Life is a Game

Jiang Feng originally wanted to see the method of grilling big black ginseng and Gorgon juice, but the recipe he gave this time was not about grilling big black ginseng.

Xue Shaoheng memorized the grilled black ginseng for more than 20 years, but the recipe in his memory was not the grilled big black ginseng.

After a while, Jiang Feng came to his senses. Xue Shaoheng didn't eat the big black ginseng at all, but the two-color prawns that Cao Guixiang wrapped in a handkerchief and stuffed in his pocket. The reason why he remembered the big black ginseng was because Zhang Chiyuan only introduced him to the big black ginseng, and he didn't know what two-color prawns were.

After getting a new recipe and the inspiration for the Eight Treasure Chestnut Pigeon Sauce, Jiang Feng made a profit.

After figuring it out, Jiang Feng began to watch the teaching video of the two-color prawn.

Two-color prawns are a famous dish of Tanjia cuisine. In fact, the two-color prawns are prepared with two different cooking methods. The head and chest of the shrimp are divided into two parts, and the head and chest are stewed red together with the shell. Remove the shells from the prawns and only take the prawns, wrap them in fat, and deep-fry until golden.

Only then did Jiang Feng see the shrimp with bright red heads and golden bodies.

The most difficult part of this dish is that the two have to start and end at the same time.

Shrimp is a fresh live shrimp, big in size and full of vitality, even if it is in a basin without a water basin, it can move tenaciously in an attempt to escape from prison.

Cao Guixiang quickly cut off the shrimp's whiskers and feet, picked out the shrimp's thread with a toothpick, cut the shrimp into two pieces with a knife. The movements are very crisp and fast, and one can tell that he is a master at a glance.

Put the head and chest into the pot and stir-fry slowly over low heat, add shredded green onion, ginger, sugar, salt, wine, and chicken broth to taste, cover the pot and let the chicken broth simmer slowly over low heat to taste.

Remove the shells from the shrimp body and leave the shrimp shells. Part of the shrimp shells are cut open with a knife on the back, and the shrimp meat is spread flat. Then, the seasoning is applied and the cornmeal is wrapped. The other part of the shrimp is chopped into a puree with fat meat and water chestnuts, mixed with salt, wine and egg white, and made into a stuffing.

Cao Guixiang didn't pause or hesitate in her movements, and she didn't take the time to pay attention to the shrimp heads in the pot. She put the shrimp stuffing on the cut shrimp, sprinkled black sesame seeds, and lightly pressed it into shape, which looked like a flat shrimp. shrimp balls.

Immediately afterwards, Cao Guixiang put the processed shrimps into the oil pan until they were fried until golden brown, then took them out and drained the oil.

At this moment, the shrimp heads in the pot are also stewed. Cao Guixiang turned off the fire, took out the shrimp heads and put them on a plate, drained the oil from the shrimp bodies, and put them on a plate together.

Arrange the plate, and the two-color prawns are complete.

Start at the same time and end at the same time.

Cao Guixiang's precise control of time and heat is so accurate that it makes people feel scary.

After watching the recipe of two-color prawns, Jiang Feng felt that when he made Yun chicken someday, he might not even be able to make two-color prawns.

He suspects that the reason why the rating of this dish is a is because the upper limit of the rating of this game is a. It's like the reason why the score of 100 in the Xueshen test is because this test paper only has 100 points.

Tan's cuisine really deserves to be the ultimate luxury and the ultimate show-stopping official cuisine.

It is another difficult dish that is out of reach, but this dish can also be practiced at ordinary times. The ingredients of two-color prawns are not expensive, and the cost is not too high. If you practice more on weekdays, even if you can't reach Cao Guixiang's level, Jiang Feng can greatly improve his seasoning.

Instead of thinking about these messy things, Jiang Feng glanced at his watch and began to wash up when it was getting late.

After Jiang Feng came out of the bathroom, he found Wu Minqi was cooking Gastrodia elata pigeon soup in the kitchen.

"Qiqi, it's 10 o'clock now, will my mother drink this soup?" Jiang Feng vaguely remembered that Wang Xiulian and her aunt went to the gym several times during this period.

"I just called Aunt Wang to ask about it. She said that she would have a bowl of soup tonight, and tomorrow morning she would have the rest of Gastrodia elata stewed pigeons for breakfast." Wu Minqi said, handing over the kitchen to Jiang Feng, "I'm going to take a shower Come on, let's take a look at this pot of soup."

"Okay." Jiang Feng took over.

Gastrodia elata stewed pigeon is not difficult. You just need to put the ingredients and seasonings in place, add water, adjust the heat, and leave the rest to time.

Jiang Feng was standing next to the Gastrodia elata stewed pigeon, but all he could think about was the eight-treasure chestnut pigeon.

When the Gastrodia elata stewed pigeon was finished and Jiang Feng sent it to Comrade Wang Xiulian, Wang Xiulian had already started the last step of preparation before going to bed and put on a mask.

After taking off the mask and drinking a bowl of Gastrodia elata and pigeon soup representing the wishes of her son and future daughter-in-law, Comrade Wang Xiulian began to talk at night.

"The guests at the table you brought at noon today are your classmate's family?" Wang Xiulian asked.

"Hmm." Jiang Feng didn't expect Comrade Wang Xiulian to care about this.

"Our family has moved to Beiping now, and you won't stay in school until you are a senior next semester. But your classmates have also contributed a lot to our store and helped a lot. If you have the opportunity, you Also invite them to come to Peiping to play, don't be unfamiliar." Wang Xiulian said.

"For example, your roommate Wang Hao, and Liu Zixuan and Qiu Chen from your club have helped our family a lot. Anyway, it's summer vacation. Invite them over to play. Don't be indifferent. Don't be like yours. Just like my high school classmates, I will not contact you once you graduate.”

"Oh, by the way, your Grandpa Li has completed his sick leave procedures, and he should be able to move back to Peiping next week."

"Professor Li is coming to Beiping next week? Shouldn't we find a new place for Dahua?" Jiang Feng asked. He didn't think it would be good to raise a pig in someone else's house.

"No need for that. Your grandma Chen still wants to buy two more piglets to accompany Dahua. Don't worry about these things. Your grandpa Li is your professor, and he is your grandfather in terms of seniority. When he returns to Peiping, you will have Go to Li's house when you have free time. Don't just think about feeding the big flowers, but also remember to bring something for the couple, this is your wish as a junior." Wang Xiulian urged.

"Mom, don't worry, I know." Jiang Feng said, "It will be 12 o'clock soon, you want to..."

Wang Xiulian suddenly remembered that she was a person who wanted to sleep for beauty.

"You child, I forgot what time it was when I was talking to you. You should go back first." Wang Xiulian started to chase people away.

Jiang Feng went back to sleep.

There are still a lot of things to be busy tomorrow. Go to work as normal, and Zhang Zhiyun's family will go to Yongheju for dinner. Jiang Feng is going to send them there in person.

It’s not because of anything else, the main reason is that Yongheju is an old store that is hidden a little bit, and that piece of road is under construction recently, and the navigation of a certain map has always been unreliable. Zhang Zhiyun’s family is a road idiot. Also waste a lot of time.

That night, Jiang Feng dreamed that he was cooking two-color prawns.

In his dream, he has extraordinary cooking skills, almost on par with Cao Guixiang. In the dream, Jiang Feng was proficient, and he handled the shrimp extremely fast. Shelling, chopping, and wiping, everything was so logical.

The dream was so real that Jiang Feng wondered when he woke up that he might have really learned two-color prawns before.

Or does he have an excellent flair for the dish?

Jiang Feng began to daydream.