At that time, his brother Zhang Guorong was still there, Yuan Yongyi had not yet married Zhang Zhilin, Zhong Zhentao and Zhao Wenzhuo were still prosperous, and Luo Jiaying was still active on the big screen.
In 1995, Xu Ke did not have a sword and light sword shadow, and filmed a "Full Han Table" that talked about food and cooking, compared with the Hong Kong films of the 90s, he went backwards and pushed the jianghu cuisine to the highest point.
In "Full Seat of Man Han", Zhao Gangsheng, played by his brother, learned to cook in Man Han Lou, and met Jia Hui, played by Yuan Yongyi, and changed the fate of the two in this square inch kitchen knife case.
Zhao Gangsheng learned to cook for the goddess Yamaguchi Baihui, and Jiahui began to work hard to keep his home.
Jiahui with a mess of red hair and no edge of the day, after Boss Ou was seriously ill, Jiahui opened the "Full Han Table" treasure book for the first time, and tried to take the poached crab meat to try the dish.
Jiahui thinks that she can fry poached eggs and naturally makes poached crab meat. Take 2 or 2 crab meats, put 2 slices of meat, 3 beaten eggs, put 2 spoonfuls of soy sauce... In the end, it backfired and almost burned down the kitchen.
At that time, Jiahui must not have known that the poached crab meat, a high-quality dish with exquisite ingredients, was completely unsuitable for beginners to try. Crab meat is a pearl in food, and the most important thing about poached crab meat is to maintain the taste of crab meat.
In the film, Jiahui has such a line: "Eating delicious things is actually a kind of happiness." ”
The crab meat in October is tender and fat, and if you want to eat a crab "feast", I think even if you have such an ambition as Jiahui, you can't cook anything supreme. Although the Taoist dish is a superb dish, it also exudes ordinary feelings.
So you may wish to start by eating steamed crab and let the tip of the tongue leave some aftertaste of "crab".
When I was a child, it was difficult to distinguish between male and female steamed crabs, and I liked to break the crab bucket first, dip it in the sauce secretly concocted by my mother, and first kill the crab paste on the crab bucket. Then slowly peel off the crab feet and instigate the crab meat.
And the most delicious crab yellow, always stay at the end. The crab body is still slightly hot, and the grass coat is removed with his fingers, revealing the crab meat. Then break the crab body in two, full of crab yellow crab paste flowing out of the delicious.
When I grew up, I learned that the highlight of crab eating has been wrong for many years. The crabs that are hot out of the pot, the best crab yellow should be tasted while hot, and the crab feet should be left for the end.
But now, the habit of eating crabs has not been changed. While others are boringly nibbling on crab legs, I am eating crab paste, and this contrast makes people happiest!
And this kind of pleasure will continue until the crab smell that is difficult to wash on the hands after eating the crab. The nails are oozing with crab paste yellow and sauce, and you can lick it a dozen times.
Steamed crab
Difficulty index: ★★★
Ingredients
Crab to taste
Cooking steps
1. Wash the crab with a brush and tie the feet on all four sides with cotton thread;
2. Add some water and cooking wine to the steamer, put the crab on the steaming drawer and sprinkle some ginger shreds;
3. Steam over water on high heat for 5 minutes, low heat for 10 minutes.
When tasting crabs, cut the cotton thread and eat it with the seasoning, and this bowl of seasoning contains great knowledge.
Simple sauces with ginger-flavored spices, and sophisticated ways to eat you can make your own - ginger shredded, garlic juice, screw minced pepper into minced, fresh soy sauce, Shanxi vinegar, sesame oil. Such a sauce, let alone a crab dip, can also be mixed with white rice.
Shanghai people eat crab into essence, and the "June Yellow" that has been available since July and August has been eaten until the Spring Festival. Authentic Shanghainese prefer to eat hairy crab rice cakes, but the hairy crab rice cakes with thick oil and red sauce out of the pot are often more flavorful than crabs.
The practice of hairy crab rice cake has been privately opened on a small stove for advice. Each region in the south has its own practices, and even the standard Shanghainese have inherited their own taste. Some people like to cook the rice cakes first and put them in the pot with the crabs, while others wait for the crabs to come out of the juice and then collect the juices in the rice cakes. Further study, is the origin of rice cakes, if it is Ningbo rice cakes, compared to other rice cakes soft glutinous, you can directly stir-fry into the juice.
Hairy crab rice cake
Difficulty index: ★★★★
3-4 crabs
Rice cake slices
Accessories
Green onion, ginger, garlic, cooking wine, soy sauce, salt, sugar
1. Cut the green onion, ginger and garlic into strips or minces, and blanch the rice cake slices in the water;
2. Treat the live crabs, one crab can be cut into 4 equal parts;
3. Heat oil, sauté shallots, ginger and garlic, stir-fry the crab pieces in a pot, bring to a boil over low heat, add cooking wine, soy sauce, salt and sugar;
4. Remove the crab and put the rice cake slices in the pot to collect the soup;
5. Put the crab pieces back into the pot and stir a little.
In "Full Of Han", behind the excellent dishes are often ordinary home-cooked delicacies. A bowl of white rice, a simple dried fried beef river, full of woks behind the foodies!
Zhao Gangsheng finally found his own Yamaguchi Baihui - Jiahui, that poached crab meat, and finally Zhao Gangsheng must have taught Jiahui how to do it!
Poached crab meat
Difficulty index: ★★★★★
50 g crab meat, 3 eggs
25 grams of shiitake mushrooms and 25 grams of water hair magnolia slices, 2.5 grams of cooked ham minced and 100 grams of rape leaves
seasoning
5 grams of cooking wine, 1.5 grams of refined salt, 25 grams of pork fat, a little wet corn flour, 15 grams of flour, 500 grams of peanut oil
1. Peel the crab meat, chop it together with shiitake mushrooms and magnolia slices, put it in a bowl, add cooking wine and salt and stir into a filling, and roll into 20 small balls;
2. Beat the eggs into a bowl, add a little wet corn flour and fine salt, stir well;
3. Cut a little rapeseed leaves into small pieces, and cut the rest of the rape leaves into thin strips;
4. Put the spoon on the fire and heat it, rub the spoon well with pork fat, pour the egg liquid into the spoon and spread it into egg skin;
5. When the egg liquid has not completely solidified, put a crab meat filling in the middle, fold the egg skin in half, and gently press with chopsticks;
6. Use chopsticks to clamp the filling vertically in the middle, wait for the egg liquid to completely solidify, take it out, put it on the plate, and make the poached crab meat;
7. Put the flour in a bowl, add a little water and stir to form a paste, use chopsticks to dip the batter, spread on the stuffing of the poached crab meat, sprinkle some minced ham and minced rape on top;
8. Sauté the pan, pour peanut oil to 60% heat, add shredded rapeseed, fry until dark green, fish out, sprinkle on the plate;
9. Continue sautéing in a frying pan until it is 70% hot, add the poached crab meat, fry until golden brown and place on top of the rapeseed.
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