The first thing Jiang Hengzhong saw when he entered the kitchen was to wash his hands and face, he had just cried so embarrassed that his face was full of snot and tears, and now he naturally wanted to clean it.

The kitchen is large, at least larger than the kitchen in the Taifeng Building in Beiping, probably because the area of this Taifeng Building itself is larger than that of the Beiping Building, the kitchen is spacious and clean, and the kitchen utensils are complete.

Mr. Lu had long expected that Jiang Hengzhong would definitely teach Jiang Chengde to cook, and he had already prepared high-quality fresh ingredients in the back kitchen.

Jiang Feng glanced everywhere, there were sea cucumber on the bright side, bamboo shoots, mushrooms, pork, and turkey, and there were other ingredients and seasonings in the corners and cabinets.

Jiang Feng has studied sea cucumber dishes for so long, and he is already extremely familiar with sea cucumbers, and he can recognize what kind of sea cucumber it is from a distance, and he is also familiar with various processing methods and skills.

After Jiang Hengzhong finished cleaning his hands and face, he found that his robe was also full of stains, so he actually took off his robe directly and wore only his underwear, so he directly took a knife to cut the meat.

He has been hollowed out by opium in the past few years, and his strength is not as good as that of a weak woman in the prime of life. The movements are very skillful, and the techniques are also very mature, which looks nondescript to outsiders, and is very funny.

Jiang Chengde watched quietly from the side, standing at the door of the kitchen, two or three meters away from Jiang Hengzhong. Jiang Feng didn't have the ability to look at it from a distance, so he stood next to Jiang Hengzhong, eager to put his head next to his knife to watch the movements of his hands.

Jiang Hengzhong is an extremely experienced chef and an excellent chef.

Maybe he has given people the impression that he has been a loser with a hole in his brain over the years, or a garbage father who drags down his son. But earlier, when he was not yet infected with opium, he was also the head chef of Tai Fung House, and he used to be a chef with a kitchen knife in his hand for more than 20 years.

Jiang Hengzhong cut the fat and thin pork into large pieces, and then put down the knife and prepared to make a fire, probably because he hadn't done these things for too many years, it only took two minutes to cut the meat, but it took 5 minutes to make a fire and it didn't work.

Jiang Chengde, who had been standing at the door of the kitchen, looked at Jiang Hengzhong's appearance, walked to him silently, took the iron tongs in his hand, and said, "I'll come." ”

When the fire rose, Jiang Hengzhong continued to process the pork, Jiang Chengde squatted on the stove and didn't move, only occasionally looking up to see what Jiang Hengzhong was doing to help him control the size of the fire.

Jiang Hengzhong is cooking broth.

He first simmered to remove the residual blood and lymph from the pork to remove the smell of the pork, and then covered the pot and let the large pieces of pork slowly simmer in the pot, the longer the stew, the more fragrant the broth will be. If you really want to cook a good broth with simmering ingredients, it is impossible to simmer it for a few hours under the current conditions.

Jiang Hengzhong finished processing the pork and then went to deal with the chicken, the purpose was the same, to stew chicken soup.

If the broth and chicken broth had to be stewed, Jiang Feng suspected that the dish would not be finished until tomorrow morning.

The sashimi was soaked in water to remove the sediment, the broth and chicken soup were simmering on the stove, Jiang Chengde stared at the fire in the stove, Jiang Hengzhong looked at the stinging cucumber in the basin, and there were two pots of shiitake mushrooms and fungus soaked next to it. The two have been silent since they entered the kitchen, and they are silent when they are busy.

"Liaodong ginseng, black and brown body color, tender and prickly meat, our ginseng quality is good, your grandfather and grandfather love to use sea cucumber to cook. Jiang Hengzhong suddenly spoke.

"Sea cucumber is an ingredient with a lot of sand and a strong fishy smell, and it is an odorless thing like bird's nest, and it depends on foreign substances to enhance its taste, so it cannot be stewed in clear soup, but can only be simmered in broth and chicken broth. ”

"Our family doesn't know how to choose names, unlike other restaurants that make the names of dishes good, like stepping on the snow to find plums, white jade and red emerald, pearl and jade lotus root balls. When your grandfather was still there, this dish was his specialty, but unfortunately the name was not good, it was called Jiang's ginseng soup, which was obviously the signature dish of our store but it has never been famous. ”

"The taste should be thick, not greasy, the taste should be light, not thin......" Jiang Hengzhong suddenly muttered some irrelevant words, crazy.

"A millimeter of miss, a thousand miles of difference. ”

"A thousand miles of embankment collapsed in an anthill. ”

The chicken broth and broth were simmering slowly on the stove, and as time passed, it was already pitch black outside, and Mr. Lu was a little surprised to see that the two were far apart as he had imagined.

"Bohe, it's late at night, it's not early, why don't you go back first, and Jing Xuan will be sent back to the hospital by me?" asked Mr. Lu.

"No need, please send someone to Wanwan with a message and say that I won't go back tonight. Jiang Chengde said, adding a piece of firewood to the stove, "I'm afraid this dish will be made tomorrow." ”

Mr. Lu was stunned for a moment, then reacted, glanced at the stove, and smiled happily: "Okay, I won't bother you, I will inform her over there Qin Wan." ”

Sea cucumber is a golden dish, and you have to use the best for everything, even the most ordinary broth and chicken broth, and the best broth and chicken broth for simmering.

Since there was no clock, it was difficult for Jiang Feng to judge how long it had been, to say the least, it was more than three hours before Jiang Hengzhong walked to the stove to uncover the lid. Remove all the meat and leave only the broth in the pot, put the sea cucumber in it and roll it 3 times, then pour the chicken broth into the broth and mix it, cover the lid and simmer.

If you want to simmer sea cucumbers thoroughly without a pressure cooker, it will take at least one night.

Time gradually passed, the night was already deep, and even Jiang Chengde couldn't help but be sleepy and dozed off, holding iron tongs in his hand and planting them one by one, he had long forgotten the fire in the stove.

Jiang Hengzhong was very sober, his eyes were staring at the lid of the pot, and he could still smell the smell inside when he covered the lid.

Jiang Chengde fell asleep, Jiang Hengzhong found another iron tong, walked to his side, and carefully added firewood to the stove without touching and waking him up. In this way, Jiang Hengzhong walked back and forth between the stove and the pot until dawn.

After several hours of stewing, even if the lid of the pot was on the pot, the fragrance could come out of the cracks, Jiang Hengzhong stared at the pot without sleep all night, his face was full of exhaustion.

It wasn't until the sky was already clear, from napping to falling asleep that Jiang Chengde, who fell asleep in this position and may have fallen asleep, woke up.

"Are you awake?" Jiang Hengzhong said.

Jiang Chengde was still a little confused when he woke up, and before he could react, Jiang Hengzhong walked to the pot and lifted the lid.

In an instant, the fragrance overflows.

The previous large pot of soup has been boiled to a shallow bottom, and the sea cucumbers in the pot have been simmered very thoroughly, sucking the soup and swelling like a small cannonball.

Jiang Hengzhong took out the sea cucumber and put it on the cutting board and cut it into slices, and then cut it into dices, every time he cut a knife, the soup flowed out along the knife edge, the outer ring was black and the inside was orange, fat and juicy, it was worthy of the best sea cucumber that took a whole night to simmer slowly.

After that, Jiang Hengzhong poured the diced sea cucumber bamboo shoots and diced shiitake mushrooms into the remaining chicken soup, simmered slowly as before, and finally thickened and became a soup.

What used to be a big pot was stewed until the end was only a small cup.

This is a dish that requires a lot of patience and amazing judgment of the heat.

Just like Jiang Hengzhong's words muttered before, the taste should be strong, not greasy, and the taste should be light, not thin. Sea cucumber itself has no taste, and it is an extremely difficult ingredient to handle, the taste is heavy, noisy, and the taste is light, bland, and tasteless.

This kind of slow cooking kneades the chef's hard work, experience and skills into the small sea cucumber through time, and every bite is soft, every mouthful of soup, and every taste represents the chef's deep understanding of sea cucumber dishes.

The dish is finished.

Jiang Hengzhong brought the dish out.

"Do you want to taste it?" Jiang Hengzhong looked at Jiang Chengde, full of hope.

Jiang Chengde went to find a spoon, washed it, and scooped up a spoonful of soup.

Thick and delicate.

There is a piece of sea cucumber in the spoon, which is fatty, juicy and tempting.

It's an amazing dish.

Entrance.

Treasures of the world.

Jiang Feng began to be gradually shrouded in thick fog, and Jiang Chengde chewed with no expression on his face. There was only a small piece of sea cucumber, which was stewed so thoroughly that it could slide directly down his tongue into his stomach, but he kept chewing and chewing, as if he wanted to bite it to pieces, bite it to pieces, and bite it into slag.

Until Jiang Feng couldn't see Jiang Chengde's face clearly.

From beginning to end, he was chewing expressionlessly, and he didn't swallow for a long time.

Jiang Feng returned to the back kitchen.

On the kitchen counter is the sea cucumber he is familiar with, which is also a sea cucumber.

Thinking of the sea cucumber dish he made and the sea cucumber dish that Jiang Hengzhong had just made, Jiang Feng deeply realized what it meant that their Jiang family was inferior to one generation after another.

This gap is indeed not ordinarily large.

Thinking like this, Jiang Feng very consciously clicked on the attribute panel.

A new name has been added to the recipe bar.

Jiang Hengzhong(1/1)

【Jiang's ginseng soup S grade】

Maker: Jiang Hengzhong

Dish details: This is the pinnacle of a sea cucumber dish, full of a father's guilt and repentance to his family in the last days of his life, but he has never been forgiven. Because of the complex feelings of the eater when eating this dish, this Jiang's ginseng soup has become an unforgettable dish for Jiang Chengde, and this dish has no attribute bonus.

There is no limit to the number of times this dish can be served.

Friendly reminder: The difficulty of this dish is far beyond the player's current cooking level, and there is a 100% chance that it will fail.

Jiang Feng: ......

S....

S-Class ???