'Dragon and Phoenix Presenting Xiang' is one of Daolin's best dishes. It was also the first dish he learned. The reason why he made this dish also shows that this dish has special meaning to him.
'Dragon and Phoenix Chengxiang' is divided into two parts. The first part is to fry the eel, and the second part is to stew the chicken. The combination of the two can form a spicy and fresh dish.
As for the 'Sibei', this is a dish that is no less complex than 'Feng Yu Jiu Chu' and 'Dragon Roaring Nine Heavens'.
First of all, "Si unlike" requires splicing chicken, duck, goose, and pigeon together, and at the same time using four cooking techniques of steaming, roasting, frying, and stewing to give it four different flavors.
Because the four types of poultry are different in size, Daolin was particular about cutting them up. Because the goose was relatively large, in order to facilitate the final splicing, Daolin directly cut the goose in half horizontally with a knife and took out the complete lower body of the goose. .
Since the duck's neck is relatively long, the entire right upper part of the duck is taken. As for the chicken, the entire left half below the neck and above the legs is taken, so that a complete and different body can be assembled.
Dowling took sheep casings and used them to sew chickens, ducks and geese. Sheep casings not only have good toughness, but are also conducive to absorption, so using them for suturing is simply the most suitable.
"Prepare me the marinade, onions, ginger, cooking wine, pepper, Sichuan peppercorns, soy sauce, sesame oil, salt, light soy sauce!" Daolin ordered Qiu Huo.
"Okay, I'll prepare now." Qiu Huo responded and quickly went to prepare.
Not long after, Qiu Huo came over with a small pot of marinade. Daolin took the marinade and applied it directly on Si Xiang's body. This needed to be marinated overnight, but time did not allow it now, so Daolin directly used Zhenqi. Prompt the marinade to allow all the marinade to be integrated into the meat to ensure that the fishy smell is removed.
As for the most rare convenience of this dish, it is how to achieve the four different flavors of steaming, baking, frying and stewing.
Dowling found lotus leaves. He wrapped the pickled pigeons in lotus leaves, stuffed them into Si Bu's belly, and sewed the leaks with casings. This was called Si Bu'er. This was done to heat the outer layer. At this time, the interior can continue to be heated, thereby achieving the first stew effect.
Dowling then took another piece of pork net oil and used it to wrap the goose part. The pork net oil will turn into fat when heated, and the continued high temperature will give the goose skin a second fried effect. Another aspect of this step that is more difficult is that Daolin needs to use part of his true energy to cover the pig net with oil to ensure that the oil will not fall off.
As for the third steaming effect, it is actually very simple. Daolin took flour and mixed it with a piece of dough, then covered the chicken part with the dough, so that when heated, the moisture in the chicken would be absorbed. Achieve minimal loss, thereby achieving the steaming effect.
Finally, it is roasted. For duck, roast duck is the best way to make it. Just apply crispy water to the duck part and let it turn into roast duck.
After everything was ready, Dolin put the Sixiang into the oven. To cook the Sixiang, it needed to be hung in a hanging oven. This hanging roasting took about an hour. During this time, Dolin could prepare the vegetarian dishes.
Now the 'Four Unlikely' and 'Kung Fu Boneless Pig' are in the final stages of processing, and Wu Ziyong can just keep an eye on them.
'Dragon and Phoenix Cheng Xiang' is also being processed. As for the last meat dish, 'Secret Braised Pork', Daolin put it to the last stage.
The remaining two vegetarian dishes are also extremely difficult to make. The first is 'Dinghu Shangsu'. This dish requires nineteen precious ingredients such as three mushrooms, six ears, nine bamboo shoots, and one sheng. When the ingredients are brought together, they will produce a meaty aroma.
The three mushrooms are: mushrooms, straw mushrooms, and winter mushrooms.
The six ears are: white fungus, golden ear, fungus, elm ear, stone ear, and osmanthus ear.
The nine bamboo shoots are: bamboo shoots, golden bamboo shoots, asparagus, vegetable bamboo shoots, hairy tail bamboo shoots, pen bamboo shoots, ginger bamboo shoots, silk bamboo shoots, and pork belly bamboo shoots.
One Sheng is: Bamboo Sheng.
After preparing three mushrooms, six ears, nine bamboo shoots, and one sheng, it’s time to start cooking this top-notch vegetarian dish.
First, blanch celery, carrots, kelp, and bean sprouts in water, then add salt, longan, tangerine peel, white pepper, and a mangosteen. These ingredients are already very fragrant, and the addition of tangerine peel and mangosteen soup will make the soup more delicious. The person smells faintly of meat.
Daolin put these ingredients into a casserole. After the casserole was boiled, it was simmered on low heat for two hours. Fortunately, there was still time left, otherwise Daolin would have to use Zhenqi to process it again.
During this time, Daolin chose to process three mushrooms, six ears, nine bamboo shoots, and one sheng. Although the three mushrooms are all fungi, they have different aromas, and the six types of ears and nine types of bamboo shoots also have their own unique tastes. , blanch these ingredients separately and put them into a bowl one by one.
After this step, Dolin put it aside. Because the vegetarian soup was not ready yet, Dolin was going to make another dish - eggplant.
This vegetarian dish uses ten chickens to make eggplant, and it takes nine steaming and nine drying for twenty-eight days to complete. It is really difficult to make.
Daolin plans to use Zhenqi to make this dish throughout the entire process, which will not only enhance the taste, but also speed up the production.
Daolin raised his knife and quickly peeled and fleshed the eggplant. Then a flash of knife light flashed and cut the eggplant into thin strips.
These filaments need to be dried in the sun. It's simple. Daolin threw a burst of Qi. The Qi containing the energy of Phoenix Fire directly dried these eggplant shreds. He put the eggplant shreds aside for later use. Daolin was ready to attack the chickens. .
Boil water in a pot, put the hen in the pot, then put a grate on it, lay a drawer cloth on top of the grate, put the dried eggplant shreds on the drawer cloth, use the chicken soup produced by cooking the hen to steam the eggplant shreds, and so on After repeatedly steaming and drying for nine times, a total of ten chickens were used, and then a chicken-flavored shredded eggplant was obtained.
Then, chicken, shiitake mushrooms, mushrooms, new bamboo shoots, spiced dried tofu, and various dried fruits are diced, simmered in chicken soup, and mixed with some sesame oil and lees oil, and this is the ultimate vegetarian eggplant fish dish.
At this time, it’s almost time to continue making the ‘Dinghu Shang Su’. Add the cooked vegetarian stock to three mushrooms, six ears, nine bamboo shoots, and a sheng. Steam it for half an hour. Through steaming, all kinds of ingredients are not only preserved. It not only removes the original flavor, but also absorbs the meat-flavored vegetarian broth.
To thoroughly prepare this top-notch vegetarian dish, you also need to use vegetarian stock to pick a gravy. After the ingredients are steamed, take them out and turn the bowl upside down. The ingredients are set like eight-treasure rice. Pour the gravy from the vegetarian stock on top. In terms of ingredients, this top-notch vegetarian dish 'Dinghu Shangsu' has also been prepared.
