I am Qinxing No.1

Chapter 557
Food legends and real food are two completely different things.

For example, the eggplant dish in "Dream of Red Mansions" is a legendary delicacy.

Although Mr. Cao is also from a family of Zhongming Dingshi, it is said that he has eaten and seen it before, and he can't scribble with red mouth and white teeth, but after all, he is only a writer but not a professional cook. Most of them ate at home when he was young. This delicacy, knowing what it is but not knowing why, coupled with some literary exaggeration, has become this "delicacy" that sounds mouth-watering, but is somewhat disappointing when it is actually made.

Not only Hu Shenchu, Lao Shitou and others, even Cai Bo, a great talent in the gourmet world, once 'played' this delicacy with a group of people, but they all shook their heads repeatedly, saying it was not fun
The reason is nothing more than that although Mr. Cao's description in the book seems to be cumbersome and extremely ingenious, it has a lot of loopholes, at least not completely in line with the way of gourmet food.

Sister Feng in the book said that to make this delicacy, you need to "pick off the new eggplant buns in April and May, remove the skin and stalks, and only need to clean the meat.
Then cut it into hair-thin shreds and dry it in the sun. Then take a fat hen to get out the old soup, put the eggplant shreds on the steamed chicken soup to taste, and then take it out and dry it in the sun.So nine times of steaming and nine times of drying, it must be brittle, and it is stored in a magnetic jar and sealed tightly.

When you want to eat it, take out a plate and mix it with fried chicken and melon seeds.'

The words are extremely delicate and tedious, but in fact, if you think about it carefully, there are two key points. The first is that the steamed eggplant shreds must be "steamed nine times and dried nine times". Obviously, it has been steamed with chicken soup, and then dried in the sun. , and then sealed in a magnetic tank.

This is obviously not in line with the way of gourmet food.

This dish of eggplant is the most fat-friendly and can store oil. It tastes delicious as long as it is delicious. Steaming it with chicken soup is actually far worse than cooking it with chicken soup. If you say you steam it, just steam it. Still want to dry it?Not to mention whether it will lose its flavor when it is exposed to the sun, the eggplant meat that has been well-fed with the soup has to be dried into strips, who is going to make trouble with it?

It would be a strange thing if the taste is good, and it is no wonder that gourmets like Cai Bo and some diligent masters have tried this delicacy, but they all say it is not fun afterwards.

Fortunately, there is another remedy, as Feng Lazi said, when it is time to eat, it needs to be mixed with fried chicken and melon seeds.

The method of making chicken melon seeds mentioned here is more complicated, and it is more in line with the way of gourmet food.

The so-called chicken melon seeds are actually chicken breasts, which are cut into the shape of melon seeds with two pointed ends and the middle part of the meat. They are flavored with pickled cucumbers, peppers, and garlic slices, and dried fruits, almonds, walnuts, cashews, dried blueberries, hazelnuts, etc. Crushed and stir-fried, the taste is unique, and it is said to be one of Bao Erye's favorite delicacies.

In fact, Mr. Cao did not describe chicken melon seeds in detail. Dried fruit ingredients such as cashew nuts and blueberries were added by later generations. If you use it to eat with eggplant, the taste will not be bad.

However, in this way, the eggplant has completely become a dispensable thing, and it has become a supplementary ingredient of this snack chicken and melon seeds, but Zhou Dong does not take it.

Today, Zhou Dong is going to use Grandpa Hu's master chef to justify his name!

***
The soup pot made by Lao Hongni is the most suitable for stewing fat chicken. The free-range fat chicken from Li Xiuchen's house is a rare delicacy in the countryside. It is best served with refined salt, green onion, and ginger, without adding too much Spices, a few kinds of fragrant mushrooms are enough to suppress the natural earthy smell of the chicken.

No one could have imagined that Shi Buyu and Takemiya Masada, the two contemporary master chefs, almost lost their brains in order to win the job of killing chickens and watching fire!
'Teacher' this is to challenge the first 'flashy' eggplant in the Red Chamber?And it's still for Brother Hu to eat, who is Brother Hu?Although he is also a master chef of China in name, in the eyes of several contemporary master chefs, he is a master who is infinitely close to the realm of chef gods. If he can't make any mistakes, this eggplant dish is considered to be conquered.

This is definitely a major event that can be recorded in the annals of Qinxing. How can Shi Buyu and Takemiya Masada be willing to come to future generations?

It just so happens that the two guys are top-notch figures in hard work. From killing chickens to cooking soup by watching the fire, one person is more than enough, and there is no need for others to share the credit, so they quarreled.

It is better to be under the mediation of Zhou Dong and Hu Shenchu. The two people agreed to divide the labor and cooperate. One is responsible for the chicken depilation and cleaning ingredients in the early stage, and the other is responsible for cooking and watching the fire. In short, with the two of them, this delicacy Zhou Dong didn't have to worry about the broth needed.

"Boy, you can be regarded as the most extravagant chef in the history of China, and it is actually two master chefs who are rushing to help you."

Chef Hu looked at Zhou Dong with smiles in his eyes.

In front of Zhou Dong, there were a few pieces of heavenly fragrant snowflakes, which had been washed with lake water until they were white and tender. This lotus root was indeed a foreign species in the system. It was nearly twice as thick as ordinary lotus roots, with large holes and thick flesh, but the quality of the meat was much higher than that of ordinary lotus roots. Chudubai lotus root is even more delicate.

After Zhou Dong cut it into equal-length lotus root segments, he washed them again and again with clean water to ensure that the holes of each lotus root segment were rinsed clean, and then threw these lotus root segments into boiling water one after another. .

At the same time, "Xiao Zhou's kitchen knife" turned into light and flew up, instantly peeled off the skins of several prepared Chudu purple eggplants, took only the tenderest eggplant meat about three millimeters below the skin, and cut them into strips.

"My boy, this knife skill and calculation are so perfect!"

"Excellent, as expected of my old Shitou's master, amazing!"

"Yu Xi, the teacher is still holding a kitchen knife. It is clearly the most accurate vernier caliper!"

Those present, including the two 'old students', were all experts, and immediately saw that Zhou Dong's seemingly simple handling of ingredients was actually extremely extraordinary.

Zhou Dong cut the lotus root segments before cutting out the eggplant strips. It seemed random, but it seemed to be carefully measured. The three master chefs only needed to glance casually to know that the length of each eggplant strip was exactly the same as the length of the lotus root segment. matching eyelet length.

Moreover, the thickness of the eggplant sticks is slightly larger than the hole of the lotus root, but these lotus root segments are gently rolled in boiling water, and the diameter of the hole becomes slightly larger due to thermal expansion and contraction, which just matches the thickness of the eggplant stick.

If Zhou Dong had calculated this in advance, this calculation and control would be astonishing.

Zhou Dong didn't need special fishing tools either. With the light of the knife submerged in the boiling water pot, a section of lotus root flew up and landed on the top of the cutting board and rolled twice. His other hand had already quickly picked up the eggplant, Fill the six holes in the lotus root segment.

After repeating this several times, 48 ​​eggplant sticks were stuffed into the lotus root section. Looking at the cross section of the lotus root section, every hole was filled to the brim without any gaps.

Zhou Dong put the eight lotus root segments into a stainless steel basin, filled most of the basin with lake water, and threw some ice cubes into it.

Under the 'suppression' of the ice water in the basin, Tianxiang Xueshi shrank back slightly, but the eggplant strips stuffed into it were still slightly expanding due to the heat absorbed.

Then a very curious change occurred.

"Alas!"

After seeing the changes clearly, even Master Hu couldn't help marveling softly, and turned his head to look at Zhou Dong with great interest.

"You kid has some ingenuity."

　I am very ashamed to thank old book friends such as 'Glory Infinite', 'Jiefashou Changsheng', 'elmy' for their support.

　　I have encountered some things recently, but it will not be interrupted for such a long time. I really lament that the years are rushing and the world is changing, and I am a little disheartened.
　　Hey, everything should be on the bright side, and there must be a conclusion for this book. I don’t like eunuchs.
　　So, I resumed the update today, and my hands are born. This chapter took more time than usual, and the quality is not very good. Let me find out the feeling first.
　　
　　
　
(End of this chapter)