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

Chapter 833 Passing the torch of Chinese cooking!Crispy grilled crucian carp for a state banquet is not a grilled fish! 【Subscribe】

"Old Gao, are you really not coming to record the show?"

Guo Jichang originally wanted to fan the flames during the recording, so that Lao Qiu and the others would be different from Uncle Gao. Anyway, it was the last state banquet, so let's shoot better.

But I didn't expect that Lao Gao let the two apprentices to shoot, not only broke his own trick, but also raised his own status by the way.

He angrily took out his mobile phone and sent a voice message to Uncle Gao.

"I have something to do this morning, I can't go, you guys can shoot, don't wait for me."

Seeing Lao Gao's reply, Guo Jichang was a little curious:
"We're filming a state banquet here, what's more important for you?"

"My daughter-in-law wants to eat dried apricot meat these two days. I have to make it for her at home. You can take pictures. I'll go there when I'm done."

Dried apricots...meat?

The corner of Guo Jichang's mouth twitched, because his wife wanted to eat dried apricot meat, so he released the pigeons for the state banquet filming. Lao Gao is a man in his sixties and seventies, why is he still indiscriminate like a young man?

He shook his head helplessly, but on second thought, perhaps in Lao Gao's heart, making dried apricot meat was the most important thing.

Dried apricot meat is not fried with dried apricots and meat, but the lean meat of the loin or the tip of the buttocks is cut into thin slices the size of copper coins, first marinated, then dried with hot air, then mixed with egg liquid, and continued to blow Dry, stir-fry in an oil pan.

Then add tomato sauce or sugar, then add salt, white sugar, white vinegar, rice wine and a bowl of water, stew until the juice is thick, pour it out, and let it cool on a plate.

The finished dried apricot meat is ruddy in color, flexible in taste, and full of sweet and sour taste when chewed. It is very similar to dried apricots bought in the market, so it is called dried apricot meat.

This is a traditional drink side dish in Beijing, and all chefs can make it.

But Mr. Gao was the first one who refused to participate in the filming of the state banquet because of making dried apricot meat.

I don't know how those master craftsmen who are desperately trying to squeeze their faces into the show will feel when they hear this.

A group of people came to the shooting scene of the state banquet, and He Guangchang had already arrived. He was not in the mood to pretend to be a boss at the moment, and he was holding the old crutch in his hand. If he didn't know it, he thought he was here to collect protection money.

Qiu Yaozu sat on the side, leaning on a cane with both hands, and he became angry when he saw the image of He Guangchang:

"Honestly, just wait for the video to be shot. What do you think you are hanging around here? There is no city..."

He Guangchang leaned over and asked in a low voice:

"Old Qiu, do you think Lao Gao will let our pigeons go?"

"How is it possible, such an important matter, he won't do this."

"I let it go when I was young, more than once..."

Qiu Yaozu smiled and said:

"Didn't he just have a daughter-in-law when he was young? It was so gluey that he could understand it, but now... my day, he also just had a wife..."

The two were muttering, Guo Jichang came, and brought the news that Uncle Gao would not participate in the recording of the show.

"Now we either hold our noses and shoot with Baomin and Xiaoxu, giving outsiders the impression that our cooking skills are only worthy of competing with his apprentices, or we don't shoot this state banquet and give the opportunity to our family. Young people, what do you say?"

Walking all the way from the parking lot, Guo Jichang thought a lot.

In addition to Lao Gao's perverse nature, he also considered deeper reasons.

Dried apricot meat is a cold dish. If you don’t want to delay the filming of today’s program, you can make it last night. Even if you wake up early today, you will not delay the shooting after finishing the dried apricot meat.

But Lao Gao didn't come. Apart from pampering his wife, another possibility is to use practical actions to call on everyone to give way to young people.

They are young people, but in fact they are all state banquet chefs on their own, and they are also the small group of chefs on the top of the pyramid.

Although everyone wants to show their faces in the last state banquet shooting, after all, it is the world of young people now, and it is time to give up the spotlight to them.

Qiu Yaozu thought for a while and said:

"Then let's discuss it later."

Uncle Gao gave everyone a multiple-choice question with no choice. Although he could lick his face and continue to co-shoot videos with his apprentice, but a discerning person can tell that this is not an ideal choice, and even everyone can't bear to make this choice.

They are all leaders of one cuisine, and they have been famous in the industry for a lifetime, so no one wants to show face.

When Lin Xu came in, he went to say hello to the people from Joy Media. When he came back, he saw He Guangchang, who was originally in high spirits, sitting quietly drinking tea, and asked curiously:
"He Bo, what's the matter with you? You don't look very happy."

He Guangchang forced a smile:
"I was educated by your master... This old thing doesn't say anything, I have to play this kind of surprise attack, I specially changed into new clothes today..."

Space education?Does the master still have this unique skill?

Lin Xu was a little puzzled when he heard it, and just about to ask what was going on, he saw Dai Yuefeng say to Dai Jianli next to him:

"Come out for me later, I won't participate. His old Gao is willing to make way for his apprentice, as if Dai Yuefeng and I value this thing more."

Then, Ning Shoubang asked Ning Yiheng to appear on the screen, Wu Chunjiang asked Wu Shouye to appear on the screen, and all the older generations gave this opportunity to their nephews or apprentices.

Lin Xu opened his mouth, and then gestured to Hao Qingfeng:

"Quick, take a picture of this scene!"

These master chefs are showing the passing of the torch of Chinese cooking with practical actions. They must be recorded and put back in the tidbits of the documentary to let the audience remember this moment.

Not long after, all the old people reached an agreement to give up the opportunity to appear on camera.

The director team was a little surprised, Luo Jiayao said curiously:
"Isn't that what you said? Why did it suddenly change?"

Dai Yuefeng was more lively, he said with a smile:

"Our chief executive officer of the China Cuisine Association is not on the scene, so we naturally have to be in the same spirit. Let these chefs who are on duty come on stage. It happens that the audience is more familiar with it, and we don't need this kind of exposure."

Luo Jiayao didn't expect such an accident, but now that the shooting was about to start, he couldn't say anything more, so he told everyone to shoot normally, and then he took his mobile phone and went to the side to report to the station leader.

Not long after, the filming officially started.

Compared with the previous state banquets, the first banquet of the founding of the country had more dishes, eight cold dishes, eight hot dishes, four snacks, and one soup dish, a total of 21 dishes.

A total of 21 old state banquet masters participated in the filming of the state banquet this time, and they also have 21 successors. In addition to Lin Xu, there are just enough [-] people to cook [-] dishes for the state banquet.

One dish per person, plain and simple.

Originally planning to take the opportunity to show his face, He Jiashun gave up the opportunity to Qi Zhentao:

"Zhentao, don't be so fast when you cook later, you have to move more in place, show the beauty of Chinese cooking more, don't keep your head down and rush for time."

After all, after so many days of shooting, He Jiashun has some experience in food shooting.

Originally, he wanted to make all the dishes in a smooth manner, but when he played back, he realized that the professionalism was there, but it looked unsightly, as if he had been kicked out by a dog. Because the photographer didn’t know how to cook, some No details were captured.

At this time, he taught Qi Zhentao the experience he summed up, hoping that this apprentice could grasp this opportunity well.

After finishing speaking, He Jiashun sighed, originally he had no chance to participate in such an occasion, and Qi Zhentao was still his nephew.

But who would have thought that the younger brother would have such a series of operations?
Not only sent his own son to prison, but also turned against his apprentice. In the end, his senior brother brought Qi Zhentao to join the Huaiyang cuisine system.

It's all life!

"Brother Lin, what dish do you cook?"

Dai Jianli was naturally very happy to get the opportunity to appear on camera. He leaned over and wanted to know which dish Lin Xu was cooking.

"I cook oiled chicken, and my brother cooks fermented bean curd drunken shrimp... What about you, brother Dai, which dish do you cook?"

"Both of you are cold dishes, so I will also make cold dishes. Boss, let's change. You make roasted four treasures, and I make crispy grilled crucian carp."

Dai Jianli likes to join in the fun. Seeing Lin Xu and Xie Baomin making cold dishes, he also exchanged ideas with He Baoqing, planning to make crispy roasted crucian carp.

Shen Jiayue, who was considering which dish to pack, asked curiously:

"Grilled crucian carp? Is there grilled fish at the state banquet?"

It's really strange, isn't it said that pure barbecue dishes are rarely served at state banquets?

Lin Xu said:

"Although the name of this dish has the word baked, it is not a barbecue dish. It is fried first and then stewed until the soup dries up. Strictly speaking, it should be called crispy crucian carp. It is the same name as Mossy Xiaofang Roasted. It’s the homophones that have been converted by the local accent.”

Chen Yan was also on the shooting scene, upon hearing this, she immediately asked:

"Are all the grilled crucian carp for the state banquet on the Internet fake? I think the introduction is serious."

"That's definitely fake. I guess I didn't check the information, but I thought of it when I saw the word grilled fish."

Lin Xu had obtained all the dishes for the first banquet of the founding of the People's Republic of China a long time ago, so he naturally knew the inside story, and there were models of the dishes for the first banquet of the founding of the People's Republic of China in the exhibition hall of Yanjing Hotel, and there was no grilled fish at all.

This is a state banquet, not a street stall. How could there be a common charcoal pot crucian carp on a street stall?

While chatting, Lin Xu remembered that Shen Jiayue was going to pack dishes to deliver to grandma's house at noon, so he said to Dai Jianli:
"Brother Dai will make two more crispy crucian carp later. Yueyue and I are going to grandma's house for lunch at noon, and we don't have time to cook, so we're going to pack some and take them there."

Upon hearing this, Dai Jianli immediately said:

"No problem, just now I saw that Lao Huang sent several catties of crucian carp, and I did all of them."

After finishing speaking, he picked up the small loudspeaker used to maintain order very socially, stood on the stool and told everyone:

"Remember to make one or two extra servings of all the dishes for the state banquet this morning. Brother Lin is packing to go to relatives. If you don't make it for him, you won't give me face. If you don't give me face, you will look down on Lao Xie, and look down on Lao Xie. Next, don’t I need to say more?”

Lin Xu's head was full of black lines.

I understand the truth, but how did your logic connect together?

If you don't give you face, why do you have something to do with looking down on senior brother?

Song Dahai was speechless:

"Even if we do it, it's for Brother Lin. Does it have something to do with you, Old Dai? Hurry up and come down, you'll look like a contractor, and you don't mind burying yourself..."

Dai Jianli looked down at him, then continued holding the horn and said:

"Old Song, from my point of view, your balding problem is probably hopeless..."

Everyone roared with laughter, and Lao Song couldn't help but punched Dai Jianli a few times, driving the guy off his chair.

Soon, everyone entered the shooting state.

Lin Xu took a few broilers sent by Lao Huang and started to make fried chicken.

This is a dish similar to squab in oil. The recipe of the whole dish is very simple. First, marinate the chicken thoroughly, then deep-fry it in a pan, and deep-fry it like fried squab. Finally, cut it into pieces and dip it in spicy soy sauce.

Today, Lao Huang sent all free-range chickens, which are very tender. Only in this way can the chicken be guaranteed to be cooked.

Lin Xu first rubbed the chicken with salt to clean the chicken skin and the dirt in the abdominal cavity, and then washed it with water to wash off the salt grains on the chicken.

Then pick up the kitchen paper and wipe off the moisture inside and outside the broiler chicken.

Without raw water, the chicken marinates faster and better.

Lin Xu poured some light soy sauce on the chicken, mixed it with green onion, ginger and pepper, and smeared it on the chicken, then poured some rice wine, focusing on the chicken buttocks and other parts to remove the peculiar smell of the chicken.

After finishing this, he covered the chicken with plastic wrap and sent the chicken to the refrigerator for marinating at low temperature.

On marinating the chicken, Lin Xu had nothing to do and watched Dai Jianli make crispy roasted crucian carp.

About half a catty of crucian carp is removed from the scales and gills, cut open from the back, and the internal organs and the black membrane in the abdominal cavity are pulled clean. By the way, a flower knife is placed on the thick meat of the fish spine, and it is slightly marinated with rice wine, green onion and ginger.

Taking advantage of the time to marinate the fish, he set up the oil pan and started to heat the oil.

By the way, chopped green onion, ginger, red pepper and other ingredients.

The oil was heated up, and Dai Jianli shook the marinated crucian carp by its tail, then lowered it into the oil pan and fried it on high heat.

To make crispy crucian carp, the first choice is to thoroughly fry the surface of the fish, so that the fish meat will look more tender, and at the same time, the fish bones can be fried thoroughly to the point where the bones are crispy and the meat is tender.

The crisp in crispy crucian carp refers to the crispy bones of the fish. It does not need to spit out spines when eating. The production process is almost the same as that of crispy crucian carp.

The fish needs to be deep-fried for a while, the drier the outside, the more the soup can be absorbed after cooking in the pot, and the taste will be more delicious.

Soon, the fish in the pan was fried into a certain shape, and Dai Jianli put another one in.

He didn't put them in at the same time, because that would cause the oil temperature in the pot to drop rapidly. Instead, he fried one and put the other one in, so that the high temperature in the pot was always maintained, so that the quality of the fried fish was high.

After a while, when the fish is deep-fried, take it out and put it in a large colander to control the oil.

After frying all the fish, Dai Jianli brought a large casserole, divided half of the chopped green onion and ginger into the bottom of the pan, placed the fried crucian carp on top, and put the remaining half of the green onion and ginger on the fish.

Pour in the broth, then add salt, sugar, balsamic vinegar, rice wine, light soy sauce, and dark soy sauce, and bring to a boil over high heat to let the alcohol in the pot evaporate and take away the odor.

Then adjust to a low heat, cover the pot and start to simmer.

"It's about two hours, which is about lunch time, and the fish are basically ready."

The fish meat needs to be dried, so that the taste can be thoroughly immersed in the fish meat. This is the authentic crispy roasted crucian carp, which is more delicious to eat.

At this moment, the crispy roasted crucian carp was no longer worth watching, so Lin Xu strolled to Xie Baomin's side again, watching him make fermented bean curd drunken shrimp.

According to the current state banquet standards, such raw pickled dishes cannot be served on state banquets.

But it was the first time to hold a state banquet, and I was inexperienced. Even the Yanjing Hotel did not have a master of Huaiyang cuisine. The chef invited from the old Huaiyang restaurant Yuhuatai was still in charge.

But the more hurried it is, the more it can show the situation when the founding of New China was waiting to be rebuilt.

The fermented bean curd drunken shrimp uses river prawns. Remove the shrimp guns, shrimp whiskers, and shrimp legs, take out the shrimp lines, and then put them in rice wine to get drunk.

When eating, it is eaten with marinade prepared with condiments such as fermented bean curd and sesame oil, and the taste is very delicious.

Xie Baomin took the kitchen scissors and quickly packed the shrimp. Seeing Lin Xu approaching, he pointed to the packed shrimp and asked:

"Is it enough to leave two catties for you later? If it's not enough, I'll add more. Anyway, if you leave more or less here, you will be eaten up. It's better to suffer for those masters who are waiting for the banquet."

Lin Xu: "..."

Let them hear your words, and they will remember them in Master's head.

But according to Master's temper, he will not take it to heart at all.

He said:
"Enough is enough, too much and you can't finish it. Nowadays, few people eat drunk shrimp, and everyone may not be used to it."

"I'm sure you can get used to it. The reason why fermented bean curd is added to this dish is to cater for the tastes of the northerners, especially the people in the capital. For those who grew up eating fermented bean curd, they can't stop after one bite."

The fermented bean curd can suppress the fishy smell of the shrimp to the greatest extent, and bring out the freshness and sweetness of the shrimp by the way.

For people in the Yangtze River Delta region who are used to eating drunken shrimp, this is simply superfluous, but northerners are not used to eating it, so they have to add some fermented bean curd to adjust.

Xie Baomin asked:
"Ask him to make more of whichever dish you think is delicious. Don't be embarrassed. We are all on our own, so you're welcome."

Lin Xu was not polite, because now everyone specially prepared more dishes.

For example, Guo Weidong, who is currently making braised shark fins, in order to prevent not having enough food, even asked Cheng Jianshe to bring some soaked shark fins from the back kitchen of Yanjing Hotel. These shark fins and the ingredients provided by Lao Huang are enough to make There is a small pot.

Under such circumstances, Lin Xu didn't need to explain anymore, and even planned to pack less, lest the staff here would not have enough to eat. After all, everyone has been looking forward to this table food for a long time.

When everyone was making it, not only Lin Xu wandered around because of the marinated chicken, but Wu Shouye, who was in charge of the cucumber sticks, was also idle at the moment.

Soy cucumber strips may seem like a cold dish, but it has higher requirements than hot dishes. It cannot be made in advance. It is best to make cucumbers before serving, so that the taste is fresh and delicious.

If you make it in advance, the cucumber will become wilted and not fresh to eat, and the dried chili slices cooked in hot oil will not have a spicy and tangy taste.

So Wu Shouye looked at other people's work, but he acted like a fool.

Qiu Zhenhua is in charge of the thousand-layer oil cake, which is his unique skill, and it is as smooth as flowing water when it is made, and it makes people feel comfortable when looking at it.

At eleven o'clock in the morning, Lin Xu returned to his stove and began to prepare the classic dish at the first banquet of the founding of the People's Republic of China - fried chicken!
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