v3 Chapter 396： Jiang's Ginseng Class S
The first thing Jiang Hengzhong did when he entered the kitchen was to wash his hands and face. He just cried so much that his nose and tears were all over his face, and now he naturally wanted to clean it.
The kitchen is large, at least larger than the kitchen in Taifeng Building in Peiping, probably because the floor area of this Taifeng Building itself is larger than that of Peiping. The kitchen is spacious and clean with complete kitchenware.
Mr. Lu had long expected that Jiang Hengzhong would teach Jiang Chengde to cook, and he had prepared the finest fresh ingredients in the back kitchen.
Jiang Feng glanced everywhere. There were sea cucumber, bamboo shoots, shiitake mushrooms, pork, and turkey on the bright surface. There were other ingredients and spices in the corners and cabinets. Look at this posture. The dish is sea cucumber.
Jiang Feng has learned so many sea cucumber dishes for a long time, and is already very familiar with sea cucumbers. From a distance, you can recognize what kind of sea cucumber. Various processing methods and techniques are also familiar with the heart. Youth generally can't see the doorway when others cook sea cucumber.
After Jiang Hengzhong cleaned his hands and face, he found that his robe was also full of stains. He actually took off the gown and only wore the lining, so he took the knife directly to cut the meat.
He has been hollowed out by opium in recent years. He is obviously weaker than a fragile woman when he is in his prime. He is holding a kitchen knife like a child making a knife because of lack of strength. But the movements are very proficient and the techniques are very mature. It looks funny to outsiders and is very funny.
Jiang Chengde watched quietly on the side, standing at the door of the kitchen, two or three meters away from Jiang Hengzhong. Jiang Feng didn't have the ability to watch from a distance, so he stood beside Jiang Hengzhong, anxious to put his head next to his knife to see the movements in his hands.
Jiang Hengzhong is an extremely experienced chef and an excellent chef.
Perhaps the impression he has given these years is already a prodigal son with a pit in his head, or a garbage father who has dragged his son down. But earlier, before he was infected with opium, he was also the head chef of Taifeng Building, and a chef who had been holding a kitchen knife for more than 20 years.
Jiang Hengzhong cut the fat and lean pork into large pieces, and then put down the knife to prepare for the fire. It may be because of not doing these things for many years. It only took two minutes to cut the meat, but it took 5 minutes to make the fire.
Jiang Chengde, who had been standing at the door of the kitchen, looked at Jiang Hengzhong, walked to him silently, took the iron tongs in his hand, and said, "I'm coming."
When the fire rose, Jiang Hengzhong continued to handle the pork. Jiang Chengde did not move when he squatted at the stove mouth, but only occasionally looked up to see what Jiang Hengzhong was doing to help him control the size of the fire.
Jiang Hengzhong is cooking broth.
He first cooked slowly and slowly to remove the remaining blood and lymph in the pork to deodorize the pork, and then covered the lid to allow the large pieces of pork to slowly simmer in the pot. The longer the stew, the more fragrant the broth was. If you really want to cook a good pot of broth with ingredients, it is impossible to stew for a few hours under the current conditions.
Jiang Hengzhong processed pork and then chicken, the purpose is the same, in order to stew chicken soup.
If both broth and chicken broth were to be stewed, Jiang Feng suspected that this dish would not be finished tomorrow morning.
The sashimi was soaked in water to remove mud, broth and chicken broth were stewed on the stove. Jiang Chengde stared at the fire in the stove. Jiang Hengzhong looked at the sea cucumber in the basin, and there were two pots of mushrooms and fungus beside it. The two have been silent since entering the kitchen, and silent when they are busy.
"Liaodong ginseng has dark brown body and tender and spiny meat. Our ginseng is of good quality. Your grandpa and grandpa like to use sea cucumber for cooking." Jiang Hengzhong said suddenly.
"The sea cucumber is a kind of salty fish. It's very fishy and tastes like bird's nest. It's all tasteless. It can't be stewed with clear soup. You can only use broth and chicken broth."
"People in our family don't choose names, unlike other restaurants, they have a good name for the dishes. They look like plums, white jade, red jade, pearl jade balls. When your grandpa was still this dish was his specialty. It ’s a pity that the name is not good. It ’s called Jiang's Ginseng. It's our signature dish in our shop but it hasn't been well-known. "
"The taste must be strong, not greasy, the taste must be light, not light ..." Jiang Hengzhong suddenly thought something irrelevant, crazy.
"A slight loss, a thousand miles difference."
"A bank of a thousand miles is broken in an anthill."
The chicken and broth were slowly simmering on the stove over a small fire, and the time was passing. The outside was already dark. Mr. Lu did n’t know when he entered the backyard. It was a little surprised that the two were far apart.
"Bohe, it's late, it's not too late, or should you go back first, Jingxuan will be sent back to the hospital by me?" Mr. Lu asked.
"No, please send someone and Wan Wan to take a word and say that I will not go back tonight." Jiang Chengde said, adding a wood fire to the stove, "I am afraid that this dish will be tomorrow. "
Mr. Lu froze, then reacted, glanced at the stove, and smiled happily: "Okay, I won't disturb you, I will tell her over Qin Wan."
Sea cucumber is golden and expensive, so you have to use the best, even the most common broth and chicken broth, and the best broth and chicken broth.
Because there was no bell, Jiang Feng had a hard time judging how long it had been, and it took more than three hours to say, before Jiang Hengzhong walked to the stove to uncover it. Remove all the meat and leave only the broth in the pot. Put the sea cucumber in and roll for 3 more. Then pour the chicken broth into the broth and mix. Cover it with a lid and simmer.
If you want to simmer the sea cucumber without a pressure cooker, it will take at least one night.
As time passed, the night was deep, and even Jiang Chengde couldn't help falling asleep and dozing off. He held the iron tongs in his hand and planted them one by one. He had long forgotten the fire in the stove.
Jiang Hengzhong was very awake, staring at the lid, and when he put it on, he could still smell it.
Jiang Chengde fell asleep, Jiang Hengzhong found another iron clamp and walked to his side, carefully adding firewood to the stove without touching him. In this way, Jiang Hengzhong walked around the stove mouth and the side of the pot until dawn.
After several hours of simmering, even if the lid was on the pot, the fragrance could flow out of the gap. Jiang Hengzhong stared at the pot without sleep all night, his face was full of tiredness.
It wasn't until the day was clear that Jiang Chengde, who had fallen asleep from falling asleep to falling asleep in this position, woke up.
"Are you awake?" Jiang Hengzhong said.
As soon as Jiang Chengde woke up, he was still a little confused. Before he reacted, Jiang Hengzhong walked to the side of the pot to expose it.
For a moment, the fragrance overflowed.
The previous large pot of soup had been cooked with only a shallow layer of bottom. The sea cucumber in the pot was thoroughly cooked, and the soup was full and swelled like a small cannonball.
Jiang Hengzhong fished out the sea cucumber, cut it into pieces, and then cut it into dices. With each cut, the soup flowed out along the edge of the knife. The outer circle was black and orange, fatty and juicy. It was worth spending the whole night. Time slowly spit out the best sea cucumber.
After that, Jiang Hengzhong will chopped the diced sea to participate in the diced bamboo shoots and shiitake diced mushrooms, pour it into the remaining chicken broth, slowly simmer with the previous general wenhuo, and finally simmer and become ravioli.
Once in a large pot, stew until the end is only a small cup.
This is a dish that requires a lot of patience and amazing judgment.
Just like the words murmured before Jiang Hengzhong, the taste must be strong, not greasy, the taste must be light, not thin. The sea cucumber itself has no taste, and it is an extremely difficult to handle ingredient. The taste is heavy, the noise is dominant, and the taste is light and dull.
This slow stew will knead the chef's painstaking efforts, experience and skills into the small sea cucumbers through time. Each bite is rotten, each bite of soup, and every taste represents the chef's deep understanding of the sea cucumber dish.
The dishes are done.
Jiang Hengzhong brought the dishes out.
"Taste it?" Jiang Hengzhong looked at Jiang Chengde, full of hope.
Jiang Chengde went to find a spoon ~ www.novelhall.com ~ washed, scooped a spoonful of soup.
Thick and delicate.
There is a piece of sea cucumber in the spoon, which is fat, juicy and seductive.
This is an amazing dish.
Entrance.
Jane on earth.
Jiang Feng gradually began to be shrouded in dense fog, Jiang Chengde chewed, his face was expressionless. Obviously there is only a small piece of sea cucumber, so simmered so much that it can slide directly into the stomach along the tongue, but he has been chewing, chewing, as if to bite it, crush it, and slag.
Until Jiang Feng couldn't see Jiang Chengde's face clearly.
From beginning to end, he chewed expressionlessly, swallowing slowly.
Jiang Feng returned to the kitchen.
Put the sea cucumber he is familiar with, and also sea cucumber on the cooking table.
Thinking of the sea cucumber dishes he made, and the sea cucumber dishes that Jiang Hengzhong had just made, Jiang Feng was deeply aware of what made the Jiang family generation worse.
This gap is really not that big.
Thinking of this, Jiang Feng opened the property panel very consciously.
A new name lit up in the recipe bar.
Jiang Hengzhong (1/1)
[Gang's Ginseng Grade S]
Producer: Jiang Hengzhong
Dish details: This is the pinnacle of a sea cucumber dish, full of the guilt and remorse of a father to his family at the end of his life, but never forgiven. Because of the complex feelings of the eater when eating this dish, this Jiang Family Ginseng has become an unforgettable dish of Jiang Chengde's eternal life. This dish has no attribute bonus.
This dish is not limited to the number of preparations.
Friendly reminder: This dish is much more difficult than the player's current culinary level, and there is a 100% chance that it will fail.
Jiang Feng: ...
S ....
S class? ? ?
https: //
Remember the first domain name in this book:. Reading website of Vertex Novel Mobile Edition:
The kitchen is large, at least larger than the kitchen in Taifeng Building in Peiping, probably because the floor area of this Taifeng Building itself is larger than that of Peiping. The kitchen is spacious and clean with complete kitchenware.
Mr. Lu had long expected that Jiang Hengzhong would teach Jiang Chengde to cook, and he had prepared the finest fresh ingredients in the back kitchen.
Jiang Feng glanced everywhere. There were sea cucumber, bamboo shoots, shiitake mushrooms, pork, and turkey on the bright surface. There were other ingredients and spices in the corners and cabinets. Look at this posture. The dish is sea cucumber.
Jiang Feng has learned so many sea cucumber dishes for a long time, and is already very familiar with sea cucumbers. From a distance, you can recognize what kind of sea cucumber. Various processing methods and techniques are also familiar with the heart. Youth generally can't see the doorway when others cook sea cucumber.
After Jiang Hengzhong cleaned his hands and face, he found that his robe was also full of stains. He actually took off the gown and only wore the lining, so he took the knife directly to cut the meat.
He has been hollowed out by opium in recent years. He is obviously weaker than a fragile woman when he is in his prime. He is holding a kitchen knife like a child making a knife because of lack of strength. But the movements are very proficient and the techniques are very mature. It looks funny to outsiders and is very funny.
Jiang Chengde watched quietly on the side, standing at the door of the kitchen, two or three meters away from Jiang Hengzhong. Jiang Feng didn't have the ability to watch from a distance, so he stood beside Jiang Hengzhong, anxious to put his head next to his knife to see the movements in his hands.
Jiang Hengzhong is an extremely experienced chef and an excellent chef.
Perhaps the impression he has given these years is already a prodigal son with a pit in his head, or a garbage father who has dragged his son down. But earlier, before he was infected with opium, he was also the head chef of Taifeng Building, and a chef who had been holding a kitchen knife for more than 20 years.
Jiang Hengzhong cut the fat and lean pork into large pieces, and then put down the knife to prepare for the fire. It may be because of not doing these things for many years. It only took two minutes to cut the meat, but it took 5 minutes to make the fire.
Jiang Chengde, who had been standing at the door of the kitchen, looked at Jiang Hengzhong, walked to him silently, took the iron tongs in his hand, and said, "I'm coming."
When the fire rose, Jiang Hengzhong continued to handle the pork. Jiang Chengde did not move when he squatted at the stove mouth, but only occasionally looked up to see what Jiang Hengzhong was doing to help him control the size of the fire.
Jiang Hengzhong is cooking broth.
He first cooked slowly and slowly to remove the remaining blood and lymph in the pork to deodorize the pork, and then covered the lid to allow the large pieces of pork to slowly simmer in the pot. The longer the stew, the more fragrant the broth was. If you really want to cook a good pot of broth with ingredients, it is impossible to stew for a few hours under the current conditions.
Jiang Hengzhong processed pork and then chicken, the purpose is the same, in order to stew chicken soup.
If both broth and chicken broth were to be stewed, Jiang Feng suspected that this dish would not be finished tomorrow morning.
The sashimi was soaked in water to remove mud, broth and chicken broth were stewed on the stove. Jiang Chengde stared at the fire in the stove. Jiang Hengzhong looked at the sea cucumber in the basin, and there were two pots of mushrooms and fungus beside it. The two have been silent since entering the kitchen, and silent when they are busy.
"Liaodong ginseng has dark brown body and tender and spiny meat. Our ginseng is of good quality. Your grandpa and grandpa like to use sea cucumber for cooking." Jiang Hengzhong said suddenly.
"The sea cucumber is a kind of salty fish. It's very fishy and tastes like bird's nest. It's all tasteless. It can't be stewed with clear soup. You can only use broth and chicken broth."
"People in our family don't choose names, unlike other restaurants, they have a good name for the dishes. They look like plums, white jade, red jade, pearl jade balls. When your grandpa was still this dish was his specialty. It ’s a pity that the name is not good. It ’s called Jiang's Ginseng. It's our signature dish in our shop but it hasn't been well-known. "
"The taste must be strong, not greasy, the taste must be light, not light ..." Jiang Hengzhong suddenly thought something irrelevant, crazy.
"A slight loss, a thousand miles difference."
"A bank of a thousand miles is broken in an anthill."
The chicken and broth were slowly simmering on the stove over a small fire, and the time was passing. The outside was already dark. Mr. Lu did n’t know when he entered the backyard. It was a little surprised that the two were far apart.
"Bohe, it's late, it's not too late, or should you go back first, Jingxuan will be sent back to the hospital by me?" Mr. Lu asked.
"No, please send someone and Wan Wan to take a word and say that I will not go back tonight." Jiang Chengde said, adding a wood fire to the stove, "I am afraid that this dish will be tomorrow. "
Mr. Lu froze, then reacted, glanced at the stove, and smiled happily: "Okay, I won't disturb you, I will tell her over Qin Wan."
Sea cucumber is golden and expensive, so you have to use the best, even the most common broth and chicken broth, and the best broth and chicken broth.
Because there was no bell, Jiang Feng had a hard time judging how long it had been, and it took more than three hours to say, before Jiang Hengzhong walked to the stove to uncover it. Remove all the meat and leave only the broth in the pot. Put the sea cucumber in and roll for 3 more. Then pour the chicken broth into the broth and mix. Cover it with a lid and simmer.
If you want to simmer the sea cucumber without a pressure cooker, it will take at least one night.
As time passed, the night was deep, and even Jiang Chengde couldn't help falling asleep and dozing off. He held the iron tongs in his hand and planted them one by one. He had long forgotten the fire in the stove.
Jiang Hengzhong was very awake, staring at the lid, and when he put it on, he could still smell it.
Jiang Chengde fell asleep, Jiang Hengzhong found another iron clamp and walked to his side, carefully adding firewood to the stove without touching him. In this way, Jiang Hengzhong walked around the stove mouth and the side of the pot until dawn.
After several hours of simmering, even if the lid was on the pot, the fragrance could flow out of the gap. Jiang Hengzhong stared at the pot without sleep all night, his face was full of tiredness.
It wasn't until the day was clear that Jiang Chengde, who had fallen asleep from falling asleep to falling asleep in this position, woke up.
"Are you awake?" Jiang Hengzhong said.
As soon as Jiang Chengde woke up, he was still a little confused. Before he reacted, Jiang Hengzhong walked to the side of the pot to expose it.
For a moment, the fragrance overflowed.
The previous large pot of soup had been cooked with only a shallow layer of bottom. The sea cucumber in the pot was thoroughly cooked, and the soup was full and swelled like a small cannonball.
Jiang Hengzhong fished out the sea cucumber, cut it into pieces, and then cut it into dices. With each cut, the soup flowed out along the edge of the knife. The outer circle was black and orange, fatty and juicy. It was worth spending the whole night. Time slowly spit out the best sea cucumber.
After that, Jiang Hengzhong will chopped the diced sea to participate in the diced bamboo shoots and shiitake diced mushrooms, pour it into the remaining chicken broth, slowly simmer with the previous general wenhuo, and finally simmer and become ravioli.
Once in a large pot, stew until the end is only a small cup.
This is a dish that requires a lot of patience and amazing judgment.
Just like the words murmured before Jiang Hengzhong, the taste must be strong, not greasy, the taste must be light, not thin. The sea cucumber itself has no taste, and it is an extremely difficult to handle ingredient. The taste is heavy, the noise is dominant, and the taste is light and dull.
This slow stew will knead the chef's painstaking efforts, experience and skills into the small sea cucumbers through time. Each bite is rotten, each bite of soup, and every taste represents the chef's deep understanding of the sea cucumber dish.
The dishes are done.
Jiang Hengzhong brought the dishes out.
"Taste it?" Jiang Hengzhong looked at Jiang Chengde, full of hope.
Jiang Chengde went to find a spoon ~ www.novelhall.com ~ washed, scooped a spoonful of soup.
Thick and delicate.
There is a piece of sea cucumber in the spoon, which is fat, juicy and seductive.
This is an amazing dish.
Entrance.
Jane on earth.
Jiang Feng gradually began to be shrouded in dense fog, Jiang Chengde chewed, his face was expressionless. Obviously there is only a small piece of sea cucumber, so simmered so much that it can slide directly into the stomach along the tongue, but he has been chewing, chewing, as if to bite it, crush it, and slag.
Until Jiang Feng couldn't see Jiang Chengde's face clearly.
From beginning to end, he chewed expressionlessly, swallowing slowly.
Jiang Feng returned to the kitchen.
Put the sea cucumber he is familiar with, and also sea cucumber on the cooking table.
Thinking of the sea cucumber dishes he made, and the sea cucumber dishes that Jiang Hengzhong had just made, Jiang Feng was deeply aware of what made the Jiang family generation worse.
This gap is really not that big.
Thinking of this, Jiang Feng opened the property panel very consciously.
A new name lit up in the recipe bar.
Jiang Hengzhong (1/1)
[Gang's Ginseng Grade S]
Producer: Jiang Hengzhong
Dish details: This is the pinnacle of a sea cucumber dish, full of the guilt and remorse of a father to his family at the end of his life, but never forgiven. Because of the complex feelings of the eater when eating this dish, this Jiang Family Ginseng has become an unforgettable dish of Jiang Chengde's eternal life. This dish has no attribute bonus.
This dish is not limited to the number of preparations.
Friendly reminder: This dish is much more difficult than the player's current culinary level, and there is a 100% chance that it will fail.
Jiang Feng: ...
S ....
S class? ? ?
https: //
Remember the first domain name in this book:. Reading website of Vertex Novel Mobile Edition:
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