Chapter 3 Cai Lan talks about eating-3

After returning to Hong Kong, I went to Sanxiang again for moon cakes. Master Zhong made two simple dishes for my late lunch. They were eaten together. The dish was called "Life". A cold melon, washed and cut into pieces. Bring a pot of water to boil, and when the shrimp eyes are formed, put the cold melon slices in and drag them out, then pick them up.Squeeze out the cold melon with both hands? Ten, set aside. Wet the dried fish, dried shrimp and ray (that is, dried clams) with water, pick them up and chop them up. Do not beat the eggs too vigorously, otherwise it will foam, and mix the eggs and pickled melon juice with Yin force.The ratio is three to one, two parts of pickled melon juice and one egg, and the three kinds of dried meat are mixed in it, and served on a plate, only a little salt is added, and nothing else is used. The sweetness comes from the three kinds of dried meat.

Steam for four minutes, and it's done. You only need to use one or two eggs, and the steamed egg is a thin layer. It has the three dry flavors, which is not monotonous. With the bitter juice of cold melon, it is a rare delicacy. The leftover cold melon is served cold. The ingredients are: 1. A little sugar.2. Mature vinegar, if you can’t buy it, you can use Zhejiang vinegar.3. Fried chili ten. Those who are addicted to spicy food can use red Zhitian chili.4. The sautéed minced garlic is sprinkled on top at the end.The cold melon mixed with these several ingredients has sweet, sour and spicy taste.As for the bitterness, it comes from the bitter melon itself.

There are four flavors in life.But too ordinary, ~2 "fragrant" is much more elegant, the fragrance comes from garlic.These two dishes are not difficult to make, you can try them.Steaming eggs is difficult to control, and it depends on whether the stove in your home is strong or not for four minutes. You must succeed after trying it once or twice. The next day, Master Zhong took me to a deep mountain at the junction of Sanxiang and Zhuhai. There was a fish pond where we could catch African crucian carp and barbecue after fishing.Dig a hole in the ground.The hole is very big, you can put a medium-sized pig in it to roast, the skin comes out crispy, I have never eaten such a good one.The place is hard to find, take everyone there next time, and taste the taste of life by the way

The fortune teller said that I have a hard life, which is true.This year, I want to create a new business, called restaurant producer. Film production, everything must be managed, except that the funds are not paid by themselves, the same is true for restaurant production. I have always been ignorant, my property is not handled well, and the money of the investors is firmly guarded.As a restaurant producer, I try to help restaurants make more money, and I also get the small rewards I deserve. I don’t know what to do, except for making movies, what I know most is about eating, especially Japanese food.My friend said: "I really want to eat the same one in Japan, so you can manage it." Therefore, I accepted the challenge.

It is not starting from scratch, it is to improve the standard of an existing store in a five-star hotel in Tsim Sha Tsui.It has a stunning ocean view, sitting at the sushi counter with Victoria Harbor right in front of you.The food and service were good, the business was good, the shareholders want to take it to the next level, I think I can serve this purpose for them. The supervisor of the restaurant is like a rural primary school principal, who has to do everything from correcting students' homework to taking out the trash.Which chef to hire? What kind of fish and shrimp to buy? How many times does the bathroom need to be cleaned? You have to watch carefully.Reducing unnecessary expenses and increasing the quality of food are the most important links.

I was a judge on Fuji TV's "The Iron Man of Cooking", so I met many experts in the culinary industry, and they were very happy to help me. It is no problem to recommend master chefs. The source of goods is the freshest and made. I have eaten all kinds of delicacies from mountains and seas in Japan, and I also know how to import some rare ingredients, such as the three major delicacies in Japan.It is composed of fish ovaries dried in the sun, and then baked to eat, and they can be served one by one. It is airlifted to Hong Kong every day from fish markets in various prefectures in Japan, and it is also fresher than restaurants in Tokyo buying once or twice a week.

"You are so confident in what you said, why don't you drive it yourself?" the child asked.That's right.But I am a general who leads troops to fight, not an emperor.It is destined, and it cannot be changed. In addition to the restaurant producer, I also want to be a canteen producer. This kind of industry already exists in foreign countries, changing the canteen of the institution from dull food to delicious food. Many companies don't pay attention to this point, thinking that everyone has a place to eat, but they don't think about eating well and doing it happily.

In advanced countries, a canteen supervisor is hired. He will choose the menu based on the price, not exceeding the original budget, but changing the food to make it mouth-watering.These experts also pay attention to the eating environment, cleanliness is a no-brainer, what color to paint the walls? What kind of paintings to hang? Outside the kitchen, what kind of food stalls are hired to add fun? It's all part of the job. Once the restaurant of a large company has a standard and the food is famous, many people want to try it. Besides company employees, they can also invite foreign guests to patronize. It is an honor to dine in such a place.

However, at present, all factories in Hong Kong have moved to the mainland, and there are fewer and fewer companies with hundreds of employees. Think of it as a warehouse. Therefore, this kind of industry cannot be done in Hong Kong, and the big companies in the mainland have not thought of it yet, and they can only do it when the time is right. As a food producer, I can think about it. I eat food from all over the world whenever I have the chance. I have tried a lot of high-quality snacks with great potential. By repackaging them and improving their processing, I can make them into various best-selling products. .

"You tell people all your ideas, so you won't be afraid of others copying you, so you can get there first?" the child asked. Business is worthless, and everyone can change their tricks.Practice is the most important thing. Thinking about it is useless. The idea of ​​restaurant supervision has been brewing for a long time. Now that the contract has been signed with the other party, we can start to do it. Of course, there cannot be any big changes immediately, but we are sure to increase the turnover step by step with our feet on the ground. Don't just think about one thing you want to do.Make seven or eight orders, if this one can't be done, make the next one, that's fun.

The proprietress of "Ginza" Japanese restaurant asked me to design a full meal for the restaurant. Locals and Japanese customers should have done two different things, but with limited manpower and tableware, I just had to brainstorm and come up with a common one: 1. Food and drink: soaked crab paste.2. Appetizer: Japanese mullet roe.3. Pieces: Rock seaweed.4. Yusheng: bream sashimi.Five, cooking: shrimp balls.Sixth, burning things: salt-burned abalone.7. Hot pot: cook Shan Rui with wine.8. Rice: sea urchin fried rice.Nine, soup: lobster white miso.Ten, tea stains: sea bream tea stains. There are two types of crab paste: inside and outside. After salting, it is a gift for wine. This kind of food is only found in Japan. It is very expensive. I believe you will be satisfied. Japanese mullet roe tastes completely different from Taiwanese ones.Bream scad-, I think it is more delicious than bream, and it is not greasy, so it’s okay to eat more.Jiuzhu Shanrui This restaurant has always done a good job, and it will be preserved. The sea urchin fried rice is very luxurious, and the lobster miso soup is also very good.The last sea bream tea Zucchini is to use fresh sea bream meat to roll out the rice burnt into the soup, and sprinkle green tea powder when eating. It is beautiful and can clear the stomach. But when I met this guest... the order of the dishes was different again.According to their tradition, the first course is rice, the second course is juice, the third course is Xiangfu, the fourth course is cooking bowls, the fifth course is burning food, the sixth course is strong food, the first course is chopsticks washing, the eighth course is eighty, the ninth course is wine robbery, and the ten course is Soup poke.Xiangfu uses dysprosium squid sashimi, Qiang Yao uses wine to cook Sanrui, chopsticks uses rock seaweed, eight inches is mullet roe (known as Tang Mo, because its shape is like ink sticks from China), and wine robbers use crab paste. , The soup is poked into sea bream tea pickles. This kind of arrangement is called kaiseki cuisine, and the Chinese have misunderstood it. When they hear kaiseki, they think they are not full.Alas, if there are too many servings, how can there be no reason not to be full? The famous kaiseki cuisine has sub-genres, such as Omotesenke style and Satosenke style.On the menu of the text, I deserve to be crowned Cai Lanliu. The Japanese wonder if it will be blown up. Recently, it has become fashionable for restaurants to go upstairs. Ordinary restaurants have already won with cheap prices. The economy is not good. This is the only way, but For the group of gourmets who spare no expense, it is the most boring. Hong Kong people have the quickest brains, and immediately come up with a club-style operation upstairs, hiring a famous chef, making what the guests eat, and how much each person pays.Both rent and labor are saved, and it has been done. The boring situation has been broken, and one restaurant of this type appears one by one.The one I went tonight was opened by a master who ran out of the cafeteria of a well-known institution to start a business, and has a good reputation. Unlike ordinary upstairs restaurants, it is opened on the ground floor.But the location is still not enough, and the rent is not expensive. The stuff is good, a bit bland, but full of ingredients, not deceiving.The glass prawns are served first, that is, the skins of the prawns are peeled off, leaving only the white flesh, which is wrapped with a cornstarch and served on the table.Don't say it's shrimp, you can't tell what it is. This dish is better than knife skills and heat. Then there are shrimps, which are wrapped in lard oil and fried. Today's customers have less contact with lard, so they can eat with relish. Other dishes are also good, some are cheap and some are expensive, a complete range of shark fin and snails, and there are many types of ordinary stir-fry.You can order food, ~ the rules of other upstairs restaurants are flexible. The proprietress came over to chat, she said that each table can make two or three rounds a night, the guests pre-book, the materials are not wasted, and you can make as much as you buy. The average business done every day is 20,000 Hong Kong dollars. If you pay this price, you can book out the entire restaurant, and you don’t have to limit the time to eat. This method is the same as going to restaurants upstairs. It costs 10,000 yuan for a table to eat at a famous restaurant, and it’s the same price to open two tables. It’s better to book it and earn some style. Luxurious words.Inviting girlfriends to have a Chinese candlelight dinner, two people in one restaurant, is quite enjoyable. I originally wanted to write a review of this family in a magazine, but the proprietress said that the business is too busy, so I don't want to promote it Food likes and dislikes are very subjective.It is absolutely impossible to unify which is the best and which is the worst.It depends on where you are from and what you eat. The French describe their country's cuisine as good as possible, and we say that Chinese cuisine is a world-recognized masterpiece.Everyone disagrees with each other.And the Yankees, they are proud when they talk about potato chips and hamburgers. I think that what I am used to eating is delicious, especially the dishes cooked by my mother.The first impression is deeply imprinted in your mind and will never be forgotten forever.If your mother grew up in the United States and cooked hamburgers for you, you would think they were the most delicious in the world, even though you are Chinese. After getting used to eating plain rice, when traveling abroad and tasting local delicacies, I always want to go to Chinatown and have a bowl of char siu rice, even though they are so unpalatable. In the past when I was filming, many foreign workers came and enjoyed Chinese food, but within a few days, they went to fast food restaurants to eat bread again, the reason is the same. Even in China, people in Shanghai still eat grilled bran and squid fried with scallions, people in Beijing eat dumplings and instant-boiled mutton, people in Shandong eat noodles with fried sauce and flatbread dipped in noodle sauce wrapped with green onions, and people in the south eat dim sum and wonton noodles. Your own things are the best.Don't forget about the people from Sichuan, who eat the spicy spicy food with the belly cut open, and the others fade away.The taste that I picked up is also addictive. I went to Thailand and tasted Tom Yum Gong. I fell in love with it and continued to look for this new love.The same goes for Korean food and Vietnamese food.And Japanese sashimi, unagi rice or schiaki. To become a gourmet, you must have the courage and curiosity to try different flavors.Only after you have eaten it can you be qualified to say what is delicious and what is not. But all of this depends on genetics. Some people are not interested in eating at all, but they are full, and they are all born with it. I cherish the blessing my parents gave me more and more.I also feel very lucky that I didn't grow up in a country that was in turmoil.So every time I have a good meal, even though I am not a Christian, I still thank God. In the past, it was just an old paper box or tin can containing four large mooncakes.Today's mainlanders know what "packaging" is, and they all attach great importance to it as if ordered by the government. One point, the degree is exaggerated. The most common box is several times larger than ordinary boxes. In addition to moon cakes, there is also a pair of tea sets, a bottle of four cups, and two cans of tea. The box is made of bamboo and can be used for future use. Make an old bamboo cage for married women out of plastic, with several layers, and each layer has different mooncakes.There are large boxes with pentagonal, hexagonal and octagonal shapes, and in the middle are two bottles of foreign wine, or a bottle of old Shaoxing that sells for 4,000 yuan. It is not uncommon for mooncakes to be covered with gold leaf. Some mooncakes are stuffed with gold coins, and the individually wrapped boxes are also made of pure gold. What's even more absurd is that the design of the box is mediocre, but it says "eat with care. It turns out that one of the boxes contains a one-carat diamond. There is a popular saying nowadays: "People who have money to buy moon cakes don't buy moon cakes. Those who don't have money to buy moon cakes buy moon cakes." After the Mid-Autumn Festival, moon cakes fill the garbage dumps. Even a three-year-old child knows the purpose of buying moon cakes as gifts.Of course, the ingredients include Jinhua ham, egg yolks with double yolks, three yolks, five yolks, five yolks and seven yolks, plus Japanese abalone, South Sea shark’s fin, etc. All well-known restaurants offer mooncakes. There are so many types and packages that Hong Kong can’t match. The newspaper said that the mooncakes in mainland China use last year's lotus seed paste. Maybe it's because people don't eat them anymore, and it doesn't matter how old they are.When going to the mainland, Hong Kong people must never give mooncakes to relatives and friends, otherwise even the best ones will look shabby. When I was in Guangzhou, I turned on the TV when I was bored, and there was a debate on whether the mooncake should be out of its essence? The audience criticized this kind of flashy and extravagant social phenomenon with a lot of reasoning, and the guest host said that if there is a market, there are people who do this kind of thing, and the audience also agreed. Fortunately, I have now reached the stage where I don't have to give gifts.Eating moon cakes can only be judged by whether it is delicious or not, thank you Zhancang Suddenly, I became very interested in eating jelly cakes. The traditional method of Hong Kong people is to boil agar-agar with sugar, and then put an egg in it. The flowers sank to the bottom of the cup, and the top condensed into a transparent jelly.It doesn't taste much, but the taste is very good, especially in hot weather, a cup of frozen jelly egg flower cake, the more you eat, the more enjoyable it is.Our Nanyang children also have a kind of jelly which is dyed red.Divided into two layers, the top is snow-white, only one-fifth of the thickness of the whole cake, made of coconut milk.Usually, a large disc is used to put jelly-dried vegetables inside, and then cut into rectangular pieces, which are sold very cheaply. Agar-agar is a very magical thing, which can be bought in the grocery store. It is made into strips, several times thicker than vermicelli. You can buy it for two or three yuan, boil it in boiling water, and it will become transparent after agglomeration. You can eat it like this Ugly and tasteless. Last night at "Old Hong Kong" in Whampoa. I also saw jelly cakes with ya corn in the store. I bought a piece immediately. I passed by a tofu shop in Kowloon City. It costs 6 yuan a cup, and I can't help eating it again. To make salty food, I usually use "isinglass powder", which can also be bought in grocery stores, but the amount is difficult to control. A bottle of isinglass powder is watery when used less, and is too hard when used too much, but it fails After one or two times, you can master it. Add fish gelatin powder to the jelly of pig’s feet. The pig’s feet have tendons and are rich in gelatin. It can be frozen after being boiled by itself, so there is no need to add too much fish gelatin powder.The trout jelly made by Chaozhou people also adds a little fish gelatin powder.But it has to be condensed in the refrigerator. Agar-agar, also called Dayan, can be frozen without refrigeration. It is recommended to add agar-agar powder with fish gelatin powder for better effect. A few days ago, I went to a northern restaurant and had duck tongue jelly. The duck tongue was delicious, but it was very troublesome to eat. The family removed the cartilage of the duck tongue, chopped it and frozen it, and then sliced ​​it to serve. It looks great and tastes good.In summer, jelly is the best appetizer.By analogy, everything you like to eat can be frozen, and even the remaining juice can be processed, which is a joy. After tooth extraction, you can't eat too hard food immediately, so design a recipe for toothache.It’s fun to think about, the menu is as follows: Four small dishes: Iranian caviar, French foie gras, Japanese yundan, and Chinese abalone jelly. Chop the softest and cooked part of the abalone, simmer it in broth, add isinglass powder to make it frozen, and slice it to serve. Safe for all ages: steamed tofu with minced fish, fish meat beaten into rice-sized fish eggs.With river fresh meat, the meat is softer than sea fish. Clam stewed eggs: only take the umami, and discard the clam meat. Shanrui Clear Soup: Western food method, served in small cups with diced skirts. Stir-fried Shrimp by Cai Jiaqing: Take the river prawns, shell them and pat them with the back of a knife, then pop and serve immediately. Deboned fish head: stew the old chicken in soup, steam the loosest taro in Shaoguan, loosen several fish heads, and only use the cloud-shaped part. Braised Pork Ribs with Big Kale: Braised pork ribs until they melt in your mouth.Big kale, boiled until pulpy, add a soup Spoon was promoted to ugly chieftain. Stewed lion's head: 60% fat and 40% thin, mixed with tofu into balls, simmered with Jinhua ham.Similar aromas: the smelliest goat cheese steamed with the smelliest stinky tofu.It turned out to be called Stinky Xiangzhang, which is just a beautiful name. Italian wild rice: Violating the tradition of eating half-cooked rice in Italy, the wild rice should be fully cooked and the white truffle mushrooms should be sliced. Heinous dumplings: Cut the old chicken into pieces, put a bowl on the bottom of the pot, and stew it into chicken essence for later use.The shark's fin is chopped into pieces and mixed with bird's nest to wrap thin-skinned dumplings with boiled chicken essence.Remember to make the dumplings thin, only one-fifth of the size of ordinary dumplings. Three desserts: loquat jelly, coconut milk dish, durian ice cream.Frozen durians are frozen, pitted and sliced. Eating porridge with fermented bean curd for toothache? Although it is light and gratifying, is it too monotonous? It is already so painful, why torture yourself? It is not too much to enjoy a luxurious meal, and it is not a tooth extraction every day. It should be celebrated. Someone said sourly after hearing this: "Eating can cure toothache, but it can't cure meat pain." Damn it, if you eat something in your own stomach, why is there no pain in the flesh? Don't even dare to think about it, it hurts to death. You Tushi: Lord, Changqiong Since the "Fu Qiong Restaurant" on Carpenter Road in Kowloon City changed owners, I went there once, but the taste was not as good as before, so I never went there again. The old boss has already bought a villa in mainland China, and he can go there to enjoy the leisure time, so what is he doing so hard? I feel sorry for not being able to have a good place for breakfast, but at the same time I feel happy for him. This issue of "Next Magazine" has an article rich in pictures and texts, describing how the chef makes dim sum, and it is this "Fu Qiong" at first glance. "Have you read it?" Brother Lu asked his face-crazy friend. I nodded: "I don't know if I called the old man back? You can try it." At six o'clock in the morning, brother Lu called, and the two of them knocked on the door.Abandon the air-conditioned room as usual and sit on the side of the street. It can only be opened until 8 o'clock and closes at 8 o'clock. Next to it is the entrance of an old brand tobacco store, so it can't hinder people from doing business. In the past, you could park your car, and the roadsides were full of taxis, but now a yellow line has been drawn, and the gangsters have no choice but to park at other crossroads. Put the car on the street, and then come over for morning tea. "How did you come to such a place?" A big guy asked. "When I came, were you still in school?" I replied with a smile. In order to challenge the standard of the store, I deliberately asked: "Is there any carp and coriander soup?" It can be made. said the waiter. :: After ten minutes, a bowl of clear soup was stewed, with a lot of coriander, which made the soup turn green. "That's right, that's right." I said to Brother Lu. Simply grateful.The old taste came back.This bowl of soup after a hangover is a lifesaver.In addition, order a cup of ribs rice and a cup of salted fish meat cake rice.Dim sum includes chicken sticks, bitter gourd stuffed meat, beef louver, cabbage seafood, shrimp dumplings, siu mai, etc., and the bill is only a little over 100. The soy sauce is concocted as before, sweet but not greasy.With it, you can eat another cup of rice. : Zhan Erji Italian noodles - was the most common pasta of the Romans.Made with bacon, eggs and hard cheese, served with black pepper. ~] is a specialty of the Bologna region in central Italy. The noodles are topped with a lot of braised beef and tomato sauce. It is a famous dish in northeastern Italy.Near the sea, famous for fish and shrimp, this noodle is made with fresh clams and spicy sauce. , the former means squid or ink, the latter means ink, and squid ink can also be used for cooking.Risotto does not need to be cooked. It is made by stirring raw rice in a wok with water.The wild rice is used, which is slender and long, and the trick is to cook it half-cooked. Like rice, spaghetti should not be too soft and cooked, it is considered authentic if it is hard. We call spaghetti spaghetti, but it has nothing to do with rice noodles. It is made of flour, so it should be called spaghetti more than spaghetti. The shape and taste are also ever-changing. We are only familiar with the most common noodles that are as thick as Shanghai noodles.Macaroni is also what we are used to eating, generally called it.If there are deep lines of macaroni, it is called .The most enjoyable food for Hong Kong people is the so-called angel hair like Xirong. If you are in Italy, you will be fooled if you try your best. You must use the local name, or, Relatively rare is the powder that is shaped like a wheel and has five shafts in the middle, its original name. It is in the shape of a half shell, or in the shape of a snail.Looking around, you will think of our cat ears.There are also many other types that resemble extremely Chinese noodles, and it is an indistinguishable fact that we have passed them on. The study of pasta is really great knowledge, and I can't pursue it forever.By the time you know... a little bit of fur, you can play the role of an expert, and you've already become a big fat man. How do you make a plate of spaghetti that is exactly like the one you eat in Italy? Never made it before, is it possible? possible.Learn by failing once or twice. First, all raw materials must be imported from Italy. It's simple, go or go, there are tons of products on the shelves to choose from. Learn to make a plate of the most basic and simple "tomato sauce spaghetti"! The main materials are: noodles, olive oil, vinegar and tomato sauce. What brand of noodles? ,,,, are well-known brands. What olive oil? Definitely extra virgin olive oil What vinegar? The most expensive in the world is diced Italian vinegar, like red wine, the longer it gets better, what kind of tomato sauce is there?Choose hard cheese for cheese. Absolutely follow the time instructions on the noodle wrapping paper, cook for eight minutes for eight minutes, and for ten minutes for ten minutes, neither more nor less.People with decades of experience will not lie to you. While the pasta is cooking, add olive oil to a pan, sauté the garlic until fragrant, add the chopped onion, celery and carrot. Pour in tomato sauce, how much is up to you, according to the amount of noodles. At this point the noodles are cooked, immediately pour them into the sauce and mix well, while stirring, add bay leaf, jinbuhuan, salt, a little vinegar and pepper.Finally, sprinkle with grated hard cheese and serve. Easy, right? Get it done in ten minutes. What you should pay attention to is to sharpen the utensils first, buy a tall noodle pot with a layer of drainer in the middle.Take out the noodles from the drainer, you must be quick, buy a finger-shaped noodle holder or noodle clip, in "Peach Apartment", Ji Linmeng uses a tennis racket to scoop up noodles, I still have a deep memory, but it is a movie, so don't learn from it . When a plate of white-cut chicken is on the table, which part would you choose to eat first? Foreigners of course choose chicken breast or chicken drumsticks.Oriental gourmets like to eat parts with bones, and it doesn’t matter if there is no meat. The size of cattle is relatively large, so it is not easy to choose. It depends on what kind of dishes to eat.For frying kale, it is best to use the so-called Fengmen tendon in beef stalls, cut into thin slices, although it is a bit tough when fried, it is very fragrant.Of course, the beef brisket is cooked with the Bengsha brisket, which has meat and tendons, so it is delicious. The fat beef is used for the side stove.Oxtail burnt borscht, but when it comes to changes, it is still ox knee. In addition to the meat, you can also enjoy the marrow in the bone. Mutton is the most beautiful fat near the waist.The leg of lamb is very uninhibited to eat. Like Lu Zhishen, he grabbed his arm and gnawed fiercely. Every part of the pork is delicious, and the highest level is the three-layer pork belly or pork belly.When it is braised in soy sauce, you can smell it from the next street. Dongpo pork is even more delicious. Slice the pork belly, spread it on the rice with mustard mustard, add some shrimp paste, and make it Claypot rice, top notch.In contrast, the steak on the back is inferior, but foreigners like it, and Filipino domestic helpers are also the best, nothing to say.But it's made with high-quality black dolphins.It can also be cut with chopsticks when it is soft. Pork trotters and trotters are stewed with sweet and sour ginger, the pork skin is roasted crispy, and the pork head is marinated, all of which are good ingredients.As for pigtails, stewed peanuts, I never get tired of eating them.In the old days, the so-called "meat green" in the pig's neck was not appreciated by many people. It was only used to make sausages because it was cheap.I used to promote it vigorously, and now everyone loves to eat it. Now I can introduce the thin layer of meat wrapped outside the pig’s lungs, which is called pig’s lung net. Taiwanese call it Guanlian. It is also an unpopular part. The soup will never lose to pork leg, it is worth a try. As for human meat, which part is the most delicious? I once interviewed a cannibal chief in Borneo. He said that the piece of meat between the thumb and index finger is the most delicious. After taking the fat beef fried kale head, there is one left.Mrs. Wu, the "Golden Treasure" who lent us the kitchen to take pictures of, was reluctant to use it for blessing food immediately, and said that it should be potted for a few days first, and then fried later. Because I often go out, I can't take photos once a week. I usually cook four dishes at a time for a month. What should I do with the other three? The eels in the street market are very fat, but dishes like steamed eels with pickled vegetables have already been cooked, what else should I do? Yes, steamed cabbage eggs! What is the relationship between Caifu eggs and eels? It turns out that the combination of eels and eggs is the most delicious.The eggs in high-end Japanese sushi restaurants must be a layer of thin eggs and a layer of eel, which are slowly fried.The eel is stuffed in the egg, which cannot be seen, but the taste is different. This method is called "hidden taste" by the Japanese. I bought a half-tailed eel, and asked the vendor to open it for me to get the bone, and asked the kitchen master Fatty to do it for me. I steamed it. Fat Boy is a natural Thai chef. He doesn't care about anything. He only cooks and plays games. When the material is in his hands, he immediately makes a delicious steamed eel, carefully scrapes out the meat with a spoon, if there are bones, it is dangerous to swallow, then put the minced fish into three eggs, mix well, and set aside. Of course, the dishes are made of high-quality Teochew products, otherwise they are not too salty.Chop the cabbage into fine grains with a random knife.It takes a chef in a restaurant or a smart housewife to make an omelette from a single menu.My half bucket of water depends on flower skills. I bought a Taiwanese pickled mustard, which is sweeter and crisper than the Sichuan one, so I also chopped it.Mixed in the dishes. Add oil, wait until it smokes, first fry the coriander and mustard, then pour the eggs into the wok and fry.Fry until slightly charred, and serve. Can't it just be called Laifudan?" The magazine colleague said. Okay." I said: "It's called intricate egg." Everyone ate it and praised it.Fat Boy took the remaining eel and steamed it with Chinese celery and Thai bean paste.You can already smell the aroma before serving, and you will feel ashamed when you eat it. The real expert is him, not me. Caifu egg was passed down from Fujian and became one of the most popular Taiwanese dishes. Reminiscent of authentic Taiwanese dishes, there is a dish called "Shrimp Ribs with Clams". The so-called clams are clams from Cantonese.When it's cold today, all kinds of clams are very thin. After molting, you can't see the fat and fat clams, and you lose your appetite. Walking past the fish stall, I saw a small geoduck, so I decided to use it instead.Geoducks are clean inside and easier to handle.Washing the clams is troublesome. Usually, you have to immerse them in water that is saltier than seawater, or soak a rusty knife, or soak a whetstone to make the clams spit out sand. Bring a pot of water to a boil, put the geoduck in it, and discard.At this time, the layer of skin on the mussel can be easily peeled off, otherwise it will be hard to eat. When buying pork ribs, the pork vendor removes the outer layer of meat, and the ribs need a little meat left to chew.The meat is too thick and it doesn't look pretty. Cut the ribs into pieces as long as a middle finger, wash them with water, put them in boiling water for a while, and remove the blood Water back up. Use a large ceramic bowl, put it in a large pot and stew it.It is best to buy a Teochew enamel "stew pot", which is divided into two layers, put hot water on the outside, put the ribs and geoduck into the inner layer, add appropriate salt and wine,... stew Stew for at least two hours, don't forget to add a piece of ginger, the stewed soup is not cloudy at all, and it is fragrant and sweet, and there is absolutely no need to add MSG. There is also a fish full of spikes in the tortoise stall, which looks like Shigougong, but much bigger. It turns out that this red fish is called "Shisong". Cantonese believe that when a woman gives birth to a child, she must cook stone pine soup to replenish her body.This fish is very rare. If a worker from Shunde comes to look for it, there must be a postpartum pregnant woman in the family. At this time, the price will be expensive. Normally, no one will eat it, so the price will be reduced. Cut stone pine into pieces, fry it, put it in a pot, and cook soup with Polygonatum and Gorgon. What comes out is a milky white soup, thick and fragrant, which is another dish. In the magazine, I have a demonstration cooking site. I come here once a week, I want to have a headache, I don’t know what to cook, so I admire Fang Tai even more There are endless changes in life every day, self-knowledge is not the material to teach diet! The days passed quickly, and the one hundred and fifty-fourth issue has been published since its inception, and it has been more than three years. Two books have been published together, and I have a cold sweat. At first, the magazine asked the reporter to buy food with me, but later it took care of itself, and the cost of materials was also paid, but this was not a problem.The difficulty is that as soon as the shooting time is up, I keep asking myself: "What should I cook?" I have to steal a lot of cookbooks with pictures and texts, but after reading them, I feel that they are unremarkable, and some are too complicated to serve. Useful.We men cook fast, accurately and ruthlessly. The best teachers are the pork guy and the vegetable seller. It's a bit impolite to call them that, but they are still kind. Every time I see some vegetables I have never seen before, I stop: "What is the name of this vegetable? how to cook?" No one knows better than them, they teach them how to do it one by one, and sometimes they answer honestly: "We Hakka people don't eat this kind of food, we can only sell it, but we can't cook it." The pork guy also complained: "This piece of pork neck meat called Rouqing is famous for your publicity. It was originally the cheapest thing, but now it is so expensive that we are reluctant to stay and eat it ourselves. I won't teach you gone." I think I will introduce the good ones. If you keep them, you can buy them cheaper, but how much can you eat if you eat them yourself? It doesn’t matter if they are more expensive.But dare not make a sound. Deciding what to burn in advance, and going to the market to look for ingredients is not necessarily satisfactory, some cannot be found, and some are already withered and yellow. It is best to see what is the freshest and what to cook. It is the same as copying all the articles in the world. If you are used to cooking, you can learn it without a teacher. Most of the ingredients for the pre-thought-out dishes are second-rate. This time I took a cooking demonstration for a magazine, and I went to the market in Kowloon City. There were green things as big as small bananas outside the Nanhuo shop, which turned out to be broad beans. Peeled off the skin, there are about three to four inside, light green beans, fat and fat, the size of a dollar coin. The outer layer of beans still has a coating, which is very hard and cannot be eaten with clothes like peanuts, so it must be removed.If you find it troublesome, you can buy broad beans that have been peeled off, but it is more fun to peel them whole. The usual way to eat it is to throw the broad bean clothes into the water, roll it for ten to twenty minutes, pick it up, let it cool, peel off the clothes and add some salt, it is a good dish to go with wine. You can put salt in boiling water, but you can't put sugar, otherwise it will feel bad. The broad beans themselves have a mild taste, which is very suitable for adding a little sugar.Grinding broad beans into a paste and adding sugar is also a delicious dessert. "Is there any other way to eat?" I asked the people in the Nanhuo shop. Many Shanghai dishes are guided by them. "Fried ham!" I remembered that there is such a dish in Shanghai cuisine, diced ham, fried with broad beans, no other ingredients! ...The plate of green broad beans and red ham looks good, but it's too ordinary, so it's better to put some thought into it. I chose... a piece of Jinhua ham with fat, and the fat part accounts for about a quarter of the whole piece. Take the ham to the kitchen, put the ham in boiling water first, so as not to be too salty, then slice it into thin slices for later use, cook the broad beans with a can of chicken broth, peel the skin and pinch the sugar. Find a bowl, spread the ham on the bottom of the bowl, arrange the fat meat toward the center of the bowl, and lean meat on the side of the bowl.one on top of another The slices are as neat as a fan, and finally the broad beans are filled. Cover with plastic wrap.Just take it to steam.The bowl is thick, and it needs to be steamed for more than 20 minutes before it is hot enough. When serving, cover a thin plate, turn the bowl over, and then slightly lift the fat to reveal the emerald-like broad beans. It is simple and delicious. You may wish to try it. It’s time to take photos of cooking again. What are you going to cook this week? Most people get inspiration when they walk around the vegetable market. Thinking of a soup I drank in Zhongshan, I first bought some clams, which the Cantonese call sand clams.Go home and raise it for a day, put... a rusty knife, let him spit sand.If you're using all stainless steel, place a whetstone in water instead. Fly the clam into the water, scald it to wash away the remaining impurities, and then put it into a clay pot to boil the soup. Now is the latest season of mustard greens, choose two fat ones and wash them.Sand and mud are most likely to be hidden in the seams of mustard greens, so pay attention to this. Sweet potatoes for the other two, cut into large pieces.Add a slice of ginger. : All kinds of ingredients can be boiled at the same time. After 20 or 30 minutes, it will be the most delicious soup.Of course, sweet potatoes, mustard greens and clams can make the soup very sweet, but if you don’t have If you are confident, you can add a little so-called "Master". I am not talking about monosodium glutamate, any food with MSG will become the same taste. The "Master" I am talking about is a little bit of rock sugar. Do you object to rock sugar? It is also good for the body It will not be harmful. This little bit of rock sugar ensures the success of this soup, not too much. Today is the fattest season for shad.There is a word "time" beside the shad, which makes people not eat it unless it is in season.The shad grown in Fuchong River is the best, the hometown of Yu Dafu, and it is mentioned in the article from time to time that the best one is at the junction of salty and fresh water. The general way to eat shad is to steam it, or grill it on a teppanyaki, because its scales are edible, and the latter method is more popular. I love shad, but I think it has too many bones. I saw a five-jin fish in the vegetable market today, and I bought it immediately. The belly part of the shad also had two big pieces. Dried chilies, fresh chilis, and the deadly chili peppers are bursting first, in large quantities.Peppers of three different colors, laid out as a base.Put a piece of shad belly on top, and the scales are also exploded, and then steam it for eight minutes, and it's ready.It looks pretty and tastes good.When eating, the big bone in the preserved meat was removed, and the rest is like the Cantonese saying: gnaw.Feeding meat 最近又烧丫四个菜。 在菜市场走一趟，看到鱼肚充满舂，当然哕，春天嘛。从马友鱼 身上要了两条肥大的，鱼档主人坚持不收钱，我一定要给，推来推去之后以五大元成交。 再去杂货店买了一些大菜，顺便购人一包鱼胶粉。把马友鱼春用橄榄油爆香，拆去衣，只取鱼子，不必撒盐或任何调味品。把大菜溶了，放鱼子进去搅拌，放人冰箱。 另外在日资百货食品部买丁一排明太子鱼春，掺鱼胶粉，淋于已经结成白色的冻的马友鱼子上面。不一会儿，又凝成一层粉红色的冻。明太子咸，马友淡，两种鱼冻一块儿吃，味道恰好。记者问叫什么名堂?想了一想，称之为"双春冻。 天气渐热，吃瓜好过吃菜。有红如火的南瓜面市，一个个只有西柚那 么大，切开头部，用铁匙将瓜内种子和瓜瓤挖空备用。 猪颈肉切粒和豆豉来炒，别忘记买些已经削好皮的马蹄，刀身横摆，大力一拍。即碎，混进猪颈肉中炒。将材料酿人小南瓜里面，隔水蒸个二十分钟，上桌，扮相与味道俱佳，称之为"粒粒南瓜"。 "墨鱼大烤"是由宁波菜演变出来，用一个大锅，下老抽着色，再加八角和...点点的冰糖，沸后，把一块五花腩切件放进去红烧，当然别忘了下大量的花雕酒，烧个半小时，再放整只的墨鱼进锅。烧三十分钟。取墨鱼最厚的部分片片，铺于碗边，肥猪肉放中间，再蒸个十分钟，翻碗人碟，大功告成。 最后一道，在冻肉店买了一盒牛骨髓，再去豆腐店买布包豆腐，来几个走地鸡蛋，只取蛋白，混在一起蒸个十五分钟。上桌前铺上韭黄，只取白色部分，黄色不要，切段。四种材料，完全白色，称之为"白餸"。