"Hurry up and do your thing. Let's agree first that you can't make a pot of swill."

Uncle Gao smiled and said:

"Don't worry, you won't be able to eat swill today even if you want to."

Lin Xu asked:

"Master, what do you need? I'll prepare it right away."

"Two larger mandarin fish, a few pieces of chicken breast, a piece of tofu, more than ten eggs, ten salted egg yolks, a pack of starch powder, a pot of stock, a bunch of spinach...that's probably it."
p>

Guo Jichang thought for a moment and asked curiously:

"Are you using mandarin fish as pearls, tofu as white jade, and spinach as jadeite?"

Since Zhu Yuanzhang praised the pearl, jade and white jade soup, this dish has been made by many people, both high and low-end, but no matter how it is made, the three elements of pearl, white jade and jade are indispensable.

For example, some people use pigeon eggs as pearls, hibiscus chicken slices as white jade, green leafy vegetables as jade, and then add clear soup to turn a home-cooked dish into a high-end dish.

But by doing this, Uncle Gao cannot meet this condition that is not seen on the market.

Everyone became curious and wanted to know what kind of pearl emerald and white jade soup the Prime Minister would create.

Soon, the ingredients were prepared, and Uncle Gao asked:

"It's not against the rules if I ask our two apprentices to do some physical work, right?"

Qiu Yaozu rolled up his sleeves and said:

"Let the young man rest for a while. You can tell me what you want to do, Lao Gao. I will help you today. We in Huaiyang are the best kitchen knives. Is it okay to help you?"

"It's barely okay...here, scrape these two fish into minced fish."

Qiu Yaozu didn't refuse, so he picked up two mandarin fish and got busy.

Guo Jichang also followed suit:

"Are these chicken breasts going to be smashed into minced chicken? I'll do that."

The Big Three of the older generation of Diaoyutai started cooking a dish at the same time. Chen Yan excitedly raised her camera to record the dish, but was stopped by Uncle Gao:

"Don't take pictures of Yan Yatou. This is an unblocked dish in Building 2. In principle, it cannot be made public, at least not by me. After all, it was my signature. Let Xiaoxu cook it when you are not busy. He wants to see it.

If you can learn it once, consider today as teaching."

Everyone was stunned. They didn’t expect that Building 2 had already cooked this dish.

"Lao Gao, why are we not impressed by this dish?"

Dai Yuefeng thought hard, never expecting that there had been a similar dish.

Uncle Gao said:

"I made this when I was young. The elders of your families know that the inspiration for the dish came from a program that introduced the cultural relics of the Forbidden City. I had nothing to do to think about it, and it was done. It is not difficult and the taste is just right.

That’s why I haven’t done anything like that.”

Is it related to the cultural relics in the Forbidden City?

Lin Xu thought carefully about the impressive cultural relics. The cultural relics related to jade and white jade should be good. As he thought about it, jade cabbage suddenly popped into his mind...Eh? Could it be this cultural relic?

Jade cabbage is a treasure of the Forbidden City. It is carved into a cabbage using a piece of raw jade that combines jade and white jade. The white jade is the cabbage and the jade is the leaves. It is very beautiful. Unfortunately, it was brought to Baodao by Chang Kaishen.

This treasure has also become an important collection in the Baodao Forbidden City.

This chapter is not over yet, please click on the next page to continue reading!

If it's this dish, is Master planning to make an emerald cabbage?

Thinking of this, Lin Xu was suddenly full of expectations. Although he still didn't know how to make jade cabbage, since the master could make it, he must be very awesome.

With Qiu Yaozu and Guo Jichang helping him, Uncle Gao has a lot of leisure time.

He first sprayed the salted egg yolk with white wine and steamed it into the pot, then picked up two chicken breasts, cut them into small pieces with a kitchen knife, then put them into a food processor, added onion and ginger water and beat them into a paste.

After seeing this step, everyone understood that these pastes were used to sweep the soup.

After the chicken paste is ready, filter the broth and pour it back into the pot. Start sweeping the soup. When the thick white broth turns into a light brown clear water soup, the fish paste and chicken paste are also ready.

Uncle Gao continued to give instructions:

"Add salt and pepper to taste, beat to get glue first, then add egg white later to increase the stickiness."

While the two senior officials were helping the kitchen, Uncle Gao took the washed spinach, squeezed it into spinach juice with a juicer, added two egg whites to it, stirred it, and placed it in front of Qiu Yaozu:

"After the gelatinization, add these in, and then add some starch to make a thicker meat paste."

When he arrived here, Qiu Yaozu also reacted:

"It seems that you are planning to make it into jade cabbage, but this thing is soft and soft. Will the shape not collapse? Do you need to add starch?"

Uncle Gao smiled and said:

"You'll know when it's done later. Use your imagination and don't dare to think."

Although this is talking about Qiu Yaozu, it is also meant for all the chefs present. Since cooking is an art, then use your imagination as much as possible.

As long as you have enough imagination, there are no boundaries in cooking.

After Guo Jichang glued the chicken breast, he also added egg white and starch powder to make a softer meat paste, which looks like a thicker batter.

But this thing tastes better than the batter. After all, it is made of meat and egg whites, so it is not delicious at all.

When the green and white meat paste was all ready, Qiu Yaozu asked curiously:

"How to shape this? Steam it?"

Uncle Gao nodded:

"Yes, steam it and then style it."

He brought a basin, smeared it with lard, poured the white meat paste into it, and tapped the edge of the basin with a spoon to knock out the air inside.

Then slowly pour some green meat paste into it. After a layer is spread on the surface, use chopsticks to gently stir it so that the surface of the basin shows a gradient layer. Then continue to pour the green meat paste into it. After pouring, continue to tap the edge of the basin.

Exhaust air.

After doing this, open the door of the steam cabinet and put the basin in for steaming.

Qiu Yaozu opened his mouth:

"I understand the truth, but when it's steamed it's a big disc, and it doesn't look like jade cabbage... Lao Gao, you want to make jade cabbage, right?"

Uncle Gao placed the tofu on the chopping board, pressed the tofu into a paste with a kitchen knife and said:

"You'll see later. Some things can be made with some modifications... In addition, the kind you mentioned is just a mold, and it's easy to make a cabbage shape, but it doesn't meet the standards of a modern state banquet.

, so I’m useless.”

Modern state banquet?

Everyone originally wanted to see the shape of a Chinese cabbage in a pot, but what does it mean if it does not meet the standards of a modern state banquet?

Qi Siming, who was silently enjoying the outside world, responded quickly:

"Modern state banquets are divided into separate dishes. All dishes are for one person. The Chinese cabbage will definitely not be edible...I understand, Master Gao is going to make it into small Chinese cabbages placed one by one in a bowl, right?"

Uncle Gao gave a thumbs up:

"This kid is very smart. Remember to visit my house when you are not busy in the future. I will teach you some tips that are suitable for you."

When Qiu Zhenhua and Qi Zhentao heard this, their faces were full of surprise, and they said to Qi Siming in unison:

"Why don't you hurry up and thank me, Master!"

Qi Siming also knew what Uncle Gao's advice meant, so he quickly thanked him.

"There's nothing to be thankful for. Craftsmanship has to be passed on. As long as you want to learn, I will treat you equally."

Uncle Gao put the crushed tofu into a white cloth, squeezed out the water in the tofu, poured it back into the basin, added seasonings and egg whites, and stirred into a paste.

Strain it with a colander, grind the uncrushed tofu again, add cornstarch, and knead it into a softer dough.

At this time, the salted duck egg yolk had been steamed, Lin Xu took it out and asked:

"Master, what should I do with these salted egg yolks?"

"Crush it, mix it with an egg yolk, and roll it into a ball the size of a peanut. This will be used as a filling later..."

Shen Jiayue licked her lips. If she guessed correctly, this would be a pearl, right?

Yipin tofu is used as the skin and egg yolk is used as the filling. I really want to taste it...

————————
Chapter completed!