v2 Chapter 346： Birthday Meal (4)
Taking advantage of the marinated chicken, Xia Mudi cut all the other vegetables into small cubes of similar colors and squares, which looked like a decent look.
Then Jiang Feng witnessed the birth of Xia-style Saffron Chicken.
Xia Muyi mixed chicken and black pepper into the pot and stir-fried. Because it is a large chunk of chicken, Xia Muyi turned a lot of difficulty during the stir-fry.
When the chicken was fried to about six minutes, Xia Mu turned off the heat, changed a pan, put a thin layer of oil on the bottom of the pan, and fry the chicken over low heat.
The chicken is to be fried. Zhang Guanghang told him before this step. He did not forget it.
Let the chicken fry in the pan by itself, under the blessing of the low fire, the surface rich in oil starts to sizzle, the oil leaks from the inside out, the color also becomes thicker, and the fragrance from the ingredients itself begins to taste Taste of ingredients.
Xia Muyi turned to the cooked pork belly and used it with one heart and two dishes at the same time.
The practice of court Wanfu meat is cumbersome and complicated, not only because of its various production processes, but also because it has very high requirements for knife workers.
As a typical court dish, the court Wanfu meat fully embodies the advantages and disadvantages of the court dish. First of all, the name should be nice, and people should feel rich and happy when they listen to it, and want to eat this dish. The founding emperor Zhu Yuanzhang ate a dish of rotten vegetables and stewed tofu before he could leave his name. It can be called pearl emerald white jade soup, not to mention those last emperors who said they were extremely extravagant.
Picking a good name is only the first step, and selecting the expensive material is the second step. What is rare, what is precious, what the court dishes have strict requirements on the origin, texture, location, and size of the ingredients. Even the salt used in cooking must be carefully selected from millions of kilograms of refined salt. Not to mention the bowls, chopsticks, and plates, it must be a good treasure worth thousands of dollars. As for whether the ivory on the chopsticks is pouting, it is not something that ordinary people can care about.
In the Qing Dynasty, an emperor wanted to eat a folk snack, and the internal affairs bureau gave a budget of 90,000 yuan.
Palace Wanfu Meat is one of the masterpieces. Xia Muyi has done his best in selecting the materials. He is not the imperial chef who can't let the world's strange treasures be placed in front of him for selection. The vegetable market is so big, so many pigs can be slaughtered in a day, and he can pick out the best pork belly from dozens of pigs. It is already his limit.
Xia Muyi glanced at the chicken in the frying pan next to him and began to lower his head.
To make the court Wanfu meat, you must first cut the pork belly from lumps into long strips, and then roll it back into lumps. The process is roughly the same as peeling apple peels. The master of apple peeling can cut a long, thin and uniform apple peel in one go, and the master of cooking can naturally cut a piece of pork belly into a thin, uniform and uninterrupted strip of pork belly.
Whenever you reach the corner, the rotary knife is a test for the chef.
Xia Muzhen prepared 4 pieces of pork belly, and it took more than 10 minutes to cut the meat. I also went to the pot next to me to turn the chicken over, which can be said to be the best use of both.
It's time to cook the meat, but not the meat but the sauce. Jiang Feng watched Xia Mudi add a variety of sauces such as rice wine, raw soy sauce, old soy sauce, white sugar, spring onion, **** slices, star anise, peppercorns, etc. into the pot and stir-fry, the final condition is very deep, let people see at a glance Zhiwanfu meat is a dish with heavy taste.
After sauteing the sauce, Xia Muxian turned off the fire next door, changed the pot, and put the chicken and the beef soup borrowed from somewhere in the pot. Slowly simmer in the pot, bring the lid, everything is free.
Then Xia Muyi started to fry Wanfu meat, the frying time was very short, only a few dozen seconds, let the meat set a shape of the skin and fry a little bit. After that, he put the shaped Wanfu meat and pork skin down into a tic-tac-toe shape into the bowl, poured the fried sauce with the broth into the bowl, and steamed it on the pot.
The big heads have been solved, and the rest are only soldiers.
Xia Muzhen set his sights on the diced vegetables he had cut before.
Zhang Guanghang bought butter, but he never used butter for cooking. But since you ca n’t afford to buy it, Xia Muyi fry the remaining vegetables with butter, and then throw all the half-ripe vegetables into the pot with beef soup and stew with chicken. .
Not to mention, it really means a bit of French cuisine.
The vegetables were solved, and all that was left was lemons and apples.
Xia Muyi stared at Apple in deep thought.
In fact, if he uses apples for cooking, he will, but the dish he knows has nothing to do with French cuisine.
Regardless, do it again.
Xia Muyi began to cut apples.
Jiang Feng's eyes were wet.
How familiar the steps are, Xia Muzhen is indeed an apprentice to Chen Qiusheng, Chen Qiusheng is indeed the second gear of Taifeng Building that year, and the approach of crispy apples is exactly the same.
"Xiao Hang, it seems that the front hall is here. You can see if a guest is here." At the critical moment when Apple was going to fry the pan, Xia Muzhen called Zhang Guanghang to see the people.
No wonder Zhang Guanghang didn't have any impression of crispy apples. In co-authoring, he didn't see how he saw it and how to do it.
By the time Zhang Guanghang returned from the front hall, the crispy apples had already been fried and served.
"Master, Mr. Chu ordered a crisp, oily and crispy, yellow fin shark fins, and Su Zao elbow." Zhang Guang Channel.
"There are no shark fins today, you go ... You sit next to me, I go and tell him." Xia Muyi always remembered the birthday gifts for children who do not have to work.
Speaking of this, Xia Muyi packed the crispy apples just out of the pot into a white porcelain plate, and just walked out, Jiang Feng immediately followed him.
"Well, Master Xia, why did you come out?" There were three middle-aged men sitting in the front hall, and one of them saw Xia Mu's emergence and quickly got up. "But there is nothing left. You can't get your apprentice out."
"There are no shark fins today, you can't make yellow fin shark fins, boss Chu, you'd better change dishes." Xia Mu shouted.
Boss Chu suddenly became embarrassed and said, "Can't make the yellow fin shark fin? Master Xia, can you think of a way? Today is the three of us who invited a big boss from the south to eat. This yellow fin shark fin is the highlight."
"I ca n’t do anything without the ingredients. You have to change your course." Xia Muyi said and went in, and suddenly remembered something, "but I still have some surplus of fresh pork belly that I just bought in the morning, otherwise I will change to the court Wanfu meat?"
Boss Chu suddenly turned worried: "Today there is Wanfu meat, but that's really a trouble for Master Xia. What do you want with yellow bladder shark fins!"
"By the way, I heard that boss Chu often do business with foreigners?" Xia Muyi asked.
"Why, Master Xia wants to get some foreign ingredients?" The boss Chu was interested.
"Why don't you get that stuff. I don't know if boss Chu can speak French?"
"French? Master Xia wants to learn French? I can't speak French, but I can speak two in English. We usually talk about business with translations, so I talk about hello or something." The boss of Chu suddenly remembered that Zhang Guanghang seemed to be French People, "Master Xia, what is your apprentice saying that makes you incomprehensible? Use me to help you find a French translator?"
Xia Muyi thought for a moment: "No, English is fine, do you know how to say happy birthday in English?"
Boss Chu suddenly realized, "It turned out that it was your apprentice's birthday today! I said, how do you think of how to make Wanfu meat today, and how to say happy birthday, let me think about it. It seems ... Happi. .. what is Hapy going to do? "
"Happybirthday?" Another middle-aged man kept hidden.
"Yes, yes, this is it!" Boss Chu started afterwards Zhuge ~ www.novelhall.com ~ What is Happi? You speak slowly. Xia Mu frowned.
"Happybirthday."
"Happy ... Doctor?"
"Almost, Happybirthday."
"Happy ... Boss?"
"Yes, yes, that's about it, you can say hurry when you are old."
"Okay." Xia Muyi muttered silently, and walked back to the kitchen.
Zhang Guanghang was still sitting in a small chair, and saw Xia Muyi coming in and pointing at the pot of stewed chicken: "Master, I just looked at the pot, the beef soup was dried up, so I turned off the fire. "
Xia Muyi nodded and walked to the front of the pot to expose the cover. Load the plate, sprinkle the fried crispy apples on top, cut two slices of lemon and stick it on the side of the plate, even if the lemon is used, the Saffron chicken is finished.
He is now a bit older with limited memory and must race against time.
"Xiao Hang, Suffolk chicken is ready, come and taste it." Xia Muyi beckoned Zhang Guanghang.
Zhang Guanghang obediently stepped forward to get chopsticks.
There is only a spoon and chopsticks in the garden. You can only use spoons and chopsticks no matter which national dish you eat.
Zhang Guanghang picked up a crispy apple.
"Hapi ... Dr. Hapi!" Xia Muyi seized the opportunity.
Zhang Guanghang froze.
When Xia Muzhen saw him like this, he thought he was wrong, and the old face flushed: "I just talk about it, you eat it, you eat it."
After that, I went to see the Wanfu meat in the steamer.
Zhang Guanghang looked at Xia Muyi and stuffed a large piece of crispy apple into his mouth.
The cheek bulges slightly, chewing slowly and bite-by-bit.
"Merci." (Thank you)
"Grand-père."
The dense fog covered Jiang Feng's eyes.
"Jet’ "
Then Jiang Feng witnessed the birth of Xia-style Saffron Chicken.
Xia Muyi mixed chicken and black pepper into the pot and stir-fried. Because it is a large chunk of chicken, Xia Muyi turned a lot of difficulty during the stir-fry.
When the chicken was fried to about six minutes, Xia Mu turned off the heat, changed a pan, put a thin layer of oil on the bottom of the pan, and fry the chicken over low heat.
The chicken is to be fried. Zhang Guanghang told him before this step. He did not forget it.
Let the chicken fry in the pan by itself, under the blessing of the low fire, the surface rich in oil starts to sizzle, the oil leaks from the inside out, the color also becomes thicker, and the fragrance from the ingredients itself begins to taste Taste of ingredients.
Xia Muyi turned to the cooked pork belly and used it with one heart and two dishes at the same time.
The practice of court Wanfu meat is cumbersome and complicated, not only because of its various production processes, but also because it has very high requirements for knife workers.
As a typical court dish, the court Wanfu meat fully embodies the advantages and disadvantages of the court dish. First of all, the name should be nice, and people should feel rich and happy when they listen to it, and want to eat this dish. The founding emperor Zhu Yuanzhang ate a dish of rotten vegetables and stewed tofu before he could leave his name. It can be called pearl emerald white jade soup, not to mention those last emperors who said they were extremely extravagant.
Picking a good name is only the first step, and selecting the expensive material is the second step. What is rare, what is precious, what the court dishes have strict requirements on the origin, texture, location, and size of the ingredients. Even the salt used in cooking must be carefully selected from millions of kilograms of refined salt. Not to mention the bowls, chopsticks, and plates, it must be a good treasure worth thousands of dollars. As for whether the ivory on the chopsticks is pouting, it is not something that ordinary people can care about.
In the Qing Dynasty, an emperor wanted to eat a folk snack, and the internal affairs bureau gave a budget of 90,000 yuan.
Palace Wanfu Meat is one of the masterpieces. Xia Muyi has done his best in selecting the materials. He is not the imperial chef who can't let the world's strange treasures be placed in front of him for selection. The vegetable market is so big, so many pigs can be slaughtered in a day, and he can pick out the best pork belly from dozens of pigs. It is already his limit.
Xia Muyi glanced at the chicken in the frying pan next to him and began to lower his head.
To make the court Wanfu meat, you must first cut the pork belly from lumps into long strips, and then roll it back into lumps. The process is roughly the same as peeling apple peels. The master of apple peeling can cut a long, thin and uniform apple peel in one go, and the master of cooking can naturally cut a piece of pork belly into a thin, uniform and uninterrupted strip of pork belly.
Whenever you reach the corner, the rotary knife is a test for the chef.
Xia Muzhen prepared 4 pieces of pork belly, and it took more than 10 minutes to cut the meat. I also went to the pot next to me to turn the chicken over, which can be said to be the best use of both.
It's time to cook the meat, but not the meat but the sauce. Jiang Feng watched Xia Mudi add a variety of sauces such as rice wine, raw soy sauce, old soy sauce, white sugar, spring onion, **** slices, star anise, peppercorns, etc. into the pot and stir-fry, the final condition is very deep, let people see at a glance Zhiwanfu meat is a dish with heavy taste.
After sauteing the sauce, Xia Muxian turned off the fire next door, changed the pot, and put the chicken and the beef soup borrowed from somewhere in the pot. Slowly simmer in the pot, bring the lid, everything is free.
Then Xia Muyi started to fry Wanfu meat, the frying time was very short, only a few dozen seconds, let the meat set a shape of the skin and fry a little bit. After that, he put the shaped Wanfu meat and pork skin down into a tic-tac-toe shape into the bowl, poured the fried sauce with the broth into the bowl, and steamed it on the pot.
The big heads have been solved, and the rest are only soldiers.
Xia Muzhen set his sights on the diced vegetables he had cut before.
Zhang Guanghang bought butter, but he never used butter for cooking. But since you ca n’t afford to buy it, Xia Muyi fry the remaining vegetables with butter, and then throw all the half-ripe vegetables into the pot with beef soup and stew with chicken. .
Not to mention, it really means a bit of French cuisine.
The vegetables were solved, and all that was left was lemons and apples.
Xia Muyi stared at Apple in deep thought.
In fact, if he uses apples for cooking, he will, but the dish he knows has nothing to do with French cuisine.
Regardless, do it again.
Xia Muyi began to cut apples.
Jiang Feng's eyes were wet.
How familiar the steps are, Xia Muzhen is indeed an apprentice to Chen Qiusheng, Chen Qiusheng is indeed the second gear of Taifeng Building that year, and the approach of crispy apples is exactly the same.
"Xiao Hang, it seems that the front hall is here. You can see if a guest is here." At the critical moment when Apple was going to fry the pan, Xia Muzhen called Zhang Guanghang to see the people.
No wonder Zhang Guanghang didn't have any impression of crispy apples. In co-authoring, he didn't see how he saw it and how to do it.
By the time Zhang Guanghang returned from the front hall, the crispy apples had already been fried and served.
"Master, Mr. Chu ordered a crisp, oily and crispy, yellow fin shark fins, and Su Zao elbow." Zhang Guang Channel.
"There are no shark fins today, you go ... You sit next to me, I go and tell him." Xia Muyi always remembered the birthday gifts for children who do not have to work.
Speaking of this, Xia Muyi packed the crispy apples just out of the pot into a white porcelain plate, and just walked out, Jiang Feng immediately followed him.
"Well, Master Xia, why did you come out?" There were three middle-aged men sitting in the front hall, and one of them saw Xia Mu's emergence and quickly got up. "But there is nothing left. You can't get your apprentice out."
"There are no shark fins today, you can't make yellow fin shark fins, boss Chu, you'd better change dishes." Xia Mu shouted.
Boss Chu suddenly became embarrassed and said, "Can't make the yellow fin shark fin? Master Xia, can you think of a way? Today is the three of us who invited a big boss from the south to eat. This yellow fin shark fin is the highlight."
"I ca n’t do anything without the ingredients. You have to change your course." Xia Muyi said and went in, and suddenly remembered something, "but I still have some surplus of fresh pork belly that I just bought in the morning, otherwise I will change to the court Wanfu meat?"
Boss Chu suddenly turned worried: "Today there is Wanfu meat, but that's really a trouble for Master Xia. What do you want with yellow bladder shark fins!"
"By the way, I heard that boss Chu often do business with foreigners?" Xia Muyi asked.
"Why, Master Xia wants to get some foreign ingredients?" The boss Chu was interested.
"Why don't you get that stuff. I don't know if boss Chu can speak French?"
"French? Master Xia wants to learn French? I can't speak French, but I can speak two in English. We usually talk about business with translations, so I talk about hello or something." The boss of Chu suddenly remembered that Zhang Guanghang seemed to be French People, "Master Xia, what is your apprentice saying that makes you incomprehensible? Use me to help you find a French translator?"
Xia Muyi thought for a moment: "No, English is fine, do you know how to say happy birthday in English?"
Boss Chu suddenly realized, "It turned out that it was your apprentice's birthday today! I said, how do you think of how to make Wanfu meat today, and how to say happy birthday, let me think about it. It seems ... Happi. .. what is Hapy going to do? "
"Happybirthday?" Another middle-aged man kept hidden.
"Yes, yes, this is it!" Boss Chu started afterwards Zhuge ~ www.novelhall.com ~ What is Happi? You speak slowly. Xia Mu frowned.
"Happybirthday."
"Happy ... Doctor?"
"Almost, Happybirthday."
"Happy ... Boss?"
"Yes, yes, that's about it, you can say hurry when you are old."
"Okay." Xia Muyi muttered silently, and walked back to the kitchen.
Zhang Guanghang was still sitting in a small chair, and saw Xia Muyi coming in and pointing at the pot of stewed chicken: "Master, I just looked at the pot, the beef soup was dried up, so I turned off the fire. "
Xia Muyi nodded and walked to the front of the pot to expose the cover. Load the plate, sprinkle the fried crispy apples on top, cut two slices of lemon and stick it on the side of the plate, even if the lemon is used, the Saffron chicken is finished.
He is now a bit older with limited memory and must race against time.
"Xiao Hang, Suffolk chicken is ready, come and taste it." Xia Muyi beckoned Zhang Guanghang.
Zhang Guanghang obediently stepped forward to get chopsticks.
There is only a spoon and chopsticks in the garden. You can only use spoons and chopsticks no matter which national dish you eat.
Zhang Guanghang picked up a crispy apple.
"Hapi ... Dr. Hapi!" Xia Muyi seized the opportunity.
Zhang Guanghang froze.
When Xia Muzhen saw him like this, he thought he was wrong, and the old face flushed: "I just talk about it, you eat it, you eat it."
After that, I went to see the Wanfu meat in the steamer.
Zhang Guanghang looked at Xia Muyi and stuffed a large piece of crispy apple into his mouth.
The cheek bulges slightly, chewing slowly and bite-by-bit.
"Merci." (Thank you)
"Grand-père."
The dense fog covered Jiang Feng's eyes.
"Jet’ "
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