Xianju is a poor mountainous area with seven mountains, two rivers and one farmland. Therefore, in history, there were many people who made a living outside, including many who worked as cooks in the city. They would also go home to celebrate the New Year, and they would be short of stoves next year, so we invited them
Joining the franchise is the most labor-saving and trouble-free idea. The Zhu and Wang families have set their sights on the goal and are planning to visit during the Chinese New Year.
In the Zhu Mansion, sisters Zhu Anxiang and Zhu Anyi are also secretly planning to see how they can reopen the Shiyue Building. The original business of receiving pregnant women and postpartum women will definitely not be possible. Although it is profitable, most of the people sent are foreigners.
She is not a decent wife and has a bad reputation. But other than that, how can we cut a shortcut and open a restaurant that is different from the current Fat Heart Restaurant?
Where is the way? The sisters have no clue. To open a restaurant, you must have good food. Let’s see what tricks these two maids from wealthy families have. Thinking of this, the sisters once again posed a tricky problem for them.
He said: "The dishes you cooked last time were not bad. As the New Year is approaching, I have to add some new dishes to the Zhu family's New Year's Eve dinner. They must be the kind that no one has seen before. Let me think about it."
Hu Lanlan lowered her head and said: "My servant once cooked a dish when I was a child. I guarantee that no one has ever seen it. However, although the dish is strange, it cannot be tasted in a refined restaurant."
The two sisters became interested, stretched out their heads and asked: "What dish is it? Can you tell me about it first?"
"This dish is called stone-cooked kidney flower. It was cooked this way when my maid sold her life and the family was poor and lacked oil." He lowered his head and said, "This dish uses pebbles to transfer heat and prevent scorching. It is unique to this small family."
Is there any other way to make this kind of food? We don’t lack oil at home, so we can improve this dish. The two sisters and the two maids went to the Yong’an stream and picked up the pebbles with great interest. After washing them, they closed the kitchen door and did not allow anyone to come in.
, go back and start tasting the dishes. The steps are: wash the pork loin and remove the membrane, cut it in half with a flat knife, remove the tendon in the middle, then soak it in water and add a few peppercorns for two to three hours to remove the smell. Soak it well
Cut the kidneys with a cross knife on a smooth surface and cut them into kidney pieces. Slice the water chestnuts. Cut the green onions into firecrackers. Cut the garlic cloves into rice. Soy sauce, sugar, garlic, green onions, pepper, sesame oil, white vinegar, and wet starch to make a marinade.
Set aside. Put the pot on high heat, add a small amount of oil, add pebbles, and stir-fry continuously. When smoke comes out, pour in the cut kidneys. After frying for a few times, add the prepared marinade, turn the pot and pour it on
Sesame oil is ready to serve.
"Preface to the Oriole's Cry, Stone Cooks the Kidney Flowers"
Carefully pick pebbles from the river, as round as pigeon eggs. Wash them with water, boil them in boiling water, and soak them in hot oil. Rain flower stones add to the variety of dishes, including colorful agates and fresh pork loin. Wash them to remove the film and soak them in water to remove the smell.
On a smooth surface, use a cross-cut knife to cut the kidneys crosswise. Onion and garlic cloves, diced water chestnuts, mix with soy sauce, pepper and sugar. Mix white rice vinegar, sesame oil, garlic, and wet starch to make a marinade. Stir-fry with stone until hot, and add all the ingredients.
Add a spoonful of sesame oil.
The aroma of this stone-cooked dish is obviously different from the burnt aroma of ordinary dishes. The burnt aroma of ordinary dishes is mostly caused by frying, while stone-cooked vegetables have very little oil and a higher temperature. Therefore, the burnt aroma has a bit of charcoal flavor, which is more
Sharp. Because the stone is concave and convex, the surface of the kidney flower is also naturally concave and convex. When you eat a piece, it is unexpectedly tender and fresh.
The sisters proudly asked their brother Zhu Tojian to review the dishes. After looking at the dishes, he said: "Didn't my brother bring you a small basket of rain flower stones? The color is beautiful and colorful. When used for cooking, it is much prettier than cobblestones when served.
.”
This is indeed a good idea. The taste of the dish is still the same, but the appearance is much more beautiful. The dish pays attention to color, aroma and taste. With the five-flower stone embellishment, the grade immediately goes up. It is like a poor couple putting on beautiful clothes.
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The two sisters found a long-forgotten rain flower stone from the bottom of the box and made it again. Sure enough, the effect was completely different.
When they were proud, they turned to Guo Xiaoshi and said, "It's your turn, what surprise will you give us?"
Seeing this, she timidly took a step back and said, "My maid, let me try to see if you can agree with the two young ladies."
The two sisters were just joking, but she took it seriously, and her curiosity aroused. She replied: "The dish of servant girl was played when I was playing house with my assistant when I was a child. Once, Wang Erniu from the same village used a slingshot to
Shoot down a dove,
We stole some spices from the host’s house and made a dish, which was praised by all the friends who were playing house together. An old Taoist happened to pass by and when he saw this scene, he praised his childlike innocence and childhood sweethearts, so he named it
No guessing pigeon.”
He is also a Taoist priest, maybe he is a god. Every important moment in the family, Taoist priests with white beards often appear. The two sisters have heard this from their parents many times. Seeing Guo Xiaoshi's face look ashamed when talking about it, she remembered the past.
, so she asked the servant to give her a wild pigeon, and then she wisely withdrew, leaving her alone in the kitchen. She first stripped the pigeon, cleaned it, and used a pottery pot to cook it.
In a jar, pour water, light soy sauce, oil, sesame oil, salt, and fine sugar. Then add a green onion, a few slices of ginger, and a few cloves of garlic. Seal and marinate the treated pigeons for an hour. Set aside.
Pour out some sauce and use it to pickle onions and mushrooms. Stuff the pickled onions and mushrooms into the marinated pigeon belly and wrap the pigeons with brown leaves. Mix the flour, water and white wine evenly.
Take a piece of fermented dough. Roll the dough out into a large piece of dough. Use the dough to wrap the pigeons together with the palm leaves. Put it in the fire ashes and bake it for an hour. After it comes out of the oven, crack the outer shell. It will be super tender and crispy.
The guessless pigeon is ready.
"Congratulations to the Bridegroom·No Guessing Pigeon"
Pluck all the pigeon feathers. Remove the pigeon from the buttocks, remove the intestines, and stuff in the spices. Light soy sauce, cooking wine, sesame oil, sand, saccharin, and salt. Marinate in a jar until the flavor is deep into the bones. A few slices of ginger and a few cloves of garlic, wrapped in bamboo leaves and tied with string.
Wrap tightly. Let the dough ferment and make a shell.
Put it in the ashes and simmer over a dark fire. The fragrance floats, like wheat roasting, and the pork is slightly charred. When you pick it up, it will be hot, and you will find it hard to eat the food if you are impatient. Fan to cool down and stir up the ashes. Tap the dough shell lightly with a wooden hammer to break it into pieces.
The aroma of burnt food hits your nose. The pigeon is simmered over charcoal, and its name is Wu Guai.
After opening the coke shell, the room was filled with the aroma of wheat and meat. When the two sisters tasted it, they felt that it was crispy, tender and had a unique flavor.
"Don't worry, the pigeon needs to be starched." Guo Xiaoshi held a small plate of sweet noodle sauce mixed with green onion. The two of them ate after the meal, and it tasted better. One bite for the two of them and one for the pigeon. How big is the pigeon? After a while
I ate it all. Seeing the two maidservants' stomachs rumbling, they turned around and said, "I'm sorry, I forgot to save some for you. It's so delicious."
They both knelt down and said, "It's a blessing for the servants that the two young ladies like to eat. How dare you eat with the young ladies?"
"How can you make good food if you don't taste anything you dare and don't know the taste?" The two sisters helped them up and said, "From now on, we are masters and servants in front of each other and good sisters in the back."
The two of them panicked and said, "Young servant, you dare not disturb the etiquette of master and servant."