Riding the wind of rebirth

Chapter 621 Special Luxury

"It's okay, just make rice vinegar mixed with cold melon in a while." Wang Shixiang said, "By the way, there is a Sichuan dish, hot double crisp, can you make it?"

"Coincidentally, before I came here, I learned this dish from Master Zhang Yuanfu of Rongyuan, the direct descendant of Nantang's official cuisine."

"Xiao Zhang has become a master? When Wang Kaikai brought him to the capital to participate in the competition, because of his poor knife skills, Wang Kaifa couldn't make every piece of the hot double crisp into a 'pine cone head'. It's a pity. "

"What's the matter? It's not like you can't even fry the pine cone head now." Zhou Zhi was overjoyed: "But it doesn't hinder him when I go back!"

After speaking, I remembered something: "But you can't ask me for the chef's knife skills, Lili's 'pine cone head', it will take at least 15 years of work."

The hot double crispy dish is actually available in both the north and the south, Sichuan cuisine in the south and Shandong cuisine in the north.

Shandong cuisine is called fried double crispy, garlic is used, thickened with red sauce before cooking, and poured with shrimp oil.

For the spicy Sichuan cuisine, use pickled peppers to soak in ginger bean paste, and for the white flavor, use broth, add magnolia slices, and thicken the white gorgon.

The biggest difference lies in the knife work. Shandong cuisine uses large pieces, while Sichuan cuisine uses small pieces.

The heating requirements for small pieces are more precise than those for large pieces. Each piece of fried gizzards and belly flowers will be rolled up into the shape of small red or white pine cones.

This is the "pine nut head" that Wang Shixiang said. It is an extreme test of knife skills and heat. This dish can be cooked by ordinary cooks, but it is rare to achieve the perfection that Wang Shixiang said.

But at the very least, Zhou Zhi's admiration for Wang Shixiang deepened. This is a real glutton, and he understands it all.

The reason is very simple. It is not surprising that Wang Shixiang was able to describe Lu cuisine in detail in his old capital, but he is not an ordinary person who can even describe Sichuan cuisine in such detail.

Take Zhou Zhi for example, he can only be regarded as a relatively good researcher of Sichuan cuisine, if you ask him to explain a few Shandong cuisine or Cantonese cuisine, he will immediately catch him blind.

What is this?
gap.

"You handle the knife, I handle the spoon." Wang Shixiang said with a smile: "When you are old, your eyesight is bad, and you can't do too delicate work."

As he spoke, he was mischievous again: "When the time comes, if you can't cook well, I'll blame you for making a mistake in your knife skills!"

The layout of Miantang's old house was remodeled by Director Li. The kitchen on the side of the front courtyard was relocated to the side room on the left side of the courtyard. It is probably for the convenience of life. After all, the new society does not like to hire a bunch of servants.

The side room was supposed to have a small patio, but Director Li repaired it with a glass skylight and demolished a wall. The space became very large, and it became a kitchen and dining room.

So the big guys crowded here and watched Wang Shixiang work while chatting and drinking tea. Fei Guan was smart enough to force Master Qiao to take out his camera, and took a group photo while delivering the vegetables.

The content of the chat was also varied, usually starting from the ingredients, and then Wang Shixiang was able to sort out an article.

Only Zhou Zhi could take over this job, and while chatting, he got involved in other things, including astronomy and geography, and gradually became Wang Shixiang and Zhou Zhi chatting alone, and occasionally Master Qiao added a few words.

So Master Ma was very happy. The master seemed to be moderate and gentle, but he was actually very slippery.

One thing can be explained.

Back then, many of the old man's friends' homes were raided. The old man thought that he would not be able to escape, so he simply came to a "self-search", filed all the objects in different categories, and then handed them over to the unit.

The unit also designated two rooms to keep those things.

After the implementation of the policy, the state returned everyone's personal belongings to the individual, and most of the belongings of other friends were lost, but the old man was just the opposite, keeping at least two-thirds of them.

This is the only transparency and intelligence.

So don't look at the reputation of being fond of cooking, but actually know how to cook.

If you can enjoy chatting with him, the level of his cooking performance will be higher, otherwise the old man will not know how to fool people.

"Hey, stewed Beijing onion with dried shrimps?" A soft female voice sounded from the door: "The old man is in a good mood today..."

"Master is here?" Master Ma hurriedly got up and continued: "There is a little friend today, which makes Master happy."

"Really?" The person who came was Wang Shixiang's wife Yuan Quanyou.

This person is not easy. A research officer of the China Music Research Institute, a student of Yenching University and Fu Jen Catholic University before liberation, studied Chinese painting and Guqin with famous scholars Wang Mengshu and Guan Pinghu since childhood. He is a rare interdisciplinary scholar in the Chinese literature and history circle.

The greatest contribution she has made, besides the research on ancient musical instruments, music, and music history, the translation of monographs on ancient qin books, and the publication of professional books on guqin such as "Magic Secret Spectrum Fingering Collection", is to use her expertise to draw many. illustrated book.

Those illustrations finally synthesized "Chinese Music History Reference Pictures", "Chinese Music History Illustrated Book", and also collected and published "Chinese Music Cultural Relics: Yanjing Volume", all of which have become important for the study of ancient Chinese music history. material.

Because of his in-depth research on ancient musical instruments, he has also made great achievements in archeology of cultural relics, such as the restoration of the tiger drum from the Chu tomb in Xinyang. Mr. Wang put forward his own unique insights.

Properly talented woman.

However, talented women don't know how to cook. According to Mr. Wang, Mrs. Wang's hands are only allowed to be used to play the piano, draw pictures and write articles.

The wife has a qin, the famous Leiqin in the Tang Dynasty "Da Sheng Yiyin", whenever the wife plays the qin, the old man will listen to it, so he called himself "qin slave".

There used to be a joke that I don't know if it's true or not. The old man asked his wife to peel the onion again. As a result, the lady peeled the onion layer by layer, and finally asked anxiously: "Does this thing have a core?"

"Get off work?" The old man raised his head: "Sit down first, and do some calculations. We can only make some dishes when we arrive."

"And fried double crisp?" Madam was taken aback: "What day is it today?"

"Good day." The old man said with a smile: "We have recovered 16 yuan in economic losses for the country, and we have also found an orphaned piece of porcelain, and I have an extra set of bird food jars for my collection. Elbow's blessing deserves to be rewarded!"

"Really?" Madam looked at the young man in front of her: "So powerful at such a young age?"

"Hi sir, my name is Zhou Zhi, I'm from Sichuan."

"Not bad, you can cook?" Madam is a very kind old lady, and she never forgets to tease the old man when she praises her thoughtfulness: "It looks smaller and smaller, which is just right. Ouch, this is Weiwei's plate, right?"

Zhou Zhi was pushing a knife at a piece of white meat, and the sliced ​​white meat was placed on a large blue and white plate: "This piece of meat is big, so I need to use a large plate. I temporarily requisitioned a Tongzhi blue and white meat from Master Ma."

"That's Li Zhuang's authentic method. The white meat slices are seven inches long and five inches wide, and the thickness is one copper coin. The elbow is an expert." A large pastel bowl!"

Everyone is also helping to set up the tables and seats, using the red sandalwood Eight Immortals table, Huanghuali Nanguan chairs, armchairs, and a few real antiques in the tableware for serving dishes. Special luxury.

After all, there is a precedent for pickling sauerkraut on official kiln dishes.

(End of this chapter)