"Grandpa! How did you end up here? Erina Nagi ran quickly to Nagi Senzaemon's side, but because of the angle, she didn't see the glass bottle in Senzaemon's arms. But when she saw the teacup full of liquid in her hand, Xiao Qiong sniffed slightly. frowned, "You didn't listen to the advice again, didn't the doctor repeatedly emphasize that you can't drink?" ”

"Erina, I didn't drink, I just got together with old friends." Nagi Senzaemon perfectly shows what it means to open your eyes and tell nonsense without changing your face.

"And what's this cup in Grandpa's hand?"

"Cool and white."

"I don't believe it!"

"Look." Nagi Senzaemon raised his hand and raised his head, and drank the liquid of an entire teacup, and the other two old men couldn't help but gasp when they saw this. Jiang Yunfeng looked at the clay teacup in the commander-in-chief's hand dumbfounded, filled with two taels of red stars and two pots. 56 degrees is just a mouthful. Jiang Yunfeng immediately said that he would serve the commander-in-chief without supporting the wall. Strong men can drink again!

"Hey... Erina Nagikiri knew that she couldn't be persuaded and couldn't keep an eye on her 24 hours a day, so she had to compromise, "Grandpa wants to control the amount of alcohol." ”

"I know, Erina, it's rare for you to come to China, have fun, don't keep staring at me all day." Seeing that his granddaughter was suppressed by his own booze, Nagi Senzaemon put the bottle of Erguotou back on the table of the Eight Immortals with a 'bang' from his arms, and said, "Then, go on." ”

Wang Zhanyuan, who was sitting on the other side, also took a sip of wine, pinched a peanut and threw it into his mouth, pressed the wine, and said, "Wow~ These two pots are really strong, and they are not the same as the Niulanshan we usually have." ”

"Of course, this is the second pot head of the Red Star." The old man sitting in the center also took a sip and said.

"Alright, Cheng Lao. This peanut rice is a little wine, and the two of us will accompany you, and we will also eat it. Isn't it time to get down to business? Wang Zhanyuan put down the wine glass in his hand and looked at the old man in the center with a smile.

"Xiao Wang, after so many years, you really haven't changed at all. Anyway, I'm retired, and I can't dance the frying spoon, so I'll give you a few pots of old marinade. The old man got up slowly, picked up the peanuts on the table, and said with a smile, "Let's go, I'll take you to have a look, and let the juniors open their eyes." ”

Looking at the three old men in front of him who were still drinking all the way, Jiang Yunfeng couldn't help but ask Lu Ming beside him, "Master Lu, what is the origin of that Cheng Lao, Master Wang and the chief marshal are all disciples of him, and they are very respectful?" ”

"Shhh Cheng Lao in front looked back and smiled, "This junior doesn't know who I am, it seems that the old man is not famous yet." Xiao Lu, it doesn't hurt to introduce it to the juniors. ”

"Yes." Lu Ming replied respectfully, turned around and said, "The old Cheng in front of him is a master of the same era as the God of Cooking, and before liberation, he had already followed Taizu with the God of Kitchen to fight in the north and south. After the founding of the People's Republic of China, Cheng Lao was in charge of the 'Imperial Dining Room'. The chef was in charge of state banquets and the embassy chef who frequently traveled back and forth to various countries, but the culinary master Zu died young, and the Chinese culinary industry was in an embarrassing situation at that time. Cheng Lao can only pick up all the burdens alone, not only in charge of the 'imperial dining room' but also to take over the burden of the state banquet, which is nearly 50 years. After five dynasties (Taizu, Chief Designer, Jiang Bureau, Hu Zong, Dada). It was only two years ago that the burden was lifted from his shoulders. ”

"Red Wall Chef! Disrespectful, disrespectful. Jiang Yunfeng respectfully bowed.

"Hehe, no need to be polite. You're so nervous, I feel nervous, old man. Cheng Lao laughed and teased.

Wang Zhanyuan also joked, "After hearing your deeds, don't talk about them, even me and Senzaemon are nervous." ”

"yes." Nagi Senzaemon also took over the conversation: "You are the most authoritative person on the side of Zhonghai, and the highest group of seven in the past dare not offend you." ”

Jiang Yunfeng and the others were stunned when they heard this, and they quickly reacted and laughed. The tense atmosphere was dissipated by the three old men as they teased each other. In fact, if you think about it, you can understand that in a sense, Cheng Lao is indeed the most authoritative person, and the leader is also a human being, since he is a human being, he has to eat. If Cheng Lao offends him and gets angry and picks on him, the leader will gnaw on dry food.

Everyone returned to the back kitchen, and the meal rush ended. In the kitchen, only the apprentice was cleaning, and the master in charge of the spoon was gathered together in the dark. Seeing Cheng Lao arrive, everyone immediately put aside the things in their hands, quickly stood in a row, and said hello in unison.

"Okay, I've said it many times. Don't engage in this kind of formalism, do you just want to hold a farewell party for me? After experiencing the war, Cheng Lao, who crawled out of the pile of dead people, naturally joked about death, waved his hand and said, "When you're done, hurry up and rest, if you don't hurry back, everyone is about to push to your high ground." ”

The chefs in line immediately dispersed and continued with the various things at hand.

"These little young ~ It's good to be young." Cheng Lao shook his head and sighed to himself, leading everyone to a corner of the spacious back kitchen. Pointing to the four cauldrons heated side by side on the special stove, he said, "Xiao Wang, this is the four-pot old stew that you have always been worried about, and you want to move back to the academy in every possible way." They are the braised soup of 'Fuliji Roast Chicken', 'Texas Grilled Chicken', and 'Goubangzi Smoked Chicken', each pot has been boiling for more than 30 years. "Pat the fourth pot. Cheng Lao's tone was full of reluctance and memories, "Especially the marinade of this pot of 'Daokou Roast Chicken'." It was still concocted by me at the first state banquet on the night after the founding ceremony, and it has been boiling for 68 years, and it has never been broken. Now it's all yours, take it all. ”

Kohei Chuangzhen, who is not good at Chinese braised dishes, also deeply understands the value of these four pots of braised soup. The inky black soup that was tumbling in this pot could no longer be measured by money. "Ask!" Jiang Yunfeng raised his hand and said, "Since Senior Cheng plans to transfer these four pots of braised soup to Master Wang, can you divide a small pot among the juniors?" ”

"Oh, the young man is also interested in these old soups?" Cheng Lao said to Wang Zhanyuan with great interest, "Little Wang, this young man also wants a piece of the pie." What do you say you should do? ”

"Huh." Wang Zhanyuan chuckled a few times and said, "That's not simple. Since Xiao Jiang is a student of Yuanyue, then we will handle it according to Yuanyue's rules. Xiao Jiang, as long as you can make two dishes that satisfy us old guys, I will give you a pot for each pot. It's worth it to exchange one dish for two pots of old stew. ”

"Really?" Jiang Yunfeng couldn't believe his ears.

"Of course, I, Wang Zhanyuan, do what I say! Senzaemon can testify. Nagi Senzaemon also nodded cooperatively.

"It's a deal! Seniors, please wait. Jiang Yunfeng excitedly took off his down jacket and hung up his apron. Saying sorry to the apprentice who was supposed to be cleaning, he lit the stove and put the wok on the rack to boil a pot of boiling water.

"Ouch." Cheng Lao sat on the chair brought by the apprentice, put one hand on the table and played with the endless peanuts left on the plate, and said, "Young man, there is no appetizer." ”

"Okay!" Jiang Yunfeng responded, lowered his head and thought for a while, and then he had a belly case. Ask the chef for a three-pound rabbit and some spices. The rabbit was placed on the board, Jiang Yunfeng took out the kitchen knife on the knife holder, cleanly chopped the rabbit meat into several large pieces, and removed the large bones of the limbs and vertebrae but kept the ribs to increase the flavor. Jiang Yunfeng cut all the processed rabbit meat into strips and chopped into small dices of 1.5 cm square, and then stacked them in a large basin.

Take the stone mortar, put star anise, grass fruit, bay leaves, cinnamon, sand kernels. Cloves and other spices are all pounded into powder, mixed with crushed green onions and ginger, poured into a large basin filled with diced rabbit meat, poured cooking wine, sprinkled with salt and mixed well, marinated to taste.

Putting the mixed diced rabbit meat aside, Jiang Yunfeng, who had his hands free, began to rummage through the seasoning cabinet. The strange cooking method attracted the onlookers of all the people in the back kitchen, and everyone was speculating about what Jiang Yunfeng planned to cook.

Kohei Soma was dizzy to see, turned his head and asked Erina Nagikiri beside him, "Erina-chan, do you know what kind of food Kaede makes?" Erina Nagikiri shook her head blankly, indicating that she didn't know either.

"If my guess is correct, what Jiang Yunfeng plans to do should be 'Spicy Rabbit'." Nagi Senzaemon clasped his hands and said that he had guessed.

"Spicy Bunny? The local cuisine of the Zigong area of Sichuan belongs to the Sichuan cuisine Xiaohe Gang. I didn't expect this young man to know these more out-of-the-way dishes. Serve the wine god dish, the young man is very good. Cheng Lao was a little impatient.

At this time, Jiang Yunfeng finally found all the materials and came back with a large bowl of rapeseed oil. The hot water in the pot has been boiled, take up the large plate, pour all the rabbit meat and marinade into the boiling water, and blanch the blood and impurities of the rabbit meat. It also removes odors. When the diced meat was white and no longer came out with blood, Jiang Yunfeng took out the rabbit meat with a colander and put it aside to control the moisture. Pour off the boiling water, wash the wok and dry the water stains. Pour in a large bowl of canola oil, cook over high heat until the canola oil begins to smoke, and pour the diced rabbit meat into the wok.

Jiang Yunfeng stir-fried the spoon in one hand and the spatula in the other, lowered the heat to medium heat, and kept stir-frying with bows left and right. When the diced rabbit meat turns from white to yellow, pour in an appropriate amount of dark soy sauce to enhance the color. After continuous turning and heating, the water contained in the rabbit meat is forced out by the heat, and the original turbid rapeseed oil gradually becomes more and brighter, and the 'crackling' sound in the pot gradually becomes louder. Jiang Yunfeng put down the spatula and frying spoon in his hand, quickly picked up the peppercorns and dried chili peppers cut into small pieces on the side, poured them into the pot and began to stir-fry again. Although there is heating in the back kitchen, it is warm as spring. But the continuous movement and the fire of the stove had forced Jiang Yunfeng to sweat profusely. Constant heating and frying allow the aromas of Sichuan pepper and dried pepper to be fully released. The rich spicy aroma began to permeate the kitchen with Jiang Yunfeng's stir-frying action.

When the aroma reaches a peak, Jiang Yunfeng scoops up a large spoonful of dried chili powder and sprinkles it into the pot to make up for the spicy taste lost by the dried chili section due to long-term frying, and at the same time, it can also fry the red oil to make the rabbit meat more beautiful. Finally, stir-fry more than a dozen times, sprinkle a pinch of chicken powder to improve freshness, and then put it out of the pot and put it on a plate. Jiang Yunfeng smiled and put a whole plate of diced rabbit meat on the table and said, "A plate of 'spicy rabbit' can drink two catties of wine, seniors, please taste it." (To be continued)