Chapter 1019: Chapter 422: Crystal-Clear Broth, Silky-Smooth Noodles—The Simpler, the More Sophisticated!

In short, this is a complex and intricate process. Without a certain level of culinary art, don’t even think about it.

Moreover, it’s stock stewing stock. You need to fully calculate the salt content of the first pot of stock, and then decide the amount of ingredients for the second stock based on its saltiness.

Lin Xu listened and secretly clicked his tongue.

Wow, who would have thought that cooking is so closely linked to mathematics.

Fortunately, I’m a graduate of Central Finance.

Otherwise, it would really be hard to calculate.

Xie Baomin briefly talked about his calculation method. As for whether everyone can learn it, he doesn’t care. Today, he only teaches the apprentices, and the other head chefs just tag along.

Xie Baomin has a high talent and has a more thorough and deeper understanding of cooking.

Listening to his explanation, the head chefs became serious, even Song Dahai, who just scared old Xie with a boning knife, is now holding a small notebook, seriously noting down the calculation techniques.

This may seem funny, but no one laughs at him.

Everyone who is serious and progressive should be encouraged and supported, not ridiculed.

Although Song Dahai is not as strong as these head chefs, he is still the top master of Chinese cuisine in Beijing and even the entire country.

Lin Xu also listened attentively. He didn’t take paper and pen, only opened the memo on his phone to write down the calculation points.

These are experiences summarized by the elder brothers, which cannot be bought with money.

When almost finished, everyone discussed for a while.

Xie Baomin said with his hands behind his back:

"Satisfied now? Everyone take a kitchen knife and start mincing the meat mousse for the soup. This soup is difficult to prepare and will use beef mousse, pork mousse, duck meat mousse, chicken meat mousse, and fish mince... If you don’t do it yourself, you won’t see the steps below..."

Zhao Xuesheng already prepared the meats beside.

The beef and pork are the tenderloin with less fiber, duck and chicken breasts, and the fish is a few deep-sea cod.

Seeing fish, Song Dahai immediately picked it:

"Who wants to team up with me, each person with a fish, and see whose fish mince is finer."

Yin Hongbin took the beef tenderloin and discussed with Fan Ming and Yuan Debiao how to make meat mousse.

As for pork tenderloin, duck breast, chicken breast, etc., they have been assigned to different pairs.

The learning atmosphere at Fishing Platform is quite strong.

Lin Xu felt that if he were to take the postgraduate entrance exams, studying with them, he would definitely pass.

In other industries where people have already become successful, study? What’s the point of studying, isn’t it better to be glorious and reputable?

Why did Meng Dexing’s junior brothers, since appearing on CCTV, keep boasting and cheating, just because being surrounded and flattered feels better.

At Fishing Platform, there are no such people, the only person qualified to be surrounded and flattered is now instead poking at peers.

Originally, someone wanted to use connections to get in touch with old Xie to help with some soft advertising for their restaurant.

But they found out Xie Baomin could pick quite a few small flaws even in Lin Ji’s Food dishes, these people immediately gave up.

The closer the people, the sharper their tongues; who would dare to approach?

Lin Xu was about to get busy with the kitchen knife but Xie Baomin suddenly patted him on the shoulder:

"Brother, come, I want to talk to you about something."

Lin Xu, somewhat confused, put down the knife and followed upstairs.

Arriving at the upstairs tea room, Xie Baomin entered the room and started pouring and boiling water, while taking out a top-quality small Qinggan and placing it in the tea cup with a gesture to rinse and brew tea.

Lin Xu curiously asked:

"Brother, what’s the matter?"

"Nothing much, just didn’t want you to stupidly start bustling along. Did you learn the calculation method I just explained? If there’s anything you don’t understand, I can teach you."

This touched Lin Xu deeply:

"More or less, I plan to go back and practice more. This kind of content is not useful if just pondering, you have to practice more, only by practicing in place, can you truly comprehend."

At this moment, the water boiled, and Xie Baomin gave a thumbs up and said:

"Not bad, Master also said to practice more, only through practice can you truly master."

The brothers chatted over tea in the tea room for over an hour.

Once fully rested, they went back downstairs.

By this time, various meat mousse was prepared.

Xie Baomin took a net bag and started putting celery, carrots, and onions among other vegetables into it.

The amount isn’t placed randomly, there’s certain justification.

Also, the size of ingredients matters.

Celery pieces are about seven centimeters long, wider sections are cut into strips, carrots sliced thickly, onions simply quartered.

When prepared, he put the net bag into the stock pot.

Guo Weidong saw it and said:

"Using a net bag, seems it’s for taking out beforehand."

Xie Baomin nodded:

"Boil and take out after an hour, let the stock have the aroma of vegetables, but not too strong, too strong would overpower the bone stock’s fragrance."

After these vegetables are boiled, Yin Hongbin also began kneading dough for ramen.

Fifteen folds ramen is particularly challenging, not only requiring top-quality high-gluten flour but also to mix in a handful or two of gluten flour for stronger elasticity.

The so-called gluten flour is essentially gluten’s component.

Adding gluten flour increases gluten content.

Grab just a couple of handfuls, any more and the dough won’t form well.

Xie Baomin said:

"Generally, for ramen over fifteen folds, a bit of gluten flour is added, but no one admits it publicly, it’s a secret of ramen chefs, including old Yin, seemingly frank and honest, if asked he won’t admit to adding gluten flour."