Taifeng Building's unusually prosperous business only lasted for two or three days before it dropped rapidly, and the business after cooling down was better than the front-end time, but it was still much inferior compared with the previous year. This kind of floating in Fang Mei's estimate is even a little higher than her estimate, and it also makes Fang Mei and the people in Taifeng Building more determined that Jiang Feng's idea is no longer what it used to be.

Jiang Feng is indeed not what it used to be, his silk drawing yam is already an S-level silk drawing yam, and it is a fighter-level drawing yam in the S-rank.

With only the silk yam and the eight treasure chestnut pigeons, Taifeng Lou successfully won back some of the generous high-end VIP diners who were poached by the top-floor restaurant, which can be regarded as a very beautiful turnaround.

"Brother Feng, I found you the chickens you wanted, they are all very active, this one just secretly pecked me, I think he is very good. Sang Ming had a chicken in one hand, a hen in his left hand and a rooster in his right hand, and he ran to Jiang Feng excitedly to offer treasures and ask for credit.

Jiang Feng, who was preparing to make chicken bean curd and was taking the seasoning: ......

"If I'm not mistaken, I'm asking you to get me some chicken breast. ”

"Brother Feng, I've seen all the chicken breast meat left this morning, it's either quick-frozen or not fresh, how can you use those chicken breasts if you want to make chicken bean curd, this chicken is lively, I think it's very good to kill this one!" Sang Ming raised his left hand up.

"The fresh chicken breast is all taken from the freshly killed chickens this morning, where is it not fresh?" Jiang Feng couldn't quite understand Sang Ming's brain circuit.

"It's been put out for a morning, of course it's not fresh, Brother Feng, this chicken is really very energetic, it pecked me so hard just now. "Sang Ming highly recommends left-handed hens.

Jiang Feng didn't bother so much, he thought it would take him four or five days to complete the conversion from S-grade broth to S-grade clear soup, but it only took him three days to make only one pot of clear soup every day.

He still underestimated the seasoning and heat of the grandmaster-level a little, the difference between the grandmaster-level and the master-level on the attribute panel is one word, and in real life, this is the boundary that countless chefs can't break through in their lives.

What do you say, it feels so cool to open and hang!

"Then you can kill this chicken. Jiang Feng could see that Sang Ming just wanted to kill chickens, and Sang Ming, as a pure lotus cook, rarely had the opportunity to kill chickens on weekdays except when he went home for the New Year.

Sang Ming happily went to kill chickens.

"Feng Feng, why don't you let Grandpa Jiang stay and guide you, if you want to make chicken bean curd, wouldn't it be better to let Grandpa Jiang guide you on the side?" Wu Minqi was a little puzzled, because she knew that Jiang Feng was going to make chicken bean curd, she deliberately didn't stay in the back kitchen after lunch, and was always ready to help Jiang Feng.

As a Sichuan chef, chicken bean curd, a top-notch Sichuan dish with boiling water cabbage, means a lot to her.

"No, the third grandfather has been staying in the kitchen in the afternoon for the past two days, watching the clear soup on the side, I'm also tired, some time ago I saw Master Peng in Yongheju making chicken bean curd and he also learned a little, no need for the third grandfather to instruct. I'm just going to try it today, and if it doesn't work, I'll ask the third grandfather to watch from the side tomorrow. Jiang Feng explained, throwing the pot to Peng Changping.

The reason why he didn't let Jiang Weiming stay was very simple, he didn't need it.

The real difficulty of chicken bean curd is the clear soup, and making bean curd with minced chicken is nothing compared to clear soup. From the moment he decided to make the chicken bean curd, he basically had to watch the production videos of the chicken bean curd on both sides every day to fall asleep, and the part of the bean curd had already been rehearsed thousands of times in his mind before he could get started, and he didn't need Jiang Weiming's assistance at all.

The old man didn't know why he hadn't been in a good mood for the past two days, Jiang Feng suspected that it was because Jiang Weiming had to stay in the kitchen every afternoon to guide him to hang the clear soup and no one accompanied him to the teahouse to drink tea, so Jiang Feng felt that he should not trouble Jiang Weiming today and let him go to the teahouse to accompany the old man to drink tea.

"By the way, Kiki, do you think that my grandfather has not been in a good mood for the past two days, especially when he sees me, he doesn't feel like he wants to take care of me. Jiang Feng touched his nose.

"Not in a good mood?" Wu Minqi has been concerned about Jiang Feng's progress in the past two days, and he was amazed by the finished product he made every day, and he didn't observe others much.

"No, I don't. Wu Minqi shook his head, "If Grandpa Jiang is in a bad mood recently, Feng Feng, you will wait for the chicken bean curd to be made and serve the chicken bean curd to Grandpa Jiang first, and then he will definitely be proud of you, and his mood will definitely be better." ”

Jiang Feng also thought that this plan was very good, so he first went to the refrigerator to get the S-grade clear soup stored yesterday, and waited for Sang Ming to kill the chicken and get the freshest chicken breast.

Removing the time spent making the consommé, making chicken bean curd is actually not very time-consuming.

There are three difficulties in the part of chicken bean curd.

After all, the essence of this dish is to eat chicken without seeing chicken, and it is impossible to make the chicken paste into a delicate texture like bean curd without outstanding knife work and a certain amount of strength. However, this step is not so much about knife skills, unlike Wensi Tofu, the essence of a dish is reflected by knife skills, and the upper limit of the chef's knife skills directly determines the upper limit of the dish.

To make chicken bean curd, master-level knife work is more than enough, not to mention that Jiang Feng's knife skill is already very close to the grandmaster level.

The second is blending, the bean curd is flushed out, and the same is true for the chicken bean curd. The bean curd washed out with minced chicken, clear soup and egg white is far more difficult than the bean curd made from ordinary bean flour, and a series of uncertain factors such as the moisture content, temperature, humidity and other uncertain factors of the raw materials may affect the bean curd.

The third and biggest difficulty is the heat. If the fire bean flower is not ripe, the fire soybean flower will be directly washed away, and the fire itself is a mysterious thing that relies on feeling and intuition. Take the fried double crispy as an example, this dish that pursues the heat to the extreme is not cooked one second earlier, and is old one second later, so I can't wait to pinch a stopwatch in the chef's hand to accurately time to milliseconds and microseconds, and the dish will automatically start as soon as the time is in hand.

It can be said that with S-grade clear soup in hand, it is not difficult to make delicious chicken bean curd, even if it is Ji Yue, who is not very good at cooking, you can make chicken bean curd that may not look like bean curd but tastes good for ten days and half a month at home.

But if you want to make a fake chicken bean curd, the possibility of success is very small.

Jiang Feng, as a rollover expert, didn't think he could succeed at one time from the beginning.

But he was still watched.

At first, only Sang Ming and Wu Minqi were onlookers.

Later, Jiang Jian came, and after looking at it twice, he couldn't walk.

Then Zhang Guanghang also came, and within two minutes of Zhang Guanghang's arrival, Ji Yue ran in together to watch.

Later, there were more and more onlookers, Zhang Weiyu, Master Wang, Tang Tang, Fang Mei, Jiang Jiankang, Wang Xiulian, the lobby of the back kitchen, and even the handymen who did the miscellaneous dishes and washed the dishes came to watch, as if they were watching a great event.

Originally, Jiang Feng just had the mentality that I would try it, but because there were more and more onlookers, he became more and more careful, more and more meticulous, and more and more focused, and he was afraid that something would make a mistake and overturn the car on the spot in front of so many people, so that the prestige of Brother Feng, who had finally been saved by working hard in the hospital, would be ruined.

Seeing it, it is about to reach the last and most critical step of rushing to the bean flower.

Sang Ming felt that he was too nervous to breathe.

Because he had been standing in the kitchen from the beginning, he and Wu Minqi occupied the best circumference viewpoint, even if it was the best circumference viewpoint, in order not to disturb Jiang Feng's cooking, he and Jiang Feng were separated by at least five meters.

The outermost people probably couldn't even see Jiang Feng.

But that didn't stop them from watching.

Jiang Feng mixed all kinds of ingredients that had already been prepared into the pot and poured them into the pot, stirred, low heat, and slowly waited for the bean curd in the pot to take shape.

Sang Ming held his breath.

He has eaten chicken bean curd, as a Shu native chicken bean curd is not a rare thing, a bowl of twenty or thirty yuan in a street restaurant can eat a chicken bean curd that is not authentic at first glance, but the taste is okay.

But Sang Ming has never eaten this kind of chicken bean curd.

It's like LV and LU, it's just a fat point and a thin point, and the value is completely different.

Sang Ming felt that he was not watching people cook just now, but watching people make a beautiful work of art.

Before this, he had never felt that cooking could be as sacred as making art, and it was no exaggeration to say that he even felt that Jiang Feng was shining now.

Shine the light!

The chicken bean curd is formed, and it can also be cooked.

Jiang Feng turned off the fire.

In the pot, it seems to be a chicken bean curd that is enough to be fake.

【Chicken Bean Curd S Grade】

He made it.

I made it once.

S-class.