Jiang Feng found that making yellow braised shark fin was faster than he expected, and hanging soup was easier than he expected.

He felt that in the finals, he might not only be able to make a dozen pots of porridge, but also make something else, such as pigeon swallowing, such as pulling silk yams, such as chai ducks, and such as two-color prawns.

He felt that the twelve hours of the final were enough for him to make Jiang's ginseng soup, and to make all the other delicious buff dishes on the menu that did not take so long and the preparation process was not so difficult.

It's a little exciting to think about.

Before I knew it, it was afternoon.

The soup stock is hanged.

After the broth was hanged, I just started to make yellow braised shark fin, and to some extent, the yellow braised shark fin and Jiang's ginseng soup have the same effect. The focus of the yellow braised shark fin is in a stewed word, and the process of simmering does not require any operation, only needs to wait for time. Jiang's ginseng soup focuses on the process of making a pot, and it doesn't require any operation, just wait for time.

Taking advantage of the simmering process, Jiang Feng asked Master Xu to tell him how to make clear soup and abalone with oyster sauce, and he wanted to learn how to make it on the spot.

Compared with oyster sauce abalone clear soup, the difficulty of Guan Yan is actually a little higher, mainly because the method of making bird's nest in Tan Jiacai is different from that of Jiang Jiacai, and even the way of soaking bird's nest is different.

Tan Jiacai needs to highlight the crispness of the bird's nest to make bird's nest, and Jiangjia cuisine needs to highlight the smoothness of the bird's nest to make bird's nest.

Tan Jiacai's attention to raw materials is almost harsh, yellow braised shark fin needs to be soaked seven days in advance with the best Luzon yellow, and clear soup official swallow also needs to use the best tribute swallow in Southeast Asia to control the temperature of the water, the soaking time is accurate to the minute, and the precise expansion of multiple steps for up to four or five days is carried out.

Of course, Jiang Feng doesn't need to worry about the steps of handling bird's nest, although Master Xu can't cook at home, the processing of raw materials is still very good.

"In fact, the key steps of this clear soup are not difficult, as long as the bird's nest is handled properly, the final dish will not be too bad, but it is difficult to grasp this critical few minutes. ”

"The clear soup only needs to be shallow under the bird's nest in the bowl, then steamed in the basket, the fire gradually becomes smaller, and finally the last point is simmered by simmering, and then a few Jinhua ham lids can be served. But the last step of simmering is very difficult, if the last simmering is not good, the bird's nest will not be brittle, I don't know if you ......" Although Master Xu trusted Jiang Feng's celebrity chef sixth, he was worried again when Jiang Feng really started to learn and cook.

"I understand. Jiang Feng said.

I really understand how to stew him, you Tan family cuisine likes to rely on stewing in the last step of cooking, I learned this from your grandfather.

"Also, this clear soup is not official and elegant, and you have to ...... when you pour the soup."

"I understand. "Jiang Feng said, your Tan family's special technique, he saw Cao Guixiang in his memory.

"Then I'll tell you about the oyster sauce abalone by the way, and this ...... when it comes out of the pan to thicken it at the end."

"I know, the gou-thin root is dripping down like a waterfall, it's the same as picking up big black cucumber, right?" Jiang Feng learned to interject.

Master Xu: ?

Are you the heir of the Tan family cuisine or am I the descendant of the Tan family cuisine? How do I think you know more than my apprentices!

In Master Xu's bewildered expression, Jiang Feng began his first attempt at clear soup Guan Yan.

Not surprisingly, Jiang Feng overturned.

It was turned over to the most difficult step that Master Xu said, and the bird's nest that came out of the pot in the end was not crispy enough.

Seeing that Jiang Feng overturned, Master Xu breathed a sigh of relief, thinking to himself, it can be regarded as an overturn.

If Jiang Feng does it once, where can he put his old face?

It's not that Master Xu has a dark mind and can't see Jiang Feng well, it's really such a difficult dish that can be learned and taught once, and no one can accept it.

On the second attempt, there was still a small rollover.

On the third attempt, before the clear soup Guan Yan came out of the pot, Jiang Feng had already begun to prepare the abalone with oyster sauce.

"Master Xu, tell me again, what are the precautions for oyster sauce abalone?" Jiang Feng didn't even take the lid off the steamer when he took the bird's nest out of the steamer, and was ready to start cooking the next dish.

Of course, there is a reason why he didn't watch it, just by looking at the appraisals of the dishes in the game, he knew that this time the clear soup Guanyan did not overturn. After three more attempts, Jiang Feng had to hurry up and make abalone with oyster sauce, otherwise the cooking time might have to be postponed.

Jiang Feng didn't even look at this, in Master Xu's opinion, it was a pretense from the big guy.

Master Xu carefully opened the lid and found that Guan Yan really couldn't find anything wrong with the clear soup in the small cup, at least he couldn't find anything wrong.

Master Xu was shocked and said secretly, is this the strength of the sixth celebrity chef?

It's terrible, it turns out that this is the real powerhouse.

It turned out that the master had been hiding clumsily these days, for fear of showing his true truth and scaring the former rookie apprentice.

"Master Xu, can you tell me more about oyster sauce abalone?" Jiang Feng saw that Master Xu was staring at the bird's nest and didn't care about himself, so he said loudly again.

"Okay, well, this oyster sauce abalone is actually ......" Master Xu's attitude became more and more respectful.

The difficulty of oyster sauce abalone lies in the final thickening and the control of the heat, needless to say, thickening, this is Jiang Feng's most awesome skill at present, basically he has it in the world.

Although the heat is not what Jiang Feng is particularly good at, it is more than enough to make oyster sauce abalone with his current strength. The first time I tried it, there was a little rollover, after all, I didn't have much experience in the first time, even if I knew the theoretical and practical skills, there would be a little mistake when I combined.

The finished product of the second time is very OK.

It ended sooner than expected.

It will take about 20 minutes to stew shark fin, and the latest clear soup has also been steamed in the steamer.

Jiang Feng: I'm already thinking about what to eat at night.

He was scheduled to serve around half past eight, but now it's only seven o'clock, and if everything goes well, the three dishes he is responsible for will definitely be ready before eight o'clock.

When it was over, he could go to Li's house to visit Professor Li and them, and he could also touch the big flowers by the way, and just ask Professor Li and Chen Suhua in person if they were interested in watching his finals next Saturday.

At 7:51, Jiang Feng finished cooking and went home.

The regular swallow wing mat is very particular, and the serving should be smooth, and the interval between each dish should not exceed how many minutes. Although Jiang Feng's three dishes have been finished, the first dish of yellow braised shark fin may not have been served on the table before it is being plated.

"Master Xu, I'll go first, it just so happens that I have friends who live near here, I'll go to their house to have a look. Jiang Feng took the kitchen knife and prepared to leave.

Master Xu glanced at Jiang Feng, who was about to go to see a friend with a kitchen knife, and kindly reminded: "Do you want me to find you a piece of cloth to wrap the kitchen knife, and then get you a bag to carry." ”

You don't come to the door with a kitchen knife, it's not like you're going to see a friend.

It's more like sending someone on the road.

"Ah, oh, excuse me. Jiang Feng handed the kitchen knife to Master Xu.

"By the way, Master Xu, how are you going to eat later, are you eating here or ......" Jiang Feng asked casually.

"Pack up and go back to eat, I'm in for a treat, our Yongheju tradition is like this, it's too tiring to go out, the chef's master has to treat the others. Master Xu said, "Do you want to be together?"

"Nope. Jiang Feng refused with a smile, and prepared to leave with the bag.

At the same time, the first dish of braised shark fin in the dining room was finally served.

Mr. Lu wants to eat swallow wing banquet, of course, it is impossible to eat a banquet by himself, even if he has the heart and does not have the stomach, the banquet naturally needs to be crowded to be lively.

Mr. Lu invited a lot of friends who didn't have much contact in China but liked to eat.

"Lao Lu is still your big face, this year Yongheju seems to have only had a meeting at the beginning of the year, who has been over eighty in the first two months, and I didn't go to Yongheju if I wanted to invite Yongheju to go out. ”

"Yes, yes, how else to say that Lao Lu has face, what has been the busy business of Yongheju recently. can also be closed for a day to make a special trip to Lao Lu to go out for a meeting. ”

When you come to eat, you naturally have to praise the host's field, and praising the host's face is more real than praising anything.

"Okay, okay, don't say these polite words, I know you're all waiting to eat. Eh, I seem to smell it, if I'm not mistaken, the first dish of this swallow fin table should be braised shark fin. Boss Lu said with a smile, and turned his head to find that it was indeed starting to be served.

"Braised shark fin? No, I remember eating crab roe shark fin a few years ago. "There was a diner who had eaten a cut cut at the swallow's wing seat and made a voice that he had never seen before.

"Crab roe shark fin?" Mr. Lu has not returned to China for too many years and does not understand the current market, so he only feels strange when he says this, "The signature of Tan Jiacai's shark fin is yellow braised shark fin, what is there to eat in crab roe shark fin?" ”

Mr. Lu's affirmative expression made the diner start to doubt himself, whether he has a bad memory when he is old in the past few years, and he can't even remember what he ate before.

As he spoke, the braised shark fin was served.

When the lid is lifted, the eyes are full of gold.

It is no exaggeration to say that half of the diners at the table felt a golden light burst out from the plate the moment the lid was lifted.

If you want to say what it's like, it's probably the feeling of adding special effects.

Although Mr. Lu's friends are all small and have very strong economic strength, Yongheju has indeed opened few swallow wing mats over the years, mainly because they dare not open them, and generally only sell the face of particularly old diners, so there are not many people who have eaten the cut corners version of swallow wing mats.

Half of the guests at this table had never eaten a swallow's wing seat.

The remaining half of them have been eaten, and that must be traced back to ten years.

Everyone was stunned, to be precise, they were stunned by the first yellow braised shark fin.

An S-rank braised shark fin with an intoxicating buff.

Mr. Lu, as the host, took the first bite.

Mr. Lu was shocked.

Mr. Lu had eaten the swallow wing banquet cooked by Peng Changping himself, although it was decades ago when he was still young, and Peng Changping's cooking skills at that time were far from reaching the level of their peak.

But that table of swallow wing mats still left an indelible impression on Mr. Lu back then, otherwise he would not have forgotten it after returning to China, and he would not hesitate to postpone his return time and wait for Yongheju to make another table for him.

Even after a few decades, Mr. Lu dares to conclude that the swallow wing mat back then was not as delicious as it is now.

At least the braised shark fin was not as delicious as it is now.

He had never eaten such delicious food.

It was so delicious that it made him indulge in it from the bottom of his heart and forget everything.

A bowl of braised shark fin in the stomach, Mr. Lu silently took out his mobile phone and sent a WeChat message to Lu Sheng: Please help me book a ticket for the front row, thank you.

He's going to watch the game.

He had a hunch that the current Master Jiang would be more powerful and dazzling than the Master Jiang who was extremely admired by his grandfather and who shone throughout Beiping.

At the same time, the game prompt sound sounded in Jiang Feng's mind.

"Ding, congratulations to the player for completing the side quest [Lu Sheng's Wish] and getting the task reward: [A Memory Fragment of Yongheju] [A Memory Fragment of Yongheju]. ”

[A memory fragment of Yongheju] was read twice, causing Jiang Feng to think that the game prompt sound was stuck when he first listened to it, and then clicked on the prop bar of the attribute panel and then realized that it was given two memory fragments.

It's really strange these years, the houses are all batches of essences, first the Jiang family's old house is fine, and then Yonghe Ju is fine, and there is a bit of fantasy linkage.

Why, look down on me Taifeng Building, Chengjing doesn't take it.

Jiang Feng was thinking nonsense as he knocked on the door of the Li Mansion.

(End of chapter)