My food has become an interstellar intangible cultural heritage

Si Xing was woken up by the mocking exclamation from the kitchen.

At that time Xie Xun was still asleep, and Si Xing went downstairs by himself.

In the kitchen, a group of people surrounded Si Xing's stove.

The casserole with muddy yellow belly is still simmering, but the strong umami taste has already burst out.

Seeing him coming, the crowd automatically moved out of the way.

"What are you doing? Why is it so fresh?"

Si Xing looked at the time, and it was almost time, so he lifted the lid of the pot.

Immediately, the whole kitchen was filled with the aroma of the pot.

All looked up at the casserole.

The soup inside seemed to be glowing with golden light, thick and sticky, filled with a lot of ingredients, some recognizable, and more unrecognizable.

Someone slobbered and hesitated: "Is this edible?"

Si Xing stewed two pots altogether, one for the competition and one for the chefs to taste.

Listening to their question now, I immediately took a small bowl and filled a few bowls.

The white-bearded red padded jacket took it away without hesitation, and the third-level chef took away the rest, leaving only a few low-level chefs staring at it eagerly, wanting to eat but not daring to ask for it.

Whitebeard took a sip first.

He specializes in fresh goods, that is, seafood, and is particularly sensitive to the taste of seafood.

He tasted the familiar abalone flavor in one bite.

But it was different from the abalone flavor he had imagined. The abalone meat in this pot was tender and delicate, without any fishy smell that could not be removed from the abalone he handled himself.

For example, most of the rest of the seafood can't taste some muddy smell, and the fusion is very good.

He also ate something that was particularly smooth and tender, with a smooth and tender texture and a sticky feeling when he bit it open, which was especially friendly to a person with ordinary teeth like him.

Let him fall in love at once: "What is this?"

Si Xing glanced at the thing he picked out: "This is beef tendon, it will be harder when it is half-cooked, and it will taste like this when it is thoroughly stewed."

The white beard sighed, and continued to drink the soup. He drank very slowly, as if he wanted to savor the taste carefully.

The taste of Buddha Tiaoqiang is layered. You will feel the taste of the soup at the first bite, which is thick and sticky, wrapping the tip of the tongue. After that, you will experience the different flavors of the ingredients.

Si Xing served a small bowl of Bijaponica rice.

It is written in "Food Taste Miscellaneous Songs": "Jingmi, which is grown near Beijing, is collectively referred to as Jingmi, and the one produced in Yutian County is the best. The grain is slender and long, slightly green, and it smells fragrant when cooking. It is short and large, and the color is white but not green. Those who are not real jade fields."

This is green rice.

This kind of rice is still the staple food in "A Dream of Red Mansions", either Bijaponica rice or Bijaponica rice porridge.

The soup of Fotiaoqiang is still very suitable for mixing with rice. Before Si Xing ate rice, he could only eat a bowl of rice. After mixing it with the soup of Fotiaoqiang, he can eat a small bowl.

As for the others, they were already snorting their soup.

The witty and impatient saw Si Xing scooping up a bowl of soup and bibimbap, and followed suit to eat the bibimbap.

However, there were not many pots in the first place, and each person could only get a small bowl. Some people just tasted it and then it was gone, staring at the other pot eagerly.

Stopped by Si Xing: "This pot is for the evaluation, don't eat it too."

So they can only give up.

But the competition... After they finished eating the meal made by Si Xing, they felt that the competition was a complete failure... there was no need to participate...

The contrast is too strong!They made it as if it was pig food.

Therefore, rather than appraising, they focused more on Si Xing's dishes. Buddha Jumping over the Wall was one dish, and there were two other dishes!

Si Xing took out the prepared lake duck.

The most authentic Peking duck is the lake duck weighing more than 1500 grams. The lake duck is different from the stuffed duck. The stuffed duck is artificially raised, while the lake duck is a duck that grows naturally in rivers and lakes. Compared with the stuffed duck, the meat is more plump. But because the duck often swims or runs, its meat will be firmer and it will not be too greasy to eat.

The second is that the color of the lake duck is more beautiful after cooking, and the duck meat will not shrink. The roast duck bought outside is often dark and has bony bones. ,Very beautiful.

In fact, the original roast duck originated in Nanjing. The authentic Jinling cuisine was recorded in the Southern and Northern Dynasties. Later, during the time of Zhu Di in the Ming Dynasty, the national capital was moved from Nanjing to Beijing, and the roast duck technology was brought to Beijing by the way.

Roast duck is divided into hanging roast, braised roast and barbecued pork. Si Xing prefers hanging roast.

The lake duck has been processed in advance, and Si Xing put the duck on the iron hook.

The skewered ducks are not hung in the stove at the beginning, but the duck skin must be scalded and sugared first.

First scald the duck with boiling water down the neck for three or four times, and then pour sugar water three or four times. If you want roast ducks of different colors, add different sugars. The ratio is a little higher.

Si Xing knew that this group of people were greedy, so he boiled ten ducks in total, anyway, they were all cooked in one stove, saving trouble.

The reason why I like hanging roasting is because this method uses fruit charcoal, which has less smoke and is resistant to burning. It has a fresh fragrance of fruit. The best is jujube, followed by peach.

Si Xing first threw the firewood into the oven and preheated it for half an hour.

Before the skin of the lake duck was scalded, it had been dried in the shade for a day. Now, a duck is stuffed to block it, and a pipe is used to fill the duck’s stomach with boiled water. This is why the authentic roast duck has roasted skin on the outside and a Normal poached duck.

Roasting outside and cooking inside is the essence of Peking duck.

After filling the soup, paint the second time and then continue to bake.

Si Xing hung the duck into the oven and clapped his hands.

When he turned his head, everyone was staring at him.

He was startled: "Everything is looking at me."

Those who looked at him turned their eyes away.

When Si Xing cooked roast duck, he didn't shy away from them. Those with high understanding had basically mastered the method, and the rest, no matter how stupid they were, could understand three or four levels.

Alas, I don't know what to say, they are really in complicated moods.

Whitebeard and the others are alright. Although they don't spread their skills to the outside world, they will at least find a few apprentices to inherit them, and the apprentices will have disciples and grandchildren.

And those from the family of chefs have ugly faces.

Their culinary skills have always been passed on only to their family members, and they are only passed on to men and not to women, which is full of prejudice.

Hidden craftsmanship is like something.

Seeing Si Xing's frankness now, I feel awkward in my heart.

Si Xing didn't pay much attention either.

He is making boiled cabbage.

Surprisingly speaking, this dish is Sichuan cuisine, which originated from the imperial dining room during the Empress Dowager Cixi period.

It is said that at that time, people often belittled Sichuan cuisine, saying that in addition to numbness, it was spicy and very thick. The Sichuan cuisine master at that time created "boiled cabbage" to slap these people in the face.

Si Xing had made boiled cabbage soup before, and it didn't take much effort, the main thing was cabbage.

Successful boiled cabbage is not just boiled cabbage, but the cabbage is considered successful if it is placed in the center of the bowl and poured with "boiling water".

The leaves of Chinese cabbage only need the heart of the cabbage, and you have to choose the Chinese cabbage in the north, which is sweeter.

Chinese cabbage needs to be stabbed continuously with silver needles, then steamed in broth, cut into the shape of lotus petals with scissors and placed on a plate after cooling.

After setting it up, Si Xing took the pot of clear broth and poured it down from the top of the cabbage.

In the astonished eyes of all the chefs, the cabbage slowly bloomed from the center, blooming into the shape of a lotus flower.

"Fuck!"

Everyone has this reaction.

Those who didn't believe in evil took a Chinese cabbage and imitated Si Xing's method, and poured boiled water in exactly the same way, but it failed.

The cabbage is either so soft that it cannot stand up, or it is too hard to pour.

Without exception, all ended in failure.

They were completely convinced.

However, I am still convinced, and I still have to work hard to get my own food.

They also went to the stove to prepare the dishes they were going to participate in the competition.

While they were preparing, Si Xing's roast duck also came out.

The deliciously roasted duck made Si Xing couldn't help but think of the time-travel drama that he watched when he was a child, called "Love Through Time and Space". It made him marry his beloved grandson to her.

When he was a child, Si Xing couldn't afford roast duck, so he squatted in front of the TV in the canteen and watched the female lead movie duck on TV.

Later, the owner of the canteen asked him to help look after the store and invited him to eat the first roast duck in his life.

Although it is not the authentic kind, it is also very fragrant.

But now, as soon as the roast duck came out of the oven, the aggressive chefs beside them stopped their hands in unison, and all stretched out their noses to smell the smell of roast duck in the air.

Si Xing was already oiling the duck.

After brushing the oil, it is time to test the skill of the knife. The master roast duck can slice out a full 108 slices of duck meat.

Si Xing's knife skills, which he had practiced for a long time, were brought to infinity at this moment.

The duck meat is thinly sliced, and each piece of duck meat has a little skin attached to it, which is very fragrant.

Si Xing took a bite of pure meat first.

Soft and fragrant, the meat inside is boiled and tender, and the duck skin on the outside is crispy.

Then roll it with shredded green onion and noodles, and dip it in sweet noodle sauce. It's sweet and the duck meat is thick, which is a must.

Si Xing is very confident about these three dishes.

The names of all the dishes are not reported. One person prepares three dishes, and the containers are marked with labels. The judges will choose which ones.

As a result, all three dishes of Si Xing were selected.

After the judges finished judging all the dishes, they brought out a sentence.

"Thanks to the late arrival of these three dishes, otherwise none of you would be able to get in."

All chefs: "...that's outrageous!"

There are so many people in this group that none of them were selected. Occasionally, they were very happy to select one, but they selected three, and by the way, the judges made a mockery of themselves.

It's very sad!

……

In a blink of an eye, it is time for foreign guests to visit.

Si Xing didn't watch the excitement, and stayed in the back kitchen to prepare food.

As a result, a gossip person rushed in directly.

"Fuck! There's a fight ahead!"

The author has something to say: moving on Sunday!I've been trying to hoard some manuscripts these two days~