The two princes were enjoying the golden lionfish together, and it was obviously superfluous to cook the same dish. Lin Dan ignored the shopkeeper who kept urging him. He just picked up a few pieces of fresh waist flowers, and cut out a beautiful knife. Quickly make a flower shape in the pot, and then use sesame paste, peanut butter, red oil, balsamic vinegar, sugar and other seasonings to make a thick sesame sauce, pour it on the waist flowers, and explain slowly: "When making sauce, water , oil, sesame paste and peanut butter must be strong, only when you are strong can the sauce hang on the waist flower without dripping, you see.”
She picked up a waist flower and signaled everyone to observe it carefully. I saw that the waist flower was wrapped in a very thick and thick sauce. You don't need to taste it. You can imagine its deliciousness just by looking at the appearance. However, the sauce is so thick, but it still adheres firmly to the surface of the waist flower without dripping a single drop, which greatly preserves the taste and taste of the waist flower.
Chef Qiu took a serious look, and then quickly wrote down the secret of this dish.
"Bring it out." Lin Dan washed the pot and continued to cook the next dish. The two princes have distinguished status and have already eaten it. It is obviously unrealistic for them to wait for each dish one by one. She must choose a few dishes that are simple and quick to cook, and pile up a table of banquets as soon as possible. It looks good, and the guests eat calmly and comfortably.
Many dry goods were not ready for use, so Lin Dan had to check the water tank and found that there were a few live sea cucumbers and a few abalones in it, and he quickly took them out and cleaned them.
"Next, I'm going to make a cold sea cucumber. Do you have ice cubes in your store? Just chop a few and send them over." Lin Dan quickly processed the sea cucumber as he spoke.
"Yes, yes, Zhou Fu, hurry up and bring some ice cubes from the cellar!" Chef Qiu turned around and instructed the cook. These help cooks have all stopped their work since Lin Dan started soaking black ginseng, staring at her with burning eyes. It is a once-in-a-lifetime opportunity to learn some secret skills from top chefs.
Zhou Fu pulled his legs and ran to the cellar, for fear that Manager Lin had taught some unique skills while he was away, but he hadn't learned it.
Lin Dan cut open the stomach of the live sea cucumber, removed the internal organs, cleaned it, and then cut it into strips, and explained slowly: "The live sea cucumber is also very troublesome to handle. The sea cucumber is overcooked, the meat is hard to bite, the heat is too small and it is not cooked, and it has a fishy smell. I will teach you a method, that is, when the water is about to boil, put a finger down, if the finger can only be in the Stay in the water for a breath, and the skin burns unbearably after being pulled out, that is, the heat has arrived. The cooked sea cucumber strips will soften when placed in cold water, which will affect the taste. It will quickly tighten, forming a unique taste that is soft on the outside and tough on the inside, which is very suitable for cold dishes."
She put the boiled sea cucumbers into ice water for later use, and set up a pot to prepare a salad dressing. She used freshly cut chili peppers, shallots, minced garlic, light soy sauce, balsamic vinegar, etc. to add sesame oil to make it bright brown. The juice is poured on the frozen sea cucumber strips, and this is a dish.
Chef Qiu quickly picked up his chopsticks and took a bite. Tang Jiu also tasted a little under the old shopkeeper's stare, and his long and narrow phoenix eyes suddenly burst into light. Without him, the taste of this cold sea cucumber is absolutely perfect. The original fishy and astringent taste of the sea cucumber is not at all, but it adds a full umami taste. The layer is soaked with the hot and sour sauce of the cold salad, and the taste is really indescribable.
Chef Qiu regretted a little, regretting that he shouldn't pick up the chopsticks. If he didn't pick it, he wouldn't know how delicious this dish was. If he didn't know how delicious this dish was, he wouldn't know when the shop assistant took it away. Heartache is unbearable.
Tang Jiuyi's pair of eagle eyes stared at the shop's second, making the other party horrified, wishing to walk against the wall.
Lin Dan took out the abalone and continued to explain: "The taste of live abalone is not as good as that of dry abalone, and it does not have enough elasticity, but I have a way to use live abalone to make the taste of dried abalone, and that is the sugar water treatment method. The live abalone is frozen and shaped in ice cubes, and then soaked in sugar water, the soaked abalone can easily brush off the black film on the outer layer.”
She took the abalone soaked in sugar water in her hand and brushed it lightly. The black film that had never been cleaned in the past really fell off, and the tender white abalone meat was exposed in the air, looking surprisingly good.
"Boil the cleaned live abalone with the shell on, remove the shell and take the meat, and wait for the dish to be served. The live abalone cooked in this way has a soft, glutinous texture and elastic teeth, almost comparable to the dried abalone. I'm making this dish now. The dish is braised live abalone, add an appropriate amount of fine salt, sugar, cooking wine, and broth, simmer for a while on low heat, and finally add old soy sauce to make it bright red, thicken it with high heat and collect the juice. Okay, I'll grab one for you to taste."
Lin Dan fished out an abalone and placed it on a small plate by itself, leaving the rest to the shopkeeper. Everyone flocked to taste it, but they were all pushed away by Tang Jiu. Relying on his good skills, he almost swept most of the abalone, and his face was full of contentment.
After cooking a few meat dishes, Lin Dan boiled a washed Hericium erinaceus in milky white soy milk, boiled it until half cooked, and then added bone broth to continue cooking, adding different seasonings at different times, gradually. Boil a pot of milk soup into a red soup. When the Hericium erinaceus is fully cooked and the surface collapses into an irregular, brain-like groove, it is carefully removed with a slotted spoon, and the original juice is thickened and thickened.
When the shop assistant came to serve the dishes, he was completely dumbfounded, and asked in confusion, "It's been a long time since we've had monkey brains in our store. Where did this oily monkey brain come from?"
"This dish is called Red Braised Hericium, made with Hericium erinaceus. First use soy milk to taste fishy, then use bone broth to taste marrow, and finally use red soup to taste meat, go through the three soups one by one, not only It retains the umami taste of Hericium erinaceus, and also increases the unique fishy and meaty smell of the brain, which can almost be confused with the real one.”
Don't look at Lin Dan's simple words, but it's even more difficult to do. What ingredients should be used at the right temperature, what flavors should be added to the ingredients, when to change the soup, and when to cook, all of them are learned. One wrong step, The flavor is on the string; if the force is a little harder, the Hericium erinaceus will be broken, and every tiny detail hides a deep foundation.
Even if everyone in the room watched Lin Dan do it once, they couldn't get the slightest clue. This is the case with the top chefs. If she doesn't say it, you won't even learn a single star even if you watch it a hundred times.
Tang Jiu picked up the chopsticks as always, and wanted to poke some Hericium erinaceus down, but was blocked by the long spoon that Lin Dan stretched out, and said helplessly: "Brother, take it easy, I finally made the shape of a monkey brain, you go down with chopsticks. , this monkey brain is missing a hole, how do you let the guests eat?"
Tang Jiu put down his chopsticks with a grumpy expression on his face, but the scent of the red grilled monkey head lingered on his nose, making him unable to bear it, so he secretly ran to the front hall, thinking that he couldn't eat it himself, it would be better to watch others eat it. But he soon realized that watching others eat is several times more cruel than not being able to eat.
I saw that the originally empty front hall was already full of diners, all of whom were hooked by the delicacies on the tables of the two princes. The shop assistant asked them what they would like to order. They pointed to the side and urged, "Just order the dishes from Prince Cheng's table and serve them to me as they are, hurry up!"
All kinds of fragrances wafted in the air, making people drool.
This is not over yet, Prince Cheng commented while eating, the volume was surprisingly loud: "Oh, this cold sea cucumber is too fresh, the taste is crisp and smooth, it is a must! It is not easy to make this kind of taste, and the heat is great. It will be hard, and it will become fishy after a short heat, and it will not be a dish. The heat is just right, just right!" He said with a thumbs up.
Prince Gong took advantage of the interval between his words and hurried to pick up vegetables, his mouth was full of oil.
"Hey, is this a dried abalone or a live abalone? With such a strong umami flavor, it should be a live abalone. It tastes so glutinous and chewy, and it should be a dried abalone. Hey, I can't taste it!" Prince Cheng smashed it while eating. Go ahead.
The shop assistant bowed and replied: "My lord, this dish uses live abalone, and the processing method is special, so the taste is unique."
Prince Cheng waved his hands again and again: "What's unique about this, it's very unique! I've eaten so many abalones, and this one is the most palatable, perfectly combining the advantages of dried abalone and live abalone!"
Prince Gong still didn't speak, he just ate a meal.
"You stuffed monkey brain with oil?" After eating the last dish, Prince Cheng was already satisfied: "Since there was a famine in the south, this prince has not eaten monkey brain with stuffed oil for more than half a year. It's delicious, really delicious, and all the red oil soup is delicious. It's stuffed into the brain, and when you bite down, the juice will splash out between your teeth, the faint fishy taste blends with the faint freshness, it's absolutely amazing!"
He slapped away the spoon that Prince Gong held out, and took the whole dish into his arms.
The second shopkeeper explained carefully: "My lord, this dish is not monkey brain, but Hericium erinaceus. Would you like to try it again?"
"Hey, it's actually made of Hericium erinaceus?" Prince Cheng was dumbfounded. He tasted it again and again, but he didn't realize anything was wrong. Why don't you come out? This is the dish made by monkey brains, or the freshest monkey brains that have just been cracked and taken out, don't make fun of this king!"
"I really didn't make fun of you, it's just made of Hericium erinaceus." The shop assistant couldn't help laughing.
Prince Cheng stopped talking, dodged his younger brother who rushed up to grab food again, ate up the Hericium erinaceus in three or two, wiped his mouth and sighed: "It doesn't matter whether it is monkey brain or Hericium erinaceus, this is what this king loves! To make vegetarian dishes into meat dishes, and still have such a strong and unique meat dish, this chef's foundation is this..."
Prince Cheng raised the thumb of his left hand, followed by the thumb of his right hand, and then brought the two thumbs together to express the meaning of "reaching the pinnacle".
"It's not worse than the royal chef in the palace!" Prince Gong sincerely praised.
More and more diners were attracted by this feast, and the store was bustling and full of people, as if it had returned to its most glorious time. The old shopkeeper saw that tears were about to come out, and he thought that he would keep shopkeeper Lin no matter what, this is the treasure of the town store!
Note: The processing methods of sea cucumber strips and abalone refer to "Taste Spring and Autumn"