Chapter 30 The snails are burning in the open furnace
Jin Changguo's words made everyone put down their chopsticks and wait for him to continue explaining.
Jin Changguo sucked another piece of jellyfish, letting the rich taste roll in his mouth for a moment before reluctantly speaking.
"It is said in "Yue Jueshu": Sea mirror crab is the abdomen, jellyfish shrimp is the mother. This jellyfish is the current jellyfish. It is also said that it is a delicacy in the south. That is to say, people in the south like to eat it. This is regarded as the best in our Chaozhou
It’s a common dish that every household makes.”
After speaking, he took a sip of tea to moisten his lips, and smiled mysteriously: "But today's one is not ordinary at all. Ancient books say that this jellyfish needs to be washed repeatedly with plant ash and oil, so that it can be as clear as water essence or purple jade. And this
The cooking method is completely based on the ancient method of the Tang Dynasty, so the taste is unusual."
After Tang Jingling heard this, he took a closer look at the jellyfish silk. As he said, it was extremely clean and the color was like transparent crystal. When clamped, it could reflect the light from above.
Jin Changguo smiled as he watched everyone studying the jellyfish in the bowl, but he was the only one who remained unmoved and continued to eat other dishes.
"Tang Yuan, I heard that you are planning to open a restaurant. What do you think of today's dishes?" asked Mr. Jin.
Tang Yuan was obsessed with the world of delicious food. When he asked him this question, he reluctantly put down the last duck claw he had just put into the bowl.
"It's okay. I'm not very picky about Chinese food. It just doesn't taste bad." After saying that, he grinned at Jin Changguo and continued to fight with the duck claws.
It tastes soft, glutinous and fragrant in the mouth. I don’t know what kind of brine it is marinated in. There is even a hint of pine needle aroma in the strong wine aroma.
Others don't know him well, but Tang Jingling knows him well. Doesn't it taste good? If it doesn't taste good, can you eat it without even raising your head?
Even if you are showing off, you should also act like one!
"Teacher, don't be fooled by him. Today's dish is really good." This is Tang Jingling's true words. She has been back to China for a while, and she is doing a food show and eating in various restaurants.
There are only a few, and these eight cold dishes alone are already one of the best.
She was beginning to look forward to the next hot dish.
In the kitchen, Yu Jian's beads of sweat trickled down her hair to her neck. Under her white chef's uniform, her T-shirt was completely soaked.
She was putting the finishing touches on a hot dish.
It is written in Yu's cookbook: Chaozhou people like to eat seafood, fish, and shrimp, but they are particularly fond of rattle snails. This dish is grilled rattle snails in an open stove.
The snails need to weigh one and a half kilograms, so Yu Jian followed Yu's father to search for a long time before barely finding one that weighed up to the standard. Yu's father complained: "If we go around the countryside, we can catch one in minutes."
Dad Yu first mixed all the ingredients including coriander, sugar, colored peppers, minced garlic, Sichuan peppercorns, sesame seeds, and diced celery, and slowly boiled it into a sauce.
Yu Jian set up a charcoal stove aside and heated the charcoal over low heat. After washing the snails, added Huadiao wine and heated them in the soft charcoal fire. At this time, the snail meat gradually shrank.
She poured out the miscellaneous water adhering to the snail meat, then added the sauce and cooked it over a slow fire. She kept turning so that the shell was evenly heated. When the sauce was gradually absorbed by the snail meat, the snails were considered to be cooked.
The last step is to take out the snail meat from the snail shell. Yu Jian turned the snail upside down and used the handle of the knife to push the snail meat onto the chopping board. Slice the snail meat, place it on a celadon plate, and pour a little more
sesame oil.
Everyone looked at the dish on the plate and couldn't bear to take off their chopsticks.
I saw that the snail meat was delicate and white, and it was crystal clear against the green porcelain plate.
Tang Yuan was the first to take action unceremoniously. He sandwiched the conch slices between his chopsticks and bounced them around. He took a bite, which was delicious, crispy and smooth.
His eyes lit up and he quickly took two more slices, fearing that he wouldn't be able to eat them after a while.
It was indeed a sign of foresight. After the table turned around, the plates were empty, and everyone could only hear sighs one after another.
Jin Changguo was old, and his heart felt itchy after seeing the snails. However, his physical examination showed that he had high purine levels, so the doctor asked him to eat less seafood, so he only took a slice to taste it.
The taste was incredible, so delicious that he almost swallowed his tongue.
Just as he was about to take another slice, the waiter came over and took the plate away. He looked at the huge conch shell longingly and asked him to drink the soup inside!
Just as I was annoyed, new dishes came one after another: soft-boiled rich shrimps, freshly marinated hand-washed crabs, stir-fried eel blood, peony agarwood, whole goose platter, secret beef balls and steamed grouper.
Several dishes dazzled everyone, and Tang Yuan was like a dog after seeing the meat buns, his eyes almost narrowed to a slit, and the chopsticks in his hands basically never stopped.
Even though he has lived in a beautiful country since he was a child, he still has a strong taste. Among these dishes, the one that suits his appetite the most is the stir-fried eel with blood.
Eel is also called long fish. Because its body is like a snake, it is called "little snake" in many places. The long fish used for stir-fried eel blood must be small eels that have not yet grown up, about the thickness of a finger, and one and a half inches long.
There were many ways to cook long fish in the Tang Dynasty. Yu Jian used to wrap the long fish in gauze and boil it in warm water. After about thirty minutes, the long fish was taken out of the pot. At this time, the shape of the long fish did not change, and even the skin was intact.
Not a single change.
Using bamboo slices to cut open the long fish to remove the bones and flesh, this step was cumbersome and time-consuming, but Yu Jian moved quickly and it only took a few seconds to remove the complete eel blood.
Put fresh leeks in the pot, add garlic slices, and red pepper and stir-fry until fragrant, then add eel blood and stir-fry. Only a handful of salt is needed for seasoning.
Tang Yuan bit into the long strip of eel blood, wondering how it could be so glutinous and not like the internal organs of an animal at all.
"Huh?" Li Jingguo looked at the bright yellow peonies in the middle of the table in a daze. Just when he was looking at the food list, he discovered that there was an ancient Luoyang dish.
Although he had come to the capital with his parents when he was a child, he was actually an out-and-out Luoyang kid. Peony agarwood is a dish that has been passed down in Luoyang for more than a thousand years, so seeing it at this banquet was beyond his expectation.
The agar-agar is as thin as silk, soft and continuous, shiny and sour, spicy and fragrant, and the soup is refreshing and refreshing. This is the first time Li Jingguo has seen such a poetic dish.
Jin Changguo drank the agar-agar soup from the bowl with satisfaction: "The taste is really like a bird's nest. Even though it is spicy, it is just right." After finishing the bowl, he was sweating slightly, but there was no burning sensation in his esophagus and stomach.
Someone during the dinner asked: "This doesn't taste like the spiciness of chili peppers."
Tang Yuan replied without raising his head: "It's pepper."
The oldest way to make peony agar is with pepper, which has a pungent and fragrant flavor and has the effect of removing cold and dampness. When Yu Jian makes the agar, he first adds pepper and boils it, then removes the peppercorns, and the taste is just right.
Jin Changguo called the waiter and whispered: "Let Lao Han do it."