The method of making chickpeas is very complicated.

The process of scraping lotion alone takes several hours.

The so-called scraping of velvet means using the blade to continuously scrape the surface of the chicken breast.

This is done to obtain chicken parsley without a trace of fascia.

This process is very cumbersome and requires extremely fine efforts to contact finance.

It is not up to the strength of the hand, but the sharp edge of the blade to scrape away the top chicken.

So this process cannot get up quickly at all.

A portion of chicken breasts of about three pounds can only scrape out four liang of chicken glutinous rice.

Add a little water to the chicken broth and put it in the cooking machine to crush it.

Do you think it's done?

Of course not!

It is also necessary to add corn starch to the chicken glutinous rice, add a small amount of water in twenty times and stir thoroughly.

Until the chicken glutinous rice becomes semi-fluid and there are stirring corrugations on the surface.

Putting a toothpick on the surface will tilt slowly, and the chicken broth will be made.

It takes about four hours in total.

And the chicken glutinous rice balls can only be made of one chicken bean.

Perhaps many people think that cooking a dish for three hours is not too long.

However, this is just the time to prepare the main material.

After preparing chicken powder without fascia, you also need to cook clear soup without chicken flavor.

The time to cook chicken soup is no shorter than the time to make chicken glutinous rice.

Thoroughly break the chicken breast with the fascia into minced chicken with a cooking machine.

After boiling the boiling water, stir with a spoon in one direction to form a swirl in the soup pot.

After this whirlpool, immediately pour the minced chicken with fascia into the rotating soup pot.

Normally, chicken soup is turbid.

But after the soup pot is rotated, the force of contraction is turned.

The turbid white foam will be absorbed by the chicken itself.

Soon the turbid chicken soup will become clear again, but it will not affect the freshness and sweetness of the chicken soup.

Li Xiao put his nose on the chickpea and sucked it hard.

He showed a surprised expression on his face. The flosser really had no smell.

To be precise, there is no chicken flavor, only a faint fresh fragrance.

There is no oil star on the clear soup, nor any impurities.

Pick up the light blue spoon next to it and scoop up a spoonful of almost transparent clear soup.

"I'll give you a taste of this clear soup that looks like boiled water."

As he said that, the spoon tilted slightly, and the colorless clear soup slid into his mouth.

Its taste and its color form two completely different contrasts.

Li Xiao swallowed the clear soup in his mouth with unfulfilled satisfaction and praised with satisfaction:

“The soup is very clear but the taste is very strong.”

"There is no meaty taste of chicken, but the umami flavor of chicken."

"The taste is pure, it is fresh, the umami flavor of amino acids from meat."

"In a bowl of soup, except for the umami flavor, it is salty."

"To be honest, such a light soup is really rare, which tests the chef's grasp of the heat."

"The rotation of the soup pot is not strong enough, the temperature is too high or too low, and too much or too little minced chicken is placed at one time, so it is impossible to reach the level in front of you."

"I can give this almost transparent chicken soup alone 85 points to this chickpea flower."

Live broadcast room,

"Is this sure it's not boiled water??????????"

"Does Sichuan cuisine really have such a light taste? (￢?￢)?"

"(ˉ▽￣￞) Why does the white cloud-shaped thing on it look so much like tofu flowers?"

"As the name suggests, isn't chicken beans just made of chicken? It seems very normal, but it's not normal, right!"

"Yi (˙w˙与) always thought that the soup in Sichuan must be red and bright, and it was all full of peppers. I didn't expect it to be completely different from what I thought!"

"It is recommended that those upstairs go out for more walks! (?_?) broaden their horizons!"

·······

Li Xiao drank several sips of clear soup in a row before stopping.

His eyes fell on the clear soup, and the floating and heavy clouds.

Tofu made of chicken.

Li Xiao gently used a spoon to scoop up one of the smaller clouds.

The little clouds were as light as nothing, floating on the spoon like real clouds.

The white clouds were sent into the mouth with the clear soup.

The silky and light texture made Li Xiao mistakenly think that he hadn't caught a cloud just now.

∑(O_O;) He blinked.

Li Xiao took a look at the empty spoon in surprise.

He scooped up another spoonful of bigger chickpeas without believing in his belief.

This time there is less clear soup in the spoon and more extreme portions.

The spoon was sent into the mouth again.

Gently suck it, this time the portion is enough.

Finally, the tongue felt the gentle touch.

“This feels so wonderful.”

"It feels like eating very thin fish soup with tofu and water shield."

"The texture is very silky, and the whole chickpea slid into the throat without having to force it."

"The texture is very delicate, and due to the addition of a lot of water and corn flour, it gives a very strong sense of air."

"What a great state banquet dish! 95 points! It's really good!"

·······

In the live broadcast room.

“Is it really that delicious?”

"(?﹃?) All saliva stayed!"

"This thing looks very similar to the tofu soup we have here!"

"The elder brother above felt that it was wrong. This was originally something made from imitating bean soup."

"I decided that I must save 2,000 yuan this month and go here to try this high-end Sichuan cuisine next month."

"As a Sichuanese, this is the first time I know that our Sichuan cuisine also has so many flavors."

····

After Li Xiao finished eating chickpeas, the next dish immediately appeared in front of him.

Green spicy sauce squid shellfish.

On a blue-white porcelain engraved plate, a piece of fish meat the size of a palm stayed quietly on it.

Around it is a shallow layer of steamed fish soy sauce.

A thick layer of green pepper and green pepper were sprinkled on the surface of the fish.

The chaff is a family of carp, and is a species of fish, also known as the big white fish.

The output is very wide and the distribution is very wide.

It is usually very small, usually only about one or two.

There are many fish bones in the fish meat, so not many people eat them.
To be continued...