Chapter 688 The famous Huaiyang dish at the first banquet of the founding of the People's Republic of China - red braised autumn duck! Cross-border director circle! [Please subscribe]
"I'm saying that you are in good health and can beat me to tears with one hand!"
Unexpectedly, he secretly spoke ill of Uncle Qiu and was caught on the spot. Even though Lao Dai was so thick-skinned, he was a little panicked at this time and hurriedly tried to make amends.
Lin Xu watched him quickly change from being unruly to being submissive, and couldn't help but sigh in his heart.
Lao Dai, who is not afraid of anything, is like a mouse meeting a cat every time he sees Qiu Yaozu. It's really like adding salt to the tofu, and one thing is better than the other.
Of course, this is also related to Qiu Yaozu raising the crutch.
Now I finally understand that this old master likes to use crutches despite his strong legs and feet. This is obviously treating the crutches as a weapon.
In order to relieve Lao Dai's embarrassment, Lin Xu took the initiative to say hello to Qiu Yaozu:
"Uncle Qiu, why are you here? Are there any activities at Diaoyutai today?"
Qiu Yaozu put down the crutch in his hand and said:
"Isn't the documentary you are planning to start soon? I have also practiced some dishes for the state banquet at home these days. While I am not busy today, I will come to Building 6 to have a look. By the way, I will teach you that the honor of the first banquet of the founding of the People's Republic of China is Huaihe River.
As for Huaiyang cuisine, I’m worried that if I don’t teach you, the chefs of Huaiyang cuisine won’t be able to cook that dish in the future.”
Dishes for the first banquet of the founding of the People’s Republic of China?
Lin Xugang just got this dish and was looking for an opportunity to show it off.
He smiled and said:
"Can I go and listen later? I recently studied the dishes of the first banquet of the founding of the People's Republic of China, and I thought it was really simple, and not as sumptuous as the wedding banquet of ordinary people."
Qiu Yaozu nodded and said with emotion:
"Yes, the founders of New China were extremely frugal in terms of diet. They truly thought that every porridge and meal was hard-earned, and they only had half a trace of constant thoughts and material resources."
Frugality has always been the main theme of state banquets. Except for the first banquet at the founding of the People's Republic of China, which was a slightly rich combination of sixteen dishes, four snacks and one soup, the rest of the state banquets basically followed the principle of four dishes and one soup.
p>
The four dishes and one soup mentioned here do not mean only four dishes, but refer to the main course. In addition to the main course, there are usually several appetizers, accompanied by snacks and soup, about ten dishes in total.
The state banquet adopts a regular meal system, all of which are single portions for one person, and each portion is small.
Basically, you can eat all ten dishes without feeling overwhelmed. This kind of portion control is actually frugal, as long as there are no leftovers.
Of course, no one who attends a state banquet will really eat and drink.
Dai Jianli asked:
"What are you going to cook, Uncle Qiu? I want to learn it too."
Qiu Yaozu rolled his eyes at him angrily:
"You learned how to make red-roasted merganser twenty years ago. It's better not to go, lest you lead the people in Building 6 astray... By the way, what did you want me to take a photo of just now?"
Dai Jianli thought Qiu Yaozu was settling old scores:
"Nothing, nothing. Brother Lin and I are just joking. Don't knock... Uncle Qiu, don't you want to participate? That's just right. While we're not busy at the moment, let's go and take pictures at the water pavilion.
Think of it as an ending."
Lin Xu discovered that Dai Jianli really likes to wander on the edge of being beaten. Things have turned upside down. This guy brought up the old things again. Just now, Uncle Qiu should have raised his crutch and hit him on the head to refresh his memory.
Just when Lin Xu thought Qiu Yaozu was about to fall out, the old man looked at his watch uncharacteristically, nodded and said:
"Okay, let's go take pictures. Outsiders always think Diaoyutai is mysterious, so let's show more of its features."
Nani?
Do you agree?
Lin Xu looked surprised, not expecting Qiu Yaozu to agree.
Dai Jianli was also very surprised. He had already made a plan and ran away when Uncle Qiu was wielding his crutch. Unexpectedly, he actually agreed.
In this case, what else can I say? Let’s start filming!
He winked at Lin Xu and helped Qiu Yaozu towards the small pavilion not far away.
Soon, the three of them were ready to shoot.
Qiu Yaozu sat on the stone bench in the pavilion, holding his crutches with both hands, looking quietly at the artificial lake next to him, while Dai Jianli stood behind him and whispered:
"The plan failed. Fan Ming from Building 11 and Yin Hongbin from Building 12 did not fight with Yuan Debiao from Building 8... I'm sorry, it was my poor execution, please punish me!"
When Dai Jianli was talking, Lin Xu used a slide lens to capture the scene, and finally used a tilt shift to cut the camera to Qiu Yaozu's gloomy face. The footage was shot.
Qiu Yaozu didn't say a word, so it was quite simple to shoot.
After Lin Xu finished filming, he added a few close-ups of Dai Jianli, such as the frightened face, trembling fingers, trembling lips and other expressions of fear.
After all the filming, Qiu Yaozu stood up and asked:
"Don't I need to say a few words?"
"No, your expression is already in place, and the appropriate blank space will allow netizens to have more associations."
After taking these photos, Lin Xu put the camera into his camera bag, looked at Qiu Yaozu and asked:
"Uncle Qiu, when will we start making the red roast duck? If it's still early, I will cut out the video first."
Qiu Yaozu said:
"Do it now, let's go, let's go to Building 6 together."
Lin Xu did not refuse. He left his car in the courtyard of Building No. 12 and accompanied Qiu Yaozu to Building No. 6. Dai Jianli had nothing to do and went to find Yuan Debiao. It seemed that he wanted to make a fuss.
On the way to Building 6, Lin Xu asked curiously:
"Uncle Qiu, does the red-roasted autumn duck refer to the autumn duck?"
Qiu Yaozu smiled and said:
"Yes, ducks in autumn don't have much fat. Eating them can remove autumn dryness and is good for the body. Although it is not autumn, the quality of ducks in spring is also good. You can make red steak."
Braised duck is a traditional Huaiyang famous dish. In the past, there were many ducks in Huaiyang area, and various ways of eating them emerged in endlessly, such as Babao gourd duck, boneless crispy duck, mother oil boat duck, Fuli duck soup, and three sets of duck.
Soy sauce duck, and the red braised autumn duck that I’m going to make today.
Grilled steak is a cooking method that involves simmering it in a pot over low heat with a bamboo strip net on top, while red grilled steak is made by adding seasonings such as dark soy sauce and sugar to make the ingredients ruddy and attractive.
In Chinese cooking, in addition to red steak, there are also white steak, yellow steak and other cooking methods. The chef must flexibly adjust the cooking method according to the different ingredients.
Soon, the two of them arrived at Building 6.
As soon as they entered the door, Qiu Zhenhua and Qi Siming greeted them.
Qiu Yaozu informed him two days ago that this kind of learning opportunity is relatively rare, so Qi Siming came here specially today to learn one and a half moves from his master.
Since you have chosen a Huaiyang cuisine chef as your master, you must learn both magic and martial arts.
Only by mastering all the white cases and red cases can you be considered a qualified Huaiyang cuisine chef.
"Are you ready?"
Qiu Yaozu came to the kitchen and asked Qiu Zhenhua.
He is not a person who likes ink, and today is a lecture, so he didn't give the people in the kitchen a chance to say hello and say hello.
To teach, you have to look like you are teaching. If you treat me well and everyone well, then wouldn’t it just be a normal conversation when visiting relatives?
Qiu Zhenhua said:
"Ready, the quality of the ducks is very good, you can start at any time."
In a small hall in the back kitchen, all the chefs who are qualified to cook are waiting here. On the work table next to it, there are several clean white-striped ducks.
There are several pieces of pork belly placed around the duck.
Qi Siming asked curiously after seeing it:
"Why is there pork belly? Isn't duck meat itself quite fat?"
Lin Xu said:
"This dish of red braised autumn duck is eaten in autumn. At that time, the duck has just experienced summer and has little fat, so it is necessary to add some pork belly to increase the moistness of the duck."
In summer, ducks are constantly swimming in the water and cannot store fat. Even the lean meat becomes firm and delicate due to the heavy amount of exercise.
If this kind of duck is cooked by stewing, it will be lacking in flavor, so you need to add some pork belly to make the texture and taste better.
After hearing what Lin Xu said, Qiu Yaozu nodded and said:
"Yes, to make red braised autumn duck, you need pork belly. In addition to pork belly, you also need ingredients and condiments such as cabbage leaves, rock sugar, dark soy sauce, salt, star anise, green onions, ginger slices, rice wine and wet starch.
."
Red-braised autumn duck has relatively few seasonings, which puts forward higher requirements for cooking, because improper cooking methods will cause the duck meat to have a fishy smell.
Qiu Yaozu briefly told everyone and then prepared to start making it.
But before taking action, he looked at Lin Xu and asked:
"Xiao Xu, you are so familiar with the reason why pork is used. Do you know how to cook this dish? If you do, you can cook it, and I will be responsible for explaining it to everyone."
I'm in charge?
Are you planning to test me again?
As soon as Lin Xuda was about to give in, Qiu Yaozu started talking about his recent physical decline, slow movement of his old arms and legs, and so on.
Listening to his half-truths, Lin Xu didn't refuse, rolled up his sleeves, washed his hands, and started making.
He picked a white-striped duck and placed it on the chopping board. He first removed the duck's buttocks and other parts, and then picked up the tweezers and plucked out the miscellaneous hairs on the duck's head and wing roots.
Qiu Yaozu next to him said:
"When making red-braised autumn duck, the skin of the duck must not be burned. You cannot use old ducks. You can only use young ducks that are about six months old. This kind of duck has down, so you need to pluck it as clean as possible to avoid affecting the taste."
After plucking all the stray hairs from the duck, Lin Xu put the duck back on the chopping board, then picked up the kitchen knife and started to smash the duck with the back of the knife.
First break several joints on the legs, then break the joints on the wings.
Finally, use a kitchen knife to lightly tap the duck's back a few times, and break off the thigh roots and wing roots respectively.
Seeing this step, Qiu Yaozu's eyes suddenly lit up:
"It seems that Xiaoxu really knows this dish very well. He even knows the steps of breaking the bones. This is the key to cooking red braised duck. In the past, when the master taught his disciples, this was the last step he taught."
p>
Qi Siming is a master of Bai An, so he doesn’t know much about these twists and turns:
"Why, Master?"
Qiu Zhenhua next to him smiled and said:
"If these joints are not broken, the duck will be out of shape when cooked in a casserole, and it will also twitch due to nerve contraction, which will affect the final presentation. Therefore, all the bones in the body must be smashed again so that it does not deform when cooked.
Once cooked, it’s easy to arrange.”
Upon hearing this, Qi Siming realized the difference between the white case and the red case.
Master Bai An rarely skimps on such key details. On the contrary, the places where Master Bai An skimps are usually on the proportions, water temperature, cooking time, etc. He deliberately gives wrong numbers to avoid causing the disciples to starve.
The matter of the dead master.
After smashing, Lin Xu put the duck on a tray and rubbed the surface and abdominal cavity of the duck with salt, trying to remove as much blood as possible from the duck's abdominal cavity and dirt from the pores.
There is no need to explain these steps, everyone present knows them.
Soon, the white salt became dirty, like snow that had melted on the roadside for several days, and the pure white color was no longer visible.
The duck has turned white visibly to the naked eye.
Rinse the duck with water, both inside and outside.
Then boil water in a pot, add some onion and ginger to the water, and after it boils over high heat, hold the duck head on top of the pot, hold a spoon in the other hand, scoop out the water in the pot and pour it on the duck.
Qiu Yaozu said:
"The skin of a tender duck is easy to get rotten when stewed, but this dish requires a complete appearance and no cracks in the duck skin. Therefore, before cooking, the duck skin is blanched to maximize the toughness of the duck skin, and at the same time remove the surface of the duck.
Odor."
Pour hot water over the skin of the duck, then put the whole duck into the water, and do three ups and three downs. Wash and soak the duck inside and out, and then put it into cold water to allow the duck skin to shrink.
After the ironing step is over, the production officially begins.
Lin Xu changed a casserole and placed it on the workbench, placed a few cabbage leaves on the bottom of the pot, and then put the cooled duck into it, with the duck's breast facing down and the duck's head tilted to one side.
After doing this, he set up the wok, put a little lard in the pan, heated up the onion, ginger and star anise, stir-fried until the aroma was released, then added a few slices of pork belly and continued to stir-fry.
This chapter is not over yet, please click on the next page to continue reading!
When the surface of the meat is slightly browned, pour in the old soup, add salt, rock sugar, and dark soy sauce, stir evenly, pick up the pot and pour it into the casserole.
Finally, pour a large spoonful of rice wine into the casserole, put the casserole on the stove, bring it to a boil over high heat, then cover it and lower the heat to simmer.
The preparation of braised duck is actually not difficult, especially the cooking process after the duck is cleaned. It is basically the simplest grilled dish.
But the simpler the dish, the easier it is to overturn it.
For example, now, we need to adjust the firepower in time to keep the soup in the casserole in a state of boiling but not boiling.
Qiu Yaozu said to everyone:
"This is a very typical Huaiyang dish. No matter the seasoning or the cooking method, it combines many Huaiyang cuisine techniques. For example, to make the dish have the aroma and texture of pork without being greasy, cabbage leaves are added to remove the excess.
The fat is absorbed... This is very similar to the requirement of braised lion head."
When making stewed lion head, a layer of cabbage leaves will be covered on the surface of the casserole. This is not only to absorb fat, but also to prevent the soup in the pot from boiling and causing the lion head to spread.
Qiu Yaozu said to everyone:
"If you understand something, you can do it. If you don't understand anything, just ask."
When learning to cook, it is best to practice it as soon as you see how it is done, so that you can deepen your impression and fully understand the cooking steps.
So Qiu Yaozu asked everyone to start practicing. Anyway, these ingredients will be eaten as lunch and will not cause any waste.
Soon, everyone took a duck each and started making it according to Lin Xu's previous steps.
Braised duck needs to be stewed in a casserole for more than two hours before the meat becomes rotten and falls off the bones.
Lin Xu didn't plan to stay here forever. He said hello to Qiu Yaozu and Qiu Zhenhua, then drove the car over with his camera and took out the laptop from the trunk.
Then I sat in the restaurant in Building 6, copied the video material to my computer, and started editing the video.
The first half of the video really feels like sharpening a knife against Lao Yuan, especially Yin Hongbin, who speaks with a northwest accent while sharpening the knife. If anything, it seems like he really has a deep hatred for Yuan Debiao.
But then the screen changed, and the video jumped to the last scene where everyone was tidying up the cows together.
Eighteen head chefs, plus Lin Xu, the catering department supervisor, worked together seamlessly to clean up a cow smoothly.
It looks both appetizing and relaxing.
Then some photos of the whole beef were shown, and the whole thing was a whole beef feast, with a large table full of dishes, which made people completely focus on the meat.
Finally, the addition of a scene in the Linshui Pavilion not only increased the role of Lao Dai, but also gave people a feeling that the matter was not over, and indirectly responded that these were all jokes and should not be taken seriously.
After the video editing was completed, Lin Xu uploaded it directly to his personal account.
Not long after, the video appeared in the update list, and netizens who were eager to watch it immediately swarmed in.
Just as Lin Xu thought, when he saw Yin Hongbin sharpening his knife, a bunch of "@diaoyutaiyuandebiao" barrages appeared on the screen. This group of netizens who were watching the excitement and did not think it was a big deal never forgot Gonghuo.
At the end of the video, netizens expressed their opinions:
"Hey, boss Lin, has he secretly crossed over into the directing circle?"
"The ending is super eye-catching, revealing for us the unknown side of Diaoyutai. It turns out that the eighteen buildings are eighteen halls [dog heads]"
"Lao Dai's acting skills are so good, I took him seriously."
"Who is this old man at the end? His attitude of not being angry and showing off is really scary."
"I'm really looking forward to the next development of the story. Can I play a guest role?"
"Don't let it end badly. I hope it will be a Diaoyutai version of The Legend of Zhen Huan. I support Niu Colu and Lao Dai."
"Then I support Fucha Lao Xie."
"..."
The comment area no longer contained the endless conspiracy theories before. Now everyone is enthusiastically referring to The Legend of Zhen Huan, and various memes emerge in endlessly.
Looking at these comments, Lin Xu breathed a long sigh of relief.
I have finally settled the matter, and I will edit the videos myself in the future to avoid causing any trouble to my good baby.
Thinking of Shen Jiayue, Lin Xu suddenly wanted to know if this girl had gone to the Ginkgo Garden. If she hadn't set out yet, just bring Dundun here to eat duck. There are so many anyway, so it's not a waste.
At the same time, in the ginkgo garden.
Shen Jiayue carried Dundun to the stables. When Xiaobai saw Dundun approaching, she immediately ran over. Just as she was about to rub her head against Dundun affectionately, the second prince suddenly walked over with elegant steps.
Xiaobai immediately stopped, secretly looking forward to the scene of the boss and the second kid beating the dog's brain...
————————
It hasn’t snowed so heavily all winter, but I don’t have time to go out for a walk. This chapter has 5,000 words. Please give me your monthly vote!
This chapter has been completed!