It seems that I am still too full [travel]

Coincidentally, Fotiaoqiang, a well-known classic masterpiece of Fujian cuisine, originated in Fuzhou in real history.It is rumored that it was born by a Fuzhou official in the Guangxu period of the Qing Dynasty in order to curry favor with Zhou Lian, the chief minister. The authentic Buddha jumping wall is a collection of delicacies from mountains and seas. It needs dozens of main ingredients and more than ten kinds of auxiliary ingredients. The process is complicated and cumbersome, and there are many ingredients. .

And Xie Shi’s mutton and shark’s fin Buddha Tiaoqiang, in fact, only borrowed a shell from the Buddha’s Tiaoqiang recipe. There are not so many ingredients in it, at most eight kinds are used, just like the name of the dish, mutton and shark’s fin are the key points For the materials, the mutton is not taken from the common parts of the sheep, but the four sheep's hooves with the most gelatin, poultry such as chicken, duck and ham, as well as sea treasures such as shark's fin, sea cucumber, abalone and scallops, which are packed into Shaoxing wine The altar is decorated with pigeon eggs, shiitake mushrooms, bamboo shoots, etc., and sealed with lotus leaves. First, it is boiled on high heat, and then simmered for five or six hours. The grasp, as well as the extraction and retention of the essence of various ingredients.

This dish is not original by Xie Shi, but he tasted it in a time-honored emerging restaurant in Guangzhou. After a while, Xie Shi, who has super strong five senses, actually raised the taste of this imitation dish to more than one level.

Even after the simplification of this altar, it still requires a lot of effort to make the best dishes. Xie Shi didn't cook much, mainly because the ingredients were not enough. Forty sheep's feet would only be enough to make thirteen altars.The servant brought up two jars together with the wine jars. The mouth of the wine jars was sealed with lotus leaves, so no fragrance leaked out. At first, everyone didn't take it seriously. When the lids of the jars were unsealed, a strong smell of meat combined with a light aroma of wine. The strange fragrance of the fragrance came out, and everyone was fascinated by it before they knew it.

The serving servant evenly scooped the meat and soup from the wine jar into the porcelain cup. In the white porcelain cup, the soup color was like golden jade liquid, without a drop of water at all. It was purely stewed from the original juice. The gelatin and other meat and meat seem to have melted in this golden soup, which is mellow and sweet, and even because there is too much collagen, the lips are still a little sticky after drinking the soup.

The ingredients in the altar have been simmered until they are soft and rotten, and they melt when you take a sip of the mouth. And all kinds of ingredients that can be identified from the shape and color of the ingredients, you will know that the original taste has long been lost. , and now it has been combined into a new taste, and the fragrance on the lips and cheeks will remain after eating. Even when you taste other dishes next, you will still have endless aftertaste and never forget it. optimal.

"Mongols in the Central Plains and the northern part of the Great Wall eat mutton in a clear soup. The original taste is too clear and smelly. I am not used to eating more. Mr. Xie's mutton feast is more suitable for my appetite. The pattern is exquisite, but the red sauce in thick soup does not conceal the flavor of mutton."

"It's a pity that the portion is too small." Everyone said regretfully.

Xie Shi didn't take it seriously, if each person ate a big cup to their hearts content and was full, there would be no stomach to hold the next dishes.Besides, the few good things make them more precious, so that people will never forget them.

So Xie Shi only smiled and said: "Always leave some stomach for the next dish."

After a big dish like Buddha Jumping over the Wall, several dishes were served in succession. Among them, there was a large portion of lamb brisket. When the lid was lifted, the aroma of boiling lamb and thick soup and soy sauce rushed to the face. Before I tasted it, it made my mouth water Straightforward.The mutton in the mutton stew gathers the best parts of the whole lamb, the mutton, mutton ribs and the neck of the lamb just eaten, cut into pieces of specific size, so that it can be stewed for a long time in the pot , It feels soft and juicy when you eat it.

Song Shou has bad teeth, but he can chew it effortlessly. Among them, he likes mutton skin the most, because the stew is soft enough, and the teeth will separate automatically when they touch the mutton skin.If you are tired of eating, dip it in a little Xie Shi's imitated Jiuwei sauce or chili sauce for another flavor!In addition to the mutton, there are also sweet and soft white radish, crispy water chestnuts, green garlic, especially the bean curd sticks that have absorbed the essence of the mutton soup. It is astonishing that it is as delicious as meat.

After eating the big meat, taste a few pieces and pick up the lamb ears. The taste is similar to that of pig ears, crisp and elastic. It is probably the first time for everyone here to eat this part, and it is quite novel.Then each person comes with a charcoal-grilled mutton skewer. The kitchen does not hesitate to use materials. Ten pieces of mutton are directly skewered on each skewer. The charcoal fire burns most of the fat on the mutton, leaving only tender meat with a little grease Melting on the tip of the tongue, a thin layer of cumin is sprinkled on it, and a northwest style rushes to the face.

Han Ji was the first to pick up a mutton skewer and gnawed it. The rest of the people saw that this man was so informal, so naturally they would not think that this was indecent, and a real man would be a big eater!In the end, because the mutton skewers were so deliciously grilled, all the handsome celebrities gnawed every piece of meat clean!After eating the mutton skewers, put down the bamboo sticks, and each person wipes with a damp cloth that was handed to the table with the dishes, so that the next dish can be served decently.

The previous main courses have all been served, and Xie Shi prepared several staple dishes for the subsequent banquets. You can choose from styles from all over the world.Whether it's fried mutton dumplings with crispy skin and fragrant meat, goat milk oatmeal buns full of goat milk flavor, or salty mutton bone porridge cooked with rice for five hours after grilling mutton bones, they are all wonderful.

After the meal, dessert is presented with a pastry baked goat's milk. This combination of Chinese and Western desserts is full of exotic flavors. The golden pastry of Hong Kong-style pineapple oil is combined with the sweet and fragrant stewed milk of Cantonese style. When it is served, thank you Shi took the lead in demonstrating how to eat it. You need to tap the puff pastry on the surface with a spoon. The puff pastry shatters and falls into the goat milk hidden underneath.At this time, you can scoop a spoonful of white jade-like stewed goat milk, dotted with freshly cracked puff pastry, and put it in your mouth. The goat milk is soft and delicate, and the puff pastry is crispy. It is a taste different from traditional dim sum.

Nine dishes in a row, after eating here, everyone is satisfied, and their stomachs have been filled to nine points. Fortunately, in order not to waste food, Xie Shi's dishes are relatively small. It sounds like there are many dishes, but apart from the staple food, One person can only taste a few mouthfuls of each dish. Finally, this stunning whole sheep feast ends with a bowl of haggis soup with tongues removed. Haggis such as liver, lungs and tripe are cut into fine pieces. The filaments are hidden in the soup, and the soup is as white as jade. The extremely fresh mutton soup is blended with the slightly spicy white pepper. Drink it while it is hot, and every sip will dispel the cold and nourish.

Not only Han Ji and the others could taste the whole sheep feast in Lidong, but they were so grandiose when they thanked them that all ten sheep were slaughtered and eaten at night.In order to let the students taste all ten dishes one by one, Chef Xie specially ordered the cafeteria to change the dining mode. Instead of letting the students queue up to pick up the meals individually, each class will sit around one or two tables. Served all the dishes again.

Another highlight of today's student evening meal was that it was different from the mutton fried dumplings that Xie Shi gave to the banquet. The mutton fried dumplings for these students were all replaced with mutton dumplings and dumplings with other fillings.These dumplings were made by the students themselves when they were eating afternoon snacks. Although most of these young masters who have never been in the kitchen are all clumsy, there are also experts like Xue Sheng who can make dumplings into flowers. attracted the attention of all the students.

Fu Yu also snickered at Xue Ba who was opposite him, and said, "This Xue Ba can't learn, look at him, the dumpling skins of Master Xue are all exposed hahaha..."

Although the young master Han Ning next to him is really not good at craftsmanship, but he has a rigorous attitude and an open-minded and studious heart. He followed the steps of Xue Sheng, the dumpling expert next to him. Although the shape of the final product is unknown, it is good There is no exposed stuffing, and it can still be cooked in a pot.

Xue Sheng noticed Han Ning's actions and didn't mind. He made the dumplings silently, but noticed that Han Ning had been missing the point. The dumplings he made couldn't be said to be exactly the same as his own, but it had nothing to do with it.In the end, it was really an obsessive-compulsive disorder attack. Xue Sheng couldn't help but instructed aloud: "After folding it in half, start from the left, gently pinch the edge of the dumpling with the thumb and index finger, then fold it up, and pinch it gently again." , and repeat in turn.”

Han Ning did not expect Xue Sheng to give instructions. Although the two are in the same class, they live in different circles. They had little contact with each other before. Hearing his words at this time, he was stunned for a moment, and then followed his method, and finally figured out tonight The first recognizable shape of the lace dumplings.

Han Ning carefully put his results on the bamboo sieve, compared with the unformed dumplings of Fu Yu and others around him, he felt a sense of accomplishment.He said softly: "Thank you."

Xue Sheng didn't expect that he would be thanked by this proud man who was always proud of the sky just by pointing out how to make dumplings. He changed his mind about it, and immediately shook his head slightly, indicating that it's just a trivial matter, no need to thank him .

On the night of Lidong, in addition to tasting the top-level gourmet whole lamb banquet presented by Chef Xie and other chefs, the students also ate dumplings made by themselves. I feel that this is a failure at the banquet, but I am quite proud of it, and talk about it, and some can even recognize which one is made by themselves from the cooked dumplings mixed together.

Even students like Xue Ba and Fu Yu, who had always been at odds with each other, sat around a table and finished the Lidong meal. Under the backdrop of delicious food, wine and lively atmosphere, they all felt that the other party was not alone. It was as difficult to get along with as imagined in the past, but the relationship between them has eased a lot since then.

Some students who are more emotional and have good literary talents still light the lamps after returning home and write down the anecdote of today's Lidong. camp.But in middle age, after going through thousands of sails, looking through the prose diary of this day recorded in my youth, I can still recall the laughter and high spirits of the young people at that time. Let me sigh again, it is really a precious memory.

The author has something to say: I finally finished this meal of mutton~ The menu in this chapter refers to the books of the time-honored Guangzhou Xinxing Restaurant and Cai Lan. This restaurant is a representative of southern sheep dishes. If you have the opportunity to go to Guangzhou, you can try it !I was very greedy when I wrote it. Fortunately, I also had a big meal at home tonight, seafood casserole porridge, two large blue crabs, oysters, shrimp, ribs and shredded radish to make porridge. The porridge water is sweet and sweet, first-class praise!