The stir-fried tenderloin is a test of the chef's knife skills and grasp of the heat. Pen & Fun & Pavilion www.biquge.info

And the Phnom Penh cabbage dish is even more incredible, this dish is famous in the culinary history of China during the period of Cixi's escape, all the way to the west, fled to SX, ate a kind of domino cabbage, full of praise for it, this kind of cabbage after fried, the surrounding is golden, just like inlaid with a layer of Phnom Penh cabbage, so it is called Phnom Penh cabbage.

Later, when Cixi returned to the capital, she never forgot this dish and always wanted to find someone to make it, but the taste was always not in line with the taste.

In the late Qing Dynasty, the gourmand Xue Baochen wrote the book "Vegetarian Strategy" and said: "Phnom Penh cabbage, Xi'an chefs have the best recipes, and Jingshi chefs can't do it." It is also because of Cixi's incident that there is such a statement.

At that time, most of the chefs in the capital were born in Lu cuisine, and Wang Yushan, who created the method of separating the pot and stove, was also a generation of grandmasters in Lu cuisine.

But I didn't expect it to be just a stir-fried cabbage, so I compared myself.

The essence of this dish is the use of stir-frying to the peak, and it is not possible to make this dish without the kung fu of reaching the peak.

After Master Ma heard the two dishes ordered by Yu Zheng, he just smiled and said, "These two dishes are still difficult for me, but you know a lot about this industry......

As he spoke, he gave Yu Zheng a thumbs up.

If you don't have a deep understanding of cooking, you probably wouldn't be able to talk about these dishes.

It's like a bad use, how can the average person ask a chef this question.

Not an expert, I haven't even heard of it.

"I just read a little bit in the book, but I haven't eaten it before......" Yu Zheng said very modestly, what he said was true, whether it was grabbing fried tenderloin shreds or Phnom Penh cabbage, or the previous steamed duck liver, he had seen it in the book, and he never had the opportunity to taste it himself, which made him a foodie very regretful.

And this life gave him a chance to start over, and he also wanted to make up for a little regret in his heart, which is one of them.

After Master Ma left, Li Guozheng said casually: "I said Zhengzi, it's not good for you to order, order cabbage, what's delicious about this thing, we eat cabbage every day in winter, cabbage and pork vermicelli stewed tofu ......"

"Huh."

Yu Zheng smiled, he couldn't tell Li Guozheng, a rough man, too clearly, he could only say: "Actually, I have too many heavy and greasy things to watch, so I just order a light taste, Phnom Penh cabbage This dish is sour, spicy, salty, spicy, and fresh, crispy and refreshing, which is very suitable for clearing the mouth after eating some greasy food." ”

Steamed vegetables are the fastest to make.

For example, the general steamed fish will be out of the pot in three minutes, otherwise it will not be fresh when it is old, and the reason why Yu Zheng did not order steamed fish is that Lu cuisine is not good at steaming fish, and steamed fish has high requirements for ingredients, which is very inconvenient to make.

The premise of making steamed fish is that there must be good fish.

And Yu Zheng's brother Yu Hua just ordered the Yipin tofu is also a very typical steamed dish, all steamed dishes are heavy, and egg white and shrimp are added to the tofu, which has higher requirements for heat.

After a little while, the taste is different.

It was only less than ten minutes, from the preparation to the start of work, to the final serving plate, and the dish was ready.

In a cyan, not too small, shallow porcelain plate, the steamed Yipin tofu is stuffed with the entire porcelain plate like a whole piece of mutton fat white jade, which is fresh and tender like a baby's skin from the appearance, which makes people very appetizing at a glance.

Originally, Li Guozheng was not too interested when he heard that this dish was a product of tofu, in his eyes, what is a product of two products is just tofu, but as soon as he saw the appearance of this dish, his mouth immediately watered.

"This is a product of tofu?"

He couldn't wait to ask, originally Yu Zheng was going to introduce him to him, but before he could speak, Yu Hua spoke first, he said with a smile: "This is Master Ma's specialty dish, when I came on the first day, our secretary asked Master Ma to renovate a table of banquets to give me a pick-up, including this dish, I ate it for the first time, the taste is really good, extremely impressive." ”

Waiting for his brother to finish speaking, Yu Zheng added a few more words.

"Yipin tofu is one of the representatives of Confucian cuisine, it was at the state banquet, and Kissinger came to China for a secret visit......"

After Yu Zheng's description, Li Guozheng was a little bit of a big index finger, and he suddenly couldn't wait to pick up a spoon and rip a piece from the plate of Yipin tofu.

After eating it in his mouth, he didn't need to chew, it almost melted in his mouth, his eyes suddenly lit up, and the whole person's expression seemed to be different.

After taking the first bite, he didn't even have time to speak, so he immediately stretched out his spoon to the Yipin tofu dish, for fear that others would be faster than him and eat up the dish.

But after he saw that Yu Zheng and Yu Hua hadn't started yet, he immediately blushed a little and said embarrassedly: "I just think it's too delicious, and I can't help ......it."

While he was talking.

Master Ma pushed the door in, and he personally came to the house with a large plate of fried tenderloin.

"How about this tofu?"

He first asked with a smile, and Li Guozheng immediately gave a thumbs up and couldn't wait to say: "It's not me who blows, I've never eaten such a delicious dish in my life!" ”

"Huh."

After Master Ma heard Li Guozheng's words, he was also a little happy, and he continued: "Actually, this dish is still not very authentic, authentic Yipin tofu has high requirements for raw materials, don't look at him looks ordinary, in fact, there is a lot of things inside, but some of the materials here are not complete, I can only make some improvements, make an incomplete version, fortunately, it is not bad." ”

When he said this, Master Ma was still a little proud.

"It's so delicious if it's not complete, but how delicious it would be if it's complete?" Li Guozheng was also a little shocked, it turned out that the tofu he ate that he thought was so delicious was only an incomplete dish in the eyes of Master Ma.

"Haha, it's much more delicious than this, but I can't afford to invite you to eat it, this is different from steamed duck liver, which uses very ordinary ingredients, but this dish needs some very precious things, what abalone, sea cucumber, ham, ......"

Master Ma also laughed and said casually.

"That's it......" Hearing Master Ma say this, Li Guozheng was also a little disappointed, and he asked with some curiosity, "I know that abalone and sea cucumber are precious, but ham is not expensive......"

Yu Zheng was also laughed by Li Guozheng's words, and he interjected.

"The ham that Master Ma said was not what you ate before, what you ate before was a kind of sausage made of pork and starch invented by the Americans, and the ham that Master Ma said was Jinhua ham."