Although Longjing Bamboo Sun sounds similar to Longjing shrimp, it is completely two dishes.

Longjing shrimp is a stir-fried dish, and the ingredients are simple and easy to obtain, and the chef's heat is more considered.

Longjing Zhusun, on the other hand, is a soup dish and kung fu dish, and ordinary restaurants are not even willing to bother to make this dish.

The difference in difficulty is evident.

The earliest record of Longjing Zhusun is the Mongolian pro-Pan banquet of the Manchu and Han Dynasty, which later evolved into a famous dish in the court.

In the Qing Palace, many emperors praised this dish, and the frequency of appearing in the dishes was relatively high.

Later, due to the dissolution of the imperial dining room and the exile of the chefs, this dish officially entered the major restaurants in the imperial capital and became a classic imperial dish.

However, the body of this dish is still born from Huaiyang cuisine.

Su Zifang also learned this dish from Xue Yi.

Originally, Su Zifang thought that this dish was just a variant of Longjing shrimp and a change in cooking methods, but only after making it himself realized that the difficulty of these two dishes was not an order of magnitude.

And only if you have done it yourself, you know how torturous this dish is.

The bamboo sunflower should be served with dried goods, and it is also necessary to use a clear broth to ensure that the bamboo sunflower tastes delicious.

Only the loose and porous tail of the bamboo sunflower and the fleshy flesh should be used.

The tougher and thicker it is, the better it tastes.

In the past, this dish used to be processed with saury, but now there is no saury, so we can only settle for anchovy instead.

Removing the fish bones and beating the fish into minced fish with a special mallet is not a lazy step, so that the finished product has a delicate and soft cream-like taste, depending on the degree of effort in this step.

The technique of beating in Chu Ci was taught by Xue Yi, and it is said that Yao Dewei combined the experience of beating beef balls in Guangdong Province and making fish cakes in Wenzhou, and passed down the most suitable for making fish paste.

When Su Zifang practiced before, every time he beat the fish paste, he was criticized by Xue Yi for not being meticulous enough.

This time, it was particularly easy to beat the fish paste on the field, and it was not until the beating of the fish paste was completely completed that Su Zifang found that he had beaten the delicate and lubricated fish paste that Xue Yi said.

I couldn't help but be excited and hurriedly proceeded to the next step.

After the egg whites are strained separately and whisked to white foam, the minced fish, rice wine, cooked lard and salt are stirred evenly to form a faint paste.

Sprinkle corn flour on the roots of the bamboo sunflower that you have just processed, and then make the fish body with the fish paste and attach it to the roots.

Sprinkle the eyes of the fish with peas, then sprinkle with ham and diced rape and steam.

At this point, after Su Zifang checked, he finally took a long breath.

The dish is finally halfway done.

The most difficult part of Longjing Zhusun is actually this step, which is to recreate the appearance of the fish body with bamboo sunflower and fish paste.

There was always a problem when Suzi was made before, either the fish paste collapsed at the end, or the shape of the steamed fish was not full enough.

And now, a few horse sunfish on the plate can be served directly to the table perfectly.

Of course, it's not over yet.

Su Zifang took out the bamboo sunflower and rebrewed a pot of Longjing.

With this rich experience in making Longjing shrimp, Suzi put this pot of Longjing soak just right.

The color of the tea is clear, the tea soup is mellow, and the fresh taste is faintly wafting in the air.

Put the tea soup and bamboo sunflower together in the sea bowl, pour the boiled stock into the bowl, and then put the cooked ham slices and vegetables on a plate and put them in the sea bowl to start steaming.

This is also a unique feature of this dish.

It is necessary to further evaporate the broth to enhance the umami to the extreme.

After the entrance, the complete fusion of mountain and sea delicacies is considered perfect.

After that, you will taste the ingredients with different textures.

Su Zi put this dish very seriously, and before he finished it, he had a strange feeling in his heart.

This dish may be S rank!

Suppressing her joy, Suzi put it next to her to open the jar of wine.

Originally, this dish was supposed to be best brewed with homemade sake.

However, it takes too long to make the sake, and it takes at least three days for fermentation alone.

Su Zifang can only choose the brand liquor provided by the forum.

In order to preserve and care for ready-to-eat consumers, this brew tends to add a little more sugar, so the overall taste is lighter.

Suzifang must go through secondary processing.

Pour two cans of liquor into the pot, boil slowly over low heat, and add a small half bottle of Guyue Longshan's ten-year aging by the way.

The taste of rice wine and the taste of sweet wine are mixed together, and a burst of mist rises and is swirling with three points of drunkenness.

Su Zifang sniffed the smell and turned off the fire with satisfaction.

This kind of wine with a slightly mellow aroma is suitable for planning sweet wine.

Otherwise, it will not form that complex flavor.

Scoop out half of the wine and put it in the refrigerator, add water and sugar to the rest of the wine and start simmering the dates.

The red dates with the pits removed quickly become soft and bloom in the soup, like a blooming dahlia.

Wait until the red dates are boiled, Su Zifang takes out the wine brew in the refrigerator, puts the red dates and wolfberries together, and puts them back in the refrigerator for refrigeration.

At the same time, decorate with osmanthus nectar and osmanthus petals ready to wait for the platter.

After doing this, Su Zi let out a long breath.

It seems simple to deal with, but it took nearly four hours just to hang the broth and pound the fish paste.

He had less than an hour left now.

Fortunately, the last dish was dried artemisia, a dish that looked complicated but was not too time-consuming.

Dried artemisia fanmen belongs to the Red Mansion dish, and it is still a special dish handed over to Su Zifang by Ma Jiang.

The whole dish is finished in the form of cold cuts.

Except for matsutake mushrooms, the ingredients used are very ordinary.

Cucumber strips, artemisia stalks, carrots, shredded ham.

The cucumber strips are formed into two straight strips, and then a semi-circular small round piece is trimmed to form a fan bone rudiment.

The theme of the fan is covered with artemisia stems with the flavor of broth, and the shape is decorated with carrots and shredded ham.

Finally, slice the medium-sized matsutake mushroom and place it underneath the dried artemisia.

A regular fan diagram appears on the plate, with a white fan-shaped plate, which is particularly eye-catching.

At this time, there was less than half an hour before the end of time, and Su Zifang finally found time to look at other people's dishes.

The first is within your own group.

Kong Baimo's dishes have reached the end of the pot.

Su Zifang saw him put the preheated plate on the table and began to draw the front shape.

Fang Xiaojiang has already finished the plating of the two dishes and is processing the last dish of lotus leaf steamed pork.

The progress of the other groups is also broadly the same.

Except for Ma Jinglun's group, which has finished the game and is now resting on the sidelines, there is no emotion in the eyes of the two groups.

Su Zi took a look, and just by the remaining dishes on the table, he could see that Ma Jinglun and their group were feasting.

It is also the basic cuisine of the Manchu and Han full seats, and the part of Shaanxi cuisine and Sichuan cuisine has been added, but the fit is not bad, and it can be given an A grade just by looking at the appearance.

Look at the Cangwu Wind group again.

It felt a little different, Lin Yu, Chen Hongyu, and Cang Wufeng didn't know what to think, so they directly prepared twelve jars.

It seems to be about to serve a banquet on the altar.

However, seeing Lin Yu's jar, Su Zifang suddenly understood the reason why they chose so.

Buddha jumps over the wall!

The first dish in China!Baidu search Le'an Xuanshu Net(乐安宣书网)