Chapter 401 Jiang’s Ginseng Soup S-level
The first thing Jiang Hengzhong did when he entered the kitchen was to wash his hands and face. He had cried so hard just now that his face and hands were covered with snot and tears, so he naturally wanted to wash them off now.
The kitchen is large, at least larger than the kitchen in Tai Feng Building in Peking. This may be because the area of Taifeng Building itself is larger than that in Peking. The kitchen is spacious, clean and complete with kitchen utensils.
Mr. Lu had long expected that Jiang Hengzhong would teach Jiang Chengde how to cook, and had already prepared the best fresh ingredients in the kitchen.
Jiang Feng glanced everywhere. On display were sea cucumbers, bamboo shoots, mushrooms, pork, and live chickens. There were also other ingredients and seasonings in the corners and cabinets. Looking at this posture, what Mr. Lu said The dish is sea cucumber dish.
Jiang Feng has been studying sea cucumber cooking for so long, and is already very familiar with sea cucumbers. He can recognize what kind of sea cucumbers they are from a distance. He is also familiar with various processing methods and techniques, and he is no longer confused like before. Qing usually doesn't know how to cook sea cucumber dishes when he sees them.
After Jiang Hengzhong washed his hands and face, he found that his robe was also full of stains. He actually took off his robe and only wore the inner layer, and then used the knife to cut the flesh.
He had been depleted by opium in the past few years. Although he was in his prime, his strength was not as strong as that of a weak woman. He was as weak as a child wielding a kitchen knife because of his lack of strength. The movements are very skillful, and the techniques are also very mature. To outsiders, they look nondescript and very funny.
Jiang Chengde was watching quietly from the side, standing at the door of the kitchen, two or three meters away from Jiang Hengzhong. Jiang Feng didn't have the ability to see from a distance, so he stood next to Jiang Hengzhong, wanting to put his head next to his knife to watch the movements of his hands.
Jiang Hengzhong is an extremely experienced chef and an excellent chef.
Perhaps over the years, he has given people the impression that he is a troubled prodigal son, or a trash father who drags down his son. But earlier, before he was infected with opium, he was also the chef of Tai Feng House, and he was a cook who had been holding a kitchen knife for more than 20 years.
Jiang Hengzhong cut the fat and thin pork into large pieces, then put down the knife and prepared to light a fire. Perhaps because he had not done these things for too many years, it only took two minutes to cut the meat, but it took 5 minutes to light the fire.
Jiang Chengde, who had been standing at the door of the kitchen, looked at Jiang Hengzhong like this, walked to him silently, took the iron pliers in his hand, and said, "I'll do it."
When the fire rose, Jiang Hengzhong continued to process the pork. Jiang Chengde squatted at the stove and did not move. He only occasionally looked up to see what Jiang Hengzhong was doing and helped him control the size of the fire.
Jiang Hengzhong is cooking broth.
He first slowly simmered the pork to remove the residual blood and lymph in the pork to deodorize the pork, then covered the pot and let the large pieces of pork slowly simmer in the pot. The longer the simmering time, the more fragrant the broth would be. If you really want to make a good pot of broth for simmering ingredients, it is impossible under current conditions without stewing for a few hours.
After Jiang Hengzhong processed the pork, he went to process the chicken. The purpose was the same, to make chicken soup.
If the broth and chicken soup both had to be stewed freshly, Jiang Feng doubted that this dish would even be finished by tomorrow morning.
The sea cucumbers were soaked in water to remove the sediment, and the broth and chicken soup were simmering on the stove. Jiang Chengde stared at the fire in the stove, and Jiang Hengzhong looked at the sea cucumbers in the pot, with two pots of mushrooms and fungus soaked next to them. The two of them had been silent since they entered the kitchen, silent when they were busy and silent when nothing happened.
"The ginseng produced in Liaodong is dark brown in color, and the meat is tender and prickly. The ginseng we produce is of good quality. Your grandfather and great-grandfather love to use sea cucumbers for cooking." Jiang Hengzhong suddenly said.
"Sea cucumbers, as an ingredient, have a lot of sand and a strong fishy smell. Like bird's nests, they are tasteless and rely on external substances to enhance the flavor. They cannot be stewed in clear soup, but can only be simmered in broth and chicken broth."
"People in our family don't know how to name their dishes. We don't have nice names for the dishes like other restaurants, like Walking in the Snow to Seek Plum Blossoms, White Jade, Red Jade, Pearl Jade Lotus Root Meatballs. This dish was your grandfather's specialty when he was still alive. The dish, unfortunately, was not named properly. It is called Jiang’s Ginseng Soup. It is obviously our store’s signature dish but its reputation has never been known.”
"The taste should be strong, not greasy, and the taste should be light, not thin..." Jiang Hengzhong suddenly muttered some irrelevant words, going crazy.
"A slight miss makes a difference of a thousand miles."
"A dike of thousands of miles breaks in an ant nest."
Chicken soup and broth were simmering on the stove over low heat. Time gradually passed and it was pitch black outside. Mr. Lu entered the kitchen at some point and was not as surprised as he imagined when he saw the two of them far apart.
"Bohe, it's late at night and it's getting late. How about you go back first and I'll send someone to take Jingxuan back to the hospital?" Mr. Lu asked.
"No, please send someone to tell Wanwan that I won't go back tonight because I have something to do." Jiang Chengde said, adding a piece of firewood to the stove, "I'm afraid I won't be able to cook this dish until tomorrow. ”
Mr. Lu was stunned for a moment, then realized what was happening. He glanced at the stove and smiled happily: "Well, I won't disturb you anymore. I will inform Qin Wan."
Sea cucumber dish is a precious dish, and everything must be the best. Even the most ordinary broth and chicken soup must be the best broth and chicken soup for simmering.
Since there was no clock, it was difficult for Jiang Feng to judge how much time had passed. At least it was more than three hours before Jiang Hengzhong walked to the stove and opened the lid. Remove all the meat and leave only the broth in the pot. Add the sea cucumber and roll it 3 times. Pour the chicken stock into the broth and mix. Cover and simmer.
If you want to stew sea cucumber thoroughly without a pressure cooker, it will take at least one night.
Time gradually passed, and the night was already deep. Even Jiang Chengde couldn't help but feel sleepy and dozed off. He held the iron pliers in his hand and fell asleep, having long forgotten the fire in the stove.
Jiang Hengzhong was very awake, staring at the pot lid. He could still smell the smell inside after covering the pot lid.
Jiang Chengde fell asleep, and Jiang Hengzhong found another iron tong and walked to his side and carefully added firewood to the stove without touching him and waking him up. In this way, Jiang Hengzhong walked back and forth between the mouth of the stove and the pot until dawn.
After several hours of simmering, the aroma could still come out from the gaps even if the lid was on the pot. Jiang Hengzhong stayed up all night staring at the pot with a look of exhaustion on his face.
It wasn't until the sky became clear that Jiang Chengde, who might have fallen asleep in this position from a nap to a deep sleep, woke up.
"Are you awake?" Jiang Hengzhong asked.
Jiang Chengde was still a little confused when he woke up. Before he could react, Jiang Hengzhong walked to the pot and took off the lid.
In an instant, the fragrance overflows.
The previous large pot of soup had been boiled down to only a shallow layer of bottom. The sea cucumber in the pot was simmered and cooked thoroughly. It absorbed the soup and swelled like a small cannonball.
Jiang Hengzhong took out the sea cucumber and put it on the cutting board, cut it into slices, and then cut it into cubes. Every time he cut, the soup flowed out along the edge of the knife. The outside was black and the inside was orange, tender and juicy. It took him a whole night. The best sea cucumber is slowly simmered for a long time.
After that, Jiang Hengzhong poured the diced scallops, diced bamboo shoots and diced shiitake mushrooms into the remaining chicken soup, simmered it slowly as before, and finally thickened it to become a soup.
What was once a big pot was stewed until only a small cup was left.
This is a dish that requires a lot of patience and amazing judgment of heat.
Just like what Jiang Hengzhong muttered before, the taste should be strong, not greasy, and the taste should be light, not thin. Sea cucumber itself has no taste, and it is an extremely difficult ingredient to handle. If the taste is too strong, it will dominate the food, while if the taste is too light, it will be bland and tasteless.
This kind of slow cooking puts the chef's hard work, experience and skills into the small sea cucumber over time. Every bite of softness, every mouthful of soup, and every taste represents the chef's deep understanding of sea cucumber dishes.
The dish is ready.
Jiang Hengzhong brought out the dishes.
"Would you like to try it?" Jiang Hengzhong looked at Jiang Chengde, full of hope.
Jiang Chengde went to find a spoon, washed it, and scooped up a spoonful of soup.
Thick and creamy.
There is a piece of sea cucumber in the spoon, which is plump, juicy and attractive.
This is a stunning dish.
Entrance.
The delicacies of the world.
Jiang Feng began to be gradually shrouded in thick fog. Jiang Chengde chewed with no expression on his face. Although there was only a small piece of sea cucumber, it was stewed so thoroughly that it could slide directly into the stomach along the tongue, but he kept chewing it, chewing it, as if he wanted to chew it to pieces, bite it into pieces, and chew it into pieces.
Until Jiang Feng couldn't see Jiang Chengde's face clearly.
From beginning to end, he was chewing expressionlessly and never swallowed.
Jiang Feng returned to the kitchen.
On the cooking table was the sea cucumber he was familiar with, which was also a sea cucumber.
Thinking about the sea cucumber dish he made and the sea cucumber dish Jiang Hengzhong made just now, Jiang Feng deeply realized why each generation in his Jiang family was inferior to the last.
This gap is indeed not that big.
Thinking like this, Jiang Feng opened the attribute panel very consciously.
A new name lit up in the menu bar.
Jiang Hengzhong (1/1)
【Jiang's Ginseng Soup S Grade】
Producer: Jiang Hengzhong
Dishes details: This is the pinnacle of a sea cucumber dish, full of the guilt and repentance of a father towards his family in the last days of his life, but was never forgiven. Because of the complicated emotions of the eater when eating this dish, this Jiang's Ginseng Soup has become an unforgettable dish for Jiang Chengde. This dish has no attribute bonus.
There is no limit to the number of times you can make this dish.
Friendly reminder: The difficulty of this dish is far beyond the player's current cooking skill level, and there is a 100% chance that it will fail to be made.
Jiang Feng:...
S
S level? ? ?
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(End of chapter)