Chapter 377 Times have changed, my lord! The modern way of making the lost dishes of the palace is so simple!(1/3)
Although Lin Xu was full of confidence, he discovered a problem when he came to the kitchen - he couldn't cook.
It's not that you can't do it at all. To put it bluntly, the crispy kelp dish is a simple variation of Boshan crispy pot. The kelp is stewed in the stewed soup until it becomes crispy.
However, the system requires excellence level, and it will be difficult to reach this level if you stew it rashly.
So it’s better to ask an expert for advice.
After thinking about it, Lin Xu rushed to the car and ordered:
"Get some fresh kelp or fermented kelp, hurry up, I need it urgently."
After saying that, he came to the small kitchen with his cell phone. He originally wanted to call his senior brother for help, but thinking that his senior brother was probably still drinking at the moment, it was better not to spoil his interest.
I have offended so many people in Diaoyutai, and if I don’t get beaten every year, I rely on these two friendships to deepen my relationship.
It happened that he hadn't contacted Master for a long time, so he called Uncle Gao's mobile phone number.
Soon, Uncle Gao answered the phone.
"Master, you haven't posted on WeChat Moments in the past two days, where are you doing it?"
"As for southern Xinjiang, I just went to the Shanshan Desert. I plan to go around Qinghai Lake, and then slowly walk south along the Hexi Corridor. I will go to the western capital of Chang'an for a while to enjoy the food culture of old Shaanxi."
It's so slow. It's already the end of October and we're still in the Northwest.
However, by playing around and collecting stories in such detail, Master's cooking skills will probably reach a higher level.
Uncle Gao briefly talked about what he had seen along the way and asked curiously:
"What's wrong, Xiaoxu? Are you encountering any problems?"
Lin Xu said with some embarrassment:
"I want to make Suhai belt, but I don't know how to do it. Master, can you give me some advice?"
"Hey, master and disciple, you are just talking about this. The method of making crispy kelp is quite simple. Wait a minute, I will go to the car to tell you that it is too noisy outside."
It had to be Uncle Gao. When he heard that his apprentice wanted to make crispy kelp, he immediately found a quiet place and explained the recipe of crispy kelp.
After speaking, he reminded again:
"The store uses braised duck soup. Pour two spoons into the pot and add some water. That's enough. Don't forget to add balsamic vinegar and sugar. This is a sweet, sour, slightly spicy, salty and fresh dish.
Press the kelp in a pressure cooker for half an hour so that it becomes crispy and delicious."
"I know Master, and I'm ready to do it."
Uncle Gao may have not contacted his apprentice for a long time, so he did not hang up the phone directly, but said:
"Although kelp is not worth mentioning now, it was a rare commodity in the past. Especially in the palace, kelp was used not only for cooking, but also for making various desserts and snacks. Unfortunately, many of them have been lost and no traces are left.
Cantonese-style sugar water still retains the tradition of adding kelp."
Although Lin Xu was in a hurry to make crispy kelp, he did not interrupt the master and chatted with the old man for a few minutes before asking:
"Master, I'm having a wedding during the Chinese New Year. You have to come with me. Yueyue and I are waiting to serve you tea."
When he mentioned this, Uncle Gao's voice on the other end of the phone suddenly became filled with surprise and relief:
"Go back, go back, you must go back. The last wedding was your senior brother's wedding. It has been almost twenty years. Time flies so fast..."
After chatting for a few more words, Uncle Gao said:
"Go and get busy. The roasted whole lamb we ordered in the naan pit seems to be ready. I'm currently studying Northwest diet. I have to go and check it out quickly. I can't delay."
"Okay Master, take care of yourself."
After hanging up the phone, Lin Xu quickly returned to the kitchen.
There were still 47 minutes left before the end of the mission, so he had to hurry up and make this crispy kelp.
"Boss, the kelp is ready. What are you cooking?"
"Crisp kelp, Master just taught me on the phone, I have to start making it quickly... Go get some pieces of blanched pig skin, it will be useful."
"Okay!"
What Che Zai found was fresh kelp, which was of good quality. The kelp was more than a foot wide.
Use a kitchen knife to remove the kelp roots, and then follow the instructions taught by Master to roll up the thick part of the kelp into a roll slightly thinner than the rolling pin. Cut off the excess kelp, and then tie it up with cotton thread.
Tie it up like this, and the whole kelp roll looks like a large kelp peel.
Roll up the remaining kelp separately and wrap them all with cotton thread.
Wrap the pig skin and roll it into a roll of the same thickness.
There are three reasons for putting pig skin on it. The first is to add some umami flavor to the kelp, and the second is to decorate the dish, but the most important thing is to let the kelp be wrapped in the glue of the pig skin.
After doing this, even if the kelp is cut into slices, the rolled kelp will not fall apart, the appearance will be better, and the taste will be solid and crispy.
The crispy texture of crispy kelp is very similar to crispy hairtail. It doesn’t mean that it tastes crispy, but crispy.
In fact, the puff pastry in Boshan Crispy Pot simply means rotten, rather than the deep-fried kind. So when he first heard about this dish, Lin Xu thought it was wrapped in crispy chicken and deep-fried.<
/p>
The kelp and pig skin were rolled into rolls, and Lin Xu put a few slices of cabbage into the pressure cooker.
Using cabbage to pad the bottom to prevent the bottom of the lake is a typical method of Boshan crispy pot. Many types of local crispy pots have similar methods.
Place the cabbage, then add the pork skin rolls and kelp rolls.
Then start seasoning according to the method taught by the master.
First put a large bowl of braised duck soup, then add a tablespoon of light soy sauce, a tablespoon of rice vinegar, a tablespoon of white sugar, half a spoon of dark soy sauce, half a spoon of rice wine, and a little bit for freshness.
Salt, a few slices of ginger, a few green onions, two star anise, two dried chili peppers, and a piece of tangerine peel.
Put everything together, add boiling water to cover the kelp, cover it, put it on the stove and start pressing.
After finishing all this work, Lin Xu realized that Baby Shen was not in the store today.
He took out his cell phone and called, and was quickly connected.
"Sister Yuanyuan has a day off today. Sister Xiaoqi and I went shopping with her to buy clothes. I chose two sweaters, both of which were less than 5,000, so cheap..."
Lin Xu:??????
It seems that my consumption concept needs to be improved, otherwise every time I hear my baby say such things, I always have the urge to complain.
This affects family harmony too much.
He coughed twice:
"Then you can continue shopping. I made some food with kelp, which will be ready for you when you come back."
"Wow, what a coincidence. We just finished eating kelp and mung bean paste, and we think kelp is quite delicious as a dessert."
Master said the same thing just now.
After hanging up the phone, Lin Xu washed his hands and started making the prepared dishes.
The kitchen is busy, it’s time to relieve everyone’s stress.
After half an hour, turn off the fire on the stove, pull off the gas valve, and let the gas in the pot dissipate quickly.
Normally, you don't hold the air valve and let the high-pressure gas in the pot dissipate naturally, so that the kelp will be more flavorful, but this is not possible right now. The end of the task is coming soon, so you have to quickly take it out, slice it and put it on the plate.<
/p>
Pulling off the air valve, the smell inside also comes out. There is a sour smell, mixed with the unique fragrance of kelp and pig skin.
It actually smells a little tempting.
Finally, after the gas has dissipated, open the lid of the pot, and a good-smelling gas will float out from inside.
The smell that originally came out of the pores became richer, with the aroma of braised soup, pork skin, rice vinegar, and kelp... all wafting out.
Apart from anything else, just smelling the smell makes me think that this method of making kelp is really good.
"Boss, is this Crisp Kelp?"
"Yes, don't forget to taste it when you cut it. When you eat it, try to imagine that you are sitting in the imperial study and reading the memorial. This way you will feel more comfortable while eating."
Chezi opened his mouth:
"The memorial is too boring. This dish would be more enjoyable with a bottle of beer."
Lin Xu: "..."
Unexpectedly, in this guy's mind, being an emperor without a bottle of beer is a real thing. It turns out that people's desires are different.
He carefully took out the kelp rolls from the pot with a slotted spoon and a tassel.
At this time, the kelp is already crispy, so you need to use a slotted spoon to prevent the kelp roll from breaking during the clamping process.
Clip out all the kelp and pig skin, let it dry for a while, remove the cotton rope wrapped around it, and start slicing.
Lin Xu took a kitchen knife and carefully cut the kelp into one-centimeter-wide kelp rolls.
If you were cutting like this before, you would have to pause every time you cut and determine the distance before cutting.
But now that I have an eye, I feel like I have a ruler when I cut it. The width of the kelp is standard, and there is no deviation even by a centimeter.
To be continued...