Chapter 1028 Solving the case quickly
So when Li Leshan asked to meet the chef of this private dish, Zhou Zhi also seized the opportunity and asked him what was special about this strange-flavored chicken.
Zhang Yuanfu said with a smile: "The improvement of this dish is mainly due to the fact that when we were looking for the production method of red oil chicken nuggets in southern Sichuan, we found the previous successor in Gulin and got the recipe of crispy red oil chicken. . ”
“We have heard of chicken crispy red oil before, but the details of how to make it are kept secret. ”
“Gulin Spicy Chicken is also a very famous local specialty. One of them tastes particularly good. After inquiring, it turns out that after taking out the cooked chicken, the remaining chicken bones, chicken oil and non-pieces are added. Minced chicken, add blanched chicken stock, add star anise, aniseed, green onions, peppercorns, and rapeseed oil, cook over low heat to make chicken bone sauce.”
"When the soup becomes clear, filter the fried oil, let it cool, then add the chili noodles mixed with several kinds of minced chili peppers, slowly boil it into red oil, and finally add some white sesame seeds to enhance the fragrance. Got the special red oil for making this weird chicken dish.”
“The seller’s education level is average. He only talked about the ancestral tradition in his family. According to the cooking method, he called this red oil ‘Several Ripe Red Oil’.”
“We only found out about this after we searched for it. "How ripe red oil is", it must be" The homophonic pronunciation of "chicken crispy red oil", the lost recipe of "chicken crispy red oil" has been rediscovered. "
"In addition to the strange-flavored chicken, the others include pepper and sesame chicken and cold chicken. , Sichuan jelly and other dishes, you can use this chicken The aroma of ghee oil is mellow, complex and integrated. Compared with the previous red oil, the taste is more prominent. ”
In the past, this was the secret of the merchants. With a recipe, it will be no problem to feed a family.
In fact, this is true not only of cooking skills, but also of many intangible cultural skills, such as the mounting of calligraphy and paintings that Zhou Zhi is now very good at.
It’s just a small business, and many of the younger generations don’t take it seriously and give up on their own.
There are many similar dishes and cooking techniques at this table.
Li Leshan said: "Before coming here, I had a banquet at the Chinese Consulate. There was a master named Liu Ruowei. The foie gras paste he made was similar to yours, Master Zhang, but there were some honeycombs on the surface of his foie gras paste. , it doesn’t look as smooth and delicate as Master Zhang’s. The taste is also much better."
"Liu Ruowei?" Zhang Yuanfu laughed when he heard it: "In terms of seniority, he is my nephew. Nowadays, there are many people in our group working in the consulates. He is mine. A disciple of his uncle Zeng Guohua.”
"Actually, this problem is easy to solve. When steaming, cover the vegetables with a plate so that water vapor and dripping water cannot enter. The steamed foie gras paste will be delicate and shiny. I don't know this. I will tell my uncle when I have time. , let him spank the baby!”
Here’s another little trick he learned. Although steamed foie gras is a fancy dish that is almost impossible for Zhou Zhi to make, the same goes for steamed egg custard. reason.
As he was talking, Zhang Yuanfu picked up the cup: "The old rule taught by my master is to protect your tongue and not drink more than three cups a day."
"This first cup must be dedicated to the guest of honor. , welcome everyone to Shudu , It feels good to eat Sichuan food, and it will be more publicity for us."
"There are a lot of guests of honor today," Zhou Zhi said with a smile, "Professor Li, the second brother and the third brother only have three cups. .”
"Let's see, as the host, I will accompany Master Zhang. I will toast the first cup to the eldest brother first, the second cup to the second brother and the second sister-in-law, and the third cup to the third brother and the third sister-in-law. After that, Master Zhang has completed the task, and I will continue to the village. Is this good?”
This arrangement was reasonable, so everyone applauded and agreed.
“If I have the opportunity, I would like to invite Master Zhang to our Hong Kong Island and take a trip overseas.” Li Lehai picked up the cup and smiled: “Today’s banquet is an eye-opener, and it is no better than the Cantonese Abalone Fin Banquet. It's not weak, and it also contains countless delicacies. I'm afraid I wouldn't be able to eat such fresh food anywhere else. "Yes, we all like this matsutake fried rice." Li Lexui said, "It's very difficult to eat this in Hong Kong."
Matsutake fried rice fits the bill. The most pretentious saying - high-end ingredients often only require simple cooking.
Cut the matsutake mushrooms and cloud legs into fine cubes, stir-fry with tea oil and butter until fragrant, add overnight rice, add Sichuan specialty Shengxinglong soy sauce, stir-fry, and sprinkle with chopped green onion before serving.
To put it bluntly, it is an upgraded version of soy sauce fried rice.
The key is that fresh matsutake is hard to come by. It is best to eat it within three days of being picked and chilled, otherwise the quality and appearance will be affected.
However, there is also a workaround, which is to slice the matsutake mushrooms and freeze them.
Freezing has the advantage of allowing the water in the matsutake cells to form ice crystals, and ice will expand compared to water, which will cause the matsutake cell wall to rupture. The effect is similar to the "cell wall rupture" principle that was blown up in later generations. .
In other words, the taste of frozen matsutake is slightly worse than that of fresh matsutake, but it is more conducive to the precipitation of aroma substances in the cells, and the dishes produced are richer than fresh ones.
Cooking is not so demanding about the integrity of the presentation, but pays more attention to the aroma of the dishes, which can be regarded as a flexible "innovation". At least the people of Shudu can eat the dishes picked from Litang and Liangshan. of "fresh" matsutake.
But even frozen products have a time limit. As it is now, it is unlikely that they will be delivered to Hong Kong Island, unless Liangshan Airport opens a direct flight to Hong Kong in the future.
After three drinks, Zhou Zhi started to turn on the host's toasting mode. The first thing he did was apologize. Counting military training, it has been more than a month since he came to Sichuan. He has not visited relatives, friends and elders yet. It is obviously a loss. Etiquette.
Fortunately, everyone knows that he is busy, and even everyone is busy. He can spare some time to attend this party. In fact, it is not enough to rely on Zhou Zhi's face. Everyone is more concerned about the face of the three young masters of the Li family. .
In the middle of the banquet, Fei Guan finally hurried back. The first thing he said when he entered the door was: "Elbow, you can really make trouble for me!"
"Uncle Fei, thank you for your hard work. You can get it done so quickly? I I thought you wouldn't be able to come back tonight." Zhou Zhi smiled and said, "Just in time, let's have a drink to calm down."
Fei Guan handed over to everyone: "I'm sorry, I'm sorry. Something happened at the time and I came back late..."
"Sit down quickly and have something to eat first." Li Leshan said: "Actually, we were all involved and were at the scene. What happened. What's the matter?"
"It's actually not difficult to find out," Fei Guan said, "There are only a few people who can open the cabinet."
“Originally, according to security measures, when cleaning and setting up, security personnel had to wait on site and take out things in person. After the cleaning workers completed the cleaning, they would rearrange the things and lock the cabinets.”
< br>"In other words, these cultural relics must have security personnel and cleaning staff present throughout the process." I picked up a piece of twice-cooked pork for myself and took two bites of matsutake rice: "As a result, the security staff was lazy and handed the keys to the cleaning staff themselves. "I cleaned it myself."
"But one time the cleaner got sick, so he asked his son to come and clean it." Fei Guan said: "This kid got evil intentions when he saw the management of the airport VIP lounge and gave it to the cultural relics. After taking pictures, we went to Rome again I found someone at the art stall outside the square to make a copy. After I finished it, I found an opportunity to go to the VIP room and clean it up, and took out the two cultural relics.”
(End of this chapter)