Chapter 622 Special Luxury
“It’s okay, I’ll just make rice vinegar and cold melon later.” Wang Shixiang said: “By the way, there is a Sichuan dish, hot double crisp, can you make it?”< br>
"What a coincidence, before I came here I learned this dish from Master Zhang Yuanfu of Rongyuan, the direct descendant of Nantang Guanfu Cuisine."
"Little Zhang Du Become a master? When Wang Kafa brought him to the capital to participate in the competition, it was a pity that every piece of Wang Kafa's hot double crisp could not be made into a 'pine cone head' because of his poor knife skills."
"Is there still such a thing? It's not like I can't even fry the pine cone heads now." Zhou Zhi was extremely happy: "But it doesn't stop me from embarrassing him when I get back!"
After saying that, I thought of something: "But you can't ask me for my chef's knife skills. It takes at least fifteen years of hard work."
Hot Double Crisp This dish is actually found in both north and south, Sichuan cuisine in the south and Shandong cuisine in the north.
Shandong cuisine is called double-crispy fried in oil. It requires garlic, thicken the red gravy and pour shrimp oil before cooking.
For spicy Sichuan cuisine, pickled peppers are used to soak ginger bean paste, while for white dishes, soup stock is used, magnolia slices are added, and white gravy is thickened.
The biggest difference lies in the knife skills. Shandong cuisine uses large pieces, while Sichuan cuisine uses small pieces.
The heat requirements for small pieces are more precise than for large pieces. Each fried gizzard flower and tripe flower will be rolled up and turned into the shape of small red or white pine cones.
This is the "pine cone head" that Wang Shixiang said. It is an extreme test of knife skills and heat. An average cook can make this dish, but it is rare to achieve the perfection that Wang Shixiang said.
But at the very least, Zhou Zhi's admiration for Wang Shixiang deepened. This man is a real glutton and understands everything.
The reason is very simple. It is not surprising that Wang Shixiang, an old man in the capital, can describe Shandong cuisine in detail, but if he can even describe Sichuan cuisine in such detail, he is not an ordinary person.
Like Zhou Zhi, he can only be considered to be relatively knowledgeable about Sichuan cuisine. Ask him to talk about a few Shandong cuisine or Cantonese cuisine, and he will be blinded immediately.
What is this?
Gap.
"You hold the knife, and I hold the spoon." Wang Shixiang said with a smile: "As I get older, my eyesight is not good, so I can't do too detailed work,"
As he said, he became naughty again: "When the time comes, I will fry No, I blame you for your knife skills. Something is wrong!”
The layout of the old house in Miantang was renovated by Director Li. The kitchen on the side of the front courtyard was moved to the side room on the left side of the inner courtyard. It is probably for the convenience of life. After all, in the new society I don't want to hire a bunch of servants.
The penthouse was originally supposed to have a small patio, but Director Li built a glass skylight and demolished a wall, making the space very large and turning it into a kitchen and dining room.
So everyone crowded here and watched Wang Shixiang working while chatting and drinking tea. Fei Guan was clever and asked Mr. Qiao to take out his camera and take a group photo while delivering onions and vegetables. Got it.
The content of the chat is all over the world, usually starting from the ingredients, and then Wang Shixiang can explain it.
Only Zhou Zhi could take on this job. As they chatted, they got involved in other topics, including astronomy and geography. Gradually, it became a one-on-one conversation between Wang Shixiang and Zhou Zhi. Occasionally, Mr. Qiao would add a few words.
So Mr. Ma was happy. The master seemed to be a moderate and kind person, but in fact he was very cunning.
One thing can explain it.
At that time, many of the old man’s friends’ homes were raided. The old man thought that he would definitely not be able to escape, so he simply conducted a “self-inspection”, filed all the items in categories, and then handed them over to the work unit.
The unit also allocated two rooms to keep those things.
After the policy was implemented, the state returned everyone's personal belongings to individuals. Most of the other friends' belongings were lost, but the old man, on the contrary, kept at least two-thirds of them. This is the unique transparency and wisdom.
Therefore, despite his reputation as a lover of cooking, he is actually very good at looking after people's dishes.
The more interesting it is to chat with him, the higher his cooking performance will be, otherwise the old man will not know how to fool people.
"Hey, braised green onion with dried shrimps?" A soft female voice sounded at the door: "The old man is in a good mood today..."
"Master's wife is here?" Mr. Ma quickly got up and continued. : "There is a child today who makes Master happy."
"Really?" The person who came was none other than Wang Shixiang's wife Yuan Quanyou.
This person is not simple either. He is a research officer at the China Music Research Institute and a student at Yenching University and Furen University before liberation. He studied traditional Chinese painting and guqin with famous scholars Wang Mengshu and Guan Pinghu since he was a child. He is a rare inter-professional scholar in the world of Chinese literature and history.
The greatest contribution she has made, in addition to the research on ancient musical instruments, music, and music history, translating ancient qin books, and publishing professional guqin books such as "Annotations on Fingering of Magical Secret Scores" is to use her own Expertise, drawn many illustrations.
Those illustrated books were eventually synthesized into the "Reference Pictures of Chinese Music History" and the "Illustrated Book of Chinese Music History". In addition, they were also collected and published into the "Comprehensive Series of Chinese Musical Cultural Relics·Yanjing Volume". All of these have become research Important information on the history of ancient Chinese music.
Because of his in-depth research on ancient musical instruments, he has also made great achievements in cultural relics and archaeology. For example, he put forward his own unique insights on the restoration of the tiger drum in the Chu tomb in Xinyang.
A truly talented woman.
However, the talented woman cannot cook. In Mr. Wang's opinion, the wife's hands can only be used to play the piano, draw, and write articles.
My wife has a harp, the famous Lei Qin of the Tang Dynasty, "The Sound of the Great Sage". Whenever my wife played the harp, the old man would listen to it, so he called himself "Qin Slave".
There was once a joke that I don’t know whether it’s true or not. The old man once again asked his wife to peel an onion. As a result, the lady peeled off the onions layer after layer, and finally asked anxiously: “Does this thing have a core? ”
"Have you got off work?" The old man raised his head: "Sit down first, and think about what to eat. There are a few dishes that can only be cooked when they are ready."
"There are also oil-fried double crisps?" The lady was surprised: " What day is it today?”
"Good days." The old man said with a smile: "We saved the country an economic loss of 160,000 yuan, and also discovered a unique piece of porcelain that still exists in the world. I also have a set of bird food jars in my private collection, all of which were entrusted to me. The blessing of having an elbow deserves a good reward!"
"Really?" The lady looked at the young man in front of her: "You are so powerful at a young age"
"Hello, sir, my name is Zhou Zhi came from Shu."
"Not bad, not bad, can you cook?" The madam is a very kind old lady. When she praised her thoughtfulness, she did not forget to tease the old man: "The more you look at it, the smaller it becomes. It's just right. Oops, this is dimensional. Plate?"< br>
Zhou Zhi was pushing the knife over a piece of white meat, and the white meat slices he pushed out were placed on a large blue and white plate: "This piece of meat is big, so I have to use a big plate. I temporarily requisitioned a Tongzhi blue and white from Master Ma."
< br>
"That's the authentic method of Li Zhuang. The white meat slices are seven inches long and five inches wide, one copper coin thick, and the elbow is expert." The old man smiled and said: "Tongzhi blue and white is nothing. When I cook the pork belly and chicken, I have to recruit him." A large pastel folded rim bowl! ”< br>
Everyone is also helping to set the table, using a large red sandalwood table, huanghuali Nanguan chairs, arm chairs, and tableware for serving dishes. There are also a few real antiques, which are only available in this year. Afford this special luxury.
After all, there is a precedent for pickling sauerkraut on official kiln plates.
(End of this chapter)