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

Chapter 802 Delicious but not extravagant high-end banquet - Nixon's visit to China to welcome the wind and state banquet! 【Subscribe】

"Brother, is this dish easy to make?"

When Lao Huang heard about coconut steamed chicken, he immediately became interested. If it is simple and easy to make, he will have the opportunity to show off his high-end cooking skills in front of his family later.

Lin Xu said:

"It's really not difficult. Get a little rooster, kill it and put it in a pot, pour some coconut milk into it and cook for 10 minutes, then cut the chicken into pieces and put it in the coconut shell, pour in the original soup of the chicken, adjust it with a little salt For a taste, put it in a steamer and steam for half an hour, and the steamed chicken with coconut is ready."

Old Huang blinked:

"State banquet dishes, are they so simple?"

Lin Xu smiled and said:

"This is just a more homely method. The coconut steamed chicken used at the state banquet is a little more complicated than this. For example, the chicken needs to be deboned. When steaming, the coconut meat should be scraped into noodles and steamed together with the chicken. This will not only It tastes good and looks even better."

In the early years, the dishes on the state banquet basically did not have too many scruples, but in order to take care of the eating habits of foreign guests, they are generally required to be boneless, spineless, and shellless.

The state banquet welcoming Nixon naturally did not ignore this point.

In fact, in the several state banquets entertaining Nixon, the ingredients were basically deboned, thorned, and shelled.

The eating habits of Westerners are different from those of Easterners. Westerners are not used to spitting out bones and fishbone while eating. In their view, these behaviors are very rude.

So the food they bring to the table will be processed in advance while cooking.

As soon as Lao Huang heard it, he retreated:

"Bone removal? Forget about this one. As far as my knife skills are concerned, I guess the bones of the chicken have not been completely removed. I will chop off the palm first."

While chatting, Xie Baomin walked in accompanied by Uncle Gao.

"Is the food ready?"

Today, all the masters are in battle, and Uncle Gao is very concerned about the preparation of the dishes.

Lao Huang said:

"It's all ready, Uncle Gao. All the dishes are served in double servings. I also specially added two herrings weighing more than ten catties, so that you can cook and paddle."

Xie Baomin checked the ingredients and confirmed that there was no problem, turned his face to look at Zeng Xiaoqi and said:
"We are ready, when can you start?"

"Immediately, the lighting and radio equipment will be dealt with. It is estimated that it will take up to 10 minutes."

The recording of this kind of program is performed by multiple cameras at the same time. The director station needs to test all audio and video signals. In addition, the sound must be stereo, not mono, which is very troublesome.

So don't look at these people who came very early, but until now, they haven't set up the equipment yet.

Having nothing to do, Lin Xu took a look at all the dishes of the banquet. The first was the five appetizers, including five-spice marinated eggs, egg roll meat, Jinhua ham, Northeast sausage, cold stuffed duck and other dishes.

This kind of appetizers are all small plates, the amount is very small, basically just a taste.

As for the appetizer, it is purely to enliven the atmosphere for the appetite, and at the same time let both parties relax a little. Here will be the first time to toast and greet each other.

Then it's time for the hot dishes.

There are not many types of dishes, and it can reflect the frugal side of the leader.

There are also five hot dishes, including hibiscus bamboo fungus soup, three shredded shark's fin, two prawns, straw mushroom capped vegetables and coconut steamed chicken, and five cold dishes to form ten dishes, which means perfection.

This banquet, which symbolizes a new chapter in Sino-US exchanges, is not as extravagant and wasteful as imagined.

Even if the leader added boiling water at the end, there were only eleven dishes, and the precious ingredient was only one shark fin, and the price was not very high at that time.

As for dessert, there is only one almond cheese, one pastry, and one fruit platter.

But at that time, the guest of honor was very happy. Premier Zhou also took out the Moutai he had treasured for many years to share with Nixon to celebrate this ice-breaking moment.

It is said that before Nixon's arrival, he specially practiced chopsticks and Chinese liquor for a long time, and had a very detailed understanding of table manners.

On the day of the state banquet, for fear that Western friends would not be used to chopsticks, the Great Hall specially prepared knives and forks.

Nixon did not use a knife and fork, but showed off his skillful use of chopsticks, expressing with practical actions that his trip to China came with full sincerity and preparation.

Lin Xu finished reading the menu left over from that year, and asked his senior brother:

"Are the dishes on modern state banquets becoming less and less common?"

Xie Baomin took a sip of the tea prepared on the spot:
"It can't be said that the modern state banquet is only based on the themes of saving, green, and health, taking into account time control, and the dishes are relatively restrained, so there are a lot of restrictions, coupled with elegant shapes, so it can only be moved in a small range. Brain, but no matter how the state banquet develops, there will be no oversized plates with only one bite of food on the plate, Chinese food has its own beauty, and it will not follow the Michelin-style route."

Uncle Gao added from the side:

"Under normal circumstances, the state banquets in the capital are more frugal. For major international events held locally, the state banquets are relatively rich. Because this kind of state banquet not only entertains foreign guests, but also has the dual meaning of promoting the local area, so it will be more grand."

While chatting, Zeng Xiaoqi strode over:

"Okay, it's time to start, which dish to shoot first?"

Uncle Gao put down his teacup and said while arranging his chef uniform:

"Let's make cold dishes first. These are relatively easy to store. It's okay to wait a while after making them. The taste of hot dishes tends to deteriorate when they are cooled."

There are several kinds of cold dishes, the one that takes the longest time should be the marinated eggs.

Xie Baomin took half a pot of water, put the eggs in one by one, sprinkled two spoonfuls of salt, and started to cook.

Sprinkle some salt into the boiled eggs, which can effectively prevent the shell from cracking.

In addition, you can also leave the flame after the water in which the eggs are boiled, and then wait for a few minutes before cooking, which can also prevent the eggshell from breaking during the cooking process.

After the eggs were boiled, Lin Xu began to make egg rolls.

Almost all over the country there are dishes that are rolled with eggs and steamed. In most places, meat is rolled, and mashed potatoes or other ingredients are also rolled.

Lin Xu chopped the pork belly into minced meat, and marinated it with condiments such as onion, ginger, salt water and pepper water.

Taking advantage of this time, he beat a few eggs, added some starch while whipping, and spread them into egg skins.

Spread out the egg skin and cut it from a circle to a square, then spread the meat filling evenly on the egg skin to a thickness of about one centimeter.

Then roll it up from one end, and pay attention when rolling it, the volume will shrink after the meat is cooked, so roll it as tight as possible.

In this way, the steamed egg rolls will not be loose, and the appearance of the sliced ​​egg rolls will be more attractive and beautiful.

As for the ham and sausages, it is relatively simple. The sausages in Northeast China are ready-made, so there is no need to prepare them, just cut them and put them on the plate.

Jinhua ham is comparable to Spanish ham. After years of curing, the most essential part can even be eaten raw.

However, this was not done at the welcome state banquet, but the ham was fried.

Cooking it in the way Westerners like fully expresses the leader's diplomatic philosophy of respecting the West and pursuing peace.

The ham and sausage dishes are relatively simple and require no special preparation.

On the other hand, the duck stuffed with cold cuts is more particular. This is a cooking method in which the duck is marinated first and then roasted, just like the roast duck and Jinling roast duck in Cantonese cuisine.

Yanjing Hotel has a roast duck oven, and Mr. Gao is going to operate it in front of the roast duck oven, so as to present the dishes as perfectly as possible.

Lin Xu made the egg rolls, carefully placed them on the steaming tray, and then sent them to the steaming cabinet to start steaming.

At this moment, Xie Baomin had boiled the eggs until they were half ripe. He took all the eggs out and put them in cold water to cool them down. He took the opportunity to peel off the shells and put the soft eggs into the prepared stewed soup pot.

"The stewed eggs can't be fully cooked, the soft-boiled state is the best, which is not only easy to peel, but also allows the taste of the stewed soup to penetrate into the egg better."

While operating, Xie Baomin explained the steps and essentials.

Put all the eggs into the stewed soup, turn on the fire, first boil the stewed soup, and then simmer on a low fire, so that the taste of the stewed soup can penetrate into the eggs as soon as possible.

The method of judging that the marinated eggs are done is also very simple. Take out one and cut it open. If the whole egg changes color completely from the outside to the inside, it means that the eggs are completely marinated and ready to be taken out of the pan.

Braised eggs are generally eaten cold, cut into crescent shapes, and then topped with a little stewed egg soup, the taste is both alcoholic and enjoyable.

When Uncle Gao roasted Cheng Jianshe's pre-marinated duck, the preparation of the five appetizers was almost over.

It was already eleven o'clock, Lin Xu looked at the time and asked:

"Should we continue or shoot in the afternoon?"

None of the five hot dishes took too long.

Although ingredients such as bamboo fungus and shark's fin take a long time to prepare, the ones used on site are all prepared in advance, and there is no need to start preparations from scratch, so there is no need to hurry.

Luo Jiayao is the person in charge of the whole scene, he said:
"Then tidy up and start eating lunch. It happens that the camera needs to be charged, and the recorded materials also need to be saved."

Upon hearing this, the staff at the scene immediately got busy.

As a part-time worker, everyone likes the lunch break too much.

At the same time, the airport.

Shen Jiayue hugged Dundun, and finally met Chen Yan and Ren Jie who had returned by private chartered plane in the arrival hall.

"Hahaha, Yan Bao, how did you become a calligraphy treasure?"

Seeing Chen Yan, Shen Jiayue couldn't believe it. The fair and beautiful sexy sister Yu when she left, now her skin is dark and rough.

Even the lips are a little chapped, I don't know where I thought I came back from famine.

Chen Yan knew that her cousin would have such a reaction, so she said helplessly:

"Ultraviolet rays are strong in the plateau area. I took a full set of protection, but I was still sunburned like this...Laugh if you want to laugh, don't hold back."

In places with strong ultraviolet rays, it is normal to be tanned. The local people have dark skin and even plateau red on their faces, which is the physical feature of residents in high-altitude areas.

"Dundun, get in the car!"

Chen Yan and Ren Jie were each pushing a luggage cart, each with three or four suitcases, and it seemed that they were doing a lot of shopping locally.

Dundun jumped onto the suitcase, his little nose couldn't help sucking, and then he picked up a red box with his paws.

"My eldest nephew has a good nose, and he found the yak meat he bought when he came up."

Chen Yan pushed the luggage cart to the elevator entrance, and walked to the parking lot below with Shen Jiayue. She drove here on the day she and Ren Jie finished their wedding, and the car is still in the parking lot.

Putting all the boxes in the trunks of the two cars, Shen Jiayue asked:
"It's eleven o'clock now, where are you going to eat?"

Chen Yan asked:

"Did you start shooting the state banquet series of dishes today?"

"Yes, Xu Bao and his master and brother took photos all morning. I don't know how many dishes they took. I originally planned to taste them, but in order to pick you up, I reluctantly gave up."

Chen Yan looked at her cousin in disbelief:
"Really? This is a bit unlike your personality."

"No way, who made us sisters whose blood is thicker than water? By the way, what gift did you bring me? I won't accept it if it's cheap."

Chen Yan closed the trunk:

"I brought you the gold ornaments that the locals are used to matching. Let's go for a walk. First go to Yanjing Restaurant for a meal. After eating and drinking, I will bring out the gift. Now I really miss Yanjing's food. .”

Although you should try the local delicacies when you go out, Chen Yan is somewhat overwhelmed by the yak meat in buttered tea every day.

Relatively speaking, the daily meals in the capital are more in line with her appetite, which may be determined by the growth environment.

Ren Jie drove Chen Yan's car to lead the way, Geng Lele followed behind, and the two cars went straight to Yanjing Hotel, intending to have lunch and feel the atmosphere of the state banquet.

It took about an hour to get from the airport to the Yanjing Hotel. By the time they arrived, the film crew had basically finished their lunch.

Today's lunch is made by Chef Qi Zhentao, it is a set of luxurious box lunch.

The lunch box is two meat and two vegetarian dishes. The meat dishes are braised soybeans with trotters and lychee fish slices. The vegetarian dishes are tomato eggs and stir-fried choy sum.

This set meal may seem simple, but each dish is prepared with care, and the portion is large, you can ask for it if you don't have enough.

Lin Xu ate a boxed lunch, ordered another rice, scooped some stewed egg soup into it, filled two more stewed eggs, sat on the side and ate the stewed soup bibimbap.

The soup used for stewed eggs is not ordinary stewed soup, but specially made with high soup. After the preparation, the two elbows are specially marinated first, so that the soup is thicker and fatter. No matter what it is eaten, it is very delicious.

Now mixed with rice, the meaty aroma of the soup and the salty and fresh taste of the stewed soup itself are all mixed with the rice grains.

Use a spoon to dig a spoonful into your mouth. The rice grains are fragrant and delicious, and there is rock sugar in the stewed soup. Lin Xu can eat a big bowl of this salty and sweet stewed soup mixed with rice.

When she was about to finish eating, Shen Jiayue walked in with Dundun in her arms:

"Xubao, Xubao, what good food are you eating?"

She smelled the smell, and immediately grabbed the spoon, scooped up a mouthful of rice and tasted it, and also ate a mouthful of marinated eggs, a hint of surprise flashed in her eyes:
"Wow, this stewed egg bibimbap is delicious, I want to eat it too!"

Lin Xu put his finger to his mouth and hissed:
"Don't make noise, there are so many people, there are not enough marinated eggs, not enough to eat, wait, I'll get you some."

Usually, if you shoot a video in the company, you can eat it directly, but today, in addition to the people from Joy Media, there are also representatives from CCTV and advertisers. With such a bustling half of the room, it is a bit difficult for everyone to taste it.

So just try it yourself.

Soon, Lin Xu brought over the boxed lunch, and specially poured a spoonful of marinated soup on Shen Jiayue's rice and filled it with an egg.

Zeng Xiaoqi brought two boxed lunches, looked at Chen Yan and Ren Jie, and immediately felt that she was not black anymore.

"Sure enough, it's easy to get tanned when you go to the plateau. It's right that you didn't travel with you. Looking at the dark ones, those who didn't know it thought it was the princess and prince of Ayi Turtle."

"Rolling, the dog can't spit out ivory... Yueyue's marinated eggs are not bad, Xiao Qiqi will serve me two."

Zeng Xiaoqi said helplessly:

"That's the eldest sister for filming the show. How can you let us film the show after eating?"

Chen Yan sighed helplessly:
"I brought you a Tibetan wooden bowl inlaid with pure gold, since you..."

Before she finished speaking, Zeng Xiaoqi hurriedly went to the pot where the marinated eggs were soaked, filled four marinated eggs and a large spoonful of stewed soup, and brought the bowl to Chen Yan:
"Our own program, why might it not be enough? We have prepared double copies. I was just joking with you."

Chen Yan took a sip of the marinated egg and said with a smile:

"Actually, I was just kidding you. The wooden bowl inlaid with gold is too heavy, so I didn't buy it."

"You spit out my corned egg!"

Shen Jiayue next to him took a mouthful of rice and asked curiously:
"Xu Bao, do you want to do it later?"

"Yes, it's time to heat up the dishes later. I'm in charge of steaming chicken with coconut. You can learn to steam chicken. The method is very simple."

In fact, Lin Xu still wants to make hibiscus and bamboo fungus soup. This soup is a little simpler than the bamboo shoot and liver paste soup that he made before, but it is not something Shen Jiayue can learn.

So he didn't mention this soup, but let Shen Jiayue learn how to steam chicken with coconut.

Compared with other dishes, it is really not difficult to make this dish at home, and even steps such as bone removal can be omitted.

Shen Jiayue became interested as soon as she heard it:

"Okay, okay, I'm just trying to learn a lighter dish."

After lunch, everyone continued to record the program.

Lin Xu rubbed the prepared little rooster inside and out with salt to remove impurities, and then pulled out the lymphatic trachea and other parts of the chicken's neck.

After finishing these, clean the chicken.

Then take a few old coconuts, remove the outer dry skin, and expose the coconut shell.

Saw off the top fifth first, pour out the coconut milk, strain and add to the pot, put the chicken in and start to simmer.

Taking advantage of this time, he took a small knife with a curved end and scraped out the coconut meat inside the coconut shell.

This step is very particular. You can’t scrape randomly, but scrape next to each other to keep the length of the coconut meat as consistent as possible.

Bai Shengsheng's coconut meat looks like curdled milk, which makes people panic.

Seeing this, Shen Jiayue immediately clicked on the online shopping platform and ordered a set of tools for opening and scraping coconuts.

After placing the order, just as she was about to continue her studies, Shi Wenqing suddenly sent a message:
"Yueyue, if I take Luo Yulin to the filming site to eat and drink, wouldn't it be great?"

Shen Jiayue glanced at Dundun who was squatting in front of the monitor and pretending to be a director. It's nothing to bring the children here to eat and drink. My children have already started to be directors, okay?

She responded bluntly:

"I'm making coconut steamed chicken, I won't be able to taste it if I come late!"

Seeing this news, Shi Wenqing hurriedly packed up the baby bottle, diapers and other things that his daughter brought with her, and set off to eat!

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