Fish maw is a tribute to the royal family of the Tang Dynasty, and besides stewing fish maw, naturally there are some delightful ways to make it.
Fish maw is especially nourishing for pregnant women and babies. Not only can it make the skin whiter and firmer, people also believe that fish maw can replenish blood, strengthen the brain and improve intelligence.
So the royal chefs came up with the method of steaming various rare bird eggs with fish maw, but the method at that time was more complicated. The royal chefs would take wild duck eggs and mix them with secret venison or mutton stuffing. Fill it with raw egg yolk and then fill it with fish maw. After steaming, four rings will be cut out.
But this is not the ultimate method. It is said that some skilled imperial chefs will even mix egg liquid and duck liver puree and apply it to the inner wall of the fish bladder, then pour hot oil into it to make it fit together to form five rings.
Such awesome operations deserve to be praised, such as the Song of the Five Rings.
Of course, only the princes and princesses who have just started eating can enjoy such unique and intricate fish maw.
Lin Chou believed in the truth of the ancients. The smell of wild duck eggs was as fishy as that of penguin eggs. Coupled with the smell of isinglass, would you dare to give this kind of thing to the emperor?
——The whole family has more hair on their bodies than their heads can cut off.
In fact, according to some records or word of mouth, the fishy smell of eggs and the fishy fish maw seem to be able to produce some very wonderful reactions. Coupled with various fishy removal techniques, it is possible to achieve a completely odorless and mellow aroma. .
but...
Now it seems that this is not the case at all!
Could it be that if you don’t charge money, you really won’t become stronger... No, won’t you become more delicious?
So, what if I charge this penguin 80,000 yuan? ?
Sikong was still licking his lips with a puzzled look on his face.
"Really, it seems... it's not so fishy anymore, that's not right. It still has a bit of a fishy smell, but it's not annoying. Instead, it has a very comfortable and warm feeling. It's strange."
Wu Ke said,
"You think so too? I thought my sense of taste was lost. This feeling is very strange. It's a bit like just eating mutton. As you eat, you forget about the smell. The more you eat, the more delicious it becomes. But when you go out, When the wind blows outside, my lips feel numb, and the fishy smell comes back."
Sikong nodded repeatedly,
"Yes, that's what it feels like. It's very strange."
After listening to everyone's descriptions, Lin Chou tasted a piece himself.
"How about it?"
Lin Chou thought about it for a moment,
"It still has some flavor. This dish was not successful. We need to find ways to improve it. Forget it, thank you all for your hard work."
Sikong said,
"It's already very powerful. How on earth do you have such a brain that you can think of such a method?"
Lin Chou had no choice but to tell the story of the fish maw and the treasure in her boudoir.
Merge the road,
"Logically speaking, it shouldn't be like this. The flavors of wild bird eggs and fish maw can neutralize each other and produce a certain fragrance. It is recorded in almost all texts. My theory... Is it because the smell of alienated penguin eggs is so strong that even this can’t remove it?”
Xiao Wu said,
"No, no, Brother Chou, this method is different from the Wuhuan method you mentioned. You obviously cut corners, so of course the taste will be bad!"
Lin Chou frowned, but he didn't omit any of the basic conditions and steps to remove the fishy smell, so he shouldn't have.
Sikong slapped the table,
"I understand, this is not a problem with Lin Chou's cooking methods, nor is it a problem with the food, but... a problem with people!"
"Whose problem?"
Sikong said,
"During the Tang Dynasty, people's recipes were very different from those of modern people."
"For example, during the famous Shao Tai Banquet in the Tang Dynasty, there were several very representative dishes in the menu, including Tonghua soft beef intestines cooked in mutton oil."
"Guangming shrimp roasting, which is grilled live shrimp."
"White dragon oyster made by beating lamb tenderloin repeatedly."
"This dish is even better. It's just half-cooked fried mutton shreds cut into one foot long."
“Snow Babies: Cure Frog Pod Patch.”
"Xianren Pi: chicken stewed in milk."
"Xiao Tian Su: Stir-fried deer and chicken together."
"箸头春: Grilled quail."
"Excellent taste: all kinds of meat are fried and cooked together."
"Water-cooked calf: braised calf over slow fire."
"What can you tell from these dishes?"
"..."
Qin Wuyong grinned widely, and his screen was filled with 666 bullets.
As the vice president of a certain ancient literature research association, Shen Daru's eyes were rather suspicious of life.
Wu Ke said,
"Well, Sikong, we have never heard of what you said. You make it easy to understand."
Sikong slapped the table again,
"It's fishy! Look at these dishes, suet, mutton, frog, venison, quail, beef. Is there any dish that isn't fishy?"
"..."
Everyone scratched their heads,
"That seems to be the case."
Sikong said,
"Yes, you see, people at that time ate this every day. The main meat was mutton, wild boar, and wild deer. In addition, there was a lack of seasonings. Over time, the taste has long been adapted to the fishy smell. If they were allowed to eat Lin Chou's food again, Cai, guess what will happen!"
In this case, then...
Adjectives such as delicious, sweet, mellow and fresh can be used, right?
Lin Chou really admired Sikong's ability to associate, but he didn't think so.
"I think the problem is probably the filling in the egg yolk."
"What's the meaning?"
Lin Chou scratched his head in embarrassment.
"I only know a little bit about this dish from hearsay. I just caught up. It's not that I didn't think it was troublesome and didn't make it, but I didn't have the slightest clue about the fillings in it, so... I made it. Got such a defective product."
"this..."
Lin Chou smiled and said,
"Forget it, since I can't make that taste, let's experiment slowly. I'll think about what fillings should be used to match this dish, haha."
Everyone felt it was a pity. The aroma of this dish was very special. Putting aside the slight fishy smell, it was definitely a very delicious dish.
Wu Ke pointed to the wind chime on the roof,
"Brother Chou, are you ready to hang this dish?"
Lin Chou shook his head.
Wu Ke had a look of pity on his face. Lin Chou's not naming the dish meant that he probably couldn't order this dish unless there were special circumstances.
"How about we change it to a wild duck egg?"
Lin Chou smiled bitterly. His original intention was to use penguin eggs as a dish. Wouldn't it be putting the cart before the horse if he replaced it with wild duck eggs?
"Forget it, let me think about the fillings carefully and talk about it another day."
"oh..."
Wu Ke said again,
"Brother Chou, yesterday I saw you tinkering with the jar of fish sauce. Is it ready to be eaten? How should I eat it?"
Wu Ke was already familiar with this place, and he had a good grasp of Lin Chou's jars and jars of bacon reserves and the like.
"Well, now that the fish sauce has become sour, it can generally be used to make some fish and shrimp dishes. Some vegetables, such as... Zheer root, are said to have a very extraordinary taste."
Fold, fold the ear root?
Otherwise, you can transcend me too.
