Food Wars!: God's Tongue is no match for me.

Page 73

After recovering from the shock of being deemed tasteless, some tried to explain: "It doesn't mean anything; at best, it's just a way to test someone's sensitivity to bitterness."

But in reality, this explanation is quite weak.

Because those with highly sensitive taste buds who are also sensitive to bitterness usually also have a heightened response to other basic tastes.

simply put.

A person's sensitivity to taste may indeed be innate.

Managi and Erina's God Tongue ability also perfectly illustrates this point.

……

"An individual's achievement."

“Training and practice are certainly very important, but talent also plays a role.”

"After all, the differences between people are indeed destined to be significant from the moment they are born."

Anne snapped out of her reverie and was filled with emotion.

Clearly, Lin Xu's performance in the judging phase of this taste test surprised her.

However, the cooking practice assessment that followed was probably something she hadn't expected.

Lin Xu will surprise her even more.

As the saying goes:

Minimalism is extreme complexity.

Within the vast treasure trove of Chinese cuisine.

The dish "Boiled Cabbage in Clear Broth" perfectly embodies the essence of exquisite, complex, and minimalist cooking.

It is no exaggeration to say that once this dish was introduced, it swept away the injustices that had accumulated over a century in Sichuan cuisine, allowing the world to rediscover the delicate, exquisite, and profound aspects of Sichuan cuisine!

To make boiled cabbage in clear broth, every step must be meticulous and cannot be taken lightly.

First of all, the selection of ingredients is extremely meticulous.

You need to select a head of cabbage that has just tightly rolled its heart; the cabbage should be fresh and tender.

Gently pick it up, examine it carefully, and then decisively remove at least two layers of slightly rough outer leaves, leaving only the tender central stem.

……

Followed by.

This involves processing the delicate heart of the cabbage.

First, carefully soak the root part of the vegetable in the carefully prepared soup.

The soup, a blend of the essence of various ingredients, was gently enveloping the vegetable roots, gradually softening the outer stems.

after that.

Peel open four or five cabbage leaves.

The movements should be as gentle as stroking silk, and it is crucial that the base not be broken.

In short, the core of the cabbage must be intact.

At this time, the cabbage is like a water lily just beginning to bloom, with a fresh and refined beauty. It lies flat on the mesh, like a fine work of art.

Then, use a fine silver needle to repeatedly and deeply pierce the heart of the vegetable.

The silver needles weave through the cabbage, creating tiny, almost invisible pores that prepare it for the subsequent infusion of flavors.

……

In fact.

I want to make an absolutely delicious boiled cabbage dish.

The most crucial step is whether you can make a good soup.

The standards for soup are very strict. It must be incredibly fresh and fragrant, with a clear color and no trace of oil or grease. To the eye, it should look no different from pure boiled water!

at this time.

Lin Xu got busy.

He slaughtered and gutted the whole chicken, removing all the abdominal fat with practiced and precise movements.

Then, repeatedly wash away the blood and blanch the chicken in boiling water, allowing every inch of the chicken to undergo a cleansing process.

Then put it into boiling water and simmer over low heat.

Add prepared abalone slices, shredded white mushrooms, and other flavor-enhancing ingredients.

After a period of fermentation and brewing, the chicken soup in the pot, which was originally slightly cloudy, gradually became as clear and refreshing as boiling water.

Take a closer sniff.

The aroma is rich, mellow, and full-bodied.

It's not oily or greasy, but refreshing and invigorating, as if it can penetrate one's soul!

……

"All right."

"This is the most classic work of Sichuan cuisine."

With confidence and composure, Lin Xu presented Annie with the ceramic bowl containing the boiled cabbage dish.

Ready to serve.

At first glance, it looks like clear soup with no oil at all.

Simple, but not elegant.

The aroma was so enticing that Anne was momentarily lost in thought.

Her bright eyes sparkled with surprise and admiration.

After all, she herself hadn't expected that she would casually use Sichuan cuisine from China as a practical assessment topic.

Lin Xu, however, did not make dishes with strong flavors such as Mapo Tofu, Twice-Cooked Pork, Kung Pao Chicken, and Boiled Fish, which are mainly characterized by "numbing" and "spicy" flavors. Instead, he made:

Boiled cabbage in clear broth represents the highest level of Sichuan cuisine!

……

"Hmm~"

"That's true."

"There are indeed a lot of ingredients and things to prepare for the dish 'Boiled Cabbage in Clear Broth'!"

Annie became increasingly engrossed and continued, "The finest spare ribs, free-range chickens from northern Jiangsu, live shrimp from Taihu Lake, bamboo shoots from Moganshan, clams, mushrooms, and oh, a crab from Yangcheng Lake."

"Cut it in half, put all these things into an earthenware pot, heat it over a low flame, and then add enough water at once."

"correct."

"I almost forgot that you can't add salt or any other seasonings."

As she spoke, Annie found herself unconsciously tasting it.

She looked like a greedy girl, immersed in a paradise of delicious food.

……

Boiled cabbage in clear broth.

At its core lies a philosophy of ingenious ideas and finding the extraordinary in the ordinary.

The part taken is a small bunch of the "heart" of a cabbage, with the veins and leaves torn off, leaving only the purest part, and then blanched in boiling water.

Immediately, soak it in cold ice water.

This makes it even crisper through alternating hot and cold temperatures.

Take them out, squeeze out the water, and wait for them to blend with the wonderful soup.

have to say.

This is considered the highest-grade clear soup dish.

Moreover, it is considered the pinnacle of Sichuan soup making.

At the same time, this is also a dish with a strong sense of ritual, although the process of preparing the cabbage heart itself is quite simple.

However, the key to Lin Xu's boiled cabbage dish is naturally the broth.

Simmer over low heat.

All the ingredients for the broth were thoroughly cooked.

This results in these ingredients having virtually no flavor after use.

They dedicated all their essence to this soup, so much so that the broth looked so light and ordinary.

……

Chinese cabbage!

Just entered the room.

Although it looked raw and crisp, it immediately turned into a soft and tender texture that soothed the palate.

The tender texture, with its refreshing and savory aroma, instantly captivated Annie, who had tasted countless delicacies.

"It's so...so delicious~"

Annie couldn't help but let out a soft moan, a slight blush rising to her cheeks.

The consciousness in my mind was constantly bombarded by the taste of boiled cabbage, and gradually became blurred.

open one's eyes.

His eyes were filled with a mixture of confusion and greed.

at this time.

Her soul.

They were completely captivated and conquered by Lin Xu's boiled cabbage!

……

A soup without ham is not delicious.

No chicken soup, no flavor.

No duck soup is good.

The soup isn't thick without pork knuckle.

This statement reveals several factors that a good pot of soup needs to meet:

It has a beautiful color, fresh taste, fragrant aroma, and thick soup.

However, to achieve these characteristics, a variety of ingredients with different properties are needed to complement each other.

Second.

It also utilizes different raw materials.

The various umami substances interact synergistically, enhancing the overall umami flavor of the dish.

The so-called flavor synergy refers to the phenomenon where two or more different flavor compounds of the same taste are mixed together, resulting in a surge in taste.

such as:

Ammonium glycyrrhizate is mixed with sucrose.

The sweetness becomes 100 times that of sucrose. When 9g of MSG is mixed with 1g of inosinic acid, the umami flavor is equivalent to that of 60g of MSG.

In essence.

These four factors primarily come from the natural pigments, umami substances, fats, and collagen in the ingredients.

……

Let's talk about old meat.