On the first day of the brothers' meeting, the old man took Jiang Weiming to visit the pigsty, the vegetable field, the chicken farm in the next village and the vegetable market in the town, and visited all the sources of ingredients.

Z city is a third-tier small city, but the small city is as good as the small city, and the pollution is less, especially in the countryside, green pollution-free vegetables are everywhere, and the chickens in the chicken farm in the next village are free-range semi-native chickens, and the vegetable market can buy high-quality vegetables that Jiang Jiankang can't buy when he breaks his leg in City A.

Although Jiang Weiming also lives in the countryside, it is a countryside close to the provincial capital of Shudi, and it is not the same nature at all as the countryside on the edge of Z City.

In the evening, Jiang Weiming also wanted to cook, but the old man had to make a table of good dishes for the third brother to taste and taste, and show the results of his cooking skills over the years.

There is a family in the village who just killed a pig two days ago, their pigs are well raised, fat and strong, the old man bought a front hoof and a hind hoof, and the front hoof just bought it back the day before yesterday and entered the stomach of Jiang Jiankang's two people. The rest of the hind hoof, the old man happened to be making Fengjing Ding Hoof tonight.

After the old man arrived in the magic capital, he first worked in the back kitchen of a restaurant, and the master of the restaurant loved him so much that he taught him this Fengjing dingho. But the good times didn't last long, at that time, the economy of the magic capital was chaotic, all kinds of currencies, inflation was very serious, the restaurant owner couldn't pay the tax and the restaurant closed down, the old man was unemployed, and went around and around to other places.

Fengjing Dinghu belongs to the local cuisine, this cuisine is famous for its thick oil red sauce, which likes to keep the original flavor of the ingredients, but that was a long time ago, and now the local cuisine is partial to the Jiangnan flavor, and begins to transform to light and elegant and refreshing, and when cooking, it is even more in love with sugar, but it is still mellow and delicious.

In Jiang Feng's memory, the old man didn't seem to have done Fengjing Dingho, or maybe he did, but he didn't remember it. There are various ways to make pig's trotters, Dongpo elbows, rock sugar elbows, tiger skin elbows, crystal elbow flowers, Fengjing Ding hooves, and what kind of grilled elbows, steamed elbows, red stewed elbows are countless, just a pig's trotters, chefs from all over the world can play flowers for you.

For example, Jiang Jiankang's Dongpo elbow, except for borrowing Su Dongpo's name and Dongpo's elbow, it has almost nothing to do with it, and it is okay to be thick-skinned and called Jiankang's elbow.

Wash the pig's trotters to remove the fluff, hang and wash them clean, and then carefully remove the thicker blood vessels. The rest of the dirty blood can be almost removed by passing the pig's trotters through a few boiling waters, and there will be no peculiar smell.

Trim the white pig's trotters, put them in the pot, pour the brine left over from the braised pork into it, add soy sauce, rock sugar, rice wine, cloves, cinnamon, and ginger slices to remove the fishy seasoning, boil over high heat, and then simmer over low heat. Simmering in this way not only makes the pig's trotters soft and rotten, crispy on the outside and cooked on the inside, but also allows the marinade to be better absorbed by the pig's trotters.

There are pig's trotters squatting in the big iron pot, and the old man can smell the smell and judge the heat, so he will let it stew slowly for the time being, and go to work on other things.

When Jiang Weiguo was young, he almost ran all over the south except for Shudi, and he had a lot of masters. Coincidentally, the current eight major cuisines are all southern cuisines except for Shandong cuisine, and Jiang Weiguo wanted to follow the old path of Jiang Chengde when he was young, and set the essence of each cuisine to carry forward the Jiang cuisine.

But his talent is not as good as his father, and his luck is not as good as his father, Jiang Chengde contacted and communicated with everyone from various cuisines, and Jiang Weiguo came into contact with some experienced masters who are far from being called everyone. This also led to the fact that although he learned a lot and learned a lot, he was not good at learning, and he was not as good as Jiang Weiming, who specialized in Sichuan cuisine in the following decades.

The second dish Jiang Weiming wants to make is clear soup fish balls, Hangzhou cuisine, which he still belongs to Zhejiang cuisine when he learns. The method is simpler than Fengjing Dinghoof, the most important thing is to beat the fish meat continuously and quickly until it becomes sticky, so that the fish balls will be springy and refreshing.

Jiang Feng removed the thorns from the silver carp, and after the old man adjusted the taste of the fish, he handed over the work of beating the fish balls to Jiang Jiankang. Jiang Jiankang was covered in more than 200 catties of horizontal meat, and he slapped the fish meat with special strength, as if to show himself in front of the newly recognized third uncle, Jiang Jiankang used all his strength with every stick and hit the fish fiercely, Jiang Feng looked distressed for the dead silver carp.

"With so much force, you have a grudge against the fish, and the meat has been scattered by you, and I haven't taught you how hard you are?" the old man scolded.

Jiang Jiankang honestly slapped the fish with moderate strength.

Seeing that Jiang Jiankang was not messing around, Jiang Weiguo could cook bamboo shoots with peace of mind.

The bamboo shoots are fresh winter bamboo shoots just dug up in the morning, with water and a little salt, and boiled for seven ripe ones, which are used to be plated with ham slices. When the fish balls are out of the pot, pour a spoonful of broth together, and they are still delicious.

The third dish is Babao tofu, which is also a Hangzhou dish, which has gradually developed into a medicinal dish over the years. Jiang Feng's aunt has been eating eight treasure tofu every three or five times since she fell in love with health, Jiang Feng has seen the special version of eight treasure tofu that Jiang Jianguo burned in the WeChat group, it is really eight treasures, and the whole meat is vegetarian. I knew it was Babao tofu, and I didn't know that I thought it was assorted tofu roast pork.

Sea cucumber is not available at home, so you can replace it with other ingredients.

The mushrooms, ham, carrots are diced into a plate, the tofu is cut into pieces and put separately, the flowers and greens look strange and good-looking, the chicken is freshly slaughtered, the old hen of more than 7 catties Grandma Jiang has been raised for more than a year, took a leg to remove the bone and cut the puree, and the rest of the soup is stewed with some ingredients.

Tang Jiangfeng estimated that he wouldn't be able to drink it tonight, but he might be able to eat chicken noodle soup tomorrow morning.

Now fry the chicken in the pot, then pour the first plate of diced dices, add water to simmer when there is a five, and then add tofu after the water is boiled, seasoning.

After it is out of the pot, thicken it, and the dish is ready.

Babao tofu is the first to be made, and the elbow and fish balls are still in the pot. The thickened tofu looks white and shiny, and is garnished with diced carrots and peas, so you don't have to put it on a plate to whet your appetite.

There are only 6 people in total, and the elbow is a big dish, the old man is ready to make another soup to end, seeing that Jiang Feng has nothing to do, he said: "Xiaofeng, you cook a good dish for your third grandfather, let your third grandfather taste your craftsmanship!"

Jiang Feng: ???

What are the best dishes?

Jiang Feng was silent.

He...... What is he good at?

Recently, I often make pickled vegetable dumplings, which is Li Sanya's specialty.

The low-profile version of the clear soup willow leaf swallow cabbage? That's Jiang Huiqin's dish, not his.

That is Jiang Feng's specialty, but he is afraid that the old man will use his head as a cucumber.

Jiang Feng can cook a lot of dishes, but the old man suddenly asked him to cook a good dish, but he couldn't think of it for a while.

Jiang Feng was looking down and thinking about what he was good at, Grandma Jiang was talking to Jiang Weiming, Wang Xiulian was cleaning, and the whole family was idle with Jiang Jiankang, smelling in the kitchen and being hungry but unable to eat.

At noon, after sharing the news of Jiang Weiming's visit to his relatives with Wang Xiulian, he put the incident in the family WeChat group on the back foot. Adhering to the spirit that I can't be the only one to be frightened, anyway, everyone has one more Sanbo, and the entire Jiang family knew about Jiang Weiming's existence for the first time.

Until now, Jiang Feng's uncles were still discussing this matter in the WeChat group an hour ago.

Jiang Jiankang turned on his mobile phone, clicked on the beauty camera, skillfully adjusted a filter suitable for Babao Tofu, clicked a photo, and sent it to the family WeChat group.

Cook: [Picture]

Cook: There are pig's trotters and fish balls in the pot, and Dad is cooking again tonight! [thumbs up] [thumbs up] [thumbs up]

Tailor:......

Cat Owner (Fourth Uncle): ......

Dog Owner (Fifth Uncle): ......

The pharmacy owner: Third brother, you ask Dad to open dinner later, and your sister-in-law and I will drive over now, and we will be there in an hour!

Jiang Feng was recalling the dishes he could cook, and the mobile phone in his pocket began to vibrate non-stop, and when he clicked on it, he saw Comrade Jiang Jiankang's show-off.

The photo was taken, and the filter was added, which is simply inhumane, which is enough to see the sinister intentions of the person who took the photo to show off.

After thinking about it, Jiang Feng also said something.

Studying physics: The third grandfather said that tomorrow we will burn the fish head with chopped pepper.

Tailor:......

Studying Medicine: ......

Dry Design: ......

Cat Owners: ......

Dog Owners: ......

The pharmacy owner: Xiaofeng, please go and see if the room where your second uncle used to live can be occupied, and the second uncle and your second aunt will stay for a few more days.

*This is a plus, because it feels like the first two chapters are quite watery.

There is no _(•̀ω•́"∠)_ today.

*[I'm a fool, the elbow is the pig's front hoof, the Fengjing Ding hoof is the pig's hind hoof, no matter how thin I can't tell the difference, parallel dish, parallel dish ( ́°̥̥ω°̥̥')]