Chapter 240 Roast Peppa Pig
Xu Cheng himself was stunned.
When he just ordered, he saw that the extra-large portion of rice-treasure porridge was priced in three digits and didn't think much about it, thinking it was just an ordinary extra-large portion. In his opinion, Jiang Feng's craftsmanship is far more than the price on the menu. When he is listed on the celebrity chef list next year, if his ranking is still relatively impressive, the price of his dishes will be doubled several times.
The celebrity chef list of "Zhiwei" is re-selected every five years, selecting the top 50 chefs in the world for ranking. Although it is impossible to be completely fair and objective, this is the fairest selection that the public can imagine. . The next selection will be in July next year. Zhang Guanghang was on the list last time. Although he was at the bottom of the list, he was still sensational enough. Food magazines in France also published several special reports introducing Zhang Guanghang, a French cooking talent. A rising star in the world. Next year's selection of celebrity chefs will bring a carnival in the culinary world of flower growers.
And it was an unprecedented carnival.
"This casserole..." A gourmet at the same table couldn't help laughing, "This is the first time I have seen such a big casserole."
The chef's table next door also gathered around to watch the excitement. After all, such a big pot can't be seen everywhere.
"My dear, Lao Liang, do you have such a big casserole in your store?" a chef asked the people around him.
"I don't know, I've never used such a big pot to hold porridge. I'm afraid such a big casserole is specially customized." Lao Liang said that it was an eye-opener for him.
"Mr. Xu, do you mind if I have a bowl of porridge?" Pei Shenghua knew as soon as he heard that the eight-treasure porridge was cooked by Jiang Feng.
If you haven’t seen it, it’s okay. Now that you have seen and smelled it, the eight-treasure porridge is placed in front of you. The taste of the eight-treasure porridge that you drank during the previous game seems to be back in your mouth. You can feel the smooth touch and sweet fragrance on the tip of your tongue. the taste. After the competition, Pei Shenghua went to several familiar porridge chefs to drink porridge, but he couldn't find the amazing feeling of drinking Jiang Feng's porridge during the competition.
"Please." Xu Cheng said with a smile, "You all come and try it, this porridge will surprise you."
Xu Cheng rarely praised a piece of food like this, and everyone was very surprised. Whether it was out of curiosity or to give Xu Cheng face, everyone scooped a bowl of porridge.
More than thirty people each had a bowl of porridge, and the extra-large casserole was empty. The waiter standing by quickly took the casserole down.
"Master Xia, let's have some porridge." Xu Cheng said to Xia Mubing.
"Okay." Xia Mubing took his eyes away from the chicken wrapped in vegetables and took a spoonful of porridge.
Entrance, stunned.
He has never tasted such a rice-treasure porridge. All the ingredients fit together so well, as if they were made for each other. Everything was just right. Xia Mubing's sense of taste has been severely degraded, almost to the point where everything he eats has no taste, but he can smell, see, and feel. Even in such a cruel world without taste, this porridge is a rare beauty. feeling.
"Master Xia, do you want to eat the chicken with vegetables?" A diner sitting next to the chicken with vegetables had already noticed that Xia Mubing had been staring at the chicken with vegetables from the beginning, and turned the chicken to Xia Mubing. before.
Xia Mubing subconsciously wanted to refuse. He had never cooked or eaten this dish since Li Fen's death. People who knew him thought he hated this dish extremely.
But looking at the chicken wrapped in vegetables in front of him, it was hard for him to refuse.
I took a piece of chicken wrapped in vegetables and took a bite, but I couldn't taste it or feel it.
"Not to your liking?" Xu Cheng asked. Looking at the chicken wrapped in vegetables on the plate, he thought it should be okay.
"The tooth is dying." Xia Mubing said.
Everyone was drinking eight-treasure porridge, and it was surprisingly quiet. Even the talkative Pei Shenghua focused on drinking the porridge first, and then spoke after finishing the meal. The people at the reporter's table looked surprised and debated whether they should also order some porridge.
"Reporter Hu, why don't we each order a bowl of porridge to cushion our stomachs after we finish it later?" Camera Tang asked.
The food on the table was already cold by the time they took their chopsticks. Only reporter Hu tasted a piece of the shredded yam. No matter how rich the leftovers were, they were not as comforting as a bowl of hot porridge.
"Look again, the dishes haven't been served yet. We should be able to eat two hot bites of the big hard dishes." Reporter Hu refused in his heart. He just looked at the menu. A bowl of porridge costs dozens of yuan, so why not? I can go back and eat the pickled vegetable fried rice downstairs for ten yuan and still be satisfied.
While everyone was still drinking porridge, Jiang Weiming's cannonball was served.
After slaughtering a suckling pig of about ten pounds, the internal organs are taken out and stuffed with dates. The outer layer is coated with a layer of grass and mud and then burned in a fierce fire to make a cannon. If you follow the practice of the Western Zhou Dynasty, remove the outer shell after burning it, wipe off the thin film on the skin, smear the rice flour paste all over the surface of the suckling pig, and fry it in a grease pan. Then put the fried suckling pig and seasonings into the small cauldron, put the small cauldron into the big cauldron, add soup, and cook for three days and three nights before it is completed.
Pao Pork with such a complicated preparation can almost be regarded as the pinnacle of creativity and imagination of chefs during the Western Zhou Dynasty, when raw materials, seasonings and cooking techniques were extremely scarce.
Thousands of years later, if you still use this method to make cannonball, it would be a bit disrespectful to this one of the eight treasures of the Western Zhou Dynasty. Jiang Weiming's method is a simplified version of Jiang Chengde's method. What is simplified is the ingredients, not the steps.
Back then, Cannonball was considered one of Tai Fung Restaurant's most popular dishes. It was definitely more prestigious to serve such a dish when entertaining guests.
At that time, Tai Feng Restaurant was still the No. 1 restaurant in Peiping. In addition to the gourmets, there were also dignitaries who wanted extreme luxury, taste and face. Naturally, the Cannonball Restaurant, which had unlimited possibilities to show off its wealth, was spoiled. . Add whatever expensive spices are added to the cannonballs. A dish of cannonballs is worth a thousand pieces of gold.
Jiang Weiming vaguely remembers that there was a time when the dandies in Peiping City were not even more expensive than the one who raised the actor, who made the actor famous, who ordered the cannonball, and who had to find more ingredients. It’s really hard for Jiang Chengde to use so many strange ingredients and spices to make cannonball, but the taste is not bad.
The method of making cannonball that Jiang Weiming made today is the same as what Jiang Chengde taught him. Stuff the belly of suckling pig with jujube paste and put it into the fire. Take out the dates from the belly and stuff them with fresh bamboo shoots, mushrooms, duck meat, pigeon meat, glutinous rice and other ingredients. Wipe off the thin film on the skin and put it into the soup stock. Stew, then brush sauce on the surface and grill over high heat.
The cannonball after being taken out of the pot is just like what Jia Sixie wrote in "Qi Ming Yao Shu": "The color is the same as amber, but also like real gold. It disappears when you enter it. It is as strong as snow and moist with pulp. It is extraordinary and ordinary." ”
Each of several waiters was carrying a portion of cannonball. Not only was the cannonball in their hands eye-catching, but the scent of the cannonball was also hard not to notice.
I joined the queue for the lottery before, but ended up missing out on a 1,000 yuan voucher because of my African ancestry, and because my daughter wanted to eat. The daughter of a family of three who came in to eat at her own expense jumped up excitedly when she saw the cannonball held by the waiter. , pulling her father's sleeves and yelling non-stop.
"Baked Peppa Pig, Dad, look, it's Baked Peppa Pig!" The daughter was as excited as if she had seen a living Peppa Pig.
"Wenwen, keep your voice down, other uncles and aunts are still eating!" Her mother warned her in a low voice, telling her with her eyes that if she didn't shut up, the consequences would be serious.
Wenwen could only lower the volume, tugged on her father's sleeve and said, "Dad, I want to eat baked Peppa Pig too!"
Wenwen's father: "...don't you like Peppa Pig very much? Isn't Peppa Pig your friend? How can Wenwen eat her friends?"
"But the baked Peppa Pig smells delicious." Wenwen's words were irrefutable.
Wenwen's father:......
Picking up the tablet resignedly, Wenwen's father's heart dropped when he saw roasted Peppa Pig, bah, cannonball.
What kind of roasted suckling pig is this? Is it roasted with Peppa Pig? Why is it more expensive than the MCM bag that his wife likes?
When he saw the words on the back that required reservation in advance, Wenwen's father breathed a sigh of relief again. He showed the tablet to Wenwen, who was already in the first grade of elementary school and could guess words: "Look, you have to order in advance to bake Peppa Pig. Now Can’t eat.”
Wenwen sadly accepted her fate.
Wenwen's father breathed a sigh of relief.
Thanks to the store, grilled Peppa Pig, bah, you still need to make a reservation for the Cannonball.
It would be nice if Mapo Tofu could use less Sichuan peppercorns. Wenwen’s father said that his mouth was numb. (End of chapter)