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

"Old Dai, why are you coaxing? Even if I do it, I will do it!"

Just as Dai Yuefeng was about to go to the kitchen, an old man with a dark face grumbled dissatisfiedly at the other end of the tea table.

He is Wu Chunjiang, Wu Shouye's father, the Taishan Beidou in the Zhejiang cuisine system. Seeing that Dai Yuefeng, a Sichuan chef, is making Shaoxing egg buns of Zhejiang cuisine, he couldn't sit still.

Dai Yuefeng grinned:
"Give Xiaoxu a demonstration, what's there to grab? Besides, you have such a dark face and you like to sit in the corner. I forgot that you came with me."

"Go away, don't take my car if you can."

Wu Chunjiang rolled up his sleeves and strode towards the kitchen, preparing to make Shao-style egg buns.

Lin Xu hurriedly fought with the past, and by the way, he saw what the so-called egg buns were.

Guo Jichang looked at Uncle Gao and asked:
"Why hasn't Xiaoxu even seen this dish before?"

Qiu Yaozu next to him took a sip of tea:
"There are fewer people who cook it. You say who has nothing to do now to make egg buns. This stuff is greasy. In the past, I would eat such a dish when I was hungry."

The so-called egg buns, to be precise, should be called Shao-style shrimps, or shrimps in coir raincoats. It is a famous local dish in Shaoxing and has a history of hundreds of years.

The ingredients of this dish are very simple, that is, eggs with shrimps, and the cooking method is fried.

During the frying process, the egg liquid needs to be poured into the frying pan in a silky shape, so it has become a very unique dish no matter how it is prepared or eaten.

"Old Gao, when did you buy the live shrimp? Is this prepared in advance?"

When Wu Chunjiang came to the kitchen, he saw some fresh big river prawns in a transparent aquarium. Because of the quality and size, a catty would not be less than 400 yuan.

Uncle Gao said:
"I was going to make deep-fried shrimp in oil this afternoon, so you just used it...Xiao Xu knows how to make Longjing shrimp? Make a dish for these old guys to see."

A few days ago, Shen Jiayue ate Longjing Shrimp in the store, and Shen Jiayue deliberately posted it on Moments. At that time, Uncle Gao was still showing off in front of Luo Shan, saying that his apprentice was very talented, and that he had mastered the method of Longjing Shrimp in a co-production.

Now in front of a group of old friends, Uncle Gao will naturally not let go of this opportunity to show off his apprentice.

This is the same as parents who let their children play the piano and dance during the holidays, eager to win the praise and approval of relatives and elders.

"Okay Master, I'll do it now."

Lin Xu agreed, picked up the cheating net next to the aquarium, and started fishing for the river prawns inside.

Wu Chunjiang on the side said:
"One serving of Longjing Shrimp requires about one and a half catties of fresh river prawns, and Shao-style egg buns use a little less, about one catty... three catties is enough, not too much."

The river prawns in the aquarium were probably given by Luo Shan, at least five catties.

Lin Xu fished out the prawns with a dipping net and put them into a deeper bamboo basket. When it was enough to weigh three catties, he stopped.

Wu Chunjiang took the bamboo basket and weighed it, with a surprised expression on his face.

As an old chef, he knew the weight of the ingredients, and he was a little surprised by the shrimp in the basket at the moment, so he put the basket on the kitchen scale, which showed 1.65KG, converted to market A catty is three catties.

Pour the shrimp in the basket into the basin, also known as the empty basket, and the displayed value is 0.15KG, no more, no less, just three taels.

That is to say, Lin Xu caught the three catties of shrimp not too much, not too little.

Wu Chunjiang said in surprise:

"It's not bad, Xiao Xu's hand is really more standard than a scale."

Lin Xu replied with a smile:
"There are more ingredients that have been handed over, so practice makes perfect."

After speaking, he asked again:

"Shao-style egg buns also need to peel off the shrimp?"

"Yes, it needs to be peeled off, and even the shrimps have to be pulped before cooking like the Longjing shrimps."

The so-called paste actually means to paste the flavor of the shrimp. This is a jargon in cooking, just like boiled pork slices, boiled fish and other dishes that need to be starched in advance.

Since they all need to squeeze the shrimp, Lin Xu took the initiative to ask Ying to say:
"Then you rest first, and I will handle the work of squeezing and pulping the shrimp."

Upon hearing this, Wu Chunjiang quit:

"I don't like to listen to Xiaoxu when you say that. I'm not old. Besides, I've spent my whole life squeezing shrimps, but I'm much more skilled than you. I don't need your care..."

The stronger the old man is, the more he refuses to accept his old age, and he doesn't like to be taken care of.

Wu Chunjiang, as a master chef who has been in the kitchen all his life, is naturally the same.

He Guangchang, who was not far away, couldn't help mocking when he heard this:
"The young man took care of you and forced Lai Lai, Xiao Xu peeled all the shrimps for him, and his presbyopia will have to peel them at least until tomorrow morning..."

Upon hearing this, Wu Chunjiang waved at him:

"Don't worry, even my eyesight is better than yours."

After speaking, he fished out the big river prawns, brought another bowl, and quickly began to squeeze the prawns.

Standing aside, Lin Xu also picked up the big river prawns in the water, squeezed the back of the prawns, squeezed out the whole prawns and threw them into the bowl, and put the prawn heads and shells in the basin next to them. Shrimp oil can be boiled.

Wu Chunjiang reminded Lin Xu while squeezing the shrimp:
"Shrimps are an ingredient that cannot be cooked too much at one time. First, it will waste time, and second, it will be difficult to cook if it is too much... When this dish is used in large banquets, crushed ice will be prepared in advance, and the peeled shrimps will be placed on the ice. In this way, the fresh taste is maintained, and when washing, it is also specially replaced with ice water."

As a Taishan Beidou of Zhejiang cuisine, he is very familiar with the ingredient of big river shrimp.

Lin Xu said:

"The last time I made a video with Chef Wu, he said that it is easier to freeze the big river prawns before peeling them. This is actually a way to keep the prawns fresh, right?"

"Yes, if you freeze it, it will peel faster, the shrimp will be easier to wash, and the taste will be more tender."

After talking about the shrimp, the two chatted about Zhejiang cuisine again.

Wu Chunjiang said:
"Zhejiang cuisine is composed of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine and Wenzhou cuisine. Among them, Hangzhou cuisine is based on Huaiyang cuisine, integrating the characteristics of local cuisine, Beijing cuisine, Shandong cuisine, etc., and is good at cooking Hexian. , braised dishes, distinctive features, but it is easy to find their own positioning, so it has been very contradictory and entangled."

Hangbang cuisine pays attention to freshness without losing the thickness of northern cuisine. The most classic representative is braised bamboo shoots in oil.

Eating bamboo shoots is a tradition of Hangzhou locals, but it is cooked in oil. The finished product has the oily, dark, salty feeling of Shandong cuisine, which is also a twisted side of Hangzhou cuisine.

This kind of twisting began in the Southern Song Dynasty. When the Northern Song Dynasty perished and the imperial court went south in a hurry, the literati and bureaucrats clamored to restore the Central Plains, and at the same time asked "When will the West Lake dance and dance stop?"

This twisting culture is also doomed to the twisting style of Hangbang cuisine.

In fact, both southerners and northerners can find some sense of identity in Hangbang cuisine, but this kind of identity is different from the hometown flavor in their bones.

In the end, it became a gourmet desert in everyone's eyes.

Although Wu Chunjiang's eyes are a bit blurry, his speed of peeling the shrimp is not slow. It didn't take long for the shrimp of three catties of river prawns to be peeled out.

Lin Xu took the salt and began to taste, Wu Chunjiang explained:
"Taste is good, don't worry about sealing the oil, first take out one-third of the shrimp, the shrimp in the Shao-style egg bun cannot be filled with oil, otherwise it will not be easy to wrap."

"Good Umber."

Lin Xu put the seasonings, beat the shrimps, added egg whites and beat again, and finally put potato starch and beat.

After the shrimps are battered, take out one third to make Shao-style egg buns, add a spoonful of cooking oil to the remaining Lin Xu, and stir it so that it can spread out quickly when frying.

After handling the shrimps, Lin Xu started to boil water to make Longjing tea.

And Wu Chunjiang brought a few eggs, beat them into a larger bowl, stirred them up with chopsticks, and then started seasoning, put salt and a little pepper for removing fishy smell in the bowl, and then put a small spoonful rice wine.

Finally, add a tablespoon of soaked potato starch to the bowl.

Continue to stir to fully incorporate the seasoning and egg mixture in the bowl.

After finishing these, the shrimps are almost marinated to taste. Wu Chunjiang took the shrimps and poured them into the egg liquid, and stirred them to mix the shrimps one by one into the egg liquid.

Once this is done, it's time to cook.

Lin Xu had just made the tea, and immediately came over to observe.

He couldn't miss this learning opportunity.

Wu Chunjiang took out a larger oil pan, washed it clean and put it on the stove, boiled it dry first, then poured half a pan of cooking oil.

When Lin Xu saw this, he realized that he was wrong. Shao-style egg buns are most likely not made of egg dumplings, and they have nothing to do with egg dumplings at all. This is a purely fried dish.

But the more this happened, the more curious he became, how to fry such a bowl of egg liquid?Is it poured directly into the oil pan?
Taking advantage of the time of burning oil, Wu Chunjiang found a pair of extended iron chopsticks, cleaned them carefully, wiped off the water on the surface, and put them aside for later use.

Then he prepared some coriander segments and spread them on the plate, in preparation for serving them out of the pan.

After finishing the work, the oil in the pot was almost [-]% hot. He said to Lin Xu:
"To make this dish, the main thing is to cooperate with both hands, pour the egg liquid with the left hand, and turn the chopsticks in the pot with the right hand. The frequency of turning should be consistent with the frequency of pouring. It tests the coordination ability of both hands."

As Wu Shouye said, he stirred the pot with iron chopsticks to make the fat turn.

The other hand was raised high, and then the mouth of the bowl was slightly tilted, so that the egg liquid inside fell into the oil pan in a silk thread.

This is very similar to egg pine and Yangzhou fried rice, but there are also differences.

For example, the shredded egg of Yangzhou fried rice needs to be poured into the oil pan in circles and spread out as much as possible.

The egg pine requires that the eggs should be tender enough and cannot be soaked in the oil pan for too long.

As for this Shao-style egg bun, it is required that all the eggs should be poured into the center of the oil pan, without spreading, and without worrying about being fried, just keep stirring with chopsticks.

The egg liquid is relatively sticky, and there is also a layer of egg white paste on the surface of the shrimp, which will lead to a higher viscosity of the egg liquid.

When Wu Chunjiang poured it into the pot, the shrimp inside was also poured into the pot because of the stickiness, and was soon wrapped in layers of egg shreds.

Now Lin Xu finally understands why this dish is called Shao-style egg buns.

I thought it was egg dumplings with skin and stuffing, but I didn’t expect the shrimps to be wrapped in egg shreds. No wonder this dish is also called Shao-style shrimp balls and coir raincoat shrimp balls.

Relatively speaking, this name will be more appropriate.

Wu Chunjiang continued to stir the oil pan to pour egg liquid into it. Occasionally, shrimps would fall with the egg liquid. After being heated, the shrimps would shrink and bend, just wrapping the solidified egg shreds.

"Old Wu, why do you see that your hands are shaking? If it doesn't work, just change."

Qiu Yaozu's words made Wu Chunjiang almost break his defense:
"Fart, where do you see that my hands are shaking? We are chefs, we can write and drink, but we can't cook."

In fact, his hand holding the bowl was trembling slightly, but because of his superb cooking skills and rich experience, this slight trembling did not affect the dishes, but pulled out thinner egg shreds.

I have to say that a master chef who has been cooking for a lifetime has experience.

The egg liquid in the bowl is gradually decreasing, while the egg shreds in the oil pan have become a large golden ball, which looks like a mess of wool.

When the last sliver of egg liquid was poured into the pot, Wu Chunjiang immediately put down the bowl, and then used the iron chopsticks to scrape the pot a few times to let the egg shreds in the pot spread out as much as possible.

This can make the egg shreds fried more thoroughly, and at the same time allow the oil to flow out better, so as to avoid the embarrassing scene of a mouth full of oil.

About the same time, use a colander to fish out the whole ball of egg shreds in the pot.

First shake the oil pan to control the excess fat, and then put the shredded eggs on a plate with coriander.

"Uncle Wu, is this the Shao-style egg bun?"

Lin Xu looked at it with novelty, and felt that no matter how it was prepared or how it was presented, it was completely different from other dishes.

Wu Chunjiang said with a smile:

"Yes, this is the Shao-style egg bun, but it's not quite ready yet."

He took a piece of scallion, shredded the white part of the scallion, put it on a plate, and put some sweet bean sauce for roast duck. This dish was officially ready.

Uncle Gao came over and said to Lin Xu:
"In the past, there was a silkworm area near Hangzhou, and there were many people who planted mulberry trees and raised silkworms. This dish was originally called shrimp meat beating eggs, and later evolved into silk shrimps. At the time of the Republic of China, celebrities felt that shrimps were bowed and wrapped in egg silk. It looks like an old farmer in a coir raincoat, so it is also called a coir raincoat shrimp, and later spread to other places, and it has a Shao-style name... There are many names for this dish, and I think the most appropriate one is the silk shrimp."

The shrimps hide in the silk like silkworm babies, and the coriander leaves underneath are green and oily, which is somewhat similar to mulberry leaves. It is really appropriate to call them silk shrimps.

However, the name of the Shao-style egg bun has already been written on the state banquet menu, so it can only be used.

But now there are derivatives of this dish, such as golden shredded shrimp, which is to fry the shrimp with batter and stick the fried potato shreds while it is hot.

This is more convenient to eat, and the potato shreds are relatively less difficult.

The only regret is that no matter how well the potato shreds are fried, they don’t have the soft, tough and slightly crispy texture of egg shreds.

To put it bluntly, changing egg shreds into potato shreds is purely better than gourd painting. Apart from the similar appearance, the texture and taste are quite different.

"Apprentice, give it a try, it's not easy for you Uncle Wu to do it once, don't let him down."

Uncle Gao smiled and said something to Lin Xu, then took a look at the egg with chopsticks, and couldn't help admiring:

"Old Wu has had a stroke once, and the fried eggs are still so thin. A master is a master. I really admire it."

Regardless of He Guangchang or Qiu Yaozu just now, although they were teasing Wu Chunjiang on the surface, they were actually concerned about his body, and the reason why Dai Yuefeng didn't follow him to do it was because he wanted to let Lao Wu have more fun while he could move.

Wu Chunjiang said to Uncle Gao:
"Don't taunt me. Back then, I was beaten to nowhere with this dish. Now that I've had a stroke, I'm no match for you."

When he just retired, Lao Wu felt that he was finally free and had to get over his addiction to drinking. He drank so much every day that he was sent to the hospital for emergency treatment due to a stroke.

Fortunately, the blockage was not serious, and the family was willing to spend money to do a series of rehabilitation treatments. Lao Wu also took the initiative to quit smoking and drinking, and he didn't even drink strong tea, so he finally recovered.

Now, except for some hand tremors in some specific scenes, talking and eating are completely the same as normal people.

Lin Xu handed Wu Chunjiang a pair of chopsticks:
"Uncle Wu, how do you eat this egg bun? Do you just put shrimps in it?"

With a group of elders around, Lin Xu naturally wouldn't be the first to move his chopsticks, and he was really curious about how to eat them.

"This way of eating is very simple."

Wu Chunjiang took the chopsticks, held a shrimp, and picked up the egg shreds around it, and pulled it hard, and a big ball was pulled up.

He dipped it in the sweet noodle sauce first, then put it in a small plate, and ate it with a few shredded green onions, which looked like eating fried noodles.

In fact, the twist of Zhejiang cuisine can also be seen from this dish.

It is obviously a southern dish, but it is eaten with sweet bean sauce and shredded green onion, just like northerners eat roast duck, but northerners don’t eat eggs and shrimps like this, and most southerners don’t have the habit of serving sweet bean sauce and shredded green onion.

That's pretty screwy.

Lin Xu took a sip, and the taste is really unique.

The shredded egg is soft and crispy, and the shrimp inside is tender and delicious. It is served with shredded green onion and sweet noodle sauce, which is both appetizing and greasy. It is very enjoyable.

"It's delicious, as expected of a state banquet dish, but it's different."

Lin Xu sighed in admiration, the more he ate, the more delicious he felt.

Wu Chunjiang smiled proudly:
"Although our Zhejiang cuisine is not highly rated, it is delicious and appetizing, otherwise it would not be among the eight major cuisines."

He Guangchang came over to taste it, and couldn't help muttering:

"The taste is really good. If I knew it, I wouldn't have voted for Hangzhou in the online voting for the food desert city selection."

Wu Chunjiang: "..."

If you don't speak, no one will treat you as dumb!

No wonder so many people voted for Hangzhou, it must be the staff of this group of bastards.

Qiu Yaozu came over, glanced at Lin Xu's Longjing tea, and couldn't help reminding:

"Xiao Xu, your tea is almost brewed. If you don't make vegetable tea, the taste will be too strong, and it will easily overwhelm the fresh fragrance of the shrimp."

After he reminded, Lin Xu, who was indulging in the delicious Shao-style egg buns, finally came to his senses. He put down his chopsticks and said:
"Immediately, I hope that all uncles will give me some advice later!"

After speaking, he set up the oil pan and started making Longjing shrimp.

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