Chapter 1886 Small Banquet of Sauced Pork
Latest website: Chef Yang, the heir to the four royal chef families, would be inappropriate to say what cuisine he is good at, because the royal chefs have all developed unique cooking methods.
It must be said that Chef Yang is good at Yangjia cuisine. There are ten private dishes in China, including Duanjia cuisine, Renjia cuisine, Wangjia cuisine, Meijia cuisine, Tanjia cuisine and so on.
After all, Kyoto is known as the Duan Family Cuisine in the military community, the Wang Family Cuisine in the financial community, and the Tan Family Cuisine in the banking community. In comparison, the Yang Family Cuisine is less impressive. The main reason is that the imperial chef family is very low-key.
Closer to home, Yangjia’s cuisine is biased toward Beijing cuisine and complements Cantonese cuisine.
Of course, it does not mean that Chef Yang has mastered two cuisines. Most chefs cannot fully master one cuisine.
For example, Zhejiang cuisine has four schools: Ou cuisine, Hangbang cuisine, Yongbang cuisine and Shaoxing cuisine. It is not as simple as imagined.
Why does Yuanzhou master six cuisines?
But wall hangings cannot represent ordinary people!
Chef Yang started designing this knife-closing banquet three years ago, hoping to achieve perfection and bring an end to a life of learning. It is a kind of enjoyment and self-end.
Because no matter how many praises there are from outside, you know best whether you are satisfied or dissatisfied.
"If one day I want to prepare a sword-sealing banquet, I will have to master at least the eight major domestic cuisines."
"No, if I hadn't mastered all the interesting delicacies in the world, I might not be able to let go of the knife." Yuan Zhou thought in his mind.
As the most important dish for the small banquet, Chef Yang naturally made the decision after careful consideration.
Entering the kitchen, Chef Yang took out a square piece of meat from a dark jar, put it into a porcelain basin nearby, and then started to take out a pot to collect water, probably intending to boil the water.
"Is this meat with clear sauce?" Yuan Zhou saw that although there were water droplets on the piece of meat that Chef Sheep took out, the color of the sauce was slightly oily, so it was clearly meat with clear sauce.
"Chef Yuan has really good eyesight." Lao Ge sighed.
"Ge Yuchu praised him," Yuanzhou responded.
Clear sauce pork, also known as Beijing-style ham, is similar to Jinhua ham, but only similar.
The approach is very different.
The main reason why clear sauce pork is called this is because Lu Di habitually calls soy sauce clear oil, and this ham is marinated in soy sauce.
Yuanzhou knows all this, but to be honest, he has never tasted authentic Qingjiang Pork. After all, he has not been exposed to Beijing cuisine.
"It seems that Chef Yang is going to make sauced meat." One of them, an old man of medium height and gray hair, said.
"Old Yang, when did you make this soy sauce meat?" Old Man Ge asked.
"It was made the year before last. It's just right to take it out now." Old Yang replied, taking out a translucent alkali block from the cabinet and putting it into the already boiled pot.
"This is Old Yang's own method. He likes to wash the meat with fresh alkaline water, but Lao Zhuo likes to make his own alkali blocks." Mr. Ma stood next to Yuan Zhou and seemed to be talking to himself.
"It's easier to control the acid-base balance when firing it yourself, which will better meet your own requirements." Yuan Zhou was very pragmatic.
"Yes, that's right." Mr. Ma nodded with satisfaction: "I remember that you went directly to learn carpentry in order to find the best tableware to match the dishes. The same principle applies."
The two talked and revealed that Yuan Zhou had participated in it.
Some of the chefs here make their own tableware, but I really can’t find anyone who started out as a carpenter.
Therefore, towards Yuan Zhou, Ge Yuchu and others had some other expressions in their eyes.
Everyone watched Chef Yang's movements and stood there in twos and threes. Time passed quickly. Just when Chef Yang's second cold dish was about to be prepared, the clear sauce pork was ready.
Chef Yang quickly took out the steaming meat from the pot, placed it directly on a bamboo cutting board, picked up a green bamboo knife placed in the corner, and waved it at the meat. .
"Old Yang's knife skills have not deteriorated." Mr. Ma said.
Mr. Ma's words are correct. Yuanzhou saw that when Chef Yang raised his knife, a piece of meat would fall off. The upper part of the meat was as thin as a cicada's wings, and the upper part was greasy fat, but it was so thin that it could transmit light. , in fact, if it weren’t for the dark red lean meat on the lower half, most people with poor eyesight would think there’s nothing there.
"Here comes the first plate of hot vegetables and clear sauce pork. You can eat first." Chef Yang brought the steaming plate to the hall and placed it on the large Eight Immortals table.
Small bowls, chopsticks, and cups had already been placed on the table. Someone had placed them after Yuan Zhou and the others left the courtyard.
Chef Yang put down the dish and went out to make the second dish. Yuan Zhou waited until the other chefs sat down before sitting down at the seat beside him specially reserved by Mr. Ma.
Mr. Ma was the first to stretch out his chopsticks to pick up a piece of meat, and then the others started to stretch out their chopsticks. Of course, Yuan Zhou was definitely the last one to pick up the meat. There was no way to distinguish between seniority, and Yuan Zhou was the person who respected his seniors the most.
In fact, the clear sauce meat made by Chef Sheep looks bright and red in color. It has a strong aroma when it is served, wrapped in a unique meat flavor, and is very delicious.
"Tasty but not greasy, top-grade meat with clear sauce. It seems that the old sheep is still young." Mr. Ma said a lot this time, which shows that the cooking skills of the sheep chef are quite good.
"That's right, Lao Yang doesn't know why he has to hold the sword sealing banquet so early. I think I can still cook for twenty years." Old Man Ge complained while eating.
Although Chef Yang is the oldest of the four, he is only seventy-five years old. Seventy-year-old Chef Ge feels that he is still very young.
"It is true that the craftsmanship has not deteriorated. I think it has improved a bit compared to five years ago." Mo Yuchu said with a smile.
The other chefs were also talking while eating, looking very lively.
Yuan Zhou also took it into his mouth. The clear sauce meat tasted good. First of all, there was a salty taste mixed with the aroma of beans on the tip of his tongue. Because Chef Yang changed the way of eating it cold to eating it hot, the heat brought the meat to a boil. The flavor slowly evolves with the help of saliva. The fatty part melts in your mouth, while the lean part is tender but not sticky. It tastes really good.
"If it is eaten cold, will the taste be different? Maybe I can try making it and try it with Xiaoya next year." Yuanzhou thought in his mind.
Soon Chef Yang started to serve the second cold dish. His timing was relatively accurate. That is to say, the second dish came about five minutes after the clear sauce pork was finished. Keeping this serving pace, the small banquet was completed in no time. Three cold and three hot are served.
All the chefs, including Yuan Zhou, were very satisfied with their meal. Everyone knew how much time there was between the small banquet and the big banquet, so they all moved to the courtyard again to wait for the first course of the big banquet.
Chef Sheep's control of time was quite accurate. At one hour and thirty minutes, the first course of the banquet was ready. By this time, everyone had basically digested what they had eaten in the small banquet.
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Ps: Caimao has eaten Tan's food once, and the only thing I felt was...it's so expensive! In addition, the clear sauce pork is delicious. If you guys have an appetite after reading it, we can arrange takeout if you do!