allonlinenovel Chapter 208 Hot Pot Base (1)
Chapter 208 Hot Pot Base (1)
After a detailed explanation of the various hot pot categories with the manager, my lunch was already finished before I knew it. The manager then grabbed the list of ingredients I'd sent him and hurried off to prepare the various ingredients and seasonings for the hot pot base. While the manager was preparing, I pondered for a moment and decided to take a stroll through Snow Star's famous food street.
Having made up my mind, I quickly returned to my room and methodically took a series of sun protection measures, carefully applying sunscreen, putting on a sun hat, etc. When everything was ready, I picked up my bag and walked out of the hotel door with joy.
I'd barely walked a few steps onto the street when my eye was caught by a long line outside a shop not far ahead. Intrigued, I hurried closer to investigate. As I got closer, I discovered it was a small shop specializing in creative ice cream creations. The ice cream they sold was incredibly whimsical and ingeniously shaped. Some were meticulously carved into adorable, playful animals, seemingly poised to leap from the hand; others resembled vibrant, blooming flowers, a truly delightful sight. Faced with such enticing and inventive ice cream, I couldn't resist the urge and without hesitation, I bought a flower-shaped ice cream cone.
This flower-shaped ice cream is a true work of art! Its delicate petals, each as thin as a cicada's wing, are artfully crafted from fresh, delicious fruit slices, each vibrant and vibrant. At its center, a rich, sweet cream serves as the pistil. With a gentle bite, the refreshing fruit slices blend with the creamy, creamy texture, creating a rich, unique, and indescribable flavor that's sure to leave you savoring it for years to come.
I leisurely savored delicious, creative ice cream while enthusiastically strolling through the bustling food court, thoroughly enjoying this visual and gustatory feast. Time slipped by unnoticed, and just when I thought I'd finished my shopping, the light computer on my wrist suddenly chimed with a clear, melodious ringtone. I glanced over and saw the caller was my manager. After answering, I heard the manager's excited voice: "Everything is ready. Come back quickly so we can start making the hot pot base!" This exciting news instantly gave me a surge of energy! My tired steps, like springs of spring, involuntarily quickened, and I hurried back towards the hotel.
Along the way, I was filled with anticipation, my mind constantly picturing the sight and aroma of the delicious hot pot base that was about to be created. Imagining it bubbling and emitting its alluring aroma, my lips curled up slightly, and I secretly thought to myself, "Hey, this trip to the food court was totally worth it!"
I walked back happily, feeling like every step was a happy one. This interesting trip to the food street seemed to be a good start, injecting full energy and fun into the busy work that followed.
When the manager announced that everything was ready, my spirits lifted, and I dashed off towards the hotel. It wasn't long before I arrived. I walked into the kitchen with familiarity, quickly changing into my pristine white chef's uniform and carefully donning my matching hat, making sure every strand of hair was securely covered.
Then, I took a deep breath and officially began the journey of making hot pot base. The first crucial step was to make the butter. To produce high-quality butter that's as pure as white jade and fragrant, mouth-watering, you must strictly follow the following steps and the corresponding precautions:
First, carefully prepare the necessary ingredients. As the main ingredient, be sure to use fresh, odorless beef fat or beef loin fat, as these two parts are rich in fat and are undoubtedly the best choice for making beef tallow. As for the side ingredients, you'll need appropriate amounts of scallions, ginger, Sichuan peppercorns, and cooking wine, which effectively remove the fishy odor and add a rich flavor. Of course, if you prefer, you can also add seasonings like chili sauce and chili powder to further enrich the taste.
Second, carefully prepare all ingredients. First, thoroughly clean the beef tallow or sirloin fat by repeatedly rinsing it in boiling water until all impurities and residual blood are completely removed. Then, cut the cleaned tallow into chunks of appropriate size. This ensures more even heating during the subsequent cooking process, greatly improving the cooking effect.
3. Cooking process
Boil with water: First, prepare a clean, appropriately sized pot. Next, carefully place the butter, cut into chunks, into the pot and add an appropriate amount of water. The amount of water should be carefully chosen; it should be sufficient to cover the butter. There's an important scientific principle behind adding a certain amount of water to boil the butter. The evaporation of water absorbs and dissipates heat, effectively regulating the temperature within the pot. This prevents the overheating and burning that can occur when simply boiling the butter dry.
Adding Seasoning: As the cooking process progresses, you can add some processed seasonings to the pot at appropriate times. Specifically, you can gently smash a whole head of garlic and add it to the pot, followed by diced fresh ginger and a moderate amount of cooking wine. These seasonings aren't just for show; they serve a crucial purpose—they help remove the inherent fishy and other unpleasant odors of the butter, ensuring the final butter has a purer and richer aroma.
Controlling the heat: The next step is to precisely control the heat. Initially, heat the wok over high heat to gradually evaporate the water. Once the water is almost completely evaporated and fat begins to seep out of the butter, quickly adjust the heat from high to low, and begin the slow simmering phase. This slow simmering method ensures the butter is fully dissolved while also effectively preventing undesirable problems such as burning or burning the butter due to excessive heat.
Stirring Evenly: During the long cooking process, an important key is to regularly stir the butter in the pot with a spatula. This constant stirring ensures that each piece of butter is evenly heated. This significantly speeds up the butter's dissolution rate and prevents the butter from sticking to the bottom of the pot or even gelatinizing and spoiling due to overheating.