Riding the wind of rebirth

Therefore, when Li Leshan asked to meet the head chef of this private cooking, Zhou Zhi also seized the opportunity to ask him about the special features of this strange chicken.

Zhang Yuanfu said with a smile: "The improvement of this dish is mainly due to the fact that when we were looking for the method of making red oil chicken nuggets in southern Sichuan, we found the previous successor in Gulin and got the recipe of chicken crisp red oil."

"We have heard of chicken crispy red oil before, but how to make it is kept secret and has no way of knowing."

"Gulin Spicy Chicken is also a very famous local specialty. One of them tastes particularly good. After inquiring, it turned out that after taking out the cooked chicken, the remaining chicken bones, chicken oil and broken chicken were added. Boil the original soup of chicken, add star anise, aniseed, scallion, pepper, and rapeseed oil, and boil it over low heat to make chicken bone sauce."

"After the soup turns clear, filter the fried oil, let it cool, then add some chili noodles prepared with several kinds of chili powder, slowly boil it into red oil, and finally add some white sesame seeds to enhance the aroma. I got the special red oil for making this strange chicken."

"The seller's cultural level is average, and he only talks about the family's ancestral heritage. According to the practice, this red oil is called 'jishu red oil'."

"After we searched for it, we realized that this 'jishu red oil' must be a homonym of 'chicken crisp red oil', and the lost 'chicken crisp red oil' method was rediscovered only now."

"In addition to the strange flavor chicken, other dishes such as pepper chicken, cold chicken, and northern Sichuan jelly can use this chicken crisp red oil. Its fragrance is mellow and complex and integrated. Compared with the previous red oil, the taste is more The hair stands out."

If it was changed in the past, this would be the untold secret of the merchants, and it would be no problem to feed a family with just a formula.

In fact, it is not only cooking skills, but also many non-material cultural skills, such as calligraphy and painting mounting that Zhou Zhi is very good at now.

It's just a small business, and many younger generations don't take it seriously at all, so they give up by themselves.

There are many similar dishes and cooking skills on this table.

Li Leshan said: "Before coming here, I had a dinner at the Chinese consulate. There was a master named Liu Ruowei. The foie gras paste he made was similar to Master Zhang's, but his foie gras paste had some honeycombs on the surface, so it didn't look as good as Master Zhang's." This dish is smooth and delicate, and the taste is much better."

"Liu Ruowei?" Zhang Yuanfu laughed as soon as he heard it: "In terms of seniority, he is my nephew. Now our faction works a lot in various consulates. He is a disciple of my uncle Zeng Guohua."

"Actually, this problem is very easy to solve. When steaming, put the dishes on a plate, so that the steam and dripping water cannot enter, and the steamed foie gras paste will be fine and smooth. I don't know about it. I will tell my uncle when I have time. , let him spank his ass!"

This is another trick I learned, although it is almost impossible for Zhou Zhi to make a high-end dish such as steamed foie gras paste, steamed egg custard must be the same.

While speaking, Zhang Yuanfu picked up the cup: "The old rule that my master explained is to protect the tongue, and you can't have three cups a day."

"This is the first cup to honor the guest of honor. Welcome everyone to Shudu. If you want to eat Sichuan cuisine, you think it's good, so let's promote it for us."

"Today's guest of honor is a bit too much." Zhou Zhi said with a smile, "Professor Li, the second brother and the third brother have three cups."

"How about this, I will accompany Master Zhang as the host. The first cup is to the eldest brother, the second cup is to the second brother and the second sister-in-law, and the third cup is to the third brother and the third sister-in-law. After that, Master Zhang has completed the task, and I will continue to go to the village. Is that good?"

This arrangement was reasonable, so everyone applauded and agreed.

"If there is a chance, I will also invite Master Zhang to our Hong Kong Island and take a walk overseas." Li Lehai held up his cup and said with a smile: "Today's banquet is an eye-opener, not weaker than the Cantonese abalone fin banquet, and much more There are so many mountain delicacies, I’m afraid you won’t be able to eat such fresh ones anywhere else.”

"Yes, we all like this matsutake fried rice." Li Leshui said: "It's too difficult to eat this in Hong Kong Island."

Matsutake fried rice is in line with the extreme pretense - high-end ingredients often only require simple cooking.

Matsutake and cloud legs are finely diced, sautéed with tea oil and butter, add overnight rice, add Jiachuan specialty Shengxinglong soy sauce, stir-fry, and sprinkle with chopped green onion before serving.

To put it bluntly, it is an upgraded version of soy sauce fried rice.

The key is that fresh matsutake is hard to come by, and it is best to eat it within three days after picking it in a chilled state, otherwise the quality and appearance will be affected.

But there is also a workaround, which is to freeze the matsutake slices.

One advantage of freezing is that the moisture in matsutake cells can form ice crystals, and ice will expand more than water, which will cause matsutake cell walls to rupture, and the effect is similar to the principle of "cell wall breaking" that has been blown up in later generations.

That is to say, the taste of frozen matsutake is slightly worse than that of fresh ones, but it is more conducive to the precipitation of aroma substances in the cells, and the dishes produced are more intense than fresh ones.

Cooking in this way does not require the integrity of the presentation, but pays more attention to the aroma of the dishes, which can be regarded as a flexible "innovation". At least the people in Shudu can eat the "fresh" matsutake picked from Litang and Liangshan. .

But even frozen products have a time limit, and as it is now, it is unlikely to be delivered to Hong Kong Island, unless Liangshan Airport opens a direct flight to Hong Kong in the future.

After three cups, Zhou Zhi turned on the host's toasting mode. The first thing he came up was to apologize. Counting the military training, he had been in Sichuan for more than a month, and he hadn't paid a visit to his relatives, friends and elders. Obviously, he was out of courtesy.

Fortunately, everyone knew that he was busy, and even everyone was busy. To be able to spare some time to attend this party, in fact, it was not enough for Zhou Zhi's face. Everyone was more concerned about the face of the three young masters of the Li family.

In the middle of the banquet, Fei Guan finally came back in a hurry, and the first thing he said when he entered the door was: "You can really find me something to do, Elbow!"

"Uncle Fei has worked so hard to get it done so quickly? I thought you wouldn't be coming back tonight." Zhou Zhi said with a smile, "It's just right, let me toast you with a toast."

Fei Guan bowed his hands to everyone: "I'm sorry, I have something to do at the moment, and I'm late..."

"Sit down quickly and have something to eat first." Li Leshan said: "Actually, we are all involved, and we were at the scene at the time. What's going on?"

"Actually, it's not difficult to find out." Fei Guan said, "There are only a few people who can open the cabinet."

"Originally, according to the security measures, when cleaning and arranging, the security personnel had to wait at the scene and take out the things in person. After the cleaners finished cleaning, they put the things back and locked the cabinets."

"That is to say, these cultural relics must be accompanied by security personnel and cleaning personnel during the whole process." I picked up a piece of twice-cooked pork for myself, and shaved two mouthfuls of matsutake rice: "The security personnel got lazy and handed over the keys to the cleaners to clean them. "

"As a result, the cleaner was sick once, so he asked his son to come and clean it." Fei Guan said, "Seeing the slack management of the VIP lounge at the airport, this boy became ill-intentioned, took pictures of the cultural relics, and then went to the restaurant outside the Roman Forum. I found someone to copy it at the Wenwan stall, and after I finished it, I found a chance to go to the VIP room to clean it, and I swapped out the two cultural relics." (End of this chapter)