Chapter 710 Lao Suntou: With Dundun, I Can Dominate the Entire Fish Pond! Make Gourd Meat! 【Please Subscribe】

"Xubao, is Jiangnan Baihua Chicken a Zhejiang dish?"

As soon as Shen Jiayue heard that she was going to cook Jiangnan Baihua Chicken in the afternoon, she immediately became curious.

In her opinion, the word "Jiangnan" basically represents Zhejiang cuisine. In this case, why not cooperate with a Zhejiang cuisine chef instead of following a Cantonese cuisine chef?

Is this trying to steal the home of a Zhejiang cuisine chef?

Lin Xu pinched her cheek and said:

"There is indeed a dish called Baihua Chicken in Zhejiang cuisine, but Jiangnan Baihua Chicken has nothing to do with Zhejiang cuisine. It was the signature dish of Wenyuan Restaurant, one of the four major restaurants in Yangcheng, in the 1920s."

Shen Jiayue was very puzzled:

"Then why do you use the word Jiangnan?"

"It is said that the dishes are decorated with tuberose or white chrysanthemum, the famous Jiangnan flowers. In addition, the whole dish is elegant and graceful, like the gentle and graceful Jiangnan women in ancient poems, so it is called Jiangnan Baihua Chicken... Of course, this is just a saying. , it is also possible that the person who created this dish came from Jiangnan, or was named Jiangnan."

During the war, Wenyuan Restaurant closed down, and this dish was also lost.

The current cooking method was reconstructed by Cantonese chefs from some classics and records of the Republic of China and based on the description of Jiangnan Baihua Chicken. As for whether it tastes like it did back then, no one can say for sure.

However, even though it is a restored dish, the taste and texture are still outstanding, and it even deserves the title of the pinnacle of Cantonese cuisine.

In the land of China, there are countless chicken-related dishes. The down-to-earth ones include large-plate chicken stir-fried chicken, and the high-end ones include bean bag chicken, chicken bean curd, etc.

These methods basically abandon the bones and eat the meat or the skin and eat the meat, with chicken being the focus.

But Jiangnan Baihua Chicken creatively invented the method of discarding the meat and eating the skin. Instead of discarding the large pieces of chicken and bones, the chicken skin was carefully peeled off completely and used as a dish.

Not to mention the taste and texture, this rebellious approach alone is enough to completely arouse people's curiosity.

In Chinese cooking, meat is almost always eaten, and there are very few dishes that discard the meat and eat the skin, but this Jiangnan Baihua Chicken did it. Not only did it do it, it also became a dish that was famous throughout Yangcheng at that time. .

Countless literati, poets and business tycoons are proud to eat Jiangnan Baihua Chicken.

Shen Jiayue couldn't help but swallowed when she heard this:

"Xubao, when will you make it? What ingredients are needed? I will help you prepare it."

Wow, wow, this baby can’t miss such a delicious dish.

Shi Wenqing on the side said enviously:

"My cousin is really married to the right person. She can taste all the delicious food first."

Shen Jiayue replied with a smile:

"What the hell, we are just bad students, that's why we like food and drink so much, unlike Sister Wenqing, the top student at Peking University. My mother used you as a role model every time she lectured me when I was young."

Cousin Wenqing has always been "other people's children" in the past. She studies well, has strong self-discipline, and never causes trouble. She is in sharp contrast to the tomboy-like Shen Jiayue.

Luo Jiayao sat next to the cradle and guarded his daughter, and said to Shi Wenqing:

"If Wen Qingqing wants to eat it, I'll take you to the set when the show starts filming, and I'll give you a taste of whatever you want."

Upon hearing this, Shi Wenqing shook his head:

"Forget it, there are so many people bustling here, I'd better come to my brother-in-law's place to have a meal... I really want to try the Baihua Chicken that my brother-in-law mentioned. It feels very delicious."

Shen Jiayue glanced at the baby who was playing with Dundun and said with a smile:

"Then you can stay and eat later. It shouldn't take long."

"I thought about it too, but I really can't eat anymore. It's the first time since I gave birth that I'm so full... I really need to save up money and find a way to move here, otherwise my daughter will have to eat less delicious food. Yes."

Chen Yan, who was not far away, heard this and said to Master Wenqing:

"Then you might as well buy a suite in my and Yueyue's community. It happens to be in the school district of Tsinghua University, and the price is not particularly expensive."

Shi Wenqing shook his head:

"It's not expensive for you, but it's too laborious for me."

After everyone finished eating and drinking, they stood up to say goodbye. When they went downstairs, Tian Qinglan said to his son:

"Hold Xiaoyan a little and go on your own. There is a pregnant woman beside you."

When he learned that his daughter-in-law was pregnant, the professor held it in his hands for fear of falling and held it in his mouth for fear of melting. He took great care of the baby.

Chen Yan smiled and said:

"It's okay, it's only been a few days."

All the elders said in unison:

"That's not OK!"

Shen Jiayue was startled. This feeling of being overprotected was not a good one.

When they came downstairs, everyone got in the car and left. Chen Yan originally wanted to wait in the store to eat Baihua Chicken, but Shen Guofang asked her to take a walk. Walk more and not stay still.

Just like that, the protected giant panda reluctantly got into Ren Jie's car and planned to go to the Olympic Park to take a breath of fresh air.

"Dundun, we took my sister back and will see you again in a few days."

"Meow~~~~"

Dundun stretched out her paws to say goodbye to her little cousin in the cradle, and gently touched the baby's forehead with a meat pad.

Luo Jiayao put the packaged dishes such as pig's feet, ginger and sweet-skinned duck in the trunk, then opened the car door and let Shi Wenqing get in the car first, and then took the baby in.

The family drove away, but Dundun was still squatting at the door, somewhat reluctant to leave this cute little cousin.

Shen Jiayue held it in her arms and said with a smile:

"Mommy will give you a little sister later. You have to take good care of her then."

When Dundun heard this, he immediately replied:

"Meow!!!!"

While the mother and son were chatting, Lao Suntou drove his Tank 300 and parked in front of the store. Now the car has a license plate and explosion-proof film.

The car window was lowered and Lao Suntou said:

"I'm going fishing. Do you want to go fishing together?"

When Dundun heard this, he immediately struggled to get in the car.

"Do you want to play with Grandpa Sun? Then wait a moment, Mommy puts on your positioning tie."

Shen Jiayue put Dundun in the car and went back to the store to get a dark red cat bow tie. There was a locator inside the bow tie, which could locate it in real time, so that if the little guy got lost, he would not be found.

Lao Suntou was no stranger to this stuff. He turned on the Bluetooth switch on his mobile phone:

"Connect to my phone first. There are many people today. I will try my best to hold Dundun and prevent her from running around."

"I'm sorry to bother you, Uncle Sun. He just sent away his little cousin and is feeling sad. It just so happens that you can take him out for a drive in the afternoon to relax his mood."

To prevent the little one from starving, Shu Yun brought a pot of water and some dried fish, which served as Dundun's rations.

When everything was ready, Lao Suntou drove off with excitement.

In the afternoon, there is a gathering of fishing associations. Not only the Yingchun Street Fishing Association, but also people from other fishing associations in the capital gather together to compete in fishing skills.

In this case, it is natural to bring Dundun with you to insure your catch.

It doesn’t matter how big the fish can be caught, as long as it’s not in the air force.

It's not scary to get together for fishing, it's embarrassing for anyone who is in the air force.

After Dundun left, Lin Xu returned upstairs and started preparing for the video shooting in the afternoon.

In the morning, I copied the video of pig's feet and ginger, reinstalled the memory card, adjusted the lighting arrangement, and prepared the ingredients for today.

Whole chicken, shrimp, ham, crab roe, crab powder, eggs, green onions, ginger and other ingredients are the ingredients used to make Jiangnan Baihua Chicken.

Then there are the ingredients for the sweet and sour pork, including pork tenderloin, sugar, pineapple, colored peppers, tomato sauce, etc.

While they were busy, Guo Xinghai and Guo Jichang came upstairs.

Seeing the ingredients prepared by Lin Xu, Guo Jichang immediately understood:

"Are you planning to make Baihua Chicken?"

"Yes, Professor Ren Chongmo from Peking University was giving a lecture to the students. He talked about Baihua Chicken, but many people didn't know it or heard of it, so they wanted me to do it to popularize science for the students."

Upon hearing this, Guo Jichang became excited:

"This needs to be done so that netizens can see the charm of this dish. Baihua chicken is a representative Cantonese dish that eats chicken rather than chicken. It should be promoted."

Nowadays, Lao Guo doesn't take anything seriously, but when it comes to promoting Cantonese cuisine, he immediately gets excited.

In order to prevent Lin Xu from being distracted during the filming process, Guo Jichang said to Guo Xinghai:

"Put on your clothes and go help in the big kitchen. You have been an intern here anyway. Please greet Xiaoxu."

Guo Xinghai didn't have any objection, he agreed and went out.

"Then let's start now?"

"let's start."

After Guo Jichang changed into chef clothes and washed his hands carefully, the two officially started recording the dishes.

However, they did not directly make Jiangnan Baihua Chicken, but instead made sweet and sour pork.

It was the first time to shoot a video with Uncle Guo. Lin Xu was worried that something would happen to the difficult-to-shoot Baihua chicken, so he planned to shoot the sweet and sour meat first to warm up.

Guo Jichang also agrees with this:

"Although sweet and sour pork is just a home-cooked dish, it is a must-have dish for Cantonese chefs just like dry-fried beef river."

After speaking, he looked at the ingredients prepared by Lin Xu and said with a smile:

"Currently, there are many ways to cook sweet and sour pork, including pork belly and plum blossoms, but in fact, it is best to use tenderloin for this dish."

Lin Xu asked curiously:

"Why?"

"Because this dish evolved from sweet and sour pork ribs. At the end of the Qing Dynasty, a large number of foreigners came to Guangdong. They liked to eat sweet and sour pork ribs, but they were not used to spitting out the bones, so the chefs followed the recipe of sweet and sour pork ribs. , fry the tenderloin and then coat it with sweet and sour sauce for cooking. It is very popular..."

Shen Jiayue, who was adjusting the aperture behind the camera, immediately became surprised when she heard this.

Is sweet and sour pork a variation of sweet and sour pork ribs? This is a bit of knowledge. I need to write it down quickly and tell it later when I shoot the video. This will further enrich our gourmet personality.

Hum hum, as long as I know enough, no one will laugh at me for being a novice in the kitchen.

Some are ready to start shooting.

Shen Jiayue pressed the record button, and Lin Xu waved to the camera:

"Hello everyone, my name is Lin Xu. Let's continue to learn cooking from retired celebrity chefs. The retired celebrity chef invited today is the executive director of the Chinese Culinary Association, the former sous chef of Diaoyutai, and the executive chef of Building 10 Guo Jichang Senior, hello Uncle Guo."

"Hello Xiaoxu, I watched you and Lao Qiu filming a video together two days ago. It made me feel itchy, so I flew from Yangcheng to Beijing just to film the show with you."

After a brief exchange of greetings, Lin Xu talked about what he was going to shoot today:

"Today I bring you a traditional Cantonese dish - pineapple sweet and sour pork."

Although sweet and sour pork was born out of sweet and sour pork ribs, it has developed its own characteristics in Guangdong. For example, cooking it with fruits is a major innovation in Cantonese cuisine.

Adding fruits not only makes the color of the dish more beautiful, but also makes it more delicious and more delicious. At the same time, it is also more balanced in nutrition and the combination is more reasonable.

In sweet and sour pork, the most commonly used fruit is pineapple.

The sweet and sour pineapple not only adds to the sweetness and sourness of the dish, but also makes the dish more delicious with its crisp texture.

Therefore, in Guangdong, sweet and sour pork is generally called pineapple sour pork, and pineapples are even hollowed out and used as containers to make the dish more visually enjoyable.

In the movie "Man and Han Banquet", there is an even more upgraded crystal sweet and sour pork, which is to hang a layer of syrup on the cooked sweet and sour pork, and then quickly put it in ice cubes to cool down, so that the syrup can glaze like candied haws.

In this way, the sweet and sour meat looks crystal clear and very beautiful, and paired with the presentation, it is like a work of art.

Although this kind of sweet and sour pork can be made in reality, orthodox Cantonese chefs generally do not do this, because this method has no practical significance other than showing off skills and coolness.

Guo Jichang smiled at Lin Xu and asked:

"Xiao Xu, what kind of crystal gourd meat do young people like to make? Can you make it today?"

Lin Xu shook his head:

"It's better for orthodox chefs like us not to get involved. If you do it well, you'll be said to follow the trend. If you don't, you'll be said to be poor. There's no need to join in the fun. Besides, the glazed shell on the outside of the crystal gourd meat is ice, and the meat inside is still very cold. It is hot to the mouth, hot and cold, and can easily cause stomach upset after eating it.”

No matter what the dish is, once a diner gets upset after eating it, it will be the biggest disaster.

While the two were talking about this, Shen Jiayue's eyes lit up as she secretly took notes.

Xu Bao actually dislikes crystal gourd meat?

It seems it’s time for me to take action and recreate this dish for netizens.

After chatting about the dishes, we started making them.

Lin Xu took the kitchen knife and started to cut the pineapple according to Guo Jichang's instructions.

First use a kitchen knife to quickly peel off the pineapple skin, then use a sharp knife to poke out the knots in the pineapple skin. When ready, cut off the head and tail, and then cut the pineapple in half.

Cut half of it into small hob pieces and soak in light salt water.

Pineapple contains a kind of needle-shaped crystal called calcium oxalate. If you eat too much, it will feel like your mouth is pricked. Soaking it in salt water can reduce the number of calcium oxalate crystals.

In addition, soaking in salt water will make pineapples taste sweeter, so you should soak them in salt water before eating them.

After soaking the pineapple chunks, Lin Xu cut the remaining half into strips, soaked them in light salt water, and put them in the refrigerator.

I can’t use up all the pineapple, so I’ll leave half of it for the good baby to eat later. It’s so hard to shoot the video, so it should be very comfortable to eat some ice-cold pineapple.

After soaking the pineapple, Lin Xu began to cut the tenderloin.

When making sweet and sour pork, you need to modify the knife processing according to different ingredients. Plum meat has more tendons, so you need to cut the surface of the meat with a knife first, and then cut it into pieces.

For pork belly, you need to peel the meat and cut it into large sieve pieces.

The tenderloin is the most demanding of knife skills, so it needs to be cooked in the lychee style.

First cut the tenderloin into thicker slices, then cut it with a cross cutter, and finally cut it into triangles.

This shape allows the tenderloin to be rolled up after being heated. The overall look is the same as meatballs, but it has a different feeling in the mouth.

Guo Jichang watched Lin Xu change his sword and said with a smile:

"Today's chefs find it troublesome, and the tenderloin must be fresh. If there is any leftover meat, the sweet and sour pork will be dry and woody, so more and more restaurants now prefer to use chicken to make sweet and sour pork. , or use pork belly and plum meat."

The development of dishes is not only related to material, but also related to the efficiency of making dishes. Dishes with low efficiency and many steps will be replaced by short, smooth and fast dishes.

Using chicken instead of tenderloin to make sweet and sour pork is one of the representatives.

However, chicken is not used indiscriminately, but chicken leg meat is used, which is tender, juicy and has a good taste. Compared with tenderloin, it is not only cheaper but also more efficient.

Lin Xu finished cutting the tenderloin, put it into a basin, added onion and ginger salt water, light soy sauce, and white pepper, mixed it evenly with his hands, and placed it in the refrigerator for marinating.

Taking advantage of this time, wash and cut the bell peppers, remove the seeds and cut them into diamond-shaped pieces.

Colored peppers are for color matching, so you don’t need to prepare too many. Just prepare one each of cyan and red.

Then start making the sweet and sour sauce.

Take an empty bowl, put two tablespoons of tomato sauce, one tablespoon of white vinegar, one tablespoon of sugar, and one small spoon of light soy sauce into it, stir well, and set aside.

While he was doing this, Guo Jichang said:

“In the past, you couldn’t bear to use pineapple when making sweet and sour pork. Instead, you used Cantonese kimchi, which is a variety of vegetables pickled in sweet and sour sauce. There was no tomato sauce in the sweet and sour sauce. They were all blended with soy sauce and vinegar.”

In the past, pineapple production was so small that it was not enough to be eaten as a fruit, let alone used in cooking.

But now, cooking with fruits is not only a trend, but also has various tricks.

Take pineapple for example. Not only can it be used to make sweet and sour pork, but it is also often used to make pineapple sticky rice, pineapple barbecue, pineapple stewed chicken and other pineapple dishes, which greatly expands the possibilities of this fruit.

Lin Xu said:

"With rich materials and upgraded seasonings, cooking will naturally have to change accordingly."

Soon, the tenderloin was marinated. Lin Xu heated up the oil in a pot, then brought the tenderloin over, flipped it a few times to confirm that the meat had been completely marinated, then beat an egg yolk into the basin, stirred it, and let the meat cook. The surface is covered with egg yolk.

Then grab a handful of dry starch and sprinkle it into the basin to coat the surface of the meat slices with starch.

At this time, the temperature of the oil in the pot had risen. Lin Xu carried the basin to the pot and scattered the battered meat slices into the pot.

This step is very important. The meat should be removed piece by piece to prevent adhesion. Don't worry about it after inserting it. Let the meat pieces naturally curl and turn into small balls.

After frying, take the meat out, raise the oil temperature, and fry again.

When re-frying, take out the pineapple, drain the water and put it in a large colander together with the green and red peppers.

Place the colander on the oil drum, then hold the oil pan, pour the oil in the pan and the re-fried tenderloin into the large colander, use high heat to heat the oil, and fry the pineapple and green pepper.

Shen Jiayue's eyes lit up:

"Wow, you can still do this. I've learned a lot. Netizens, just wait for me to bring you crystal gourd meat that is beyond imagination!"

Lin Xu put the wok on the stove again, poured the prepared sweet and sour sauce into the pot, boiled it over high heat, and poured in the tenderloin, pineapple chunks and green and red peppers in the colander.

Stir-fry a few times first, let the sauce hang evenly on the ingredients, and then add a little bit of water starch.

Wait until the sauce is completely coated on the ingredients, then take it out of the pan and put it on a plate.

A beautiful and delicious sweet and sour pork is officially finished!

When the dishes were coming out, in front of a fish pond in the suburbs, Lao Suntou and Dundun officially took their seats and began to compete with the fishing guys on their fishing skills...

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