v3 Chapter 712： Fruity Chicken

Zhang Guanghang hadn't had much movement before. Standing like Jiang Feng, he watched Sun Maocai from the distance and made snake soup Jiang Feng thought he had changed his attention. He didn't plan to make the homemade dishes he mentioned today. I didn't want to disturb Sun Mao just to make a snake soup, lest the robbery take the lead.

"Qi Qi, what do you think of Lao Zhang's homemade dish?" Jiang Feng whispered to Wu Minqi.

His cooking skills are now very superb, but his progress is too fast, which is a bit like the luck of the genius Dibao in Xiuxian, which is a lot of unsteady luck. The talent, strength, creativity and luck of the homemade dish The indispensable and difficult dishes are not in his dictionary at all.

Wu Minqi thought about it until Zhang Guanghang started to deal with the whole chicken and did not come up with a clue: "I don't know, I didn't see him playing food in the kitchen some time ago."

Mr. Zhang Guanghang's dishes are generally in the Fenyuan. For him, the working hours only need to be simple work, and the extracurricular tutoring should be outside the office.

"What kind of homemade dishes?" Sun Jikai fell too early last night and didn't know anything.

"We don't know the specifics anyway. Anyway, Lao Zhang figured out a dish by himself, and he will know it when he makes it." Jiang Feng said.

Zhang Guanghang's homemade dishes belong to roasted chickens, but they are not only roasted chickens. The practice has both roasted chicken and eight treasure chestnut fragrant pigeons, which is relatively new.

Jiang Feng was watching from the side, watching Zhang Guanghang treat a whole chicken clean, marinate it for a few minutes, and then fill the belly with glutinous rice, pigeon eggs, pigeon meat, corn kernels and other relatively light-tasting food , Not stuffed, use a similar technique to the eight-treasure chestnut fragrant pigeon pine needles to quickly make a few small holes in the stomach, and then put it in boiling water and roll for a few minutes.

looks like an extra large eight treasure chestnut pigeon.

Since the eight treasures of the Zhou Dynasty, chefs from various countries have been keen to stuff various ingredients into the belly of various animals, or stew or steam or roast, without showing the method, the cuisine, or even the country. There are stuffed stuffing like Babao chestnut pigeons and Babao duck, there are also stuffed sheep like camels like roasted camels, chicken stuffed with sheep, pigeon stuffed with chicken, stuffed fish with pigeons, stuffed eggs with fish. This kind of constant matryoshka. There are also wild ducks like the three sets of ducks. The domestic ducks are the domestic ducks. The domestic ducks are the pigeons. Not only the chef's skills are tested, but also the wild ducks are big enough.

Some of these dishes have some taste and gimmicks. As long as the diners dare to eat the chef, they dare to make it. The creative chefs have not let the camel pass, and tried almost all the stuffs that can be stuffed. Zhang Guanghang This is the starting point for trying to make homemade dishes.

The chicken rolled in boiling water but was removed by Zhang Guanghang within a few minutes. The surface was smeared with butter and French spices, and the ingredients stuffed in the belly of the chicken were all taken out. After a layer of beef-based meat filling, stuffed until 60% full, and finally put an apple that was cut in half, fill the whole chicken belly again, and put it in the oven.

When roasting for more than half of the time, the whole chicken with a little roasted chicken appearance will be taken out of the oven from the appearance, and the slightly dried apple will be taken out of the chicken belly, and the previous stuffing will be filled. Stir in the ingredients, stir, and butter the chicken body again with a little honey water, and put it in the oven again to bake.

Just looking at the steps, this dish is more complicated than the eight treasure chestnut pigeons and cannonballs combined.

The more complicated the steps of a dish, the more chances the dish can make mistakes. Zhang Guanghang’s fruit-flavored chicken light filling will have to be stuffed three times, boiled and then roasted. Butter needs to be spread twice, but looking at the preparation method and ingredients, Jiang Feng feels that it’s not difficult to use his cooking skills. It may be very delicious to eat, but the steps are too long and take too long. Unless it is a rare treasure like boiled cabbage and chickpea, it always makes people feel worthless.

Just like the snake soup that Mao Mao just made, delicious is delicious, and trouble is really troublesome.

At the time of supper, Zhang Guanghang's fruit-flavored chicken was considered the end of roasting.

Cut a few slices of lemon as garnish, outline the large plate with sauce, and a roast chicken that looks like it is Western-style food is ready.

Jiang Weiming and Sun Mao nodded approvingly.

The old man was straight-headed and always said what he always said. When Zhang Guanghang's dishes were ready, he said directly: "It's too much trouble."

Zhang Guanghang didn't speak, cut the chicken belly with a knife, and the various ingredients wrapped in glutinous rice inside the chicken belly were tilted out like this. The white glutinous rice was spread on the slightly browned roast chicken, and it looked very visually shocking. .

"It's a little trouble, I have also tried to streamline the steps, but then the taste has changed." Zhang Guanghang explained.

Nodded and understood, he scooped half a bowl of filling with a spoon, cut a small piece of chicken with a knife, and found a place to sit down and eat first.

The food trial lasted from ten in the morning until the time of supper. During this time, everyone ate the six dishes made by Sun Maocai and did not have staple food. When everyone was basically hungry, Zhang Guanghang was served one by one. The fruit-flavored chicken made is all divided.

The taste is ok.

Because the baking time is not well grasped, the chicken is slightly dry, the taste is not very good, but the taste is not bad. Because the chicken belly is stuffed with ingredients, there is no embarrassment in the chicken. Only the outside layer has a taste and the inside is dull and tasteless. It tastes faintly fruity, with the sweetness of apples. The stuffing inside is well prepared. Glutinous rice absorbs most of the fat and soup to taste the most. But it is also because the beef is a little dry and the taste is not very good.

These small problems can basically be eaten by the people present.

"The food is very good, very thoughtful, but it is really too much trouble." Sun Maocai put down the tableware. "The steps are cumbersome and difficult to control the fire. Too much application of spices will mask other tastes. Too little application will make the chicken look dull. There is still some problem with the amount you apply now. I feel that you are a little bit afraid to let it go.

"There is also a problem with the choice of ingredients in the filling. The beef taste is fresh but it is inevitable to dry the wood with your practice. Have you tried pork?" Jiang Weiming asked.

"I tried." Zhang Guanghang said, the meaning is that pork is even worse.

"Try more, if it is done, it is not a good dish." Jiang Weiming encouraged with a smile.

Although I guessed it would be the result, Zhang Guanghang was still disappointed.

Jiang Feng noticed that Wu Minqi had been staring at the little chicken and chicken bones left in the dish and was fascinated.

At the end of the trial, the menu was basically drafted. Everyone had a rough understanding of the strength of Sun Maocai, who was about to become the third chef of Taifeng Building. The back chef had finished all his current work, and the rest was Fang Mei’s need. Dealt with and resolved. As long as she and Wang Xiulian agree on the date and send out the invitation letter, the midsummer banquet is successfully held, and the first phase of counterattack in Taifeng Building is completed.

After the show ended, Jiang Feng wanted to take Zhang Guanghang to the annex to find a small restaurant to have a casual dinner, but Zhang Guanghang was thinking that his fruity chicken refused to drive back to Fenyuan alone to continue to improve the recipe. Fang Mei also had to deal with things and asked to take out and went home. Master Wang came to join in the excitement. After seeing the level of the new chef, he was quite settled down and went home for dinner. Qiu Fuchu arrived in Peiping and was not familiar with his surroundings. He walked around and went to the supermarket to buy some fruit and left. Sun Maocai followed the two old men to their middle-aged and elderly people who loved to eat from restaurants, and talked about the things that the chefs should talk about.

In the blink of an eye, only Jiang Feng, Sun Jikai and Wu Minqi were left at the door of Taifeng Building.

Seemingly came to try the dishes and actually played soy sauce for a day, Sun Jikai asked the most critical question: "What shall we eat at night?"

Jiang Feng thought for a while: "Are you eating fire?"

Sun Jikai:?

What is burning?

Then Sun Jikai, who had never eaten fire, was taken by Jiang Feng and Wu Minqi to the fire shop in He Yueru's house.

Jiangfeng hadn't been to He Yueru's burning restaurant for a while, and He Yueru was not there, but He Yueru's mother knew Jiang Feng, and when he stuffed him with meat, he filled it deliberately, and he didn't forget to say two gossips.

"Xiaojiang, have you been busy with your work recently? Don’t be exhausted when you are busy. Auntie Yueru said last time that you worked too hard and got into the hospital. This is not good. Can you make all the money? See? Your brother is usually lucky enough to work. Every time I come here for dinner, it's almost nine o'clock. I also said that it was just after work. Aunt I often persuaded him. You young people just don't care about these and wait until our age. I knew I was suffering." He Yueru's mother was chopping donkeys for Jiang Feng.

Jiang Feng did not expect that the news of his overwork and hospitalization came to He Yueru's mother, and quickly changed the topic: "Auntie, what about Yueru?"

"She and your brother went out for dinner." He Yueru's mother said.

Jiang Feng:? ? ?

Did you just say that De Ge didn't have time to eat after working hard?

"Yueru, this girl loves to eat. She has eaten in Peking City since she was a child. She has eaten at any restaurant with a **** corner. Your brother seems to have something to do during this time. It’s about eating. He took him everywhere to eat every day, but he didn’t go home to eat for a week.” He Yueru’s mother shook her head helplessly. “I saw that she seemed to be fat again this morning. Such a big girl doesn’t know how beautiful she is. I'm dead."

Jiang Feng: ...

De Ge, a designer, did a good job of making a column, how could he still grab Wang Hao's job?

He Yueru's mother just complained casually, without much chat, cut the donkeys and let Jiang Feng walk and chat.

Jiang Feng carried the donkey to return to the act. Sun Jikai and Wu Minqi didn't move the donkey broth and the fire in front of them.

Wu Minqi has been staying for a long time.

"Qiqi." Jiang Feng called her and made her recover What's wrong with you, I feel a little absent from the beginning. "

"Oh." Wu Minqi came back and took a sip of donkey broth. "It's nothing, I just wonder if Lao Zhang can make this dish."

Jiang Feng didn't understand much and took a bite of the fire: "Which dish?"

"This is today."

"Isn't he done it already? Although there are some problems with the fire and the details, I feel that the overall is actually okay, but it is too troublesome, and the requirements are not high. I can't fake others, and I can't get to the menu." Jiang Feng said.

"He didn't make it." Wu Minqi shook his head, "Now this dish is at most like a prototype, and it's still far from being made."

Jiang Feng understood Wu Minqi's meaning.

"It's difficult." Sun Jikai put down his phone, "It's too difficult to really make a qualified homemade dish."

Jiang Feng nodded in approval. These years are not without famous chefs’ own dishes, and even many dishes have won awards in magazine competitions, but only a few have been accepted and remembered by the public. Except for the extremely rare and famous dishes such as Babao Lixiang Pigeon and Watan Huadiao Chicken, most of the homemade dishes are only a flash in the pan. The small stones in the deep pool can only arouse a little insignificant splash, and soon disappeared. not see.

Wu Minqi sighed, her eyes are envious of envy: "Although it is only a prototype, but it is also very good."

"How many people do not even have the prototype."