Chapter 820 I have eaten this dish before (5000+)
What do you need to cook preserved egg and lean meat porridge?
All literate people can tell you about this problem, preserved eggs, lean meat and rice.
If I insist on being very detailed, I would probably wash the rice, peel and slice the preserved eggs and then cut them into cubes, shred the lean meat, marinate it and then cut it into cubes, blanch it in water and then throw all the above ingredients into the pot to start. Make porridge.
The steps are so simple that even Han Youxin can do it.
But Porridge King Jiang Feng can tell you that in addition to these steps, there is actually a very important step——
intuition!
Intuition is very important when it comes to cooking porridge.
In a pot of porridge, how much rice, how much water, how much preserved eggs, how much lean meat, how long to cook, when to cook on high heat, when to low heat, when to simmer, when to stir, and when to remove the pot all have to be done intuitively. No one can give you an exact answer. Even if they give you the answer, no one will actually measure how many milliliters of water, how many kilograms of rice, how many grams of preserved eggs to cut, and how many grams of lean meat to put.
Jiang Feng calls these things porridge-making intuition.
His intuition in this area has always been very good, maybe this is King Porridge's talent.
Jiang Feng started looking for ingredients.
While Jiang Feng was picking rice, a staff member came to ask him if he agreed with other contestants to start making soup stock at this time. Jiang Feng naturally agreed, because Sun Maocai also wanted to make trouble.
If you want to guess what kind of dish someone is cooking, you can actually guess the general range just by looking at the ingredients they choose.
At least Jiang Feng could see that Huaiyang Restaurant, Chengji Restaurant and Yongheju all wanted to make soup when he was picking the ingredients. Plus Sun Maocai, the chefs of the four restaurants almost got into a fight over the old hen.
The program team prepared a lot of ingredients, but there are only a few particularly good old hens, which are hard to come by. Nowadays, the time for making soup stock is limited. If you want to pursue quality, you must use the best ingredients. The old hen, which plays a decisive role in the soup stock, has naturally become the object of competition among several chefs.
Master Xu was old and his reaction was slow. Even if he picked the hen, Pei Shenghua got there first. Master Xu was so angry that he could only ask his apprentice to help him grab the chicken. Originally it was just four chefs grabbing old hens, but because of Master Xu's bad behavior of hiring foreign aid, it turned into four chefs and four young soy sauces grabbing hens. For a while, chickens and ducks were screaming in the poultry area. When Sun Maocai came back, his hair was wet. They all have two chicken feathers.
Except for the necessary fight over the hens, there is almost no interaction between the contestants from each group. Each group cooks and picks its own food. Sometimes when passing by the food area and seeing contestants from other groups picking vegetables, they will be reminded of the other groups. There is better somewhere.
The overall atmosphere is very warm, harmonious and friendly, in line with the core socialist values.
Everyone is cooking and each group has a different style. Tai Fung House makes set meals, and everyone has to complete their own independent dishes. Apart from Tai Fung House, only Babao Zhai does this.
The top-floor restaurant still continues the policy of one Chef Arnold and three younger brothers. The three chefs worked for him. Roland used practical actions to prove to everyone how important money is and how terrible it is to have no money.
Other restaurants basically have two main players and two assistants, which makes the model of Tai Feng Lou and Babao Zhai particularly strange.
This strange configuration naturally attracted the attention of off-site staff and spectators, which was Peng Changping and Xu Cheng's idea.
"Is Jiang Feng only responsible for making porridge today?" How could Xu Cheng be absent from such an important competition and such a rich feast? From the day the program team decided on this final test, Xu Cheng asked his assistant to cancel today's entire schedule and work. After lunch, I rushed to the game site to observe today's dinner up close.
"It looks like this." Peng Changping was also a little puzzled and couldn't figure out what Jiang Feng was thinking.
But soon he stopped thinking about it and turned to pay attention to Master Xu's movements. After all, Master Xu was his disciple, even though he was very disliked by him some time ago.
There were too many contestants present, and Jiang Feng's porridge cooking could only be described as strange. He did not stand out at all among the twenty-eight chefs. Those restaurants at the bottom of the rankings are holding their breath and want to take advantage of this last opportunity to show off their talents.
The most eye-catching one is actually Pei Shenghua.
As one of the four traditional Chinese cuisines, Huaiyang cuisine has an almost demanding level of emphasis on knife skills. In addition to the showy Wensi tofu, there is also the more famous melon carving. As the leading Huaiyang cuisine master in the country, Pei Shenghua has also served as the head chef of a state banquet. Among the twenty-eight chefs, he can be regarded as a well-known chef, and he is also the chef with the best knife skills.
The camera guy was not exaggerating. When he was filming Pei Shenghua chopping vegetables, he once suspected that he was practicing Chinese Kung Fu.
Among the many chefs in China who can cut ordinary vegetables and meat with the same special effects as in TV series, only Pei Shenghua can do it.
Pei Shenghua is making three sets of ducks.
Jiang Jiankang can also make this dish, but Jiang Jiankang's three sets of duck and Pei Shenghua's three sets of duck are completely two kinds of duck. Jiang Jiankang's is called a hard copy, while Pei Shenghua's is a real one.
The cooking station of Taifeng Building is adjacent to Huaiyang Building. Jiang Feng is only responsible for making porridge and desserts and has a leisurely time. Since the competition ended at five o'clock, Jiang Feng planned to make almond milk at the end, so that the taste and texture would be the best if it was freshly made. After the preserved egg and lean meat porridge was put into the pot, he didn't need to keep an eye on it all the time. After helping Wu Minqi handle the ingredients, Jiang Feng simply stood closest to the Huaiyang Building cooking table and started to watch Pei Shenghua cooking. Set duck.
Blatant stealing.
But it’s not like he’s stealing from his master. To a certain extent, Three Sets of Duck’s requirements for knife skills are much higher than those of Wensi Tofu. It’s more difficult to cut three thousand tofu shreds from one piece of tofu. The threshold can be imagined.
People who are not good at knife skills really can't steal this master.
Jiang Jiankang can make three sets of ducks, but just because he knows how to do it does not mean that he can really make it. The so-called making three sets of ducks is just to put a name on it for fun. If you really want to compare it to the truth, Pei Shenghua will never admit that Jiang Jiankang made three sets of ducks. Duck is a duck in three sets.
Domestic ducks, wild ducks, vegetables, and pigeons are nested in layers, and they must be shaped after removing the bones. They must be nested tightly, and the skin must not be damaged, so that the three types of poultry without prescribed models are nested in layers like Russian matryoshka dolls with fixed models. One level, its difficulty can be imagined.
The most valuable thing is that among the three sets of ducks, knife skills are not a show off but the key to delicious food.
For this dish to be delicious, you really need good knife skills.
Jiang Feng was looking at Pei Shenghua's pigeons.
The vegetable pigeon has to be stuffed into the belly of the wild duck through the knife edge, and then ingredients such as mushrooms and ham slices are stuffed into the pigeon's belly. The knife edge should not be as large as possible, otherwise it will be difficult to lock in the juice and flavor. Lose the value of the set.
The process of stuffing pigeons is actually not difficult, because vegetable pigeons are only that big, and the pigeons after deboning are even smaller. As long as you control the force, even if the knife edge is very small, the pigeons can be perfectly inserted into the duck without damaging the pigeons and wild ducks. In the belly.
This step is relatively easy, but the next step is very difficult to trap the wild duck into the domestic duck.
The mallard at this time is not the soft pigeon that had lost its bones just now. Even though the mallard at this time was also deboned, there was a pigeon with a full belly in its belly. It was bulging. In this case, if you want to open a small opening in the domestic duck and insert the whole wild duck into its belly, the difficulty will definitely increase exponentially.
Let alone upgrade Huawei to show off its skills, the opening is quite small.
Then...
Pei Shenghua discovered that his skills were not that good.
He can't get in.
In fact, this cannot be blamed on Pei Shenghua. His sword skills are already very good. It can be said that his sword skills are stronger than Jiang Feng. Maybe it was because he had won the best old hen from several chefs before, which made him a little bloated. He didn't know his last name for a while, so the opening of his mouth was too small, so the mallard couldn't get it in.
Pei Shenghua had already begun to sweat.
He felt that the clothes on his back were already a little wet.
Not only that, the tip of his nose and forehead also started to sweat.
It's a bit embarrassing.
Pei Shenghua raised his head and twisted his neck in embarrassment, and decided to make the cut wider.
Then he saw Jiang Feng, who was staring at him, smiling and nodding at him.
Pei Shenghua:?
Laughing at me? ? ? ?
Pei Shenghua silently opened the hole a little wider and successfully inserted the wild duck into the belly of the domestic duck.
This time, the most difficult part of the three sets of ducks was completed. Jiang Feng felt that there was nothing to see, so he turned around and left to help Wu Minqi.
Pei Shenghua, who finally completed the most difficult step, breathed a long sigh of relief, wiped the sweat from his forehead and prepared to wash his hands. He turned to look at Jiang Feng and found that Jiang Feng was not paying attention to him at all but was helping Wu Minqi, a young couple. Standing together like a couple, even when they are cooking, they show off their affection.
Pei Shenghua couldn't help but show a matchmaker's smile.
Jiang Feng was the one who facilitated this rounding up of the couple. After all, he was half a matchmaker.
What a joy.
This small interaction between Pei Shenghua and Jiang Feng seemed particularly strange to outsiders.
It was like some kind of mysterious communication, but neither of them understood it.
From Xu Cheng's perspective, it was Pei Shenghua who encountered a bottleneck when cooking. Jiang Feng found out and gave Pei Shenghua a hint in his eyes. Pei Shenghua suddenly realized that he had finally solved the problem. After finishing, he looked up and glanced at Jiang Feng gratefully, showing a happy expression. smile.
(Pei Shenghua:???)
"Master Peng, is there something wrong with Master Pei's three sets of ducks just now?" Xu Cheng asked curiously.
"He made a small cut so he didn't stuff it in. He added another knife and probably won't lock the flavor very well in the end. It was a mistake." Peng Changping explained.
Xu Cheng suddenly realized.
Xu Cheng glanced at all the chefs on the scene. From his professional food critic's point of view, he felt that the final product would be excellent, and it would be Master Xu and Chef Arnold.
Chef Xu has been preparing stock and soaking shark's fin from the very beginning. It is obvious that he is making a stock-based shark's fin dish. The best of Tan's cuisine is abalone and shark's fin with agar-agar. No matter what kind of shark fin dish Chef Xu makes, the final product should be pretty good.
This is the advantage of raw materials.
Xu Cheng’s dishes made by Chef Arnold are so famous that they can be easily recognized at a glance. Chef Arnold’s dish is one of his signature dishes, and it is also his famous dish - beef tart.
The name sounds relatively ordinary, but the literal translation of the name of this dish is beef tower. As the name of the dish suggests, this dish is a small tower made of beef.
Three pieces of fresh beef from different parts, after a series of treatments such as marinating, are grilled on charcoal fire using the most primitive method, and then grilled into three pieces of beef with different heat and different degrees of doneness. Then cut these three pieces of beef into pieces according to their parts and textures, then cut them into thin slices, stack them one after another into a small tower with a height of between five and eight centimeters, put them in the oven and bake for another ten minutes, top with sauce and The beef is considered complete only when the juices come out when cutting it.
This dish is actually quite a test for diners, because the recognized most delicious way to eat this dish is to cut off a piece from high to low, and then put it into your mouth in one bite.
It is impossible to eat this dish elegantly, and it is not convenient for people with small mouths to eat it all in one bite.
Chef Arnold relied on this recipe to make a mere three pieces of beef taste as good as a thousand-feuille pancake, and layered it into a wonderful dish that swept across the United States and became famous in one dish.
Of course, after Chef Arnold established a foothold in the Western food industry, he didn't cook this dish very much because it was too troublesome.
It is time consuming and laborious.
Xu Cheng originally thought that Chef Arnold would regard this dish as his trump card and cook it during the finals. Unexpectedly, Chef Arnold would cook it before even reaching the semifinals.
Xu Cheng didn't know whether to lament that Chef Arnold was confident or to lament that Chef Arnold had many tricks up his sleeve.
Now Chef Arnold is still frying beef.
"Do you know what Arnold is going to cook?" Peng Changping suddenly asked.
Xu Cheng was stunned: "Beef tower."
"Beef tart?" Peng Changping obviously didn't know this dish. When Chef Arnold was sweeping the United States, he was still raising cats at home.
Xu Cheng didn't expect that Peng Changping didn't know Chef Arnold's famous dish, so he explained the beauty of this dish to Peng Changping.
In this way, amid the low-pitched discussions outside the court, the sounds of chopping vegetables, footsteps, frying, stir-frying and bubbling in the court, the game finally came to an end.
Long games can be grueling, especially when everyone is so serious and close to giving their full attention.
Of course, Jiang Feng is quite good at fishing.
He even had time to return to his old business, carving some small decorative shapes from radishes, and carving Peppa Pig's family without forgetting his original intention.
Carving radish was just a leisurely interlude. By four o'clock, when the game was coming to an end, Jiang Feng had already started working on making almond milk. The previously carved radish carvings were arranged in a row on the cooking table, becoming the most beautiful sight on the stage of Tai Feng House.
"Mom, look, Peppa Pig! There's George too!" Han Youxin, who was stuck in the meal order, saw a row of radish carvings on the cooking table in Tai Feng Building and accurately targeted Peppa Pig among the radish carvings. and George.
Even though he was past the age of liking Peppa Pig and George, he still couldn't help but feel a little excited when he saw such a familiar carrot sculpture.
"Keep your voice down, don't disturb the uncles and aunts on the stage." Wang Jing said, and together with Han Guishan, he led Han Youxin to Xu Cheng and Peng Changping, smiled at them and nodded.
Xu Cheng and Peng Changping had long guessed that Han Guishan would definitely not miss this opportunity to bring his family with him to make a living. Xu Cheng even suspected that Han Guishan would take over the job of investing in this program from him, just for the sake of making a living now. .
Of course, judging from the current response to the show, Han Guishan definitely has nothing to lose.
I don’t know why this guy has been very lucky since he started doing business, and he has basically never suffered a loss. Not many people who started from scratch can earn Han Guishan’s current worth.
"How is it?" Han Guishan asked enthusiastically.
"You came quite on time, it will be over in more than half an hour." Xu Cheng said, "Look, Master Xu's firewood and ducks are all ready."
Chaiba duck is also a more distinctive dish in Tanjia cuisine. The duck is steamed and then boned. While ensuring that the duck skin and duck meat are intact, it is then cut into three strips of the same width for subsequent preparation. .
This dish looks very interesting. All the ingredients are cut into strips. Mushroom strips, winter bamboo shoot strips, duck meat strips and ham strips are finally tied together with vegetable moss and thickened. It looks like a bundle of firewood. So it's called Chai Biao Duck.
"Chaibao duck?" Han Guishan followed Xu Cheng's words and looked at Yongheju's cooking table. He found that the dish looked familiar, as if he had seen it somewhere.
"You must have never eaten Chaibao Duck. You are in luck today. This dish is Master Xu's specialty, and it is not included in any banquets. Sometimes I want to eat it and go to Yongheju to catch up with Master Xu and I don't have time. I can’t eat it,” Xu Cheng said with a smile.
Han Guishan used Tai Feng Tower as a canteen and rarely ate at Yongheju. He had never tasted many of Tan's dishes.
"I've seen it." Han Guishan looked certain, but he was still confident in his memory. "I should have eaten it many years ago but I don't remember where."
Xu Cheng laughed: "Where else can you eat it? Where else can you eat authentic Tan's food in the country besides Yongheju? You must have eaten it when we were discussing business in Peking a few years ago."
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Han Guishan shook his head: "No, I seem to have eaten it in the south."
"We ate at your home." Wang Jing suddenly said, "Have you forgotten, when you first took me to your home more than 20 years ago, we ate at a restaurant in a county town next to your home. .”
"A restaurant in the county?" Xu Cheng was confused. He was about to say how could there be a restaurant in the county that could cook Tan's cuisine, but then he was stunned, and then he realized who cooked the food Han Guishan was eating.
Made by Cao Guixiang.
Peng Changping also reacted.
Xu Cheng looked at Han Guishan very complicatedly.
"Old Han."
"Huh?"
"Next time you go to a delicious restaurant, be more confident and tell me to take me with you."
"Ah???"
Xu Cheng silently shed tears of jealousy in his heart, and even felt a little lucky.
Fortunately, Han Guishan was lucky. He had a big appetite but couldn't write. If Han Guishan decided to become a food critic, there would be nothing for him to achieve in the food critic world.
He had heard rumors over the years and went there in search of success. He found only two restaurants, one of which was a state-owned hotel where Jiang Weiming worked in Shu, and the other was a small restaurant in the county town where Cao Guixiang worked in Guangdong Province.
Han Guishan ate everything he didn't eat.
If you think about it carefully, Han Guishan was the first to discover Jiang Feng, a good seedling.
"Hey." Xu Cheng sighed.
Jealousy. (End of chapter)