Dry-fried ring bells are actually just a very common home-cooked dish. Because some people like it, especially the people who like it have stories and are famous, it slowly rose to prominence and became a relatively famous dish in Zhejiang cuisine.
When it was first served, it was not as subtle and elegant as the previous Longjing shrimps. It had the enthusiasm and unrestrainedness of being deep-fried at high temperatures. The smell of burnt aroma hit people's noses, making people feel the aroma and make their saliva secrete automatically.
The color is yellow and bright, and the flavor is delicious. If you get close, you can smell the faint aroma of meat, which is very attractive.
Its name comes from the fact that it is as crisp as a bell when it is ready. Therefore, when it is put into your mouth and you bite it with your teeth, the sound of "click, click, click" is as crisp as a bell, which is worthy of the name of a bell.
The crispy and thin coating on the outside makes the meat filling inside even more tender and delicious. The crispy and charred coating is already amazing enough, and the juicy meat filling on the inside makes people want to swallow it. Go down.
If you have a drink of wine, it is definitely a pleasure in life. If you eat it dry without wine, Yan Ming also thinks it is so delicious. He takes one with chopsticks and puts it all into his mouth. First there is a pleasant crisp sound and then there is plumpness. The smell of meat is all wrapped up in the mouth, making people close their mouth tightly for fear that some juice will leak out if they don't pay attention. It is definitely more distressing than losing money.
"It's a shame, it's a shame, it's such a shame. Eating should be such an enjoyable thing, but I didn't expect that I haven't eaten right once in the past thirty years. It's really a waste of my time in this world. "
Yan Ming was shaking his head, and his men were not slow in their movements. After a while, there was a plate full of golden food stacked on top of each other, and he immediately responded to the disc operation, and the curtain call was perfect, not to mention the pieces were stained with oil. No, it's as if it has never been used.
“There are only a handful of people in the country who can fry things without breaking or staining them with oil. But to be able to do it so cleanly and neatly, only Chef Yuan must have such strength. He is worthy of being the king of Chinese chefs. His strength is beyond the reach of others.”
Yan Ming had heard of Yuan Zhou's reputation, especially after taking over the task of planning Yuan Zhou's wedding, so he searched for a lot of information. He has always believed that hearing is believing, seeing is believing, and there are many rumors. , and almost all of them were positive, but he felt that it was okay. After all, the rumors were mostly exaggerated. Many things were only five points. Exaggerating to ten points was already a very restrained result.
He had always known that Yuan Zhou was famous and powerful, but only now did he realize that the rumors about Yuan Zhou's skills were too restrained.
After eating the charred and crispy dry-fried bells, the first thing that came next was the West Lake water shield soup, which was a critical blow to its appearance.
In terms of beauty, the Longjing shrimp is already very good-looking. The shrimp meat is white and the Longjing is green. The white and green contrast is very eye-catching, but it is not as good-looking as the water shield soup.
The water shield is emerald green, the white chicken legs are red, and the colors are bright. Against the background of the large jade-like porcelain soup bowl, it can’t be too beautiful.
The faint and fresh taste slowly swept across the tip of the nose, just like the clear moonlight quietly spreading on the earth on a clear summer night. Although it was illusory, it was real.
Water shield soup is not only delicious, it is also a dish rich in historical allusions. To be honest, many Zhejiang dishes are famous because they contain many traces of history. The condensation of time has made these dishes more timeless.
Many people know the allusions of "Water Shield Soup with Perch" and "Thoughts of Water Shield". Of course, Emperor Qianlong, who fell in love with Jiangnan, not only left a lot of poems, but many of them were related to food. Water shield soup was his One of my favorites, of course, there are also some, such as "the Sudi is full of flowers and full of smoke, and it is a sunny day when picking Ulva".
It can be seen that water shield soup is not only a very delicious dish, but also a very meaningful dish.
It was smooth and fragrant, and the soup was pure and delicious. After Yan Ming picked up the spoon and took a sip of the soup, he couldn't stop, and he didn't want to stop. He just wanted to drink all the soup into his stomach to be safe. One mouthful after another was so refreshing.
The dry-fried bells just now are not greasy or greasy, and are very delicious. However, if you eat too much, you will inevitably feel a little dry in the mouth. At this time, a bowl of water shield soup is just right.
The mellow and delicious soup and the tender and crispy vegetables all go well with each other and are very delicious.
"I didn't expect that soups that can be made in every household would be so attractive at Chef Yuan's place. Sure enough, it's not the simplicity of the dishes but the level of cooking skills that is the key to the taste."
Yan Ming felt that if he drank ordinary water shield soup in the future, it would probably be difficult to swallow. After all, he had already seen the taste of the best soup, and ordinary water shield soup would be too disgusting to gargle.
Suddenly Yan Ming felt a little regretful. He regretted coming to eat this time. He felt that if he couldn't eat Yuan Zhou's cooking for three meals a day in the future, he would not have to worry about his weight. He would definitely lose weight and would no longer have to go to the gym to exercise. .
Before he had time to transform his emotions, as his heart was ups and downs, Yan Ming was attracted by a strong fragrance that attracted all his attention.
The aroma is unique and thick with the mellowness of wine. The aroma of meat, wine and vegetables are mixed together, mixed but not messy. Yan Ming sniffed the tip of his nose hard, wanting to inhale more aroma, and his eyes were already staring at it. The food was served.
The neatly arranged mahjong pieces, translucent red and as colored as agate, are placed in a clay pot with a round belly and a small mouth. At first glance, they are all meat, which is really tempting.
Not only is the color pleasing, but the aroma is also very pure and tempting. As far as the naked eye can see, it is meat. Every piece is the same size. The skin on it looks very elastic and soft, and I really want to take a bite.
"This Dongpo pork is really authentic. It is the original Dongpo pork that is packed in this kind of clay pot." Yan Ming's eyes sparkled.
It’s not that he has researched Dongpo Pork, but he has a friend he has made over the years who is an old chef from Zhejiang cuisine. He is not very famous, but the old man’s specialty dish is Dongpo Pork, and he has studied it carefully. Ancient books, dedicated to making the most authentic Dongpo pork.
Of course, the old chef got acquainted with Yan Ming only after he settled in the capital, and Yan Ming often ate the Dongpo Pork he cooked.
The old chef also specially opened a Dongpo Meat Restaurant. There is only one meat dish in it, Dongpo Meat, and the rest are vegetarian dishes from Zhejiang Province.
There is paradise above, and there are Suzhou and Hangzhou below. It is not only about the scenery but also about the products. Zhejiang Province is rich in materials and beautiful scenery. Almost every place has its own special ingredients. In addition to Dongpo meat, Dongpo Meat Restaurant also has wild vegetables. , such as bamboo shoots and water shield, they are all unique.
Although there is only one kind of meat dish, the preparation of Dongpo Pork is also advancing with the times. In addition to the traditional preparation of Dongpo Pork, the old chef also studied several ways of making Dongpo Pork. It can be regarded as advancing with the times and directly making Dongpo Pork. The Po Pork is made into ten variations and is definitely the highlight of the store.
"I would like to tell Chef Li about the Dongpo Pork served here by Chef Yuan. I feel it is more authentic and consistent with historical descriptions than what Chef Li cooks." Yan Ming thought thoughtfully.
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