I have a restaurant in East Sakura

Mountain treasures, to put it bluntly, are precious ingredients that grow in the mountains. Wild animals, mushrooms, wild vegetables, and medicinal materials can all be counted as such.

For most people, the mountain delicacies they can come into contact with are mainly dried mushrooms.

Since Zhao Fuyu is making family portraits of ordinary people, of course he will not use more precious types of mountain delicacies, such as snow clams, bear paws, deer antlers and the like.

Dried hazel mushrooms, dried shiitake mushrooms, dried Hericium erinaceus, and dried hydrangea are the protagonists of the Shanzhen series that he chose to join the family portrait this time.

Of course, for ordinary people, there may not be so many mountain delicacies in the family portrait. Generally, black fungus and dried shiitake mushrooms are enough, but for his family portrait, these two mushrooms alone cannot be compared with them. The soup base and meat ingredients compete.

That's why he added several mushrooms with unique flavors, amazing taste and very good soup absorption.

The taste of Hericium erinaceus and hydrangea is not strong, but the taste is extremely special, one is crisp and crisp instead of black fungus, and the other is dense and brittle like a sponge. It is difficult to describe the feeling if you have not tasted it before. sensation in the mouth.

Dried hazel mushrooms and dried shiitake mushrooms, after being cared for by the sun and refilled with water, the charming and delicious taste brought by special alcohols also have their own different splendor.

Just wash them carefully one by one, remove the excess sand, and soak them separately.

For this kind of ingredients with a lot of sand in the small gaps, Zhao Fuyu also has a simple method, using expired or near-expired flour, starch and other attachments, mixing them with water to form a thick paste , and then send the mushrooms in and scrub them until the color of the batter changes, then wash them with clean water.

Repeat this two or three times until the batter has no obvious color change, and then check it one by one, basically more than 90% of the sundries and sand can be removed.

Then soak, you can get extremely clean mushrooms.

Of course, the mushrooms made in this way are just preliminary products.

The taste of mushrooms needs to be absorbed by oils and fats to become a real taste. Naturally, it also needs to be fried before it has an extremely wonderful taste.

At this time, the fat from the stewed chicken and duck broth is useful.

You don’t need to add too many auxiliary ingredients, just a little ginger to sauté, remove the fishy smell of chicken and duck oil and the smell of mushrooms is the completion of the task, and through high-temperature frying, the aroma and fat in the chicken and duck oil are forced into Dried hazel mushrooms and shiitake mushrooms.

This is also the key to the amazing taste of this dish.

For family portrait cooking, it is not just one or two ingredients that need to be considered, but the combination of all ingredients.

After winter melon, baby cabbage and white radish are the three ingredients that can absorb a lot of oil, it is obvious that the amount of oil that the mountain mushrooms can absorb is not enough.

That's why Zhao Fuyu fished out the floating fat from the chicken and duck broth, and sautéed the mushrooms in advance.

Without this step, the freshness of the mountain delicacies will not be reflected, and the astringent taste of the mushrooms may even enter the soup base, which is why this step is necessary.

Although the family portrait is very simple, but when it comes to the details, there are many things in it that are very deadly.

A little bit of inattention, and a dish is completely finished.

Even after frying, the shredded ginger in the mushrooms has to be removed, no seasoning is required.

What we want is the original freshness of the ingredients. After all, we have to add broth for a steaming at the end, and then we can season it.

At that time, the mushrooms will also absorb a lot of delicious taste from the soup, which is the wonderful time for this family portrait.

In addition to mushrooms, the presence of bamboo shoots is also a unique style. This time, Zhao Fuyu used thicker bamboo shoots instead of sword bamboo shoots or bitter bamboo shoots. The white jade shoots taste sweet and slightly astringent. .

It only needs to be blanched for a while, and then soaked in running water for about half an hour, and basically only the sweetness similar to Sydney is left.

This is also the reason why Zhao Fuyu chose it to play the other role of Shanzhen.

The thinly sliced ​​white jade shoots are also ready, and now it is the final combination.

In fact, it is not as complicated as I thought. I use a large sea bowl, with white asparagus on the bottom, and after a layer is covered, white radish and wax gourd are mixed together.

Then there is baby food in the outermost circle, followed by hazel mushrooms on one side, dried shiitake mushrooms on the other side, a mixture of Hericium erinaceus and hydrangea in the middle, and a layer of meat loaf on top, and then attached to the meat loaf Put a layer of fresh seafood mushrooms on top, and then spread the fried meatballs.

On the top of the meatballs, you have to pay attention to leaving some gaps to surround the egg dumplings, and finally there are some places in the middle that can be laid out, which are reserved for seafood.

Because the cooking time of seafood is different, it will not be put in at the beginning, but after the cooking is basically completed, put them in and cook for a while.

So now this arrangement is almost a family portrait of the almost finished version.

But this is not over yet, the broth from the chicken and duck stew is still waiting for seasoning, salt and pepper are the only two things you need, pour the hot broth into the family portrait filled with ingredients, and pour it into the gap. Full of soup.

All the ingredients are soaked into the soup half-naked, with a slight circle of golden oil embellishment, which also makes the color of the dishes more attractive.

An extremely rich and delicious taste spread directly.

It may be hard to imagine, but as long as you think of pork, chicken, fish, eggs, mushrooms, radishes, wax gourd, and bamboo shoots together, and steamed with chicken and duck stewed in fresh soup, the delicious taste seems to be on your lips and teeth overflowed.

Extremely fresh, extremely rich, extremely sweet, extremely beautiful.

The cooking is not yet finished, but the taste of the semi-finished product is already so fascinating, and one can imagine how amazing it will be if the finished product appears.

As the owner of this dish, Kamado Tanjiro also calmed down, and seemed to have found some familiarity in the constantly permeating aroma.

But what it is, he still can't judge it.

The scalding steam enveloped the entire restaurant. After SAIC steamed for forty-five minutes, the lid of the cooking pot for the family portrait was lifted again, and the plate covering the family portrait bowl was also removed. The scallops were cleaned. The fresh shrimps were put in one by one.

The moment the aroma diffused, the plate was covered again.

After the last five minutes, a not-so-expensive but heart-warming joint dish 'Shanhai Yiwei. Family Portrait' was completed!