gourmet food

Chapter 693 Secret Jar Meat

"This is a jar containing Shaoxing wine. This is a jar that has been buried in the ground for 10 years. It is not easy to find such a jar now.

Speaking of Shaojiu, it is actually what we generally call yellow wine. Shaojiu is yellow wine produced in Shaoxing. It is also called old wine. It also has another name: Jianhu Meijiu.

However, these names are relatively unfamiliar to everyone, but as long as we talk about Huadiao Jiu and Nuerhong, we are very impressed, right? "

The jar that Master Lin brought out was covered with a piece of red cloth. When he mentioned Nuer Hong, everyone nodded.

Shaoxing Nuerhong, how could you not have heard of it?
Especially among the previous martial arts novels, what Chu Yunfeng remembers most clearly is Qiao Feng drinking dozens of bottles without changing his expression in Tian Long Ba Bu.

Of course this is because my daughter is drunk. If it was high-quality liquor, she would probably be drunk long ago.
unless it is Duan Yu
“During the precipitation process of Shaoxing wine, the essence of the wine will slowly penetrate into the jar, and this dish relies on the organic matter in the jar to sublimate.

Today's Shaojiu is generally about 1-5 years old, and it is very difficult to find jars that are 10 years old or even more than 10 years old.

The general lifespan of mass production in factories is very low, just to put it on the market quickly, otherwise there will be great pressure on costs.

However, the rice wine made by some individuals has a long lifespan, but because of immature craftsmanship and poor sealing, it often deteriorates after being buried in the ground for a period of time.

So everyone knows why no one has made this dish for decades. The most important thing is that this wine jar is really hard to find.

If a wine jar that is less than the age is used to make this dish, there will be a big difference in taste.

Coupled with the complexity of the process, it is not unreasonable that it was lost.

This jar was flown over to me yesterday by a good friend of mine. He only had one like this, but it took a lot of effort to find it.

However, jars that are 5 years old are easier to find. Although they are barely usable, the taste is much worse when they are made, so I am not willing to use them.

Fortunately, he found one, otherwise he might have broken the promise he made to Brother Chu. "

Master Lin was a little sad when he talked about this. It was so difficult to find a wine jar, let alone cook this dish.

It’s no wonder that this classic traditional Sichuan cuisine has been lost. Isn’t this requirement too strict?
However, Chu Yunfeng felt ecstatic about what Master Lin said about the difficulty in finding the wine jar.

wine jar?

Are you missing it?

There aren’t many wineries in Brother Wang’s, right?

There are a lot of 3-, 5-, and 10-year-old wine jars, and there are also many 20-year-old wines. Do you lack this stuff?

Okay, no kidding, these are white wine jars, which are quite different from rice wine jars, so they are not suitable for making this dish.

But Chu Yunfeng has not forgotten that Brother Wang has made batches of rice wine one after another before, and they were buried deep in the ground and have not been taken out until now.

I heard him say last month that he planned to take out these rice wines one after another, fill them and put them on the market.

The biggest reason is that the sales volume of liquor is so good now that the factory has just produced a batch and it is immediately towed away.

Moreover, the orders have been scheduled for five years. Many people just took cash and blocked people at the factory gate, but Brother Wang felt what it meant to sell on the ground.

These rice wines can just make up for the current situation of insufficient supply, and can also digest some stocks, which is a good thing for the winery.

But for Chu Yunfeng, it is a great thing now. There are at least thousands of wine jars, which are enough for boutiques to slowly use.

However, the threshold for this dish is so high, and the price is definitely expensive. Thinking about the Sichuan version of Buddha Jumping Over the Wall is exciting.

"You're serious, Master Lin. This makes me look forward to the taste of this dish. For such a hard-core dish, it must be as good as Buddha Jumping Over the Wall, right?"

Chu Yunfeng's words immediately made the people around him thoughtful, and they immediately thought that Buddha Jumping Over the Wall seemed to be made from a rice wine jar!
Chu Yue made a sound and said with sudden realization: "Master Lin, do you still have some ingredients that you haven't taken out? There are a lot of precious ingredients in Buddha Jumping Over the Wall?
The ingredients on your table are a little too simple, right? "

Master Lin shook his head and said with a slightly serious expression: "Don't forget that this dish was invented by Mr. Huang Jinglin, and his cooking style is very different from others.

Oh~!

I almost forgot that you were not here when I was talking about Auntie’s Feast the day before yesterday. Brother Chu and the others knew the secret.

Mr. Huang likes to use ordinary ingredients when cooking, and he can make ordinary ingredients taste high-end. It tastes no worse than abalone, ginseng and wing tripe.

He occasionally cooks seafood and other precious ingredients, but according to his original words, they are all ordered by customers who cannot refuse, and he has no choice but to make a living.

So this jar of meat is just these ordinary ingredients, but it can give you the feeling of Buddha jumping over the wall that Brother Chu just mentioned. "

Chu Yunfeng and Mu Qing nodded. There was no doubt about this. They had already understood the connotation of the aunt's feast.

Chu Yue also nodded confusedly. She knew too little about Gugu Feast, so she was confused. She still didn't believe that these ordinary ingredients could make the Buddha jump over the wall.

"There are two masters of modern Sichuan cuisine, one is Lan Guangjian from Rongyuan, and the other is Huang Jinglin from Guguyan.

Both of these two people have made outstanding contributions to traditional Sichuan cuisine. It is not an exaggeration to say that they are the founders of modern Sichuan cuisine. "

Seeing that Chu Yue didn't quite understand, Chu Yunfeng explained to her the two most critical figures in the development of Sichuan cuisine.

"Is it so great? I only know that the boiled cabbage dish in Sichuan cuisine is very good, but I don't know about the other dishes."

Chu Yue didn't know much about Sichuan cuisine, so like many people, she only knew that Sichuan cuisine had a dish of boiled cabbage.

Chu Yunfeng smiled bitterly and continued: "Huang Jinglin invented boiled cabbage, and Lan Guangjian can be said to be the originator of modern Sichuan cuisine and created many classic dishes.

Do you think these two people are important or powerful? "

After Chu Yunfeng said this, Chu Yue deepened his understanding and instantly worshiped and admired these two people.

“Actually, this dish was also modified by Mr. Huang based on a dish served at the Manchu-Han banquet in the Qing Dynasty palace.

In the old Qing palace, one of the dishes in the Thousand Old Man's Banquet was also called jar meat, but this jar of meat was not that jar of meat, and the lineup was quite luxurious.

Just imagine, how could a palace banquet only use these ordinary ingredients?
I didn't know about it at first, but I have made many friends in the capital for so many years. One time I was having dinner with my friends, and the dishes of the Qing Palace were mentioned during the dinner.

One of them, an old man, said that his grandfather once attended the Thousands of Old Men's Banquet in the Qing Palace, and after he came back, he could not forget the jar of meat.

I really want to have the opportunity to eat again, but is it so easy to eat at a palace banquet?

So I had no choice but to find someone to try it myself. But if you want to make this dish, you need to know how to make it?

So I asked someone to inquire, and after inquiring some details from a cook who came out of the imperial dining room of the Qing Palace, I realized that it is not so simple to make this dish privately.

I couldn't get enough ingredients myself, so I gave up the idea of ​​finding someone to make it.

And the old man still remembered the list of ingredients, chicken and duck meat needless to say, besides mushrooms and bamboo shoots, there are many other most precious ingredients.

Among them, there are more than ten kinds of high-end ingredients such as abalone, sea cucumber, shark's fin, scallops, fish maw, deer tendon, skirt, hump and orangutan lip. Especially the hump and orangutan lip were very precious and hard to find at that time.

Don’t think that the camel hump is the camel we see now. Today’s camels have two humps, but the hump used in ancient times was a wild camel, which had only one hump.

Nowadays, dromedary camels are very rare, so you can imagine how precious they are.

As for orangutan lips, many people will definitely have some misunderstandings when they hear the name, thinking that they are the lips of orangutans. In fact, they are the dried products of elk faces.

During the Qing Dynasty, the elk was called Handahan in Manchu, also known as Sixiang.

The orangutan lip, deer sinew and camel hump used in this dish are three of the eight treasures of ancient cooking.

The other five are bear paws, monkey brains, elephant plucks, leopard fetuses and rhinoceros tails.

Because of its extremely delicious taste, this orangutan lip was eaten by ancient dignitaries until it was almost extinct. You must know that in history, elk were widely distributed in the land of China.

However, by the Qianlong period, the elk that were once all over China were extremely rare in the wild. Later, the wild elk gradually disappeared from the wild.

Later, only a few herds of elk were kept in captivity in the royal hunting grounds.
After the Eight-Power Allied Forces entered the capital, the elk raised in captivity in the royal gardens were shipped to European countries, and the elk became extinct from China. "

Master Lin was a little sad when he said this. Among the eight ancient treasures, except deer sinew, which is easier to find, the other seven are illegal now.

"Wow, this palace dish is indeed different. These princes and nobles really know how to enjoy it. Master Lin, please make it quickly. After hearing what you said, I can't wait to taste the deliciousness of this dish. "

Chu Yue no longer dared to underestimate this dish. Master Lin's words were very clear. Huang Jinglin obviously knew how the jar meat in the Qing palace was made.

Since it was improved by him, it must have this unique advantage.

Master Lin laughed and said: "Okay, I won't say much, let's get started!

In the past, when making this dish in the Qing palace, no wine jars were used, but ordinary jars were used. After the precious ingredients were processed directly, the broth and Huadiao wine were poured into them to seal the mouth of the jar.

Then charcoal was piled at the bottom and around the altar. After the charcoal was lit, it was covered with firewood ash to make it flameless but hot, commonly known as "yin fire".

Just simmer for 6 hours.

It is said that after the altar is opened, the rich fragrance can float from the palace to outside the city.

After Mr. Huang improved it, the method has changed a lot. It is not done in one step, but through four steps of burning, simmering, and steaming.

Therefore, the method is very complicated. My master learned this dish because of his good relationship with Mr. Huang. "

Master Lin and the three of them nodded at the same time. They also admired their own master. If there hadn't been such a connection back then, maybe no one would be able to cook this dish now.

Master Lin didn't say much and started handling the pork belly on the table.

There are many ingredients on the table: pork belly, pork knuckles, chicken shanks, duck thighs, Xuanwei ham, lean pork front legs, fat meat, quail eggs, scallops, and golden hooks.

There are many other ingredients, such as shiitake mushrooms, winter bamboo shoots, eggs, water chestnuts, star anise, cinnamon, tangerine peel, green onion and ginger, pepper, pepper and so on.

Chu Yunfeng was dazzled by so many ingredients. This is definitely the dish with the most ingredients and ingredients he has seen since cooking.

Cut the pork belly into large pieces, boil it in water for half an hour and then take it out. While waiting to cool down, Master Lin stir-fries it until it turns into a sugary color.

Seeing this scene, Chu Yunfeng couldn't help but laugh. The soy sauce master Lin on the side had already abandoned it. It seemed that he was influenced by his I.

Then apply a layer of sugar color on the surface of the pork skin, and after rubbing, insert the pig skin and start to prick the needle vigorously, giving the pig skin a "massage".

The purpose is to allow the color and taste to be absorbed. The next step is to add [-]% hot oil and deep fry until small bubbles form on the skin. Remove and drain, let cool slightly, then cut into a triangle.

Chicken shanks and duck thighs also need to be blanched. After taking them out, apply a layer of sugar color on the surface, fry them in [-]% hot oil until they are light brown, take them out and set aside.

Cut Jinhua ham into pieces, soak in water to remove excess salt, and steam over high heat for 1 hour until cooked.

When the ham was steaming, it was already noon. The monkey brought the food at noon. No one had much thought about eating. After eating hastily, they continued to watch Master Lin making it.

After finishing the meal, the ham was steamed, taken out to cool, and finally cut into slices that were 8 cm long, 4 cm wide, and 0.5 cm thick.

While everyone was eating, Monkey took over a manual job, which was to help Master Lin cut the lean meat and fat meat of the pig front legs into pea-sized dices.

Add onion and ginger water, starch, soy sauce, salt, ginger and eggs and mix thoroughly until thickened, then add the chopped water chestnuts and mix well.

After Master Lin let the monkey go to eat, he made the meat filling into half-hand-sized balls, pressed it slightly into an oblate shape, and then put it into the oil pan and fried it until golden brown.

Then take it out and put it into a bowl, soak it in Sichuan-style red brine, steam it over high heat for 10 minutes, take it out and let it cool for later use.

Sichuan style red brine is always available in Master Lin's shop, and is also available in Xingchen, so Chu Yunfeng continued to observe.

After blanching the dried shiitake mushrooms and winter bamboo shoots, Chef Lin peels the cooked quail eggs and deep-fries them into tiger-skinned eggs.

At this point in the production, the burning step is completed, and the next step is simmering.

These two steps must be very complicated. Just looking at the processing of these ingredients, Chu Yunfeng felt that it was not easy.

The process is complicated and each ingredient requires special handling. It is really time-consuming and requires a lot of thought.

But it's all worth it, as long as it's delicious, just do it!
Finally, at the exciting moment, Master Lin finally placed the wine jar on the pot, lit the fire and poured oil.
(End of this chapter)