Food Circle Plug-in Emperor

When the spring is cold, the ice on the river melts.

Residents wash their hands with river water, praying for safety and giving thanks to the mother river. It also marks the end of the fishing moratorium and fishermen can enter the river to fish.

At this time, after a winter of hunger and cold, big and small Sanjiang cold-water fish, the waste in the body is completely discharged, the meat is tight, not fat or loose, and it is extremely delicious. Open river fish".

Three flowers, five flowers, eighteen sons, seventy-two miscellaneous fish are all well-known river fish.

But in the authentic Kaijiang Banquet, the dishes for each table are fixed, and the cooking methods of Jiangyu are also very eloquent.

It can not only reflect the local characteristics of Bei'an, but also better cook the delicious taste of river fish.

Listening to the discussion between Zhang Zhen and the two chefs, Yao Shi looked solemn. The order has been taken, and now he can only do his best.

It was already half past seven in the evening.

It is necessary to finalize all the dishes before eight o'clock, so that the purchase side can contact the order quickly, and the back kitchen side must prepare according to the ingredients needed for the dishes.

After much deliberation, Yao Shi suddenly thought of Zhao Meng.

The chef that Zhao Meng followed before was an old gourmet. Although the old man hadn't been to many places, he knew the local delicacies of Bei'an like the back of his hand.

It can be safer to discuss with one more person.

What if Zhao Meng knew the specific dishes of Kaijiang Banquet?

Thinking of this, Yao Shi took out his mobile phone and called directly without sending a message.

Zhao Meng was busy nibbling on the rabbit head that Fu Yu brought back, his hands were full of chili peppers, and he couldn't hold his cell phone at all.

Fu Yu helped to pick it up and took a look: "Chef Yao is calling."

Zhao Meng hurriedly said: "You can pick it up for me, hands-free."

The washing machine in the bathroom was spinning, making a loud buzzing sound.

Fu Yu answered the phone, turned on the speakerphone, and held the phone up to Zhao Meng's ear.

Zhao Meng asked: "Chef Yao, what do you need from me?"

Yao Shi said directly: "Old Zhao, do you know about Jiangyan banquet?"

Zhao Meng was taken aback: "I know, what's wrong?"

Yao Shi gave an overview of the situation and asked, "Do you know the specific dishes?"

Zhao Meng thought for a while, then frowned and said: "When I was young, I went to Kaijiang Banquet with my master, but later the river was seriously polluted, and the Kaijiang Banquet here is not so authentic anymore. Several kinds of river fish for cooking."

Zhao Meng really couldn't remember the authentic Kaijiang Banquet he had, and what dishes were on the table.

In my memory, there were all kinds of fish and shrimp in the river at that time, but now due to various reasons, there are not so many varieties, and people have gradually lost their original enthusiasm and expectations for the Kaijiang Banquet.

Now, there are a few characteristic small restaurants along the Jiangjiang Street. They say they sell river fish, but in fact they often mainly use farmed fish such as carp with three scales, and their cooking methods no longer follow the original cooking method.

After all, people's tastes are constantly changing, and if restaurants want to make money, they have to cater to the needs of the public.

"I can't remember the whole set, but I do remember a few more distinctive ones, such as braised Gayazi in sauce, stewed eggplant with catfish, and fried river shrimp. It's so sudden that I can't remember it."

Yao Shi frowned. He had heard of all the dishes Zhao Meng mentioned, and they were Jiangyu's special recipes.

However, although these are considered specialties, Bei'an can only be regarded as a relatively common home-cooked dish, and it is not one of the best hard dishes in the Kaijiang Banquet.

"Do you have any other friends who have had the authentic Kaijiang Banquet? Please ask for me, and I will try to contact you again."

Now Yao Shi is completely in a hurry to go to the doctor, purely by chance.

In case any friend has eaten it, or has a better understanding of Kaijiang Banquet, and can come up with one dish, count it as one dish.

"Who else has had the Kaijiang Banquet? The ones around me."

While Zhao Meng was thinking, he unconsciously looked at Fu Yu and muttered to himself, "Who can know the authentic Kaijiang Banquet?"

【Ding! NPC Chef Zhao Meng's task: accurately report the authentic Kaijiang Banquet dishes. Task completion reward: a key to the whole fish feast teaching practice classroom]

Fu Yu: "!"

Sign up for the name of the dish and get a reward!

While Zhao Meng was on the phone with Yao Shi, Fu Yu quickly flipped through the classic recipes.

Search: Kaijiang Banquet.

[Kaijiang Banquet: Every year in the early spring, when the ice and snow melt, fishermen living along the Songhua River and Wusuli River celebrate by fishing in the Kaijiang River. Relying on water to eat water, all kinds of fish dishes are naturally indispensable at the banquet, all of which are the freshest river fish, no matter how they are cooked, the taste is very delicious]

[Northeast chefs stew fish to highlight the original flavor. The fish does not need to be splashed with water or oiled. It can be directly put into the soup and simmered for a long time to produce fish oil, which stimulates the aroma. If it is splashed with water, the fish will lose its umami taste, and if it is over-oiled, the meat will become hard. 】

[In addition to "stewing", the common methods of Sanjiang fish include "sautéing" and "smoking". These two techniques require the chef to add enough seasoning to the fish in advance to fully marinate and taste.]

【Fragrant stewed bream flower, braised bream flower, fragrant smoked gong fish】

Zhao Meng quickly went through his circle of friends in his mind, and was thinking about it when he heard someone talking.

"Chef Zhao, I know."

Zhao Meng was stunned for a moment, and his slack eyesight refocused.

Fu Yu repeated again: "I know what dishes are served in the authentic Kaijiang Banquet."

Zhao Meng was overjoyed and hurriedly asked, "You know?"

Fu Yu nodded.

Zhao Meng was overjoyed, and said to the phone: "Chef Yao, Fu Yu of my family knows what dishes are served in the authentic Kaijiang Banquet!"

Zhao Meng was talking on the phone with Yao Shi, while Fu Yu began to memorize the recipes: "Three flowers, five kinds, eighteen seeds, seventy-two miscellaneous fish, and only 19 kinds of Kaijiang fish are used for the authentic Kaijiang banquet. Wangcai, there are fragrant braised bream flowers, braised squid flowers, and fragrant smoked gong fish”

Zhao Meng paused, and listened carefully to Fu Yu's report of the name of the dish.

A total of 19 Wang dishes, one is not bad.

The blurry images in my memory emerged bit by bit, some of which I could not remember clearly after all, but many images began to be awakened with the name of each dish.

Wait until Fu Yu finished speaking the name of the last dish.

Zhao Meng subconsciously reached out and patted his thigh, and praised sincerely: "That's right! This is the recipe! It's exactly the same as I remember!"

At that time, Zhao Meng was still young, that is, Fu Yu's age, maybe a few years younger.

The river is open.

The fisherman salvaged the river fish into a net, and he followed his master to have a river feast in the very prosperous shed at that time.

Old-fashioned charcoal stove, hot whole fish feast.

It has been a long time, and there are only tables of diners eating happily, and plates of delicious dishes on the table are left in my memory.

I can't remember the exact taste.

In my impression, I just feel that it is very delicious and delicious.