It is difficult to tell whether the story is true or false, and the emperor of the Song Dynasty would not be so ridiculous. After all, he needs face. Killing in the days when he releases animals is a big taboo.

But from this story, you can also see the charm of Mrs. Song’s fish soup.

This is something that even the emperor who tasted all the delicacies in ancient times praised!

Although the name of Song Sao Yushu is still the same, it is a soup that has been continuously developed and adjusted by famous chefs of all generations.

In terms of ingredients, it is more refined and exquisite. The color of the prepared fish soup is also particularly bright. Because it tastes fresh and smooth, it is somewhat similar to crab meat, so it is also called crab soup!

The origin of this dish is in contrast to the Southern Song Dynasty Bianjing in the story, and also originated in Hangzhou.

Tang Ming picked up the fish pieces and steamed them in a large pot like fish rice. This time he didn't have to grow. He only divided the raw fish into about 100% and was not cooked. When the raw fish was not cooked, he opened the lid and came out of the pot.

In the oil pan, Tang Ming first put lard and fryed it, stir-fry it with shredded green onion, stir-fry it, add the broth and boil it, then add cooking wine, cut bamboo shoots into shreds, cut mushrooms into shreds, and then add fish pieces.

Soy sauce, salt, MSG seasoning.

Add thickening water and starch to the pot to condense the soup slightly thickened, and then beat the eggs evenly and leave the juice to pour it into the pot to form egg-shaped flowers.

Finally, add balsamic vinegar, turn off the heat, and then pour 60% hot lard on it

Tang Ming controlled eight large pots in a row and poured lard into the eight pots one after another, and the Song Sao's fish soup was completely prepared.

There is a lot of fish in the pot. Because it is steamed and then cooked, the fish has been dispersed. The mixed green onion, bamboo shoots, mushrooms, egg flowers, etc. are formed in the pot, which are green, white, green, black and yellow.

The crystal color of mixed water starch is like pearls entering a plate. After scooping it into a bowl, it looks crystal clear. The strong heat emitted from the soup is like the shining light of jewelry when it appears!

This is a soup that I can't bear to see after seeing it.

Especially Tang Ming put a lot of meat in it, and the soup was a little sticky. It is not an exaggeration to say a bowl of fish porridge, or a bowl of soup and vegetables.

This is also Tang Ming's style. All dishes are not necessarily based on the form. They are measured according to various ratios and can be switched at any time.

It is a simple point for beginners to explore the number of grams of this dish and how many grams of that dish are.

The products are made in a variety of and exquisite manner, and you can replace the auxiliary ingredients of the dishes at any time and improve the ratio of the dishes according to your taste.

This time, Tang Ming changed it not to auxiliary materials, but the main materials.

The three bowls of fish from others were compared by Tang Ming.

After a group of contestants brought the soup, they scooped it up with a spoon and saw a spoonful of minced fish, like thick rice porridge.

Even though they knew that their mouth was burning, many contestants still couldn't help but try in the wind.

The lard tastes so fragrant!

But after eating it into your mouth, it was a strong fish fragrance!

This is the essence of Song Sao Fish Soup. When you first smell it, you can use the aroma of lard to cover up the aroma of fish. When you enter the mouth, you can use the aroma of fish meat to mix the aroma of lard. When you really chew it, it is a soft and smooth fish crushed like crab meat.

The reputation of Crab Soup is well-deserved!

Add the bamboo shoots, mushrooms, and yellow egg skins with moist and chewy mouth in the middle. This bowl of soup is simply wonderful!

It’s a pity that the lard sealed the soup table, and the soup was mixed with oil stains. The temperature could not drop for a long time, so it was not pleasant to eat it. The contestants were anxious to wait!

Live broadcast room,

A group of netizens' reactions became even greater after seeing this scene.

Many people have arrived before.

I had eaten a lot, but the Slag God suddenly came with such a magical dish. The expressions of a group of contestants who couldn't eat were constantly stimulating the hearts of a group of netizens!

The little sisters who want to lose weight can’t help it. This must be an exception today!

And in the conference room,

In front of senior officials of various countries, the same bowl of Mrs. Song fish soup was brought in.

This is made by the chef from Chinatown.

The taste is indeed very delicious!

The senior executives of various countries are not as big as those of players. They are very satisfied with the aftertaste of playing and eating.

But whenever your eyes swept to Tang Ming on the screen,

A group of senior executives from various countries suddenly felt unhappy again.

Before, the old master's words were deeply imprinted into the hearts of these senior officials from all over the world.

When I think that what Tang Ming makes is the most delicious,

The feeling in their hearts that was the same was true.

I think they are one of the leaders of various countries. If they change to a different chef, as long as they want to eat the dishes cooked by the chef, they will almost never need to arrange them, and the assistant will arrange everything!

But Tang Ming

Not to mention the assistant, even if they go in person, Tang Ming may not have to buy their accounts.

At this moment, the most leisurely person outside is Shu Kunshan.

Advanced skills are no joke. After trying a few dishes, Wu Lan has become more and more proficient in making them.

At least Shu Kunshan feels so delicious!

So Shu Kunshan didn't envy Tang Ming at all.

Just kidding, Tang Ming has a family background. Maybe this dish was learned from Wu Lan, so how could it be better than Wu Lan?

At most, there is almost a difference!

Shu Kunshan feels good about himself, and the more he drinks, the more he is satisfied.

Wu Lan stood aside, secretly despising Lianlian.

Wu Lan didn't know that Tang Ming used the secret of passing on her skills. Although when Tang Ming was there, Wu Lan thought the dishes from the eight major cuisines were delicious, and even felt that cooking was really a very simple thing.

But when Wu Lan did it alone, she felt unsure.

In addition, Wu Lan really wanted to cook for Shu Kunshan, but it was purely because of exchange, so in the idea of ​​dealing with errands, the dishes tasted, and Wu Lan didn't try it at all.

Just like this, Shu Kunshan actually eats so deliciously, it's like I haven't drunk a bowl of soup in my lifetime

It's really untasteful. If I had known to add more salt, I would see if you could still show off

On the isolated island,

After making Mrs. Song's fish soup, Tang Ming thought of getting drunk for a while, took out the fish pieces and continued to boil the oil in the pot.

Judging from the current status of all the contestants, almost no one has any abnormalities.

This made Tang Ming feel a little relieved.

Hear everyone to get the casserole.

Cooking fish in a casserole has a long history.

Compared with iron pots, heat transfer is slow but stable. Whether it is making soup or making porridge, the soup and rice are naturally fresh, which can better show the taste of the food.

The only drawback is that heat transfer is limited, the temperature cannot be reached when cooking, and the meat that needs to be stewed for a long time on high heat cannot be boiled to produce the proper taste.

But among the many kinds of meat, only aquatic products are not included.

Because it is made of aquatic marine life, the meat is tender and full of protein, it is stewed slightly in a casserole, which is definitely a delicious dish.

In China, there are countless famous dishes such as casserole fish, casserole fish head, casserole fish belly, etc., but if you have to compare the most, it is still Dali casserole fish!

Dali is located in Yunnan, a family of mountains and rivers. The Bai people living there are the best fish stewed. The casserole fish passed down from them are both civil law and unique. They retain the delicious fish as much as possible and are well-known among all kinds of casserole fish.
Chapter completed!