I am Qinxing No.1

Chapter 386 A New Method of Roasting Sea Cucumber with Scallions

Yuan Mei's "Suiyuan Food List" stated that "sea cucumbers are inactive things. The sand is very smelly and the most difficult to please. However, it has a strong nature and must not be simmered in clear soup." '

What is 'things without doing'?Do nothing and do nothing, tasteless and tasteless, which means that although sea cucumber is a precious ingredient, except for the sandy smell, it actually has no amazing taste. It is far inferior to chicken, duck and fish, and can be cooked independently.

But the inactive and tasteless ones are also more tolerant. You can use broth and scallions. Maybe someone will develop a 'rock sugar sea cucumber' that day, and it will become a famous dish. This is what Yuan Mei said 'heavy nature', Strong ones can be compatible with all flavors in the world.

If sea cucumbers are compared to humans, they are Liu Bang and Liu Bei, and they are not as good as Zhang Liang and Zhuge, but they can make the world's sages dedicate and work hard for it, and then "dedicate themselves to death".

In view of this, Mr. Wang of Fengzeyuan used the method of 'concentrating on thick'. For this thick, the first is broth, and the second is paste scallion oil!

In the step of pasting shallot oil, both the oil and the shallot are completed. Zhou Dong used the kind of large iron pot with two ears. He scooped up a piece of lard with a frying spoon and turned it gently along the wall of the pot. The melted lard Flowing down along the wall of the pot, while the wall of the pot absorbs enough oil, the frying spoon is also preliminarily heated, and there will be no low-level mistakes of putting a cold spoon into a hot pot.

Then roll the washed and cut scallions into the pot, and use a frying spoon to move them clockwise. Take this piece of scallion, which is as long as the middle finger and as thick as a rolling pin, in the hot oil for a few turns, and then hold it in your hand. Hold one of the ears of the pot, rotate it to the direction of my arms, and gently pull and push it back, but I didn't see how the big iron pot with two ears vibrated, and five green onion segments flew up gently, flying beautifully in the air. One turned over and then fell back into the pot.

This shaking of the pot has almost reached the state of 'the wind passes silently, and the water flows without trace', just like an antelope hanging horns, without traces to follow, just like those spring onions suddenly have life and become fine, It's like turning over in the pot.

As expected of Zhang Qiu’s scallion, which is number one in the world, when the slightly sweet and burnt onion smell rose from the pot, even Yan Yi, who was standing by and watching, couldn’t help but shrugged his nose. He is a southerner after all. It’s true that he doesn’t like scallions very much, not to mention that scallions are also one of the “five meats” of Samana. Even if he is a lay disciple, he rarely uses scallions as side dishes when making vegetarian dishes, but today Zhou Dong stir-fried the scallions fragrant But it made him a little dazed, how could such a fragrance be so brutal and pungent?There is no stench like that written in the Buddhist scriptures.Maybe I should try to use scallions more when I cook in the future?

It's no wonder that Yan Yi came up with such an idea. The six scallions that Zhou Dong stir-fried were infinitely close to perfection even if they weren't perfect. The scallion burst out, but the body of the scallion did not have a trace of burnt black, it just changed from the color like new jade to a slightly yellowish 'ancient jade', but the surface of this 'ancient jade' was still translucent, faintly It can be seen that the onion meat inside is still white and tender, just like a baby's little face full of collagen.

"At this point, some people like to put sea cucumbers directly, and at the same time add broth, salt, cooking wine, and brewed soy sauce to cook. After half of the time, add the scallions that have been stir-fried before, cook on low heat for another half, and then you can start The pot is gone.

There is nothing wrong with doing this, after all, everyone has their own way, but I don't take it, why? "

Zhou Dong changed to the weakest low fire, and kept the heat of "scallion oil" in the pot, but he did not rush to the next step, but asked a few students with a smile,

At this time, Huai Liangren and Yan Yi were also in the back kitchen, and Shen Cheng stayed here after finishing his dishes. Everyone heard Zhou Dong's question and fell into deep thought. The one who smiled first was It was Huai Liangren, followed by Yan Yi. After all, these two were diligent geniuses, and they quickly figured out the key point.

Among several students, Zhou Aiguo was the first to figure it out, and replied with some respect: "Teacher, those people's methods should be the simplest and save effort, but they may not be the best."

Zhou Dong looked at him: "How should I say it?"

"After the shallots are initially stir-fried, they put the broth and all kinds of ingredients back into the pot together with the onions, and cook the sea cucumbers directly. This method ensures that the shallots are cooked first, and the taste of raw onions will not be washed into the sea cucumbers. , causing the taste of sea cucumbers to change, and at the same time, when cooking sea cucumbers, it can also ensure that the scallions are smoothly integrated into the sea cucumbers.

What he said made Shen Cheng, who quietly hid aside and listened to the class, secretly stunned, thinking that Zhou Aiguo could do it?If it were placed in Lu Chu, uncle might cultivate him vigorously.

Zhou Dong nodded: "Well said, this approach is actually a common practice. Not only ordinary restaurants, but also the current Fengze Garden is the same method, but this is actually simplifies the procedure, and there is no more confusion. This step of oil,
Paste scallion oil means to directly blend the leftover scallion oil in the pot into oil that can ensure the taste of sea cucumbers. If you get this kind of oil, sea cucumbers will be flavored with oil, not with scallions. Obviously The former has a deeper flavor and the most even taste, and the taste of this sea cucumber dish with green onions will be more perfect.

To achieve this step, fire control is the first, you have to see clearly! "

As he spoke, he suddenly turned up the firepower, and the "scallion oil" in the pot was about to boil, but just when the oil surface started to stir, before it boiled, Zhou Dong poured salt into the pot , melted rock sugar water and brewed soy sauce, the oil level suddenly sank, and then it didn't take long for it to boil again.

This time, what Zhou Dong poured in was chicken broth. As soon as the chicken broth was put into the pot, the temperature of the oil quickly dropped, and it took another two or three minutes before the oil surface began to boil again. Just turned the firepower to the maximum.

"bone protruding"

The noodle soup started to boil violently, and steam was steaming in the back kitchen, but Zhou Dong didn't do anything, just stared at the height of the noodle soup, as if he was waiting for something.

"He is waiting for the 'scallion oil' to be fully integrated with various seasonings and broths. At that time, there will be no chicken soup, no soy sauce, and no scallion oil, but a scallion oil with a perfect blend of flavors!"

Huailiang and Yan looked at each other the same way, with indescribable admiration in their hearts, this guy really is a guy who strives for perfection in everything he cooks!
Seeing that the liquid level in the pot was gradually lowering, when the liquid level was about to form a layer of semi-solid oil film, Zhou Dong picked up a peeled green onion and smashed it up, and the broth became thicker and darker. Red, as if there is a group of beating red flames below, covered by dark clouds and showing the color.

At this time, Zhou Dong took out a dime from his pocket and poured about half of it into the pot.

"laugh!"

When the wine was poured into the scallion oil, there was a quick chirping sound, and the familiar aroma of the wine wafted in the back kitchen. Everyone was refreshed, and Long Dashen said in surprise: "It's general Xianghe, can this also be used as cooking wine?" ?”

"Why can't it work? Not only can it be used, but its alcoholic properties may be of great benefit to reconcile various flavors. Zhou Dong actually thought of using it as a cooking wine. Could it be that this wine is a cooking wine?"

The more Yan Yi thought about it, the more reasonable it became, no, this chef must ask Zhou Dong for more peace, and I will use this thing as cooking wine in the future!Five thousand one catty of cooking wine is probably not such a luxury at Ling Zhenfeng's place, right?
This aroma of wine is only fleeting in the back kitchen, and soon there is only a very strong, thick, and slightly burnt aroma of scallion oil coming out of the pot. As Yan Yi said, this half will Xianghe really has the effect of reconciling all flavors.

Huai Liang suddenly laughed and said, "Seeing this pot of scallion oil, I suddenly thought of a noodle."

Yan Yi smiled and said, "It's noodles with scallion oil, right? It's a pity that you are in France. If you were in Italy, the noodles made with this kind of scallion oil will definitely fascinate those Italians who love noodles!"

Everyone laughed, but Shen Cheng, who loves to talk and laugh on weekdays, did not respond uncharacteristically. He just stared at the scallion oil in the pot, and tried his best to recall Zhou Dong's operation just now, down to a detail. Eyes, a small movement, he has to go through his mind several times!

This is what my uncle said about chance. If you miss it, you can't forgive yourself.

As the memories in his mind became clearer and clearer, Shen Cheng's eyes became brighter and brighter. This is sea cucumber with scallions, and its status in Shandong cuisine is probably even higher than that of fried double crisp. But Feng Zeyuan was in Kyoto back then. Liye's signature dish!
The biggest reason why sea cucumbers with scallions are losing their authentic taste is that few people can boil a pot of authentic scallion oil like Zhou Dong. Once the oil is out of the pot, it can be done by just calling a chef.

Zhou Dong first waited for the scallion oil to cool down, and then without turning on the fire, he put the prepared sea cucumbers into the pot, rolled them a few times using the residual heat of the oil, then took out the sea cucumbers and put them on a long plate together with the scallions.

The arrangement method is also very particular, one sea cucumber and one section of green onion are placed in order, which happens to be six ginseng and six sections of green onion, which means "six and six Dashun".

Shen Cheng wondered: "Chef Zhou, why did you put it on the plate? The sea cucumbers should not be cooked yet, so do you want to use steamed ones?"

"Steamed, I'm afraid this is inappropriate?"

Huai Liangren and Yan Yi both frowned. Although sea cucumbers cooked with scallions are a small dish in cooking, and the cooking time is not long, they still need to be cooked in the pot for a while. This is not a steamed stuffed bun, so how can it be steamed? ?It's impossible for Zhou Dong not to know this basic truth. Could it be that he's overthinking it?
There are masters who know how to eat outside, so it's not worth the risk at this time.

"Sea cucumber has a strong taste, but it doesn't eat much fire itself. The cooking method is actually not the most suitable, and my pot of scallion oil is just for steaming. If it is used for cooking, isn't the amount too small? ?”

Zhou Dong pointed at the pot with a smile, and everyone noticed that two-thirds of the scallion oil in the pot had been damaged, and the rest barely covered the bottom of the pot, and the color was dark red and deep. Just like amber, not only is the amount small, but it is also too thick. If it is used to burn sea cucumbers, I am afraid that I have to add a few spoonfuls of broth to it.

Adding soup in the middle is a big taboo for chefs. Obviously, Zhou Dong would not make such a low-level mistake. Instead, he poured the pot of battered scallion oil evenly on the sea cucumbers and scallions that had been placed on the plate. Aged wine and silk molasses forced out crystal clear amber threads.

"Steam on low heat in the cage. After the steam rises, open the lid every 2 minutes to release the gas. After three times, open the lid of the pot, heat the pot on high heat, and steam with the lid open!
When you smell a salty, fresh, slightly sweet, slightly green onion aroma, and this aroma still slips into the nasal cavity, you can serve it. "

Zhou Dong smiled and said, "Patriotic."

"Boss, teacher, let me watch the pot this time?"

The fat man stopped Zhou Dong's words and looked at him expectantly.

"Uh, that's fine too."

Zhou Dong looked at Fatty and the Su brothers, shook his head and said with a smile: "Actually, you don't need to worry. Maybe Aiguo will leave Chudu soon, so I will give him more opportunities."

"teacher!"

Zhou Aiguo's eyes turned red when he heard it: "Teacher, did I do something wrong? Why did you drive me away?"

"No one wants to chase you away. You are actually the one with the highest savvy among my few students. You have learned cooking skills with me these days. Whether it is fire skills, frying skills, or white and red kung fu, you have already mastered it." You have improved a lot, compared with the three of Fatty and the others, you are considered to be thriving."

"Since the teacher praised me, why did you want me to go? I don't want to leave you. I won't go back to Africa!"

"Don't you really feel that you have fallen into a bottleneck recently?"

Zhou Dong shook his head and said, "Or you've already felt it yourself, but you're lying to yourself?
Being patriotic, this may be your own reason, or it may be my teacher's problem. You need to go out and change your environment and mood.

The owner of Suiyuan, Yuan Zidan, is a rare and good cook. I believe that after eating the Nanjian meatballs you made, he should be very sure of you, and when he was in Kyoto last time, he also said that he wanted to let his son Come to me and learn how to cook for a few days.

Not everyone has this opportunity. Look, why are your eyes red again?Don't cry!
It's just that I let you go on a study tour, but it doesn't mean that I won't let you come back. I don't know how many people dream of learning Yuan's cuisine! "

Everyone looked at each other in blank dismay, isn't this the exchange student?Shen Cheng's eyes turned red with envy. This guy's luck is too good. In the future, he will not only be Chef Zhou's student, but also have half a mentorship with Yuan Zidan. More chefs!

"Teacher, can I come back after a month?"

Zhou Aiguo felt aggrieved, like an angry little daughter-in-law, the fat man's teeth were itchy at the sight, and he wanted to pounce on this guy and bite him, it's so irritating!
Zhou Dong glared at him: "Watch the pot!"

***
When the hot sea cucumber with scallions was served, it immediately attracted everyone's attention and compliments.

Except for Long Dashen, they are all masters of Qinxingzhong, not to mention that Lu Zhiwei is a master of Shandong cuisine. Ordinary people may not be able to eat sea cucumbers with green onions once or twice a year. To them, it can be regarded as a common meal. , it is said that he is well-informed, so he would not have such a big reaction, but Zhou Dong's roasted sea cucumber with green onions is really different.

Generally speaking, the appearance of sea cucumber with scallion is not very good. The sea cucumber itself is dark black. No matter how good the scallion is fried, once it is cooked with broth and soy sauce, and some rock sugar is added, the color will change. It is cloudy and dark, and when it is on the table, it will be a black plate, and the word "color" will inevitably be lost in the color and aroma. Diners who often eat this dish will not mind it, because everyone I know, you just go to Fengzeyuan in Kyoto to eat, and it is just like this.

But although Zhou Dong’s sea cucumber with green onions also has soup, the color is relatively light, showing a faint dark red, and it’s not as thick and thick as other soups, which almost mix the sea cucumber and the bottom of the soup. The scallions are completely covered, just such a thin layer.

Through this thin layer of soup, you can see the complete spines and feet of the sea cucumber, and the delicate white jade meat of the green onion in the jade-yellow skin!

Not to mention the taste, but the presentation alone is already something that cannot be seen in other restaurants.

"Hehe, only food can promote beauty, and food without beauty cannot be food. In the past, this passage was uniquely inapplicable to this sea cucumber dish with scallions. Who would have thought that with Chef Zhou, the impossible can be turned into possibility? Yuan I really want to say admiration."

Yuan Zidan, a semi-Laman, obviously paid more attention to the appearance of the dishes, and was the first to praise them.

"But the soup in this dish is so little, and the color is not too dark, will it affect the taste?"

Today's biggest hammer dragon god suddenly said something.

"Huh? Even a layman like him is worried about this?"

The complexions of the four old men changed slightly. In fact, everyone saw it through and did not say it. They were also impressed by Zhou Dong's "miraculous" performance again and again. They were afraid that they would lose face if they said something wrong. God Long's worry was indeed justified, judging from the soup and dishes. No matter how you look at it, this roasted sea cucumber with scallions doesn't seem to be tasty enough. Could it be that Zhou Dong missed it, or is there another mystery in it?

"Mr. Long, don't worry, the chef said that this sea cucumber dish with green onions is not made by the ordinary 'burning' method, but by the 'steaming' method.

Chef Zhou also said, please give me your advice, if there are any deficiencies, he will continue to improve. "

Zhou Dong is really not being polite. Today's table is regarded as "one of his own people", and except for Long Dashen, everyone is an expert among experts. He is sincerely asking for advice.

Although he said it lightly to Zhou Aiguo and the others, he was actually a little bit worried. No one had ever steamed sea cucumber with green onions since it was created. It must be a little risky and very risky for him to do this. It is difficult to guarantee that there are no flaws at all, so I just borrowed these few "famous mouths" from Qinxing to verify it.

"What, this sea cucumber dish with green onions is made by steaming? I wonder why the color is so beautiful. This Zhou Dong really has a challenging spirit."

The four old men were a little dumbfounded when they heard the words. If it were other chefs who were so 'reckless', they would probably be criticized by them. If it was Zhou Dong, it would be called having a challenging spirit.
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(End of this chapter)