Chapter 332: Turning Trash into Treasure
Everyone in the kitchen was a little surprised to learn that Shen Huazheng was going to stew goose meat with green bananas.
Although I know that my county lady is clever, but isn’t the combination of these two ingredients a bit too strange?
They really couldn't imagine what bananas would taste like after being stewed, especially green bananas.
Qingzhi couldn't help but ask, "County Lady, these bananas are not ripe yet, should we put them directly into the pot and cook them?"
Did the county lady want to put the green banana into the pot and cook it? ?
Qingtang also said after careful consideration: "County Lady, if you want to use bananas to cook dishes, do you want to use ripe bananas?"
She had eaten green bananas before. The flesh inside was not ripe, hard and astringent, and difficult to swallow.
As soon as I tasted it, I couldn't help but throw it away.
It's not that she's being pretentious, it's just that unripe bananas are just too unpalatable.
But now the county lady wants to use it to make dishes, Qingtang always finds it a little unbelievable.
Chen Huazheng smiled and said, "It tastes better when cooked with unripe bananas. Once cooked, the taste will be completely different."
Green bananas are hard and astringent, but they have a unique flavor whether they are roasted or stewed in a pot.
Compared to ripe bananas, green bananas have more gelatin but are not as fruity.
When cooking, he is also a well-behaved, dedicated and caring supporting role.
It will not steal the limelight from other ingredients, but will quietly blend its unique fruity aroma into the entire dish.
Among all the dishes made with bananas, Shen Huazheng's favorite is braised goose with green bananas.
Green bananas are originally quite astringent, but they become soft after being stewed.
It tastes similar to taro, but has a unique refreshing sweetness.
Paired with the rich and smooth goose meat, it is truly a delicacy.
The special thing about bananas in cooking is their wonderful taste that is between refreshing and sweet and sticky and dense.
If you add ripe bananas to this dish, it won’t have that flavor.
Qingzhi and Qingtang nodded when they heard this. Since the county lord said that green bananas should be used for cooking, then they had to use green bananas for cooking.
Anyway, whatever the county lord says makes sense.
The cooks quickly prepared the goose meat and put it in a porcelain bowl for later use.
Cut the ginger into slices and chop the garlic into pieces.
All the ingredients were ready, and Shen Huazheng began to cook braised goose with bananas.
She originally wanted to make a dish of braised pork with green banana, but when she remembered that she would have to make braised pork with hawthorn today, she changed it to banana and crucian carp soup.
Chen Huazheng lit a pot, and after it was heated, she poured in a proper amount of oil, and then poured the prepared ginger slices and minced garlic into the pot.
With the sound of "sizzling", the aroma of onion and garlic soon spread in the pot.
Seeing that the garlic cloves in the pot had been stir-fried until golden brown, Shen Huazheng took the porcelain bowl from Qingzhi and poured the goose pieces in the bowl into the pot and stir-fried them.
Fry the goose meat in the pot until it is dry and fragrant.
She added oyster sauce and soy sauce to the pot and continued to stir-fry with a spatula.
After the goose meat was stir-fried until it changed color, Shen Huazheng poured enough hot water into the pot to cover the goose meat and covered the pot.
Then bring to a boil over high heat and simmer over low heat.
While the goose meat was stewing, Shen Huazheng was not idle either.
She asked someone to cut the washed green bananas into two parts. For one part, the green skin on the outside of the green banana was peeled off, leaving only the tender white flesh, which was then cut into slices.
This will be put into the pot and stewed with the goose meat later.
For the other portion, peel off the corners of the banana, leaving the skin on, and cut the banana into segments.
A banana can be cut into two or three sections.
Then use a knife to make a few cuts on the outer peel and set aside.
This will be used when making fish soup later. The green bananas do not need to be peeled.
The outer layer of skin has high nutritional value and it is the essence.
In addition to bananas, Chen Huazheng also asked people to prepare coix seeds, red beans, water chestnuts, poria cocos and wild yam, which can also be used as medicine and food.
The effect will be better if you add it to crucian carp soup and cook it together.
Everything was ready. Chen Huazheng put the processed crucian carp into the pot, heated the pot and added cold oil to fry the crucian carp on both sides.
Then pour the fish into the soup pot, add appropriate amount of boiling water, put in the banana segments with skin, coix seeds, red beans, Euryale ferox, etc., and cut ginger slices.
Start cooking.
When Chen Huazheng was making banana and crucian carp soup, Qingtang was always by her side helping her.
Qingzhi stood by the pot where the goose meat was stewing, craning her neck to wait for the time that Shen Huazheng said.
After about a quarter of an hour, she lifted the lid of the pot, stirred the goose meat in the pot a few times with a spatula, then covered the pot and continued to simmer.
Less than an incense stick of time later, Qingzhi added peeled green banana slices into the pot, covered the pot and continued to simmer.
Although the pot was covered, the aroma of meat and fruit slowly overflowed from the pot as the temperature rose.
Thinking that the time was about right, Shen Huazheng had someone open the lid, added a small amount of salt to the pot, gently stir-fried it evenly, and finally sprinkled a handful of coriander.
As the bananas and goose meat are taken out of the pot and served on plates, a rich aroma hits the face.
Shen Huazheng took a look at the delicious-looking braised goose with bananas and a satisfied smile appeared on her face.
She had always wanted to try the banana-flavored delicacies here, and today she finally had the chance.
*
The braised goose with bananas is ready, and Shen Huazheng begins to process the banana buds.
Qingzhi came close to Chen Huazheng and said, "County Lady, can we eat this banana bud?"
Chen Huazheng: "Of course. The processed banana buds are crispy and refreshing. Not only are they delicious, but they are also good for the body."
Many people believe that banana buds should be thrown away once they are picked because they are of no use.
But in the eyes of some discerning gourmets, banana buds are a good thing that can clear away heat, moisten the intestines, remove dampness, and reduce oil and fat.
It is also said to have the effect of improving antioxidant capacity.
The use of banana buds in cooking is a typical example of how coarse ingredients are refined.
The peeled banana buds have the crispness and tenderness of fresh bamboo shoots, and are also sticky and smooth like okra, with a very special taste.
After blanching to remove the bitterness, you can cook it together with other ingredients.
As she spoke, Chen Huazheng began to demonstrate how to handle banana buds, first peeling off the red skin on the outside of the banana buds.
Peel off the aging outer petals of the banana bud layer by layer, leaving the fresh and tender part inside.
Keep peeling until only the tender banana buds inside are left, which are yellow and white in color and look a bit like winter bamboo shoots.
Chen Huazheng showed Qingzhi Qingtang the banana buds in her hand: "The flower core must also be taken out, otherwise it will produce an astringent taste when cooking, affecting the taste of the whole dish."
Qingzhi and Qingtang both nodded obediently, the county princess really knew a lot.
After cleaning, cut in half and then cut into strips.
"Prepare the banana buds and put them in boiling water. After blanching, take them out and squeeze out the water to remove the bitter taste."
Qingzhi Qingtang followed Shen Huazheng all the time, carefully taking note of every word and every step she said, while bringing the eggs and sweet potato starch that Shen Huazheng needed.
After processing the banana buds, you can start making the banana bud omelette.
Qingzhi followed the instructions, cracked a few eggs into the bowl, and added a few spoonfuls of sweet potato starch and an appropriate amount of water.
Then start stirring until there are no lumps or granules in the bowl. Pour the banana lace into the bowl and stir evenly.
Chen Huazheng lit another pot, took the porcelain bowl from Qingzhi, poured the egg liquid wrapped in banana lace into the pot, and slowly spread the egg liquid in the pot into an omelet of appropriate thickness.
Soon, the side of the omelette that was touching the pan turned golden brown.
Shen Huazheng was quick with her hands and eyes, and quickly flipped the omelet over with a spatula.
Fry the banana bud omelette until the other side is golden brown, then remove it from the pan and place it on a plate.
The rich aroma of eggs and the fresh fragrance of banana buds are intertwined and slowly spread in the air.
At the same time, steam rises from the soup pot, emitting an enticing aroma.
For a moment, the whole kitchen was enveloped by a rich complex aroma.
The fragrance wafted from far away, even the servants working around the kitchen could smell it.
Everyone sniffed subconsciously, trying to tell from the aroma in the air what delicious food was being cooked in the kitchen.
Everyone in the kitchen smelled the aroma lingering around their noses and couldn't help swallowing their saliva because of their greed.
It’s fine that dishes cooked with green bananas, goose meat and fish are so delicious, but I didn’t expect that the omelet made by frying banana buds with eggs is also extremely fragrant.
Before, they thought it was a bit strange to use banana buds as food.
But now, where is the weirdness?
This is simply a match made in heaven.
The county lady uses banana buds to cook, it is simply turning waste into treasure!!
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