Don’t be too poisonous to the concubine of the Wu family who was born in Wu

Chapter 2468 422. Bazhen Jade Food (Dinghu Shangsu’s complex production process)

"Ms. Sikong, where is the name of this dish that I have always been meditating on? Hurry up and put it on the table!"

After being reminded by the female officer in blue, Sikong Yan was startled, and then she hurriedly pulled out a name tag from her sleeve and placed it in front of the steamer——

She took a closer look and saw that this vegetarian dish was called "Dinghu Shangsu".

Dinghu Shangsu...

Sikong Yan's eyes trembled. She looked confidently at this steamed vegetarian dish. Then she looked at the anxious faces of the royal family members, and she became more and more puzzled.

However, such a result is much better than no one cares about it. Nangong Miaorui has tried his best to attract people's taste through fragrance...

At this moment, Nangong Miaorui still sticks to her position in the kitchen, working hard on the front line, while cooking, while recalling the entire process of making appetizers.

This Dinghu vegetarian dish is not a simple vegetarian dish. The traditional Dinghu vegetarian dish can only be completed by gathering 18 precious ingredients including three mushrooms, six ears, and nine bamboo shoots. When these eighteen ingredients are gathered together, a meaty aroma will be produced.

However, it is really difficult to gather these eighteen kinds of ingredients - only a few common fungi and bamboo shoots are available on the market, and some rare dishes are too difficult to find on the market. Difficult.

The so-called three mushrooms, six ears and nine bamboo shoots are: the three mushrooms are shiitake mushrooms, straw mushrooms and mushrooms; the six ears are white fungus, elm fungus, yellow fungus, fungus, stone fungus and osmanthus fungus; the nine bamboo shoots are asparagus, winter bamboo shoots and golden bamboo shoots. , hairy bamboo shoots, pen bamboo shoots, shredded bamboo shoots, pork belly blue, vegetable bamboo shoots and ginger shoots (ginger sprouts), these ingredients are indispensable.

Some ingredients, such as sweet-scented osmanthus ears, shredded bamboo shoots, and pork belly blue, are very rare today. How easy is it to collect eighteen kinds of ingredients? Even if you barely collect all these ingredients, your cooking skills must be linked together to cook a good dish. It is more complicated than ordinary dishes and requires a lot of endurance to cook well. First, soak three mushrooms and six ears. The preparation time and cleaning method of each mushroom are different. The amount of water and the length of soaking time will affect the color and aroma of the mushrooms: for example, soak the yellow ears for several hours before cutting off the hard objects underneath. Cut into thick slices and then boil them in water; soak the elm ears for several hours, scrape off the fine hair on the surface, cut off the hard parts at the bottom, and boil them in water.

There are secrets to both plain-cut and boiled dishes on Dinghu——

Different materials are cut in different ways, and they must have different textures of crisp, crisp, smooth, soft, and chewy to bring out the taste and aroma of vegetarian dishes. The straw mushrooms, mushrooms and bamboo shoots are fried first to make them more flavorful.

When cooking, it is cooked with spring water from Dinghu Mountain. It is characterized by bright color, fragrant aroma, sweet, crispy, smooth and sweet taste. All ingredients must be put into the pot in an orderly manner, and attention must be paid to the pot gas. Seasonings such as oyster sauce and soup cannot be used, and gravy and garlic are also prohibited. Therefore, keep the water in which the mushrooms are soaked. It has a natural taste and is the soul of this vegetarian dish.

While cooking, add mushroom water, then add unadded pure mushroom powder, salt, soy sauce and other seasonings. After the ingredients are put into the pot, slowly increase the heat and fry until they are dry, waterless and fragrant. Dinghu Shangsu's ingredients and production are exquisite. Most diners only know that it is delicious, but they don't know the secret behind it.

This Dinghu Shangsu dish is a famous dish that has been passed down for a long time. The collection of materials and the production process are extremely difficult. However, in order to win the competition, Nangong Miaorui still chose to make this dish, and based on In order to cater to the taste of modern people, a series of seasoning improvements have been made.

The traditional method requires eighteen kinds of ingredients, but the improved Dinghu Shangsu is added with the blessing of other vegetables, which has a new improvement in color and taste.

The innovative Dinghu Shangsu, in addition to the traditional eighteen kinds of ingredients, also adds a sheng and an appropriate amount of vegetarian dishes to enhance the color - first blanch the celery, carrots, kelp and bean sprouts, then add salt, longan, Tangerine peel, white pepper and a little bit of monk fruit, because the vegetable soup itself is already very fresh, plus the special aroma of tangerine peel and monk fruit combined, it will make you smell a light meat flavor, casserole After boiling, simmer over low heat for two hours...

At this point, Nangong Miaorui still has to thank the Lily Family for their private help. She had asked He Rong'er for advice before participating in the competition, how to combine vegetarian food with medicinal diet, so as to make the seasoning delicious and make the food more delicious. The dishes have certain health-preserving effects.

He Rong'er spared no effort to experiment with this work again and again with Nangong Miaorui. By adding different medicinal materials, and the two of them personally tried the taste, they found the best taste of the dish, and then they felt at ease. This was also the first time for Lily Family and Su Lai Jingxin. Collaborate and create a new dish together.

During the leisure period of stewing vegetarian dishes, you can start processing three mushrooms, six ears, and nine bamboo shoots and one sheng. Although they are all fungi, their fragrances are different. When processing these fungi, Nangong Miaorui still chooses The more conservative traditional method is to process these ingredients one by one.

After the preparation of the ingredients, Nangong Miaorui put the ingredients of three mushrooms, six ears, nine bamboo shoots and one sheng into the bowl one by one, then filled the bowl with vegetarian soup and steamed it for half an hour - such a steamed vegetarian dish Not only can the original taste of vegetarian dishes be maintained, but the vegetarian soup with meat flavor can also be filled up at the same time.

After steaming the vegetable dishes, use the vegetable soup to make a gravy and pour it on top. The aroma of the meat will hit your nostrils and make people forget about it!
  This time-consuming and laborious Dinghu Shangsu is Nangong Miaorui’s trump card——

She can probably guess what her opponent's appetizer will be, because it can be seen from the competition rules that the organizer intentionally favors Na Binhonglou in the rules. She is very aware of her situation, and for such a dangerous situation, she Corresponding response policies must be made.

The purpose of the so-called appetizers is to attract people into the meal. It does not need to be too gorgeous or grand. Otherwise, it will definitely seem to be overshadowing the guests. If the appetizers are full, the main ingredients behind will become boring.

At this point, Nangong Miaorui is very good at it. The appetizers are few but exquisite. The purpose is to clear the clouds and see the blue sky, and make the rare and delicious food that Quan tribe diners have never tried, but it will not deviate from the traditional Jingxin and stick to it. The unique theme is their magic weapon to win with concentration.

Although it is a simple vegetarian dish, Nangong Miaorui is full of scheming.

Sure enough, at the venue, not long after the Dinghu Shangsu was put on the table, the emperor's relatives rushed to the table and snatched up all the food. However, the emperor's relatives were still unsatisfied and complained constantly.

"Why is it just such a small appetizer? The taste is gone as soon as you taste it. How can you tolerate this?"

"Hong Xu Beizi, just be satisfied. At least you managed to grab a bite. We were so slow that we didn't even take a sip of the soup. I'm really angry~"

"Tell your chef that the next time you cook, the portions must be up to standard. How can this be done if people don't feel full?"

After hearing these words, Sikong Yan stood in the venue with a very embarrassed expression. She didn't know whether to be happy or sad...

(End of this chapter)