On the Road to the God of Cookery

Chapter 184 Melaleuca Oil Cake VS Emerald Shaomai

Fortunately, this time is not the peak dining time of Fuchun Tea House, otherwise, there would be only a few dozen people, say 200 people are less, and now these dozens of people, in Lingyang and Chen Huaili When they were talking, they all stopped eating, but watched the two talking, and when they heard that the two were going to have a duel, and they chose five of them to try, these people were all excited.

One is a chef who has been famous for 30 to [-] years in Yangzhou City, and the other is a new star who has become famous in the culinary world at this time. The confrontation between these two people is a feast for the eyes and a chance to feast on the taste. It is really great Yes, but there are only five places, it depends on one's luck.

Melaleuca oil cake is a famous snack in Yangzhou. It is fermented with clear fat and slowly grown. It is soft, sweet and tender with clear layers.Diamond-shaped block, hibiscus color, translucent, 64 layers of cake, layers of sugar and oil, soft and tender, sweet and palatable; emerald siu mai skin with thin green filling, color like emerald, full of sugar and oil, sweet and fragrant, although It's all dim sum, but it's definitely not easy to make.

Melaleuca Oil Cake and Emerald Shaomai are the signature dishes of Fuchun Tea House. Naturally, the ingredients for them can be found immediately in the kitchen, and Ling Yang has nothing to dislike, even though he has learned Huaiyang cuisine , but only a few of them. Even in the dark cuisine world, his Huaiyang cuisine is just on the books. Although Huaiyang cuisine pays attention to knife skills, delicate knife skills and light taste, but in comparison, Ling Yang still likes the spicy taste of Sichuan cuisine a little bit. I don’t know if this is considered partial?hey-hey

Huaiyang cuisine is fresh and mild in taste, moderately sweet and salty, suitable for both north and south.In addition, Huaiyang cuisine pays special attention to freshness and tenderness in the selection of ingredients; it is carefully prepared and pays attention to knife skills, especially famous for its melon carving; the seasoning is light, emphasizing the original flavor, emphasizing the soup, and the flavor is fresh; the color is bright, refreshing and pleasing to the eye; The shape is beautiful, unique and novel, vivid and lifelike; there are many dishes and a huge system; the workmanship is exquisite, especially the knife skills, and the shape and carving of the dishes; Crabs don't look at the lanterns, chickens don't look at the lanterns, saury don't look at the Qingming Festival, and sturgeon don't look at the Dragon Boat Festival."Cooking makes good use of fire, and is good at stewing, braising, simmering, warming, steaming, roasting, and frying.

The cuisine of Yangzhou is Huaiyang cuisine, and Huaiyang cuisine is originated from Yangzhou. People competed to try Huaiyang cuisine, but Ling Yang didn't question it, but he didn't think that he was the best and would not lose. What he cared about was what he could learn from this authentic Huaiyang cuisine. Ling Yang will challenge the old man's capital in the future.

The ingredients of Melaleuca oil cake are simple and not too complicated. It is just a few kinds of good white flour, yeast seeds, hog suet, white sugar, sweet red melon shreds, food alkali, and cooked lard. Such dishes do not really test the skill of knife skills, so Ling Yang was able to hide his clumsiness.

After choosing the ingredients, it is natural to make: put the large yeast on the surface of the good alkali, which is mung bean color, knead it well, cover it with a damp cloth, take the flour and put it on the chopping board, chop a small pond in the middle, and pick the yeast surface of the good alkali into Scatter some small doughs on the flour, slowly pour warm water into the flour 2 to 3 times, knead well, beat vigorously, place on the chopping board, cover with a damp cloth, and leave for 10 minutes.

Sprinkle a little dry flour on the chopping board, roll the finished dough with flour, and roll it into a rectangular dough with a length of 2 meters and a width of 40 centimeters.

Melt the cooked lard, spread it evenly on the dough, then sprinkle with white sugar, spread the sugar plate oil evenly on it, roll up the dough into a cylinder from left to right, roll it tightly, and make both ends even .Flatten the cylinder with a rolling pin, then roll it into a thick rectangular shape.Roll the two ends thin and fold them inward to form a square corner, then fold the two sides toward the center line, then fold in half to form a 4-layer square cake base, and press it into a 40 cm square green base with a rolling pin.

Use 1 large cage, brush cooked lard on the cage pad, place the raw cake flat in the cage, then sprinkle red and green silk on the cake surface, steam for about 45 minutes, when the cake surface swells and cannot be touched Come out when sticky.

Let the cake out cool, trim the four sides with a sharp knife, cut into 6 wide strips, cut the 1st and 6th strips into 6 diamond-shaped pieces of the same size and shape, and cut each of the other strips into 7 small diamond-shaped pieces. When eating, steam it thoroughly in a cage, put it on a plate and serve it on the table.

After this whole set of procedures, Ling Yang completed it in less than two hours, and because the production was simple, he didn't even use Wuling Hand and Wuling Dao when making it, he just used the most basic There is no fancy way of doing it, and people will not be interested at all after seeing it.

The people around were not interested in what Ling Yang did, and some even wondered if Ling Yang was the Ling Yang that was widely rumored in the culinary world, and Ling Yang himself felt the eyes of the people around him, but he didn't. Don't care, for him Huaiyang cuisine is not his home at all, he can only use this simple cooking method to make this Thousand Layer Oil Cake.

Chen Huaili on the other side is different. When he was making Jadeite Shaomai, the emerald green skin of the Jadeite Shaomai danced in his hands like elves, and the production speed was very fast. Quick, it makes people look dazzled, and one is often prepared in the blink of an eye, and the finished Jadeite Shaomai looks green and appetizing.

When Ling Yang was making the thousand-layer oil cake, he also peeked at Chen Huaili's process of making jadeite siu mai from time to time. He wanted to take a serious look at how the real jadeite siu mai was made. You must know that he had a competition with the master at the time. At that time, his emerald siu mai skin used the techniques he learned from the dark cooking world to keep the chlorophyll from being lost during the steaming process. Now he wanted to see how Chen Huaili did it. It is also good to learn.

In the end, the thousand-layer oil cake and the emerald siu mai came out together, and the five inspectors have been found, and now we will see how they taste after tasting. These five are regular customers who often eat at Fuchun Tea House Yes, I know the signature dishes of Fuchun Tea House, but they seldom eat them. It’s not that these two signature dishes are expensive, but that these two signature dishes are available for a limited time, so it’s too late Not anymore, and these two signature dishes are only offered four times a month, making them hard to come by.

Looking at the thousand-layer oil cake and Jade Shaomai in front of them, the chopsticks in the hands of the five people moved towards Jadeite Shaomai in unison, as if there was only Jadeite Shaomai in front of them, Lingyang's thousand-layer oil cake was all ignored by them up.

(End of this chapter)