Although the nine wings are the best, the group wings are also called the king of wings. The wing is taken from the fin of the plough ray. The wing needle is thick, the flesh film is thin, the entrance is smooth and the gum is rich. There are several kinds of wings: yellow sand wings, pearl wings, yellow wings, cotton wings, soft sand wings and so on. On the other hand, Ploughshares live better in Asia-Pacific waters.
Today, we are going to taste "Yellow Grilled Wings". Behind the chef's back, good shark's fin is colorless and tasteless, and its needle is as soft as mung bean vermicelli and as smooth as Shaanxi cold rice noodles. Shark's fin will be cooked then, and soup will be cooked next time. According to legend, the earliest shark fin was a tribute from foreigners to Emperor China. The cook had never done it before, so he tried to brew it. As soon as he saw that it was colorless and tasteless, he knew it was necessary to add flavor, so he simmered it with old hen, scallops, ham and other soup-making things. It was surprisingly fragrant, and the emperor tasted it and praised it greatly. Therefore, shark fin has become a delicacy in China. Nowadays, shark fin chefs are still working hard outside their wings. Making soup is the primary productive force, and they must make different soups.
However, the times are different and the soup is different. In the past, soup was cooked thick and oily, but today it has become light, especially for full diners. In the middle, it is a space for shark fin chefs to show their skills. Wang Tao is a faction in Tan Jiacai, which has become lighter and a little westernized, and wants to meet international tastes.
Soaked shark's fin, add soup and cook or steam. To tell the truth, the chef behind is for reference only, because a soup can't be patented. Chefs have studied for half their lives, and once they are taken away for free by foodies, is it unfair? Besides, the people who eat the soup simmer in their own homes, and the shark fin chef has to stew it again. So I can only guess the workmanship and composition of shark fin by myself.
There are some things you should know and learn to taste shark fin. Because shark's fin is precious, just for tasting, shark's fin chefs also show off their skills by making shark's fin, so the quantity is very small. Usually packed in Yixing purple sand bowl, the purple sand carving furnace with candles lit inside keeps warm. Good equipment is a good saddle for a good horse. The brightness of the light is moderate, and it can be reflected on the shark fin, making it look bright and shiny. The background music is soothing and soft, the seats are spacious and comfortable, and the temperature needs to be warm, because shark fins are afraid of cold, and when they are cold, they smell fishy. Prepare a pot of green tea to gargle. There are several side dishes. Don't eat spicy food. Try shark fin. There is no need to smoke. Everything is arranged and shark's fin is served.
What's on the table is "yellow steak with wings", which is the fin of a plow ray. However, I saw that the soup on the purple sand bowl was golden yellow and bright, and the curved wing needles in the soup were transparent and pale gold, such as the color of topaz, and the aroma was transpiration. The candle in the purple sand furnace carved under the bowl is like a lotus flower, which occasionally shakes when it meets a small wind.
Take a sip of tea, put down the teacup, hold a white spoon in your right hand, a small bowl in your left hand, and scoop a spoonful of soup. The entrance is slightly cold. Suddenly, the mellow soup rippled in your mouth, seeped into your lips, and the fragrance persisted for a long time. The main flavor of chicken wing soup is chicken soup, which is bold, warm and long, slamming into the mouth and leisurely surrounding. It's time for the world to disappear, but it's with incense.
Wake up from a fragrance, gently stir the tip of your tongue and feel it carefully. Soup has many ingredients, that is, chef Wang Tao keeps silent and guesses its ingredients. However, chicken soup is different. The cock's soup tastes upward, while the hen's soup is slightly weak. This soup is sweet and flat in all directions, much like the soup for castrating cocks. Its soup is sweet and flat, and its oil is Huang Liang, just like liquid gold. It is very good to simmer with cuttlefish. There is duck soup in the soup. Duck soup contains fresh water flavor, which dissolves the high oil and high heat of chicken soup and makes the soup taste indifferent and elegant. Here, there is a smell of scallops, looming in the two soups, shining in the sky like the tide in the sky. A little salty seafood, floating in the wind, seeped into the lungs in the shadow of gulls and the sound of waves, making the fin soup layered.
The smell is ten miles long. In the second bite, put it into a purple sand bowl with shredded ham, scoop the soup into your mouth and chew it gently. This time it's chewing incense, and it's also an opportunity to release the strength of the masticatory muscles. The smell of ham is a hard smell, which permeates the smell of wing soup and is more closely distributed around the teeth in strips than the smell of scallops.
After chewing in this way, the taste buds are full, the strength of the masticatory muscles is released, and the silver buds can be eaten. It's mung bean sprouts, crisp and fresh. Chew it. For example, in Yuan Ye, which smells like spring, the breeze is refreshing, crisp and juicy, which is the closest part of the world and the eternal embrace of life.
Incense is a kind of power. The fragrance overflowed into my heart. When I tasted the third bite, I put the soup in my mouth, took a few wing needles between my teeth, and chewed gently in a leisurely state (at this time, the strength of masticatory muscles has been released). The wing needle is soft and elastic, sliding between my teeth, and I feel the interest of teeth in catching softness and elasticity. The tip of my tongue also helps me to ask. If so, every part of my mouth is jumping happily here. The taster floats with the aroma in the chase of the tiny winged needle chewed on the tip of the tongue, and floats easily, such as bathing in the warm sea breeze, being touched by the sun, and the sound of the waves is like floc, quietly crossing the beautiful gold coast.
Shark fin fishing for rice is the last step. Add a small bowl of fragrant rice to shark fin soup and eat the soup rice in the bowl. The combination of fragrant rice and shark fin soup will give you the fragrance of food, which is essentially the taste of home. At this moment, just let go of chewing, shark fin soup is radioactive in the mouth and gives off a trembling fragrance, so that the taste of shark fin reaches the final climax! Soup and rice (rice should be flowering, and it should be hard and granular) enter together. In the process of chewing, the rice grains filled with the wing soup rub the taste buds, and even wipe off the oral liquid, so that the taste molecules of the wing soup directly contact the taste buds, thus generating a trembling fragrance, and each taste bud discharges to the nerve endings, so that people floating and holding wings fall back to the ground to taste the secular pleasure and truth. It's like waking up from a big dream.