Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 832 The legacy of Chinese cooking is passed down from generation to generation! The state banquet of crispy grilled crucian carp is not grilled fish!
Chapter 832 The legacy of Chinese cooking is passed down from generation to generation! The state banquet of crispy grilled crucian carp is not grilled fish!
"Lao Gao, are you really not here to record the show?"
Guo Jichang originally thought of fanning the flames during the recording so that Lao Qiu and the others would not get along with Uncle Gao. Anyway, it was the last state banquet, so shoot it quickly.
But I didn't expect that Lao Gao asked his two apprentices to take the photo, which not only defeated his own tricks, but also raised his own status.
He angrily took out his cell phone and sent a voice message to Uncle Gao.
"I have something to do this morning and I can't go. You can take pictures without waiting for me."
Seeing Lao Gao's reply, Guo Jichang was a little curious:
"We are filming a state banquet here. What else is more important to you?"
"My wife wants to eat dried apricot meat in the past two days. I have to make it for her at home. You guys can take pictures and I'll go over when I'm done."
Dried apricot...meat?
The corner of Guo Jichang's mouth twitched. Just because his wife wanted to eat dried apricots, he let go of the pigeons for the state banquet. Why is Lao Gao, a man in his sixties or seventies, as indifferent as a young man?
He shook his head helplessly, but then he thought, maybe in Lao Gao's heart, making dried apricot meat is the most important thing.
Dried apricot meat is not fried with dried apricots and meat together. Instead, the lean meat from the tenderloin or hip tip is cut into thin slices the size of copper coins, marinated first, then dried with hot air, then mixed with egg liquid and continued to be blown.
Dry it and stir-fry it in an oil pan.
Then add tomato sauce or sugar, then add salt, white sugar, white vinegar, rice wine and a bowl of water, simmer until the juice is thick, take it out, and let it cool on a plate.
The prepared dried apricot meat is red in color, soft in texture, and full of sour and sweet taste when chewed. It is very similar to the dried apricots bought in the market, so it is called dried apricot meat.
This is a traditional side dish for drinking in Beijing, and chefs can make it.
But Uncle Gao was the first to refuse to participate in the state banquet filming because he was making dried apricot meat.
I wonder what those master chefs who have worked so hard to appear on the show will feel when they hear this.
A group of people arrived at the state banquet filming site. He Guangchang had already arrived. He was no longer in the mood to pretend to be a boss. He was holding the crutch that he used to sell his old clothes. Those who didn't know better thought he was here to collect protection money.
Qiu Yaozu sat aside, leaning on a cane with both hands, and became angry when he saw He Guangchang's image:
"Just wait for the video to be taken. Why are you hanging around here? There is no city at all..."
He Guangchang came over and asked softly:
"Lao Qiu, do you think Lao Gao will let us go?"
"How is it possible? He wouldn't do this for such an important matter."
"I let it go when I was young, more than once..."
Qiu Yaozu said with a smile:
"Didn't he just get a wife when he was young? He was so gluey that even a pigeon could understand it, but now...he also just got a wife now..."
While the two were muttering, Guo Jichang came and brought the news that Uncle Gao would not participate in the recording of the show.
"Now we either pinch our noses and shoot with Bao Min and Xiao Xu, giving outsiders the impression that our cooking skills are only worthy of competing with his apprentices, or we don't shoot this state banquet and give the opportunity to our family members.
Young people, what do you think?"
Guo Jichang thought a lot while walking from the parking lot.
In addition to Lao Gao's always being eccentric, he also considered a deeper reason.
Dried apricot meat is a dish that can be eaten cold. If you don’t want to delay the filming of today’s program, you can make it last night. Even if you get up early today, the dried apricot meat will not delay the filming.
But Lao Gao didn't come. Besides doting on his wife, another possibility is to use practical actions to call on everyone to make way for young people.
Although they are said to be young people, they are actually the head chefs of state banquets in their own right. They are also the handful of people at the top of the pyramid among the chefs on duty.
Although everyone wants to show their face in the final state banquet shooting, after all, the world is dominated by young people, and it is time to give them the spotlight.
Qiu Yaozu thought for a while and said:
"Then let's discuss it later when everyone comes."
Uncle Gao gave everyone a multiple-choice question with no choice. Although they could lick their faces and continue filming the video with his apprentice, anyone with a discerning eye would know at a glance that this was not an ideal choice, and even everyone could not find the shame to make this choice.
They are all leaders in one cuisine and have been in the industry for a lifetime. Who doesn’t want to lose face?
Lin Xu came in and went to say hello to the people from Happy Media. When he came back, he saw He Guangchang, who was originally in high spirits, sitting aside drinking tea silently, and asked curiously:
"Uncle He, what's wrong with you? You don't look very happy."
He Guangchang forced a smile:
"I was taught by your master from a distance... This old guy won't tell you anything, and he has to play this kind of surprise attack. I specially changed into new clothes today..."
Space education? Does Master still have this kind of unique skill?
Lin Xu heard this and was a little confused. Just when he was about to ask what was going on, he saw Dai Yuefeng saying to Dai Jianli next to him:
"You can show up for me later. I won't participate. He, Lao Gao, is willing to make way for his apprentice, just like Dai Yuefeng and I value this thing."
Then, Ning Shoubang asked Ning Yiheng to appear on the scene, Wu Chunjiang asked Wu Shouye to appear on the scene, and everyone in the older generation gave this opportunity to their nephews or apprentices.
Lin Xu opened his mouth and then gestured to Hao Qingfeng:
"Quick, take a photo of this scene!"
These master chefs are using practical actions to show the legacy of Chinese cooking. They must be recorded and included in the documentary highlights so that the audience can remember this moment.
Not long after, all the old people reached an agreement and gave up the opportunity to appear on the scene.
The director team was a little surprised, Luo Jiayao said curiously:
"Isn't this what we promised? Why did it suddenly change?"
Dai Yuefeng was more lively. He smiled and said:
"The general chairman of our Chinese Cuisine Association will not appear on the scene, so we naturally have to unite and let these on-duty chefs come on board. It happens that the audience is more familiar with it, and we don't need this exposure."
Luo Jiayao did not expect such a change, but now that the shooting was about to begin, he could not say anything more. He asked everyone to shoot normally, then took his mobile phone and went to the side to report to the station leaders.
Not long after, the filming officially started.
Compared with previous state banquets, the first banquet had more dishes, eight cold dishes, eight hot dishes, four dim sum, and one soup, a total of 21 dishes.
There are a total of twenty old state banquet masters who participated in the filming of the state banquet this time, and there are also twenty successors to them. Together with Lin Xu, there are just enough for twenty-one people to cook the twenty-one dishes at the state banquet.<
/p>
One dish for each person, simple and clear.
He Jiashun, who originally planned to take the opportunity to show his face, gave the opportunity to Qi Zhentao:
"Zhentao, when you cook it later, don't be so fast. Your movements should be more precise. Show more of the beauty of Chinese cooking. Don't keep your head down and rush for time."
After all, He Jiashun has been shooting for so many days, so He Jiashun has some experience in food photography.
Originally, he wanted to cook all the dishes smoothly, but when he played it back, he found that the professionalism was there, but it looked like he had been chased away by a dog. Because the photographer did not know how to cook, some
No details were captured.
At this time, he taught Qi Zhentao the accumulated experience, hoping that the apprentice could seize this opportunity.
After saying that, He Jiashun sighed. Originally, he had no chance to participate in such an occasion, and Qi Zhentao was still his nephew.
But who would have thought that the junior brother would perform such a series of operations?
Not only did he send his own son to prison, but he also turned against his apprentice. In the end, he, his senior brother, took Qi Zhentao to join the Huaiyang cuisine system.
It’s all fate!
"Brother Lin, what dish are you cooking?"
Dai Jianli was naturally very happy when he got the opportunity to appear on the camera. He came over and wanted to know which dish Lin Xu cooked.
"I'm making fried chicken, and my senior brother is making drunkard shrimps with bean curd... What about you, Brother Dai, which dish are you cooking?"
"Both of you are making cold dishes, so I'll make cold dishes too. Boss, let's switch. You make the roasted four treasures, and I make the crispy grilled crucian carp."
Dai Jianli liked to join in the fun. When he saw Lin Xu and Xie Baomin making cold dishes, he also exchanged ideas with He Baoqing and planned to make crispy grilled crucian carp.
Shen Jiayue, who was thinking about which dish to pack, asked curiously:
"Crispy grilled crucian carp? Is there grilled fish at the state banquet?"
It’s really strange, isn’t it said that pure barbecue dishes are rarely served at state banquets?
Lin Xu said:
"Although this dish has the word grilled in its name, it is not a barbecue dish. It is fried first and then simmered until the soup is dry. Strictly speaking, it should be called crispy crucian carp, which has the same name as the grilled squid.
It’s the homophones that have been converted by the local accent.”
Chen Yan was also at the filming scene. When she heard this, she immediately asked:
"Are all those state banquet grilled crucian carps online fake? I think the presentation is very serious."
"That's definitely false. I probably didn't check the information. I thought of it when I saw the word "grilled fish."
Lin Xu had obtained all the dishes for the First Banquet of the People's Republic of China a long time ago, so he naturally knew the inside story. Moreover, there were models of dishes for the First Banquet of the People's Republic of China in the exhibition hall of Yanjing Hotel, and there was no grilled fish at all.
This is a state banquet, not a street stall. How can we serve crucian carp in charcoal pot, which is commonly seen in street stalls?
While chatting, Lin Xu remembered that Shen Jiayue was going to pack dishes to deliver to her grandma's house at noon, so she said to Dai Jianli:
"Brother Dai will make two more when he makes crispy grilled crucian carp later. Yueyue and I are going to my grandma's house for lunch at noon. We don't have time to cook, so we are going to pack some and take them there."
When Dai Jianli heard this, he immediately said:
"No problem. I just saw that Lao Huang sent several kilograms of crucian carp. I cooked them all."
After saying that, he very arrogantly picked up the small trumpet used to maintain order, stood on the stool and gave instructions to everyone:
"Remember to make one or two extra servings of all the state banquet dishes this morning. Brother Lin is going to pack up to visit relatives. If you don't cook it for him, you are not giving me face. If you are not giving me face, you are looking down on Lao Xie, and looking down on Lao Xie is nothing.
I don’t need to say more about the outcome, right?"
Lin Xu's head was filled with black threads.
I understand the logic, but how do you put this logic together?
If I don’t give you face, why does it have anything to do with looking down on my senior brother?
Song Dahai was speechless:
"Even if we do it, we will do it for Brother Lin. Does it have anything to do with you, Lao Dai? Come down quickly, you will be treated like a contractor, and you will not be embarrassed..."
Dai Jianli lowered his head and glanced at him, then continued speaking with the loudspeaker:
"Old Song, from my perspective, your baldness is probably hopeless..."
Everyone burst into laughter, and Lao Song couldn't help but punch Dai Jianli a few times, driving the guy off his chair.
Soon, everyone was in shooting mode.
Lin Xu took a few baby chickens sent by Lao Huang and started making fried chicken.
This is a dish similar to oil-soaked squab. The preparation of the whole dish is very simple. First, marinate the chicken thoroughly, then fry it in a pan until it is cooked like fried squab, and finally cut it into pieces and dip it in spicy soy sauce. p>
The chickens that Lao Huang delivered today are all free-range chickens, which are very tender. Only in this way can we ensure that the chickens can be fried well.
Lin Xu first rubbed the chicken with salt to clean the dirt from the chicken skin and abdominal cavity, and then washed it with water to clean the salt particles from the chicken.
Then pick up the kitchen paper and wipe the moisture inside and outside the chicken's body.
Without raw water, the chicken can be marinated faster and the effect will be better.
Lin Xu poured some light soy sauce on the chicken, mixed with onion, ginger, and pepper, and smeared it all over the chicken. Then he poured some rice wine on the chicken, focusing on the buttocks and other parts of the chicken to remove the odor of the chicken.
After finishing this, he covered the chickens with plastic wrap, sent them to the refrigerator and marinated them at low temperature.
While the chicken was marinating, Lin Xu had nothing to do and watched Dai Jianli making crispy grilled crucian carp.
Cut off the scales and gills of about half a pound of crucian carp, cut it open from the back, clean the internal organs and the black membrane in the abdominal cavity, cut a knife into the thick part of the fish's spine, and marinate it briefly with rice wine, green onion and ginger.<
/p>
While the fish was being marinated, he set up a frying pan and started to heat the oil.
By the way, I also cut onion, ginger, red pepper and other ingredients.
When the oil is hot, Dai Jianli shakes the marinated crucian carp by its tail, then puts it into the oil pan and deep-fries it over high heat.
To make crispy grilled crucian carp, the first step is to thoroughly fry the surface of the fish so that the fish meat will appear more tender. At the same time, the fish bones can also be fried thoroughly to the point where the bones are crispy and the meat is tender.
The crisp in crispy grilled crucian carp refers to the crispy bones of the fish. You don’t need to spit out the bones when you eat it. The production process is almost the same as crispy crucian carp with crispy hairtail.
The longer the fish is fried, the drier the outside will be. After it is put into the pot and cooked, it will be able to absorb more soup and taste more delicious.
Soon, the fish in the pot was fried to a certain shape, and Dai Jianli put in another fish.
He did not put them in at the same time, because that would cause the temperature of the oil in the pot to drop quickly. Instead, he fried one fish and then put the other one in, so that the temperature in the pot was always high, so that the quality of the fried fish would be high.
Not long after, when the fish is fried in place, take it out and put it in a large colander to control the oil.
All the fish were fried once. Dai Jianli took a large casserole, spread half of the chopped green onion and ginger on the bottom of the pot, placed the fried crucian carp, and put the remaining half of the green onion and ginger shreds on the fish.<
/p>
Pour in the broth, then add salt, sugar, balsamic vinegar, rice wine, light soy sauce, dark soy sauce, and bring to a boil over high heat to allow the alcohol in the pot to evaporate and take away the odor.
Then reduce the heat to low, cover the pot and start simmering.
"It takes about two hours, that is, by lunch time, the fish will basically be ready."
The fish meat needs to be dried so that the flavor can be completely immersed into the fish meat. This way, the authentic crispy grilled crucian carp will taste more delicious.
At this time, the crispy grilled crucian carp was no longer attractive. Lin Xu walked next to Xie Baomin again and watched him making drunken fermented fermented shrimps.
According to the current state banquet standards, this kind of raw and pickled dishes cannot be served at the state banquet.
But it was my first time to hold a state banquet and I lacked experience. Even the Yanjing Hotel did not have a Huaiyang cuisine chef. It was a chef invited from the old Huaiyang restaurant Yuhuatai.
But the more hasty it is, the more it shows that everything was in ruins when New China was founded.
The fermented bean curd drunken shrimp uses river shrimp. Remove the shrimp guns, shrimp whiskers, and shrimp legs, pull out the shrimp threads, and then add it to the rice wine to make it drunk.
When eating, it is dipped in marinade prepared with fermented bean curd, sesame oil and other condiments. It tastes very delicious.
Xie Baomin took the kitchen scissors and quickly packed the river shrimps. Seeing Lin Xu coming over, he pointed at the packed river shrimps and asked:
"Is it enough to leave two pounds for you later? If not, I will add more. Anyway, if you leave any more here, they will be eaten up. Why don't you suffer for the master chefs who are waiting to open the table?"
Lin Xu: "..."
If they hear your words, they will remember them on Master.
But according to Master’s temper, he won’t take it to heart at all.
He said:
"Enough is enough, even if you eat too much, you can't finish it. Very few people eat drunken shrimp now, and everyone may not be able to get used to it."
"You'll definitely get used to it. The reason why fermented bean curd is added to this dish is to cater for the tastes of northerners, especially people from the capital. For people who grew up eating bean curd, they won't be able to stop after one bite."
Fermented bean curd can suppress the fishy smell of shrimp to the maximum extent and bring out the freshness and sweetness of shrimp meat.
For people in the Yangtze River Delta who are used to eating drunken shrimp, this is simply unnecessary, but northerners are not used to it, so they have to add some fermented bean curd to taste.
Xie Baomin asked:
"Let him cook more of whatever dish you think is delicious. Don't be embarrassed. We are all our own people, so you're welcome."
Lin Xu was not polite, because now everyone specially prepared more dishes.
For example, Guo Weidong is making braised shark's fin. In order to prevent not eating enough, he even asked Cheng Jianshe to bring some soaked shark's fins from the back kitchen of Yanjing Hotel. These shark fins, combined with the ingredients provided by Lao Huang, are enough.
There is a small basin.
In this case, Lin Xu didn't need to explain anymore, and even planned to pack less to prevent the staff here from not having enough food. After all, everyone has been looking forward to this table of food for a long time.
While everyone was making it, not only Lin Xu was wandering around because of marinating the chicken, but Wu Shouye, who was in charge of cooking the cucumber strips, was also busy at the moment.
Although braised cucumber strips are considered a cold dish, they are more demanding than hot dishes. They cannot be made in advance. It is best to make the cucumbers before serving, so that the taste will be fresh and delicious.
If cooked in advance, the cucumbers will become wilted and not taste fresh, and the dried chili segments simmered in hot oil will not have a spicy and tangy flavor.
So Wu Shouye watched others busy, but he himself acted like a loser.
Qiu Zhenhua is in charge of Thousand Layer Oil Cake, which is his unique skill. He makes it smoothly and makes people feel comfortable.
At 11 o'clock in the morning, Lin Xu returned to his stove and began to prepare the classic dish for the first banquet of the founding of the People's Republic of China - chicken in oil!
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