Life is a Game

The dish tasting was scheduled at ten o'clock, and not many people came, and the back kitchen couldn't stand up if there were too many. Fang Mei came to the lobby, and besides the two old men, only Jiang Feng, Zhang Guanghang, Wu Minqi and Master Wang came to the back kitchen, and the rest stayed at home to enjoy the rare holiday.

Sun Maocai, Sun Jikai, and Qiu Fu are all orthodox Cantonese chefs. Cantonese cuisine has a wide range of ingredients and varieties. They fly in the sky, run on the ground, and swim in the water. Anyone who can serve the table can be on the menu. In order to allow Sun Mao to make better use of his talents, the Jiang family deliberately contacted the supplier in advance to let them deliver the goods this morning. The more varieties the better.

It is not an exaggeration to say that the current Taifeng Building's back kitchen is a trade fair with a full range of agricultural products and aquaculture, and even live snakes are kept in snake cages.

While Jiang Feng was watching from a distance, wondering if the snake in the cage was a poisonous snake, Sun Maocai went straight to the cage where the snake was installed, and took away both cages. Know that it is a skilled worker.

Jiang Feng was drooling a little.

He has eaten snake meat, but only when he was a child. At that time, the village where the old man lived had special snake catchers who dared to catch any snake. Grandma Jiang would occasionally buy one or two non-poisonous grass snakes for the old man to make snake soup. Later, the snake catchers 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 Peking that sell snake meat dishes, but not many, and almost none of them are good ones. Babaozhai sells snake soup, which is expensive and tastes mediocre. It tastes the same as ordinary meat soup, but the price is several times more expensive. You can’t taste the deliciousness or even the taste of snake meat. . A snake soup is served with only a few traces of snake meat visible to the naked eye, which belongs to the IQ tax-paying product that has been eaten once and never wants to eat a second time.

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

"Taishi Snake Soup." Zhang Guanghang said.

"I know this dish. Master Sun seems to have won a gold medal in a cooking exchange meeting with this dish a few years ago. I have read related reports." Wu Minqi said.

Since it is a dish that has won a gold medal, it naturally has the gold content of a gold medal. Jiang Feng watched from a distance. Sun Maocai's movements were very nimble, fast, and not sloppy at all. After the snake was slaughtered, he didn't deal with it first. Cut into thin strips and plate separately.

While Sun Maocai was doing it, Zhang Guanghang explained it to Jiang Feng.

"Although Taishi Snake Soup has won awards, Master Sun seldom makes it because of the cumbersome steps and is not well-known. This dish uses five kinds of snakes, golden krait, silver krait, cobra, water snake and golden snake. Cobras exercise a lot , the meat is sweet and firm, and it is very suitable for cooking soup. The meat quality of the water snake is similar to that of the cobra, but the umami and sweetness are less, and it is more suitable for stewing than soup. I don’t know the specific method of Taishi Snake Soup It’s too clear, I only know that the snake meat except the water snake is boiled together with various accessories such as broth, and finally the water snake silk is added to thicken it, and chrysanthemum and lemon leaf shreds are sprinkled on it.”

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

Sun Maocai's method of making snake soup was the same as what Zhang Guanghang said, because Jiang Feng couldn't see the detailed steps far away. He could only see that Sun Maocai had been processing various ingredients, such as abalone, cod tripe, fungus, mushrooms, bamboo shoots, There are ginger and the like, and the processing method of each ingredient is different. Abalone and cod belly are not even cut with a knife. The broth is ready-made, and Jiang Feng saw that Sun Maocai kept putting the ingredients into the pot to stew, and then took it out after a while, and then stewed it again. Even the crispy ones were freshly fried, which can be said to be quite complicated, no wonder Sun Maocai didn't want to Do.

It took Sun Maocai nearly five hours to cook this dish alone.

Both Sun Jikai's and Qiu Fu's food samples were over. Sun Jikai's Wenchang chicken didn't overturn, but it wasn't that good either. In the past half a year, he has encountered many bad things that people will never encounter in his life. Except for the few months when Sun Guanyun was still alive, Sun Jikai could focus on practicing cooking. Art has not regressed and there is a small progress that is almost negligible, which is considered good.

Qiu Fu's three dishes were unanimously appreciated by everyone. He is Sun Guanyun's big disciple, with fair talent, hard work, and solid basic skills. He can already be called a master by others.

Qiu Fu's three dishes were the steamed sea bass that Jiang Feng had eaten at Jubaolou before, and the baked lobster and hibiscus shrimp that he hadn't eaten. The steamed sea bass is as delicious and distinctive as ever, and the baked lobster in soup tastes a little weird because the broth of Taifenglou does not match this dish. Qiu Fu said that if this dish needs a recipe, he will spare some time every day to make broth, which he did when he was in Jubaolou.

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

The soup in the pot has been simmered for a long time. The shredded snake meat in the pot has been integrated with the broth. The soup turns orange and looks very appetizing. The rest of the ingredients that have been cut into small pieces have also been stewed. The block is that one, and then the water rhythm snake silk that was put in at the end has distinct roots, just like the objects in the painting, which were outlined by the artist with a fine brush.

It's going to be cooked.

Sun Maocai thickened the snake soup with the clear soup left over from the previous stewing, which added a bit of thickness to the snake soup, making it look more like a painting. Put it in a bowl, sprinkle with the crispy, torn white chrysanthemums that have just been fried, and lemon leaves cut as thin as a hair, and the Taishi Snake Soup is ready.

This is not a dish, this is a painting. An ink painting with a single color and full of artistic conception.

Everyone couldn't help but surrounded him.

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

Each person took a small bowl and a small spoon, and scooped as much as he wanted. On the surface, Taishi Snake Soup looks like there are only soup and shredded snake meat.

Tangerine peel, bamboo cane, boiled chicken, shredded fungus, mushrooms and winter bamboo shoots, freshly sprinkled green lemon leaf shreds, of course, the most is the water law snake shreds.

There was a spoonful full of ingredients, and orange sugar was still oozing in the ingredients. Jiang Feng took it in one bite without hesitation.

fresh!

The delicacy of snake meat lies in the delicate and tender meat. This snake soup, which is full of delicious snake meat even in the soup, is even more delicious. Different from the delicacy brought by the extreme clear soup of chickpeas, most of the freshness of this snake meat comes from the snake itself, and a small part of the rest comes from seafood such as abalone. The delicacy has a hint of the unique sweetness of snake meat. There is still a little regret.

It is worthy of the five-hour snake meat dish that can win the gold medal. The taste of this snake soup is worthy of the time it took.

"Senior Brother Jiang and I mentioned the midsummer banquet two days ago, and I was thinking about which dish to make instead. Since there are already big dishes such as Texas grilled chicken and steamed green eel, and top-level clear soup dishes such as chickpea curd, if I try again Cooking similar dishes is unavoidable. Banquet dishes are more expensive than expensive, and a little taste will make diners endless aftertaste than big fish and meat. Since it is a midsummer feast, I think it is better to eat a bowl of snake soup to clear away heat and detoxify." Sun Maocai explained.

Fang Mei kept his words in mind, thought for a while, and said, "Since that's the case, the summer feast now has five dishes, plus one main course, two vegetarian dishes, and two cold dishes should be enough."

Jiang Weiming nodded: "Almost, one cold dish is enough, I'll take care of it."

"If it's a vegetarian dish, how about making Dinghu Shangsu?" Sun Maocai suggested, "It should be no problem for me to be in charge of two dishes."

"I can take care of another vegetarian dish." Qiu Fu spoke positively, feeling that he should do something.

In a few words, the dishes for the midsummer banquet will be finalized.

"Sorry, can I delay everyone a little longer?" Zhang Guanghang said suddenly, his words were very polite.

Everyone looked at him in unison.

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

"I have a new dish, and I would like to ask everyone to help me taste it."