"Baby, it's time to go back. How about we come back to play with Xiaobai tomorrow?"

In the ginkgo garden, Dundun was squatting on Xiaobai's back and looking around comfortably, riding on a horse, which made the little guy feel particularly novel.

Although Xiaobai fanned the flames in the fight between Dundun and the second prince, Dundun actually stood on its back and behaved very docilely.

For example, now, it walks very slowly and steadily, looking like it is serving its boss with peace of mind.

Shen Jiayue looked at the time and felt that it was almost time to make the liver paste soup, so she couldn't help but urge the little guy to go back. Many people were thinking about today's liver paste soup. What would happen if they went back late and couldn't eat it?<

/p>

"Meow~~"

Dundun raised his paw and patted Xiaobai. When Xiaobai stood firm, he jumped from the horse into Shen Jiayue's arms.

Xiaobai felt relaxed for a while, turned his face and snorted at Dundun, and walked towards the stable consciously.

After getting used to it, it has become my own home.

The entire park has good food, good housing, and three wives. Apart from taking shifts every day to carry the children around, there is nothing to do. It is simply the peak of life.

So Xiaobai Children's Shoes is very satisfied with the current situation.

"Bye bye Xiaobai, we will come see you tomorrow...Second Prince, you must not fight with Xiaobai!"

Shen Jiayue shouted at the alpaca that was peeping in the distance, told the park staff, and then carried Dundun to the parking lot and drove back.

In the store.

Lin Xu was worried that the liver paste soup was ready and Geng Lishan and Cui Qingyuan hadn't come over yet, so he couldn't help but ask:

"How long do these liver pastes need to be marinated?"

Dai Jianli said with a smile:

"This needs to be marinated for about twenty minutes, and then continued to be smashed with the back of the knife. It takes a long time, and it cannot be done in a short time."

Even with clear soup, liver paste soup is still a relatively complicated dish.

Not only that, but the liver paste must be smashed several times. The pig liver must be smashed as much as possible and completely separated from the fascia of the liver.

The purpose of doing this is naturally to prepare for the next squeeze.

Only when it is fine enough to pass through the mesh of fine gauze can it be called liver ointment and will it have a delicate and smooth taste.

In fact, he was not idle at this time. Lin Xu planned to make a dish of flame drunken goose for everyone to try, while Xie Baomin and Dai Jianli gave guidance to the chefs in the kitchen.

From the most basic knife skills to the techniques of washing vegetables and the essentials of preparing vegetables, everything is taught here.

For those who didn’t know, I thought this was a cooking school class.

Soon, it’s time to marinate.

Dai Jianli picked up a pair of kuaizi, picked out all the green onion and ginger in the liver paste, then poured the liver paste back onto the eucalyptus board, and continued to smash it carefully with the back of the knife.

This step was rather cumbersome. In order to improve efficiency, Lin Xu took half of it and smashed it with the back of the knife.

Xie Baomin said:

"This is actually a bit like the concept of molecular gastronomy. Every cell of the pork liver is smashed out, and then arranged and reorganized to turn it into another kind of delicious food with texture and taste."

Dai Jianli smiled:

"Domestic molecular gastronomy all come from the same training class. If you want to eat molecular gastronomy, there are only a few famous foreign restaurants that are good. The rest are all IQ taxes."

Domestic molecular gastronomy is all the same routine, and there is no concept of molecular gastronomy that uses technology to change cooking. The most popular ones are molecular gastronomy tomatoes, molecular gastronomy cherry foie gras, molecular gastronomy boiled eggs, molecular gastronomy oranges, and molecular gastronomy strawberries.

Wait.

Regardless of the tools, routines, or marketing methods used, it’s all the same routine.

Xie Baomin asked Lin Xu:

"Junior brother, are you interested in molecular cuisine?"

"I'm not interested. I'd better learn Chinese food first. I haven't understood the things passed down by my ancestors yet. There's no point in trying to learn from others."

Lin Ji has always been a traditional Chinese restaurant and does not serve new molecular cuisine, and there is nothing related to the two, so it is better to stay away from it.

After smashing it several times, the liver paste became increasingly thinner and even flowed along the eucalyptus board.

At this time, Lao Dai asked Lin Xu to stop and poured the liver paste into the basin again.

Compared with the first time of pickling, the liver paste at this time no longer looks like pork liver at all, and has completely turned into a blood-colored thin lake.

Dai Jianli beat five egg whites into the basin according to the amount of pork liver.

He brought over the starch that had been soaked into a non-Newtonian fluid, scooped a spoonful out of it with a spoon, and also put it into the basin containing the pork liver.

After placing it, use a tassel to start stirring in the basin.

This job is relatively simple. Wei Qian took the kuaizi and said:

"Let me come, just to practice my hand strength."

Following Dai Jianli's prompts, he used three tachyons to stir quickly in the basin in the same direction.

You need to be patient in this step, because the egg white is not easy to break up, and the starch is not easy to be completely dispersed. You have to whip it as much as possible to meet the requirements.

While Wei Gan was beating, Dai Jianli brought a clean stainless steel basin and placed a piece of gauze with a relatively fine texture in the basin.

When it was almost done, he asked Wei Qian to stop, then poured all the liver paste in the basin onto the gauze, then picked up the four corners of the gauze, twisted them together and squeezed them hard.

Soon, a stream of light red juice seeped out from the fine mesh of the gauze and poured into the basin.

The gauze wrapped the liver paste into a big ball, and Lao Dai squeezed it hard. While squeezing, he twisted the four corners of the gauze together to prevent the gauze from cracking.

Under such squeezing, the ball wrapped in gauze became smaller and smaller. When finally no juice could be squeezed out, Lao Xie brought a manual juicer for squeezing juice.

Put the gauze ball in, squeeze it again with a juicer, and finally squeeze out the last trace of juice.

There is less than half of the juice in the basin, which is the liver paste.

The rest of the gauze is like a ball of sand without moisture.

Lao Dai was about to throw it away, but was stopped by Xie Baomin:

"This thing is top-notch nest material. Don't throw it away. Give it to Lao Sun later to help him take off his Air Force hat."

Pork liver is a favorite ingredient of fish, and there is egg white in it. If you beat it with such a ball of food, it is estimated that all the big and small fish in the river will be unable to hold it.

After all, which fish can resist this temptation?

"Is this liver ointment?"

Zhu Yong came over and took a look at the basin. It felt like there was a mixture of watermelon juice and milk inside. It looked red and somewhat thick.

Xie Baomin said:

"This stage should be called liver juice. It can be called paste after it is steamed and solidified."

Dai Jianli rolled up his sleeves and said:

"This next step is a big project, and we need to work together."

He asked Zhu Yong to bring a stack of large plates and a roll of plastic wrap, and said to the cooks:

"Now spread the plastic wrap to the bottom of the bowl, spread it evenly, and make sure there are no missing areas. Apply a layer of powdered lard with a brush. After all this is done, it can be steamed in the pot."

Liver paste soup is generally a soup for one person, which requires that when making it, the size of the liver paste should be controlled to a single portion as much as possible.

The large plate is full, just enough for one person.

Moreover, the liver paste the size of a saucer is put into a soup bowl, and then the clear soup and bamboo shoots are added, which is a perfect match. If there is too much liver paste, it is not soup, and it should be called liver paste rice.

Everyone started to work. Lao Dai brought a steaming plate, put the plate covered with plastic wrap and greased with lard on the steaming plate. After placing it neatly, he used a spoon to scoop out the liver juice in the basin and put it into a large plate. .

Fill it up and replace it with the next one.

All the dishes were filled, and he used a leak-tight drain to skim out the air bubbles on the surface of the dishes. Then he carefully put the steaming tray into the steaming cabinet, closed the cabinet door, and set a six-minute countdown.

If you use a steamer to steam, it will take at least eight minutes to ensure steaming.

However, the air tightness of the steaming cabinet is better, the steam is more abundant, and it can be steamed through in basically six minutes.

Taking advantage of this time, Dai Jianli began to modify Zhusun's knife, which was good at controlling water.

Cut the bamboo shoots into sections of about two centimeters and put them in a basket for garnishing when making liver paste soup.

Dai Jianli said while working:

"Zhusun's knife modifications have many styles. In addition to the common small round sections, there are also round long strips, flat long strips, small diamond-shaped sections, large diamond-shaped sections, etc. You can choose freely."

After changing the knife, he pointed to his head and said to the cooks:

"When cooking, you must have imagination. Don't be limited by your own thinking. Read more, do more, practice more, and accumulate enough experience. Then you can create your own imagination. This is the same as art. As long as the foundation is laid well.

, let yourself go as much as you want."

Soon, the countdown to the steam cabinet will end.

Lin Xu put on heat-insulating gloves, opened the cabinet door, and took out the steaming tray.

You can't always let Lao Dai do it. Since you are following others, you must have a learning attitude.
To be continued...