Chapter 148 Eight Treasure Chestnut Pigeon
"Eight-treasure chestnut pigeon! Mr. Sun is going to make eight-treasure chestnut pigeon!" Han Guishan immediately became energetic. Although he was not like Xu Cheng who had been pursuing real food all his life, after all, he had been with Xu Cheng for so many years. My friend, he has learned a lot about eating under his influence. Ten years ago, I was lucky enough to eat the eight-treasure chestnut pigeon made by Sun Guanyun himself.
The smell is truly unforgettable for years to come.
"Mr. Sun hasn't cooked this dish for almost seven or eight years, right?" Han Guishan smacked his tongue, "If his disciples could get 70% of his true inheritance, Jubao Pavilion wouldn't be like what it is today."
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"It's been eight years." Xu Cheng said, "In the past few years, I couldn't ask him to cook this dish. I didn't expect that I would still have such luck today. Does Mr. Sun have old friends in University A?"< br>
"I don't know." Han Guishan said, "I asked my assistant to check it out. By the way, I forgot to tell you before that there is a kid I am very optimistic about. This is Jiang Feng, a student of University A. I I think he has a good chance of making it to the top 4.”
Xu Cheng had no impression of Jiang Feng and took his information sheet to look at: "I have never heard of a great chef named Jiang in Z City, but in Shu, I heard that there is a master named Jiang who cooks fish heads with chopped peppers. It’s a masterpiece, but it’s a pity that the old master had retired for many years when I went to look for him, and there was no news about his craftsmanship.”
"I haven't eaten anything else. This kid's pickled vegetable dumplings taste just like the ones my mother made for me when I was a kid. It tastes exactly like that. Hey, it's a pity that Dr. Cao said I can't eat such a large amount now. Wang Jing won't let me eat such whole grains. Oh, what a pity, otherwise you could have tasted it too." Han Guishan smacked his tongue.
Xu Cheng: "..."
Then look down at Jiang Feng's information.
"Are you sure the information is correct and he is from Z City?" Xu Cheng asked.
"I talked to him, he's from Z city, what's wrong?" Han Guishan asked.
"It's nothing, I'm just overthinking." Xu Cheng put down the information paper. How could he have thought of the Tai Feng Building in Peiping just now? That restaurant has been abandoned by the Li family for half a century. Sure enough, he is too old. I just like to think blindly.
Just the same name.
……
On the other side, in the back kitchen of the Healthy Stir-Fry Restaurant, Jiang Feng gradually became familiar with the body structure of squab. Sun Guanyun's assistant had just delivered fresh ingredients, almost in sacks, and even the smallest squab eggs were in the hundreds. The poor Jiang Feng was amazed by such a heroic gesture.
When he buys pen refills, he doesn't care about the box, and he has to bargain with the boss to get two more pen refills.
So far, sixteen pigeons have been scrapped in his hands, and Comrade Wang Xiulian has asked Ji Yue to write on the promotional sign at the door that Gastrodia Pigeon Soup is on sale today.
The bone extraction of the seventeenth squab went smoothly.
"Yes, cut that one off and pull it out right now!" Sun Guanyun was also very satisfied. He was able to reach this level after only practicing a dozen or so swords, which shows that Jiang Feng's knife skills are very good.
Jiang Weiguo and Jiang Weiming had already arrived, but they didn't say anything. They rarely deboned squabs on weekdays. Neither of them was as professional as Sun Guanyun, and they didn't make any comments.
Jiang Feng twitched his wings hard and it was done.
Turn over the skin of the squab that has been deboned and put it on the plate. Although it is a bit ugly, you can vaguely see that it is a squab, like a deflated balloon, lying flat on the plate. inside.
"That's enough. If you practice more, there will be no problem in removing the bones." Sun Guanyun said, picking up a squab and starting to remove the bones.
In terms of knife skills, Sun Guanyun may only be slightly better than Jiang Feng, but he has been pondering this dish for more than ten years, and tens of thousands of squabs have died under his hands. Sun Guanyun's familiarity with the body structure of pigeons was even greater than that of a skilled pig butcher with the body structure of pigs.
A small scissor was mastered in Sun Guanyun's hands. His movements were extremely fast, more than twice as fast as Jiang Feng's. Within a few minutes, a flat squab with all its bones removed appeared on the plate.
"Have you ever made similar dishes?" Sun Guanyun asked.
Jiang Feng shook his head honestly.
"I'll demonstrate it to you first, you have a taste, and then you practice with pigeons. If it doesn't work with squabs, you practice with ducks." Sun Guanyun said, glancing at Jiang Weiguo.
"Okay, okay, don't keep looking at me. I didn't say I won't teach you. When your grandson loses to my grandson, I will teach him how to sink sugar in oil." Jiang Weiguo said.
"Bah." Sun Guanyun originally wanted to scold, but considering that the target of the scolding was Jiang Feng, he held it back.
"Babao chestnut pigeon is a nourishing dish. The pigeon meat itself can nourish the liver and kidneys, replenish qi and blood, and is very nourishing. The vegetarian stuffing can absorb the fat of the squab, and the taste will not be bland, so in addition to the squab eggs, No need to add extra fishy meat. You can see how I make it first, and then you can try it the same way I did." Sun Guanyun said and started to do it.
Sun Guanyun chopped chestnuts, lotus seeds, lilies, shiitake mushrooms and other ingredients into pieces and added seasonings to make a vegetarian filling. He stirred continuously with a spoon to fully mix the ingredients, and then put the boiled squab eggs into the pigeon belly. , then spoon the vegetarian stuffing into the pigeon belly. The pigeon meat after deboning is still thicker than the skin. After filling with vegetarian stuffing, the pigeon finally swelled up again.
Then let the squab fly into the water, that is, put it in a colander and cook it repeatedly in boiling water. During the boiling process, the squabs are pierced with pine needles.
"The skin of the squab is thin, and the meat is even thinner. If you use thicker meat, the meat will age during the subsequent steaming process." Sun Guanyun explained, "If there are no holes, the squab will explode."
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After that, add the ingredients and steam it in the steamer. Steam slowly over low heat for more than an hour.
Sun Guanyun really gave everything to him, without hiding anything for himself. Although the ingredients and proportions were not stated clearly, the movements of his hands were all real. Jiang Feng may not be able to remember everything at once, but Jiang Weiguo and Jiang Weiming are watching from the side. With these two old men around, the recipe cannot be hidden.
"Come here." Sun Guanyun said.
Jiang Feng used the squab that he had deboned and tried to restore it according to what Sun Guanyun had just done.
"There are too few lilies, add some more."
"The piece of shiitake mushroom is cut too big, take it out."
"Mix it a little more."
"You filled it too full, scoop out half a spoonful, otherwise the squab will burst before you wait."
"Yes, just roll like this and poke two more needles."
"There are too many fragrant leaves. Take one off. You are a small pigeon."
"Okay, get on the steamer."
After working for nearly an hour, the one Sun Guanyun made before was almost out of the pot.
"Uncle Jiang, are there any more ham and scrambled eggs?" Ji Yue shouted outside as customers began to arrive in the store.
"Yes." Jiang Jiankang shouted back.
"You go ahead and do your work. I'll call you when it's time to thicken the soup." Sun Guanyun said. Jiang Weiguo and Jiang Weiming were also standing nearby, showing no intention of helping.
If these three special chefs were in the kitchen every day and squeezed the surrounding small restaurants out of business, the relationship between everyone would not be as good as it is now. Working one day and five days off is a rule that Jiang Weiguo figured out.
The squab will be in the pot for a while, so Jiang Feng goes to stir-fry first.
Within a few minutes, Wu Minqi also arrived. Seeing the ducks and squabs on the table, she walked to her pot, looked at the list first, put all the ingredients into the pot, and then asked, "What are you learning today?"
"Eight Treasure Chestnut Pigeon."
Wu Minqi stopped moving her hands, took a deep breath, and glanced at Jiang Feng.
Full of envy and jealousy.
"You are really lucky." After a long time, Wu Minqi sighed.
Jiang Feng:...
Just, okay.
A mouthful of milk "Future Entertainment"
(End of chapter)