Can you give an example of coarse material and fine work?

Eggplant is a kind of vegetable all over China, which can be supplied in large quantities from early summer to late autumn. You can eat it raw or cooked, and the cooking methods are changeable, and the fineness is not limited. There is nothing more exquisite than "eggplant", which is the only dish in A Dream of Red Mansions in which Cao Xueqin specifically explains how to make it. Xi-feng told Granny Liu everything, and Granny Liu was so frightened that she shook her head and spat out her tongue and said,' My Buddha, there are more than a dozen chickens to match it, which is strange. " "

According to Chen Geng's book A Dream of Red Mansions, the recipe of this dish is as follows: "Blanch fresh eggplant, wash it, cut it into pieces in Queena Ding, fry it with chicken, and then cut it into Queena Ding with chicken breast, mushrooms, new bamboo shoots, mushrooms, spiced dried fruits and various dried fruits, and simmer it with chicken soup. Collect sesame oil, mix it with bad oil, and put it in a porcelain jar for sealing. When you want to eat, take it out and mix it with fried chicken claws. " Because eggplant is good at absorbing all kinds of umami, and it absorbs all kinds of delicious food in one furnace, which is wonderful. Therefore, Cao Xueqin will deliberately burn ink, which is in line with the spirit of carefully cooking official dishes and adding luster to the story, so as to increase the dramatic effect and make readers laugh.

Eggplant was removed from the Soviet Union, and Cantonese called it "dwarf melon". The processing method of dwarf melon is similar to that of tofu, both of which are Hakka famous dishes. This dish needs a pair of iron bars about a foot and a half long, which depends on fresh pork and the skill of the chef.

According to legend, Chen Jiongming once went back to Haifeng's hometown Baihuazhou, West Lake, Huizhou, for dinner. A chef from Li Anping, a native of Lillian, gave him a dwarf wax gourd, which was delicious. Since then, every time he goes to Huizhou, he will go to Baihuazhou to enjoy pumpkins. Because every time the cook is very filial, Chen Jiongming, who has a gun and a seal, feels very sorry. In order to thank the chef and facilitate eating short melons, he made a plan and ordered the copywriter to write a power of attorney to the head of the delegation. After I printed it myself, I sent a command to the chef and gave him a certain reimbursement every month.

Because this chef with the title of commander doesn't have to lead troops or go into battle, and he is still paid. What a blessing. People who know him privately call him "commander dwarf melon", and the chef is very proud of it.

Chen Jiongming's move is in line with the principle of "facilitating the people and benefiting the people". Every party is "convenient" and every party is "beneficial". The governor doesn't pay the bill, but the chef benefits.

Chef Baihuazhou's specialty is stuffed dwarf wax gourd. The meat stuffing of the main ingredient is good pork that has just been slaughtered for a long time and is slightly trembling. The proportion of fat and thin is appropriate. After cutting into required amount, it is pounded into velvet shape with a pair of iron bars and other auxiliary materials. Delicious and tender. No wonder it is admired by Chen Jiongming.

Recently, I tasted miso eggplant in Shishan Japanese restaurant next to Park 4 in Zhonghecheng. I cut the purple spherical eggplant in half, cut a knife in the middle, put a shrimp on it, spread it with miso sauce and bake it completely. Eggplant meat is soft, smooth, shrimp-flavored and very irritating, which is a good product.

On the feeling of "rough material and fine work"

Author: Pan

The so-called low value means that the cooking raw materials used are ordinary household raw materials, that is, "coarse materials" often include fruits and vegetables, bean products, livestock and poultry meat, as well as ordinary aquatic products and leftovers. The so-called high quality means that the chef uses these ordinary household raw materials, selects and takes materials, and then uses appropriate knives and cooking methods to cook * * into delicious dishes that meet the nutritional needs of the human body. This process. How to do it specifically, from the following aspects:

First, change the shape of coarse material;

There is a trick in the kitchen called "good food is easy to cook, coarse grains are easy to cook". It means that delicious high-grade raw materials do not need too complicated treatment in appearance. They should try to keep their original shape and original flavor, and let the guests know that they are well-known high-grade raw materials as soon as they are served, thus reflecting the grade of the banquet. For rough materials, you must cook carefully. Only by changing the rough materials, beautifying the shape and increasing the inherent taste can they increase their appetite. For example, the wax gourd is peeled and seeded, the knife is changed, steamed and stirred into mud, then the eggs are scrambled, decorated and beautified into "wax gourd snow", and the sweet potato is fried into mud with sugar and oil, or made into "sweet potato mud" or "Tai Chi taro mud". You can also stir steamed sweet potatoes into mud, add a little sugar and glutinous rice flour, make balls, then make cakes, pat sesame seeds and fry them into "sweet potato mud" They all change the true colors of raw materials, so that guests can't see them at a glance, thus making guests feel novel and impressed.

Second, change the cooking methods commonly used for coarse materials;

A cooking method of ordinary raw materials has formed a psychological stereotype in people's minds, and ordinary people will not change its cooking method to cook other dishes. To innovate, we must break the psychological stereotype. Wax gourd, for example, is usually used for steaming, stewing or making soup, so let's change the common cooking methods. Is it possible to fry, stew and buckle? The answer is yes. For example, peel the melon, cut the seeds into strips, season with salt, then squeeze out the water, add monosodium glutamate and white pepper, pat the powder to make crispy strips or hang the egg paste to make "squid strips", then slice the melon, dig out some melon meat in the middle, fill the meat and pat the powder, and then fry and stew it to make "braised melon". Therefore, trying to cook with different materials is another way.

3. Clever combination with other raw materials;

Ingeniously combining coarse materials with other raw materials is one of the ways to refine coarse materials. For example, "shepherd's purse tofu soup" is generally used in family dishes. If it is mixed with clams or other seafood to make a "green seafood tofu soup" with good color, smell and shape, it can be used for banquets. Another example is "mussel", which is a raw material and has a good effect of treating diseases and strengthening the body. Mytilus meat can quench thirst, clear away heat, relieve alcoholism, remove red eye and warm eyes. If you use mussels and bullwhip to cook, it is called "immortal match" Others, such as boiled cabbage, wax gourd fish soup, pickled mustard tuber fish balls, lotus root fish maw, bergamot cabbage roll, money wax gourd box, pumpkin jiaozi, crispy hometown, pickled mustard tuber ham fried rice, etc., are all the results of ingenious combination of coarse materials and other raw materials.

Fourth, give the coarse material a unique taste:

Coarse materials can be transformed into flavor dishes, color dishes and craft dishes after knife beautification, modeling beautification and taste beautification, thus improving the quality of dishes. The unique seasoning method mentioned here refers to the taste of this raw material that is different from the common practice, such as "Hong Kong-style fried tofu", that is, the tofu is cut into thick slices and fried until golden brown, and then served with carrot slices and apple slices. It is made of tomato sauce, curry powder, barbecued pork sauce, spiced powder, monosodium glutamate and salt. Like wax gourd and egg yolk, they are generally made into delicious dishes. Now the "lemon wax gourd strips" are sour and sweet, and the "Hong Kong-style egg yolk" is sweet and delicious. Another example is stewed radish balls with milk, Huimian Noodles with dried Chili in curry oil, and a "fresh milk tofu box" made of milk, lard, stone powder and tofu. They are all dishes made of rough materials, carefully crafted and unique seasoning methods. Coarse materials also include a special raw material-waste. Scrap, also known as waste or leftovers, is mainly raw materials that are discarded or unformed during processing. Such as lettuce leaves, celery leaves, fish heads, fish intestines, shrimp shells, shrimp heads, fish bones, chicken blood, duck blood and so on. Therefore, these raw materials are rarely used in cooking, so as to achieve the best results. For example, lettuce leaves can be made into "spicy lettuce leaves", "fried lettuce leaves" and "ham lettuce leaf rice". Lettuce leaves contain protein fats, grains and minerals, such as C 2, P and Ee. , beneficial to the five internal organs, dredge meridians, open the chest to benefit qi, strengthen bones and muscles, and pass milk. The leftovers are made into "Braised Silver Carp Head", "Braised Pig Head", "Braised Fish Head", "Fish Head Tofu", "Chicken Feet with Fish Bone Pickled with Pepper", "Braised Fish Intestine" and "Boiled Duck Blood". Therefore, as long as the leftovers are leftovers, they have good economic value and edible value. It is necessary for chefs to make coarse materials into fine dishes, which is the need of banquet reform, the need of economic development and the need to promote chefs to continuously improve their cooking skills. It is also an important way to control the cost of kitchen catering. Coarse materials and fine workmanship are an endless topic.