Compared with the last time Jiang Feng came to the kitchen of Fenyuan, a large oven was added to the kitchen.

It's really a big oven, Jiang Feng feels that this oven is bigger than the one in the kitchen of Taifeng Building. Not only is it big, but the shape is also very characteristic and full of a sense of technology, which belongs to the kind of thing that you want to buy even if you think you are paying IQ tax.

However, no matter how good the oven is, it has nothing to do with him, Jiang Feng generally doesn't need an oven to cook. Compared to this newly purchased large oven, Jiang Feng was more concerned about what ingredients were in the refrigerator.

Last night, Zhang Guanghang told Jiang Feng that there was enough meat in Fenyuan, but there were a few types of vegetables. After Jiang Feng opened the refrigerator and freezer, he found that there were indeed enough meat tubes, and there were all kinds of meat. From quails to whole beef legs, large pieces of venison, flying in the sky, swimming in the water, running on the ground, and all kinds of seafood, Jiang Feng even saw a very good quality big-flowered lobster with teeth and claws in the water tank.

There were so many types of meat in the kitchen that Jiang Feng couldn't help but wonder if Zhang Guanghang had another job after work every day, otherwise how could Zhang Guanghang use up the cooking with so much meat in the Fen Garden.

The types of vegetables are a little small, mainly too few leaves, cucumbers, eggplants, tomatoes, potatoes and other common vegetables are still available, and the types of spices are as many as ever, like a spice stall.

After Jiang Feng was familiar with all the ingredients and kitchen utensils, he began to think about what to do.

Although he said verbally that the content of today's party was mainly Jiang Junqing, Jiang Junlian and Ji Xia's order food, but in fact, what dishes to cook was still determined according to his mood.

Whoever called him a cook, the knife and spatula were in his hands.

It's a good feeling to be in this power.

Braised pork must be done, as a good master and a good cousin, it is his duty to urge his cousin and apprentice to study and work hard.

Jiang Feng looked at it in the freezer just now, and there was a lot of pork. Basically, there are all kinds of meat, such as pork neck, pork head, rump, hind leg, trotters, ribs, tenderloin, plum meat, etc., and even the pig that has been processed is more than enough to make a whole pig feast.

Too many ingredients made Jiang Feng difficult for a while, especially this kind of ingredient that was mainly meat-based and supplemented by vegetables.

Today is a day off, and Jiang Feng wants to do something different.

Now there are only ingredients and no stock, and many difficult dishes cannot be made.

When he usually goes to work, he makes either repetitive mechanical dishes made for practice, or the same repetitive mechanical dishes that customers order. For such a long time, Jiang Feng has often made only a few dishes, and he can't turn them over.

People get tired of eating the same dishes all the time, let alone cooking the chefs.

Seeing so many ingredients, Jiang Feng suddenly didn't want to cook the dishes he usually cooked, like ordering new gadgets.

Anyway, Jiang Junqing, Jiang Junlian and Ji Xia can eat, and they don't pick too much, especially Ji Xia. Jiang Feng believed that with his current strength, even if he made a new dish, as long as the difficulty was not too high, he would not overturn, and the three people waiting for dinner would probably not mind.

Jiang Feng was wandering around the kitchen, looking left and right, and he didn't know what to use to cook.

Then he saw the large, striking, artistic and modern oven he had seen as soon as he stepped into the kitchen.

This oven is so beautiful and it works so well at first glance!

Jiang Feng, who doesn't usually use the oven much, can't help but use it to make some dishes.

Wait, why not make something that requires an oven?

Jiang Feng knew what he was going to do.

Since you want to pursue excitement, it is better to follow through to the end, so simply order Western dishes.

What to do first?

Among Jiang Feng's buff dishes, the only dish that can be related to Western dishes is the Chinese Safro's chicken made by [520 www.biquge520.xyz] Xia Muqi's random operation, which has not yet been used in the oven.

As an orthodox Chinese chef, Jiang Feng basically does not have the opportunity to cook very authentic Western food on weekdays. But I haven't eaten pork, haven't you seen a pig run? Zhang Guang Aerospace Tian was cooking Western food in the back kitchen of Taifeng Building, and everyone looked down and didn't look up.

Frying and boiling, yes.

Jiang Feng silently took out his mobile phone and began to look for recipes.

Then he saw a so-called Michelin-starred chef's dish, worth 388 yuan a piece of egg caviar, which was not sold in the top restaurant.

Three hundred and eighty-eight servings!

Just by looking at the price, you can see how face-to-face it is.

Then Jiang Feng began to study the recipe carefully, and after reading it, he found that if it wasn't for the recipe on the Internet to cut corners, or the chef who made this dish actually had some ulterior secret recipe, the essence of this dish was a scrambled egg with caviar.

A scrambled egg with caviar that looks better and doesn't look so high-end.

Jiang Feng: ???

Is this the world of three Michelin stars? A scrambled egg sells for three hundred and eighty-eight.

With such a comparison, Jiang Feng suddenly felt that in fact, the prices of the dishes in the top-floor restaurant were not so expensive.

At least their dishes are made by Chef Arnold.

After studying the recipe for half an hour, Jiang Feng felt that he had comprehended the true meaning of Western food.

Now is the time for him to shine!

Make Saflo chicken first, this dish is made by Xia Muqi with guaranteed quality, and there is a video tutorial, there is a high probability that it will not overturn. The recipes searched on the Internet are basically beautiful photos, but no one knows what the actual taste is, and the most important thing is that the amount of ingredients and even the heat may not be right.

Just look at those recipes to understand the general method, and the specific heat, ingredients and condiments have to be controlled by yourself, which belongs to exploratory cooking.

Jiang Feng's menu for today's party is chicken shaforo, rosemary lamb chops, steamed protein tofu with black truffle oil, creamy potato bisque, macaroni and cheese baked, fried salmon and the legendary 388 Michelin scrambled eggs.

There are not many dishes but a large amount, especially the lamb chops, Jiang Feng is ready to fry a pot.

Enough!

Start with chicken shaforo.

Jiang Feng has never practiced this dish, so he watched the video tutorial before starting to make it. Maybe it's because Xia Muqi's method is originally Chinese, but it's just named after a saffro chicken, Jiang Feng feels that he is very smooth throughout the whole process, that is, he made a dish of stir-fried chicken with vegetables and crispy apples.

The rest is also very smooth, rosemary French lamb chops, just like the method of pan-fried lamb chops, but the sauce and spices are different.

According to the recipe, steamed protein tofu with black truffle oil needs to soak morels in water for three hours, and Jiang Feng didn't have three hours to wait for it to have morels in the kitchen, so he directly removed this ingredient from this dish. Anyway, there are no morels in the name of the dish, so just sprinkle more truffles when the time comes.

Not to mention creamy potato bisque, baked macaroni and pan-fried salmon, so easy.

The only thing that made Jiang Feng a little overturned was the legendary 388 pieces of Michelin scrambled eggs (egg caviar), this dish was so difficult that it was too difficult to chisel out a good-looking egg shell.

The man who saw the cooking in the recipe used a special instrument to cut it, but he had no tools and could only knock it by hand, and it was all up to luck to knock it out, and it took more than 20 eggs in a row to knock out four satisfactory shapes.

Jiang Feng didn't waste the broken eggs, and found the largest bowl in the kitchen and steamed a bowl of oversized hibiscus egg custard, and he didn't know that he thought he was making a buffet.

After the last and most important braised pork came out of the pot, Jiang Feng put all the dishes on the table, put four pairs of chopsticks on the table, and poured four cups of Coke.

Although there were not many dishes and it was not difficult, it took him more than two hours before and after. If Jiang Junqing, Jiang Junlian and Ji Xia really carefully sorted out the warehouse for more than two hours, presumably there would probably be no place on their bodies that was clean.

As a caring cousin and a good Jiang Feng, Jiang Feng felt that it was his duty to consider all aspects of things for his cousin and apprentice.

Jiang Feng grabbed the clean rags and hand sanitizer that he had prepared a long time ago and walked towards the warehouse.