Life is a Game

Compared with the last time Jiang Feng came to Fenyuan's kitchen, a large oven was added to the kitchen.

It was really a big oven. Jiang Feng felt that this oven was bigger than the one in the kitchen of Taifeng Building. Not only is it big, but the shape is also very characteristic and full of sense of technology. It belongs to the kind of thing that makes you want to buy even if you think it is paying IQ tax.

But no matter how good the oven is, it has nothing to do with him. Jiang Feng usually doesn't use an oven for cooking. Jiang Feng was more concerned about what ingredients were in the refrigerator than the newly purchased large oven.

Last night, Zhang Guanghang told Jiang Feng that there was enough meat in Fenyuan, but there were not many kinds of vegetables. Jiang Feng opened the refrigerator and freezer and found that there were enough meat tubes, and there were all kinds of meat. As small as quail, as large as a whole beef leg, large pieces of venison, flying in the sky, swimming in the water, running on the ground, there are all kinds of seafood that are alive and kicking. Jiang Feng even saw a very good quality fish with teeth and claws in the water tank big flower lobster.

There are so many types of meat in the kitchen that Jiang Feng can't help but wonder if Zhang Guanghang has another job after get off work every day. Otherwise, there is so much meat in Fenyuan, how could Zhang Guanghang use it up for cooking.

The types of vegetables are a bit small, mainly because there are too few leaves. Common vegetables such as cucumbers, eggplants, tomatoes, and potatoes are still available. There are as many types of spices as before, just like a seasoning stall.

After Jiang Feng was familiar with all the ingredients and kitchen utensils, he began to think about what to do.

Although he said verbally that today's party is mainly about Jiang Junqing, Jiang Junlian and Ji Xia ordering dishes, but in fact what dishes to cook depends on his mood.

Whoever calls him a chef, the knife and spatula are in his hands.

It's a great feeling to be in control.

Braised pork must be done. As a good master and cousin, it is his duty to urge his cousin and apprentice to study and work hard.

Jiang Feng looked in the freezer just now, and there was a lot of pork. Basically, there are various parts, such as pork neck, pork head, front rump, hind leg, trotters, ribs, tenderloin, plum meat, etc. A series of chilled meats that are all divided into parts, and even processed More than enough pig offal is more than enough to make a whole pig feast.

Too many ingredients made Jiang Feng feel difficult for a while, especially the kind of ingredients that were mainly meat and supplemented by vegetables.

Today is a day off, Jiang Feng wants to do something different.

Now there are only ingredients without broth, and many difficult dishes cannot be cooked.

When he usually goes to work, what he cooks are either repetitive mechanical dishes for practice, or the same repetitive mechanical dishes ordered by customers. For so long, the dishes that Jiang Feng has often cooked are actually just a few dishes, which can't be found.

Anyone who always eats the same dishes will get bored, not to mention the chef who cooks the dishes.

Seeing so many ingredients, Jiang Feng suddenly didn't want to cook the dishes he usually made, like something new.

Anyway, Jiang Junqing, Jiang Junlian and Ji Xia can eat, so they are not very picky, especially Ji Xia. Jiang Feng believed that with his current strength, even if he made a new dish as long as it wasn't too difficult, he wouldn't be overturned, and the three of them waiting to eat would probably not mind.

Jiang Feng was wandering around in the kitchen, looking left and right, feeling right and left, having difficulty choosing what to cook.

Then he saw the very eye-catching, artistic and modern large oven that he had seen as soon as he stepped into the kitchen.

This oven is really beautiful, and it looks very easy to use!

Jiang Feng, who doesn't usually use the oven very much, couldn't help but use it to make a la carte.

Wait, why not make something that requires an oven?

Jiang Feng knew what he was going to do.

Since we want to pursue excitement, it is better to follow through to the end, so we simply order Western-style dishes.

What to do first?

Among Jiang Feng's buff dishes, the only one that could be compared to western dishes was Xia Mubing's random Chinese-style saffron chicken, which hadn't been used in the oven yet.

As an orthodox Chinese food chef, Jiang Feng basically never had the opportunity to cook very authentic Western food on weekdays. But have you never eaten pork, haven't you seen a pig run? Zhang Guangtian cooks it every day in the western food in the back kitchen of Taifeng Building. Everyone looks down and sees them, and they can understand the basic operations by watching them.

Frying and boiling, that's right.

Jiang Feng silently took out his phone and started looking for recipes.

Then he saw a so-called Michelin three-star chef's dish, worth 388 yuan a serving of egg caviar, a dish that the restaurant on the top floor did not sell.

Three hundred and eighty-eight copies!

You can tell just by looking at the price.

Then Jiang Feng began to study the recipe carefully. After reading it, he found that if it wasn't for the online recipe cutting corners or the chef who made this dish had some ulterior secret recipe, the essence of this dish was scrambled eggs with caviar.

A scrambled egg with caviar is more beautiful in shape and does not look so high-end.

Jiang Feng:? ? ?

Is this the world of Michelin three stars? A scrambled egg costs three hundred and eighty-eight.

After such a comparison, Jiang Feng suddenly felt that the prices of the dishes in the restaurant on the top floor were actually not that expensive.

At least their dishes are made by Chef Arnold himself.

After studying the recipes for half an hour, Jiang Feng felt that he had grasped the true meaning of western food.

Now is his time to show off!

Let's make the saffron chicken first. This dish is made by Xia Mubing with guaranteed quality. There is also a video tutorial, so there is a high probability that it will not overturn. Most of the recipes found on the Internet are good-looking photos, but no one knows what the actual taste is. The most important thing is that their ingredients and even the cooking temperature may not be right.

Just look at those recipes to understand the general method. The specific heat, the amount of ingredients and condiments have to be controlled by yourself, which belongs to exploratory cooking.

Jiang Feng's menu for today's party is saffron chicken, French lamb chops with rosemary, steamed egg white tofu with black truffle, creamy potato soup, macaroni and cheese baked, fried salmon and the legendary 388 servings Michelin scrambled eggs.

There are not many dishes but a large amount, especially the lamb chops. Jiang Feng is going to fry them in a pot.

Enough!

Take the saffron chicken first.

Jiang Feng hadn't practiced this dish before and was relatively unfamiliar, so he watched the video tutorial before starting to make it. It might be because Xia Mubing's method was originally Chinese, but it was named after a saffron chicken. Jiang Feng felt that he made the whole process very smoothly, that is, he made a dish of fried chicken with vegetables and crispy apples.

The rest is also very smooth. Rosemary French lamb chops are made according to the practice of pan-fried lamb chops, except that the sauce and spices added are different.

According to the recipe, morel mushrooms need to be soaked in water for three hours. Jiang Feng didn't have three hours to wait for it and there were no morel mushrooms in the kitchen, so he directly took this ingredient from here Remove from the dish. Anyway, there are no morels in the name of the dish, so just sprinkle more truffles.

Not to mention creamy potato soup, baked macaroni and fried salmon, so easy.

The only thing that made Jiang Feng a little upset was the legendary Michelin-starred scrambled eggs (egg caviar) for 388 servings. This dish is so difficult that it is too difficult to chisel out a good-looking egg shell .

According to the recipe, the person who cooks the dishes uses a special instrument to cut them, but he has no tools and can only knock them by hand. It depends on luck to knock them out. He broke more than 20 eggs in a row before knocking out four eggs. satisfactory shape.

Jiang Feng didn't waste the broken eggs. He found the biggest bowl in the kitchen and steamed a huge bowl of hibiscus egg custard. Those who didn't know thought he was making a buffet.

After the last and most important braised pork dish was out of the pot, Jiang Feng put all the dishes on the table, put on four pairs of bowls and chopsticks, and poured four glasses of Coke.

Although there are not many dishes and it is not difficult, it took him more than two hours. If Jiang Junqing, Jiang Junlian and Ji Xia had really tidied up the warehouse for more than two hours, there must have been no clean place on their bodies.

As a caring good cousin and good Jiang Feng, Jiang Feng felt that it was his duty to consider all aspects for his cousin and apprentice.

Jiang Feng grabbed the clean rag and hand sanitizer that he had prepared earlier, and walked towards the warehouse.