Eight hundred and forty seventh chapter Pan Jinlian
At this time, two more crab dishes were served, one was bad crab and the other was sugar crab.
"This bad crab is really delicious. It's a pity that the catkins can't be eaten. It would be a great pleasure in life if we could taste it together." After taking a bite of the bad crab, Zhou Meiren sighed again.
Han Kongque said with a smile: "This is a famous crab dish in history. Of course it is delicious, but this kind of pickled food must not be eaten if it is unhygienic."
Liu Xu said: "Although I have never tasted it, I have heard of Lu You's chanting crab. The old friendship has been forgotten for a long time, the young master has a long history of following each other, and he will not regret it until he is drunk to death. It seems that he has no intestines."
"
"Here's a toast to Liu Talented Lady." Han Kongque poured a glass of fruit wine for each of them and handed it to them.
Liuxu took a sip and said, "At this time, you should drink red wine. It's really a disgrace. Han Peacock actually can't drink red wine."
"He is more suitable for drinking white wine. Judging from his appearance, if he really holds a glass of red wine, it will look unpleasant." Zhou Meiren said with a chuckle.
"I can't get used to drinking that stuff. If you want to drink it, I have it here." Han Peacock took out two bottles of red wine from the Xuanyuan Water Control Flag: "That's a natural wine cellar. It can be stored in it anytime."
It won’t spoil, would you like a drink?”
Zhou Meiren said: "Have a drink! Your fruit wine is too sweet. I want a dry red wine that is not sweet."
Han Kongque frowned and said, "I hate dry red wine without sugar. I really don't know what's so delicious about that kind of wine, what's the taste like?"
Both of them knew that Han Kongque was talking about the Xuanyuan Water Control Flag. As Han Kongque became stronger and stronger, he became less and less scrupulous. Just like Huang Shan and other close people, they all knew that Han Kongque had a secret.
I just don’t know what the secret is exactly.
"It's tasteless." LiuXu said.
"Liuxu, I remember that you have never drank any wine, especially Baileys." Han Kongque said.
Liuxu skillfully shook the red wine in the glass. The red wine swirled in the glass, indescribably beautiful: "I lied to you, fool, even if I have not received special training. You said that I grew up in the city.
Beauty. Will anyone invite me to drink?"
Han Peacock laughed and said: "Okay, stop pretending, your movements are so unfamiliar that you are like a puppet, and you lied to me."
Liuxu's movements were stagnant. But she quickly said: "How can it be? It must be because of my physical condition. Otherwise, if I do this set of movements, someone must be watching in a daze."
"Don't just focus on drinking, try this sugar crab, it's a very good delicacy." Zhou Meiren said.
Liu Catkin didn't eat it. Instead, the Korean peacock ate one. Seeing that the Korean peacock ate it slowly, Liu Catkin asked: "How does it taste?"
Han Peacock nodded and said: "It's not bad. It's a pity that you can't eat it."
Liu Xu smiled and said: "We are guarding such a large area of the sea and can eat it at any time in the future. How do you make this sugar crab? Is it difficult? If it is not difficult, I will make it for you in the future."
Han Peacock said with a smile: "It is not difficult to make sugar crab, but it is definitely not easy. The simplest way to make ordinary sugar crab is to wash the crab first, cut it in half, and dip the cut in flour
, let the flour seal the cuts.
Cut the chives into sections, cut the ginger into thin strips, cut the coriander into sections, put oil in the wok, heat it over high heat until it is 60% hot, remove from the fire, put the crabs into the pan one by one with the cut side down, and then move to
Fry the crab over medium heat until it turns red, pour out excess oil, and add rice wine to the pot and cook briefly.
Add mature vinegar along the edge of the pot, add 1/2 cup of water, then add salt, soy sauce, and rock sugar, cover and simmer for 5 minutes. Shake the pot from time to time to ensure that the crabs are evenly heated.
Open the lid of the pot, put in the green onions, and continue to cook for a while. At the same time, pour the soup on the crabs from time to time. When the soup gradually thickens, add white sugar. After the sugar dissolves, thicken the soup. Pour a little oil and serve. Place on a plate and sprinkle
Just add coriander and shredded ginger, but making sugar crab the traditional way is not that easy."
"It goes without saying that it's difficult. This modern method is very good. I'll cook it for you later." Liu Xu said with a smile.
Han Kongque and Zhou Meiren both laughed, and Zhou Meiren said: "If you can make such delicious crabs by writing down these, then all the chefs like them can retire."
Han Kongque said: "The dish of sugar crab is very famous. During the Sui Dynasty, there was a famous dish called 'Golden Dragon and Phoenix Crab'. It was very beautifully made and was an authentic palace dish. According to "Qing Yi Lu" records
, this dish is made by pasting the dragon, phoenix, flower and cloud patterns carved with gold foil on the shells of bad crabs and sugar crabs.
According to legend, this extravagant and famous crab dish was created by Emperor Yang of the Sui Dynasty, so sugar crabs were a famous product in the Sui Dynasty. "Qing Yi Lu" records, 'Emperor Yang of the Sui Dynasty was lucky enough to have Jiangzhou, and Wuzhong paid tribute to sugar crabs.'
This is the famous Wuzhong Sugar Crab. The cooking method I just mentioned is the Wuzhong Sugar Crab recipe. It is just a reconstruction of Wuzhong Sugar Crab by modern people based on records in ancient books. It cannot be compared with our Sugar Crab.
Sugar crabs were very popular in ancient times, but in the Tang Dynasty, sugar crabs were even more popular. Later, sugar crabs directly became tributes. Huang Tingjian once wrote a poem, "Sea delicacies can reduce fat with sugar, and river mashes with termites can mellow". Su Shunqing
He also said: 'The frosty tangerine and sugar crab are so delicious, will you realize that everything in your life is wrong?'"
Zhou Meiren looked at Han Kongque and said, "You spoke so well of the sugar crab that it made the catkins drool. However, I also feel that the sugar crab is more delicious than the bad crab."
Han Kongque said: "Everyone has different tastes, but sugar crab is really not that simple. The ancient method of making this dish has been lost for a long time. The reason is that the production process is very complicated. The current method is still pieced together by me. It's
The origin, you must not be able to imagine."
Liu Xu glanced at Han Peacock and said, "What's the origin? Are you so sure we won't know?"
Han Peacock said with a smile: "You all know that whether it is bad crab, sugar crab, or drunken crab, it is all made by pickling, but pickling crab is not that simple. If you want to make it delicious,
That would be even more complicated, and there were not many people in history who had this skill. The one I remember clearly is Pan Jinlian."
"Pan Jinlian?" Liu Xu and Zhou Meiren both stopped moving. They really didn't expect that eating crabs would involve Pan Jinlian.
Han Kongque nodded and said: "Yes, Bai Xiaoyi helped me collect many versions of Jin Ping Mei, and then I found out some clues and made such a sugar crab dish. So after eating it, Meiren Zhou said it was good, that means it is really good.
.”
"You asked Bai Xiaoyi to find Jin Ping Mei for you?" Liu Xu looked at Han Peacock in shock.
Han Kongque said with a smile: "Do you think Bai Xiaoyi will do this personally? She has a lot of manpower now."
"Anyway, it sounds very awkward." Liu Xu said.
Zhou Meiren said: "Ignoring whether it's awkward or not, how do you know Pan Jinlian can pickle crabs?"
Liu Xu said: "Of course I have seen Jin Ping Mei."
Han Kongque said: "I have seen it. I didn't have money, so I could only watch the abridged version. Later, when I got rich, Bai Xiaoyi found many versions, some of which were unabridged, so I enjoyed watching it.
Let me just say that for a novel that is so widely circulated, how could I not like reading it when I was young? It turns out that it was deleted in a mess, that’s why it looks so ugly.”
"Shameless." Liu Xu and Zhou Meiren entered the same channel again.
Han Kongque said with a smile: "Don't pretend to be a saint, you two, don't think that I don't know. You two, who of you hasn't watched a short movie with your best friend? Liu Xu, do you dare to say that when you were in college?
Haven't you seen the fujoshi in your dormitory?"
Liu Xu rolled her eyes at Han Peacock and said, "I was busy training at that time, so I really didn't watch it."
"How unconfident are you to say this! I didn't watch it at that time, but I will watch it later when I have time? So what's wrong with me watching Jin Ping Mei?" Han Peacock said with a chuckle.
Zhou Meiren's face turned red. She had actually done such a ridiculous thing when she was in college, but what girl doesn't have a child?
Even though I was shy at that time, I still couldn't help but be curious.
"The more you two talk, the more you talk. Now let's talk about Pan Jinlian pickled crabs." Zhou Meiren quickly changed the topic.
Han Kongque said: "The 'Crab Pocket' in "Jin Ping Mei" and the "Crab Holding Club" in "A Dream of Red Mansions" are all records about eating crabs. Since Mr. Lanling has less ink about pickled crabs, few people pay attention to Pan Jinlian's
Pickled crabs, but upon closer inspection, Pan Jinlian's skill in pickling crabs was so good that she attracted all the men who ate and drank at Ximen Mansion.
In the 23rd chapter of "Jin Ping Mei", Ximen Qing and Song Huilian spent the night in the Zangchunwu Cave. The next day, Ping An moved and teased: I heard Wu Niang teaching you how to pickle crabs, saying that you can split the legs well.
In modern terms, having good legs means having rich sexual experience. However, Pan Jinlian taught Song Huilian how to pickle crabs, which is very interesting. First of all, Song Huilian was favored by Ximen Qing and was promoted from a handyman in the big kitchen to Wu Yueniang's private kitchen.
As a scientist, she couldn't pickle crabs, which shows that this cooking skill was not popular at that time.
Secondly, the chef at Ximen's house did not know how to pickle crabs, which required the shrewd and clever Pan Jinlian to show off. Indeed, Pan Jinlian did it and won the favor of Ximen Qing and the gang.
Looking back at the thirty-fifth chapter, Ximen Qing showed off to others: ...What do you think? Mr. Xu, who is in charge of the village, gave me two bags of crabs. So far, all the ladies have eaten them, leaving a few to be pickled.
Instruct the boy: Bring some pickled crabs. Count Ying and Xie Xi fought over them and ate them all! Such a vivid description fully demonstrates Pan Jinlian’s craftsmanship and the deliciousness of the pickled crabs.”
"Even so, how much do you know? After all, Lanling Xiaoxiaosheng doesn't teach people how to pickle crabs." Liu Xu said mockingly.
Han Kongque said: "So women's thinking is absolutely different from men's. You have a smart head for nothing. Don't deny it in a hurry. At least the focus of our reading is different."
"Yes! You pay attention to Pan Jinlian and even learn how to pickle crabs, but we are paying attention to clothes and jewelry." Liu Xu slowly stopped talking, because Han Kongque and Zhou Meiren were both
Looking at her with strange eyes.
"What's wrong with you?" Liu Xu's face turned a little red, and she realized that she had spilled the beans. (To be continued...)