v2 Chapter 277： Young Shallots (3)

Yong Heju's back chef is not busy. Maybe it's because the meal hasn't arrived yet. Everyone is chatting and working together at the back chef in twos and threes, very leisurely.

"I remember Manager Yin's daughter next year is a few years younger than me. It seems that she is still in junior high school. Do you need to dowry in such an anxiety?" Cao Guixiang obviously had a better relationship with Qin Guisheng. .

"Mr. Yin is going to work with a thousand-worker bed. She needs a good carpenter's 1,000 man-hours. If she only invites a gold carpenter, even if there are two apprentices from the gold carpenter, this bed will take several years. Time. "Qin Guisheng did a science popularization for Cao Guixiang.

"So long!" Cao Guixiang issued an exclamation that she had never seen before.

"The gold carpenter is our best carpenter in Peiping. Manager Yin has always wanted the best. She must have invited the gold carpenter alone, but she must not prepare from now on." Qin Guisheng said, looking at Cao Guixiang, suddenly It seems that his little sister is not too young, and it is time to say that he is married.

Cao Guixiang was still shocked in the heart that they had fun playing with rich people. As soon as he looked up, he saw Qin Guisheng looking at her with a smile on her face.

"Little sister, you are not too young, I remember your sister said you were married at your age, did your parents not urge you?" Qin Guisheng said.

"What nonsense, my sister was freely in love, and when the time came, I got married naturally." Cao Guixiang said unconvincingly, and lowered his voice, "I will be a formal worker right away, and my parents will not urge me."

"Congratulations, Xiaoshimei." Qin Guisheng laughed.

The two were talking, and Hou Chu came in a middle-aged woman wearing an embroidered cheongsam, slightly curly hair, lipstick, and light makeup.

Although he is middle-aged, he looks younger, his skin is well-maintained, and his face is full of laughter and spirit, and he is carrying a bag of things.

"Manager Yin?" Master Cao Guixiang was surprised to see Manager Yin, wondering what she went to the back kitchen to do.

"Master Peng, I'm busy." Manager Yin greeted him with a smile, "I don't know what I told you yesterday ..."

"It's all ready, no problem." Master Peng thought she was uneasy and came over to take a look.

"I know your level best, how can there be a problem. I come here this time, there is one more thing to trouble you." Manager Yin smiled and put the bag in his hand on the kitchen table .

Jiang Feng noticed that there seemed to be living things in the bag, because he saw something moving inside.

"I heard a while ago that the golden carpenter's favorite is crab stuffed orange. It must also be made using the ancient methods of the Song Dynasty. You also know how difficult it is to find crabs and oranges this season. I asked someone to look for that. I have n’t heard from anyone, so I thought he did n’t find it, so I did n’t tell you. I knew he was unreliable, but he did n’t notify me when he found it, so he sent it to me this morning, so Could you please ... "Manager Yin is apologetic, very sincere and sincere.

"I know it's not good for me to come to you temporarily, but crab oranges are hard to find at this time, and I'm a cook who doesn't understand cooking. Wouldn't it be a waste of good things in my hands. I'm your cooking You know, in addition to Jiang Chengde, the head chef of Taifeng House, who else can compete with you? Let me do it is a good thing, and you have the honor to do it. "

Manager Yin's rainbow fart boasted that Master Peng was refreshed, and after a little thought, he agreed.

"How many?" Master Peng asked.

"It's only three. At noon today, the gold carpenter will bring his little apprentice. The young man is so handsome. The girl in my family couldn't open his eyes when I saw him for the first time. Please trouble me. I will go back first." Laughed and left.

"You can't open your eyes when you see it, is there such an exaggeration?" As the so-called opposite **** attracts and the same **** repels, Qin Guisheng also claims to be a handsome young man, and naturally he is not convinced by Manager Yin.

"Isn't it so exaggerated, you won't know if you went out at noon today." Cao Guixiang said, staring directly at the bag brought by Manager Yin.

This season I want to find crabs and oranges, even if the quality is not very good, it is a very rare and precious ingredient.

When Master Peng saw Cao Guixiang staring at the bag, she knew what she was thinking, and said, "Cinnamon, steam the crabs, wait for the crab meat to be picked."

"Good master!" Cao Guixiang looked happy and began to work.

"Guisheng, don't be lazy, you can help your big brother handle the river prawns."

Qin Guisheng had the task and could only do it obediently.

Crab stuffed orange, a dish passed down from the Song Dynasty, has evolved a variety of practices, and the original ancient method has not been abandoned.

Lin Hong wrote in the recipe of "A Clear Confession in the Mountain": "The big orange truncates, simmers and removes the stalk, leaving a little liquid. It is filled with crab meat, and it is still covered with pedicles. Wine, vinegar, water are steamed, bitter wine is added to the salt, and it is both fragrant and fresh, giving people a new wine chrysanthemum and orange crab. "

This dish is made of crab meat, orange meat, rice vinegar and Shaoxing fragrant snow wine. It is not difficult to make the famous dish, but it is very complicated and time-consuming.

Cao Guixiang went to steam the crabs, and Master Peng started processing oranges.

Now it is not the season for oranges to be listed at all. The quality of oranges made by Manager Yin is not good. They are not big and full, and they are quite difficult to handle.

Master Peng cut off the top quarter of the orange, carefully cut the orange flap of the orange with the scissors, and then dug out the orange flesh with a small spoon, leaving nothing left, leaving only some orange juice.

This process is very long and time-consuming. After Master Peng digs out all the internal organs, Cao Guixiang starts to pick crab meat.

Picking crab meat is also a meticulous and laborious task. Remove the crab yellow and crab meat, orange crab yellow and snow-white strip crab meat in a small bowl and reserve them ~ www.novelhall.com ~ Master Peng has finished processing 3 Orange saw that Cao Guixiang was still picking the crab meat of the second crab, and he began to cut the fat and diced diced eggs into an egg liquid and mixed them with ground ginger, wine, vinegar, salt and other spices. Empty orange flesh only leaves some oranges in the orange juice.

"Cinnamon, is the crab meat ready?" Master Peng asked.

"almost."

Master Peng glanced at the bowl of crab meat and crab yellow in front of Cao Guixiang, and thought that the amount should be almost the same, and said, "So much is enough, come here."

Cao Guixiang handed the small bowl to Master Peng. Master Peng took the bowl, filled the crab meat and crab yellow in orange and sealed it, while Cao Guixiang continued to pick the crab meat.

After all three oranges were sealed, Master Peng looked again at the crab meat picked out by Cao Guixiang and said, "There are still two oranges in the bag. You can practice the remaining crab meat yourself later."

"Okay, Master." Cao Guixiang was waiting for this sentence.

It took Master Peng a lot of time to make the crab stuffed orange. He went to the pot of steamed black ginseng and looked at the fire. He said to the master, "Changping, you have to go outside to see what time."

The master went outside to watch the time, and there was a wall clock on the wall behind the counter on the first floor.

"Dad, ten twenty." Peng Changping returned within a few seconds.

Only then did Jiang Feng notice that Peng Changping looked really similar to Master Peng, except that he hadn't noticed their faces at all before.

Master Peng started processing sunflower ducks.

Sunflower ducks are the representative dishes of Tanjia cuisine, and Jiang Feng has already learned about some of them. Now what Master Peng is going to do is the hardest part besides the knife, and the soul of this dish.

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