Just as everyone was looking forward to it, the third round of selections for the food competition began.
"The theme this time is - Li. You read it right, the 'li' refers to the inside of the stomach. Since the Zhou Dynasty, China has had the tradition of eating animal offal. In ancient times, food was scarce, so as long as it was
Nothing edible is wasted. Today, even pork belly and chicken offal are delicacies." The supporter pointed to the decomposed body of a pig on the big screen and tirelessly introduced, "Pork liver improves eyesight and nourishes blood.
The belly strengthens the body, the pig kidney supplements nutrition, and the pig belly nourishes yin and moisturizes dryness..."
After saying that, he seemed to have thought of something, showed a lewd smile, and gave everyone an unspoken look.
Everyone burst into laughter: ...I always feel like you are thinking of something terrible...
This question seems to have nothing outstanding, but in fact, it is definitely a demanding question for chefs.
Jiang Cheng secretly took a deep breath and looked at the other teams of chefs who also had solemn expressions. It was time to show off their true skills. There is a secret ancient dish in Huaiyang cuisine that not everyone can make, and even very few people can do it.
You know, that's it - roasted liver. This is a dish that is not spread among the Jiang family, and he only makes such a dish every year during the gathering at his ancestral home.
The young apprentice counted the ingredients in the basket and asked him: "Master, what are you doing with so much pork liver and intestines? Aren't you making stir-fried eel blood?"
Jiang Cheng gave him a different look: "I'm going to do something different, just watch it."
The young apprentice rubbed his head and said, okay, you are the chef and you have the final say. But there is another opportunity to steal from the chef, and he laughed happily.
"Shao Gan Da", to put it simply, is braised pork liver and large intestine. Each has a word, which condenses into this name. This is not a complicated palace dish, nor a famous official dish, but a popular dish among the people in the market.
People make a hodgepodge to appease their appetites, but in Jiang Cheng's opinion, just such a dish is more precious than delicacies from the mountains and seas.
When I was a child, my family was not wealthy. Although it was located in the south of the Yangtze River, it was also an underdeveloped rural area. Meats were sold as a means of survival, and I could only eat one or two bites during the holidays. His mother felt sorry for him and hid all the private money.
When I went to the market, I bought some pig meat. When I got home, I asked my father to stew it in a pot over slow fire. I closed the door and hid by the stove so that he could eat secretly.
I dare not let others smell the smell, otherwise everyone will come to ask for a bite. Later, life gradually improved, and the pig offal was far less delicious than chicken, duck and fish meat, and it gradually faded out of the dining table, but every year when I returned to my hometown, Jiangcheng would always
The last time I made it, my father said it tasted even better than before.
How did he know that Jiang Cheng had secretly improved the formula.
The processing of offal is not simple. Not only does it have a strong fishy smell, but some of it also contains mucous membranes and blood vessels. The ingredients provided by the organizer are relatively high-quality, but I still can't stand the strong smell of pig urine. The little apprentice pinched his nose.
Put the ingredients into the pool, turn on the faucet and rinse with water.
Seeing how timid he was, Jiang Cheng pushed his body slightly, motioned for him to get out of the way, and rolled up his sleeves to do it himself. The pork liver needed to be soaked for a long time, and the water could be changed repeatedly to let the blood and water soak out. The pig intestines were beaten with cornstarch, and they were slippery to the bottom.
, rub carefully to wash away impurities...
As for the pig's trotters, cut off the nails and wipe them dry, use a spray gun to burn off the hair on the surface, and gently scrape the skin with a knife blade.
By the time all of this was done, more than half of the time had passed. Because it was a big dish, the hourglass time was directly increased from the original two hours to six hours.
To make the pig meat taste delicious, it must be cooked half-cooked before it is officially stewed. Jiang Cheng added ginger juice and scallions to the boiling water, poured some cooking wine on it, added the pig trotters first, and then gradually added the large intestine and liver.
When the time is up, take them all out and clean them.
Next came the stage of stewing the aniseed. The audience watched him add spices to the pressure cooker one by one, some of which they had never even seen before. They felt dazzled and in awe of Chef Jiang. This recipe
The dish, just looking at the steps, is so complicated. It will definitely be delicious when it is cooked, and I am looking forward to it.
Sure enough, with the white air coming out of the vent hole on the top of the pressure cooker lid, a fishy and fishy aroma gradually filled the entire venue. Someone took a sniff and couldn't help but exclaimed: "It smells so good--" This aroma makes people involuntarily
He stuttered to produce saliva and swallowed saliva.
Not long after, the pressure cooker finally made a sharp scream, which also meant that Chef Jiang's dish was ready. Jiang Cheng turned off the heat and simmered for another two minutes, then slowly unscrewed the pot buckle and opened the lid.
What comes into view is the dark red color of a pool of thick oily slurry, and the soup is still bubbling with tiny bubbles, followed by a tangy fragrance that makes people lean out and stretch their necks.
, I just want to see what the source of this fragrance is!
Even Guan Shanyue couldn't sit still. He twisted his hips frequently, as if there were needles sticking into him on the stool. He also drank two sips of tea from time to time to relieve the frequency of saliva secretion.
No way, he has never been able to resist this kind of braised food...
Soon, the "roasted liver" was divided into countless small portions and presented to the judges' table. Guan Shanyue couldn't wait to smell it. There was no fishy smell of sewer, only the aroma of red ingredients and meat.
Pick up a half-sized pig liver and put it into your mouth. The liver is rough and turns into small pieces after repeated collision with the teeth. Then take a mouthful of pig intestines. The fat intestines are smooth and slightly elastic in the mouth, but they become chewy after a few chews.
It will disappear invisible; finally take a bite of pig's trotters, the meat of the trotters is soft and glutinous, and when you sip it, you can feel the aroma of oil...
One dish actually has three different tastes! It's like three pillars standing on each other, and there's a sense of endless life.
"Wonderful! Very wonderful!" Guan Shanyue shook her head, carefully feeling this unusual and wonderful taste.
The Shijiazhuan next to him was very direct. While his mouth was full of oil, he directly picked up the microphone and shouted: "Give me a bottle of good liquor!"
This sentence resonated with most of the male compatriots present... I would really be sorry if I didn't take a few sips of such a good dish!
The host was dumbfounded and advised from the side: "Teacher Shi, you are at the judges' table..." The photographer next to him was also struggling, can this paragraph be cut in?
Shi Jiazhuan replied nonchalantly: "The aroma of meat combined with the aroma of wine is the highest state of gourmet food! Moreover, this dish contains such rich fats, which can definitely alleviate the burning sensation of white wine..." He tilted his head again and said
Looking at Jiang Cheng, he said coquettishly, "Chef Jiang, I see there is a lot left in your pot. Can you pack it up for me to take away later?"
Guan Shanyue looked at him with wide eyes: Damn... can you still do this???