Taking advantage of the gap between marinating the chicken, Xia Muqi cut the rest of the vegetables into small squares of inconsistent color and similar size, which looked decent.

Then Jiang Feng witnessed the birth of the summer-style saffro chicken.

Xia Muqi mixed the chicken and black pepper into the pot and stir-fried, because it is a large piece of chicken, it adds a lot of difficulty to Xia Muqi when stir-frying.

When the chicken is fried until it is about six medium-rare, Xia Muyu turns off the heat, changes the pan, smears a thin layer of oil on the bottom of the pan, and turns on low heat to fry the chicken.

The chicken is to be fried, Zhang Guanghang told him this step before, and he didn't forget it.

The chicken is fried in the pan by itself, and the oil-rich surface begins to sizzle under the blessing of low heat, and the oil seeps from the inside out, and the color becomes thicker, and the aroma from the ingredients itself begins to take on the flavor of the seasoning.

Xia Muqi turned to process the already cooked pork belly, focusing on two dishes, and the two dishes were started at the same time.

The method of palace Wanfu meat is cumbersome and complicated, not only because of its variety of production processes, but also because it requires very high knife work.

As a typical court dish, the palace Wanfu meat vividly reflects the advantages and disadvantages of the palace cuisine. First of all, the name should be good, so that people will feel rich and pleasing when they hear it, and they want to eat this dish. When the founding emperor Zhu Yuanzhang was not developed, he ate a dish of rotten vegetables and stewed tofu, which can be named pearl jade and white jade soup, not to mention those last emperors who said that they were poor and extravagant.

Choosing a good name is only the first step, and choosing expensive materials is the second step. What is rare to use, what is precious, the court cuisine has very strict requirements for the origin, texture, location, and size of the ingredients, even if it is the salt used in the cooking, it has to be carefully selected from tens of millions of catties of refined salt, not to mention the dishes, chopsticks and plates, it must be a good treasure worth a thousand gold, as for the chopsticks inlaid with ivory will not be a matter that the ordinary people can care about.

In the Qing Dynasty, a certain emperor wanted to eat folk snacks, and the budget given by the Internal Affairs Office of 90,000 taels of silver may not be groundless.

The palace Wanfu meat is one of the masterpieces, Xia Muqi has tried his best in the selection of materials, he is not an imperial chef, and he can't let the treasures of the whole world be placed in front of him for him to choose. The vegetable market is so big that so many pigs can be slaughtered in one day, and being able to pick out the best pork belly from dozens of pigs is already the limit of what he can do.

Xia Muqi glanced at the chicken fried in the pot next to him and began to bow his head to slice the meat.

To make palace blessing meat, you must first cut the pork belly from the block into long strips, and then roll it back into the block, so that the meat can be made into a flower shape and is very beautiful. The process is roughly the same as peeling an apple, where a master apple-peeling can cut a long strip of thin, even-cut peel in one go, and a master chef can naturally cut a piece of pork belly into a thin, even, and uninterrupted strip of pork belly.

Whenever you cut to a corner, the knife is a test for the chef.

Xia Muqi prepared 4 pieces of pork belly, it took more than 10 minutes just to cut the meat, and he went to the pot next to him to turn the chicken noodles halfway, which can be said to be the ultimate use of two things.

Once the meat is cut, it's time to cook, but it's not the meat that's cooking, it's the sauce. Jiang Feng watched Xia Muqi add rice wine, light soy sauce, dark soy sauce, sugar, green onions, ginger slices, star anise, Sichuan pepper and other sauces into the pot and stir-fry, and the final color was very dark, making people know that Wanfu meat is a dish with a heavy taste.

After frying the sauce, Xia Muli turned off the heat next door, changed the pot, put the chicken and the beef broth borrowed from nowhere into the pot and simmered slowly, bring the lid of the pot, and everything is as it is.

Then Xia Muqi began to fry Wanfu meat, the frying time is very short, only a few tens of seconds, let the meat slightly set the shape of the meat skin and fry it a little crispy. After that, he put the shaped Manfu meat skin down into a tic-tac-toe shape into a bowl, poured the fried sauce and broth into the bowl, and steamed it in the pot.

The big heads are all solved, and all that is left is the miscellaneous soldiers.

Xia Muqi set his eyes on the diced vegetables he had cut earlier.

Zhang Guanghang bought butter, but he never used butter when cooking. But since he bought it, he couldn't waste it, so he didn't stop stir-frying the remaining vegetables with butter, and then threw all the half-cooked vegetables into a pot with beef broth and stewed them with chicken.

Not to mention, it really has a bit of French cuisine.

The vegetables are settled, and all that remains is lemons and apples.

Xia Muqi stared at the apple and fell into deep thought.

In fact, if you want to cook with apples, he can, but the dish he knows doesn't seem to have anything to do with French food.

No matter, let's talk about it.

Shamuli began to cut the apples.

Jiang Feng's eyes moistened.

What a familiar step, Xia Muqi is worthy of being Chen Qiusheng's apprentice, Chen Qiusheng is worthy of being the second stall head of Taifeng Building back then, and the crispy apples are simply from the same vein, and the score is exactly the same!

"Xiaohang, it seems that someone is coming to the front hall, you go and see if there are any guests coming. At the critical moment when the apples were about to be fried, Xia Muqi called Zhang Guanghang out to see people.

No wonder Zhang Guanghang didn't have any impression of crispy apples, he didn't see how he saw it at all.

By the time Zhang Guanghang came back from the front hall, the crispy apples had already been fried and plated.

"Master, Mr. Chu ordered a pin of crisp, fried double crispy, braised shark fin and Su made elbow. "Zhang Guang Channel.

"There is no shark fin today, you go...... You go and sit next to him, and I'll go and talk to him. "Xia Muqi always remembers the birthday gift of children who don't have to work for their birthdays.

As he spoke, Xia Muqi casually put the crispy apples that had just come out of the pot into a white porcelain plate, and walked out like this, Jiang Feng hurriedly followed him.

"Yo, Master Xia, why did you come out?" There were three middle-aged men sitting in the front hall, one of them saw Xia Muqi coming out and hurriedly got up, "But if there is anything you haven't taken, you can't just let your apprentice come out and get it." ”

"If you don't have shark fin today, you can't make yellow braised shark fin, Boss Chu, you'd better change the dish. Xia Muqi said.

Boss Chu suddenly looked embarrassed and said, "Can't you make braised shark fin?" Master Xia, can you think of a way? Today is the three of us invite a big boss from the south to dinner, this braised shark fin is the main event. ”

"I can't help it without ingredients, so you can change the dish. Xia Muyu said that he was about to go in, and suddenly remembered something, "But there is still some leftover from the fresh pork belly I just bought in the morning, otherwise I will replace it with palace Wanfu meat?"

Boss Chu suddenly turned his worries into joy: "There is Wanfu meat today, that is really troublesome Master Xia." What else do you need for braised shark fin with Wanfu meat!"

"By the way, I heard that Boss Chu, you often do business with foreigners?" asked Xia Muqi.

"What, Master Xia wants to get some foreign ingredients?" Boss Chu was interested.

"Why don't you use that thing. I wonder if Boss Chu can speak French?"

"French? Master Xia wants to learn French? I don't know this French, but I know two sentences in English, we usually bring a translator to talk about business, so I'll say hello or something." Boss Chu suddenly remembered that Zhang Guanghang seemed to be French, "Master Xia, what did your apprentice say that you couldn't understand? Do you need me to help you find a French translator?"

Xia Muqi thought for a while: "No, English is fine, do you know how to say happy birthday in English?"

Boss Chu was stunned for a moment, and suddenly realized: "It turns out that today is your apprentice's birthday! It seems to be ...... Harpy... What do you have to do with Harpy?"

"Happy birthday, huh?" said another, middle-aged man, hiding himself.

"Yes, yes, that's it!" Boss Chu began to think about it afterwards.

"Harpy what? You say slow down. Xia Muqi frowned.

“Happy birthday.”

"Harpy...... Doctor?"

"Almost, Happy birthday."

"Harpy...... Wave to death?"

"Yes, yes, that's pretty much it, you just have to hurry up when the time comes. ”

"Okay. Xia Muqi muttered silently as she walked back to the kitchen.

Zhang Guanghang was still sitting on the small chair, and when he saw Xia Muqi coming in, he pointed to the pot of stewed chicken and said, "Master, I just looked at the pot, and the beef soup has been boiled dry, so I turned off the heat." ”

Xia Muqi nodded, walked to the pot and uncovered the lid, and his appearance was unexpectedly good. Put it on a plate, sprinkle the fried crispy apples on top, and cut two slices of lemon and stick them on the edge of the plate, and the chicken sapphora is done.

He is now old and has a limited memory, so he has to race against the clock.

"Xiaohang, the Safuro chicken is ready, come and taste it. Xia Muqi beckoned to Zhang Guanghang.

Zhang Guanghang obediently stepped forward and went to get chopsticks.

There are only spoons and chopsticks in Fen Garden, and no matter which country you eat, you can only use spoons and chopsticks.

Zhang Guanghang picked up a crispy apple.

"Harpy...... Dr. Harpy!" Shamuli seized the moment.

Zhang Guanghang was stunned.

Seeing him like this, Xia Muqi thought that he had said something wrong, and his old face turned red: "I'll just say it, you continue to eat, continue to eat." ”

After saying that, I went to see the Wanfu meat in the steamer.

Zhang Guanghang looked at Xia Muqi and stuffed a large piece of crispy apple into his mouth.

The cheeks puff up slightly, and chew slowly, bite by bite.

“Merci.” (Thank you)

“Grand-père.”

The thick fog obscured Jiang Feng's eyes.

“ je t’aime.”