At the same time, Wang Sen also made some side dishes with Yangzhou characteristics, so the three-headed banquet was completed. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

When Cao Cao and the generals of the palace saw what Wang Sen made, they were frightened on the spot, although there were many kinds of dishes made by Wang Sen before, they were not banquets, at most they were private dishes, but now Wang Sen finally made a banquet, of course the eldest brother was very much looking forward to it!

"My lord, is this the legendary feast, I really want to taste it!"

"Yes, my lord, when did you think of making a banquet, this surprise is really too big!"

…..

Listening to everyone's words, Wang Sen only smiled slightly, and explained: "Actually, I ordered someone to prepare the materials for the three-headed banquet a long time ago, although it is not difficult to collect the ingredients, but I wanted to wait until Yangzhou was recovered, and then give everyone a taste." ”

"But I didn't think about it, Yuan Shu made such a big mistake, and now it's only a matter of time to take Yangzhou, so I decided to make the three-headed banquet for everyone to eat."

"Let's take a look, the production of these three dishes gives full play to the characteristics of Yangzhou cuisine in fine production and skillful stewing, maintaining a perfect shape, crispy and boneless, sticky, silky, tender and thick marinade, with the flavor of home cooking, never tired of it."

The so-called "three heads" in Yangzhou also refer to the most prestigious steamed crab roe lion head, grilled whole pig's head, and braised silver carp head. ”

"The special flavor of Yangzhou lion's head is roughly two, one is that the meat is not mixed with starch and crushed water chestnuts are added to increase the crispy taste, and at the same time reduce the tightness and hardness of pure pork;"

"The second is that the meat with four fat and six lean needs to be finely chopped and coarsely chopped, that is, the process of cutting from the whole meat to the shredded meat and meat grains needs to be cut with multiple knives and finely."

"And the process from meat grains to minced meat is a few big knives. Because the shredded meat is evenly arranged when cutting, and the left hand is controllable, and when chopping, it is already messy, so only when it is fine first and then thick, can it still maintain the texture of the meat that can be chewed under the delicate tone of the meatballs. ”

"After tasting it a few more times, if you eat it again, it will inevitably feel like a mess."

"In addition, the lion head of Yangzhou can be matched with river mussels, crab roe and the like according to the season, so that the four seasons are distinctive, of course, this is also a major feature."

"Dismantling the braised silver carp head is all about the shape of the fish head being basically intact after the bone removal, rather than a fragmented stall, and it is indeed a kung fu to do this, but it is a bit close to showing off skills."

"And the roasted pig's head is truly remarkable. The fat of the pig's head is relatively firm, the skin is thick and many, and it contains a lot of gum. After removing the bones to keep the shape intact, and then removing the small pieces such as pig eyes that may cause unpleasantness, then a fat pork face is bright and red, placed in a two-foot fine porcelain plate, plus the petite Yangzhou girl to the upper end, it is inevitable that she will be arrogant, dripping and hearty, and enjoy this salty, sweet and fragrant flavor. ”

After listening to this, everyone sighed with emotion, they didn't expect Wang Sen not only to eat, but also to know so much, he was really skilled, and everyone listened carefully and absorbed the knowledge of the three-headed banquet.

Wang Sen continued: "It was still the production process of the three-headed banquet just now, but the cooking skills are even more difficult, such as this "grilled whole pig's head" is to remove the bones of the whole pig's head, put it in boiling water, take it out and soak it in cold water, and scrape off the crumbs and dirt on the pigskin. ”

And so on and so forth, a total of 24 times. Put a piece of pu mat in the pot, add Shaoxing wine, soy sauce and rock sugar to the pork scalp meat, do not add a drop of water, put it on the pu mat and simmer for 6 hours, until crispy, shovel up together with the pu mat, invert the plate, it is still a complete pig's head shape, with green vegetables and small steamed buns around the edge, it is the first dish on the three-headed banquet. ”

Next is the "dismantling of the braised silver carp head". Choose a large tarpon, split the fish head in half from the lips and snout, and after blanching it in boiling water, remove every bone in the fish head, but still keep the shape of the fish head, and add chicken broth, winter bamboo shoots, shiitake mushrooms, ham, etc. to stew thoroughly. The meat is tender and boneless, the soup is white like milk, smooth and tender, and the aftertaste is endless. ”

"The third course is "crab roe lion's head", and the crab meat is delicious, so it must be ranked as the third course in order to make people enjoy it more and more deliciously. The crab meat peeled by the hairy crabs in Yangcheng Lake is called crab roe. The main ingredients of the lion's head are pork and tofu, the meat should be lean and fat, and the tofu should be old and tender. As for the ingredients, ginger, cooking wine and other seasonings are naturally indispensable, and they need to be kneaded with powder, but the formal practice must also add pine nuts, herbs, bamboo shoot tips, water chestnuts, artichokes and the like. ”

"Authentic Yangzhou lion head is never fried and braised in oil, but steamed and slightly souped. Before steaming, put a layer of winter bamboo shoots in the bowl to pad the bottom, otherwise cut the yellow buds and white to make a few piers, gently put the pinched meatballs in the bowl, add the broth, steam over high heat for more than an hour, after boiling, use a spoon to skim off the oil slick. ”

"Such a lion's head should be scooped with a spoon, which is as tender as tofu, mellow and fragrant, refreshing and soft and glutinous. The production of lion head varies from time to time, making lion head with fresh bamboo shoots in spring, lion head with crab roe in autumn, and lion head with sprouts and chicken in winter. In summer, some will occasionally launch the lion head with lotus crab roe, and use eight pieces of boiling water scalded lotus leaves to lay on the bottom of the plate containing the lion's head, the lotus leaf is one foot square, the leaf veins are all torn off, and then put two lotus flowers with buds to decorate. This is the real three-headed feast. ”

At this time, Cao Cao, the soldiers of the palace and the family members of the palace who arrived at some time were all stupid, they didn't expect it to be so difficult to make, and Cai Yan on the side also asked: "Husband, so the three-headed banquet in Yangzhou is the most difficult dish in the world to make and the most delicious meal, right?" ”

As soon as Cai Yan's words were finished, Wang Sen smiled slightly, shook his way and explained: "Yan'er, if you think so, you are wrong, do you know, the first banquet in the world is the legendary Manchu and Han banquet, and the Manchu and Han banquet in Yangzhou can be said to be the best in the world, with a food culture that is compatible with the north and the south." ”

"The full table has the characteristics of the northern nomads, is good at barbecue, mainly beef and mutton, and also collects mountain delicacies, and the style is simple. Hanxi takes Huaiyang flavor as the main axis, gathers the essence of Jiangnan flavor, mainly Jiang fresh, river fresh and seafood, with various techniques, elegant style, fresh and colorful. ”

"In terms of raw material selection, cooking methods, craft techniques, dish design, utensils selection, and food procedures, the Manchu and Han Dynasty banquets are the culmination of cooking."

"The whole table is divided into two sets, each with 108 dishes. In order to give the tasters a larger choice, there are four modes such as three days and six banquets, two days and four banquets, two banquets a day, and boutique banquets. There are 36 dishes for each banquet, corresponding to 36 Tiangang, and the dishes of "Man" and "Han" are alternately presented during the banquet, so that diners can appreciate the charm of "neutralization" food culture. Yangzhou cuisine is from here, and the three-headed banquet is also the representative of Yangzhou cuisine, and now you can understand the connection between them. ”

"Wow, I didn't expect Yangzhou cuisine to be so harmful, my lord, although we can't eat the full banquet of the Manchu and Han Dynasty now, but now let's try this three-headed banquet!"

"Yes, my lord, we can't wait, when can we start?"

Seeing everyone's eagerness, Wang Sen waved his hand and finally started.

As Wang Senru said, when everyone tasted the three-headed banquet, they finally tasted all kinds of flavors, which was much stronger than what they had eaten before, and everyone had a satisfied expression on their faces....

"My lord, this three-headed banquet is really delicious, can you make us more in the future?"

"Yes, my lord, I didn't expect that there would be such delicious things in this world, how did you do it?"

"My lord, after eating the three-headed banquet, I am looking forward to the whole banquet of the Manchu and Han, although we can't eat it, can you tell us about it again?"

……………

Seeing everyone's excitement, Wang Sen explained again, "

For the food culture, the banquet is already the highest level, and he pays attention to the method of embracing all rivers and neutralizing all rivers. “

For example, the Manchu and Han banquets are exquisitely ordered and the etiquette is exquisite, forming an eye-catching and unique style. Before entering the table, two pairs of incense, tea and hand dishes are served; There are four fresh fruits, four dried fruits, four candied fruits and four candied fruits on the countertop; ”

"After being seated, cold cuts are served first, then hot stir-fry, large dishes, and beets are served in turn. The Manchu and Han Dynasty banquets are divided into six banquets, all of which are named after the famous banquet of the Qing Palace. Gather many famous dishes of the Manchu and Han dynasties, select the fresh seafood, and search for rare beasts. ”

"There are 196 hot and cold dishes, 124 dim sum and tea, and 320 dishes. A full set of pastel longevity tableware, with silverware, is rich and gorgeous, and the dining environment is quaint and solemn. During the banquet, famous teachers are invited to play ancient music to accompany the banquet, along the elegant style, the etiquette is rigorous and solemn, inheriting the traditional virtues, and serving the school court week, so that the guests will not want to return. After the whole meal, you can appreciate the essence of Chinese cooking, the origin of food culture, and enjoy the supreme spirit of all things. ”

"The Banquet of the Relatives This banquet is a royal banquet set up by the emperor to entertain relatives who are married to the royal family. Generally, a banquet is set up in the Tianzheng Daguang Palace, which is accompanied by the first and second ministers of the Manchu people. Emperors of all dynasties attached great importance to this banquet and held it every year. The relatives who received the banquet regarded this banquet as a great blessing and cherished the food that the emperor rewarded in the banquet. ”

"The courtier's banquet is held on the 16th day of the first month of the first month of Shangyuan every year, and it is the time when the emperor personally orders the scholars, and there are meritorious people in the nine Qings to participate, and the people of the Guxing banquet are honored. The banquet is set up in the Fengsan Selfless Palace, and the banquet is in accordance with the rites of the clan banquet. All use high chairs, write poems and drink, and hold them every year. The prince and others also participated. The emperor used this grace to win over his vassals, and at the same time, it was a symbolic form of merit for the courtiers. ”

"The longevity banquet is the birthday banquet of the emperor, and it is also one of the great feasts of the inner court. The princesses, civil and military officials, are all proud of their birthday gifts. During this period, there are countless famous delicacies. In case of a big birthday, the celebration will be more grand and grand, and a special person will be assigned to do it. Clothing, jewelry, decorations, music, dance, feasts and drinks are all available. ”

"A grand royal banquet with the largest number of banqueters. There were 3,566 people at the banquet, and more than three poems were impromptued. People call the Qiansu banquet "Enlong courtesy, for the unprecedented act". ”

"The Jiubai banquet follows the routine every year, and some people have written poems for this: four couples of silver flowers and a jade camel, and the Xiqiang year presents the emperor Jingluo."

"A feast is a feast set up in a fixed annual season. Such as: Yuan Day Banquet, Yuan Hui Banquet, Spring Ploughing Banquet, Dragon Boat Banquet, Beggar's Banquet, Mid-Autumn Festival Banquet, Chongyang Banquet, Winter Solstice Banquet, Chinese New Year's Eve Banquet, etc. ”

Speaking of this, Princess Liu Ming was also taken aback, he was originally a member of the royal family, but he had never heard of this, what the hell was going on?

"Husband, how come I've never heard these things you said, and where did you know that?"

At this time, Wang Sen was also embarrassed, knowing that he had talked a little too much, but he still made up a lie and said: "This is all what my master told me, saying that one day, the world is too peaceful, let me make it for today's saints to eat, and also carry forward the Manchu and Han feasts." ”

In fact, the Manchu and Han banquets did not originate from the court, but the officialdom cuisine of Jiangnan. According to Li Dou's "Yangzhou Painting Boat Record", "the temples before and after Shangmaimao Street are all large kitchens, in order to prepare the six divisions and hundreds of official meals: the first one, the number one five bowls and ten pieces - bird's nest chicken soup, sea cucumber stewed pork tendon, fresh razor and radish soup, kelp pork belly soup, abalone stewed pearl cabbage, mussel shrimp soup, shark fin crab soup, mushroom stewed chicken, roller hammer, fish belly simmered ham, shark skin chicken soup, blood meal soup, first-grade soup rice bowl. The second part, No. 2 five bowls of ten pieces - crucian carp tongue stewed bear paw, rice scarlet lips, pig brain, fake leopard fetus, steamed hump, pear slices mixed with steamed civet, steamed deer tail, pheasant slice soup, wind pig slices, wind sheep slices, rabbit breast milk room sign, first-grade soup rice bowl. The third part, ten pieces of fine white soup bowl - pork belly, fake Jiang Yao, duck tongue soup, chicken shoot porridge, pig brain soup, hibiscus egg, goose gizzard palm soup, steamed anchovies, false spotted fish liver, Shih Tzu milk, Wensi tofu soup, soft-shelled turtle meat slices soup, cocoon soup, first-grade soup rice bowl. Fourth, 20 pieces of hairy blood plate -- roasted, halba, piggy, fried pork and mutton, hanging oven oiled chicken, goose, duck, pigeon, pig miscellaneous, mutton haggis, burnt pig and mutton, boiled pork and mutton, steamed piglet, lamb, chicken, duck, goose, white flour dumpling rolls, assorted fire, plum blossom buns. The fifth, 20 pieces of foreign dishes, 20 pieces of hot food and wine, 20 pieces of side dishes, 10 pieces of withered fruits, and 10 pieces of fresh fruits. The so-called Manchurian seat also. ”

But Wang Sen said this, there was no way, he couldn't tell his secret, so he said so.

Everyone was shocked after hearing this, they didn't expect that there would be so much talk at the banquet, and it was so cumbersome, and at the same time, they also learned about Wang Sen's ability, judging from what he said just now, there is really no dish in the world that Wang Sen won't cook, which is also too painful, and everyone looked at Wang Sen frantically!

Because it is Zhang Hu, he has been with Wang Sen for the longest time, and he thought that he had learned a lot of things, but now he found out that what he knows, more to say, is only the tip of the iceberg, it turns out that Wang Sen's cooking skills have reached this realm, it seems that he will have to learn more in the future.

…………… (To be continued.) )