Go back to the valley to farm

Chapter 310 Boiled Cabbage

Chapter 310 Boiled Cabbage

Li Junge tasted it and said: "It's rare, it's rare. All the dishes are extraordinary once they are tasted by Mr. Jin. The ones I have eaten, such as twice-cooked pork and Kung Pao chicken, have a sense of strangeness in the familiarity. I always feel that The appearance method should be our usual method, but the taste has been improved by more than one level."

"However, for those unfamiliar dishes, there is a sense of familiarity. I always feel that I should have seen this dish somewhere. I naturally know that it is a Sichuan dish. This is what Jin Lao said last time. Spectrum' dishes."

Liu Chengxian nodded and smiled and said, "If you can understand this level of meaning, you can be regarded as a little glutton."

A Yin said with a smile: "He, he is so good at talking about these things. If you really want him to say something about twice-cooked pork, he will be caught blind!"

Li Junge laughed loudly: "If you don't tell the truth, you are still good friends. After eating at this table today, you will know how many good materials Liu Sanwa has spoiled me!"

A Yin rolled his eyes: "It's unfair to compare the craftsmanship of a country cook with a master chef! Liu Sanwa has been praised by Mr. Jin, okay?"

Li Junge shook his head: "When will I bring him to taste the craftsmanship of the two golden masters, so that he can understand what is called endless craftsmanship! Don't be praised by the guests of the farmhouse every day!"

After a while, each of them served another small cup of soup. In the soup cup, there was little water in the soup, and a small cabbage heart was floating.

Liu Chengxian said to Li Junge: "Come here, it's because you ordered this, which led us all astray, and the reason why you don't serve wine is also because of it. I'm afraid that you won't be able to enjoy the deliciousness of this dish after your tongue loses sensitivity. Taste After this dish, let's start drinking again!"

It was only then that everyone remembered, shit, they just remembered to eat, but they all forgot about drinking!
Uncle Wangcai said to Uncle Carpenter: "Hahaha, I eat vegetables so much that I even forget about drinking. It's a joke to talk about it when I go back to Lijiagou!"

Liangzi said: "I think Lijiagou's food is already very good, especially Jiudouwan. I didn't expect there to be such a high-level Sichuan cuisine!"

Li Junge picked up the soup cup, scooped a spoonful of soup into his mouth, and a burst of fragrant breath immediately filled his mouth, which formed a great contrast with the appearance of the soup itself, which was clear and watery.

Ryoko stuttered: "Wow... this... what kind of soup is this?"

Liu Chengxian smiled and said, "This is the top dish in Sichuan cuisine - boiled cabbage."

Li Junge scratched his forehead and said: "Actually, what I mean on the phone is that boiled cabbage is fine. This, this is really too extravagant. I have only heard of it, never seen it, let alone taste it myself."

Liangzi said, "Pi Wa, is this dish very good?"

Li Junge said: "This is a state banquet dish. It looks simple, but it took a lot of effort. Try it today, and it really lives up to its reputation!"

Liu Chengxian was triumphant: "The singing voice, the chef's soup, and the kung fu of making soup are the top kung fu in Sichuan cuisine. Most people say that Sichuan cuisine is spicy, but they don't know that soup skills are the most test of the level of Sichuan cuisine chefs."

"Take the soup of this dish as an example. First use hen, duck, pork knuckle, pork ribs, ham, scallops and other ingredients, put them into different pots and wash them with water, then add enough water, ginger, For shallots, after boiling, add cooking wine, switch to low heat and keep it slightly open without boiling, and simmer slowly until the soup is delicious."

Ayin asked curiously: "With so many ingredients, why is there no impurity in this soup?"

Liu Chengxian said: "This is kung fu. When the soup is boiled for three hours, first remove all the slick oil from the soup, then put in minced pork, turn to medium and low heat, and after the minced pork spreads and floats, a large amount of soup will be added to the soup. Impurities and solids are adsorbed on it, and the minced pork is removed, this process is called 'head cleaning'."

A Yin said in surprise, "It took too much effort!"

Liu Chengxian said: "Where is this going! Next, we need to use minced chicken, use the same method to perform 'second clearing' and 'three clearing', and finally pass the dregs again to remove the oil, and then we can get this clear soup like boiled water."

Li Junge put a piece of cabbage in his mouth and said, "This cabbage is full of the aroma of the soup, it's completely integrated into it, and the dish itself is still crispy. How did you do it?"

Liu Chengxian said: "This cabbage, I only choose the cabbage from your Lijiagou, take three three-inch connected cabbage hearts, remove the membranes and tendons, first use a pot of this kind of broth to boil the cabbage until it is seven mature, and then use cold water to boil the cabbage. Let the cabbage turn yellow and bright, then pierce the cabbage heart repeatedly with a thin silver needle, then put the cabbage heart in a colander, pour the soup and boil it until it is fully cooked. In this way, all the flavor of the soup enters the cabbage, and the cabbage is just cooked.”

Li Junge looked at Uncle Bamboo Carpenter and Uncle Wangcai, and couldn't help but think of Grandma Liu's expression when she asked how to make eggplant after entering the Grand View Garden.

Liu Chengxian finally said: "Then spread the cabbage on the bottom of the pot. The soup of the hot vegetables can no longer be used, and the original soup is put into the cup. This is the authentic way of boiling cabbage. The so-called boiled cabbage eaten outside can only be called boiled cabbage. 'Cabbage in soup', 'Baby cabbage in chicken soup'."

A group of people turned their eyes around, and Li Junge sighed: "Thank you so much, Mr. Jin, what virtue can Junge, it takes a lot of effort to taste such delicacies!"

Liu Chengxian said with a smile: "You guys have won glory for the country this trip. Master is happy to hear that, you are worthy of this dish!"

Li Junge shook his head and said: "Gold is expensive, it's too expensive. When the state leaders gathered, Boss He pointed to a piece of meat and said, 'All meat is not as good as pork'. Xiaoping was right by saying 'a hundred vegetables are not as good as cabbage'. This is boiled cabbage."

Liu Chengxian clapped his hands and laughed, "That's right! The seasoning of this dish is only salt, and the rest of the fresh flavor is provided by the ingredients. It takes more than five hours to finish the dish, reaching the extreme of 'returning to the basics' and 'returning to the basics', which is the top of Sichuan cuisine." There is no one of the dishes."

Li Junge smiled and said: "Then when Mr. Jin comes over later, he must offer a toast."

After eating boiled cabbage, they began to serve wine. Yu Xiaorong and Liu Cheng couldn't stop asking about Lijiagou people's trip to Japan, and they were all beaming.

After a while, Jin Lao came in with a pot of Wujinxue rice porridge, which was meat porridge with mushrooms, ham, and vegetables in it, and a small fire under it.

When Li Junge saw it, he quickly got up and took it over and said, "Mr. Jin has really worked hard for you, we almost swallowed it with our tongues, thank you!"

Everyone also hurriedly got up to say hello.

Mr. Jin sat down, patted Li Junge on the shoulder and said, "That's great, you guys are great! Hahaha, I've been watching the news these days, it's really eye-opening! Wangcai and Zhengliang, right? Come, let me toast you."

Uncle Bamboo Carpenter and Uncle Wangcai hurriedly expressed their thanks, and the three of them drank two cups twice.

After drinking, Jin Lao picked up a glass and said to Li Junge: "I only have three glasses of wine a day. The chef can't drink too much. This glass should be Jingpiwa. Wuxi Chizhu cured my old stomach problem for many years, and I haven't said anything yet." Thank you! The vegetables on the table today are all from Lijiagou, and now those old guys who come here often have a strong appetite. If you don’t eat vegetables from Lijiagou, you say it’s annoying!”

Li Junge hastily raised his glass with both hands: "Is that so? Your old stomach problem is cured? That's gratifying! Come on, Mr. Jin, I wish you good health. I just said that Liu Sanwa wasted nothing in Lijiagou. Good ingredients, if he has a dish that can make your level, then the business of my farmhouse will be even more popular!"

Jin Shang laughed loudly: "Your request is like asking me to raise a green jade dragon. It's a bit embarrassing! That little kid still has some understanding. For example, the stewed bamboo rat with light black bean sauce is not bad!"

After speaking, he turned his head and said to Liu Chengxian: "Why don't we master and apprentice order a dozen or so signature dishes for Jiu Changju? I will make the list and you will write the score."

Then he said to Li Junge: "Pi Wa, if you have time, let the baby come to Shudu again. In Cheng Xian's restaurant, he learned to bring these dishes back. It can be regarded as a friendship between my master and apprentice to Li Jiagou."

Li Junge was overjoyed: "Oh, there is still such a good thing! That's really great! The golden old wine has arrived, Brother Cheng, I have to toast you twice! Now this kid can be regarded as smoke from the ancestral grave!"

Liu Chengxian said with a smile: "It's a trivial matter, but there is one condition. My master's private restaurant, you can't stop the supply of vegetables in Lijiagou."

A Yin said: "Brother Liu, we will definitely do it. We are also planning to start developing local fine-bred livestock and poultry this year, and we will send them over for you to taste at that time."

Mr. Jin said: "Speaking of this, I really know a little bit. You have a black pig with short legs and a wrinkled face called 'lion head'. Do you still have it?"

Li Junge and Ayin looked at each other. Although these two children are rural children, they both spend a lot of time studying outside. Speaking of this, I really don't know.

Uncle Wangcai is from the city, and Uncle Bamboo Carpenter is a craftsman, and he has never raised pigs, so he can't talk for a while.

Jin Lao said: "This pig has short legs, so it looks long, so it is also called 'three-section long'. It likes rough feeding, and it grows slowly. It takes a year and a half to breed, but the meat quality is very good, and the taste is strong. Some parts of the scapula have marbled or snow-patterned meat, which is the best among pork. Nowadays, people are not short of money, but they are short of excellent quality meat. If such pigs can be raised again, it will definitely become popular!"

Yu Xiaorong's eyes were filled with gold coins again: "Sister Ayin, Erpi, this has to be done! If you really want to be able to cultivate the quality that Mr. Jin said, our company can also provide it for you!"

A Yin said: "The two big black pigs my family killed this year are very similar to the pigs you always said. Their stomachs are almost dragging to the ground. Why don't I go back and ask."

Li Junge also said: "I guess this kind of local pig can only be found on the Miaojia mountain. Our mountain is basically a fine breed of large white pig. I heard that it is a breed from Yorkshire, England."

After finishing speaking, he continued: "But now that I know the characteristics of the name and the place of origin, it will be easy to handle. At worst, I will go back and run around to find it out. Hahaha, this is another treasure."

Everyone began to drink porridge, and they were full of praise. Wujin blood rice porridge has never been made into meat porridge to eat up and down the mountain. Now that they have tasted the taste, they all inquired about the production method. ah!

(End of this chapter)