God of Cookery Live Room

Chapter 87

Chen Er plans to use the sharing method to cook and serve dishes.

This ensures that every guest can enjoy every dish.

Don't miss any of them.

Chen Er divided the ten chefs into two groups.

Five people prepare the side dishes for hot dishes, and five people prepare the side dishes for cold dishes.

Chen Er told them the detailed methods and precautions, and then he handled a few more complicated ingredients by himself.

The first thing to do is the stew.

Stewing takes a long time, so make it first.

A total of four stews were prepared, including Yuyu Pork Soup, Camel Hoof Soup, Ganlu Soup, and Immortal Pork Soup.

The method of making immortal crab is the simplest of the four.

Camel hoof soup is the most complicated.

Camel hoof soup is a delicacy that Chen Er got after upgrading his recipe.

People in China have eaten camels for a long time.Camel humps and camel milk can be eaten and made into delicacies.

Now it has become a famous SX dish.

The most famous camel's hoof soup is the "Guangbo Wuzhi" compiled by Dong Sizhang of the Ming Dynasty, which quoted "Book of Jin" as saying, "King Chen Si made camel's hoof soup, and an ou is worth a thousand gold."

King Chen Si is Cao Zhi, and Ou is pottery.

This means that a camel hoof soup is worth thousands of gold, which is really eye-popping.

Camel hoof soup was very popular in the Wei and Jin Dynasties, and gradually became an aristocratic delicacy until the Sui and Tang Dynasties.

During the Tang Dynasty, camel hoof soup appeared in Du Fu's "Five Hundred Words from Beijing to Fengxian County".

"Kuang Wen's inner gold plate is all in the Weihuo room. There are gods in the middle hall, and the smoke is covered with jade. Warm the guest's ermine fur, and chase away the sorrow and joy. Persuade the guest to comel's hoof soup, cream orange pressed fragrant orange. The rich wine and meat smell, There are frozen bones on the road. Prosperity and decline are so close, and melancholy is hard to describe."

It can be seen that camel hoof soup is indeed a delicacy with a long history.

And unique flavor, excellent taste.

In modern society, camel hoofs are not particularly rare in big restaurants or restaurants, but good ones are not easy to come by.

In the "Shan Hai Jing Picture Praise" written by Guo Pu of the Jin Dynasty, there is "Praise for the Camel", saying that "the camel is just a strange animal, and the meat saddle is like a quilt, and the quick-moving quicksand shows great achievements, the source of subconsciousness, and its wisdom."

The camel's hoof has no armor and does not sink deeply into the sand. It lifts its toes high, so it kicks up the sand like it is flying, and its color is pale brown.

The ancients said that a camel can bear a thousand catties and travel three hundred miles a day, and the weight of the whole body is finally placed on the four hooves, so the camel's hooves have the strongest yang energy.

In this way, the hoof that kicks freely in the sand, the grease is more resilient, so use it as a soup, even if the palm is soft and rotten, only fine grains are cut, and the grains are crystal clear and lovely under the background of the ingredients.

Therefore, a good camel hoof must meet the condition of "carrying a thousand catties and traveling three hundred miles a day".

The camel's hooves continue to move forward through flying sand and rocks, so they have sufficient toughness and a delicious taste.

However, it is precisely because of this that it is more troublesome to deal with camel hoof.

The first thing to do is clean.

Makes a total of 25 servings.

This is no easy job.

The assistant on the side brought the mountain spring water that was boiling on the stove.

The spring water is clear, and even more clean and light after boiling.

Then five people who prepare hot dishes and side dishes will perform scalding and cleaning to remove claw nails and dirt and old skin.

After repeated cleaning, use cold water and crushed ice to wash to remove the fishy smell.

Chen Er was preparing other things.

Mix water with white granulated sugar to make sweet water.

Then add a large amount of salt to the sweet water and stir well.

Add orange leaves to the water.

Soak the cleaned camel hooves in water and cover them with orange leaves.

Put it in the sun to dry.

Chen Er said to the five chef assistants, "After half an hour, wash it with crushed ice water, then soak it in the same method just now, and then expose it to the sun for half an hour. Then you can take it out and wash it with warm water to remove the salt smell."

Five people nodded one after another.

Chen Er began to make nectar soup and celestial beings.

These two delicacies require a long stew.

Two of the four hearths are occupied.

At this time, someone came in carrying two jars of wine.

Chen Er called to Dou Yitong, "Have the roses arrived?"

Dou Yitong hurriedly replied, "It just arrived, and it's in the fresh-keeping cabinet."

Chen Er waved his hand, "Clean the rose petals with spring water. Remember, the movements should be gentle, not to damage them, and to keep them fresh."

"After cleaning, divide it evenly into two parts and put it into the two jars of wine without stirring. Then plug the mouth of the jar and cover it with rose branches and leaves. Place it in a cool place."

Dou Yitong quickly nodded and went to do it.

Chen Er ordered people to boil the mutton with red yeast rice wine.

All the crabs brought from Little World were also steamed.

For a while, everyone in the kitchen seemed busy.

After the mutton is cooked, Chen Er cools the mutton, puts it into a red yeast wine jar, presses it down with stones, and covers it with a lid.

Then make the carved golden dragon and phoenix crab.

Someone came to tell him that the hunchback had been dealt with.

Chen Er washed his hands and put the treated camel hoof on the big stone table.

After sniffing the smell, I couldn't smell any salt before nodding.

Take out a large soil urn, spread a layer of ginger slices on the bottom of the urn, and then spread a layer of thinly sliced ​​shiitake mushrooms.

This was repeated three times.

Sprinkle another layer of pepper, and then put the camel's hooves in one by one.

After placing the camel's hooves, spread a layer of shiitake mushroom slices, a layer of ginger slices, and sprinkle with pepper.

Fill the urn with mountain spring water.

The spring water has been poured into the place close to the mouth of the urn.

Instead of adding a lid, take fresh orange branches and leaves, spread them carefully, and cover the mouth of the urn.

Bring to a simmer.

Chen Er called a chef's assistant and asked him to look at the earthen urn where camel hooves were stewed.

"After the water boils, replace a batch of fresh orange branches and leaves every 5 minutes. Be careful when changing."

"Put the fresh orange leaves to be replaced first, press them down, and then pull out the old ones from underneath. Don't let the smell of fireworks get in. Otherwise, the pot of camel hoof soup will be useless."

The assistant nodded repeatedly and began to stare at the stove with his eyes.

This was Chen Er's first time making camel hoof soup, and he had to make it for more than [-] people. Frankly speaking, it was a bit stressful.

Chen Er secretly estimated the time before preparing other ingredients.

The ingredients were almost ready, and Chen Er beckoned for a few chef assistants.

"Each of you has to make a special dish of your own. But I have slightly changed some places, and you have to follow my improved method."

Everyone has tasted Chen Er's cooking, so they naturally know his level. Moreover, Chen Er is the chef at this banquet, so they naturally have no objection and start cooking immediately.

Wait until they are done, and then go to someone else to do it.

The cooked hot dishes are kept warm in a large steamer.

The cold dishes are placed in the food box and ice cubes are piled around it.

Everyone was busy until the afternoon, and the side dishes were almost ready.

And Chen Er's main course also completed several cold and hot dishes.

As soon as it gets dark, the banquet begins.

The location is in the shed where many mandarin duck vines are planted.

Then someone came to carry the wine and serve the food.

The side dishes made by other chefs were served first, and then the main dishes made by Chen Er.

Stews such as soups are always packed in small white porcelain cups and divided into 25 portions evenly.

All other dishes are served on blue and white porcelain plates and bowls.

Garnish with fresh flowers.

(End of this chapter)