v2 Chapter 236： Grilled pecs

Xu Cheng himself froze.

When he was just ordering, he didn't think much about the three-figure price of the eight-treasure congee, and thought it was an ordinary one. In his view, Jiang Feng's craftsmanship is far more than the price listed on the menu. When he is listed in the famous chef next year, if the ranking is still considerable, his price can increase several times.

The famous chef list of "Knowledge" is re-evaluated every 5 years, and the top 50 chefs are selected globally for ranking. Although it is impossible to be completely fair and objective, this is already the most fair selection that the public can imagine. Already. The next selection will be in July next year. The last selection of Zhang Guanghang was on the list. Although it is the end of a crane, it is also quite sensation. The French food magazine has also published several special reports on Zhang Guanghang's French cooking skills. The rising star. Next year's selection of celebrity chefs, the culinary world of flower growers is afraid to usher in a carnival.

And it was an unprecedented carnival.

"This casserole ..." An old lady at the same table couldn't help grinning. "It's the first time I've seen such a large casserole."

The chef's table next door was also around to see the lively, after all, such a large pot is not visible everywhere.

"My obedient, Lao Liang, is there such a large casserole in your shop?" A chef asked everyone around him.

"I don't know. I have never used such a large pot of porridge. I am afraid that such a large casserole is specially customized." Lao Liang said he was also an eye-opener.

"Mr. Xu, would you mind if I drink a bowl of porridge?" Pei Shenghua knew that the eight treasures were made by Jiang Feng.

If you have n’t seen anything, now you see it and smell it, the Eight Treasure Porridge is placed in front of you. The taste of the Eight Treasure Porridge that you drank during the previous game seems to be back in your mouth. the taste of. After the game, Pei Shenghua went to a few familiar porridge teachers to drink porridge. None of them could find the amazing feeling of drinking Jiang Feng's porridge during the game.

"Please," Xu Cheng laughed. "You all come to try it too. This porridge will surprise you."

Xu Cheng rarely praises a piece of food like this, and everyone is also very curious. Whether it is curious or giving Xu Cheng face, everyone simmers a bowl of porridge.

More than thirty people each had a bowl of porridge, and the extra-large casserole was empty. The waiter on the side quickly carried the casserole down.

"Master Xia, have some porridge," Xu Cheng said to Xia Mu.

"Okay." Xia Muyi looked away from the vegetable wrapped chicken and scooped a spoonful of porridge.

Entrance, choked.

He has never drank such an eight-treasure porridge. All kinds of ingredients are so fit, as if born in a pair, everything is so good. Xia Muyi ’s taste has been seriously degraded, almost to the point that he has no taste, but he can smell, see, and feel, even in a cruel world without taste now, this porridge is rare and beautiful a feeling of.

"Master Xia wants to eat chicken with vegetables?" A diner sitting next to the chicken with vegetables had noticed that Xia Muzhen had stared at the chicken with vegetables from the beginning and transferred the vegetables to chicken with vegetables before.

Xia Mu wanted to refuse subconsciously. Since Li Fen's death, he has never cooked this dish, nor has he eaten it. People who know him think he is extremely disgusted with this dish.

But looking at the chicken in front of him, it was difficult for him to refuse.

I put a chicken wrapped in a dish and took a bite. I couldn't taste it and didn't feel it.

"Don't appetite?" Xu Cheng asked, and he looked at the chicken in the dish and thought it should be OK.

"Tooth is gone," Xia Mu shouted.

Everyone was drinking Babao porridge, and it was surprisingly quiet. Even Pei Shenghua talked about drinking porridge first, and then finished talking. Looking at the reporter's table, it was strange to discuss whether to order some porridge.

"Reporter Hu, why don't we wait to finish the order and let's order a bowl of porridge?" Tang camera asked.

The dishes on the table were cold when they started to use the chopsticks, and only reporter Hu had tasted a piece of yam, and even the rich residue of cold scorching did not have a bowl of hot porridge to relax.

"Look again, we haven't served the table-pressed dishes yet, we should be able to eat two hot bites of hard food." Reporter Hu refused. He just read the menu, and a bowl of porridge costs ten yuan. Go back for ten bucks of pickled fried rice downstairs.

The crowd was still drinking porridge, and Jiang Weiming's cannonball came up.

About 10 pounds of suckling pigs, after being slaughtered, the internal organs are taken out and filled with dates. The outer layer is coated with grass and mud and put in a fierce fire. If in accordance with the practice of the Western Zhou Dynasty, after the fierce fire, remove the shell, peel off the film on the skin, spread the rice flour paste on the surface of the suckling pig, and fry it in the oil pan. Then put the fried suckling pig and seasoning into Xiaoding, put Xiaoding into Dading, add soup, and cook for three days and nights.

The so-called complex cannonball is almost the Western Zhou Dynasty. In the era when raw materials, seasonings and cooking skills were extremely scarce, the chefs' creativity and imagination reached the pinnacle.

Thousands of years later, if you still use this method to make dolphins, it may seem a little too disrespectful to one of the Western Zhou Bazhen. Jiang Weiming's approach is a simplified version of Jiang Chengde's approach that year. What is simplified is that the ingredients are not steps.

At the time, the cannonball was one of the table dishes of Taifeng House. It was absolutely face-to-face when it was served to guests.

At that time, Taifeng House was the first restaurant in Peiping. In addition to the old ladies, there were also dignitaries who were extravagant and wanted to have a taste and a face. No matter how rich the possibility of showing off richness was, they were spoiled. Already. Fill in whatever is expensive, and add spices to the cannon dolphin, which is more expensive than a thousand dollars.

Jiang Weiming faintly remembers that for a time, the sister-in-law in Peiping City was not even more expensive than whoever raised the opera, who held the opera red, who changed it more expensive than who ordered the cannon, and who used more food. It's really hard for Jiang Chengde to use so many weird ingredients and spices to make cannonballs, and the taste is not bad.

The cannonball made by Jiang Weiming today is the same as what Jiang Chengde taught him. Suckling pig's inner belly is filled with jujube and put into a fierce fire. Take out the jujube in the belly and fill it with fresh bamboo shoots, mushrooms, duck meat, pigeon meat, glutinous rice and other ingredients. Stew, and finally brush the sauce on the surface and roast on high heat.

After the pot, the dolphins were as Jia Siyi wrote in "Famous Art": "The color is the same as amber, and it is also real gold, but the entrance is disappearing, strong and lingering, slushy, and unusual. "

Several waiters each carried a cannon dolphin ~ www.novelhall.com ~ not only the cannon dolphin on their hands attracted the attention, but the fragrance emitted by the cannon dolphin also made it difficult to notice it.

Before joining the queue to draw a lottery, but finally lost the 1,000 yuan voucher because of her African ancestry, and because her daughter wanted to eat out of her own pocket, the daughter of a family of three jumped excitedly when she saw the cannonball on the waiter's hand. , Pulling her father's sleeve and shouting.

"Roasted pecs, Dad, look at it! Roasted pecs!" The daughter was as excited as she saw the live pig.

"Wenwen, keep quiet, other uncles and aunts are still eating!" Mom whispered to her, telling her with her eyes that the consequences would be serious if she didn't shut up.

Wenwen could only keep a low volume and drag her father's sleeve and said, "Daddy, I want to eat roasted pecs too!"

Wenwen's father: "... don't you like Peggy very much, isn't Peggy your friend, how can Wenwen eat friends?"

"But roasted Pecs smells good." Wenwen's words made it impossible to refute.

Wenwen father: ...

Picking up the tablet arrogantly, the moment he saw the roasted pecs, crickets, and dolphins, Wenwen's father was cold.

What kind of roast suckling pig is this? How much more expensive than his mcm bag!

Seeing the words on the back that need to be booked in advance, Wenwen's father was relieved again, and the tablet was shown to Wenwen, who was in first grade of elementary school, and guessed the word: "Look, roasted Pecs must be booked in advance. can not eat."

Wenwen confessed sadly.

Wenwen father breathed a long breath.

Thanks to the shop, roasted pecs, tadpoles, and dolphins need reservations.

It would be nice if Mapo tofu could put less pepper, Dad Wenwen said that his mouth was numb.

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