Food starts with noodles

After the seaweed was cleaned, Xu Zhuo found several small soup cups, put the washed seaweed down one by one, and put them on the bottom of the cups.

Then Xu Zhuo took a few pigeon eggs and washed them, took a slightly larger spoon, put half a spoonful of water in it, and boiled it, then cracked the pigeon eggs and smashed them into the spoon to make poached pigeon eggs.

There should not be too much water in the spoon, otherwise the poached eggs will not be round.

After the poached eggs were formed, Xu Zhuo skimmed off the water, carefully took out the poached eggs and put them in the soup pot filled with seaweed.

After finishing the poached pigeon eggs one by one, Xu Zhuo brought a soup pot, scooped a few spoonfuls of clear chicken broth into it, then added some water, brought it to a boil, and added some salt and cooking wine to the pot.

Cook for 2 minutes, skim off the foam and turn off the heat, pour the boiled chicken broth into the soup pot.

After the seaweed is heated, the umami substance quickly melts into the soup, so this soup only needs to add salt.

The seaweed floats with the hot water in the bowl, but because the seaweed is pressed by the poached eggs, no matter how the seaweed floats, it can’t stop the white and round poached eggs, so this soup is called dark clouds supporting the moon.

"Hey, don't tell me, it really looks like the moon appearing and disappearing in the dark clouds. Shandong cuisine really deserves to be a royal dish. The name of a dish is so poetic."

Pang Shijie was full of praise for Xu Zhuo's dark clouds supporting the moon.

After two sips, I gave it a thumbs up. The umami taste of seaweed and chicken soup are fully combined, and it is really enjoyable to drink.

Xu Zhuo smiled, although the taste is very good, but this dark cloud supporting the moon is a little bit off the table, because this soup is a kind of dim sum.

The so-called entry snacks, to put it bluntly, are for gargling.

The luxury and ostentation of Shandong cuisine can be seen.

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I'm a bit stuck, that's all for today, I'll write more tomorrow.

Chapter 552 Yu Peiyong teaches how to cook Shandong cuisine

After listening to Xu Zhuo's introduction, Pang Shijie sighed softly: "Compared to Shandong cuisine, other cuisines are really younger brothers. Such a good soup is just for mouthwash, what a waste of money!"

The taste of the cuisine is hard to say, everyone has their own taste.

But in terms of ostentation and luxury, Shandong cuisine is truly outstanding.

It is a bit difficult for other cuisines to catch up with Shandong cuisine in terms of luxury and ostentation.

Not to mention all the dishes of Shandong cuisine, the luxury and ostentation of a single Confucian banquet is beyond imagination.

The Confucian Mansion Banquet has comprehensive etiquette and rigorous procedures, which is a model of ancient Chinese banquets.

Since the Qing Dynasty, the Confucian Mansion has hosted the "Man-Han Banquet" for the emperor and imperial envoys, also known as the "Man-Han Banquet", which was a state banquet in the Qing Dynasty.

The Manchu Banquet requires 404 pieces of tableware, and each piece of tableware is divided into two layers.

There are 196 dishes for the whole banquet, including Manchu whole sheep barbecue, Han nationality's camel's hoof, bear's paw, monkey head, bird's nest, shark's fin, etc., as well as whole boxes, hot pots, soup pots, etc.

Ten people need to eat for four days to taste all 196 dishes.

This set of silver utensils is still on display in the Confucian Mansion in Qufu, recording the grand occasion of the banquet when Qianlong entered the Confucian Mansion.

However, the authenticity of this matter remains to be verified, because some historians believe that the Man-Han Banquet was held in Yangzhou.

The dishes in the Manchu Banquet include many Huaiyang dishes, and even Cantonese and Fujian dishes, which are not what the Confucian Mansion can make.

Regardless of whether it is true or not, Confucian cuisine is very particular.

In addition to the controversial Man-Han Banquet, Confucian Mansion also has birthday banquets, wedding banquets, family banquets, casual banquets and other categories. There are also various famous dishes in terms of food grades, and there are high, medium and low specifications. point.

There are Yancai Quanyan, Shark's Fin, Ruyi, Quansuo, Forty Bowls, Three Big Pieces, Ten Ten Bowls, etc.

Confucian banquets not only pay attention to color, aroma, taste and shape, but also add a "vessel".

"Utensils" means gourmet food also needs beautiful utensils. The tamarind utensils and utensils for the Confucian Mansion Banquet are all custom-made. The utensils include porcelain, gold, silver, copper, and tin.

The shapes are square, round, ingot-shaped, gossip-shaped, and cloud-like. The fish is in the shape of fish, and the duck is in the shape of duck. Anyway, the dishes are deformed with the utensils.

The etiquette used in the Confucian Mansion Banquet is even more meticulous, with a strong sense of ritual.

Anyway, it is how to do it, how to do it, how to do it luxuriously.

The luxury and ostentation are paid attention to to the extreme.

Of course, few people are so particular about it now.

Because it is necessary to prepare a table of Confucian banquet at least half a month in advance, and it needs to invest a lot of manpower and material resources.

A table of dishes can start at six figures, and even reach seven figures.

Therefore, people who do not have a certain net worth cannot eat Confucian cuisine.

Those who are wealthy now pay great attention to health preservation, and they will never eat these dishes with thick oil and red sauce. They generally like to eat light Huaiyang or Cantonese dishes.

So until now, Confucian cuisine has gradually fallen behind and cannot keep up with the needs of the bosses.

After sighing, Pang Shijie looked at Xu Zhuo and asked, "Tell me, what do you want to eat, you can order Zhejiang cuisine and Jiangsu cuisine as you like, and I will cook for you once with Mr. Yu as a gift in return."

After all, he drank the dark cloud to support the moon, so naturally he had to return the gift.

Yu Peiyong tasted Xu Zhuo's Wu Yun Tuo Yue, feeling a little emotional.

A few months ago, when he met Xu Zhuo for the first time, the kid couldn't even make soup, so he taught him to make seaweed egg drop soup.

He didn't expect his cooking skills to improve so quickly after a few months.

He can actually make high-end soup like Wuyun Tuoyue.

This talent really makes people like it, no wonder that old rascal Xu Jimin is so arrogant, his grandson with such a talent would wake up laughing even in his dreams.

Most of the chefs in the whole circle have not inherited their skills, and generally turn to finance or management.

This is a normal phenomenon. After all, the family has accumulated wealth, and no one is willing to get into the kitchen and deal with pots and pans.

Only a few younger generations who really love cooking and are willing to carry forward in this industry choose to inherit the mantle and learn cooking.

Among these people, Xu Zhuo's talent is far ahead.

I'm really curious, what method did Xu Jimin, an old hooligan, use to train Xu Zhuo, a junior.

It's so enviable.

When Yu Peiyong was feeling emotional, Xu Zhuo was in the joy of excitement and excitement.

Ready to order.

Not bad.

I have been looking forward to it since last night, and finally I am looking forward to this link.

But what to cook?

There are simply too many dishes to choose from.

Yangzhou three heads in Huaiyang cuisine: stewed lion head with crab powder, braised silver carp head, grilled whole pig head, and famous dishes such as three sets of duck, long fish in soft pockets, and boiled dried shredded silk.

In Zhejiang cuisine, there are also dishes that he is interested in, such as West Lake vinegar fish, honey sauce fire recipe, rock sugar turtle, beggar chicken, Dongpo pork, fire heel fairy duck, West Lake water shield soup, braised spring bamboo shoots in oil, fried shrimp and eel back, etc.

With so many dishes, Boss Xu is a little picky.

Seeing that Xu Zhuo remained silent, Pang Shijie asked, "Why don't you let Mr. Yu make you a Wensi tofu? It's not a loss to exchange a piece of dark cloud supporting the moon for a piece of Wensi tofu."

Yu Peiyong smiled and shook his head: "With Xu Zhuo's knife skills, it shouldn't be difficult to make Wensi tofu. Why don't I teach him how to make a deep fried double crispy dish?"

Double crisp?

Isn't this Shandong cuisine?

Both Xu Zhuo and Pang Shijie were stunned.

Yu Peiyong didn't cook Huaiyang cuisine, so why did he start thinking about Shandong cuisine?

But Xu Zhuo understood immediately.

My old man cooks Huaiyang cuisine to tease Yu Peiyong when he is free.

Now people are starting to fight back, cooking Shandong cuisine.

It's a pity that the little girl is not here, so I can't record a video for Yu Peiyong, which is somewhat regrettable.

There is no way for the old man to see Yu Peiyong's response.

But Yu Peiyong doesn't seem like a person who likes to pretend. He taught himself how to cook, is it for the trip to Yangcheng soon?

He really guessed right, that's what Yu Peiyong thought.

At that time, if the old man really asks Xu Zhuo to make a dish to impress his grandson, Xu Zhuo can't cook Huaiyang or Zhejiang cuisine.

Because the old man is a master of Shandong cuisine, he can even be said to be a master of Shandong cuisine, if his grandson cooks dishes of other cuisines, where will he put his face?

In this case, don't talk about hitting people in the face.

His own face was slapped by Xu Zhuo's unfilial grandson first.

So for the sake of his old friend's face, Yu Peiyong planned to teach Xu Zhuo how to make double crisps.

The ingredients of the oily double crispy are not complicated, and even somewhat unsuitable for the table. The main ingredients are leftover pork belly and chicken gizzards or duck gizzards.

But this dish is extremely difficult to make, and the requirements for the heat are extremely strict.

If it is under one second, it is not cooked, and after one second, it is not crispy.

It is one of the most difficult dishes in Chinese cuisine...

Chapter 553

This dish is the pinnacle of fried dishes.

To make this dish, skills such as knife skills, spoon skills, seasoning, oiling, boiling water, stir-frying, thickening, and seasoning are required, and each of them must be almost perfect.

For example, knife skills, when you first start to deal with pork belly and chicken gizzards, it is difficult enough.

Chicken gizzards, in particular, need to be peeled inside and out.

Chicken gizzards without the skin are very small, about the size of a thumb.

However, in the process of making cross-shaped knives, a full 22 knives should be cut on the thumb-sized chicken gizzard, which can neither be cut off nor have too many gaps.

A master with superb craftsmanship, the flower knives cut out are very uniform.

Each knife will be cut to a distance of two millimeters from the bottom, so that the chicken gizzard can be heated quickly without making the chicken gizzard incomplete.

In addition to knife skills, the spoon skills used in this dish are also extreme.

The entire stir-frying process takes less than 15 seconds. If you want to combine the dishes and condiments evenly in such a short time, conventional stirring is simply not enough.

It is necessary to use the skill of turning the spoon to assist the operation, so that the dishes can be combined with the seasoning by themselves when turning.

In addition, the water and oil in the pot also need to be accurate to the second, and there is no room for any mistakes.

For more than a second, the taste and texture of the dishes will be greatly reduced.

As for thickening, it is also very difficult.

Because the fried double-crispy dish cannot have soup when it is made, it is necessary to use the thickening sauce to wrap the dish, which can not only lock the moisture, but also increase the color and luster of the dish. Taste.

It can be said that this is the most difficult stir-fry dish.

There are many derivatives of this dish, such as fried squid, fried kidney, fried squid, fried prawns, etc., all of which are cooked in high-temperature hot oil in a short time.

Yu Peiyong glanced at Xu Zhuo: "How is it? Do you want to learn?"

Xu Zhuo nodded again and again: "Think about it...that is, I'm worried that I can't do it well..."

He didn't have the skill of stir-frying, and he had no clue about the knife skills used in the flower knife skill.

Not to mention flipping, seasoning and thickening.

Boss Xu felt that he hadn't reached the point where he could cook this dish.

Yu Peiyong patted him on the shoulder: "It's okay, let nature take its course, practice a few more times if you can't learn it, anyway, there's nothing to do these days, maybe you can do it well if you practice more."

Xu Zhuo nodded and agreed.