For Hong Xitian, who has always paid attention to exquisite cuisine, the reserve foods such as instant noodles and luncheon meat on hand now do make him a little difficult, and the minutes are in line with his exquisite and beautiful theme, and they must be delicious. There is only one dish that can achieve both with these ingredients, and Hong Seok-cheon finalized his menu after a short period of contemplation.

Estimate the number of tastersHong Xitian chose a cast-iron saucepan of the same size, took a large glass bowl and poured an appropriate amount of sugar, soy sauce, Jinro soju, and Korean hot sauce into it. Hong Xitian tore open a few bags of turkey noodles, took out the spicy oil packet and added it to the sauce bowl, and stirred all the sauce well.

The bottom of the cast iron pot is covered with a thick layer of chopped onions, followed by Korean specialty spicy cabbage. Then stack enoki mushrooms, potato chips, crab sticks, thick-sliced luncheon meat, small rice cakes, fresh vegetables, green onions, fish cakes and other side dishes along the edge of the pot in order. The mixed hot sauce in the glass bowl was evenly poured on top of these ingredients, Hong Xitian put down the empty glass bowl, picked up the kettle and added it to the saucepan until the water surface was flush with all the ingredients, covered the pot, and turned on the heat to heat.

Here, Jiang Yunfeng also finished trimming the snails, washed them and put them aside to dry them. The frozen duck's feet in the trough also melted, and the yellow skin that passed through the outer layer of the frozen duck's feet easily fell off with just a pinch of hands. After retiring the old skin, the white and tender duck feet were lifted out of the trough by Jiang Yunfeng, and they were thrown into the boiling hot oil with a few shakes of the water droplets.

The hot oil pot exploded violently after encountering a duck's foot, and the splash of oil fell everywhere on the cooking table and the surrounding stage, discouraged Kim Sung-joo, who had wanted to come forward to explore the cooking process, and almost called the security personnel waiting on the sidelines. Jiang Yunfeng held the lid of the pot in his left hand and a spatula in his right hand, ignoring the splashing oil spots, waiting by the oil pot with resolute eyes like a warrior.

Sitting in the audience far away, Kohei Chuangzhen couldn't help but gasp when he saw the situation of the oil pot. Erina Nagikiri's expression was calm, but there was a worry in her eyes, and she muttered to herself, "Snails and fried duck paws, it should be that dish that can't be wrong." ”

"What about the dish? What is it~ Have you eaten Erina-chan? Is it delicious? Wrong! Kaede's food isn't delicious yet! How delicious should it be? Kohei asked curiously.

Erina Nagi recalled that when she was eating supper at a street stall in Jiang Yunfeng's hometown in Guangxi, Jiang Yunfeng, who had a duck foot in his mouth, looked at himself who was drinking soup in a casserole, and his pretty face couldn't help but be slightly hot and vague, "Look for yourself, anyway, he's about to fry the duck paws." ”

Just as Erina Nagi finished speaking, Jiang Yunfeng took out the colander, which had been fried until the skin was blistered, and the golden color of the duck paw was fished out and put into a basket covered with kitchen paper to absorb the oil and cool down by the way. After putting the base oil into the hot wok, Jiang Yunfeng took out a bowl of snail duck foot pot soul, which is also a Guangxi special ingredient that many people can't accept-sour bamboo shoots.

The young lady in the trainee seat couldn't help but jump up excitedly and applaud the sour bamboo shoots that appeared. But when Jiang Yunfeng then took out the tofu milk, one of the three treasures of Guilin, the young lady had already fallen into a state of madness, but fortunately, the sisters next to her even stopped her deviant behavior.

The garlic was crushed, the ginger was shredded, followed by star anise, sand ginger, kaempfera, cinnamon, grass fruit and some peppercorns, and then Jiang Yunfeng poured a whole bowl of shredded 'soul' into the pot, followed by dried chili peppers and chili powder. The scorching wok allows the bamboo shoots to undergo complex physicochemical reactions after being mixed with other ingredients, fading away the smell and leaving a pleasant sourness.

The aromatain release of the spices has reached its peak, and the peppers have been fried to produce a brilliant red oil. Jiang Yunfeng did not hesitate to pick up the cleaned snails and pour them in, stir-fry a few times to fully mix the ingredients with the snails, and then transfer them to a casserole, just when everyone thought that Jiang Yunfeng, who did not choose the broth, would add pure water, Jiang Yunfeng added beer to the casserole.

Two cans of beer can only hold up halfway to the level, which is not enough to support the next simmer. But Jiang Yunfeng, who had already been confident, didn't panic at all, found a half-large soup bowl, and deducted a lump of Guilin tofu mixed with water to disperse and add it to the casserole, so that the liquid surface completely submerged the ingredients.

The fried duck paws are formed in a circle with the palms facing the periphery, and the shape of a flower is placed in a casserole, soaked in the boiling soup, and a handful of chopped basil leaves are sprinkled with fried tofu and soaked yuba skin in the open space. Turn the heat to medium-low and cover the casserole, and the rest can only wait for the slightly boiling soup to stew out the collagen in the duck paw.

Just when Jiang Yunfeng put on the lid on the pot, Hong Xitian opened the lid on the pot. Ingredients such as luncheon meat and enoki mushrooms dance in the bright red boiling soup, and you can smell the spicy smell from afar.

The turkey bread patty with no sauce packet is spread on top of the boiling ingredients, and the bottom half of the dough is soaked in a bright red broth. Hong Xitian draped a cheese blanket on each piece of dough, and then covered the pot again, through the glass lid, he saw that the cheese on the dough in the pot slowly melted and seeped into the soft and rotten dough, Hong Xitian opened the lid again, this time he didn't cover it again, but beat a raw egg into the pot, and then smiled at Jiang Yunfeng in the distance and said, "My cooking is finished, Chef Jiang, do you need to wait for a while, do you want to serve with you?" ”

"No need, Chef Hong, if you wait for the instant noodles in my pot to be rotten? Please first~ Please first. The casserole lid can't see the inside of the pot, and can only judge the simmering heat by the fragrance of the vent and the degree of bounce of the lid, Jiang Yunfeng, who is kind enough to thank Hong Xitian for his invitation.

Hong Seok-tian did not continue to be hypocritical, picked up his cast-iron stew pot and left the cooking area, and when he put it on the main table, he didn't need Kim Sung-joo to explain too much, and the Korean audience present knew what Hong Seok-tian's cuisine was.

The army hot pot, a dish that came from the war years, faded away from the smoke of gunpowder, and left a delicious taste for generations. The guests picked up the dishes and chopsticks from the cast-iron pot to pick up instant noodles wrapped in melted cheese, softened rice cakes, and luncheon meat soaked in Korean spicy sauce soup.

The flavors of various ingredients are intertwined with each other but are unexpectedly delicious, and the guests are very happy to eat. Hong Seok-cheon personally delivered a small portion of the army pot to the owner of the refrigerator, Song Joong Ki. Xingping Chuangzhen in the back row saw the dishes in Song Joong Ki's bowl clearly, and couldn't help but worry about Jiang Yunfeng, who hadn't served the food yet, "Chef Hong Xitian's army pot is mainly hot and sour, and Ah Feng's cuisine is the same, but he has lost his first-mover advantage, how to defeat the aftertaste in the mouths of the guests?" ”

Erina Nagikiri replied indifferently, "Don't worry about this, I'm sure he will have a way." ”

"Sour and spicy belong to the two kinds of heavy flavors, and they must be broken unless they ......," Kohei Sojin should have finished before he could finish his sentence when he was interrupted by a wisp of fragrance wafting through the tip of his nose. Jiang Yunfeng, who put the casserole on the main table on the stage, took off his heat-insulating gloves and lifted the lid of the casserole under the dull gaze of the guests.

https:

Genius one second to remember the address of this site:. Mobile version reading URL: m.