Gao Jin'an's exhibition of art is amazing
(selected from "The Zeng Family of Lao Tongcheng, Hankou")
Lao Tongcheng's photo at the end of the last century
Guangcheng Ruyi dug up the master Gao Jin'an, the master of bean curd. He later realized that if he didn't follow Zhao Fang's idea, Master Gao would probably just smile and answer, "Think about it again", because someone had "diged" him at a price of twice the salary.
One is the most sincere, the second is the reputation of "Lao Tongcheng" in Wuhan Sanzhen has ranked first in the catering industry, and the third is the geographical location of "Lao Tongcheng" Hankou people all yearn for it. Four, Master Gao and Guangcheng have consistent personalities and similar ambitions.
After Master Gao came to "Lao Tongcheng", he deeply admired Zhaofang's sincerity and his views that were different from ordinary businessmen. He agreed with Zhao Fang's saying that "doing every step is the best", carefully studied the recipe, filling and heat of bean curd, and made a secret decision to show all his skills and talents.
Guangcheng liberated the first floor main hall of Gongxinli No. 6 and placed the white desk panel. The freezer and refrigerator were placed directly into the reception room outside the account room. This seems not enough, so I also built half of the canopy on the patio, and placed the mung beans used to make bean peels, two-bit porcelain jars for soaking rice, mill , and mixing jars for making eggs. This section of Gongxinli also occupied half of the alleyway, and built an hang , with a foot pedal, a hand-cranked noodle press, a hand-cranked meat grinder and a dish table below. The Gongxinli aisle on the side leading to Dongshanli occupied a piece of land to kill chickens.
After Master Gao personally finished cooking the stove at the front door, he came to see Guangcheng’s formation in the back of the store. When Guangcheng saw him coming, he said, "According to what you said, "Two dry firewood sticks that catch fire quickly and remove fire quickly, there are already two stores that will deliver them every three days. The pile next to my stairs is enough for you to cook for several days. Look at these two porcelain jars, one soaked mung beans and the other soaked rice. Is it enough?" Gao Jinan said: "It is best to prepare one more set, use it for use and add air. According to what the eldest young master said, it should be made fine. Bean skins can be sold in large, medium and small plates. I calculated that if there are ten plates of bean skins, they will need six taels of rice, three taels of mung beans, and six taels of glutinous rice. In this weather, rice should be soaked for seven or eight hours; in summer, it should be faster, soaking for half an hour is enough. mung beans are the same as you make mung bean paste , soaking for three or four hours, removing shells and removing sand."
Guangcheng asked: "If you use it too much, can you ask people outside to help soak it and deliver it?" Gao Jinan said: "No, no, this is the most important thing. It is best to pay attention to it and put it on your own. Heart. Soak a few, mix into slurry. After one pound of rice is slurry, it is 2 pounds and twelve liang, which is correct for me. If you have too much or less, it will make the skin thickness uneven. The thick skin is rarely cooked and tastes like beans. What you chew is bean shredded taste, not the bean skin taste; where the skin is too thin, it turns into a burnt crispy, and it tastes like a wound. "
Guangcheng smiled and said, "I heard from Master Gao that I realized that everybody has the top scorer. We used to just make it like a shape, but where is it so delicate. You are so exquisite and safe and delicious. What about glutinous rice? Where is the filling? Tell me a number, I asked Xianyin to help you." Guangcheng was cautious and wanted his nephew to learn the skills.
The next day, before dawn, Guangcheng made an exception and did not go out to box, and he looked good at Master Gao showing off his skills. Gao Jinan took Xianyin to grind the raw materials soaked in the middle of the night. He taught him to take a small spoon, grind it, and add a spoonful of water. He saw that the snow-white rice paste was ground.
The glutinous rice soaked as required by Gao Jinan has also been steamed. The rice grains are firm, soft but not sticky. Master Gao was very satisfied, so he put it in the pot and stir-fry it thoroughly, and took it to the steamer at the gate to steam it and keep it warm.
Zhaofang also got up in the morning bed and rushed over and asked someone to make a cup of fragrant tea for Master Gao. Gao Jinan felt very helpful, so he took a sip and then went to match the filling. He washed the diced mushrooms and corn that had been removed from the stems, boiled them, and then picked them up and filtered them dry. Heat the oil pan, pour in magnolia slices , stir-fry and simmer.
Then, pick it up and then cut it into pea-sized lean pork, pork heart, diced pork belly, shrimp , mushroom diced mushroom diced together.
The fragrance floated out of the kitchen, and even those passing through the alley couldn't help but stop and peek.
Bean Curtain King Gao Jinan
At the gate of "Lao Tongcheng", there is a special stove for bean Curtain. Master Gao came to perform his skills. While walking, he emphasized to Xianyin that the temperature should be "boosted at both ends and warm in the middle." But today there is wind, and it may cool half of the pot. He took very skillfully to make the pot warm. Although I had already spread it to the boss and the young master when I first came and I was very satisfied, I sold it to customers and it was the first shot today, so I must not be dumb.
days before dawn. He used the shavings to ignite the firewood, let the burn burn, heat the huge pot over high heat, add oil, and brush the pot with water, and soon the oil became hot and lubricated on the surface of the pot.
The people around watching the fun and waiting for the first pot have been surrounded by several layers and stretched their necks. Zhao Fang hid at the counter and sat in the distance, feeling that these people looked like the "duck"-style neck described by Lu Xun, and secretly holding back the laughter. Especially some people's necks do not help their eyes reach the required height, so they open their mouths wide, thinking that they can push their eyes higher.
Master Gao used a scoop to scoop the prepared slurry and quickly spread the slurry in the pot with a large clam shell back. The slurry was spread in his hands and quickly condensed and formed on the pot surface under high heat. Gao Jinan calmly beat four eggs on the bean skin and beat them evenly. The onlookers couldn't help but shout in unison when they saw him hitting the eggs with both hands and pounding them with both hands. Gao Jinan remained calm, as calm as a general holding victory, covering the pot with a calm lid - Zhao Fang remembered that this was what he called "stewing".
The monk who was almost dazed to his senses came to his senses and handed a cigarette to Master Gao.
Master Gao’s old photo
Gao Jinan took the cigarette and clamped it on his ear, and smiled politely. He has not completed all the processes yet and cannot relax at all. He pulled out more than half of the Wangchai in the furnace, turning the Wangchai into a warm fire. After only one or two minutes, he lifted the lid and loosened the bean skins with a small spatula, slowly disengaging the bean skins from the pan. Suddenly, he magically flew up the bean skin with a wheel diameter with both hands, flipped it into the middle of the pot, "puff" just like a slightest. At this time, there was another burst of marvelous cheers in the crowd. And the amazement spread out to all sides like water waves.
Master Gao sprinkled a layer of fine salt on the bean skin surface, then spread the glutinous rice and the prepared filling with his hands, and sprinkled the raw sauce of braised meat into the glutinous rice at a speed that was too fast to see clearly, then folded the four sides into a square shape along the circle, and drizzled oil again.
has already revealed the fragrance, as if the main movement was played at the intersection of Dazhi Road. Diners' appetite has been induced by strong stimulation.
Master Gao bowed his waist again and added the stove to a high heat. The hot bean skin was further fryed and fried in the oil pan for about ten seconds. After he used a spatula to cut the bean skin into pieces, he quickly turned over again and drizzled oil around the pot again.
for another ten seconds. He removed the fire and put it into plates one by one, while looking up and asking, "Which came first?"
The onlookers remembered the purpose of not watching the performance, but woke up from their concentration. A large number of hands reached out to the chef who showed them wonderful art like "thousands of arrows".
A piece of praise filled the first floor lobby. Gao Jinan was smiling in his heart. Guangcheng and Zhaofang's hearts were smiling. The "Lao Tongcheng" worker also had a smile on his face.
A famous snack that has been famous in Wuhan for half a century and is well-known throughout the country and has a sound overseas has been released!
