Food: How Did I Become a Chef When I Set Up a Stall?

On the second day after the opening of Jiangyuetai Zhejiang Cuisine Restaurant, the excitement was no less than yesterday.

 After all, it is on the edge of the West Lake, so there is no shortage of business.

 In view of the popularity of things on the Internet, people like to come here even more.

 There were many tourists from other places who came to Jiangyuetai early to queue up and prepare to receive their number plates.

Of course, what everyone is most concerned about is whether everyone can eat the dishes made by Jiang Feng today.

 In other words, how can we eat it?

In the kitchen behind Jiang Yuetai, Jiang Feng was busy cooking phoenix eggs when he suddenly felt something.

 Phoenix eggs are not difficult to make, but they need to be centrifuged for an hour, which is a little troublesome.

 But if you heat the stock, rotating it for half an hour can also solidify the egg white and bird's nest in the pig belly.

 Add crab roe and steam it, and the dish is complete.

 “An egg is made from the pig’s belly!”

 Everyone’s eyes were directed towards the plate in the waiter’s hand.

　　No matter which restaurant Jiangyue Tai eats at, guests can enjoy this unique dish.

As he spoke, he stopped the machine and took the pork belly out of the soup.

Jiang Feng thought to himself.

After the waiter brought the phoenix eggs, she asked the guest:

 “This kind of Jiangyue Terrace can be said to be unique.”

 The inside is a ring of white and delicate egg whites, as well as a golden yolk with a fragrant aroma.

Every time a customer comes in, they will be informed in advance how long it will take for the phoenix eggs to be ready.

Hearing what the guest said, the waiter immediately picked up the knife and cut the pork belly bun vertically along the middle.

Pork belly buns are bouncing gently and look particularly springy.

 Soon, people came in droves.

 In the middle of the plate, there is an oval-shaped pork belly bun with some swaying on the plate.

 If it is more than two hours, you cannot order phoenix eggs, or you may queue up in a new queue. If you come back after two hours, you can eat phoenix eggs.

“Hello, this is the phoenix egg. Do you want me to cut it open for you now?”

 The guest looked at the pork belly curiously and nodded, "Okay, let's cut it open."

I saw some fresh green vegetables on a beautiful plate, arranged very tightly.

 In this case, can this dish be promoted to the other two Jiangyue Tai restaurants?

Netizens are also waiting online.

 This is the passing down of famous Chinese dishes.

  After all, chefs who can cook dishes for state banquets are not accessible to everyone on weekdays.

 Everyone is very curious about this dish.

 The guests found it strange.

“If there are eight major cuisines in a restaurant, there will not only be eight major cuisines, but also additional rare dishes.”

 In fact, the same can also be said for a hundred birds paying homage to the phoenix.

 “Oh my God, it’s really an egg!”

 As the first wave of customers took their seats and placed their orders, the phoenix eggs were soon served.

There is no doubt that most people who come here still want to eat the dishes made by Jiang Feng.

  The restaurant still adopts the method of supplying as much as possible in the early stage and queuing up according to the production time in the later stage.

 Looking carefully, the inside of each half of the pork belly bun is shaped like egg white and egg yolk.

Just like that, I made more than 20 phoenix eggs in a row, and the restaurant finally opened.

 It's just that this phoenix egg has just been enlarged and is even more tender.

When it feels almost done, seal the mouth of the pork belly and cook it in the broth for a while.

 “How is this done?”

 No wonder it’s called the Phoenix egg, it’s really a magical egg.

 Then use a special small funnel to squeeze all the egg yolk composed of crab roe, shrimp paste, sweet potato starch and pumpkin into the hollow inside the pig belly.

 It’s almost the same as a cut hard-boiled egg.

Let the chefs of Sanjia Jiang Yuetai learn this dish so that they can start cooking it.

 Pork belly buns are divided into two halves.

 There were several tables of guests who couldn't wait for their phoenix eggs to be served, so they all ran to this guest to watch.

 The cut pork belly bun is really like cutting into an egg.

 “Let me take a stab at it, what exactly do you do?”

“Can your cooking skills still be like this?”

 The guests were both surprised and curious.

This method of cooking really makes everyone feel weird.

 This is sometimes the case, and if you know the answer, it doesn't seem unusual.

 But everyone doesn’t know that the egg whites are cooked first through centrifugal force, and then the egg yolk is injected into it to cook it twice.

 They will think this egg is so magical.

How is it stuffed into the pig's belly?

Or in addition to boiling eggs directly, can a chef make an egg by himself and separate the egg white and egg yolk?

 “How is this done?”

 “He is really a god!”

 “Good guy, what kind of materials are in here?”

 The guests became more and more excited and asked the waiter.

The waiter patiently explained:

“The egg white of this phoenix egg is made from the egg whites of various birds, combined with bird’s nests.”

“The egg yolk is made of crab roe, shrimp paste, pumpkin, and tapioca flour.”

“Phoenix eggs are cooked in exquisite broth for a long time, and the rich broth has been blended into the pig belly.”

 “The whole dish is nutritious and delicious.”

 “A dish suitable for all ages.”

Hearing this, everyone was even more surprised.

“Try it.” “Wait a minute, take a photo first!”

“My cooking skills are really amazing now. I can even make an egg myself.”

 “Try it quickly and see if it tastes good.”

 The guest picks up a spoon, inserts it into the egg whites first, and scoops up a piece of egg whites.

 The protein is completely white, like jelly.

 After putting it in your mouth, you can feel a hint of sweetness.

 The taste of egg white is very delicate and refreshing, and it is more tender and elastic than ordinary egg white.

 It is lighter and more delicious.

This dish is suitable for savoring carefully.

 The more you taste it, the more you can feel the difference.

“It tastes very good! It’s like an egg, but it’s more tender than an egg, and it’s also a little sweeter. This egg white is delicious. It’s obviously very similar to an egg, but you can feel it’s different.”

 “I can’t describe the feeling, it’s just very comfortable.”

 The guest exclaimed.

Then he scooped up the egg yolk in the middle and took a bite.

This bite made him exclaim in surprise.

This egg yolk is so delicious.

 The fragrant crab roe mixed with the taste of pumpkin bursts out of your mouth, and the overall texture is soft, like tenderloin.

 “It’s actually crab roe and pumpkin!”

“Wow, I was shocked. I thought it would be the same as egg yolk, a bit too fishy.”

“Unexpectedly, there is no fishy smell at all, but only a fresh feeling.”

 “This crab roe tastes so delicious!”

At the dinner table, several people were chatting while eating.

 Everyone looks happy.

Some people have popularized this dish. It is an authentic palace dish, a dish specially prepared by the palace chefs for the emperor.

 The method is not too difficult, but the best thing is to be careful.

However, it is difficult for ordinary families to make this dish.

 Because you need to prepare a pot of stock, prepare eggs from a variety of poultry, and quickly rotate the pork belly, the cost of making an egg is too high for ordinary people.

 Only large restaurants can cook a lot at one time, so the cost will not be too high.

 In other words, this dish can only be eaten in big restaurants.

A few people took spoons and began to taste the phoenix eggs carefully.

 When the egg whites and egg yolks are almost eaten, use a knife to cut off the pork belly.

  Pork belly is also a major feature of this dish.

Pork belly that has been cooked in rich broth for at least an hour has already absorbed the flavor.

Eat it in one bite and it will have a soft and crispy texture, but also a slightly juicy feeling.

 The delicious soup spreads out from the pig belly, spreads in the mouth, mixes with saliva, and then swallowed.

 The rich aroma is very enjoyable.

 “This dish is really good!”

 “It’s my first time to eat such a dish, I’ve gained a lot of experience!”

　　“It feels very comfortable after eating it. It doesn’t seem to have any additives.”

“If the chef uses additives in the dishes he cooks, it will ruin his reputation. They must be cooked with natural ingredients.”

“It’s a profit. It’s royal cuisine. If a whole table is filled with dishes like this, you can feel like you’re a royal.”

 The guests chatted excitedly at the table.

 Looking actually happy.

 In the afternoon, Wang Shulin and Wang Shuran also came to the restaurant.

Wang Shuran also sent Jiang Feng a WeChat message saying hello:

“Boss Jiang, grandpa and I are already here. Thank you for the box.”

　　And then added a cute cat expression.

Jiang Feng did not respond for the time being, but while the phoenix eggs were stewing, he took some time to rest and replied on WeChat:

"welcome."

 Wang Shuran saw Jiang Feng's reply and immediately replied with a cute cat expression.

Wang Shulin has already started ordering.

 They have a queue for Jiang Feng’s dishes, so when you come in, you can just order the Phoenix Eggs.

 At present, all the phoenix eggs for all time periods have been reserved, and no matter how much you want to eat, you will not be able to eat them.

 Soon, the phoenix eggs were served.

Wang Shulin cut the egg into pieces and began to taste it slowly.

 Good food needs to be savored slowly.

 He especially likes to eat the egg white part.

 Because the egg white is made from a variety of poultry eggs mixed with bird's nest, without any other seasonings, this natural ingredient is the most delicious.

“It’s very authentic and the technique is fine.”

“This dish is a serious palace dish. It was only made by the royal chef in the past.”

“After all, only the royal chef can think of such a troublesome method.”

Wang Shulin commented.

 He really felt that Jiang Feng was related to the former royal chef of the palace.

  In the past, chefs were very particular about cooking and had many skills. The complicated cooking knowledge was gradually eliminated, but some essences were still passed down.

 It would be a good experience if you can taste it.

Wang Shuran tasted the egg yolk with a spoon, "Huh? It tastes like crab roe and pumpkin."

"smell good!"

 “How did you put this in?”

“If it’s all liquid, won’t it be mixed with egg whites?”

Wang Shuran was curious.

 Obviously, she didn’t listen to the centrifugal force and secondary stewing that Wang Shulin explained to her yesterday. (End of chapter)