Eat dumplings the next morning, leftover from last night, not enough. On the contrary, everyone enjoyed it, each person ate less empty stomach, and ate more pig-killing dishes at noon.

The old man went into the kitchen after eating, and Grandma Jiang strategized and commanded everyone to ensure that everyone had something to do.

Jiang Feng was assigned to deal with the pork in the front trough, which was very simple, that is, it was washed and cut into pieces, and the old man had to come to the roasted part himself. Jiang Jiankang can't interfere with vegetables during the New Year, let alone Jiang Feng, being able to cut meat is already the first honor of his grandchildren, and the remaining knives are not allowed to touch them, so they can only wash vegetables or clean up.

Jiang Feng thought about how to tell the old man in the morning that he wanted to learn to make silk yam, and in the end, a thousand words were combined into one sentence.

"Grandpa, I want to learn how to fry sugar and draw silk!"

"Stay and go. "The old man was busy braised pigs in the water, and he didn't have time to pay attention to him.

Jiang Weiming, who was marinating meat next to him, said with relief: "Xiao Feng wants to make a sweet potato?"

"Pulling the yam. Jiang Feng said.

"Third brother, don't listen to his nonsense, one idea a day, the day before yesterday, I still wanted to learn garlic open-back shrimp, and I wanted to climb to the sky in one step all day long. Jiang Weiguo disagreed and continued to stare at the pot.

"It's a little early to roast seafood, but Xiaofeng's heat is in place, and you can learn how to fry sugar and draw silk. Jiang Weiming said, grabbing and kneading the meat in the basin a few times.

Jiang Weiguo was silent and thought for a while: "It's almost, you can learn if you want, your third grandfather's silk drawing skills are better than mine, you go and use the gas stove." ”

"Come, the third grandfather will teach you. Jiang Weiming smiled and said, "Little brother, you come over to see the meat in ten minutes." ”

"Jiankang, come and look at this meat, marinate it, cut it into strips, and put it on the steamer to steam. The old man said, let Jiang Jiankang take the meat.

Frying sugar is an empirical work, belonging to the category of practice makes perfect, there are skills, but there are generally not too many accidents in the process of frying sugar, as long as you can grasp the opportunity, the quality of the finished product will not be too bad.

White sugar and rock sugar are fine, but it's just a matter of taste.

In the process, Jiang Feng has already seen the point of familiarity in the video teaching, but after looking at it, it is another thing to do it himself.

If you want to fry the sugar color, you need to stir constantly in the process of the color of the sugar water gradually changing from light yellow to golden and finally moving towards the jujube color, add hot water at the moment of reaching the jujube color, and then slowly boil well. The sweetness of the final product will be reduced, but the aroma is strong, and it can be used to make fish and meat to color and increase the flavor, which can be regarded as a rather ancient method of seasoning and coloring meat dishes.

Jiang Weiming just said that there was no demonstration, Jiang Feng did what he said and boiled out a plate of finished products.

The color was very dark, with a hint of black in the jujube red, exuding a rich caramel flavor, which looked very successful, but Jiang Feng felt that something was wrong.

"You were wrong when you added water. Jiang Weiming looked at the finished product and said calmly, "You added it a little late, but this is a small problem, you didn't find the feeling, and it was confiscated when you should have received it in the end." The fried sugar color is finally used to make braised fish and grilled elbows, and the color is very important, and your color is obviously darker. ”

"Come again. ”

Jiang Feng made one after another, and Jiang Weiming could find fault with each one. There are three stages of frying sugar, silk drawing, tender juice and sugar color, Jiang Feng has to learn all if he wants to learn, and he can't lack legs and only learn to pull silk.

I made 7 copies in the morning, and the questions in each were very similar, and it could be said that there was almost no progress, Jiang Weiming was still not angry, but pointed out his problems after Jiang Feng was all last night.

This is completely opposite to Jiang Weiguo's teaching method, if Jiang Feng made seven mistakes, it would be easy to say, but seven parts are just a few mistakes over and over again without repentance. If Jiang Weiguo was standing beside Jiang Feng at this time, I am afraid that the basin for washing vegetables would knock on his head.

"It's okay, there's been a lot of progress, come back. Jiang Weiming said.

He has taught Jiang Jian, who is ten times and a hundred times worse than Jiang Feng's talent, for more than ten years, and his patience has long been practiced, so it can be said that even if he teaches Pan Ling to boil mutton soup, he can be calm.

Moreover, Jiang Weiming did feel that Jiang Feng had made progress.

Stir-frying sugar takes time, and the feel is important. Jiang Feng is obviously learning for the first time, and he is a hand student, and it is already good to be able to do this, and only those who have a very solid basic skill can do it.

But Jiang Feng didn't know the twists and turns, Jiang Weiming was gentle, but the pressure on him was much greater than that of Jiang Weiguo, who was always irritable in the kitchen, because he could feel the expectation and hidden anxiety in Jiang Weiming's always kind smile and gentle tone.

An elder's expectation and love for you is always so heavy.

Jiang Feng was a little anxious.

The eighth time it overturned directly, the finished product was a little blackened.

Jiang Weiguo happened to be busy, came over to take a look, and scolded mercilessly: "What are you boiling here, it's almost mushy, and you won't eat it to color the vegetables." ”

Jiang Feng miraculously found that the pressure in his heart was actually much less when he was scolded by the old man.

"Xiao Feng was okay the first few times, but it was difficult to concentrate after a long time. Lunch is coming soon, so take a break, and don't boil it until it is tender in the afternoon. Jiang Weiming comforted, "In the evening, your grandfather is going to make nine turns of the large intestine, just to boil tender juice for your grandfather." ”

Jiang Weiguo looked at the finished product Jiang Feng made before, and the last few plates had not been poured, but this time he did not scold: "Your father didn't teach you before?"

"Nope. Jiang Feng replied honestly.

"I didn't expect you to have a little talent in this area, your third grandfather taught you better than me. Did the old man praise Jiang Feng twice, "Okay, listen to your third grandfather, you go and keep an eye on your grandmother and don't let her work, she has been a little wet in the past two days, so you let her rest." ”

Grandma Jiang is a bit rheumatic but not serious.

Jiang Feng got the old man's order and took off his apron to be an overseer.

The supervising grandmother is not allowed to work.

For this reason, Jiang Feng was also nagged by his grandmother for a long time.

Jiang Feng: ┐( ́-')┌

* I, Mu has feelings, and Mu has to save the manuscript, and the alliance leader of the dead house owes two days first, and I will make up for it when the code comes out.

I, wood culture, but also wood common sense, I made up the Taifeng Building is actually one of the eight famous buildings in Kyoto∑ (°Д°)

I'm sorry for the founder of Shandong Haiyin Sun, this is a parallel world, there are no ten halls, eight buildings, eight residences, eight springs, yes, that's it (ฅ>ω<*ฅ)