Shang Gong Food?

The older audience at the scene had also heard their elders say it, and they were somewhat impressed, while the younger audience had heard of this term for the first time. Kim Sung-joo was very surprised when he heard that Hong Seok-cheon was making Shanggong food, and said with a little excitement, "Is Chef Hong planning to make an authentic version?" ”

"That's exactly right, Master Jiang Yunfeng gave me a glimpse of what it means to turn decay into magic. I don't want to pay my respects to dishes that are commensurate with them. Hong Xitian replied while putting the marinated pork belly on a barbed wire fence.

Kim Sung-joo's expression turned from excitement to solemnity and piety, and he said, "Then, I look forward to your work." ”

"What kind of cooking is this Shang Gong food? Far Moon's library archives contain only a few superficial records. Kohei Soma clearly had some impression of this obscure word.

Erina Nagikiri still said flatly, "I believe the answer will be revealed soon, we just need to listen slowly." ”

Sure enough, as Erina Nagi said, after Kim Sung-joo returned to the main seat of the long table, he began to popularize the knowledge of Shanggong food, "I believe that everyone will definitely feel both familiar and unfamiliar, and it is normal because it has been integrated into our daily life." It would be a mistake to think that it is our home-cooked food, because Shanggong food was a special court banquet specially prepared by the emperors of the ancient Joseon Dynasty during the Spring Festival and other major festivals, or to entertain envoys from afar. ”

In modern times, with the fall of the Lee family, which had been inherited for 519 years, the Joseon Dynasty also came to an end. Due to historical reasons, many palace Shanggong people went to the people, in order to support their families, in that era of material scarcity, the Shanggong food was modified into our current home-cooked food. Speaking of this, Jin Chengzhu changed his words, "But today, the ancestors of Chef Hong Xitian's family have achieved the most noble palace, so today he will show the original appearance of Shang Gong food." ”

Imperial court meal, is this treating me as an envoy from the motherland? It's okay like this~ Come and don't be rude, I have no reason not to cook the duck butt well. Jiang Yunfeng frowned at the thawed duck butt in the sink with his chin and fell into confusion.

Duck butts and other poultry butts are a misunderstood ingredient because they have many glands on them, which are extremely fishy and difficult to handle. But if handled properly, they will give diners an amazing taste.

Unfortunately, Jiang Yunfeng happens to be good at making ducks, so he has a lot of experience in how to get rid of those fishy glands. What bothers him now is how to express the charm of duck butts, because the best ways to highlight the deliciousness of duck butts are grilled, marinated and scorched, and the former is similar to Hong Xitian, and the latter requires a long time to prepare.

When he was distressed, he accidentally caught a glimpse of a few peppercorns and dried chili peppers scattered on the table, a Sichuan cuisine technique filled Jiang Yunfeng's empty mind, and he said with a fist high-five, "That's right! Why didn't I think of it right away~ boiled! Fresh and spicy, full of the atmosphere of the rivers and lakes, it must be amazing! ”

Jiang Yunfeng, who had made up his mind, was no longer confused, and immediately began to make it, picked up all the ingredients in the non-staple food area, and returned to the cooking table to sort them out. Fishing out the thawed duck butt from the sink, Jiang Yunfeng held the knife in his right hand and slashed at the small bulging flesh buds on the tip of the buttocks, and reached into the faucet one by one to squeeze out the fishy substances in the upper cavity of the sac in the water flowing down.

The rinsed duck butt is placed on a cutting board, and various lymph nodes, glands and tail vertebrae are carefully removed. Jiang Yunfeng pressed the duck's butt with his left hand, and the kitchen knife in his right hand slashed against the cutting board, leaving pieces of white meat on the cutting board.

In a large bowl, the meat slices are fully contained, cooking wine, pepper, salt, and egg whites keep the meat slices tender, and the vegetable oil ensures that they will automatically spread out and not stick when they are put into the pan. Jiang Yunfeng simply stirred well and put it aside to marinate to taste.

When a spoonful of vegetable oil is heated to the fourth layer on the wok on the stove, Jiang Yunfeng puts a handful of dried chili peppers and a handful of peppercorns into the pot and stir-fry quickly, until the peppercorns in Dahongpao become slightly dark, and the surface of the dried chili peppers is immediately fished out, and the soul of Sichuan vegetable boiling - knife-edge chili peppers is completed.

Chop the fried peppercorns and peppers into the end of the year with a double knife, and carefully pack them in a bowl. Jiang Yunfeng turned his head to look at the situation of the competitive opponent, Hong Xitian had already spread the roasted pork belly one by one in a bowl, and sandwiched the sun-dried cucumber slices between every two pieces of pork belly. Topped with a blended soy sauce with pears in abundance, Hong placed a bowl of meat on the steamer, and strangely enough, he didn't cover the pot with a white satin layer of white satin for his own dishes.

There was no time to rub it, Jiang Yunfeng patted his cheek and then rolled up the sleeves of his T-shirt, revealing his strong arm muscles. Those who are familiar with him know that his posture is ready to turn the spoon, and sure enough, the lettuce and bean sprouts are raging between the flames, and they are spread at the bottom of the bowl, leaving enough bottom oil in the pot, and the bean paste and garlic are fried in red oil, and the spoonful of water is washed into the pot.

Jiang Yunfeng picked up the marinated meat slices, grabbed and sprinkled them into the soup pot, stir-fry the spoon, pushed them a few times, fished them out with a strainer, and poured them on the side dishes at the bottom of the bowl. Heat the original soup over the slices on high heat again, then pour into a large bowl and mix with all the ingredients.

A whole bowl of chili peppers is sprinkled on the already formed noodles, accompanied by fresh garlic foam and chopped green onions. The vegetable oil of the stir-fried knife-edge chili pepper was heated to the point of green smoke, Jiang Yunfeng scooped it up with a spoonful, and the domineering aroma of the dish immediately filled the spacious studio.

Hong Xitian was affected by this fragrance, and his hands seemed a little sluggish. Soon, he stabilized his voice, removed the white silk cloth, took out the steamed pork belly, filled the hollow place in the center of the bowl with spicy cabbage, and took a larger plate to cover the bowl.

Hong Xitian held down the plate with one hand and the bottom of the bowl with the other, quickly flipped the direction and slowly took away the big bowl. The pork belly slices laid along the inner wall of the bowl still maintain the curvature of the inner wall. Honey is poured with the final garnish and the dish is finished.

"Shanggong food, 'tender searing', please taste it."

"Boiled pointed wings, welcome!"

The dishes of the two were put on the table at the same time, and the guests on both sides were in a difficult choice. Jin Chengzhu took the lead in moving his chopsticks, and he saw that the Sichuan dishes made by Jiang Yunfeng were magenta, although they overwhelmed Hong Xitian's cuisine in terms of fragrance, they didn't have to think that it must be a spicy taste.

In order to better taste these two unequal dishes, Jin Chengzhu first started with Hong Xitian's 'tender searing'. The chopsticks pulled away the layers of pork belly, and just as he was about to pick up the meat slices, he broke into two pieces on the chopsticks and fell back.

Kim Sung-joo was greatly surprised by the tenderness of the pork belly, put down his chopsticks and replaced them with a spoon, scooped up a spoonful and put it in his mouth. The fat part of the three-line pork belly only needs to be gently pressed by the tongue, and it immediately melts in the mouth like a cloud. The meat part also melts in your mouth, so you can swallow it without chewing. The marinated meat seasoning with honey is stimulated when it is grilled, and the pear soy sauce is added when it is steamed, and the flavor is even more layered, so delicious that you almost swallow it together with your tongue.

The guests who had enjoyed the emperor-level 'tender scorching' set their eyes on Jiang Yunfeng's bowl of classic Sichuan dishes that reflected this red light.