Life is a Game

The first thing Jiang Hengzhong saw when he entered the kitchen was to wash his hands and face. He cried so badly just now that his face was covered with snot and tears all over his body, and now he naturally had to wash it off.

The kitchen is very big, at least bigger than the kitchen in Taifeng Building in Beiping. It may be because the floor area of ​​Taifeng Building itself is larger than that of Beiping. The kitchen is spacious and clean, with complete kitchen utensils.

Mr. Lu had expected that Jiang Hengzhong would teach Jiang Chengde how to cook, and he had already prepared high-quality fresh ingredients in the back kitchen.

Jiang Feng glanced around, and there were sea cucumbers, bamboo shoots, shiitake mushrooms, pork, and turkey on the bright side. There were other ingredients and seasonings in the corners and in the cabinets. Looking at this posture, the one that Mr. Lu said The first dish is sea cucumber dish.

Jiang Feng has learned sea cucumber dishes for so long, and he is already very familiar with sea cucumbers. He can recognize what kind of sea cucumbers they are from a distance, and he is familiar with various processing methods and techniques, so he is no longer as confused as before. Qing usually sees other people cooking sea cucumber dishes and can't see the way in it.

After Jiang Hengzhong washed his hands and face, he found that his robe was also full of stains, so he took off his long gown and put on only his underwear, and just cut his flesh with a knife.

He has been hollowed out by opium in the past few years. He is obviously in his prime, but his strength is not as good as that of a weak woman. Holding a kitchen knife is like a child wielding a knife due to lack of strength. But the movements are very skilled, and the techniques are also very mature. To outsiders, it looks nondescript and very funny.

Jiang Chengde watched quietly from the side, standing at the door of the kitchen, two or three meters away from Jiang Hengzhong. Jiang Feng didn't have the ability to see from a distance, so he stood beside Jiang Hengzhong, wishing he could put his head next to his knife to watch the movements of his hands.

Jiang Hengzhong is an extremely experienced chef and an excellent cook.

Perhaps he has given the impression over the years that he is a prodigal son with a brain hole, or a trash father who drags his son down. But earlier, when he was not addicted to opium, he was also the chef of Taifeng Building, and he was a chef who held a kitchen knife for more than 20 years.

Jiang Hengzhong cut the fat and thin pork into large pieces, and then put down the knife to start a fire. It may be because he has not done these things for too many years. It only took two minutes to cut the meat, but it took five minutes to start the fire.

Jiang Chengde, who had been standing at the door of the kitchen, looked at Jiang Hengzhong's appearance, walked to him in silence, took the iron tongs in his hand, and said, "I'll do it."

When the fire came up, Jiang Hengzhong continued to process the pork. Jiang Chengde squatted at the stove and did not move, only occasionally looking up at what Jiang Hengzhong was doing to help him control the size of the fire.

Jiang Hengzhong was cooking broth.

He first simmered the pork to remove the remaining blood and lymph to remove the fishy smell, then covered the pot and let the large pieces of pork simmer slowly in the pot. The longer the simmering time, the more fragrant the broth will be. If you really want to cook a pot of good broth with simmering ingredients, it is impossible without several hours of stewing under the current conditions.

After Jiang Hengzhong processed the pork, he went to process the chicken for the same purpose, to stew chicken soup.

If the broth and chicken soup were to be stewed fresh, Jiang Feng doubted that this dish would not be finished tomorrow morning.

The sashimi was soaked in water to remove the silt, and the broth and chicken broth were simmering on the stove. Jiang Chengde stared at the fire in the stove, and Jiang Hengzhong looked at the sea cucumbers in the pot, with two pots of shiitake mushrooms and fungus beside them. The two of them have been silent since they entered the kitchen. They were silent when they were busy and silent when nothing happened.

"The ginseng produced in Liaodong is dark brown in color, tender and prickly. Our ginseng is of good quality. Your grandfather and great-grandfather love sea cucumber for cooking." Jiang Hengzhong said suddenly.

"Sea cucumber is an ingredient that has a lot of sand and a strong fishy smell. Like bird's nest, it is tasteless and depends on foreign substances to enhance the flavor. It cannot be stewed in clear soup, but can only be stewed in broth and chicken broth."

"People in our family don't know how to name their dishes. They don't name their dishes well like other restaurants, such as stepping on the snow to find plums, white jade and red jade, pearl jade lotus root balls. This dish was his specialty when your grandfather was still there. It’s a pity that the name of the dish was not chosen properly, it’s called Jiang’s Ginseng Soup, it’s obviously our restaurant’s signature dish, but it’s not well-known.”

"The taste should be strong, not greasy, and the taste should be light, not weak..." Jiang Hengzhong suddenly muttered some irrelevant words, crazy.

"Missing a tiny bit, the difference is a thousand miles."

"The embankment of a thousand miles collapsed in an ant's nest."

The chicken soup and broth were simmering on the stove. Time passed, and it was already pitch black outside. Mr. Lu entered the back kitchen at some point, and was surprised to see that the distance between the two was not as far as he imagined.

"Bohe, it's getting late at night, why don't you go back first, and I'll send Jingxuan back to the hospital?" Mr. Lu asked.

"No, please send someone to tell Wanwan that I won't be going back tonight." Jiang Chengde said, adding a firewood to the stove, "I'm afraid this dish will be ready tomorrow. "

Mr. Lu was taken aback for a moment, then he came to his senses, glanced at the stove, and smiled happily: "Well, I won't bother you anymore, I will let her know about Qin Wan's side."

Sea cucumber dishes are precious dishes, and the best of everything must be used, even the most common broth and chicken broth must be the best broth and chicken broth simmered.

Because there was no clock, it was difficult for Jiang Feng to judge how long it had been. At least it took more than three hours before Jiang Hengzhong went to the stove to remove the cover. Take out all the meat and leave only the broth in the pot, then put the sea cucumber in and roll for 3 steps, then pour the chicken broth into the broth and mix, cover and simmer.

It takes at least one night to stew sea cucumbers thoroughly without a pressure cooker.

Time passed, and the night was already deep. Even Jiang Chengde couldn't help feeling sleepy and dozed off. He fell down with iron tongs in his hand, and he had long forgotten the fire in the stove.

Jiang Hengzhong was very awake, his eyes fixed on the lid of the pot, and he could still smell the smell inside after the lid was closed.

Jiang Chengde fell asleep, Jiang Hengzhong found another iron tongs and walked to his side to carefully add firewood to the stove without touching him and waking him up. In this way, Jiang Hengzhong walked back and forth between the stove and the pot until dawn.

After several hours of stewing, even if the lid was on the pot, the aroma could come out from the cracks. Jiang Hengzhong stared at the pot all night without sleep, his face was full of exhaustion.

Jiang Chengde, who might have fallen asleep in this position from a nap to a deep sleep, woke up until the sky was clear.

"Are you awake?" Jiang Hengzhong said.

Jiang Chengde was still a little dazed when he woke up, but before he could react, Jiang Hengzhong went to the pot and uncovered it.

In an instant, the fragrance is overflowing.

The previous large pot of soup had been boiled until only a shallow layer of bottom remained. The sea cucumber in the pot was thoroughly boiled, soaked up the soup, and swelled up like a small cannonball.

Jiang Hengzhong fished out the sea cucumbers, put them on the cutting board, cut them into slices, and then cut them into cubes. With every cut, the soup flowed out along the edge of the knife. The outer ring was black and the inner was orange. It was fat, tender and juicy. The time to slowly simmer out the best sea cucumber.

Afterwards, Jiang Hengzhong poured the diced sea cucumbers, bamboo shoots and shiitake mushrooms into the remaining chicken soup, simmered slowly as before, and finally thickened it to become a soup.

What used to be a large pot was stewed until there was only a small cup left.

This is a dish that requires a lot of patience and amazing fire judgment.

Just like what Jiang Hengzhong muttered before, the taste should be strong and not greasy, and the taste should be light and not weak. Sea cucumber itself has no taste, and it is an extremely difficult ingredient to handle. The taste is strong, overwhelming, and the taste is bland and tasteless.

This kind of slow stew, the chef's painstaking efforts, experience and skills are kneaded into the small sea cucumbers over time. Every bite, every mouthful of soup, and every taste represents the chef's deep understanding of sea cucumber dishes.

The dish is ready.

Jiang Hengzhong brought out the dishes.

"Try it?" Jiang Hengzhong looked at Jiang Chengde, full of hope.

Jiang Chengde went to find a spoon, washed it, and scooped up a spoonful of soup.

Thick and fine.

There is a piece of sea cucumber in the spoon, which is plump, juicy and attractive.

This is an amazing dish.

Entrance.

Delicacy on earth.

Jiang Feng began to be gradually shrouded in dense fog. Jiang Chengde chewed with no expression on his face. Obviously there was only a small piece of sea cucumber, which was stewed so thoroughly that it could slide directly down the tongue into the stomach, but he kept chewing, chewing, as if he wanted to bite it into pieces, crush it, and bite it into pieces.

Until Jiang Feng couldn't see Jiang Chengde's face clearly.

From the beginning to the end, he was chewing expressionlessly, never swallowing.

Jiang Feng returned to the back kitchen.

The sea cucumber he is familiar with is placed on the kitchen counter, which is also sea cucumber.

Thinking about the sea cucumber dish he made, and the sea cucumber dish that Jiang Hengzhong made just now, Jiang Feng deeply realized why their Jiang family was not as good as the previous generation.

This gap is indeed not generally large.

Thinking of this, Jiang Feng opened the attribute panel very consciously.

A new name lit up in the menu bar.

Jiang Hengzhong (1/1)

【Jiang's Ginseng Soup S Grade】

Producer: Jiang Hengzhong

Dish details: This is the pinnacle of a sea cucumber dish, full of guilt and repentance from a father to his family at the last time of his life, but never forgiven. Because of the complex emotions of the eaters when eating this dish, this Jiang's ginseng soup has become a dish that Jiang Chengde will never forget. This dish has no attribute bonus.

There is no limit to the number of times this dish can be made.

Friendly reminder: The difficulty of this dish is far beyond the player's current cooking level, and there is a 100% chance that it will fail to make.

Jiang Feng: ...

S....

S-class? ? ?