Chapter 862 Dream Linkage
Jiang Feng found that making braised shark's fin was faster than he thought, and making the soup was easier than he expected.
He felt that in the finals, he might not only be able to make more than a dozen pots of porridge, but also something else, such as pigeon swallows, shredded yam, wood duck, and two-color prawns.
He felt that the twelve hours in the finals were enough for him to make Jiang's Ginseng Soup and cook all the other delicious buff dishes on the menu that did not take that long and the preparation process was not that difficult.
It's a little exciting when I think about it.
It was afternoon before I knew it.
The soup stock is ready.
After the broth is ready, we just start making the braised shark's fin. To a certain extent, the braised shark's fin is similar to Jiang's ginseng soup. The key to braised shark's fin is the word "stew". The stew process does not require any operations, just waiting time. The key point of Jiang's Ginseng Soup is that the process of cooking it in a pot does not require any operations, just waiting time.
While the stewing process was going on, Jiang Feng asked Master Xu to tell him how to make Guanyan in clear soup and abalone in oyster sauce. He wanted to learn how to make it right away.
Compared with the bird's nest in oyster sauce and abalone soup, the difficulty is actually higher, mainly because the bird's nest preparation method in Tanjia cuisine is different from that in Jiangjia cuisine, and even the method of soaking the bird's nest is different.
The bird's nest made by Tanjia cuisine needs to highlight the crispiness of the bird's nest, while the bird's nest made by Jiangjia cuisine needs to highlight the smoothness of the bird's nest.
Tan's cuisine is very particular about raw materials. The braised shark's fin needs to be soaked seven days in advance with the best Luzon yellow. The clear soup of Guanyan also needs to use the best Gongyan from Southeast Asia. The temperature of the water is controlled and the soaking time is accurate. Minutes, perform multiple steps for precise swelling for up to four or five days.
Of course, Jiang Feng didn't need to worry about the steps of processing the bird's nest. Although Master Xu and the others couldn't cook the dishes, they still handled the raw materials very well.
"Actually, the key steps of this clear soup are not difficult to say. As long as the bird's nest is processed properly, the final dish will not be too bad. It is just that it is difficult to grasp these critical few minutes."
"The clear soup only needs to be shallow enough to cover the bird's nest in the bowl, then steamed in a basket, the fire gradually becomes smaller, and finally simmered to get out the last bit, then put a few pieces of Jinhua ham on top and serve it Serve. But it is the most The last step of braising is very difficult. If the bird's nest is not cooked well in the last step, it will not be crispy. I don't know about you..." Although Master Xu trusted Jiang Feng's No. 6 Famous Chef List, when Jiang Feng really started to learn how to cook it, He became worried again.
"I understand." Jiang Feng said.
He really knows how to braising. You Tan Family Cuisine likes to rely on braising for the last step of cooking. I learned this from your ancestor.
"Also, the clear soup is very particular. When pouring the soup, you have to..."
"I understand." Jiang Feng said, the special technique of your Tan family cuisine, he saw Cao Guixiang doing it in his memory.
"Then let me tell you about the abalone in oyster sauce. When it is finally thickened, this..."
"I know, thick glutinous rice juice pours down like a waterfall, the same as grilled black ginseng, right?" Jiang Feng learned to interrupt.
Master Xu:?
Are you the heir to Tan’s cuisine or am I the heir to Tan’s cuisine? Why do I think you know better than my apprentice!
With Master Xu looking confused, Jiang Feng started his first attempt at clear soup of Guan Yan.
As expected, Jiang Feng overturned.
Just go to the step that Master Xu said was the most difficult, and the bird's nest that came out of the pot was not crisp enough.
Seeing Jiang Feng's car roll over, Master Xu breathed a sigh of relief, thinking to himself, it was a car roll over.
If Jiang Feng can do it once, where can he put his old face?
It's not that Master Xu has a dark mind and doesn't like Jiang Feng, it's just that it's so difficult to learn and teach in one go, which no one can accept.
On the second try, there was still a slight rollover.
On the third try, Jiang Feng had already started preparing the abalone in oyster sauce before the clear soup was even out of the pot.
"Master Xu, please tell me again, what are the precautions for abalone in oyster sauce?" Jiang Feng didn't even take off the lid when he took the bird's nest out of the steamer, and was ready to start cooking the next dish.
Of course, there was a reason why he didn't look at it. Just by looking at the evaluation of the dishes in the game, he knew that the clear soup Guanyan was not overturned this time. After trying three times and wasting some time, Jiang Feng must hurry up and make abalone in oyster sauce, otherwise the serving time may have to be postponed.
Jiang Feng didn't even look at this. In Master Xu's opinion, it was just pretentiousness from the boss.
Master Xu carefully opened the lid and found that there was really nothing wrong with the clear soup Guanyan in the small cup, at least he couldn't fault it.
Master Xu was shocked and thought to himself, could this be the strength of the sixth in the list of famous chefs?
It's so scary. It turns out that this is the real strong man.
It turns out that the master has been hiding his clumsiness these days, for fear of showing his true strength and scaring his former novice apprentice.
"Master Xu, can you tell me more about abalone in oyster sauce?" Jiang Feng saw Master Xu staring at the bird's nest and ignoring him, so he said it again loudly.
"Okay, okay, this abalone in oyster sauce is actually..." Master Xu's attitude became more and more respectful.
The difficulty of making abalone in oyster sauce lies in the final thickening and control of the heat. Needless to say, thickening is Jiang Feng's most awesome skill at the moment. Basically, he has the best thickening skills in the world.
Although Jiang Feng is not particularly good at cooking, it is more than enough to make abalone in oyster sauce with his current strength. The first time I tried it, I was a little disappointed. After all, I didn’t have much experience in doing it for the first time. Even if I knew the theory and practical skills, I would still make some mistakes when combining them.
The finished product the second time was very good.
It ended earlier than expected.
It will take about twenty minutes to braise the shark's fin, and the latest clear soup Guanyan has also been steamed in the steamer.
Jiang Feng, I have already started thinking about what to eat for dinner.
He originally planned to serve the dishes around eight-thirty, but it is only seven o'clock now. If everything goes well, the three dishes he is responsible for will definitely be served before eight o'clock.
When it was over, he could go to Li's house to visit Professor Li and the others, and he could also touch the big flowers. It was just in time to ask Professor Li and Chen Suhua in person if they were interested in going to watch his finals next Saturday.
At 7:51, Jiang Feng finished serving the dishes and went home.
The regular Yan'an banquet is very particular about serving dishes. The dishes should be served smoothly, and the interval between each dish should not exceed a few minutes. Although Jiang Feng's three dishes have been served, the first dish of braised shark's fin may not be on the table yet and is being arranged. Don't be too hasty when it comes to serving dishes. The dishes in the front will wait for the ones behind.
"Master Xu, I'm leaving first. I happen to have friends who live nearby. I'll go to their house to have a look." Jiang Feng took the kitchen knife and was about to leave.
Master Xu glanced at Jiang Feng with a complicated expression. He was holding a kitchen knife to see his friend. He kindly reminded: "Would you like me to find you a piece of cloth to wrap the kitchen knife, and then get you a bag to carry it."
It's not like you're visiting a friend with a kitchen knife.
More like sending someone off on their way.
"Ah, oh, please." Jiang Feng handed the kitchen knife to Master Xu.
"By the way, Master Xu, how are you going to eat later? Are you going to eat here or..." Jiang Feng asked smoothly.
"Pack up your things and go back to eat. I'll treat you. This is our tradition in Yongheju. You'll be too tired when you go out, so the chef has to reward the others." Master Xu said, "Do you want to come with us?"
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"No." Jiang Feng refused with a smile, picked up the bag and prepared to leave.
At the same time, the first dish of braised shark fin in the dining room was finally served.
If Mr. Lu wants to have a banquet with swallow wings, of course he can't eat a banquet by himself. Even if he wants to, he doesn't have the stomach. A banquet naturally requires a large number of people to make it lively.
Mr. Lu invited many friends who he didn’t have much contact with in the country but who all like to eat.
"Lao Lu, you still have a lot of face. This year, Yongheju seems to have only had one extra party at the beginning of the year. In the first two months, there was no one over 80 who wanted to invite Yongheju to have an extra party. Yongheju didn't even go."
"Yes, yes, how can I say that Lao Lu has face? Yongheju has been so busy recently with business. I can even close the business for a day and come here to give Lao Lu a party."
When you come to eat, you naturally have to compliment the host. Complimenting the host's face is more practical than praising anything else.
"Okay, okay, don't say these polite words. I know you are all waiting to eat. Hey, I seem to smell it. If I remember correctly, the first dish of this swallow's wing banquet should be yellow Let's braise the shark's fin." Boss Lu said with a smile, and when he turned around, he found that the food was indeed starting to be served.
"Braised shark's fin? Isn't that right? I remember that a few years ago I ate shark's fin with crab roe." A diner who had eaten the cut-and-dried swallow's fin made a sound that he had never seen before.
"Crab roe shark's fin?" Mr. Lu has not been back to China for too many years and does not understand the current market. He felt strange when he said this. "The signature of Tan's shark fin is braised yellow shark's fin. What is there to eat with crab roe shark's fin? You must remember it." Wrong, the shark's fin in the Yan's Fin Feast must be braised, otherwise it's not a Yan's Fin Feast. ”
Mr. Lu said with such certainty that the diner began to doubt himself. Maybe he had a bad memory as he got older in the past few years, and he couldn't even remember what dish he originally ate.
Just as he was talking, braised shark fin was served.
Once you lift the lid, everything is golden.
It is no exaggeration to say that half of the diners at the table felt a golden light burst out from the plate the moment the lid was lifted.
To say what it feels like, it probably feels like special effects have been added.
Although Mr. Lu's friends all have small fortunes, and some have very strong financial strength, there are indeed very few Yanchi seats in Yongheju in recent years, mainly because they dare not open them, and they usually only sell to particularly old diners, so Not many people have tried the cut-and-dried version of Yan Chi.
Half of the guests at this table have never eaten Yan Chi Ban before.
The remaining half that has been eaten must be traced back ten years.
Everyone was stunned. To be precise, they were stunned by the first braised shark fin.
S-level braised shark's fin with the intoxication buff added.
Mr. Lu, as the host, took the first bite.
Mr. Lu was shocked.
Mr. Lu had eaten the swallow-wing banquet made by Peng Changping himself, although it was decades ago when he was young, and Peng Changping's cooking skills at that time were far from reaching their peak level.
But that table of swallow-wing banquets that year still left an indelible impression on Mr. Lu, otherwise he would not have forgotten it after returning to China, even delaying his return and waiting for Yongheju to make another table for him.
Even after decades, Mr. Lu dared to conclude that the swallow wings back then were not as delicious as they are now.
At least the braised shark's fin wasn't as delicious as it is now.
He had never tasted such delicious food.
It's so delicious that he can indulge in it from the bottom of his heart and forget everything else.
After a bowl of braised shark's fin, Mr. Lu silently took out his mobile phone and sent Lu Sheng a WeChat message: Please help me book a front-row ticket, thank you.
He's going to the game.
He had a premonition that the current Master Xiao Jiang would be even more powerful and eye-catching than the Master Jiang that his grandfather highly praised and who shone throughout Peiping.
At the same time, the game prompt sounded in Jiang Feng's mind.
"Ding, congratulations to the player for completing the side mission [Lu Sheng's Wish] and receiving the mission reward: [A memory fragment of Yongheju] [A memory fragment of Yongheju]."
[A memory fragment of Yongheju] was recited twice, which led Jiang Feng to think that the game prompt sound was stuck when he first listened to it. He clicked on the item bar of the attribute panel and then realized that two memory fragments were given.
It's really weird these days. The houses become spirits in batches. First, the Jiang family's old house becomes a spirit, and then the Yonghe residence becomes a spirit. It's quite a bit like a dream.
Why, you look down on me, Tai Feng Tower, even if you become a spirit, you won’t even take it with you.
Jiang Feng knocked on the door of Li's house while thinking wildly.
The chapter name was written incorrectly in a flash, it was Chapter 858.
(End of chapter)