Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 710 Old Sun Tou: With Dundun, I can dominate the entire fish pond!Make sweet and sour pork! 【Subscribe】

"Xu Bao, is Jiangnan Baihua Chicken a Zhejiang dish?"

When Shen Jiayue heard that Jiangnan Hundred Flower Chicken was going to be made this afternoon, she immediately became curious.

In her opinion, the word Jiangnan basically represents Zhejiang cuisine. In this case, why not cooperate with Zhejiang cuisine masters, but follow Cantonese cuisine masters to cook?

Is this going to copy the home of the Zhejiang cuisine master?
Lin Xu pinched her face and said:

"There is indeed a dish called Baihua Chicken in Zhejiang cuisine, but Jiangnan Baihua Chicken has nothing to do with Zhejiang cuisine. This is the signature dish of Wenyuan Restaurant, one of the four major restaurants in Yangcheng in the 20s."

Shen Jiayue was very puzzled:
"Then why do you bring the word Jiangnan?"

"It is said that it is decorated with famous Jiangnan flowers, tuberose or white chrysanthemum, and the whole dish is elegant and graceful, like the gentle and graceful Jiangnan women in ancient poems, so it is called Jiangnan Hundred Flowers Chicken...Of course, this is just a way of saying , it is also possible that the person who created this dish came from Jiangnan, or was named Jiangnan."

During the war years, Wenyuan Restaurant closed down, and this dish was also lost.

The current method is restored by Cantonese cuisine masters from some classics and records of the Republic of China, according to the description of Jiangnan Baihua Chicken. As for whether it tastes like it did back then, no one can say for sure.

However, even though it is a restored dish, the taste and texture are still outstanding, and it even deserves the title of the pinnacle of Cantonese cuisine.

In the land of China, there are countless dishes related to chicken. The down-to-earth ones include fried chicken with big plate chicken, and the high-end ones include bagged chicken, chickpeas and so on.

These practices are basically eating meat by discarding bones or skin, with chicken as the focus.

However, Jiangnan Baihua Chicken has creatively invented the method of discarding the meat and eating the skin. The large pieces of chicken and bones are discarded, and the chicken skin is carefully peeled off to eat.

Not to mention the taste and texture, this rebellious approach alone is enough to arouse people's curiosity completely.

In Chinese cooking, almost all of them are for eating meat. There are very few dishes that discard the meat and eat the skin. .

Numerous literati, poets, and business tycoons are proud of eating Jiangnan Baihua Chicken.

Shen Jiayue couldn't help swallowing when she heard it:
"Xubao, when will you make it? What ingredients do you need? I'll prepare it for you."

Wow Kaka, such a delicious dish, this baby can't miss it.

Shi Wenqing on the side said enviously:

"Cousin is really married to the right person, and she can taste all the delicious food first."

Shen Jiayue replied with a smile:
"Where is it, we are scumbags, that's why we like appetite so much, unlike Sister Wenqing, the top student at Peking University, my mother used you as a role model every time I was scolded when I was young."

Cousin Wenqing has always been a "child of other people" in the past. She studies well, has strong self-discipline, and never causes trouble. She is in sharp contrast to Shen Jiayue, who is like a tomboy.

Luo Jiayao sat next to the pram and guarded his daughter, and said to Shi Wenqing:
"Wenqing, if you want to eat, I'll take you to the set when the show starts shooting, and I'll give you a taste of whatever I make."

Upon hearing this, Shi Wenqing shook his head:
"Forget it, so many people are bustling, I'd better come to my brother-in-law's place for a meal... I really want to try the Baihua chicken that my brother-in-law said, it feels very delicious."

Shen Jiayue glanced at the little baby who was playing with Dundun, and said with a smile:

"Then you stay and eat later, it shouldn't take long."

"I want to, too, but I really can't eat anymore. It's the first time I've eaten so much since I gave birth... I really have to save money and find a way to move here, otherwise my daughter will have to eat less delicious food Yes."

Chen Yan, who was not far away, heard this, and said to Shi Wenqing:
"Then why don't you just buy a house in the neighborhood of Yueyue and me, which happens to be in the school district of Tsinghua University, and the price is not too expensive."

Shi Wenqing shook his head:

"It's not expensive for you, but it's too much for me."

After everyone ate and drank, they got up and said goodbye. When they went downstairs, Tian Qinglan said to his son:

"Help Xiaoyan, and let's go by myself. There are pregnant women beside me."

Knowing that his daughter-in-law was pregnant, the professor really held it in his hands for fear of falling, and held it in his mouth for fear of melting. He took great care of Yan Baobao.

Chen Yan said with a smile:

"It's okay, it's only been a few days."

All the elders said in unison:
"That's not OK!"

Shen Jiayue was taken aback, this feeling of being overprotected was not very good.

When they came downstairs, everyone got in the car and left. Chen Yan originally wanted to wait in the shop to eat Baihua chicken, but Shen Guofang asked her to go for a walk, walk more, so she couldn't just stay still.

In this way, the key protected giant panda reluctantly got into Ren Jie's car, planning to go to the Olympic Park for a breath of fresh air.

"Dundun, we took my sister back, and I will come to see you in a few days."

"Meow~~~~"

Dundun stretched out his paws, bid farewell to the little cousin on the pram, and lightly touched the baby's forehead with the meat pad.

Luo Jiayao put the packed pig's knuckle ginger and sweet-skinned duck in the trunk, then opened the car door, let Shi Wenqing get in the car first, and then carried the baby in.

The family drove away, and Dundun was still squatting at the door, feeling a little bit reluctant to let go of this soft and cute little cousin.

Shen Jiayue hugged it in her arms and said with a smile:

"In the future, Mommy will give birth to a little sister for you, so you have to take good care of her when the time comes."

Upon hearing this, Dundun immediately replied:

"Meow!!!!"

The mother and son were chatting, and the old grandson drove his tank 300 and parked in front of the store. Now the car has a license plate and an explosion-proof film.

The car window was lowered, and the old grandson said:
"I'm going to go fishing, do you want to play together?"

When Dundun heard this, he immediately struggled to get into the car.

"Do you want to play with Grandpa Sun? Then wait a moment, Mommy puts on your positioning bow tie."

Shen Jiayue put Dundun on the car, and went back to the store to get a crimson cat bow tie. There was a locator inside this bow tie, which could locate it in real time. If the little guy got lost, he wouldn't be able to find it.

Old Suntou is no stranger to this thing, he turned on the Bluetooth switch on his phone:
"Connect to my mobile phone first. There are many people today. I will try my best to hold Dundun and not let it run around."

"Then I'll trouble you, Uncle Sun. It just saw off my little cousin and is feeling sad. Just take it for a drive in the afternoon to relieve your mood."

To prevent the little guy from starving, Shu Yun sent a pot of water and some dried fish, which was a solid ration.

When everything was ready, Lao Suntou drove off with excitement.

In the afternoon, there was a gathering of the Fishing Association, not only the Yingchun Street Fishing Association, but also people from other fishing associations in the capital. Everyone gathered together to compete in fishing skills.

In this case, it is natural to bring a pier to add insurance to your catch.

It doesn't matter how big a fish you can catch, as long as you don't have an air force.

Fishing together is not terrible, whoever is in the air force will be embarrassed.

After Dundun left, Lin Xu went back upstairs and started preparing for the video shooting in the afternoon.

In the morning, I copied the video of pig’s knuckle ginger, reinstalled the memory card, adjusted the lighting arrangement, and prepared the ingredients for today.

Whole chicken, shrimp, ham, crab roe, crab powder, eggs, green onion and ginger are the ingredients used to make Jiangnan Hundred Flowers Chicken.

Then there are the ingredients for sweet and sour pork, including pork tenderloin, sugar, pineapple, bell pepper, tomato sauce, etc.

While busy, Guo Xinghai and Guo Jichang came upstairs.

Seeing the ingredients prepared by Lin Xu, Guo Jichang immediately understood:

"Is this going to be a hundred-flower chicken?"

"Yes, Professor Ren Chongmo from Peking University gave a lecture to the students. He talked about Baihuaji, but many people didn't know it or heard of it, so he wanted me to do it. It can be regarded as a science popularization for the students."

Hearing this, Guo Jichang became excited:

"This has to be done, so that netizens can experience the charm of this dish. Baihua Chicken is a representative dish of Cantonese cuisine, and it should be promoted."

Lao Guo doesn't care about ordinary things nowadays, but when it comes to promoting Cantonese cuisine, he immediately gets excited.

In order to prevent Lin Xu from being distracted during filming, Guo Jichang said to Guo Xinghai:

"Put on your clothes and go to the big kitchen to help. You have practiced here anyway, so please greet Xiao Xu."

Guo Xinghai had no objection, he agreed and left.

"Then shall we start now?"

"let's start."

After Guo Jichang changed into his chef uniform and washed his hands carefully, the two officially started recording the dishes.

However, they did not directly make Jiangnan Hundred Flowers Chicken, but made sweet and sour pork.

It was the first time to shoot a video with Guo Bo. Lin Xu was worried that something would happen when shooting the difficult chicken, so he planned to warm up by shooting the sweet and sour meat first.

Guo Jichang also agrees with this:
"Although sweet and sour pork is only a home-cooked dish, it is a must-have dish for Cantonese chefs just like fried beef."

After finishing speaking, he looked at the ingredients prepared by Lin Xu and said with a smile:

"Sweet and sour pork is widely used now, with pork belly and plum pork, but in fact, it is best to use tenderloin for this dish."

Lin Xu asked curiously:
"Why?"

"Because this dish evolved from sweet and sour pork ribs. At the end of the Qing Dynasty, a large number of foreigners came to Guangdong. They liked to eat sweet and sour pork ribs, but they were not used to spit out the bones, so the chefs followed the recipe of sweet and sour pork ribs. , deep-fried tenderloin and then wrapped in sweet and sour sauce for cooking, it is very popular..."

Shen Jiayue, who was adjusting the aperture behind the camera, immediately became surprised when she heard it.

Sweet and sour pork is a variation of sweet and sour pork ribs?This is a point of knowledge, I have to write it down quickly, and tell it later when I shoot the video. This will further enrich the personality of our gourmet.

Humph, as long as I know enough, no one will laugh at me as a kitchen novice.

Some are ready to shoot.

Shen Jiayue pressed the record button, and Lin Xu waved to the camera:
"Hi everyone, I'm Lin Xu. Let's continue to learn how to cook from a retired famous chef. The retired famous chef invited today is the executive chairman of the Chinese Cuisine Association, the former deputy chief chef of Diaoyutai, and Guo Jichang, the executive chef of Building [-]. Old man, hello Uncle Guo."

"Hello, Xiao Xu, watching you and Lao Qiu shoot a video together two days ago made my heart itch, so I flew from Yangcheng to Beijing, just to be able to shoot a show with you."

After the simple greetings, Lin Xu talked about the content of today's shooting:

"Today I will bring you a traditional famous dish of Cantonese cuisine - Pineapple Sweet and Sour Pork."

Although sweet and sour pork is born out of sweet and sour pork ribs, it has developed its own characteristics in Guangdong. For example, it is cooked with fruits, which is a great innovation of Cantonese cuisine.

Putting fruits can not only make the color of the dishes more beautiful, but also make them more delicious and delicious. At the same time, the nutrition is more balanced and the collocation is more reasonable.

In sweet and sour meat, the most used fruit is pineapple.

The sweet and sour pineapple can not only increase the sweet and sour taste of the dishes, but also make the dishes more delicious with its crisp taste.

Therefore, in Guangdong, sweet and sour pork is generally called pineapple sweet and sour pork, and even the pineapple is hollowed out as a container to make the dishes more visually enjoyable.

In the movie "Man Han Banquet", there is also a more upgraded crystal sweet and sour pork, which is to hang a layer of syrup on top of the prepared sweet and sour pork, and then quickly put it in ice cubes to cool down, so that the syrup will be glazed like candied haws.

This kind of sweet and sour meat looks crystal clear and very beautiful, and when it is paired with a plate, it is just like a work of art.

Although this kind of sweet and sour pork can also be made in reality, orthodox Cantonese chefs generally do not do this, because this method has no practical significance other than showing off skills.

Guo Jichang smiled at Lin Xu and asked:

"Xiaoxu, what young people like to do is crystal sweet and sour meat, will you make it today?"

Lin Xu shook his head:

"Orthodox chefs like us should not participate. If you do well, you will follow the trend. If you can't do it well, you will be inferior. There is no need to join in this kind of fun. Moreover, the glass shell on the outside of the crystal glutinous rice balls is ice, and the meat inside is still very tender." It burns the mouth, hot and cold stimulate each other, and it's easy to get stomach upset after eating it."

No matter what the dish is, once the diners have a stomachache after eating it, it is the biggest rollover accident.

When the two of them were talking about this, Shen Jiayue's eyes lit up as she was secretly taking notes.

Xu Bao actually dislikes crystal sweet and sour meat?
It seems that it is time for Ben Bao to make a move and reproduce this dish for netizens.

After talking about the dishes, start making.

Lin Xu took the kitchen knife and followed Guo Jichang's prompt to start cutting the pineapple.

First use a kitchen knife to quickly peel off the skin of the pineapple, and then use a sharp knife to dig out the pimples in the skin of the pineapple. After preparation, cut off the head and tail, and then cut the pineapple in half.

Take half of it and cut it into small hob pieces, soak it in light salt water.

Pineapples contain a needle-like crystal called calcium oxalate, which can make your mouth feel like you eat too much. Soaking in salt water can reduce the number of calcium oxalate crystals.

In addition, after soaking in salt water, it will make the pineapple taste sweeter, so before eating pineapple, you should soak it in salt water.

After soaking the pineapple chunks, Lin Xu cut the remaining half into strips, also soaked them in light salt water, and put them in the refrigerator.

I can't run out of pineapples, so the remaining half will be eaten by the good baby later. It's so hard to shoot videos, so it should be very comfortable to eat some ice-cold pineapples.

After soaking the pineapple, Lin Xu began to cut the tenderloin.

To make sweet and sour meat, you need to change the knife according to different ingredients. Plum meat has more tendons, so you need to put a flower knife on the surface of the meat first, and then cut it into pieces.

For pork belly, you need to peel the meat and cut it into large sieve pieces.

The tenderloin is the most test of knife skills, and it should be made in the way of lychee meat.

First slice the tenderloin into thicker slices, then mark with a cross-shaped knife, and finally cut into triangles.

This shape allows the tenderloin to be rolled up after being heated, and the overall look is like meatballs, but the entrance is another feeling.

Guo Jichang watched Lin Xu change his knife, and said with a smile:

"The current chefs find it troublesome, and the tenderloin used must be fresh. If there is a little leftover, the sweet and sour pork will be dry and dry, so more and more restaurants now prefer to use chicken to make sweet and sour pork , or use pork belly and plum meat."

The development of dishes is not only related to materials, but also related to the production efficiency of dishes. Dishes with low efficiency and many steps will be replaced by short, flat and fast dishes.

Using chicken instead of tenderloin to make sweet and sour pork is one of the representatives.

However, chicken is not used indiscriminately, but chicken thigh meat, which is tender and juicy, and has a good taste. Compared with tenderloin, it is not only cheaper, but also can improve efficiency.

After Lin Xu changed the tenderloin into a knife, he put it in a basin, added scallion and ginger salt water, soy sauce, and white pepper, mixed it evenly with his hands, and put it in the refrigerator for marinating.

Taking advantage of this time, wash and cut the colored peppers, remove the seeds and cut them into diamond-shaped pieces.

Colored peppers are used for color matching, so you don’t need to prepare too much, just prepare one each for cyan and red.

Then start to adjust the sweet and sour sauce.

Take an empty bowl, put two tablespoons of tomato sauce, one spoon of white vinegar, one spoon of white sugar, and one teaspoon of light soy sauce in it, stir well, and set aside for later use.

When he was doing this, Guo Jichang said:
"In the past, how could you use pineapple to make sweet and sour pork? They all used Cantonese pickles, which are all kinds of vegetables pickled in sweet and sour sauce. There is no tomato sauce in sweet and sour sauce, and they are all blended with soy sauce and vinegar."

In the past, the production of pineapple was so small that it was not enough to be eaten as a fruit, let alone used for cooking.

But now, fruit cooking is not only a trend, but there are even various tricks.

Take pineapple as an example. Not only can it be used as sweet and sour meat, but it is also often used to make various pineapple dishes such as pineapple glutinous rice, pineapple barbecue, pineapple stewed chicken, etc., magnifying the possibilities of this fruit infinitely.

Lin Xu said:

"The material is rich, the seasoning is upgraded, and the cooking naturally has to be changed accordingly."

Soon, the tenderloin was marinated. Lin Xu set up a pan to heat the oil, and then brought the tenderloin over. He turned it over a few times to make sure that the meat was fully marinated. Then he beat an egg yolk into the pot and mixed it to let the meat The surface is covered with egg yolk.

Then grab a handful of dry starch and sprinkle it into the basin, so that the surface of the meat slices is covered with starch.

At this moment, the oil temperature in the pot had risen, Lin Xu came to the side of the pot with a pot in his hand, and scattered the meat slices that had been battered into the pot.

This step is very important. The meat should be put down one by one to prevent sticking. After putting in, let the meat curl naturally and become small balls.

After frying, take out the meat, raise the oil temperature, and fry again.

When re-frying, take out the pineapple, drain the water and put it in a large colander together with the green and red peppers.

Put the colander on the oil drum, then hold the oil pan, pour the oil in the pan and the fried tenderloin into the large colander, use the high temperature to heat the oil, and pass the pineapple and green pepper.

Shen Jiayue's eyes were shining brightly:
"Wow, I can still do this, I have learned it, netizens, just wait for me to bring you unimaginable crystal sweet and sour meat!"

Lin Xu put the frying pan on the stove again, poured the prepared sweet and sour sauce into the pan, boiled it over high heat, and poured the tenderloin, pineapple chunks, and green and red peppers in the colander.

Stir-fry a few times first, let the sauce hang evenly on the ingredients, and then hook a little water starch.

Wait until the sauce is completely coated on the ingredients, take out of the pan and put on a plate.

A beautiful and delicious sweet and sour meat is officially completed!

When the dishes were out of the pot, in front of a fish pond in the suburbs, Lao Suntou also took his place and began to compete with the fishermen in terms of fishing skills...

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