Chapter 510 Coming of Age Ceremony - Roast Eel in a Pot
When you meet these two unruly young ladies, what else can you do except obediently telling them what to do?
After Baisou's banquet, the restaurant's business improved a lot. There were only so many merchants and residents in Pantan, and it was either one or the other. The business of Fat Heart Restaurant was good, which naturally affected the business of Wang's Restaurant. In Wang's Restaurant, Wang Zhuanglong faced his father
hug
He complained: "Shopkeeper Zhu from Fat Heart Restaurant is so unethical. He tries to overpower us and steal our customers. This time, we have to find out what new dishes they plan to cook, and then come up with a new dish.
Win this round."
Shopkeeper Wang sighed and said: "After you take over as the shopkeeper of the restaurant, you will make the decision. My father is old and wants to live a peaceful life for a few years. Before handing over, we will take a step back and not make trouble."
Wang Zhuanglong retreated quietly, found Dr. Liu, and said to him: "You are familiar with them. Go to Fat Heart Restaurant to find out what new dishes they are trying."
Dr. Liu felt like there were hundreds of needles pricking his back. During this period, the young shopkeeper looked at me in a wrong way. He also heard some rumors that he stabbed Wang's Restaurant in the back. Think about it, he just
He's a doctor of tea and wine, and he doesn't know the secret recipes passed down by the Wang family. How can he get them?
The ability to stab people with a knife? In recent years, although the old shopkeeper has been stingy with money, he has been relatively honest with others. He finally has a stable career and has lived calmly for so many years. However, in the past,
A few days later, the young shopkeeper will take over. Will my life be stable?
When he arrived at Fat Heart Restaurant, there was no food tasting like before the Baisou Banquet. He tried to ask Zhang Fangsu, the tea and wine doctor of Fat Heart Restaurant, and said: "I heard that your shopkeeper held a coming-of-age ceremony, why didn't you taste the food?"
"The Baisou Banquet is a public banquet, and the coming-of-age ceremony is a private banquet for classmates." Zhang Fangsu smiled and said, "The owner of the private banquet can make the decision himself, so there is no need to try."
Shopkeeper Liu was unwilling to give in and continued to test: "Your dishes are really unique. So, can you give me some insights on what dishes to prepare?"
Dr. Zhang shook his head, expressed his ignorance, and went to greet other guests. After returning with no success, he had to pay for the meal himself. Dr. Liu touched his pocket and shook his head in frustration.
In the back kitchen, the four cooks began to try another large dish, yellow croaker in a big soup. Clean the yellow croaker, cut off the pectoral and dorsal fins, and cut a few fine lines on both sides of the fish body; cut the stems of the mustard greens into thin pieces.
Set the wok to high heat, add cooked lard, heat until 70% hot, add ginger slices and stir-fry briefly, then add yellow croaker and fry until both sides are slightly brown, cook with rice wine
, cover the pot and simmer for a while; then, ladle in boiling water, add green onion knots, and simmer over medium heat; cook until the fish eyes turn white and the fish shoulders are slightly off, remove the green onion knots, add refined salt, and add bamboo shoots
Add slices, mustard pickles and cooked lard, then bring to a boil over high heat; when the marinade turns milky white, put the fish and soup into a large bowl at the same time, sprinkle with green onions, and serve.
"High Balcony·Yellow Croaker in Big Soup with Pickled Vegetables"
Cut open and wash the yellow croaker, remove the fins and intestines, cut into pieces on both sides. Cut the mustard greens and stems into fine pieces. Cook the lard in a wok over high heat, add 70% heat, and lightly stir-fry the ginger slices. Fry the yellow croaker until both sides are slightly brown.
Cook with rice wine.
Cover the pot and simmer for how long. When fragrant, pour in boiling water. Add green onion knots and simmer over medium heat for half a minute. Cook until the fish eyes are white and the shoulders are slightly off. Add bamboo shoot slices and mustard mustard. Bring to a boil over high heat.
The juice comes out white.
This yellow croaker has a fat body and firm meat. The soup is milky white and mellow, and the taste is fresh and salty. This is another rare seafood feast. Huang Nangua swallowed his saliva. I can't say whether it is good or not. It takes two eldest ladies.
If he agreed, the dish would be considered passable. He put down the shovel and went to the back
They went to the hospital to look for them, but they couldn't find them. Where were they? It turned out that they went to the pier to look for rare ingredients. They saw a boatman carrying a white river eel.
The shape seemed strange to me, so I realized it was a snow eel, and it was haggling with the boatman.
The boatman didn't know how precious the eel was. Seeing that they were dressed richly, he only offered a slightly higher price for ordinary eels. They were still haggling. Seeing Huang Nangua coming, he ordered him to pick up the eel and gave it to the boatman.
A piece of broken silver, about half a tael, is enough to buy three or four river eels. Since the money is so good, why did you lower the price just now? The boatman was stunned for a moment.
Is this the eldest temperament of the two of them? No, they are just imitating their eldest brother in bargaining, hoping to help their father with his business in the future.
After buying the snow eel, the taste will be different when you buy it yourself. Huang Nangua hurriedly cooked for them. He cut the throat of the river eel, made a small cut in the anus, and soaked the mucus around it with boiling water.
Then use two
Insert bamboo chopsticks from the throat into the abdomen, hold the eel body with one hand, hold the chopstick tightly with the other hand and twist it in one direction for a few times, roll out the intestines, cut off the head and tail, cut into finger-long sections, and wash.
Place the wok over high heat and add
Heat up the cooked lard, lay it on the bottom with scallions, arrange the eel segments on top, cover with diced pork suet, ginger slices, bamboo shoots, cinnamon, add Shaoxing wine and water. After boiling, simmer over low heat for half an hour.
, until about 20% of the soup remains,
When the eel meat is crispy, remove the ginger slices, green onions and cinnamon bark, transfer to another wok, add soy sauce, sugar and vinegar, switch to high heat and cook until the soup is thick, pour in gram of cooked lard, and use
Mix evenly with a hand spoon, drizzle with sesame oil, and serve.
"Meiwu·Pot-roasted eel"
Cut the throat of the river eel, dissect the anus, and soak in boiling water all over the body. Remove all the mucus, put the chopsticks into the throat, pinch tightly and twist the roll. Remove all the intestines. Put on a high fire and heat the lard. Spread the green onions on the bottom and arrange the eel segments on top.
, bedding oil cubes.
Ginger slices, bamboo shoots, and cinnamon bark. Add wine and water, and bring to a boil over high heat. Reduce the soup over low heat, and leave a little bit of the soup until the eel meat is crispy and white. Remove the spices. Add soy sauce and sugar to the wok. Increase the heat to thicken the soup and pour on it.
Hot sesame oil.
After the dishes were cooked, the eel meat was crispy and delicious. What was even more rare was that the eel was a snow eel, which made the meat white as snowflakes and as crystal clear as jade.
"It's delicious, it's delicious." The two sisters took a bite and praised, "This is a must-have dish for my brother's coming-of-age ceremony."
"Spare us, two grandmothers." Huang Nangua clasped his hands and said, "This is a snow eel. Whether you can get it depends entirely on luck."
"Don't snow eels just come out when it snows?" The eldest sister said displeasedly: "Who are you kidding? Anyway, I want to see this at my brother's coming-of-age ceremony."
This is really unreasonable. The reason why it is named Snow Eel is because of the color of the eel's skin, and it is not active in snowy days. The weather is too cold, and the fish will hide in the water to hibernate. And the coming-of-age ceremony banquet is very good.
Five or six tables, even if you are lucky enough to get one or two, it is not enough. But is it useful to say this to these two eldest ladies? The four stoves are really tearful.
With only dead horses to be treated as living horses, Huang Nangua searched ten times on the dock and finally found the boatman who had just sold him snow eels and asked him to help catch a few.