Chapter 799 A classic Hangzhou state banquet dish inspired by silk - Shao-style egg buns! [Please subscribe]

"Why are you teasing me, Lao Dai? Even if you do it, I will do it!"

Dai Yuefeng was just about to go to the kitchen when an old man with a dark face muttered dissatisfiedly at the other end of the tea table.

He is Wu Shouye's father, Wu Chunjiang, the Taishan Beidou in the Zhejiang cuisine system. Seeing Dai Yuefeng, a Sichuan cuisine chef, making Shao-style egg buns from Zhejiang cuisine, he immediately couldn't sit still.

Dai Yuefeng grinned:

"Give me a demonstration for Xiaoxu. What's the point? Besides, you have such a dark face and like to sit in the corner. I even forgot that you came with me."

"Gungungun, don't take my car when you're leaving."

Wu Chunjiang rolled up his sleeves and strode to the kitchen, preparing to make Shao-style egg buns.

Lin Xu hurriedly followed him over to see what kind of dish the so-called egg buns were.

Guo Jichang looked at Uncle Gao and asked:

"Why has Xiaoxu never seen this dish before?"

Qiu Yaozu next to him took a sip of tea:

"There are fewer people making it. Who has nothing to do now to make egg rolls? This thing is very greasy. In the past, I only ate such a dish to satisfy my cravings."

The so-called egg buns should be called Shao-style shrimps or coir-coated shrimps to be precise. They are a famous local dish in Shaoxing and have a history of hundreds of years.

The ingredients of this dish are very simple, just eggs and shrimps, and the cooking method is also deep-fried.

During the frying process, the egg liquid needs to be poured into the oil pan into threads and fried, so it has become an extremely unique dish in both preparation and eating.

"Lao Gao, when did you buy the live shrimp? Is this prepared in advance?"

Wu Chunjiang came to the kitchen and saw some fresh large river shrimps in a transparent aquarium. Considering the quality and size, the price would not be less than 400 yuan per pound.

Uncle Gao said:

"I was going to make fried shrimps in oil this afternoon, and you just happened to use them... Doesn't Xiaoxu know how to make Longjing shrimps? Make one to show these old guys."

A few days ago, Shen Jiayue ate Longjing Shrimp in the store and posted it on her friends circle. At that time, Uncle Gao was showing off in front of Luo Shan, saying that his apprentice was very talented, and he actually mastered the recipe of Longjing Shrimp after filming together.

Now in front of a group of old friends, Uncle Gao will naturally not let go of this opportunity to show off as his apprentice.

This is just like parents who let their children play the piano and dance during holidays, eager to gain praise and approval from relatives and elders.

"Okay Master, I will do it now."

Lin Xu agreed, picked up the small net next to the aquarium, and started fishing for the river shrimp inside.

Wu Chunjiang on the side said:

"A serving of Longjing shrimp requires about one and a half kilograms of fresh river shrimps. The Shao-style egg buns use a little less, about one kilogram... Just three kilograms is enough, not too much."

The river shrimps in the aquarium were probably given by Luo Shan and were at least five kilograms.

Lin Xu used a net to fish out the shrimps and put them into a deeper bamboo basket. When they weighed three kilograms, he stopped.

Wu Chunjiang took the bamboo basket and weighed it with a surprised expression.

As an old chef, he knew the weight of the ingredients as soon as he weighed them. The shrimps in the basket surprised him. He then placed the basket on the kitchen scale. It showed 1.65KG, which was converted into market value.

Jin means three catties and three liang.

Pour the shrimps in the basket into the basin and weigh the empty basket. It shows 0.15KG, no more, no less, exactly three or two.

In other words, Lin Xu caught no more than three kilograms of shrimp.

Wu Chunjiang said in surprise:

"It's exactly right. Xiaoxu's hands are really standard compared to a scale."

Lin Xu smiled and replied:

"The more ingredients you have, the more practice makes perfect."

After speaking, he asked again:

“Do I also need to peel out the shrimps in Shao-style egg buns?”

"Yes, they need to be peeled out, and even the shrimps must be soaked before cooking like Longjing shrimps."

The so-called slurry actually means sizing the shrimps. This is a jargon in cooking, just like boiled meat slices, boiled fish and other dishes that need to be slurried in advance.

Since they all needed to squeeze the shrimps, Lin Xu took the initiative and said:

"Then you should rest first and leave the work of squeezing and simmering the shrimps to me."

Upon hearing this, Wu Chunjiang quit:

"Xiao Xu, I don't like hearing this. I'm not old. Besides, I've been squeezing shrimps all my life, but I'm much more skilled than you. I don't need your care..."

The more an old man wants to be strong, the more he refuses to accept old age and does not like to be taken care of.

As a master chef who has been working in the kitchen all his life, Wu Chunjiang is naturally the same.

He Guangchang, who was not far away, couldn't help but laugh:

"The young man is so obsessive about taking care of you. Xiaoxu peeled all the shrimps for him. He has presbyopia and will have to peel them at least until tomorrow morning..."

Upon hearing this, Wu Chunjiang waved to him:

"Don't worry, even if I'm dazzled, I'm better than you."

After saying that, he fished out the big river shrimp, brought another bowl, and quickly started squeezing the shrimp.

Lin Xu stood aside and also picked up the large river shrimp in the water, squeezed the back of the shrimp, squeezed out the intact shrimp and threw it into the bowl. The head and shell of the shrimp were placed in the basin next to him, and he turned around

You can boil shrimp oil.

Wu Chunjiang reminded Lin Xu while squeezing the shrimp:

"You can't cook too much shrimp at one time. Firstly, it will waste time, and secondly, it will be difficult to cook if there are too many... When using this dish at large banquets, crushed ice will be prepared in advance, and the peeled shrimps will be placed on the ice.

We use this method to maintain a fresh and tender taste, and when washing, we will deliberately change it to ice water."

As a Taishan Beidou chef in Zhejiang cuisine, he is very familiar with ingredients such as river shrimp.

Lin Xu said:

"Last time I made a video with Chef Wu. He said that it is easier to freeze large river shrimps in advance and then peel them. Isn't this also a way to preserve the freshness of shrimps?"

"Yes, you can peel them faster if you freeze them, the shrimps are easier to wash, and they taste more tender."

After talking about shrimps, the two talked about Zhejiang cuisine.

Wu Chunjiang said:

"Zhejiang cuisine is composed of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine and Wenzhou cuisine. Among them, Hangzhou cuisine is based on Huaiyang cuisine, integrating local cuisine, Beijing cuisine, Shandong cuisine and other characteristics, and is good at cooking river delicacies

, Braised dishes have distinctive characteristics, but it is easy to find their own positioning, so they have always been very contradictory and entangled."

Hangzhou cuisine pays attention to freshness without losing the richness of northern cuisine. The most classic representative is braised bamboo shoots in oil.

Eating bamboo shoots is a tradition for locals in Hangzhou, but they prefer to braise them in oil. The finished product has the oily, dark, salty feeling of Shandong cuisine, which is also the more awkward side of Hangzhou cuisine.
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This kind of twisting began in the Southern Song Dynasty. When the Northern Song Dynasty fell and the imperial court rushed south in a hurry, the scholar-bureaucrats were clamoring to regain the Central Plains while asking "when will the singing and dancing in West Lake stop?"

This naughty culture also determines the naughty style of Hangzhou cuisine.

In fact, both southerners and northerners can find some sense of identity in Hangzhou cuisine, but this identity is different from the deep-rooted taste of hometown.

Eventually it became a food desert in everyone’s eyes.

Although Wu Chunjiang's eyes were a bit blurry, he was not slow in peeling the shrimps. It didn't take long for the shrimps of three kilograms of large river shrimps to be peeled out.

Lin Xu took the salt and started to taste it, Wu Chunjiang said:

"It's better not to rush to seal the oil. First, take out one-third of the shrimp. You can't add oil to the shrimp in Shao-style egg buns, otherwise it will be difficult to wrap."

"Okay Uncle Wu."

Lin Xu put in the seasonings, beat the shrimps, then added the egg whites and beat them again, and finally added the potato starch and beat them.

After the shrimps are battered, one-third is taken out to make Shao-style egg rolls. Lin Xu adds a spoonful of cooking oil to the rest and stirs it so that it can spread quickly when fried.

After playing with the shrimps, Lin Xu began to boil water to prepare Longjing tea.

Wu Chunjiang took a few eggs, beat them into a larger bowl, stirred them up with chopsticks, and then started seasoning. Add salt and a little pepper to remove the fishy smell in the bowl, and then add a small spoonful.

Rice wine.

Finally, add a tablespoon of soaked potato starch to the bowl.

Continue to stir until the seasoning and egg liquid in the bowl are completely integrated.

After doing this, the shrimps were almost marinated and flavorful. Wu Chunjiang poured the shrimps into the egg liquid and stirred them so that the shrimps were mixed into the egg liquid.

After doing this, you can start cooking.

Lin Xu had just made the tea and immediately came over to observe.

He cannot miss this learning opportunity.
To be continued...