Dare to cook

Chapter 222 Panlong eel in black bean sauce

Why did Shen Gongpei know the prescription left by the second uncle? !

Yao Yu was startled, and immediately thought of someone, and was so angry that he wanted to hit someone: "Han Wei! That bastard who bullied his master and exterminated his ancestors!"

Han Wei is Yao Yu's second senior brother.

Although Han Wei's character was unreliable, Yao Yunjian never made up his mind to train him as his successor during his lifetime.

But Yao Yunjian still taught Han Wei many secret recipes of cooking.

Those secret recipes were basically summed up by Yao Yunjian after years of study.

Except for Yao Yunjian and his direct descendants, it is impossible for others to know the specific dosage of those secret recipes.

The brine formula used by Shen Gongpei at this time was summed up by Yao Yunjian after spending a lot of effort in the past.

Although, almost all chefs use spices such as star anise, fennel, cardamom, and cinnamon when making brine.

However, the ratio of ingredients used by different chefs will definitely not be the same.

At least, no matter how coincidental, the ratio of ingredients researched by two chefs will not be exactly the same.

Therefore, Yao Yu just glanced at Shen Gongpei's ingredient ratio with [Hollow as a Candle] and already guessed that this secret recipe must have been given to Shen Gongpei by Han Wei after he became his disciple.

It's a pity that Yao Yunjian has always treated Han Wei well.

But who could have imagined that after his death, in order to obtain more secret recipes for cooking, Han Wei would deceive his master and destroy his ancestors, and switch to his sworn enemy Shen Gongpei's sect.

When Shen Gongpei accepted Han Wei as his disciple, he was naturally able to learn many things from Han Wei that Yao Yunjian had taught Han Wei.

In return, Shen Gongpei will also share part of his secret recipe with Han Wei.

In this way, Han Wei and Shen Gongpei will benefit from what they need.

In the end, only Yao Yu and Yao Yunjian's other apprentices suffered.

Because of Han Wei's betrayal of the teacher's sect, many unique secret recipes that originally belonged to Yao's disciples have been spread since then.

When Yao Yu thought of this, he secretly thought that he was lucky.

Fortunately, I did not agree to Han Wei's request to read other cookbooks of the Yao family.

Otherwise, with Han Wei's mercenary behavior, he would leak the precious recipes left by Yao Liren and Yao Qiming if he didn't keep them clean.

"Han Wei... that's all, I'll find him to settle the matter slowly when I have a chance!"

Yao Yu thought to himself, and immediately calmed down and concentrated on cooking.

Braised squab is a time-consuming process.

After the brine is prepared, put the pigeons in a soup bucket and blanch them for eight to 10 minutes.

After the pigeons are cooked and fragrant, you can take them out and rinse them with clean water.

Next, prepare 1200 grams of white vinegar, 2250 kilograms of red vinegar, 900 grams of maltose, and 100 grams of aged rice wine, and heat them in a pot.

There is no need to turn on high heat when heating, keep the temperature in the pot around 60°C, and then stir continuously until all the seasonings are fully blended.

After the seasoning is blended, put the rinsed pigeon into soaking for about half a minute.

This step, in the jargon of the industry, is called hanging skin.

It means to put a layer of red skin on the pigeons.

After hanging the skin, the pigeons have to be hung up to dry, and it takes about two hours before they can be picked off for subsequent processing.

After Yao Yu hung up the pigeons, he immediately began to prepare the main ingredients of the panlong eel in soy sauce.

Panlong eel in black bean sauce is a very authentic Cantonese dish.

The main ingredient of this dish is white eel, also called river eel, which is a kind of eel.

When killing the white eel, pay attention to fix the head of the eel on the chopping board first, then chop it off with a knife, cut off the head, open the belly to remove the internal organs, and then scald it with water at about 80°C for a few seconds.

In this way, the skin mucus and heavy odor of the white eel can be removed.

However, be careful when killing white eels, because this thing is not slippery and has a fierce nature. If you are not careful, you may be bitten by it.

Chen Li killed the eels when Yao Yu was marinating squabs.

At this time, Yao Yu got the white eel, and there was no need to pickle it in a hurry.

Before marinating the white eel, Yao Yu had to prepare some black bean sauce.

The so-called soy sauce is a compound sauce made from light tempeh, salt, chili and ginger.

The status of soy sauce in Cantonese cuisine is the same as that of red oil in Sichuan cuisine. It is almost indispensable.

For live competitions, the organizer will never provide any compound condiments.

All compound seasonings have to be made by the contestants themselves.

Yao Yu also has his own secret recipe for homemade soy sauce.

Moreover, this secret recipe has been improved twice on the basis of the secret recipe left by the second uncle.

When Yao Yu started making soy sauce, Shen Gongpei at the opposite stove was also doing the preparations.

Shen Gongpei's method of using fermented soy sauce is to first soak light fermented soybeans in water for 1 minute, then put them in a steamer and steam them for 3 minutes.

When the tempeh is steamed and softened, it can be smashed with a cooking machine.

Then prepare seasonings such as dried onions, fresh peppers, ginger and garlic, and chop them all.

Heat the oil in the pot, the oil temperature should not be too high, basically after pouring the hot oil, you can put the tempeh into the stir-fry.

After stirring on low heat for 10 minutes, add onion, ginger, garlic, chili powder, oyster sauce, sugar and other seasonings, turn to medium heat and stir fry.

After all the seasonings are fully integrated, it can be poured out and set aside.

The best fermented soy sauce is Yangjiang fermented soy bean.

When making black bean sauce, Yao Yu and Shen Gongpei have almost the same ingredients and ratios.

But Yao Yu likes to think about it. He uses a recipe that he has improved. When making black bean sauce, he also adds a spoonful of Shaoxing wine, a spoonful of honey, and a small half bowl of pepper water soaked with tangerine peel and peppercorns.

After adding these seasonings, Yao Yu's soy sauce will definitely taste better than Shen Gongpei's.

After the freshly made soy sauce is prepared, it is best to let it cool first, and then put it in the refrigerator for half an hour before using it.This way the taste will be better.

After preparing the soy sauce, Yao Yu cut up the white eel, but did not cut it completely.

The dish of eel in black bean sauce is more particular about the presentation.

The white eel must be cut "open and continuous", so that the whole white eel can be plated into the shape of a "coiled dragon" and placed on the plate.

After the cut white eel is marinated with various seasonings, the preparation process of panlong eel in black bean sauce comes to an end temporarily.

Next, Yao Yu began to process the oysters.

Crispy fried oysters are a traditional dish in the Chaoshan region of eastern Guangdong.

If you want to make this dish well, you have to spare no effort to choose big oysters.

Generally speaking, only oysters with a single head over 350 grams are suitable for this dish.

First, pour fresh oysters into low-alcohol white wine and lemon juice.Then use a special oyster opener to pry the oyster meat completely out of the shell.

Oysters are a seafood that can be eaten raw.

Many gourmets who like to eat oysters like to pry out the oysters directly, then sprinkle some salt and lemon juice, and eat them directly.

However, Yao Yu is quite against this way of eating. He always feels that eating like this is too unhygienic.

Especially when the modern marine environment is worrying, Yao Yu thinks that it is better to eat seafood or not.

Even if the food itself is fine, the stomach and immune system of modern people may not be able to adapt.

If you eat hesai or some strange wild game for the sake of appetite, you may bring unexpected and serious consequences to yourself and even others.

(End of this chapter)