Chapter 592 Cooking Ceiling
"Although it is not a very valuable thing, it is still hundreds of years old. The most rare thing is that it is collected so neatly." Mr. Sun smiled and said: "Where did you get the elbow? "Yes?"
"I know, I know!" Guan Tingting immediately raised her hand to answer.
"Oh? Tingting is amazing, do you still know the source?"
"When we were digging the foundation of our family building, we dug out two large jars. These are the big jars. What’s inside!”
Zhou Zhi smiled and said: "Tingting is right. Later, people from the cultural center came and said that they were things used in teahouses in the late Qing Dynasty. In addition to porcelain, there were also some copper coins and oceans."
"The cultural management department only took the oceans. He took it away and said the remaining items were of little value. If it’s worth it, I’ll give it to the adults and children in our building.”
“Although the economic value is not high, it also has cultural value. I wasn’t very sensible when I was a child, but when I grew up, I started to slowly divide those batches. All the porcelain is collected.”
< br>"At that time, I collected hundreds of pieces, and I got rid of them one after another with defects. There are only more than 20 sets of three-cai bowls left, as well as some large and small bowls, plates and porcelain basins."
"Later I heard the old man say that the number of things in the two cylinders was quite large. There were quite a lot of them, but it was a pity that they were not counted in detail when they were divided. The most exquisite porcelains such as wine bottles and opium jars had no practical value, so they were not popular and became children's toys. Soon they were all destroyed.”
"These tea bowls were left over from some of the old men in the building who liked to drink tea. As a result, except for the one or two that were used for personal use, the extra ones were put in the cupboard to collect dust, and they also caused complaints from their children because they took up space."
< br>"So these things come cheaply ," Zhou Zhi smiled like a little fox: "It's the dishes and the like, you have to use Jingdezhen decals and fine porcelain to get them."
In fact, these things will still be worthless in a few decades, but. But not everyone can get it.
And the types of utensils back then have become very rare after more than a hundred years of development. For example, the bowl rests of these Sancai bowls are taller than the bowl rests of today's gaiwan bowls.
This is due to the influence of the "official style" in the palace. It's just that common things in the past have been re-arranged now, and they have become rare objects. They are far more rare than today's vulgar blue and white bowls. Somewhat graceful and elegant.
This is the rule of Nantang's official cuisine. Back then, Rongyuan played with gold and silver tableware and ivory and red sandalwood chopsticks, which were extremely luxurious. Zhou Zhi used cultural relics to treat guests to tea, which was not too out of the ordinary compared to back then.
Today’s dishes were a complete eye-opener for everyone present, and actually made Zhou Zhi chuckle.
I thought that we, the people who were raised in the Xiaohe Gang cuisine, were country bumpkins and had never seen the palace-level dishes in Sichuan cuisine. It turns out that you natives who live in the birthplace of Shanghe Gang have never seen it either?
In fact, this is not everyone’s fault at all. For example, for a dish of dry-roasted shark’s fin, except for the old people in the industry, even the chefs in Taiguan in their 30s and 40s have never listened to their masters, let alone made it.
For example, for a dish of high-roasted shark fin, you have to select yellow shark fin. Trim off the whiskers and feet of the shark fin with a knife, cook it over low heat for about ten minutes, and then scrape it with a knife.
Scrape and cook until all the sand on the shark's fin is scraped, then rake it over medium heat, pick it up and cut it into two pieces with a knife, remove the fish bones and impurities, then add water and boil it three times over medium heat.
The purpose of this is to remove the hard glue on the shark fin, and then boil it with a pound of clear soup.
After picking up the shark fin, wrap the whole piece of shark fin with white gauze, put the watered chicken bones and duck bones on the bottom of the pot, put the shark fin on top, add three kilograms of clear soup, and add rock sugar color , Sichuan salt, ginger, green onions, cooking wine, sugar, pepper, MSG, bring to a boil over medium heat, then put on low heat.
After raking the shark fins, transfer to the wok and continue until the soup thickens. Then remove the ginger and green onions, filter the soup with a soup sieve, remove the gauze wrapping the shark's fin, put the shark's fin into the filtered soup, and keep it on low heat.
To handle mung bean sprouts at this time, you need to remove the heads and beards one by one, leaving only the white stems for later use.
Wash the wok and put it on a high fire. Heat the lard until it is 60% hot. Add the mung bean sprouts and Sichuan salt. Stir-fry for a few times to keep the bean sprouts crisp and tender. Remove from the pan and serve in a large round dish. Inside the plate, form a circle.
Put the shredded ham, sesame oil and chicken oil into the shark fin pot and mix well, then scoop it into the middle of the mung bean sprouts before serving.
For such a dish, just the five kilograms of clear soup consumed took a whole night, and the method of removing the heads and feet of mung bean sprouts and leaving only the middle part, not to mention others, my grandma would have to give it to her even if she knew it. Zhou Zhilai slapped him a few times.
So there is a perfect balance. The eldest brother, not the second brother, we are all country bumpkins. At least I can still name the dishes, which is slightly better.
All Chinese people were shocked in this way, let alone foreigners like Fu Xia.
In this girl’s mind, her master’s mapo tofu is the eternal god. She already feels so cool when she has learned it even 60%. Only today did she finally see where the ceiling of her master’s cooking skills is.
Especially the two dishes completely subverted Fu Xia's understanding of Eastern and Western cuisine.
Crispy Foie Gras and Mushroom Liver Paste Soup
Foie gras is supposedly a famous French dish, but Zhang Yuanfu’s method is to cut the foie gras into small cubes and coat it in dry starch. Add the crispy paste and fry in 40% hot oil until it is set. When the oil temperature rises to 60% hot, fry again until the surface is golden and crispy.
Then add the bread crumbs into the pan and fry until golden and crispy, drain and set aside.
Lastly, leave the oil in the pot, first add dried chili knots, tempeh, and green and red pepper cubes and stir-fry until fragrant, then add fried bread crumbs and foie gras and stir-fry evenly, then season with salt, MSG, and chicken powder , stir well and take it out of the pan and onto a plate.
Foie gras and bread are both classic Western food ingredients, but Zhang Yuanfu cooked them using Chinese food techniques.
The Mushroom Liver Paste Soup is even more of a show-off. Use the back of a knife to mash the yellow pork liver, mince it with a knife, put the cold clear soup and ginger juice into a bowl, stir it, and sieve the residue with a fine basket. Put the juice into a bowl, add egg white, pepper, Sichuan salt, and cooking wine, stir well with chopsticks, steam it in a basket over 60% heat until the liver juice condenses, the water is clear, and it is just cooked, take it out.
Then add clear soup to the pot and bring to a boil, add Sichuan salt, pick up the foam, and ladle it into a bowl. Cut the steamed liver paste into shuttle chunks with a knife in the bowl, and cut it into pieces with a thin bamboo skewer. Loose the bottom of the liver paste, then gently slide it into the clear soup bowl, place the roasted mushroom slices on top of the liver paste and serve.
This dish is more like what Fu Xia thinks of Western food. As long as you add some butter when making it and add some herbs when serving it, no one will doubt it if it is a famous French dish.
While everyone was full of praise, they turned the topic to cultural integration. Everyone agreed that the way to gourmet food actually leads to the same goal.
Flute player Yang Qian believes that he is particularly qualified to speak on this point. He believes that if there is anything that can break down the barriers of civilization at the fastest speed, there is no doubt that it is food and music.
He had a deep experience while studying in France. They were all poor students. With his oriental cooking skills, he gained a lot of friendships in Paris, the capital of gourmet food.
After seeing this table of dishes, Deputy Director Hu also realized the value of Sichuan cuisine. When he heard that the cooking specialist needed to translate a big food book filmed and produced by islanders into a slide show, He said that this should be a serious matter, and the chef needed to report to the hall and go through formal procedures.
(End of this chapter)