Food legends and real food are completely different.

Let’s talk about the eggplant in "Dream of Red Mansions" as a legendary delicacy.

Although Mr. Cao was also from Zhongming Ding Food House, he had eaten it and could not write red mouths and white teeth, but he was just a writer and not a professional chef. He mostly ate this delicacy at home when he was young, but he knew it but didn't know why. In addition, some literary exaggeration became this "dream" that sounded mouth-watering. When it was actually made, it was somewhat disappointing.

Not only Chu Hu, Lao Shitou and others, but even Cai Bo, a talented man in the food industry, once played this food with a group of people, but they all shook their heads repeatedly, saying that it was not fun...

The reason is nothing more than that Mr. Cao described in the book, although the practice seems to be complicated and exquisite, it has great loopholes, at least it does not fully conform to the food style.

Feng Jie'er in the book said that to make this delicacy, you need to take off the new egg whites from April and May, remove all the skin and croquettes, just clean the meat,

Then cut it into thin hair, dry it, then take a fat hen to make the old soup, add the chicken soup steamed in the steamer on the eggplant shreds, and then take it out and dry it. In this way, steam it nine times and dry it will definitely be crispy and put it in a magnetic jar to seal it tightly.

When you want to eat, take out a plate and mix it with fried chicken and melon seeds...'

It is extremely detailed and complicated. In fact, if you think about it carefully, the key points are two points. The first is that the steamed eggplant shreds need to be "steamed nine times and dried". They have been steamed with chicken soup and then dried afterwards, and then sealed into a magnetic tank.

This is obviously not in line with the food.

The dish of eggplant is the best for fat and can also store oil. It tastes good and delicious. It is delicious. It is far better to use chicken soup to steam it. You said you just steam it, but you still have to dry it? Not to mention whether it will lose its taste when exposed to the sun. The eggplant meat that has been filled with the soup will be dried into dried strips. Who can't you get along with?

It would be strange if the taste was good. No wonder foodies like Cai Bo and some diligent experts have mostly played this dish, but afterwards they said it was not fun.

Fortunately, there is another way to remedy, which is what Feng Lazi said. When it comes to eating, it needs to be mixed with the fried chicken and melon seeds.

The method of making chicken and melon seeds mentioned here is more cumbersome and more in line with the food.

The so-called chicken and melon seeds are actually chicken breast meat. Cut into the shape of melon seeds with the pointed and wide meat at both ends. The flavor is obtained by pickled cucumber, chili, and garlic slices. Use dried fruits, almond kernels, walnut kernels, cashew nuts, dried blueberries, hazelnut kernels, etc. and stir-fry them. The taste is unique and is said to be one of Bao Erye’s favorite delicacies.

In fact, Mr. Cao did not describe chicken and melon seeds in detail. Dried fruit supplements such as cashew nuts and blueberries were added by later generations. This "chicken and melon seeds" have been improved by chefs of all generations and have become more and more complicated. If you insist on using it with eggplant, the taste will not be much worse.

However, in this way, the eggplant has become a dispensable thing and an auxiliary material for this snack chicken and melon seeds, which Zhou Dong did not take.

Today, Zhou Dong wanted to borrow Grandpa Hu's wonderful mouth to correct the name of the eggplant!

***

The soup pot made by Laohong Ni is the most suitable for stewing fat chicken. The fat chickens you get from Li Xiuchen's home are even more delicious in the countryside. They are best served with fine salt, green onions and ginger. There is no need to add too much spices. Adding a few aromatic mushrooms is enough to suppress the natural earthy smell of the chickens.

No one could imagine that the two contemporary chefs, Shi Buyu and Takemiya Masada, almost made a living brain in order to kill chickens and watch the fire!

"Teacher" is going to challenge the "glorious" eggplant croaker in the Red Chamber? And it is made for Brother Hu to eat. Who is Brother Hu? Although he is also a Chinese divine chef in name, in fact, in the eyes of several contemporary divine chefs, he is a great man who is infinitely close to the realm of the God of Chef. If he can't get any problems, this eggplant croaker will be conquered.

This is definitely a major event that can be recorded in the history of diligence. How can Shi Buyu and Takemiya Masada be willing to be born?

But the two guys are both top-notch people who are diligent in killing chickens to making soup with fire, one person is more than enough, and there is no need for others to share the credit, so they argue.

It would be better to have the mediation of Zhou Dong and Hu Shenchu ​​that the two agreed to divide the work and cooperate. One was responsible for the early stage of carrying chickens and removing feathers and cleaning ingredients, and the other was responsible for boiling and cooking. In short, with the two of them, Zhou Dong didn't have to worry about the broth needed for this delicacy.

"Boy, you are also the most luxurious chef in China's history. It's actually two god chefs rushing to help you..."

Chef Hu looked at Zhou Dong with a smile on his eyes.

There were several pieces of Tianxiang Xueshi in front of Zhou Dong, and it had been washed with lake water to make it snow-white and pink. This lotus root is indeed a different species in the system. It is nearly twice as thicker than ordinary lotus roots, with large holes and thicker lotus roots, but its flesh is more delicate than Chu Dubai lotus roots.

After Zhou Dong cut it into equal-length lotus root segments, he rinsed it over and over with clean water to ensure that the holes of each lotus root segment are washed clean, and then threw these lotus root segments into boiled boiling water.

At the same time, "Xiao Zhou's kitchen knife" turned into light and flew up. In an instant, the prepared several Chudu Zi eggplants were peeled off. Only the tenderest eggplant meat was taken about three millimeters under the skin, and cut them into eggplant strips.

"Good boy, this skill and calculation are perfect!"

"Awesome, I deserve to be my old stone master, amazing!"

"Yuxi, the teacher's hand is still a kitchen knife, and it is clearly the most accurate vernier caliper!"

All of the two "old students" present were experts, and they immediately saw that Zhou Dong's seemingly simple food treatment was actually extremely extraordinary.

Zhou Dong had previously divided the lotus root segments and later cut out the eggplant strips. They seemed casual, but they seemed to have been carefully measured. The three chefs only need to glance at them casually to know that the length of each eggplant strip is exactly the same as the length of the holes in the lotus root segment.

Moreover, the thickness of the eggplant strips is slightly greater than the lotus root pores, but these lotus root sections are slightly rolled in boiling water, and the pore size becomes slightly larger when the heat is expanded and contracted, just in line with the thickness of the eggplant strips.

If this was also calculated in advance by Zhou Dong, this calculation and control would be amazing.

Zhou Dong didn't need to pick up tools specifically. When the knife light was penetrated into the boiling water pot, a piece of lotus roots flew up and landed on the cutting board and rolled twice. The other one had already picked up the eggplant strips quickly and filled the six holes in the lotus roots.

After repeating this a few times, forty eggplant strips were stuffed into the lotus root segment. From the cross section of the lotus root segment, each hole was filled with no gap.

Zhou Dong put this lotus root section into a stainless steel basin, put half of the basin of lake water, and threw some ice cubes into it.

Under the "suppression" of the ice water in the basin, Tian Xiangxue shrank slightly, but the eggplant strips stuffed into it were still expanding slightly because they had absorbed heat.

So a very strange change occurred.

"Alas!"

After seeing the changes clearly, even Chef Hu couldn't help but exclaim softly, and turned his head to look at Zhou Dong with interest.

"You boy is a little clever..."
Chapter completed!