Food legends and real food are two different things entirely.

Let's just say that this eggplant in "Dream of Red Mansions" is a kind of legendary delicacy.

Although Mr. Cao was also born in Zhong Mingding's family, it is said that he has eaten and seen, and he will not write with red mouth and white teeth, but after all, he is only a writer but not a professional cook, most of whom he ate this food at home when he was young, and he knew it but did not know why, coupled with some literary exaggeration, it became this mouth-watering disappointing 'delicacy' that sounded mouth-watering, and when it was actually made, it was somewhat disappointing.

Not only Hu Shenchu and Lao Shi, but even Cai Bo, a great talent in the food industry, once 'played' this dish with a group of people, but they all shook their heads again and again, saying that it was not fun......

The reason for this is nothing more than that although Mr. Cao's description in the book seems to be cumbersome and extremely subtle, it has a big loophole, at least it is not completely in line with the way of food.

Sister Feng in the book said that to make this delicacy, you need to 'take off the new eggplant buns in April and May, remove the skin and stalks, as long as the meat is clean.

Then cut it into hair-thin shreds, dry it, and then take a fat hen to lean out of the old soup, taste the chicken soup steamed in the steamer on the eggplant shreds, and then take it out to dry. In this way, nine steaming and nine drying must be crispy, and it must be sealed tightly in a magnetic jar.

When you want to eat, take out a plate and mix it with fried chicken and melon seeds......

It is extremely delicate and cumbersome, in fact, if you think about it carefully, the key points are in two points, the first is that the steamed eggplant shreds should be 'nine steamed and nine dry', which has been steamed with chicken soup, and then dried afterwards, and then sealed into a magnetic jar.

This is obviously not in line with the way of gastronomy.

Eggplant this dish is the most suitable for cream, can also hide oil, delicious and delicious on a 'bag', steaming with chicken soup is actually far worse than using chicken soup to cook, you say you steamed and steamed, but also to dry it?

It's strange if it tastes good, and it's no wonder that most of the gourmets like Cai Bo and some diligent masters have played this delicacy, but they don't say it's fun afterwards.

Fortunately, there is another way to remedy it, that is, what Feng Lazi said, when it is time to eat, it needs to be mixed with fried chicken and melon seeds.

The method of making chicken melon seeds mentioned here is more cumbersome, and it is also more in line with the way of food.

The so-called chicken melon seeds, in fact, are chicken breast meat, cut into the shape of melon seeds with two sharp and wide meats, take the flavor with pickled melons, peppers, garlic slices, and crush them with dried fruits, almonds, walnut kernels, cashew nuts, dried blueberries, hazelnut kernels, etc., the taste is unique, and it is said to be one of Bao Erye's favorite delicacies.

In fact, Mr. Cao did not have a detailed description of chicken melon seeds, such as cashew nuts and blueberries and other dried fruit accessories are added by later generations, this 'chicken melon seeds' has been perfected by successive generations of chefs, but it is becoming more and more complicated, if you use it to eat with eggplant, the taste will not be bad.

However, in this way, eggplant has completely become a dispensable thing, and it has become an adjunct to this small dish of chicken and melon seeds, but Zhou Dong does not take it.

Zhou Dong is going to borrow Grandpa Hu's magic kitchen today to correct the name of eggplant!

The soup pot pinched out by the old red mud is the most suitable for boiling and stewing fat chicken, and the fat chicken from Li Xiuchen's house is a rare delicacy in the countryside, with refined salt, green onions, and ginger is the best, and there is no need to add too many spices at all, and putting a few kinds of fragrant fungi is enough to suppress the natural smell of the local chicken.

No one could have imagined that Shi Buyu and Takemiya Masada, two contemporary chefs, almost didn't hit the brains of a living person in order to take over the work of killing chickens and watching fire!

'Teacher' is going to challenge the No. 1 'flashy' eggplant in the Red Mansion? And it's still made for Brother Hu to eat, who is Brother Hu? Although he is also a Chinese chef in name, in fact, in the eyes of several contemporary chefs, he is a cow who is infinitely close to the realm of the god of cooking, and if he can't eat any problems, this eggplant can be regarded as overcome.

This is definitely a major event that can be recorded in the history of diligence, how can Shi Buyu and Takemiya Masata be willing to descend?

It's just that the two guys are both diligent and top-notch figures, from killing chickens to watching the fire and boiling soup, one person is more than enough, and there is no need for others to share the credit, so they will quarrel.

It is best to mediate between Zhou Dong and Hu Shenchu, the two agreed to divide labor and cooperate, one is responsible for the early stage of chicken feathering and cleaning ingredients, and the other is responsible for boiling and watching the fire, in short, with the two of them, the soup required for this dish does not have to worry about Zhou Dong at all.

"Boy, you are also the most extravagant chef in the history of Huaxia, and it is actually two divine chefs who are rushing to help you......"

Hu Shenchu looked at Zhou Dong with a smile in his eyes.

Zhou Dong placed a few pieces of heavenly fragrant snow in front of him, which had been washed with lake water to be snow-white and pink, this lotus root really deserved to be a different species in the system, nearly twice thicker than ordinary lotus root, with thick holes and thick lotus root, but the meat quality was more delicate than Chudu white lotus root.

After Zhou Dong cut it into equal length lotus root segments, he rinsed them again and again with water to ensure that the holes of each lotus root segment were rinsed clean, and then threw these lotus root segments into boiling water.

At the same time, the 'Xiao Zhou's kitchen knife' flew up, and instantly peeled the prepared Chudu purple eggplant, only took the most tender eggplant about three millimeters under the skin, and cut it into eggplant strips.

"Good boy, this sword skill and calculation are actually perfect!"

"Amazing, worthy of my old stone's master, amazing!"

"Youxi, the teacher is still a kitchen knife in his hand, and it is clearly the most accurate vernier caliper!"

The two 'old students' present, including the two 'old students', were all experts, and they immediately saw that Zhou Dong's seemingly simple handling of ingredients was actually extremely extraordinary.

Zhou Dong previously divided the lotus root segments and later cut out the eggplant strips, which seemed to be random, but it seemed to have been carefully measured, and the three chefs only needed to glance at it at random to know that the length of each eggplant strip just coincided with the length of the holes in the lotus root segment.

Moreover, the thickness of the eggplant strips is slightly more than the lotus root holes, but these lotus root segments are gently rolled in boiling water, and the pore size becomes slightly larger under the thermal expansion and cold contraction, which just coincides with the thickness of the eggplant strips.

If this was also calculated by Zhou Dong in advance, this calculation and control would be too amazing.

Zhou Dong didn't need a special fishing tool, the knife light was not in the boiling water pot and flicked lightly, and a section of lotus root flew up, landed on the top of the cutting board and rolled twice, and he quickly picked up the eggplant strips and stuffed the six holes in the lotus root segment.

After repeating this several times, forty-eight eggplant sticks were stuffed into the lotus root section, and from the section of the lotus root, every hole was stuffed to the brim, and there was no gap.

Zhou Dong put the eight lotus roots into a stainless steel basin, put most of the lake water in it, and threw some ice cubes into it.

Under the 'suppression' of the ice water in the basin, Tianxiang Xueshi shrank slightly, but the eggplant sticks stuffed into it were still gently expanding because they were full of heat.

So there was a very strange change.

"Wow!"

After seeing the changes clearly, even Hu Shenchu couldn't help but exclaim softly, and turned his head to look at Zhou Dong with interest.

"You kid has a bit of ingenuity......"