Food starts with Mapo Tofu

According to Master Huo, it would take several days to do Buddha Jumping Over the Wall seriously.

First of all, eight kinds of ingredients should be fused into one furnace to make soup, and then another ten kinds of ingredients are added. There are a total of eighteen kinds of ingredients, which coincide with eighteen arhats.

After listening to the old age, it suddenly dawned on me that the more advanced the dish, the more particular it is.

People usually give some stories or allusions to these dishes.

Make the dish itself more lively.

"The fragrance of meat on the altar spreads all over the world, and the Buddha heard of abandoning worship and jumped over the wall." Mr. Huo said slowly, "This dish originated from the Daoguang period. It was the master chef of Juchun Garden who invented this dish. It is only now For decades, this dish has been the first dish in Fujian cuisine."

Chen Nian nodded: "Master, do many people usually order this on our boat?"

Huo Yang couldn't help laughing when he heard this: "There are quite a lot of them. In fact, no matter where the guests are from, dishes like Buddha Jumping Wall are very popular, but those are only slightly more expensive ingredients. At most, two or three servings are prepared on board each time, and about a dozen cases can be made at a time, and very few people can eat it."

"Then can I have it, Master?" Chen Nian asked suddenly.

Huo Yang didn't expect Chen Nian to ask such a question.

But listening to these words, instead of feeling that the old age was presumptuous, he even appreciated it.

"of course can."

Huo Yang replied.

"How can you cook it if you don't drink it? If you don't know what a dish should taste like, even if you cook it, you can't guarantee that you are doing it right, so the chef must taste every dish."

"Masters, I have never eaten such a rare dish." Master Chen Nian couldn't help smiling.

Even if I go back to reality, I can't afford that kind of top-quality Buddha jumping over the wall.

The value of this dish is unlimited.

Because there will always be more expensive ingredients.

"Well, you don't have to worry about this. Before the ship left Hong Kong, we only brought two sets of materials. We made one set when we came here, and another set when we went back this time. Generally speaking, we made it For Buddha Jumping Over the Wall, we will keep five cases for ourselves, and sell the remaining ten shares. For example, I, the captain, and the first mate will all get one case first, and then some masters who have contributed more to the ship can share one case. Usually these come in rotation, but this year I'll leave one for you as well."

"Thank you Master!"

Chen Nian quickly thanked him.

"Master, when will we do it again?" Chen Nian asked curiously.

Huo Yang thought for a while: "It should be about ten days. In the past, sometimes there was a lottery. Guests who are interested in this dish can sign up, and then draw lots to determine the number of places; sometimes it is to make an appointment in advance, first come first served; But this time I haven't thought about it."

Chen Nian thought for a while: "How about an auction?"

Huo Yang shook his head after hearing this: "The auction is not good, this is the benefit of the Platinum Star. Although the Buddha jumps over the wall is very expensive, every guest who comes on board also spends a lot of money to buy the ticket, and usually It costs money to eat, live and entertain on board.”

"Master, collecting money is not the purpose. You can make Buddha Jumping Wall into an auction form, and then promise that everyone will use the money for charity in the future. In this way, the meaning of Buddha Jumping Wall is not just a dish and the welfare of guests. These The money will be used for good deeds, and when the time comes, the Platinum Star will also have a good reputation, wouldn’t it be more conducive to ticket sales.”

Huo Yang's eyes lit up when he heard it.

"I originally thought that you were planning to use this method to make the Platinum Star profitable, but I didn't expect you to have this idea. Yes, I will talk to the captain later, but I think the captain will definitely agree."

"It seems that you are also very business-minded."

Hearing Master's praise, Chen Nian smiled.

"By the way, master, you said that you will teach me three dishes in total. I know that one of them is Buddha jumping over the wall, but what are the other two?"

Chen Nian is still very curious about this.

The fact that Master can say that means that the other two ways are at least not much worse than Buddha Jumping Over the Wall.

But in Fujian cuisine, Chen Nian only knows such a rare dish as Buddha jumping over the wall.

Others are all made of one or several materials alone.

Those are more of the value of the ingredients themselves.

Just like blue melon seed spot, bluefin tuna, and eastern star spot, it is actually not difficult to make, such as sashimi, stewed soup, boiled, porridge, grilled fish and so on.

Although Chen Nian hasn't done it much, I saw others in the kitchen.

Huo Yang saw Chen Nian asked, so he said: "The first step is of course the Buddha jumping over the wall, and the second step is to boil sea mussels in chicken soup. Although this one sounds simple, it is actually quite complicated to do, but you have the basics. For example, the lion's head with crab powder in Huaiyang cuisine, and the sea cucumber with green onion in Shandong cuisine all need to go through a very complicated process to make the base soup, and the same is true for boiled sea mussels in chicken soup.

The reason why I will list this dish is because this dish represents a practice. After you learn it, other seafood such as sea mussels and shrimps are no problem; and the last dish is crab roe Pick up the official swallow. "

Chen Nian listened to the second dish, and the sea mussel could still understand that it was a kind of shellfish.

And it can be taken out to make a separate dish. It is estimated that this kind of shellfish is relatively large and the meat quality is better.

But this Crab Roe Grilled Guanyan...

Chen Nian thought for a while.

Crab roe is easy to understand, and Guanyan is the top grade in bird's nest.

As a kind of cooking technique, aging is naturally known, such as the most common roasted elbow, as well as grilled chicken, grilled duck and so on.

Moreover, grilling is a more detailed method. According to the operation process, it can be divided into grilling inside the spoon and grilling outside the spoon.

The color can be divided into red and white. The red is made by adding colored raw materials or seasonings such as sugar and red yeast rice, and the white is made directly without adding these colors.

According to the raw material powder, it can be divided into whole grilled and loose grilled. Grilled elbow and grilled chicken are whole grilled, because after they are made, they are still whole, and finally they are served on the table and shared according to the preferences of the guests.

Scattered steak is to arrange loose raw materials on a plate and arrange them in various patterns for grilling, such as ham and large intestine.

According to the taste, it can be divided into spiced, fish, oyster sauce, chicken oil, green onion steak, cream steak, sauce steak and so on.

Five spices, oyster sauce, green onions are all easy to understand.

Among them, the fish flavor is the flavor type in Sichuan cuisine, and the fish flavor pork shreds, fish flavor eggplant, etc. are the fish flavor steak.

Butter steak is a dish made by adding cream, butter, milk powder, sugar, milk, etc. to the soup. It has a very obvious milky taste. The creamy white mushroom in Cantonese cuisine known in the past is this. Types of.

The sauce is actually easier to understand, that is, on the basis of the red steak, add sweet noodle sauce, pork rib sauce, bean paste, yellow sauce and other sauces for grilling.

According to the technique, it can be divided into three types: steaming, frying and frying.

So about this crab roe grilled official swallow, Chen Nian felt that he should know something, but he didn't fully understand it.

But no matter what, just follow along and learn slowly.

In the next few days, Chen Nian has been working with Huo Yang as a helper.

But even as a kitchen assistant, Chen Nian feels extremely novel.

Because the ingredients worthy of Master Huo's hands are all extremely valuable now.

Or a salmon bigger than yourself.

Or it is colorful fish of various colors that I have never seen before.

This made Chen Nian an eye-opener.

When making it, Chen Nian will also taste it himself. I have to say that the taste of some fish is really delicious.

Even if it is made into sashimi, the taste is quite good.

Later, after Chen Nian became familiar with some types of fish, Master Huo completely handed over these tasks to Chen Nian.

For example, after getting a fish, it must be cleaned first.

Then separate the different parts for different purposes.

For example, fish belly is used for sashimi, porridge, and steaming.

Fish head and tail fish bones can be used to make soup.

The fish body can be fried, boiled, steamed or fried.

Some viscera will also be left behind, fish maw can be made into fish maw, and fish liver, fish gallbladder, fish heart, fish intestines, etc. can also be processed for secondary processing.

And it's just fish.

In addition to fish, there are also all kinds of shrimps and crabs, which have all kinds of strange shapes and colorful colors.

In the past few days, Chen Nian has come into contact with more types of seafood than he has ever seen in his life.

Moreover, many ingredients that could only be seen on the Internet before were placed in front of him so vividly that Chen Nian couldn't help but want to deal with them properly.

"The difference between the coast and the inland is really not small. I often watch some video bloggers and see them bring out all kinds of fish. People living in the inland will be very surprised."

"If I have money in the future, I will also buy a house in a coastal city, and I will live there for a period of time every year when the season comes." Chen Nian thought in his heart.

But after much deliberation, Chen Nian finally came up with one sentence.

"It's nice to have money."

After the new batch of guests boarded the ship, they did not see any visiting guests because they changed their work in the kitchen.

After all, the chef's independent kitchen is not within the scope of the guests' visit.

Unless it is some top VIP guests.

But this time there was no guest of this status among the guests.

Changing the place of work, naturally the place where Chen Nian lived also changed.

The room where Chen Nian originally lived was also reserved for Tonio.

So now it’s the turn of old age to sit at Tonio’s occasionally at night. Tonio is now following the old route of old age, practicing new dishes every night. In addition to some western food, his teacher Jio will also Arrange for him to try to cook Chinese food.

And Chen Nian has now started the process of western food.

Master Huo did not teach this aspect. What Chen Nian lacks now is some control over the taste of Westerners and some Western food processing and cooking methods.

So in this regard, just learn from Tonio directly.

Because Tonio's Chinese food is also learning from Chen Nian.

Sometimes Chen Nian can hear Gio and Master Huo chatting, saying that the two young people have achieved each other.

Therefore, doing and doing became that the two of them each cook one dish every day, one Western food and one Chinese food.

In this way, to the seventh day.

Master Huo suddenly found Chen Nian: "I'm going to be a Buddha jumping over the wall. You follow me to do it these few days. I will give you some simple steps. Don't make any mistakes in the middle."

When Chen Nian heard this, his spirits lifted!
finally coming?

Are you going to see this top-notch Chinese hard dish with delicacies from mountains and seas?

……

in the afternoon.

"Making Buddha Jumping Over the Wall is a long process. Although there are a lot of ingredients used, there is no need to put seasoning in this dish."

Chen Nian helped put out all kinds of ingredients that are currently needed for processing, and at the same time listened to Master Huo's teaching.

"Taste makes it come out, and tasteless makes it go in?" Chen Nian concluded.

Hearing this, Huo Yang couldn't help but glance sideways at Chen Nian.

"That's right, that's the truth. Your words are very incisive."

Hearing the voice of praise, Chen Nian smiled: "Master, I didn't sum it up. I read a book called Suiyuan Food List before. This sentence is what the author Yuan Mei said. It tastes like sea cucumber. None, so it needs to be set off with a thick soup base, like sea cucumber with scallions, but seasonings like chicken and duck or garlic and fresh ginger need to let their flavors be released.”

"That's very well said. In fact, I value you very much. After learning something, I will integrate them, instead of memorizing them by rote."

As he said that, Jiang Yu had already taken out the native chicken, Muscovy duck, pig's trotters, pig skin, pork, keel, chicken feet, and crucian carp.

These are fresh ingredients that have just been killed.

Chop them into chunks.

"This dish used to be called Fushouquan, but in Fuzhou dialect." This dish was also called Fushouquan in the past, but Fushouquan in Fuzhou dialect sounds a lot like Buddha Tiaoqiang, and the saying "Buddha Tiaoqiang" is easier for people to remember , so the name was gradually changed. "

To make a dish, learn about the historical background of the dish.

This is what Mr. Huo has always believed in. Only by knowing the past and present of this dish can he cook better, because cooking is not only about technical skills, but also has cultural implications hidden in it.

While talking about it, Mr. Huo worked with Chen Nian to process the materials.

Then pour cold water into the cauldron, put all the processed ingredients into the pot with cold water, and put the crucian carp aside for later use.

After the ingredients were put into the pot, it took a while for the water inside to start gurgling.

Cover the pot at this time.

"Master, do you have to skim off the froth from time to time?" Chen Nian asked curiously, looking at the steam rising from the edge of the pot lid.

"Yes, but you don't need to do it too often, just do it for 10 minutes." Mr. Huo nodded and said, "Too many times of uncovering will make the soup taste less after boiling."

In this way, the pot lid was opened three times before and after aging.

After more than half an hour, the ingredients were almost blanched.

Mr. Huo began to fish out the ingredients with a large strainer: "After taking out, you must wash it as soon as possible. You must wash every piece of meat. It must be smooth and non-sticky to the touch, so as to ensure the taste of the soup. clean."

Chen Nian nodded, and then began to wash the meat aside.

The process of washing meat is more troublesome than chopping. After blanching, there will be some uneven lines on the surface of the ingredients, especially on the meat and pig's trotters.

But Chen Nian did not dare to slack off.

It took almost an hour before and after aging, after cleaning all the ingredients.

Mr. Huo said while putting ingredients into the crock:
"Our task on the first day is to draw out the milky white soup and the fragrant soup. At that time, we need to put more bones, so the proportion of each ingredient such as keel, pig's trotters, and pig's skin should be adjusted accordingly. You have to be in control."