Life is a Game

May 1st is a day of labor, and it is also a day when people from all over the country have a holiday and enjoy together. Taifeng Building earns several times the overtime wages. There are as many people on the Great Wall as dumplings.

At the same time, it was also the day when Zhang Chu brought his grandson Zhang Zhiyun to Peiping to visit his wife's elder brother.

It was a new January with no news from Sun Jikai.

It was an important date for Jiang Feng to squat in Yongheju and wait for the long-awaited feast from Peng Changping himself.

Jiang Feng didn't forget to practice the broth while squatting for a big meal, and even he himself was moved by himself.

Making broth is a long and difficult process, even if it is done in a perfunctory way, it is already difficult for ordinary people with ordinary cooking skills, not to mention that what Jiang Feng wants to make is to make Jiang's ginseng soup The top grade broth. It is not an exaggeration to say that this kind of broth is hell-level difficulty, and it is the kind where the elevator goes straight to the 18th floor and even wants to go down to the 19th floor.

Moreover, practicing broth is different from practicing other dishes. The broth cannot be used in quantity but only in quality. If Jiang Feng could make dozens of servings a day when he was practicing making oranges from crabs, but Jiang Feng could only cook one pot a day when he was practicing making oranges from crabs. kind of.

Of course, most of the time, it was already dark by the time Jiang Feng finished hanging the soup.

Before Zhang Chu came, he called Peng Changping. He and Zhang Zhiyun will arrive in Beiping at two o'clock in the afternoon. During this time, Jiang Feng usually stays in the back kitchen of Yonghe Residence, staring at the soup pot and sweeping the soup. This time, he is not needed. Pick up Lu Sheng will send an assistant to pick up the plane.

Since Peng Changping had a rare opportunity to cook a whole table of dishes by himself, Lu Sheng immediately said that he had admired Zhang Chu for a long time after learning about it, and that it was time for the wooden furniture in Yongheju to be repaired, and he needed to talk to Zhang Chu at the dinner table. Chu Shang talked about this matter.

If there was a reasonable reason for Lu Sheng's looting, Xu Cheng's reason for looting was completely nonsense-he said that he was very interested in Cao Guixiang and wanted to interview Zhang Chu by the way at the dinner table.

No matter how nonsense the reason was, the end result was the same. The original party of four turned into a dinner party for six, but this did not affect Jiang Feng's practice of broth as usual.

"Almost, pay attention to the time when sweeping the soup next time, and learn to control the temperature by feeling like I said last time." Peng Changping glanced at the soup Jiang Feng was sweeping, and after saying a few words, he went to see the disciple who had just come out of the pot dishes.

During this time, Peng Changping was not idle at all. When he went abroad, only one apprentice went abroad with him, and the rest of the apprentices all stayed in China. Later, he took in two more apprentices in the United States, and the domestic apprentices gave him Received many disciples and grandchildren. Although these disciples have held the title of Peng Changping's disciples for so many years, they have not even received Peng Changping's guidance for a day. This time when Peng Changping came back, except for the first few days when Lu Sheng and Xu Cheng led him to go shopping and eat all over Beiping City, he spent the rest of the time rooted in Yonghe Juli, concentrating on guiding his disciples and grandchildren and Jiang Feng.

"Uncle Master... No, Jiang Feng, aren't you really the new closed disciple of Grand Master?" Yong Heju was the youngest chef who always called Master Uncle or even Master Uncle when he saw anyone. Jiang Feng couldn't remember the name of the young chef. asked in disbelief.

In the beginning, he was the first to call Jiang Feng Master Uncle, which led to the false news that Jiang Feng was Peng Changping's new apprentice. It may be because it is difficult to change his preconceived ideas, or it may be because he is used to calling everyone Master Uncle Master Uncle. Because of this, this little brother's first reaction when he saw Jiang Feng was still to call him his uncle.

Jiang Feng: Be confident, call Master Uncle a few more times, I won't suffer anyway.

"Of course not. Jiang Weiguo is my real grandfather and Jiang Weiming is my third grandfather. How could I worship Master Peng as my teacher?" Jiang Feng said.

"Why not?" The younger brother looked puzzled.

Jiang Feng: ...

"I'm going to clean up the soup."

The focus of the sweeping soup of high soup and the sweeping soup of clear soup are different.

The focus of clear soup is clear, and the pursuit is as clear as white water.

The focus of broth is umami, you don’t need to sweep the soup too many times, just remove impurities, how to better lock in the umami, and how to fine-tune the broth according to different dishes are the key points.

In the recipe, Jiang Feng had seen the method of making the soup in Jiang's ginseng soup many times. Compared with Peng Changping, Jiang Hengzhong's method of making the soup was a little rough. The broth Jiang Hengzhong makes is to stew the chicken broth and pork broth separately, with only two simple sweeps in the middle, and then mix them together and stew the sea cucumber overnight.

Peng Changping was different. On the first day of teaching, he completely showed Jiang Feng how to make Jiang's ginseng soup. Peng Changping felt that since he wanted to learn a dish, he had to try it first. Compared with Jiang Hengzhong's emphasis on time and patience, Peng Changping paid more attention to the fineness and completion of the broth. On the first day, he and Jiang Feng emphasized that because the sea cucumber itself has no taste, if it is not handled properly, it may even have a peculiar smell. Becoming the sole source of flavor for this dish, the perfection of the stock determines the upper limit of this dish.

Jiang's ginseng soup, except for the prefix of the word Jiang's in front, there is only ginseng soup. Ginseng is not the point, soup is.

Boiling the final soup, which gathers all the delicious essence of a pot of broth, is the soul of this dish.

Jiang Hengzhong’s Jiang’s Ginseng Soup takes a whole night just to stew the sea cucumbers. Peng Changping’s Jiang’s Ginseng Soup can be finished within 6 hours if all goes well.

Of course, Jiang Feng felt that there would be such a big time difference. The main reason was that when Jiang Hengzhong was still alive, he didn't know that there was such a magical kitchen tool as a pressure cooker in this world.

Cai Jiangfeng tasted it, and it was no longer delicious, delicious, and delicacy. Simple words such as delicacy can describe it.

It was a taste that could not even be dreamed of. If the fairy-grass-flavored cabbage that the old man said really existed, then what Peng Changping made was probably the fairy-flavored ginseng soup.

I don't know how to use adjectives, just add a word of immortal.

Jiang Feng was preparing to sweep the soup for the last time.

Since it is necessary to maximize the fresh characters, every tiny detail becomes very important, especially the sweeping soup. The amount of red antler and white antler, the part of the meat, the time of putting it into the soup, the speed of stirring, the temperature, and the timing of picking it up, all these are the best points to strive for. When Peng Changping made it, it looked simple. It felt like putting it in, watching, stirring, picking it up, and everything was over.

When it came to Jiang Feng, it turned into putting it in - it was wrong.

Looked - didn't look good.

Stirring - the timing and rate don't seem right.

Scoop up - this is not the best time.

Everything is back to square one.

The reason why the bosses are bosses is because they not only know all the lightning spots but also perfectly avoid lightning. The reason why rookies are rookies is that even though they know a lot of minefields, they can still step on them and create brand new minefields.

Jiang's ginseng soup is the most difficult dish that Jiang Feng has learned since he was learning to cook. Chicken bean curd is certainly difficult, but when Jiang Feng was frantically brushing up his proficiency before, he was alone and did not ask Jiang Weiming for advice. Although teaching videos are good, they are still not as good as face-to-face teaching with real people.

For the difficulty of 100 points, the teaching video can only show 50 points, but face-to-face teaching with real people can amplify it to 200 points.

Jiang Feng fished out the minced meat and stared at the minced meat and the chicken soup in the pot.

Looks like it's a brand new rollover.

Paying attention to Jiang Feng's actions, Peng Changping took a closer look: "The temperature was low when sweeping the soup, this pot is heavy..."

Peng Changping was just about to talk about redoing, when he suddenly realized that Zhang Chu would arrive in the afternoon today, and he probably didn't have time to guide Jiang Feng as he was going to prepare dinner later.

"You can handle this pot yourself, take a break and prepare for lunch." Peng Changping said, "Are you going back in the afternoon?"

"I won't go back." Jiang Feng shook his head. He was going to eat at Yongheju at night, so how could he go back in the afternoon.

"Then help me in the afternoon and prepare dinner with me." Peng Changping nodded, "Since it's a holiday, relax a bit. You don't have to come over tomorrow and you can rest at home."