Zhong Tianzheng had just returned to reality and saw that the sky was already faintly bright.

"Yan Guo's receptionist, the carefree cook, meet Shen Guolai's envoy Zhong Tianzheng. ”

A man who looked like a chef suddenly appeared in front of the carriage and blocked the group's way.

"What do you mean, just say it. ”

"Hahaha, the chef is really fast, come to try his cooking skills. ”

Chef Xiaoyao said.

The two of them began to cook.

Zhong Tianzheng thought to himself: "Huai'an tea dumplings have a long history, and the production began in the Song Dynasty writer Su Shi Zanyun: "The slender hands are kneaded into jade, and the green oil is fried to make it tender and yellow. The night comes and the spring sleep is not serious, and the jade man is wrapped around the gold". The "Compendium of Materia Medica" records: the effect of "facilitating convenience, moistening the intestines, warming and invigorating qi". He also said: Use Yanhusuo, Kudizi and other research as the end, half a penny to one penny per serving; According to research, pregnant women eat tea dumplings before childbirth has the wonderful effect of relaxing muscles and invigorating blood, loosening bones, and promoting birth. It is favored for its crispy texture, tender yellow color, fragrant taste, and beautiful shape. Because the oil content of tea dumplings is large, it should not be stored for a long time, and it is best to eat it freshly. In Huai'an, tea is a well-known delicacy for women and children. Huai'an tea dumplings were created in the late Qing Dynasty, with a history of more than 100 years, because the person who made the best tea dumplings at that time was surnamed Yue, so it was also called "Yue's tea dumplings", and because Yue's house was close to the drum tower of Huai'an City, some people also called it "Drum Tower tea dumplings".

"Tea can be eaten dry or soaked in water. When eaten dry, it is mostly used as a snack with wine, and when it is eaten with water, it only needs to be brewed with boiling water for a few minutes, and when it is all soaked, it can be eaten. Tea dumplings are soaked to eat, flexible and fragrant, easy to digest, especially suitable for pregnant women and frail people to eat, making Huai'an tea dumplings has relatively high technical requirements, I will only make a brief introduction here. Zhong Tianzheng thought to himself.

"Let's just make this dish. Zhong Tianzheng thought to himself.

Just do it, I saw that the raw materials prepared by Zhong Tianzheng were 2,500 grams of high-quality flour and 5,000 grams of sesame oil Refined salt (or sugar) appropriate amount of flour into the noodle tank, according to different seasons to add water (per 500 grams of flour, 450 grams of warm water in spring and autumn, 500 grams of warm water in winter, 350 grams of cold water in summer) and refined salt (or sugar), mix well and knead into a dough, and repeatedly knead 3 times, then cover the dough with a damp cloth for about 30 minutes, and then knead the dough into thick strips, plate into a tank smeared with sesame oil, one layer per plate, drizzle some sesame oil, after about 1 hour, take out the noodles, knead into the thick strips of the brush rod, and then put them into the cylinder according to law。

I saw that the wok was on the fire, put in the sesame oil and boiled until it was hot, wrap the noodles in the jar around the left hand (about ten circles), then stretch it with the right hand about 25 cm long, and then insert two long bamboo chopsticks, and then hold 1 bamboo chopsticks in each hand, stretch the noodles to about 30 cm long, go down into the oil pot, swing the two chopsticks in the oil pot a few times, quickly staggered the two chopsticks and stack them together, so that the noodles are staggered into a fan shape, and finally take out the chopsticks, fry them until the color is golden, and then take out and drain the oil.

Zhong Tianzheng thought to himself: "Tea dumplings have the characteristics of rich flavor, appetizing, thin as twine, crunchy and easy to disperse, and crispy and refreshing. There are many varieties of tea dumplings, which can be made into comb-shaped, chrysanthemum-shaped, fan-shaped, lotus-shaped, pagoda-shaped and other shapes. Because the oil content of tea dumplings is large, it should not be stored for a long time, and it is best to eat it freshly. Huai'an tea has a long history and unique flavor, and is one of Huai'an's specialties. Three sets of duck is a special traditional dish in Yangzhou and Gaoyou areas of Jiangsu Province. In ancient times, Yangzhou and Gaoyou were rich in Gaoyou ducks, now they are specially bred by Yangzhou and Gaoyou areas, because Gaoyou breeds the widest range, the most advanced technology, so it is also known as Gaoyou Ma Duck, which is one of the three famous ducks in the country. This duck is very fat, and it is a high-quality raw material for making duck dishes such as "Nanjing Plate Duck" and "Salt Water Duck". With wild duck as the main ingredient, the cooking skills of the three sets of duck are mainly stewed vegetables, and the taste belongs to salty and umami. "Three sets of ducks" domestic ducks are fat and tender, wild ducks are fragrant, vegetable pigeons are fine and crispy, and the taste is excellent. Some people praise this dish for its charm of "smelling the fragrance and getting off the horse, knowing the taste of parking". In the Qing Dynasty, there was a specific production method of the set of ducks: "The fat duck is boneless, and the plate duck is also boneless, filled into the belly of the duck, steamed very badly, and the whole offering." Later, the chef of the Yangzhou restaurant deboned the wild duck and filled it into the domestic duck, and the vegetable pigeon was deboned and then filled into the wild duck, and created "three sets of ducks". Because of its unique flavor, it soon became famous throughout the country. ”

"The taste of the craft stew is salty and umami, and the cuisine belongs to Huaiyang cuisine, and the effects of the dishes include spleen and appetizing conditioning, malnutrition conditioning, deficiency and body conditioning, and postoperative conditioning. Yangzhou is rich in lake duck, this duck is very fat, is the high-quality raw material for making duck dishes such as "Nanjing plate duck" and "saltwater duck". As early as the Ming Dynasty, Yangzhou chefs used duck to make various dishes, such as "duck soup", "barbecued duck", and made famous dishes such as "clear soup Wenwu duck" with fresh duck and salted duck. In the Qing Dynasty, the chef used fresh duck and plate duck to steam to make a "set of duck". In the Qing Dynasty, there was a specific production method of the set of ducks: "The fat duck is boneless, and the plate duck is also boneless, filled into the belly of the duck, steamed very badly, and the whole offering." Later, the chef of the Yangzhou restaurant deboned the wild duck and filled it into the domestic duck, and the vegetable pigeon was deboned and then filled into the wild duck, and created "three sets of ducks". Because of its unique flavor, it soon became famous throughout the country. ”

"The main ingredient is a live duck, a live wild duck, and a live vegetable pigeon. Three sets of duck, with 25 grams of cooked ham slices, 20 grams of shiitake mushrooms, and 30 grams of winter bamboo shoot slices. 100 grams of chicken gizzard, 70 grams of chicken liver, 35 grams of Shao wine, 30 grams of green onions, 30 grams of ginger, and 20 grams of refined salt. Production process: slaughter and cure the ducks, wild ducks and pigeons, and the three birds are respectively cooked out of the bones, and then put into the pot of boiling water to slightly blanch. Put the pigeon into the abdomen from the knife edge of the wild duck, and stuff the mushrooms and ham slices into the gap between the belly of the wild duck, and then put the wild duck into the bare duck, and then put the water out of the pot, take out and drain, put the bamboo grate into the bottom of the casserole, put in the set of ducks, add Shao wine, green onion and ginger and washed gizzard liver, add water to submerge the duck body, put it on medium heat to boil to remove the foam, press the duck body with a flat plate, cover and move into the simmer for 3 hours until crispy, pick up the green onion and ginger, take out the bamboo grate, turn the duck over (chest up), take out the carpal liver slices, and mushrooms, ham slices, The bamboo shoots are arranged at intervals on the duck, and the refined salt is added and simmered for another 30 minutes. Zhong Tianzheng was thinking and doing it.

"Characteristics: The domestic duck meat is fatty and fresh, the wild duck meat is tight and fragrant, and the pigeon meat is loose and tender. The soup is fresh, with wax fragrance, multi-flavor compound, complementing each other, and can be a winter delicacy. The main ingredients are duck (2000 grams), wild duck (750 grams), young pigeons (250 grams), and the auxiliary ingredients are shiitake mushrooms (fresh) (50 grams), ham (75 grams), winter bamboo shoots (100 grams), chicken gizzard (100 grams), chicken liver (70 grams). Seasoning: rice wine (100 grams), shallots (35 grams), salt (6 grams), ginger (25 grams), mushrooms to the stem, wash; three sets of duck, winter bamboo shoots peeled, washed, sliced; green onions, ginger are washed separately, green onions knotted, ginger cut into pieces, pat loose; cooked ham slices; chicken gizzards, chicken livers washed separately; duck, Wild ducks and pigeons are slaughtered, the hair is removed, and they are washed respectively; the three birds are respectively whole and bone, and then put into the pot of boiling water to blanch slightly; the head of the vegetable pigeon is stuffed into the belly of the wild duck, and the gap is filled with 10 grams of shiitake mushrooms, 25 grams of ham slices; then the wild duck is stuffed into the belly of the domestic duck, and 15 grams of shiitake mushrooms, 25 grams of ham slices, and 50 grams of winter bamboo shoot slices are put in the gap to form three sets of duck raw blanks. "There was an accompanying chef on the scene to see it.

I saw him put the raw billet into the boiling water and blanch it slightly, take it out and drain the water; put it into a casserole with a bamboo grate at the bottom, put in the washed gizzard, liver and green onion knots, loose ginger pieces, rice wine, and water, to submerge the duck's body, put it on medium heat and boil, skim off the foam; press the duck body with a flat plate, cover the pot lid, simmer it over low heat until it is crispy, pick out the green onion and ginger, remove the bamboo grate, turn the duck over, chest up, take out the gizzard and liver, and slice it; and 25 grams of shiitake mushrooms. 25 grams of ham slices, 50 grams of bamboo shoot slices, arranged on the duck at intervals, put in refined salt and simmer for half an hour before serving.

It is better to choose about 2000 grams of live ducks, about 750 grams of live wild ducks, and about 250 grams of live vegetable pigeons. The "three sets of duck" raw billets should be slowly simmered over low heat, and they can be simmered for about 3 hours before they are crispy.

3. The three sets of ducks are strictly selected, and the domestic ducks need to use the old male duck. [Qing] Li Yu's "Idle Love Couples" cloud: "All birds are still females, and ducks are still males, all birds are young and noble, and ducks are noble and long." Wild ducks need to choose the fat and strong "pair of ducks". The rookie pigeon should be used as a pigeon of the year.

Method three

Ingredients: duck, chicken (local chicken, domestic), pigeon

Excipients: shiitake mushrooms, dried scallops, baby cabbage

Seasoning: salt, Sichuan pepper

Three sets of ducks

method

1. Mix salt and peppercorns together and stir-fry until fragrant, pour them into the deboned ducks, chickens and pigeons after cooling, rub them well with your hands, and marinate them for about 2 hours.

2. After flavoring, rinse the salt and pepper on the raw materials with water.

3. Organize the raw materials, first put the pigeon into the belly of the chicken, and then put the chicken with the pigeon into the belly of the duck. Then sew the opening tightly from the outside, let the ingredients stretch a little, and put them into a larger soup basin, which should be loose inside.

4. Add an appropriate amount of clear soup to the soup pot, put a little shiitake mushrooms, and dried scallops to improve the freshness, and then steam it (about 2 hours for the steamer in the restaurant, and about 2 and a half hours for the home steamer), so that the nutritional essence of the meat can be fully released and easily absorbed by the human body. [1]

A total of 3 sheets

Jiangsu three sets of ducks

Menu features

1. "The Book of Rites and Internal Rules" records: "Buddha eats Shu Cui", which means that you don't eat duck tails. In the bones of a tomb unearthed in Changsha 'Mawangdui', archaeologists found duck bones. In the vessel of the Han tomb, it is often seen that in the pond of Lord Lou, there are ducks swimming, and the water is equipped with fish and turtles. This shows that more than 2,000 years ago, China not only raised domestic ducks, but also made great attention to the dishes made of ducks in the palace meal. 'Three sets of ducks' are made of domestic ducks, wild ducks, and vegetable pigeons. The three birds meet, the skills are superb, and the production is novel. This dish was originally found in Yangzhou. After the Qing Dynasty Qian, Jia, spread to Jining, Jinan and other places in Shandong, and then some towns in the north, now it is a famous duck dish in the northwest.

Zhong Tianzheng thought to himself: "'Three sets of ducks' are used externally for old male ducks. 'All the fowls are female, but the ducks are only males, and the fowls are young and young, and the ducks are long and noble. "Health experts have a saying: 'Rotten boiled old male duck, the effect is better than ginseng qi." It is said that the effect of eating old male ducks is as great as eating ginseng and astragalus, which shows the high nutritional value. Wild duck has a sickly taste, which is the best food in food, and pigeon meat is not only delicious, but also has the ability to regulate lean qi, and is also a delicacy on the table. As the saying goes: 'I'd rather eat a bird or two than a catty of animals.' 'Three birds eat together, fresh and fresh, beautiful and beautiful, its taste is unique, and the beauty cannot be said. This is a winter dish, and it is served in a casserole. The domestic duck meat is fat, the wild duck meat is lean, the pigeon meat is delicate and steamed into a dish, the soup is fresh, the multi-flavor compound, and complements each other. From the outer layer to the inner layer, the more you eat boldly, the more tender you eat, the more you eat, the fresher it is, and there are endless wonders. Three sets of ducks, to put it simply, are wild ducks inside domestic ducks, and pigeons inside wild ducks. If you talk about it separately, it will be too exquisite. Let's talk about this duck first, only the old male duck can be used. The female duck is on the fat side and has delicate meat. ”