To this day, the word "player" is no longer limited to the original meaning of "player". There is a group of people who are exploring their own "playing methods" in various strange fields, playing with unique creativity and enjoying themselves. Let’s follow the Morning News · Tho

Today, the word "player" is no longer limited to the original meaning of "player".

There is a group of people who are exploring their own "playing methods" in various strange fields, playing with unique creativity and enjoying themselves.

follows the Morning News · Thoughtful "No. 1 Player" series, and approach the players around us.

The bottom of the salted egg yolk is the heaviest and the graininess after stir-frying; the soul of the drunk chicken pot falls on the Hakka Niangjiu , which stands out from nearly 10 yellow wine ; hot pot chef Zhu He likes the pig belly chicken hotpot he developed the most, and during the World Cup, it was equipped with the "exclusive shabu shabu matching table" and combined it into the "Plum Breeding" set meal officially "debut"...

A while ago, the Ministry of Human Resources and Social Security listed the "hot pot chef" separately from the profession of Chinese cookers. In fact, this new job is not limited to the "fried chef" we remember. Only by having ideas, daring to create, and willing to try and make mistakes can we better "play with hot pot".

Open your brain and play with the pot bottom: study "Drunk Chicken Pot" and taste wine first

On Xiangyang South Road in Shanghai, there is a Cantonese restaurant called "Weihuang Guangfu He Xiao Seafood". It is inconspicuous and has an old environment, but this restaurant has long queues every day. Many diners who came here are just for the pot of "drunk chicken pot".

hot pot restaurant Zhu He is a loyal fan of this restaurant. When developing the "Hakka Drunken Chicken Pot", he went to Weihuang to eat at his own expense no less than ten times.

The biggest difference between the bottom of the drunk chicken pot and the ordinary chicken soup pot lies in the word "drunk". Zhu He has a lot of experience in wine tasting. While tasting and pondering Internet celebrity dishes again and again, he tried to "adjust" himself.

"In fact, yellow wine and red wine also distinguish different flavors. We should have tried nearly 10 kinds of wines before and after, and then we chose the most suitable one."

Zhu He first bought Guyue Longshan years and 5 years of aged wine respectively, but the semi-dry Huadiao wine into the soup will taste a bit sour. Then I tried wines of different origins and flavors such as Xianheng Taidiao, Hakka Niang Wine, Guangdong Pure Rice Wine, etc., boiled a pot of fragrant chicken soup, and then carefully served them in different small bowls, added the test wine in equal proportions, and then tasted them one by one. What’s interesting is that the pure rice wine with the highest voice and best feedback during blind testing was not successfully selected. The reason for being beaten was that it was “too high in degree.” "People may ignore the alcohol content in the soup base. We also need to consider that there may be a driving and travel after dining at home, so we made adjustments later."

, which finally appeared in the "Drunk Chicken Pot" was Meizhou Hakka Niang Wine , one of the intangible cultural heritage in Guangdong Province. It has a low degree and a sweet and soft taste. Moreover, microbial and amino acid are particularly high - using this wine to make chicken soup can be said to be "fresh enough to lose eyebrows." However, Zhu He felt that although Niangjiu was not sour after being added to the soup, it was a bit sweet, so he added a little Taidiao wine to neutralize it.

Zhu He told us that developing a drunk chicken pot can be said to be the period when he deals with wine the most closely. He is from Shaoxing and loves wine, but he is not addicted to alcohol. "We need to maintain the sensitivity of taste. Drinking too much may have an impact."

cannot rely on experience and feel: to make the salted egg yolk soup base feel granules

Of course, developing a delicious and convenient pot base is not as simple as making soup and tasting wine.

Zhu He is a Western cuisine chef who has been in the industry for nearly 20 years. He has served as the executive vice chef of a five-star hotel. Now that I have transformed into an Dingdong Maicai hot pot restaurant, in addition to keeping a close eye on the taste, I also need to consider the transformation results of finished recipes in the industrialization process.

In other words, ordinary chefs often cook "based on experience" and "based on feel", while pre-made hotpot dishes like Zhu He should pay more attention to precision and standardization.

Take the Drunken Chicken Pot as an example. Ordinary cooking requires a Qingyuan Trail Chicken to add 2 kg of water, and prepare the taste according to the ratio of 7g of salt/kg. The amount of soup and salinity are just right."But large-scale production requires stewing in large pots. When stewing at high temperature, the water will evaporate more, and the salinity will also change. Therefore, the amount of water added and the amount of salt need to be re-mixed, and the accuracy must even be implemented by one decimal point."

In addition, there are "chicken cannot be cooked, steamed to ensure freshness", "Mother wine must be put at the end to reduce volatility", etc. "Scratch" from the chef will eventually be refined in the text and implemented one by one during production and processing.

Since he was engaged in the development of pre-made vegetable hotpot, the most "Internet celebrity" finished product that Zhu He has completed is a "golden fluffy sand salted egg yolk pot". Using the flavors of salted eggs and peeled eggs themselves to "hang fresh", finding a suitable salted egg yolk mayonnaise recipe, etc. can only be considered "regular operations".

"At the same time as when I was developing the Drunk Chicken Cooker, I also tested several versions to find the balance point for the best flavor: 1 kg soup base is more suitable for adding 100 grams, 150 grams or 200 grams of salted mayonnaise ingredients." Zhu He said that the most difficult thing is to keep the grainy feeling of the salted egg yolk at the bottom of the pot, rather than bringing out a bowl of light "egg yolk soup" at the end.

Salted egg yolks must be stir-fried in a oil pan to retain the taste after adding the soup base. However, friends who have eaten boiled eggs must have experience. The egg yolks will be heated for too long, and the surface color will turn slightly black, which will greatly affect the appearance. Therefore, after repeated tests and comparisons, Zhu He set the stir-frying heating time for 4 minutes, and required that the cooling must be completed quickly after the stir-frying is completed to achieve the "gold + quicksand + granules" salted egg yolk bottom effect.

"Plum Blossoms" World Cup "formed a group", and used winter bamboo shoots to study "pickled fresh pot"

and say "Where are drinking and cheering around the stove, the all kinds of flavors melt in the small pot". Xiaoxue solar term has arrived, nothing is more suitable for pairing with the hot World Cup than eating a steaming hot pot. During the World Cup, Dingdong Maicai launched several hot pot "Ball Watching Sets", including "Plum Breeding" containing pepper pork belly chicken pot bottom and pork belly strips.

Zhu He told us that among the nearly ten pre-made hot pots he developed, if only personal taste is considered, his favorite is this pork belly chicken pot. And because I am a standard "carnivorous", when serving dishes at home, the most important thing is to "get another pork belly". In the end, this simple "exclusive shabu shabu matching table" added fat beef rolls, fried bean skins, beef balls, , etc., which achieved a "group debut" during the World Cup.

As the end of the year approaches, Zhu He and his colleagues have completed the research and development of "New Year's Vegetable Hot Pot" early and have plunged into the "Spring Vegetable Chapter". The bottom of the

fat intestine chicken hot pot is mainly composed of red oil and sauce. 150 grams of red oil and 100 grams of sauce. After boiling, it must be soaked overnight, otherwise the aroma of the oil will be discounted. The pickled and fresh pot is easy to say, but the spring bamboo shoots, as one of the staple ingredients, cannot be found in the winter, so Zhu He can only temporarily replace them with winter bamboo shoots, and replace them in a few months and make corresponding adjustments.

In fact, a hot pot bottom must cover at least 4 or 5 months of development cycle, from market research, product selection and analysis to cooking research and blind measurement of products. Even if you reach the last step, you can only be included in the listing plan after the turnout has passed the passing line - this passing line refers to the minimum blind test turnout of more than 70%.

Therefore, Zhu He and his colleagues will continue to conduct market research to see what popular products are and selling points are in the country. "For example, users in Shanghai like to eat pork belly chicken, users in Beijing prefer to sautify a pot of sheep scorpion in winter, and users in Chengdu like heavy flavors such as fat intestine chicken ." Zhu He said that it has been a matter of nearly one or two years to shift the focus of R&D work to pre-made hot pot, and his experience of "playing around hot pot" is more like a process of constantly integrating the changing taste preferences of foodies and friends with their past experience, and bringing the delicious hot pot that can be eaten in restaurants and even cannot be eaten onto the warm dining tables of more families.