"Sui Shu" records that in the first year of the Daye Emperor Yang Emperor's first visit to Guangling, there were tens of thousands of dragon boats, and the huge dragon boat procession was connected end to end, stretching endlessly.
Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Spring and Autumn Period, and flourished in the Ming and Qing Dynasties. It can be said that it has a long history. And Guangling Banquet is even more "textbook-level Huaiyang cuisine."
As the chef of Guangling Banquet, Jiang Cheng has worked hard for most of his life. When he was still an apprentice, he participated in various competitions at home and abroad with his master, and won many awards. Many celebrities came here because of his reputation, and there were many variety shows in the store.
Photographed here, the chef has brought Guangling Banquet to a new level - the first black pearl and one diamond restaurant in China.
Black Pearl Restaurant is jointly created by the famous review website and belongs to Chinese people's own food list. As of this year, the shortlisted restaurants include more than 20 cities at home and abroad.
Long fish noodles stir-fried with green onions is one of the specialty noodles created by Master Jiangcheng. Over the years, Jiangcheng has continued to make improvements, retaining the original long fish soup noodles, and adding long fish noodles and fried noodles, which has become the signature of Guangling Banquet.
one.
What he is going to make today is his best long fish noodles.
Add salt, balsamic vinegar, ginger slices, scallion knots and cooking wine to the pot and bring to a boil over high heat. Pour in the long fish and quickly cover the pot. The long fish is a three-inch long fish specially requested by the organizer to be transported from Guangling.
The thickness is even. After the mouth of the long fish opens, take it out and wash it.
Catching a long fish is about double-dealing. You won't be proficient in this kind of skill if you practice it for a few years. Fortunately, Jiang Cheng's apprentice has been following him since he was a child. He started doing this job of paddling a long fish as soon as he entered the kitchen. Jiang Cheng glanced at it briefly.
, nodded with satisfaction.
The apprentice took a special tool and cut the belly of the fish once with a knife, and then opened the back with a second knife. The eel's bones are triangular, so it took three cuts to completely remove the eel bone. The apprentice did it very carefully, with different
I know how to separate the flesh and bones of a pot full of eels.
The hot oil in Jiangcheng's oil pan has reached the optimal temperature. He fished out the eel bones with quick eyes and hands, threw them into the oil pan and started frying. This method of deep-frying at high temperatures not only removes the fishy smell from the eel bones, but also
During the subsequent cooking process, the bone marrow is cooked out.
Wait until the eel bones are fried until crispy, take them out, drain the oil, and mash them with a shovel. Add ginger, green onions, long fish bones and rapeseed oil into a large iron pot, add hot water and simmer over high heat. Watch.
Jiang Cheng felt that it was a pity that the soup was boiling. The long fish soup at the Guangling Banquet took a full six hours to cook, but the time was limited during the competition, so the taste of the fish soup was still slightly worse.
So he did not choose the more popular long fish noodle soup because he took this aspect into consideration.
The young apprentice has already boiled the onion and ginger water. He poured the long fish meat into the ginger soup to remove the earthy smell. The belly meat of the long fish is not easy to cook, so it needs to be cooked first. The back meat of the fish is easy to cook, so it is added to the pot later.
The little apprentice has done it thousands of times and will never get it wrong.
At this time, the long fish soup under Jiangcheng's spoon turned milky white in color and took on a strong fragrance.
"Cook the noodles!" he shouted, and the young apprentice quickly took out the prepared noodles. Guangling's Yangchun noodles are famous all over the world. They are as white as snow and as thin as hair. Use a slotted spoon to blanch them twice in boiling water until they are cooked.
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What makes dry noodles special is seasonings, pepper, soy sauce, and a spoonful of lard. The hot noodles are pushed upward and the lard is melted with the residual heat...
…
At the judges' table, Shi Jiahua looked at the bowl of white soup and the bowl of plain noodles in front of him, and he didn't know how to eat with his chopsticks.
He was silent for a long time and pushed the tray forward a little. For no other reason than this, the legendary long fish noodles were so... that he lost his appetite.
It’s just a bowl of white soup, not even a single ingredient can be seen. Besides, the noodles are perfectly white in color, but what’s so delicious about white noodles?
It seems that this so-called Black Pearl Restaurant is just mediocre.
Guan Shanyue was still well-informed. He glanced at Shi Jiahua who was thinking about it and secretly chuckled in his heart. He picked up the chopsticks and stirred the noodles on the plate first, then turned over the sauce underneath.
, and shook the chopsticks left and right, slightly breaking up the noodles, and then turned them over from the bottom. After a few times, the plain white noodles completely changed their appearance.
At this moment, it was really shiny and had the unique smell of lard.
Shi Jiahua looked on and was dumbfounded. He quickly imitated his example and made it again. In an instant, his appetite was aroused by the aroma of noodles.
Guan Shanyue continued to look at the soup bowl. The long fish soup was original and tasted nothing but freshness. Sprinkling a little pepper on it gave it a spicy taste. The long fish meat was buried in the soup, and the fish belly meat was chewy.
It's chewy, and the back of the fish is soft and tender. Take out the long fish meat and mix it into the noodles, so that the fish meat is soaked with the aroma of oil, which is another wonderful feeling.
Guan Shanyue snored and drank it all, touched his mouth, and looked at the empty plate in front of him, feeling a little unsatisfied.
The organizer was very "caring" and was afraid that they would have to taste each team's dishes and burst their stomachs, so the food they were given were all mini mini portions.
Sighing, Guan Shanyue moved his gaze to the busy cooking table in front of him. Who is coming next?
When can I eat the buns made by A-Jian?
Yu Jian glanced at the hourglass with only half of it left, and looked a little solemn. The buns must be made using the "Shuiyin method", which is an ancient method of making dough. The dough is soaked in water and the water is used to draw out its toughness and ductility.
.The dough produced in this way tastes chewier and smoother, but the only disadvantage is that the "water introduction method" takes too long and takes a full hour.
This was a big challenge for Yu Jian, who was originally fighting alone.
Yu Jian stretched out her finger to poke the dough in the water and shook her head. It was not yet time. Seeing other teams finishing their preparations one after another, she bit her lip and prepared to proceed to the next step - making tasteless
juice.
Sour, sweet, bitter, spicy, and salty are the five flavors. But things complement each other, and the same goes for seasoning. If you want to prepare the most perfect proportion of the five-flavor juice, you have to be a master.
Onions, ginger and garlic are spicy, malt and jujube are sweet, ebony plums and hawthorn are sour, green tea is bitter, and salt is salty.
Yu Jian followed the steps in the ancient recipe and added various ingredients bit by bit. As she kept turning her wrist, the light green juice slowly became clear and translucent.
Just as she was busy preparing ingredients, another participating team rang the closing bell. Yu Jian looked up and saw the lean chef of Haicheng Restaurant heaving a sigh of relief and showing his face to his second chef.
Got a yellow tooth.
Probably sensing other eyes, he shook his head and looked around. When he saw a young girl looking at him, he winked at her playfully.
Yu Jian returned the same narrow smile, feeling a little fond of the chef in her heart. This was the first time she had received an unbiased look since the competition...