Chapter 666: Cutting corners with ultra-high technology
After Peng Changping assigned tasks to everyone, he went to Lu Sheng's office to make a cup of tea, and took a leisurely stroll around the kitchen to check on everyone's situation.
Some time ago, Lu Sheng specially bought a few new cans of high-quality Pu'er for Peng Changping to prepare. In fact, Lu Sheng already had a lot of Pu'er stored in his office. Every time Lu Sheng and Jiang Feng introduced his collection of teas, Jiang Feng could only remember Pu'er and Maojian. Jiang Feng always felt that the whole cabinet of tea he brought was Pu'er.
The job assigned to Jiang Feng was to watch the chicken soup, which was actually soup stock. There was no need to sweep the soup or control the temperature. All he had to do was keep an eye on the side so that the pot of stock, which was about to glow and heat up, would be lost at the last moment.
For him, this job is professional and simple, and he can even chat with the people next to him.
It's a pity that no one around Jiang Feng has time to chat with him. Except for him, everyone assigned to work is now so busy that they can't even touch the ground. This lively and lively scene makes him inexplicably think of what he did before. The Yonghe Residence seen in memory.
Although there were not many people, it was lively and harmonious. Some worked quietly like Peng Changping, others were lazy like Qin Guisheng, there were Cao Guixiang who had a girl's worries, and there was Master Peng who saw everything but didn't say anything.
Today's Yongheju has a bit of the flavor of that time.
Xu Cheng originally just had nothing to do in the afternoon and came to deliver ingredients. He originally wanted to take this opportunity to have a chat with Peng Changping, but he committed an occupational disease while chatting and turned the small talk into an exclusive interview with the master.
"Master Peng, I remember you just said that what you are going to make tonight is the Yan-wing Banquet. The Yan-wing Banquet you are talking about should be the one I wanted to try back then, right?" Xu Cheng asked.
Peng Changping nodded slightly and explained: "You have also seen that to make a table of swallow-wing mats, I have to ask my disciples and grandchildren to help at the same time. When you wanted to try the swallow-wing mats, it was not that I didn't want to make it, but that I really couldn't make it at the time. ”
Of course Xu Cheng can understand, and that's not what he cares about at all: "I just looked at the ingredients, and the swallow's wing banquet you are going to make seems to have a few more dishes than the swallow's wings that Yongheju sold before. I just don't know what these dishes are. Was it developed abroad by you over the years? ”
As soon as Xu Cheng asked this question, Lu Sheng's expression changed. Although it was not obvious, Jiang Feng felt that his words were vibrating: "Oh, Boss Xu, look at my memory. That can of tea I said I would give you last time." I haven’t given it to you yet, but I forgot which pot of tea you want. You can go to my office and pick it yourself.”
Xu Cheng naturally heard the implication of Lu Sheng's words, shut up immediately, nodded obediently and followed Lu Sheng out.
Two of the three chatting people immediately left, leaving only Peng Changping and Jiang Feng, who had been listening. Jiang Feng just heard Xu Cheng mention the Yan's Wing Banquet again, and he was not sure whether the Tan's Cuisine Banquet in Yongheju was the Yan's Wing Banquet. According to the young man with the lowest seniority, the Tanjia cuisine banquet does have two fewer dishes than the swallow fin banquet, and they are the most difficult dishes, including agar-agar and sea cucumber.
The swallows on the swallow-wing mat are all gone, so it really can’t be regarded as a swallow-wing mat.
After Xu Cheng and Lu Sheng left, Peng Changping put down his tea cup and wandered around to help everyone in the kitchen. The person in charge of soaking the bird's nests was Peng Changping's direct disciple, the very old chef Yongheju. Jiang Feng remembered that his surname seemed to be Chi. Chef Chi rarely comes to work in Yonghe Residence because of his age. Although he has the title of chef, he rarely cooks. During this time, it was because Peng Changping came back that he squatted in Yonghe Residence every day and wanted to sleep on the quilt. In Yonghe Curie.
Thinking about it this way, Lu Sheng was still at a disadvantage. As soon as Peng Changping came to Yongheju, the oldest generation who had started raising birds and fish for retirement began to work every day. Lu Sheng's overtime wages were probably paid out a lot.
Because Peng Changping scolded him for soaking bird's nests in alkaline water, Chef Chi was extra cautious. The bird's nests in the bowl seemed like snowflakes, and they melted when he touched them with warmer hands.
"In these years, you have been making agarwood directly by soaking it in alkaline water?" Peng Changping walked around and stopped next to Chef Chi.
"Yes...yes." Chef Chi was like a primary school student who failed the math test and dared not meet his parents for fear of being beaten. "It's not entirely alkaline water. It is simmered in 90% hot water. Soak it in alkaline water for a few hours.”
"That's not okay. I told you when you first started. The most famous dishes of our Tan family are agar-agar and shark's fin. Agar-agar comes in different colors such as clear soup, chicken minced, white steak, and bergamot, but no matter where it is, Neither of these methods can be used to soak hair in alkaline water. To retain the original flavor of agar-agar, you must only soak it in warm water. The clear soup with willow-leaf agarwood is what you just made, but that dish does not need to completely retain the original flavor of agar-agar. As long as you are making Tanjia cuisine, remember that , the original taste is the most important!”
"Don't you all use the swallow-wing dish for these years?" Peng Changping asked.
"No, we didn't make agarwood." Chef Chi said quickly.
Jiang Feng, who has been listening:?
Peng Changping:?
"You didn't make agarwood?" Peng Changping looked confused.
Chef Chi was a little tangled, but his master was standing in front of him and staring at him. He was not as smooth as Lu Sheng. He made all the moves in a few seconds: "Master, you took the third junior brother out when you went abroad. You used to make swallow wings. The third junior brother was responsible for handling the oats during the banquet. Although we knew how to do it, We rarely get started. After you went abroad, we tried it many times, but the result was wrong if we just soaked it in warm water and steamed it in chicken broth. Even the best Gongyan from Siam could not make it soft and smooth. The old eater eats the unbroken agarwood as soon as he eats it.”
"Later, we also wrote to ask you, but it's not good to just read the letter. As you know, our senior brothers are not very educated and can't read all the words. Every time you write a letter, you read it for us. We can memorize the letter, but we can’t do it, so we have no other options.”
Chef Chi's face was full of grievances.
Peng Changping was speechless and choked on his words.
"What about...the shark's fin?" Peng Changping suddenly had a bad feeling.
"You also know the shark's fin. Back then, you made all the shark's fins for Yan's Fin Banquet by yourself. At most, we helped soak the shark's fin. What you are best at is braised shark's fin. Braised shark's fin needs to be simmered on the fire. Simmer for six hours, select ingredients And it must be made with Luzon yellow. You never let us get involved in making it for fear of making mistakes. When you were still here, the main specialty of Yanqi Banquet was yellow braised shark fin, and many customers came all the way here just for it. This dish. When you come to the United States, shark fin dishes can be made, but we can also make shark fin dishes such as crab roe shark fin and chicken minced shark fin, which you don't usually make. We can also make braised shark fin with three shreds. As soon as diners taste it We knew it didn't taste right and it would be a bad sign, so we changed the shark's fin dish from braised shark's fin to crab roe shark's fin. In recent years, I feel like I've figured out a little bit about how to braised shark's fin before changing it back. "< br>
Peng Changping was slightly relieved after hearing what his apprentice said. The failure in making agarwood was due to his lack of consideration. As long as the signature dish was not lost, it was fine.
"But..." Chef Chi said the key word.
Peng Changping:?
"The shark's fin dish can be changed, but the sea cucumber cannot be changed. The fourth dish of the Yan's Fin Banquet, the Braised Black Cucumber, was set by the founder, and you also said it cannot be changed. But we can't make this Braised Black Cucumber. You set the standard at that time, but after the dish was finished, you always felt that the cooking was a little lacking, and you didn't dare to put it on the table and embarrass Tan's cuisine by using the name of Yan's Wing Feast." Chef Chi looked embarrassed.
Peng Changping:......
Peng Changping asked with some difficulty: "Without agarwood and black ginseng, how did you make this swallow-wing mat?"
Chef Chi swallowed his saliva: "Just..."
"Don't tell me."
Jiang Feng:? ? ?
? ? ? ? ? ? ? ?
"This method was originally thought by Boss Lu. The Yan's Wing Banquet will be sold as usual, but it won't be called Yan's Wing Banquet, and the dishes will be reduced and remain the same. New diners don't know, and old diners will also think that this has become a banquet. Later, it spread It is said that this jerry-rigged version of the Yan's Wing Banquet has become the Tan Family Cuisine Banquet. When Mr. Huang celebrated his 90th birthday last year, he asked us why Yongheju has not sold the Yan's Wing Banquet in recent years. ”
Jiang Feng felt that Peng Changping wanted to hit someone.
Peng Changping did want to hit someone, but he couldn't swing the hammer in his hand.
If he wants to hammer, he probably has to give himself a hammer first.
"You..." Peng Changping wanted to say something, but finally stopped and just shook his head helplessly.
"If only you had made it clear in your letter, I would have come back." Peng Changping sighed.
He thought that he had taken care of everything and had stabilized his home front before going abroad. Who would have thought that the rear area was not only unstable, but also dug into ordinary pits. One of his disciples all went in, and none of them climbed out.
"That's all. Fortunately, I'm back now and I still have time. Are you ready to soak the bird's nests? I'll teach you when you're done... Just forget it and ask your apprentice to come over. You can just watch from the side." Chef Chi: QAQ
(End of chapter)