Chapter 274 Two-Colored Prawn
Jiang Feng originally wanted to see how to make Braised Black Ginseng with Gorgon Sauce, but the recipe given this time was not about Braised Black Ginseng.
Xue Shaoheng has remembered braised black ginseng for more than 20 years, but the recipe in his memory is not actually braised black ginseng.
Within a moment, Jiang Feng came to his senses. Xue Shaoheng didn't eat the grilled black ginseng at all. Instead, he ate the two-color prawns that Cao Guixiang wrapped in a handkerchief and stuffed into his pocket. The reason why he remembered the braised big black ginseng was because Zhang Chiyuan only introduced him to the braised big black ginseng, and he didn’t even know what the two-color prawns were.
Jiang Feng made a profit after getting a new recipe and the inspiration for Babao Chestnut and Pigeon Grain Sauce.
After figuring it out, Jiang Feng started watching the instructional video of the two-color prawn.
Two-color prawns, a famous dish of Tanjia Cuisine, are actually prepared by using two different cooking methods. The cephalothorax of the shrimp is divided into two parts. The cephalothorax and the shell are stewed together until they turn red. Remove the shells from the shrimp body, wrap it in fat and fry until golden brown.
Only then could Jiang Feng see the shrimp's bright red head and golden body.
The hardest part about this dish is that both have to start and end at the same time.
Shrimps are fresh and live shrimps, big in size and full of vitality. Even if there is no water in the basin, the shrimps can move tenaciously in an attempt to escape.
Cao Guixiang quickly cut off the shrimp whiskers and feet, picked out the shrimp threads with a toothpick, cut the shrimp into two parts with a knife. His movements are very crisp and fast, and you can tell he is a master craftsman at a glance.
Place the head and chest into the pot and sauté over low heat. Add shredded green onions, ginger, sugar, salt, wine and chicken stock to taste. Cover the pot and let the chicken stock simmer over low heat to infuse the flavor.
Remove the shell from the body of the shrimp and leave the shrimp. Cut the back part of the shrimp with a knife, spread the shrimp meat flat, cut it crosswise, apply seasoning, and wrap it in corn flour. The other part of the shrimp is chopped into a puree together with the fat and water chestnuts, and salt, wine, and egg whites are added and mixed well to make a filling.
There was no pause or hesitation in the movements of Cao Guixiang's hands, nor did she take the time to pay attention to the shrimp heads in the pot. She placed the shrimp filling on the cut shrimps, sprinkled with black sesame seeds, and lightly pressed them into shape. It looked like a flat shrimp. Shrimp balls.
Immediately afterwards, Cao Guixiang put the processed shrimps into the pan and fried them until golden brown, then took them out and drained them.
At this time, the shrimp heads in the pot were also stewed. Cao Guixiang turns off the heat, takes out the shrimp heads and puts them on a plate. Drain the oil from the shrimp bodies and put them on the plate together.
Arrange the plate and finish the two-color prawns.
Start at the same time, end at the same time.
Cao Guixiang's control of time and heat is so precise that it's scary.
After seeing how to make two-color prawns, Jiang Feng felt that when he made Yun Chicken one day, he might not be able to make two-color prawns.
He suspected that the reason why this dish was rated A was because the upper limit of the game's rating was A. Just like the reason why you get 100 points on the God of Study exam is because this test paper only has 100 points.
Tan's cuisine is indeed the most luxurious and most show-off official cuisine.
This is another difficult dish that is out of reach, but this dish can be practiced on a daily basis. The ingredients for the two-color prawns are not expensive, and the cost is not too high. If you practice more, Jiang Feng can greatly improve his seasoning even if he cannot reach Cao Guixiang's level.
Not thinking about these messy things, Jiang Feng looked at the clock and started to wash up.
After Jiang Feng came out of the bathroom, he found Wu Minqi simmering Gastrodia pigeon soup in the kitchen.
"Qiqi, it's 10 o'clock now, will my mother drink this soup?" Jiang Feng vaguely remembered that Wang Xiulian and her eldest aunt had gone to the gym several times during this period.
"I just called Aunt Wang and asked. She said she would have a bowl of soup tonight and the remaining gastrodia stewed pigeons for breakfast tomorrow morning." Wu Minqi said, handing the kitchen to Jiang Feng, "I'm going to take a shower. Come and take a look at this pot of soup.”
"Okay." Jiang Feng took over.
There is nothing difficult about stewing pigeons with Gastrodia elata. You only need to put the ingredients and seasonings, add water, adjust the heat correctly, and time will do the rest.
Jiang Fengren stood next to the pigeon stewed with gastrodia elata, but all he thought about was the eight-treasure chestnut pigeon.
When the gastrodia stewed pigeon was finished and Jiang Feng sent it to Comrade Wang Xiulian, Wang Xiulian had already started the last step of preparation before going to bed - applying a facial mask.
After taking off her mask and drinking a bowl of gastrodia pigeon soup that represented the feelings of her son and future daughter-in-law, Comrade Wang Xiulian began her nightly conversation.
"The table of guests you brought at noon today is your classmate's family, right?" Wang Xiulian asked.
"Yeah." Jiang Feng didn't expect Comrade Wang Xiulian to care about this.
"Our family has moved to Peking now. You will be a senior next semester and will not stay in school. But your classmates have also contributed a lot to our store before and helped a lot. If you have a chance, I also invite them to come to Peking, don’t be unfamiliar,” Wang Xiulian said.
"For example, your roommate Wang Hao, and Liu Zixuan and Qiu Chen from your club have all helped our family a lot. Anyway, it's summer vacation. Invite them over to play. Don't let the relationship be weak. Don't be like yours. Just like high school classmates, we stopped keeping in touch once we graduated.”
"Oh, by the way, your Grandpa Li has completed the medical withdrawal procedures and should be able to move back to Peking next week."
"Professor Li is coming to Peiping next week? Should we find a new place for Dahua?" Jiang Feng asked. He felt that it was not good to raise a pig in someone else's house.
"No need for that. Your grandma Chen also wants to buy two more little piglets to keep company with the big flowers. You don't have to worry about these things. Your grandpa Li is your professor and your grandpa in terms of seniority. When he returns to Peking, you can Go to Li's house and run around more when you have time. Don't just think about feeding Dahua, but also remember to bring something to the couple. This is your wish as a junior." Wang Xiulian warned.
"Mom, don't worry, I know." Jiang Feng said, "It will be 12 o'clock soon. Do you want to..."
Wang Xiulian suddenly remembered that she was someone who needed beauty sleep.
"You kid, I've forgotten what time it is when I'm talking to you. You should go back first." Wang Xiulian began to chase people away.
Jiang Feng went back to sleep.
There are still many things to be busy with tomorrow, including going to work as usual, making eight-treasure chestnut pigeon gravy, and Zhang Zhiyun and his family going to Yongheju for dinner. Jiang Feng is going to send them there in person.
It’s not for anything else, it’s mainly because Yongheju, as an old store, is somewhat hidden, and roads are being built in that area recently. A certain map navigation is always unreliable. Zhang Zhiyun’s family is a road addict, even if they follow the navigation to find an estimate It also takes a lot of time.
That night, Jiang Feng dreamed that he was making two-color prawns.
In the dream, his cooking skills were extraordinary, almost as good as Cao Guixiang. In the dream, Jiang Feng was skilled in handling shrimps, and he was also very fast in handling shrimps. Shelling, cutting, and dressing were all done so smoothly.
The dream was so real that when Jiang Feng woke up, he suspected that he might have actually learned two-color prawns.
Or does he have a great talent for this dish?
Jiang Feng began to daydream. (End of chapter)