Food customizer.

Chapter 227: 3 steamed 9 buckles of authentic Sichuan cuisine (page 14)

In the three minutes in the steamer, the 'butterfly belly' is steamed and shaped.

All the 'butterflies' are placed in the soup bowl. Due to the grit, each piece of 'butterfly' is floating on the surface of the soup, which looks very beautiful.

Butterfly sea cucumber soup, success!

Wang Zhijun dropped the kitchen knife in his hand, ran over and leaned over to take a closer look. He saw the red and white butterfly belly, pale white butterfly wings, antennae and eyes.

Each one floats lifelike on the water, fluttering with the ripples of the water.

"Wonderful! Boss Su, the butterfly sea cucumber you made is the most realistic I have ever seen! From a distance, you can see that it is just a real butterfly!"

Because this dish has a unique and beautiful appearance and is an indispensable soup dish in banquets, it often appears in some more solemn or grand occasions in Sichuan Province. Wang Zhijun has never seen it.

But in terms of appearance alone, Su Chen's dozens of butterflies are definitely the most realistic and beautiful ones.

Because the fish grits will deform during the steaming process, many people make butterfly bellies that are chubby.

But Su Chen is gone. What he was like before is what he is like now.

"Unfortunately, this soup has a light taste and is mainly delicious. When eaten together with other dishes, it loses its flavor when tasted alone."

The soup base is clear soup. Cui Yu knows best how fresh this thing is. After all, it is the soul of Shandong cuisine.

The ingredients are sea cucumber, ham and winter bamboo shoots, all of which are mainly fresh, and even the condiments are only supplemented by a little salt.

But no matter what, Wang Zhijun and others still filled a bowl each.

Zhang Maolin was not in a hurry to drink the soup. He took a piece of butterfly with a spoon and put it in his mouth. He sucked up the juice from the butterfly and then chewed it slowly.

After taking this bite, the wings were soft, the body of the butterfly was smooth and waxy, and the taste was salty and delicious. Every time Zhang Maolin chewed it, his eyebrows jumped in line with the movements of his facial muscles, and his expression looked quite funny.

"Fresh! And it's a fusion of many kinds of umami. It has the umami of chicken soup, the umami of meat, and the umami of seafood! Plus the freshness of bamboo shoots, tsk." Zhang Maolin looked at his hands with a smile on his face. soup bowl, "Boss Su, this is an extremely fresh soup dish."

"Yes, this dish is based on fresh food." Su Chen said, "There is a similar method in Shandong cuisine. It is called hibiscus and butterfly sea cucumber. It is steamed with egg white into hibiscus, and the butterflies are placed on top of the hibiscus. It also tastes unique. "

In fact, at the end of the day.

Even the Sichuan dish of butterfly sea cucumber is still a combination of Sichuan and Shandong cuisine.

After all, the clear soup method of Shandong cuisine is too overbearing. It can be said that it is suitable for most cuisines in the world. No matter what kind of dish you are cooking, pouring a spoonful of such clear soup will immediately improve the quality.

It is said that some of the more discerning people in Shandong Province always keep a pot of clear soup like this at home, but they don't need to make it so clear. They just have a spoonful of it every time they cook.

It's just that the pace of contemporary life is too fast and people generally don't have so much time, so this method of making has gradually faded out of sight.

Zhang Maolin smiled and sighed. It was really hard for him to understand why Su Chen could forge such powerful craftsmanship at such a young age.

Looking at the four dishes cooked today, both in terms of knife skills and cooking skills, in Zhang Maolin's eyes they are already at the master level.

What's more, the seasoning in Su Chen's hands and the control of heat and temperature in various techniques are already much higher than most masters.

Zhang Maolin put down the empty bowl and said, "Zhijun, since you have already admitted defeat, we will not do this. In this way, we will leave enough space for Boss Su to finish the dishes quickly. I have something else to think about. Let’s discuss it with Boss Su.”

Wang Zhijun really wanted to give Zhang Maolin an iron fist.

Even if you surrender to the enemy, of course you can't be called an enemy now, but the problem is that it doesn't mean you can do this to me, right?

Wang Zhijun glanced at it from the corner of his eye and realized that Su Chen didn't seem to care about it. Then he breathed a sigh of relief and washed his hands, "Okay, we have Boss Lao Su today!"

Su Chen nodded slightly, "Okay, just wait outside."

In fact, Su Chen longed for them to go out and sit. It was really uncomfortable for so many people to watch him cooking, and there was nothing mysterious about the remaining dishes.

For example, the salty roasted white dish that Sichuan people love very much.

This is to apply dark soy sauce on the pork belly and bake it in a dry pan until the color of the soy sauce has penetrated into the skin and is slightly wrinkled. Then cut it into twenty-four slices, and place the meat slices in groups of six in a pattern. At the bottom of the bowl.

Add sweet soy sauce on top, put some pickled chili peppers, chop the bean sprouts and mix well with the black bean sauce and pour it on top.

Finally, it is steamed for two hours, and this salty roasted white dish is delicious and rich in color, perfect for rice!

According to Su Chen's own estimate, two hours is a bit too much at this moment, but it's not a big problem.

Opening the lid of the steamer pot, four plates of salty roasted white meat are revealed from the strong steam.

With several guests away, Su Chen didn't have to hide and tuck it in. His white jade hands, which were not afraid of the high temperature, directly picked up the plate on the steam.

Buttoned it down on another new plate.

The bean sprouts are on the bottom, with the slightly wrinkled pork belly skin facing upwards. The sauce color is just soaked in silk threads, and the pork belly looks like it has a delicate texture and is shaking tremblingly.

It seems to be swaying and saying to the guests observing it: Come on, guest, come and eat me!

Sichuan people love to eat and play.

If you can have such a plate of salty roasted white rice at noon, sit by the river in the afternoon, drink a pot of hot tea, and play mahjong with your friends, it will be a fairy-like little life.

Su Chen longed for it.

"Just wait, I'll eat you tonight!"

Satisfied, Su Chen put the four plates of salty roasted white dishes aside and sent a WeChat message to Zhang Li, "Serving."

Su Chen has almost prepared the remaining three dishes.

When the famous menu was first compiled, due to the special social background at that time and in order to meet the future needs of the commune for gatherings during New Years and holidays, the traditional "Eight Bowls and Nine Big Bowls" of Sichuan Province were included.

This kind of thing is still quite popular in the contemporary rural areas of Sichuan Province. Every time the young people from other places come home during the Chinese New Year, they always make a table full of bowls of the dish. Because of its preparation method and appearance, Also known as 'three steams and nine buckles'!

Su Chen first opened the lid of a steamer pot.

Here is a famous Sichuan banquet dish, and it is a famous dish that needs to be steamed twice!

Steamed crucian carp with rice flour!

Most people have heard of and eaten steamed pork, but little do they know that in Sichuan Province, food-loving folks are no longer satisfied with just steamed pork, they are also starting to eat fish!

Spread the clean crucian carp all over with soy sauce, cooking wine, and Ajinomoto and marinate it for ten minutes. Dip both sides with rice flour and put it in a bowl. It only takes ten minutes to steam it.

Su Chen has already completed these steps.

What appears in the cage at this moment is something that probably only people in the south know.

Pan sea pepper!

Remove the stems of soaked chili peppers and chop them finely. Cut the fresh ginger into fine pieces and add lard. Stir the rice flour, salt and clear soup into a thick consistency. After mixing, steam them in a steamer to make sea peppers.