As the emcee sang loudly, Yue Xianzi, who was dressed in red wedding clothes, and Poinsettia, who was wearing a red hijab and a red skirt and jacket, saluted everyone side by side, and then walked towards the bridal chamber arranged at the back.
Zheng Xiao and others arrived in time. Blind Yue was so happy that he saw something strange about him at a glance, so he immediately asked him what happened. Later, Zheng Xiao had no choice but to explain everything that happened.
Said it once.
At this time, Yue Xiazi became angry. He was furious and immediately ordered a "pig killing" operation in the Guandong Mountains to bleed all the pigs one by one. No matter whether you are a domestic pig or a wild boar, you will be treated equally.
Zheng Xiao quickly stopped him and had to talk to him to give up this plan that would definitely make people angry. Otherwise, those pig farmers would have to hate him for the rest of their lives.
After some persuasion, Yue Xiazi finally agreed to give up this plan, but in exchange, Zheng Xiao would give him the two adopted little wild boars to raise.
Zheng Xiao originally didn't want him to raise them. He knew that these two piglets would definitely go to hell if they fell into his hands. He didn't know what perverted ideas this guy would come up with to torture them. But in the end, he couldn't stand Yue Xiazi's coercion and inducement.
, had no choice but to agree to hand over the two little pigs to him.
Holding the two little wild boars in his hands, Yue Xiazi walked outside, muttering in a low voice, "I heard that wild boars are delicious. How about making a roasted suckling pig?"
Zheng Xiao was too far away to hear it, otherwise if he heard it, he would probably have to take it back from him immediately.
These are all small episodes. The highlight of today is the wedding banquet between Yue Xiazi and Poinsettia. For this wedding banquet, Qingtang Village prepared for three days. All the ingredients were purchased from Dongyang City. Some of the ingredients that were not available even went to Liaoyang.
The city was really gone, so I had no choice but to give up.
In this way, the wedding banquet was very sumptuous. Xu Mazi finally showed off his special skills and cooked a table of dishes that he could not usually eat.
Roasted whole lamb, roasted goose, Kung Pao chicken, Northeastern pork stewed with vermicelli... all mouth-watering dishes are all made by him, and they are all delicious and delicious.
For example, the roasted whole lamb dish is a traditional local flavor meat product for ethnic minorities in Xinjiang, especially the Uyghur people. It is a dish with the most ethnic characteristics and is a tradition formed by the nomadic life of this ethnic group for thousands of years.
The delicacy is a traditional dish used by ethnic minorities in Xinjiang to entertain foreign guests and distinguished guests. It is also a meat product that the Central Plains people like to eat very much.
In the past, in Xinjiang, roasted whole lamb was a delicacy used by dignitaries, landowner Bayi and other upper-class people to entertain distinguished guests during festivals, birthdays and happy events.
Xinjiang's Altay sheep is a branch of Kazakh sheep. It belongs to fat-rumped sheep in biological classification. Its meat is tender and tender without any smell. The lamb blanks of Kazakh sheep or sheep selected for Mongolian roasting in Xinjiang vary according to regional tastes.
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Comparatively speaking, from the perspective of adaptability to local food tastes and localization of raw material collection, the roasted whole lamb of Central Plains is preferably made from the lamb blanks of Sophora goat and Green goat, which are the specialty of Central Plains land.
Among them, Sophora goats are produced in Huaidian Fangyuan, Shenqiu County. They are named after Huaidian as a distribution center and later spread throughout the eastern Henan Plain. They are medium in size, have short and dense hair, are precocious, reproduce quickly, are good at feeding, and can tolerate rough feeding.
, likes dryness and hates moisture, is good at climbing heights, loves wrestling, and is easy to raise and feed. Sophora goat has more lean meat and less fat, is not fat or greasy, has a small smell, and is delicious when cooked in soup. Sophora goat meat is made from Sophora goat meat.
Smoked mutton is a famous delicacy.
The reason why roasted whole lamb is so famous is not only its exquisite selection of ingredients, but also its unique preparation method.
Xinjiang mutton is tender and has no odor, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs select the best two-year-old Altay sheep, slaughter and skin them, remove the heads, hooves, and internal organs, and use a wooden stick with a large iron nail on one end.
, put the sheep on from head to tail, and the sheep's neck is stuck on the iron nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper, white flour, etc. to make a paste.
Spread the prepared paste on the whole sheep, put it head down into the hot naan pit. Cover the mouth of the pit tightly, seal it with a damp cloth, and simmer for about an hour. Remove the lid and observe. The wooden sticks near the meat will turn white, and the whole sheep will turn into gold.
Yellow, take out and serve.
The roasted whole lamb made by Xu Mazi is golden and shiny on the outside, brown and crispy on the outside, soft and tender on the inside, and has a fragrant and fragrant lamb flavor, which is quite delicious and unique.
Kung Pao Chicken is different from roasted whole lamb. It is a traditional Sichuan dish. It is fried from diced chicken, dried chili peppers, peanuts, etc. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts, it is widely loved.
Popular with the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao Chicken is "extremely popular" and is almost synonymous with Chinese food. It also has a very beautiful folk story.
Speaking of "Kung Pao Chicken", of course we cannot fail to mention its inventor - Ding Baozhen.
According to the "Manuscript of Qing History": Ding Baozhen, courtesy name Zhihuang, was born in Pingyuan, Guizhou. He was a Jinshi in the third year of Xianfeng and was appointed governor of Sichuan in the second year of Guangxu.
It is said that Ding Baozhen was very knowledgeable about cooking and liked to eat chicken and peanuts, especially spicy food. When he was the governor of Sichuan, he created a dish of stir-fried diced chicken, red pepper and peanuts.
Delicious food. This delicacy was originally just a "private dish" of the Ding family, but later it spread more and more widely and became known to everyone. But not many people know why it was named "Gong Bao".
The so-called "gongbao" is actually Ding Baozhen's honorary official title.
According to the explanation in the "Dictionary of Chinese Officials of the Past Dynasties", officials at all levels in the Ming and Qing dynasties had "virtual titles". The highest-level virtual titles include "Grand Master, Young Master, Grand Tutor, Young Master, Taibao, etc."
The above are all fictitious titles given to important ministers in the court, with no actual power. Some of them are posthumously awarded, commonly known as "palace titles".
After Xianfeng, these virtual titles no longer used "such-and-such teacher" but mostly used "such-and-such bao", so these highest-level virtual titles had another nickname - "gongbao".
Ding Baozhen ruled Shu for ten years. He was an upright and upright official and made many achievements. He died in office in the eleventh year of Guangxu. In recognition of his achievements, the Qing government posthumously awarded him the title "Prince Taibao".
As mentioned above, "Prince Taibao" is one of the "Kung Pao", so the dish he invented was named "Kung Pao Chicken", which can be regarded as a commemoration of Master Ding.
Times have changed, and many people no longer know what "Kung Pao" is, so they take it for granted and write "Kung Pao Chicken" as "Gong Bao Chicken". Although there is a one-word difference, it changes the original intention of commemorating Ding Baozhen.
There is also another saying:
Speaking of "Kung Pao Chicken", we have to talk about "Zongtang Zuo". It turns out that "Zongtang Zuo" loved chicken very much. In the northwest military camp, he lived a simple life, and his meals were mostly Hunan dishes. When he encountered the "Tooth Beating Festival"
"Eat chicken, like spicy chicken.
The chef accompanying the army modified it according to the ingredients and cooking methods of a palace dish. If the chicken was purchased, the breast meat of the chicken would be cut into cubes and fried with red pepper, cucumber, fried peeled peanuts, etc.
eat.
This dish is both tender and crispy, full of color and flavor, and has the flavor of hometown. It is also easy to carry when marching and fighting. Zuo Gongbao loved to eat it and used it to entertain guests. And "Zuo Zongtang" once served as the "Governor of Shaanxi and Gansu"
", people at that time called "Governor" "Kung Pao", so the chicken that "Zongtang" loved to eat was called "Kung Pao Chicken".
Chef Xu has to be said to be a talented person. Even the Sichuan Kung Pao Chicken is cooked to perfection and tastes great, making people rave about it.
Of course, other dishes also tasted good, and people were quite satisfied.
…………
When I was writing this paragraph, I suddenly remembered my favorite Kung Pao Chicken, so I wrote the story of this dish to comfort my hungry stomach.