Life is a Game

Jiang Feng found that making yellow braised shark's fin was faster than he expected, and hanging soup was easier than he expected.

He thinks that in the finals, he might not only be able to cook more than a dozen pots of porridge, but also do other things, such as pigeon swallows, silk yams, firewood ducks, and two-color prawns.

He felt that the 12 hours of the finals were enough for him to make Jiang's ginseng soup, and to cook all the delicious buff dishes on the menu that did not take so long and the preparation process was not so difficult.

Thinking about it is a little exciting.

Unknowingly, the time arrived in the afternoon.

The broth is ready.

After the broth is finished, I started to make braised shark fin. To some extent, braised shark fin and Jiangshi ginseng have the same effect. Braised shark's fin in yellow focuses on a word of braised. The braised process does not require any operation and only needs to wait for time. The focus of Jiang's ginseng soup is on a word-cooking process that does not require any operations and only needs to wait for time.

Taking advantage of the stewing process, Jiang Feng asked Master Xu to tell him how to make Guanyan in clear soup and abalone in oyster sauce.

Compared with Guanyan in oyster sauce, abalone and clear soup, it is actually a bit more difficult, mainly because the method of making bird’s nest in Tanjiacai is different from that in Jiangjiacai, even the way of soaking bird’s nest is different.

The crispness of the bird's nest needs to be emphasized when making bird's nests from Tan's cuisine, and the smoothness of the bird's nest should be highlighted when making bird's nest from Jiang's cuisine.

Tanjia cuisine is very strict about the raw materials. The braised shark’s fin needs to be soaked seven days in advance with the best Luzon yellow. The clear soup Guanyan also needs to use the best tribute bird from Southeast Asia. The temperature of the water is controlled and the soaking time is accurate. Minutes, carry out multi-step precise swelling for up to four or five days.

Of course, Jiang Feng doesn't need to worry about the steps of processing the bird's nest. Although Master Xu and the others can't cook well, the processing of raw materials is still very good.

"Actually, the key steps of clear soup are not difficult, as long as the bird's nest is handled properly, the final dish will not be too bad, but it is difficult to grasp the crucial few minutes."

"The clear soup only needs to cover the bird's nest in the bowl shallowly, then steam it in a cage, the fire gradually decreases, and finally stew the last bit by stewing, and then put a few Jinhua ham on the lid and serve it Serve on the table. But the last step of stewing is very difficult. If the last step is not stewed well, the bird's nest will not be crispy. I don't know you..." Although Master Xu trusts Jiang Feng's number six in the list of famous chefs, when Jiang Feng really starts to show When he learned how to do it now, he worried again.

"I understand." Jiang Feng said.

He really knows how to stew. Your Tan family likes to rely on stewing in the last step of cooking. I learned this from your ancestor.

"Also, it's important to know that there are no official swallows in this clear soup. When pouring the soup, you have to..."

"I understand." Jiang Feng said, you Tan Jiacai's special technique, he has seen Cao Guixiang do it in his memory.

"Then let me tell you about the abalone in oyster sauce by the way. When it's out of the pan to thicken the sauce..."

"I know, Thick Gorgon pours down like a waterfall, the same as grilling big black ginseng, right?" Jiang Feng has learned to interrupt.

Master Xu:?

Are you the heir of the Tan family cuisine or am I the heir of the Tan family cuisine? Why do I feel that you understand better than my apprentice!

Amidst Master Xu's bewildered expression, Jiang Feng started his first attempt at Qingtang Guanyan.

Not surprisingly, Jiang Feng overturned the car.

It was on the most difficult step that Master Xu said, the final bird's nest was not crisp enough.

Seeing Jiang Feng's car overturned, Master Xu was relieved, thinking, it could be considered a overturned car.

If Jiang Feng did it all at once, where would he put his old face?

It's not that Master Xu has a dark mind and doesn't like Jiang Feng, it's that such a difficult dish can be learned and taught once, and no one can accept it.

The second attempt, still a little overturned.

For the third attempt, Jiang Feng had already started preparing the abalone in oyster sauce before Guan Yan cleared the soup.

"Master Xu, tell me again, what are the precautions for abalone in oyster sauce?" Jiang Feng didn't even take the lid off the bird's nest when he took it out of the steamer, and was about to start cooking the next dish.

Of course, there was a reason why he didn't watch it. Just by looking at the game's appraisal of the dishes, he knew that the clear soup Guan Yan hadn't overturned this time. After trying three more times, Jiang Feng had to hurry up to make abalone in oyster sauce, otherwise the serving time might be delayed.

Jiang Feng didn't even look at this, in Master Xu's opinion, it was a pretense from the boss.

Master Xu carefully lifted the lid, and found that there was really nothing wrong with the clear soup Guanyan in the small cup, at least he couldn't find anything wrong.

Master Xu was startled, and thought to himself, could this be the sixth strength of the celebrity chef record?

It's terrible, it turns out that this is the real strong man.

It turns out that the master has been hiding his clumsiness these days, for fear of showing his true strength, which would scare the former rookie apprentice.

"Master Xu, can you tell me about the abalone in oyster sauce again?" Jiang Feng said loudly again seeing that Master Xu was staring at the bird's nest and ignoring him.

"Okay, okay, this abalone in oyster sauce is actually..." Master Xu's attitude became more and more respectful.

The difficulty of abalone in oyster sauce lies in the final thickening and the control of the heat, needless to say thickening, this is Jiang Feng's most powerful skill at present, basically he has thickening in his hands.

Although Jiang Feng was not particularly good at cooking, with his current strength, it was more than enough to cook abalone in oyster sauce. The first time I tried it was a little overturned. After all, I have no experience in doing it for the first time. Even if I know the theory and practical skills, there will be some small mistakes when combining them.

The second finished product is very OK.

It ended earlier than expected.

It will take about 20 minutes to cook the braised shark's fin, and the latest clear soup Guanyan has already been steamed in the steamer.

Jiang Feng, I've already started thinking about what to have for dinner.

He originally planned to serve the dishes around 8:30, but now it's only 7:00. If everything goes well, the three dishes he's in charge of can definitely be served before 8:00.

When it's over, he can go to Li's house to visit Professor Li and the others first, and he can touch the big flower by the way, so he can ask Professor Li and Chen Suhua face to face if they are interested in watching his finals next Saturday.

At 7:51, Jiang Feng finished serving dishes and went home after work.

Formal Yanchi banquets are very particular about serving dishes, and the dishes should be served smoothly, and the interval between each dish should not exceed a few minutes. Although Jiang Feng's three dishes had already been served, the first dish of yellow braised shark's fin might not have been served yet and was being laid out on the table. Serving the dishes should not be rushed.

"Master Xu, I'm leaving first. I happen to have friends who live nearby, so I'll go and see their house." Jiang Feng was about to leave with a kitchen knife.

Master Xu glanced at it with a complicated expression. Jiang Feng, who was carrying the kitchen knife to see his friend, reminded him kindly: "How about I find you a piece of cloth to wrap the kitchen knife in, and make you a bag to carry it."

You come to the door with a kitchen knife, it doesn't look like you are visiting a friend.

More like sending someone on their way.

"Ah, oh, sorry to trouble you." Jiang Feng handed the kitchen knife to Master Xu.

"By the way, Master Xu, how are you going to eat later? Are you eating here or..." Jiang Feng asked casually.

"Pack up your things and go back to eat. I'll treat guests. Our Yongheju tradition is like this. It will be too tiring to go out. The chef's master has to reward the others." Master Xu said, "Do you want to come together?"

"No." Jiang Feng refused with a smile, ready to leave with the bag in hand.

At the same time, the first braised shark's fin in the dining room was finally served.

If Mr. Lu wants to eat the swallow-wing banquet, of course he can't eat a banquet by himself. Even if he wants to, he doesn't have the stomach. Naturally, a banquet needs to be crowded to be lively.

Mr. Lu invited many friends who didn't have much contact with each other in China but all liked to eat.

"Old Lu, you still have a lot of face. This year Yongheju seems to have only one outing party at the beginning of the year. In the first two months, someone was over 80. I wanted to invite Yongheju out for a meeting. Yongheju didn't go."

"Yeah, yeah, why don't you say that Lao Lu has face? The business of Yongheju has been so busy recently. You can even close the business for a day and come here to give Lao Lu a special trip."

Naturally, when you come to eat, you have to praise the host. Praising the host's face is more real than boasting about anything else.

"Okay, okay, don't say these polite words, I know you are all waiting to eat. Hey, I seem to smell it. If I remember correctly, the first dish of this swallow's wing banquet should be yellow rice. Let's braise the shark's fin." Boss Lu said with a smile, and when he turned his head, he realized that the food had really started to be served.

"Braised shark's fin in yellow? Isn't it right? I remember that I ate shark's fin with crab powder a few years ago." A diner who had eaten the swallow's fin mat with cut corners made a voice that had never seen the world.

"Crab powder shark's fin?" Mr. Lu hasn't been back to China for too many years and doesn't understand the current market. He just feels strange to hear him say that, "The signature of Tan Jiacai's shark's fin is braised yellow shark's fin. What can you eat with crab powder shark's fin? You must remember Wrong, the shark’s fin in the swallow’s fin mat must be braised shark’s fin, otherwise it’s nothing like a swallow’s fin mat.”

Mr. Lu said with an affirmative face, which made the diner start to doubt himself, whether he had a bad memory in the past few years, and he couldn't even remember what he ate.

Just as we were talking, the braised shark's fin was served.

Once the cover is uncovered, it is golden everywhere.

It is no exaggeration to say that half of the diners on the table felt a golden light burst out from the plate at the moment when the cover was lifted.

If you want to say what it feels like, it's probably the feeling of adding special effects.

Although Mr. Lu's friends all have small fortunes and some have very strong financial strength, Yongheju has indeed opened very few swallow-wing seats in recent years. There are not many people who have eaten the version of the swallow-wing mat that cut corners.

Half of the guests at this table have never eaten swallow-winged mats.

For the remaining half that has been eaten, it must be traced back in units of ten years.

Everyone was stunned, to be precise, they were overwhelmed by the first dish of braised shark's fin.

S-rank Braised Shark Fin with Intoxication buff added.

As the host, Mr. Lu took the first bite.

Mr. Lu was startled.

Mr. Lu had eaten the Yan-wing mat made by Peng Changping himself, although it was decades ago when he was still young, and Peng Changping's cooking skills were far from the peak level at that time.

But that table of swallow-winged banquet left an indelible impression on Mr. Lu, otherwise he wouldn't be obsessed with it after returning to China, and even if he postponed his return, he would have to wait for Yongheju to make another table for him.

Even after several decades, Mr. Lu dares to conclude that the Yan-wing banquet was not as delicious as it is now.

At least the braised shark's fin is not as delicious as it is now.

He has never eaten such delicious food.

It was delicious enough to make him intoxicated from the bottom of his heart and forget everything.

After eating a bowl of yellow braised shark fin, Mr. Lu silently took out his mobile phone and sent Lu Sheng a WeChat message: Please book a front row ticket for me, thank you.

He's going to the game.

He had a premonition that the present Xiaojiang master would be more powerful and more eye-catching than the master Jiang whom his grandfather said so much had sparkled the whole of Beiping.

At the same time, the game notification sounded in Jiang Feng's mind.

"Ding, congratulations to the player for completing the side quest [Lu Sheng's Wish] and getting the quest reward: [A memory fragment of Yongheju] [A memory fragment of Yongheju]."

[A memory fragment of Yongheju] After reading it twice, Jiang Feng thought it was the game prompt sound stuck when he first listened to it. He clicked on the props bar of the property panel and found out that it was given two memory fragments.

It's really strange these days, the houses become elites in batches, first the Jiang family's old house, and then the Yonghe Ju, which seems to be a dream linkage.

Why, look down on me, Taifenglou, Chengjing doesn't even carry it.

While thinking wildly, Jiang Feng knocked on the door of Li's house.