Chapter 83 Fengjing Dingti
On the first day when the brothers met, the old man took Jiang Weiming to visit the pig pen, the vegetable field, the chicken farm in the next village and the vegetable market in the town, visiting all the sources of ingredients.
Z City is a third-tier small city, but it is better than a small city with less pollution. Especially in the countryside, green and pollution-free vegetables are everywhere. The chickens in the chicken farm in the next village are all free-range and semi-local chickens. Just by picking at the vegetable market, you can buy high-quality vegetables that Jiang Jiankang couldn't even buy in City A.
Although Jiang Weiming also lives in the countryside, it is in the countryside close to the provincial capital of Shu, and is not at all the same nature as the countryside near Z City.
In the evening, Jiang Weiming originally wanted to cook, but the old man refused to let him go. He must make a table of specialty dishes for the third brother to taste and show off the results of his traveling around and honing his cooking skills over the years.
There is a family in the village who just killed a pig two days ago. Their pigs were well raised and fat and strong. The old man bought a front hoof and a back hoof. The front hoof went into the stomachs of Jiang Jiankang and his wife just after they bought it the day before yesterday. inside. The old man will make Fengjing Dinghoof for the remaining hind hoof tonight.
After the old man arrived in the Magic City, he first worked in the kitchen of a restaurant. The restaurant master was so passionate about talents that he taught him the Fengjing Ding Ho recipe. However, the good times did not last long. The old man lost his job and moved to other places.
Fengjing Ding Ho is a local dish. This dish is famous for its thick oily red sauce and its preference to keep the original taste of the ingredients. However, that was a long time ago. Now the local dish is more Jiangnan style and has begun to transform into elegant and refreshing. It is even more delicious when cooking. Fall in love with the use of sugar, but still mellow and delicious.
In Jiang Feng's memory, the old man didn't seem to have done Fengjing Dingti, or he might have done it but he didn't remember it. There are many ways to make pig's trotters, such as Dongpo elbow, rock sugar elbow, tiger skin elbow, crystal elbow flower, Fengjing ding trotters, and countless other braised elbows, steamed elbows, and braised pork trotters. With just one pig's trotter, chefs from all over the world can cook it. I can make some fun for you.
For example, the Dongpo elbow made by Jiang Jiankang has almost nothing to do with Dongpo elbow except that it borrows the name of Su Dongpo. If you are more cheeky, you can call it Jiankang elbow.
Wash the pig's trotters and remove the fluff, hang them up and wash them, adjust the tube bones, and then carefully remove the thicker blood vessels. The old man is very strong and his eyesight is not dazzled, so it is very easy to do. The remaining dirty blood can be almost removed by running the pig's trotters through a few passes of boiling water without leaving any odor.
Trim the white pig's trotters neatly, put them into the pot, pour the remaining brine from the braised pork, add soy sauce, rock sugar, rice wine, cloves, cinnamon, and ginger slices to remove the fishy flavor, bring to a boil over high heat, and then simmer over low heat . Simmering it slowly in this way not only makes the pig's trotters tender and crispy on the outside, but also makes the marinade better absorbed by the pig's trotters.
There were pig's trotters squatting in the big iron pot. The old man could judge the heat by smelling it, so he let it simmer slowly for the time being while he went about doing other things.
When Jiang Weiguo was young, he traveled almost all over the South except Shu, and had many romantic relationships with his masters. It's a coincidence that except for Shandong cuisine, the current eight major cuisines are all southern cuisines. When Jiang Weiguo was young, he wanted to follow Jiang Chengde's old path and integrate the essence of various cuisines to promote Jiangjia cuisine.
But he is not as talented as his father, and his luck is not as good as his father. At that time, Jiang Chengde came into contact with and communicated with masters of various cuisines, while Jiang Weiguo came into contact with some experienced master chefs who were far from being called masters. This also led to the fact that although he learned a lot and learned miscellaneous things, he was not as good as Jiang Weiming, who specialized in Sichuan cuisine in the following decades.
The second dish Jiang Weiming made was fish balls in clear soup, a Hangzhou cuisine, which was still a Zhejiang cuisine when he learned it. The method is simpler than Fengjing Ding Ho. The most important thing is to beat the fish meat quickly until it becomes sticky. Only in this way can the fish balls be elastic and delicious.
Jiang Feng removed the spines from the silver carp meat. After the old man tasted the fish meat, he gave Jiang Jiankang the job of beating the fish balls. Jiang Jiankang weighed more than 200 kilograms of meat, and he slapped the fish with great strength. It seemed that in order to show off himself in front of his newly recognized third uncle, Jiang Jiankang used all his strength to hit the fish with every blow. Jiang Feng looked at it. Feeling sorry for the dead silver carp.
"You used so much force to have a grudge against the fish? You broke all the meat apart. Didn't I teach you how to use such force?" the old man scolded.
Jiang Jiankang then patted the fish with moderate force.
Seeing that Jiang Jiankang stopped messing around, Jiang Weiguo could cook bamboo shoots with peace of mind.
The bamboo shoots are fresh winter bamboo shoots dug out in the morning. Just boil them in water with a little salt until they are seven-mature. They are used to serve on the plate with ham slices. When the fish balls are out of the pot, add a spoonful of stock together and they will still be delicious.
The third dish is Babao Tofu, which is also a Hangzhou cuisine and has gradually developed into a medicinal dish over the years. Ever since Jiang Feng's aunt fell in love with health preservation, she has eaten Babao Tofu every three to five times. Jiang Feng has seen the special version of Babao Tofu cooked by Jiang Jianguo in the WeChat group. It's really eight treasures. It's all meat, but the tofu is vegetarian. . Those who knew it were eight-treasure tofu, but those who didn’t know it thought it was assorted tofu and roasted pork.
Sea cucumbers are not available at home, so you can use other ingredients instead.
Cut the mushrooms, ham, and carrots into dices and put them into a plate. Cut the tofu into pieces and put them separately. They are colorful and look quite nice. The chickens are freshly slaughtered. Grandma Jiang has raised the 7-pound old hen for more than a year and took it. Debone one leg and mince it, and add the rest to stew in soup.
Tang Jiangfeng guessed that he wouldn't be able to drink tonight, but he might be able to eat chicken noodles tomorrow morning.
Now put the chicken into the pan and fry it, then add the first plate of diced chicken. When it is cooked, add water to simmer it for a while. After the water boils, add the tofu and season it.
After taking it out of the pot, thicken it and the dish is ready.
The eight-treasure tofu was cooked first, and the pork ribs and fish balls were still in the pot. After thickening, the tofu looks white, tender and shiny, and is decorated with diced carrots and peas. It can arouse everyone's appetite without having to put it on the plate.
There were only 6 people in total, and elbows were a big dish. The old man planned to make another soup and call it a day. Seeing that Jiang Feng was doing nothing, he said: "Xiao Feng, please make your third grandfather's specialty dish and let your third grandfather taste yours." Craftsmanship! ”
Jiang Feng:? ? ?
Specialty dishes?
Jiang Feng was silent.
He...what is his specialty?
Do you often make pickled vegetable dumplings lately? That's Li Sanya's specialty.
Low-end version of agar-agar clear soup? That was Jiang Huiqin's dish, not his.
Shoot a cucumber? That was Jiang Feng's specialty, but he was afraid that the old man would use his head as a cucumber.
Jiang Feng knew how to cook a lot of dishes, but the old man suddenly asked him to cook a specialty dish, but he couldn't think of it for a while.
Jiang Feng was lowering his head and thinking about what he was good at. Grandma Jiang was talking to Jiang Weiming, Wang Xiulian was cleaning, and the whole family was just idle with Jiang Jiankang, smelling the smell in the kitchen and feeling hungry but unable to eat.
At noon, after he shared the news with Wang Xiulian about Jiang Weiming's coming to find his relatives, he posted the incident in the family WeChat group. Adhering to the spirit that I can't be the only one who is frightened, since everyone has a third uncle, the entire Jiang family immediately knew of Jiang Weiming's existence.
Up to now, several of Jiang Feng's uncles were still discussing this matter in the WeChat group an hour ago.
Jiang Jiankang turned on his phone, clicked on the beauty camera, skillfully adjusted a filter suitable for Babao Tofu, clicked a photo, and posted it to the family WeChat group.
Cook: [Picture]
Cook: There are also pig trotters and fish balls in the pot. Dad is cooking again tonight! [Thumbs] [Thumbs] [Thumbs]
Tailor:…
Cat owner (fourth uncle):......
Dog owner (Fifth Uncle):......
Pharmacy owner: Third brother, ask dad to open dinner later. Your sister-in-law and I will drive there now. We’ll be there in an hour!
While Jiang Feng was recalling the dishes he knew how to cook, the phone in his pocket began to vibrate. When he opened it, he saw Comrade Jiang Jiankang showing off.
The way the photo was taken and the filter applied were simply inhumane, which clearly shows the sinister intention of the person who took the photo to show off.
After thinking for a while, Jiang Feng also said something.
Physics student: Third Grandpa said he would cook fish heads with chopped pepper for us tomorrow.
Tailor:…
Those who study medicine:……
Designer:......
Cat owners:......
Dog owners:......
Pharmacy owner: Xiaofeng, please go and see if the room your second uncle used to live in can be occupied now. The second uncle and your second aunt can stay for a few more days.
*This is an additional update, because I feel like the first two chapters are pretty good.
No more today_(ω ∠)_
*[I'm a fool, the elbow is the front hoof of a pig, and the Fengjing ding hoof is the hind hoof. No matter how thin it is, I can't tell them apart. Parallel dishes, parallel dishes (°ω°｀)] Thank you Yejiu Hualing for starting from 1000 A reward of 500 starting coins for the lazy and confused traveler, a reward of 200 starting coins for us to learn how to bark, and a reward of 100 starting coins for Murong Xueyuan and Little Lazy Cat
(End of chapter)