Seeing that Jiang Yunfeng and Chef Gordon Ramsay were super nervous about the fat house, now there are only two people left in the red team, if Jiang Yunfeng is kicked out of the kitchen again because of the confrontation with the chef, it will be impossible for him alone to complete the workload that originally belonged to five people, so that the red team will be wiped out, and the blue team will win without a fight.

Fortunately, in the end, the situation did not develop in the direction that the fat house was worried about, Gordon Ramsay just looked at Jiang Yunfeng coldly for a long time, and finally left a sentence looking forward to his final product and turned around to inspect other places. Jiang Yunfeng secretly breathed a sigh of relief, he was also making a big gamble just now, betting that Gordon Ramsay would not kick him out by smashing all the chicken breasts.

It turned out that he had made the right bet, Jiang Yunfeng secretly clenched his fists to celebrate, and after a short period of joy, heavy work had to be faced. Jiang Yunfeng pressed the switch on the strongest crushing setting adjusted by the food material processor again, and ignored it, and instead filtered the boiled broth. Jiang Yunfeng took the trouble to change the filter screen again and again, and finally went to the medical team to ask for sterile gauze, which filtered the original turbid and greasy broth into a clear and bright one, which at first glance looked like a basin of light brown boiled water.

The sparse chicken breast was filtered several times by Jiang Yunfeng before being transferred to a stainless steel basin, and his hands cooperated with each other to separate a large amount of egg white mixed into the chicken breast puree. Stir with one hand and slowly pour the bowl of brown broth into a stainless steel basin with the other hand to adjust the moisture content of the mashed meat.

Because the chicken breast puree is made of egg white as a coagulant, it cannot be stirred with the help of tools, otherwise the egg white will be whipped and hardened to form meringue, so the whole process of blending can only be done with both hands. The thickness of the meat puree had been adjusted to a suitable range, and most of the stainless steel basins were almost full after the soup was used, and Jiang Yunfeng's hands were tired and trembling.

I found a lot of thin but very tough plastic film bags and put the meat puree from the stainless steel basin into these pockets. Then Jiang Yunfeng came to the vacuum sealer with this pile of bags, flattened these pockets one by one and then vacuum sealed, and then neatly stacked them in a very warm water tank for low-temperature cooking for low-temperature cooking.

After settling down the chicken breast, Jiang Yunfeng can go back and solve the problems left by the same group of players who have withdrawn, and the big lobster of the quiet-eyed little sister is still kept in the tank, and the live can be put aside for a while, giving priority to the quail of the slightly chubby aunt.

Facing the whole pot of dehaired quail, Jiang Yunfeng felt a little at a loss for a while, originally quail was a very good ingredient for him to handle, making a crispy roasted quail is both convenient and delicious, I plan to consider that these British people do not eat food with bones, they definitely don't like the pleasure of buttoning shredded meat from the gap between the bones, so the idea of crispy roasted quail was quickly rejected by himself.

Jiang Yunfeng, who was in a dilemma, suddenly recalled that he had participated in the Hanfu special press conference of Minghuatang in Paris before, for that press conference with the theme of the Tang Dynasty, the director of Minghuatang did a lot of work in the early stage, consulting a large number of ancient books and documents, and striving to reproduce the prosperous Tang Dynasty in the Louvre. Jiang Yunfeng, who also saw these materials, focused on the Tang Dynasty diets and recipes mentioned in ancient books.

In the famous 'Roasted Tail Banquet' in the Tang Dynasty, there was a dish called 'Basket Head Spring', and the main ingredients used in the recipe have now become a national treasure, but Jiang Yunfeng learned the recipe and ingredients from the obscure classical Chinese, and Jiang Yunfeng, who had no choice, decided to use these quails to reproduce the taste of the Tang Dynasty with the mentality of fighting a handful.

Since these Englishmen don't like to eat meat with bones, then remove the skeleton of the quail! Jiang Yunfeng first cut off all the quails in the basin with their claws and wing tips, and then replaced them with a special boning knife for meat, and took the opening of the internal organs from the quail's lower abdomen and put it into the knife.

After a mysterious operation, Jiang Yunfeng put down the boning knife, pressed the quail's neck, and pulled out the separated ribs and vertebrae from the opening of the lower abdomen, losing bone support, and the quail's round body was instantly deflated. This miraculous deboning shock shocked everyone except Erina Nagikiri, and at the same time, Gordon Ramsay's eyes lit up as he looked at Jiang Yunfeng.

With the first attempt, the follow-up deboning progress was very fast, Jiang Yunfeng smeared the inner cavity and outer skin of these deboned quails with a layer of red oil tempeh Lao Gan Ma hot sauce accidentally found in the seasoning, and during the pickling process, Jiang Yunfeng used thin iron wire to weave a temporary lining skeleton for these quails, which was convenient for cooking for a while.

The quails were still marinating, and the chicken breast puree still needed a little time to move to the next step, and Jiang Yunfeng, who had turned on the deep fryer, was finally able to free up his hands to deal with those restless lobsters that had been trying to escape from the sink. At the same time, cooking three different ingredients with all his heart and soul can't withstand even if he is as strong as Jiang Yunfeng, so there must be one ingredient that will be slack. Fortunately, the fresh lobster itself is a high-end ingredient, and it can be very brilliant if it only needs to be cooked simply, so Jiang Yunfeng decided to cook these Boston lobsters in a relatively simple and time-saving way, that is, boiled porridge, according to the name of Western food, it should be lobster rice soup.

Jiang Yunfeng soaked the washed rice in clean water, and ran to the fat house to collect the prawn heads and shells he had abandoned, as well as some clams that couldn't get into his eyes. Bring it back, pour in olive oil, heat it until it smokes slightly, stir-fry the collected shrimp heads and shells, and wait until the aroma wafts out of the caramel, then pour into the broth, throw a handful of spices and clam meat bundled with parsley and lemongrass, and cover the pot.

Scooping out the big lobster in the tank, Jiang Yunfeng does not need to reserve lobster shells to put on the plate as long as the shrimp meat and paste are yellow, so the method of slaughtering and taking the meat is quite rough, and even the hammer and belt are smashed without beauty at all. The shrimp meat was taken out and put aside, Jiang Yunfeng took a bite and poured olive oil to stir-fry these broken lobster shells, changed color and fragrance, filtered out the debris from the seafood stock stewed in the pot, poured it into the pot with lobster shells, and then poured in the diced carrots, diced celery and small tomatoes cut out with the edge knife method and covered the pot again and stewed.

The thermostatic sink calculator sounded, Jiang Yunfeng checked the matters at hand and turned around and ran over, holding the handle and lifting the bracket directly from the sink, the vacuum-molded chicken breast puree had turned into a white tofu-like object, which was exactly what Jiang Yunfeng wanted.

Melt, open the bag, take out the chicken tofu, cut it in equal parts from the middle, then cut off the older surface layer, and trim some oval shapes into sharp and angular flat cubes. Jiang Yunfeng deliberately chose a black plate as a container, poured a spoonful of freshly fried mapo tofu in the middle of the white and tender tofu, and then put a small handful of finely chopped green onions in the center of the tofu covered in sauce.

The four contrasting colors of black, white, red and green constitute Jiang Yunfeng's Mapo Tofu interpreted in a new way, which integrates a variety of Western cooking techniques to completely Western-style plating, although it does not have the hot appearance of Mapo Tofu, but the sexy soul of Mapo Tofu is hidden in it.

"Chef Gordon!!" Jiang Yunfeng put the sample on the counter and called Gordon Ramsay, and he became the first contestant in the kitchen with serious attrition to bring out the finished product for review...

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