Food starts with Mapo Tofu

Chapter 849 White Grilled Fish Maw

Seeing Meng Tie's reaction, Chen Nian was dumbfounded. I want you to see how the ice-made one is. Did you tell me that you learned it?

Mr. Meng, are you polite?
But it is obvious that the current Meng Tie doesn't care about Chen Nianbing's treatment at all, because that knowledge has completely occupied his brain.

"Master Meng, it's not enough just to hear the knowledge in your head, it must be combined with reality."

After Chen Nian finished speaking, he didn't realize it. He hurriedly stepped forward to look at the ice in the basin, and then chopped the ice into pieces. After seeing that the inside was also condensed into ice, he nodded: "Master Chen, this ice cube The block has been completely made, it seems that this method is indeed feasible.

In fact, I have been thinking that if the specific amount can be accurately calculated through calculation, a lot of materials can be saved whether it is civil engineering, water conservancy, or engineering. "

"Indeed it is."

"However, from what you said just now, Mr. Chen, that magician is really powerful. This knowledge can already be called the power of heaven and earth."

"really."

Chen Nian also agrees with this statement very much.

Others don't know, but he knows that the warlock he speaks of is actually a collection of sages in the scientific world.

Newton, Archimedes, Galileo, Franklin, etc...

It is precisely because of these various discoveries that people's lives have become better and better, and industrial society has developed.

But after Chen Nian made the ice here, Meng Tie went back to find Li Xu to return his life. After all, his purpose of coming this time was not to learn from Chen Nian, but to see if Chen Nian could really make ice. .

But there was nothing to do with aging at night, so he went back to the kitchen.

These snacks were only made for the emperor over the years. In essence, he came here mainly to learn how to cook.

At the very beginning, every time Chen Nian entered the dream space, the recipe would remind him what to learn this time?
But since he learned the rouge goose breast before entering the dream space, the recipe no longer reminds him.

But even so, every time Chen Nian would understand what the ultimate goal was this time.

When I came in this time until Chen Nian entered the palace, there was no corresponding prompt for the recipes, but there was a corresponding progress in every dish that Chen Nian had cooked.

But Chen Nian is not in a hurry. Since the recipe is not mentioned, I will learn it here slowly. It is just like when I was in Mapo Tofu. I will stay here for a few more years.

When cooking with Song Qingzhou in the evening, Chen Nian also learned about the recipe for tonight in advance.

Among them, there are two aging courses that I look forward to.

The cooking method of these two dishes is white grilled, and the white grilled jelly dish is white grilled fish maw.

White steak is one of the traditional cooking techniques of Zhongzhou cuisine. In this era, it is as famous as red steak in Fujian cuisine, and it is known as the second steak in the north and south.

For grilling, the raw materials should be placed neatly on the pot mat, and then the heavy oil in milk soup should be used for a long time to make the sugar and oil fully fused, so that the raw materials can be fully absorbed, so as to meet the special requirements of using oil without seeing oil. .

But these two dishes are also one of the Tan family dishes.

Song Qingzhou and Master Song first cooked fish maw for nothing.

Since it is called this name, the main raw material is naturally fish maw.

However, generally speaking, there is another name for the fish maw they are going to get this time, that is oily wide belly.

Oiling is a cooking technique. Fish maw can be cooked not only with oil, but also with water, and even with salt.

As for Guangdu, it is a general term, as long as the body is larger, it will be called Guangdu.

However, Guangdu itself is also divided into male and female. The male is called Guangdu Gong. Its shape is like a saddle on a horse's back. The middle part of the belly is thicker, while the sides are relatively thinner. Light, golden yellow is better, if it is translucent, it is top grade. Guangdu Gong tastes firm and elastic after cooking.

And the female one is called Guangdu 乸 (na three tones).

As for Guangdu Gong, it is slightly round and flat, shaped like a corrugated board, with horizontal stripes or wavy patterns on its body. It is thinner, but its texture and taste are slightly inferior to Guangdu Gong.

I don't know how much it was worth when it was aged in the Great Xia Dynasty, but the price of Guangdu Gong is about half as expensive now.

The piece they are using now was sent by Guangdu Gong, which was also sent by the Tianzhu envoys when they made offerings. It is very valuable.

But no matter how precious food is, it's still food, let alone this piece of fish maw, just in the food warehouse at the back, there are not many that are worth more than this piece of fish maw.

Perhaps the value of this piece of fish maw is enough for ordinary people to eat, drink and live normally for more than ten years, but here it is an ordinary piece of fish maw.

Since Song Qingzhou said before that he was going to make this dish, at noon, this piece of oily fish maw was put into a basin, soaked in warm water, and then put a heavy object on it, so that the fish maw was completely submerged in the water .

When it is time to use it in the afternoon, the fish maw has been completely soaked and softened.

Now that Chen Nian is back, Song Qingzhou is also very happy. To him, having Chen Nian to help and not having Chen Nian to help him are completely different concepts.

"Aging, you take out the fish maw, wipe off the water on it, and then use a knife to change the fish maw into a slope blade about one and a half inches long and one inch wide."

Song Qingzhou commanded.

"Good master!"

Although the apprenticeship ceremony has not yet been held, Chen Nian has already addressed Song Qingzhou as a master. Anyway, it will be a matter of time, and there is no difference between speaking earlier and later.

The ceremony is nothing more than a formality. After declaring old age, he will be his disciple, and he can be regarded as a teacher.

In ancient times, it was not only for learning art, but also for worshiping the mountain. It was always more convenient to be organized and to do things, and it was easier to get the recognition of the mainstream.

Then, after aging, the fish maw is taken out of the basin, squeezed into the water on it, and then the knife is changed.

And the slope knife block has another name, that is the lying knife.

The operation method is to press the raw material with the left hand, and the straight knife back of the right hand is outward, and the back of the knife is slightly higher than the blade, that is, the blade is sloped, and the finished product is also a slanted piece.

Generally speaking, waist slices, sea cucumber slices or belly slices will be cut in this way.

With the dancing of the kitchen knife, the fish maws were all aged and cut up in no time.

"Master, do you need to wash this again?" Chen Nian asked again after cutting.

"Yes, this one needs to be washed again. Remember to use warm water. After five or six times of washing like this, the greasy inside will basically be washed away."

Chen Nian nodded, and followed the method Song Qingzhou said.

After all, he also knows a lot about this aspect.

After the water in the pot was boiled, the cut fish maw was put in. After several times of cleaning, the greasy inside was completely removed by aging.

Use the temperature of boiling water to wait until the fish maw is thoroughly boiled, and then under the command of Song Qingzhou, Chen Nian fishes it out and puts it in cold water to cool down.

At this time, the water that has boiled the fish maw is useless, just pour it out.

After cleaning the pot, put it on the stove and boil it dry, then pour in about a catty of chicken broth while the pot is hot, then squeeze out the water from the boiled fish maw again, put it into the chicken broth, and use the chicken broth to cook again Blanch the fish maw thoroughly, remove it, and put it directly into an empty bowl for later use.

And the chicken soup that was boiled this time also lost its effect, but this time Song Qingzhou did not pour it out, but put it in another basin. When the boiled water was poured out, it would be poured out, but this is chicken soup, even if it is the emperor Leftovers from cooking, but they themselves are busy with work, and can be used for dinner at night.

Wash the pot again and heat it up. This time, pour two catties of chicken broth directly into the pot, then add green onion and ginger, and then squeeze out the soup from the fish maw that was boiled just now and pour it into the pot.

Song Qingzhou was already doing these steps.

He knew that even if he didn't say anything, Chen Nian would still be learning from there. From the time he started learning how to cook, Song Qingzhou had met many colleagues, but there were very few like Chen Nian.

You can learn a lot of things by reading it once, and you can even speak clearly afterwards.

It's just that what he didn't know was that Chen Nian's talent was not very high in the first place, and the reason why he became what he is now is because he has experienced enough.

The so-called hard work can make up for one's weakness is this truth.

Finally, he waited until the soup boiled and put the fish maw in the chicken soup and cooked it for about 10 minutes.

Then pick out the onion and ginger inside, and then continue to add a little cooking wine, salt, sugar, and monosodium glutamate for seasoning.

While stirring, turn to low heat and simmer for a while, and the fish maw is fully flavored at this time.

Song Qingzhou tasted it himself, and there was nothing wrong with it, and then asked Chen Nian to taste it, and asked Chen Nian to remember the taste.

In the future, when you are making it yourself, you can season it according to this taste.

Of course, he will also tell Chen Nian how much each seasoning should be put in later, but that is only theoretical, and tasting soup is practical. The combination of the two is the knowledge that a cook must master to learn every dish well.

Chen Nian nodded after tasting the soup, expressing that he had remembered the taste.

In the end, Song Qingzhou kept the fire on low, covered the lid and stewed the fish maw.

At this time, the last step is actually left. Before serving, add water starch to it, thicken it into a thin soup, and then directly put it on the plate.

But right now he has another dish to cook.

That dish is also a white grilled dish, but this time the main ingredient has become jelly.

In addition, ham and rapeseed hearts are also prepared.

Just seeing these ingredients, Chen Nian knows that it is not difficult to make, but the more such dishes are, the more skillful they are. Fewer steps mean that each step must be carefully prepared.

Under Song Qingzhou's command, Chen Nian first cut the ham into thin shreds, and the rapeseed heart was peeled off the outer skin, the inner tendons were removed, and then cleaned.

Peeling rapeseed and extracting tendons is delicate work, but it is not difficult for aging. After peeling, aging will put it aside for later use.

Afterwards, he took another clean bowl, and stacked the dried jelly-dried jelly one by one vertically in the bowl. During the aging process, he first stacked the bottom of the bowl, and then stacked it on the top.

As for the remaining broken jelly vegetables, they were not put in, but kept aside, and they will be used as a staff meal after work.

After all, this is for the emperor to eat, so naturally the best parts must be used.

Add about five taels of chicken broth, a little salt, sugar and monosodium glutamate into the bowl, then put it on the basket and steam it for about 10 minutes, then take it out.

Decant the soup, and put it on the plate like pickled vegetables and meat.

"Don't be in a hurry to take the bowl away, there's more in the back, you just put this one away."

Chen Nian nodded.

"Chang Nian is not difficult, so I'll leave it to you to cook."

"No problem, master, just tell me how to do it."

Chen Nian patted his chest and said that he was completely trustworthy.

"Next, you get some choy sum, blanch it in boiling water first, and then put it in cold water to take a shower."

Aging did the same, and then he cut off the uneven ends of the cabbage to control the water on the top, and then put it into the chicken broth, added salt, sugar and monosodium glutamate, and fully burned it to taste.

It didn't take long for the rapeseed heart with the skin and tendons to start to swell and become loose, which also means that the rapeseed heart is continuously absorbing the soup inside.

After the rapeseed heart is completely burnt and tastes good, it is taken out with a colander and placed beautifully on the side of the plate.

Then put the soup that was just decanted into the pot, then add an appropriate amount of chicken broth, chicken oil, salt, sugar, and monosodium glutamate to adjust the taste.

No problem after trying it.

Finally, thicken it with water starch to make a thick soup, remove the bowl holding the jelly-dried vegetables, pour the cooked soup on the jelly-dried vegetables and choy sum, and finally sprinkle with shredded ham, and the dish is ready.

After experiencing the production of these two dishes, Chen Nian also has some experience.

The white steak mainly relies on the soup, which is milky white in color after making it, and most of it is chicken soup.

After all, the taste of chicken soup will be relatively light after it is made, and it only needs to add a few seasonings to achieve extremely delicious taste.

All the ingredients are basically required, put them in the chicken soup in advance to soak them thoroughly, and add a bright base flavor.

After doing this, put it together with the soup with wet starch on the back, and it will form a taste that is harmonious.

After thinking about it for a long time, this feeling is a bit like a duet when singing. Although they all sing the same content, they are superimposed one after another, which is very layered.

And there are basically only three seasonings added to these two dishes, salt, sugar and monosodium glutamate.

"Sure enough, high-end ingredients often only need the simplest cooking method. Although they are boiled in water and chicken soup, it is actually quite easy to cook. It is not difficult for those who are difficult, but it is not difficult for those who will. Those who have never been exposed to this kind of practice may not even think of doing it."

Chen Nian couldn't help but start to admire the people who created these practices.

Maybe these dishes made by the founders are not as delicious as those made by the masters of the later generations, but no matter how delicious the masters of the later generations cook, they will never reach the height of the founders.

This is just like writing. If there is no Cangjie who created writing, and there is no Fang Jie and Ku Jie, then how can future generations talk about simplifying and improving these writings?

(End of this chapter)