I have become popular in modern times with food

Chapter 219 Art in "Lizi" ([-])

Just when everyone was looking forward to it, the third round of the food competition began.

"The theme this time is - inside. You read it right, this 'li' refers to the inside of the intestines. Since the Zhou Dynasty, China has had the tradition of eating animal offal. In ancient times, there was a shortage of ingredients, so as long as it is Anything that can be eaten will not be wasted. Today, pork belly and chicken giblets are also delicious.” The supporter pointed to the decomposed body of a pig on the big screen, and tirelessly introduced, “Pork liver improves eyesight and nourishes blood. The belly strengthens the body, the pig kidney supplements nutrition, and the pig belly nourishes yin and moistens dryness..."

After speaking, he seemed to think of something, showed a wretched smile, and gave everyone a self-evident look.

Everyone roared with laughter: ...I always feel that you seem to be thinking about something incredible...

This question seems to be nothing special, but it is definitely a delicate question for chefs.

Jiang Cheng secretly took a deep breath, looking at the other teams of chefs with the same dignified expressions, it was time to show their real skills.There is a secret ancient dish in Huaiyang cuisine, which cannot be made by everyone, and even few people know it, that is-burning liver.This is a dish that the Jiang family does not pass on to the outside world, and he only cooks this dish every year when the ancestral house gathers.

The little apprentice counted the ingredients in the basket and asked him: "Master, what are you doing with so many pig livers and large intestines? Don't you make stir-fried eel blood?"

Jiang Cheng gave him a look: "I'm going to do something different, just watch."

The little apprentice patted his head, okay, you are the chef and you have the final say.But to have another chance to steal a teacher, he laughed happily.

"Shaoganda", to put it simply, is braised pork liver and large intestine, each taking a word and condensing into this name.This is not a complicated palace dish, nor is it a famous official dish. It is just a hodgepodge made by people in the market to reconcile their appetites. But just such a dish, in the eyes of Jiangcheng, is more precious than delicacies from mountains and seas.

When I was young, my family was not rich. Although it is located in the south of the Yangtze River, it is also an underdeveloped rural area.Hun Xing meat is a way to survive for money, and you can only eat a bite or two during the holidays.His mother felt sorry for him, so she hid her private money to buy some pork offal when going to the market. When she got home, she asked her father to simmer a pot over a slow fire, and closed the door and hid by the stove for him to eat secretly.

Don't dare to let others smell it, otherwise everyone will come to the door and ask for a sip.Afterwards, life gradually improved. This pork offal was far less delicious than chicken, duck and fish, and gradually faded out of the dining table. But every year when I went back to my hometown, Jiangcheng would always make a new one. My father said that it tasted even better than before. .

How did he know that Jiang Cheng had secretly improved the formula.

The treatment of internal organs is not simple, not only has a strong fishy smell, but some also have mucous membranes and blood vessels.The ingredients provided by the organizer were relatively good, but still couldn’t bear the strong smell of pig offal. The little apprentice pinched his nose, put the ingredients into the pool, turned on the faucet and rinsed it with clean water.

Seeing his timidity, Jiang Cheng leaned forward a little, motioned for him to get out of the way, and rolled up his sleeves to do it himself.Pork liver needs to be soaked more, and the water needs to be changed repeatedly to let the blood soak out. Pig large intestine is made with raw powder, slide it to the bottom, rub it carefully, and wash away the impurities...

There are also pig's trotters, cut off the nails and dry the water, burn off the surface hair with a spray gun, and gently scrape the skin with a knife blade.

By the time all this is done, more than half the time has passed.Because it is a big dish, the time of the hourglass has been directly increased from the original two hours to six hours.

The pork offal is delicious. Before it is officially stewed, it should be cooked half-cooked.Jiangcheng added ginger juice and scallions to the boiling water, poured some cooking wine on it, put the pig's trotters in first, then gradually put in the large intestine and pig's liver, and when the time was almost up, they were all cleared and cleaned.

Next, is the link of stewing the aniseed ingredients.The audience watched him add spices to the pressure cooker one by one, some of them had never even seen it before, and they were dazzled, and they were in awe of Chef Jiang.This dish, just looking at the steps is so complicated, it must be delicious after cooking, and I am looking forward to it.

Sure enough, with the white gas coming out of the air hole on the top of the pressure cooker lid, a strange smell of meat gradually permeated the entire venue.Someone sniffed and couldn't help admiring: "It's so fragrant——" This kind of fragrance makes people stutter and swallow involuntarily.

Not long after, the pressure cooker finally made a sharp sound, which also meant that Chef Jiang's dishes were ready.Jiang Cheng turned off the fire and simmered for another two minutes, then slowly unscrewed the button of the pot and lifted the lid.

Into the eyes, it is a dark red color of a thick oil slurry pool, the soup is still gurgling and bubbling with fine small bubbles, followed by a tangy aroma - the aroma makes people stick out their bodies and stretch their necks , just want to see, what is the source of this fragrance!
Even Guan Shanyue couldn't sit still anymore, she twisted her hips frequently, as if there were needles on the stool poking him, and drank two sips of tea from time to time to ease the frequency of saliva secretion.

No way, he has never been resistant to this kind of braised food...

Soon, "Burning Liver" was divided into countless small portions and presented to the judges' tables.Guan Shanyue couldn't wait to smell it, there was no stench of sewage, only the smell of red ingredients and meat.

Pick up a half-sized pork liver and put it in your mouth. The crispy liver is rough, and after repeated collisions with your teeth, it becomes a mouth full of small particles; then have a mouthful of pig intestines, the fat intestines are creamy, slightly elastic in the mouth, but you can't chew them a few times. It will disappear into the invisible; the last bite of pig's trotters, the hoof meat is soft and glutinous, and it is full of fat and aroma when you sip it...

There are three different tastes in one dish!It's as if there are three legs standing together, and there is a sense of endless life.

"Wonderful! Very wonderful!" Guan Shanyue shook her head, carefully feeling this unusual taste of beauty.

But the biography of the Shi family next to him was very straightforward. While his mouth was full of oil, he picked up the microphone and shouted: "Give me a pot of good liquor!"

This sentence resonated with most of the male compatriots present... I am really sorry for such a good appetizer if I don’t take a few sips!
The host was dumbfounded, and persuaded from the side: "Mr. Shi, you are on the judging table..." The photographer next to him was also struggling, can this paragraph be cut in? ? ?

Shi Jiachuan replied indifferently: "The aroma of meat and the aroma of wine is the highest state of food! Besides, this dish contains so much fat, it can definitely relieve the burning sensation of liquor..." He tilted his head again and said Looking at Jiang Cheng meanly, he said, "Chef Jiang, I think you still have a lot left in that pot, can you pack it for me later?"

Guan Shanyue stared at him with wide-eyed eyes: Damn...you can still do this trick? ? ?
(End of this chapter)