Gourmet: Re-Engraving Extinct Famous Dishes Starting From Dragon Scales

"The so-called keel is the fish skull of this sturgeon."

"This fish head looks like a dragon, and its bones are more like the bones of a dragon."

"We have to cut the second bone plate below the fish head, just cut off the joint between the fish head and the fish bone. Then slowly cut down along the cut mark."

Holding a kitchen knife, Jiang Feng separated the fish head and body bit by bit.

soon,

The complete fish head was cut off by him.

The incision is smooth and smooth, as if it was cut smoothly by a knife.

"The head of the fish is cut off, and we add some cooking wine to it to remove the fishy smell."

Jiang Feng put several large slices of ginger and green onion on the fish head, and then poured half a bottle of cooking wine on the fish head.

After standing still for a while,

He carried the fish head into the steamer.

"We put the fish head in the steam box and steam it for 40 minutes. After the fish head is completely softened, we can take out the keel."

"At this time, let's prepare the nine-bone thick soup to go with the keel."

"The so-called nine bones are ox bones, sheep bones, deer bones, donkey bones, soft-shelled turtle bones, flying dragon bones, black-bone chicken bones and quail bones."

"Be careful here."

"The flying keel used in this dish is actually the dragon meat in the saying 'dragon meat in the sky and donkey meat in the ground'."

"It's not real dragon meat, but an animal called the hazel hen."

"However, the hazel pheasant is now a national protected animal."

"After much research, Xiaofeng found that partridges can be used instead of hazel pheasants, and the taste is exactly the same as hazel pheasants."

"So the flying keel used by Xiaofeng is also the common partridge bone."

Once Jiang Feng said this,

Immediately let the audience understand his difficulty.

"Times have changed. Many delicacies in ancient times have now become extinct, and some are becoming less and less, becoming endangered and protected animals."

"It is precisely because of this factor that it is much more difficult to reproduce the famous dishes of Longguo."

"It's unavoidable, it's just hard work."

"The ancient royal dishes were all the essence of the essence. It is not easy to find an ingredient to replace it."

"Indeed, the difficulty is not much lower than finding a needle in a haystack."

"..."

Chefs understand the difficulty better than ordinary audiences.

"I empathize with what Lord Up said."

"Many chefs may have encountered a similar situation, that is, among our specialty dishes, some dishes may be able to be prepared a few years ago, but they cannot be prepared in recent years."

"The reason is the lack of main ingredients."

"But we don't have the ability to find other ingredients to replace, so we can only give up those special dishes."

When Chef Lin talked about this matter, regret flashed in his eyes.

At the same time, I was a little ashamed.

Jiang Feng could even find a substitute for a famous palace dish that had been lost, but they couldn't.

This is not only a culinary gap,

It is even more of a difference in the degree of love for cooking.

...

"Blanch nine kinds of bones with onion and ginger cooking wine to remove the fishy smell."

"After washing off the blood foam, boil it on low heat for four hours, and you can get a pot of nine-bone thick soup that is slowly nourishing."

Jiang Feng operated while speaking,

When he put the pot of thick soup on the fire to boil, the head of the sturgeon arowana had also been steamed for 40 minutes.

Also took out the fish head.

"The fish head has been steamed, let's get the keel now."

Jiang Feng carefully removed the skin and flesh of the fish head, revealing the flawless skull like white jade bit by bit.

"It is also recorded in "Mountain and Sea Change"."

"There is a keel hidden in the head of the Sturgeon Arowana, which is as white as jade and as graceful as glass."

"Food can sell the three souls and seven souls of mortals. You can see the towers and towers of Hongmeng Sea. One product can reveal the best taste in the world."

These words,

Quite stylishly explained to the audience the preciousness of the sturgeon head.

Let the audience click their tongues again and again.

soon,

Jiang Feng completely removed the head of the fish and held the bone in his hand.

It doesn't look like a fish skull at all, but looks like a domineering and mighty emerald glazed sword.

"Holding the keel taken out is like a sword that commands the world, it is extremely domineering."

Jiang Feng couldn't help sighing when he saw it.

Ancient emperors would really enjoy it.

"My God, is this a fish skull?"

"Isn't it a little too handsome?"

"If I could get this sword when I was young, no, it was this fish skull, not one of the wheat fields in the ten miles and eight villages would be spared."

"If I hadn't seen it with my own eyes, I would have believed it if you told me it was an emerald jade sword."

"No wonder it is a keel."

The audience clicked their tongues.

The shape of the Sturgeon Arowana's skull was beyond their imagination.

At this time,

Jiang Feng was not in a hurry to continue.

Because it takes nearly four hours to cook the nine-bone soup.

But he didn't intend to just sit still, and his eyes fell on the huge Sturgeon Arowana again.

"Since the keel and caviar of three treasures of Sturgeon Arowana have been shown to everyone."

"Xiaofeng simply pulled out the third treasure dragon tendon tonight to show everyone, and by the way, made that dish that is said to be the best of the famous imperial dishes, the ceiling of the famous dishes of the Dragon Kingdom—[Yuzhilong Muscle]."

As soon as Jiang Feng finished speaking, the audience became more energetic!

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