Chapter 19

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date="2020-11-14"

title="Chapter 19"

weight="105165"

series = ["The Female Supporting Role Shows Out"]

mode = "manual"

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The two princes were enjoying golden lionfish together, and it was obviously unnecessary to cook the same dish. Lin Dan ignored the urging shopkeeper, only picked a few fresh kidneys, and cut out beautiful wheat ears. Soak up the flower shape quickly in the pot, then use sesame paste, peanut butter, red oil, balsamic vinegar, sugar and other seasonings to make a thick sesame sauce, pour it on the kidneys, and slowly explain: "When making the sauce, water , Oil, tahini and peanut butter must be strong, only when the strength is strong, the sauce can hang on the kidneys without dripping, you see."

She picked up a waistband and motioned everyone to observe carefully. saw that the kidney flower was wrapped in a very thick and thick sauce, no need to taste it, just by looking at the appearance, you can imagine its deliciousness. However, the sauce is already that thick, but it is still firmly attached to the surface of the waist flower, without a single drop, which greatly retains the taste and taste of the waist flower.

Chef Qiu looked at it carefully, and then quickly wrote down the recipe for this dish.

"Take it out." Lin Dan washed the pot and continued to cook the next dish. The two princes are distinguished and have eaten them. It is obviously unrealistic to let them wait one by one at the vegetable field. She must choose a few simple and fast-fried dishes, and pile up a table of banquets as soon as possible. It looks good and the guests eat calmly and comfortably.

Many of the dry goods were not ready to be distributed and could not be used. Lin Dan had to check the water tank and found that there were a few live sea cucumbers and abalone inside, so he quickly took it out and cleaned it.

"Next, I'm going to make a cold sea cucumber. Do you have ice cubes in your store? Chisel a few and send it over." Lin Dan spoke quickly while processing the sea cucumber.

"Yes, Zhou Fu, please go to the cellar and bring some ice cubes over!" Little Chef Qiu turned around and asked to help the cook. These kitchen helpers stopped working in their hands since Lin Dan started to soak the black ginseng and stared at her scorchingly. It is a once-in-a-lifetime opportunity to learn some secrets from top chefs.

Zhou Fu ran to the cellar, fearing that treasurer Lin had taught him something unique when he was away, and he didn't learn it.

Lin Dan cut open the belly of live sea cucumbers, removed the internal organs, cleaned them, and then cut them into tongtian strips. He slowly explained: "Live sea cucumbers are also very troublesome to handle. Where is the trouble? The sea cucumber is overcooked, the meat is hard to bite, the heat is too small and unfamiliar, it has a fishy smell. I will teach you a way, that is, when the water is about to boil, touch a finger down, if the finger can only be It stays in the water for a while, and the skin burns unbearably after it is taken out, that means the fire has arrived. The boiled sea cucumber strips will soften when placed in cold water, which will affect the taste. At this time, boil it again and pour it into ice water to freeze. The flesh of the sea cucumber It will tighten quickly to form a unique taste with soft outside and tough inside, which is very suitable for cold dishes."

She put the boiled sea cucumbers in ice water for later use, and set up a pot to prepare the cold sauce, and used finely chopped fresh peppers, shallots, garlic, light soy sauce, balsamic vinegar, etc. into the sesame oil to make a bright brown The juice is poured on the sea cucumber strips after being iced, and it becomes a dish.

Chef Qiu quickly picked up the chopsticks and took a bite. Tang Jiu also tasted a bit under the stare of the old shopkeeper, and the long and narrow phoenix eyes suddenly burst into light. Without him, the taste of this cold live sea cucumber is absolutely perfect. The original fishy and astringent taste of the sea cucumber is not at all, but it adds a full umami taste. The crispy chewy texture has a little soft waxy, and the soft waxy outside The layers are soaked in the hot and sour of the cold sauce, the taste is really indescribable.

Chef Qiu regrets that he shouldn’t hold this chopsticks. If he doesn’t hold it, he won’t know how delicious this dish is. If he doesn’t know how delicious this dish is, he won’t know how good this dish is. Heartache is unbearable.

Tang Jiuyi's pair of eagle eyes stared at the shop Xiaoer, making the other party's hair horrified, and he wanted to walk against the wall.

Lin Dan took out the abalone and continued to explain: "The taste of live abalone is not as good as that of dried abalone, and it is not springy enough. But I have a way to make dried abalone with live abalone, that is, the sugar water treatment method. Live abalones are frozen and shaped in ice cubes, and then soaked in sugar water. The soaked abalones can easily brush off the outer black film."

She took the abalone soaked in sugar water in her hand and brushed it lightly. The black film that had never been cleaned before really fell off. The white and tender abalone meat was exposed in the air and looked surprisingly good.

"Brush clean live abalones and cook them in their shells. After removing the shells, take the meat and wait for them to be served. The live abalones cooked in this way have a soft texture and elastic teeth, almost comparable to dried abalones. I am making this dish now. The dish is braised live abalone in brown sauce. Add appropriate amount of salt, sugar, cooking wine, and broth, simmer for a while on low heat, and finally adjust the dark soy sauce to bright red, thicken the sauce over high heat. Okay, I will get one for you to try."

Lin Dan fished out an abalone and put it in a small dish by itself, and let the shopkeeper take the rest. Everyone swarmed up to taste it, but they were all squeezed away by Tang Jiu. Relying on his own skill, he almost swept most of the abalone, his face was full of contentment.

After making a few meat dishes, Lin Dan put a cleaned Hericium erinaceus into the milky white soy milk and boiled it, cooked it half-cooked and removed it, then put it in the bone broth and continued cooking, adding different seasonings at different times. Boil a pot of milk soup into red soup. When the Hericium erinaceus is overripe, the surface collapses into an irregular, brain-like groove, then carefully remove it with a colander. The original juice is thickened and thickened.

When the shop's little Er came to serve the food, he was all silly, and said in doubt: "Our store hasn't entered the monkey brain for a long time. Where did this oily monkey brain come from?"

"This dish is called Red Braised Hericium. It is made with Hericium erinaceus. Soy milk is used for the fishy flavor, then the bone broth is used for the marrow flavor, and finally the red soup is used for the meaty flavor. The three soups are over and over again. It retains the savory taste of Hericium erinaceus, and adds the peculiar fishy and meaty taste of the brain, which can almost be fake."

Don’t look at Lin Dan’s simple words, but it’s harder to do. What kind of ingredients should be added to the heat, what flavor should be added to the ingredients, when to change the soup, when to cook, are all learned, one wrong step, The flavor is skewered; with a little more strength, the Hericium erinaceus will be broken, and every tiny detail hides a deep foundation.

Even if everyone at the scene watched Lin Dan do it with their own eyes, they couldn't even feel it. This is the case with the top chef. If she doesn't say it is broken, you don't want to learn a little bit even if you read it a hundred times. This is the so-called "spoon in the palm of the universe, and real gold in the fire".

As always, Tang Jiu picked up the chopsticks, trying to poke a bit of hericium, but was blocked by the long spoon that Lin Dan stretched out, and said helplessly: "Brother, take a moment, I have finally made the shape of a monkey brain. This monkey brain lacks a hole. How do you let the guests eat?"

Tang Jiu put down his chopsticks with a grim expression, but the scent of the red hericium still lingers on the tip of his nose, making him unbearable, so he sneaks to the front hall, thinking that he can't eat it by himself, it's better to watch others eat. But he soon realized that watching others eat is several times more cruel than not being able to.

I saw that the originally empty front hall was full of diners, all of them were hooked by the delicacies on the tables of the two princes. The shopkeeper asked them what they would like to order. They pointed to the side and urged: "Just order Prince Cheng's table of food, and bring it to me as it is. Hurry!"

All kinds of scents floated in the air, making people drool.

It’s not over yet. Prince Cheng ate while commenting, with a surprisingly loud volume: "Oh, this cold sea cucumber is too fresh, the taste is crisp and smooth, it’s amazing! It’s not easy to make this kind of taste. It's hard, it will be fishy after a short heat, and it won't make a dish. This heat is just right, just right!" he said while giving a thumbs up.

Prince Gong took advantage of the time he was talking and hurriedly picked up the vegetables, and his mouth was greasy.

"Hey, is this dried abalone or live abalone? The flavor is so strong, it should be live abalone, and the taste is so sticky and springy, and it should be dried abalone. Hey, I can't taste it anymore!" Prince Cheng ate and smashed it. Mouth.

The second shopkeeper bowed back and said, "Master, this dish uses live abalone. The processing method is special, so the taste is unique."

Prince Cheng waved his hand again and again: "What is unique about this, it is very unique! I have eaten so many abalones, this one tastes the most delicious, and it perfectly combines the advantages of dried abalone and live abalone!"

Prince Gong still didn't speak, and just ate a meal.

"You stuffing monkey brain?" After eating the last dish, Prince Cheng was already satisfied: "Since the disaster in the south, this king has not eaten oil stuffing monkey brain for more than half a year. It tastes delicious, really delicious, the red oil soup is all Stuffed into the brain, a bite can spill juice between the teeth, the faint fishy is combined with the faint freshness, it is absolutely amazing!"

He slapped the spoon that Prince Gong had stretched out, and took the whole dish into his arms.

The shopkeeper explained carefully: "Master, this dish is not monkey brain, it is hericium erinaceus, would you try it again?"

"Huh, it was actually made with Hericium?" Prince Cheng was dumbfounded, and tried again and again, but didn't notice anything wrong. "Eh, no, there are not hundreds or dozens of monkey brains that the king has eaten. How can you taste it? Can’t it come out? This is the dish made by monkey brains, or the freshest monkey brains that have just been cracked and taken out. Don’t blame this king!"

"I really didn't tell you, it was made with Hericium erinaceus." Dian Xiaoer couldn't laugh or cry.

Prince Cheng stopped talking, avoiding his younger brother who rushed to grab the food again, eaten up hericium in a couple of mouthfuls, wiped his mouth and sighed: "Whether it is monkey brain or hericium, this is what the king loves! Yes! The vegetarian dish is made into a meat dish, and it is still such a strong and unique meat dish. This chef’s skill is this..."

Prince Cheng raised the thumb of his left hand, followed by the thumb of his right hand, and then put the two thumbs together to express the meaning of "reaching the peak".

"Compared with the imperial kitchen in the palace, it is not much worse!" Prince Gong praised sincerely.

There are more and more diners attracted by this table of feast, and the shop is bustling with people, as if it has returned to its most glorious time. The old shopkeeper saw tears coming out soon, and he thought that he would keep shopkeeper Lin no matter what, this is the treasure of the town shop!

Note: The processing methods of sea cucumber strips and abalone refer to "Taste of Spring and Autumn"