Life is a Game

"Eight-treasure Chestnut Pigeon! Elder Sun wants to make Eight-Treasure Chestnut Pigeon!" Han Guishan regained his energy as soon as he touched the ground. Although he was not pursuing real food all his life like Xu Cheng, after all, he had been with Xu Cheng for so many years My friend, under his influence, I still have a little research on eating. Ten years ago, I was lucky enough to eat the eight-treasure chestnut pigeon made by Sun Guanyun himself.

That taste is indeed unforgettable for many years.

"Mr. Sun hasn't cooked this dish for almost seven or eight years, right?" Han Guishan clicked his tongue, "If his disciples could get seven points of his true teaching, Jubaolou wouldn't be what it is today."

"Eight years." Xu Chengdao, "A few years ago, I begged and asked him to cook this dish. I didn't expect to have such luck today. Does Mr. Sun have old friends at University A?"

"I don't know." Han Guishan said, "I'll ask my assistant to look it up. By the way, I forgot to tell you before, a little friend I'm very optimistic about. No, this, Jiang Feng, a student of University A, I I think he has a good chance of making it to the semi-finals."

Xu Cheng had no impression of Jiang Feng, so he took his information paper to read: "I have never heard of a chef with the surname Jiang in city z, but in Shu, I heard that there is a master chef surnamed Jiang who chops fish heads with peppers." It can be called a masterpiece, but it's a pity that the old master had retired for many years when I went to look for it, and there was no news. Have you tried his craft?"

"I haven't eaten anything else. The pickled vegetable dumpling made by this little friend has the same taste as the one my mother made for me when I was a child. It's not bad at all, that taste. Hey, it's a pity that Dr. Cao said that I can't eat a lot of it now. Wang Jing won't let me eat so much coarse food, hey, it's a pity, otherwise you can taste it." Han Guishan clicked his tongue.

Xu Cheng: "..."

Then look down at Jiang Feng's information.

"Are you sure the information is correct, he is from City Z?" Xu Cheng asked.

"I've talked to him, what's the matter with Z City?" Han Guishan asked.

"It's nothing, I was thinking too much." Xu Cheng put down the information paper. How could he have thought of the Taifeng Building in Beiping just now? That restaurant has been abandoned for half a century in the Li family's hands. He is really old. I just like to think about it.

It's just a duplicate name.

...

On the other side, in the back kitchen of the Healthy Stir-Fry Restaurant, Jiang Feng also gradually became familiar with the body structure of the pigeon. Sun Guanyun's assistant just brought in fresh ingredients, almost brought in in sacks, even the smallest pigeon eggs, there were hundreds of them. The poor Jiang Feng was amazed at such a heroic handwriting.

When he buys refills now, he doesn’t care if he buys them in a box, and he has to bargain with the boss to get two more refills when he buys them.

So far, sixteen pigeons have been scrapped in his hands, and Comrade Wang Xiulian has asked Ji Yue to write today's special price for Tianma pigeon soup on the publicity sign at the door.

The bone extraction of the seventeenth pigeon went well.

"Yes, cut that piece and pull it out, right now, pull it out quickly!" Sun Guanyun was also very satisfied, and he was able to reach this level after only practicing a dozen of them, which shows that Jiang Feng's knife skills are very good.

Jiang Weiguo and Jiang Weiming had already arrived, but they didn't make a sound. They rarely deboned pigeons on weekdays. They were not as professional as Sun Guanyun, and they didn't make any comments.

Jiang Feng pulled his wing bone hard, and it was done.

Turn over the skin of the pigeon that has been completely deboned and put it on the plate. Although it is a bit ugly, you can vaguely see that it is a pigeon, like a leaked balloon, lying flat on the plate. inside.

"Okay, practice more, it's no problem to take off the bone." Sun Guanyun said, picked up a pigeon, and started to take off the bone.

In terms of knife skills, Sun Guanyun may only be a little better than Jiang Feng, but he has been pondering this dish for more than ten years, and tens of thousands of pigeons died under his hands. Sun Guanyun is more familiar with the body structure of pigeons than a skilled pig butcher is with the body structure of pigs.

A small pair of scissors was made amazing in Sun Guanyun's hands, and the movement was extremely fast, more than twice as fast as Jiang Feng's. In a few minutes, a flat squab with its whole body deboned appeared on the plate.

"Have you ever cooked a similar dish?" Sun Guanyun asked.

Jiang Feng shook his head honestly.

"Let me demonstrate it to you first. You have a taste, and then you practice with pigeons. If you can't use pigeons, you practice with ducks." Sun Guanyun said, and glanced at Jiang Weiguo.

"All right, all right, don't always look at me, I didn't say no to teaching, when your grandson loses to my grandson, I'll teach him to sink sugar into the bottom of the oil." Jiang Weiguo said.

"Bah." Sun Guanyun wanted to scold at first, but considering that Jiang Feng was the one he was going to scold, he held back.

"Babao Chestnut Pigeon is a nourishing dish. Pigeon meat itself can nourish the liver and kidney, nourish qi and blood, and is very nourishing. Vegetarian stuffing can absorb the fat of pigeons, and the taste will not be dull, so in addition to pigeon eggs There is no need to add extra meat. You see how I do it first, and then you can do it again and try it." Sun Guanyun started to do it after speaking.

Sun Guanyun chopped chestnuts, lotus seeds, lilies, shiitake mushrooms and other ingredients and added seasonings to make vegetarian stuffing. Stir constantly with a spoon to fully mix the ingredients, and then put the boiled pigeon eggs into the belly of the pigeon , and then scoop the vegetarian stuffing into the belly of the pigeon one by one. The pigeon meat after deboning is not as thick as the skin. After filling with vegetarian stuffing, the pigeon finally swells up again.

Then let the pigeon fly in the water, that is, put it in a colander and cook it repeatedly in boiling water. The pigeons are perforated during the boiling process, that is, pine needles.

"The skin of the squab is thinner, and the meat is thinner. If you use a thicker one, the meat will be old during the steaming process." Sun Guanyun explained, "If the pigeon is not pierced, the pigeon will burst."

After that, it is steamed in a steamer with ingredients added, and steamed slowly over low heat for more than an hour.

Sun Guanyun really taught him everything, he didn't hide any secrets at all, all kinds of seasonings and ratios, although he didn't say it clearly, the movements in his hands were all real. Jiang Feng might not be able to remember everything at once, but Jiang Weiguo and Jiang Weiming were watching by. With these two old men around, the recipe couldn't be kept secret.

"You come." Sun Guanyun said.

Jiang Feng used the young pigeon that he had taken off the bone to try to restore it as Sun Guanyun did just now.

"There are less lilies, add a little more."

"That shiitake mushroom was cut too big, take it out."

"Stir a little more."

"You fill it too full, dig out half a spoonful, otherwise the pine needle squab will explode before you wait."

"Yes, just roll like this, and poke two more needles."

"There are too many fragrant leaves, take one off, you are a small pigeon."

"Okay, put on the steamer."

After working for nearly an hour, the one Sun Guanyun made before was almost out of the pot.

"Uncle Jiang, are there any more scrambled eggs with ham?" The shop had already started to come to the shop, and Ji Yue shouted from outside.

"Yes." Jiang Jiankang called back.

"Go and do your work first, and I'll call you when it's time to thicken the corn." Sun Guanyun said, Jiang Weiguo and Jiang Weiming were also standing aside, not intending to help.

If these three super chefs were in the back kitchen every day, the surrounding small restaurants would lose their business, and their relationship would not be as good as it is now. It is the rule that Jiang Weiguo figured out.

The squab in the pot would take a while, so Jiang Feng went to cook first.

After a few minutes, Wu Minqi also arrived. Seeing the ducks and pigeons on the table, she walked to her pot, looked at the list first, and put all the ingredients into the pot before asking, "What did you learn today?"

"Eight Treasure Chestnut Pigeon."

Wu Minqi paused, took a deep breath, and glanced at Jiang Feng.

Full of envy and jealousy.

"You are lucky." After a long time, Wu Minqi still sighed.

Jiang Feng: ...

Just, okay.