Chapter 471 Honey Fire Recipe
Jiang Feng sat in the convenience store and calmed down for more than ten minutes, silently ate a small cup of oden, and watched an episode of a TV series that he didn't understand with the convenience store owner, and listened to the convenience store owner telling him a lot I didn't understand the plot at all, so I slowly returned to the kitchen of Tai Fung House.
All the guests who had been dining in the lobby had left, and only a few lights were turned off. The waiters had gone home from get off work, and only the lights in the kitchen were shining brightly.
Jiang Feng walked in the dim lobby and felt a little desolate for a moment.
The cooking test in the kitchen has come to an end. The three newly recruited chefs are all veterans who have experienced big business and are skilled in the business. Even if there is no one to help them, they can cook very quickly. When Jiang Feng walked into the kitchen, he saw that Ji Yue had already started. I burped over the steamed pork with lotus leaf powder.
There were only Wu Minqi, Zhang Guanghang, Ji Yue and the three chefs who were going to try the dishes in the kitchen. Jiang Jiankang, who was supposed to be one of the judges, was nowhere to be seen.
"How's it going? Where's my dad?" Jiang Feng walked quickly towards Ji Yue, but what he asked was Zhang Guanghang who was in front of Ji Yue.
"Uncle Jiang answered the phone ten minutes ago and left. It seems that Aunt Wang had something to ask him to go back first. Dong Li's crab powder tofu, sweet and sour pork ribs and lotus leaf steamed pork were good, Dong Shi's squirrel mandarin fish was okay, Master Wang The pot-stuffed tofu and braised prawns are both very good. I think the mullet egg soup is a bit undercooked, so you can try it." Zhang Guanghang pointed to the dishes on the table.
The dishes on the table had already cooled down due to time, so they looked unsatisfactory, especially meat dishes such as sweet and sour pork ribs and braised prawns. Because the temperature in the kitchen is not very high now, the meat and oil had condensed a bit. It looks like an overnight dish just taken out of the refrigerator. Among the dishes on the table, the only one that looked good was Dong Shi's squirrel mandarin fish. Although there was only half of it left, Jiang Feng could vaguely see what it looked like when it was freshly cooked.
“The squirrel mandarin fish is a bit undercooked. The sauce tastes good but the fish is not marinated and fried, and it’s a little bit old. It’s okay when you first eat it, but you’ll feel tired after eating it halfway, especially after it’s cooled down. The faint fishy smell and texture became very strange." Ji Yue, who had always only eaten without commenting, suddenly changed her career to become a food critic.
Hearing what she said, Jiang Feng, Wu Minqi and Zhang Guanghang all looked at her, making her feel uncomfortable.
"Why are you looking at me like this all of a sudden?"
"Because Orchid, you rarely comment on the dishes." Zhang Guanghang smiled.
"I didn't eat the dishes you originally cooked so I couldn't comment on them. This squirrel mandarin fish is something I've been eating since I was a kid, so it's certainly different." Ji Yue said.
"Aren't you from Huaiyang?" Jiang Feng asked.
"That's right."
"Isn't squirrel mandarin fish a Subang cuisine?" Jiang Feng was a little confused about Ji Yue's previous recipes. He knew nothing about Huaiyang cuisine, but he was like an expert in Subang cuisine.
"Dongpo elbow is a Sichuan dish, and I haven't seen that it is only sold in the Sichuan and Sichuan areas. Anyway, when I went out to eat with my friends, we only ate dishes like squirrel mandarin fish. I never tried Wensi tofu and three sets of duck." Ji Yue was helpless. typical.
"What? Dongpo elbow is Sichuan cuisine??!" Jiang Feng was shocked.
Ji Yue:......
Just when the two were about to have a heated discussion about whether Dongpo Pork Elbow was a Sichuan dish, Dong Shi's last dish, Honey Sauce Fire Fang, was served.
The honey-glazed fire cube is piping hot just out of the pan, and the large pieces of ham cut into slices look particularly tempting. Even for the test dish, Dong Shi made some simple arrangements. The two sides of the ham were carrots cut into diamond shapes and arranged into nice-looking balls. There was also a circle of lotus seeds on the outer circle. The ham in the center looked like stars. Holding the moon.
Jiang Feng got closer and smelled it. There was a strong sweet aroma from honey. It seemed that the transparent gravy poured on the ham, carrots and lotus seeds was made from honey and marinade.
Before anyone else could speak, Ji Yue's eyes lit up and she spoke first: "Honey Fire Fang!"
"Lao Zhang, this dish is well made and very delicious. It is fried with cooked lard and then poured with honey and sugared osmanthus. There are also pine nuts buried under the ham, and even the lotus seeds are soaked in sugar water. It's awesome! My calories are over the limit today. Please help me eat a piece.”
Jiang Feng:? ? ?
There is also this operation.
Wu Minqi, who originally wanted to take the chopsticks, retracted her hand silently when she heard Ji Yue's words. She came close to Ji Yue and asked in a low voice: "Is this dish high in calories?"
"Excellent." Ji Yue whispered.
"I really can't eat Fengfeng. You can try it." Wu Minqi smiled at Jiang Feng.
Jiang Feng:...
How much weight can be gained from just a piece of ham? Women are really unpredictable creatures.
Jiang Feng shook his head and picked up a piece of honey fire recipe.
The hams in Tai Feng Lou are basically all southern hams, also known as Jinhua hams. The quality varies. Because there are very few dishes that use ham on weekdays, it is rarely used.
The part Dong Shi chose was very fat. About half of a piece of meat was fat. The ham is very crispy and must have been steamed. It would take at least two or three hours to steam the ham to this level.
"How long have you been steaming?" Jiang Feng asked.
"When I saw that the store was not very busy, I took some time to steam the ham. It took more than three hours to steam the ham twice." Although Dong Shi talked a lot, when he asked about questions related to cooking skills, Still very serious, like a disciple being tested by his master.
"This dish can be prepared and steamed in advance, and the final processing is very fast. It only takes ten minutes at most from the time the customer places the order to the time it is served." Dong Shi added.
Jiang Feng nodded with satisfaction and put the honey fire recipe into his mouth.
sweet.
The first thing he felt about this dish was that it was sweet. Although it used ham as the staple food, it was not an exaggeration to call it a sweet. The sweetness of the sugar osmanthus and the sweetness of the honey are very layered together, and the original taste of the ham blends in the mouth surprisingly well. The combination of sweet and salty is not obtrusive and has a unique taste, and the umami flavor of the ham is also well reflected.
Although it is not advisable to eat too much, if one person at the table takes a few bites, it is definitely a delicacy that can leave a good impression on others and leave endless aftertaste.
Jiang Feng looked at Zhang Guanghang, who had tasted the honey fire recipe like him, and the other party also showed a look of approval.
Jiang Feng put down his chopsticks and said to the three chefs who were about to clean up the mess: "Although I was delayed due to some things and only tasted the last dish, I believe that the other dishes are also very high-level delicacies. Everyone has tasted it, so I will tentatively decide on some dishes that can be put on the menu.”
"Master Wang's pot-stuffed tofu and braised prawns are both good. Dong Li's crab tofu, sweet and sour pork ribs and lotus leaf steamed pork are also good. Dong Shi's honey sauce recipe just now is definitely qualified. The other dishes, because Since the head chef is not here, we can't make the decision for the time being, so we have to wait for the chef to I will trouble you to make it again when the teacher comes back. In the past few days, you have to consider pricing and get used to the kitchen staff, so you may not be able to actually cook it before the seven-day internship period is over. I hope you understand. .”
"Of course, if you have any questions in other aspects, you can contact me at any time. If it can be solved, I will do my best to help." Jiang Feng finally said a polite word from a capitalist.
Because it was too late, the unfinished dishes could only be poured into the swill bucket. Jiang Feng and others helped clean up the kitchen, went to the dressing room to change clothes, and prepared to go back to their respective homes.
"Little boss." Jiang Feng was stopped by Dong Shi as soon as he left Taifeng Tower.
Dong Shi talks a lot and has a lively and cheerful personality that does not suit his age. During the short evening business period, he managed to strike up a conversation with every employee in the kitchen, including those at the cold dish table. During the conversation, he learned the names of each employee, just like a senior employee of Tai Fung Building.
"Huh?" Jiang Feng turned around and found that Dong Shi was the only one walking towards him. Dong Li stood behind and looked at his mobile phone.
"I want to ask you something." Dong Shi walked up to Jiang Feng and smiled sheepishly, "My brother and I would like to ask you if you know any reliable real estate agencies. We want to find out before the year The place is settled.”
"Short-term or long-term?" Jiang Feng asked.
"Long-term."
"I do have the contact information of several real estate agencies here. Add them on WeChat. I will give you the contact information of the agencies later. If you want to go see the house, you can take time off and it will be fine. The internship period can be extended later." Jiang Feng said.
"My brother and I won't spend a lot of time looking at houses. My brother said that since we don't have a girlfriend, we don't have to think about starting a family. It doesn't cost much. We can settle on the one that suits us," Dong Shi said.
Jiang Feng:...
You can actually say such a sad thing in such a cheerful tone.
He is a master.
Nai Yi Xia Hua's new book "Escape for Your Life, Author"
(End of chapter)