gourmet food

Chapter 1004: The Centennial Famous Dishes “Phoenix Tail Cake”

"Mr. Li, what kind of snack is it? Is it as simple as "playing"?"

Chu Yunfeng didn't believe what the old man said. Although it is said that the current Sichuan cuisine is not showy or watery in the making of dim sum, many exquisite dim sum making methods have been lost.

You must know that the two chefs who promoted Sichuan cuisine were both from the imperial court. No one would believe it if they didn't have one or two unique skills.

It's just that these dim sum have not been handed down due to various reasons, or they can only be seen in high-end restaurants, so naturally it is difficult for everyone to see them.

Mr. Li smiled mysteriously and said nonchalantly: "It's just a famous dish that has been around for more than two hundred years. It's nothing. Fengwei Crispy, have you heard of it?"

hiss~!

The three of them were instantly blocked by the old man, so they knew he was showing off, but there was nothing you could do about him, after all, their status and status were there.

Old Versailles!
I am getting better and better at playing!

Dim sum that has been around for more than two hundred years, once you hear it, you will know that few people will make it now, and if you listen to the name Fengwei Cake, you can know how amazing it will be?
Phoenix tail!
This is not the Sichuan dish of stir-fried phoenix tails. It is made from lettuce leaves, which definitely has nothing to do with it.

"never heard of that!"

"It's the first time I've heard of it!"

"Old man, can you do it quickly to open our eyes?"

The three people had different expressions, but they all had one thing in common, that is, they were extremely curious and urged him to take action quickly.

Mr. Li smiled again, nodded, and took out all the ingredients from the cupboard. This time, there were not many things taken out, only six kinds.

The first thing to take out was flour, and this flour was different from the usual ones. It was gluten-free flour. Chu Yunfeng understood it instantly. Guo Kui and Hu Yue were both pastry masters, and they even understood how to make it. The key to this dish.

Because you can tell from the name of this dish, Phoenix Tail Crispy. These three words already indicate that this is a pastry that needs to be fried.

If gluten-rich flour is used for frying, the finished dish will be black, but if gluten-free flour is used, the finished dish will be white in color and the shape will be more perfect.

The remaining five ingredients are: butter, salted egg yolk, bean paste, nut butter, and cherry jam.

The nut paste inside is made of walnuts and sesame seeds, and it smells particularly fragrant. The rest of the bean paste and cherry jam were made by Mr. Li at Chu Yunfeng's request. It seems that they should be used as phoenix cakes. of filling.

After taking out all the ingredients, Mr. Li used a small stainless steel basin and added some mountain spring water into it. Then he stopped moving and sighed on the spot.

What's going on here?
The old man seemed to be a little sentimental.

Just before Chu Yunfeng could figure it out, Mr. Li suddenly said: "This exquisite snack has been lost for a long time. I even saw the master making it when I was an apprentice.

But he taught several apprentices, but none of them could make this dish perfect. Even in the end, they felt that this dish was too difficult to make, so they didn't want to learn it.

Not to mention passing down this dish, I feel a little uncomfortable when I think back to the way the master sat there alone and sighed. "

Sure enough, Mr. Li was moved by the scene, and what he said made Chu Yunfeng sigh. If this happened to him, the result would definitely be the opposite.

I wish my master could teach me more. Those who were able to be taught by my master before were really blessed.

Seeing that Chu Yunfeng wanted to speak to comfort him, Mr. Li raised his hand to stop him. After sighing again, he picked up the water glass and took a sip, and then he took a long breath.

"Okay, let's continue, but there is only one requirement for making this snack, and that is to be fast, so I will tell you the origin of this dish first.

Otherwise, I won’t have time to talk after I get started. "

Hmm~?

Chu Yunfeng didn't quite understand the meaning of Li Lao's words. Why did making this snack require speed?
However, I still have some guesses in my mind that Mr. Li probably thought of this dish specifically for his own competition. After all, the faster the speed, the more time he saves.

Before he had time to think about it, Mr. Li had already started talking: "Actually, there are several versions of the origin of this dish, but I believe this one more.

It is said that at the end of the Ming Dynasty and the beginning of the Qing Dynasty, Rongcheng belonged to the Palace of the Prince of Shu. It was the most splendid city among the palaces of the Ming Dynasty vassals. Although it was a palace, it had the style and majesty of a royal palace, so the common people called it "Rongcheng". "Imperial City".

There was a cook named Wang in the imperial city. When he was cutting dough, he didn't remove the dough from the pot when he was cooking it. However, he was busy making crispy cakes on the other side. duck.

The last resort was to watch the cooking of the duck first, so Mrs. Song, the handyman, came over to help scoop out the noodles. After scooping out, she got a few pieces and played with them in her hands.

As she was squeezing, she felt that her hands were becoming more and more sticky, so she put a little oil on her hands and continued to squeeze them.

It happened that Chef Wang picked up the crispy duck from the hot oil pan. The oil pan was empty at this moment, so Sister Song suddenly threw the lump of dough in her hand down out of curiosity.

At this moment, a miracle happened. The dough blossomed and turned into a mesh shape. The shape was very beautiful, which made Mrs. Song stunned.

Chef Wang was still processing the ingredients, but when he saw this, he immediately ran over and saw this strange scene. He was also surprised, so he asked Sister Song why.

After Mrs. Song told him the whole process, he started experimenting when he was free. After many failures, he finally found the reason.

After repeated improvements, this exquisite snack was produced, which was also praised by the royal family. Finally, this dish was presented to the palace and became a palace delicacy. "

Mr. Li's narration is very attractive, reminding people of the incident that happened by chance more than 200 years ago, and eventually became a famous spot, which indeed has some elements of legend.

After finishing speaking, Mr. Li stopped talking, placed the stainless steel basin filled with mountain spring water on the induction cooker, and turned on the maximum heat.

Soon, the water in the basin boiled, and Mr. Li poured the flour into it. Chu Yunfeng roughly estimated that the ratio of water to flour should be 1:1.

It seems that this is the same as the legend just now. To make this snack, you need to use hot noodles. The flour must be blanched with boiling water. The noodles in the story are also boiled. This is the key.

The next scene made the three of them wide-eyed. They didn't expect that there was such a special requirement for making this dish. This was something that no one wanted before making it.

That is to not be afraid of getting hot!

Yes, all you need is a ruthless iron hand!
After Mr. Li poured the flour into the boiling water, he started stirring continuously with a rolling pin. At this moment, the induction cooker was turned to medium heat.

When the flour began to be stirred together, the induction cooker was turned off.

Then the old man began to stir at a faster speed. When there was no more dry flour in the bowl, he immediately took off the small basin and placed it on the kitchen counter. He put one hand in and started kneading it immediately.

The ruthless iron hand didn't seem to be afraid of the heat at all. He kept kneading the dough in the stainless steel bowl and quickly kneaded the dough evenly.

Guo Kui and Hu Yue looked at their hands, and were a little worried that if it were them, after kneading the dough, would it become redder than cooked shrimps?

Chu Yunfeng had an indifferent attitude. If Mr. Li could bear the temperature, he would definitely have no problem.

When Mr. Li took out the dough and placed it on the panel, everyone could still see that there was still a trace of steam coming out of it, which showed that it was still hot.

Next, butter was added. Mr. Li added it several times. After adding a little butter each time, he kneaded it quickly. The technique was so fast that it made people dazzled.

All three of them understand this step, which is to take advantage of the high temperature of the flour so that the oil can completely penetrate into the flour.

Once the flour has cooled, the fat cannot penetrate into it. It turns out that this is the secret to the speed. It seems that this is the key to the final success of this dish, and it is also the difficulty.

In fact, Master Zhu has mentioned this step before. If you want to crisp up the pastry, the oil is definitely indispensable, and it must be fully mixed with the flour.

But since this dish needs to be in the shape of extremely beautiful phoenix tail threads, the ratio of temperature to fat must be extraordinary.

So after Mr. Li completed this step, Chu Yunfeng made a rough analysis and found that the ratio of noodles to butter should be 1:0.5.

The processing of salted egg yolk was also an eye-opener for the three of them. They didn't expect it to be so delicate?
Mr. Li crushed the salted egg yolk bit by bit with a kitchen knife, then put it into the strainer and pressed it with his hands, filtering the egg yolk again.

It seems to be to prevent accidents in the final filament shape, and probably to prevent the occurrence of granulation.

The method is too particular, and the materials used are too fine, making Chu Yunfeng very much looking forward to how amazing the final product will be.

But Chu Yunfeng knew very well that the final preparation method of this dish should be the key. If the heat and technique are not mastered well, it is estimated that it will fail [-]% of the time.

The filtered salted egg yolk is also added in batches, and then continues to knead until it is completely incorporated.

At this step, the dough was finally made. After Mr. Li finished adding the ingredients, he wrapped all three fillings in like making glutinous rice balls.

Then he began to shape it with his hands. The old man squeezed it with his hands, and then he shaped it into the shape of an axe.

Now it seems that the whole shape is big at the bottom, narrow in the middle, and wide at the top. The bottom is wrapped with fillings, so it naturally looks bigger.

After the embryos were ready, Mr. Li started to pour oil into the pot. While waiting for the oil to warm up, the three of them all put their heads closer, as if they wanted to see clearly?
Just such a raw embryo that doesn't look good, will it look like a phoenix tail after being fried?

This is bragging, right?
Not to mention Guo Kui and Hu Yue, even Chu Yunfeng couldn't believe it. The current embryo was completely a whole, with neither scratches on it with a knife nor holes in it with needles.

The flour at the top is all in one piece. If you lightly fry it in a pan, will it really bloom?
The three of them looked at it for a long time but couldn't understand it, so the big eyes stared at the small eyes. You looked at me, I looked at you, and they all shook their heads, wondering if a miracle would really happen?

Mr. Li was a little dumbfounded after seeing this scene. This snack has not been available for a long time. Today, I must blind the eyes of these three bastards.

After coughing, the three of them immediately left the embryos. Mr. Li snorted lightly, picked up one with chopsticks, and put it into the oil pan with a slotted spoon, and then released the clamped embryos. Go down.

Hmm~?

You actually have to fry them one by one?
This is a little different from what we imagined before. Everyone thought it was just a matter of throwing it in and frying it. Who expected that such a detailed operation would be required?

The three of them immediately put away their contempt. Even Mr. Li was so cautious. It seemed that this method was definitely not that simple.

I saw that Mr. Li did not immerse the entire green embryo into the oil pan, but fried the bottom first. And he was not motionless. The colander held in his left hand was still shaking slightly?

It is understandable that the previous technique is to make the bottom shape, but what is the mystery behind this up and down shaking?

Although Mr. Li didn't say anything, Chu Yunfeng knew that this technique must have a deep meaning. Anyway, he could see that half of the green embryo held by Mr. Li was not soaked in oil, and the other half was still exposed.

But the colander in the left hand is still moving up and down, and the chopsticks are just to stabilize the embryo. But it has been frying for a while, and you haven’t seen the embryo deformed in the oil pan?

Where are the filaments appearing here?

Not to mention that it had the shape of a phoenix tail. Guo Kui and Hu Yue were murmuring in their hearts, could Mr. Li be selling dog meat like a sheep's head?
Is this snack worthy of its name?

But is Mr. Li the kind of person who brags?

But now I can’t see it no matter how I look?
Chu Yunfeng didn't have any thoughts of looking down on him, nor was he distracted to think about other things. He just kept staring at Mr. Li's methods.

suddenly!

Mr. Li made the dim sum sink in one fell swoop, completely submerging the whole raw embryo into the oil pan, and there was no trace of the raw embryo on the surface.

Hmm~?

Why did it sink suddenly?

Wasn't it very light and gentle just now?

And it was sinking little by little. Why did it suddenly change its style?

Before Guo Kui and Hu Yue could figure it out, filaments suddenly began to appear on the surface of the oil pan, and many of them appeared in an instant like sprouts.

It feels a bit like blooming flowers, appearing suddenly like this?

hiss~!

Only then did Mr. Li remove the chopsticks, and then slowly lift up the colander held in his left hand. Just after the green embryo in the middle of the colander appeared, three voices of sucking air came out immediately.

hiss~!

Let me go, this is a little too beautiful, right?
The entire embryo, oh no, should be called the finished product now. The entire finished product is like being made up of silver wires. It looks crystal clear and wonderful.

Especially the top part, where the long silver threads stand, really like a beautiful phoenix tail, the artistic conception is so long.

clothes!
Impressed!

The three of them were completely shocked. No one could have imagined that the embryo that looked so plain before would turn into such an exquisite work of art after being baptized by the oil pan.

It's truly a work of art that makes people reluctant to eat it once they see it.

Chu Yunfeng was completely convinced at this time. With such a dish, wanting to take first place in the dim sum competition this time was like playing for fun.

But the premise is that you must be able to make such a perfect shape.

Seeing that these three little guys were shocked by his hand, Mr. Li snorted and said, "Come on, let's choose one of them and let's have a blast!"

what?
Let yourself take matters into your own hands?
The three of them were stunned instantly?
Will this be useless once done?

　Another New Year is here, and I wish all book friends that the Golden Tiger brings wealth, the Tiger brings strength, and good luck in the Year of the Tiger!
　　
　
(End of this chapter)