Mountain delicacies, to put it bluntly, are precious ingredients that grow in the mountains. Wild animals, mushrooms, wild vegetables, and medicinal materials can all be counted in this category.
For most people, the only delicacies they have access to are dried mushrooms.
Since Zhao Fuyu was making family portraits for ordinary people, he would certainly not use more precious mountain treasures, such as snow clams, bear paws, deer antlers and the like.
Dried hazel mushrooms, dried fragrant mushrooms, dried hericium erinaceus, and dried hydrangeas are the protagonists of the mountain delicacies series he chose to add to the family portrait this time.
Of course, for ordinary people, there may not be so many delicacies in the family portrait. Generally, black fungus and dried incense are enough. But for his family portrait, these two fungi alone cannot be combined with The soup base and meat ingredients compete well.
So he added several kinds of mushrooms with unique flavors and amazing taste that absorb the soup.
The taste of Hericium erinaceus and Hydrangea fungus is not strong, but the taste is extremely special. One is crisp instead of black fungus, and the other is dense and crisp like a sponge. It is difficult to describe the feeling if you have not tasted it. The sensation that occurs in the mouth.
The two kinds of fungi, dried hazelnut mushrooms and dried mushrooms, after being taken care of by the sun and refilled with water, the special alcoholic substances bring charming deliciousness, each with its own unique charm.
Just wash them carefully one by one, remove the excess sand, and soak them separately.
Zhao Fuyu also has a simple method for ingredients with a lot of sand in the small cracks. He uses expired or near-expired flour, starch and other attachments, and mixes them with water to form a viscous lake shape. , and then put the mushrooms in and scrub them until the color of the surface changes, then wash them with clean water.
Repeat this two or three times until there is no obvious color change when facing the lake, and then check it one by one, and you can basically remove more than 90% of the debris, sand and the like.
Then soak it again to get extremely clean bacteria.
Of course, the fungus produced in this way is just a preliminary product.
The taste of mushrooms needs to be absorbed by fats and oils before it becomes a real delicious taste. Naturally, it also needs to be fried before it has an extremely wonderful taste.
At this time, the fat simmered in the chicken and duck stock will be useful.
You don’t need to put in too many auxiliary ingredients. Just sauté a little shredded ginger until the smell of chicken and duck oil and the possible smell of bacteria are removed. The task is completed. Stir-frying at high temperature will force out the aroma and fat in the chicken and duck oil. Dried hazelnut mushrooms and fragrant mushrooms.
This is also the key to making this dish surprisingly delicious.
When cooking for Family Portraits, you have to consider not just one or two ingredients, but the combination of all the ingredients.
After winter melon, baby cabbage and white radish, three ingredients that can absorb a lot of oil, have taken the last place, it is obvious that the amount of oil that the mountain mushrooms can absorb is not enough.
That's why Zhao Fuyu took out the floating fat from the chicken and duck stock and sauteed the mushrooms in advance.
Without this step, the fresh aroma of mountain delicacies will not be reflected, and the astringent taste of mushrooms may even enter the soup base. This is why this step is necessary.
Although the method of making a family photo is very simple, when it comes to the details, there are many things in it that are very deadly.
A little bit of carelessness and a dish can be completely ruined.
Even after frying, the ginger shreds in the mushrooms must be removed, and no seasoning is required.
What is important is the original flavor of the ingredients. After all, the broth has to be added for steaming, and then seasoning can be done.
By then, the mushrooms will also absorb a lot of the delicious flavor from the soup, and this is when this family portrait becomes exciting.
In addition to mushrooms, the existence of bamboo shoots is also a unique style. This time Zhao Fuyu used the thicker bamboo shoots instead of sword bamboo shoots or bitter bamboo shoots. The white bamboo shoots have a sweet taste and a slight astringency. .
It only needs to be slightly blanched, and then soaked in running water for about half an hour, and basically only the sweetness similar to that of Sydney pear will remain.
This is also the reason why Zhao Fuyu chose it to play the other role of Shanzhen.
The thinly sliced white jade bamboo shoots are also ready, and now is the final combination.
In fact, it is not as complicated as you think. Use a large bowl with white jade bamboo shoots as the bottom. After a layer is spread, white radish and winter melon are mixed together.
Then there is the outermost circle of baby cabbage, then half of the hazelnut mushrooms, half of the dried aromatic mushrooms, and a mixture of Hericium and Hydrangea mushrooms in the middle. Then put a layer of meat cake on top, and then put another layer of meat cake on top of the meat cake. Attach a layer of fresh seafood, and then lay out the fried meatballs.
On top of the laid meatballs, you must also pay attention to leaving some gaps, surrounding the egg dumplings in a circle, and finally there is still some space left in the middle that can be laid out, which is reserved for seafood.
Because the cooking time of seafood is different, you will not put it in at the beginning. Instead, after the cooking is basically completed, put it in and cook it for a while.
So now this arrangement is almost the finished version of the family portrait.
But this is not over yet. The chicken and duck stewed soup is still waiting for seasoning. Salt and pepper are the only two things needed. Pour the hot soup into the family portrait filled with ingredients, and pour it into the gaps. Full of soup.
All the ingredients are half exposed and soaked in the soup, and a slight circle of golden butter embellishes it, making the color of the dish even more attractive.
An extremely rich and delicious flavor spreads directly.
It may be hard to imagine, but as long as you think of pork, chicken, fish, eggs, mushrooms, radish, winter melon, and bamboo shoots combined together, steamed with chicken and duck stew, the delicious taste seems to be on your lips and teeth. The space overflowed.
Extremely fresh, extremely rich, extremely sweet, extremely beautiful.
The food is not yet finished, but the taste of the semi-finished product is already so fascinating. You can also imagine how amazing it will be if the finished product appears.
As the owner of this dish, Kamado Tanjiro also calmed down. He seemed to have found some familiar feelings in the ever-permeating aroma.
But what it is, he still can't tell.
...
The boiling steam enveloped the entire restaurant. After the SAIC steamed it for forty-five minutes over a high fire, the lid of the pot where the family portrait was cooked was opened again, and the plate covering the family portrait bowl was also removed. The scallops were cleaned. , fresh shrimps were put in one by one.
The moment the aroma spread, the plate was covered again.
After the last five minutes, the dish "Mountain and Sea Yiyi. Family Portrait", which is not expensive but is extremely thoughtful, was completed!
