"As a chef, your hands must be heavy and steady." Uncle Fang pointed at Fang Zilu, turned the handle of the knife and handed it to him, and then pointed at the remaining big herrings in the tank without looking at his sad face, cold and cold.
He said, "I'll leave the rest to you. It will all be done in ten minutes."
Herring bald lung, this lung refers to fish liver, and the liver must be taken from live fish to ensure the freshness of the ingredients. Fang Zilu responded bitterly, raised his spirits, and followed the remaining dozens.
Herring struggle.
It's cruel to say it's cruel. Fish don't howl like domestic animals, but being stared at by those piercing fish eyes is quite creepy.
Fang Zilu was sweating coldly. He found a piece of white cloth and covered the fish's head first, then broke open the belly and took out the liver. He kept saying: "Don't worry, I will make the best use of your things." He was overly worried.
Generally, the remaining ingredients, as long as they are usable, are given to the hotel next to the venue and made into working meals for the staff to share.
After removing the liver from the fish, it’s time to clean it up. Live fish is removed from the liver so that it doesn’t taste bitter. When cleaning, remove the black lines on both sides and carefully remove the fish gall. There must be no mistakes.
This was another technical job. After all the dozen or so fish livers were taken out, Fang Zilu's back was completely wet with sweat. He continued to complain with a grimace: "Uncle, why do you have to make this dish?"
—"It's too troublesome.
"Everyone has come up with their own unique skills, and I also do some home-cooked stir-fries. Am I going to catch up and be eliminated, or am I just like you?"
Fang Zilu froze, turned around boredly, and silently drew small circles. He wouldn't be so embarrassed...
Uncle Fang stopped talking. The oil in the pot had reached temperature. He quickly slid in the fish liver and stir-fried until fragrant. Season with seasonings, then add broth and simmer. Add bamboo shoots, fungus and other flavor enhancers. When it comes out of the pot, the fat
The tender fish liver is actually in complete shape, with no damage at all after several layers of cooking.
"Tsk, tsk, I don't know how long it will take me to master this dish." Fang Zilu felt a little uncomfortable. Not many people would order this dish now, so he didn't have many opportunities to try it.
These words touched Uncle Fang's soft spot, which made his stern face relax, and he actually pressed the end bell on his hand.
This dish looks just like ordinary stir-fry dishes. As soon as you eat it, you can feel the subtleties. The first is the taste. It is extremely fresh and delicious. The fish liver is golden in color, fat and not greasy, and as tender as
The pig brain is in one piece, not broken into pieces, and is extremely fat and fresh.
Guan Shanyue took a small sip, feeling the unusual fresh taste, and said slowly: "It is said in "Compendium of Materia Medica" that eating more herring liver can improve eyesight." Even the side dishes inside should not be underestimated.
The winter bamboo shoots are crisp and tender, with a loud crunch when you bite them, and they are filled with the original juice of the soup stock. It is wonderful, wonderful!
He shook his head, as if he was immersed in the world of delicious food and couldn't extricate himself.
After the voting ended, unexpectedly, the number of votes was tied with Chef Yanjiang of Guangling, and five votes less than Chef Chen. Now, the situation of the remaining two teams is not optimistic.
Although in the competition mechanism, you only need to reach the score to advance, but everyone knows that according to the organizer's urine, only the top three will definitely be retained. In this way, Guan Shanyue and Huang Nuan below are all left behind.
Jane sweated.
The situation is... too unfavorable for her.
This is definitely one foot into the ranks of elimination.
…
Yu Jian had no time to pay attention to this, she was washing and filling the cow's intestines tirelessly.
Tonghua soft beef intestines, this dish that attracted much attention in the roast tail feast, was played with new tricks in Yu Jian's hands. To brush the beef intestines, wash them repeatedly with ginger juice, white vinegar, salt and corn starch.
Remove the dirt hidden on the surface and inside, blanch it with water, wait until it is a little hard, take it out, and then rinse it with clean water. The resulting beef intestines will be as clean as white hemp rope.
The next step is to prepare the fillings, mix the meat cubes, diced bamboo shoots and mushrooms, add the mutton spinal cord, season and steam until half cooked. Then comes the most tedious step - stuffing the beef intestines.
Beef intestines are thin and soft, and it is very complicated to assemble them manually. Fortunately, modern technology has developed and there are more advanced sausage enema machines. Yu Jian looked at the fillings that were stuffed into the beef intestines in an instant, and thought a lot, if the ancient technology could also
As developed as it is now, there won't be so many craftsmen dying of exhaustion at work.
Put the pot on the basket, put a layer of white cloth on the bottom, put the round sausage-like beef intestines into it, bend it into a pan, cover it, and then wait for a long time.
Everyone in the world thinks that the food of the Tang Dynasty is not as good as that of the Song and Ming Dynasties, and there is not much cooking skills. It is just bland food that is piled with spices and cannot be eaten.
In fact, it was not the case. The Tang Dynasty was vast and encompassed everything. The use of spices was introduced to the Central Plains through the Persian Hu people, but the local delicacies were not as simple as imagined.
There are more than fifty delicacies in the Shaowei Banquet, all of which are well-founded. From the "Qi Ming Yao Shu" mentioned above, to the "Medical Classic" and "Food Classic", there are Xiaojia wontons, cherry dumplings, and broken gold in the imperial court.
Rice, onions, vinegar and chicken are nothing more than appearances, they are clearly pretending to be pigs and eating tigers.
Outsiders don't know why, but as a Tang Dynasty person, Yu Jian knows very well. Their majesty's food is rich!
Thinking of this, Yu Jian couldn't help but smile. In the dense white mist, her clear eyes and raised eyebrows could be vaguely discerned.
Unknowingly, the beef intestines in the cage were also healed. Yu Jian opened the lid of the cage, and saw a soaring fragrance instantly overflowed into the entire venue, and then floated outside along the cracks in the door and window edges, not too big or too small.
The entire venue was enveloped in a refreshing atmosphere.
Historians say: "The fragrance floats ten miles away, the fragrance floats ten miles away..."
Guan Shanyue nodded.
Liu Chenggao agreed.
The audience at the venue swallowed their saliva.
The last step of Tonghua Soft Beef Intestine is to seal the sauce. The salty and sweet sauce, with the shaking of the scallion white jade hand, covers the beef intestine with a layer, not even the edges and corners, and then serves it
A few red and white radish-carved flowers look like a fairy-like beauty.
"It's done!" Yu Jian breathed a sigh of relief.
This dish is not too complicated, it takes time, but the difficult part is the sauce. She believes that as long as she takes a bite, she will be impressed by the strange taste.
"Uh... um... eh... ah..." Shi Jiachuan chewed the beef intestines in his mouth repeatedly, his brows relaxed and furrowed, his expression confused and clear, as if he had tasted it for a long time, and then secretly nodded.
.
He raised his eyebrows, picked up the microphone and said confidently: "Little girl Yu, your soft beef intestines are different from what is written in the book!" After that, he glanced triumphantly at those who were still tasting in silence.
Two other judges.
snort--
Can’t eat it?
Just don’t eat it!
"Oh? Then tell me." Yu Jian asked him with some disbelief. The amount of the stuff she put in was very small, and it was ground into powder and mixed into the filling. Could it be that the historian tasted it?
"Yes..." Shi Jiazhuan mouthed.
Yo~ Did you really eat it?
Yu Jian's smile did not change, but she said again: "This is one, there is another, you can try it again -"