Seeing his son's embarrassment, Zhu Yuanwai smiled: "The ancestral home where we live now was once my father cooperated with the shopkeeper of Fat Heart Restaurant and opened the Shiyue Tower. The shopkeepers of Shiyue Tower also died for the country together. We
Isn’t the whole family well?”
With tears streaming down her face, Mrs. Zhu repeated the story again and said: "If they have spirits in heaven, they will only ensure that everything goes smoothly for us and will not hinder us."
Zhu Yuanwai waved his hand and said: "On the pretext that Baisou is busy with the Chongyang Festival banquet and we have to personally take care of it, we will stay at Fat Heart Restaurant for a while. Rumors will be disproven if they stop at the wise."
The two younger sisters also pestered him: "We will live there too and help my brother taste the food."
"Okay, our family will all stay at Fat Heart Restaurant, and it will be very lively and grand." Zhu Yuanwai asked the servants to prepare a sedan, put on a lantern and said, "Let me make some noise along the way."
Zhu Yuan is the richest man in Xianju. It is only a mile or so from his ancestral home to Fat Heart Restaurant. He usually behaves in a low-key manner and mostly walks, which scares others. When the servants heard that there was going to be some noise, several people trotted over in a row.
They ran all the way to Fat Heart Restaurant and stomped their feet loudly. Why did they stomp their feet instead of blowing the gong to clear the way? Because although Zhu Yuanwai was rich but not an official, he usually did not have the qualifications.
Hearing noises on the street, many people came out to watch the excitement and followed them to Fat Heart Restaurant. There were not many customers in the restaurant. Zhu Yuanwai went to the back kitchen to take a look. Liu Wan'er was trying out a new dish called braised chicken. He
I chose a young rooster that had just crowed and slaughtered the feathers. Make a small opening on the side of the neck in front of the right wing of the chicken and pull it out.
Esophagus and trachea. Make an opening under the abdomen near the anus, remove the internal organs, and rinse them clean. Soak the bare chicken in cold water to remove the blood, drain out the water, shape it, insert the wings across the incision on the neck, and insert them through the mouth.
The middle stretches out to the left and right, and the two claws are crossed and inserted into the abdominal cavity, forming a shape like a mandarin duck playing in the water.
Put the sugar into the pot, add water, stir-fry over medium heat until it turns maroon red, then add water and simmer until it melts, remove from the heat and let cool, spread the sugar color evenly on the chicken body, and let dry.
Put the pot on high heat, pour in vegetable oil and heat it until it is 70% hot. Add the colored chicken carcasses and fry until golden brown. Remove and drain the oil.
Arrange the fried chicken, put the spice bag on it, add old soup, ginger, salt and soy sauce, add water to submerge the chicken body, press it with iron grates and stones to prevent the chicken body from floating in the soup. Boil it over high heat first,
Switch to low heat and simmer until the pot is slightly boiling. Simmer for two hours. Hold the iron hook in one hand to hook the chicken's neck and the other hand to take out the chicken. Use a fine brush to clean the chicken body and let it dry for a while.
for the finished product.
"Eight Sounds of Ganzhou, Braised Chicken"
Choose a crowing little rooster, remove all the internal organs. Shape it into a clever shape, add sugar and water, stir-fry over medium heat until red. Fry 70% until golden brown, stir-fry the water until it boils. Shape it into a clever shape and play like a mandarin duck in the water.
Looking at the swans floating in the water from a distance, and the phoenix lying up close, the color is golden. The bones are peeled off to reveal the spices, and the meat is tender and pure. It is light, elegant and tastes through the marrow. Savor it carefully, it is fresh and nutritious. Taste it again, the shape and color are excellent, and the bones are crisp.
Better than meat!
Member Zhu took a look outside and saw that the chicken's legs were crossed, its claws were inserted into the chicken's body, and its wings crossed through the neck and came out of the mouth. The whole chicken was lying down, golden in color, with red in the yellow, and looked like a phoenix from a distance.
Wow. Taste it again. The meat is tender and tastes pure.
, light and elegant, with a bone-marrow flavor. I couldn't help but praise: "It is indeed a famous chef, fresh and nutritious. Excellent in appearance and color, spiced and boneless. The food is so good that it is up to the guests to taste it. The chicken is divided into five portions for each table.
Get a small plate for free.”
"What kind of food is so fragrant?" The guest smelled it and asked in surprise: "You really don't need to pay for it, are you giving it to us?"
In Xianju County, everything about chicken and duck is boiled. They have never tasted half-roasted, half-boiled chicken with caramel coloring. Their taste buds were conquered at once. After tasting it, they couldn't stop at all and said: "We
Can I order one now?"
Zhu Yuan said: "We won't sell it before the Baisou Banquet is held. But every day we try out the dishes and cook them, we will give one to the guests, and everyone is invited to comment and give their opinions. It's free of charge, and there will be an honorarium for those who give fair opinions."
The new dishes were eaten for free before the guests, so they could boast about it when they returned home. This was something that was not available on the market. The guests were interested and booked a table for tomorrow.
Member Zhu himself had already moved into the Fat Heart Restaurant. The restaurant was full of yin energy, so wasn't he afraid that his body would be invaded? The rumor was disproven, and with the temptation of the new dishes, there were more customers the next day than the day before.
There were dozens of people at seven or eight tables.
Today, Huang Nangua is trying to make a chrysanthemum sea bass. The chrysanthemums are blooming on the Double Ninth Festival, so this dish is particularly suitable for the occasion. He washes the sea bass, removes the fish head, then removes the excess fish bones and skin from the fish, and cuts the fish bone slices with a knife. Obtained
Two pieces of fish. Take a thick fish fillet and cut it from the blade of the knife to the skin. Cut it with the last knife. Then cut it into shreds. Also, cut the blade of the knife to the skin without cutting it. In this way, a chrysanthemum is cut.
Cut all the fish meat, put it in a basin with the fish heads and tails, add an egg yolk, cooking wine and salt. Gently mix it. Coat it with cornstarch. Place it on a plate and let it stand. Then season with white vinegar, salt and sugar.
A bowl of juice.
Heat 50% of the oil and fry the fish. Fry the head and tail of the fish first. Let the oil continue to heat up. Fold the fish skin and hold it with chopsticks. Add the oil and fry until it is set, then release the chopsticks and fry until golden brown. Remove from the pan and place on the
Arrange the shape on the plate. Heat oil in a pan, add tomato sauce, and a spoonful of sugar. Pour into the prepared bowl of juice. Add a little water. Boil the pan and add a spoonful of oil.
Pour the fried tomato juice evenly over the fish. The chrysanthemum fish is ready.
"Tianxiang·Chrysanthemum Bass"
Wash and remove the head, then remove the bones. The blade should be as wide as the chopsticks. Cut off the skin and cut the meat into shreds, turning into chrysanthemum petals. Add egg yolk cooking wine, refined salt, and lightly mix well. Dry-wrap the corn starch and mix with vinegar and salt.
Bowl of juice.
Heat 50% of the oil in the pot. Fry the fish head, then fry the fish tail. Clamp the fish with chopsticks and raise the oil temperature again. Shape the frying and place on the plate. Stir-fry the tomato sauce, sugar and oil to bring out the flavor. Pour the fish body evenly and serve as a welcome dish.
.
In order to expand the influence, Zhu Tojian specially cooked a few more portions after being inspired, and gave half a bar to each table. The guests were amazed by the cutting skills and the shape before they even started eating. After one taste, they couldn't stop eating. It was so salty.
It's sweet in the middle, fresh in the sweet, sour in the fresh. This acid is different from acetic acid. It's not as strong as rice vinegar. Life is delicious.
After eating, a customer said: "Shopkeeper Zhu, I have to make a suggestion. This fish is delicious in shape and is called chrysanthemum fish. But it only looks like a chrysanthemum and there is no chrysanthemum on the plate. Now is the season when chrysanthemums are blooming. Why not?"
The bottom of the plate is covered with edible white chrysanthemums, and some are also sprinkled on the fish. This is more in line with the meaning of respecting the elderly during the Double Ninth Festival."
"Good idea." Zhu Toijian waved his hand and said to the waiter: "This table of guests is free of charge today, and the money is on the counter. In addition, tomorrow, we will make a chrysanthemum seabass according to the guest's suggestions and deliver it to the guest's house to express our restaurant's gratitude.
.”
"Thank you, shopkeeper. I'm a merchant from out of town." The guest stood up, bowed and thanked him, "I shipped the goods here, but I'm just staying in the warehouse temporarily."