Yamafu Military Affairs

Chapter 300: Feast
stab~
The stove fire gradually heated up, the cold oil heated up, and Cha Xiaodao, holding a cigarette in his mouth, waved the spatula to stir-fry the white shrimps marinated with salt, cooking wine and pepper in the big iron pan.

After waving the spatula twice, the shrimps were fried until they changed color slightly, and then he took them out with a knife and set them aside. He left a little oil in the pan, added onions, ginger and garlic, and sautéed them until fragrant, then immediately added shrimps, cucumbers, carrots and other side dishes and stir-fried them evenly.

At this moment, he seemed like a culinary god possessed. His movements were smooth and flowing without any unnecessary frills. He quickly added salt, MSG and chicken essence to season the food, thickened it with water starch and served it on a plate.

Although this ancient-looking Yambu fruit does not actually contain modern seasonings such as chicken essence and MSG, who is Cha Xiaodao?

The successor of the God of Cookery Yi Yin!
In his personal imprint space, there is no shortage of commonly used seasonings, and he has brought more than ten kinds of sauces. There are also many auxiliary ingredients and condiments that laymen have never heard of, as well as steamers, large spoons, woks and other cooking utensils. It can be said that all the utensils for eating are available.

After placing the [braised shrimps] in the pot into celadon bowls and white porcelain plates, Cha Xiaodao picked them up with both hands and served them again.

"Wow, you eat pretty fast."

Seeing that there was only a little bit of the [Fish Slices in Wine Sauce] left, Cha Xiaodao did not take the bowl away. He just glanced at the [Jiang Qianyuan] immersed in the aroma of grains, put the large white porcelain plate in his hand on the other side of the aisle, and then went back to the cabin to busy himself.

The color of [Braised Shrimp] is much richer than that of [Sliced ​​Fish in Wine Sauce], red, yellow, white and green, it looks fresh and very beautiful.

Qin Huai picked up a shrimp and put it in his mouth. The rich aroma immediately exploded on the tip of his tongue. Although the shrimp seems to be light, you will find that the taste is very strong after eating it. The sweetness of the shrimp meat is perfectly set off, without any muddy and fishy smell that ordinary river fish should have.

"Apart from the shell, the shrimp is tender and smooth. But is the flavor of this chef so strong?"

Li Yu picked up several shrimps at once and swallowed them. The rich and mellow taste instantly captured his stomach.

The chopsticks of the crocodile standing next to him did not stop for a moment. While Li Yu was sighing, he put all the chewy shrimps, crispy cucumbers and juicy carrots into his mouth.

"Green mountains and clear waters, the Zen spirit is profound. This little donor is quite intelligent~"

The crisp aroma of vegetables combined with the fresh fragrance of shrimps lingered between the mouth and nose of the little monk with the cloth bag, slowly cleansing the turbid air in his chest and lungs, seeming to calm him down.

When~
The chopsticks hit the edge of the bowl, making a crisp sound. In just half a cup of tea, the full bowl of [braised shrimps] was eaten up by eight people, leaving only a few slices of cucumber and carrot lying quietly at the bottom of the bowl.

This bowl of shrimps was definitely not small. Qin Huai had just counted them intentionally and there were at least thirty or forty of them, and each one was as thick as an index finger. However, everyone at the table had a big appetite, so eating these shrimps didn't even make a ripple, and their stomachs were calm at all.

But before they could complain, the next dish came right up.

"[Yuanbao meat]."

Qin Huai knows something about this dish.

[Yuan Bao Meat] is one of the dishes in the Eight Great Bowls of the Manchu nationality, but it is not actually a dish of the Manchu nationality. Instead, it was derived from Hubei cuisine. It just has some characteristics of the Manchu nationality, so it is counted as one of the Eight Great Bowls of the Manchu nationality, just like the Manchu-Han Banquet.

The Eight Great Bowls of the Manchu people are divided into coarse and fine sizes. The coarse and fine sizes do not refer to the thickness of the bowls or plates but the thickness of the ingredients. Therefore, after eating the appetizer [Fish Slices in Wine Sauce] and the light and fragrant [Braised Shrimp], the next step is the [Yuanbao Meat] with rich oil and red sauce.

After Qin Huai introduced the dish to the other people, he also turned his attention to the appetizing meat in the large bowl.

The bright red color makes people feel comfortable at the sight of it. Different from the elegant [Braised Shrimp], the Yuanbao Meat gives people a more solid and heavy feeling. The rich meat aroma is pervasive, as if it won't stop until it attracts your attention.

The combination of pork belly and quail eggs is dyed with a layer of brown-red oil, and the beautiful color makes people's appetite increase.

Seeing that everyone was eager to try, Qin Huai didn't waste any words and immediately picked up the meat with chopsticks and put a piece of pork belly into his mouth.

The meat is fragrant, a little hard on the surface, but tender inside. The pork belly is seven layers lean and three parts fat, fat but not greasy, lean meat is not dry, fat is not greasy, the combination is just right. With the soft and glutinous pig skin embellishment, the taste and texture are excellent. Qinhuai encountered the most appetizing dish, and he immediately started eating.

Not only the meat, but also the quail eggs are imbued with the fatness of the meat. The tender eggs and the mellow aroma of the meat are a very good combination.

"Little Fatty Monk, you are a monk, why do you eat so much meat? Leave some for Old Carp, leave some for Old Carp!"

Li Yu could not snatch the food from Qin Huai, who was steady, accurate and ruthless in picking up the chopsticks, nor could he snatch it from the White Tiger Guard who cooperated with him tacitly, like a single person. The mouth of the crocodile next to him was full and he had no time to take care of anything else. In desperation, Li Yu had to hold up the red dragon head and try to trick the fat monk into eating less and not snatching food from him.

"Wine and meat pass through the intestines, but remain in the Buddha's heart. My heart is pure and sincere, so what's wrong with eating some three-pure meat?"

The little monk with the cloth bag chuckled, and picked up the last piece of pork belly before Li Yu, and sent it into the stomach and intestines at lightning speed.

"You naughty monk, you are so rude!"

Li Yu cursed softly, snatched the teacup and wanted to drink all the water in one gulp.

"It's not very heartfelt to have meat but no wine. Does the donor have wine for this banquet? If you don't have any, why not try the bamboo leaf wine I brewed myself?"

The young monk with the cloth bag pulled out two wine jars from his deflated chest pocket. He was about to get off the stool to find some bowls and cups when he saw Qin Huai waving his hand.

"Knife, throw out some porcelain bowls!"

Before he finished speaking, a series of plain white porcelain bowls flew out from the cabin, passed through the illusory ghost figures, and were caught one by one by Qin Huai.

"We can have a feast and watch a variety show. This is a good thing, a good thing."

Qin Huai smiled slightly, ignored Li Yu's strange words, took the wine jar and poured out nine full bowls of fragrant wine.

【Bamboo Leaf Green】

Category: Consumables
Quality: Rare

One of the Kyushu dew wines, it is soaked with purple bamboo leaves and combined with twelve precious medicinal materials such as Amomum villosum, red sandalwood, tangerine peel, cloves, angelica sinensis, and costusroot. It is brewed using a unique secret technique. Eating it can nourish blood, relieve qi, harmonize the stomach and benefit the spleen, and slightly enhance the related abilities of the five internal organs.

Note: I often think bamboo leaves are ordinary and turbid, and then I realize that pomegranate flowers are not real.

"The little monk is willing to spend money, Wu Dalang, come and drink quickly, we can't let this kindness go to waste."

Li Yu held a bowl of Bamboo Leaf Green Tea, took small sips, and savored its flavor.

"Knife, try it."

While Cha Xiaodao was serving the dish, Qin Huai raised his hand and handed over the bowl of remaining wine.

Cha Xiaodao was both a smoker and a drinker. He had been busy in front of the stove for half an hour and felt thirsty, so he didn't act pretentiously and just took the cup of Bamboo Leaf Green and drank it all.

"This wine is refreshing and goes perfectly with the [Stewed Shredded Chicken]."

Qin Huai turned his head and smelled the extremely fresh aroma of the [Braised Shredded Chicken], and his eyes lit up.

The snow-white plate was filled with snow-white ingredients, cut into long strips, all of the same white color. At first glance, you might think it was a pile of pearl white jade, but upon closer inspection, you realized that it was actually quite different.

One is whiter, the other is a bit off-white, but the size and color of the ingredients are very similar, and against the backdrop of the plain white porcelain plate, it looks very uniform at first glance. "Why is it another dish of mussels so white?"

Li Yu was not interested, but still picked up the food with his chopsticks.

“Is this winter bamboo shoots?”

The taste of young bamboo shoots picked in different seasons is naturally different in spring, summer, autumn and winter. As an Baji carp dragon, Li Yu has a sensitive tongue, so it is not surprising that he can taste the difference.

"Yes, bamboo shoots picked after the beginning of winter."

Qin Huai nodded and put down the [Bamboo Leaf Green] in his hand.

The main ingredients of [Braised Shredded Chicken] are very simple, just chicken and winter bamboo shoots. If an ordinary chef cooks it, the taste can be made similar, but the knife skills and plating will never be as good as today.

Qin Huai looked carefully and he could see that the [Braised Shredded Chicken] in the large bowl was not placed randomly, but was deliberately placed into a big circle. The two ingredients blended with each other, and were stacked together layer by layer to form a harmonious circle, which was very beautiful.

This should be the ability of Yi Yin's knife, which can comprehensively enhance the meaning of the word "food", including color, aroma, taste, shape, control of heat, spice blending, knife skills and plating, understanding of ingredients, etc.

Qin Huai thought in his mind, picked up the shredded chicken and winter bamboo shoots and put them into his mouth.

In an instant, the tender chicken and the crispy winter bamboo shoots, one soft and one hard, complement each other. You can just taste the tenderness of the shredded chicken, and then immediately feel the taste of the crispy winter bamboo shoots. Both are full of fresh ingredients, but adding the two together is not as simple as one plus one equals two.

The bamboo shoots are fresh with a hint of sweetness, which further highlights the level of freshness and makes this dish of [Braised Shredded Chicken] more interesting.

"The knife has a spirit."

Qin Huai thought of the comments made by the little monk Budai. At that time, he thought it was just a joke and flattery, but now it seems that it is not that simple.

"As expected of the first fruit of the Guichou axis sequence, there are masters everywhere, and they are knowledgeable about everything."

People outside were eating and drinking, while people inside were making a fire.

Boom boom boom~
The hot oil was boiling and splashing everywhere. Cha Xiaodao took the iron basin, which was filled with fish bones marinated with salt, cooking wine and pepper.

The bones of the big black carp had already been chopped into soybean-sized pieces. When the oil temperature was right, I used a small knife to grab a pile of small pieces, coated them with a layer of dry starch, and put them into the iron pan.

Looking at the fish bones floating in the boiling oil, he calculated the time in his mind. As soon as he saw the small pieces turn golden, he would immediately take them out and drain the oil for later use.

This process was repeated until the porcelain plate was filled with the tempting golden and crispy fish bones, and then Cha Xiaodao poured most of the hot oil back into the oil tank at the side.

While there was still hot oil in the pot, Cha Xiaodao dipped the wok in the hot oil twice, then sprinkled in chopped green onions and stir-fried the large amount of fish bones.

Then take the minced chicken and egg yolk that has been mixed into a porridge-like state from the side, pour it with one hand and stir-fry with the other hand, using a small knife to stir quickly until the egg yolk and fish bones are evenly mixed, then drizzle a little cooking oil and lots of seasonings.

"Oyster sauce, chicken essence, soup stock. What else?"

Cha Xiaodao slapped his forehead and finally remembered what was missing, so he quickly added cooking wine to enhance the flavor.

"[Osmanthus Fish Bone] requires the right cooking time."

Cha Xiaodao spoke briefly and to the point. While everyone was enjoying the food, he served three dishes in succession: Braised Fish, Roasted Pork, and Roasted Three Shredded Vegetables.

Halfway through the banquet, Cha Xiaodao glanced at the Kitchen God incense sticks that were about to burn out, and took the initiative to speed up. He picked up the large bowl of minced meat that had been marinated with scallion, ginger, and various seasonings, and pushed and pulled the bellows with his knees to boil the clean water in the iron pot on the first stove.

Gudu Gudu~
Cha Xiaodao watched the water in the pot boil, and immediately grabbed a piece of meat filling with his big hands. He loosened his palms slightly and squeezed gently. A thumb-sized piece of meat drew a beautiful parabola and fell into the water with a splash.

Seeing that the landing point was right, Cha Xiaodao blew a whistle, pinched the meatballs with one hand and pushed the spoon with the other hand. A series of afterimages passed by, and the cabin was filled with the sound of meatballs being put into the pot.

dong dong dong~
Soon, two layers of meatballs were floating in the boiling water of the big pot. Cha used a small knife in his left hand to stir slowly and used a colander in his right hand to pick out the cooked meatballs one by one.

The rich and pure aroma of meat wafted out from the cabin and soon filled the surroundings of the warship, making the carp soldiers and crocodile soldiers who had been waiting for a long time salivate, and even the formation became unstable.

Cha Xiaodao naturally didn't know all this. Seeing that the meatballs had been drained of water, he lit the second stove and slid a spoonful of cold oil into the iron pot.

Stir-fry the scallions, ginger and garlic until fragrant, add the broth that has been seasoned with chicken, duck and fish bones early in the morning, then put in the cooked meatballs, and season with all the necessary seasonings.

I checked with a knife to see that the meatballs were cooked and well-seasoned, and finally added a spoonful of starch to thicken the sauce.

"Lao Qin, serve the food!"

Qin Huai moved at the sound and stepped into the cabin. He looked at the giant sea bowl with a radius of half a meter in front of him and Cha Xiaodao who was still operating the heavy iron pot weighing more than ten pounds to fry meatballs, and he couldn't help but be amazed.

"Is this [Boiled Meatballs]?"

"Yes, it's the heaviest of the Eight Great Bowls."

A layer of fine beads of sweat had already oozed out of Cha Xiaodao's forehead, but his left hand was still holding the handle of the pot steadily.

boom!
A giant bowl weighing twenty or thirty kilograms fell on the round table with a loud dull sound.

Qin Huai's palms were slightly red. He picked up small bowls and used an iron spoon to scoop meatballs and soup for everyone.

"Here we have pepper, salt, vinegar, and shrimp oil. If you want to add flavor, just do it yourself."

Qin Huai pointed to a row of seasonings he had taken out from the [Universal Seasoning Jar] and took the lead in demonstrating with a small spoon.

"Slow down, slow down, the ghosts have their share, and the fishes have their share."

After finishing his work in the cabin, Cha Xiaodao walked out carrying a huge soup bucket that was one meter square. On the bucket lid were several stacks of coarse porcelain bowls that were more than one person tall.

Open the lid of the bucket, and you will find the delicious [boiled meatballs] inside.

"Tailang, Taibo, bring some officers up to distribute the dumplings. Don't let the chef be too busy!"

The voice of the silent Tuwu spread far and wide, and immediately two sturdy figures over eight feet tall jumped from the river to the deck, clasped their fists to Tuwu and said, "Yes, General."

Cha Xiaodao was happy to see someone helping him. He threw away the soup spoon and went back to the cabin to prepare the rest of the finale.

(End of this chapter)