Gourmet: Re-Engraving Extinct Famous Dishes Starting From Dragon Scales

The fire was burning on the surface of the wine, and the surface of the wine was turbulent, like the surface of a boiling sea.

Bubbles continue to emerge, and the ethanol in the wine continues to burn.

This scene,

Surprised many viewers.

"up what is this for?"

"Show operation?"

"I don't understand, but Up must have a reason to do so."

"Aren't you going to popularize science?"

The audience clicked their tongues.

Two sets.

"What's up master doing?"

The hostess was very confused, she looked at Chef Lin, and was also surprised when she saw Chef Lin.

"I know that there are many delicacies that need good wine, but what does it mean to burn it before pouring it...I don't know."

Chef Lin shook his head suspiciously.

He frowned slightly.

In his opinion, Jiang Feng's move is too wasteful!

This is a century old wine!

With a fire like this, all the alcohol in the drink will evaporate, and alcohol is the essence of the drink.

Without alcohol, wouldn't this century-old wine be ruined?

Not just Chef Lin,

All the audience who had a good drink showed painful expressions.

"When wine is ignited to burn alcohol, what is the difference between it and white water after burning?"

"The up operation is really a waste!"

"You might as well give me a drink."

"The ten-year alcoholic expresses his distress!"

Most of the people who said this are newcomers who don't understand the gold content of Jiang Feng's cooking.

certainly,

There are also some old audiences who love wine, and they feel distressed after watching this scene.

Seeing the doubts in the barrage, Jiang Feng calmly explained:

"I believe that many colleagues are wondering about my operation at this step."

"You may think that it is good to use wine directly into the dishes, why waste the good wine.

"But the situation is not what everyone thinks."

"In other cuisines, good wine is used to season it well."

"But in Buddha Tiaoqiang, if there is no flame to burn, then the alcohol in Liquor 04 will mix with other ingredients" and produce a sour taste during the cooking process.

"If it's a younger wine, the sourness may not be very strong, and the diner may not even notice it."

"But if it is boiled in a century-old cellar like this, the sour taste will be very strong."

"So we burned the alcohol with flames, leaving only the mellow fragrance of the century-old cellar to blend with this Buddha Jumping Wall."

When Jiang Feng said this, the audience suddenly realized.

Many chefs showed shame.

Adding alcohol to dishes may produce a sour taste, of course they are aware of this property.

It's just that I haven't encountered this kind of situation in many years of cooking experience, so I forgot this nature.

After about twenty minutes,

The flame on the surface of the wine gradually extinguished, and the alcohol was completely burned.

Only then did Jiang Feng pour the remaining wine into the soup pot.

Drink and soup meet,

A wonderful fragrance burst out, instantly filling the whole room.

"fragrant!"

Jiang Feng moved the tip of his nose and blurted out.

Although he is well versed in the principles and effects of this dish, he still couldn't help but click his tongue when he smelled the fragrance.

When the audience saw Jiang Feng's expression, they were even more jealous.

At this time,

Jiang Feng took another lotus leaf from the side.

"We use the traditional method to cover the pot with a lotus leaf, tie it to the pot with a rope, and finally press the lotus leaf with the lid."

"Next, we have to wait another 24 hours."

Buddha jumping over the wall is a big dish,

Its complexity is not below that of [Dripping Water Avalokitesvara].

And this soup is just one of the nine soups that [Wuxiang] needs.

After finishing a series of operations, Jiang Feng finally put the lid on the pot of Buddha Jumping over the Wall, and his eyes fell on the next soup, milky white soup.

To put it bluntly, milk white soup is crucian carp soup.

It is the most common of the nine soups, and it is finished after a day of cooking.

Jiang Feng walked to the milk white soup, turned off the fire and took the pot down.

Gently lift the lid of the pot, and the thick water vapor carries the unique fresh fragrance of river crucian carp.

When the water vapor dissipates,

Jiang Feng saw the extremely milky white soup in the pot.

Jiang Feng gently scooped out a spoonful and poured it into a bowl.

The milky white soup slipped from the spoon to the bowl, and everyone saw how white the milky white soup was during this process.

"Is this ready?"

"So white...milk!"

"?"

"Ahead, I suspect you're driving, but I have no proof."

"You better be talking about the soup."

"Should I say it or not, white is really white."

"Being able to cook river crucian carp so white, Up's grasp of the details of the milky white soup can be said to be meticulous.

The audience clicked their tongues again and again.

"Everyone, this is milky white soup.

"Now that it has been boiled, we pour it into a basin, wait for it to cool and put it in the refrigerator for storage."

"After the other soups are cooked, take them out and use them."

As Jiang Feng said, he poured the milky white soup into a bowl and put it away.

next,

His eyes fell on the third soup—clear soup.

yesterday,

He promised the audience that when the clear soup is ready, he can show the audience what is a state banquet-level famous dish [boiled cabbage].

Jiang Feng turned off the stove, picked up the whole pot of soup, and took out a bowl from it to present in front of the camera.

suddenly,

Its not-so-good-looking appearance surprised many viewers.

"This soup is kind of ugly!"

"Didn't you say it was clear soup? Why isn't it clear at all?"

"Can you explain to me, clear soup means clear?"

"Clear soup should be very clear, up, how is this so fat?"

"Don't get excited, everyone, just wait for the up operation."

In the doubtful eyes of many viewers,

Jiang Feng said lightly:

"Clear soup should indeed be clear and translucent, but the clear soup used to make [boiled cabbage] uses a lot of ingredients, which will inevitably dissolve in the pond, making the soup look unclear.

"But Xiaofeng can make it into a clear soup."

Jiang Feng smiled mysteriously, brought ice water from the side, and poured it into the clear soup.

"First reduce the temperature of the clear soup to about 20 degrees, then turn on the fire again to raise the temperature."

"Then we chop some minced meat."

“While the broth is reboiling, we add the ground meat in three batches.

Jiang Feng operates according to the steps he said,

Add a little minced meat every few minutes,

Minced meat absorbs the fat and residue in the soup at a speed visible to the naked eye.

after three times,

Turn off the heat, take out the minced meat, leaving only a pot of clear soup.

this time,

Jiang Feng presented the clear soup to the audience again. The clear soup has become clear and clean, and the bottom can be seen.

"I'll go, this operation is 6."

"Learn and live forever."

Up seems to have used such an operation before.

"Well, that's right. I have taught a lot of small skills like this in the up studio, and I have learned a lot."

"upup! yyds!"

The audience was full of praise.

Seeing this, Jiang Feng said again: "Do you still remember that Xiaofeng promised everyone to make a national banquet-level delicacy [boiled cabbage] yesterday, and Xiaofeng will make it for everyone to see."

As Jiang Feng said, he brought a cabbage from the side.

There is nothing special about this cabbage, just ordinary cabbage.

"This dish is actually very simple."

"We stripped off all the vegetables outside, leaving only Bai Kaixin.

Jiang Feng quickly peeled off the cabbage leaves, leaving the yellow and white cabbage heart inside.

Choi Sum is like a flower bud waiting to be released.

Jiang Feng modified it with scissors again, and modified it into the shape of a flower.

"After trimming, we put the cabbage heart in the broth and simmer for ten minutes."

Jiang Feng simmers cabbage hearts in broth.

ten minutes later,

Jiang Feng took out the cabbage.

At this time, the cabbage is full of soup, but the appearance is not damaged.

It is still yellow and white, like a flower bud waiting to be released.

"Everyone, keep your eyes open and look carefully."

"The next step is to witness the most amazing moment in the dish [Boiled Cabbage]."

Because Jiang Feng didn't de-stem,

So he easily stood the cabbage in the middle of the white plate.

Then, he scooped up a spoonful of clear soup and placed it on top of the boiled cabbage.

The spoon poured and shed.

It fell on the boiling water cabbage like a small waterfall.

next second,

The boiled cabbage was washed with petals by the soup.

Bloom like a lotus flower.

It sits still on the plate, just like a white lotus flower in a plain white room.

Clear soup soup drags boiled cabbage at the bottom of the plate,

This scene amazed many viewers in the live broadcast room.

"Oh my God..………."

"I saw a white lotus bloom.

"Beautiful! Simply beautiful!"

"This is actually a dish.....I can't believe it!"

"Damn it, this dish looks too simple...No, it's not right, cabbage is easy to make, but the steps of making soup are very troublesome."

"Kneel to Lord Up.

"Just for this white lotus, I will be Xiaofeng's fan from now on."

"This is not a dish, it is clearly magic."

The appearance of boiled cabbage amazed all the audience.

Although this dish is not an extinct famous dish,

But how many viewers are there who have actually seen boiled cabbage?

Originally, they thought that this dish was literally meant to boil the broth until it was as clear and translucent as boiling water, and then use this soup to boil cabbage.

did not expect,

Jiang Feng directly offered them a visual feast.

And Jiang Feng's old viewers in the live broadcast room felt even more strange.

This is the first time that they have not produced strong poetry, but strong appreciation for the delicacies cooked by Jiang Feng.

They stared intently at the dish,

There is an inexplicable sense of amazement in my heart.

Jiang Feng didn't describe it in words, but its holy shape like a white lotus, and its astonishment at the moment of blooming, have already convinced many audiences.

A feeling of "you can see it from a distance, but you can't play with it" arises spontaneously in their hearts.

"This is boiled cabbage."

Jiang Feng didn't eat this dish.

Because he also understands that the ornamental value of this dish is far greater than the practicality.

The cabbage has not gone through other steps except boiling, so the taste will be the same as drinking the soup directly.

So Jiang Feng put it aside after the audience enjoyed the dish enough.

Pour the clear soup into a bowl, put it aside to cool down, and wait for the temperature to drop before storing it in the refrigerator.

Proceed to the next steps.

"Of the three soups made yesterday, one has entered the next day's cooking, and the other two have been stored.

"The next step is to continue cooking three soups."

"The fourth soup is named

Beautiful soup with unique flavor, nourishing and health-preserving.

"This soup is not difficult to make."

"We prepare a hen that is more than three years old, and completely clean its surface."

"And put it in a casserole."

"Add 240 mushrooms, red dates, fungus... and other seasonings in turn."

Jiang Feng took out many auxiliary materials from the side, and put them in all at once.

Then add water to start a fire, and simmer slowly.

"And then there's the fifth."

"The fifth is a light, but very fragrant vegetable soup.

"The ingredients include carrots, beans, white radish, shredded kelp, bean sprouts, mushrooms..."

According to the steps mentioned by Jiang Feng, he washed the eight kinds of vegetarian ingredients and put them into a casserole.

After making two soups very quickly,

Jiang Feng looked at the audience and said mysteriously: "Everyone, the next soup is the highlight of today's three soups."

“What follows may be uncomfortable,” 1

"Everyone can choose to leave or stay."

Jiang Feng's words immediately aroused the audience's curiosity.

"???"

"Cooking will also cause discomfort on the screen?"

"Up is mysterious, what kind of food are you going to cook?"

"It's fine if you don't say it, but you have said so, I must stay and have a taste."

"Understood, I understand, there is a treasure so that the brothers will not be thick?"

"Up, don't keep it up, hurry up."

The audience roared.

Two sets.

"Chef Lin, is there something that makes the live broadcast look uncomfortable?"

The hostess was shocked when she heard Jiang Feng's words.

The food is exquisite in color, fragrance and taste.

But even if the food is ugly, it won't cause discomfort to the audience, right?

Chef Lin also shook his head in bewilderment.

He saw so many rare things in Jiang Feng's live broadcast room that he felt almost numb.

But he was still very puzzled when he heard that the next picture might cause discomfort to the audience.

In his cognition,

But there are no dishes that cause discomfort.

"-T..."

Chef Lin suddenly widened his eyes and thought of a possibility.

"What did Chef Lin think of?" the hostess asked.

"If cooking makes people uncomfortable watching... probably because the ingredients are relatively weak..."

Chef Lin's words immediately aroused the audience's thinking.

What food is thinner?

next second,

Many viewers suddenly thought of a possibility.

EERA...

Certain other people's animals.

At this time,

Jiang Feng also announced the "answer"

"The soup that Xiaofeng will make next is called [Dragon and Phoenix Soup].

"As the name suggests, it is a soup made from dragons and phoenixes."

"But dragons and phoenixes don't exist."

"So here we use chickens instead of phoenixes, and snakes instead of dragons."

After Jiang Feng said this, the audience was in an uproar, feeling numb. .