Divorced and Determined: The CEO's Ex-Wife Fights for Love-Chapter 86
Chapter 86 Look At This, This Is What Professionalism Looks Like! Eating Liver Without Tasting Liver, Impressive!
Fine sand pig liver?
Hu Zhijun’s heart skipped a beat, as though he had gained a crucial piece of information for making liver paste soup.
Shen Muyan observed the fine sand pig liver that Lu Qin had bought, which was also known as ‘yellow sand smooth’. It had a fresh pinkish color with a hint of yellow, making it easily distinguishable from regular pig liver.
Lu Qin noticed Shen Muyan’s curious expression and explained, “Fine sand pig liver has a texture like fine sand—soft and tender. Only pigs that have been raised for over a year under normal conditions can produce this kind of liver. Pigs raised with hormones for rapid growth will never develop the yellow sand smooth liver.”
“Besides its unique texture, yellow sand smooth liver is also more nutritious. This is because the pigs are allowed to grow naturally, without hormones, giving them healthy organs.”
“Fine sand pig liver is the highest quality liver, commonly known as fatty liver. It is the best liver for making liver paste soup, and there is no other better option.”
“The liver paste soup you sent me a picture of was made with regular pig liver. The result was a soup with a strong liver smell, and it was hard to make it smooth and even.”
Picture?
Hu Zhijun was startled. He was sure Lu Qin was referring to the liver paste soup he had made himself. Shen Muyan had taken a photo of it earlier that morning.
What the heck!
Hu Zhijun’s face turned red, feeling a bit embarrassed. But, he had definitely learned a key technique!
Lu Qin’s explanation made everyone around him realize. No wonder Shen Muyan had invited him to help out, this is what professionalism looks like!
At this moment, Fang Ya stepped forward and asked, “Master Lu, what about the steamer? Do we need to use the traditional bamboo steam basket?”
Lu Qin glanced at Fang Ya.
“Call me by my name. I’m not a master. You can use an electric steamer, but make sure to leave a small gap in the door while steaming. This allows the steam to escape, so the surface of the liver paste won’t have indentations. Otherwise, even if it tastes good, it won’t look good.”
Not just talking, but also putting it into practice. Lu Qin looked at the time and began to take action. The others immediately moved aside, giving Lu Qin some space.
Lu Qin laid the pig liver flat on the chopping board and started to pound it with the back of his knife. Liver paste soup is a high-end second-course dish.
What is a second-course dish? It’s the soup served after the second hot dish at a banquet. Liver paste soup used to be a very famous dish, but over time, it became less popular due to its difficulty to prepare. It also became a dish that many Sichuan chefs feared.
As soon as Lu Qin started cooking, he entered a different zone—serious, focused, and stable.
Everything around him became background noise, irrelevant to him. Liver paste soup is a dish that requires skill. The key is to make it delicate.
Lu Qin continuously pounded the pig liver with the back of his knife, while removing all the tendons. The tendons must be completely removed.
Once the liver was turned into a paste, Lu Qin took a large bowl, added cooking wine, green onions, and ginger to marinate, removing the fishy smell. This step took 15 minutes.
Mai Dejun and Hu Zhijun both looked surprised. Hu Zhijun had made liver paste soup earlier that morning, and it had taken him a full half hour to pound the pig liver into paste and marinate it.
This young man’s knife skills... they’re amazing!
The marinating took 30 minutes, and Lu Qin began to make the broth. Liver paste soup not only requires the paste to be good, but the broth also has to be top-notch. Making the broth is key to the success of the dish and tests the chef’s skill. The ingredients used were chicken, duck, ham, and pork knuckle.
As the saying goes, “Without ham, the broth is not beautiful, without chicken, it’s not fresh, without duck, it’s not fragrant, and without pork knuckle, it’s not rich.”
The reason making broth tests a chef’s skill is because it involves blending various flavors and cooking them together, which takes two to three hours, and it cannot be left unattended.
Shen Muyan’s eyes were locked on Lu Qin. She didn’t notice that she was getting a bit absorbed in watching him. Fang Ya, holding a camera, was walking around with professional steps, capturing every angle, even doing close-ups from time to time.
The kitchen staff at the door stretched their necks, eager to get a glimpse. When the broth was nearly ready, Lu Qin filtered the marinated pig liver paste using cheesecloth, turning it into liver juice.
He stirred in egg whites, added pepper and salt, and a bit of soybean flour to make the paste more delicate.
Add soybean flour?
Damn! The details!
Hu Zhijun cursed himself for not taking notes and repeated ‘add soybean flour’ in his mind five times.
Lu Qin set up three bowls, lined them with plastic wrap, brushed them with oil, and poured in the liver juice before placing them in the steamer.
Meanwhile, As the broth neared boiling, Lu Qin chopped five liang of lean meat, making sure there was no fat. He simmered the meat’s freshness into the broth. He filtered the meat paste through cheesecloth, repeating the process three times until the broth was clear. Because he added ham, the dish had a slight tea-colored hue.
At this moment, Everyone could smell the fresh aroma wafting through the air.
“Smells amazing!!!”
The liver paste soup was ready. He made three servings.
Lu Qin wiped his hands with a cloth and removed his apron.
“Done.”
Mai Dejun, who had been silent up until now, spoke up.
“Impressive!”
Someone at the door couldn’t help but exclaim, “Damn! This is like the earliest form of molecular gastronomy!”
“This is high-end Sichuan cuisine—liver paste soup?! Did you notice? Not a bit of MSG or chicken essence, it’s all about extracting the umami from the ingredients, amazing!”
“You can’t afford Sichuan cuisine that’s not spicy!”
“Why is Cantonese soup so famous? Because everyone knows how to make it. But Sichuan soup? Only the experts can truly appreciate it!”
In the private room, a bowl of liver paste soup was served to the table. Ouyang Lin glanced at it and nodded. He took a spoon and tasted a spoonful. His expression shifted as if he couldn’t believe how good it tasted.
Shen Muyan watched Ouyang Lin’s reaction, her heart finally at ease. It seemed like the dish had passed the test.
Indeed, After savoring the taste, Ouyang Lin nodded in satisfaction and marveled.
“The texture is delicate, it has the flavor of pig liver, but no liver smell at all. It melts in your mouth. As they say, ‘Eating liver without tasting liver,’ impressive!”
“Shen, I’m willing to invest an additional 20 million.”
Shen Muyan’s heart soared with joy, but her face remained elegantly calm. Meanwhile, Manager Wang was so excited he almost jumped up.
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“Boss Lu is incredible! Not only did this dish secure the investment, but it also added an extra 20 million!”
“Thank you, Ouyang, for your trust. I look forward to our cooperation.”
“Likewise. Can I meet the chef who made the liver paste soup?”
“Of course.”
Shen Muyan instructed, and Manager Wang immediately ran to the kitchen. However, when the people left, the chef was nowhere to be found.
Shen Muyan frowned. He left so quickly!
“Left?”
Ouyang Lin’s eyes widened in surprise.
“He’s not one of your chefs? But a street vendor?”
Shen Muyan replied calmly, “He’s a street vendor. I just hired him to help with this. But, Ouyang, you didn’t say we had to use a chef from our own company, did you?”
Shen Muyan found a loophole.
Ouyang Lin remained silent.
Jiangcheng was known online as the ‘food desert’. How could a street vendor make liver paste soup this good?
Are you serious?
“Shen, you say you know him?”
“He’s the father of my child.”
Shen Muyan said, her face turning red without skipping a beat.
“!!!!!”
Manager Wang’s eyes nearly popped out.
