Riding the wind of rebirth

"Although it's not very valuable, it's been hundreds of years after all. The rarest thing is that it's so tidy." Sun Lao laughed and said, "Where did you get the elbow?"

"I know, I know!" Guan Tingting immediately raised her hand to answer.

"Oh? Tingting is amazing, do you still know the source?"

"When we dug the foundation of our family building, two large vats were dug out. These are all the things in the big vats!"

Zhou Zhi smiled and said, "Tingting was right. Later, people from the cultural center came and said that it was something used in teahouses in the late Qing Dynasty. Besides the porcelain, there were also some copper coins, Dayang."

"The cultural management department only took Dayang away, saying that the leftovers were of no value, so they distributed them to the adults and children in our building."

"Although the economic value is not high, it also has cultural value. I was not very sensible when I was a child. After the National People's Congress, I began to slowly collect all the porcelain."

"At that time, there were hundreds of pieces, and I disposed of the defective ones one after another. There are more than 20 sets of Sancai bowls left, and there are some large and small bowls, plates and porcelain basins."

"Later, I heard from the old man that there were quite a lot of things in those two vats, but it was a pity that I didn't count them in detail at that time. The most exquisite thin-necked jugs, opium jars and other porcelains were not useful because they had no practical value. It became popular and became a toy for children, and it was soon destroyed."

"These tea bowls were left over by the elders in the building who liked to drink tea. As a result, except for one or two for personal use, the extra ones were put in the cupboard for ashes, and the children complained about taking up space."

"That's why these things come cheap." Zhou Zhi smiled like a little fox, "But bowls and plates, you have to use JDZ decal fine porcelain to get them."

In fact, these things will still be worthless in a few decades, but not everyone can afford them.

Moreover, after more than 100 years of development, the types of utensils in those days have become very rare. For example, the bowl holders of these Sancai bowls are higher than the current tureen bowl holders.

This is due to the influence of the "official style" in the palace, but the ordinary things in the past are now displayed again, and they have become rare objects, far more graceful and elegant than the blue and white covered bowls that look vulgar today.

The rules of Nantang's official cuisine are like this. Back then, Rong Leyuan used gold and silver tableware, ivory and red sandalwood chopsticks, which were extremely luxurious, and Zhou Zhi used cultural relics to treat guests to tea, which is not too abrupt compared to back then.

Today's dishes completely opened the eyes of the participants, but Zhou Zhi couldn't stop laughing to himself.

I thought that the people who were raised by our Xiaohe Gang cuisine were bumpkins, and had never seen the hallowed dishes of Sichuan cuisine. It turns out that you aborigines who live in the birthplace of the Shanghe Gang have also never seen it?
In fact, this is not surprising to everyone. For example, apart from the old people in the industry, even the chefs in their [-]s and [-]s have never heard of their master, let alone made it.

For example, for a high-simmered shark's fin, you have to select the yellow shark's fin, trim the shark's fin with a knife to remove the beard and legs, cook it on low heat for about 10 minutes, and then scrape and wash it with a knife.

Scrape and cook until all the grit on the shark's fin is scraped off, then boil it with a rake over medium heat, pick it up and cut it into two pieces with a knife, remove the fish bones and impurities, then put it in clean water and boil it three times over medium heat.

The purpose of this is to remove the hard gelatin on the shark's fin, and then boil it once with a catty of clear soup after cleaning.

After the shark's fin is picked up, wrap the whole piece of shark's fin with white gauze, put out the watered chicken bones and duck bones on the bottom of the pot, place the shark's fin on top, add three catties of clear soup, add rock sugar, Sichuan salt, ginger, Onions, cooking wine, sugar, pepper, and monosodium glutamate, bring to a boil over medium heat, and then put them on low heat.

After the shark's fin is raked, transfer it to the frying pan and continue until the soup is thick.

Then remove the ginger and green onion, filter the soup with a soup sieve, remove the gauze wrapping the shark's fin, put the shark's fin in the filtered soup, and keep it on a low fire.

At this time, when dealing with mung bean sprouts, it is necessary to remove the heads and feet one by one, leaving only the white stems for later use.

Wash the frying pan and put it on high heat. When the lard is heated to [-]% heat, add mung bean sprouts and Sichuan salt, and stir-fry a few times to keep the bean sprouts crisp and tender. Put them in a large disc and form a circle .

Put the shredded ham, sesame oil, and chicken oil into the shark fin pot and mix well, and scoop it in the middle of the mung bean sprouts before serving.

For such a dish, the five catties of clear soup that was consumed would take an entire night, and the method of removing the head and feet of the mung bean sprouts and leaving only the middle part, grandma knew that Zhou Zhilai would probably be slapped a few times, not to mention others.

So Zhou Zhi is balanced, the eldest brother doesn't say the second brother, we are all bumpkins, at least I can name the dishes, which is slightly better.

It was the same for the people of the country, let alone a foreigner like Fu Xia.

In this girl's mind, Master's Mapo Tofu is an eternal god, and she already felt so cool after learning six achievements, and finally saw where the ceiling of her master's cooking skills is today.

Especially the two dishes completely overturned Fu Xia's cognition of oriental and western dishes.

Crispy Foie Gras and Mushroom Paste Soup
Foie gras is supposed to be a famous French dish, but Zhang Yuanfu’s method is to cut the foie gras into small cubes, coat them with dry starch, drag them into a crispy paste, and fry them in a [-]% hot oil pan until they are set. When it is [-]% hot, fry it again until the surface is golden and crispy.

Then fry the bread crumbs in the pan until golden and crispy, pour out and drain the oil for later use.

Finally, leave the bottom oil in the pot, first add dried chili knots, fermented soybeans, and green and red pepper pieces to fry until fragrant, then add the fried bread crumbs and foie gras and stir well, then season with salt, monosodium glutamate, and chicken powder, stir well and serve Plate the pan.

Foie gras and bread are both classic western food ingredients, but Zhang Yuanfu cooked them in Chinese style.

The Mushroom Liver Paste Soup is a show of skill. The yellow sand pork liver is smashed with the back of a knife, the antler is slaughtered with a knife, and the cold clear soup and ginger juice are stirred in a bowl. Add egg whites, pepper powder, Sichuan salt, and cooking wine, stir well with chopsticks, steam in a basket with [-]% heat until the liver juice is condensed, the water is clear, and it is taken out when it is just cooked.

After that, add clear soup into the pot and boil around, add Sichuan salt, pick up the foam, scoop it into a bowl, cut the steamed liver paste into shuttle pieces with a knife, loosen the bottom of the liver paste with a thin bamboo stick, Then gently slide it into the clear soup bowl, put the roasted mushroom slices on the liver paste and serve.

This dish is more like the Western food in Fu Xia's cognition, as long as you add some butter when making it, and add some herbs when serving it, no one will doubt it if it is a famous French dish.

So everyone was full of praise, and then the topic fell on cultural integration. Everyone agreed that the way of food is actually the same goal.

Flute player Yang Qian believes that he has a special right to speak on this point. He believes that if there is anything that can break down the barriers of civilization at the fastest speed, there is no doubt that it is food and music.

He had a deep understanding when he was studying in France. He was a poor student. With his oriental cooking skills, he gained a lot of friendship in Paris, the gourmet capital.

After seeing this table of dishes, Deputy Director Hu also realized the value of Sichuan cuisine. When he heard that the culinary school needed to translate a food book made by the islanders into a slide show, he said that it should be a Serious and important matters require cooking to report to the hall and go through formal procedures.