Chapter 716 Fruity Chicken
Zhang Guanghang had been silent before. Like Jiang Feng, he stood on the side and watched Sun Maocai making snake soup from a distance. Jiang Feng thought that he had changed his mind and was not going to make the homemade dish he mentioned today. Unexpectedly, Zhang Guanghang just I didn't want to disturb Sun Maocai while he was making snake soup, so as not to overwhelm him.
"Qiqi, what do you think Lao Zhang's homemade dish is?" Jiang Feng approached Wu Minqi and asked in a low voice.
His cooking skills are already very good now, but his progress is too fast, which is a bit like a genius in a novel about cultivating immortals. He gets a genius treasure and advances several levels in a row. With unstable luck, he has the talent, strength, creativity and Luck is indispensable and difficult dishes are not in his dictionary at all.
Wu Minqi thought for a while, but she didn't have a clue until Zhang Guanghang started processing the whole chicken: "I don't know, I didn't see him tinkering with the dishes in the kitchen some time ago."
Zhang Guanghang usually cooks and cooks in Fenyuan. For him, he only needs to work during working hours, and his extracurricular tutoring must be done outside the office.
"What homemade dish?" Sun Jikai poured it too early last night and didn't know anything.
"We don't know the details. Anyway, Lao Zhang figured out a dish by himself. We'll know when he makes it." Jiang Feng said.
Zhang Guanghang's homemade dish belongs to the roast chicken category, but it is more than just roast chicken. The cooking method includes both roast chicken and eight-treasure chestnut pigeon, which can be considered relatively novel.
Jiang Feng was watching from the side, watching Zhang Guanghang clean a whole chicken, marinate it for a few minutes, and then stuff the chicken belly with relatively bland foods such as glutinous rice, pigeon eggs, pigeon meat, and corn kernels. , not stuffed, quickly poke a few small holes in the belly using a technique similar to Babao Lixianggege pine needles, then put it in boiling water and roll it for a few minutes.
It looks like an extra-large eight-treasure chestnut pigeon.
Since the Bazhen of the Zhou Dynasty, chefs from all over the world have been keen on stuffing various ingredients into the bellies of various animals, stewing, steaming or roasting them, regardless of the method, cuisine or even country. There are ones like Babao chestnut pigeon and Babao duck that are just stuffed with stuffings, there are also ones like roast camel stuffed with sheep, sheep stuffed with chicken, chicken stuffed with pigeons, pigeons stuffed with fish, and fish stuffed with eggs. A kind of nesting doll. There are also wild ducks stuffed with domestic ducks, such as three sets of ducks, and domestic ducks stuffed with pigeons. This not only tests the chef's skills, but also tests whether the wild ducks are big enough.
Some of these dishes are delicious and some are gimmicks. As long as the diners dare to eat, the chefs dare to make them. The creative chefs have not even spared the camel, and have tried almost everything that can be stuffed and stuffed. Zhang Guanghang has This is the starting point for trying to make homemade dishes, which is very clever.
The chicken was boiled in boiling water for only a few minutes before Zhang Guanghang took it out. The surface was smeared with butter and French favorite spices. All the ingredients that had been stuffed in the belly of the chicken were also taken out and put in new lightly fried chicken. Pass a beef-based meat filling and stuff it until it is 60% full. Finally, add an apple cut in half, fill the entire chicken belly again, and put it in the oven.
Halfway through the roasting process, take the whole chicken out of the oven, which already looks vaguely like a roasted chicken, take out the slightly shriveled apples from the belly of the chicken, and put in the vegetarian stuffing. Stuff the ingredients, stir, spread the chicken body with butter and a little honey water again, and put it back in the oven to bake.
Just looking at the steps, this dish is more complicated than Babao Chestnut Pigeon and Cannonball combined.
The more complex the steps in a dish, the more opportunities there are for mistakes to be made. Zhang Guanghang's fruity chicken dish requires filling the filling three times, boiling it first and then baking it, and applying butter twice. However, looking at the production method and ingredients, Jiang Feng felt that this dish would not be difficult with his cooking skills. If you eat it, it may be very delicious, but there are too many steps and it takes too long. Unless it is a delicacy like boiled cabbage, chickpeas, etc., it will always feel a bit worthless.
Just like the snake soup that Sun Maocai made just now, it is delicious but troublesome.
By dinner time, Zhang Guanghang's fruity chicken was finished baking.
Cut a few slices of lemon for garnish, use the sauce to outline it on a large plate, and a roast chicken that looks like a Western style dish is ready.
Jiang Weiming and Sun Maocai nodded in approval.
The old man has a straightforward temper and always says what he wants. When Zhang Guanghang's food was ready, he said directly: "It's too troublesome."
Zhang Guanghang didn't say anything, and cut open the chicken belly with a knife. The various ingredients wrapped in glutinous rice in the chicken belly just tilted out. The white glutinous rice was spread on the slightly browned roast chicken, which looked very visual. .
"It's a bit troublesome. I have tried to simplify the steps, but the taste has completely changed." Zhang Guanghang explained.
The old man nodded and showed understanding. He scooped half of the bowl of stuffing with a spoon, cut off a small piece of chicken with a knife, found a place to sit down and ate it first.
The food tasting lasted from ten o'clock in the morning to dinner time. During this period, everyone ate the six dishes cooked by Sun Maocai and several people, but there was no staple food. By now, everyone was basically hungry, so everyone had a bowl of Zhang Guanghang. The fruity chicken I made was all divided.
The taste is still okay.
Because the baking time was not controlled very well, the chicken was a little dry and the texture was not very good, but it tasted pretty good. Because the chicken belly is stuffed with ingredients, the chicken does not have the embarrassment of having only one layer of flavor on the outside but bland on the inside. It tastes faintly fruity, with the sweetness of apples. The fillings inside are well prepared. The glutinous rice absorbs most of the fat and soup and makes it the most delicious. However, it also makes the beef a little dry and the texture is not very good.
These small problems can basically be noticed by everyone present.
"The food is very good and very thoughtful, but it is really too troublesome." Sun Maocai put down the bowl and chopsticks, "The steps are complicated and it is difficult to control the heat. Applying too much spices will cover up other flavors, and applying too little will make the chicken look bland. There is still something wrong with the amount you apply now. It feels like you are holding back a bit and dare not let go. The amount is still too little.”
"There is also a problem with the selection of ingredients for the filling. Beef is delicious, but it will be dry if you use your method. Have you tried pork?" Jiang Weiming asked.
"I've tried it," Zhang Guanghang said, implying that pork is no good.
"Try more. If it's ready, it will be a good dish." Jiang Weiming encouraged with a smile.
Although Zhang Guanghang had already guessed this result, he was still a little disappointed.
Jiang Feng noticed that Wu Minqi had been staring at the little chicken and chicken bones remaining on the plate, lost in thought.
The food tasting is over and the menu has been basically drawn up. Everyone has a rough understanding of the strength of Sun Maocai, who is about to become the third head chef of Tai Feng House. The kitchen has finished all the current work, and the remaining things are what Fang Mei needs. processed and resolved. As long as she and Wang Xiulian agree on a date and send out invitations, and the midsummer banquet is successfully held, the first phase of Tai Feng Tower's counterattack will be completed.
After the show, Jiang Feng originally wanted to take Zhang Guanghang with him to find a small restaurant nearby for dinner, but Zhang Guanghang was thinking about his fruity chicken and declined to drive back to Fenyuan alone to continue improving the recipe. Fang Mei had some things to take care of and ordered takeout and went home. Master Wang was just here to join in the fun. After seeing the skill of the new chef, she felt a lot more at ease and went home to eat happily. When Qiu Fu first arrived in Peking, he was not familiar with the surrounding area. He wandered around and went to the supermarket to buy some fruit before leaving. Sun Maocai followed the two old men to the restaurant where they liked to eat among the middle-aged and elderly people, and talked about things that should be discussed between the chefs.
In the blink of an eye, Jiang Feng, Sun Jikai and Wu Minqi were the only ones left at the door of Taifeng Tower.
Sun Jikai, who seemed to be here to try out the dishes but had only been making soy sauce for a day, asked the most critical question: "What should we eat for dinner?"
Jiang Feng thought for a while: "Do you want to eat fire?"
Sun Jikai:?
What's burning?
Then Sun Jikai, who had never eaten huoshao before, was dragged by Jiang Feng and Wu Minqi to He Yueru's huoshao shop to eat huoshao.
Jiang Feng hasn't been to He Yueru's barbecue restaurant for a while. He Yueru is not here, but He Yueru's mother still recognizes Jiang Feng. When stuffing him with meat, she deliberately stuffed it full and didn't forget to make a few gossips.
"Xiao Jiang, you've been very busy with work recently, right? Don't tire yourself out while you're busy. Last time, Auntie heard from Yueru that you were working so hard that you were hospitalized. This is not good. Can you make all the money? Look Your brother usually has a hard time working. Every time he comes to my place for dinner, it's almost nine o'clock, and he has just gotten off work. I always tell him, you young people just don't care about this, and you will know the hardship when you are our age." He Yueru's mother was giving her advice. Jiang Feng chops the donkey into pieces.
Jiang Feng didn't expect that the news of his overwork and hospitalization would reach He Yueru's mother, so he quickly changed the subject: "By the way, auntie, where is sister Yueru?"
"She and your brother went out to eat." He Yueru's mother said.
Jiang Feng:? ? ?
Didn’t you just say that Brother De was so hard at work that he didn’t even have time to eat?
"Yueru, this girl loves to eat. She has eaten in every corner restaurant in Beiping City since she was a child. Your brother seems to be working on a special topic these days, related to eating, and Yueru, this kid, is very excited. , take him there every day She has been eating everywhere and hasn’t had a meal at home in a week.” He Yueru’s mother shook her head helplessly, “I saw she seemed to have gained weight again this morning. Such a big girl doesn’t know how to be beautiful. I’m really worried.”
Jiang Feng:...
De Ge, a designer who just writes a column, is trying to steal Wang Hao's job.
He Yueru's mother just complained casually and didn't talk much. She cut the donkey giblets and asked Jiang Feng to take them away, and the chat ended.
Jiang Feng returned to the office with the donkey meat soup. Sun Jikai and Wu Minqi didn't touch the donkey meat soup and fire in front of them. One was looking at his mobile phone and the other was in a daze.
Wu Minqi has been in a daze for a long time.
"Qiqi." Jiang Feng called her, bringing her back to her senses, "What's wrong with you? You feel a little absent-minded from the beginning."
"Oh." Wu Minqi came back to her senses and took a sip of donkey meat soup, "It's nothing, I was just wondering if Lao Zhang could make this dish."
Jiang Feng didn't understand much and took a bite of the fire: "Which dish?"
"Today's Word."
"Hasn't he already made it? Although there are some problems with the heat and details, I feel that overall it's okay. It's just too troublesome and the requirements are too high. If you can't pretend to be someone else, I probably won't make it on the menu." Jiang Feng said.
"He didn't make it." Wu Minqi shook her head, "Now this dish can be regarded as a prototype at best, but it is still far from being made."
Only then did Jiang Feng understand what Wu Minqi meant.
"It's difficult." Sun Jikai put down his phone, "It's still too difficult to really make a qualified homemade dish."
Jiang Feng nodded in agreement. In recent years, famous chefs have created their own dishes, and many of them have even appeared in magazines and won awards. However, only a few are accepted and remembered by the public. Except for the extremely rare famous dishes such as Babao Chestnut Pigeon and Watan Huadiao Chicken, most of the homemade dishes are just short-lived. For example, a pebble dropped into a deep pool can only stir up a small splash of water, and soon sink to the bottom and disappear. not see.
Wu Minqi sighed, with imperceptible envy in her eyes: "Although it's just a prototype, it's pretty good."
"How many people don't even have a prototype." (End of Chapter)