Life is a Game

What do you need to cook preserved egg and lean meat porridge?

Any literate person can tell you about this question, preserved eggs, lean meat and rice.

If you want to say something in detail, it is about washing the rice, peeling the preserved egg and slicing it with a knife, shredding the lean meat, marinating it, and then dicing it, and blanching it again, you can throw all the above ingredients into the pot. Porridge.

The steps are so simple that Han Youxin can do it.

But Wang Jiangfeng can tell everyone that there is actually a very important step beyond these steps-

intuition!

Intuition is very important in making porridge.

A pot of porridge, how much rice to put, how much water, how many preserved eggs, how much lean meat, how long to cook, when is high fire, when is low fire, when is stuffy, when to stir, when out of the pot, these all have to be intuitive. No one can give you an exact answer. Even if they give you the answer, no one will actually measure how many milliliters of water, how many kilograms of rice to weigh, how many grams of preserved eggs, and how many grams of lean meat to put.

Jiang Feng called these things the instinct of cooking porridge.

His intuition in this regard has always been very good, maybe this is the talent of Congee King.

Jiang Feng began to look for ingredients.

Just when Jiang Feng was picking rice, the staff ran to ask him if he agreed with other contestants to start making stock. Jiang Feng naturally agreed, because Sun Maocai also wanted to hang the soup.

If you want to guess what kind of dish a person is cooking, you can guess the approximate range by looking at the ingredients they choose.

At least when Jiang Feng was picking ingredients, he could see the Huaiyang Tower. Chengji Restaurant and Yongheju both had soup stock. With Sun Maocai, the chefs of the four restaurants almost fought with the old hen.

The ingredients prepared by the program group are very rich, but there are only a few particularly good old hens. Now that the time for hanging the stock is limited, if you want to pursue quality, you must use the best ingredients. The old hen, which plays a decisive role in the stock, has naturally become the object of competition for several chefs.

Master Xu was very old, and his reaction slow motion was slow. Even if he picked the hen, Pei Shenghua was the first to board him. He was so angry that Master Xu could only ask his apprentice to help him grab the chicken. Originally, only four chefs were robbing old hens. Because of the bad behavior of Master Xu’s request for foreign aid, four chefs added four young soy sauces to rob the hens. For a time, the chickens and ducks in the poultry area cried, and Sun Mao’s hair was on when he returned Both have two feathers.

Except for the necessary scramble on the hens, there is almost no intersection between the contestants in each group. Each group has its own choice. Sometimes when passing by the ingredients area, they will be reminded of other groups of contestants picking dishes. There is better in one place.

The overall atmosphere is very warm, harmonious and friendly, in line with the core values ​​of socialism.

Everyone is cooking, and each group has a different style. When Tai Fung House makes a set meal, everyone has to complete their own independent dishes. Except for Tai Fung House, only Babao Zhai is the case.

The top-level restaurant still continued the policy of one chef Arnold with three younger brothers. Three chefs helped him. Roland used practical actions to prove to everyone how important money is and how terrible it is to have no money.

Other restaurants are basically two main forces and two auxiliary, which makes the model of Taifenglou and Babaozhai very strange.

This strange configuration naturally attracted the attention of off-site staff and outside observers, which was the idea of ​​Peng Changping and Xu Cheng.

"Is Jiang Feng only responsible for making porridge today?" How could Xu Cheng be absent from such an important game and such a rich feast? Starting from the day when the program group set the final test, Xu Chengcheng asked the assistant to push off all of today's schedule And work. After lunch, I rushed to the game to observe today’s dinner up close.

"It looks like this." Peng Changping was also a little puzzled, not knowing what Jiang Feng was thinking.

But soon he didn't think about it, and turned to pay attention to Master Xu's movements. After all, Master Xu was his pro-disciple, although he was disgusted by him some time ago.

There are too many players on the scene, Jiang Feng's porridge can only be called strange, and it is not eye-catching among the twenty-eight chefs. Those restaurants with the lower rankings are suffocating in their hearts, wanting to take advantage of this last opportunity to show off their talents.

The most eye-catching is actually Pei Shenghua.

Huaiyang cuisine, as one of the four traditional Chinese cuisines, has reached a demanding level with respect to knife skills. In addition to the dazzling Vance Tofu, there is also the more famous melon carving. As the leading Huaiyang cuisine master in China, Pei Shenghua has also served as the head chef of the state banquet. Among the 28 chefs, he can be regarded as a chef with a reputation and a reputation, and he is also the chef with the best knife skills.

It's not that the cameraman is exaggerating, he suspected that he was practicing Chinese Kungfu when he was shooting Pei Shenghua's vegetables.

Can cut ordinary vegetables and meat to the same level as TV series special effects. Among so many chefs in China, few other than Pei Shenghua can do it.

Pei Shenghua is making three sets of ducks.

Jiang Jiankang can also make this dish, but Jiang Jiankang's three sets of ducks and Pei Shenghua's three sets of ducks are completely two kinds of ducks. Jiang Jiankang is called a hard set, and Pei Shenghua is the real one.

The cooking station of Taifeng Building and Huaiyang Building are nearby, and Jiang Feng is only responsible for cooking porridge and desserts. Since the game ended at five o'clock, Jiang Feng planned to make the almond dew at the end, so that the freshly made taste and taste are the best. After the preserved egg and lean meat porridge was put into the pot, he didn’t need him to be there all the time. After helping Wu Minqi deal with the ingredients, Jiang Feng simply stood at the place closest to the Huaiyang Tower’s cooking stage and began to watch Pei Shenghua do three. Set of ducks.

Stealing the teacher blatantly.

But it's not a steal. To a certain extent, three sets of ducks require much higher knife skills than Vance Tofu, and it is harder to cut three thousand tofu shreds than a piece of tofu. The threshold can be imagined.

People who are not good at knives really can't steal this teacher.

Jiang Jiankang knows how to make three sets of ducks, but just because he can do it doesn’t mean that he can actually make them. The so-called making three sets of ducks is to put a name on them and have fun. Pei Shenghua will never recognize the three sets made by Jiang Jiankang. The duck is three sets of ducks.

The domestic ducks, wild ducks, and pigeons, layer by layer, must be tangible after the bones are removed, and the skin must be tightly fitted, and the skin must not be damaged, so that the three types of poultry without a specified model are like a fixed model of Russian dolls. On the first level, the difficulty can be imagined.

The most precious thing is that in the three sets of ducks, sword skills are not the key to dazzling skills but to deliciousness.

If this dish is delicious, it really requires good sword skills.

Jiang Feng is watching Pei Shenghua feed the pigeons.

The pigeon has to be stuffed from the blade of the wild duck into the belly, and then stuffed with ingredients such as mushrooms and ham slices into the belly of the pigeon. The blade should not be as big and small as possible, otherwise it will be difficult to lock the juice and taste. Lose the value of the set.

The process of stuffing pigeons is actually not difficult, because the pigeons are so big, and the pigeons after the bones are smaller. As long as you control the strength, even if the knife is very small, you can perfectly nest the pigeons into the duck without destroying the pigeons and wild ducks. Belly.

This step is relatively easy, but the next step is very difficult to nest the wild duck into the domestic duck.

The wild duck at this time is not the soft pigeon with the bone removed just now. Even though the wild duck at this time is also boneless, there is a pigeon with a full belly in his duck belly. He is bulging. In this case, the difficulty of opening a small mouth on the domestic duck to nest the whole wild duck in its belly is definitely exponential.

Don't upgrade Huawei's dazzling skills, the mouth is quite small.

then……

Pei Shenghua found that his technology seemed not so good yet.

He can't get in...

In fact, this is not to blame Pei Shenghua, his sword skills are already very good, it can be said that his sword skills are stronger than Jiang Feng. It may be that the best old hen from several chefs has made him a little bloated. He didn't know his surname for a while, so his mouth was too small and the duck couldn't get in.

Pei Shenghua was already sweating.

He felt that the clothes on his back were a little wet.

Not only that, but his nose and forehead began to sweat.

It's a bit embarrassing.

Pei Shenghua raised his head and twisted his neck awkwardly, and decided to make a bigger cut.

Then he saw Jiang Feng, Jiang Feng was staring at him, and smiled at him and nodded.

Pei Shenghua:?

laugh at me? ? ? ?

Pei Shenghua silently made the opening a little bigger and successfully nested the wild duck into the duck belly.

This time the most difficult part of the three sets of ducks has been completed, and Jiang Feng felt that there was nothing to see, so he turned and left to help Wu Minqi.

Pei Shenghua, who had finally completed the most difficult step, let out a long sigh of relief, wiped a handful of sweat from his forehead and prepared to wash his hands. By the way, he turned his head and glanced at Jiang Feng, and found that Jiang Feng was not paying attention to himself but was helping Wu Minqi. Standing together is like a pair of bi people, even if they are cooking, they have a taste of love.

Pei Shenghua involuntarily showed a matchmaker's smile.

Jiang Feng's pair was rounded up, but he contributed to it. How could he be regarded as a half-matchmaker.

I am so happy.

This small interaction between Pei Shenghua and Jiang Feng seemed strange to outsiders.

It was like some kind of mysterious communication, but they didn't understand it.

From Xu Cheng's perspective, Pei Shenghua encountered a bottleneck while cooking. Jiang Feng found it and gave Pei Shenghua a hint of the look in his eyes. Pei Shenghua suddenly realized that he finally solved the problem. After finishing it, he looked up and gratefully glanced at Jiang Feng, showing happiness. Smile.

(Pei Shenghua:???)

"Master Peng, is there any problem with Master Pei's three sets of ducks?" Xu Cheng asked curiously.

"He made a small cut so he didn't put it in, and he added another knife to estimate that the final lock will not be too good. It was a mistake." Peng Changping explained.

Xu Cheng was stunned.

Xu Cheng glanced at all the chefs on the field. From the perspective of his professional food critics, he felt that the final product would be outstanding. It should be Master Xu and Chef Arnold.

Master Xu has been making stock and soaking shark's fin from the beginning. Obviously, he is making stock shark's fin dishes. The most essential of Tan's cuisine is agar-agar, abalone and shark's fin. No matter what kind of shark fin dishes Master Xu cooks, the final product should be quite good.

This is the advantage of raw materials.

The dishes made by Chef Arnold Xu Cheng can be distinguished almost at a glance. They are so famous. Chef Arnold cooks one of his signature dishes, as well as his famous dish-Beef Tart.

The name sounds rather ordinary, but the literal translation of the name of this dish is beef soup, as the name suggests, this dish is a small tower made of beef.

Three pieces of fresh beef from different parts are marinated and other series of treatments. They are grilled on charcoal fire using the most primitive method, and then they are fried into three pieces of beef with different degrees of maturity. Then cut the three pieces of beef into pieces according to the location and texture, then slice them into thin slices, and stack them into small towers with a height of between 5 cm and 8 cm, put them in the oven and bake them for another ten minutes, top with the sauce and The juice from the beef cut is considered complete.

This dish is actually quite a test for diners, because the most delicious way to eat this dish is to cut it from high to low, and then wrap it in your mouth.

Eating this dish is destined to be impossible to have an elegant taste, and it is not convenient for people with small mouths to eat all meals.

Chef Arnold used this recipe to make three pieces of beef with a texture comparable to that of a mullet, layer by layer into an indescribable dish, sweeping the United States and becoming famous.

Of course, after Chef Arnold gained a foothold in the Western food industry, he didn't make much of this dish because it was too much trouble.

Time-consuming and laborious.

Xu Cheng originally thought that Chef Arnold would treat this dish as a killer, and made it in the finals, but he did not expect to make it even before the semi-finals.

Let Xu Cheng wonder whether he should sigh Chef Arnold's confidence, or sigh Chef Arnold's many killers.

Chef Arnold is still frying beef.

"Do you know what dishes Arnold is going to do?" Peng Changping asked suddenly.

Xu Cheng was stunned: "Beef Tower."

"Beef Tower?" Peng Changping obviously didn't know this dish. When Chef Arnold swept the United States, he was still raising cats at home.

Xu Cheng didn't expect Peng Changping to know Chef Arnold's famous dish, so he explained to Peng Changping the beauty of this dish.

In this way, with the whispered discussions of people outside the venue, the sound of cutting vegetables, footsteps, frying, cooking and bubbling, the game finally came to an end.

Long matches are very torturous, especially when everyone is very serious and close to their full concentration.

Of course, Jiang Feng is quite a fish.

He even still has time to return to his old business, using carrots to sculpt some small shapes for decoration, not forgetting his original intention to sculpt Peppa's family.

Carving the radish is just an interlude in the middle of the leisure. At four o'clock, when the game is nearing the end, Jiang Feng has already started to work and make almond dew. The previously carved radish carvings are arranged in a row on the cooking stage, which seems to be the most beautiful scenery line on the stage in Taifeng Tower.

"Mom, look, Peppa! And George!" Han Youxin, who was stuck at the meal, saw a row of carrot carvings on the kitchen counter of Taifeng Building, and precisely locked Peppa in the carrot carvings. And George.

Even though he was over the age that he liked Peppa and George, he couldn't help being a little excited when he saw the familiar carrot carving.

"Be quiet, don't disturb the uncles and aunts on the stage." Wang Jing said, leading Han Youxin with Han Guishan to Xu Cheng and Peng Changping, and nodded at the two with a smile.

Xu Cheng and Peng Changping had long guessed that Han Guishan would definitely not miss this opportunity to drag the family and take a meal. Xu Cheng even doubted that Han Guishan would take over the investment of this program from him at the time, and it was entirely for the current time. .

Of course, judging from the response of the current program, Han Guishan has absolutely no loss.

I don't know why. From the beginning of doing business, he has been very lucky. Basically, he has not lost much. There are not many who can earn Han Guishan from scratch.

"How is it?" Han Guishan asked enthusiastically.

"You came on time, and it will be over in half an hour." Xu Chengdao, "Look, the ducks on Master Xu's side are ready."

Chaiba duck is also a distinctive dish in Tan’s cuisine. The duck is steamed and then boned, and then cut into three strips with the same width while ensuring the integrity of the duck skin and meat. .

The appearance of this dish is very interesting. All the ingredients are cut into strips. The mushroom strips, winter bamboo shoots, duck meat strips and ham strips will be tied together with vegetable moss and thickened. It looks like a bundle of firewood. So called Chaiba Ducks.

"Chai put the duck?" Han Guishan followed Xu Cheng's words and looked at the cooking station of Yongheju, and found that this dish looked a little familiar, as if he had seen it somewhere.

"You probably haven't eaten chai bao duck. Today you are considered a blessing. This dish is Master Xu's specialty, and it is not in any banquet. Sometimes I want to eat it at Yongheju to catch up with Master Xu. Can't eat." Xu Cheng smiled.

Han Guishan eats Taifeng Tower as a canteen. There are few people who go to Yongheju to eat. Many Tanjia dishes have not been eaten~www.readwn.com~ I have seen them. "Han Guishan looked affirmative, but he still had confidence in his memory, "I should have eaten it many years ago but I don't remember where it was. "

Xu Chengshi laughed: "Where else can you eat it? Now in the whole country, besides Yongheju, you can still eat authentic Tanjia food. You probably had it when you were in Beiping when you were talking about business a few years ago."

Han Guishan shook his head: "No, I seem to be eating in the south."

"I ate at your house." Wang Jing suddenly said, "You forgot, when you took me to your house for the first time more than 20 years ago, you ate it at a restaurant in a county next to your house. ."

"The restaurant in the county seat?" Xu Cheng was stunned. He just wanted to say how could there be a restaurant in the county seat that would cook Tan's food, then he was stunned, and immediately realized who made Han Guishan's food.

Cao Guixiang made it.

Peng Changping also reacted.

Xu Cheng looked at Han Guishan very complicated.

"Old Han."

"what?"

"If you have any delicious restaurant next time, be confident, tell me to take me there."

"what???"

Xu Cheng silently shed tears of jealousy in his heart, even a little bit lucky.

Fortunately, Han Guishan is lucky and has a lot of appetite but can't write. If Han Guishan decides to be a food critic, there is nothing he can do in food critics.

He has heard the rumors over the years, and he has gone to find the unsuccessful shops, even if they are full of two, one is the state-owned restaurant where Jiang Weiming worked in Shu, and the other is the small restaurant in the county where Cao Guixiang worked in Guangdong province.

He had eaten all the Han Guishan he hadn't eaten.

Thinking about it carefully, this good seedling of Jiang Feng was also discovered by Han Guishan first.

"Hey." Xu Cheng sighed.

Jealous.

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