Chapter Five Hundred and Twenty-Four The Last Course of Southern Suckling Pig's Knuckle and Sheep Tail
No matter how upset everyone is, even if they watch Qin Wuyong’s live broadcast now, it will cause a storm. Summit 23S.
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The Bafang Tower was still as quiet as a pool of stagnant water, with everyone eagerly waiting for the result of the last competition.
The ventilation on all sides of the Bafang Building was severely damaged and the air-conditioning had long since ceased to work. The gradually rising temperature and anxious mood made everyone sweat.
And this time, the others did not have such a good taste. Only the seven judges had dishes in front of them.
Lin Chou's southern suckling pig's trotters and Lao Xue's sheep's tail were eaten three times.
Xue Zhen nodded and said,
"Little friend, please."
Lin Chou had sold off Lao Xue's reputation.
"Old Xue, you should come first. This dish of mine is just a common meal. There's nothing much to say."
Old Xue's heart was trembling. Even if he had no intention of competing, he still had to drag this time on. Otherwise, Qilan Qilanshan would be able to seize the opportunity to escape?
Xue Zhen sighed deeply and could only say,
"Ahem, everyone, you can eat this lamb tail three times, one plate, three flavors."
A wide plate is divided into three partitions like water waves, which is very elegant.
"Look at this part, everyone. This is roasted lamb tail. Lamb tail has a fat smell and a lot of fat. If it is grilled in a normal way, it is fine, but... too much oil will be lost.
It loses the original smoothness and tenderness; if the fire is lighter, it will become a little greasy, but as far as I know, a Mongolian preparation method can avoid this shortcoming."
"This dish is called grilled lamb tail, but the actual method of making it is deep-frying."
"Inheriting the simple method of Mongolian cuisine, you only need to mix white sugar, various preserved fruits, Beijing cakes, sesame seeds and free ingredients, stick them on the surface of the sheep tail while it is fresh and steaming, and then wrap it with a layer of egg white.
Heat 50% hot oil and fry until golden brown, then cut into thin slices."
"Fried lamb tail has a fruity aroma and is fresh and sweet. It can be used as an appetizer or as a dessert after a meal. It can be said to be a vegetarian."
When Lao Xue Yi talked about the dishes, he had no other thoughts and forgot everything before.
When everyone listened to Lao Xue's narration and then ate this dish, it seemed as if it had added a little extra wonderful flavor.
"good."
Lao Zhao still had a straight face, as if everyone present owed him five hundred yuan.
Qin Wuyong said,
"Although it sounds a bit strange, the taste is really good. There is also some meat attached to it, and it is surprisingly light."
Xue Zhen nodded slightly,
"This is roasted lamb tail. The meat of the lamb tail is the thinnest, tenderest and fattest. There is no extra skill in roasting the lamb tail. Sauté the onions and ginger over high heat. Fry the soy sauce before adding the lamb tail segments. No water is added, just add Duoduo.
Add rice wine and beer, simmer over low heat until the soup thickens and becomes bright red in color."
"A good roasted lamb tail soup is red and viscous, and the lamb tail meat powder is translucent and white, which means it is top quality."
Wan Junru has a small mouth, and the sheep's tail is not big, so a pretty lady can easily eat it.
The pink-white mutton has an extraordinary fragrance, and there is no trace of wine, leaving only a long undertone.
The shredded meat of the lamb tail is tender and tender, the gravy is gravy, and the soup is soup, one inside and one outside. When they are intertwined in the mouth at the same time, it is so heart-pounding that it can skip a few beats.
Wan Junru did not hesitate to praise and said generously,
"Master Xue, this is the best lamb tail I have ever tasted, bar none."
Xue Zhen's eyes were unusually soft and he smiled, "Thank you very much, girl. If she likes it, and if you have another chance in the future, come to my Bafang Building often, and Lao Xue, I will cook and eat with you."
"Then I'd like to thank Master Xue for his kindness."
Then Xue Zhen pointed to the last part of mutton that was torn into long strips and served with clear soup and said,
"Steamed sheep tail is a famous dish, and its status is not inferior to that of steamed lamb. Lamb tail strengthens the waist, strengthens the kidneys, and nourishes both qi and blood. It can replenish deficiency and nourish the body. Steamed sheep tail best reflects the ancient wisdom of the Chinese people."
"Put the Tan lamb tail into a deep bowl, add thyme, pepper, aniseed, onion, ginger, garlic and other seasonings. Cover with a damp cloth and steam in a drawer. Take it out and tear it into long strips along the lines of the meat. Place on the plate. Drain and steam the lamb tail in the bowl.
of the soup, turn on low heat, bring to a boil and add oil, that is, chicken fat. Chicken fat and duck fat are the yellowest and brightest in color, which can make the soup brighter and more flavorful...then add a little gravy to let the soup
The juice thickens and is poured over the shredded lamb tail. The green side dish is salted celery leaves, which refreshes the taste and enhances the flavor."
After everyone tasted it one by one, everyone had their own thoughts.
Qin Wuyong suffered from an occupational disease, his brain twitched and he said,
"Ahem, apart from the unpleasant associations the name brings to mind...the taste of these three dishes is absolutely amazing!"
"..."
The onlookers who didn't know the truth also became happy when they thought about it.
You have such a mouthful, why don’t you go to heaven!
...
Lao Xue was so professional, Lin Chou could only step forward and introduce his own dishes.
"Southern suckling pig knuckles, well, there's really not much to say, it's just a home-cooked side dish."
Six of the seven people were rolling their eyes, only Wan Junru was smiling.
"Nanru is actually red fermented bean curd, fermented fermented fermented bean curd with Monascus, rice wine, etc. It has a fat and wine aroma, and a little sweetness, which goes well with pig's trotters."
"Put onion and ginger into the pot, blanch the pig's trotters for 35 minutes, take them out and soak them in ice water to cool them thoroughly. During this period, gently rub and wash the pig's trotters with your hands, and replace them with ice water several times until too much oil no longer appears on the surface of the water.
Just take the flowers, remove the big bones and cut them into pieces."
"Saute fermented bean curd in a pan until fragrant, add pork knuckles and stir-fry until fragrant, add soy sauce or something like that, put it into a clay pot and simmer over low heat, and it's done."
This is the same as not saying anything!
Why don't you just say that pig's trotters can be stewed with seasonings? It's better for everyone to see for themselves.
This clay pot pork knuckle is bright red, and you can smell the thick aroma of collagen from a distance, which is unique and distinct.
The skin of the pig's trotters is bright red and dripping with juice. It is extremely soft and trembles like jelly when held between chopsticks.
Looking at the pig's trotters on the chopsticks, Qin Wuyong felt that all the delicacies he had eaten flashed through his mind one after another.
"Gudong."
He swallowed awkwardly and couldn't wait to put the pig's trotter into his mouth.
The skin and flesh melt in your mouth, and the tendons are slightly elastic. The dual feelings stimulate the tip of the tongue and the brain circuit, giving you an electric satisfaction.
In addition to bringing about color beauty, fermented bean curd also enriches the texture of the pig's trotters. As Lin Chou said, this is really a perfect match.
Wan Junru also ate two pieces in a row, her eyes bright.
"It's delicious...but, Boss Lin, you are not kind. We won't steal your secret recipe. What is this?"
Wan Junru took out a few strange little things from the clay pot, pointed at them and asked.
Just your sharp eyes...
Lin Chou rolled his eyes,
"Tangerine peel and cured duck enhance the flavor. I forgot to mention it just now."
Wanjun is like smiling,
"Sure enough, good cooks are also qualified liars. They always want to sneak in something that others don't know about when they are not paying attention."
Lin Chou blinked his eyes, his face full of innocence,
"You know if you drank too much, I really forgot... Couldn't I bluff you?"
"Hehe, you can't say for sure."
Xue Guangyuan said to the other two people,
"Niu Lanshan, Niu Lanqi, since you two are sitting on this judging table, what do you mean by not tasting the dishes?"
"..."
Niu Lanshan's nose tightened and the corners of his eyes twitched, I'm so sorry!
You old man, you just hope that your brother-in-law dies so that you can take the opportunity to inherit his two precious sons, right?
At this time, Niu Lanqi said something stubbornly:
"Lanshan and I vote for Xue Zhen."
Niu Lanshan suddenly broke out in cold sweat, he was done for.