Right line
A gourmet book which shows the charms of Yangzhou's local pastry is set to debut in a book fair in Shanghai from Aug 14 to 20.
Chen Ende, the book's author as well as a master chef, will also showcase traditional pastry-making skills and stunts on site at the book fair.
Let's take a glance at the Huaiyang (Huai'an and Yangzhou, Jiangsu province) pastry-making craftsmanship, based on an interview with the pastry-making master.
Chen recommended and provided the recipe for Yifu Noodles which originated in the Qing Dynasty (1644-1911) and had disappeared over the last 30 years from the catering market in Yangzhou.
He began to bring the noodles back to dinner tables a few years ago, so as to let more gourmets enjoy the delicacy.
Cooking methods of Yifu Noodles:
Main ingredient: suitable amount of stewed noodles (about 350 grams per finished dish)
Other ingredients: 1,000g salad oil (actually consumes 50g), 1,500g chicken stock, 50g crab powder, 30g starched shrimp, 50g vegetables, 4g salt, 5g chicken powder, suitable amount of raw powder.
Methods:
1. Boil noodles, cool them in cold water and stir them in vegetable oil and salt. Fry the cooked noodles in the wok with hot oil at around 80 C for about two minutes to a golden brown and put them on the plate.
2. Toppings cooking methods: gently fry the starched shrimp and diced vegetables with medium hot oil (until the vegetables are thoroughly green) and dish them up. Then, stir-fry the crab meat with the diced scallion and Shaoxing wine and mix the shrimp into it.
3. Simmer the fried noodles in the boiling chicken stock, and two minutes later remove them to a large soup bowl, cover them with the toppings made by step two, and, finally, decorate the dish with the vegetables.
Chen Ende and his noodles. [Photo/yznews.com.cn]
