The tasting was set at ten o'clock, and there were not many people coming, and the kitchen couldn't stand if there were too many. Fang Mei came to the lobby, except for the two old men in the back kitchen, only Jiang Feng, Zhang Guanghang, Wu Minqi and Master Wang came, and the rest stayed at home to enjoy a rare vacation.

Sun Maocai, Sun Jikai and Qiu Fu are all orthodox Cantonese chefs, Cantonese cuisine has a wide range of ingredients and varieties, and they swim in the water from the sky to the ground, as long as they can be put on the table. In order to allow Sun Mao to play better, the Jiang family specially contacted the supplier in advance to let them deliver the goods this morning, and the more varieties the better.

It is no exaggeration to say that the current Taifeng Lou kitchen is a complete variety of agricultural products and aquaculture industry fair, and even live snakes are kept in snake cages.

Just when Jiang Feng was looking at the snake in the cage from a distance and wondering if it was a poisonous snake, Sun Maocai walked straight to the snake cage, and took away all the two cages, one knife and one snake, with a knife and a knife, clean and neat, and he knew that he was a journeyman at a glance.

Jiang Feng was a little drooling when he saw it.

He had eaten snake meat, but only when he was a child. At that time, there were special snake catchers in the village where the old man lived, and he dared to catch any snake, and Grandma Jiang would occasionally buy one or two non-poisonous grass snakes for the old man to make snake soup. Later, the snake catcher gradually disappeared, and Grandma Jiang didn't bother to look for other places to buy snakes, so Jiang Feng never ate snake meat again.

There are restaurants in Beiping that sell snake meat dishes, but there are not many, and there are almost no good ones. Babao Zhai sells snake soup, expensive and general, it tastes the same as the taste of ordinary meat soup, but the price is several times more expensive, and you can't eat the freshness of snake meat at all, and you can't even eat the taste of snake meat. There are only a few traces of snake meat visible to the naked eye when a snake soup is served, which belongs to the thunder stepping product that has eaten once and never wants to eat the second time to pay the IQ tax.

"Old Zhang, can you see what Master Sun wants to do?" Jiang Feng asked.

"Taishi snake soup. "Zhang Guang Channel.

"I know this dish, Chef Sun seems to have won a gold medal in a culinary exchange meeting with this dish a few years ago, I have read relevant reports. Wu Minqi said.

Since it is a dish that has won a gold award, it naturally has the gold content of a gold award. Jiang Feng watched from a distance, Sun Maocai's movements in his hands were very quick, fast, not dragging mud and water at all, after slaughtering the snake, he did not deal with it first, but directly threw it into the boiling water pot to boil it, and then dismantled the bones and shredded the snake meat, and cut the snake meat into thin strips and put it on a plate separately.

Sun Maocai was doing it, and Zhang Guanghang was explaining to Jiang Feng.

"Although Taishi Snake Soup has won awards, Master Sun rarely makes it because of the cumbersome steps, and it is not famous. Five species of snakes are used in this dish, the krait, the krait, the cobra, the water snake and the cobra. Cobras have a lot of movement, and their meat is sweet and firm and resistant to cooking, making it ideal for soups. The meat quality of the water snake is similar to that of the cobra, but the umami and sweetness are inferior, and it is more suitable for stewing than boiling soup. I don't know the specific method of Taishi snake soup, but I know that the snake meat in addition to the water law snake is boiled with a variety of accessories such as broth, and finally the water law snake silk is added to thicken, sprinkled with chrysanthemum and lemon leaf silk. ”

Jiang Feng could only sigh in his heart that this was the real snake soup, and it was not the same level as the fake snake soup with a few snake shreds added to the meat soup of Babaozhai.

Sun Maocai's method of making snake soup is the same as what Zhang Guanghang said, because Jiang Feng can't really see the steps far away, he can only see that Sun Maocai has been processing various ingredients, abalone, eel belly, fungus, mushrooms, winter bamboo shoots, ginger and the like, the processing method of each ingredient is different, and the abalone and eel belly are not even a kind of knife flower. The broth is ready-made, Jiang Feng saw that Sun Maocai kept putting the ingredients into the pot to stew, and after a while, he took them out and stewed again, even the thin crispy was freshly fried, which could be said to be quite complicated, and it was no wonder that Sun Maocai was reluctant to do it.

For this dish alone, Sun Mao cooked it for nearly five hours.

Sun Jikai and Qiu Fu's food trials have ended, and Sun Jikai's Wenchang chicken has not overturned, but it is not very good. In the past half a year, he has encountered many bad things that he has not encountered in his life, except for the few months when Sun Guanyun was still alive, Sun Jikai was able to put his mind on practicing cooking, and the rest of the time he was rarely close to the kitchen, and his cooking skills did not regress, and there was a little little progress that was almost negligible, which was already good.

Qiu Fu's three-course dishes have won the unanimous praise of everyone, he is Sun Guanyun's big disciple, talented, honest and hard-working, the basic skills are quite solid, if you are good at management and willing to spend more time on communication, participate in more competitions, maybe now you can be called a master by others.

Qiu Fu's three dishes were the steamed sea bass that Jiang Feng had eaten in Jubaolou before, and the baked lobster and hibiscus shrimp in soup that he hadn't eaten. The steamed sea bass is as delicious and distinctive as ever, and the baked lobster in the soup tastes a little strange because the broth of Tai Fung Lou does not match the dish. Qiu Fu said that if the dish needs to be cooked, he will take some time out of his day to make the broth, which he used to do when he was in Jubaolou.

Sun Maocai is still making snake soup, and he has reached the final stage.

After a long stew of the soup in the pot, the shredded snake meat in the pot has been fused with the broth, the soup is orange-yellow, which looks very appetizing, and the rest of the ingredients that have been cut into small pieces are also stewed and cannot tell which one is which, and then the water rhythm snake silk is clearly defined, just like an object in a painting, which has been sketched by the painter with a fine brush.

It's going to come out of the pot.

Sun Maocai used the clear soup left over from the previous stew to thicken the snake soup, adding a bit of heaviness to the snake soup, and it looked more like a painting. Put it in a bowl, sprinkle it with the thin crisp that has just been fried, the torn white chrysanthemum, and the lemon leaf shreds cut as thin as a hair, and the Taishi snake soup is done.

It's not a dish, it's a painting. An ink painting with a single color and full of artistic conception.

Everyone couldn't help but surround them.

"Try it while it's hot. Sun Mao stepped aside.

Each person took a small bowl and a small spoon and scooped as much as they wanted. On the surface, Taishi snake soup looks like only soup and shredded snake meat, and the ingredients are all sunk to the bottom, as long as you want to scoop it casually, you can scoop a full spoonful of ingredients.

Tangerine peel, bamboo cane, boiled chicken, shredded fungus, shiitake mushrooms and bamboo shoots, freshly sprinkled with shredded lemon leaves, and, of course, most of all, shredded snakes.

A spoonful full of ingredients, the ingredients were still oozing orange sugar, Jiang Feng did not hesitate, and took one bite of it.

Fresh!

The delicacy of snake meat lies in the delicate and tender quality of the meat, and this delicious snake soup full of snake meat in the soup is even fresher. Different from the deliciousness brought by the extreme clear soup of chicken bean curd, most of the freshness of this snake meat comes from the snake meat itself, and the rest of the small part comes from seafood such as abalone.

It is worthy of the snake meat dish that takes five hours to win the gold medal, and the taste of this snake soup is worth the time it takes.

"Two days ago, Senior Brother Jiang and I mentioned the Midsummer Banquet, and I was thinking about which dish to make. Since there are already big dishes like Texas grilled chicken and steamed green eel at the banquet, and there are top-notch clear soup dishes like chicken bean curd, it would be chicken ribs if I made similar dishes again. The banquet dishes are not much more expensive, and the taste is more than the big fish and meat, which will make the diners have an endless aftertaste. Since it is a midsummer feast, I think it is best to eat a bowl of snake soup to clear heat and detoxify. Sun Maocai explained.

Fang Mei took his words to heart, thought about it, and said: "In this case, there are five dishes for the midsummer banquet now, plus one staple dish, two vegetarian dishes, and two cold dishes should be enough." ”

Jiang Weiming nodded: "Almost, one cold dish is enough, I will be responsible." ”

"If it's a vegetarian dish, how about making Dinghu vegetarian?" Sun Maocai suggested, "I should be in charge of two dishes, and it should be no problem." ”

"Another vegetarian dish I can take care of. Qiu Fu spoke actively, feeling that he should always do something.

In a few words, the dishes of the midsummer banquet will be decided.

"I'm sorry, can I delay everyone a little longer?" Zhang Guanghang suddenly spoke, and his words were very polite.

All the people looked at him.

The kitchen light shone on his face, making his nose bridge extraordinarily straight, and his facial features more three-dimensional, at first glance he looked like the last male protagonist who made a grand appearance.

"I have a new dish that I would like to ask you to taste for me. ”