Chapter 264: Cooking Two Dishes for Six Days

The old lady was overjoyed: "Don't spoil her all the time. When I heard she mentioned it, you tried to win all the white turtles of Academician Zhao to her? That is Academician Zhao's cherished treasure."

Su You smiled and said: "In exchange, I used the study of music and "Southwestern Picture Chronicles", exchanged it with Bachelor Zhao, and also got a pair of glasses. I am just following his suit, and the old man is not at a disadvantage."

The old lady smiled and said: "Scholar Zhao is highly valued by the officials now, so be careful of falling into his hands during the exam."

Su You was delighted: "It would be great if it really fell into his hands. I have drafted a lot of his melodies. When the time comes, he will be too embarrassed to let himself go, right?"

The old lady was so amused by her pretending to be good and ugly: "A young man has come to the house, and the atmosphere is different. I haven't been so happy for a while. Mingrun will stay in the house for a meal today. By the way, the Fu'an family

, I think everyone has never tasted the dried abalone that was rewarded in the palace two days ago, but Mingrun just happened to be here to make it for everyone to try."

Su You was surprised and said: "Can we still eat seafood in Beijing?"

The old lady said: "This is something that has just been passed on. I heard that Ouyang Nehan even wrote a poem specifically for the clams."

This is why Su You is ignorant. Ouyang Xiu has a poem called "Eating Cheji for the First Time".

The clams on the plate come from the end of the sea.

The guests didn't recognize it at first, so they sighed before eating.

…

Chelatan are clams, but many wealthy families in Bianjing do not know how to cook seafood nowadays. People in the Song Dynasty wrote several embarrassing things about handling seafood carelessly, and finally fried the jellyfish.

Sure enough, the Fu'an family member, who was probably the catering lady of the Shifu family, reported with a stern look on her face: "Old lady, this method of drying abalone is not available in Bianjing today. I would say it's because the government gave us a reward to embarrass us."

Come on."

Su You also smiled and said: "Don't waste your energy, you won't be able to eat this thing in two days."

The old lady's eyes lit up: "Mingrun, do you know how?"

Su You nodded and smiled: "Grandma, my knowledge of cooking may be a little better than studying."

The old lady patted him and scolded him with a smile: "Little hozen, you can talk nonsense!"

Shi Tong quit: "Old lady, Mingrun is really not talking nonsense..."

The old lady said: "Shut up! If these words are spread to Shilin, Mingrun will not be laughed at."

Su You waved his hand: "I'm really not afraid of this. It's just an elegance. If a scholar doesn't have any hobbies to embellish it, it will be like a plum tree that doesn't bloom, which is extremely boring."

The old lady took Su You's hand and said, "You scholars can't understand your weird ways, but you really can't leave."

"How to make this dried abalone? You have to teach my wife, Mingrun, how to make friends with the female relatives."

Su You immediately understood that today's rich and powerful people in the Song Dynasty are pursuing novelty. If the Shi family masters the correct method of cooking seafood, they can open up the diplomatic route for women and restore the Shi family's former influence. This will be of great help.

.

So he smiled and said: "I didn't think carefully, so I won't leave for the next few days. I will go to the kitchen first to see what ingredients are available. By the way, Meishan seasoning is available at home, right?"

The old lady smiled and said: "We have them all. Shijiabaozi and Kelongli are separated by a river, so we send a lot of them every year."

Su You smiled and said, "That's it!"

The method for soaking dried abalone is to use a container that is not stained with oil, change the water once every half a day, soak it in well water for two consecutive days, and then soak it in warm water overnight, then take it out, wash it and set aside.

But don't rush this matter now, Su You will inspect the kitchen first.

As a result, I found a lot of good things, including dried seafood, shark fins, sea cucumbers, scallops, bream belly, and fish lips.

The record of Chinese people eating shark fin begins with "Song Huiyao".

It would be even earlier to eat sea cucumbers. The "Records of Foreign Objects in Linhai Soil and Water" during the Three Kingdoms period records: "Local meat is as big as a child's arm, five inches long, has an abdomen in the middle, and has no mouth or eyes... it is eaten by burning."

Su You asked: "Are there any dried mushrooms and dried pork trotters?"

The Fu'an family member said: "There are winter mushrooms, but not tendons."

Su You thought for a while: "Go and ask outside, there may be a bow and arrow shop or a leather armor shop."

The member of the Fu'an family smiled and said: "Thanks to the young master's reminder, it turns out that there are some at home too."

Su You shook his head: "Two days are not enough now. Today I mainly distribute these dry goods. The techniques are also very particular. I will teach you everything, starting with sea cucumbers."

The photofoam hair technique is complicated enough.

For example, sea cucumbers need five days to soak first, then boil, and then soak again.

For example, tendons need to be soaked in water overnight, then add water, green onions, ginger, and rice wine, and steam for two hours. When the tendons are soft, soak them in water for an hour, remove the outer layer of fascia, and then wash them with clean water.

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For example, shark fin needs to be separated into thick and thin pieces, soaked first, then simmered, then simmered, which takes a total of three or four hours.

For example, fish maw needs to be cooked with oil.

Calculating the time to do everything, during these days, Su You asked Madam Fu'an to cook Sichuan cuisine.

It wasn't until five days later that the actual cooking started.

First, you need to make abalone soup.

Take an old hen and two pounds of pork ribs. Cut them into pieces and wash them in water. Put them in a casserole, fill them with water and cooking wine, bring to a boil over high heat, then turn to medium heat and simmer for an hour and a half. Add in scallops and Meishan ham.

, another half hour.

Then process various ingredients.

Remove the sand from the water-coated shark's fin, cut it into rows on a bamboo grate, put it into a pot of boiling water, add green onions, ginger slices, and rice wine and cook for a while to remove the fishy smell, remove the green onions, ginger, and use the juice, and take out the grate.

Put it into a bowl, put pig fat on the shark fin, add rice wine and steam it in a steamer for an hour.

Similarly, various ingredients are processed with corresponding techniques and knife skills.

Then start stir-frying.

Leave some oil in the pot, and when it is 70% hot, stir-fry the green onions and ginger slices until fragrant. Add the chicken, duck, lamb knuckles, pig's trotter tips, duck gizzards, and pork belly pieces, stir-fry, and add soy sauce.

Add chicken floss, rock sugar, rice wine, bone broth, and cinnamon. Cover and simmer. Remove the onions, ginger, and cinnamon. Remove the rest of the ingredients from the pot and set aside the soup.

Take a rice wine jar and wash it, add water, heat it over a low fire and pour it out. Place a small bamboo grate at the bottom of the jar and put the previously cooked chicken, duck, lamb knuckles, pig hoof tips, duck gizzards, pork belly pieces and

Add the flower mushrooms and winter bamboo shoots.

Then wrap the shark fin, ham slices, scallops, and abalone slices in gauze into a rectangular shape, and place them on the chicken, duck and other ingredients.

Then pour in the soup of chicken, duck and other ingredients, cover the mouth of the jar with a lotus leaf, and cover it with a small bowl.

After installing it, place the wine jar on the charcoal stove and simmer over low heat for an hour.

Meanwhile, process the abalone.

Cut the cooked abalone into a criss-cross pattern.

Take Meishan bean curd and stir it into bean curd sauce.

Fry the pork belly, add a little oil to the pan, add the pork belly to remove the fat, then add rock sugar and stir-fry until it gets a nice sugar color, so that the pork belly will be coated.

Add previously processed abalone.

Add bean curd and stir-fry.

Add hot water to cover the ingredients, add a bay leaf, a piece of cinnamon, and a star anise. Bring to a boil over high heat, then reduce to low heat and simmer.

Uncover the other side, quickly put the sea cucumber, tendons, fish lips, and fish maw into the jar, seal the mouth of the jar again, and simmer for another half an hour.

Both sides reach the heat almost at the same time. When the pork belly can be easily poked with chopsticks, add a little light soy sauce to reduce the sauce.

On the other side, pour the vegetables into a large basin, open the gauze bag, place the pigeon eggs on top, and cover the basin.

Then start the side dishes. On the big pot side, add a plate of coir raincoat radish, a plate of ham mixed with bean sprouts, a plate of stir-fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes.

For the abalone, it is served with stir-fried mustard green tips.

It took six days for the two dishes to finally be served.

After a few days, the Shi family was speechless about Su You's exquisite cooking. If anyone in Bianjing City dares to say that the Su family is a nouveau riche in earth-cooked cakes from the wilderness of Sichuan, the Shi family's wife will first criticize him.

Face.

Whether you are a nouveau riche or not depends not on your carriage, horses and clothes, but on your living habits.
Chapter completed!