Chapter 426： Whose question (1/2)
Fish maw is a tribute to the royal family of the Tang Dynasty, and fish maw must have some pleasing practices besides stewing.
Flower maw is especially nourishing for pregnant women and babies. It not only makes the skin white and firm, but it is also believed that flower maw can nourish blood and brains.
So the royal chefs came up with the method of steaming with various rare poultry eggs and fish maw, but the method at the time was more complicated. The royal chefs would take wild duck eggs with secret venison or lamb fillings. Fill it with raw egg yolk and then pour the fish bladder. After steaming, four rings are cut out.
But this is not the ultimate method. It is said that a skilled chef will even mix the egg liquid and duck liver paste and apply it to the inner wall of the fish bladder and then fill it with hot oil to make it stick together to form five rings.
Such awesome operations are worthy of praise, such as the song of the five rings.
Of course, only the princes and princesses who have just started to eat can enjoy such unique and complex methods of fish gelatin.
Lin Chou believed in the ancients. The smell of wild duck eggs is no less than that of penguin eggs, plus the fishy smell of isinglass, dare you give this kind of food to the emperor?
——The whole family is full of heads and they are not enough to cut.
In fact, according to some records or word of mouth, the fishy of poultry eggs and the fishy of fish gelatin seems to be able to produce some very wonderful reactions, coupled with various methods of removing fishy, it can be completely free of peculiar smell and extremely mellow. .
but...
Now it seems that it's not the case at all!
Is it true that if you don't charge up money, you really won't become stronger...No, won't it become delicious?
So, what if this handsome man charged this penguin with 80,000? ?
Sikong was still licking his lips, with doubts on his face.
”Really, it seems... it's not so fishy, it's not right, it still smells a little bit fishy, but it's not annoying, but it feels very comfortable and warm, strange.”
Wu Kedao,
”You think so too? I thought my sense of taste was out of order. This feeling is very strange. It's a bit like I just finished eating lamb, and I forgot the fishy mutton. The more I eat, the more fragrant I eat, but when you go out, As soon as the wind blows outside, the lips become soggy, and the fishy smell comes again.”
Sikong nodded repeatedly,
”Yes, it feels that way, very strange.”
Lin Chou tasted a slice of it himself after listening to the babbled descriptions of the people.
”How?”
Lin Sorrows aftertaste for a moment.
”It's still a bit flavorful. This dish was unsuccessful. We need to find a way to improve it. Forget it, thanks for your hard work.”
Sikong Dao,
”It's already very powerful. How did your mind grow, and you can think of such a way?”
Lin Chou had no choice but to tell the origins of the fish gelatin and the baby in her boudoir.
Merge,
”It shouldn't be like this in principle. The flavors of wild bird eggs and isinglass can neutralize each other and produce a certain fragrance. There are records in almost all texts. This is my... Is it because the alienated penguin eggs taste so strong that it can't even be removed like this?”
Xiao Wu Dao,
”It's not right, Brother Chou, this method is different from the Wuhuan method you mentioned. It's obviously that you are cutting corners, and of course the taste will be bad!”
Lin Chou frowned, but he didn't omit the basic conditions and steps to remove the fishy smell at all, so he shouldn't.
Sikong patted the table,
”I see, this is not a question of Lin Chou's approach, nor is it a question of dishes, but... a question of people!”
”Who's the problem?”
Sikong Dao,
”During the Tang Dynasty, people's recipes were very different from those of modern people.”
”For chestnuts, on top of the famous grilled tail banquet in the Tang Dynasty, there are several dishes in the recipe that are very representative, the soft beef intestines cooked in mutton oil.”
”Bright shrimp broiled, that is, grilled live shrimp.”
”Bailongyao made by repeatedly beating lamb tenderloin.”
”Lambskin filigree is a better dish. It is simply sliced into half-cooked fried lamb shreds.”
”Snow Baby: Cure frog pod stickers.”
”Xianren Su: Chicken stew with milk sauce.”