Chapter 388 Different Deliciousness

This dish, like the cold-boiled preserved eggs, achieves the ultimate in flavor balance and harmony.

Xu Qing once believed that only the absolute deliciousness created by exquisite craftsmanship could be called the ultimate.

But the dish in front of me is not sophisticated in terms of craftsmanship, but it has reached the extreme of being ordinary.

It turns out that any kind of thing, no matter how exquisite or ordinary it is, will reach the extreme when it reaches its end, the extreme of deliciousness.

This dish gave Xu Qing a deeper understanding of stir-frying.

He originally wanted to hone his various skills like his knife skills, returning to the basics.

But for the moment, I couldn't find a better solution.

This dish made him deeply understand the ordinary perfection of cooking, the simple taste, and the balance.

Balance of heat, balance of flavors of dishes, balance of taste, etc.

It directly pointed out a clear path for Xu Qing, who was still confused, a path honed by a master over a long period of time.

All Xu Qing needs to do is to step forward, continue along this path, and walk his own path.

Stir-fried dishes are followed by steamed dishes.

The steamed egg custard is delicate and smooth, like solidified fat. The first thing you feel when you put it in your mouth is its silky smooth taste, as if it can slowly melt on the tip of your tongue, without any graininess or roughness.

Steamed egg custard is not accompanied by too many seasonings, just to perfectly show the deliciousness and sweetness of the egg itself. This aroma is fresh and natural, instantly awakening the taste buds. At the same time, the steaming cooking method makes the egg custard blend with the softness and freshness of water vapor, making the overall flavor more light and elegant.

Steaming is the fusion of water and fire. The focus is not only on the heat, but also on the interaction between water vapor and ingredients.

The extraordinary five senses sauce dish is carefully analyzed, and every bit of the fusion of water vapor and egg custard is analyzed. The perfect degree of fusion allows the water to present a delicate balance in the egg custard, which brings a smooth and delicate taste to the eggs without weakening the fragrance of the eggs.

On the contrary, it is fully integrated with the rich aroma of eggs, allowing the egg custard to maintain a moist and smooth taste while filling the lips and teeth with a strong egg aroma, as if a whole egg is slowly melting in the mouth, bringing a mellow aroma and delicate touch.

After steaming, it is braised.

The "red" in braised refers to the fried sugar color, which is the red color of the sugar.

The prepared sauce is slowly stewed and then penetrates into the eggs, making the eggs taste both salty and sweet.

At the same time, the slightly burnt texture of the tiger skin egg after being fried or pan-fried forms a sharp contrast with the tender and smooth interior, bringing a unique taste experience of burnt aroma and egg aroma.

The crispy outer layer of the fried tiger skin egg is slightly wrinkled, just like the texture of tiger skin.

When you take a bite, you will feel a slight resistance first, followed by a "crack" sound, and the outer skin will crack open, revealing the tender egg white and mellow and delicious egg yolk soaked in sauce. After stewing, the egg white becomes extremely soft and slightly elastic, and it melts in your mouth with a light sip of your tongue, releasing rich soup. The egg yolk becomes more delicate and dense, perfectly complementing the taste of the egg white, with a delicate taste like red bean paste and a full mellow taste, which is endless aftertaste.

This dish perfectly demonstrates the braising method.

The taste of braised dishes mainly depends on the balance of seasoning and the control of heat.

Because sugar color needs to be fried, the ratio of sugar, salt, and soy sauce, as well as the combination with different ingredients, is the most important. Too sweet will make it greasy, too salty will make it taste heavy, but at the same time, the saltiness and umami of the sauce must be highlighted.

The dish in my mouth today has achieved the ultimate in balance.

The sweet, salty, fresh and fragrant tastes are cleverly integrated into one, indistinguishable from each other, as if they were one and the same, rather than seasonings deliberately added in.

At the same time, the egg aroma and slightly sweet taste of the eggs become more distinct with the help of the braised sauce.

When you take a bite, you not only eat the egg, but also the various flavors hidden in the egg. It seems that all kinds of delicacies in the world are stuffed into every corner of the egg, so that you can feel different flavors bursting in your mouth with every bite, which is extremely mysterious.

The key to cooking is to ensure that the ingredients are evenly seasoned while avoiding overcooking. The characteristic of stewing is that the sauce should cover the ingredients, and the stewed sauce should be wrapped around the outer layer of the food. At the same time, the inside of the food also fully absorbs the mellow aroma of the stewed sauce, soaking the ingredients from the outside to the inside.

After tasting the braised tiger skin eggs, the last dish is fried shredded eggs.

The golden and crispy egg shreds are distinct, and after being fried, they have a crispy, solidified and fluffy appearance.

The frying process releases the aroma of the egg to its fullest. When you take a bite, the golden skin is gently broken by your teeth, and the rich egg aroma instantly fills your mouth. It is the pure original flavor of egg, with a hint of fried aroma. After being cleverly drained, the fried egg shreds do not feel greasy, but are very refreshing, which perfectly balances the mellow aroma of egg and the aroma of oil.

The fried egg shreds are extremely crispy, and at the same time, they are slightly soft and tender inside. You can hear a slight "crackling" sound when you bite into them, and after breaking the crispy and refreshing outer skin, you will find the soft and delicate inside. The outside is crispy and the inside is tender, crispy on the outside and soft on the inside, giving people a full sense of pleasure in the process of eating.

The difficulty of frying is controlling the heat and making the ingredients appear dispersed and non-sticky.

The heat must be just right, and the ingredients must be beaten apart after being put into the pot, otherwise the egg shreds will quickly condense into a ball under the action of high temperature and become an egg slice instead of fluffy egg shreds like golden threads.

Each strand of egg shreds in your mouth is as thin as a hair, yet such thin egg shreds maintain an extremely fluffy texture. The spacing between the egg shreds is just right, not too close to cause them to stick together, nor too far away to make the overall shape of the egg shreds ugly.

They are at the right distance, making the overall egg silk look well-arranged and have a unique structural beauty.

And this beauty is not just superficial, it also has a great impact on the taste.

The fluffy egg shreds have a soft and crispy taste. Because they are at the right distance from each other, the oil can be drained more cleanly, allowing the egg shreds to maintain a refreshing taste.

The softness brought by the thin egg shreds is so soft that it melts in your mouth. After you chew it with your teeth and feel the crisp and refreshing pleasure, the egg shreds turn into a soft and fragrant liquid, slowly melting in your mouth, bringing you an ultimate delicate and lingering taste.

(End of this chapter)