Food: starting from feeding Fat Reba in the crew

Chapter 0419 – Bright Moon Stew Knock, Give Physical Anesthesia to the Ingredients!!

Full eel banquet.

This refers to a feast where all dishes are made with eel.

It originated in Huai’an, Jiangsu and is a branch of Huaiyang cuisine.

The most standard whole eel feast is 108 dishes.

The chef would cook thirty-six dishes a day for three days in a row.

The first day’s recipes were relatively simple, but the more difficult they became, the more they worked harder, and the more they tested the patience of the chef.

And diners also need to eat for three days in a row to be considered to have eaten the whole eel banquet.

The key problem is that after three days of eating, diners are already exhausted by the end.

If the chef’s technique cannot be refined again, and the taste cannot break through again, maybe people will not want to eat it at all.

Therefore, even in the Huaiyang region, there are only a handful of chefs who can completely make 108 whole eel banquets.

It is precisely because of its cumbersome and varied dishes and ingenious methods, which almost bring out the taste of eel to the extreme.

Therefore, the whole eel banquet has a high status in Chinese food.

It can even be on a par with the Manchu Han banquet, bird’s nest banquet, the whole sheep banquet, and the three-headed banquet.

From June to October, the yellow eel is strong and fat, and the meat is tender and delicious, and it is time to eat eel.

People from all over the country will rush to the Huaiyang area just to eat this bite.

Bright moon knock, big roasted saddle bridge, pepper and salt eel bones, dried boiled eel blood, and Liangjia crispy eel are all more famous dishes in the whole eel banquet.

Yang 013 Zhe made a soft long fish when he was in Hengmen, which was also from the whole eel banquet.

However, they did not catch many eels today, only fifteen, and it was impossible to make a complete whole eel feast.

So he plans to pick a few classic dishes to make.

The first is Ming Yue Sheng knocking.

The raw knock here refers to the eel, which is equivalent to a milk name and a scientific name.

But why is it called raw knocking?

That’s because in the Huaiyang area, eels are basically smashed alive with wooden sticks, so it is also known as raw knocking.

Knock alive because the blow of the wooden stick can make its flesh soft and bouncy teeth more tasteful.

And in the customs of some places, beating to death with a wooden stick is not killing but also creating less sins.

However, Yang Zhe felt that the eel would definitely disagree with this view after listening to this explanation.

Paralyzed, you are amazing, you are high! Don’t kill yet?

But it’s me who hurts.

Especially those with small hands, one stick can’t be killed, I have to get hit several times.

You are more evil than killing me directly.

Can you wipe my neck with a knife and give me a pain directly! And then again, what is Ming Yue Sheng’s knock?

It’s actually eel stew with pork belly.

However, Ming Yue is not the milk name of pork belly, it actually refers to another auxiliary ingredient in the dish, pigeon eggs.

But no matter how many auxiliary materials are in this pot, the real protagonists are pork belly and eel.

Although these two ingredients sound different, they can be expertly cooked to produce amazing flavors in high-temperature melting.

Flavor, this is the special wisdom in Chinese food techniques.

The ingredients in the water were stimulated by the earthy taste, which was endless, and the fresh fragrance was incomparable, Yang Zhe reached out and took out a piece of fat and lean pork belly, and began to process the auxiliary materials while the guests were cleaning the eel.

First cut the meat into slices with a flower knife and boil water for soup to remove the miscellaneous taste of the meat.

After all, the protagonist of this dish is eel, and the taste of pork belly can be freshened, but it must not be overwhelmed.

“Brother Yang Zhe, my eel has been cleaned!”

“Knock it to death!”

“Huh? I…… I wouldn’t dare! ”

“Then forget it, you bring it in, I’ll get it.”

When the words fell, Zhao Ruth ran into the kitchen with two eels.

Like this serpentine soft creature, girls will be more or less afraid but hungry, and it does allow them to overcome this fear.

But if you want them to kill it, they are still 100% reluctant to do it.

“Are you really going to knock to death?”

“It’s not meaningful, but it’s better to respect traditional practices.”

“Then you can be sharper and make it less painful!”

“It’s okay, I’ll give it a physical anesthesia first, and it won’t know anything and go to reincarnation.”

“？？？？？？”

In the next second, the confused Zhao Rusi knew what physical anesthesia was.

I saw Yang Zhe fish out the eel from the basin, use all his strength, snap it and slam it heavily on the board, and directly knocked it out.

This is called a miracle and is also one of the basic techniques of Chinese chefs.

Then, Yang Zhe took out an incomparably thick rolling pin and smashed it down, and the poor eel fell asleep.

Then Yang Zhe cut off its head and began to bleed into the basin.

Eel blood is a good thing, and it can be used as a medicine for cooking, and it can also treat facial paralysis externally, so it cannot be wasted.

Seeing this scene, Zhao Rusi couldn’t help but hold her hands in front of her chest, a little unbearable.

However, when she thought of the stew knocking later, she couldn’t help but leave crystal saliva.

When the old cow with the camera behind saw this scene, he couldn’t help but shiver, this man and woman, all of them are Nima ruthless.

Such a cruel picture can even drool?

But in the next second, he suddenly felt a wetness at the corner of his mouth, and couldn’t help but wipe it with his hand.

I saw crystal saliva on his rough fingers, and even a little wire-drawn.

Well, it turns out that everyone is ruthless.

After the blood was almost clear, Yang Zhe took out a thin-edged knife and opened it along its abdomen.

Remove the internal organs and use the knife edge to drag the knife down the spine to remove the entire spine.

Wash it a little more to rinse off the unclean blood.

Then the back of the blade begins to blunt continuously, breaking the flesh and breaking the fibers.

Wild old yellow eels are different from farmed yellow eels.

Wild yellow eel meat is generally hard, and this step must be done to obtain a better taste.

But if it is an artificially farmed yellow eel, it will not work.

The flesh of farmed yellow eels is relatively soft, and it can be broken at once with the back of a knife.

So choose a blunt utensil to avoid destroying the ingredients.

After repeated beating, the yellow eel’s body will shrink in a wavy shape.

This is one of the secrets of yellow eel meat.

Cut the beaten yellow eel into 7-8cm pieces and put them together with the five-flower pieces for later use.

Then take the raw pigeon eggs, cook them in a pan under cold water, and peel off the shell.

Then, boil the oil and fry the yellow eel.

Scoop up until the yellow eel is curled and the skin is crispy and has an attractive golden brown.

This time does not need to be long, it lasts about thirty or forty seconds.

Professional chefs can determine the degree of frying from the color and remove it at the right time.

Then cool for 15 seconds, fry 2 more times in the oil pan, and after 10 seconds, scoop up and set aside…