Living in the Hong Kong Film World

Chapter 473 Man-Han Feast Contest ([-])

Even after pretreatment, in order to make the "bear's paw" more soft and tender, it still takes at least one hour to simmer over low heat.

Stewing with honey is an important step in cooking bear paws in the traditional method. There is even a saying that bear paws will not rot without honey stewing.

It is said that it is because of a unique protease contained in honey, which can dissolve the fascia in bear paws faster, but no one has confirmed it.

Taking advantage of the cooking time, Ou Zhaofeng and others will prepare all the other dishes for the Dragon Gate Banquet.

The so-called Jiugui Ten Pieces refers to ten dishes including the main course bear paw.

Gui originally refers to the utensils used to hold sacrifices during ancient sacrifices. People would use it to fill millet and livestock during harvest and celebrations, praying for good weather and good harvests.

In these days, people will also gather together, make banquets, and reward themselves with delicious food. Gui has gradually evolved into a synonym for people's banquets.

In ancient times, sacrifices usually regarded double as auspicious. As the saying goes, "two gui", "four gui" and "eight gui".

As for the "twelve gui", "24 gui", and even the one hundred and eight gui banquet such as the Manchu banquet, they were all expanded later.

The term "Nine Gui" is not common, and only in Guangdong, it is usually called "Nine Gui", which is used to describe a sumptuous banquet.

The Longmen Banquet was originally an official dish in the Jiangnan area. It was usually used to celebrate the promotion of officials and welcome imperial envoys to visit. Later, it was integrated into the Manchu and Han banquets.

According to different materials, there are also several templates such as "delicacy from mountains and seas", "treasures from heaven and earth", "birds and beasts", and "scent of birds and flowers".

This time, Man Han Lou chose the "full belly pearls" set of dishes, mainly pork and chicken, with five dishes and four soups.

Among the five dishes are pork belly wrapped chicken, crab stuffed orange, hibiscus egg, braised grouper liver and Xishi milk.

The four soups include duck tongue soup, chicken gizzard and bamboo shoot soup, pig brain soup and Wensi tofu soup.

Plus the main course bear's paw, a total of ten dishes.

The main point of this table of "full of pearls" Longmen Banquet is that all the ingredients are taken from the inside of the ingredients themselves. The only two non-visceral ingredients-whole chicken and tofu, the former is also stuffed into the belly of the pork, and the latter is stuffed into the pork belly. It is cut into filaments, which corresponds to the "full of economics" agreed with "full of pearls", and it is not a digression.

However, this table dish is low-grade in the Longmen Banquet, and there are no rare ingredients. The only Xi Shi milk that can be called precious is also a farmed product.

But Ou Zhaofeng resolutely chose this set of dishes.

This is not only because of Feinan's persuasion, but also because Ou Zhaofeng believes that the chef's understanding of ingredients is more tested in cooking.

Chefs are more familiar with pigs than any kind of beast, and they know more about chickens than any kind of birds.

Although rare ingredients have their particularities, for chefs, making ordinary ingredients is definitely a more handy choice.

Ou Zhaofeng didn't do anything, his main energy was on the main course of the bear's paw.

Unlike Huang Rong, because Manhanlou's bear paws are pressed and pieced together with ordinary ingredients, he needs to pay special attention to the heat, which is very exhausting.

Liao Jie is bringing Jiahui, Zhao Gangsheng and others to cook other Jiugui dishes.

Holding a small knife, he opened the fresh chicken from under the armpit, and took out the whole skeleton with three strokes.

Afterwards, he chopped off the chicken head and neck, as well as chicken feet, chicken buttocks and other leftovers, leaving only the whole chicken.Then put the fried white peppercorns in a cloth bag, stuff them into the chicken belly together with onion ginger, astragali, Codonopsis pilosula, red dates, longan, wolfberry and other ingredients, prop up the chicken belly, and then stuff it into the clean In the belly of the pork.

Tie the pork belly tightly with a string, and Liao Jie stuffed it whole into a large casserole, then poured in the boiled old hen soup until the pork belly was covered.

Afterwards, he put the casserole on the stove, sealed the mouth of the casserole with a piece of wet rice paper, and started to cook.

Although the deboning method is used, and the old hen soup is added to save the process time as much as possible, but this pot of chicken with pork belly will take an hour to cook.

Zhao Gangsheng cleaned the duck tongue, chicken gizzards and pig brains, while Jiahui was busy taking out the grouper liver that had been soaked in Muhua water for half a day, put it into the soup pot, and stewed it with the grouper.

Liao Jie freed his hand and began to handle Xi Shi milk.

The so-called Xi Shi milk is the milt of the puffer fish, which is the testis of the fish.

Puffer fish are highly poisonous, and the toxin mainly exists in the ovary, liver, blood, skin, etc., while the testis is non-toxic.

But only if it is cleaned.

Liao Jie was worried about asking anyone to help, so he had to deal with it himself.

After carefully killing the pufferfish, he took out the milt, put it in the water, and carefully removed the blood around the milt, not daring to miss any.

Although the toxin of farmed puffer fish is far lower than that of wild puffer fish, he dare not neglect it in the slightest.

After removing the blood streaks, he rubbed the mucus off the surface of the milt with fine salt and alum, rinsed it with clean water repeatedly, and then soaked it in water.

It took him nearly half an hour for this set alone.

Man Han Lou was very busy, and Huang Rong was not idle either.

Putting the bear's paw in the pot to slowly absorb the sturgeon soup, he began to prepare his own Dragon Gate Banquet.

This time he chose the half-seat half-seat table in the "Mountain Treasures and Sea Foods", which is the first-class table in the Longmen Banquet.

The top-grade noodles such as "Mountain Delicacy" are generally between "Eighteen Gui" and "24 Gui".

However, due to the limited time for this competition, there was not enough time to make a full table, so Huang Rong chose the seafood half table as the entry.

Seafood half-seat also has five dishes and four soups.

His five dishes are braised pork tendons with sea cucumber, braised pearls with abalone, prawns with arhat, fish sticks with sweet-scented osmanthus and braised ham with fish maw.

The four soups are fresh razor radish soup, mussel shrimp soup, shark fin crab soup and shark skin chicken soup.

He set up a large transparent aquarium behind him, which was filled with all kinds of fish, shrimps and crabs he needed, all of them alive and kicking, which can be called vigorous seafood.

The ingredients he used have been soaked in advance, and the rest only needs to be stewed on the spot.

Unlike Man Han Lou, he didn't have a helper, and the staff on the side only helped him prepare the ingredients and put them where he could take them. All the ingredients were handled by himself.

But even so, his speed is not slow at all.

There are four pots on the stove in front of him, and different dishes are cooked in each pot. He puts all kinds of ingredients into different pots, stirs them from time to time, and adjusts the heat from time to time. He looks methodical and busy. chaos.

Seeing his move, even Feinan couldn't help but nodded approvingly.

Among other things, it is definitely enough to sell fried rice and fried noodles at the gate of the university.

(End of this chapter)