Chapter 264: Two dishes for six days

The old lady was so happy: "Don't get used to her, when you heard that she mentioned it, you thought of winning all the white turtles of Master Zhao to her?" That's Mr. Zhao's treasure. ”

Su You said with a smile: "In exchange, I used the study of music and rhythm and the "Southwest Atlas", and I exchanged it with Bachelor Zhao, and I also put on a pair of glasses." I'm doing what I like, and the old man doesn't suffer a loss. ”

The old lady smiled and said, "Bachelor Zhao is very valued by the official family now, you should be careful that it falls into his hands during the exam." ”

Su You was happy: "It's good if it really falls into his hands." I've drafted a lot of his sparse plays, and when the time comes, he'll be embarrassed to drop himself out, right? ”

The old lady was amused by pretending to be ugly: "There are young people at home, the atmosphere is different, the old man has not been so happy for a while, Mingrun will stay in the house for a meal today." By the way, Fu'an's family, the dried abalone that was rewarded in the palace two days ago, everyone should have never tasted it, and it happened that Mingrun came, and everyone tried it. ”

Su You was surprised: "Can you still eat seafood in Beijing?" ”

The old lady said: "This is also something that has just been passed on, I heard that Ouyang Neihan also made a poem for eating clams." ”

This is Su You's ignorance, Ouyang Xiu has a poem "First Food Che Che".

Accumulated clams on the plate, from the end of the sea.

The guests didn't know each other at first, and sighed before eating.

……

The chelate is a clam, but the practice of seafood is now not known to many rich and noble families in Bianjing, and the Song people's notes have written several indiscriminate handling of seafood, and finally the jellyfish was blown up and so on.

Sure enough, the Fu'an family estimated that it was the food lady of Shifu and the like, and said with a sad face: "Old lady, this practice of doing abalone is not known in Bianjing City now, if I want to say that it is the official family who rewards us to make it difficult." ”

Su You also smiled: "Don't waste that energy, you can't eat this thing in two days." ”

The old lady's eyes lit up: "Mingrun will?" ”

Su You nodded and smiled: "Grandma, my knowledge of making food may be better than reading." ”

The old lady patted him and scolded with a smile: "Little monkey, Kejing can talk nonsense!" ”

Shi Tong stopped doing it first: "Old lady, Mingrun really didn't talk nonsense......"

The old lady said, "Shut up! When these words came to Shilin, they didn't let Mingrun be laughed at. ”

Su You waved his hand: "I'm really not afraid of this, this is a habit of elegance." If the reader doesn't have a hobby to embellish, it will be like a plum tree that does not bloom and is extremely boring. ”

The old lady took Su You's hand: "You scholars can't figure it out, but you really can't go." ”

"How to do this dry abalone, you have to teach my family a meal lady, Mingrun, let me ask you, what do the ladies rely on to communicate?"

Su You immediately understood that now the wealthy high-level of the Great Song Dynasty are pursuing novelty. If the Shi family masters the correct way to cook seafood, it will be of great help to open up the women's diplomatic route and restore the former influence of the Shi family.

So he smiled: "It's that I didn't think it through, so I won't leave these days, let's go to the kitchen first to see what ingredients are there." By the way, Meishan seasoning, you have it at home, right? ”

The old lady said with a smile: "There are all of them, Shijiabaozi and Kelongli are separated by a water, and many are sent every year." ”

Su You smiled: "That's it!" ”

The method of soaking dried abalone is to use a container that does not stick to oil, change the water once a half day, soak it in well water for two days in a row, and then soak it in warm water overnight, and then take it out, brush it clean and set aside.

But this matter is not in a hurry first, Su You will inspect the kitchen first.

As a result, I really found a lot of good things, dried seafood including shark fin, sea cucumber, dried scallops, bream belly, and fish lips.

The record of Chinese eating shark fin began in "Song Hui Yao".

Eating sea cucumber is even earlier, and the "Chronicles of Foreign Objects in the Sea and Soil" of the Three Kingdoms period recorded: "Soil meat, such as a child's big arm, five inches long, has a belly, and has no mouth...... Burn. ”

Su You asked: "Dried shiitake mushrooms, dried pig's trotter tendons?" ”

Fu'an's family said: "There are mushrooms, but there are no hoof tendons." ”

Su You thought for a while: "Go and ask outside, the bow and arrow workshop or the leather armor workshop, or there is." ”

Fu'an's family said with a smile: "Thanks to the young master's reminder, it turns out that there are also some at home." ”

Su You shook his head: "These two days are not enough, today is mainly to send these dry goods, and the techniques are also exquisite, I will teach you the same, starting with the stinging ginseng." ”

The soaking technique alone is complicated enough.

For example, it takes five days to soak the cucumber first, then boil, and then soak it again.

For example, the hoof tendons need to be soaked in water overnight, then add water, green onions, turmeric, rice wine, steamed for two hours, when the hoof tendons are soft, soak them in clean water for an hour, remove the outer fascia, and then wash them with water.

For example, shark fin, to distinguish the thickness, first soak, then boil, and then simmer, a total of three or four hours.

For example, fish maw, use oil for hair.

Counting the time and hair system, in the middle of these days, Su You asked the lady of the Fu'an family to cook Sichuan cuisine by the way.

It wasn't until five days later that the official cooking began.

First of all, you need to make abalone soup first.

An old hen, two catties of pig stick bones, wash the feeding pieces with flying water, put it in a casserole and fill it with water and cooking wine, boil it over high heat and simmer it over medium heat until half an hour, put in the scallops, Meishan ham, and it is another hour and a half.

Then process the various ingredients.

The shark fin is sent to the sand, the whole row is removed on the bamboo grate, put it in a pot of boiling water, add green onions, ginger slices, and rice wine to cook for a while, force out the fishy smell, pick out the green onion and ginger, and the juice is not used, take out the grate and put it in the bowl, put the pig fat meat on the shark fin, add rice wine to the cage drawer, and steam it for an hour with a strong fire.

In the same way, all kinds of ingredients are processed with corresponding techniques and knife skills.

Then start stir-frying.

Leave oil in the pot, when the fire is hot to seventy, fry the green onion and ginger slices in the pot to bring out the fragrance, put in the chicken, duck, lamb's elbow, pig's trotter tip, duck gizzard, pork belly and stir-fry, add soy sauce, chicken floss, rock sugar, rice wine, bone broth, cinnamon, cover and stew, pick up the green onion, ginger, cinnamon miscellaneous materials, remove the rest of the ingredients from the pot, and the soup is set aside.

Take a rice wine jar and wash it, add water, put it on a slight fire to heat it and pour it out, put a small bamboo grate at the bottom of the jar, and put the chicken, duck, lamb's elbow, pig's trotter tip, duck gizzard, pork belly and flower mushroom and winter bamboo shoots that have been boiled before.

Then wrap shark fin, ham slices, dried scallops, and abalone slices in gauze into a rectangle and place them on chicken, duck and other ingredients.

Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the altar with lotus leaves, and press a small bowl upside down.

Once loaded, place the jar on a charcoal stove and simmer over low heat for an hour.

At the same time, the abalone is processed.

Change the abalone into a criss-cross knife.

Take the Meishan bean curd and stir it into a bean curd sauce.

Fry the pork belly, add a little oil to moisten the pan, put in the pork belly ** to get out the fat, and then add rock sugar to stir-fry to force out a good-looking sugar color, so that the pork belly will be coated with a layer.

Add the previously processed abalone.

Add bean curd and stir-fry.

Add the hot water that has been poured in the ingredients, add a bay leaf, a cinnamon bark, and an star anise. Bring to a boil over high heat and simmer over low heat.

On the other side, open the lid, quickly put the cucumber, hoof tendons, fish lips, and fish belly into the altar, reseal the mouth of the altar, and simmer for half an hour.

Both sides arrive at the heat almost at the same time, and when the pork belly can be easily poked in by chopsticks, add a little light soy sauce to reduce the sauce.

On the other side, pour the vegetables into a large basin, open the gauze bag, put the pigeon eggs on top, and cover the basin.

Then the side dishes began, on the side dishes of the large pot, with a plate of radish with sill, a plate of ham mixed with bean sprouts, a plate of fried bean sprouts with mushrooms, a plate of spicy mustard, silver silk rolls, and sesame baked cakes.

On the abalone side, serve with sautéed mustard tips.

Two dishes, it took six days to finally serve the table.

After a few days, the Shi family has been speechless about Su You's cooking, and now if anyone in Bianjing City dares to say that the Su family is a despicable nouveau riche from Sichuan, the Shi family's meal lady will first spray him in the face.

Whether it is a nouveau riche or not, does not look at the clothes of the carriages and horses, but looks at the living habits.

Your nouveau riche cooks two dishes for six days?!

。 m.