Led by Wang Zhuanglong, more than a dozen waiters rushed to the door of their house with wooden sticks and stood in front of the door shouting: "Where did the traitor come from? He stole the wine recipe from my Wang's Restaurant.
You just hide in a corner and drink it secretly, but you are also brazenly selling it outside my door to see if I don't smash your sign."
Five or six people rushed out from the opposite side. Although there were not as many people as them, they were all holding sharp kitchen knives and hatchets, and their momentum overwhelmed them. Wu Bushi and Zhou Zhujiu stood in front, holding the hatchets in their right hands.
Shaking, he suddenly cut off the wooden stick in his left hand with a knife, looked at the onlookers, and said provocatively: "Let everyone judge whose wine is the authentic one passed down by the immortal king Wen."
Seeing the hatchet, Wang Zhuanglong took a few steps back in fright. When he saw him talking about wine, he suddenly felt strong. He looked around triumphantly and said: "Who among the neighbors doesn't know that I am the Immortal Wang Wen?"
It’s fake, who are you to argue with me about authenticity?”
The onlookers were all neighbors and were very familiar with the Wang family, so they nodded. Now, Wang Zhuanglong felt even more proud.
Seeing this, Wu Bushi put down his hatchet and saluted the surrounding people, and said slowly and calmly: "It is true that you are a descendant of Wang Wen, but is the wine brewed by Wang Wen's descendants the same wine passed down by Wang Wen?"
When the crowd heard this, they thought there was something interesting and pricked up their ears. Zhou Zhujiu asked as if to make a joke: "Why is it not Wang Wen wine that is passed down by Wang Wen's descendants? You have to tell me about this?"
"Talk about it?" He paused deliberately and saw that the crowd was interested, and then said: "After Wang Wen attained Taoism, chickens and dogs ascended to heaven, why did his son stay in the world?"
"Why? Chickens and dogs have ascended to heaven and become immortal chickens and dogs. Does it mean that sons are not as close as chickens and dogs?" Zhou Zhujiu shook his head and agreed, "There must be a story here."
He slapped his thigh and said: "About Ji, think about it, how could Wang Wen leave his son, who is by blood, alone and miserable in the world? The reason is this son."
At this point, he paused again, arousing everyone's interest.
"What's the reason?" Zhou Zhujiu asked anxiously, "Is it because he is unfilial?"
Wang Zhuanglong was afraid that he would say something that would slander his ancestors, so he was about to retort when he said, "No, no, this son is smart and filial."
He didn't expect that the other party would say good things about his ancestors, so he listened to him quietly. He continued: "So, Wang Wen sent him to the academy to study. Studying and doing business are two different paths. If he is not with Wang Wen, he will naturally
Wang Wen's brewing recipe was not completely obtained. Wang Wen's recipe was obtained by his two direct disciples, the Ding brothers. The wine brewed by the Ding brothers is Wang Wen's immortal wine, which is the wine in my shop."
Wang Wen's ascension to heaven came suddenly and he had no time to explain to his son. This explanation is reasonable. Zhou Zhujiu greeted everyone: "You will know if the wine is real or fake. You will know after tasting it. Today we have cooked a few new dishes. Everyone who comes in will receive a free tip of the wine."
The first new dish they introduced was Zhangxiang duck. The method is to kill the duck and clean its feathers, cut a 7cm long mouth on the back and tail, take out the internal organs, cut off the anus, and wash it. Put water in the basin and add Sichuan peppercorns.
and refined salt, marinate the duck
Take it out after two hours, then put it into a pot of boiling water and blanch it for a while, take out the skin and let it dry. Take pepper, sawdust, cypress leaves and camphor leaves, mix them well, put them in the smoker and light the smoke, and use bamboo
Cover the smoker cage, put the duck into the cage, and
Turn over while smoking, add tea leaves and camphor wood chips to the smoked ingredients, and smoke again until the duck skin turns yellow. Take it out. Mix the Shaoxing wine, fermented glutinous rice juice, and pepper into a juice, and spread it evenly on the duck skin and belly.
Put the duck into a large steamer and steam for an hour.
Take it out and let it cool. Turn on the wok over high heat and heat the vegetable oil until it is 80% hot. Deep-fry the duck until its skin is crispy and fragrant. Take it out and brush it with sesame oil. Finally, cut the duck into strips as long as your little finger and put it on a plate.
Cover the duck neck with the skin facing up and arrange it into a duck shape.
When serving, mix a little sesame oil and sweet noodle sauce evenly, divide it into two plates, put the flowering green onions into two small plates respectively, and surround the four sides of the duck to serve.
"Jie Lian Lian·Zhang Tea Duck"
The duck is elected male. Slaughter the fur and make a cut on the back. Remove the internal organs, discard the anus, marinate with peppercorn essence and salt, and soak for an hour. Slightly scald in boiling water, tear the skin tightly, and dry the moisture. Select peppercorns for the ingredients and saw them into pieces.
, camphor leaves.
Light the smoke in the smoker, cover it with a bamboo cage, and put the duck into the cage. After half a cup of tea, turn it over again and again until the duck skin is golden. Apply Shaoxing wine, fermented glutinous rice, and pepper evenly. Fry until cooked.
Brush with sesame oil and dip with sweet noodle sauce.
The Wang family and the Ding family are from the same family. The father-in-law is right, and the mother-in-law is right. You will know if the wine is good or not. Seeing that there is free wine to try, everyone swarms in. Wang Zhuanglong is left with a group of waiters, who are dumbfounded.
At home, we are in a dilemma. People only say that they don’t have the Quanwang Warm Wine Recipe. Yours is authentic, and mine is also authentic, just like Shaolin is divided into North and South Shaolin. You can’t just say that if you open a restaurant, you won’t allow others to open it.
Wang Baohu ran over from a distance and said to him: "Brother, father asked us to go home first and discuss this matter in detail."
With the steps in place, Wang Zhuanglong got off the donkey and shouted inside: "Just wait and see."
Let the waiter go back to Wang's Restaurant and go home with his brother.
The restaurant opposite was suddenly filled with guests. As soon as everyone entered, they could see freshly dried sausages hanging everywhere. They didn't know what they were preparing so many sausages for. At this time, two people wearing long gowns came out from behind.
Wearing an apron again
When the middle-aged man came out, he looked like the shopkeeper in his long gown, and his apron looked like a stove. He clasped his hands and greeted everyone: "To celebrate the opening, today each customer will receive not only a dime of wine, but also a portion of our newly made smoked sausage for each table. I hope that
Please support me a lot."
Making this smoked sausage is not simple. First, choose plum blossom meat, with a ratio of 70% lean meat and 20% fatty meat. This way the sausage will taste chewy, not woody, and not too greasy. When mincing the meat, keep the small graininess to make the sausage
The taste is more layered. The proportion of salt and sugar ingredients is precise, and the appropriate amount of white wine is used to remove the fishy smell and increase the aroma. You can add peppercorns, star anise powder and five-spice powder. Too much will take away the flavor. When marinating the meat filling, add a little white vinegar to make the flavor more fragrant.
The sausage has a more unique flavor and a more delicious taste. Soak the sausage casing in warm water before use. After it becomes soft, it is easier to put on the sausage stuffer. It is not easy to break during filling and the operation is smoother. When filling the sausage, use a toothpick to tighten the sausage.
Poke some small holes for exhaust to prevent the casings from bursting. Dry the sausages in a ventilated place away from direct sunlight. Use apple wood, pear wood, jujube wood or tea residue when smoking. The smoke will be sweet and not pungent.
"Changting Complaint·Smoked Sausage"
Plum blossom meat, three fat and seven lean. Chop it into small pieces with a sharp knife. Add sugar, salt and white wine to remove the fishy smell and add flavor. The amount of pepper, star anise and five-spice powder should be small. Do not take away the flavor of the meat. Add white vinegar to increase the flavor.
.
Casings. Soak in warm water for a while, soften and not easy to break. Keep the jar smooth. Place to dry in the sun, ventilated and cool. Smoked, selected fruit wood, apple wood, pear and jujube branches. Add tea residue, and the smoke will add a sweet aroma.
This was a bit intense, and everyone felt that they were making a profit by delivering wine and food.