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

Two sets.

Chef Lin and the hostess stayed up all night abruptly.

The two of them heard Jiang Feng say "It's done" in a daze, and immediately looked at the screen, feeling exhausted.

"It's done?"

"Very good!"

Chef Lin and the host were very excited.

After these eight hours of "boiling the eagle", the two of them had great admiration for Jiang Feng.

It is so difficult to watch the live broadcast,

How difficult is it for Jiang Feng who has been swinging the hammer?

...

Kyoto, Siheyuan.

"dad!"

"Why are you asleep here?"

The son with a shoulder resistance of one star woke up Mr. Jiang.

Elder Jiang opened his sleepy eyes.

"Hehe, I wanted to wait for Jiang Feng to cook with the young people yesterday."

"I didn't expect to fall asleep accidentally. It's really old."

Jiang Lao said wearily.

"Stay up late to watch Jiang Feng cook?"

Son was shocked.

This was the first time in decades that he saw his father staying up all night because of a junior he didn't know.

Even stay in front of the TV all night long, cooking a dish just to watch each other.

He suddenly realized,

The value of Jiang Feng may be even higher than he originally expected!

...

...

"It's finally done."

Jiang Feng let out a long sigh of relief.

He sat down on the chair, soothing the tiredness accumulated for eight hours.

"It can be considered a success."

"Eight hours later, do you know how I spent these eight hours?"

"Really learn papermaking in eight hours."

"The eyelids are all dry. Fortunately, I have eye drops at home."

"We just watched it for eight hours, but Up has actually been hammered for eight hours!"

"Up's arm is probably numb, right?"

"Distressed up!"

"..."

Seeing Jiang Feng complete this long step of smashing pulp,

The audience was full of energy, their sleepiness was swept away, and they watched the live broadcast in surprise.

But Jiang Feng only took a short rest for a minute or two, and then got up immediately.

"We have to go to the next step immediately after smashing, otherwise the fiber may deteriorate."

"We need to find a sink big enough."

Jiang Feng came to a large sink and threw the fiber essence into it.

"We have to stir the fiber well in the water,"

"Wait for the coarser fibers to settle down, and we are using a net to remove the finer fibers floating above."

Jiang Feng brought a copy net,

After waiting for the thick fibers to sink to the bottom, fish out the fine fibers floating on the water surface.

A layer of fine and smooth fibers is attached to the mesh surface.

"Next, let's wait for the air to dry to get a piece of bamboo shoot paper."

this time,

Jiang Feng did not let the bamboo shoot paper dry naturally.

Otherwise, it will take at least forty or fifty days to dry before it can be fully formed.

then,

He put the bamboo shoot paper into the air drying box.

Twenty minutes later, he took out the net and peeled off the white and flawless bamboo shoot paper on the surface.

"Everyone, this is bamboo shoot paper."

Jiang Feng showed the audience.

This bamboo shoot paper is light, thin and white, very pure.

"It was the first time to witness the whole papermaking process."

"The ancients were wise."

"Thank you for your hard work. Without him beating for eight hours without sleep, we would not have seen such delicate bamboo shoot paper."

"This is the bamboo shoot paper that we waited for eight hours to see. I don't want to see it being eaten."

"Reluctance +1!"

"..."

The audience clicked their tongues.

They witnessed the whole process of making bamboo shoot paper this time,

It feels like this piece of bamboo shoot paper has their strength, and it is very pleasant to look at.

"The bamboo shoot paper is ready, next is the boy.zi.chicken."

"First, we're going to marinate the broiler chicken."

"In order to reproduce the taste that is most in line with the ancient times, today we don't use the current advanced seasonings, but choose 12 kinds of ancient fried chicken marinades."

"Shaoxing wine, wolfberry, sauce, cinnamon,"

"Fennel, tangerine peel, grass fruit, ancient moon powder,"

"Salt, star anise, five-spice powder, soy sauce."

Jiang Feng took a chicken, and then put the 12 kinds of ancient fried chicken marinades he said into it one by one, and spread them evenly.

"Next, we need to wait for it to marinate for four hours."

"Taking advantage of this time, everyone might as well take a break."

After Jiang Feng's series of operations last night,

Taking advantage of the free time of pickling, I went to the bathroom that comes with the warehouse for a brief rinse, changed my clothes, and sat in front of the camera for four hours.

Many fans also quickly set the alarm clock and went to catch up on sleep.

Four hours later.

Jiang Feng and many fans woke up on time.

"Okay, it's almost time. It's time for the last step."

Jiang Feng took the chicken out and emphasized:

"Everyone must remember to drain the water on the surface of the chicken, otherwise it will damage the surface structure of the bamboo shoot paper."

Wait until the water on the surface of the chicken is drained,

Jiang Feng wraps the chicken in bamboo shoot paper, then brushes the surface of the bamboo shoot paper with a layer of oil.

"Finally, the chicken is baked in a clay kiln until the bamboo shoots are crisp."

"If you don't have a mud kiln at home, you can use an oven or an air fryer instead of a mud kiln."

Jiang Feng came to the clay kiln with a live broadcast mobile phone and a chicken, raised the fire, and put the chicken wrapped in bamboo shoot paper into it.

forty minutes later,

Jiang Feng opened the mud kiln.

Immediately, a crisp and tender fragrance wafted out.

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