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

"Before making this rice dish for braised pork, let's choose the auxiliary ingredients first.

"Do you still remember [Dinghu Shangsu]?"

"Blanch the celery, kelp, bean sprouts, and carrots, add salt, longan, tangerine peel, white pepper, and Luo Han Guo, and boil for an hour."

When Jiang Feng said this, the audience immediately recalled it.

"Oh~ I remembered, Luo Han Guo and tangerine peel are cooked together to produce a meaty taste."

"I remember it too!"

"This wave belongs to reviewing homework."

"Review the past to learn the new, right?"

"666666,"

The audience immediately felt very cordial.

It has only been about ten days since Jiang Feng cooked [Dinghu Shangsu], and everyone is still very impressed with this dish.

What's more, this is Jiang Feng's first vegan dish, and it still tastes like meat.

It is very new and unique to the audience.

According to what he said, Jiang Feng processed these ingredients that can be easily bought in the market, and put them in a pot to cook.

"Next, let's make the main part of the braised pork."

"First of all, I need to take an appropriate amount of rice according to my own food intake and soak it for four hours in advance."

"Because this dish is not the main dish tonight, so Xiao Feng soaked the rice in advance."

Jiang Feng brought a small basin from the side, and the white rice was soaking in the basin.

"Attention everyone."

"In order to reproduce the appearance of braised pork to the highest degree, when we choose rice, we must choose this kind of white rice, not the red and purple rice like Yutian rouge rice.

When Jiang Feng said this, the audience couldn't hold back.

"Go alone with a 6."

"Does up look down on us too much? We "020" can also afford to eat Mitian rouge rice?"

"I would like to use Mitian rouge rice, but my strength does not allow it."

"UP accidentally exposed his wealth again."

"Don't worry, we can only afford white rice."

"What about the rice that has been soaked for enough time, we drain it."

Jiang Feng took a cloth, stuffed the rice into it, and wrung out the moisture from the rice.

When the cloth is spread out again, the water stains on the surface of Yincai are basically clean.

Then Jiang Feng took another dry cloth, rubbed the rice in handfuls and put it in a bowl.

"After draining, we're going to grind."

Jiang Feng actually brought out a small stone mill.

Put it on the table and pour the rice into the small hole on the stone millstone.

Then start grinding.

Turn left three times.....

Turn right three times.....

"Grinding rice must be patient, and the rice must be ground without any sense of clogging."

"Otherwise, the braised pork will not be able to fully restore the taste of the meat, and it will have a very obvious graininess.

"It's best to grind it five or six times, everyone."

Jiang Feng grinds one after another.

As he kept turning the turntable, the rice gradually turned into rice milk, which flowed out from the mouth of the mill and fell into the bowl.

Then he poured the rice slurry back into the millstone.

Repeatedly milled five times.

Until the grinding disc has no resistance, the pulp will become very fine.

"Next we divide the rice milk into five parts."

"Take out one of them to make the pork belly skin."

"Because the skin of the pork belly is more elastic, so we need to add a little more alkaline water."

"You may not have heard of alkaline water. As the name suggests, it is the alkaline water you learned in chemistry class. Of course, here Xiaofeng uses edible alkaline water. You should be able to buy it in supermarkets."

"After adding alkaline water, red yeast rice powder should be added for coloring."

"Then simmer and stir over low heat until the rice milk becomes viscous."

Jiang Feng said,

At the same time, he poured all the ingredients he said into the pot and boiled on a low heat.

The process is quick.

Cooked over low heat, the rice milk gradually becomes viscous, like dark red cream.

at the same time,

Under the dyeing of red yeast rice powder, the rice milk gradually changes to the color of braised pork.

After Jiang Feng stops cooking,

This ball of rice milk already has the flesh color of eighty-nine parts of pork belly.

"Okay, this is the fat part of rice braised pork.

"Next we will make lean meat."

"Lean meat is actually very simple."

"Take a portion of rice milk, add alkaline water, red yeast rice powder and gluten powder, then squeeze out the water, and then knead repeatedly to get strength."

Jiang Feng goes through these steps with ease.

It is worth mentioning that,

Because the lean meat must be very firm and chewy, it takes Jiang Feng three times as long to knead the lean meat as it does to make the fatty meat.

but,

So far it's just a preparatory process.

The next step is the exact step of making braised pork.

"A very important step is coming."

"Everyone, listen carefully and take good notes."

This is the first time Jiang Feng reminds the audience to take notes,

But he didn't say it to the audience, but to the stone mother who privately believed in him.

Next is the key step,

If you can't learn the next step, then this live broadcast will be for nothing.

"If we want to make rice milk into the texture of meat, there is only one way - steaming.

"And it can't be steamed in a rice steamer."

"First we take out a clean pot, fill it with water and put it on the fire."

"Then take out a square mold and put it in the middle of the pot, and pour the rice milk that has just been adjusted into it layer by layer."

After Jiang Feng finished this series of operations,

Take out the five portions of rice milk that have just been adjusted.

"For the first layer, we steamed red rice milk with red yeast powder added."

"According to the structure of pork belly, the outermost layer of skin is very thick, so the amount of rice milk should be sufficient to make the steamed product thicker."

"For each layer, it takes about ten minutes to steam."

After Jiang Feng poured in enough red rice milk, he waited quietly for ten minutes.

really,

After steaming, the rice milk has a soft texture, like a piece of meat skin.

"Wow! Looks like it!"

"Up's cooking skills are amazing."

"If I didn't know it was made of rice milk, I would really have thought it was pork skin."

"The visual effects have reached the point where the real ones are fake."

"Basic exercises don't 6.

"To be honest, it's quite an exaggeration."

"Dinghu Shangsu only tastes like meat, but this dish already looks like meat."

"Is this a different kind of touch?"

The audience clicked their tongues when they saw the realistic "meat skin".

Two sets.

"Wonderful."

Chef Lin subconsciously exclaimed.

When the hostess heard the words, she immediately followed up and asked, "Chef Lin sees the beauty of this dish? Can you tell me about it?"

Chef Lin explained little by little after hearing the words:

"I believe that many fellow chefs who watched the live broadcast can see what Up's operation just now seems to be doing..."

"The steps of steaming pork skin are very similar to rice cakes."

"That's why I said he was wonderful."

"The method of steaming rice cakes is actually innovated and used to make rice meat. This innovation is very bold and amazing.

Chef Lin clicked his tongue.

This wave of operations by Jiang Feng is too spiritual.

If this is a game, then Jiang Feng's operation has already shown his scalp numb.

After steaming the first layer of pork skin,

Jiang Feng poured another layer of white rice milk into the square box, covering the top of the red rice milk.

ten minutes later,

The white rice milk also condensed into a Q bomb solid.

Jiang Feng operates back and forth.

Twenty minutes later, Jiang Feng has already steamed the four layers of red and white.

On the last layer, he took out the lean meat that was just prepared, put it on the top, and steamed it for another ten minutes.

"Everyone."

"The appearance of the braised pork in this [Rice Cooked Braised Pork] has been finished."

Jiang Feng turned off the heat, waited for the temperature in the pot to drop, then took out the box, put it upside down on the cutting board, and poured out the large square pork belly.

Braised pork the size of two palms was still on the table.

Jiang Feng lightly touched the skin of the braised pork, and his whole body trembled.

The Q bomb is strong and very realistic.

If there are only eight similarities in this way,

Then when Jiang Feng cut it into small pieces of braised pork with a knife, it was somewhat similar.

Braised pork with a wide top and a narrow bottom stands on a chopping board,

Both the appearance and texture are very, very realistic.

The audience in the live broadcast room were shocked.

so similar!

If you don't pay attention to the live broadcast all the time,

Everyone must think that Jiang Feng took a piece of real braised pork to fool people.

"My dear, this counterfeit technology, if you don't witness it with your own eyes, you can't tell it apart.

"It's too hard-core, did UP engage in genetic mutations before?"

"Rice: I'm probably the first rice to be made into braised pork."

"M: This is a high-end game."

"Up is not good! This meat is poisonous, send it to me for a drug test for you!"

"At least, your abacus is so loud that I can hear it here."

While the audience clicked their tongues,

The ingredients that have just been put aside for cooking are also ready....

"Now the shape of the braised pork has been made."

"The next step is the last step."

"Add real meat flavor to this braised pork made from rice."

Jiang Feng brought the vegetarian soup that was boiled aside.

lift the lid,

Immediately, a strong smell of meat wafted out.

But this meaty aroma is not enough to act as the rich aroma of braised pork.

Under the watchful eyes of the audience,

Jiang Feng put six pieces of rice to make braised pork at the bottom of the pot, and then poured the freshly boiled soup into it.

"The soup should not be too much, it can only be submerged to one-third of the height of the braised pork.

"Then we put the freshly boiled tangerine peel and mangosteen into the pot."

"Cover the pot, simmer for 30 minutes on medium heat, let these pieces of braised pork absorb all the aroma of the meat in the pot.

After Jiang Feng finished these, he let the meat burn quietly aside.

He spoke to the audience.

"Everyone, two hours have passed since today's live broadcast."

"If you continue to cook a complete extinct famous dish now, it may be delayed until very late, or even the next day."

"That's why Xiaofeng won't cook complete famous dishes today."

"Do you remember, before Xiaofeng went to attend Mr. Qiao's birthday banquet, he promised everyone?"

"In addition to one famous extinct dish every day, an additional famous dish with a long production cycle will be made."

"Just like the [Dripping Water Avalokitesvara]."

Jiang Feng's words immediately caught the audience's eyes.

"Remember! It's the price of Dripping Guanyin that made me doubt my life."

"Oh? Up is going to cook a very troublesome extinct famous dish in a few days again?"

"In front, the word 'trouble' is used

Inaccurate, it should be said that the difficulty is very high and the cycle is very long.

"Yes, although the Dripping Guanyin took three days, every step of its production is very refined, and it has nothing to do with the word 'trouble'."

"Husband, don't be so secretive, just talk."

The audience chattered.

Dripping Guanyin is definitely the name that many netizens have seen. It has the longest cooking cycle, the highest cost, and the highest standard imperial name.

During those three days of cooking,

I don't know how many netizens' jaws were shocked.

So when Jiang Feng mentioned that he wanted to make another delicacy with a very long cycle, everyone was immediately excited.

Jiang Feng didn't hold back, and said bluntly:

"In "Northern Song Dynasty Cooking Mind", there is a soup called [Wuxiang]."

"Ninety-nine and eighty-one kinds of ingredients need to be collected first, and then it takes three days to cook nine kinds of broth.

"Finally, these nine kinds of high soups are brought together to make a clear water like a mountain spring."

"This dish is recognized by the imperial chefs of many subsequent dynasties as the highest level of culinary art-the invisible is better than the visible."

"5.9 At the same time, this is also the ceiling of soup cuisine in the history of Chinese cuisine, which is not one of them."

Jiang Feng's words,

There was a commotion again.

Among them, the ones who reacted the most were the chefs who watched the live broadcast.

"Soup ceiling?"

"Is that an exaggeration?"

"The ceiling, there isn't one yet! My curiosity was aroused.

"It's the first time I've heard that soup has a ceiling."

"If someone else said this, I wouldn't believe it. But what Up said, I believe it."

"It's a mule or a horse, you'll know when you come out for a walk."

Many chefs had shocked expressions on their faces.

Among them are Chef Lin, Qiao Yunyun and others.

To know,

There are thousands of delicacies in Longguo,

One of the most varied dishes is soup.

Counting the history of Longguo cuisine, the types and methods of soup [too many to count.

Any senior chef,

They all master at least three or four unique soup recipes.

And the [No Phase] mentioned by Jiang Feng is actually called the ceiling of soup!

As the netizen said,

If Jiang Feng didn't say this, no one would believe it.

Jiang Feng also expected such a reaction from his peers.

No wonder.

This situation is like so many famous generals throughout the ages,

Some people say that Lu Bu is invincible in the world, while others say that Huo Qubing is unparalleled in the world.

Everyone has different praises and criticisms for them, and the fans are not convinced by each other.

No one can be truly recognized as the general ceiling by everyone.

The same goes for soup.

So Jiang Feng's words were so firm, which immediately aroused the audience's strong curiosity. .