gourmet food

Chapter 1286 The three sisters’ state banquet dishes
Chu Yunfeng looked at these three "great gods" and suddenly felt a strange feeling in his heart.

The first master I met was Wu Ma. I didn't know her cooking skills at first, and the level of care she showed for Kexin made me ashamed.

He once even threatened himself in order to buy food for Ke Xin in the store, which also allowed him to see Wu Ma's toughness.

The mother-in-law doesn't have much contact with her, but it can be seen that this is a very assertive person, and she is very strict with Mu Qing and Ke Xin.

The second is my mother. I never expected that she is also a chef, and she is also a junior sister with Wu's mother and mother-in-law. This situation is really shocking.

Maybe fate is so wonderful. Chu Yunfeng smiled from the bottom of his heart and said: "Then let's get started. Let me also see my master's cooking skills!"

Master?

Xia Tong and the others looked at each other and smiled with their lips pursed. It seemed that Chu Yunfeng regarded himself as his master, and it would not be wrong to call him master.

Mu Qing found a stool and sat next to it. She put her hands on the table and watched the four of them busy. This scene gave her a very strange feeling, which was quite unreal.

Because after my mother's accident happened, I felt that the whole world was gloomy, and Kexin's serious illness made me anxious. For a while, I felt that the world would fall into a state of destruction.

But what can I do?On one side was the sleepy Mu Qing, on the other side was her frail sister, and an unknown father.

Coupled with a hotel that is full of problems, all the burdens are on myself. What can I do if I don't be stronger?

Until this person appeared, his world seemed to have reopened a window full of sunshine. Not only did Kexin heal, but his mother also returned to him.

And he has also regained his lost relatives, and he and his mother are fellow disciples. Is there a more wonderful fate in this world than this?
Seeing Chu Yunfeng's serious and focused look, Mu Qing touched the two naughty things in her stomach that had just kicked her, and a warm feeling surged through her body.

Chu Yunfeng did not make it quickly just to let the three people on the side see clearly. In fact, making this fat intestine bean paste soup is not that difficult.

The key lies in the processing of the sausage and the matching of spices, so as long as you have done it yourself, there is basically no problem for the three people with extraordinary cooking skills.

But the dishes prepared by these three people are different. They are all dishes that can be served at a state banquet!

The Chicken Meng Kwai dish made by Xia Tong has been officially served at state banquets. Just hearing the name may make people unable to guess what the dish looks like, but they will definitely know that it is made with Kwai vegetables.

So Chu Yunfeng was a little surprised when he saw his mother's production techniques.

Xia Tong gave him some tips while making it: "To make this dish, you need to use two techniques from Sichuan cuisine, one is grits, and the other is Mongolian.

I think you use it a lot in cooking, but I don't think I've seen you cook this much yet, so keep an eye on it! "

Chu Yunfeng took a serious look at the ingredients in front of Xia Tong. There were sunflower seeds, chicken breasts, eggs, mushrooms, green onions, ginger, wolfberries, etc. The chicken breasts were already hammered from the kitchen for the purpose of saving money. time.

After all, it's already around 09:30 in the evening. If we really process the ingredients more slowly, we don't know how late it will be.

However, the processing of these ingredients is quite simple for Chu Yunfeng, so there is no need to show him from beginning to end.

Remove the gluten from the sunflower and blanch it!
Remove the stalks of the shiitake mushrooms and blanch them!
The chicken breast is minced with egg whites, ginger and scallion water, soybean flour and salt, so Xia Tong's hands stir in the bowl very quickly and continuously.

After the grits were stirred and strong, and he raised his hand to see the hanging effect, Chu Yunfeng started to mention it: "Now are the steps to make the grits, you have to keep an eye on it!"

The blanched sunflower sprouts are lightly wrapped on the grits, and then the boiling water is placed next to the pot. Maintaining the temperature of the boiling water, the sunflower sprouts wrapped in grits are put in and lightly scalded. .

This technique immediately made Chu Yunfeng understand the meaning of "mist", which is to make a layer of chicken grits appear on the surface, giving people a hazy feeling.

Because the chicken grits will turn snow-white after being slightly heated, causing the stems of the sunflower seeds to change color instantly, giving people a soft and tender feeling.

In Sichuan dialect, this kind of thing with a layer on the surface is called "Meng Meng", so this is the origin of this technique called "Meng Meng".

The next step was to arrange the dishes. Xia Tong began to arrange the snow-white sunflower seeds one by one, and embellished them with wolfberries to resemble peacock feathers.

So he placed the mushrooms in front to make a peacock's body, and then began to carve the peacock's head with carrots. Chu Yunfeng knew that after the carving was completed, there would be one last step, which was to thicken the gravy.

Wu Ma had brought over the boiled cabbage soup base, so this dish must have undergone final sublimation. Although it has not been completed yet, it can already be seen that this dish is extraordinary.

That's creativity. Although what you see at first glance are vegetarian dishes, the meat dishes hidden in an inconspicuous place will give people a feeling of extreme surprise.

Coupled with the sublimation of the boiled cabbage soup base, it is definitely a high-end and classy state banquet dish.

Han Bingbing on the other side made lotus hydrangeas. Chu Yunfeng had seen this dish in another book by Mr. Li before, but unfortunately there was no recorded recipe.

Hearing the name at that time, he knew that this dish had extraordinary meaning, so Chu Yunfeng asked Mr. Li at that time, but Mr. Li didn't understand how to make this dish.

At this time, Chu Yunfeng also felt a little regretful. After all, wouldn't it be a pity if such a nice dish name could not be restored?
This also made Chu Yunfeng have a plan. If he really can't find the recipe for this dish in the end, he can only find someone to ask. As long as someone has seen this dish, then he must find a way to restore it. .

But who would have thought that the surprise would come so suddenly, and my mother-in-law would know how to cook this dish, and judging from the current process, it seems that the recipe of this dish is quite difficult.

The main ingredients were soft tofu, shrimps and potatoes, as well as flour and lard. This made Chu Yunfeng raise his head frequently and put most of his energy on Han Bingbing.

I saw Han Bingbing chopping the shrimp and tofu into puree one after another. When chopping, her movements were relatively light. After all, her current body could not use too much strength, so her strength was relatively small.

Then he added spices and seasonings and started mixing. This made Chu Yunfeng realize that this should be the filling. Since this dish is called lotus hydrangea, the potato shreds should play the leading role on the outside of the hydrangea.

Sure enough, Han Bingbing then started to cut the potatoes into shreds, and she cut them into extremely small pieces without washing them, so that the starch on them could exist naturally.

At this time, Xia Tong had already finished carving the peacock's head, so he began to place it on the dinner plate. The shape of this dish was completed in one go, and it looked pleasing to the eye.

The clear soup used to boil the cabbage was lightly thickened with starch, and then lightly poured over the sunflower sprouts. The dish completely presented its beauty, and Mu Qing quickly took a photo of it with her mobile phone. .

At this time, Mu Qing secretly smiled while taking pictures. She had seen it when she was pregnant and had eaten so many delicious foods. Will the two babies in her belly also become foodies in the future?
But they are good foodies. With their father here, are they still worried about the lack of delicious food?

"I'll help you meet!"

Seeing that Han Bingbing had completed the first step, Xia Tong asked her to sit down and take a rest, while Han Bingbing glanced at Chu Yunfeng with a smile and nodded to him.

Chu Yunfeng also said with concern: "Mom, take a rest and tell me if you want me to do anything!"

"It's okay, sister, just help me!"

Kneading noodles is a laborious task, and it is obvious that Han Bingbing cannot do it now in his current state, so Xia Tong does his part. It is agreed that the three sisters will teach him how to cook today, so naturally they will not let him come over to get started.

Chu Yunfeng understood the dough-making method at a glance, and after his mother made the dough, she helped Han Bingbing make the dough.

The production of the green embryos is also very simple. It is in the shape of a lotus base. There is naturally a flower knife on each petal, so after Han Bingbing puts these green embryos into the oil pan, you can see the crispy ones. Blossom effect.

Chu Yunfeng has basically understood how to make this dish. The finished product must be quite exquisite and wonderful, and it is a rare masterpiece among creative dishes.

Especially putting this snack on the banquet is definitely the best way to enhance the quality of the banquet.

A total of six bases were made and placed on the dinner plate, five on the outer circle and one in the middle. Then Han Bingbing made tofu and shrimp into a ball.

Then stick unwashed potato shreds on top. The balls have the stickiness of shrimps, and the starch makes the balls look "strong".

When the shrimp balls covered with potato shreds are put into the oil pan, you can obviously see that the potato shreds gradually turn golden and have a crispy and fluffy appearance.

After frying, pick it up. The outer layer of potato shreds is messy and completely wraps the inner shrimp tofu. It must be crispy on the outside and tender on the inside.

Coupled with the support of the lotus base, as soon as the golden hydrangea was placed on it, it immediately gave people a dazzling feeling, which made Chu Yunfeng laugh involuntarily.

It is indeed very beautiful, and I definitely learned a dish that I can use techniques from this time.

The pastries such as lotus cakes and phoenix tail cakes that I have learned before can also be used to make this kind of combined creative dishes, which can invisibly add at least dozens of dishes to myself.

Mu Qing also took out her cell phone and started taking pictures immediately, and then she started to get a little eager to taste the two dishes that had been prepared.

"Wait a moment. When Chunxia prepares the embryo, we can taste it together!"

Han Bingbing reached out and gently patted Mu Qing's extended hand, and saw Mu Qing spit out her tongue, obviously unable to hold on any longer.

Over there, Chu Yunfeng had stewed the sausages and peas and started making some snacks. Most of the mushroom dumplings were already made and were just waiting to be put on the steamer.

Bell and the others wanted to experience the feeling of dining on the third floor of the attic, so he made some snacks for them and fried a few side dishes, and they could go up together later.

The Eight-treasure Gourd Duck made by Wu Ma is definitely a Kung Fu dish. Especially the duck embryo is a great test of the chef's knife skills. The most difficult part is to debone the whole duck.

But this is not difficult at all for Chu Yunfeng, because he had already learned this technique from Mr. Liu when he was learning three sets of ducks.

And Mr. Liu's technique is naturally superior, and the handling of every joint position is more exquisite than Wu Ma's.

So before when Wu's mother was deboning, Chu Yunfeng's attention was focused on his mother and Han Bingbing, but now the embryo has been processed, and the next step is the key.

The dish is called Babao Gourd Duck, which naturally makes people think of Babao Porridge. In fact, this is normal because eight ingredients are indeed needed to make this dish, and they are all stuffed into the belly of the duck.

At this time, Mama Wu smiled and said, "Actually, this dish is not only made in Sichuan cuisine, but also in Lu cuisine and Huaiyang cuisine.

It's just that the three production methods are similar, and the biggest difference lies in the different filling materials. "

material?

Chu Yunfeng nodded thoughtfully. In the Sichuan area, these eight treasures are generally used with food crops, such as barley rice, lotus seeds, gorgon seeds, glutinous rice, etc.

The eight treasures used in Shandong cuisine are more meat.

Wu Ma naturally confirmed Chu Yunfeng’s guess and emphasized: “Shandong cuisine generally likes to put sea cucumbers, scallops, shrimps, ham, mushrooms, green beans, etc.

And our Sichuan cuisine likes to put bacon, ginkgo, glutinous rice, sausage, red beans, chestnuts, peas, gorgon, etc., and you can mix it yourself.

According to changes in climate and seasons, the formula of warming and removing fire or nourishing and replenishing can be adjusted at any time. These things can be stuffed in after frying. "

Wu Ma had lightly fried these eight treasures before to bring out their fragrance. After stuffing them into the duck's belly, she began to tie them up with ropes.

It forms a shape that is large at the bottom and small at the top. With the sharp point of the duck head, it naturally becomes the shape of a gourd.

The opening of the stuffed Babao was sewn up with needle and thread, and then a little soy sauce was applied, and then the duck skin was poured with hot oil to shape it and stimulate the fragrance.

After about ten minutes, it was obvious that the whole Babao Gourd Duck had turned a little golden, and then it was put into the steamer for steaming.

At this time, Bell and the others who were in the living room had all swarmed into the kitchen, because the aroma of the mushroom dumplings was so strong that everyone was drooling.

Although the meal was quite good tonight, after smelling this smell, no one was in the mood to stay in the living room any longer, so under Kexin's leadership, everyone squeezed into the kitchen.

"Then let's go, move these dishes to the attic, put your two dishes here and let it cook slowly, and come down later to clean up, just in time to finish."

After Xia Tong finished speaking, he heard a burst of warm cheers. Ke Xin carefully held the lotus hydrangea made by Han Bingbing, for fear of losing it and not eating it.

Everyone humbly allowed her to go in the front, while Bell and others behind them each carried a side dish made by Chu Yunfeng, holding back their taste buds, and walked excitedly towards the attic.
(End of this chapter)