I have become popular in modern times with food

Chapter 30 The Fire Stove
Jin Changguo's words made everyone put down their chopsticks, waiting for him to continue to explain.

Jin Changguo sucked another piece of jellyfish, let the strong taste roll in his mouth for a while, and then reluctantly opened his mouth.

"It is said in "Yue Jue Shu": the sea mirror crab is the abdomen, and the jellyfish is the mother. This jellyfish is the current jellyfish. It is also said to be delicious in Nanzhong. It means that southerners like to eat it. In our Chaozhou, it is regarded as It’s a common dish that every household cooks.”

After finishing speaking, he drank tea to moisten his lips, and then smiled mysteriously: "But today's one is not ordinary at all. According to ancient books, this jellyfish needs to be washed with vegetable ash and raw oil repeatedly, before it can be as clear as water essence and purple jade. And this The method is also completely made according to the ancient method of Tang Dynasty, so the taste is unusual."

Tang Jingling heard this, and then looked at the jellyfish silk carefully. As he said, it was extremely clean, and the color was like a transparent crystal, which could reflect the light from the top when it was clipped.

Jin Changguo watched with a smile that everyone was studying the jellyfish in the bowl, and the only one was unmoved, still eating other dishes with a dull head.

"Tang Yuan, I heard that you are going to open a restaurant, what do you think of today's dishes?" Elder Jin asked.

Tang Yuan was obsessed with the world of gourmet food and could not extricate himself. When he asked this question, he reluctantly put down the last duck paw that had just been caught in the bowl.

"It's okay, I'm not very picky about Chinese food, as long as it doesn't taste bad." After speaking, he grinned at Jin Changguo and continued to struggle with duck feet.

The mouth is soft, glutinous and fragrant, and I don't know what kind of brine is used to marinate it. There is even a hint of pine needles in the thick wine aroma.

Others don't know him well, but Tang Jingling knows him well.Unappetizing?It's not delicious, can you eat it without looking up?
You have to pretend to be a little bit pretentious!

"Teacher, don't be fooled by him. Today's food is really good." This is Tang Jingling's sincere words. She has been back to China for a while, and she is doing food shows by herself. A few, these eight cold dishes alone can be counted as one of the best.

She began to look forward to the next hot dish.

In the back kitchen, Yu Jian's sweat dripped down her hair one by one to her neck.Under the white chef uniform, the T-shirt was completely soaked.

She was putting the finishing touches on a hot dish.

It is written in Yu's recipe: Chaozhou people like to eat seafood. Besides fish and shrimp, they only have a special liking for snails.This dish is roasted snails in the open furnace.

The snail must reach a weight of one and a half catties, so Yu Jian and Father Yu searched for it for a long time before finally finding one that weighed up to the standard.Father Yu complained: "If we go around the village, we can get one in minutes."

Father Yu first mixed all the ingredients including coriander, sugar, colored peppers, minced garlic, peppercorns, sesame seeds, and diced celery, and slowly simmered them into a sauce.

Yu Jian set up a charcoal stove on the side, and burned the charcoal on a low fire. After washing the snails, add Huadiao wine, and heated them in the soft charcoal fire. At this time, the snail meat gradually shrank.

She poured out the miscellaneous water adhering to the snail meat, then added the sauce and simmered, and kept turning to let the shell be heated evenly. When the sauce was gradually absorbed by the snail meat, the snail was cooked.

This last step is to remove the snail meat from the shell.Yu Jian turned the snail upside down, exerted force on the handle of the knife, and the snail meat bounced off the chopping board.Slice the snail meat, put it on a celadon plate, and drizzle with a little sesame oil.

When everyone looked at the dish on the plate, they couldn't bear to put down their chopsticks.

I saw that the snail meat was delicate, white and tender, against the green porcelain plate, it was crystal clear.

Tang Yuan was the first to act unceremoniously, and the snail was sandwiched between the chopsticks, and it flicked around, and he took a bite, it was delicious and crispy.

As soon as his eyes lit up, he quickly took two more slices, fearing that he would not be able to eat them after a while.

It was indeed a foresight, the table was turned around, and the plates were empty, only to hear the crowd sighing again and again.

Jin Changguo is getting old, and his heart is itchy when he sees the snail, but the physical examination shows that he has high purine, and the doctor told him to eat less seafood, which means he only took a slice to taste.

It was so delicious that he almost swallowed his tongue.

Just as he was about to grab another slice, the waiter had already come and took the plate away. He was staring at the huge snail shell eagerly, and it would be fine to ask him to drink the soup inside!
Just as I was annoyed, new dishes poured in: soft-boiled rich shrimp, fresh stewed hand-washed crab, stir-fried eel blood, peony jelly, whole goose platter, secret beef balls and steamed grouper.

Several dishes dazzled everyone, and Tang Yuan was like a dog seeing meat buns, his eyes were almost narrowed, and the chopsticks in his hand basically never stopped.

Although he lived in a beautiful country since he was a child, he has a strong taste. Among these dishes, the stir-fried eel blood is the most suitable for him.

Eel is also called long fish. Because of its body like a snake, it is called "little snake" in many places.The long fish used for stir-fried eel blood must be small eels that have not yet grown up, finger-thin and one-and-a-half inches long.

In the Tang Dynasty, there were many methods of cooking long fish. Yu Jian used to wrap the long fish with gauze and boil it in warm water. After about [-] minutes, the long fish came out of the pot. At this time, the shape of the long fish did not change, even the skin Nothing has changed.

Cutting open the long fish with bamboo slices to take out the flesh and bones was cumbersome and time-consuming, but Yu Jian was nimble, and it only took a few seconds to remove the complete eel blood.

Put fresh leeks in the pot, add garlic slices, and red peppers to fry until fragrant, then add eel blood and stir-fry. The seasoning only needs a pinch of salt.

Tang Yuan bit the long strip of eel blood and thought how could it be so glutinous, it didn't look like an animal's internal organs at all.

"Huh?" Li Jingguo looked at the bright yellow peonies in the middle of the table in a daze.When he was looking at the food list just now, he discovered that there would be an ancient Luoyang dish.

Although he went to the capital with his parents when he was a child, he is actually an authentic Luoyang kid.Peony jelly dish is a dish that has been passed down in Luoyang for more than a thousand years, and it was beyond his expectation to see it at this banquet.

The agar-yan vegetable is as thin as silk, soft and unceasing, lustrous and shiny, the taste is hot and sour and delicious, and the soup is clear and refreshing. This is the first time Li Jingguo has seen such a poetic and picturesque dish.

Jin Changguo drank the jelly soup in the bowl contentedly: "The taste is really like bird's nest, even if it is spicy, it is just right." After eating a bowl, he even sweated a little, but there was no burning sensation in his esophagus and stomach.

During the meeting, someone questioned: "This is not like the spiciness of chili."

Tang Yuan said without raising his head, "It's pepper."

The oldest method of peony jelly is to use pepper, which is spicy and aromatic, and has the effect of removing cold and dampness.When Yu Jian made jelly, he first added pepper and boiled it, and then removed the peppercorns, the taste was just right.

Jin Changguo summoned the waiter and said in a low voice, "Let Lao Han come here."

(End of this chapter)