Food: How did I become a chef when I set up a stall?

In the kitchen of the ranch, the chefs are busy.

Jiang Feng was not that busy.

What he wants to do today is a tiger skin elbow and a fairy chicken.

They all need to be simmered for a while, so it doesn’t take much effort.

The chicken is fully massaged and marinated in the sauce.

Then, Jiang Feng took a small pot and filled it with chopped Jinhua ham, a dozen chicken feet, and several crystal clear pig skins.

These ingredients all look clean.

Zhang Xinya is still filming.

Jiang Feng explained:

"This step is to stew the stock, which takes more than 5 hours."

"When the time comes, just separate out the soup residue."

Jiang Feng added some old ginger and white pepper to the pot, covered the pot, and began to simmer the soup.

He is very experienced in making soup stock.

At this point, all we can do is wait.

It's only 10 a.m., the banquet starts at 4 p.m., six hours in between, no matter what, it's enough.

Zhang Xinya finished the recording and praised:

"Chef Jiang, this is the first time I've seen cooking like this."

"A dish takes a long time to make, which is very finicky!"

Hearing this, Jiang Feng smiled and replied:

"This is true for many ingredients. If you marinate them the night before, it won't be so troublesome."

“But to keep the fairy chicken delicious, it’s best to start processing it as soon as the cooking time is up.”

"I calculated the time just right, and it will be served at the right time."

Zhang Xinya looked at the situation in the kitchen and said:

"Okay, then I'll go out first."

"Okay, I'll call you when the time comes. It would be nice if the recipe for this fairy chicken can be recorded. After all, it is an intangible cultural heritage ingredient, so it is quite meaningful."

"okay."

Zhang Xinya left the kitchen.

Several young chefs kept looking here and whispered:

"That's the boss's girlfriend, she's pretty."

"Don't talk nonsense, I heard that the boss's girlfriend is a college student."

"Where did you hear that?"

Jiang Feng didn't pay attention to the situation here.

But it was still early for the banquet, and the ingredients were being stewed so there was no rush. Jiang Feng went to the ranch to hang out.

This time he entered the livestock area, and the cattle and sheep happened to be grazing outside. The border sheep of the pasture were following the herds, and Xiao Hei also imitated them.

It actually found two stray sheep and drove them in the direction of the herd.

Jiang Feng rubbed his eyes.

I got up violently and saw the little black shepherd.

This guy has a very strong learning ability, and he has to take care of things that are not his responsibilities.

Even more surprised were the herdsmen on the ranch.

What's going on with this pastoral dog?

He actually drives the sheep away?

After all, Xiao Hei had been to this ranch before, and was good friends with the ranch's border collie, and had a hostile relationship with a pastoral dog gang outside the ranch.

Therefore, it is normal for Xiao Hei to learn skills from Bian Mu.

Jiang Feng waved, and Xiao Hei immediately ran over and acted cute. At the same time, the border shepherd from the ranch also came to Jiang Feng, lowering his head and begging to be touched.

This guy is very smart. He came over when he smelled Jiang Feng's fragrance.

Jiang Feng touched the dog and it felt very good.

He sat on the grass and looked at the scenery for a while.

The pasture here is open, the grass is flat and pleasing to the eye.

At noon, Jiang Feng and everyone had a simple meal, and then continued to be busy.

The ranch employees also cook roasted whole lamb outside.

Zhang Dashan invited a lot of relatives and friends, including more than twenty cars. The ranch employees also brought a lot of beer and liquor to the open space. It seemed that they would not return unless they were drunk tonight.

When the time came, Jiang Feng's broth was almost done.

Zhang Xinya came over to continue shooting.

Jiang Feng filtered out the soup residue in the pot. He scooped up a spoonful of soup and poured it down from the top.

The soup stock was bright in color, like nectar, exuding a rich fragrance, which looked extraordinary.

"The soup is so fresh, the color is so beautiful, like jade."

Zhang Xinya exclaimed.

Then, she asked: "Is this stock for marinating chicken?"

Jiang Feng shook his head, "The cooking method of fairy chicken is different from braised chicken. This stock is not for braised chicken, but for making it 'frozen'."

"freeze?"

Jiang Feng poured the broth into a long plate container and put it in the refrigerator.

After waiting for a while, the soup stock had become frozen. He took out the stock jelly, placed it on the chopping board, and then chopped the stock jelly into pieces with a knife.

The chopped dashi jelly is as crystal clear as vermicelli.

This practice is really rare.

Several chefs also looked here from time to time, admiring Jiang Feng's cooking skills.

Then, Jiang Feng prepared the hairy crabs, added some seasoning around them, and steamed them directly.

“Do we still need hairy crabs for this dish?”

Zhang Xinya played the role of the audience very well and asked questions from the audience's perspective.

Jiang Feng nodded, "Yes, hairy crabs are also a step forward from the fairy chicken."

The hairy crabs are steamed quickly.

Then, Jiang Feng took out two clean plates and began to peel the crab meat and roe from the hairy crabs.

The crab roe is served on one plate and the crab meat is served on another plate.

A dish is unexpected in every step. This is the essence of Chinese cuisine. There are various methods and they can be combined well.

A young chef helped Jiang Feng peel the crab meat together, and the two of them made it much faster together.

Then, Jiang Feng started to stir up the Eight Immortals.

The so-called water eight immortals are eight kinds of vegetables that grow in water. They have high nutritional value and delicious taste.

They are: mushroom, chicken head rice, water chestnut, lotus root, water shield, water bamboo, cress, water chestnut

When frying, add all the crab meat and crab roe, and also add a bowl of white shrimp.

The stir-fried vegetables are rich in aroma, wrapped in yellow sauce, and each ingredient has a different taste.

At this time, add the chopped stock jelly.

In this pot, there are delicious hairy crabs and shrimps, a rich soup made from chicken and pork skin, and several vegetables with high nutritional value and good taste.

Vegetables are the carrier, perfectly blending the taste of fresh river food with the taste of meat.

This step is not over yet.

Jiang Feng poured the fried delicious dishes into the belly of the marinated chicken, and then tied and sealed the chicken neck.

The chicken belly is bulging and full of delicious food.

Then, Jiang Feng wrapped the whole chicken in fat pork suet, wrapped the whole chicken in fresh lotus leaves, then wrapped it in a layer of breathable sandpaper and tied it with a few ropes.

Finally, add the wine lees.

The following method is similar to the beggar's chicken made by Jiang Feng.

Although the subsequent processing methods are similar, the two are completely different internally.

Zhang Xinya was stunned.

Every step of the way was unexpected.

The ingredient recipes left by our ancestors are really a toss-up.