v3 Chapter 765： Good cousin
Compared with the last time Jiang Feng came to Fenyuan’s kitchen, a large oven was added to the kitchen.
is really a big oven, Jiang Feng feels that this oven is bigger than the one in the kitchen of Taifeng Building. Not only is it big, but the shape is also very characteristic and full of sense of technology. It is the kind of thing that makes you want to buy even if you see it as paying IQ tax.
But even the best oven has nothing to do with him. Jiang Feng generally doesn't need an oven for cooking. Compared with the newly purchased large oven, Jiang Feng is more concerned about what ingredients are in the refrigerator.
Last night Zhang Guanghang told Jiang Feng that there were enough meat tubes in Fenyuan, but the types of vegetables were a little less. After Jiang Feng opened the refrigerator and freezer, he found that there were enough meat tubes, with a dazzling array of meats. As small as quail, as large as a whole leg of beef, large pieces of venison, flying in the sky, swimming in the water, running on the ground, fresh seafood, Jiang Feng even saw a very good quality claw in the water tank. Big flower lobster.
There are so many kinds of meat in the kitchen that Jiang Feng can't help wondering if Zhang Guanghang has another job after get off work every day. Otherwise, there is so much meat in Fenyuan, how could Zhang Guanghang run out of cooking.
The types of vegetables are a bit small, mainly because there are too few leaves. Common vegetables such as cucumbers, eggplants, tomatoes, and potatoes are still available. There are as many types of spices as always, like a spice stall.
After Jiang Feng had familiarized himself with all the ingredients and kitchenware, he began to wonder what to do.
Although he verbally said that the content of today's party was mainly Jiang Junqing, Jiang Junlian and Ji Xia ordered him to cook, but in fact, what kind of dishes he wants to be depends on his mood.
Who calls him a cook, the knife and spatula are in his hands.
This kind of power is really good.
Braised pork must be done. As a good master and cousin, it is his duty to urge his cousins and apprentices to study hard.
Jiang Feng looked in the freezer just now, there was a lot of pork. Basically, there are various parts of pork neck meat, pork head meat, front rump meat, hind leg meat, trotters, ribs, tenderloin, plum meat, etc. A series of cold meats that are all divided into parts, and even processed. The pigs in the water are more than enough to make a whole pig banquet.
Too many ingredients made Jiang Feng a momentary difficulty, especially this kind of ingredients that is mainly meat and supplemented by vegetables.
Today is a day off, Jiang Feng wants to do something different.
Now there are only ingredients and no broth, and many difficult dishes can't be made.
When he goes to work, he either cooks repetitive mechanical dishes for practice or the same repetitive mechanical dishes ordered by customers. The dishes that Jiang Feng has often cooked for such a long time are actually so few that I can't find the flowers.
People who always eat the same dishes will get tired of eating, let alone the cook who cooks.
Seeing so many ingredients, Jiang Feng suddenly didn't want to cook the dishes he usually cooked, like a whole new thing.
Anyway, Jiang Junqing, Jiang Junlian and Ji Xia can eat, but I don’t have much choice, especially Ji Xia. Jiang Feng believes that with his current strength, even if the difficulty of making new dishes is not too high, he will not turn over. The three people who are waiting for dinner will probably not mind.
Jiang Feng was dangling in the kitchen, looking left and touching right, choosing what to do when he had a hard time.
Then he saw the very eye-catching, artistic and modern oven that he saw as soon as he stepped into the kitchen.
This oven is so beautiful, and it's very easy to use at first glance!
Jiang Feng, a person who doesn't use the oven very often, can't help but use it for ordering.
Wait, why not cook something that requires an oven?
Jiang Feng knew what he was going to do.
Since the pursuit of excitement is better, it is better to follow through to the end and simply order western dishes.
What do you do first?
Jiangfeng’s buff dishes, the only thing that can be combined with western dishes is the Chinese-style saffron chicken made by Xia Mucheng’s random manipulation, without using the oven.
Jiang Feng, as an orthodox Chinese chef, basically won't have the opportunity to cook very authentic Western food on weekdays. But have never eaten pork, have you never seen a pig run? Zhang Guang Aerospace made the western food in the kitchen in the back of Taifeng Building. Everyone looked down and didn't look up. They also watched the basic operation.
Fry and cook, surely.
Jiang Feng silently took out his cell phone and started looking for recipes.
Then he saw a three-star Michelin chef's dish, worth 388 yuan, a dish of egg caviar that was not sold in the top restaurant.
Three hundred and eighty-eight!
Just look at the price to know how arrogant it is.
Then Jiang Feng began to study the recipe carefully, and after reading it, he found out that if it wasn't for cutting corners on the online recipe or the chef who made the dish actually has some ulterior secret recipe, the essence of this dish is a scrambled egg with caviar.
A look is better, and it doesn’t look so high-end scrambled eggs with caviar.
Jiang Feng:? ? ?
Is this the world of three Michelin stars? A scrambled egg sells for three hundred and eighty-eight.
In such a comparison, Jiang Feng suddenly felt that the food prices in the top-level restaurant were actually not that expensive.
At least their dishes are made by Chef Arnold himself.
After studying the recipe for half an hour, Jiang Feng felt that he had understood the essence of Western food.
Now is the time for him to show his skills!
Make the saffron chicken first. This dish is made by Xia Mucheng and the quality is guaranteed. There is also a video tutorial, and there is a high probability that it will not overturn. The recipes searched on the Internet are basically all good-looking photos. No one knows the actual taste. The most important thing is that the amount of ingredients and even the heat may not be right.
Those recipes can be used to understand the general method. The specific fire conditions, the amount of ingredients and condiments have to be controlled by yourself, which is an exploratory cooking.
Jiang Feng’s menu for today’s party is saffron chicken, rosemary French lamb chops, black truffle oil steamed protein tofu, creamy potato soup, cheese baked macaroni, fried salmon and the legendary 388 copies Michelin scrambled eggs.
There are not many dishes but the quantity is large, especially the lamb chops. Jiang Feng is going to fry a pot.
Enough pipe!
Take the Shafro Chicken first.
Jiang Feng has never practiced this dish, so he has watched the video tutorial before starting to make it. It may be because Xia Mucheng’s method was originally Chinese, but it was named as a shaflo chicken. Jiang Feng felt that he made it very smoothly throughout the process, that is, he made a stir-fried chicken with vegetables and crispy apples.
The rest is also very smooth, rosemary French lamb chops, just follow the method of pan-fried lamb chops, but the sauce and spices are different.
According to the recipe, the black truffle oil-steamed protein tofu needs to soak the morels in water for three hours. Jiang Feng didn’t have three hours to wait for it to have no morels in the kitchen, so he took this ingredient directly from here. Remove from the dish. Anyway, there is no morel mushroom in the name of the dish, so just sprinkle more truffles.
Creamy Potato Soup Baked macaroni and fried salmon, not to mention, soeasy.
The only thing that made Jiang Feng a little overturned was the legendary 388 portions of Michelin scrambled eggs (egg caviar). This dish is so difficult to sculpt a beautifully shaped egg shell. .
The person who reads the recipe in the cookbook used a special instrument to cut, but he had no tools to tap it with his hands. The type of tapping depends on luck. He knocked more than 20 eggs in a row before hitting four. Satisfactory shape.
Jiang Feng didn't waste the broken egg. He found the largest bowl in the kitchen and steamed a large bowl of hibiscus egg custard. He didn't know he thought he was making a buffet.
After the last and most important braised pork was out of the pot, Jiang Feng put all the dishes on the table and put four sets of chopsticks on the table, and poured four cups of Coke.
Although the dishes are not too difficult and difficult, he also spent more than two hours before and after. If Jiang Junqing, Jiang Junlian, and Ji Xia had really carefully sorted out the warehouse for more than two hours, probably none of them was clean.
As a caring cousin and good Jiang Feng, Jiang Feng feels that it is his duty to consider all aspects for his cousin and apprentice.
Jiang Feng grabbed the clean rags and hand sanitizer he had prepared, and walked towards the warehouse.
Https://
Genius remember this site address for one second: Mobile version reading URL:
is really a big oven, Jiang Feng feels that this oven is bigger than the one in the kitchen of Taifeng Building. Not only is it big, but the shape is also very characteristic and full of sense of technology. It is the kind of thing that makes you want to buy even if you see it as paying IQ tax.
But even the best oven has nothing to do with him. Jiang Feng generally doesn't need an oven for cooking. Compared with the newly purchased large oven, Jiang Feng is more concerned about what ingredients are in the refrigerator.
Last night Zhang Guanghang told Jiang Feng that there were enough meat tubes in Fenyuan, but the types of vegetables were a little less. After Jiang Feng opened the refrigerator and freezer, he found that there were enough meat tubes, with a dazzling array of meats. As small as quail, as large as a whole leg of beef, large pieces of venison, flying in the sky, swimming in the water, running on the ground, fresh seafood, Jiang Feng even saw a very good quality claw in the water tank. Big flower lobster.
There are so many kinds of meat in the kitchen that Jiang Feng can't help wondering if Zhang Guanghang has another job after get off work every day. Otherwise, there is so much meat in Fenyuan, how could Zhang Guanghang run out of cooking.
The types of vegetables are a bit small, mainly because there are too few leaves. Common vegetables such as cucumbers, eggplants, tomatoes, and potatoes are still available. There are as many types of spices as always, like a spice stall.
After Jiang Feng had familiarized himself with all the ingredients and kitchenware, he began to wonder what to do.
Although he verbally said that the content of today's party was mainly Jiang Junqing, Jiang Junlian and Ji Xia ordered him to cook, but in fact, what kind of dishes he wants to be depends on his mood.
Who calls him a cook, the knife and spatula are in his hands.
This kind of power is really good.
Braised pork must be done. As a good master and cousin, it is his duty to urge his cousins and apprentices to study hard.
Jiang Feng looked in the freezer just now, there was a lot of pork. Basically, there are various parts of pork neck meat, pork head meat, front rump meat, hind leg meat, trotters, ribs, tenderloin, plum meat, etc. A series of cold meats that are all divided into parts, and even processed. The pigs in the water are more than enough to make a whole pig banquet.
Too many ingredients made Jiang Feng a momentary difficulty, especially this kind of ingredients that is mainly meat and supplemented by vegetables.
Today is a day off, Jiang Feng wants to do something different.
Now there are only ingredients and no broth, and many difficult dishes can't be made.
When he goes to work, he either cooks repetitive mechanical dishes for practice or the same repetitive mechanical dishes ordered by customers. The dishes that Jiang Feng has often cooked for such a long time are actually so few that I can't find the flowers.
People who always eat the same dishes will get tired of eating, let alone the cook who cooks.
Seeing so many ingredients, Jiang Feng suddenly didn't want to cook the dishes he usually cooked, like a whole new thing.
Anyway, Jiang Junqing, Jiang Junlian and Ji Xia can eat, but I don’t have much choice, especially Ji Xia. Jiang Feng believes that with his current strength, even if the difficulty of making new dishes is not too high, he will not turn over. The three people who are waiting for dinner will probably not mind.
Jiang Feng was dangling in the kitchen, looking left and touching right, choosing what to do when he had a hard time.
Then he saw the very eye-catching, artistic and modern oven that he saw as soon as he stepped into the kitchen.
This oven is so beautiful, and it's very easy to use at first glance!
Jiang Feng, a person who doesn't use the oven very often, can't help but use it for ordering.
Wait, why not cook something that requires an oven?
Jiang Feng knew what he was going to do.
Since the pursuit of excitement is better, it is better to follow through to the end and simply order western dishes.
What do you do first?
Jiangfeng’s buff dishes, the only thing that can be combined with western dishes is the Chinese-style saffron chicken made by Xia Mucheng’s random manipulation, without using the oven.
Jiang Feng, as an orthodox Chinese chef, basically won't have the opportunity to cook very authentic Western food on weekdays. But have never eaten pork, have you never seen a pig run? Zhang Guang Aerospace made the western food in the kitchen in the back of Taifeng Building. Everyone looked down and didn't look up. They also watched the basic operation.
Fry and cook, surely.
Jiang Feng silently took out his cell phone and started looking for recipes.
Then he saw a three-star Michelin chef's dish, worth 388 yuan, a dish of egg caviar that was not sold in the top restaurant.
Three hundred and eighty-eight!
Just look at the price to know how arrogant it is.
Then Jiang Feng began to study the recipe carefully, and after reading it, he found out that if it wasn't for cutting corners on the online recipe or the chef who made the dish actually has some ulterior secret recipe, the essence of this dish is a scrambled egg with caviar.
A look is better, and it doesn’t look so high-end scrambled eggs with caviar.
Jiang Feng:? ? ?
Is this the world of three Michelin stars? A scrambled egg sells for three hundred and eighty-eight.
In such a comparison, Jiang Feng suddenly felt that the food prices in the top-level restaurant were actually not that expensive.
At least their dishes are made by Chef Arnold himself.
After studying the recipe for half an hour, Jiang Feng felt that he had understood the essence of Western food.
Now is the time for him to show his skills!
Make the saffron chicken first. This dish is made by Xia Mucheng and the quality is guaranteed. There is also a video tutorial, and there is a high probability that it will not overturn. The recipes searched on the Internet are basically all good-looking photos. No one knows the actual taste. The most important thing is that the amount of ingredients and even the heat may not be right.
Those recipes can be used to understand the general method. The specific fire conditions, the amount of ingredients and condiments have to be controlled by yourself, which is an exploratory cooking.
Jiang Feng’s menu for today’s party is saffron chicken, rosemary French lamb chops, black truffle oil steamed protein tofu, creamy potato soup, cheese baked macaroni, fried salmon and the legendary 388 copies Michelin scrambled eggs.
There are not many dishes but the quantity is large, especially the lamb chops. Jiang Feng is going to fry a pot.
Enough pipe!
Take the Shafro Chicken first.
Jiang Feng has never practiced this dish, so he has watched the video tutorial before starting to make it. It may be because Xia Mucheng’s method was originally Chinese, but it was named as a shaflo chicken. Jiang Feng felt that he made it very smoothly throughout the process, that is, he made a stir-fried chicken with vegetables and crispy apples.
The rest is also very smooth, rosemary French lamb chops, just follow the method of pan-fried lamb chops, but the sauce and spices are different.
According to the recipe, the black truffle oil-steamed protein tofu needs to soak the morels in water for three hours. Jiang Feng didn’t have three hours to wait for it to have no morels in the kitchen, so he took this ingredient directly from here. Remove from the dish. Anyway, there is no morel mushroom in the name of the dish, so just sprinkle more truffles.
Creamy Potato Soup Baked macaroni and fried salmon, not to mention, soeasy.
The only thing that made Jiang Feng a little overturned was the legendary 388 portions of Michelin scrambled eggs (egg caviar). This dish is so difficult to sculpt a beautifully shaped egg shell. .
The person who reads the recipe in the cookbook used a special instrument to cut, but he had no tools to tap it with his hands. The type of tapping depends on luck. He knocked more than 20 eggs in a row before hitting four. Satisfactory shape.
Jiang Feng didn't waste the broken egg. He found the largest bowl in the kitchen and steamed a large bowl of hibiscus egg custard. He didn't know he thought he was making a buffet.
After the last and most important braised pork was out of the pot, Jiang Feng put all the dishes on the table and put four sets of chopsticks on the table, and poured four cups of Coke.
Although the dishes are not too difficult and difficult, he also spent more than two hours before and after. If Jiang Junqing, Jiang Junlian, and Ji Xia had really carefully sorted out the warehouse for more than two hours, probably none of them was clean.
As a caring cousin and good Jiang Feng, Jiang Feng feels that it is his duty to consider all aspects for his cousin and apprentice.
Jiang Feng grabbed the clean rags and hand sanitizer he had prepared, and walked towards the warehouse.
Https://
Genius remember this site address for one second: Mobile version reading URL:
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