Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 801 A delicious but not luxurious high-end banquet - a state banquet for Nixon's visit to China!
Chapter 801 A delicious but not luxurious high-end banquet - a state banquet for Nixon's visit to China!
Chapter 802 A delicious but not luxurious high-end banquet—Nixon’s state banquet during his visit to China! [Please subscribe]
"Brother, is this dish easy to make?"
When Lao Huang heard about coconut steamed chicken, he immediately became interested. If it was simple and easy to make, he would have the opportunity to show off his high-end cooking skills in front of his family later.
Lin Xu said:
"It's really not difficult. Get a little rooster, kill it and put it in a pot. Pour in some coconut milk and cook it for twenty minutes. Then chop the chicken into pieces and put it in the coconut shell. Pour in the original chicken soup and season it with a little salt.
Just put it in a steamer and steam it for half an hour, and the coconut steamed chicken is ready."
Lao Huang blinked:
"The state banquet dish is so simple?"
Lin Xu smiled and said:
"This is just a more common practice. The coconut steamed chicken used at the state banquet is a little more complicated. For example, the chicken needs to be removed from the bones. When steaming, the coconut meat must be scraped into noodles and steamed together with the chicken. This not only
It tastes good and looks more beautiful."
In the early years, there were basically no scruples about the dishes served at state banquets, but in order to cater for the eating habits of foreign guests, they were generally required to be without bones, thorns, or shells.
Naturally, the state banquet to welcome Nixon would not neglect this point.
In fact, at the several state banquets hosted by Nixon, the ingredients were basically deboned, dethorned, and shelled.
The eating habits of Westerners are different from those of Easterners. Westerners are not used to spitting out bones, fish bones and other behaviors when eating. In their opinion, these are very rude behaviors.
Therefore, the food they bring to the table will be processed in advance during cooking.
When Lao Huang heard this, he backed down:
"Remove the bones? Forget it. As a knife expert like me, I guess the chicken bones haven't been removed yet, so I chopped off the palm first."
While they were chatting, Xie Baomin walked in accompanied by Uncle Gao.
"Are the ingredients ready?"
Today, all the teachers are at the battle together, and Uncle Gao is very concerned about the preparation of the dishes.
Lao Huang said:
"Uncle Gao, everything is ready. All the dishes are double portions. I also specially bought two pieces of herring weighing more than ten pounds, so that you can cook them more easily."
Xie Baomin checked the ingredients and made sure they were fine. He turned to look at Zeng Xiaoqi and said:
"We are ready, when can you start?"
"Immediately, the lighting and radio equipment will be taken care of. It will take about ten minutes at most."
The recording of this kind of program requires multiple cameras to operate at the same time. The director station needs to test all the audio and video signals. In addition, the sound must be stereo, not mono, which is very troublesome.
So despite the fact that these people came very early, they still haven’t set up the equipment yet.
With nothing to do, Lin Xu took a look at all the dishes at the banquet. The first was the five appetizers, including five-spice braised eggs, egg roll meat, Jinhua ham, Northeastern sausage, cold meat stuffed duck and other dishes.
This kind of appetizers are all small plates, the portion is very small, basically just for tasting.
The appetizer is purely to liven up the atmosphere for the appetite, and at the same time let both parties relax a little. This is the first time to toast and greet each other.
Then it’s time to heat up the dishes.
There are not many types of dishes, and they can reflect the frugal side of the leader.
There are also five hot dishes, including hibiscus and bamboo fungus soup, three shreds of shark's fin, two large prawns, straw mushrooms and coconut steamed chicken, and five cold dishes to make up ten dishes, which is perfect.
This banquet, which symbolizes a new chapter in Sino-US exchanges, is not as extravagant and wasteful as imagined.
Even if the leader added some cooking, there were only eleven dishes, and the only expensive ingredient was shark's fin, and the price was not very high at the time.
As for after-dinner snacks, there are only one almond cheese dish, one pastry, and one fruit platter.
But the host and guest were very happy at that time. Premier Zhou even took out the Moutai that he had treasured for many years and shared it with Nixon to celebrate this ice-breaking moment.
It is said that before Nixon arrived, he practiced chopsticks and Chinese liquor for a long time, and also had a detailed understanding of table manners.
On the day of the state banquet, I was worried that Western friends would not be used to using chopsticks, so the Great Hall specially prepared knives and forks.
Instead of using a knife and fork, Nixon skillfully showed off his skills with chopsticks, expressing with practical actions that his trip to China was prepared with full sincerity.
Lin Xu finished reading the menu left back then and asked his senior brother:
“Are the dishes at modern state banquets becoming less and less homely?”
Xie Baomin took a sip of the tea prepared on site:
"It can't be said that modern state banquets only start from themes such as saving, greenness, and health, taking into account time control, and the dishes are relatively restrained. There are a lot of restrictions, and the shape must be elegant, so it can only be done in a small area.
But no matter how state banquets develop, there will never be an oversized plate with only one bite. Chinese food has its own beauty and will not follow the Michelin-style line."
Uncle Gao added from the side:
"Under normal circumstances, state banquets in the capital are more frugal. For major international events held in local areas, state banquets are relatively sumptuous. Because this kind of state banquet not only entertains foreign guests, but also promotes the local area, it will be more grand."
While chatting, Zeng Xiaoqi strode over:
"Okay, we can start. Which dish should we take pictures of first?"
Uncle Gao put down his tea cup and said while adjusting his chef uniform:
"Let's take the cold dishes first. These are easier to store, so it doesn't matter if you wait a while after making them. The taste of hot dishes is likely to deteriorate once they cool down."
Among the several cold cuts, the one that takes the longest is probably the braised eggs.
Xie Baomin took half the pot of water, put the eggs in one by one, sprinkled two spoons of salt, and started cooking.
Sprinkling some salt into the eggs when boiling can effectively prevent the eggshells from cracking.
In addition, you can also remove the water from the flame after boiling the eggs, and then wait for a few minutes before cooking. This can also prevent the eggshells from cracking during the cooking process.
After the eggs were boiled, Lin Xu began to prepare the egg rolls.
Almost all over the country, there are dishes rolled and steamed with eggs. In most places, they are rolled with meat fillings, and mashed potatoes or other ingredients are also rolled.
Lin Xu chopped the pork belly into minced meat and marinated it with condiments such as onion, ginger salt water and pepper water.
Taking advantage of this time, he beat a few eggs, added some starch while beating them, and then spread them into egg skins.
Spread it out and cut the egg skin from a circle to a square, and then spread the meat filling evenly on the egg skin, about one centimeter thick.
Then roll it up from one end. When rolling, pay attention to the fact that the volume of the meat will shrink when it is cooked, so roll it as tightly as possible.
In this way, the steamed egg rolls will not be loose, and the presentation after being sliced and plated will be more attractive and beautiful.
As for ham and sausage, it’s relatively simple. Northeastern sausages are ready-made, so there is no need to prepare them, just cut them and put them on the plate.
Jinhua ham is comparable to Spanish ham. After years of curing, the most essential upper part can even be eaten raw.
However, they did not do this at the welcome state banquet. Instead, they fried the ham.
Cooking it in the way Westerners like fully expresses the leader's diplomatic philosophy of respecting the West and pursuing peace.
Ham and sausage are relatively simple dishes and do not require special preparation.
On the other hand, stuffed duck as a cold dish is more particular. This is a cooking method of marinating the duck first and then roasting it, just like the roast duck and Jinling roast duck in Cantonese cuisine.
Yanjing Hotel has a roast duck oven, and Uncle Gao is going to go to the roast duck oven himself to operate it, so as to present the dishes as perfectly as possible.
Lin Xu prepared the egg rolls, carefully placed them on the steaming tray, and then sent them to the steaming cabinet to start steaming.
At this time, Xie Baomin had also boiled the eggs until they were eighty-ripe. He took out all the eggs and put them in cold water to cool down. He took the opportunity to peel off the eggshells and put the soft eggs into the prepared braised soup pot.<
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"The braised eggs cannot be fully cooked, and are best when they are runny. This is not only easier to peel, but also allows the flavor of the braised soup to better penetrate into the inside of the eggs."
Xie Baomin explained the steps and essentials while operating.
Put all the eggs into the stewed soup, turn on the heat, bring the stewed soup to a boil first, and then simmer over low heat to let the flavor of the stewed soup penetrate into the inside of the eggs as soon as possible.
The way to judge whether the braised eggs are done is also very simple. Take out one and cut it open. If the whole egg changes color from the outside to the inside, it means that the eggs have been completely braised and are ready to be taken out of the pan.
Braised eggs are usually eaten cold, cut into crescent shapes, and topped with a little bit of the original broth of the braised eggs. The taste is both alcoholic and satisfying.
By the time Uncle Gao roasted the duck that Cheng Jianshe had marinated in advance, the preparations for the five appetizers were almost complete.
It was already eleven o'clock. Lin Xu looked at the time and asked:
"Should we continue or shoot in the afternoon?"
The five hot dishes didn’t take too long.
Although bamboo fungus, shark's fin and other ingredients require a long time to prepare, the ones used on site are all prepared in advance, so there is no need to prepare them from scratch, so there is no need to rush.
Luo Jiayao was the person in charge of the entire scene. He said:
"Then let's tidy up and start having lunch. It happens that the camera needs to be charged and the recorded material needs to be saved."
Upon hearing this, the staff on site immediately became busy.
As a migrant worker, everyone loves lunch break.
At the same time, the airport.
Shen Jiayue hugged Dundun and finally met Chen Yan and Ren Jie in the arrival hall who had returned by private charter flight.
"Hahaha, Yan Bao, how did you become Mo Bao?"
Seeing Chen Yan, Shen Jiayue couldn't believe it. The sexy lady who was fair and beautiful when she left now has dark skin and is a bit rougher.
Even my lips are a little chapped. I don’t know where I thought I had escaped from the wilderness.
Chen Yan knew her cousin would have this reaction, so she said helplessly:
"Ultraviolet rays are strong in the plateau area. I took full protection, but I still got sunburned like this... Just laugh if you want, don't hold back."
In places with strong ultraviolet rays, it is normal to get tanned. The local people all have dark skin and even have plateau red on their faces, which is the physical characteristics of residents in high-altitude areas.
"Dundun, get in the car!"
Chen Yan and Ren Jie each pushed a luggage cart, and each cart contained three or four suitcases. It looked like they were shopping locally.
Dundun jumped onto the suitcase, her little nose couldn't help but sniff, and then she used her paws to pull up a red box.
"My eldest nephew has a really good nose. He found the yak meat I bought for him when he came up."
Chen Yan pushed the luggage trolley to the elevator entrance, and went to the parking lot below with Shen Jiayue. She and Ren Jie drove here after their wedding, and the car is still stored in the parking lot.
Putting all the boxes in the trunks of the two cars, Shen Jiayue asked:
"It's eleven o'clock now, where are you going to eat?"
Chen Yan asked:
"Will you start shooting the state banquet series of dishes today?"
"Yes, Xu Bao and my master and brother took pictures all morning. I don't know how many dishes they took. I originally planned to taste them, but in order to pick you up, I reluctantly gave up."
Chen Yan looked at her cousin with some disbelief:
"Really? This is a bit unlike you."
"I can't help it. We are biological sisters whose blood is thicker than water. By the way, what gift did you bring me? I won't accept it if it's cheap."
Chen Yan closed the trunk:
"I brought you the gold jewelry that the locals are accustomed to match. Let's go for a walk. Let's go to Yanjing Hotel for a meal first. After eating and drinking, we will take out the gifts. Now I really miss the delicious food in Yanjing.
."
Although you should try local delicacies when you go out, Chen Yan is a little bit overwhelmed by the butter tea yak meat every day.
Relatively speaking, home-cooked meals in the capital are more in line with her appetite. This may be determined by her growing environment.
Ren Jie drove Chen Yan's car to lead the way, and Geng Lele followed. The two cars went straight to the Yanjing Hotel, intending to have lunch and feel the atmosphere of the state banquet.
It took almost an hour to get from the airport to Yanjing Hotel. By the time they arrived, the film crew's lunch was basically over.
Today’s lunch is cooked by Chef Qi Zhentao, and it is a set of luxurious box lunches.
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The lunch box consists of two meat dishes and two vegetarian dishes. The meat dishes are braised pig trotters with soybeans and lychee fish fillets. The vegetarian dishes are tomatoes, eggs and stir-fried cabbage. There is also a mushroom soup.
This set meal seems simple, but each dish is carefully prepared and the portion is large. If you don’t have enough, you can still order more.
Lin Xu ate a lunch box, ordered another portion of rice, scooped some stewed egg soup into it, filled it with two more braised eggs, and sat down to eat the stewed soup and rice.
The soup used to braise the eggs is not the ordinary braised soup, but is specially prepared with stock. After the preparation, two elbows are braised first, so that the soup is thicker and fatter, and it is very delicious no matter what you eat.
Now mixed with rice, the meaty aroma of the soup and the salty taste of the stewed soup itself are all mixed with the rice grains.
Use a spoon to take a spoonful and put it into your mouth. The rice grains are fragrant and delicious, and there is rock sugar in the stewed soup. This salty and sweet stewed soup is mixed with rice. Lin Xu can eat a big bowl more.<
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When they were about to finish eating, Shen Jiayue walked in with Dundun in her arms:
"Xubao, Xubao, what good food are you eating?"
She smelled the delicious smell, and immediately grabbed the spoon, took a mouthful of rice and tasted it. She also took a bite of braised eggs, and a hint of surprise suddenly appeared in her eyes:
"Wow, this braised egg rice is delicious, I want to eat it too!"
Lin Xu put his finger to his mouth and shushed:
"Don't make any noise, there are so many people, the braised eggs are a bit short, not enough to eat. Wait, I will serve you one."
Normally, if you are filming a video in the company, you can eat it directly, but today, in addition to people from Happy Media, there are also representatives from CCTV and advertisers. With half the room full of people, it is a bit difficult for everyone to taste it.<
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So I might as well try it myself.
Soon, Lin Xu brought the lunch box over, and poured a spoonful of stewed soup on Shen Jiayue's rice and put an egg in it.
Zeng Xiaoqi brought two lunch boxes, looked at Chen Yan and Ren Jie, and immediately felt that she was no longer evil.
"Sure enough, it's easy to get tanned when you go to the plateau. I was right not to travel with you. Looking at the tan, those who didn't know thought it was the princess and prince from Ayi."
"Go, go, go, no ivory can come out of a dog's mouth... The braised eggs Yueyue ate are pretty good, little Qiqi, go get two for me."
Zeng Xiaoqi said helplessly:
"That's for filming the show, sister. How can we film the show you asked us to do after we finish eating?"
Chen Yan sighed helplessly:
"I brought you a Tibetan wooden bowl inlaid with pure gold. Since you..."
Before she finished speaking, Zeng Xiaoqi walked over to the pot where the braised eggs were soaked, filled four braised eggs and a large spoonful of braised soup, and brought the bowl to Chen Yan:
"Why don't we have enough of our own programs? We prepared double copies. I was just kidding you."
Chen Yan took a bite of the braised egg and said with a smile:
"Actually, I was just kidding you. The gold-inlaid wooden bowl was too heavy, so I didn't buy it."
"Spit out my braised eggs!"
Shen Jiayue next to him took a mouthful of rice and asked curiously:
"Xubao, do you want to do it later?"
"Yes, it's time to heat up the dishes later. I'm in charge of coconut steamed chicken. You can learn how to steam chicken. It's very simple."
In fact, Lin Xu still wants to make hibiscus and bamboo shoot soup. This soup is slightly simpler than the bamboo shoot and liver paste soup that she made before, but it is not something Shen Jiayue can learn.
So he didn't mention this soup, but directly asked Shen Jiayue to learn coconut steamed chicken.
Compared with other dishes, this dish is really not difficult to make at home, and even steps such as deboning can be eliminated.
Shen Jiayue became interested as soon as she heard this:
"Okay, okay, I'm just trying to learn a lighter dish."
After lunch, everyone continued to record the program.
Lin Xu rubbed the prepared rooster inside and out with salt to remove impurities, and then pulled out the lymphatic trachea and other parts of the chicken's neck.
After all this work, clean the chicken.
Then I took some old coconuts, removed the dry outer skin, and exposed the coconut shell.
First cut off one-fifth of the top, pour out the coconut milk, filter it and add it to the pot, put the chicken in and start stewing.
Taking advantage of this time, he took an elbow knife and scraped out strips of coconut meat from the coconut shell.
This step is very particular. You can't scrape it randomly, but scrape it side by side to keep the length of the coconut meat as consistent as possible.
The raw coconut meat looks like solidified milk, which makes people greedy.
When Shen Jiayue saw this, she immediately clicked on the online shopping platform and placed an order for a set of coconut opening and coconut scraping tools.
After placing the order, she was about to continue studying when Shi Wenqing suddenly sent a message:
"Yueyue, wouldn't it be bad if I took Luo Yulin to the filming location to eat and drink?"
Shen Jiayue glanced at Dundun, who was squatting in front of the monitor and pretending to be a director. It doesn't matter if he brings his children here to eat and drink. My children have already started to become directors, okay?
She replied with a click:
"I'm making coconut steamed chicken. If I come late, I won't be able to taste it!"
Seeing this news, Shi Wenqing quickly packed up the bottles, diapers, etc. that her daughter had brought with her, and set off to get some food!
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