In addition to the eight major cuisines, there are also many unique local specialties in many areas of China, and local people use local products to make unique folk dishes through local unique cooking techniques. Some cooking techniques you may not have heard of, such as "Lu" in Qingyuan, Guangdong, "Live Ferry" in Sichuan Zizhong, listening to it for no reason, but after eating it, it can make people reminisce for three years!
This issue invites Zeng Haihua, a kitchen master from Qingyuan, Guangdong Province, and Yu Chun, a chef from Sichuan Zizhong, to reveal the mystery of "Lu" and "Live Ferry" for everyone!
Zeng Haihua's "Lu" craft was inherited from her father-in-law, and now opening a shop to sell Lu Geese is not only to share the delicious taste with more people, but also a kind of inheritance of family flavor. Today she is going to teach everyone how to make this goose.
"Lu" is a common practice in Qingyuan, Guangdong Province, which means that ingredients are tumbled in a pot. The goose is fried first and then cooked, the meat is tough and not chai, salty and fresh and slightly sweet, under the rice and wine, the aroma is full.
Non-stop tumbling is "lumping"
The goose tastes enough in the busy
-01-
Sauté sesame oil
Add garlic and ginger slices in cool oil, sauté until golden brown, then remove and set aside, and the oil left in the pan is sesame oil.
-02-
Fried goose
Choose Qingyuan black-maned goose, put the clean goose into the oily pan and fry it, in the process, roll the goose more and fry it until golden brown. If you don't have a suitable cauldron at home, you can cut the goose into four pieces and fry it. No black-maned goose is replaced by a regular goose.
Qingyuan black-maned goose
Qingyuan black-maned goose has a good taste, goose flavor, and has the characteristics of three blacks and three finesse, that is, black mouth, black head, black feet; thin head, thin neck, and thin bones.
-03-
Goose
Add hot water to half of the goose body, add soy sauce and fried garlic and ginger slices, add rock sugar, white wine, white vinegar, seafood sauce, fragrant leaves, and cover the pot.
Tips: Liquor can be fresh and fragrant.
First high heat for twenty minutes, lu is to let the goose in the pot keep turning, in these twenty minutes, you need to turn every four or five minutes, pour juice once, and then turn the fire for twenty minutes, then add the chicken essence to freshen, high heat to collect the juice out of the pot, the sauce in the pot for later.
The difference between rook and stew: rook needs to be constantly turned, stew does not need to be turned, and rook can make the ingredients taste more even.
-04-
Chop the pieces and plate them
Cut the goose into one-shaped pieces and pour the sauce evenly on top.
The goose is salty and delicious, the meat is tender and flavorful, and the aftertaste is endless, so I learned this method to cook duck and chicken.
"Live ferry" in Sichuan is also a very common cooking practice, chef Yu Chun for everyone to show how to "live ferry" crucian carp, crucian carp is not fried, directly under the pot slowly cooked, to the greatest extent to ensure the deliciousness of the fish, sour, spicy and salty, rich taste. Chef will also share how to make crucian carp less prickly by cleverly changing the knife.
Cook slowly without frying or frying
The "live crossing" method is simple and fragrant
Crucian carp changed to knife
Crucian carp double-sided change a word flower knife, pay attention to cut a little tighter, you can break the crucian carp on the body of the particularly thin spine. In addition to crucian carp, you can also choose cinnamon fish, sea bass, grass carp, fathead fish, etc. to make live ferry fish.
The benefits of a one-word flower knife: cutting off the fish bones, easier to taste, easier to cook. Other fish can also use this knife method to cut off the spines.
Boil the water
Add water to the pot, add an appropriate amount of ginger, green onion and peppercorns to the water to add fishy flavor, add salt and bring to a boil over high heat.
Live ferry
After the water is boiled, put in the processed crucian carp, the crucian carp is cooked under the pot and then reduced to low heat for eight minutes, turn off the heat and simmer for a while, then fish and plate.
Huodu: "Ferry" is more written as "Du", which means "small fire dipping" in the Sichuan dialect. Do not fry or fry, directly into the water or broth soaked, there is no skin open flesh bursting, but through warm slow cooking to maintain the taste of tender.
Stir-fry the sauce
Another pot, put in the rapeseed oil, the oil temperature is 50% hot, into pixian bean paste Titian, put in the pickled pepper to remove the fish, stir-fry after adding minced ginger, minced garlic, stir-fry again after the aroma add the appropriate amount of hot water, boil after adding celery grains, chicken essence, sugar, green onion white, then add water starch hook, and finally put in balsamic vinegar, stir well.
Pour the sautéed sauce over the crucian carp that has been cooked before and sprinkle with spring onions.
Due to the unique cooking method of "Live Ferry", so the fish is not added to the seasoning when cooking, the taste mainly depends on the sauce after the pot, so that the fish out of the main two layers of taste: one layer is the umami taste of the crucian carp itself, the other layer is the fresh spicy and sour sauce of the sauce, the two flavors collide with the compound aroma, which makes people appetite-boosting.
The two methods of rook and live ferry are different from the cooking method of frying and stewing, in fact, it is the local home-cooked method, the non-stop tumbling goose carries the thoughts between the family, and the live crucian carp cooked on a low fire and slow cook reflects the wisdom of life. You may wish to try these two fresh cooking methods at home, and there may be different harvests.
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(Edited by Kim Lu-ya)