The monotonous, long-term repeated scrubbing with light salt water has left the mushrooms in perfect condition to welcome their first collision with the bamboo shoots - well, it is probably the last time.
When the mushrooms are sliced with a diagonal knife, the edges will show smooth and regular serrated curls like the best fresh abalone slices. This is the most perfect state, indicating that the meat toughness of the mushrooms has reached the standard, very close to the dried mushrooms. It is re-soaked and rejuvenated. That feeling of youth.
As for the bamboo shoots, you need to boil them whole with rice wine and ginger to remove the excess astringency and bitterness in the bamboo shoots.
It’s not that the mildly bitter taste of bamboo shoots with a refreshing fragrance is not good. In fact, to a certain extent, for many bamboo shoot lovers, this bitterness also represents “freshness” in another sense. Shanlin It's fresh.
However, if the bitter and astringent taste with a distinct "bamboo shoot" flavor is too strong, it will be infinitely magnified in the dish and become a flaw that cannot be ignored.
Mushrooms are named after the mushrooms in Zhangjiakou before the catastrophe. It is said that braised southern mushrooms and braised southern mushrooms were originally cooked in a restaurant in the Saibei area with the leftovers of roasted mushrooms and bamboo shoots. Both dishes are equally rich. After being recooked, the red and white sauce dishes are red and white in color and taste mellow and delicious. After more than 300 years of evolution, the taste has become lighter and lighter, highlighting the freshness of these two flavors from the north and the south.
The braised Nanbei basically retains the "reheated pot" method. The bamboo shoots are replaced with magnolia slices, and the mushroom slices are placed in two casseroles respectively. They are boiled in stock and simmered thoroughly, allowing them to release their own aroma.
The mushroom slices and bamboo shoot slices gradually became soft and plump in the broth, especially the mushroom slices, which seemed to have expanded slightly under the action of heat. There was no grease retained in the mellow broth, which had long been removed by Lin Chou, but The orally ground slices and magnolia slices cooked in the broth seem to bring another kind of "grease". Not only itself, but even the broth becomes oily, crystal clear and mellow.
Su Yourong couldn't help but bite her fingertips and said like a greedy cat,
"Master, it looks delicious now."
Yes, that's right, even if there are no extra condiments, mushroom slices and magnolia slices are cooked separately in stock, the smell is already very addictive.
Lin Chou smiled and took a piece of mushroom and put it into Su Yourong's mouth.
"Hmm...it's delicious, Master. It's like eating sea cucumbers stewed in stock."
After simmering thoroughly, drain the water——
Drain, and never, never, never try to squeeze the water out of the two raw materials with water.
Then heat up the oil in the pan, put the magnolia slices and mushroom slices into it and stir-fry over low heat. As the oil slowly soaks in, the aroma is overwhelming.
All you need to braise Nanbei is basic seasoning. Generally speaking, if you choose dried bamboo shoots and dried mushrooms, the correct way to open it at this time is to pour in the original mushroom soup as a perfect finish.
However, Lin Chou chose fresh mushrooms, and there is no original soup produced by soaking the mushrooms, so it needs to be poured in chicken fat mixed with broth.
The base oil used for cooking and the chicken oil poured in later make this dish actually quite heavy in oil, but just by looking at it, it feels just right. When the sauce is reduced, the soup in the pot and The fat becomes thicker, like the gravy of rich red sauce, evenly protecting the plump and moist slices.
"So, let's get started??"
Of course, the first thing to do is to pay tribute to Lord Gungun. This cannot be snatched away. Even people like Huang Dashan are so honest that they run away without picking up the plate.
You see, this is respect for the strong, although the way this strong man eats is really a bit ferocious...
Then a vote is taken.
Of course, Comrade Xiao Wu, who is currently the poorest person in Yanhui Mountain, gets the right to taste it first.
Wu Ke was so excited that tears filled his eyes.
"Uuuuuuuuuuuuuuuuuuu There used to be so much delicious food flowing past our eyes, but I couldn't eat any of it. What's even worse is that what limits me is not my poverty as usual, but my stomach..."
Huang Dashan pushed him in disgust,
"Okay, okay, hurry up, okay? There are so many ordinary people, why don't you listen to them and be so pinched like you?"
Wu Ke filled his mouth with a big mouthful of food, tears welling up in his eyes.
"I'm touched, don't you know? I'm touched!"
Wu Ke's emotion only lasted for a few seconds, and his tears turned into saliva.
"I'll go, this is good, this is good..."
As for the specific method, that is beyond the scope of Wu Ke's thinking. He just thinks that the first thing he feels when he eats this dish is——
"This doesn't look like a vegetarian dish either??"
Plump, fat, wok-like...
etc. together create a texture like a big stew. The richness of the meat is fully reflected in these two vegan ingredients, but at the same time it is filled with the delicious fragrance of mushrooms and fresh bamboo shoots.
Lin Chou said,
"Yourong and Chi should try it too. Don't just wait for Gungun. He's not stupid. He can eat it by himself."
The two of them sat down to eat.
Master Shan first took advantage of Wu Ke's first bite to clean up the other meat dishes on the table. He waited until he was almost half full before touching the plate of Braised Bei and Nan - after all, he had already given Gungun a portion. , what’s left is really pitiful compared to his appetite.
"This is the most vegetarian dish I have eaten this year..."
As a standard carnivore, Shan Ye can eat vegetables, but he will definitely die without meat.
So apart from trying it out, this guy doesn't have much expectations for Braised Nanbei. It has nothing to do with the taste of the dishes. It's probably all about the... um... reserve that carnivores should have, right?
"Um...wait?"
A strange expression appeared on Master Shan's face,
"Isn't this fucking unreasonable?"
It is so delicious that it is like a delicious bomb that has exploded in your mouth. Whether it is bamboo shoots or mushrooms, it is very tough and crisp when you bite it. It will give out a slight "crunch", followed by a delicious, oily and delicious taste. The juice-like soup bursts out from it, which is especially obvious in the mushrooms.
"Linzi, you didn't even put onions, ginger, and garlic in it..."
Lin Chou nodded matter-of-factly,
"Yes, in fact, this dish basically only needs salt. I think I will build a small baking shed after growing export mushrooms for the second generation. As far as me and this braised south and north are concerned, the flavor of fresh mushrooms is actually It’s not as good as dried mushrooms. You know, the original mushroom soup cannot be replaced by chicken fat and stock. That’s the essence of this dish.”
"I really don't understand you cooks, I just asked you casually..."
Wu Ke raised his hands,
"Chou, Brother Chou, it seems...something is wrong...you...have you seen the villain dance...the kind of horse riding dance..."
Huang Dashan suddenly laughed out loud,
"I'll tell you, Linzi, you're done. This mushroom is poisonous, and your sign will be smashed!"
