Doomsday Pavilion

Boiling water cabbage, the name is not obvious, plain and plain.

When it comes to boiled cabbage, one has to say that the creator of this dish is Huang Jinglin, the famous Sichuan-style "Xianpin" chef.

Huang Jinglin, born in the late Qing Dynasty and the early Republic of China, a famous gourmet talent, learned rich five cars.

He is fond of poetry, calligraphy, couplets, and is known as the "contemporary wonder man".

When it comes to cooking, he is a well-deserved master of the school.

The "Old Chengdu Master (Auntie) Restaurant" created by Mr. Huang Jinglin was well-known before the cataclysm.

Even Jiang had arranged a four-table banquet in the mansion. After eating, he was shocked and praised by the heavens. So he ordered to make four more tables the next day. Unexpectedly, he was rejected by the stubborn old Mr. Huang Jinglin.

"The rules for reservations are made three days ago and it is difficult to process."

Jiang Yi had no choice but to wait another three days, which was a joke in the local area, saying, "You can sit on the world and you can't get in the team like you catch a meal."

When Huang Jinglin passed away, Jiang was very sorry, and sent him to Wanzhu, saying,

"The uncrowned king!"

After that, the public restaurant won many honors, countless.

For example, when the Domestic Trade Bureau personally commented on "Chinese Famous Dishes".

There are more than 3,500 famous dishes in the seventeen national cuisines. The mansion alone has the exclusive five products, and you can see the whole leopard.

(If these don't allow many readers to intuitively understand what the worth of Mr. Huang at the time, then I will give a chestnut.)

There is a dish in Huang Jinglin's mansion called Soft Fried Bun.

Perhaps most people have never heard of this dish. The raw material is pig intestines, which are not on the table. Naturally, they cannot be sold at a good price. But it is the favorite of the master of Chinese painting Xu Beihong. You must order this dish every time you go to the mansion. .

Huang Jinglin not only doesn't dislike it, but he adheres to the principle of "Teacher Zhuan Yiduo is my teacher" and improves this dish so that he can serve customers.

Xu Beihong was very grateful, splashing ink on the spot, and presented a painting of Galloping Horse to show his gratitude, which immediately made a sensation in Yilin.

(Xu Beihong’s Ma Qi Baishi’s shrimp, I dare not think about it, maybe this is the boss.)

Besides, Huang Jinglin was said to have served in Guanglu Temple in the late Qing Dynasty and the early Republic of China, and he created many delicacies for the Qing court's royal food.

Among these dishes, the scent of "Zhangcha Duck" tea is very popular with Lafayette. It was designated as the royal meal, and it is probably the first royal meal in Sichuan cuisine.

Galeries Lafayette must order this dish whenever he entertains foreign envoys.

(This is the chapter with the most parentheses. I only talk about the dishes and ignore the others. Thank you for your cooperation. Any comments that violate the rules will be deleted.)

Yes, "Zhangcha Duck", not "Zhangcha Duck" which is now mistakenly written.

In fact, this dish is not smoked with camphor leaves, but Zhangzhou tender tea leaves are used. This is the fragrant experience of this delicacy.

As he was well appreciated by the Lafayette, Huang Jinglin added four tops and entered the royal dining room.

But the competition in the imperial dining room is equally fierce. You come and go with each other, which is quite inconsistent with Mr. Huang Jinglin's upright character.

In the Qing Dynasty, the main dishes of the imperial palace cuisine were Huaiyang dishes that were "harmonious, refined, clear, and new", which often derogated Sichuan cuisine as "only spicy, vulgar and rustic."

In order to break the rumors and establish evidence, Huang Jinglin contemplated hundreds of thousands of attempts, and finally created the best of the dishes "Boiling Water Cabbage", which turned the complexity into a realm, and established his name as a great master. All the royal chefs were speechless.

Until the eve of the cataclysm, the status of boiled cabbage as a state banquet fine dish is still unshakable.

——It’s just that the many dishes under his name that dumped all living beings have now become superb, it’s sad.

...

As the saying goes, Sichuan opera is the soup of Sichuan cuisine.

What this soup means is self-evident.

Any Sichuan cook must have the highest respect for boiled cabbage.

The supreme soup of boiled cabbage, Sichuan cuisine, had to be made by Lin Chou, and he was really a little "daunted".

Without him, the halo and glory carried on this dish alone can overwhelm any chef.

Lin Chou let out a deep breath and put on his apron.

The labels of boiled water cabbage are "most complicated" and "most simple". The preparation work is tedious and outrageous.

Take ham fire heel, three-year-old hen, spare ribs, scallops, clean pig lean meat, and boil the meat in a five-mouth boiling water pot to remove blood and impurities.

Take out the ice water and wash it, then add another pot of water and add five kinds of ingredients, add cooking wine, ginger, green onions, boil for 15 minutes, then order cooking wine again, simmer for three and a half hours slowly, or else Stop skimming the surface foam.

Take advantage of this time, then take the chicken breast and pork hip, peel off the skin, oil and tendons, and beat them into purees with iron rods.

This knock was nearly two hours.

The sound from the back kitchen made the girls who were tasting other dishes curious.

"What are you doing?"

"Drumming..."

Put the minced pork and chicken breasts into two large bowls, add water and beat them into puree.

Wait for the soup on the pot to simmer for three and a half hours, remove the fire heel, old hen, spare ribs, scallops, pork, and green onion and ginger. Leave only the broth.

Change the soup pot to medium heat. When it boils, pour the pork puree into one-third of the pot and stir it clockwise with a large colander to make the soup in the pot become a vortex of water.

When the soup pot is boiling for the second time, use a large colander against the current to remove all the cooked minced meat and discard it.

Chuan Chu vividly calls this step "sweeping soup."

The broth is stewed with five raw materials, leaving a lot of impurities in it, which not only affect the taste, but also make the soup color mixed.

Therefore, the step of sweeping soup is essential.

It must be meticulously crafted, not tepid.

The pork meat fiber is slightly thicker, and when it is spread out into the soup, it is like a large dense net, which absorbs impurities and part of the fat on it and brings it out.

The minced pork soup must be swept back and forth three times in the same way. After three times of sweeping the soup, a pot of broth is much clearer and the color is red and yellowish.

But this is not the end. The minced chicken mashed with water is divided into three parts, and the broth needs to be swept back and forth with chicken breasts.

Chicken breast meat is tender and almost tasteless, and it has a stronger adsorption capacity for finer impurities and grease.

Once the chicken breasts are cleaned in the soup, the results are immediate, and most of the myoglobin remaining in the soup when the fat and pork mince is cleaned can be removed immediately.

After three times, the broth has turned orange-yellow, transparent and clear.

The minced chicken that has been swept in the soup will also be given the last remaining heat. The minced chicken that has been swept through the soup three times is wrapped in layers of fine gauze, the water is half-dried, and it is put into the soup pot again.

At this time, turn to a low heat and simmer for 40 minutes.

This step is called "drunk soup."

After forty minutes, take out the gauze bag and discard it.

The broth at this time can be called a pot of "soup".