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Free Web Novel,Novel online - All in oicq.net -> Romance -> I rely on food to conquer the entertainment circle Traditional private kitchen cuisine
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There is a crescent moon hanging on the dark sky, and the moon is crescent.
Classmate Xiao Xia was describing to her father the meat buns she had eaten in the morning, "It's full of meat when you bite into it, so delicious! The steamed buns on the outside are also delicious, not as hard as crispy rice on the outside, but as soft as bread on the inside. It tastes better than bread.¡±
Classmate Xiao Xia, who is only seven years old, has an amazing vocabulary and made Xia Xiaofeng burst into tears.
? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? being able to eat the roujiamo bun that I had in the morning, even though I didn¡¯t have it.
The small shop has inconspicuous lights, and Xia Xiaofeng's family of three has been looking forward to it.
What kind of delicious food will they eat tonight?
¡°Compared to the various delicacies from the mountains and seas at the palace banquet, Luo Ying prefers to cook some ordinary ingredients.
"What is Zi Gai'er? Is this the word "Reading Disc" or something?" Xia Xiaofeng saw the menu written by the boss on the table. The small regular script in his hand contained calmness, which showed his skill, but this first word really stumped him.
Luo Ying brought the first dish to the table in time and answered the pronunciation.
The first dish - fried purple lid
The word "Ÿ¤" has two pronunciations, one is the same as "ye", and the other is "fried". In this Daoyu Zigai, the pronunciation of "fried" is used.
Not many people use the word "purple cover" nowadays. There are two theories. One is that "purple cover" refers to the meat on the tip of the pork butt, which is the pork hind leg meat. The other is that the word "purple" is the same as "fat". , "Aberdeen" refers to the meat on the pig.
This is an old dish from Suzhou and Hangzhou. When Luo Ying was in the palace, she learned it from an imperial chef from the south of the Yangtze River. In the eyes of some nobles, this dish is not elegant.
However, Luo Ying remembered that one of the mistresses in the harem at that time was from Jiangnan. When eating noodles, she always liked to use braised pork as a topping. The toppings used the best Jiangnan braised pork, and the leftover ones were The scraps of braised pork are probably used to make this "burned purple lid". When making it, we don¡¯t use ordinary flour. We use a mixture of japonica rice flour and glutinous rice flour. We also add local egg yolks into it. The maids and eunuchs in the imperial kitchen all like to eat it. It tastes good when eaten empty and with some seasoning. , also has a different taste.
Of course, to modern people, this dish seems a bit ordinary.
Chen Lin looked at the dish in front of her. On the white porcelain plate were golden meat strips, which looked very much like soft fried tenderloin.
It¡¯s just that ordinary soft-fried tenderloin often comes with sauces such as salt and pepper or ketchup, but there is nothing in front of you.
There are not many meat strips on the white porcelain plate, they are small and delicate.
Although the other dishes have not been served yet, Lao Xia and his family can¡¯t wait. Xiao Xia took a piece and blew it on his mouth, then touched it with his lips. It was still a little hot.
Xia Xiaofeng also picked up a pair of chopsticks and looked at it, muttering the name of the dish, "Ÿ¤ purple lid". This purple lid is golden and it looks very pleasing to the eye.
When you take a bite, you will find crispy dough on the outside and crispy braised pork on the inside. It¡¯s so fragrant!
The braised pork has a slightly salty taste. After a layer of deep-frying, it is crispy and tender. The combination of the crispy batter and the braised pork instantly enhances the taste. It is not as dry as the dry-fried tenderloin. On the contrary, it is Another different taste.
It¡¯s crispy and tender in your mouth, not greasy at all, and you want to eat more after eating it!
It was obviously a big piece of meat, but after Xia Xiaofeng swallowed it, there was still a lingering fragrance on the tip of his tongue. It was neither fat nor greasy, and it didn¡¯t even feel like it was occupying his stomach! It¡¯s so delicious!
But the family of three only ate one piece and are still waiting for the next delicious dish!
We ate the meat first, and then we served the cold dish, soy sauce, sour melon!
Wanggua is the name of cucumber in ancient times. In the snow-white disk, the brown sauce is clearly visible. The lush green cucumber strips are arranged in a pagoda shape, with chopped rice pepper and chopped garlic scattered among them. It is pure white and thick black. Intertwined with emerald green and bright red, it brings a strong visual impact.
The slender cucumber strips are dyed with a layer of amber, and just by looking at them, you can imagine how refreshing and delicious this side dish is.
Chen Lin picked up a pair of cucumber strips with chopsticks. Pickled cucumber is a common cold dish. Every family has different ways of making it. Most of the homemade ones are salty and heavy.
The cucumber strips are crispy and raw, and when you bite into them, the cucumber strips have already been soaked in the rich and fresh sauce, which is full of sauce flavor. But the flavor of the soy sauce is not strong. The spicy taste lingers in the mouth, which cannot conceal the refreshing taste of the cucumber itself. After chewing and swallowing, it actually brings out the slightest hint of sweet and sour aftertaste!
Most people's pickled cucumbers are filled with the rich flavor of spicy and spicy sauce, but the pickled cucumbers on the plate in front of me actually have a sweet and sour taste in the spicy and spicy sauce. Not only does it not appear to have a unique taste, but They complement each other and bring the taste to a higher level.
Chen Lin was almost shockedBut I just feel that the aftertaste is long.
After drinking a small bowl, I resisted the temptation to drink more to see what the next dish would be.
There were two vegetarian dishes, two meat dishes, and one soup. These four dishes and one soup were served. Xia Xiaofeng looked at the handwritten menu with calligraphy. There were only six dishes in total, and the name of the last one was - Persimmon Frost Gummy Candy.
Persimmon frost gummy is sweet when you hear it. It seems that this is the dessert after the meal, but Luo Ying hasn't served it yet.
Xia Xiaofeng's family of three ate up the four dishes and one soup in front of them. Because they knew there was another sweet dish, they left a little appetite, leaving only a shallow base of the Wensi tofu soup.
The persimmon frost gummies are placed in three saucers. They look more like round biscuits than the sugar cubes that people are accustomed to think of.
"Persimmon Shuang Gummy Candy, what does this have to do with Shishuang?" Xia Xiaofeng couldn't help but ask.
This was the second time I saw something I didn¡¯t know about during this meal. I don¡¯t know if it¡¯s because my family is ignorant or because the boss knows too much.
In fact, according to his instinctive reaction, he thought it was probably a soft candy similar to the shape of a persimmon with a layer of white frosting on the surface. But the "Persimmon Frost Candy" in front of me cannot be said to have nothing to do with what I imagined. It can only be said that it has nothing to do with it, and it doesn't even look soft at all.
As the name suggests, persimmon frost is the light white pink frost on the outside of persimmon cakes. In winter, persimmon cakes can be said to be a must-have snack for many people, and the layer of frosting on the surface is even more delicious!
"It's made of that layer of persimmon frost. It's a dried fruit dessert in ancient festival banquets. It's not delicious for people with colds and coughs, but it has a miraculous effect on aphthous sores and inflammation." Luo Ying said.
Hearing this, Chen Lin's eyes lit up. She stayed in a heated room in the winter and got a little angry recently. She happened to have some oral ulcers in her mouth. The candy in front of her could actually treat oral ulcers?
She looked at Luo Ying and asked, "I've been very angry recently and have oral ulcers. Can I just eat it?"
"Just eat it normally. If you have aphthous sores, eat half of it and hold half of it in your mouth. Just eat it. I've made a lot and I'll bring it to you later."
Making persimmon frost gummy candies is not easy. Luo Ying made a lot of them at once and bought individual small packages for storage, just in time for Chen Lin to take with her.
Hearing this, she ate it since there was still stock. Chen Lin put the persimmon frost gummy in front of her into her mouth. It melted in her mouth almost instantly. It was sweet and delicious, with the fragrance of persimmon, refreshing and refreshing. A little boring.
The persimmon frost gummies were swallowed into the stomach, and a faint fragrance still lingered on the tip of the tongue.
After finishing this meal, there was no tea or wine, but it was endlessly memorable.
¡° If the meals Xia Xiaofeng had before were Luo Ying¡¯s random choices, then today¡¯s small banquet, with four dishes, one soup and one dessert, showed off her truly excellent cooking skills.
Xia Xiaofeng even thought about it for a long time. This dish, this craftsmanship, and this word all look like the style of palace cuisine. Why did he come to the film and television city to open a small shop?
When they finished eating, Luo Ying sat aside and looked at the three of them with her chin on their hands to ask for their opinions.
"What do you think? Is it feasible to open a restaurant like this at night in the future?"
As soon as these words came out, Lao Xia¡¯s family of three stared at her.
Sister, do you have any misunderstandings about your craft?
"Okay, it must be done, it must be done!" Xia Xiaofeng immediately confirmed, and the mother and daughter nodded like chickens pecking at rice.
Hearing this, Luo Ying continued to reveal a little ambition.
"How about I cook an ancient private restaurant in the evening?"
Those who disappeared today's royal meals, who can and her in the world?
¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù
It¡¯s the end of the month, please give me the mysterious liquid
? Note 1: "Ÿ¤×Ócover" originated from "Tongqiao Yichao Lu" in the Qing Dynasty. It is now a restored ancient French dish. The method is uncertain and the description is based on the author's imagination.
Note 2: "Persimmon Frost Gummy" is selected from the "Festival Banquet" among the Manchu and Han banquets in the Qing Dynasty. It is effective in treating oral ulcers and is an intangible cultural heritage in Xingyang, Henan.
Note 3: The dishes involved in the article include Manchu and Han banquets, "Suiyuan Food List", "Yang Xiaolu", "Tiaoding Collection", "Shanjia Qinggong" and other related materials
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