The Unparalleled Alchemy Kitchen of Food Halberd

Chapter 48: Huai’an Fried Soft Pocket

Wang Ze thought carefully, in his mind, this time the halberd is basically unlikely to lose, and also asked the teacher, the teacher agreed, so that even if he loses, there is no psychological pressure, at least the recipe of “Huai’an fried soft pocket” can be obtained.

Anyway, the original recipe was kept in the hands of his teacher, and the recipe of the “whole eel seat” one hundred and seven dishes that was put on the bet was only a sub-recipe that his teacher copied and passed down to him, because he and his teacher were the descendants of the original founder of the Huaiyang cuisine, so the recipe copied by his teacher was not very much different from the original recipe.

In addition, Wan Wei himself is not a chef specializing in Huaiyang cuisine, he wants these recipes just as a reference and reference, under the premise of his own firm will and clear cooking path, understanding the cooking heart and cooking intention of others is helpful to sharpen his own cooking heart and cooking intention, and also helps him to create his own unique killer dishes, so he will obtain these recipes in the form of a halberd.

After hearing Wang Ze’s request, Wan Wei said in his heart, ‘Wang Ze’s teacher is really Yang Chengfeng, after all, this is a veteran Lin chef, he still has to give some face’, plus this requirement is not difficult, the original recipe he doesn’t care, Li Cangsheng still has a copy of the quasi-dragon-level killer dish level “Huai’an fried soft pocket” sub-recipe that he transcribed, and the value is no worse than this original recipe.

So Wan Wei agreed, he nodded and said: “Yes, Yang Lin’s face still has to be given, I can accept this request of yours, then I will start the production of ‘Huai’an fried soft pocket’.” ”

Wang Ze immediately breathed a sigh of relief and said, “Thank you very much, please start, I will turn my phone call with the teacher into a video call.” ”

……

Wan Wei moved his hand and said while cooking: “After I learned the dish ‘Huai’an Fried Soft Pocket’ from my teacher more than a year ago, I spent a while studying this dish. ”

“On the recipe of ‘Huai’an Fried Soft Pocket’, turn the first page and it is recorded that… In Jiangsu and Zhejiang, especially in the Huai’an area, people like to eat yellow eel very much, and there are more than 100 dishes made with yellow eel, which constitutes the pinnacle of Huaiyang cuisine Mine’s banquet cuisine – ‘whole eel banquet’! And the core dish of this ‘whole eel banquet’ is this ‘Huai’an fried soft pocket’. ”

“This ‘Huai’an fried soft pocket’, special attention, pay attention to the soft and tender yellow eel, choose ‘pen eel’, that is, commonly known as ‘little yellow eel’, the size and thickness are similar to the pole of the brush, such yellow eel meat is particularly tender.”

“First boil water in a pot, add some green onions and ginger, pour some vinegar into it and continue to cook, and then start using this water to boil the yellow eel.”

“Why is this dish called ‘Huai’an Fried Soft Pocket’? Because it has three pockets. The first pocket is a cloth pocket, the yellow eel must be put in the cloth pocket to be hot, put the cloth pocket wrapped with yellow eel into the green onion and ginger vinegar water boiled in the pot before scalding, grasp the top of the cloth pocket, lift it up and down, and wait until the mouth of the yellow eel opens even if it is already hot. ”

Then take it out, use a bamboo skewer to remove it, go to the belly pocket of the yellow eel, and take this piece of meat from its back. The yellow eel’s belly is removed, then deboned, and the meat on its back is taken for the next cooking, which is called ‘soft pocket’. ”

“Before the next cooking, the pot should be heated in advance, and the garlic should be fried in oil and heated into the pot, so that it is not easy to be bottomed, and it will also play a role in adding a garlic flavor.”

“After the ‘soft pocket’ of the yellow eel is removed, it is necessary to first use the stock to scald it, then put lard in the pot to raise fragrance and keep warm, and put garlic slices after the lard is melted, and then take out the ‘soft pocket’ in the stock and put it down, add a little cooking wine.”

“At this time, the ingredients mainly based on sugar, vinegar, soy sauce and pepper are also added, and the green onion and chili shreds are combined into the pot, and then quickly stir-fried a few times and then poured in the corn starch to thicken.”

“This ‘soft pocket’ cannot be turned more than three times, and it will become old after three strokes, because the meat of the ‘soft pocket’ itself is very tender.”

“A little stir-fry can be out of the pot, out of the pouring before the heat is good, put garlic in the pot, quickly put some side dishes to garnish, this ‘Huai’an fried soft pocket’ is completed.”

When Wan Wei said this, he had already covered the pot and put the whole pot on the tray, and at this time, Wang Ze watched in amazement as he quickly finished the dish, only to find that there were still five minutes left before his “Jinling saltwater duck” was cooked….

Wan Wei, on the other hand, walked to the judges’ table with a tray, and said while walking over: “This dish must be eaten while hot, one hot is better than three fresh.” There can be no delay and error in the process of cooking, but if there is a delay, it will directly affect the taste of the finished dish, so I’m sorry Chef Wang, I will present the dish to the judges for tasting one step ahead of you. ”

……

[After the end of this halberd plot, the characters of the halberd spirit will appear, and then there will only be the final special chef assessment, after the assessment, all the plots will be on track, whether it is the strength of the protagonist, or the characters that should appear, the heroine and the like, all will appear one after another! ] Stay tuned! 】

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