Chapter 876 Extra 1: Ace Pigeon Xu stopped cooing (Part 2)
"Jiang's ginseng soup is a very special sea cucumber dish. I have seen many ways of making sea cucumber dishes, and I have eaten many sea cucumber dishes made into soup, but there has never been a sea cucumber dish as good as Jiang's ginseng soup. The cooking and taste are so unique and different.”
"First of all, I want to introduce to you how to make this dish. It is very unique. Generally, if you want to use broth, you will only use one kind of broth. This dish uses two different soups-broth and chicken broth. From the two Stew the soup until add sea cucumber red simmer, until Finally, remove the sea cucumber and cut it into cubes, add diced mushrooms and bamboo shoots, simmer slowly to reduce the juice and finally thicken the sauce. The whole process takes nearly 12 hours. The concept of this dish is exquisite and the steps are complicated. It will definitely be ranked in the top five dishes I have ever seen in my life. .”
"Even though a day has passed, the wonderful experience of tasting this dish still lingers on the tip of my tongue. This is a very good-looking dish. As you can see from the picture next to it, the sea cucumbers are cooked with the help of Master Jiang Feng's excellent knife skills. mushroom The diced and bamboo shoot dices are plump and the same size. After long-term stewing and final thickening, this small and thick Jiang's ginseng soup seems to be covered with a thin and crystal-clear coating, and the taste in the mouth is wonderful. ”
"Fresh, salty, tender and smooth are the most intuitive feelings this ginseng soup can give you."
"The freshness comes from the stock, the saltiness comes from the diced bamboo shoots, the tenderness comes from the sea cucumber, and I'm not sure about the smoothness, but based on my understanding of Chef Jiang Feng, this wonderful smoothness most likely comes from the final thickening."
"I have emphasized many times before that sea cucumber is a tasteless dish that needs to be lifted by external objects. It is sandy and fishy. If the chef handles it improperly, the sea cucumber dish will become an extremely terrible dish. When I was young, I even I once wondered why such terrible ingredients were favored by so many chefs. Later, after seeing more, I gradually understood the beauty of some dishes. It's not about the taste but the texture. The sea cucumber meat is tender and prickly, and it won't be too soft even if it is stewed for a long time. As long as the chef handles it properly, it can retain the elasticity of the ingredient itself. It is nourishing and has an excellent texture. Ingredients with endless possibilities and creativity in terms of taste, it is difficult not to become the favorite of these cooking masters. ”
"And this ginseng soup has all the possible advantages of sea cucumber dishes I mentioned above, and it is impeccable in terms of texture and taste."
"Just kidding, when I tasted this ginseng soup, I even felt like I was tasting the seafood porridge that Master Jiang Feng spent more than ten hours carefully cooking. This is not ironic, nor is it an irony. Believe me, if you If you have really tasted the porridge cooked by Master Jiang Feng, you will know what kind of compliment this is. ”
"After talking so much about Jiang's Ginseng Soup, let me talk about another dish of Master Jiang Feng - Golden Jade Cabbage."
"When you first hear the name of this dish, don't think that it is a beautiful, magnificent, as rich and gorgeous dish as gold and jade. Please turn the next page, you may be very disappointed when you see the picture on the next page. , because this is just an ordinary, ordinary and homely fried cabbage. ”
"It's really just a stir-fried cabbage dish."
"Although I haven't calculated the specific time using a watch, from what I've seen, the time from when the cabbage is put into the pot to when it's done is no more than 5 minutes at most. The steps are not much different from ordinary stir-fried cabbage, but the only difference is that It’s just this cabbage poured into a pot of soup.”
"Master Sun Maocai is guarding a pot of sea cucumber and abalone soup almost all the time. Basically, he has to add some ingredients to it every once in a while. It takes nearly 10 hours to make the sea cucumber and abalone soup."
"I can't say what this pot of soup is like, because I didn't pay much attention to it during the competition, and I didn't have the opportunity to taste it. But I can probably guess that if you drink it alone, it shouldn't be a wonderful soup. .”
"It's fishy."
"Unlike Jiang's Ginseng Soup, this soup completely exposes the fishy smell of sea cucumbers, which is similar to and even better than that of many seafood products. But it is this fishy smell that makes it a success. Golden cabbage.”
"It's hard for me to describe the feeling of the first bite in words, because it's really amazing. The cabbage's excellent ability to absorb flavor and lock in juice allows it to fully absorb all the ingredients of the sea cucumber and abalone soup in just a few minutes of stir-frying. The essence and shortcomings fuse and intersect, and finally these essences, shortcomings and its own fragrance and freshness are brought together to become a new and wonderful taste. ”
"The disadvantages are the advantages, and the advantages are the disadvantages. This is probably the dish that gives me the most headaches and is the most difficult to write a review. It is delicious, unique and different from the popular boiled cabbage. Rich, as long as I If you write about it, you will be convinced by its delicious taste. Maybe even if I tell you here that the fishy smell of sea cucumber, abalone and cabbage will be an extremely delicious taste, many people will not believe it and think that I am talking nonsense. They may even think that my taste has deteriorated due to my age. The taste gets weird ”
"But believe me, even if it is indescribable, this is a dish that will make you marvel in your heart as soon as you eat it. At the same time, you can't say anything except wow."
"Even if I think I have read a lot of books, accumulated a lot of words, and even memorized a lot of ancient poems in order to write articles over the years, I still can't find words to describe it."
"This is a delicacy, but the way is a little different. I can't explain it and can only experience it with my tongue. I regret to add here that I'm afraid you won't have a chance to experience it. Even I don't know how to experience it next time. What year and month. I once asked Mr. Jiang Feng alone, and he said that Jiang's ginseng soup may one day be on the menu of Tai Feng Lou, but it is absolutely impossible for Jinyu cabbage. Although it is regrettable, it is understandable. This dish is indeed a bit too torture for the chef. ”
"Having talked about two Chinese dishes, let me spend some more words to introduce to you two brand new Western dishes by Chef Arnold - Nameless Soup and Nameless Chowder."
"Those who know Chef Arnaud should know very well that his cooking style is a rare rough and primitive cooking method. He rarely uses expensive high-end ingredients commonly seen in Michelin-starred restaurants to cook dishes, such as caviar, foie gras and the like. Ingredients hardly appear in his recipes, fish is rarely involved, and gold foil is more of a gimmick. Unlike the decoration of the dishes, it is absolutely impossible. I once joked with others that if you want to ask the chefs of Michelin-starred restaurants who has the most cost-effective dishes, it is definitely Chef Arnold, although his dishes are the most expensive. But the value lies in the cooking skills rather than the ingredients, which gives people a wonderful sense of value for money. ”
"If I told you that the two dishes I'm about to introduce are, in my opinion, the two most outstanding dishes Chef Arnold has ever made, you would not believe it. But it is true. Such a grilled chef It’s really incredible that a top chef who is world-famous for frying is his two best dishes: stir-fry and stew. ”
"It's said to be two dishes, but in my opinion it's more like a combination. The core of both dishes comes from the same pot of soup, a pot of pure meat stewed from cheap whole chickens, pork, and beef. Although I just used the word cheap, it does not mean that the above ingredients are shoddy. On the contrary, they are all excellent meat, but they did not choose the best and most expensive parts, and neither did Chef Arnold. Choose beef that is more expensive and has a more delicate distribution of snowflakes.”
"This pot creates a thick soup for two dishes. The production process is not simpler than ordinary soup stock. Although there are no high requirements for sweeping the soup, it is more demanding in terms of stirring and filtering and tests the chef. At least from what I have seen, Ah During the nearly 10 hours that Chef Nuo was simmering the soup, he was constantly watching over it, concentrating on it, which was extremely labor-intensive. ”
"I believe everyone here will be curious about what kind of dishes Chef Arnold will use to cook the soup that he has been patiently tending for 10 hours. It seems that if it weren't for some exquisite and expensive ingredients that would surprise everyone, It’s not worthy of such a thick soup. In fact, these ingredients will really surprise everyone, because the nameless soup is actually a pot of vegetable soup.”
"They are all ordinary vegetables, such as cabbage, Chinese cabbage, carrots and other vegetables that are commonly found in ordinary thick soups. The taste of this soup is also very ordinary at first. When I took the first sip, I even had a taste of it. The feeling of the soup my wife gave me.”
"Of course this is just an analogy. My wife's cooking skills are very bad. If she were a mother, it might be more appropriate, but I think the adjective "wife's soup" is more suitable.
"This is a pot. The first bite will not make you feel how amazing, delicious or delicious, but it tastes very warm, even like an ordinary happy story. An ordinary poor family, the wife worked hard for a reward The husband who works outside the home spent 10 hours carefully cooking a pot of vegetable soup for him. Although there are no expensive ingredients and there is not even a trace of meat in the soup, it can make people taste the ordinary deliciousness. The taste of home.”
"If you can use the simplest and most rustic ingredients to make the most warm and delicious food, it must be this dish."
"It's hard to believe that Chef Arnold's food would be in such a heart-warming style, but it is true. Don't be surprised by this first, because there is still the next dish waiting for you to be surprised."
"Anonymous chowder."
"This is an authentic chowder. The raw material is all the soup residue filtered out from the pot of soup just now. After 10 hours of stewing, the original chicken, pork, beef, and even some small bones have all been cooked. It’s so chopped that you can’t tell what it is. Chef Arnold stir-fries the offal and adds spices. The steps are as simple and rough as the golden cabbage, and the taste is also very simple and rough.”
"Although it is a bit inappropriate, this is a dish with a very Jianghu flavor."
"It's hard to believe that such a dish that makes diners confused about what they are eating can appear on the tables of high-end restaurants. This dish seems more suitable for those shabby, greasy and even messy hot stir-fry restaurants. Lively , noisy, noisy, steamy, full of people, a few friends, a cup of cheap watered beer, a delicious dish, an ordinary and lively life. ”
“Although I cannot understand and have no way of knowing why Chef Arnold, who became famous at a young age and all his dishes are famous for being expensive, and even his name is equated with high-end dishes, would be good at these two dishes that take the ordinary to the extreme. But as soon as I think about the time spent behind these two ordinary dishes, I suddenly feel that extreme ordinaryness is actually a kind of luxury. ”
"Jiang's Ginseng Soup, Jinyu Cabbage, Nameless Soup and Nameless Chowder are four dishes with different styles. They each have their own characteristics. The only thing they have in common may be that they are extremely complex and delicious. Chef Jiang Feng and Chef Arnold demonstrated in the finals Each of the dishes embodies two extremes of deliciousness.”
"Master Jiang Feng's two dishes are luxurious and expensive. Even the golden cabbage that looks extremely homely needs to be paired with sea cucumber and abalone soup. Chef Arnold's two dishes are ordinary and life-like. They are just like that." Like two common dishes that everyone can make (although they are both unusual)"
"Initially, I contacted the editor-in-chief and told him to urge other food critics to submit their manuscripts as soon as possible because Zhiwei was going to be published in the next two days. He expressed surprise. Maybe it was because he didn't expect that I would publish Zhiwei this year. "is published normally, and I didn't expect that I would be so urgent all of a sudden. In fact, before this competition, I didn't expect that I would be so proactive in writing this article, and I would be so proactive in requesting "Zhiwei". "Published"
"I found that I have walked into a misunderstanding over the years, a misunderstanding created by my arrogance and arrogance. When I was young, I was passionate about food, and I carried a camera, a pen, and a notebook. With a backpack, I dare to travel around the world to find and taste different delicacies in various places, no matter how high or low they are, whether they are expensive or not, I am full of curiosity and reverence.”
“But as I grew older, and as my reputation in the industry grew, I lost this passion and my reverence for food. To this day, I can’t remember how many years I didn’t have the same experience as when I was young. Just because of a rumor from another person, I enthusiastically carry a backpack and travel thousands of miles, just to taste the mysterious delicious food that I don’t know whether it exists.”
"I was even extremely arrogant and felt that there was no delicious food in this world that would move me. I lost the most basic respect for food, and gradually felt that every food was ordinary, even if it was The creations of masters and famous people are just ordinary and delicious dishes.”
"At this point, I think I need to learn from my friend Mr. Han. He is about the same age as me. In the early years, he traveled all over the country and tasted delicious food from all over the world. But today, he has an incomparable longing for, enthusiasm and even respect for food. Just like every ordinary moment, he would go to Tai Feng Building on time every day to check in and grab a ticket. He would be upset if he couldn't get the food, and he would even send me a WeChat message to show off when he got it. I used to laugh at him as if he had never tasted delicious food or seen the world, but now I seem to be the one who should be rewarded. Laughter, I have eaten delicious food, but not real food.”
"The four dishes this time were like a wake-up call to wake me up. There are still many unknowns in this world, and the mysterious delicacies are worth exploring. I felt that I had read a thousand sails before, but it was just because of my shallow knowledge. No matter it High-end luxury, or ordinary and cheap, both have their merits and beauty. ”
"Therefore, I made a major decision. Starting from this year, "Zhiwei" will return to its previous monthly magazine. Just like when I was young, I will revisit the places I have traveled but not visited and the places I have searched for. Go through it again. I hope that "Zhiwei" can be as full of flowers and colorful as before, and I can be as enthusiastic and in awe as before."
I recommend a new book by a friend of the author, "Starting from 1985". Shen Lin, a doctor of biology, traveled to the parallel world of 1985 and started a new version of biological entrepreneurship.
(End of chapter)