Chapter 164 Traditional Chicken Oil
Ingredient purity: 100%. Umami index: Extremely high.
[Congratulations, host, for triggering the hidden ingredient reward mechanism!]
[Congratulations, host, on obtaining a brand-new, divine-level secret recipe—"Spirit Ancient Method Chicken Oil"!]
Immediately afterwards, a semi-transparent blue light screen automatically unfolded in front of Lin Fan's eyes, and a vast and detailed culinary memory slowly flowed into his mind like warm water.
Lin Fan closed his eyes and quietly processed the information.
A few seconds later, he opened his eyes, his gaze filled with deep shock.
This is not an ordinary stir-fry dish, but a secret seasoning that brings out the "freshness" to the fullest.
Ling's Ancient Method Chicken Oil
The recipe clearly states that the most premium ingredients often require only the simplest, and most demanding, cooking methods.
When making this chicken mushroom oil, you must not use a regular metal knife.
The metallic smell can ruin the extremely delicate fibers and natural umami flavor of the termite mushroom.
It must be torn into finer strands, thinner than a matchstick, bit by bit, following the grain of the mycelium.
Then, select the finest rapeseed oil, add a very small amount of star anise, cinnamon and other spices as base flavorings, and simmer it in a purple-gold wok over the lowest heat for several hours.
During this extremely long process, the moisture in the termite mushroom will be gradually forced out, and its domineering and unparalleled umami flavor will be completely and unreservedly integrated into the oil.
Only when the mycelium turns dry and brown can this pot of oil truly be considered to have "turned stone into gold".
Whether you use it to mix with noodles, fried rice, or as a base for cold dishes, you only need to add a tiny spoonful.
Even a bowl of plain noodles without any side dishes can instantly burst forth with an unparalleled deliciousness that makes you want to swallow your tongue!
"Absolutely amazing."
Lin Fan took a deep breath.
He had been thinking that if the store wanted to launch a "killer main dish" that could quickly sell in large quantities and be addictive, scrambled eggs with tomatoes and beef brisket noodles alone would not be enough.
Now, this large-scale population of termite mushrooms, along with the recipe for "Traditional Termite Mushroom Oil," has become a trump card for him!
"Just make chicken oil noodles."
Without any hesitation, Lin Fan issued the command directly in his mind:
"One-click harvest! Target: Wild Termitomyces albuminosus! Processing method: Non-destructive shredding!"
The strength of Tiangongfang lies in this: it can perfectly avoid the drawbacks of metal cutting and use invisible forces to separate materials.
"Whoosh—!"
A light, like ink painting, flashed beneath the plum tree.
The dense, wild termite mushrooms instantly detached from the soil and were all sucked into the funnel of Tiangongfang.
Less than two minutes.
At the finished product export point, four large bamboo baskets were neatly stacked with wild termite mushroom mycelium that had been cleaned, torn into even pieces, and had no mud or sand at the base.
Lin Fan did not stop.
He turned and walked toward the cold meat warehouse on the other side of Tiangongfang.
The black mountain pigs that were just butchered automatically and without damage had, besides the ribs and lean meat, another ingredient that is easily overlooked but is considered the "soul" of Chinese cuisine—pork fat.
Lin Fan opened the refrigerator and took out two large pieces of black mountain pig fat that were as white as jade and without any impurities or blood.
These free-range pigs, raised on spiritual cabbages and spiritual rice bran, have fat that not only lacks any fishy or rancid smell, but instead exudes an extremely pure, nut-like, milky aroma.
Using this premium lard to cook wild termite mushrooms creates a truly unparalleled combination of rich animal fat and ethereal mountain mushroom flavor!
Bring four large baskets of matsutake mushroom filaments and two large pieces of snow-white pork fat.
Lin Fan had a thought.
"Leave the farm."
……
Back to the kitchen in the real world.
It was already 2 PM.
Lin Fan summoned the [Purple Gold Eight Trigrams Wok].
Remove from heat and turn to medium heat.
He first cut the two pieces of snow-white black mountain pig fat into small pieces, threw them into the pot, and added half a bowl of Kunlun spring water.
This is an old chef's secret to rendering lard—the "water-based rendering method." Lard rendered this way not only has a high yield but also a snow-white color and won't spoil easily even after long storage.
"Glug glug..."
As the moisture slowly evaporates, the pork fat begins to sizzle and release its oil.
About twenty minutes later, the originally snow-white chunks of fat turned into golden and crispy cracklings, and the pot was filled with clear, translucent liquid gold, like amber.
An extremely rich, pure aroma of top-quality lard, without any fishy or musty smell, instantly filled the entire kitchen.
Lin Fan used a slotted spoon to scoop out the oil residue.
Then, adjust the fire to the lowest possible temperature.
He grabbed a handful of star anise, two bay leaves, and a few slices of ginger, threw them into the oil to fry until fragrant, and then took them out.
Next, the main event begins.
Lin Fan slowly poured the several large baskets of shredded wild matsutake mushrooms into the boiling hot black mountain lard.
"Sizzle..."
Accompanied by an extremely long and delicate sizzling sound, the termite mushroom strands, enveloped in hot lard, slowly begin to release their domineering and extremely delicious aroma.
Making chicken oil requires the most patience and precise control of the heat.
If the heat is too high, the mycelium will easily burn, and the oil will taste bitter; if the heat is too low, the moisture will not be forced out, the oil will easily spoil, and the aroma will not come out.
Only by controlling the heat to that most delicate balance point can the most perfect chicken oil be extracted.
With the help of Zijin kitchenware, Lin Fan's control over the heat is absolutely precise.
He held a long-handled, purple-gold strainer in his hand, stirring the pot at a specific frequency.
As the moisture in the mycelium is gradually forced out, the aroma in the kitchen undergoes a qualitative change.
It is a unique and complex aroma that blends the ethereal freshness of top-quality mushrooms with the rich, fatty aroma of premium black mountain pork fat.
It's not as thick as the old braising broth, but it's like an invisible giant net, slowly and firmly wrapping up the entire kitchen.
Even with the "spirit-locking" properties of the purple-gold kitchenware, the aroma was so penetrating that a few wisps still managed to escape through the crack in the door, permeating the entire "Lin Family Shop".
It simmered for a full four hours.
When the termite mushroom mycelium in the pot had completely dried out and turned into an extremely tempting dry brown color, Lin Fan decisively turned off the heat.
The oil is golden and translucent, and the mycelium is crisp, dry, and fragrant.
【Ling·Traditional Chicken Oil】is ready.
……
Lin Fan stood in front of the stove, looking at the pool of oil in the pot that resembled liquid gold, and took a deep breath.
The rich, fatty aroma of premium black mountain pork fat has been perfectly and completely blended with the ethereal and powerful mountain forest fragrance of wild chicken mushrooms.
This is no longer a simple seasoning, but a "umami nuclear bomb" that can instantly transform any mediocre ingredient.
However, as a chef with absolute professional ethics, the first thing to do after making a new dish or seasoning is never to put it up for sale immediately.
Instead, they want to try the dishes themselves.