"Five silk humps" is a traditional delicacy with a long history in Hexi, whose origins can be traced back to before the Tang Dynasty.

According to the "Miscellaneous Records of the Ming Emperor", it is recorded that the Ming Emperor is fortunate to be in the Qing Palace in October every year, and the Yang Guozhong sisters are subordinate to the five families. Before departure, the Guozhong Mansion will be held, the feast will be held, the "green kettle" will be braised and the "purple hump" will be boiled, the crystal will be plated into the "red tail carp", the elixir and jade liquid, and the water and land will be mixed.

GS Tang Dynasty belonged to Longyou Road, the Southern Song Dynasty poet Lu You's poem "Dongshan" said: "The camel crisp goose yellow out of Longyou, the bear fat white jade Qianqian south." "The camel crisp here refers to the five silk humps in Hexi.

This dish uses hump as the main ingredient, with ham, magnolia slices, mushrooms, leeks, chicken breast, these auxiliary materials plus hump shredding, is the 'five silks' of the five silk hump.

The five-silk hump food material is exquisite, the deployment is appropriate, the knife work is fine, the heat is paid attention to, the color and shape are beautiful after the dish, the nutrition is rich, the texture is fresh and tender, the unique flavor, and it is known as the "Northwest Delicacy".

It is still to the famous super platinum hotel in Guangdong Province, GZ Garden Hotel as an example, its requirements for five silk hump are extremely high, the main ingredient hump silk is 8 cm long, the auxiliary materials ham, magnolia slices, mushrooms, chicken breast silk are 6 cm long, leek cut 3 cm long, and the thickness is uniform, the five silk hump in the store, the net weight is one and a half catties, and the price of one is 3,888.

And the famous chopping hand online, the price of a pound of hump is... Thirty-five pieces, well, forced and chef's craftsmanship, worth 3800+.

The cooking time of the five-silk hump is about more than two hours, and the hump in front of Li Yu does not need to be thawed by ice, and the time can be slightly shortened.

After changing into a chef's uniform, Li Yu walked to the main seat of the stove, while Yang Qiguang and Yun Siduan were on the side.

Ignoring the strange eyes of the other chefs in the back kitchen, Li Yu calmly guided Yang Qiguang and Yun Siduan to deal with the hump.

The five-silk hump needs to be sliced, and there is no need to consider the complete texture of the hump, so Li Yu decisively went under the knife and cut the hump into three major pieces, and he, Yang Qiguang and Yun Siduan each cleaned one piece.

With Li Yu's backbone, Yang Qiguang and Yun Siduan also let go of their hands and feet, the inside of the hump is full of fat, and most of the blood vessels and coagulated blood are attached to the surface.

After the blood vessels were cleaned, Li Yu put the hump into the pot, boiled it violently, and after closing the lid, he did not leave the stove, but introduced the properties of the hump and cooking method to the two people in front of him in detail.

Li Yu used the hotel's special cooking pot, the boiling effect will be a little better than the ordinary household pot, more than an hour later, a faint smell of grease wafted out of the pot, Li Yu opened the lid of the pot, gently poked the hump with chopsticks, and looked at Yang Qiguang and the two: "Take a clean scoop, the hump can be loaded." ”

Yun Siduan hurriedly handed over a draining spoon, Li Yu put the hump up and drained it, Yang Qiguang stretched out his head curiously, looked into the pot, and saw a layer of snow-white flocculent floating in the pot, he pointed to the flocculent and asked, "This should be scattered grease?"

Li Yu nodded, and then he screwed the faucet to the warm water level, and after the warm water came out of the faucet, he put the hump under the faucet to rinse.

"Bang la-" As the warm water flowed by, some of the pre-condensed impurities were also washed down, and two minutes later, a piece of snow-white hump meat with red tenderness was completely displayed in front of Yang Qiguang and Yun Siduan.

The hump that has not been rendered by seasoning is not beautiful, like a piece of fatty pork belly, but only Li Yu knows what kind of amazing delicacy this 'fat meat pile' shaped like pork belly will be able to cook.

"Brother Yang, Yun Siduan," Li Yu looked at the two people beside him, pointed to the overripe auxiliary materials on the side and said, "Please cut these five auxiliary materials into thin strips, the leeks are cut a little shorter, about three centimeters, and the others are cut into six centimeters of filament." ”

Yang Qiguang and Yun Siduan should claim that Yang Qiguang chose three auxiliary materials, and Yun Siduan took two samples, walked to another stove and began to shred.

Li Yu placed the hump in front of him, lifted the knife, and cut it down.

The texture of the hump is very full, and unlike other poultry meat, the hump meat is textureless, and after the knife body is inserted into the meat, it seems to be cut on a sponge, soft and very textured.

Five minutes later, the hump was cut into filaments of about eight centimeters by Li Yu, and on the other side, Yang Qiguang and the others also finished processing the auxiliary materials, as senior chefs, their knife skills are still quite good, and several auxiliary materials are cut very evenly.

Then, Li Yu turned on the stove, the pot sat on the fire, after sliding the pot, add oil to heat, put in the green onion, ginger, garlic pot, when a green onion fragrance rose from the pot, Li Yu quickly added camel silk stir-fry, sprayed into the cooking wine, the cooking wine encountered the fat of the hump, under the action of the hot oil, constantly made a '呑呑' sound, and the rich fat fragrance soon filled the kitchen.

"Goo-goo-" A second-stage chef who was three or four positions away from Li Yu's stove swallowed his saliva fiercely, he hadn't smelled a similar aroma of oil, why did he react alone this time?

After the cooking wine was added to the meat, Li Yu added various shreds such as ham, added monosodium glutamate, salt, soy sauce and vinegar, and stirred well.

At this time, the aroma of the back kitchen is stronger, the chefs present are called to the back kitchen early in the morning to prepare for the luncheon, many people just hurriedly put a few mouthfuls of steamed buns or steamed buns, and now smell this aroma, the back kitchen suddenly sounded one after another.

Li Yu didn't care about this, he paid all his attention to the inside of the pot, when the hump silk began to turn yellow, Li Yu turned off the fire and continued to stir-fry, two minutes later, he hooked the juice with water starch, and even it was mixed for a few seconds, and the dish was ready!

Yun Siduan on the side hurriedly handed over a white pottery plate, Li Yu carried the handle of the pot and swept the five-silk hump into the plate, then simply set the plate with chopsticks, and looked at Yang Qiguang: "It's time to serve." ”

Yang Qiguang took a deep breath of the aroma, and then glanced at the time: "It's almost, Brother Li, I'm going to bother you to be a servant this time, right?"

Li Yu pointed at himself with his index finger, a little dazed: "I'll go?... After all, I'm not from your Dongyuan. ”

Yang Qiguang looked at Li Yu deeply, and pointed to the five-silk hump: "With this dish, they are afraid that they will not be able to grab it, and they will care that you are from the east and the west?"