In today's Longmen Banquet, in addition to the two dishes that represent the 'door', Li Yu also carefully prepared several dishes with excellent taste and at the same time not too out-of-the-ordinary.

For example, for the cold dishes of the banquet, Li Yu prepared bamboo shoot jelly.

Bamboo shoot jelly is a snack originating from the Quanzhou area of Fujian Province, as well as the southern Fujian region, according to legend, invented by Zheng Chenggong, it can be said that the color and flavor are good, and now it is popular in the entire southern Fujian region, and it is a frozen product processed from unique products.

This unique product is not bamboo shoots, but sandworms.

The sandworm belongs to the phylum of star worms, the scientific name is the delicious leather-sac star worm, the body is two or three inches long, and it is recorded in the "Fujian Miscellaneous Records": "Tu bamboo shoots are born in the sand cave of the beach, and there is a production in the sea cliff of Quanzhou today. ”

After the sandworm is boiled, the gum contained in the insect body is dissolved into water, and after cooling, it is condensed into a lump, its meat is clear, delicious and sweet, with good soy sauce, Yongchun vinegar, sweet and spicy sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded chili pepper, tomato slices... As for the taste, the beautiful drop is very!

The cooking method of bamboo shoot jelly is very simple, soak the sandworm in water, let it spit out the mud in the stomach, and then spread it on the stone slab to crush the belly, wash away the residual mud impurities in the stomach, and then add water to the pot and boil it fiercely, just boiling for two or three minutes.

After three processes of soaking, pressing and boiling, finally, it is scooped up and poured into the pre-prepared mold for cooling and forming, except for spitting sand, the whole process does not take ten minutes.

This dish is delicious, and because it is a tapait, it is not very high-grade in terms of quality, so it is the first choice for cold dishes at present.

As for the remaining cooked dishes, Li Yu prepared stir-fried winter melon with shrimp, braised asparagus with sea cucumber fungus, roasted beef with potatoes, oyster mushrooms with oyster sauce and a simple fried mein.

Counting the final fruit platter, no more, no less, exactly nine, enough for everyone in the upstairs private room to enjoy, after all, the private dishes pay attention to the exquisite dishes, and the number of dishes valued by ordinary banquets is secondary.

Many of the ingredients Li Yu has been pre-prepared in advance, so when he turns on the stove and puts the ingredients into the pot, the ingredients can be put into the pot immediately.

Li Yu first put the sandworms into the pot and cooked them, scooped them up and placed them in the grinder to condense, and then quickly handled the next dish of pork belly stewed fried tofu.

The pork belly in this dish is not what we call braised pork, but raw meat.

Li Yu looked at the fatty pork belly on the cutting board, and his eyes looked very ...... Kind.

Yes, very kind, in this era of lifting the ban on meat, the breeding industry has also just recovered, there is no so-called water-injected meat or instant meat, and the freshly slaughtered meat on the market is almost all natural.

There's nothing more comfortable for a chef than cooking green meat.

After looking at it for a while, Li Yu lifted the knife to peel and cut the raw meat into large slices, then washed the ginger and cut it into thin slices, the garlic seedlings were washed and cut into oblique sections, and the tofu was cut into thick slices 5 cm long and 3 cm wide, and then he poured oil into the frying pan, put the tofu slices into the frying pan after heating, and fried them over low heat until the skin became a layer of hard shell and the color was browned.

Then, Li Yu put the pork belly slices into the pot with the oil of fried tofu, and the sound of "stinging and stinging" with the aroma of frying made it extremely tempting before it became a dish.

After frying the ingredients, it is the link of adding auxiliary materials, this dish needs to use bean paste and chicken soup, speaking of bean paste, the most famous is Z County bean paste, because of its importance in Sichuan cuisine, there is the title of "the soul of Sichuan cuisine".

Z County bean paste by Chen Shouxin, a native of Z County, Sichuan Province, was founded in the Kangxi period of the Qing Dynasty, Li Yu has become a large-scale industry before his rebirth, with annual sales of billions, in the condiments, second only to the national goddess Lao Gan Ma.

Although the world's Z County bean paste still retains its heritage, its largest user group meat is forbidden to eat, so it is far from reaching a large-scale industry.

The profit of the condiment industry is not smaller than that of the fish ball industry, but Li Yu has no idea of stepping into this area.

First, he is not short of money now, and he has no idea of holding an industry in the future, and secondly, condiments do not need external forces to promote, with the deepening of the revival of food, people will naturally have a demand for condiments, driven by this demand, the condiment industry will naturally develop smoothly, and condiments like Z County bean paste will eventually appear in various supermarkets and convenience stores, returning to the height of the world.

However, this will be a long-term process, and at present, Li Yu can only purchase through suppliers in Sichuan Province, and the cost and process are a bit complicated each time.

After adding the bean paste to the pot, Li Yu quickly turned the spatula, stir-fried the red oil over low heat, and then poured in a small bowl of chicken soup left over when the belly chicken was boiled in advance, covered the pot, and simmered over low heat until the soup was viscous.

Taking advantage of the time of stewing, Li Yu took out the sandworms in the mold again, added seasonings to make cold dishes, and handed them to the Dongyuan kitchen workers who had been waiting outside the door: "You serve this cold dish first, if they ask you the name of the dish, they will say that it is called bamboo shoot jelly, the main ingredient is a kind of sandworm, and the main dish will be served in twenty minutes." ”

This kitchen worker can also be regarded as Li Yu's old acquaintance, when Li Yu was cooking the hooves of the broken shop in Dongyuan, it was this kitchen worker named Zhao Li who bought the hooves, and he was a very diligent young man.

Zhao Li nodded, took the fat man to the third floor to serve the food, and Li Yu turned around and continued to cook the remaining dishes.

In the kitchen, the two stewpots are filled with belly chicken and potato stew, the shrimp of the fried winter melon with shrimp have long been peeled, and the remaining oyster mushrooms and sea cucumber and aloe vera have also been washed and placed in a clean small basket.

In the next 20 minutes, Li Yu is like an assembly line robot, skillfully and quickly processing the ingredients: slicing the sea cucumber and oyster mushrooms when the winter melon is simmering, and putting the belly chicken in a bowl during the sea cucumber boiling in the pot... Almost all of his spare time was used by Li Yu, and in less than twenty minutes, a few dishes were cooked.

Li Yu brought a few finished dishes to the outlet, instructed the four cooks to serve them up to three floors in turn, and he himself returned to the kitchen, took two bites of rice with some fraction of the remaining finished dishes, and after estimating that the time was about the same, he processed the last dessert after the meal.

PS: This thing is frozen with bamboo shoots.. Highly recommended, the thief is delicious, but it's too expensive QAQ.