Chapter 593 Learning Food
The reason is very simple. The main contradiction in current society is the contradiction between the people's growing material and cultural needs and backward social production.
Everyone once thought that beef and potatoes were the ceiling in gourmet food. Being able to eat beef and potatoes meant living the best life. Now it seems that this view needs to be revised.
Gourmet food is not only a material civilization, but also a spiritual civilization. It’s no wonder that elbow’s cookbooks are so popular overseas. It means "flowers bloom inside the wall and fragrance outside the wall". The reason is that domestic The level of food and beverages in China is still far from good, and most domestic people don’t even know that such delicacies exist in our country.
But isn’t it a bit contrary to the style of hard work and simplicity to do this?
Seeing Zhang Yuanfu constantly winking at Zhou Zhi, Zhou Zhi couldn't help but be happy: "Hu Chu, 'Puli Ya' was also lost, but wasn't it later copied by 'De Yue Lou'? There is also the story of "Gourmet", Two movies made people all over the country know about Suzhou cuisine.”< br>
Zhou Zhi mentioned two movies with catering as the background in the early stage of reform. "Little Deyue Tower" is about a group of young people who opened a small restaurant, overcame external difficulties and their own weaknesses, and solved the problem of catering for foreign tourists. Difficult questions, a comedy story about realizing one's own life value.
"Gourmet" is adapted from the novella written by Lu Wenfu. The novel tells the story of the ups and downs of the revolutionary cadre Gao Xiaoting and the capitalist Zhu Ziye for more than forty years. It has profound and rich implications and is based on food. The issue in question is culture.
The novel mainly writes about the history, life encounters and spiritual outlook of a person who specializes in tasting delicious food. It describes "eating" as a specific cultural form and explores its social and historical significance. .
The two characters in the novel, Zhu Ziye, embody elegant culture, but this elegance is based on a lifestyle of exploitation;
Gao Xiaoting is a self-reliant worker, but he has shown a certain degree of ignorance.
Through the opposing yet unified images of these two characters, the novel attempts to explore whether the "good" side of the two people can finally be unified, that is, an elegant cultural form and a sound way of survival. The question of whether it can be unified can become a question of ideal life.
Because of its unique perspective and profound meaning, this novel was very sensational that year and won the National Outstanding Novella Award.
The movie is far from the depth of the novel, but several of the dishes and the understanding of food are conveyed to a broad audience through the characters, which is quite brilliant.
“I remember that after my dad finished watching "Little Deyue Tower", he came home and muttered that people in big cities are so happy. You can eat ducks if you want. But at that time, we would eat ducks every day. Only one meal of meat is available on Saturday.”
"So this table does seem to be a luxury now. In a different environment, if we put it in Hong Kong Island or Singapore, would it still be a luxury?"
"And according to our country's GDP doubling year after year, would it still be a luxury?" Momentum, to catch up with them, actually It won’t take too long.”
“There are two ways to solve conflicts, one is to solve each problem one by one, and the other is to prepare for a rainy day. I believe my dad is watching "Little Deyue". Lou", I definitely couldn't believe that I would be able to do it casually The day we eat roasted duck is just like how we can’t believe that one day we will be able to go to a restaurant and eat a dish of shark fin and sea cucumber at will.”
“Hard work and simplicity are the traditions of our Sichuan cuisine. Yellow-throated rabbit-headed chicken miscellaneous feathers Cooking tripe into delicacies is our strength.”
“It’s not that recording and inheriting Nantang’s official cuisine is a departure from the hard and simple style, because we are also vigorously developing Jianghu cuisine!”
"What is Jianghu cuisine?" Lao Hu turned to ask Zhang Yuanfu.
"Uh, this..." Zhang Yuanfu was dumbfounded. He had never heard of this word before, so he turned to Zhou Zhi and asked: "You talk about elbows."
"To put it simply, it means cooking. The technique is bold and bold, the ingredients are abundant, and the taste is rich. It is the most popular dish among diners who are in a hurry to eat. ”
“For example, Shudu’s ‘Maocai’, Yuzhou’s ‘Lai Fengyu’, Yandu’s ‘Haoqiu Rabbit’, and Jiazhou’s ‘Tiaojiao Beef’ are all gradually popping up in recent years. The local specialties are well received by everyone.”
“There is also taro chicken,” Tang Qi said.
"The garlic catfish in Longquan Town has to be reckoned with," Brother Lei added. "Doesn't our grilled fish and red mutton also count?" The godmother also joined in the fun.
So everyone started to add more, and soon the dishes such as Maoxuewang and Dry Pot Fat Sausage were also discovered.
Chi Xueli was the happiest person to hear it. She thought that the elbow was pointing at me. It turns out that there are so many materials in this aspect of eating.
Zhang Yuanfu also understood that the elbow was pointing at me and said with a smile: "Hot and crispy! This dish was developed by several teachers in our school based on the traditional hot belly. It's a little elbow. What I mean by 'Jianghu cuisine' is that I will make it for everyone to try.”
"I have to go and take a look at this," Zhou Zhi stood up and apologized with a smile: "Fried belly has always been my specialty, so I have to learn a trick secretly."
The godmother was speechless and had to raise her cup. To smooth things over: "This kid just likes to scratch on these things. Fortunately, he also scratched out a few books, which is enough." This table has been set up for us.”
Everyone laughed and expressed their understanding. If you are not such a serious foodie, you can’t write a book about foodies...
Hot Double Crisp. , is a quick-fire dish stir-fried with pork belly and chicken gizzards. In fact, the preparation is not complicated.
Remove the tendons from the pig belly and shave it into "lychee chunks" with a knife. Cut off the inner shell of the chicken gizzards, remove the tendons and skin from the chicken gizzards, wash them, and shave them into "shuttle grids". Then put the tripe and gizzards into a bowl, add Sichuan salt, water soybean powder and cooking wine and mix well. Thin the magnolia slices into small pieces. Wash young celery and set aside. Add monosodium glutamate, pepper, 3 cents of Sichuan salt, 4 cents of soybean flour, and 5 cents of fresh soup into a bowl to make a sauce.
"The wok must be seared first, and then put on a high fire. Use lard to stir-fry this dish. When it is 80% hot, put the tripe and gizzard pieces into the pot together with the ginger and garlic, stir-fry quickly until the loose seeds turn white, and cook with cooking wine. , add magnolia slices, celery, horse ears and green onions, stir-fry a few times, add a small amount of white wine, cook the juice, and stir the pot."
This dish is ready very quickly, Zhang Yuanfu put it in the dish as he spoke. Fry it out.
Zhou Zhi pinched his watch on one side, and then rolled his eyes: "Forty seconds, there's no chance, I'm afraid it won't be cooked even with the natural gas fire at home."
" There are also practices for small fire. "Zhang Yuanfu has good habits and has obviously undergone rigorous training. He cleans up while cooking, instructs his apprentices to take the dishes out, and starts washing the pots: "You can still cook with stone if the fire is small."
"What is stone cooking? "Zhou Zhi has never seen it before.
"Stone cooking is actually a method of your Xiaohe gang. Wash the pebbles and heat them in an oil pan. When the inside and outside are evenly heated, put the pebbles into a pottery basin and set aside."
" After the ingredients are fried in the pot until they are six-cooked, they are poured into the pottery pot and poured with hot oil to make them crispy and tender."
"This is true! Zhou Zhi clapped his hands and said with a smile: "As long as you think about it, There are always more solutions than difficulties to avoid the slippery slope! "
"Our school uses glass beads for teaching." Zhang Yuanfu is stupid in dealing with people, but he is clever in cooking. Very impressive: "The effect of glass beads is better than that of stones."
"Absolute!" Zhou Zhi had to give two thumbs up: "A master is a master!"
(End of this chapter)