v2 Chapter 145： 8 saffron pigeon

"Babao Lixiang Pigeon! Sun Lao wants to make Babao Lixiang Pigeon!" Han Guishan stunned and became energetic. Although he did not pursue real food like Xu Cheng throughout his life, after all, he and Xu Cheng have been doing it for so many years. Friends, in his ears, there is still some research on eating. Ten years ago, I was fortunate enough to eat the eight treasure chestnut pigeons made by Sun Guanyun himself.

Smell that taste, it can really make people unforgettable for many years.

"Old Sun hasn't cooked this dish for seven or eight years, right?" Han Guishan said, "If his disciples can get his seven-point true biography, Jubaolou would not be like today."

"Eight years." Xu Chengdao, "I have been eager to ask him not to make this dish in the past few years. I didn't expect that I can still have this luck today. Elder Sun has an old friend over A?"

"I don't know." Han Guishan said, "I asked my assistant to look it up. By the way, I forgot to tell you before that I am very optimistic about a little friend, this, Jiang Feng, a student of University A, I I think he is very hopeful to be in the top 4. "

Xu Cheng was not impressed by Jiang Feng, and took his information paper to see: "I have not heard of a chef with a strong surname of Jiang in Z City, but Shudi. I heard that there is a master surnamed Jiang who chops peppers and fish heads. It is a must, but unfortunately when I went to find that master has retired for many years, there is no news. Have you tasted his craft? "

"I haven't tried anything else. This little friend ’s pickled dumplings made a taste that my mother made me when I was a kid. The taste is not bad at all. Hey, unfortunately, Dr. Cao said I ca n’t eat so much now. More coarse grains, Wang Jing won't let me eat it, hey, unfortunately, otherwise you can taste it. "Han Guishan stunned.

Xu Xucheng: "..."

Then look down at Jiang Feng's information.

"Are you sure the information is correct? He is from Z city?" Xu Cheng asked.

"I talked to him, what happened in Z city?" Han Guishan asked.

"Nothing, I think too much." Xu Cheng put down the information paper, how did he just think of the Taifeng building in Peiping, that restaurant had been abandoned in the hands of the Li family for half a century, and it turned out to be old Just like to think about it.

It's just the same name.

Uh ...

On the other side, in the back kitchen of the healthy cooking restaurant, Jiang Feng also gradually became familiar with the body structure of the pigeons. Sun Guanyun's assistant has just brought in fresh ingredients, almost on sacks, and even the fewest pigeons have hundreds of eggs. It is amazing that Jiang Fengyi is so impoverished.

He now buys refills regardless of the box. When buying, he has to haggle with the boss and get two more refills.

So far, sixteen pigeons have been scrapped in his hands. Comrade Wang Xiulian has asked Ji Yue to write a special promotion for Tianma Pigeon Soup on the publicity stand at the door.

The bones of the seventeenth suckling pigeon went well.

"Yes, cut that piece and draw it, now it is, draw it out quickly!" Sun Guanyun was also very satisfied, only after practicing for a dozen or so can have this level, indicating that Jiang Feng has a good skill in knives.

Wei Jiang Wei and Jiang Weiming have already come, but they have not spoken. They rarely deboned the young pigeons on weekdays, neither had Sun Guanyun's specialty nor made any comments.

Qiu Jiangfeng pulled his wing bones hard, and it became.

Turn over the skin of the pigeon that has been deboned and put it in the plate. Although it is a bit ugly, it can be seen that it is a pigeon, like a flat balloon, lying flat on the plate in.

"Okay, practice more, there is no problem with deboning." Sun Guanyun said, picking up a suckling pigeon and started deboning.

Leaving aside knife workers, Sun Guanyun may only be a little stronger than Jiang Feng, but he has pondered this recipe for more than ten years, and tens of thousands of young pigeons died under his hands. For the familiarity of the pigeon's body structure, Sun Guanyun is more familiar with the pig's body structure than the skilled pig killer.

A small pair of scissors was fascinated by Sun Guanyun's hands and moved extremely fast, more than twice as fast as Jiang Feng. Within a few minutes, a flat, whole-bone, deboned pigeon appeared on the plate.

"Have you made similar dishes?" Sun Guanyun asked.

Qi Jiangfeng shook her head honestly.

"I'll show it to you first, you taste it, then you use pigeons to practice, if you can't use suckling pigeons, you use ducks to practice." Sun Guanyun said, glancing at Jiang Weiguo.

"Okay, don't always look at me, I didn't say no to teach, I will teach his grandson to sink oil when your grandson loses to my grandson." Jiang Wei State Road.

"呸." Sun Guanyun originally wanted to scold, but considering that the object to be scolded was Jiang Feng, Shengsheng went back.

"Babao Lixiang Pigeon is a nutritious dish. Pigeon meat can nourish liver and kidney, nourish qi and nourish blood, which is very nutritious. The vegetarian stuffing can absorb the fat of young pigeons, and the taste will not be weak. There is no need to add extra foul smell. You first see how I do it, and after you do it as I do, try it. "Sun Guanyun began to speak after he said it.

Sun Guanyun chopped chestnuts, lotus seeds, lilies, shiitake and other ingredients and added seasonings to make a vegetarian filling. Stir with a spoon to mix the ingredients thoroughly. Then put the cooked pigeon eggs into the belly of the pigeon. Then scoop the vegetarian stuffing into the belly of the pigeon with a spoonful. The flesh of the pigeon after the deboning is not yet thick. After the vegetarian filling is filled, the pigeon finally swells again.

Then let the pigeons fly, that is, repeatedly cooked in boiling water in a colander. In the process of boiling water, the pigeons are perforated, that is, pine needles.

"Suckling pigeons have thinner skin and thinner meat. If you use thick meat, the meat will grow old during the next steaming process," Sun Guanyun explained.

After simmering, it is steamed on the steamer with low heat. It takes more than an hour to steam.

Sun Guanyun really did it well. He didn't hide anything at all. He didn't say anything about the ingredients and ratios. Although he didn't say it clearly, his movements were real. Jiang Feng may not be able to remember everything at one time, but Jiang Weiguo and Jiang Weiming were watching next to each other, and these two old men couldn't hide the formula at www.novelhall.com

"You come." Sun Guanyun said.

Qiu Jiangfeng used her own boneless pigeon to try to restore it as Sun Guanyun just did.

"Lily is less, add a little more."

"The shiitake mushroom is too big, take it out."

"Stir well a bit more."

"You are overfilled, dig out half a spoon, or you will burst before you loose pine needles."

对 "Yeah, that's it, roll it again."

"There are more fragrant leaves. Take out one, your young pigeon is small."

"Yes, go to the steamer."

I lived for almost an hour, and the one Sun Guanyun had made was almost out of the pot.

"Uncle Jiang, are there any ham and scrambled eggs?" The shop has begun to come to guests, Ji Yue shouted outside.

"Yes." Jiang Jiankang shouted back.

"Go first and wait till I'm going to call you." Sun Guanyun said, Jiang Weiguo and Jiang Weiming were also standing there, there was no intention to help.

如果 If these three super chefs are in the backyard every day, and the small restaurants around them run out of business, everyone's relationship will not be as good as it is now. It is a rule that Jiang Weiguo pondered.

The pigeons in the shabu-shabu will be a while away. Jiang Feng will go to cook first.

After a few minutes, Wu Minqi also arrived. When she saw the ducks and suckling pigeons on the table case, he walked to his own pot, looked at the list first, and put all the ingredients out of the pot. Then he asked, "What do you learn today?"

"Babao chestnut fragrance pigeon."

敏 Wu Minqi's movements in his hands gave him a deep breath and glanced at Jiang Feng.

Envy is full of envy and jealousy.

"You are really good." For a long time, Wu Minqi sighed.

Min Jiangfeng: ...

Well, it's okay.