Chapter 465 Everything can be boiled-Snowflake Beef
The court's practice was to give money during wartime and to owe pay in peacetime. However, the court's money was not enough to encourage morale, and the soldiers' pay depended on the harvest of fish. As the saying goes, under heavy rewards, there must be brave men, and there will be enough money.
Money makes it easy to do many things. Since the God of Wealth is here, he must give it
After hearing about it, the two generals went to the barracks in person and dined with Shopkeeper Tang. Shopkeeper Tang was a local rich man and was very familiar with officialdom. When he saw the two generals arriving, he smiled and praised: "I heard you two earlier."
The general's reputation is so great that the local bandits are extinct, mostly because the general protects the country and the people."
With these few words, the two generals Sheng felt extremely comfortable when they gave way. The two sides sat down separately. Since Mr. Wen gave a lot of money to sign and second the memorial, although his position has not been promoted, he is already recognized by everyone in the barracks.
He is the third-in-command, and he is also there when dining with guests.
One table. After several humility, shopkeeper Tang stretched out his chopsticks first. When he put a piece of fish into his mouth, he felt that it was plump, slightly salty and slightly sweet, with a very pleasant taste. The chef at home is the best in the local area and can cook everything.
I can’t get over the smell. After tasting it carefully,
The complex texture is silky and delicate, the meat is relatively fresh and tender, neither fishy nor smelly, and the taste is delicious and leaves people with endless aftertaste.
"Wonderful, wonderful, but there will be dozens of tables of guests. I wonder if each table can do the same thing and keep the fish body intact?" Shopkeeper Tang said with concern: "The whole fish is for the wedding banquet.
One of the main dishes, don’t be careless.”
"Why is this so difficult?" Qian Manyu pointed to the steamer in the kitchen and said, "We made it in advance and kept it warm in the steamer. The master of ceremonies said it will be served before we start."
Food for thousands of people in the barracks. The army also emphasizes discipline and requires that meals be served at the same time. There is a lot of money. In many cases, this is the solution. It has become a normal thing.
At the wedding banquet of Shopkeeper Tang's daughter, the dishes of Qian Duoduo, Ni Ren and Luo Bixiang were highly praised by the guests. From then on, when there were weddings, funerals, births and other celebrations nearby, they would often go to the barracks to hire their chefs. Qian Duoduo passed
My cooking skills not only made money for the barracks, but also improved the relationship between the military and the people, and established a firm foothold in the barracks.
Watching the Yangtze River water rolling past Cuishiji, the river wind was biting and the chill was deep into the bones. Qian Duoduo thought of Xianju Fat Heart Restaurant. He wondered how their business was doing now and whether it was as prosperous as his own.
Water rises?
In the backyard of Fat Heart Restaurant, Zhao Fu, Wu Pang, and Zheng Fu were discussing the opening of the hot pot business that had just been renovated. The weather this year was particularly cold. Less than three days into winter, a cold wave hit, making it difficult to sit indoors.
Wear thick clothes. The dishes will cool down quickly and the piping hot hot pot will definitely become the first choice for diners.
If you want to be a blockbuster, you must have a fantastic idea and make it unforgettable! The legend in the culinary world is Chef Ding Jie Niu, and beef Tianhao is one of the best ingredients for hot pot. Zhao Kui suggested: "Why don't we come
A live cow, explain it on the spot, put different parts into the hot pot, let everyone taste it, and know the wonderful taste?" According to the rules of Xiangdi, before becoming a chef, you must first
Learn to butcher live animals and know the quality of the meat before you can cook good dishes. Both of them had butchered cattle when they were apprentices. When they saw Zhao Kui's suggestion, they were eager to try it. They found the knife that had been hidden for many years from the box and looked at the knife.
It was still shining with a cold light, and he said while polishing: "Baby, I haven't touched you properly for more than ten years. I didn't expect that you are still as sharp as before. Tomorrow, let's see how you show your majesty again."
There was no sound of gongs and drums at the entrance of the newly opened hot pot restaurant. People on the street heard the noise and came to watch the excitement, but found that there was no lion or dragon dance. Instead, there was a cow and a huge basin on the side, which was filled with hot pot.
There is a banner next to the water, which says that the cook Ding will reincarnate, kill the cow and get the meat, and cook the meat for tasting on the spot. Wu Wei stood on the table and explained to everyone the different parts of the cow and how to eat different meat.
Dharma said: "Beef can be cooked in hot pot. From the neck to the feet, the order from top to bottom is: snowflakes, hanging dragon, hanging dragon companion, key kernel, spoon handle, chestnut, tender meat, fat callus.
, three-flowered toe, five-flowered toe. The taste is different, and the price naturally varies. If any diners are willing to try it today, Zheng Zaotou will cut it for everyone personally. I will cook it for everyone with the century-old pot ingredients at home. "
During the New Year and festivals, pig-killing villages can be seen in every village, but cow-killing is extremely rare. Because of the legislation in the Song Dynasty, cows are the most precious treasure for farming, and they are not allowed to be killed unless they die of old age or illness. Pantan only has one street a few miles long.
In a moment, the news spread throughout the street, and many people came to watch the excitement. The people on the three floors inside and outside were packed with people.
After the sound of gongs and drums, Zhao Kui gave an order, and several men held the cow down. Zheng raised his knife and struck the big cow's neck with a knife. The cow fell to the ground without any struggle, and the cow's blood poured down.
Killing the chicken was easy. Zheng Fu took another sharp knife and killed him in less than half an hour.
The cow's skin was completely peeled off. Then, they used a big ax to cut open the cow's tripe. After taking out the water in the belly, the guys carried the cow to a big basin for processing. In less than half an hour
, a cow was washed and skinned cleanly, divided into two halves, and hung on the beam.
Zhao Kui said in a seductive voice: "There is head incense in the temple, and there is head meat on the cow. One cow has three hundred kilograms of meat. Those who can produce top-quality snowflake beef are only seven taels. The first pot of this new store, snowflake
Beef with century-old soup and free side dishes. After eating, business will be booming this year. If the shopkeeper is willing to try it, the cashier will be three taels. Don’t wait if it’s late..."
What is hot pot? Because Zhao Kui and others have done a good job of keeping secrets, this cooking method has never been shown in front of others, and the crowd was talking about it. The door opened, and looking from the door, there were five tables in a row, a total of five
Rows, there is a small pot on each row of tables, all made of bright yellow brass, and there is a small pipe in the middle of the pot, which is smoking, like a chimney. When the man opened the lid of the pot, there was a burst of steam.
The aroma came out.
"This snowflake meat belongs to me." There was a sound from the crowd. Shopkeeper Yang and Shopkeeper Yu invited each other and walked out. They felt that Mrs. Ru was taking care of Deyuelou and came here to support Fat Heart Restaurant.
After coming out, he took out three taels of white money on the spot, put it on the counter and said: "Let me open the door for you and serve the food."
"Manluhua, Snowflake Beef"
The end of the back of the beef shoulder, where the neck is connected. The meat also rotates around the neck, and moves most frequently. The fat is deposited, and the cut is like snowflakes. The meat is delicate, with oil in between. Blanch for a count of eight.
The fat suddenly bursts in the mouth, and the lingering fragrance slides into the belly. The buttery taste is better than frankincense. I asked the price, and an cow was worth more than a pound. Only when a distinguished guest comes, can I give up the huge sum of money and get it from a distance.
The soup base was made yesterday by boiling fish and mutton with an appropriate amount of ginger. When cooking, add a large bunch of green onions. When cooked and cooled, remove the green onions to absorb the fishy smell and mutton smell in the soup.
The combination of fish and mutton is fresh. After cooking overnight, use a spoon to take out the fish bones and mutton bones. The meat has become crispy and remains in the pot. After the pot is cooked, add a spoonful of old soup and a few chili peppers. Add boiling water to dissolve the greasiness.
, only add salt to enhance the freshness and flavor, add a few pieces of white radish and cook until the flavor is absorbed, then the soup is considered complete.