The growth period of this kind of fungus is very short and it is extremely fresh and tender. The most obvious sign is that after it breaks through the ground and grows out, it will automatically hang down a silk-mesh skirt, as if it is wearing a skirt.

Within three or four hours after the fungus skirt appears, if you don't pick it, the fungus wearing a white skirt will gradually melt.

After the bamboo fungus is picked, it must be dried as soon as possible so that it can be stored for a long time.

When eating, just soak them in water like shiitake mushrooms.

In order to make today's soup more upscale and delicious, Lin Xu specially brewed a large amount of special bamboo fungus.

The price of this kind of special bamboo fungus is very expensive. Lin Xu can buy a big pot of pork liver just by grabbing a handful of it, which is not even enough for one pot.

Not long after, Xie Baomin drove his Cayenne to the door of the store.

The car door opened, and Lao Dai got out of the car one after another.

"I shouldn't have gone to visit that store just now. What the hell, I wasn't allowed to take pictures even after eating. It was mysterious and the taste wasn't that good. It affected my mood of making liver paste soup."

When Lao Dai got out of the car, he was still thinking about it.

Xie Baomin said with a smile:

"Okay, okay, I've been grinning endlessly. Let's go back to Lao Yuan. He's a big guy, and the boss happens to have a Northeastern accent. Let's see who is more cool."

After the two of them finished their work at noon, they had nothing to do and went to visit a restaurant that has been very hyped recently.

I just started shooting normally and everything was fine.

But after the food was served, when the two started to quarrel, a manager suddenly appeared and refused to allow the filming, even taking photos with mobile phones, and the two sides almost came to blows.

Dai Jianli couldn't swallow this breath and planned to go back and try again.

The more prohibited you are from taking pictures, the more worth taking a picture to see what’s fishy about your food.

When he came upstairs, Lao Dai saw Lin Xu playing mobile games and asked curiously:

"Are you ready?"

"I'm ready, just waiting for Brother Dai to come over and give me some advice."

"It's not about giving advice, it's just about learning from each other... And if I don't come here again, I'm afraid Lao Yin will come over and teach you how to cook Sichuan cuisine. After I taught you how to cook Sichuan cuisine last time, he was dissatisfied in various ways, and he almost fought with Lao Yuan and Lao Fan.

Let’s fight.”

Lin Xu: "..."

Just wait... Chef Yin was so dissatisfied, why did he almost get into a fight with Chef Yuan and Chef Fan?

What does the chicken you taught me to cook have to do with them?

Although Lin Xu was not present at the scene, based on Lao Dai's usual style, he imagined a drama to fan the flames.

The reputation of Diaoyutai Stirring Stick is not for nothing.

Walking into the kitchen, Xie Baomin looked at the prepared pork liver and said:

"Three pieces of pork liver are barely enough... More would be better."

Lin Xu was a little confused:

"If all these pig livers are smashed into mud, it will take a basin, just to barely get enough?"

"Junior brother, you don't know something. Not all pig livers are suitable for making liver paste soup. The whole pig liver, only the sub-liver part is suitable for making liver paste soup, and other parts are not suitable."

Zi liver?

Lin Xu was a little surprised. It was the first time he heard this term.

Xie Baomin washed his hands, took out the pork liver soaked in the basin, pointed to the small piece and said:

"This is the liver, with less fascia and tender meat. The largest part is called bitter liver because it is next to gall. Sometimes when I eat braised pork liver or other pork liver dishes in restaurants, I feel that it tastes bitter. It's because of the gall.

It's bitter... But eating bitter things is good for your health, so you don't have to resist it."

It turns out that this is the case. Lin Xu remembered that the last time he did liver tip surgery, he almost took materials from this part.

At that time, I only knew that this piece of liver was relatively tender, but I didn’t expect that it had a special name.

He secretly remembered it.

Dai Jianli also washed his hands. Seeing that the chefs around him were not too busy, he clapped his hands and said:

"Originally I wanted to cook it in the small kitchen, but since you are not busy, let's learn it together. If we come into contact with high-end dishes in the future, we will have a basic impression."

After speaking, he looked at the clear soup prepared by Lin Xu:

"Now that the clear soup is ready, let's start with the pork liver."

Use a kitchen knife to cut off the liver. Worrying that it was not enough, I deliberately cut off the lower half of the bitter liver.

While Dai Jianli was busy, Xie Baomin was beside him talking about the tips for selecting ingredients for this dish.

"This dish can use pig liver sub-liver, chicken liver, duck liver, or foie gras, but the foie gras here cannot be the fatty liver common in Western food, but the normal-growing foie gras. Fatty liver has too much fat.

, it can only be fried and eaten, not made into soup."

Everyone present secretly remembered that if they encounter similar dishes in the future, they can learn and use them.

After taking out the livers to be used, Dai Jianli did not immediately smash them with the back of his knife. Instead, he put the livers into a large plate, placed a plate on top, and added a few packets of salt to increase the weight.

"In order to make the liver paste taste better, you need to squeeze the water in the liver first to avoid too much water and the condensed liver paste will not be delicate enough."

After Dai Jianli finished speaking, he put the plate aside, took a piece of green onion, cut it into slices with a diagonal knife, and cut some ginger slices.

In the formal production process, green onion and ginger have no chance to appear. These are used after smashing the pork liver into minced meat and adding it to drive away the odor and increase the freshness.

They will be picked out when they are officially produced.

In other words, these onions and ginger are purely marinades.

In addition to onions and ginger, you also need to prepare egg whites and starch water, and bamboo shoots also need to be blanched. Use boiling water to bring out the fresh fragrance of the bamboo shoots themselves, and then put them into the clear soup and cook them together.

Dai Jianli looked at the soaking condition of the bamboo fungus, and then boiled a pot of water. When the water boiled, he took out the bamboo fungus, pinched the water inside, and put it into the boiling water to blanch it.

He took the water for soaking the bamboo fungus and put it aside:

"You can use this thing when cooking later. It can greatly increase the umami flavor, but you can't use it in liver paste soup, as it will take away the flavor."

Blanch the bamboo fungus in the pot for one minute, take it out and put it in a basin.

You can't overcool it now, you can only cool it naturally.

Xie Baomin reminded:

"Actually, if you have young bamboo leaves, put them in a hot casserole and kill them like tea leaves. When steaming the liver paste soup, put a few pieces in. The taste will be very good."

Can bamboo leaves be used in this way?

The eyes of all the chefs present were bright. This was really unexpected.

Lao Dai added:

"Only use young leaves, which are the tips of bamboo leaves. That part has the plant's unique fresh flavor, which can reduce the greasiness of the soup."

Regardless of whether it is boiled cabbage or chickpea pudding, although the soup is made of crystal clear boiled water, you will still feel a slight greasy feeling when you drink it.

And adding a little bit of greened young bamboo leaves will eliminate the greasiness, and at the same time add a touch of fresh bamboo leaves, making the soup even better.

After finishing these tasks, Lao Dai took out the pressed pig liver. There was obviously a layer of water at the bottom of the plate. This was because the water in the pig liver had been squeezed out.

He said to Lin Xu:

"Normally, it only takes half an hour to press, but today's pork liver is quite tender, so I just need to press it for a little longer to prevent it from being crushed and ending up."

Use kitchen paper to wipe away the moisture on the surface. Dai Jianli took a kitchen knife with a thick back and started to smash the pork liver.

Lin Xu saw this and followed suit.

This step is very simple, especially since I had the experience of smashing pork liver when making steamed deer tail two days ago. Lin Xu smashed it quickly and well. During the smashing process, he also explained the smashing technique to the onlookers:

"Be sure to smash the pork liver in a row. Each time you hit it, it is close to the position where you hit it last time. Only in this way can the pig liver be smashed into more pieces and more thoroughly."

Soon, the liver was smashed into a pulp by the back of the knife.

Turn the kitchen knife over, use the blade of the kitchen knife to scrape the pork liver on the chopping board, turn it into a ball from a puddle of mud, and continue to smash it with the back of the knife.

Smash it thoroughly into a pulp and put it on a plate.

Add a little bit of pepper, a small spoonful of rice wine, then add sliced ​​green onion and ginger, stir it, cover it with plastic wrap and start flavoring.

In addition to removing the odor and adding flavor to the pork liver, this step also serves the purpose of refreshing the pork liver.

Let the pork liver in the resting state turn into a pulp, and the umami substances and nutrients in the liver will also be integrated with the water that is smashed out, making it easier to squeeze out.

Xie Baomin said:

"The biggest difference between liver paste soup and ordinary soups is that the muddy pork liver is covered with a cloth and squeezed. As long as the juice is squeezed out, the rest is discarded, so this dish is called liver paste, which means

Squeeze it out like toothpaste."

Is it so magical?

Lin Xu murmured in his heart, planning to try it later and appreciate the mystery of the liver paste soup!

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Chapter completed!