v3 Chapter 711： Taishi snake soup

The trial was set at ten o'clock, not many people came, and the kitchen could not stand even more. Fang Mei came to the lobby. In addition to the two grandfathers, the only chef was Jiang Feng, Zhang Guanghang, Wu Minqi and Master Wang. The rest of them stayed at home and enjoyed a rare holiday.

Sun Maocai, Sun Jikai and Qiu Fu are orthodox Cantonese chefs. The Cantonese cuisine has a wide range of materials and a wide variety of choices. If you can swim in the water, you can go to the menu as long as you can go to the table. In order to allow Sun Mao to play better, the Jiang family specifically contacted the supplier in advance to let them deliver the goods this morning. The more varieties, the better.

It is not an exaggeration to say that the current kitchen of Taifeng Building is a trade fair for a full range of agricultural products and aquaculture, even live snakes are kept in cages.

Just when Jiang Feng looked at the snake pondering whether the snake in the cage was a poisonous snake or not, Sun Mao went straight to the cage. Both cages were taken away, one snake at a time, one knife at a time, one knife at a time. Know that it is a skilled worker.

Jian Feng looked drooling.

He has eaten snake meat, but only when he was a child. At that time, the village where the old man lived also had a special snake catcher who dared to catch any snake. Grandma Jiang occasionally went to buy one or two non-toxic grass snakes for the old man to make snake soup. Later, the snake catcher gradually disappeared, and Grandma Jiang was too lazy to find other places to buy snakes. Jiang Feng had never eaten snake meat.

There are some restaurants selling snake meat dishes in Peiping, but there are not many. Babaozhai sells snake soup, which is expensive and mediocre. It tastes the same as ordinary meat soup, but the price is several times more expensive. It can't eat the deliciousness of snake meat and even the taste of snake meat. . A snake soup comes up with only a few traces of snake meat visible to the naked eye, which belongs to the thundering product that has been eaten once and absolutely does not want to eat IQ tax for the second time.

"Old chapter, can you see what Master Sun wants to do?" Jiang Feng asked.

"Taishi Snake Soup." Zhang Guang Channel.

"I know this dish, Master Sun seems to have won a gold award for a culinary exchange meeting with it a few years ago. I have read relevant reports." Wu Minqi said.

Since it is a dish that has won a gold award, it naturally has a gold content. Jiang Feng looked at it from afar, Sun Maocai was very quick in his hand, fast, and did not drag the mud and water at all. After the snake was slaughtered, it was not processed first. Instead, it was thrown into the boiling water pot and cooked together. Cut into thin filaments and serve separately.

While Sun Maocai did it, Zhang Guanghang explained Jiang Feng.

"Tai Shi snake soup won the prize, but because of the cumbersome steps, Master Sun rarely made it. It is not famous. Five kinds of snakes are used in this dish, the golden ring snake, the silver ring snake, the cobra, the water snake and the golden snake. The cobra has a large amount of exercise. , The meat is sweet and firm, and it is very suitable for soup. The meat of the water snake is similar to the cobra, but the taste and sweetness are inferior, and it is more suitable for stewing than the soup. The specific method of Taishi snake soup is not It’s too clear. I only know that the snake meat except the water snake is boiled with a variety of accessories such as broth, and finally add the water snake snake thickening, sprinkle with chrysanthemum and lemon leaf shred."

Jiang Feng can only sigh in his heart that this is the real snake soup, and the fake snake soup with a few snake meat in the meat soup like Babaozhai is not a level.

Sun Maocai's method of making snake soup is the same as what Zhang Guanghang said, because Jiang Feng, who is far away and meticulous in his steps, can't really see it. He can only see that Sun Maocai has been dealing with various ingredients, such as abalone, white belly, fungus, mushroom, winter bamboo shoot There are **** and the like, each ingredient is treated differently, and the abalone and the belly are not even a knife flower. The broth is ready-made. Jiang Feng saw that Sun Mao was constantly putting ingredients into the pot and simmering it. After a while, it was fished out and simmered. Even the crisps were freshly fried. It can be said that it was quite complicated, and it is no wonder that Sun Mao was not willing to do.

Only this dish, Sun Mao did it for nearly five hours.

Sun Jikai and Qiu Fu's test dishes are over. Sun Jikai's Wenchang chicken did not roll over, but it was not so good. In the past six months, he encountered many bad things that he has never seen in his life. Except for Sun Guanyun who was still alive in the past few months, Sun Jikai could put his mind on the practice of cooking. During the rest of the time, he was rarely close to the kitchen. It's not bad that Yi hasn't stepped back and there is a little progress that is almost negligible.

Qiu Fu's three dishes were unanimously appreciated by everyone. He is Sun Guanyun's disciple, talented, hardworking, and basic skills are quite solid. If he is good at business, he is willing to spend more time in communication and participate in competitions, maybe now Can already be called a master by others.

Qiu Fu’s three dishes are steamed sea bass Jiang Feng had previously eaten in Jubaolou, and soup lobster and hibiscus shrimp that he did not eat. The steamed sea bass is as delicious and distinctive as before. Baked lobster in the soup is a bit weird because the soup in Tai Fung House does not match this dish. Qiu Fu said that if this recipe requires a recipe, he will spend some time every day specializing in making soup, which was the case when he was originally in Jubaolou.

Sun Mao is still doing snake soup, and has reached the final stage.

The soup in the pot has been melted into the broth after a long time. The snake meat in the pot has been integrated into the stock. The soup is orange-yellow and looks very appetizing. The rest of the ingredients cut into small pieces are also stewed. The block is the one, and the root of the water snake serpent that was put in the end is clear, just like the object in the painting, which is generally drawn by the painter with the root of the fine brush.

It's about time.

Sun Mao only used the soup left over from the previous stew to add thin soup to the snake soup, adding a bit of weight to the snake soup. It looks more like a painting. After filling the bowl, sprinkle the crispy, shredded white chrysanthemums, and the lemon leaf shreds as thin as hair.

This is not a dish, this is a painting. A single color ink painting full of artistic conception.

Everyone couldn't help but gathered around.

"Try it while it's hot." Sun Mao then stepped back.

Each person took a small bowl, a small spoon, how much they wanted to eat. The surface of Taishi Snug Soup only looks like soup and shredded pork, and the material is sinking underneath. As long as you want to scoop, you can scoop up a spoonful of material.

Tangerine peel, bamboo cane, boiled chicken, shredded fungus, winter mushrooms and winter bamboo shoots, freshly sprinkled with fresh green lemon leaf shreds, of course, the most is water snake snake shreds.

A spoonful of material was filled with orange sugar, and Jiang Feng did not hesitate to pack it in one bite.

Fresh!

The deliciousness of snake meat lies in the delicate and tenderness of the meat. This soup is full of delicious snake soup and the soup is fresh and fresh. Unlike the deliciousness brought by the chickpea flower's ultimate clear soup, most of the freshness of this snake meat comes from the snake meat itself, and the remaining small part comes from seafood such as abalone. With a hint of sweetness unique to snake meat, the taste is faint. There is a little bit more sweet.

is worthy of the snake meat dish that takes five hours to get the gold medal. The taste of the snake soup UU reading is worth the time it takes.

"Brother Jiang and I mentioned the midsummer banquet the other day. I was thinking about which dish to change. Since the banquet already has such big dishes as Texas Braised Chicken and Steamed Eel, and top-notch clear soup dishes like chickpea, I will Making similar dishes may seem like chicken ribs. The banquet dishes are not expensive, and the taste of tasting dishes is more enduring than the big fish and meat. Since it is a midsummer feast, eating a bowl of snake soup to clear the heat and detoxify, I think it can’t be better.” Sun Maocai Explained.

Fang Mei took his words in his heart, thought about it, and said: "In this case, the midsummer banquet now has five dishes, plus a staple food, two vegetarian dishes, and two cold dishes should be enough."

Jiang Weiming nodded: "Almost, cold dishes are enough, I'll take charge."

"If it's a vegetarian dish, how about making Ding Hu Shang vegetarian?" Sun Maocai suggested, "I should be in charge of two dishes."

"I can be responsible for another vegetarian dish." Qiu Fu spoke actively and felt that he should always do something.

In three words, the dishes for the midsummer feast will be decided.

"Sorry, can I delay you again?" Zhang Guanghang said suddenly, and the words were very polite.

everyone looked at him together.

The kitchen lights shone on his face, it seemed that his nose bridge was extraordinarily tall, the facial features were more three-dimensional, and at first glance it looked like the last leading actor.

"I have a new dish, I would like to invite you to taste it for me."