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Chapter 186

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    ?

    [1] "Ode to Pork" by Su Shi.

    Clean and wash the pan, with less water,

    The firewood can't afford the smoke.

    Do not urge him until he is familiar with himself,

    He is beautiful when the fire is full.

    Huangzhou's good pork is as cheap as dirt.

    The noble would not eat it, the poor would not understand it,

    Get up in the morning and drink two bowls,

    Don't care if you are full.

    In the kitchen, Yu Rong led Ruyi and Cheng Xin to work in full swing.

    Seeing Cheng Xin doing housework so quickly, Yu Rong teased: "Cheng Xin, how old are you this year? Do you have a wife?"

    Cheng Xin blushed and said, "I'm still young, so I'm not busy looking."

    Ruyi said: "Madam is asking how old you are, who told you to find a wife."

    Cheng Xin said, "I, I'm thirteen."

    Yu Rong laughed and said, "You're only thirteen, you're one and a half years old, and you can make a living with one hand. It's so rare to recruit girls!"

    But Ruyi said: "I don't like it, a big man, walking around the pot all day long."

    Cheng Xin retorted: "Who made you like it? Make yourself passionate!"

    Yu Rong knew that the two children were flirting¡ªin fact, the more Ruyi said she didn't like her, the more she liked her from the bottom of her heart.

    Cheng Xin further said: "You know, in the academy, many husbands like me."

    Ruyi tilted her head and asked, "Sister-in-law likes you?"

    "I like the dishes I cook."

    "Doesn't your academy care about food?"

    "Don't worry! But I only care about the pasta, not the vegetables. So, they all like the vegetables I stir-fry."

    "I like your dishes Then you later cook two dishes for me and my wife to taste madam, what do you think?" Ruyi asked for Yu Rong's opinion.

    Yu Rong smiled and said, "That's very good."

    As soon as Ruyi heard that his wife agreed, she was very excited and began to think about it: "I like to eat hey, don't make big meat and big fish. I'm trying to lose weightyou can make me something lighter"

    Cheng Xin rolled Ruyi's eyes and said, "Who will do it for you~"

    Yu Rong smiled and said, "Cheng Xin, I don't know many Jiangsu and Zhejiang dishes, how about you cooking two dishes for me!"

    "I'm from Dali, so I don't know how to fry Jiangsu and Zhejiang cuisine."

    "At the very least, you know your husband's taste, so you can just fry one for him! I also fry two Sichuan dishes for my younger brother."

    Cheng Xin said happily when he heard this: "That's great, Ba Xianggong likes spicy food, but I don't know how to eat it, so I just learned from my wife."

    Ruyi asked: "Then what flavor do you make?"

    Cheng Xin said: "Light food, I'm not for you, my family likes to eat light food when I was young."

    Ruyi asked: "Then what are you going to cook for your husband-in-law today?"

    "Today, they are a gathering of wits and beauties, and I will make them a poetry dish."

    "What is a poetry dish?"

    "It is to turn a poem of a poet into a dish."

    "Then which song are you doing today?"

    Cheng Xin looked at the ingredients in the kitchen, thought for a moment, and said, "Let me make a "quatrain" by Du Fu!"

    Seeing that Cheng Xin wanted to show off, Yu Rong said, "Ruyi, I'm almost ready here, go and help Cheng Xin cook!"

    Ruyi readily agrees.

    While she was reciting Du Fu's "Quatrains", she gave Cheng Xin a hand.

    The first sentence: Two orioles singing green willows - two stewed egg yolks, with black silk as a foil, the egg yolk and black silk are in contrast, forming an interesting contrast.

    The second sentence: A line of egrets go up to the blue sky - cut the boiled egg whites into small strips, and arrange them in a line on the green vegetable leaves.

    The third sentence: The window contains Xiling Qianqiu snow - a pile of fried egg whites, shaped like a hill.

    ?The last sentence: Menbo Soochow Wanli Boat¡ªa pot of pork rib green soup with eggshells floating on the surface of the soup.

    Cheng Xin has prepared this dish and one soup. Yurong¡¯s Jiangsu and Zhejiang dishes: "Beggar Chicken", "Longjing Shrimp", "Eight Treasure Tofu", "West Lake Vinegar Fish[1]" have all been prepared, only "Dongyang  "Slope pork" is still stewing on low heat.

    Yu Rong asked Ruyan to bring the prepared dishes into the living room one by one, and then taught Cheng Xin how to cook Sichuan cuisine.

    Yu Rong said: "This 'Dongpo Meat' also has a Sichuan flavor. Today I cook the Jiangsu and Zhejiang flavors. No matter what the cooking method is, you have to wash the pan, with less water, and the firewood can not afford to smoke. Treat him  Don¡¯t urge him to be familiar with himself, he will be beautiful when he is ready¡¯ This is the method Mr. Dongpo entrusted to us.¡±

    ???Praised it endlessly, so it became famous and regarded as the "master" of the fish.  Later, someone ate this dish, became very popular with poetry, and wrote a poem on the wall of the restaurant: "Skirts and clogs come together to buy drunk, and go up to the terrace in the shadow of the green sun; there are so many lake boats in front of the door, and half come back from the Three Pools Reflecting the Moon. Why bother to look for it?"  Zhang Han's perch (the famous West Lake vinegar fish is better than the delicious Songjiang perch), the fish is said to be delicious in the West Lake; thanks to the master who has this blender, I know that Song's wife did not have it back then." The last sentence of the poem refers to "West Lake vinegar fish  ".  Since then, Mrs. Song's fish soup has become famous all over the world.  Afterwards, it was rectified by famous hands and became two famous dishes of West Lake Vinegar Fish and Song Sao Fish Soup, which have been handed down to this day.

    During the period of the Republic of China, Liang Shiqiu, a literati, recorded the cooking method of this dish: choose grass carp from the West Lake, the length of the fish is no more than a foot, and the weight is no more than half a catty.  , and ready to serve.  Nowadays, this dish is served in several famous restaurants in Hangzhou, but it is not common in the homes of Hangzhou residents. Now some restaurants have replaced it with sea bass.

    (2) Materials and ingredients

    Ingredients Grass carp 900g

    50 grams of seasoning vinegar, 25 grams of rice wine, 75 grams of soy sauce, 60 grams of sugar, 1 piece of ginger, some green onions, 50 grams of water starch

    (3) Dish making

    1. Peel the ginger and cut it into fine pieces. Do not throw away the removed ginger slices. Prepare vinegar, soy sauce, rice wine, water starch and sugar.

    2. Grass carp is descaled and cleaned. Score 5 knives on one side of the fish, turn it over and insert it from the tail, cut it along the spine towards the head, and cut it into two halves. Cut off the fish teeth and remove the fish.  Blood on the head, a long cut on the spineless body.

    3. Put scallion and ginger slices and water in the pot. After boiling, remove the scallion and ginger, put in the fish and use chopsticks to support the fish fins, let the fish shape, cook for 3 minutes, skim off the blood, pour in cold water 2  Second-rate.

    4. Pour out the soup, add a little stock soup and an appropriate amount of soy sauce, Shaoxing wine and minced ginger to the pot.  Take out the fish and place it on a plate.

    5. Add sugar, rice vinegar and the remaining soy sauce to the original juice in the pot.  After boiling, add wet starch and cook until the soup is concentrated.

    6. Sprinkle the prepared soup evenly on the fish, and then sprinkle the remaining minced ginger.

    (4) Cooking skills

    1. The fish should not be too large, otherwise the taste will not be fresh enough.  When cooking fish, you can use chopsticks to pierce it. If you pierce it easily, it is cooked.

    2. The action of frying the juice should be fast, the juice should not be too thick, after the juice is gelatinized, cook it on high heat for a few seconds, turn off the heat immediately when the juice bubbles, and then pour it on the fish.  The thickness of the juice should be mastered properly, just slightly thicker than rice soup.

    3. Boiling water should be put into the pot when cooking fish.

    (5) Representative Inheritance

    Lou Wai Lou was founded in 1848 AD (the 28th year of Qing Daoguang).  Its founder is Hong Ruitang, a fallen literati who came to Hangzhou from Shaoxing to make a living.  He took three characters from the poem of Lin Sheng, a poet in the Southern Song Dynasty, and named his small shop "louwailou".

    There are three kinds of West Lake vinegar fish with different raw materials and flavors in Louwailou. Grass carp, mandarin fish and bamboo shoot shell fish are used to make West Lake vinegar fish.  The meat quality of grass carp is more tender than that of carp.  It is the fish used in the traditional West Lake vinegar fish.  (Remember the site URL: www.hlnovel.com
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