Chapter 102: Three Non-Contacts (Additional update for the dead house leader!)
Jiang Weiming led Jiang Yong into the kitchen and introduced to Jiang Weiguo: "This is my second son Jiang Yong."
"Hello, Uncle Qi." Jiang Yong said hello, but there was a hint of alienation in his tone.
"No luggage?" Jiang Weiguo's point of view was very strange.
"He doesn't live here. I'll make him a dish for the evening flight. Xiaofeng, bring me five eggs and two packets of sugar." Jiang Weiming said, going to wash his hands first.
Jiang Weiming took the yolks of five eggs, poured more than a packet of sugar, mung bean starch and water into them, beat them up, and stirred them evenly. The mixture of sugar, egg yolk and starch was difficult to stir. Jiang Feng wanted to help, but Jiang Wei refused to let it go and had to do the whole process himself.
Stir it evenly, add some water, stir it again, sieve it twice, pour it into the pot, heat it up, add lard, and stir constantly with a large spoon.
The spoon cannot be separated from the fire, and the fire cannot be separated from the spoon. It cannot be distracted for a moment.
Jiang Feng vaguely saw what Jiang Weiming was doing.
Three no-sticks.
Sanbuzhan is a famous snack in Anyang, Henan, but it is often associated with Northeastern cuisine. It is said that the emperor who liked to go to Jiangnan was very happy after eating it, but Jiang Feng has never tried it.
This dish, heavy in oil and sugar, is extremely labor-intensive to make. Jiang Jiankang doesn't know how to make it, and even the old man can't make it. The most important thing is to make a truly authentic non-stick plate, non-stick teeth, and non-stick chopsticks. The chef's cooking skills The requirements are very high, and the surface is required to be smooth, flat and round. If the heat is not good enough, oil and sugar will leak out, and the pan will stick to the pan and become discolored.
For an old man like Jiang Weiming, who is over 90 years old, the difficulty of this dish increases exponentially.
The egg liquid in the pot had become like a paste. Jiang Weiming added another spoonful of lard and continued to stir.
He had to stir quickly for another seven or eight minutes, and then he had to stir the spoon and move his hands three to four hundred times to get the result. He also had to add lard a few times and change the heat until the three-non-stick color in the pot changed. Got to be smooth, rounded, and shaped.
Jiang Weiming has been stirring for three minutes.
If Jiang Feng were allowed to stir like this for three minutes, stirring at such a high speed, he would be tired, and his arms might be a little sore and numb. Jiang Weiming was obviously like this too. His arm holding the iron spoon began to tremble, beads of sweat appeared on his forehead, and the stirring speed slowed down significantly.
"Okay, it's not like I haven't eaten three-no-stick food before. Don't do it. I'm catching a flight and leaving first." Jiang Yong didn't want to look at it anymore, nor did he want to wait any longer.
"Wait a minute, it's almost ready. There are still five minutes. It will be ready in five minutes." Jiang Weiming looked at the pot and kept moving his hands.
Jiang Yong wanted to leave, but his feet felt like they were nailed to the ground. He couldn't pull his legs out or move forward.
Jiang Feng looked into the pot.
The three-bubble noodles in the pot are almost ready, and Jiang Weiming is stirring the spoon.
Instead of stirring the heat a few times to make the sauce even when cooking, you need to stir the spoon continuously to make the sauce evenly heated, non-stick to the pan, and have a rounded shape without any edges or abrupt unevenness.
In a sense, the three abstentions are also good news for patients with obsessive-compulsive disorder.
It’s out of the pot.
The formed non-stick slides directly from the pot into the plate, and it bounces a little when it is put into the plate, like jelly.
The elasticity of jelly is due to gelatin, which is rich in fibrin. San Bu Zhan, a traditional dessert made entirely from egg yolks, sugar, oil and mung bean starch, can compete with industrialized products like jelly in terms of taste.
"Try it." Jiang Weiming was indeed tired. This dish was too physically demanding and not suitable for a chef of his age. "Xiao Feng, try it too."
Jiang Yong didn't move.
When Jiang Feng saw Jiang Yongyong, he didn't want to take the first spoonful at first, but then he thought that it would be embarrassing for Jiang Weiming if both of them didn't eat, so he took the spoon and dug out a small piece.
The non-stick cake is just like a chicken cake. Just scoop it out with a spoon and you will scoop out a small piece.
Entrance.
The taste is a bit like jelly, delicate, sweet, smooth, and has the fragrance of eggs.
Such a dessert that is heavy on sugar and oil, yet not greasy at all. Jiang Weiming added so much oil that it couldn't be seen in the pot or on the plate. It was all covered in oil, but it didn't feel oily when eating.
"It's delicious." Jiang Feng originally wanted to use some more advanced-looking four-character idioms to praise this dessert.
However, I am uneducated, but my words of delicious food are popular all over the world.
At first glance, it turned out that it didn't stick to the spoon.
Good news for dishwashers.
Jiang Yong looked at the dish that was missing an opening.
This was the dish he wanted to eat most before he was 19 years old.
He has known since he was a child that his father is partial. His eldest brother is a full ten years older than him. His father has become accustomed to loving his eldest brother and has no extra love for him.
Because Jiang Weiming is a chef in a state-owned hotel, there is never a shortage of oil and water at home, but sugar is still a rare thing. His eldest brother likes to eat three meals a day. Every year for his birthday, his father will personally cook for his eldest brother. It is a very small one and he does not have a share.
He asked to stay away from sweets every year on his birthday. In fact, he didn't like sweets. He just wanted to get the same treatment and love as his elder brother, but his father never paid attention to it, let alone did it for him.
The year he was admitted to college, his eldest brother was getting married. The family had no money and borrowed a lot. His father only gave him tuition and bought a bus ticket, and his living expenses were only 10 yuan. He tried every means to work-study and ate a whole semester. I couldn't bear to buy corn buns or pickles, otherwise I wouldn't even have money for the ticket home.
In the first year of his work, he took nearly half a year's salary and went to a store in Peiping that was said to be the most authentic shop to eat Sanbu for half a month. He vomited after eating it and became nauseated when he saw eggs and sugar.
His father has raised him for 19 years, and he has repaid his father for 19 years. In the next ten years, the two will not owe each other anything.
"When you were a kid, you always clamored for this dish on your birthday." Jiang Weiming suddenly said.
"You like spicy food. I always thought you were deliberately competing with your brother, so I never took it to heart."
"Now that I am older, I can see clearly how biased my heart is."
"I have no other intention, I just want to give you a try while I still have the strength to do it when I see you."
Jiang Yong took a bite.
Not the best, but what he wanted.
"Dad, when Xiaoran gets married, I will pick you up to attend the wedding. I have to catch a plane and leave first." Jiang Yong said and left in a hurry.
Jiang Weiming smiled.
He knew that his son would never forgive him.
But at least I recognized him.
Finally he was willing to call him dad again.
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(End of chapter)