Chapter 667 Uncle Gao’s new vest! A common concern for three generations of chefs, old, middle and young! [Please subscribe]

Before I tried peony agarwood, I always felt that this dish was just that delicious.

But when you eat it, you will understand why the twice-steamed shredded radish is called vegetarian bird's nest, because the texture is so delicious.

Shredded radish that has been steamed twice gives people a crystal clear feeling. In addition, it has been soaked in the broth for so long, and it feels like it melts in your mouth when you eat it.

As soon as you eat it, you will instantly fall into self-doubt:

"Such a delicious dish, is it really made of white radish?"

Chen Yan is in this state now. She clearly watched the live broadcast and indeed saw the process of making white radish into peony agarwood, but she was still shocked and speechless by the perfect texture and taste.

"This is the charm of peony agarwood. Using just one white radish, it can taste as good as bird's nest. This is also the life wisdom of the Central Plains people."

In order to gild this dish, the Central Plains people made up many stories.

There is no need to say that Wu Zetian bestowed fame and Baoen Temple survived. The craftsmanship of making high-end bird's nests from cheap ingredients like white radish alone is worthy of bragging.

The life wisdom of the Central Plains people does not need to be fabricated to prove some empty historical stories. This will instead give people a feeling of guilt and lack of confidence.

As the river goes east, historical figures will be lost in history sooner or later.

Only good food and similar life wisdom can be passed on from generation to generation.

Many years ago, the people of the Central Plains who could not stand the war chose to move to the southeast, Lingnan and other places, away from the Central Plains to hide in peace, and created a new ethnic group of population migration - the Hakka.

In the process of migration, the life wisdom of the Central Plains people also took root in other places.

At that time, the displaced Central Plains people did not rely on fabricated stories to spice up their lives. Instead, they worked hard step by step, and finally settled down in a strange place, where they lived for hundreds of years.

Now that living conditions are better and people's lives are prosperous, there is no need to make up anecdotes about famous people to improve their diet.

"It's so delicious. I spent so much money on bird's nest before, but I didn't expect that it cost a few cents a pound for white radish."

Radishes are low in calories, so Chen Yan eats them very happily.

Lin Xu said:

"The taste of radish is close to that of bird's nest, but compared with real bird's nest, it is somewhat less interesting. After all, bird's nest is rich in collagen, and radish can't add much."

After saying that, he opened the lid of the stew pot in front of him. This was the chrysanthemum tofu that had been steamed in the steaming cabinet.

At this time, the tofu, which is like a hydrangea, is quietly suspended in the soup like a work of art, looking both elegant and elegant.

The two red wolfberries dotted next to it not only make the color more beautiful, but also bring out the whiteness of the tofu and the crispness of the soup.

"Wow, what a beautiful chrysanthemum tofu!"

Shen Jiayue is no stranger to this dish. Several restaurants in Beijing have this dish, and Lao Shen has ordered it more than once.

But generally the chrysanthemum tofu in restaurants is not cut with a knife, but pressed out with a mold. The tofu shreds on the surface are thicker and look rough from the mold.

Unlike the chrysanthemum tofu in front of you, the tofu shreds are not only thinner, but also the cuts are smooth and flat, obviously cut with a knife.

When Lin Xu opened the lid just now, the steam condensed on the bottom of the lid and the water dropped into the soup, causing ripples on the soup surface, and the tofu inside also floated with the ripples.

Isn’t that what art is all about?

"Don't just look at it, taste it and see how it tastes."

Lin Xu smiled and placed the stew pot in front of Shen Jiayue. No matter how beautiful the dish is, it will eventually be eaten, so whether it tastes good or not is the final factor that determines the success of a dish.

Although today’s dishes all use clear soup, the taste is not exactly the same.

For example, peony agarwood is the most classic hot and sour flavor in Central Plains cuisine. Although the chrysanthemum tofu Shen Jiayue is tasting has a little pepper, it suppresses the beany smell and tastes salty and fresh overall.

In addition to these two flavors, there are also spicy, salty and sour, fresh, numbing and other flavors. The variety is still very rich.

However, clear soup dishes are generally on the lighter side, more in line with the "moderate and peaceful" cooking philosophy of traditional high-end Chinese catering.

This is actually the pursuit of the same goal in all major cuisines, and it is also the health concept advocated by traditional Chinese medicine starting from the Huangdi Neijing.

Xie Baomin took a sip of clear abalone soup from a small soup bowl and said to Lin Xu with a smile:

"Junior brother, this dish has almost smoothed the gap between us. It's really amazing. I can't help but accept it."

Lin Xu put down his chopsticks and said:

"It's far from that. I'm just a third-wheeler at best now."

Xie Baomin shook his head:

"The technical gap can be narrowed through practice, but the cooking concept is not so easy to change. I didn't understand the fairness and harmony of Chinese food until I was in my thirties, but you understand it now, more than ten years earlier than me.

”

The cooking concept is invisible and intangible, but it can determine the upper limit of a chef.

Lin Xu feels that as long as we thoroughly study the development rules of cooking, we can basically realize this.

The entire Chinese food cooking, viewed from the bottom up, is basically a process of returning to lightness, removing heavy flavors, removing strange smells, and finally achieving neutrality and peace.

In the live broadcast room, netizens listened to the discussion between the two brothers and were not even greedy for the food on the table:

"Hey, hey, are these ideas really allowed to be published?"

"High-end cooking is all about concept. If you talk like this, does the whole sect have any secrets?"

"Uncle Gao is on his way here with his slippers. You brothers, please run!"

"Master is ruthless, but there is love in the world. I am willing to take in the brothers who are being hunted by Master and help them tide over the difficulties. I hope everyone can help forward it so that a certain pair of brothers can see it."

"Are you really here to take me in? The abacus beads fell off my face."

"I heard the snapping sound of the abacus even at the Everest base camp."

While everyone was joking, the barrage of Master Die Lianhua floated by again:

"You can talk whatever you want, there are no secrets in our profession... If we are lucky enough to be able to inspire people in the industry, that would be even better."

After posting this message, Dielianhua received a bunch of rewards.

Netizens are excited.

What is a pattern? This is it.

The pattern of the number one person in Diaoyutai is really beyond the reach of ordinary people.

In a villa outside the East Third Ring Road, Qiu Yaozu looked at the content floating on the barrage and couldn't help but sigh:

"It's no wonder that Lao Gao has gone so far in cooking. He is so pure. Only people who truly love Chinese cooking and want Chinese food to be good can say such things, right?"

After thinking about it, Qiu Yaozu took his mobile phone, opened a WeChat group called [Laoji Fufang], and clicked on the sunshine and rainbow boy in it:

"Lao Gao, are you really willing to let your two children reveal those high-end cooking concepts?"

After sending the message, he looked at the nickname and frowned:

“Change eight WeChat names in one day, do you really think you are a child?”

Soon, Uncle Gao, who wore the avatar of Crayon Shin-chan, replied with a message:

"If you don't reveal it, why don't you follow me into the crematorium? I think there is a bottleneck in the development of Chinese food. The reason is that everyone is trying to sweep away the snow and treats some concepts that can be understood after a little thought as family heirlooms. This in itself is wrong."<

/p>

Qiu Yaozu: "..."

You might as well make your words clearer, and who are you trying to insinuate here?

But he did not say these words, but seriously thought about the thoughts behind Lao Gao's message.

At this moment, Guo Jichang said in the group:

"When I finish the Cantonese Cuisine Museum, I will also start to promote the cooking concept of Cantonese cuisine. If I reveal someone's foundation, I will offend you first. In addition, all the information in the Cantonese Cuisine Museum is free and open to the public, and anyone can use it.

View and borrow without restrictions."

Qiu Yaozu frowned:

"Is this what you two agreed upon?"

He felt a little unhappy. He had been working hard to revitalize the Qiu family and Huaiyang cuisine. For this belief, he never slacked off even after he retired.

Unexpectedly, compared with Lao Gao and Lao Guo, they seem petty.

He Guangchang also quietly bubbled:

"Old guys, in a few days the filming of the "State Banquet" documentary will start. You have all arrived in the capital. How about we sit down together and chat? The things in our stomachs should not be brought into the coffin. We still have to find a way to pass them on.

When you go out, no matter whether you are a member of your own family or an outsider, if there are people who learn from you, you won’t have no successors.”

This sentence makes Qiu Yaozu a little defensive.

He has continued to recruit disciples throughout his life and revitalized the Qiu family. Compared with the pattern of several old guys, there is a slight gap.

He replied:

"Then let's wait until you arrive in the capital."

While the group was discussing here, Xie Baomin’s live broadcast was almost coming to an end:

"It's getting late. Let's stop here for today's live broadcast. I'll live broadcast with you next time if there's anything good... Don't forget to like it. The live broadcast room is so popular, so why are there so few likes?
To be continued...