Chapter 769 Good Cousin
Compared to the last time Jiang Feng came to Fenyuan's kitchen, there was a new large oven in the kitchen.
It was a really big oven. Jiang Feng felt that this oven was bigger than the one in the kitchen of Tai Feng Building. Not only is it big, but its shape is also very unique and full of technology. It is the kind of thing that makes you want to buy it even if you think it is paying IQ tax.
But no matter how good the oven is, it has nothing to do with him. Jiang Feng usually doesn't need an oven for cooking. Compared to the newly purchased large oven, Jiang Feng was more concerned about the ingredients in the refrigerator.
Last night, Zhang Guanghang told Jiang Feng that there were enough meat tubes in Fenyuan, but there were a few types of vegetables. After Jiang Feng opened the refrigerator and freezer, he found that there were indeed enough meat tubes and a dazzling array of all kinds of meat. There are everything from small quails to large beef legs, large pieces of venison, flying in the sky, swimming in the water, and running on the ground. Jiang Feng even saw a very good quality fish in the water tank with its teeth and claws dancing. giant lobster.
There are so many kinds of meat in the kitchen that Jiang Feng can't help but wonder if Zhang Guanghang has another job after get off work every day. Otherwise, there is so much meat in Fenyuan, and Zhang Guanghang can't use it all while practicing cooking.
The types of vegetables are a bit limited, mainly because there are too few leaves. Common vegetables such as cucumbers, eggplants, tomatoes, and potatoes are still available. There are as many types of spices as ever, just like a spice stall.
After Jiang Feng became familiar with all the ingredients and kitchen utensils, he began to think about what to make.
Although he had previously said that today's party would mainly focus on Jiang Junqing, Jiang Junlian and Ji Xia's ordering, but in reality the dishes to be cooked still depended on his mood.
Who calls him a chef? The knife and spatula are in his hands.
It feels so good to have this kind of power.
Braised pork must be cooked. As a good master and good cousin, it is his duty to urge his cousin and apprentices to study hard and work hard.
Jiang Feng looked in the freezer just now. There was a lot of pork. Basically, all parts are available, such as pork neck, pork head, front buttocks, hind legs, pork trotters, ribs, tenderloin, plum meat, etc. A series of cold fresh meats are all divided into different parts, and there are even some that have been processed. The pigs in the water are more than enough to make a whole pig feast.
There were too many ingredients that made Jiang Feng temporarily confused, especially the type of ingredients that were mainly meat and supplemented by vegetables.
Today is a day off, and Jiang Feng wants to do something different.
Now there are only ingredients but no broth, and many difficult dishes cannot be made.
When he usually works, he cooks either repetitive and mechanical dishes for practice, or the same repetitive and mechanical dishes that customers order. There are only a few dishes that Jiang Feng often cooks for such a long time, and there are no flowers to be found.
People will get tired of eating the same dishes all the time, let alone the chefs who cook them.
Seeing so many ingredients, Jiang Feng suddenly didn't want to cook the usual dishes, like something new.
Anyway, Jiang Junqing, Jiang Junlian and Ji Xia can eat them, so they are not very picky, especially Ji Xia. Jiang Feng believes that with his current strength, even if the difficulty of making new dishes is not too high, he will not overturn. The three people waiting to eat will not mind.
Jiang Feng wandered around the kitchen, looking left and right, having trouble choosing what to use for cooking.
Then he saw the extremely eye-catching, artistic and modern large oven that he had seen as soon as he stepped into the kitchen.
This oven is really beautiful and very easy to use!
Jiang Feng, who didn't usually use the oven, couldn't help but use it to make some dishes.
Wait, why not cook something that requires an oven?
Jiang Feng knew what he was going to do.
Since you want to pursue excitement, it is better to follow through to the end and simply order some Western dishes.
What to do first?
Among Jiang Feng's buff dishes, the only one that can be related to Western dishes is the Chinese saffron chicken that Xia Mubing made randomly without using the oven.
As an orthodox Chinese chef, Jiang Feng rarely has the opportunity to cook very authentic Western food on weekdays. But have you never eaten pork or seen a pig running? Zhang Guang Tiantian was cooking Western food in the back kitchen of Tai Feng Building. Everyone looked down and didn't look up. They watched and understood the basic operations.
Frying and boiling, that’s right.
Jiang Feng silently took out his cell phone and started looking for recipes.
Then he saw a so-called Michelin three-star chef's dish, egg caviar worth 388 yuan a portion, a dish that was not sold in the top-floor restaurant.
Three hundred and eighty-eight copies!
Just looking at the price, you can tell how impressive it is.
Then Jiang Feng began to study the recipe carefully. After reading it, he found that if the online recipe hadn't cut corners or the chef who made this dish actually had some ulterior secret recipe, the essence of this dish was just scrambled eggs with caviar.
One dish is better looking and doesn’t look as high-end as the scrambled eggs with caviar.
Jiang Feng:? ? ?
Is this the world of three Michelin stars? A portion of scrambled eggs costs 388.
After such a comparison, Jiang Feng suddenly felt that the prices of the dishes in the top-floor restaurant were not that expensive.
At least their dishes are made by Chef Arnold himself.
After studying the recipes for half an hour, Jiang Feng felt that he had understood the true meaning of Western food.
Now is the time for him to show off his skills!
Let’s make the saffron chicken first. This dish is made by Xia Mubing and has guaranteed quality. There is also a video tutorial, so there is a high probability that it will not fail. Most of the recipes I search online have good-looking photos, but no one knows how they actually taste. The most important thing is that the amount of ingredients and even the heat may be wrong.
Just look at the recipes to get a rough idea of how to make them. You have to control the specific heat, ingredients and condiments by yourself, which is exploratory cooking.
Jiang Feng's menu for today's party is chicken saffron, French lamb chops with rosemary, steamed egg white tofu with black truffle oil, cream potato soup, macaroni and cheese, pan-fried salmon and the legendary three hundred and eighty-eight servings. Michelin scrambled eggs.
There were not many dishes, but the portions were large, especially the lamb chops. Jiang Feng was going to fry them in a pan.
Enough!
Let’s take the saffron chicken first.
Jiang Feng had never practiced this dish before, so he watched the video tutorial before starting to make it. Maybe it's because Xia Mubing's recipe was originally Chinese, but it was just called Saffron Chicken. Jiang Feng felt that the whole process was very smooth, just making a dish of stir-fried chicken with vegetables and crispy apples.
The rest went well too, the rosemary French lamb chops, which were made just like the pan-fried lamb chops, but with different sauces and spices.
According to the recipe, steamed egg white tofu with black truffle oil requires soaking morels in water for three hours. Jiang Feng didn’t have three hours to wait for it and there were no morels in the kitchen, so he directly took this ingredient from here. Remove from dish. Anyway, there are no morels in the name of the dish, so just sprinkle more truffles on it.
Not to mention creamy potato soup, baked macaroni and fried salmon, soeasy.
The only thing that made Jiang Feng a little upset was the legendary 388-piece Michelin scrambled eggs (egg caviar). This dish was so difficult that it was too difficult to carve out a nice-shaped egg shell. .
According to the recipe, the cook used a special instrument to cut the eggs, but he had no tools and had to rely on his hands to knock them. It all depended on luck. He broke more than 20 eggs in a row before breaking four. Satisfied with the shape.
Jiang Feng didn't waste the broken eggs. He found the largest bowl in the kitchen and steamed a bowl of extra-large hibiscus egg custard. Those who didn't know better thought he was making a buffet.
After the last and most important dish of braised pork was out of the pot, Jiang Feng plated all the dishes and brought them to the table. He also thoughtfully placed four pairs of bowls and chopsticks and poured four cups of Coke.
Although there were not many dishes and the difficulty was not high, it still took him more than two hours. If Jiang Junqing, Jiang Juanlian and Ji Xia really tidied up the warehouse for more than two hours, there would probably be no place on their bodies that was clean.
As a caring and good cousin and good friend to Jiang Feng, Jiang Feng felt that it was his duty to consider all aspects of matters for his cousin and apprentice.
Jiang Feng grabbed the clean rags and hand sanitizer that had been prepared long ago and walked towards the warehouse. (End of chapter)