gourmet chef

Chapter 381 Two Dips
Bai Xiaobai went to the bathroom while he was free.

When he returned to the glass kitchen, Hailong Steamed Dumpling King had already been steamed.

After washing your hands, lift the lid of the steamer.

The whole kitchen is full of dense mist, agreeing that a tangy aroma only hits the tip of Bai Xiaobai's nose.

Hailong Steamed Dumpling King is really delicious.

You can imagine the aroma of pasta with the fragrance of wheat, how enjoyable it is.

Bai Xiaobai closed his eyes and took a deep breath.

At this moment, he seemed to be standing in the golden wheat field swaying in the breeze, smelling the strong fragrance of wheat.

This feeling is too much enjoyment and happiness.

Bai Xiaobai had a full dinner at first, but he hasn't fully digested it yet.

However, smelling this aroma, his stomach felt hungry again.

After the steam dissipated, Bai Xiaobai opened his eyes and looked at the new products in the steamer.

Each of the triangle-shaped King Hailong Steamed Dumplings has a skin as white as snow, an oily, lustrous surface, and a translucent pink color.

Because the skin is thin, you can vaguely see that it is stuffed with pink lobster meat.

The skin is thin and filling, and the aroma is overflowing. It really makes people salivate just by looking at it and smelling it.

Bai Xiaobai couldn't wait, and carefully picked up the steamed dumplings with clean, original chopsticks for inspection.

There are five dumplings in a steamer, all of which are perfect in appearance, without any broken skin and filling.

The dumplings are steamed, but they cannot be eaten right away.

Excluding the family's personal preferences, most of the steamed dumplings in Huaxia Kingdom are served with a plate of dipping sauce to double the taste.

In this way, the taste of steamed dumplings can be rich and diverse, and the taste can also be improved to a higher level.

Hailong Steamed Dumpling King is no exception.

The official steamed dumplings that Bai Xiaobai needs to make next need a matching dipping sauce.

The steamed dumpling dipping sauce in Huaxia Kingdom will change and combine different flavors according to their own tastes.

Like the people of Shuchuan, red chili oil and even Chinese prickly ash must be added to the dumpling dipping sauce to enhance the taste, and what they eat is the spicy and numb aroma.

In many provinces in China, such as some areas in Shandong Province and many areas in the Northeast, chopped green onion and garlic are mixed with light soy sauce and apple cider vinegar to make dipping sauces. This kind of dipping sauce tastes rich and salty and is the most popular.

Of course, many places in China also like to use ginger powder and rice vinegar or mature vinegar to make dipping sauces, which can make the dumplings more mellow and sour.

Some areas in northern Jiangsu also like to add a small amount of sugar to the dipping sauce to adjust the umami taste, which can bring a touch of sweetness to the salty dumplings, which is more in line with the local taste.

In short, there are various dipping materials for steamed dumplings, and there are various preferences in different places, so they cannot be generalized.

Due to the difficulty of adjusting to everyone's taste, it is theoretically impossible to make a dipping sauce that satisfies all diners.

According to the systematic approach, this time the dipping sauce of the new product is simply and crudely divided into two types - non-spicy and spicy.

The non-spicy one is the ginger vinegar dipping sauce, while the spicy one is the chilli sesame dipping sauce.

Of course, this dipping material system will not directly provide ready-made ones, and their preparation needs to be made by Bai Xiaobai himself.

Don't simply think that the former ginger vinegar sauce dip is simply composed of minced ginger, mature vinegar, and soy sauce.The latter is a simple composition of chili powder and sesame seeds.

This kind of thinking is too naive.

It's not that simple.

Whether it is spicy or non-spicy dipping sauce, it must be blended with a special concentrated essence broth.

Therefore, before Bai Xiaobai mixes the two kinds of dipping materials, he must first boil a small pot of concentrated essence broth.

The lobster heads and lobster shells left over from the previous peeling of the lobsters are not wasted, and they can come in handy when making the concentrated essence broth.

In addition to the lobster head and lobster shell, the ingredients used in this condensed broth are mussels, which are a good product for nourishing the kidneys in the sea.

Mussels, also known as emerald mussels, are commonly known as mussels.

This kind of seafood can already be cultivated in large quantities by the sea, and the price is low, so it is not considered a valuable seafood.

However, because it is rich in nutrition, it is especially suitable for boiled soup, so it is a shellfish ingredient that seaside fishermen like very much, and it can be bought in the large and small vegetable markets in the coastal provinces of Huaxia Kingdom.

In summer, Bai Xiaobai often buys this ingredient to make soup. It is very light and refreshing, and it can also nourish the kidneys.

However, all the mussels bought in the vegetable market are artificially farmed. There is a lot of dirt on the shells, and there are a lot of seaweed residues on the shell clips, which are very difficult to clean and give people a dirty feeling.

And the system provides the mussels that are currently provided, which are installed in a goldfish glass tank.

The shells of these mussels are dark brown and shiny, and the shell surface is clean without any impurities, as if they have been specially cleaned.

Could it be wild mussels?

Thinking to himself, Bai Xiaobai picked up a small colander, scooped up a spoonful of fresh mussels, and began to cook the broth.

Put a stainless steel saucepan on the shelf and boil a pot of water on high heat.

Put the washed lobster head and lobster shell into boiling water and cook.

The boiling process needs to be fast and sufficient. Fast means that the speed must be fast, and it is not easy to cook for too long. Sufficient means that the whole part of the lobster must be blanched, and no dead ends should be left.

This blanching is mainly to remove the stains on the surface of the lobster, which is the same as boiling pork bone soup.

So the scalding water cannot be used this time.

After Bai Xiaobai quickly blanched, scoop up the lobster head and shell.

Pour off the scalding water, fill another small pot of water, and continue to boil.

This is the official boiled seafood soup.

In order to concentrate the umami flavor of the boiled soup, the water in the pot for the second time should not be too much.

When the water boils, pour in the blanched lobster heads and shells, and start to cook.

After the lobster head and shell turned perfectly bright red, Bai Xiaobai lowered the heat to a simmer.

Slowly turn over and cook until the soup in the pot is concentrated to only half, then Bai Xiaobai pours in the washed mussels and continues to cook on low heat.

Cook until the mussels open, and then maintain for another 20 seconds before Bai Xiaobai picks up the lobster head, lobster shell, and mussels.

Turn to high heat and cook remaining seafood stock separately.

During this period, add two thin slices of ginger, add six drops of good rice wine to remove the fishy smell, let the soup condense for another 2 minutes, and then turn off the heat.

After resting the broth, Bai Xiaobai then filtered out the insoluble impurities, and finally obtained the concentrated lobster essence broth needed for dipping.

To be honest, the seafood broth in this pot completely overturned Bai Xiaobai's cognition.

Although it is boiled with seafood, it is delicious and very attractive, without the strong fishy smell of inferior seafood.

Bai Xiaobai didn't bother to taste it, and then started to make two dipping sauces.

Start with a non-spicy ginger vinaigrette dip.

Bai Xiaobai cut off a few pieces of ginger, quickly chopped them into fine pieces, and put them in a small dipping dish.

Pour an appropriate amount of mature vinegar and soy sauce into the plate, then add a small spoonful of concentrated seafood essence broth, stir well and serve.

The chili and sesame dip uses two main ingredients, chili and sesame.

Chili is the same ingredient used to make Supreme Chili Sauce, which is Tianjiuhong Chaotian Pepper, which was extinct in the Ming Dynasty.

Chop Tianjiuhong Chaotian pepper into fine pieces.

Heat the peanut oil in a hot pan, add the minced chili and sauté until fragrant. Carefully pour the concentrated seafood broth along the side of the pot little by little, cook slowly for 2 minutes, and finally make red chili oil.

Bai Xiaobai changed to another pot, heated the dry pot, poured the raw white sesame seeds into the hot pot and stir-fried until the sesame seeds were fragrant, then turned off the heat and started the pot.

Sprinkle a pinch of fried white sesame seeds on the red chili oil while it is hot.

In this way, the chili and sesame dipping sauce is also done.

After making the two top dipping sauces, Bai Xiaobai picked up the chopsticks, picked up Hailong Steamed Dumpling King, first dipped the non-spicy dipping sauce in his mouth, and started to taste it first.

(End of this chapter)