v3 Chapter 856： Final simulation

Nominally, it was Yongheju that made the swallow wing seats. As a result, the guest house of Lu Sheng was actually very close to Li's house. Jiang Feng felt that the straight line distance was only a little more than one kilometer. You must know that this area is all a courtyard house. A little more than a kilometer can definitely be regarded as a neighbor.

The house was very large, three-in-one, Jiang Feng didn't pay attention to the specific structure, as soon as he entered the door, he was led to the kitchen by Lu Sheng without even seeing the yard.

The kitchen is huge!

It's very large, probably because some things are piled up in the outside yard, giving people a feeling that the yard is also part of the kitchen, which makes the originally large kitchen bigger.

Jiang Feng and Lu Sheng were the latest to arrive. What they would pay attention to when going out was to arrive early. A restaurant of the level of Yongheju will go out from chefs to dishes, and even bring their own kitchenware and tableware, so they can help the guests eat the dishes by the way.

Most of the chefs from Yongheju came, and all the backbones were present except a few. As soon as Jiang Feng came in, he saw Master Xu commanding his two apprentices to wash and cut vegetables.

When I saw Jiang Feng, Master Xu was very enthusiastic, and his tone of voice was somewhat respectful: "Master Jiang, you are here, come and see if there are any problems with these dishes. Shark fin and abalone are processed in advance. Alright."

The title of Master Xu made Jiang Feng uncomfortable. It was not the first day that he and Master Xu met. During the last test some time ago, Master Xu called him by his first name. Now the celebrity chef record became Jiang Feng. master.

To be honest, although it is uncomfortable, it is quite cool.

Jiang Feng checked the ingredients first according to Master Xu's words.

The ingredients are prepared by Yongheju. Naturally, they are all excellent. The shark fin is a good Luzon yellow. After six days of soaking, it is in excellent condition. The bird's nest is also the best bird's nest, and there is nothing wrong with it. Even the green onions held in the hands of the youngest guys are extremely tender. It looks like the fresh green onions picked from the ground this morning.

For such a long time, Jiang Feng and Yongheju's master colleagues have no problems with tacit understanding and cooperation. Both sides understand very well and can use them as employees of Taifeng Building.

"Master Xu, take a look at today's swallow wing feast, how do we divide the labor? Which dishes are I in charge of which dishes are you in charge of?" Jiang Feng, after confirming that there is no problem with the dishes, began to allocate the menu.

Although there are more than a dozen chefs in the yard now, only Jiang Feng and Master Xu are in charge. The others are here to lay hands and learn from experience. Take the guy with the lowest seniority as an example. He didn't even have the qualifications to cut vegetables and came to wash vegetables. He was very happy to wash vegetables. He was proud and proud of having this opportunity to wash vegetables.

"I might have three big dishes here that I need to trouble you. Braised shark's fin, bird's nest in clear soup and abalone in oyster sauce may all need to be handled by you. We have no problem with other dishes." Master Xu was a little embarrassed.

Bird's fin mat, bird's fin mat, you can tell from the name that there are bird's nest and shark fin in this mat. Nominally, the bird's fin mat is made by Yongheju. As a result, the two most important dishes, bird's nest and shark fin, have to be made by foreign aid , Master Xu was so ashamed that he wanted to find a pit to bury himself.

But there is no way. Because the masters of Yongheju were not good at their skills, the bird’s nest dishes and abalone dishes that Yongheju had cut corners over the years have been cut corners. The shark’s fins are also cut corners. They can’t make yellow braised shark fins, so they just use others. A little shark fin substitute.

Now Master Xu has pushed all these headaches to Jiang Feng to cook.

Jiang Feng didn't get angry either, and agreed, "Okay, no problem."

"I don't have any problems with braised shark fins on my side, but you may need to tell me how to do with bird's fin in clear soup and abalone in oyster sauce, otherwise I am afraid that the taste I made may be different from the original one." Jiang Feng can say this. It is very arrogant.

The meaning is very clear. I know how to braise shark's fin, but I do not know how to use stewed shark fin in clear soup or abalone in oyster sauce, but as long as you tell me how to do it, I can make it for you.

"No problem, I will tell you how to do it now." Master Xu was extremely happy.

Just changing Jiang Feng was a little puzzled, and asked: "You just believe that I am not afraid that I will do it? I seem to have never cooked yellow braised shark fin, bird's nest in clear soup and abalone in oyster sauce before you."

Jiang Feng asked Master Xu too. He really thought about why he trusted Jiang Feng so much. After a long time, he hesitated and said, "Because...because you are the 6th celebrity chef!"

He doesn't believe in Famous Chef Record Sixth, who can he believe? Believe in yourself, a famous chef who recorded more than forty people?

Jiang Feng was speechless for a while.

"When is the meal?" Jiang Feng walked towards the kitchen.

Braised shark's fin must be used in broth, and the official yan must be used in clear soup. Both dishes have very high requirements for the quality of the soup. He has to see if the clear soup and stock soup prepared by Yongheju do not meet his requirements.

If you don’t meet the requirements, you have to do it now.

"Evening dinner, the specific time is not fixed, but usually around seven o'clock." Master Xu said.

Arrived at 7 o'clock in the morning, and had dinner at 7 o'clock in the evening, for a full twelve hours, it really felt like a final.

Jiang Feng nodded and walked into the kitchen to see the stock and clear soup prepared by Yongheju in advance.

It doesn't matter if you look at it I am really not satisfied at first glance.

Not as good as own.

Compared with the broth and clear soup, the difficulty is a bit more difficult. The clear soup was hung by Master Xu personally, which is quite qualified compared to the broth. The broth was hung by Master Xu's most trusted disciple, and he is now the second in command of Yongheju. It is hard to describe.

It’s okay to use as a usual dish, but it’s a big dish that requires top-quality broth like braised shark fin. It’s just ——

Are you worthy?

Just you also appeared in a bowl with yellow braised shark fin? !

Jiang Feng felt that the broth prepared by Yonghe Bureau was not worthy of his S-class yellow braised shark fin, nor was it worthy of the super buff of this yellow braised shark fin.

It can only be said that Yongheju hasn't made the braised shark's fin with seriousness for too many years, and even the most basic standards and requirements have been forgotten.

"Master Xu, please tell Boss Lu and ask him to communicate with the diners to see if they can have dinner one or two hours late." Jiang Feng said, putting the kitchen knife he brought with him on the chopping board and preparing to start work.

"Ah, why do you have to eat one or two hours late? Is there something wrong?" Master Xu hasn't realized the seriousness of the problem.

"The clear broth is barely okay. This broth is not good. The broth must be fresh. If you only cook the yellow braised shark fin, the time is definitely enough, but I haven't cooked the bird's fin and abalone in oyster sauce. The boss talk to this guest." Jiang Feng said.

"Are you going to hang yourself?" Master Xu was shocked. He has been a chef for so many years, and on average he has to go out to outing meetings once or twice a year, and he has never heard that the soup stock is hanging out for outing.

"Of course." Jiang Feng was really serious now.

Twelve hours, the broth is hanging.

This is not a final simulation.

He really wants to go all out today.