C1038

"Do you think only you in the West have the habit of making vegetables with fruits? We have more ways to make vegetables with fruits in China, such as pineapple fried beef and pineapple sauce in Baodao, watermelon sauce and crucian carp soup in Qilu, fried chicken and lemon duck with lemon in Guangdong and Guangxi, raw beef mixed with pear of Xianzu, mango shrimp in Minnan...... I can count them out for you Xiao Peng said while washing his hands.

Nikita asked, "what are you going to make us with this orange?"

However, Xiao Peng didn't answer Nikita's question. Instead, he said, "in the Southern Song Dynasty, there was a poet and gourmet named Lin Hong. He wrote a wonderful book called" mountain family Qinggong ". This book records many ancient dishes, which are difficult to recover today. One of them is called" crab wine orange ". In the book, it is about this The introduction of the dish is: "when you brew orange with crab, cut off the top of the orange, gouge out the fish, leave a little liquid, fill it with crab paste meat, cover it with stem branches, put it into a small steamer, cook it with wine, vinegar and water, add bitter wine and salt. It's fragrant and fresh, which makes people enjoy the tour of new wine chrysanthemum and wine orange crab. " This dish was restored by Wu zhenchu, a Hangzhou cuisine master, and became the first dish of last year's G20 summit. "

Nikita's eyes brightened: "Xiao, do you want to make us crab wine orange for us to eat?"

Xiao Peng nodded first and then shook his head: "the raw material used for making orange with crab is hairy crab, which is river crab. Now we are sea crab. I don't know whether it tastes good or not. It's a try. I've never tried before. Today is a try. Xiaoqiu, go get a female snow crab, three male crabs. Then bring more oranges

Seeing Xiaoqiu come back with the whole snow crab, Nikita frowned and said, "Xiao, why do you still take the whole snow crab? Is this delicious? "

Xiao Peng was processing oranges there. After listening to Nikita's words, Xiao Peng replied, "I've gone to the word" Ma. ". Come and eat, your star is a big woodlouse! "

Xingtiao people eat snow crab is very interesting, they don't like to eat viscera, crab is the same, they only eat crab legs. There are automatic processing machines on large crab catching ships, which smash the back cover of snow crabs, split the snow crabs in two from the middle, leaving only the crab legs and then transporting them back to buy, including some king crabs, which are also processed in the same way --- this is a real waste!

What is the most delicious crab? Crab roe and crab paste! It's all good stuff in the crab's back shell, so they throw it away! This NIMA is a monster!

Chinese people pay attention to "nine females and ten males" in eating crabs, which means that females eat before September and males eat males in October, which means that in September of the lunar calendar, female crabs grow the most plump yolk, and in October, male crabs grow the thickest paste, which is the most delicious time.

Xiao Peng washed the crab and steamed it in a pot. He asked Xiaoqiu to process the orange for himself. They cut off the top quarter of the orange, and then gouged out the pulp, leaving some orange juice in it.

After the oranges are processed, the crabs are steamed. Xiao Peng and Xiaoqiu scoop out the crab meat from the crab shell, and put the crab roe and crab paste aside.

Xiao Peng told Xiaoqiu: "put the crab meat, crab yolk and crab paste into the oranges according to the proportion. The color of the crab paste is not good, but the crab yellow mouth is too hard. You should remember to put the crab meat in the ratio of 6:3:1, and put the crab meat in the bottom, the crab paste in the middle, and the crab meat on the top. Be careful not to jam it too tightly. Eight minutes is enough. "

After stuffing the crab meat, Xiao Peng took out a package of dried chrysanthemums, put a chrysanthemum petal in each, and added a little salt in it, and then covered the cut orange cover back on the orange.

"Add cold water to the steamer, pour in Jimo wine, and steam the orange with rice vinegar! Add more wine and steam it. After boiling water, steam it for 10 minutes and then come out of the oven! " Xiao Peng is in charge of Xiaoqiu road.

Nikita gulped. "Wow, it looks delicious."

Xiao Peng shook his head: "I can't guarantee whether it's delicious or not. After all, the authentic crab wine orange is a Jiangsu and Zhejiang cuisine. They use river crab. The crab meat, crab roe and crab paste are different. The crab meat is more compact. The crab paste and crab yolk are slightly sweet, while the sea crab has a slightly fishy smell. Therefore, I have also made some changes in this dish. The practice in Jiangsu and Zhejiang provinces should be to use southern rice wine such as Jiafan, Yuanhong, Shanniang and Xiangxue. The flavor of different rice wine is different. Although Jimo old wine is also yellow rice wine, it belongs to northern Yellow Rice wine, and its taste is different from that of Southern yellow rice wine. And in order to adapt to the taste of sea crabs, I use rice vinegar instead of the vinegar commonly used in the south. So I'm a little nervous now. I don't know if it's delicious or not. "

Xiaoqiu quickly flattered: "boss, your cooking skills are not worth mentioning. The food you cook must be delicious! But brother Peng, do we have rice wine in the north? Isn't this all what southerners drink? Let's drink white! Why don't you steam it with liquor? Don't we always add white wine to the fishy smell when we make sea fish

Xiao Peng held out two fingers: "first, the sea crab is not a sea fish. The fishy smell is not so strong. There is no need to use liquor with stronger smell to get rid of the fishy smell. Second, who specially said that the northerners do not drink yellow rice wine? In the past, there was indeed a saying that "North wine" did not mean white wine, but yellow rice wine produced in the north. And "South wine" refers to yellow rice wine with Jiangsu and Zhejiang as the core, that is, yellow rice wine in Shaoxing and Hangzhou. Even in the middle of the Qing Dynasty, no matter north or south, we Chinese people still drink rice wineWhen Xiaoqiu heard this, he didn't understand: "then why did the North begin to drink liquor?"

Xiao Peng explained: "in the late Qing Dynasty, with the continuous war, the grain production decreased, the rice wine cost more and the alcohol content was low, so the production was gradually reduced. The custom of drinking rice wine in the North was gradually replaced by Shaojiu. Now there are only Shandong and Shanxi provinces in the north where rice wine is produced. Now you can see that liquor with sky high price often appears. In fact, in the Qing Dynasty, this liquor was drunk by the common people, and it was yellow rice wine for the upper class. In the view of the people at that time, only those who were born out of the wrong way would like to drink high alcohol liquor in order to seek stimulation. "Qing Shi Duo" records that "the price of rice wine is higher than that of liquor, and that of liquor is lower than that of rice wine."

"What's the difference between the north and the south rice wine?" Asked the hill.

Xiao Peng replied: "raw materials, rice wine is made from millet in the north, while glutinous rice is preferred in the south. In fact, if we say that the northern brewing method is the oldest yellow rice wine brewing method. The millet is boiled repeatedly and then the water is evaporated, and the color is deepened. It is charred but not pasted. In the subsequent fermentation process, there is also coloring effect, and there is no need to add caramel color. Nanpai rice wine is made of glutinous rice, so it needs high temperature gelatinization of glutinous rice and steaming in a steamer to achieve the effect of coloring. However, the gelatinization process is difficult to master and the speed is slow. Therefore, in order to speed up the brewing time of yellow rice wine, caramel color is generally added in the fermentation process to adjust the color. Therefore, the quality of Northern Yellow Rice wine is really good No less than the south, and some even surpass the south. "

After hearing this, Xiaoqiu broke the casserole and asked, "what do you mean by the names of" Jiafan "," Yuanhong "," Shanniang "and" Xiangxue "? I've only heard of yellow rice wine names like "Huadiao," "daughter red," "taidiao."

Xiao Peng laughed: "the names of the yellow rice wine you mentioned do not belong to the classification of yellow rice wine. For example, taidiao is a kind of rice wine made by blending" Shanniang "and" Xiangxue ". As for" Huadiao ", it refers to the rice wine that has been stored for a long time. Most of them are filled with" Jiafan ". In ancient times, such wine was decorated with colorful sculptures to prove that it is good wine, so it is called" Huadiao " "Huadiao" and "daughter Hong" are also commonly known. In early years, when people in Jiangsu and Zhejiang gave birth to children, their parents would brew several jars of wine and bury them under the trees in the backyard. When the children grew up, they would dig them out and drink them. When a woman married, they would call them daughter Hong. When their sons were studying in Jinbang high school, they would call them "number one Yuan Hong". These names were not classified into yellow rice wine. Only "Jiafan" and "Yuanhong" were yellow rice wine ’"Good wine" and "fragrant snow."

"In fact, the classification of yellow rice wine and wine is quite similar. It is also divided into" dry type "and" sweet type ". The names of these four kinds of yellow rice wine respectively represent" dry type "," semi dry type "," sweet type "and" semi sweet type ". Among them, the semi dry type is generally the most expensive due to its high fermentation requirements. "Huadiao" and "daughter red" are usually semi dry yellow rice wine, which we usually call "Jiafan wine". Now do you understand? "

At this time, there was a mixture of wine aroma and rice vinegar in the steamer. Xiaoqiu took a deep breath: "I'm hungry when I smell this taste. Boss, are you ready

Xiao Peng nodded: "I'll try one first."

He took out an orange from the steamer, opened the lid, and a strong smell of crab came out. Xiao Peng tasted it with a spoon, but frowned: "Tut, it's not as delicious as I thought. Just passed. The salt in the orange is a little superfluous, which conceals the smell of crab roe and crab paste...... I'll go. Are you starving? Georgina, you were seasick and vomit there just now. How can you eat so much now

When she was still there to comment on her works, several people had already eaten them, leaving only the last orange in the pot.

Xiao Peng just wanted to reach out, Georgina directly grabbed it and ran away: "Yang hasn't eaten yet. I'll let him taste it."

Looking at Georgina running away, Xiao Peng was stunned. Is this still the big miss Georgina?

After a long silence, Xiao Peng called...... There's something I want to tell you, Bromberg. It's about Georgina. No, no, no, you misunderstood her. She didn't make trouble on the boat. She helped catch crabs. Ah? So what happened to her? It's no big deal. She's just crazy. That's all

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