"Pigeon swallowing wings? Master Long has really worked hard. ”

Fei Nan couldn't help but sigh again, this is also a kung fu dish that takes time and effort.

The so-called pigeon swallowing wings, as the name suggests, is a combination of suckling pigeon and shark fin.

Like pan-fried stuffed dace, the essence of this dish is to remove the bones, the bones of the suckling pigeon.

It is not easy for ordinary chefs to remove chicken bones, let alone suckling pigeons that are so much smaller than chickens and ducks.

This dish is also a great test of the chef's knife skills and experience.

This pigeon looks like a pigeon should be a pigeon of a year, Long Kunbao used a very fine technique to split the shares for it to take meat, the whole pigeon from the back without the slightest damage, water leakage.

Then, he filled the belly of the pigeon with the finest shark fin and Jinhua ham, and then put it into the secret broth and simmered so that the flavor of the pigeon and the fragrance of the shark fin blended into the soup.

So, it's actually a soup dish.

The shark fin is hard-boiled and wrapped in the belly of the pigeon, which is probably the reason why Long Kunbao has spent so long.

Fernan scooped a spoonful of soup and sniffed it under his nose before sucking it into his mouth.

Well...... Fresh!

Unable to help but sigh in his heart, Fernan used a spoon to shave open the belly of the pigeon, revealing the crystal clear shark fin and shredded ham.

Scooping up a spoonful, putting it in his mouth, chewing it gently, crisp and sweet, Fernan nodded contentedly.

"How?"

Long Kunbao asked with a confident smile.

Putting down the spoon, Fei Nan smiled and said, "Master Long is really polite, it would be nice to get some five sheep hooks!

Hook fin is a kind of shark fin, taken from the tail fin part of various sharks, the whole fin is boneless, the flesh membrane is thinner, the fin needle is thicker, the appearance is beautiful, and the price is not low.

Five sheep's fin is one of the categories of shark fin, most of which are purchased from RB, Mexico, South America, and near the Indian Ocean such as Sri Lanka, but the quality is not as good as RB goods.

This kind of shark fin is the most commonly used shark fin in major restaurants in Guangdong, with a slight advantage in price and good quality.

The so-called golden mountain fin is the shark fin shipped from San Francisco, this kind of shark fin is of good quality, and the so-called double top hook is specially pointed out from the hook fin of the sea tiger wing.

Sea tiger wings are quite famous shark fins, second only to Tianjiu fins, which are mostly produced in the Pacific region of South America and are expensive.

The so-called sea tiger wings refer to the two large wings of the pectoral wings, and the tail wings are the so-called Jinshan double top hooks.

Jinshan double top hook is expensive, many restaurants even use it to pretend to be sea tiger wings to fool those who don't know how to eat, Long Kunbao actually used this shark fin to make a pigeon swallowing wing for Feinan, which can be said to be very sincere.

"It's just a dish, and it doesn't take much. ”

Long Kunbao smiled and said, "Please ask Mr. Fei to give me more advice and suggestions!"

Fernan took a bite of shark fin, a suckling pigeon, and scooped a spoonful of soup separately, sipping it carefully.

Long Kunbao waited patiently, and slowly drank the tea.

Putting down the spoon, Fei Nan spoke: "The soup base is clear, and the flavor of ham and the fresh aroma of the suckling pigeon stimulate each other, and it is fragrant and delicious. Shark fin is simmered thoroughly in advance with soup, and the heat is good, crispy and sweet. The pigeon is soft and tender, and the soft meat is scattered as soon as you sip it, which permeates the salty flavor of the ham......"

After a pause, he said: "If the pigeon is not salted in advance, it will smell fishy, you use pepper and sesame oil to marinate it in advance, and then wash it off with boiling water, so as to remove the fish, the method is right, but it is not done properly." ”

"Oh?"

Long Kunbao put his arm on the table and asked curiously, "Why do you say that?"

Fernan explained: "Although boiling water can wash away the blood on the surface, it will also make the meat tight, and there will still be blood in the pigeon meat, and it is inevitable that there will still be a trace of blood. When cleaning, you should first carefully scrub with warm water, and then roll with boiling water to set the shape, it is best to use your hands to probe into the belly of the pigeon to rub it, so that it can be clean. ”

"But not everyone can ignore the boiling water, and this has to be done by decades of experience. Considering the time constraints, it is not easy to make a pigeon swallowing wings in such a short period of time. ”

Fei Nan smiled and said: "Master Long's production is still very good, I'm just nitpicking and picking a little harmless fault, Master Long, don't be surprised." ”

"No, it won't. ”

Long Kunbao said politely, and couldn't help but take an empty bowl and spoon, scoop up a spoonful of soup and put it into his mouth.

After savoring it for a long time, Long Kunbao's eyes became a little incredulous when he looked at Fei Nan again.

It's so light, he can taste almost no blood, what kind of taste is this?

"Mr. Fei, you are so professional. ”

"Don't, it's just a little bit of a mouth, I'm just nitpicking, Master Long, you're already very powerful. ”

Fei Nan was not modest, although he found fault with it, it was only a subtle problem, and the smell of blood was not noticed by ordinary people, and it was completely harmless.

Looking at the nitpicky career promotion task, the amount of the Super Chef's condition completion has become 1/20, and the 1-point completion amount of the Super Chef is provided by Chef Ou.

The system's judgment is not wrong, and Feinan's own judgment is the same, Long Kunbao's cooking skills are indeed slightly better than Chef Ou.

The kitchen brought out a few more dishes, such as roasted snails, steamed eastern star groupers, geoducks, etc., all of which are fresh seafood that relies on fresh ingredients.

"Good thing, it looks like I've got a good deal for today. ”

Fei Nan smiled and asked, "Master Long is learning Teochew cuisine?"

"That's right. ”

Long Kunbao is not surprised, the materials of Chaozhou cuisine are exquisite, the knife work is fine, the biggest feature is to borrow seafood, and the pigeon swallowing wings is a famous dish of Chaozhou cuisine, and it is normal to be guessed by Feinan.

Compared with the pigeon swallowing wings, these things from the back end are good things, and they are hard to find. He got up early in the morning and went to the fish market to buy it.

He originally planned to improve the food for the back kitchen, and by the way, he had a good time, but he didn't expect Fei Nan to be so knowledgeable, so he asked his apprentices to bring it out.

"Swords are matched with heroes, red powder is given to beautiful women, and food must naturally be shared with friends so that it is not a waste. ”

Long Kunbao picked up the teacup and said with a smile: "I will replace the wine with tea, and I will toast Mr. Fei with a cup." ”

"Call me Anan. ”

Fei Nan picked up the soup bowl, squeezed his eyes, and said, "I prefer soup instead of wine." ”

"Haha!"

Long Kunbao laughed heartily, and also changed the soup bowl and said, "That's right, then let's meet friends with soup!"

After taking a sip of soup, Long Kunbao picked up the chopsticks and beckoned: "Eat the vegetables, taste the conch, just a pound and a half, I was lucky and grabbed it in front of Master Zhou in Wanfu Building." ”

"Good thing, it's rare!"

Fei Nan picked up a piece and said: "A pound and a half of a snail is really rare, a little smaller is not enough to eat, no matter how big it is, it will be old, a pound and a half of a snail, pinch the head and remove the tail, you can also cut out these two pieces of the fattest net meat." It only takes seven years for this thing to grow a pound of meat, and it takes at least ten years to grow such two pieces of good things, what a sin!"

After that, he stuffed the snail meat into his mouth, and sighed as he chewed: "It's so fragrant!"