What do you need to boil lean porridge with preserved eggs?

This is a question that all literate people can tell you, preserved eggs, lean meat and rice.

If you insist on saying it in detail, it is about washing the rice, peeling and slicing the preserved eggs, then changing the knife and dicing, shredding the lean meat, marinating and then dicing, blanching once, you can throw all the above ingredients into the pot and start making porridge.

The steps are so simple that Han Youxin can do it.

But Jiang Feng, the king of porridge, can tell you that there is actually a very important step in addition to these steps-

Gut feeling!

Intuition is important when it comes to cooking porridge.

In a pot of porridge, how much rice, how much water, how many preserved eggs, how much lean meat, how long to cook, when to high heat, when to low heat, when to stuff, when to stir, and when to get out of the pot all have to be intuitive. No one can give you a definite answer, and even if they give you an answer, no one will really measure how many milliliters of water, how many kilograms of rice they weigh, how many grams of preserved eggs they cut, and how many grams of lean meat they put in.

Jiang Feng called these things the intuition of cooking porridge.

His instincts in this regard have always been very good, maybe this is the talent of the porridge king.

Jiang Feng began to look for ingredients.

Just as Jiang Feng was picking rice, the staff came to him and asked him if he agreed with the other contestants to start preparing the soup stock at this time. Jiang Feng naturally agreed, because Sun Mao also wanted to hang the soup.

If you want to guess what kind of dish a person is going to make, you can guess the general range just by looking at the ingredients they choose.

At least Jiang Feng could see that Huaiyang Building, Cheng Ji Restaurant and Yongheju were all hanging broth when he was picking ingredients, plus Sun Maocai, the chefs of the four restaurants almost fought over the old hen.

The ingredients prepared by the program team are very rich, but there are only a few particularly good old hens, which are hard to find. Nowadays, the time for hanging soup stock is limited, and if you want to pursue quality quality, you naturally need to use the best ingredients, and the old hen, which plays a decisive role in the soup, has naturally become the object of competition for several chefs.

Master Xu is old, and his reaction is slow and slow, even if he picks the hen, Pei Shenghua will take the lead, so angry that Master Xu can only ask his apprentice to help him grab the chicken together. Originally, it was just four chefs snatching old hens, but because of Chef Xu's bad behavior of asking for foreign aid, it became four chefs and four young soy sauce to grab hens, and for a while, the chickens and ducks in the poultry area were crying, and Sun Mao had two chicken feathers in his hair when he came back.

Except for the necessary scramble over the hens, there was almost no intersection between the contestants in each group, each doing their own thing, and sometimes passing by the food section and seeing the contestants in other groups picking vegetables would remind them that there was something better in another place.

The overall atmosphere is very warm, harmonious and friendly, in line with the core values of socialism.

Everyone is cooking, and each set has a different style. Taifeng Lou makes a set meal, and everyone has to complete their own independent dishes, except for Taifeng Lou, only Babaozhai is so.

The top-floor restaurant still continues the policy of one Arnold chef with three younger brothers, and the three chefs give him a hand, and Roland proves to everyone how important money is and how terrible it is to have no money.

The other restaurants are basically two main and two auxiliary, which makes the model of Taifeng Lou and Babaozhai particularly strange.

This strange configuration naturally attracted the attention of the off-site staff and the spectators outside the venue, that is, the idea of Peng Changping and Xu Cheng.

"Is Jiang Feng only responsible for cooking porridge today?" How could Xu Cheng be absent from such an important competition and such a rich feast, from the day the program team set this final test, Xu Chengcheng asked the assistant to push off all the itinerary and work for today, and rushed to the competition site after lunch to observe today's dinner up close.

"It seems like that. Peng Changping was also a little puzzled, and couldn't understand what Jiang Feng was thinking.

But soon he didn't want to, and instead paid attention to Master Xu's movements, after all, Master Xu was his own apprentice, although he was very disgusted by him some time ago.

There were too many players present, and Jiang Feng's porridge could only be called strange, and it was not eye-catching at all among the twenty-eight chefs. The restaurants at the bottom of the rankings are holding their breath and want to take advantage of this last chance to show their talents.

The most eye-catching is actually Pei Shenghua.

As one of the four traditional Chinese cuisines, Huaiyang cuisine has reached an almost demanding point in the pursuit of knife work. Pei Shenghua, as the leading master of Huaiyang cuisine in China, has also served as the head chef of the state banquet, and among the 28 chefs, he can be regarded as a well-known chef with a head and a face, and he is also the chef with the most outstanding knife skills.

It's not an exaggeration of the camera brother, he once suspected that he was practicing Chinese kung fu when he was filming Pei Shenghua chopping vegetables.

can cut ordinary vegetables and meat like the special effects of TV dramas, and few chefs in China can do it except Pei Shenghua.

Pei Shenghua is making three sets of ducks.

Jiang Jiankang will also cook this dish, but Jiang Jiankang's three sets of ducks and Pei Shenghua's three sets of ducks are completely two kinds of ducks.

The kitchen table of Taifeng Building and Huaiyang Building are adjacent, and Jiang Feng is only responsible for cooking porridge and desserts. Since the game didn't end until five o'clock, Jiang Feng was ready to make almond syrup at the end, so that the taste and texture of the freshly made were the best. After the preserved egg and lean pork porridge was put into the pot, he didn't need to be by the side all the time to keep an eye on it, and after helping Wu Minqi deal with the ingredients, Jiang Feng simply stood in the closest place to the Huaiyang Building kitchen table and began to watch Pei Shenghua make three sets of ducks.

Blatantly stealing teachers.

But it is not a stealing teacher, to a certain extent, the requirements for knife work of three sets of ducks are much higher than that of Wensi tofu, and it is more difficult than cutting 3,000 tofu shreds for a piece of tofu, and its threshold can be imagined.

Those who can't do knife work really can't steal this division.

Jiang Jiankang can make three sets of ducks, but just knowing how to do it does not mean that he can really make it, the so-called making three sets of ducks is to hang a name and picture a music, if you really want to be more serious, Pei Shenghua will definitely not admit that the three sets of ducks made by Jiang Jiankang are three sets of ducks.

Domestic ducks and wild ducks and vegetable pigeons, layer by layer, after deboning must be shaped, must be tightly fitted, the skin can not be damaged, so that there is no specified model of three kinds of poultry like a fixed model of Russian nesting doll layer by layer, the difficulty can be imagined.

The most rare and valuable thing is that in the three sets of ducks, the knife skill is not a show-off but a delicious key.

If this dish is delicious, it really needs to be good.

Jiang Feng was looking at Pei Shenghua's pigeons.

The vegetable pigeon has to be stuffed into the belly from the knife edge of the wild duck, and then stuff the ingredients such as mushroom ham slices into the pigeon's belly, the knife edge can not be as large as possible, otherwise it is difficult to lock the juice and taste, and it will lose the value of the set.

The process of stuffing the pigeon is actually not difficult, because the rookie pigeon is so big, and the deboned pigeon is even smaller, as long as the force is controlled, even if the knife edge is very small, the pigeon can be perfectly put into the belly of the duck without destroying the pigeon and the duck.

This step is relatively easy, but the next step is very difficult to trap the duck into the domestic duck.

The wild duck at this time is not the soft pigeon that has lost its bones just now, even the wild duck at this time is also boneless, but there is a pigeon in his duck belly that is full of belly, and he is bulging. In this case, it is definitely exponentially more difficult to make a small opening in the duck and put the whole duck in the belly.

Don't improve Huawei's skills, the opening is quite small.

And then......

Pei Shenghua found that his skills didn't seem to be so good.

He couldn't get in......

In fact, this can't be blamed on Pei Shenghua, his sword skills are already very good, and it can be said that his sword skills are even stronger than Jiang Feng. It may be that the old hen who won the best from several chefs before made him a little inflated, and he didn't know what his surname was for a while, so his mouth was too small to cause the wild duck to not get in.

Pei Shenghua had already started to sweat.

He felt the clothes on his back get a little wet.

Not only that, but the tip of his nose and forehead began to sweat.

It's a little embarrassing.

Pei Shenghua raised his head awkwardly and twisted his neck, deciding to make the opening a little bigger.

Then he saw Jiang Feng, who was staring at him and smiled at him and nodded.

Pei Shenghua: ?

Laugh at me????

Pei Shenghua silently made the opening a little wider, and successfully put the wild duck into the belly of the domestic duck.

This time, the most difficult part of the three sets of ducks had been completed, and Jiang Feng also felt that there was nothing to see, so he turned around and left to help Wu Minqi.

Pei Shenghua, who finally completed the most difficult step, breathed a long sigh of relief, wiped the beads of sweat on his forehead and prepared to wash his hands, and by the way, he turned his head to look at Jiang Feng, and found that Jiang Feng was not paying attention to himself at all, but helping Wu Minqi.

Pei Shenghua couldn't help but show a matchmaker's smile.

Jiang Feng's pair is rounded up, but he facilitated it, so why is he half a matchmaker.

It was such a pleasure.

This small interaction between Pei Shenghua and Jiang Feng is particularly strange in the eyes of outsiders.

It was like some kind of mysterious exchange, but they didn't understand it.

From Xu Cheng's point of view, it was Pei Shenghua who encountered a bottleneck when cooking, Jiang Feng found out and gave Pei Shenghua a hint of a look, Pei Shenghua suddenly realized that he had finally solved this difficulty, and after finishing it, he looked up gratefully and Jiang Feng showed a happy smile.

(Pei Shenghua: ???)

"Master Peng, is there anything wrong with Master Pei's three sets of ducks just now?" Xu Cheng asked curiously.

He didn't stuff it because he made a small cut, and added another knife, and it is estimated that the final lock smell will not be too good, which is a mistake. Peng Changping explained.

Xu Cheng was stunned.

Xu Cheng glanced at all the chefs in the field, and from the perspective of his professional food critics, he felt that the final product should be very good, Chef Xu and Chef Arnold.

Chef Xu has been preparing soup stock and soaking shark fin from the beginning, and it is obvious that he wants to make shark fin dishes in broth, and the most essential of Tan's dishes are abalone and shark fin with swallow vegetables. No matter what kind of shark fin dish Chef Xu makes, the final product should be quite good.

That's the advantage of raw materials.

Chef Arnold's dishes Xu Cheng can almost be recognized at a glance, it is really too famous, Chef Arnold makes one of his signature dishes, and it is also his famous dish - beef tart.

The name sounds relatively unremarkable, but the literal translation of this dish is beef soup, and as the name suggests, this dish is a small tower made of beef.

Three pieces of fresh beef from different parts are marinated and roasted on a charcoal fire in the most primitive way, and fried into three pieces of beef with different degrees of maturity over different heats. Then cut the three pieces of beef into pieces according to the parts and textures, then cut them into thin slices, stack them into a small tower with a height of between 5 cm and 8 cm, put them in the oven and bake them for another 10 minutes, and drizzle with the sauce and the juice cut out when cutting the beef.

This dish is actually quite a test for diners, because the most delicious way to eat this dish is to cut it from high to low and wrap it in one bite.

Eating this dish is destined to have an elegant appearance, and it is inconvenient for people with small mouths to take one bite all.

Chef Arnold originally relied on this dish to make a mere three pieces of beef with a texture comparable to lasagna, layered into an indescribable dish, swept across the United States, and became famous.

Of course, after Chef Arnold gained a foothold in the Western food industry, he didn't do this dish because it was too troublesome.

It's time-consuming and laborious.

Xu Cheng originally thought that Chef Arnold would take this dish as a killer and make it in the finals, but he didn't expect Chef Arnold to make it before even the semi-finals.

Xu Cheng didn't know whether to lament Chef Arnold's confidence, or whether to lament that Chef Arnold had a lot of killer features.

Now Chef Arnold is still frying beef.

"Do you know what Arnold is going to cook?" Peng Changping suddenly asked.

Xu Cheng was stunned: "Beef tower." ”

"Beef tart?" Peng Changping obviously didn't know about this dish, and he still had a cat at home when Chef Arnold swept across the United States.

Xu Cheng didn't expect Peng Changping to know Chef Arnold's famous dish, so he explained the beauty of this dish to Peng Changping.

In this way, in the whispered discussion of the people outside the field, the sound of chopping vegetables, footsteps, frying, stir-frying and bubbling in the field, the game finally came to an end.

It's a long game that is torturous, especially when everyone is serious and close to giving it their all.

Of course, Jiang Feng is quite fishy.

He even had time to go back to his old business, carving some small shapes with turnips for decoration, and not forgetting his original intention to carve the Paige family.

Carving radishes was just a leisure episode in the middle, and by four o'clock, when the game was nearing the end, Jiang Feng had already begun to work and made almond syrup. The previously carved radish carvings are arranged in a row on the kitchen table, which has become the most beautiful scenery on the stage of Taifeng Building.

"Mom, look, Paige! and George!" As soon as Han Youxin, who was stuck in the meal, he saw a row of radish carvings from the kitchen table in Taifeng Building, and accurately locked Peppa and George in the radish carvings.

Even though he was past the age when he liked Paige and George, he couldn't help but be a little excited to see such a familiar turnip carving.

"Be quiet, don't make noise to the uncles and aunts on the stage. Wang Jingdao, together with Han Guishan, led Han Youxin to Xu Cheng and Peng Changping, smiled at the two and nodded.

Xu Cheng and Peng Changping had already guessed that Han Guishan would definitely not miss this opportunity to drag his family to eat, and Xu Cheng even had a little doubt that Han Guishan would take over the investment in this show from him, completely for the sake of the current meal.

Of course, judging from the response of the current show, Han Guishan definitely has no loss.

I don't know why this product, I have had a lot of luck since I started doing business, and I basically haven't lost much, and there are few people who can earn Han Guishan's worth from scratch.

"How is it?" asked Han Guishan with great interest.

"You're quite on time, and it's over in half an hour. Xu Chengdao, "Look, Master Xu's firewood and ducks are already ready." ”

Chai duck is also a more distinctive dish in the Tan family's cuisine, which is to steam the duck and remove the bones, and then cut it into three strips of the same width for subsequent production under the condition of ensuring the integrity of the duck skin and duck meat.

The appearance of this dish is very interesting, all the ingredients are cut into one by one, mushroom strips, bamboo shoot strips, duck strips and ham strips will be tied together with vegetable moss and then thickened, it looks like a bundle of firewood, so it is called chai duck.

"Chai put the duck?" Han Guishan followed Xu Cheng's words and looked at Yongheju's kitchen counter, and found that this dish looked a little familiar, as if he had seen it somewhere.

"You shouldn't have eaten firewood duck, today you are a mouthful, this dish is Master Xu's specialty, and it is not in any banquet, sometimes I want to eat Yongheju to catch up with Master Xu and can't eat it if he is not free. Xu Cheng said with a smile.

Han Guishan eats Taifeng Building as a canteen, and he goes to Yongheju to eat less, and he has never eaten many Tan family dishes.

"I've seen it. Han Guishan looked sure, but his memory was still confident, "I should have eaten it many years ago but I don't remember where I ate it." ”

Xu Cheng smiled: "Where else can you eat? Now in addition to Yongheju, where else can you eat authentic Tan family cuisine in the whole country, you should have eaten it when you were talking about business in Beiping a few years ago." ”

Han Guishan shook his head: "No, I seem to have eaten in the south." ”

"Eat at your house. Wang Jing suddenly spoke, "You forgot, when you first took me to your house more than 20 years ago, you ate in a restaurant in a county town next to your house. ”

"The restaurant in the county seat?" Xu Cheng was stunned, and just wanted to say how could there be a restaurant in the county town that would cook Tan's cuisine, and then he was stunned, and then realized who made Han Guishan's food.

Cao Guixiang made it.

Peng Changping also reacted.

Xu Cheng looked at Han Guishan very complicatedly.

"Old Han. ”

"Huh?"

"Next time, if you find something delicious, tell me to take me with you. ”

"Ah???h

Xu Cheng silently shed tears of jealousy in his heart, and even a little lucky.

Fortunately, Han Guishan is lucky, he has a lot of food, but he can't write. If Han Guishan decides to become a food critic, how can there be anything he can do in the food critic world.

He has heard rumors over the years, and he has gone to look for two unsuccessful shops, one is the state-run restaurant where Jiang Weiming worked in Shudi, and the other is the county restaurant where Cao Guixiang worked in Guangdong Province.

Han Guishan ate everything he didn't eat.

Thinking about it carefully, Jiang Feng's good seedling was also the first to be discovered by Han Guishan.

"Hey. Xu Cheng sighed.

Jealousy.