It’s still early before noon, so the most important thing in the morning is to try yesterday’s cold fish skin. If you want to try a new dish, you have to eliminate all interference and try it under conditions that others don’t know. The staple food of the test dish must be simple and original, Sun Jiugong
I work hard to perfect new dishes by myself and leave this work completely to my apprentice.
Let’s make red dates and millet porridge first. I have learned some skills from the master these days and made a good portion for three people. Zhou Ling measured a tube of millet, washed it and started to make it. In the Northern Song Dynasty, millet was the most common food.
, later, when the north was occupied by the Jin soldiers, millet had to be imported from the Jin Kingdom. The price rose sharply, and it became a food that the rich could afford.
Zhou Ling washed the millet clean and soaked it for half the time of a stick of incense. While the millet was soaking, she ordered the cook to light a fire, added a little oil to the small iron pot, and took out a quarter of the morning stems that had been washed and dried.
Fry the rice in an iron pot for a while, so that the rice can get some burnt aroma. This aroma of fried rice has a proper name in Xianju, called Hook Chongxiang, that is, insects from a mile away will crawl here if they smell the aroma.
After adding the fried rice and eighteen red dates, add it to ten times the boiling water. Use a thick bronze pot to boil over low heat and slowly stir with long bamboo chopsticks. Why use a copper pot?
Because copper has the best and most uniform thermal conductivity, adding fried stem rice increases the aroma and texture of the porridge. No matter how you cook the fried stem rice, the burnt areas will not burn, and there will be a rustling feeling when you put it in your mouth.
And it will leave a burnt aroma between the teeth and tongue.
The millet porridge was cooking, but it did not attract any insects, but it attracted the greedy insects of the three sisters. Because the baby was crying, the three sisters woke up early in the morning, and gathered around early to chat and nurse the baby. Mrs. Yang was the first to sniff.
Sensing the scent, he asked: "What good things are being cooked in the kitchen? Sister Yu, take care of the children for me. I'll go take a look with sister Feng."
The eldest sister's proposal was in line with Mrs. Feng's wishes. The two ladies went to the back kitchen and found Zhou Ling. The porridge was about to come out of the pot, and she stirred it up with her chopsticks. The two ladies were shocked. One looked at the thin and frail girl,
Holding a pair of chopsticks that were longer than her arms, she stirred quickly, and her movements were swift and unimaginable. After the two of them looked at each other quietly for a while, she stopped, turned around and asked, "Two ladies are here.
What are you doing? There is a lot of fireworks in the kitchen, so I will accompany my wife up there."
"Our breakfast? You came here to take a look when you smelled the aroma." Mrs. Yang pointed to the copper pot and said: "The aroma is very familiar but I can't place it. Can you tell us how to make it?"
"Ma'am, please wait a moment. I have to ask the master." She said as she put three bowls of millet porridge on a tray and went out to ask Sun Jiugong for instructions.
The master replied: "The preparation of large dishes requires the use of professional kitchen utensils, and it is also the means of our livelihood. We must not reveal it. It doesn't hurt to tell them these cooking skills. In the future, we must pass it on to post-natal mothers. If the business grows, we will
If you do it, we won’t be too busy. We have a lot of customers, and winning word of mouth will help our business.”
After Zhou Ling got the reply, he returned to the kitchen and saw two bowls of millet porridge on the tray. The two ladies were drinking from each bowl. When he saw her coming in, he smiled awkwardly and said, "Let's see how fragrant the porridge is.
I think it will be given to us later, so let’s try it.”
Zhou Ling was shocked. These were two bowls of hot millet porridge. Although the bowls were not big, they were about to bottom out just after leaving the porridge for a while, and the cold fish skin that was added to the porridge was not ready yet. If one
It’s not surprising that the hungry village woman drank like this. They both had status, Mrs. Ru, who had been coming to the home of the well-off family member,
They finished the porridge in several mouthfuls, and then said: "I have never eaten such delicious millet porridge. Anyway, porridge is not meat, and you will not gain weight if you eat it. We see that there is still some porridge in the pot, and one bowl is not enough.
Can I have another half bowl?"
There was some porridge left, which was left by the master, so that he could have a taste and give advice on how to improve next time. If he gave it to them, the master would not be able to give any advice. The most important thing was that the diet was out of control, and it would not be good for their bodies.
Benefit. If you don’t give it, you can’t get the result from the cold fish skin. Zhou Ling rubbed his hands and thought for a while. The master’s taste test can wait until next time, and said: “The side dishes haven’t come yet, so I’ll bring them to you later.”
To the guest room?”
The two of them giggled at each other for a while, and then returned to the guest room. After waiting for a while, Miss Zhou served breakfast. In addition to millet meal, there was also an unknown dish. It looked like a screw when rolled up, but it tasted a little bit different.
Soft, a little crispy, a little sour, a little spicy, and a little fishy, like a vegetarian dish but not a vegetarian dish, like meat but not meat. This taste is definitely something I have never tasted before. It tastes the same when eaten alone, just with the millet
When eating porridge, the light fishy smell is stirred up and mixed by the heat of the porridge, becoming a unique fragrance, and the crisp, sour and spicy characteristics are more prominent. It is a perfect match. After eating millet porridge and cold fish skin, the three ladies
Full of praise. After discussing with the master, how to cook millet porridge does not need to be kept secret. It can be taught to them. Salad fish skin is one of the secrets of getting rich this year. Not only the method, but also the materials must be kept secret. There is a mystery.
Only with sense can there be business opportunities.
After putting away the dishes and chopsticks, Zhou Ling explained to them in detail how to fry rice, how to control the heat and other techniques. Then he gave Mrs. Yang a half-hour lactation massage, and then took the waiter to the market to purchase ingredients.
There is a market every three days in Baita Town. Many dishes are only sold in the market. Seeing no one around, Mrs. Yang took the baby to visit the wet nurse again. After eating for two days, the wet nurse gained two pounds.
, but because I was too full after eating Hoofu, I could no longer eat other dishes, the nutrition was unbalanced, the fat was puffy, and I didn’t have any strength in my body. After seeing the baby, I excitedly cheered up, but soon fell into a coma.
Drowsy.
Mrs. Yu Er and Mrs. Feng felt that something was wrong with her two days ago. They followed her secretly and found her taking the baby to visit the wet nurse. They snickered and said: "It turns out that sister's secret is here. The wet nurse has been settled."
, which is equivalent to pacifying the old lady, this is a clever move."
In the kitchen, Sun Jiugong and Zhou Ling were studying how to make the skinned black fish meat. To make it taste different from the original, and be cooked and easy to digest, the ideal method is dry baking.
"Huanxisha·Dry Baked Jade Dragon"
Peel the black fish into circles with a knife, rub salt on the fish body and marinate for half a day. Add lemon slices, ginger and scallion wine, and butter.
Stir-fry the garlic slices until golden brown, add the fish and bake slowly over low heat. Add the watercress, wait until cooked through, and plate into a dragon dish.
The method of dry baking sounds simple but complicated to make. No water should be added during the whole process. Due to the lack of water, the heat transfer between the meat is affected. In order to maintain the shape of the fish after it is cooked, it cannot be turned during the making process, which also affects the heat transfer.
, under such static conditions, how to control the heat has become the key, which is not something that ordinary chefs can master.