The soup stock is ready, and the fillings are mixed with seasonings to create a long-lasting aroma.
The eel skin dough is cut into equal palm-sized pieces and stacked together, looking like a snow-capped mountain from a distance.
There are six ways to make wontons: dumpling style, separated wonton style, pinching style, spiral style, triangle style and flowering style.
What Yu Jian uses is this flowering style. The skin with eel meat is thinner than ordinary ones. Put the stuffing inside, fold the skin around to make a five-pointed petal outline, and pinch out one side first.
The shape of the petals, and so on, with the flip of the jade finger, the lifelike flower bones will be formed.
The wontons are first steamed in a steamer for a few minutes, until the surface becomes slightly transparent, and then put into the broth. Just wait for the flowers to come out and show their smiling faces on the water, and then take them out and put them into bowls.
I don't know since when, everyone's eyes have been focused on Yu Jian.
The unique charm of this little girl makes people reluctant to look away.
Among the six dishes, there is also a dish related to flowers, which is called Baoxianggan. The Baoxiang flower was introduced to China from the Western Regions. The Baoxiang is the Buddha's Xiang, with white lotus as the base, but it is its own
It is known as the "Flower of the Tang Dynasty" due to its rich and luxurious appearance.
When the lamb was slaughtered, Yu Jian specially left the liver, which he soaked repeatedly in water until now. The surface is clean and has a pink color.
After the marinade is prepared, put the mutton liver into it and cook it for a short time. During this time, alternately use Wen and Wu fire. When the tip of the chopstick is inserted and you feel a slight resistance, take it out and drain it into cold water.
The cooking of this dish is not complicated, but the carving of Baoxianghua is difficult.
It is said that a good cook is also a good carver. First, cut the lamb liver into thin slices, then use a sharp knife to draw the outline of the lotus, and then use both long and short needles.
On the big screen, Yu Jian lowered his head slightly, with focused eyes and steady elbows. With just a slight tremble of his fingers, a magnificent Baoxianghua pattern jumped into view.
There is one layer of lamb liver treasure and one layer of radish treasure. After stacking seven layers, they are poured with thick marinade and topped with white and purple silk flowers.
Everyone just felt that this dish had gone beyond the dish itself, and actually revealed a hint of...Buddha's image.
The dead sheep were kept in the oven for a while with the remaining heat, and now it was time to cut the belly and take out the goose.
Yu Jian quickly pulled out the long pole, dragged the sheep with one hand, and held the knife in the other hand, gently slicing the sheep's neck.
The fine fragrance continues to flow out as the gap expands.
What kind of smell is this... Everyone kept inhaling, only to feel that the fragrance in the air was simple and long, an unprecedented smell.
Old yet new.
"I don't know what secret recipe the Yu family girl put on the mutton. I have never smelled this smell in my whole life. I really want to taste the taste of mutton..." Shi Jiazhuan twisted his hips as if there was a needle on the stool.
Just like stabbing him.
Actually not.
So greedy.
For lunch, he ate the box lunch provided by the organizer. The clear soup was tasteless and lacked water. In addition, there was a big meal in the evening, so he finished it in a hurry after just two bites.
As time went on, the stronger the fragrance became, the hungrier he became. He could only drink tea and water as hard as he could. Five minutes ago was his eighth trip to the bathroom in the afternoon.
Even Mr. Liu quietly asked him if he couldn't help himself when he reached middle age.
Can he admit that it's because he's greedy?
I can only admit it with a wry smile!
…
When the hands showed a quarter of an hour left at six o'clock, Yu Jian pressed the end bell. After taking out the two charcoal stoves, her movements were much slower, but they were basically the same as the time she had budgeted for.
I don't know when, the originally deserted backstage was full of staff, and everyone was looking forward to it. As soon as the bell rang, people swarmed up, vying to push the small cart that only one person could pull.
.
These guys are drama queens!
Not far away in Jiangcheng, Chen Achun and Chef Fang snorted coldly at the same time and sped up their movements.
The fire source problem forced them to take a step back and replace complicated and time-consuming dishes with quick dishes. Of course, these are still considered to be delicious in ordinary eyes, but when it comes to competitions, they are not worth mentioning.
.
"Huh?" Guan Shanyue looked at the six small plates of different sizes in front of her and noticed a clue.
How can Professor Shi next door care so much? His hungry belly was completely soothed by a mouthful of wonton soup. He took a bite of the round fat belly of the wonton and chewed it slightly. The sweetness of the shrimp, the warm fragrance of the minced meat, and the glutinous texture of the eel skin were all there.
The taste and flavor are brewing like a storm, making the pleasure of the mouth soar in an instant.
Lifting the chopsticks, I turned to the Baoxiang mutton liver that I had been paying attention to for a long time. I picked up the mutton liver with the radish and put it into my mouth hand in hand. The meat and vegetables were perfectly combined, plump and tough, fat and crisp.
The taste pours in, and the momentary aftertaste is exchanged for long-lasting thoughts.
Liu Chenggao has a strong taste. He is originally from Sichuan Province. Although he is old, his deep love for spicy food is incomprehensible to ordinary people.
Hun Yang suddenly removed the wrapped lamb, leaving behind the steaming goose meat. Yu Jian had already divided the goose, and as she said, half of it was left for Huang Nuan.
The goose meat has not been exposed to open flames, but has experienced ultra-high temperatures. The meat is tender, and the water vapor mixes with the aroma of the sauce to create a unique chewy texture.
There is also this spiciness. At first, I only feel the aroma is overflowing, but when the goose meat is ground by the teeth, a burst of heat emerges.
hot!
It was so spicy that the old man almost burst into tears, but he unconsciously took a second and third bite. When he came to his senses, he had eaten all the rice grains on the plate, and his body was covered with the same texture that he hadn't seen in a long time.
He was sweating profusely, and the impurities in his body flowed out from his pores. He felt so comfortable that he wanted to look up to the sky and scream.
Look at the milky-white phoenix fetus, the fish is crystal clear, and it still maintains its plumpness after being stewed at high temperature, showing the compactness and compactness of the chicken eggs around it. To be honest, just by looking at the color of this dish, I feel like it
It makes people feel comfortable all over the body, just like the shining snowy mountain top suddenly seen among the lush green trees.
But when you actually eat it, you will know how ancient techniques and charm are used in this seemingly simple dish.
The chicken eggs have a hard texture after being salted, and they are gradually matured in the soup. With just one bite, the freshness circulates throughout the body indefinitely. Liu Chenggao felt that he had never experienced this kind of joy in his life.
Guan Shanyue's surprise lies not in the dishes themselves, but in Yu Jian's wisdom.
According to Shi's family biography, these six dishes are just a replica of the tail-burning banquet, but in his eyes, they are enough to highlight the little girl's resourcefulness.
Spicy, fresh, salty, sweet and clear, it takes into account the tastes of everyone present. It is not like Haicheng Restaurant which only makes fresh vegetables, nor like Xiangyuan Restaurant which only makes beets. This is a fusion of tastes.
Isn’t it true that he is healing the land of China and embracing all rivers, yet he is dedicated to making great achievements?
Guan Shanyue felt a kind of sincere pride in her heart. He was really right. This girl...