Chapter 664 Soup
May 1st is a day of labor, and it is also a day when people all over the country take a holiday and rejoice together. Tai Feng Tower earns several times the overtime wages. There are so many people on the Great Wall that it is like dumplings.
At the same time, it was also the day when Zhang Chu brought his grandson Zhang Zhiyun to Peking to visit his wife's senior brother.
It’s a new January when there is no news from Sun Jikai.
It was an important date for Jiang Feng to squat in Yonghe Residence and wait for the long-awaited meal made by Peng Changping.
During the feast, Jiang Feng did not forget to practice soup stock, and even he was moved by himself.
Making stock is a long and difficult process. Even a perfunctory preparation is already extremely difficult for ordinary people with ordinary cooking skills, let alone what Jiang Feng wants to make is still used to make Jiang's Ginseng Soup. Top grade soup stock. It would not be an exaggeration to say that this kind of broth is as difficult as hell. It is the kind of elevator that goes straight to the 18th floor and even wants to dig down to the 19th floor.
Moreover, practicing soup stock is different from practicing other dishes. The quantity of stock soup cannot be changed, only the quality. If Jiang Feng was able to make dozens of portions a day when he was practicing crab-stuffed oranges, when it came to soup stock, Jiang Feng could only make one pot a day, and one pot could hold ten pots. After finishing the soup, he looked out the window and felt like it was already dawn. That kind of thing.
Of course, most of the time, it would already be dark by the time Jiang Feng finished making soup.
Zhang Chu called Peng Changping before coming. He and Zhang Zhiyun will arrive in Peiping at two o'clock in the afternoon. During this time, Jiang Feng usually stares at the soup pot and sweeps the soup in the back kitchen of Yonghe Residence. This time, he is not needed. Lu Sheng will send an assistant to pick you up at the airport.
Since it was a rare opportunity for Peng Changping to cook a whole table of dishes by himself, Lu Sheng immediately expressed his admiration for Zhang Chu after learning about it. It was time for repairs on the wooden furniture in Yonghe Residence. He needed to have a good talk with Zhang Chu at the dinner table. Chu will discuss this matter.
If Lu Sheng had a reasonable reason for cheating, Xu Cheng's reason for cheating was completely nonsense - he said he was very interested in Cao Guixiang and wanted to interview Zhang Chu at the dinner table.
No matter how ridiculous the reason was, the final result was the same. The original gathering of four people turned into a dinner party of six people, but this did not affect Jiang Feng's practice of soup stock as usual.
"That's almost it. Pay attention to the time when sweeping the soup next time, and learn to control the temperature by feeling like I said last time." Peng Changping glanced at the soup Jiang Feng was sweeping, said something, and then went to see his disciple who had just finished cooking. dish.
Peng Changping was not idle at all during this period. When he went abroad, only one of his apprentices went abroad with him, and the remaining apprentices all stayed in China. Later, he accepted two more apprentices in the United States, and the domestic apprentices gave him Received many disciples. Although these disciples have held the title of Peng Changping's disciples for so many years, they have never received even one day of guidance from Peng Changping. This time Peng Changping came back. Except for the first few days when Lu Sheng and Xu Cheng took him around Beiping City to eat and drink, the rest of the time he spent in Yonghe Juli, focusing on guiding his disciples and Jiang Feng.
"Uncle Master... No, Jiang Feng, are you really not Grand Master's new disciple?" Yonghe is the lowest-ranking young chef who calls everyone he meets, "Uncle Master" or even "Uncle Master". Jiang Feng doesn't remember the name of the young chef. asked disbelievingly.
In the beginning, he was the first to call Jiang Feng Master Uncle, which led to the false news that Jiang Feng was Peng Changping's new apprentice being spread. This may be because it is difficult to change the preconception, or it may be because he is used to calling people Master Master Uncle when meeting people. Because of this, this young man's first reaction when he saw Jiang Feng was still to call him his great uncle.
Jiang Feng: Be confident, call me uncle a few more times, I won’t suffer anyway.
"Of course not. Jiang Weiguo is my biological grandfather and Jiang Weiming is my third grandfather. How could I worship Master Peng as my disciple?" Jiang Feng said.
"Why not?" The younger brother looked puzzled.
Jiang Feng:...
"I'm going to clean up the soup."
The focus of cleaning the broth is different from that of clear soup.
The focus of clear soup is clearness, and the pursuit is as clear as white water.
The focus of the stock is freshness. You don’t have to sweep the soup too many times, just remove impurities. The key is how to better lock in the umami flavor and how to fine-tune the stock according to the different dishes you are making.
Jiang Feng had read the recipe for making Jiang's Ginseng Gengli Stock many times. Jiang Hengzhong's method of preparing the stock was a little rough compared to Peng Changping's. The broth made by Jiang Hengzhong is to simmer chicken soup and pork soup separately, with only two simple sweeps in between. Then he mixes them and stews sea cucumbers for an entire night, which requires a lot of patience and energy.
Peng Changping was different. On the first day of teaching, he completely showed Jiang Feng how to make Jiang's Ginseng Soup. Peng Changping felt that if he wanted to learn a dish, he should try it first. Compared with Jiang Hengzhong's emphasis on time and patience, Peng Changping focused more on the fineness and completion of the stock. On the first day, he emphasized to Jiang Feng that because sea cucumbers themselves have no taste and may even have an odor if not handled well, the stock will be Becoming the only source of flavor for this dish, the perfection of the stock determines the upper limit of this dish.
Jiang's Ginseng Geng, without the prefix of "Jiang's" in front, there is only Ginseng Geng. The ginseng is not the key point, the soup is.
The soup at the end of the cooking process, which gathers all the delicious essence of the soup stock, is the soul of the dish.
Jiang Hengzhong's Jiang's Ginseng Soup takes a whole night to stew sea cucumbers. Peng Changping's Jiang's Ginseng Soup can be finished within 6 hours if all goes well.
Of course, Jiang Feng felt that there was such a big time difference mainly because Jiang Hengzhong didn't know that there was such a magical kitchen tool as a pressure cooker when he was still alive.
After Jiang Feng tasted the dish, it could no longer be described by simple words such as delicious, delicious, and delicacies.
It was a taste that could not even be dreamed of. If the fairy-flavored cabbage the old man mentioned really existed, then what Peng Changping made was probably the fairy-flavored ginseng soup.
If you don't know how to use adjectives, just add the word "fairy".
Jiang Feng was preparing to sweep the soup for the last time.
Since it is necessary to maximize the use of fresh characters, every tiny detail becomes very important, especially cleaning the soup. The amount of red antler and white antler, the part of the meat, the time to put it in the soup, the speed of stirring, the temperature, and the timing of picking it up are all the best points to strive for. When Peng Changping made it, it looked simple, but it felt like he just put it in, looked at it, stirred it, picked it up, and it was all over.
When it came to Jiang Feng, it became a matter of putting it in - putting it in the wrong place.
Looking at it - not looking at it well.
Stirring - the time and speed don't seem right.
Scoop it up – not the best time.
Everything is back to square one.
The reason why the bosses are bosses is that they not only know all the lightning points but also perfectly avoid them. The reason why rookies are rookies is because even though they know many minefields, they can still step on them and create brand new minefields.
Jiang's ginseng soup is the most difficult dish Jiang Feng has learned since he learned to cook. Chickpea pudding is certainly difficult, but when Jiang Feng was doing crazy proficiency exercises before, he was doing it alone and did not ask Jiang Weiming for advice. Although teaching videos are good, they are still not as good as face-to-face teaching by real people.
For a hundred-percent difficulty level, the teaching video can only show fifty-fifty points, but face-to-face teaching with real people can amplify it to two hundred points.
Jiang Feng took out the minced meat and stared at the minced meat and the chicken soup in the pot.
It looks like another brand new rollover.
Paying attention to Dao Jiangfeng's actions, Peng Changping took a closer look: "The temperature was too low when I was sweeping the soup. This pot is heavy..."
Peng Changping was about to do it again when he suddenly realized that Zhang Chu would be arriving in the afternoon today. He would have to prepare dinner later and would not have time to guide Jiang Feng.
"You can take care of this pot by yourself. Take a rest and prepare for lunch." Peng Changping said, "Are you going back in the afternoon?"
"I won't go back." Jiang Feng shook his head. He had to stay in Yongheju for dinner at night, so how could he go back in the afternoon.
"Then you help me in the afternoon and prepare dinner with me in the evening." Peng Changping nodded, "Since it is a holiday, just relax a little. You don't have to come over tomorrow and have a good rest at home." (End of Chapter)