.

"Lao Xie, let me start filling the bowl...what are you serving?"

Xie Baomin said proudly:

"My junior brother felt that the noodles in clear soup were too bland, so he made some poached eggs."

Song Dahaidu muttered:

"This clear soup is not an ordinary clear soup, and the noodles are not ordinary noodles. Isn't it too..."

Guo Weidong observed more carefully. He looked at the poached eggs in the basin and said:

"These poached eggs don't seem to be ordinary poached eggs... With Master Lin's talent, he would be embarrassed to make a few ordinary poached eggs right now."

What is the occasion now?

It is a group of state banquet chefs who recreate a bowl of noodles created by the former Diaoyutai chef when he retired.

Just ordinary poached eggs, would you mind bringing them out?

"Dongdong's eyes are pretty good. The egg white of this poached egg is made from minced chicken and egg white. The egg yolk inside is made from crab roe with a little bit of crab powder and crab paste... I'm asking you guys!

”

"Hiss..."

There was a sound of breathing around.

Like Xie Baomin, they did not expect to add a poached egg to this legendary noodle soup.

Of course, it’s hard to add even if you think about it.

Because this poached egg is just a little bit more difficult than ordinary poached eggs.

Dai Jianli said with emotion:

"Brother Lin's brain is really enviable. He is worthy of being the shameless apprentice of Chef Gao. I'll have two big bowls later. If I don't eat more, I'll be sorry for Brother Lin's efforts."

When the other chefs heard this, they immediately said:

"Fuck you, you're actually trying to find a reason to eat more now."

"If this guy Lao Dai puts his brain to good use, maybe he can be accepted as a disciple by Chef Gao."

"One Lao Xie is enough to give Chef Gao a headache. If we add Lao Dai as a living treasure, how many troubles will we have to deal with?"

"It would be better to have more people like Master Lin. He is sensible and polite. How can he be like these two bandits? Even the dogs and wolves in the courtyard can't guard against them..."

Listening to everyone's chatter, Xie Baomin said:

"Qiu Qiu quickly put the noodles in. I'm still waiting to put the poached eggs in to take pictures for my master. Adding the poached eggs should make the presentation even better."

When Qiu Zhenhua heard this, he brought out a small white porcelain bowl, which contained more than half a bowl of clear soup that was like boiled water.

Then use a tachyon to pick up the noodles that have been softened by oil in the basin and carefully put them into a bowl. When placing, use a tachyon to pick up the noodles and buckle them into the bowl, so that the strands of noodles look more attractive.
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After the noodles were served, Xie Baomin used a small spoon to scoop out the poached eggs soaked in the soup basin and placed them in a bowl.

The white porcelain bowl, the clear soup, the noodles arranged neatly, and the poached eggs vividly express the simple cooking concept.
To be continued...