Chen Er plans to use the method of dividing the food to prepare and serve the food.

This ensures that every guest eats every dish.

Don't miss a single one.

Chen Er divided the ten cooks into two groups.

Five people prepare a side dish for a hot dish, and five people prepare a side dish for a cold dish.

Chen Er told them the detailed methods and precautions, and then handled a few of the more complex ingredients himself.

The first thing to do is the stew.

Stews take a long time, so make them first.

A total of four stews were prepared, including Ulva soup, camel's hoof soup, manna soup, and cactus.

The cactus method is the simplest of four.

Camel's hoof soup is the most complex.

Camel's hoof soup is a delicacy that Chen Er got after upgrading his recipe.

Chinese people have a long history of eating camels. The hump and camel milk in the camel can be used in the food and made into a delicacy.

Now it has become an SX famous dish.

The most famous camel's hoof soup is the Ming Dynasty Dong Sizhang's "Guang Bo Wuzhi", which quoted in the "Book of Jin", saying, "Chen Siwang made camel hooves for soup, and one ou is worth a thousand gold."

Chen Siwang is Cao Zhi, and Ou is a potted pottery.

This refers to a piece of camel's hoof soup worth a thousand gold, which is indeed eye-popping.

Camel hoof soup was very popular in the Wei and Jin dynasties, and gradually became an aristocratic delicacy until the Sui and Tang dynasties.

During the Tang Dynasty, camel's hoof soup appeared in Du Fu's "Five Hundred Words of Yonghuai from Beijing to Fengxian County".

"I heard that the inner gold plate is all in the Weihuo room. There are immortals in the middle hall, and the smoke is covered with jade. Warm guest mink fur, sorrow and joy chase away. Persuade guests to make camel hoof soup, frost orange pressed orange. Zhumen's wine and meat stink, and there are frozen bones on the road. The prosperity and withering are very different, and the melancholy is difficult to recount. ”

It can be seen that camel's hoof soup is indeed a famous delicacy through the ages.

And the flavor is unique, and the taste is excellent.

In modern society, camel hooves are not a particularly rare thing in big restaurants or restaurants, but good camel hooves are not easy to obtain.

In Guo Pu's "Picture Praise of the Classic of Mountains and Seas" in the Jin Dynasty, there is "Camel Praise", saying that "the camel is a strange animal, the saddle is a quilt, the quicksand is swift, the Jedi is meritorious, the source of the hidden spring, and its wisdom is signed".

The camel's hooves have no armor, the sand is not deep, and the toes are high, so the sand is kicked like flying, and the color is pale brown.

The ancients said that the camel can carry a thousand catties, travel 300 miles a day, and the weight of the whole body is finally on the four hooves, and the camel's hooves are the most yang.

In this way, the hooves of kicking in the sand are free, and the grease is more tough, so it is used as a soup, even if the palm is soft and rotten, it is only cut with fine grains, and the grains are crystal clear and lovely under the background of the ingredients.

Therefore, the best camel hooves need to meet the conditions of "carrying thousands of pounds and traveling 300 miles a day".

The camel's hooves pass through the flying sand and stones, and continue to walk forward, the toughness is enough, and the taste is beautiful.

However, it is precisely because of this that the camel's hooves are more troublesome to deal with.

The first thing to do is to clean.

Twenty-five servings in total.

It's not an easy job.

The assistant on the side picked up the boiling mountain spring water on the stove.

The water is clear, and when boiling, it is clean and light.

Then the five people who prepare the hot dishes and side dishes will scald and clean the hair to remove the claw nails and dirt and old skin.

After repeated cleaning, then wash with cold water and crushed ice to remove the fishy smell.

Chen Er was on the sidelines preparing other things.

Mix white caster sugar with water to make sweet water.

Then add a generous amount of salt to the sweet water and stir well.

Then add the orange leaves in the water.

Soak the cleaned hooves in water and cover the orange leaves.

Keep in the sun.

Chen Er said to the five chef assistants, "After half an hour, wash it again with crushed ice water, then soak it in the same way and expose it to the sun for another half hour." You can take it out and wash it off with warm water to get rid of the salt. ”

The five of them nodded their heads.

Chen Er began to make nectar soup and cactus.

These two dishes need to be simmered for a long time.

Two of the four cooktops were occupied.

Then someone came in with two jars of wine.

Chen Er stopped Dou Yitong, "Have the roses arrived?" ”

Dou Yitong hurriedly replied, "It just arrived, in the fresh-keeping cabinet." ”

Chen Er waved his hand, "Wash the rose petals with spring water, remember, the action should be light, not crushed, and keep it fresh." ”

"After cleaning, divide evenly into two portions and put them in these two jars of wine, without stirring. Then plug the mouth of the altar and cover it with the branches and leaves of the roses. Keep in a cool place. ”

Dou Yitong hurriedly nodded and went to do it.

Chen Er also ordered the mutton to be boiled in red yeast wine.

The crabs brought from the small world are also steamed.

For a moment, everyone in the kitchen seemed busy.

After the mutton was cooked, Chen Er put the mutton to cool and put it in the red yeast wine jar, pressed it with a stone, and covered it with a lid.

Then make the gold dragon and phoenix crab well.

Someone came to him and told him that the hooves of the camel had been taken care of.

Chen Er washed his hands and brought the handled camel's hooves to the big stone case.

Sniffed the smell and didn't smell a little salt before nodding.

Take out a large earthen urn and spread a layer of ginger slices on the bottom of the urn, followed by a layer of thinly sliced shiitake mushrooms.

This was repeated three times.

Sprinkle with another layer of pepper and put the hooves in one by one.

After putting the camel's hooves, spread another layer of mushroom slices, a layer of ginger slices, and sprinkle with pepper.

Fill the urn with mountain spring water.

The spring water was poured all the way to the point close to the mouth of the urn.

Instead of a lid, fresh orange branches and leaves are taken and carefully spread over to cover the mouth of the urn.

Simmer.

Chen Er called a chef's assistant and asked him to look at the earthen urn of stewed camel's hooves.

"After the water boils, change a batch of fresh orange branches and leaves every five minutes. Be careful when changing. ”

"Spread the fresh orange leaves that are going to be replaced, press them, and then pull the old ones out from underneath. Don't let the smell of fireworks get in there. Otherwise, this pot of camel's hoof soup will be wasted. ”

The assistant nodded repeatedly, and his eyes began to fix on the stove.

This camel's hoof soup is the first time Chen Er has made it, and he has to make it for more than 20 people, and frankly speaking, there is still some pressure.

Chen Er secretly estimated the time before preparing other ingredients.

The ingredients were almost ready, and Chen Er beckoned a few chef assistants.

"Each of you has to make your own specialty. But I've made a few changes, and you're going to have to do it the way I've improved. ”

Everyone has tasted Chen Er's cooking, so they naturally know his level, and at this banquet, Chen Er is the chef, so they naturally have no opinion, and they will start cooking it immediately.

When they're done, they'll go and someone else else will do it.

The cooked hot dish is kept warm in a large steamer.

The cold dishes are put in a food box and surrounded by ice cubes.

Everyone was busy until the afternoon, when the side dishes were almost ready.

And Chen Er's main course also completes several cold and hot dishes.

As soon as it gets dark, the feast begins.

The location is in the shed where many mandarin duck vines are planted.

Then someone came to carry the wine and the food.

The side dishes made by the other chefs were served first, and then a few main dishes made by Chen Er.

Stews such as soup are packed in small white porcelain cups and evenly divided into 25 portions.

The other dishes are served in blue and white porcelain plates, plates and bowls.

Garnish with fresh flowers.