No matter in terms of color, aroma, taste, or shape, this dish is worthy of being on the table. It is said that the skill should not be passed on to others, but such a dish was actually taught in such a public place to a few ordinary maids and servants who were sent here to learn how to cook.
The servants and the Wang brothers have pale faces. In this way, the maids in every household will become famous chefs, as well as us.
What's going on at the restaurant? But the dish was really good, so I could only nod my head. At this time, Zhu Yanjian came here to discuss something with his sister. The Wang brothers saw him coming in and quickly dodge. Zhu Yanjian saw them with his eyes and ordered Dr. Tea.
: "These two are distinguished guests of Wang's Restaurant, and the money for their food has been charged to my account."
Seeing that they couldn't dodge, the two brothers stood up to greet each other and asked for advice: "We brothers have a problem. Your two sisters have taught so many cooks, and their cooking skills are not bad, so they are not afraid of ruining you."
The business of Zhu Family Fat Heart Restaurant?
"Brothers of the Wang family are worried. The more famous chefs there are and the greater their reputation, the foreign merchants and shopkeepers from Pantan will flock to our restaurants. Since you and I opened our restaurants, we have seen many local shopkeepers come to the restaurant.
Eat?" Zhu Toijian looked at the two of them and smiled and said: "You and Juxianlou have a fight with each other. Wouldn't the business of the two restaurants become better? With the sycamore tree, it attracts phoenixes, like eagles.
I can only occupy one peak alone."
They left with red faces. Zhu Jianjian knew that they did not understand what they were talking about. In their minds, Pantan was only one third of an acre, and either the east wind prevailed over the west wind, or the west wind overcame the east wind.
In the kitchen, Xie Di and Tang Ren'er were teaching their disciples Xu Chunmei and Han Xialian to make a dish for the poor, also known as Huguo Cuisine. Why is it called this dish? Legend has it that Liu Xiu fled to the countryside to avoid pursuing soldiers and was hungry when he was on the run.
I was hungry again, so I looked for food in the village. However, due to military disasters in successive years, the villagers also had no food to eat. An old woman brought some sweet potato leaves and started cooking them.
Liu Xiu made a bowl of food on the ground. Being extremely hungry, Liu Xiu finished it in a few mouthfuls. It felt like a rare delicious food. After he escaped from the disaster and became the emperor, he remembered that the old lady cooked it for him when he was extremely hungry.
He sent people to the village to search for the story of the dish. He found out that the old lady had passed away long ago and had left no descendants. In order to commemorate this, Liu Xiu named this dish the dish that protects the country to commemorate her kindness.
Although the ingredients of this dish are cheap, the name is noble. The method is to remove the tendons from the sweet potato leaves and wash them; add soda powder to boiling water, blanch the sweet potato leaves and pick them up; run the blanched sweet potato leaves through water four times, and then squeeze them.
Dry the water, remove the bitter water, cut it several times with a horizontal knife and set aside; wash the straw mushrooms, add chicken oil, ham, chicken soup, refined salt, and steam
Take it out after a while, remove the ham, straw mushrooms and original juice and set aside; heat the lard in a wok, lightly fry the sweet potato leaves, add the straw mushrooms and original juice, add chicken broth and refined salt; after boiling, thicken the gravy with wet starch.
Add cooked lard and sesame oil, pour 80% into the soup bowl; leave 20% in the pot, add chicken soup and ham, and pour it over the vegetable soup.
"Drunken with truth, dishes that protect the country"
Remove the tendons from the potato leaves, wash them, blanch them with alkali and rinse them with water to remove the bitterness and cut them into half horizontally.
Straw mushrooms, chicken fat, ham, steamed juice and potato leaves are stir-fried together, and the chicken soup is thickened with starch.
This method has been improved. In those days, there was no chicken fat or ham available for the poor old woman. If it were not improved, how would the emperor, who is the emperor of the Ninth Five-Year Plan, eat it? The taste of this dish is fresh and fragrant, the color is as green as emerald, the fragrance is delicious, and the texture is soft.
Smooth and delicious.
"Do you want to try this dish?" Tang Ren'er said to Han Xialian, "Just tell me if it's good or bad, it will help improve it."
Seeing that the soup had no heat, she scooped up a spoonful, stuffed it into her mouth, and shouted loudly: "Wow, it's so hot."
It turned out that there was a thick layer of oil floating on the top of the dish, and she was tricked. After blowing for a while, Han Xialian said: "My servant saw that the oil covered the dish, but you can think of something on the oil soup above. The chicken soup is yellow.
For green vegetable soup, you can add the two kinds of soup separately, and the soup noodles will form a Tai Chi diagram."
After saying that, she bent a thread into a fish shape in the middle, mixed two bowls of soup, and slowly poured it into the bowls from both sides. After a while, a Bagua picture appeared on the soup surface. The dish was much more beautiful than the original one.
"This should be called the national master's dish." Xie Di remembered that the national masters on the stage were all wearing Taoist robes with Tai Chi diagrams painted on them, and gestured with his hands: "Next, let's make a lotus blood duck."
Xu Chunmei asked: "I've heard that there are steamed and braised ducks, but I haven't heard of roasting duck with blood. How do you cook it?"
Xie Di began to give them instructions. First, kill the duck, put a little old glutinous rice wine and salt into the bowl containing the blood, and mix the blood evenly to prevent it from coagulating.
Wash the duck, chop into very small dices and set aside. Cut the peppers into dices the same size as the duck pieces. Ginger and garlic are the same. Generally, the same amount of ingredients is used for how many ducks. The ratio of peppers, ginger and garlic
It's two to one to one.
Pour camellia oil into a red pot and sauté the duck. Drain the water and add a little old glutinous rice wine and soy sauce. Then pour in water, as much water as just enough to cover the duck. Add salt and cover the pot until there is a little water left.
Add chili pepper, ginger and garlic when it is cooked (about 70% cooked). Pour in the duck blood before putting it in the pot, stir-fry and then put it on a plate.
"Bo Xing, Lotus Blood Duck"
Slaughter the duck, bleed it, add wine and water, and stir to prevent it from coagulating. Wash and chop the duck. Cut it into cubes, stir-fry the duck meat with chili, garlic, and tea oil until it is cooked. After the water is dried, add a little soy sauce and a little
Aged rice wine.
Pour water again, remove the duck body, add salt and cover the pot. There is a little water left, the meat is about seven minutes cooked, stir-fry the pepper, ginger and garlic. When the pot is ready, pour in the duck blood, reduce the juice over high heat and put it on the plate. The blood juice is
Ingredients, the taste is fresh and unique.
The blood duck is on the plate. Its uniqueness lies in its tender duck meat and unique blood sauce, which gives it a completely different taste from the duck you usually eat.
"It is said that it is difficult to adjust the taste. Some people like sour food, and some people like spicy food. This blood duck also has an excellent flavor. It is an absolute choice for guests who like to change their taste." Thank you to them.
Explaining the principle of serving the host: "There are no absolute good or bad dishes. Even the best dishes will make you tired of them if you eat them every day. Therefore, you have to change the taste for the host frequently."
This is a very simple truth. Poor families only want three meals to satisfy them. Most people want taste, but wealthy people mostly want food that is good in color, flavor and flavor. The variety of meals changes from time to time. Most of the maidservants are women from poor families and have fixed ideas.
It's hard to turn around. Because of the different previous experiences, it's extremely difficult to make sense. However, this
The two maids were very smart, and they clapped their hands and replied: "It's like wearing what clothes on any occasion. My lady likes to change into a different set of clothes of different colors and styles every hour when going out, and all her best friends are
No matter how much the comparison goes, the dishes are also like this, with many styles and rich flavors, making it more honorable for the host to treat guests."
Several people were discussing in the kitchen when a servant came to tell them that the two sisters Zhu Anxiang and Zhu Anyi had summoned everyone to the hall to discuss something.