Chapter 284 Mystery·Eight Treasures Chestnut Pigeon
"What did you think of again?" Sun Jikai was stunned after saying this. How could he use the word "you".
"I have some inspiration, now I need to verify it." Jiang Feng said, Sun Jikai stepped aside and left the pot to him.
Sun Jikai has made great progress in the pre-production of Babao Li Xiangge in the past two days, and it can be seen that he has practiced a lot in private.
Jiang Feng walked to the pot and began to prepare the gravy.
The gravy of Babao Chestnut Pigeon is not only to enrich the taste of the filling, but also to enrich the taste of the pigeon itself. It also needs a proper temperature to ensure that the pigeon is at the optimal eating temperature.
Taste, temperature.
Jiang Feng thought of Cao Guixiang's method of preparing and pouring the gravy when making braised black ginseng.
A small spoonful of gravy is poured from the center of the black ginseng, from dots to lines, and then to noodles. The gravy is thick, but it pours down like water. Just two spoons of gravy can cover the whole black ginseng, like a thin film, hanging firmly on the black ginseng.
He thought about the eight-treasure chestnut pigeon that Sun Guanyun made that day. The same was true. When pouring the gravy, the small spoon wandered over the whole pigeon. When the little gravy came into contact with the pigeon, it spread quickly, like dripping water. Pond, with ripples surrounding the water droplets.
The purpose of using the pigeon soup to prepare the gravy is to highlight the original flavor of Babao Chestnut Pigeon.
The gravy is thick for the taste.
It cascades down like water so that it can be hung thinly on the squab to lock in the temperature.
This is the significance of Babao Chestnut, Pigeon and Gorgon Sauce. It is not to show off skills, nor for beauty, but for the food itself.
Jiang Feng moved, like the protagonist in a martial arts novel who suddenly realizes his enlightenment. After thousands of years of myths, he has an epiphany.
Over high heat, cook the pigeon soup into a thick soup.
Starch thickens.
Add chicken fat.
Turn off the heat.
Take out the eight-treasure chestnut pigeon from the steamer and wait.
What temperature is most suitable for Babao Chestnut Pigeon depends on the chef's own experience and understanding. No one can tell, it all depends on feeling.
Fortunately, Jiang Feng had practiced enough Eight Treasure Chestnut Pigeons, so he couldn't say he felt particularly good, but it was still good.
Wu Minqi and Sun Jikai both looked at Jiang Feng quietly without making a sound, watching him scoop up a small spoonful of gravy.
Drizzle.
The gravy spreads on the surface of the pigeon, covering the entire pigeon.
When the juice falls down, it is not very smooth and there is a slight sticking feeling. This is a gap in technical level that cannot be made up in a short time.
The dish is ready.
Sun Jikai looked at the eight-treasure chestnut pigeon in front of him, his heart was beating wildly uncontrollably, and his breathing became rapid. His intuition told him that the eight-treasure chestnut pigeon that Jiang Feng made might really be possible.
"Try it?" Jiang Feng handed the spoon to Sun Jikai, confident.
Sun Jikai cut open the belly of the pigeon with a knife, scooped up a spoonful of plain stuffing, and dipped it in some gravy.
Entrance.
Sun Jikai's eyes lit up.
This is the taste, this is the feeling. He has been eating the eight-treasure chestnut pigeon made by Sun Guanyun since he was a child. This taste has long been engraved on his tongue, and he knows it as soon as he tastes it.
"Jiang Feng, you...can you tell me what you did?" Sun Jikai looked at Jiang Feng.
Jiang Feng:? ? ?
"Your grandfather taught me this dish. Now that I have learned it, of course I should teach it to you." Jiang Feng said.
"It's different. You figured it out yourself." Sun Jikai shook his head, "My grandfather's Eight Treasure Chestnut Pigeon is not as good as yours."
"Not as good?" Wu Minqi said in surprise before putting down the spoon in her hand, "The eight-treasure chestnut pigeon I tasted that day made by Grandpa Sun was better than the one made by Jiang Feng."
Sun Jikai:? ? ?
Am I really a fake Sun Jikai? ? ?
Sun Jikai began to doubt life.
"Qiqi is right. The eight-treasure chestnut pigeon we tasted that day made by Grandpa Sun was much better than the one I made today." Jiang Feng also agreed.
Sun Jikai couldn't understand the world. The eight-treasure chestnut pigeon he remembered seemed different from the eight-treasure chestnut pigeon that Jiang Feng and Wu Minqi ate.
"If I'm not wrong, Grandpa Sun has improved the Eight Treasure Chestnut Pigeon in more than a year." Jiang Feng said.
"Improvement?"
"Yes, it's an improvement. When Grandpa Sun taught you, he didn't realize that temperature is the key to making Eight Treasure Chestnut Pigeon. In fact, temperature is as important as gravy, because temperature can ensure the taste of pigeon itself." Jiang Feng explained.
"Pigeon? But this dish is made from the inside of pigeon's belly!" Sun Jikai couldn't understand.
"I understood it this way at first, so I never understood why temperature was the key to this dish. But I suddenly remembered that my grandfather once told me that as long as the dish is served to the table, it is for the guests to eat. The pigeons from Babao Li Xiangge are naturally served to the guests." Jiang Feng silently apologized to Master Peng.
Sun Jikai was silent.
"The key to this dish is indeed the gravy, but not only the taste and preparation of the gravy, but also the timing of pouring the gravy on the pigeons. But as for when to pour the gravy on the pigeons, it depends on your own judgment. ." Jiang Feng explained.
Sun Jikai continued to remain silent for a long time before sighing: "Grandpa Jiang is a true master."
Jiang Feng:...
This...
That...
Forget it, yes, my grandfather is the real master!
Jiang Feng smiled with a guilty conscience.
It was getting late and it was almost 12 o'clock, but there were still a lot of pigeons in the kitchen that had not been dealt with. Sun Jikai looked at his phone and realized that it was getting late, so he urged Jiang Feng and Wu Minqi to go back.
"You guys go back first. I'll go back after I finish making these pigeons. I'll just stay and clean and close the door." Sun Jikai said.
Neither Jiang Feng nor Wu Minqi have the habit of staying in the kitchen late at night to practice. After all, enough sleep is the guarantee of sufficient energy for the next day.
The two of them took the first step, leaving Sun Jikai alone to practice in the kitchen.
On the way back, Jiang Feng kept thinking whether he should pursue the victory and continue practicing Babao Chestnut Pigeon, or try making Braised Black Ginseng.
Wu Minqi saw that Jiang Feng was thinking about something and asked, "What are you thinking about?"
"I originally wanted to try in the next few days to see if I can learn to grill big black ginseng, but the feeling of making Babao chestnut pigeon just now was so good, I was a little hesitant whether I should continue practicing Babao chestnut pigeon." Jiang Feng said, a little confused.
When learning to cook, especially such famous and difficult dishes, it is most taboo to multitask.
"Babaoli Xiangge." Jiang Feng couldn't make a decision, so Wu Minqi helped him make the decision, "The feeling of cooking is very important. Besides, you have never cooked sea cucumbers before. I advise you to get familiar with sea cucumbers first before trying it. Making sea cucumber dishes is too difficult. Grandpa Jiang probably doesn’t know how to cook this dish. Why would you want to make this dish?”
When Wu Minqi said this, Jiang Feng also felt that he was a little whimsical. Sea cucumber dishes are difficult to make, and braised large black cucumbers are the top of the pyramid. He, a person who has never touched sea cucumbers, actually wants to make braised large black cucumbers as soon as he gets started. It is indeed a bit ambitious.
"Yes, I took it for granted." Jiang Feng smiled and figured it out instantly.
The two walked home side by side, holding hands, and then stretched their shadows so long that they were a bit dazzling, which dazzled the eyes of the bachelor who had returned from overtime.
In the early morning, the deserted streets exude the smell of happy couples and dogs. (End of chapter)