"This crucian carp is delicious!"
Shi Wenqing picked up a piece of crispy grilled crucian carp. He originally thought it would be unpalatable because of the many spines, but after taking a bite, he discovered that the fish bones had become crispy and rotten, making it completely effortless to eat.
She ate several bites in a row, and the more she ate, the more delicious it became.
Chen Yan thinks that the fermented fermented shrimps are more delicious. The fermented bean curd perfectly brings out the deliciousness of the river shrimps. After eating, it is slightly sweet, making people unable to stop after one bite.
When Han Shuzhen saw her niece eating so happily, she couldn't help but remind her:
"Xiaoyan, you are pregnant. Eat less drunken shrimps. No matter how clean the freshwater shrimps are, they still have parasites. Eat more cooked food."
"Okay aunt."
Old people prefer soft and delicious dishes such as shark's fin, roasted four treasures, and braised lion's head, but young people prefer dishes such as oil-soaked chicken, dry-roasted prawns, and crispy grilled crucian carp.
Shen Jiayue picked up a piece of chicken and ate it. She felt it was delicious and satisfying, especially the use of spicy soy sauce, which made the whole dish full of Shanghai-style style, with a feeling of combining Chinese and Western styles.
Lin Xu was still thinking about what the master would cook.
Those old people who have been beaten will definitely make things difficult for them and put forward very high requirements for the dishes. Now it depends on how the master responds. I am looking forward to this kind of scene, because I can learn a lot every time.
Although Shen Guofu also liked the dishes on the table, what attracted him more was the wine that had just been poured into the glass. He picked it up and took a sip, sighing and saying:
"If you want to talk about smoothness, it has to be Lao Fen wine. It tastes very comfortable. No wonder Fen wine was used in the first banquet of the founding of the People's Republic of China..."
Everyone is not working today. Han Jitong also held a wine glass, took a sip of Laofen wine, picked up a piece of duck meat and put it into his mouth:
"The duck meat is so soft and tender off the bone, so delicious."
Lin Xu said:
"If you like to eat it, I'll make it often tomorrow. I'll teach my aunt at home and let her learn. It's not difficult to make. Duck meat doesn't get angry and is good for the elderly."
"Then thank you Xiaoxu. Yueyue is really lucky to marry you."
After experiencing the counterattack of a poor son-in-law to become a rich man, Han Jitong's concept of being a good match has faded a lot, and Lin Xu's start is much stronger than that of Shen Guofu.
Shen Guofu only has a high school education, but Lin Xu graduated from the first prestigious school in finance and economics.
In addition, Lao Shen didn't have much money to set up a street vendor back then, but Lin Xu directly opened a restaurant. Although the store was not big, the business was booming, and there was a scenic spot at home. The only drawback may be the hukou.
Now the only shortcoming has been solved by Uncle Gao. Not only has it settled in the capital, but it is also home to duplex buildings worth tens of millions and companies with assets worth hundreds of millions.
It has only been one year since graduation, but the achievements achieved are better than those who have graduated ten years ago.
Regardless of the standards of any era, someone who could start from scratch and reach this level is considered to be among the best. His granddaughter marrying him is even a bit high.
Chen Yan looked at Lin Xu and asked:
"There's only a celebration party left in the afternoon, and there's nothing else to do. You don't need to go so early, right?"
She wanted to walk around with Shen Jiayue after dinner. It was just a celebration banquet and a wedding banquet. It was not an urgent task, so it should be fine if she went later.
Lin Xu said:
"Senior Brother just sent a message saying that Master was surrounded by a group of senior chefs when he arrived at the Yanjing Hotel and punished him to cook a dish. I don't know what the specific dish was. I will have to go there after I finish eating. I can't miss this kind of excitement."
Maybe you can learn something new."
Upon hearing this, Chen Yan no longer planned to go shopping.
I plan to join in the fun after dinner.
After all, the first person in the world who can create white jade lotus root silk, clear water hibiscus, and clear soup noodles is definitely not easy to do when forced by an old man. I will try it when the time comes, so that the baby in my belly can come before he is born.
A prenatal education in top Chinese cooking.
Shen Guofu originally wanted to go, but then he thought, it was not appropriate for his whole family to join in the fun. If it was really delicious, he could just let his son-in-law cook it. Anyway, if Chef Gao knows it, so can his son-in-law.<
/p>
Thinking of this, he held the wine glass and continued to toast and drink with Shen Jiayue's uncles, father-in-law Han Jitong, and uncle Han Shuyu.
While the adults were eating, Dundun was mooing with Luo Yulin on the sofa next to her.
To prevent the little girl from falling off, the sofa has been surrounded by a soft-pack fence purchased online. With Luo Yulin's current physical strength, she cannot climb out.
Shen Jiayue took a bite of a braised prawn. The shell was crispy and delicious.
She noticed Dundun playing and asked curiously:
"Have Dundun eaten?"
Han Shuzhen took a sip of red wine:
"After eating, I steamed a starfish for it at eleven o'clock. It was very exciting, and some of it were not enough. Your dad is planning to build a seawater aquarium at home and raise more seafood later, so that Dundun can be ready at any time.
It’s edible and very convenient.”
Now that his son has eaten, let's continue playing. Shen Jiayue didn't pay much attention and continued to eat and drink with the juice.
After the meal, everyone in the family was a little stuffed. Everyone came to the living room, poured a cup of tea, and continued chatting. Dundun jumped into the arms of Mrs. Han obediently, listening to the adults like a good baby.
.
Lin Xu didn't stay long, he looked at the time and was about to go back.
Shen Jiayue, Chen Yan, and Luo Jiayao also wanted to learn more, so they got in the car and followed.
When we arrived at the Yanjing Hotel, lunch here was not over yet. Today’s meals were much more prepared and large, so the staff and chefs also ate the first banquet of the founding of the People’s Republic of China.
Cheng Jianshe also specially sent some roast goose and other dishes from the kitchen, making everyone happy.
Uncle Gao was sitting at the dining table at this time, eating the dishes on the table slowly.
Qiu Yaozu took a bite of fermented fermented shrimp and asked him:
"Lao Gao, what are you going to cook later? Anyway, our requirements are very simple. It is something that is not seen on the market, is down-to-earth, and has to go beyond the ordinary state banquet. This kind of dish is not difficult for you, right?"
How can you be down-to-earth if you can’t see it on the market? Down-to-earth dishes are usually the opposite of state banquets... When Lin Xu heard this request, he couldn’t help but pop up a lyric in his mind:
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"Wish me to be like smoke, but also to be beautiful and lazy; to be crazy, but also to be funny and dignified; to be beautiful, but to kill without blinking an eye; to wish me happiness ever after, and to wither and perish..."
Uncle Qiu's request is simply too much.
He was just about to ask Qiu Yaozu to change his request when Uncle Gao saw his apprentice coming and said with a smile:
"I was originally in a bad mood because of you old immortals. When I saw my little apprentice, I suddenly felt better... Well, I will let you ignorant old guys open your eyes and do a transcendence later.
It’s a very down-to-earth dish for a state banquet, and I guarantee it’s not available on the market.”
Lin Xu swallowed back the words that had reached his lips. Since the master was so relaxed, he probably had a plan in mind, so let's just wait and watch the excitement.
Soon, everyone was full and full.
Several other old people also gathered around, wanting to know what to do next:
"Lao Gao, what dish are you planning to cook?"
"Don't fool us later, after all, everyone has been tricked by you."
"Should I say it, Lao Qiu's request is really outrageous. Anyway, I can't think of any dish that can meet these three requirements at the same time."
"I have been thinking about it for a long time just now, and there are dishes that meet any two requirements, but for three requirements, I guess I have to find it in ancient books."
"The dishes in ancient books have something to do with the local atmosphere?"
"That's right, Lao Gao, don't be happy, what are you cooking?"
At this moment, not only the old guys were around, but the nearby chefs were also curious, wanting to know what the General Chairman of the Chinese Cuisine Association would cook.
Uncle Gao didn’t hide it either:
"You guys are so imaginative... No wonder Chinese food is declining. Don't guess. I plan to make Pearl Jade White Jade Soup. This name should be familiar to you. Isn't it down to earth?"
Pearl Jade White Jade Soup?
Isn’t this the leftover rice that Zhu Yuanzhang once had?
Sour leftover rice is pearls, stinky tofu is white jade, and rotten spinach is jade. To put it bluntly, it is a soup dish that the poor make fun of themselves. Nowadays, it is generally referred to as cabbage, tofu and ball soup.
Everyone was happy when they heard the name. He Guangchang frowned and said:
"The down-to-earth atmosphere is down-to-earth enough. It is available on the market, and can it surpass the state banquet?"
Qiu Yaozu patted him on the shoulder and said:
"Although this is a bad meal, after all, it is a life-saving meal eaten by the founding emperor of the Ming Dynasty. Regardless of seniority or status, it can surpass the ordinary state banquet in the cooking circle. As for this market, there is no... Lao Gao, you won't want it again
Are you showing off your skills?"
Uncle Gao smiled softly:
"You have already set up the ladder. It is unreasonable for me not to show my hands...I said when I first entered Diaoyutai that Lao Qiu is a real person and always tries his best to be a stepping stone for others. Why don't you do it again today?"
I stepped in."
Qiu Yaozu: "..."
Damn, I originally thought that this request would be difficult, but I didn’t expect that it would be exactly what I wanted. How much skill does this old Gao have in his belly!
He grimaced with regret, but now that it was over, he could only knock out his teeth and swallow them:
"Hurry up and do your thing. Let's agree first that you can't make a pot of swill."
Uncle Gao smiled and said:
"Don't worry, you won't be able to eat swill today even if you want to."
Lin Xu asked:
"Master, what do you need? I'll prepare it right away."
"Two larger mandarin fish, a few pieces of chicken breast, a piece of tofu, more than ten eggs, ten salted egg yolks, a pack of starch powder, a pot of stock, a bunch of spinach...that's probably it."
p>
Guo Jichang thought for a moment and asked curiously:
"Are you using mandarin fish as pearls, tofu as white jade, and spinach as jadeite?"
Since Zhu Yuanzhang praised the pearl, jade and white jade soup, this dish has been made by many people, both high and low-end, but no matter how it is made, the three elements of pearl, white jade and jade are indispensable.
For example, some people use pigeon eggs as pearls, hibiscus chicken slices as white jade, green leafy vegetables as jade, and then add clear soup to turn a home-cooked dish into a high-end dish.
But by doing this, Uncle Gao cannot meet this condition that is not seen on the market.
Everyone became curious and wanted to know what kind of pearl emerald and white jade soup the Prime Minister would create.
Soon, the ingredients were prepared, and Uncle Gao asked:
"It's not against the rules if I ask our two apprentices to do some physical work, right?"
Qiu Yaozu rolled up his sleeves and said:
"Let the young man rest for a while. You can tell me what you want to do, Lao Gao. I will help you today. We in Huaiyang are the best kitchen knives. Is it okay to help you?"
"It's barely okay...here, scrape these two fish into minced fish."
Qiu Yaozu didn't refuse, so he picked up two mandarin fish and got busy.
Guo Jichang also followed suit:
"Are these chicken breasts going to be smashed into minced chicken? I'll do that."
The Big Three of the older generation of Diaoyutai started cooking a dish at the same time. Chen Yan excitedly raised her camera to record the dish, but was stopped by Uncle Gao:
"Don't take pictures of Yan Yatou. This is an unblocked dish in Building 2. In principle, it cannot be made public, at least not by me. After all, it was my signature. Let Xiaoxu cook it when you are not busy. He wants to see it.
If you can learn it once, consider today as teaching."
Everyone was stunned. They didn’t expect that Building 2 had already cooked this dish.
"Lao Gao, why are we not impressed by this dish?"
Dai Yuefeng thought hard, never expecting that there had been a similar dish.
Uncle Gao said:
"I made this when I was young. The elders of your families know that the inspiration for the dish came from a program that introduced the cultural relics of the Forbidden City. I had nothing to do to think about it, and it was done. It is not difficult and the taste is just right.
That’s why I haven’t done anything like that.”
Is it related to the cultural relics in the Forbidden City?
Lin Xu thought carefully about the impressive cultural relics. The cultural relics related to jade and white jade should be good. As he thought about it, jade cabbage suddenly popped into his mind...Eh? Could it be this cultural relic?
Jade cabbage is a treasure of the Forbidden City. It is carved into a cabbage using a piece of raw jade that combines jade and white jade. The white jade is the cabbage and the jade is the leaves. It is very beautiful. Unfortunately, it was brought to Baodao by Chang Kaishen.
This treasure has also become an important collection in the Baodao Forbidden City.
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If it's this dish, is Master planning to make an emerald cabbage?
Thinking of this, Lin Xu was suddenly full of expectations. Although he still didn't know how to make jade cabbage, since the master could make it, he must be very awesome.
With Qiu Yaozu and Guo Jichang helping him, Uncle Gao has a lot of leisure time.
He first sprayed the salted egg yolk with white wine and steamed it into the pot, then picked up two chicken breasts, cut them into small pieces with a kitchen knife, then put them into a food processor, added onion and ginger water and beat them into a paste.
After seeing this step, everyone understood that these pastes were used to sweep the soup.
After the chicken paste is ready, filter the broth and pour it back into the pot. Start sweeping the soup. When the thick white broth turns into a light brown clear water soup, the fish paste and chicken paste are also ready.
Uncle Gao continued to give instructions:
"Add salt and pepper to taste, beat to get glue first, then add egg white later to increase the stickiness."
While the two senior officials were helping the kitchen, Uncle Gao took the washed spinach, squeezed it into spinach juice with a juicer, added two egg whites to it, stirred it, and placed it in front of Qiu Yaozu:
"After the gelatinization, add these in, and then add some starch to make a thicker meat paste."
When he arrived here, Qiu Yaozu also reacted:
"It seems that you are planning to make it into jade cabbage, but this thing is soft and soft. Will the shape not collapse? Do you need to add starch?"
Uncle Gao smiled and said:
"You'll know when it's done later. Use your imagination and don't dare to think."
Although this is talking about Qiu Yaozu, it is also meant for all the chefs present. Since cooking is an art, then use your imagination as much as possible.
As long as you have enough imagination, there are no boundaries in cooking.
After Guo Jichang glued the chicken breast, he also added egg white and starch powder to make a softer meat paste, which looks like a thicker batter.
But this thing tastes better than the batter. After all, it is made of meat and egg whites, so it is not delicious at all.
When the green and white meat paste was all ready, Qiu Yaozu asked curiously:
"How to shape this? Steam it?"
Uncle Gao nodded:
"Yes, steam it and then style it."
He brought a basin, smeared it with lard, poured the white meat paste into it, and tapped the edge of the basin with a spoon to knock out the air inside.
Then slowly pour some green meat paste into it. After a layer is spread on the surface, use chopsticks to gently stir it so that the surface of the basin shows a gradient layer. Then continue to pour the green meat paste into it. After pouring, continue to tap the edge of the basin.
Exhaust air.
After doing this, open the door of the steam cabinet and put the basin in for steaming.
Qiu Yaozu opened his mouth:
"I understand the truth, but when it's steamed it's a big disc, and it doesn't look like jade cabbage... Lao Gao, you want to make jade cabbage, right?"
Uncle Gao placed the tofu on the chopping board, pressed the tofu into a paste with a kitchen knife and said:
"You'll see later. Some things can be made with some modifications... In addition, the kind you mentioned is just a mold, and it's easy to make a cabbage shape, but it doesn't meet the standards of a modern state banquet.
, so I’m useless.”
Modern state banquet?
Everyone originally wanted to see the shape of a Chinese cabbage in a pot, but what does it mean if it does not meet the standards of a modern state banquet?
Qi Siming, who was silently enjoying the outside world, responded quickly:
"Modern state banquets are divided into separate dishes. All dishes are for one person. The Chinese cabbage will definitely not be edible...I understand, Master Gao is going to make it into small Chinese cabbages placed one by one in a bowl, right?"
Uncle Gao gave a thumbs up:
"This kid is very smart. Remember to visit my house when you are not busy in the future. I will teach you some tips that are suitable for you."
When Qiu Zhenhua and Qi Zhentao heard this, their faces were full of surprise, and they said to Qi Siming in unison:
"Why don't you hurry up and thank me, Master!"
Qi Siming also knew what Uncle Gao's advice meant, so he quickly thanked him.
"There's nothing to be thankful for. Craftsmanship has to be passed on. As long as you want to learn, I will treat you equally."
Uncle Gao put the crushed tofu into a white cloth, squeezed out the water in the tofu, poured it back into the basin, added seasonings and egg whites, and stirred into a paste.
Strain it with a colander, grind the uncrushed tofu again, add cornstarch, and knead it into a softer dough.
At this time, the salted duck egg yolk had been steamed, Lin Xu took it out and asked:
"Master, what should I do with these salted egg yolks?"
"Crush it, mix it with an egg yolk, and roll it into a ball the size of a peanut. This will be used as a filling later..."
Shen Jiayue licked her lips. If she guessed correctly, this would be a pearl, right?
Yipin tofu is used as the skin and egg yolk is used as the filling. I really want to taste it...
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