"Come on, while it's hot!"

Ou Zhaofeng warmly invited, took a spoon and stuffed it into Xiaobai's hand first.

Fei Nan took the spoon to himself, dug up a piece in the porcelain basin, and looked at the cut surface first.

The custard is like jelly, trembling and reflecting the crystal light, without a trace of pores.

Brought to his mouth, and before he could enter his mouth, Feinan smelled a rich aroma that whetted his appetite.

He blew it, put the spoon in his mouth, and with a gentle sip, the custard melted, and the fragrance filled his mouth, and the feeling of satisfaction was instantaneous.

Xiaobai also scooped up a piece and couldn't wait to put it in his mouth, grinning his teeth, but his eyes lit up.

"Eat slowly, and. ”

Ou Zhaofeng asked with a smile: "Is it delicious?"

"Hmm!"

Xiaobai nodded violently, stretched out the spoon again, and ate it in a big gulp, but Feinan only tasted it and put down the spoon.

Seeing this, Ou Zhaofeng hurriedly asked, "What's the matter?"

Fei Nan didn't come to eat as a guest, he said bluntly: "The crab roe has lost its flavor." ”

He didn't mean that it was not delicious, the heat of this dish was very well handled, just talking about the ratio of egg liquid and salt water, if you don't grasp it well, you will definitely not be able to steam such a crystal tender egg custard.

What's more, there are also ingredients with sweetness, saltiness and umami, such as barbecued pork, shredded ham, and fish roe, which are rich in flavor and require high skill from chefs to control the taste.

Ou Zhaofeng obviously put a lot of effort into this dish, and before serving this bowl of finished products, there must have been no less than 100 trials.

It's already a very mature dish, and it's no problem to put it on the restaurant's menu as a signature dish, even if it's a gourmet's taste, you can't find anything wrong with it.

But since Ou Zhaofeng invited Fernan to come and try the dishes, he must point out the flaws he found.

Hearing Feinan's words, Ou Zhaofeng was not surprised, he was a chef, of course he knew that the problem that Feinan said did exist, and this problem was also a problem that he had focused on solving for a while.

He was also confident that he had solved the problem, so he invited Fernan to come over and try the dishes.

"I know what you mean. ”

He shook his head and said, "But if you don't add crab roe, the taste of this dish is a little thin, not thick enough." ”

Fei Nan was noncommittal, and the problem that Ozhaofeng said also objectively existed.

He picked up the spoon again, scooped up a piece of egg custard, put it in his mouth and sipped it carefully, and then asked, "Did you use a flower carving to remove the fish?"

No matter what kind of egg, it will have a fishy smell, and if you want to get rid of the fishy smell, you must use seasonings to press it with a stronger flavor.

Ginger has a spicy taste, green onions have a foul smell, even if you use green onion and ginger water, there will be a peculiar smell after steaming in the pot.

Therefore, Ozhaofeng uses the common thing when dealing with seafood and other odorous ingredients - alcohol.

Cooking wine also has a peculiar smell, if the egg custard wants to be steamed tender, the time on the pot cannot be too long, the cooking wine will not be able to completely volatilize, and the situation of stealing the flavor will be more serious.

Therefore, Ou Zhaofeng chose rice wine, because rice wine can not only play a role in removing fish, but also has a relatively high sweetness, which can make the egg custard have a richer bottom taste.

"That's right, the twelve-year flower carving in Shaoxing put half a tablespoon. ”

Omega admitted.

"The choice was great. ”

Fei Nan said: "You add the diluted brine of boiled ham, right? ”

"I've tried dozens of times. ”

Ou Zhaofeng nodded with a smile: "You can't add too much shredded ham in the ingredients, otherwise it will make the egg custard too salty, and I spent more than three catties of Jinhua ham to debug this ratio." ”

"It's just that the appearance of the dish is too monotonous, and the taste is not thick enough. So, I was going to add some more accessories to it, and I chose crab roe and fish roe. Crab roe enhances the flavor, and fish roe increases the layering of taste. Not to mention that it looks good, it also has a meaning of wealth and glory, and a full house of children and grandchildren. ”

"I thought that crab roe could be combined with Huadiao wine to bring out a unique aroma and add icing on the cake. But when I actually cooked it, I realized that the taste of crab roe is so special that even if I add a little bit, it will overshadow the original flavor. ”

Ou Zhaofeng shook his head and sighed: "I tried several times, and finally adjusted a suitable ratio, but now it seems that it still can't work!"

"Master Ou, you can't waste food because of choking!"

Fei Nan smiled and said: "No matter what this dish is called, it is essentially a hibiscus egg custard. Ingredients are ingredients, you can't rob the taste of the ingredients, you should know this better than me?"

"Of course I know, I also tried to get rid of the crab roe, but if you go to the crab roe, you have to go to the fish roe, otherwise it will be fishy, and you can't add more flowers to press it, so the wine will taste too big...... Alas!"

Ou Zhaofeng sighed and said, "I'd better change the steamed dishes." ”

"No, I don't have to. ”

Fei Nan picked up another spoon, scooped up a spoonful, put it in his mouth, and savored it, frowning in thought.

"Huh?"

He suddenly opened his eyes, as if he thought of something: "Why don't you try salted egg yolk?"

"Salted egg yolk?"

Ou Zhaofeng was stunned for a moment, then his eyes lit up, he clapped his hands violently, and said excitedly: "Oh! Why didn't I think of it? You can try salted egg yolk!"

He then turned around and shouted at the cook: "Xiao Gao, help me find some Gaoyou salted duck eggs! Hey! Forget it, I'll find it myself!"

As he spoke, he himself trotted towards the warehouse, and was very happy.

After a while, he ran out excitedly holding a few pale cyan salted duck eggs, and shouted: "Ah Sheng, help me get the bowl!"

Seeing that Ou Zhaofeng had opened up his thoughts, Fei Nan was also quite happy, he turned around and saw Dashengdi standing aside stiffly, so he beckoned him to come forward and take a bowl and spoon to eat.

Dashengdi had already smelled his tongue, and when he saw Fei Nan greeting him, he hurriedly ran to get it by himself.

When he tasted a bite of the creamy custard, he almost didn't cry.

How can you eat such good food in Qingshan? Dr. Liang is such a good person!

But why are they all called Dr. Liang, Brother Nan?

Doubts flashed, and Dashengdi didn't think much about it, and buried himself in eating.

When Ou Zhaofeng adjusted the recipe, the rest of the soup dishes and stews were also out of the pot one after another, and Fei Nan was busy helping Ou Zhaofeng adjust the proportion, and Dashengdi and Xiaobai ate hotly and heartily on the side.

After several adjustments, Ozhaofeng and Fernando unanimously decided to use only the egg butter from the yolk part of Gaoyou's salted duck eggs for flavoring, and decided on a new recipe.

Ou Zhaofeng, who decided on the final version of the recipe, resolutely decided to launch this dish as one of the signature dishes after the reopening of Manhan Building, and the name was Fei's Hibiscus Egg.

However, at Fernan's insistence, he changed his name to the signature Hibiscus Egg.

After finishing his work, Fei Nan didn't care about eating, so he left with Dashengdi and Xiaobai, who had eaten with a round stomach.

He received a call from Uncle Feng that something was wrong at the police station.