Everyone came to the hall. The Zhu sisters said to them: "You have been learning here for nearly a month. Whether you have passed the cooking skills or not, we don't care, and the guests who come here to try the food don't care, because
They spent very little money to eat the food and took advantage. There is a saying that people who eat people have short mouths. Today, we received a
For business, the shopkeepers from other places have completed their new houses. They are going to host a flowing banquet and we will be the chefs. You all can think of suitable dishes. In two days, he will come to our Shiyue Building to inspect. This is Shiyue Building.
The first order after reopening is also the first practical test of how good our cooking skills are, so let’s prepare accordingly.”
There is a lingo in cooking that it is difficult to agree with everyone. Everyone’s tastes and hobbies are different, and it really needs everyone’s approval. And the best occasion for everyone to agree is a large banquet with a mixture of fish and dragons. Wedding banquets, funeral banquets, birthday banquets, and new house completion celebrations all fall into this category.
Category 1. I heard it was a celebration for the completion of a new house, Zheng Cailiang
Liang Chunhua and Liang Chunhua said to their disciples Deng Dongxue and Dai Tianyue: "It is our custom here that when a new house is completed, a red cloth strip will be hung on the beam to write to Jiang Taigong that he is here. There is no taboo. I think,
I tell you about a dish called Jiang Taigong Yuqin, which can be used as a house dish."
This is a good name. It is most suitable for the inauguration ceremony of a new house. It can bring good luck and bless the house's safety. After hearing this, the two apprentices were in awe and hurriedly cleaned their mouths and hands before starting to study.
I saw two masters working together, cutting the front of the grass carp meat with a cross-cut knife, cutting it into square pieces the size of a thumb's finger, and mixing them with salt, cooking wine and a little soda powder; the ginger was used to carve a scene of Jiang Taigong fishing. The ginger was perennial.
Old ginger, the lines on it represent the wrinkles on Jiang Taigong’s face.
Chop the chicken into puree, add green onion, ginger water and beat vigorously in one direction, then add eggs and mix well, add salt, a little pepper, minced pork fat, celery, water chestnuts, ham, etc., and mix well with dry starch.
Dip the fish pieces into the dry starch, mix well with the chicken puree, and add it to the warm oil. Heat the vegetable oil in a spoon, add the green onion and minced ginger, cook until fragrant, add the soup to taste, add the fish pieces and stir-fry, pour in the pepper oil and remove from the spoon
, put it on one end of a long plate. Place the image of Jiang Taigong fishing on the other end and serve.
"Qiluoxiang Jiang Taigong Fish Celery"
Cut the fish into squares with a flower knife, mix well with cooking wine and soda. Use ginger as a stone, carve Taigong Fishing, chop with a sharp knife, and mince the chicken; beat the green onion and ginger water until strong. Egg liquid, pepper and salt, diced fat meat, celery and water chestnuts.
Add starch to water and mix thoroughly, mix fish and chicken puree, stir-fry in warm oil. Cook onions and ginger until fragrant, add to the soup to taste. Add fish and stir-fry for a while. Before serving, drizzle with pepper oil. Serve in a long plate and place on one end. Taigong Fishing
picture.
The dish was ready, and each of the four people tasted a piece. The fish and celery were white, smooth, tender, fresh and refreshing, and the celery had a strong flavor. The taste was naturally good, but the portrait of Jiang Taigong was not quite like it because the ginger was not old enough. In addition,
Even when carving with ginger, the eyes, eyebrows, beard, etc. are not clearly visible after carving. This is inevitable. First, when the wind blows and dries after carving, there will be some deformation. Second, ginger has no color, so the details are naturally not clear.
"Master, I think the head can be replaced with a candy man, and the body can be replaced with ginger?" Dai Tianyue said: "I see the old man making the candy man's head at the pier. The eyebrows, eyes and beard of the candy man he made are very lifelike. I told him to be prepared.
Just plug it in when the time comes."
This is indeed a good idea. The ginger-carved Jiang Taigong is not for eating, but is put up to guard the house. If the guests don't understand why they come, it will be in vain. Zheng Cailiang and Liang Chunhua nodded in agreement.
The second dish they passed on to their apprentices is called dried stuffed pork. The main reason why they treat it as the main dish is that the meat is sliced like tiles, and is placed on top of each other piece by piece to celebrate the fact that they continue to build bricks and tiles and build a new house every year.
completed.it
The method is to wash the rib meat and cut it into small cubes, put it in a pot of boiling water, remove the blood, and wash it with clean water; wash the prunes, squeeze out the water, and cut them into half centimeter-long pieces; add water and soy sauce to the pot.
, rice wine, cinnamon, star anise,
Add the meat pieces, cover and cook over high heat until cooked; add red yeast rice, sugar and dried vegetables, stir evenly, switch to medium heat and cook for a while; when the marinade is dry, remove the fennel and cinnamon, add
For soup, take off the pot; take a bowl and put it first
Put some cooked dried vegetables on the bottom, then neatly place the meat pieces skin side down on top, cover with the remaining dried vegetables; put it in a steamer and steam over high heat for about an hour, until the meat is crispy and waxy, take it out and place it on a plate
, add green onions to garnish.
"Shizhou Slow. Stewed Pork with Dried Vegetables"
Wash the ribs, cut into small pieces, and drain off the blood. Wash and squeeze the dried vegetables and cut into half-centimeter pieces. Put water in the pot, soy sauce, rice wine, cinnamon, and star anise meat cubes and cook over high heat. Add red yeast rice, sugar-dried vegetables, and stir-fry.
uniform.
Medium heat. Reduce the sauce until thickened. Discard the spices and season. Put a bowl into the pot. Put some dried vegetables on the bottom. Put the skin of the meat down and cover with the remaining dried vegetables. Then put the steamer on the steamer and steam over high heat. Take out the crispy and glutinous meat and add the green onions.
accessories.
In front of the finished dish, Zheng Cailiang and Liang Chunhua explained to their apprentices: "The braised meat with dried vegetables pays attention to stewing and roasting to bring out the flavor, steaming it to make it crispy and glutinous, and winning by taste. It is crispy and waxy, oily but not greasy, the color is maroon, and the dried vegetables are black in oil.
It’s salty and sweet, with a hint of sweetness in the saltiness, and has a rather pastoral flavor.”
"What is pastoral flavor?" Deng Dongxue asked puzzledly: "In addition, we have seen the master do it and have already written it down. But how to choose the materials requires the master's guidance."
Zheng Cailiang was also confused by the question. At that time, he only heard his master say that pastoral style represents a natural, simple and peaceful way of life. This style is often closely connected with nature and is full of respect and inheritance of local culture.
But this sentence is really wrinkled in the text, and I have only a little understanding of it. I want to
I thought for a while and said: "That is to say, this dish is not like the food in the city, with all the flowers and flowers, but it is as delicious as grandma's cooking. The first choice of ingredients for the dish is that the raw materials must be authentic and of good quality, and the dried vegetables should be fresh and tender.
, the ideal pork belly is fat and lean. Cut the pork into chunks and cut the dried vegetables into small strips.”
Hearing him use the analogy of her grandmother, Deng Dongxue exclaimed: "Master, does this dish look rustic and unrefined, but it tastes delicious?"
"That's probably what it means." Zheng Cailiang nodded and couldn't help but admire this apprentice's understanding.
There was half a whole pig in the kitchen, and you could choose any part of the pork. Deng Dongxue and Dai Tianyue chose different parts of the pork, alternately put them on dried vegetables and steamed a bowl. They tried again and again, and they felt that the meat was even on the skin.
Thigh meat is also a good material for making stuffed meat with dried vegetables. The stuffed meat made with it is slightly less fragrant, but more chewy, and young people will prefer this taste.
The four masters and apprentices were busy when the Zhu family sisters came in, tasted it and said: "The shopkeepers will be here in a while. I'll come over to take a look at the food first. It tastes good. I hope the shopkeepers will like it."