"Old ghost, is this okay?" asked Five Eyes after he had skinned and washed the giant salamander and removed its internal organs. Pen % fun % Pavilion www.biquge.info

"So-so. Buyu nodded: "You still have a long way to go before you get a gold medal." ”

"You old ghost, can I just keep doing chores?" said Five Eyes angrily.

"Are you talented? Are you diligent? Do you have a good master......" The silent finger poked Wuyan's chest like a transmitter: "You have nothing but a belly!"

"But I have a good brother!" Five-Eyes rolled his eyes.

Liu Mang, who was dealing with the elephant pull, turned his head and smiled knowingly.

The elephant sent by Jia Buping has been sealed with fine cheese and wrapped in plastic wrap and frozen.

After Liu Mang finished thawing, he first soaked it in white vinegar and then washed it with rice wine.

"In fact, there are two kinds of elephants in ancient China, and this is only one of them. Han Shaobai said.

"There are two kinds, which are they?" Liu Mang's curiosity was immediately suspended.

"Before the Ming Dynasty, the ancients did not refer to the trunk of an elephant, but to the trunk fish, that is, the white sturgeon. ”

"Really? This is the first time I've heard of it. Liu Mang said in surprise.

"Good boy, your Uncle Han is right. The silence on the other side of the water platform took over the conversation: "If you think about the Shang Dynasty, there were elephants in the Yellow River Valley, and in the Spring and Autumn Period, they were almost all extinct. So at that time, people regarded the white sturgeon as one of the eight treasures. Later, because of the increasing scarcity of white sturgeon, coupled with the expeditions of the Ming and Qing dynasties to Burma, Vietnam and other places, many elephants were captured, and they were replaced. ”

"I see!" Liu Mang suddenly realized.

In ancient China, the white sturgeon was called tuna. It is mainly produced in the main tributaries of the Yangtze River from Yibin to the mouth of the Yangtze River in China, and is also found in the lower reaches of the Qiantang River and the Yellow River. It is a rare and precious animal that is a special product of China, a national first-class wild protected animal, and is known as the "giant panda in the water".

"If it was really the elephant pull back then, Jia Buping wouldn't have been able to sell blood! The white sturgeon is rarer than the panda, and it's hard to even see it, let alone use it in the dishes. Han Shaobai said.

After the two processes of white vinegar and rice wine, the old skin on it is removed, revealing the white flesh.

The last time Liu Mang used a pig arch to imitate elephant pulling, he first used brine to slowly marinate it, and finally steamed it with ginseng chicken soup. This time, the 'Litu Mountains and Rivers' in the eighteen secret dishes of the Manhan Mansion are presented in the form of stew and roast.

The bones of geese, wild pigeons, turtle doves, ducks, and other birds are used to make a clear soup, and then the cleaned elephants are put into it and simmered.

Due to the relationship between raw materials, Liu Mang also made this dish for the first time today.

"Uncle Han, is it to extract the umami in the soup without any seasoning?" asked Liu Mang after putting the elephant into the soup pot and adding the clear soup.

"That's right. Elephant Pull and so on will have to be dealt with again, but if you season it now, it will be too much. ”

"Alright. If you want to simmer for more than an hour, let's prepare the rest of the dishes first. Liu Mang turned the flame on the stove into a low fire, closed the lid, and walked to the board to pick up the 'scarlet lip'.

Scarlet lips have been a treasure since ancient times. "Lü's Spring and Autumn Period: The Original Flavor": "The beauty of meat, the lips of orangutans, and the scorching of badgers." ”

Jin Zhang Xie's "Seven Lives" No. 7: "The swallow-haired scarlet lips are fashionable and white." Chen Weisong's "Manjianghong, Bianjing Nostalgia" word 8: "Xiwuli, scarlet lips boiled; ”

And Yuan Mei's "Suiyuan Food List" records that the waiter Liu Jinmen sent an envoy to North Korea, which is more detailed: Wang Yanzhi, half a wine, out of a Zhu plate, Jin Mizhi, in front of the seat, a person holding a knife to open its power, is the head of the person, shocked. If he cuts off his lips to enter, he knows them to be scarlet lips.

The meaning of this passage is that the scarlet lips resemble a human face, and it is true.

The scarlet lip in front of Liu Mang's eyes should have been peeled off from the reindeer's face, although it has been pickled, it has all five holes, and it really looks like it at first glance.

This 'fragrant steamed scarlet lip' made with scarlet lips is embodied in the form of steaming.

Liu Mang first washed the scarlet lips with warm water to remove the excess salt on them, and then cut them into large slices half an inch thick with a knife.

Taro is also known as betel nut taro, the skin is yellow-brown, its flesh is like a potato, but the taste is like a chestnut, sweet and fragrant, the aftertaste is not exhaustive after eating, so it is called taro.

Liu Mang took a taro and scraped the skin, and also cut it into slices about the size of a scarlet lip.

I took a porcelain plate, sandwiched two slices of taro slices and a scarlet lip, and placed them on the plate.

"Good boy, this 'fragrant steamed scarlet lips' is the easiest way to make it among the eighteen secret dishes, but it is also the most difficult to grasp. After instructing Five-Eyed to slaughter the giant salamander, he walked over and said.

"Why? Isn't it easy, I'll do it too. Wuyan wiped his hands and glanced at the plate: "I see that the boss has made it with bacon instead of scarlet lips, put it in the steamer, and take it out when the time comes." ”

"What do you know?" "In addition to steaming, the most important thing is to let the taro absorb the umami of the scarlet lips, and the seasoning sauce on top is also very particular, because the scarlet lips have been salted and have a certain taste, so the main function of the seasoning is to suppress its saltiness......"

Just as he was chattering and explaining, Jia Bufan led Kang Yuhan in.

"Master Bu Yu, I've been waiting for you for a long time, so you are nesting in the kitchen. Kang Yuhan was silent when he saw it, and his expression was a little excited: "After many years, you are still in such good spirits, which is really enviable." ”

"Are you Huang Jinglin's apprentice?" asked silently after looking at Kang Yuhan.

"Yes!" Seeing that Bu Yu recognized himself, Kang Yuhan became even more excited: "When you and Master were cooking together, I was there to help! ”

"Remember! remember!" nodded silently: "Your master's 'boiling water cabbage' back then was really eye-catching, after so many years, I haven't come up with a comparable dish, I'm willing to bow down!"

Speaking of this, he paused silently: "Lao Huang is okay now, I have been living in seclusion all these years, and I have not heard from him." ”

"Master Buyu, my master has been dead for twenty years. Kang Yuhan replied.

"Hey, it's a pity, it's a pity!" Hearing the news, he sighed silently, his expression a little melancholy.

"Master Buyu, there are a lot of old-timers in the industry in the front hall, many of them are your old friends, why don't you go sit outside with Chef Han? Jia Buping asked.

"This ......" glanced at Liu Mang silently, a little hesitant.

"Master, you and Uncle Han can go to the front hall for tea and rest, I can handle it here. Liu Mang said with a smile.

"Oh well. Buyu nodded: "Then I'll go meet my old friend." ”