amaotonovel Chapter 211 Hot Pot Base (4)
Chapter 211 Hot Pot Base (4)
Before long, a dazzling array of ingredients were quickly served on the table. The juicy slices of meat, glistening with an alluring sheen, seemed to be telling everyone how delicious they were; the juicy vegetables, shimmering green and exuding a refreshing aroma; and the round, smooth, and tender meatballs, resting obediently on the plates, awaited the diners' delight.
Everyone happily gathered around the dining table, and in the center sat two steaming hot pots. One pot was filled with the classic base, handcrafted by the chefs, and the aroma was fragrant; the other pot was bubbling with the innovative base I had concocted with great confidence, and it was equally mouth-watering.
The first items to be tasted were, naturally, the chefs' masterpieces. As the thin, cicada-wing-thin slices of cooked pork were carefully lifted from the pot, thoroughly coated in the rich, fragrant broth, and gently placed into the mouth, an indescribable deliciousness instantly exploded on the tongue—first a tingling electric current across the taste buds, followed by a fiery, scorching sensation like a blazing fire. Simultaneously, the complex yet harmoniously unique aromas of the meticulously blended spices permeated the palate, leaving one captivated and unable to extricate themselves. For a moment, everyone present could not help but nod their heads, praising the authentic taste.
Finally, it's my turn to prepare the base! My heart races, my nerves racing. I watch as everyone expertly picks up various fresh ingredients and carefully places them into the pot. Soon, they're simmering in the scalding broth, cooked to perfection. People eagerly scoop them up with chopsticks and slowly savor them.
At first, the entire place fell into a brief silence. Then, the next second, someone's eyes suddenly lit up, as if they had discovered a new world. They'd tasted the distinctive, refreshing flavor of my base. Compared to other chefs' bases, my spiciness wasn't a strong, immediate hit. Instead, it developed gradually, like waves, creating a delightful, gradual experience for the taste buds. Even more surprising, the aftertaste lingered with a subtle, unique flavor that left a lasting impression.
At this time, the manager smacked his lips lightly and said thoughtfully: "Hmm... this is really special! I heard you say before, Miss Li, that traditional hot pot usually focuses on the rich and warm taste, but your hot pot base is spicy but not hot. Although the mouth is fully satisfied, it is quite friendly to the stomach. In this way, I am sure that most people will like this taste, and our store's business will surely become more and more prosperous! However, I am very curious, can you tell us why your hot pot base has such a different taste?" As soon as the words fell, the people around me also showed expectant expressions on their faces, quietly waiting for me to reveal the answer.
In reality, the hot pot bases prepared by the chefs are nearly identical to mine! However, there are some subtle differences. The biggest difference is the water used to cook the hot pot. The chefs use pure water, while I use tea as the base. Hot pot, with its abundance of chilies and various spices, can easily cause internal heat. However, using tea as the base, as I do, softens the hot pot base's original rich, pungent flavor and significantly reduces the risk of internal heat. When I explained this to the manager and the chefs present, expressions of sudden enlightenment and profound enlightenment appeared on their faces, as if they had suddenly grasped the true meaning of cooking.
The masters nodded in agreement. One of them, his face brimming with curiosity, eagerly asked, "Does that mean any type of tea can be used as a hot pot base?" I gently shook my head, a faint smile playing on my lips as I explained, "Not really, Masters. Take black tea, for example. It has a naturally rich and mellow flavor, and when carefully brewed, it can impart a unique and distinctive flavor to the hot pot. However, green tea, due to its inherently cooling properties, will severely damage its nutrients if brewed at high temperatures for extended periods, potentially developing unpleasant odors that negatively impact the overall flavor of the hot pot."
After a brief pause, I coughed lightly to moisten my throat, and then continued, "In addition, the freshness of the hot pot ingredients is also crucial." At this point, I raised my voice slightly so that every chef present could hear what I said clearly.
"Take the common tripe as an example. When selecting, it's crucial to choose those with thick leaves and a surface covered in rough grains. Only with this quality can you enjoy that wonderful crisp, fresh, and tender taste. Let's talk about duck intestines, too. The best ones are those with a pinkish color and uniform thickness. And when boiling them, you need to follow the 'seven ups and eight downs' technique. Only by doing this can you ensure the most delicious and savory flavor."
The masters listened to my explanation attentively, nodding their heads in agreement, whispering to each other, and some even took out the small notebooks they carried with them to write down the key points I had said.
Beef slices—they're a delicious and essential hot pot ingredient! The thickness of the slices is crucial. If they're cut too thin, they might cook instantly, but they'll be dry and tough. If they're too thick, they'll take a long time to cook through, which not only takes time but also prevents them from fully absorbing the delicious broth. So, getting the thickness just right is key, and a slice with just a hint of fat is the best choice! These evenly distributed fat textures keep the beef tender and juicy even after cooking, while also allowing it to better absorb the rich aroma and flavors from the pot.
Just like the piece of beef I'm holding right now—look closely! Gently place it in the scalding pot, stir it briefly, and when it changes color and curls slightly, remove it immediately. Then, dip it in the carefully crafted sesame oil and garlic sauce. Wow... the delicious flavor is simply irresistible! With one bite, you're first struck by the unique spicy aroma of sesame oil and garlic, followed by the tender and juicy beef itself, fully absorbed by the rich flavor of the broth. These layers of flavor blend together, creating a magnificent feast for the taste buds.
After discussing beef slices, let's discuss mushrooms. These ingredients often grow in the mountains and forests, so they're bound to pick up dirt and other small impurities. Therefore, they must be thoroughly cleaned before cooking! Otherwise, any remaining dirt will not only detract from the appearance but, more seriously, ruin the original purity and deliciousness of the broth. Only by ensuring that every mushroom is spotless can we fully enjoy their natural aroma and tender texture in the hot pot.
Seeing everyone listening intently and nodding thoughtfully, I couldn't help but feel a strong sense of accomplishment. Hey, it seems I've done a pretty good job sharing my unique hot pot cooking secrets today! I hope everyone will try my hand at cooking a mouth-watering hot pot after returning home. I'm sure you'll be able to create a delicious hot pot!