A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 756

Chapter 756 Zhou Bazhen

The so-called [Golden Phoenix Soup] is actually the pheasant soup that is known as the best soup in the world.

Pheasant soup is a dish created by Peng Zuchuang, Yi Ya's master.

 At that time, this dish was equivalent to the highest level of cooking skills.

The main ingredient of this dish is golden pheasant, which is the prototype of the phoenix.

But in modern times, golden pheasant is already a protected animal and cannot be hunted, so Li Yi used the farmed colorful pheasant, which belongs to the same genus as pheasant, as the main ingredient.

However, in addition to golden pheasant, this soup also needs to be cooked with eight kinds of auxiliary ingredients.

And these eight flavor auxiliary ingredients are the famous Bazhen.

There are many versions of the eight treasures. The eight treasures in the Song and Ming dynasties are dragon liver, phoenix marrow, leopard fetus, carp tail, owl roast, orang lip, bear paw, and cheese cicada.

Since the Qing Dynasty, many versions have appeared.

For example, the eight delicacies of ginseng fins are composed of sea cucumbers, shark fins, bone bones, fish maws, bird's nests, bear paws, deer sinews, and toads.

 The eight treasures of the mountain are composed of bear paws, deer antlers, elephants, humps, civets, leopard fetuses, lion breasts, and monkey heads.

 The water delicacies consisting of shark fin, abalone, fish lips, sea cucumbers, skirts, scallops, fish crisps, toads and so on.

 In the later period, based on these versions, there were also many versions such as the Upper Bazhen, the Middle Bazhen, and the Lower Bazhen.

But according to historical records, the earliest Bazhen and the most authentic Bazhen are Zhou Bazhen.

 The word Bazhen appears in "Zhou Li·Tianguan" of the Zhou Dynasty.

 "Zhou Li·Tianguan·Zhongzai" says: "Food medicine, palm and king's six foods, six drinks, six meals, one hundred delicacies, one hundred sauces, and eight delicacies."

It is recorded in "The Rites of Zhou·Tianguan·Shanfu": "Every king's gift is to eat six grains and drink six pure things. If you are ashamed, use a hundred and twenty items, and if you are precious, use eight items."

 The eight delicacies here refer to Chun Nao, Chun Mu, Pao Dou, Pao Zhen, Tao Zhen, Zhen, Bo and Gan Zi.

 In the "Book of Rites", the raw materials and methods of this set of eight precious ingredients from more than 2,000 years ago are recorded in detail.

 Among them, [Chun'ao] and [Chunmu] refer to white rice with meat soy sauce and yellow rice with meat soy sauce.

 In fact, it is similar to the modern Bolognese rice bowl.

  Cannonball is a suckling pig. It needs to be roasted over low heat until the oil is fragrant, then deep-fried, and finally simmered over low heat until it is tender and falls off the bones, and it melts in your mouth. It is considered done.

 The method of making the cannon is exactly the same, but the lamb is made, and there is no difference in other steps.

After calling the pork roasting apprentice, Li Yi handed over the simmering and roasting process to him.

Li Yi has prepared the broth for stewing in advance, and puts it on the stove to heat it over low heat, ready for use at any time.

 Then, Li Yi went to the storage room and opened several foam boxes placed in the crisper.

 The ice cubes in the foam box have not yet melted, pressing down on one of the meat strips wrapped in plastic wrap.

  He opened the foam boxes one by one, took out strips of meat of different thicknesses, and placed them on the tray. Li Yi carried the tray back to the kitchen.

 Peeling off the plastic wrap one by one, Li Yi took out all the meat inside, rinsed it briefly under the faucet, placed it on kitchen paper, and wiped off the water.

Seeing the strips of meat in front of Li Yi, Hao Libao glanced at it and asked, "Tenderloin?"

"right."

Li Yi wiped the water stains on the meat and used a knife to remove the excess fascia.

 “Is this a lamb tenderloin?”

Hao Libao reached out and picked up one of them, looked at it, put it under his nose and smelled it, then picked up the thickest one and asked, "Is this beef tenderloin?"

"Um."

Li Yi pointed to the remaining two pieces of meat and explained: "This is deer tenderloin, and this is roe deer tenderloin."

 “What are you doing with all these tenderloins?”

Hao Libao asked curiously: "Do you want it stir-fried? Deep-fried or barbecued?"

 “Make 【pound treasure】.”

Li Yi answered casually, took two steel rods that were used to make Chaoshan beef balls, put the tenderloins together, and smashed them with the steel rods.

 “Taozhen?”

Hao Libao was stunned for a moment, and then he seemed to remember something and asked in surprise: "Are you going to make Bazhen?"

He has also studied top-level catering for half his life, and is naturally familiar with the legendary eight delicacies. Suddenly, he looked at the fresh-keeping cabinet and suddenly said: "Oh, the beef slices you cut yesterday afternoon were soaked in wine and put in the freezer, just to make them pickled, right?"

[Zuke] is also one of the eight delicacies. It is made from freshly slaughtered beef, cut into thin slices, soaked in fine wine overnight, and then mixed with meat sauce, plum sauce, vinegar and other seasonings to eat. It is a bit like raw beef. How to eat.

"right."

Li Yi nodded, keeping his hands in his hands.

Under the beating of the steel rod, the tenderloin on the table was gradually loosened and became sticky.

While smashing, Li Yi picked up the adhering fascia.

Looking at Li Yi's operation, Hao Libao hesitated to speak.

 He also made Bazhen and tasted it to foreign guests, but only once and was stopped.

 Because the guests at that time had objections to one of the delicacies, they even complained to the superior.

 Since then, Hao Libao has never made Bazhen again.

Looking back at the camera, a trace of worry flashed in his eyes, Hao Libao finally couldn't help but ask: [Gan Bi] What are you going to do? "

Li Yi didn't even raise his head and said casually: "Just do it as normal."

Hao Libao opened his mouth, but said no more.

 It would be the stupidest time to bring up this topic.

In a short while, Li Yi had smashed all the tenderloin into mincemeat, and no trace of the fascia inside was left.

 Then, Li Yi balled up the meat paste with his hands, and rolled all the tenderloins into meatballs.

 “Master Hao, help me prepare a pot of soup.”

Li Yi made the meatballs while he gestured: "Mix the soup stock with the soup."

"good."

Hao Libao agreed, and went to help Li Yi get the soup stock and head soup, and poured them into the casserole.

Stock is just one type of Chinese fresh soup. In addition, there are different types such as upper soup, head soup, hairy soup, clear soup and so on.

 The first soup refers to the first soup after the raw ingredients are put into the pot and boiled into fresh soup.

This soup has the richest flavor. It has a thick, plump texture and is extremely fragrant. It is generally used for cooking and stewing.

 The tenderloin is tender but not high in fat.

So Li Yi asked Hao Libao to add half of the head soup, just to add oily flavor to the tenderloin meatballs and make them more delicious.

After Hao Libao set up the soup pot and heated it up, Li Yi put the meatballs in.

Without Li Yi's instructions, Hao Libao turned down the flame to keep the soup in the pot warm but not boiling.

 After putting all the meatballs into the soup pot, Li Yi washed his hands and scrubbed the chopping board clean, then went to the storage room and took out a foam box.

Opening the foam box, Li Yi took out a triangle-like piece of dark red meat, also wrapped in a layer of plastic wrap.

Tearing off the plastic wrap, Li Yi took out the piece of meat and rinsed it under the faucet.

 “Brother Yi.”

 Huang Xiaoming was drinking blood juice at the side. When he saw Li Yi coming, he asked him: "I have taken almost 80 bowls, but I feel like I can't use up the Millet Spatholobus!"

 “Then start from scratch and add one more drop to each bowl, but no more than three drops.”

Li Yi gave instructions while washing.

"good."

 Huang Xiaoming responded, and then he supported the table, bored and waiting for the blood from the Millet Spatholobus to slowly drip.

 Glancing at the piece of meat in Li Yi's hand, he asked casually: "What are you washing?"

 Li Yi replied without raising his head: "Dog liver."

"oh."

Huang Xiaoming responded, then realized what was happening. He turned his face and looked at Li Yi in surprise: "What did you say? Dog liver?"

  4

 (End of this chapter)

Chapter end