Life is a Game

"What did you think of?" Sun Jikai was stunned after saying this, how could he use the word again.

"I have a little inspiration, now I need to verify it." Jiang Feng said, Sun Jikai stepped aside and left the pot to him.

In the past two days, Sun Jikai has made great progress in the pre-production of Babao Chestnut Pigeon. It can be seen that he has practiced a lot in private.

Jiang Feng walked to the pot and began to prepare the sauce.

The sauce of Babao Chestnut Pigeon is not only to enrich the taste of the filling, but also to enrich the taste of the pigeon itself. At the same time, it also needs an appropriate temperature to ensure that the pigeon is at the best eating temperature.

Taste, temperature.

Jiang Feng thought of Cao Guixiang's method of thickening and pouring the sauce when cooking big black ginseng.

A small spoonful of Gorgon juice is poured down from the center of the black ginseng, from dots to lines and then to noodles. The Gorgon juice is thick, but it can pour down like water. Just two spoonfuls of Gorgon juice can cover the whole black ginseng, hanging on the black ginseng like a thin film.

He also thought of the Eight Treasures Chestnut Pigeon made by Sun Guanyun that day. A pond, with ripples around the water droplets.

The pigeon soup of the original pigeon is used to prepare the sauce, which is to highlight the original freshness of the eight-treasure chestnut pigeon.

The thick sauce is for the taste.

The waterfall falls like water, so that it can hang thinly on the squab to lock in the temperature.

This is the meaning of Babao Chestnut Pigeon Gorgon Sauce. It is not for show off, nor for beauty, but for the food itself.

Jiang Feng moved, like the protagonist in a martial arts novel who suddenly enlightened, a thousand years of myths, suddenly enlightened.

On high heat, boil the pigeon soup into a thick soup.

Starch thickens.

Add chicken fat.

Turn off the fire.

Take out the eight-treasure chestnut pigeon in the steamer, and wait.

Exactly what temperature is most suitable for Babao Chestnut Pigeon depends on the chef's own experience and understanding. No one can tell, it all depends on feeling.

Fortunately, Jiang Feng practiced enough Babao Chestnut Pigeons, and he didn't feel particularly good, but there was still a little bit.

Both Wu Minqi and Sun Jikai looked at Jiang Feng quietly, watching him scoop up a small spoonful of Gorgon juice without making a sound.

Drench.

The gorgon juice is spread on the surface of the pigeon, covering the whole pigeon.

When the gorgon juice falls down, it is not very smooth, and there is a feeling of stickiness. This is a gap in technical level, which cannot be made up in a short time.

The dish is ready.

Sun Jikai looked at the Eight Treasures Chestnut Pigeon in front of him, his heart beat wildly uncontrollably, and his breathing became short of breath. His intuition told him that the Eight Treasures Chestnut Pigeon that Jiang Feng made might really work.

"Try it?" Jiang Feng handed the spoon to Sun Jikai with confidence.

Sun Jikai cut open the belly of the pigeon with a knife, scooped up a spoonful of vegetarian stuffing, and dipped it in some gravy.

Entrance.

Sun Jikai's eyes lit up.

This is the taste, this is the feeling. He has eaten the eight-treasure chestnut pigeon made by Sun Guanyun since he was a child. This taste has long been engraved on his tongue, and he knows it as soon as he tastes it.

"Jiang Feng, you...can you tell me how you did it?" Sun Jikai looked at Jiang Feng.

Jiang Feng:? ? ?

"Your grandfather taught me this dish. Now that I have learned it, of course I should teach it to you," Jiang Feng said.

"It's not the same, you figured it out yourself." Sun Jikai shook his head, "My grandfather's eight-treasure chestnut pigeon is not as good as yours."

"Why not?" Wu Minqi said in surprise before she put down the spoon in her hand, "The Babao Chestnut Pigeon I tasted that day was better than Jiang Feng's."

Sun Jikai:? ? ?

Am I really a fake Sun Jikai? ? ?

Sun Jikai began to doubt life.

"Qiqi is right. The eight-treasure chestnut pigeon we tasted made by Grandpa Sun that day is much better than the one I made today." Jiang Feng also echoed.

Sun Jikai couldn't understand this world anymore. The Eight Treasure Chestnut Pigeon he remembered seemed to be different from the Eight Treasure Chestnut Pigeon that Jiang Feng and Wu Minqi ate.

"If I'm not wrong, Grandpa Sun has improved the Eight Treasure Chestnut Pigeon in the past year or so," Jiang Feng said.

"Improve?"

"Yes, it's an improvement. When Grandpa Sun taught you, he didn't realize that the temperature is the key to making the Eight Treasure Chestnut Pigeon. In fact, the temperature is as important as the sauce, because the temperature can guarantee the taste of the pigeon itself." Jiang Feng explained.

"Pigeon? But this dish eats the stuffing from the belly of the pigeon!" Sun Jikai couldn't understand.

"That's what I understood at the beginning, so I never understood why temperature is the key to this dish. But I suddenly remembered that my grandpa once told me that as long as the dish is served, it is for the guests to eat. The pigeons of the Eight Treasure Chestnut Pigeons are naturally served to the guests." Jiang Feng silently apologized to Master Peng in his heart.

Sun Jikai was silent.

"The key to this dish is the gravy, not only the taste and method of the gravy, but also the timing of pouring the gravy on the pigeons. But as for when to pour the gravy, it depends on your own judgment .” Jiang Feng explained.

Sun Jikai continued to remain silent and sighed after a long time: "Grandpa Jiang is a true master."

Jiang Feng: ...

this……

that……

Forget it, yes, my grandpa is the real master!

Jiang Feng smiled a little guilty.

It's not too early, and it will be 12 o'clock soon, but there are still many pigeons in the back kitchen that have not been processed. Sun Jikai glanced at his phone and realized that it was getting late, so he urged Jiang Feng and Wu Minqi to go back.

"You guys go back first. I'll go back after finishing these pigeons. I'll just stay and clean and close the door." Sun Jikai said.

Neither Jiang Feng nor Wu Minqi had the habit of staying in the back kitchen to practice late at night. After all, enough sleep was the guarantee of sufficient energy for the next day.

The two took a step ahead, leaving Sun Jikai alone to practice in the back kitchen.

On the way back, Jiang Feng kept thinking about whether he should take advantage of the victory and continue to practice the Eight Treasure Chestnut Pigeon, or try to make grilled big black ginseng.

Wu Minqi could see that Jiang Feng was thinking about something, and asked, "What are you thinking about?"

"I originally wanted to try to see if I could learn how to grill big black ginseng in the past few days, but I felt very good when I made the eight-treasure chestnut pigeon just now, and I hesitated whether I should continue to practice the eight-treasure chestnut pigeon." Jiang Feng said, a little confused.

Learning to cook, especially this kind of famous and difficult dishes, is the most taboo to double-task.

"Babao Chestnut Pigeon." Jiang Feng couldn't make a decision, Wu Minqi helped him make this decision, "The feeling of cooking is very important, and since you have never cooked sea cucumber dishes, I advise you to familiarize yourself with sea cucumbers first before trying it." Make sea cucumber dishes. Besides, the difficulty of grilling big black cucumbers is too high, the two grandpas Jiang probably wouldn’t know how to cook this dish, why would you want to cook this dish?”

When Wu Minqi said this, Jiang Feng also felt that he was a little whimsical. Sea cucumber dishes are difficult to cook, and grilled big black cucumber is the top of the pyramid. He, a person who has never been in contact with sea cucumbers, wants to make grilled big black cucumbers as soon as he gets started, which is indeed a bit ambitious.

"That's right, I took it for granted." Jiang Feng smiled and figured it out instantly.

The two walked home side by side, holding hands, and then stretched their shadows so long that they dazzled the eyes of the single dog who had returned from overtime work.

In the early morning, the deserted streets exude the atmosphere of happy couple dogs.