The so-called [Golden Phoenix Soup] is actually the pheasant soup known as the first soup in the world.

Pheasant soup is Peng Zuchuang's dish, that is, Yi Ya's master.

And this dish was equivalent to the highest level of cooking skills in that era.

The main ingredient of this dish is the red-bellied golden chicken, which is the prototype of the phoenix.

But in modern times, the red-bellied pheasant is already a protected animal and cannot be killed, so Li Yi used the breeding of colorful pheasants, which also belongs to the genus Pheasant, as the main ingredient.

However, in addition to the red-bellied golden chicken, this soup also needs to be cooked with eight flavor accessories.

And these eight flavor accessories are the famous eight treasures.

There are many versions of the eight treasures, and the eight treasures of the Song and Ming dynasties are dragon liver, phoenix marrow, leopard fetus, carp tail, owl burn, scarlet lip, bear paw, and crisp cheese cicada.

And since the Qing Dynasty, there have been many versions.

For example, it is composed of sea cucumber, shark fin, bright bone, fish maw, bird's nest, bear's paw, deer tendon, and toad.

It is composed of bear's paw, deer antler, elephant pull, hump, civet, leopard fetus, lion milk, and monkey's head.

It is composed of shark fin, abalone, fish lips, sea cucumbers, skirts, dried scallops, fish crisps, toads, and so on.

In the later period, on the basis of these versions, it was divided into many versions, such as the upper eight treasures, the middle eight treasures, the lower eight treasures, and so on.

But according to historical records, the earliest eight treasures, and the most authentic eight treasures, are Zhou eight treasures.

The word Bazhen appeared in the Zhou Dynasty's "Zhou Li: Tianguan".

There is a cloud in "Zhou Li, Tianguan, Tomb Zai": "Food and medicine, palm and the king's six foods, six drinks, six meals, one hundred delicacies, one hundred sauces, and eight treasures." ”

It is recorded in "Zhou Li, Tianguan, Chef": "All the king's gifts, eat six grains, drink six clear, shame to use one hundred and twenty products, and treasure eight things." ”

The eight treasures here refer to Chun boil, Chun Mu, cannon dolphin, cannon basket, Zhen Zhen, stain, boil, and liver.

In the "Inner Rules of Etiquette", the raw materials and methods of this set of eight precious ingredients more than 2,000 years ago are recorded in detail.

Among them, "Chun Boil" and "Chun Mu" refer to meat soy sauce poured with white rice and meat soy sauce poured with yellow rice.

In fact, it's similar to the modern bolognese bowl.

The porpoise is the suckling pig, which must be simmered over low heat first, roasted to bring out the aroma of oil, then fried thoroughly, and finally stewed with a simmer, stewed until soft and rotten and deboned, and melted in the mouth, even if it is done.

The cannon is exactly the same way, but it is made of lambs, and the other steps are no different.

called the roasting apprentice, and Li Yi handed over the simmering process to him.

And Li Yi, the broth used for stewing, has been prepared in advance, put it on the stove and simmer over a slight heat, ready for use at any time.

Afterwards, Li Yi went to the pantry and opened a few foam boxes in the fresh-keeping cabinet.

The ice cubes in the foam box had not yet melted, and one of the strips of meat wrapped in plastic wrap was pressed.

opened the foam box in turn, took out strips of meat of different thicknesses, and put them on the tray, and Li Yi returned to the back kitchen with the tray.

Peeling off the plastic wrap in turn, Li Yi took out all the meat inside, took it under the faucet, rinsed it slightly, put it on the kitchen paper, and wiped off the water.

Seeing the strips of meat in front of Li Yi, Hao Libao glanced at it and asked, "Tenderloin?" ”

"Yes."

Li Yi wiped the water stains on the flesh while using a knife to remove the excess fascia.

"This is lamb tenderloin, right?"

Hao Libao reached out and picked up one of them, looked at it, put it under his nose and sniffed it, then picked up the thickest one, and asked, "Is this beef tenderloin?" ”

"Hmm."

Li Yi pointed to the remaining two pieces of meat and explained: "This is the deer loin, and this is the roe deer loin." ”

"What are you doing with all this tenderloin?"

Hao Libao asked curiously: "Do you want to fry and eat?" Fried or forked and grilled? ”

"Be a treasurer."

Li Yi replied casually, then took the two steel rods that he had used to make Chaoshan beef balls, put the tenderloin together, and smashed them with steel rods.

"Pounding Jane?"

Hao Libao was stunned for a moment, and then seemed to remember something, and asked in surprise: "Do you want to be Bazhen?" ”

He has also studied the top food for half his life, and is naturally familiar with the legendary Bazhen.

Suddenly, he looked at the fresh-keeping cabinet and suddenly said, "Oh, those beef slices you cut yesterday afternoon, soaked in wine and put in the freezer, just to make stains, right?" ”

[Pickled] is also one of the eight treasures, which is made with freshly slaughtered beef, cut into thin slices, soaked in sake overnight, and then mixed with meat sauce, plum sauce, vinegar and other seasonings to eat, a bit like the way to eat raw beef.

"Yes."

Li Yi nodded, and his hand didn't stop.

Under the beating of the steel rod, the loin on the desk was gradually loosened and became sticky.

While smashing, Li Yi picked up the adhesion fascia in it.

Looking at Li Yi's operation, Hao Libao wanted to speak and stopped.

He also used to make Bazhen and taste it for foreign guests, but only once, he was stopped.

Because the guests at that time had an opinion about one of the precious dishes, and they also complained to the above.

Since then, Hao Libao has never been a Bazhen.

Looking back at the lens of his glasses, a trace of worry flashed in his eyes, Hao Libao finally couldn't help but ask: [Liver] What are you going to do? ”

Li Yi didn't raise his head, and said casually: "Just do it as normal." ”

Hao Libao opened his mouth, but didn't say more.

That's when it's the stupidest thing to bring up this topic.

After a while, Li Yi had already smashed all the tenderloin into minced meat, and the fascia inside was also picked up.

Afterwards, Li Yi used his hands to clump the minced meat and turned all the tenderloin into meatballs.

"Master Hao, help me prepare a pot of soup."

Li Yi gestured while holding the meatballs: "The soup soup is one for one." ”

"Okay."

Hao Libao answered, so he went to help Li Yi get the soup stock and head soup, and poured them into the casserole.

Soup stock is only one of the Chinese fresh soups, and there are also different types such as soup, head soup, hair soup, clear soup, etc.

The first soup refers to the first soup after the raw ingredients are put into the pot and boiled into fresh soup.

The flavor of this soup is the strongest, the taste is thick and fatty, and the flavor is incomparably fragrant, and it is generally used to make roasted dishes and stewed dishes.

The tenderloin is tender, but the fat content is not high.

So Li Yi asked Hao Li to keep half of the head soup, just to add oil and aroma to the tenderloin meatballs, which will taste more delicious.

After Hao Libao put the soup pot on the table and heated it, Li Yi put the meatballs in.

Without Li Yi's explanation, Hao Libao turned down the flame to keep the fresh soup in the pot at temperature, but not boiling.

After putting all the meatballs into the soup pot, Li Yi washed his hands and scrubbed the board before going to the storage room and taking out a foam box.

Opening the foam box, Li Yi took out a triangular piece of meat with a dark red color, and the outer layer was also wrapped in a layer of plastic wrap.

Tearing off the plastic wrap, Li Yi took out the piece of meat, took it to the faucet and rinsed it.

"Brother Yi."

Huang Xiaoming was on the side with blood juice, and when he saw Li Yi coming over, he asked him: "I've already taken almost eighty bowls, but I feel that the chicken blood vine can't be used up!" ”

"Then start from scratch and make one more drop per bowl, but only three drops at most."

Li Yi instructed while washing.

"Okay."

Huang Xiaoming answered, and then held on to the desk, boredly waiting for the blood juice in the chicken blood vine to slowly drip down.

Glancing at the piece of meat in Li Yi's hand, he asked casually, "What did you wash?" ”

Li Yi replied without raising his head: "Dog liver." ”

"Oh."

Huang Xiaoming responded, and then reacted, and turned his face to look at Li Yi in surprise: "What did you say?" Dog liver? ”

4

(End of chapter)