gourmet food

Chapter 1294 Whole Pig Banquet

"what happened?"

Hearing the movement from the stairs above, Zhao Jinyi looked back and found that Zhou Hanyu's face was a little pale, and she suspected that she had accidentally sprained her foot.

"Oh, it's okay, Mom, it's okay, it's okay, I just accidentally got a sprain, we'll be down right away!"

There was indeed nothing wrong with his feet. Fortunately, Han Dongjun pulled them in time, so that Zhou Hanyu didn't really get hurt, but his brain was very troublesome.

Zhou Hanyu's mind was completely blank. The old man's name had completely broken her defenses, and she muttered in a low voice: "How could it be, how could it be."

In the end, he didn't even know how he got down to the first floor. Anyway, Han Dongjun kept supporting him tightly. After his feet landed on the ground, Zhou Hanyu still felt a little unreal.

"Okay, come to your senses quickly. My parents are still waiting, so don't show anything strange!"

Han Dongjun's words were like the sound of nature, which made Zhou Hanyu feel enlightened. Oh my god, this news was indeed so shocking that he completely lost his thinking.

But it is true that this shocking information cannot be revealed now, but why does Han Dongjun still keep it a secret from his parents?
After taking a deep breath and swallowing, Zhou Hanyu regained her composure, mustered up the courage to walk out of the attic, and asked as she walked: "Will the old man conceal his identity at night?"

This is Zhou Hanyu's most curious question. He can't figure it out no matter how hard he thinks about it. If he says it, will the two elders be too shocked and cower?

It doesn't seem appropriate to conceal your identity. Could it be that we don't treat everyone as a family?

The sense of contradiction hidden in this makes people feel a little difficult to understand.

Han Dongjun said calmly: "You and I can't guess what the old man is thinking. Maybe he is not as much as you think."

Am I thinking too much?

Zhou Hanyu looked at her husband, who was still so calm at this moment, and felt incredible at his calmness and restraint. When you see the old man later, will you still be able to look at you so calmly?

On the way to the hotel, the two elders had been digesting all the astonishing information they had just obtained. After thinking about it again, they suddenly felt that this grandson-in-law was simply the best among men.

And it is definitely one in a thousand, oh no, one in a thousand is not an exaggeration.

So as soon as she got in the car, Zhao Jinyi held Mu Qing's hand and asked in detail about every detail of her acquaintance with Chu Yunfeng. Han Dongjun nodded every time he heard a detail.

Chu Yue was driving in the front row, and Jiang Weiwei, who was sitting next to her, was whispering something to her. Their voices were very low, as if they were deliberately not being heard by the people sitting in the back row.

While chatting, the two of them laughed from time to time, and it seemed that the topic between them was quite speculative.

Chu Yunfeng on the other side has been busy since he returned to the back kitchen. Today was delayed for a while, but he kept Guo Kui and Hu Yue busy enough.

After seeing him come back, he finally breathed a sigh of relief. Guo Kui said with a bitter look on his face: "Thank God, your old man is finally back. Let me take a break to drink some water and go to the toilet!"

Hu Yue did the same thing. She flicked the knife in her hand and rushed to the bathroom without even washing her hands. This shows how busy the two of them were just now, and they didn't even have time to go to the bathroom.

Good guy!
"Go and come back!"

Chu Yunfeng yelled in the direction where the two men rushed out, and immediately received a reply.

"Damn, you are so cruel, wait until I come back to deal with you!"

"The donkeys in the production team wouldn't dare to exploit you like this. Do you believe I'll let you do it alone?"

The two of them ran in a hurry, so naturally they could not threaten Chu Yunfeng. After a burst of laughter came from the kitchen, Chu Yunfeng also started to wash his hands and put on his apron, checked the progress of the two of them, and started to get busy.

Today we will not only make twelve old Sichuan dishes, but also a whole pig feast. Since it is a whole pig feast, every part of the pig will definitely produce special delicacies.

Pork is suitable for various cooking methods, such as stir-frying, braising, roasting, stewing, frying, grilling, etc. The dishes made from each part have their own characteristics, and the taste and texture are very different.

Today, in order to let everyone experience the unique taste of Sichuan, Chu Yunfeng naturally made Sichuan style, so there are quite a lot of dishes included.

A whole pig is divided into several relatively large parts, including the head, trotters, body, and internal organs.

If it is subdivided, there will be more. It is said that nearly a hundred parts can be directly divided into names, but for the whole pig feast made today, there is no need to subdivide it at all.

Wu Ma and Master Zhu are quite interested in this whole pig feast. After all, pork can be made into many kinds of dishes. I also want to know how Chu Yunfeng will choose?

"Do you have any ideas? In addition to twice-cooked pork, how many dishes are you planning to cook?"

Wu Ma knows hundreds of pork-related dishes, and she feels quite comforted when she thinks that Chu Yunfeng has learned all these dishes of hers early on, which can be regarded as laying a foundation for him.

Master Zhu reminded with a smile: "There are twelve dishes of old Sichuan cuisine. Don't make too many and finish them!"

This is indeed true. What if Chu Yunfeng gets into his temper and cooks out thirty or forty dishes and cannot finish them all? The most important thing is, is it too late?

Chu Yunfeng replied with a smile: "Don't worry, there are only sixteen dishes, each of which is very classic!"

Sixteen courses?

Wu Ma and Master Zhu both nodded, and then began to ask Chu Yunfeng about his plan.

Under Chu Yunfeng's plan, every part has been considered. The only thing that is a little troublesome is the pig's head, because there is only one, which makes people a little depressed.

One of the dishes we will make today is pig head with bean dregs. This is the top traditional Sichuan dish. It is golden and gives people a feeling of wealth and auspiciousness.

But it takes a whole pig's head to make it, and there are two tables tonight. You can't just serve one table and not the other, right?

So I had no choice but to add the head of another pig. The pig I chose was also a black pig, but it was a hybrid and was not as black and pure as the Chenghua pig.

The authentic Chenghua pig head should be given to Xiaoxiao and the others on their table, and the other one should be placed on top of the main table.

Since Zhutou had arranged to make pig's head with bean dregs, there was still pig's tongue left, so he made a cold pig's tongue dish.

This is definitely a gourmet dish in Sichuan cuisine. It is similar to the cold pig ears, except that the pig tongue tastes softer and waxier, while the pig ears are crisper and more tender.

So it depends on the taste you like, but the pig ears are used to make bean dregs and pig heads. The whole pig head must be kept intact, so today the pig head meat can only be used for two dishes.

After seeing Chu Yunfeng separate his tongue, he immediately smiled and said: "It must be a bean dregs and a pig's head."

Master Zhu nodded thoughtfully and said, "It's either salted pork tongue or cold pork tongue. It definitely can't escape!"

After Chu Yunfeng confirmed their guesses, he continued to process the ingredients that had been divided before.

Next is the pig's trotters. Pig's trotters can be divided into two parts, the hoof and the elbow. Chu Yunfeng originally planned to use the hooves for roasting, and they are the most fragrant when roasted.

But considering that this pig only has four hooves, roasting it is not enough for everyone, so the hooves are used to make a clear soup, which is the same as the pot roast pork, using old peas to stew.

So this dish is called pot-roasted pig's trotters. It is more fragrant than pot-roasted pork. After all, the collagen on the pig's trotters is very rich. It was stewed before Chu Yunfeng went out. At this time, he can smell the strong smell. scent.

Not to mention the pig's trotters. There are four hooves in total, divided into front hooves and back hooves, which can be used to make two dishes respectively, one Dongpo pork elbow and one hot and sour pork elbow.

This spicy and sour pork elbow dish is rarely seen in restaurants because it is one of the common dishes served when eating New Year pig in rural areas. It is very popular among children and the elderly.

Originally, when eating pig during the New Year, there is a lot of meat, and if you eat too much, you will get tired. However, after adding the sour and spicy flavor to this pork elbow, the effect of relieving the tiredness is quite good.

This dish is said to have a sour and spicy taste, but in fact it is more sour and less spicy, and you can't stop eating it. Therefore, although Chu Yunfeng made these two dishes with different flavors, they complement each other.

After Hu Yue and Guo Kui came back, they started to help Chu Yunfeng continue to deal with it, and Wu Ma and Master Zhu also went to work on their own.

The next step is the pork body. There are too many ways to do it. The common ones are boiled pork slices, green pepper shredded pork, fish-flavored pork shreds, braised pork and so on.

But this is too ordinary for Chu Yunfeng, and he wants to do something a little different today.

Garlic white meat and twice-cooked pork are definitely must-dos. The garlic white meat has a very unique flavor. Chu Yunfeng decided to make two portions for each table, otherwise it would not be enough.

Needless to say, twice-cooked pork is something that Xiaoxiao and Ai Ai have been thinking about for so long. This most authentic taste must not be missed, so two portions per table are probably not enough. How about making three portions later?
In addition, I will make a very special steamed pork, make it into a creative dish, and use chestnuts as the base. Now is the golden time to eat chestnuts, and the effect of invigorating Qi is particularly good.

Dongpo pork is also indispensable. This is completely an upgraded version of braised pork, and it is also very enjoyable to eat.

Barbecued pork is also extraordinary in the old Sichuan cuisine, but it has been robbed of the limelight by Cantonese cuisine in modern times, so today it only needs to be reproduced.

Grandpa and grandma have not returned to their hometown for a long time, so this unique dish that can arouse their homesickness is also indispensable.

Therefore, they also need to give them a try of braised pork with pickled vegetables and fried pork with salt. Although these two dishes are very common, their own way of making them is very unique, and they will definitely like them very much.

The dishes for the pig's body are almost done. Although there are still many dishes to be made, there are already a lot of dishes for tonight, so Chu Yunfeng decided to stop there.

The last thing left is the offal, which includes pig heart, pig belly, pig large intestine, pig small intestine, pig kidney, pig lung, pig liver, etc.

I didn’t use all the offal for cooking tonight, I only chose five types: pork heart, pork belly, pork kidney, pork liver and pig intestine.

The dishes are also very interesting. First of all, it is a famous Sichuan dish called stir-fried liver and kidneys. This dish requires a high degree of control over the heat, and the processing techniques are also very strict.

As for the pork belly, Chu Yunfeng is going to make a divine dish, which is pork belly mung bean ear root soup. This dish is an excellent dish for clearing fire and nourishing the skin, but many people are not used to its taste.

The pork belly itself has a strong smell, and the addition of the root of the pig's ears, which is Houttuynia cordata, makes it a very unique dish with a rich and special aroma.

People who like it love it very much, but if they meet people who don't like it, just the smell of Houttuynia cordata will block their noses.

Pig heart is even more interesting. Chu Yunfeng decided to make a hand-torn pig heart, making the pig heart into silk shape, which tastes slightly dry.

The large intestine is definitely something that people either love or hate. It is delicious, but it is quite troublesome to clean. Before it is cleaned, the smell alone will make people feel like vomiting.

But once it’s cooked, you can’t stop eating it. This is the charm of the large intestine.

What Chu Yunfeng is going to make is braised large intestine, cooked with garlic, which is a very unique method in old Sichuan cuisine.

So today’s whole pig feast has the following dishes:

Pig head with bean dregs
cold pork tongue
Pot roasted pig's trotters
Dongpo Pig Knuckle
Hot and sour elbow
White garlic
Hot pot meat

Steamed meat

Dongpo Meat

BBQ pork

Pork chop
salt fried meat

Stir-fried liver and waist
Pork belly, mung bean and ear root soup

Shredded pig heart
Braised fat intestines
There are a total of sixteen dishes, making up tonight’s whole pig feast, plus twelve old Sichuan dishes, namely:
White Bee Cake

Plum Blossom Shaomai
Dumpling tofu
Weird chicken nuggets
crab roe ginkgo
Bean Paste and Duck Recipe
Radish in pot
Ginkgo duck breast
Weird Chicken

Fish rolls in clear soup
Braised shrimps
Bergamot sea cucumber
The twelve dishes bring together many special tastes and methods of Sichuan cuisine, plus the sixteen dishes of the whole pig feast, there are a total of 28 dishes, which is quite luxurious.

After most of the dishes were ready, Chu Yunfeng suddenly heard his cell phone ringing. He picked it up and immediately washed his hands before answering it.

"Mr. Li, have you come to the hotel? I'll go down to pick you up right away!"

Chu Yunfeng was a little surprised by Mr. Li's call, because he didn't even come to the previous family gathering, and it was the same today. His reply was that he would come when he had time.

Chu Yunfeng couldn't help but be surprised when he called at this time.

Mr. Li said with a smile: "Then come down quickly, your grandpa and grandma are here too, we are in the hall!"

what's the situation?
After hanging up the phone, Chu Yunfeng was extremely confused. After giving instructions to Guo Kui and Hu Yue, he threw away his apron and ran downstairs.

I remember that when my grandfather first came to Chengdu, he invited Mr. Li to come over for a get-together, but he didn’t come. In addition to not being social, he didn’t seem to want to meet the old man.

And from his tone just now, it seemed that he was quite familiar with the old man, which made me feel too curious.

As soon as we entered the hall, we immediately saw the figures of our grandparents and Mr. Li. The three of them were sitting in the hall, making a pot of tea and chatting happily.

"Grandpa, why did you come here so early?

Also, how come Mr. Li is with you? "

This was the thing that Chu Yunfeng couldn't understand the most, and what surprised him even more was that his grandfather's answer was simple: "You brat, what do you know?

When Mr. Li and I met, you were not even born yet, haha! "

Grandma also nodded and smiled: "Indeed, at that time, let alone you being unborn, not even your father was born."

hiss~!

what's the situation?
It seems that Mr. Li and the old man have known each other a long time ago, right?This really surprised me.

Seeing that Chu Yunfeng was a little deflated, Mr. Li smiled happily: "I knew your grandfather and grandma when I was on duty in the kitchen at the state banquet.

And we have been drinking tea and chatting together these days! "

Good guy, it turns out that when I was training at Mr. Li’s place, the old man didn’t go there. After having some free time these days, we started to get together.

"The in-laws are coming soon, let's go, let's go to the door to greet them!"

The old man's words did not surprise Chu Yunfeng at all, because he had no airs to begin with, but he was greeted like this. I wonder if it would be too surprising when my grandparents reacted later?
Mu Qing sent a message to grandma, so after waiting outside for less than 5 minutes, she saw several cars parked in front of the hotel.

When Han Jiade and Zhao Jinyi got out of the car, they immediately heard a burst of hearty laughter: "My father-in-law, my mother-in-law, we finally meet!"

Is this Chu Yunfeng's grandfather?
Looks familiar?

Han Jiade walked over quickly with doubts on his face and shook the old man's outstretched hand.
(End of this chapter)