Life is a Game

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

All literate people can tell you this question, preserved eggs, lean meat and rice.

If you want to talk about it in detail, it is about washing the rice, peeling and slicing the preserved eggs, then changing the knife and dicing, shredding the lean meat, marinating and dicing, and then blanching all the above ingredients in the pot to start. Cook porridge.

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

But porridge Wang Jiangfeng can tell you that there is actually a very important step besides these steps——

intuition!

Intuition is very important in cooking porridge.

A pot of porridge, how much rice, how much water, how much preserved eggs, how much lean meat, how long to cook, when to cook on high heat, when to low heat, when to stuffy, when to stir, and when to get out of the pot all have to be intuitive. No one can give you a definite answer, even if they give you the answer, no one will really measure how many milliliters of water, weigh how many kilograms of rice, how many grams of preserved eggs, how many grams of lean meat.

Jiang Feng called these things the intuition of cooking porridge.

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

Jiang Feng started looking for ingredients.

While Jiang Feng was picking rice, the staff came to ask him if he agreed with other contestants to start making broth at this time. Jiang Feng naturally agreed, because Sun Maocai also wanted to hang out.

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

At least when Jiang Feng was picking the ingredients, he could tell that Huaiyang Tower, Chengji Restaurant and Yongheju all had high soup, and with Sun Maocai, the chefs of the four restaurants almost got into a fight over the old hen.

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

Master Xu was old, and his reaction was slow and his movements were slow. Even if he picked the hen, Pei Shenghua took the lead. Master Xu was so angry that he could only ask his apprentices to help him grab the chicken. Originally, it was just four chefs fighting for the old hen, but because of Master Xu’s bad behavior of inviting foreign aid, it turned into four chefs and four young soy sauce fighting for the hen. Chickens and ducks were screaming in the poultry area for a while, and when Sun Maocai came back, his hair was on the verge. Both have two chicken feathers.

Except for the necessary scramble on the hen, there is almost no intersection between the contestants in each group. There are better ones.

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

Everyone is cooking, and each group has a different style. Taifenglou makes set meals, and everyone has to complete their own independent dishes. Except for Taifenglou, only Babaozhai is like this.

The restaurant on the top floor still continued the policy of one chef Arnold with three younger brothers, and the 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 basically have two main players and two assistants, which makes the model of Taifenglou and Babaozhai particularly strange.

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

Is Jiang Feng only in charge of cooking porridge today? How could Xu Cheng be absent from such an important game and such a rich feast? From the day the program team decided on the final test, Xu Cheng asked his assistant to cancel the entire schedule for today And work, rushed to the game site after lunch 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 stopped thinking about it, and turned to pay attention to Master Xu's movements. After all, Master Xu is his real apprentice, although he was very disgusted by him some time ago.

There were too many contestants present, Jiang Feng's porridge cooking could only be called strange, not at all eye-catching among the twenty-eight chefs. Those restaurants at the bottom of the list are all suffocating, and want to take advantage of this last chance to show off their talents.

The most eye-catching one is actually Pei Shenghua.

As one of the four traditional Chinese cuisines, Huaiyang Cuisine pays close attention to and pursues knife skills to the point of being almost harsh. In addition to the showy Vance Tofu, there is also the more famous melon carving. As the leading master of Huaiyang cuisine in China, Pei Shenghua once served as the head chef of the state banquet. Among the 28 chefs, he can be regarded as a well-known chef, and he is also the chef with the best knife skills.

It's not that the camera guy is exaggerating. When he was filming Pei Shenghua chopping vegetables, he once suspected that he was practicing Chinese Kung Fu.

There are so many chefs in China who can cut ordinary vegetables and meat like the special effects of TV dramas, except Pei Shenghua.

Pei Shenghua is making three sets of ducks.

Jiang Jiankang can also cook this dish, but Jiang Jiankang's three sets of ducks and Pei Shenghua's three sets of ducks are completely two kinds of ducks.

The cooking station of Taifeng building and Huaiyang building are adjacent to each other, Jiang Feng is only responsible for cooking porridge and desserts and has a leisurely time. Since the game didn't end until five o'clock, Jiang Feng planned to make almond milk at the end, so that the freshly made almond milk would have the best taste and texture. After the preserved egg and lean meat porridge was put into the pot, he didn't need him to watch over all the time. After helping Wu Minqi finish processing the ingredients, Jiang Feng simply stood at the place closest to the Huaiyang Tower cooking station and began to watch Pei Shenghua cook the three dishes. Set of ducks.

A blatant stealer.

But it is not considered stealing. To a certain extent, the three sets of ducks have much higher requirements for knife skills than Wensi tofu, and the knife skills are more difficult than cutting three thousand tofu shreds with a piece of tofu. The threshold can be imagined.

People who are not good at knife skills really can't steal this master.

Jiang Jiankang knows how to make three sets of ducks, but just knowing how to do it doesn't mean he can really do it. The so-called making three sets of ducks is just a picture of a name. If you really want to compare it with the truth, Pei Shenghua will never admit Jiang Jiankang's three sets. Ducks are three sets of ducks.

Domestic ducks, wild ducks, and vegetable pigeons are nested in layers. After the bones are removed, they still have to be shaped. One layer, the difficulty can be imagined.

The most rare thing is that among the three sets of ducks, knife skills are not a show of skill but a key to deliciousness.

To make this dish delicious, you really need to have good knife skills.

Jiang Feng was looking at Pei Shenghua's pigeon.

The vegetable pigeon has to be inserted into the belly of the wild duck through the knife edge, and then stuffed ingredients such as mushrooms and ham slices into the belly of the pigeon. The knife edge should not be as large or as 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 rookie pigeons are that big, and the pigeons after deboning are even smaller. As long as you control the strength, even if the incision is very small, you can perfectly nest the pigeons into the ducks without damaging 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 limp pigeon that took off the bones just now, even though the wild duck is still boneless, but there is a pigeon with a full stomach in his duck belly, he is bulging. In this case, if you want to open a small opening on the domestic duck to put the whole wild duck in its belly, the difficulty will definitely increase exponentially.

Not to mention promoting Huawei to show off its skills, the opening is quite small.

Then……

Pei Shenghua realized that his technique didn't seem to be that good yet.

He can't fit in...

In fact, Pei Shenghua couldn't be blamed for this. His sword skills were already very good. It could be said that his sword skills were even stronger than Jiang Feng's. It may be that he won the best old hen from several chefs before, which made him a little swollen. He didn't know his surname for a while, so the mouth was too small and the wild 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 the tip of his nose and forehead also started to sweat.

It's a little embarrassing.

Pei Shenghua raised his head and twisted his neck in embarrassment, and decided to make the cut wider.

Then he saw Jiang Feng, who was staring at him, and nodded at him with a smile.

Pei Shenghua:?

laugh at me? ? ? ?

Pei Shenghua silently made the opening a little wider, and successfully put the wild duck into the belly of the domestic duck.

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

Pei Shenghua, who had finally completed the most difficult step, let out a long sigh of relief, wiped the sweat from his forehead and was about 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 at all, but was helping Wu Minqi. A young couple Standing together is like a pair of lovers, even when cooking, they show the taste of showing affection.

Pei Shenghua couldn't help showing a matchmaker's smile.

Jiang Feng's rounding up of the couple was facilitated by him, so he can be considered a half-matchmaker anyway.

It's such a joy.

This small interaction between Pei Shenghua and Jiang Feng seemed very strange in the eyes of outsiders.

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

From Xu Cheng's point of view, it was Pei Shenghua who encountered a bottleneck while cooking. Jiang Feng found out and gave Pei Shenghua a hint with his eyes. Pei Shenghua suddenly realized that he finally solved this difficulty. smile.

(Pei Shenghua: ???)

Master Peng, what's wrong with Master Pei's three sets of ducks just now? Xu Cheng asked curiously.

He made a small cut, so he didn't stuff it in, and he added a knife to estimate that the smell will not be locked in the end. 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 critic, he felt that the final product would be excellent. It should be Master Xu and Chef Arnold.

Master Xu has been preparing broth and soaking shark's fin from the very beginning. Obviously, he wants to make shark's fin dishes in broth. The most essence of Tan's cuisine is abalone and shark's fin with jelly vegetables. No matter what kind of shark fin dish Master Xu makes, the final product should be quite good.

This is the advantage of raw materials.

Chef A Nuo's dish Xu Cheng can tell at a glance, it is so famous, Chef A Nuo cooks one of his signature dishes, and it is also his famous dish - beef tower.

The name sounds rather unremarkable, 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, after a series of treatments such as marinating, are fried and roasted on charcoal fire in the most primitive way, and then fried and roasted 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 cut them into thin slices, stack them one by one to make a small tower with a height between five centimeters and eight centimeters, put them in the oven and bake for ten minutes, pour the sauce and The juice that comes out when cutting the beef 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 appearance, and it is not convenient for people with small mouths to eat it all in one bite.

Chef Arnold relied on this method to make three pieces of beef with a texture comparable to that of a thousand-layer cake, and layered it into wonderful dishes, which swept the United States and became famous in one dish.

Of course, after Chef Arnold gained a firm foothold in the western food industry, he stopped making this dish because it was too troublesome.

Time-consuming and labor-intensive.

Xu Cheng originally thought that Chef Arnold would use this dish as his trump card and make it during the finals, but he didn't expect Chef Arnold to make it before the semi-finals.

Xu Cheng didn't know whether to lament Chef Arnold's self-confidence, or Chef Arnold's many killer skills.

Chef Arnold is still frying the beef now.

Do you know what kind of food A Nuo is going to cook? Peng Changping asked suddenly.

Xu Cheng was stunned: Beef tower.

Beef tower? Peng Changping obviously didn't know this dish. He was still raising cats at home when Chef Arnold swept the United States.

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

In this way, amidst the low-pitched discussions outside the field, the sound of chopping vegetables, footsteps, frying, frying and bubbling inside the field, the game finally came to an end.

Long games can be grueling, especially when everyone is serious and close to giving it their all.

Of course, Jiang Feng was quite fishy.

He even had time to go back to his old business, using radishes to carve some small shapes for decoration, not forgetting his original intention to carve Page's family.

Carving radishes was just an interlude in the middle of leisure. At four o'clock, that is, when the game was coming to an end, Jiang Feng had already started working to make almond milk. The previously carved radishes are arranged in a row on the kitchen table, which seems to be the most beautiful scenery on the stage of Taifeng Building.

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

Even though he was past the age when he liked Page and George, he was still a little excited to see such a familiar carrot carving.

Keep down, don't disturb the uncles and aunts on the stage. Wang Jing said, and together with Han Guishan, they led Han Youxin to Xu Cheng and Peng Changping, and nodded to them with a smile.

Xu Cheng and Peng Changping had long guessed that Han Guishan would definitely not miss this opportunity to bring his family along for a meal. Xu Cheng even suspected that Han Guishan would take over the job of investing in this show from him, and it was entirely for the present meal .

Of course, judging from the response of the current program, Han Guishan has absolutely nothing to lose.

This guy doesn't know why, but he has been very lucky since he started his business, and he basically hasn't lost much money. There are not many people who can earn Han Guishan's current net worth 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 firewood ducks on Master Xu's side are all ready.

Chaiba duck is also a distinctive dish in Tan’s cuisine. It is steamed and then boneless. After ensuring the integrity of the duck skin and duck meat, it is cut into three strips of the same width for subsequent production. .

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

Duck with firewood? Han Guishan followed Xu Cheng's words and looked at the cooking counter of Yongheju, and found that this dish looked familiar, as if he had seen it somewhere.

You should have never eaten firewood duck. Today you are lucky. This dish is master Xu's specialty, and it is not in any banquet. Sometimes I want to eat it when I go to Yongheju to catch up with Master Xu. I can't eat. Xu Cheng laughed.

Han Guishan eats at Taifeng Building as a canteen, and rarely eats at Yongheju, and has never eaten many Tan family dishes.

I've seen it. Han Guishan was sure, but his memory was still confident, I should have eaten it many years ago, but I don't remember where I ate it.

Xu Cheng laughed: Where else can I eat? Besides Yongheju, where else can you eat authentic Tan family food in the whole country. You should have eaten it when you were discussing business in Beiping 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 said suddenly, You forgot, when you took me to your house for the first time more than 20 years ago, I ate it in a restaurant in a county next to your house .”

Restaurants in the county town? Xu Cheng was stunned. He was about to say how could there be restaurants in the county town that could cook Tan's dishes, but then he was stunned, and then realized who made Han Guishan's food.

Made by Cao Guixiang.

Peng Changping also reacted.

Xu Cheng looked at Han Guishan very complicatedly.

Old Han.

ah?

Next time, if you eat some delicious restaurant, be more confident and tell me to take me there.

ah???

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

Fortunately, Han Guishan is lucky, he eats a lot but can't write. If Han Guishan decides to become a food critic, there is no such thing as his promise in the food critic circle.

He had heard rumors over the years, and went there admiringly. He searched unsuccessfully for only two restaurants, one was the state-run restaurant that Jiang Weiming worked in Shu, and the other was a small restaurant in the county town where Cao Guixiang worked in Guangdong Province.

Han Guishan ate everything he didn't get.

Thinking about it carefully, Han Guishan was the first to discover Jiang Feng's good seedling.

Hey. Xu Cheng sighed.

Jealousy.