May 1 is the day of labor, and it is also the day when the people of the whole country have a holiday together and enjoy Taifeng Lou together to get several times the overtime salary, and there are many people on the Great Wall like dumplings.

At the same time, it was also the day when Zhang Chu took his grandson Zhang Zhiyun to visit his wife's eldest brother in Beiping.

It's a new January when Sun Jikai has no news.

It is Jiang Feng squatting in Yongheju waiting for the long-awaited important date of the big meal made by Peng Changping.

When Jiang Feng was squatting for a big meal, he didn't forget to practice the broth, and even he himself was moved by himself.

Making soup stock is a long and difficult process, even if it is a perfunctory production, it is already difficult for ordinary people with ordinary cooking skills, not to mention that Jiang Feng wants to make a top-quality stock of the same grade as Jiang's ginseng soup. It's not an exaggeration to say that this kind of soup stock is hellish difficulty, and it's still the kind where the elevator goes straight to the eighteenth floor and even wants to go down to the nineteenth floor.

Moreover, practicing stock is different from practicing other dishes, and the stock cannot be measured in quantity, but only in quality. If Jiang Feng could make dozens of servings of dead liver a day when he practiced crab stuffed oranges, when it came to the broth, Jiang Feng could only make one pot a day, one pot top ten pots, and the kind that felt that the sky was bright after the broth was hung and looked out the window.

Of course, most of the time, it was already dark when Jiang Feng finished hanging the broth.

Zhang Chu called Peng Changping before coming, he and Zhang Zhiyun would arrive in Beiping at two o'clock in the afternoon, during this time Jiang Feng was usually in the back kitchen of Yonghe Ju, staring intently at the soup pot and sweeping the soup, this time he didn't need to pick up the plane Lu Sheng would send an assistant to pick up the plane.

Because Peng Changping had a rare opportunity to cook a whole table of dishes by himself, Lu Sheng immediately said that he had admired Zhang Chu for a long time after learning about this, and it was time to repair these wooden furniture in Yongheju, and he needed to discuss this matter with Zhang Chu at the dinner table.

If Lu Sheng's rubbing rice barely has a reasonable reason, Xu Cheng's reason for rubbing rice is completely nonsense - he said that he was very interested in Cao Guixiang and wanted to interview Xu Cheng at the dinner table by the way.

No matter how the reason was, the final result was the same, the original party of four people became a dinner party for six people, but this did not affect Jiang Feng from practicing soup stock as usual.

"Almost, pay attention to the time the next time you sweep the soup, and learn to control the temperature by feeling like I said last time. Peng Changping glanced at the soup that Jiang Feng was sweeping, and after saying a word, he went to see the dishes that his disciples had just come out of the pot.

During this time, Peng Changping was not idle at all, when he went abroad, only one apprentice went abroad with him, and the remaining apprentices all stayed in China, and later he accepted two more apprentices in the United States, and the domestic apprentices accepted many apprentices for him. Although these disciples and grandchildren have been holding the title of Peng Changping's disciples for so many years, they have not even received Peng Changping's guidance for a day. This time Peng Changping came back, except for the first few days when he was led by Lu Sheng and Xu Cheng to go around Beiping City to eat and eat, the rest of the time was rooted in Yonghe Juli, concentrating on guiding the disciples and grandchildren and Jiang Feng.

"Uncle Shi...... No, Jiang Feng, aren't you really a newly accepted disciple of Master Tai?" Yonghe has the lowest seniority, and when he sees anyone, he has to call his uncle or even his uncle, Jiang Feng asked unfaithfully.

At the beginning, he was the first to call Jiang Feng's uncle ancestor, which caused the fake news that Jiang Feng was Peng Changping's newly accepted little apprentice to be circulated, probably because it was difficult to change it because of preconceived ideas, or because he was used to calling his uncle and uncle when he saw people, this little brother's first reaction when he saw Jiang Feng was still to call him his uncle.

Jiang Feng: Confidently, shout a few more times Uncle Shi, anyway, I won't suffer.

"Of course not, Jiang Weiguo is my own grandfather, Jiang Weiming is my third grandfather, how can I worship Master Peng as my teacher?" Jiang Feng said.

"Why not?" the little brother looked puzzled.

Jiang Feng: ......

"I'm going to sweep the soup. ”

The focus of the soup stock and the clear soup are different.

The focus of clear soup is clear, and the pursuit is as clear as white water.

The focus of the soup is freshness, the number of sweeping of the soup does not have to be too much, the impurities can be removed, how to better lock the umami, how to fine-tune the stock according to the different dishes made is the key.

Jiang Feng has seen the method of making Jiang's ginseng soup in the recipe many times, and Jiang Hengzhong's method of preparing the soup is slightly rough compared to Peng Changping. Jiang Hengzhong's soup stock is to stew chicken soup and pork soup separately, with only two simple sweeps in the middle, and then mix them to stew the sea cucumber for one night, relying on a long period of patience and energy.

Peng Changping was different, he showed Jiang Feng a complete demonstration of Jiang's ginseng soup on the first day of teaching. Peng Changping felt that since he wanted to learn a dish, he had to taste it first. Compared with Jiang Hengzhong's focus on time and patience, Peng Changping focused more on the fineness and completion of the broth, and on the first day, he emphasized to Jiang Feng that because the sea cucumber itself has no taste, and it can even have a peculiar smell if it is not handled well, the soup stock has become the only source of the taste of this dish, and the perfection of the soup determines the upper limit of this dish.

Jiang's ginseng soup, except for the prefix of the word Jiang's in front, there is only ginseng soup. Ginseng is not the point, soup is.

The soup that brings together all the delicious essence of a pot of broth is the soul of this dish.

Jiang Hengzhong's ginseng soup took a whole night just to stew sea cucumbers, and Peng Changping's Jiang's ginseng soup can produce a finished product within 6 hours if everything goes well.

Of course, Jiang Feng felt that there would be such a big time difference, the main reason was that Jiang Hengzhong didn't know that there was such a magical kitchenware as a pressure cooker in this world when he was still alive.

Cai Jiang Feng has tasted it, and it is no longer delicious, delicious, and delicacious that can be described by simple words.

It's a taste that you can't even dream of, if the fairy grass-flavored cabbage in the old man's mouth really exists, then what Peng Changping did was probably the fairy soup-flavored ginseng soup.

I don't know how to use adjectives, just add a fairy word.

Jiang Feng was preparing to sweep the soup for the last time.

Since it is necessary to bring the fresh characters to the extreme, every tiny detail becomes very important, especially the sweeping soup. The amount of red and white mushrooms, the part of the meat, the time it takes to put it in the soup, the speed at which it is stirred, the temperature, and the timing of scooping up are all things that we strive to do our best. When Peng Changping made it, it looked simple, and it felt like putting it in, watching, stirring, scooping up, and everything was over.

When it came to Jiang Feng, it became a mistake.

Looking—not optimistic.

Stirring – the time and rate don't seem right.

Scoop it up – it's not the best time.

It's back to square one.

The reason why the big guys are big guys is because they not only know all the lightning points, but also perfectly avoid the thunder and lightning. The reason why rookies are rookies is because even though they know a lot of lightning points, they can still step on them and create new ones.

Jiang's ginseng soup is the most difficult dish Jiang Feng has learned since he learned to cook, and the chicken bean curd is certainly difficult, but Jiang Feng was self-congratulatory when he was crazy about his proficiency practice before, and he didn't ask Jiang Weiming for advice. Teaching videos are good, but after all, they are still not as good as face-to-face teaching.

The difficulty of 100 points can only be seen in the teaching video 50 points, and the face-to-face teaching of real people can magnify it to 200 points.

Jiang Feng took out the minced meat and stared at the minced meat and the chicken soup in the pot.

It looks like it's a brand new rollover.

Paying attention to Dao Jiangfeng's actions, Peng Changping took a closer look: "The temperature is low when sweeping the soup, this pot is heavy ......."

Peng Changping just wanted to talk about redo, but suddenly realized that Zhang Chu was coming in the afternoon today, and he would have to prepare dinner later, and he probably didn't have time to guide Jiang Feng.

"You can handle this pot yourself, rest for a while and get ready for lunch. Peng Changping said, "Will you go back in the afternoon?"

"Not going back. Jiang Feng shook his head, he was going to take root in Yongheju to eat at night, how could he go back in the afternoon.

"Then you can help me in the afternoon and prepare dinner with me for the evening. Peng Changping nodded, "Since it's a holiday, relax a little, you don't have to come over tomorrow, and rest at home." ”