"Eight treasure chestnut pigeons! Sun Lao wants to make eight treasure chestnut pigeons!" Han Guishan rubbed the ground and was in spirit, although he was not like Xu Cheng who had been pursuing real food all his life, but after all, he had been friends with Xu Cheng for so many years, and he still had some research on eating under his ears and eyes, and he was fortunate to eat the eight treasure chestnut pigeons made by Sun Guanyun himself ten years ago.

The taste is truly unforgettable.

"Elder Sun hasn't cooked this dish for almost seven or eight years, right?" Han Guishan smacked his tongue, "If his disciples could get his seven-point true inheritance, Jubaolou wouldn't be like it is today." ”

"It's been eight years. Xu Chengdao, "A few years ago, I couldn't ask him to cook this dish, but I didn't expect that I would still have this luck today." Does Mr. Sun have an old friend at Big A?"

"I don't know. Han Guishan said, "I asked my assistant to check, by the way, I forgot to tell you before, I am very optimistic about a little friend, No, this, Jiang Feng, a student of University A, I think he has a good hope of entering the top 4." ”

Xu Cheng had no impression of Jiang Feng, so he took his information paper and looked at it: "I haven't heard of a powerful chef surnamed Jiang in Z City, but in Shudi, I heard that there is a master surnamed Jiang, chopping pepper fish head is a must, but it's a pity that when I went to look for it, the master had been retired for many years, and there was no news." Have you tasted his craft?"

"I haven't eaten anything else, this little friend's pickled vegetable dumplings and the one my mother made for me when I was a child, it's not bad at all, that taste. Hey, it's a pity that Dr. Cao said that I can't eat so many coarse grains now, and Wang Jing won't let me eat them. Han Guishan smacked his tongue.

Xu Cheng: "......"

Then look down at Jiang Feng's information.

"Are you sure the information is correct, he is from Z City?" asked Xu Cheng.

"I talked to him, what's wrong with Z City?" asked Han Guishan.

"It's nothing, it's that I'm thinking too much. Xu Cheng put down the information paper, how could he just think of the Taifeng Building in Beiping, that restaurant has been abandoned in the hands of the Li family for half a century, and it is really like to think blindly when he is old.

It's just a duplicate name.

……

On the other side, in the back kitchen of the healthy stir-fry restaurant, Jiang Feng also began to gradually become familiar with the body structure of the pigeon. Sun Guanyun's assistant had just sent fresh ingredients, almost in sacks, and even the least pigeon eggs had hundreds, so the poor Jiang Feng was amazed by such a heroic handwriting.

He now buys refills regardless of the box, and when he buys them, he has to bargain with the boss to give two more refills.

So far, sixteen pigeons have been scrapped in his hands, and Comrade Wang Xiulian has asked Ji Yue to write on the propaganda sign at the door that Tianma pigeon soup is on sale today.

The seventeenth pigeon had a good bone.

"Yes, cut that one, draw it, it's now, pull it out quickly!" Sun Guanyun was also very satisfied, he could have this level after only practicing a dozen of them, which showed that Jiang Feng's knife skills were very good.

Jiang Weiguo and Jiang Weiming have already come, but they are silent, they rarely debone the suckling pigeons on weekdays, they are not as professional as Sun Guanyun, and they do not make any remarks.

Jiang Feng twitched his wing bones hard, and it was done.

Turn over the skin of the pigeon that has been boneless, put it on the plate, although it is a little ugly, but you can vaguely see that it is a pigeon, like a balloon that has leaked, lying flat on the plate.

"It's okay, practice more, and there is no problem with boneless. Sun Guanyun said, picked up a pigeon, and began to debone.

In terms of knife work, Sun Guanyun may only be a little better than Jiang Feng, but he has been pondering this dish for more than ten years, and tens of thousands of suckling pigeons have died under his hands. Sun Guanyun's familiarity with the body structure of pigeons is even higher than the familiarity of skilled pig killers with the body structure of pigs.

A small pair of scissors was made in Sun Guanyun's hand, and the movement was extremely fast, more than twice as fast as Jiang Feng, and in a few minutes, a flattened pigeon with a whole body that had been deboned appeared on the plate.

"Have you ever made a similar dish?" asked Sun Guanyun.

Jiang Feng shook his head honestly.

"I'll show you first, you taste it, and then you practice with pigeons, and if you can't do it with suckling pigeons, you practice with ducks. Sun Guanyun said, glancing at Jiang Weiguo.

"Okay, okay, don't always look at me, I didn't say or teach, when your grandson loses to my grandson, I'll teach him to sink sugar on the bottom of the oil. "Jiang Wei National Road.

"Phew. Sun Guanyun originally wanted to scold, but considering that the target of the scolding was Jiang Feng, he held back.

"Babao chestnut pigeon is a nourishing dish, pigeon meat itself can nourish the liver and kidneys, nourish qi and blood, is very nourishing. The vegetarian filling can absorb the fat of the pigeon, and the taste will not be bland, so there is no need to add extra meat except for the pigeon eggs. You see how I do it first, and then you do it again and give it a try. After Sun Guanyun finished speaking, he began to move.

Sun Guanyun chopped chestnuts, lotus seeds, lilies, shiitake mushrooms and other ingredients and seasonings to make a vegetarian filling, stirred constantly with a spoon to fully mix the various ingredients, and then put the boiled pigeon eggs into the pigeon's belly first, and then scooped the vegetarian stuffing into the pigeon's belly one by one. The deboned pigeon meat is not yet thick, and after the vegetarian filling is filled, the pigeon finally swells again.

Then let the pigeon fly in water, that is, put it in a colander and cook it repeatedly in boiling water. In the process of boiling water, the pigeon is pierced, that is, pine needles.

"The pigeon has a thin skin and thinner meat, and if you use thick meat, the meat will get old in the next steaming process. Sun Guanyun explained, "If it is not pierced, the pigeon will burst." ”

After that, it is steamed in a steamer basket with ingredients, and it is steamed slowly over low heat, which takes more than an hour.

Sun Guanyun is indeed full of money, there is no hiding at all, all kinds of ingredients, proportions, although it is not explicitly stated, the movements in his hands are real. Jiang Feng may not be able to remember it all at once, but Jiang Weiguo and Jiang Weiming are watching from the side, with these two old men here, the formula can't be hidden.

"Here you come. Sun Guanyun said.

Jiang Feng used the pigeon that he had taken off his bones, and tried to restore it according to what Sun Guanyun had just done.

"Lilies are less, add a little more. ”

"That piece of shiitake mushroom is cut too big, take it out. ”

"Stir a little more. ”

"You're too full, dig out half a spoonful, or you'll burst before you have pine needles." ”

"Yes, that's it, just get out of here, poke two more shots. ”

"There are too many bay leaves, take off one piece, you are a small pigeon. ”

"Yes, go to the steamer. ”

After nearly an hour of busy work, the one that Sun Guanyun made before was almost out of the pot.

"Uncle Jiang, are there any scrambled eggs with ham?"

"Yes. Jiang Jiankang shouted back.

"You go get busy first, and I'll call you when it's time to thicken up." Sun Guanyun said, Jiang Weiguo and Jiang Weiming were also standing on the side, and they had no intention of helping.

If these three special chefs are in the back kitchen every day, and the surrounding small restaurants have no business, the relationship between everyone will not be as good as it is now.

The pigeon in the pot will take a while, and Jiang Feng will go to stir-fry first.

A few minutes later, Wu Minqi also arrived, saw the duck and pigeon on the table, walked to his pot, looked at the list first, put all the ingredients into the pot, and then asked, "What are you studying today?"

"Eight treasure chestnut pigeons. ”

Wu Minqi paused, took a deep breath, and glanced at Jiang Feng.

Full of envy and jealousy.

"You're a good thing. For a long time, Wu Minqi sighed.

Jiang Feng: ......

Just, it's okay.