Chapter 124 on Cuisine

Li Junge nodded and said, "Well, this is good, it's lively and not wasteful, and the uncle is thoughtful." ”

He pointed to the tofu and said, "This is a birthday banquet, isn't this taboo?"

Liu Sangao said: "In the old days, the white cabbage of the birthday banquet and the happy event banquet could not be served, and the rice cake and tofu soaked in the phoenix feet and the like were indispensable, but this bear's paw tofu was fried to golden brown before entering the dish, and there would be no taboo like braised phoenix feet." This is because the four ancestors liked this dish, and they specially called it an addition, which can be regarded as an improvement. ”

Li Junge said: "Okay, then it's no problem, Uncle Liu, then it's hard for you and Uncle Wang, there is a red envelope after the fact, by the way, this Jiudou Wanliang Township Chief has applied for intangible cultural heritage, this banquet is full of people from the province and city, and the county secretary and county magistrate are estimated to be present. ”

Liu Sangao was so happy that he couldn't see his eyebrows, and said: "Ouch, this is about to show a big face! Piwa, if you said that this intangible cultural heritage declaration can really be completed, then can I also mix up a name? This is also an ancestral craft!"

Li Junge said: "You're talking about the inheritor of intangible cultural heritage, right? This is completely possible, by the way, there are so many bowls and bowls in your menu, which ones are the authentic nine bucket bowls? ”

Liu Sangao said: "This is a clear door, but where are there so many dishes in the old season, the main ingredient is pork! If there is chicken, duck meat is the best banquet noodles, Shuzhou is deep inland, if there is a little kelp golden hook decoration, it will become a sea vegetable banquet, and the whole Jiachuan will make trouble!"

"The old style is called 'three steamed nine buckles', three steamed refers to the cooking technique, divided into steaming, powder steaming and dry steaming, nine buckles refer to nine classic dishes: steamed inlaid bowl, steamed crispy broth, meat, button chicken, buckle duck, salty roasted white, sweet braised white, steamed elbow, braised pig's trotters. Among them, the bowl of crispy meat, chicken and duck elbows should be steamed with water, which belongs to steaming; the meat should be mixed with coarse rice flour, which belongs to steamed noodles, so it is also called steamed pork now; sweet roasted white elbows without adding water belong to dry steaming. These dishes need to be steamed in a buckle bowl, and then they need to be upside down into the bucket bowl before serving, which is how the name Jiukou comes from. This is the traditional nine-bucket bowl. ”

"Up to now, the dishes of the nine bucket bowls have been greatly enriched, sometimes with white fungus soup, sometimes with Xuewang soup or shaved pig soup, or replaced with soft-shelled turtle eggs or kelp stewed pig's trotters, and even prawns and scallops can also be served, the dishes have been eclectic, but the customs and taboos of red and white ceremonies and nine dishes must be paid attention to, only more and not less. ”

"Of course, this is also a better life now, when I was poor in the past, steamed taro, steamed eggplant, red roots, and steamed eggs, and steamed vermicelli can also get a full seat, but Piwa, you probably haven't experienced such days!"

Li Junge said: "Then the old time is nine dishes, how to judge the skill of the oil cook?"

Liu Sangao said proudly: "A good oil cook holds a nine-bucket bowl and dam banquet, a pig will not be wasted at all except for hair and feces, pig face and pig tail part of the fat intestine to make a brine platter, pig lungs, pig blood, pig intestine to make soup, pig liver and pork loin stir-fried, pork belly to burn three fresh, pig heart pork tongue into nine bucket bowls, to do nothing left, this is the test of the team's skills!"

"Besides, the dishes of the nine buckets look rough and unliterate, but they are actually quite exquisite. Let's take this 'inlaid bowl' as an example, in fact, it is a smorgasbord of steaming and silk, the dish itself is not complicated to make, the key is the craftsmanship of hanging soup, my family handed down the inlaid bowl with clear soup that has a secret recipe, the old saying is called 'singing the cavity, the soup of the oil kitchen', you go to inquire now, how many people do this inlaid bowl? It is because the hanging is not good soup, many oil cooks simply go to this dish. ”

"The important base in the inlaid bowl is crispy meat, which is generally made from the leftovers of the pig or the fat of the pork belly, and the good meat should be saved to make something else. ”

"Slice the meat, season it with salt and peppercorns, mix it with egg water starch and fry it in a pan until it is golden brown, and it becomes crispy meat. Being able to use the corners to make good dishes is the strength of my Shuzhou cuisine. ”

"The starch of the crispy meat must be made of sweet potatoes grown in the countryside, and a certain amount of eggs must be added, one is to ensure that the crispy meat will not fall apart in the later steaming process, and the other is to make the taste of the crispy meat more delicious and the color better. The quality of this sweet potato starch fried crispy meat is far superior to other starches!"

"The next step is to prepare the egg roll meat, which is made by stirring the meat and mixing starch and other seasonings, and rolling it into cylindrical strips with an omelette, and steaming it. ”

"Then down is the bottom of the potato pieces, the outside is generally sweet potatoes, this time we use Huaishan, that is, the foot board. It should also be fried and set before entering the dish. ”

After that, the round meat of the egg roll and the ham are sliced, and the chicken gizzard is cut into chrysanthemum shapes and blanched, and then the plate begins. ”

"First put the chrysanthemum-shaped chicken gizzard at the bottom of the bowl, and then put the pork tongue slices, pig heart slices, egg roll round meat slices, crispy meat slices, ham slices and other orderly and layered stacks in the buckle bowl, put out a fancy style; ”

"When the dish is served, it is flipped in the bowl and mixed with the broth. ”

"This dish looks quite beautiful, and it is the most crafted and stylish starter of the nine bowls. ”

"Besides, this elbow, the elbow is called 'arm' in the old saying, but in the old days, one or two pigs were killed at the banquet, where are so many elbows? ”

"Cut the pork belly into a square the size of a bowl of noodles, first use a soldering iron to burn the skin of the red meat, remove the smell of sweat skin, scrape and clean, and cook it together with the lean meat on the corners. Take out and evenly smear the rock sugar while it is hot, dry the water vapor and fry it in the oil pan until the oil is colored, wait for the pork skin to be crispy and foamy, and then take it out into the boiling water to wash the oil and tighten the skin, and get a wrinkled tiger striped meat skin similar to an elbow. ”

After that, take it out, first use the sauce as the base, then put the fat on top, spread the lean meat pieces, put the green onion shredded ginger slices into the steamer basket to steam until cooked, and then buckle into the bucket bowl and serve. The 'elbow' produced in this way is bright red in color, fat but not greasy, and the meat is soft and tender like tofu. The flavor and texture are exactly the same as real elbows. ”

"Let's talk about sweet roasted white, sweet roasted white is also called 'sand meat'. ”

"Choose whole fat ribs with skin, cook them first, remove them and let them cool. Cut two slices and wrap the filling between the two slices of meat. ”

"The filling can be bean paste filling, or tangyuan filling, and you can also add candied fruit, peanuts, sesame seeds, sugar, etc. After wrapping it, it is placed in a buckle bowl and posed in a shape, and there is a famous name called 'a book'. ”

"One side with the skin is attached to the bottom of the bowl, and a piece of sand meat is placed in the space on the left and right sides of the 'book', and it is steamed in a steamer. When serving, it is placed upside down on a plate and sprinkled with sugar. The sand meat should be made with soft skin and bright meat, and the filling inside can be seen clearly through the meat surface. is considered to be eligible. ”

"Nowadays, there is also a dish that combines sweet roasted white and sake rice, and it is called 'cherry meat' or 'longan meat'. ”

"Wine rice is glutinous rice, wash the glutinous rice and soak it in water, put gauze on the steamer, put the glutinous rice to steam, and add brown sugar water to mix while it is hot. ”

"Roll the rib meat into a small tube in the buckle bowl, point the cherry compote on one side with the skin, fill the bottom with bean paste or glutinous rice ball filling, put the skin down and put it in the buckle bowl, sprinkle some candied fruit, tangerine peel, dry longan and the like around it, and then put the glutinous rice into the buckle bowl and steam it in the steamer until it is fully cooked. When serving, turn it over on a plate and sprinkle it with sugar. ”

Li Junge nodded again and again when he heard this, and said, "No wonder it can go through so long without decay, these dishes are really troublesome." ”

Liu Sangao said: "That is, you have to kill chickens and ducks tonight, and the croquettes and fried crispy meat are busy, and you will see tomorrow!"

Li Junge said: "The good guy said that I am hungry, hurry up and get me a few dishes, and I will send them to the fourth grandfather." ”

Liu Sangao said: "There is another talk here, the nine-bucket bowl banquet starts from the killing of pigs in the morning, and the food of the assistant chef must be put in charge, and the three meals at noon, evening and the next morning will be fried and served with small fried vegetables." Now the master is stir-frying, and it will be good to send it to the old man in a few plates. ”

……

Early the next morning, Li Junge got up and just made love with the pockmarked white adults for a while, and his father couldn't get used to it: "Today is such a big day, you got up early in the morning and started to play with the dog again!"

Li Junge said: "It's because I'm busy today, so I got up early to make love to them." ”

Seeing that my father's face was about to change, he hurriedly said, "Okay, okay, I'll rush to the ancestral hall immediately." ”

My parents, my mother and Li Junge were busy in the ancestral hall until the early hours of the morning yesterday, calling for killing chickens and ducks, frying them in the basket, serving tea and water, and it was tiring enough to come back and take a nap until the sky was bright.

In the morning porridge, some spiritual spring water was added to make up for everyone, and Li Junge helped his grandmother to walk to the ancestral hall together.

Si Xingzhun and Ayin have been jumping up and down since last night, and they also added Liang Huili and Li Hanqiu, one camera and three photography, saying that they wanted to record sufficient materials and organize them on the website.

Even the elder brother is not idle, and even the drone is playing.

Si Xingzhun also followed Li Junge and shouted: "Senior brother, stop playing, I will shoot when I sit at the meeting, don't play out of power!"

Li Junge had a black line in his head: "This is all a shed, what can you shoot with a drone later?"

Si Xingzhun said: "For the sake of art, you must sacrifice, first tear down the shed, and start filming when the front row is full, and then lead the shed up after filming!"

Li Junge called Liang Huili and Ayin and said, "Do you think it's appropriate to do this?"

Liang Huili said: "In order to make the effect as a data report and publicity, or let the villagers wait for a while, and then travel to get started, this must be a fist product, it is estimated that every farmhouse has to open this table, and explain it to the villagers, it should be understandable." ”

Li Junge said: "That's okay! Then we'll tear it down!"

The phone rang while talking, and it turned out to be a group of old colleagues from Yuzhou who had arrived, and Li Junge hurried to Jiuchangju to settle them.

These people are not young and old, Xie Fang from the Ministry of Human Resources, Feng Chongfei and Wang Wenqiang from the Design Department, Ye Xiaoqin Qi Feifei from the Business Department, and family dolls, who are also the eleventh or twelfth people.

When Wang Wenqiang met, he shouted: "Master, master, we see you coming!"

Xie Fang smiled as soon as he saw Li Junge: "Yo! The vegetable pigeon is so handsome today!"

Li Junge had a black line in his head: "Sister Xie, be merciful, don't bring this nickname to Li Jiagou." ”

Xie Fang laughed and said, "Okay! Today is your big day in Li Jiagou, just let you go for the time being, come and let me introduce you, this is the one in my family, and your own family, Li Shuping, this is my child, called Li Xingyu." ”